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Two delicious holiday cookie recipes from one simple dough! {Pedantic Foodie}

It might be a little early to start tossing around the peppermint extract, but I've got a cabinet filled with pine-scented hand soaps and the ole' Bing Crosby station playing, and I just can't help myself.

For many years, my sister and I have shared holiday baking days. We first began making assorted tins of cookies and truffles for our teachers, but as we have grown past the school years the tradition has continued. Our baking endeavors have changed from year to year, but whether we are assembling pies or rolling peanut butter balls, the laughter is bountiful, the sugar plentiful, and the rewards sweet.

This year, Cost Plus World Market helped us make our baking day extra special! If you have not yet visited your local store you must! I fell completely in love with their nordic-inspired Christmas decorations.

Last week I invited my sister over to test a few of the holiday cookies that I plan to share with my friends and neighbors this year. I knew that I wanted to simplify our efforts a bit by making one basic dough that could be easily transformed into two entirely different cookies. I love creating assorted cookie tins and trays for parties or gifts, but sometimes the thought of making several different doughs at once is overwhelming. Having one basic dough that can play two entirely different roles is a lifesaver.

This simple, chocolate shortbread is rich and buttery. The combination of both cocoa powder and melted dark chocolate really takes these cookies to the next level of indulgence.

After making the basic dough, we divided it into two equal parts, adding a bit of peppermint extract to one half of the dough.

I wanted to make at least one of my cookies very simple - the kind I like to enjoy alongside a mug of tea. I rolled the peppermint dough somewhat thin and used these darling cookie molds to punch out the cookies. While they were still warm, we dusted them with a generous layer of confectioner's sugar and a sprinkling of peppermint dust.

The result was a wonderfully crisp, buttery cookie that is just the thing to serve alongside your morning mocha.

For the second half of the cookie dough we had to pull out all the stops, beginning with glittery jam. I was first introduced to glittery jam last year in London and, as you would expect, it kind of rocked my world, so I was beyond delighted to find these two delicious flavors at my local Cost Plus World Market in Williamsburg, Virginia.

After rolling the dough into balls, we indented the center of each cookie, leaving a shallow cavity ideal for holding a spoonful of jam and a smear of red wine ganache. The combination of the jam and the rich chocolate was truly delightful.

In the end, it was hard to pick a favorite. Thankfully, we did not have to.

After hours of juggling sheet trays, we stepped away, and though we still had confectioner's sugar in our hair and flour on our jeans, we stole a few moments and shared a pot of sweet, peppermint hot cocoa .

While we are not handing out any Christmas cookies yet, I am cataloguing these winning recipes for December and tucking half of the remaining dough into my freezer for last minute baking emergencies.

Thank you for joining me and my sister in our pre-Christmas baking extravaganza! All the products and specialty ingredients in this post are linked below, along with another fantastic holiday recipe from Brandi Milloy!

Sincerely,

Pedantic Foodie

Sweeten your holiday entertaining with Brandi Milloy's easy Christmas baking recipe for a classic icebox cake made with Walkers Gingerbread Biscuits, Butter Toffee Pretzels and Salted Caramel Bark from Cost Plus World Market. Plus, see her cheery dessert table presentation. Imagine the joy you'll bring.

SHOP THIS POST!

terracotta cookie molds // jolly heart mugs // mimosa glitter spread // red measuring cups // peppermint dust // guittard chocolate chips // peppermint chocolate chaud // snowflake marshmallows // retro sifter // gnome cookie jar // christmas glitter spread // parchment paper

Chocolate Christmas Cookies 2-Ways

for the cookie dough

1 1/2 lbs unsalted butter, softened
2 cups granulated sugar
7 cups all-purpose flour
1/2 cup cocoa powder
12 ounces semi sweet chips, melted
3/4 teaspoon peppermint extract

Fit your stand mixer with the paddle attachment. Place butter in the work bowl and beat on medium speed for one minute; until fluffy. Add granulated sugar to the butter and cream on medium speed for two minutes, scraping down the sides of the bowl as necessary.

With the mixer on low speed, beat in flour one cup at a time, mixing well after each addition. Beat in cocoa powder and melted chocolate. Divide the dough and turn half of it out onto a floured surface. Shape into two equal discs and wrap in plastic wrap.

Pour the peppermint extract into the remaining half of the dough and mix well. Turn the dough out onto the floured surface, pat into two discs and cover with plastic wrap.

Refrigerate the dough for 1 hour.

Cook's Note: At this point you could wrap the dough in wax paper, place in freezer bags, and freeze for up to two weeks, just allow the dough to defrost before rolling or shaping.

Line several baking sheets with parchment paper. Preheat oven to 350 degrees.

for the peppermint cookies

makes about 48 cookies

2 cups confectioner's sugar
1/2 cup peppermint dust sprinkles or finely crushed candy canes

Place the confectioner's sugar in a sifter.

Place the peppermint dough on a well-floured surface and roll out to 1/4-inch in thickness. Use cookie cutters or molds to cut the dough, placing the cookies on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until slightly puffed and crisp on the edges. Transfer the cookies to a cooling rack and cool for 5-10 minutes, until just warm. Dust the warm cookies with confectioner's sugar and sprinkle with peppermint dust.

Place in airtight containers and store for up to a week. Enjoy!

for the red wine ganache and jam thumbprint cookies

makes about 36 cookies

8 ounces semi-sweet chocolate chips
1/2 cup heavy whipping
2 tablespoons merlot (at room temperature)
2 cups Wildy Delicious Glitter Spread (I used both the Mimosa and Christmas flavors for variety)

Use a cookie scoop to portion the prepared dough into 1-ounce balls and place on a baking sheet lined with parchment.* Use your thumb to make an indent into the center of each cookie and bake for 15-20 minutes until slightly puffed and crisp on the edges, but soft in the center. These cookies are intended to remain somewhat chewy.

*Cook's Note: It is important to keep the dough cold, so try to work it as quickly and as little as possible. If you find that the indentation is not as prominent as you would like after the cookies have baked, just use a small spoon to press down on the center of each cookie while they are still hot.

Transfer the cookies to cooling racks and allow to cool completely. While the cookies cool, prepare the ganache.

Place chocolate chips and heavy whipping cream in a large, glass bowl. Microwave for thirty seconds, then stir, and heat for an additional thirty seconds. Do this until the chocolate is shiny and has completely melted. Whisk in merlot.

Use a spoon to fill each cookie with one teaspoon of ganache, following with one teaspoon full of jam. Store cookies in an airtight container for to 3 days. Enjoy!

I remember ardently praying during my 3 to 4-year-old days, for a baby sister. I reallyyy wanted a sister. I knew everything would be wonderful if I could just have a smaller, less controlling (because I certainly did not need a threat to my dominance) version of myself to play with every single day. I knew that we would play with baby dolls together, watch movies together, wear matching outfits, and paint our nails. We did a lot of that. But mostly, she ate my Chapsticks and said “no” far too much for my liking. The little stinker thought she could have an opinion. So rude.

That only lasted for the first several years of our relationship. I mean, she still borrows my Chapsticks, but they are returned without teeth marks now, and she still says “no” a lot, but mostly when I try on pencil skirts. She has really mastered that tough love thing -- perhaps a little too well for my comfort.

Peanut Butter Fudge with Homemade Marshmallow Fluff & Pretzels {Pedantic Foodie}

What I am trying to say is that I really love my sister. She’s super-weirdly-wonderfully great, even when she eats a bowl of buttercream with popcorn.

Actually, ESPECIALLY when she does that because, she doesn’t get mad if I join her and eat half of it myself.

My sister has always had this mad obsession with peanut butter. She eats it straight from the jar, maybe dipping some pretzels in there if she feels like it. Oh, and peanut butter and marshmallow fluff sandwiches? Well that love affair began a long time ago… Photographic evidence of her obsession/cuteness.

I made this fudge for my sister in part because I felt guilty for not making more gluten-free things for her. I don’t mean to do it, but somehow flour makes its way into nearly everything that comes out of my kitchen. I just really love baguettes...and pasta...and pizza. But this fudge - this was all for her.

This is Abby fudge. Three of her flavorist things smashed together and called dessert. I almost threw a thing of Chapstick in there for old times' sake but no, too far.

Like its namesake, this fudge has a lot going for it. First, it makes an absolutely wonderful breakfast. Oops, I did that. It has all the charm of peanut butter fudge but it is carried to the next level by the marshmallow cream and salty, crunchy pretzels. It’s also really easy to make since half of it comes together in the microwave. I love recipes like this.

The homemade marshmallow fluff is where we put the majority of our minimal efforts, and that rich, vanilla flavor is unbeatable. Yes, you could buy the stuff from the store, but come on, we are already using the microwave for part of this mess, so let’s put in a little bit of effort.

While the marshmallow is still warm, it is quickly swirled through the fudge before either becomes too stiff.

After a couple hours in the fridge it is time to slice!

This fudge looks oh-so-pretty when wrapped up in a bit of tissue paper and gifted in a pretty silver tin. The only drawback is that the pretzels can go stale quickly, so you should make this the day before you plan on giving it away and store it in an airtight container or in the freezer.

Extra sister points - achieved. Oh, and those last minute hostess gifts? We solved that too.

Sincerely,

Pedantic Foodie

Peanut Butter Fudge with Homemade Marshmallow Fluff & Pretzels

fudge and marshmallow recipes adapted from Alton Brown

for the marshmallow cream

1 package unflavored gelatin
1/2 cup ice cold water, divided
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract

In the bowl of your stand mixer combine 1/4 cup ice water with gelatin.

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt. Cover and place over medium heat - cook for 3-4 minutes. Uncover and attach a candy thermometer. Cook for 7-8 minutes, until the syrup reaches 240 degrees F. Remove from heat.

Turn the mixer on low speed and pour the syrup into the gelatin mixture. Once all the syrup is added increase the speed to high. Beat for 13 minutes, until the mixture is very thick and fluffy. In the last minute of beating add vanilla extract.

While the marshmallow is beating, prepare fudge.

for the fudge

1 cup smooth peanut butter
1 cup unsalted butter, at room temperature
4 cups confectioner’s sugar
1 recipe marshmallow cream
1 cup pretzels (gluten-free, if desired)

Prepare an 8-inch baking pan by greasing it with butter and lining with parchment paper.

In a large, microwave-safe bowl, combine peanut butter and butter. Cook on high for 2 minutes, then stir and microwave for an additional two minutes.

Quickly stir in vanilla and confectioner’s sugar. The mixture will become hard and will lose its shine. Working quickly, swirl in warm marshmallow cream before the mixture gets too hard.

Use a spatula to spread the fudge into the prepared pan and press pretzels into the fudge while it is still soft. Cover with plastic wrap and refrigerate for two hours, until cool and hard.

Cut the fudge into 1-inch pieces and store in an airtight container. Enjoy!