4 holiday cookie and peel recipes you can happily share – NBC4 Washington
Few desserts say âit’s Christmasâ better than cookies. Build a platter of holiday favorites with these recipes from Megan McGrath from News4.
Thin cookies, butter, caramel and chocolate chips
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 1/2 sticks unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons of vanilla
- 2 tablespoons of light corn syrup
- 2 eggs, room temperature
- 1 1/2 cup chocolate chips
- 1/2 cup caramel chips (I use Heath)
Combine the flour, baking soda and salt. Put aside.
In a medium bowl, beat together butter, sugar and brown sugar. Add the vanilla and corn syrup and beat until smooth. Stir in the eggs one at a time, then gradually stir in the flour mixture until incorporated. By hand, incorporate the caramel chips and chocolate chips.
Place tablespoon-sized balls of dough on a baking sheet lined with parchment paper (2 inches apart to allow for spreading). Bake at 350 Â° for 5 minutes. Rotate the baking sheet in the oven and bake an additional 5 minutes until the cookies are flat and light brown around the edges.
- 10 tablespoons unsalted butter, room temperature
- 1/2 teaspoon of vanilla
- 1/2 cup powdered sugar
- the zest of a lemon
- 1 1/2 cup flour
- corn syrup and coarse sugar crystals for decoration
Beat together butter, vanilla and lemon zest until creamy. Incorporate the powdered sugar. Gradually add the flour and beat until incorporated. You may have to use your hands at the end!
Put the dough on plastic wrap and shape a log. Refrigerate in the wrap for at least an hour until firm. Use a non-serrated knife to cut the dough crosswise into Â½ inch thick circles.
Place the circles on a baking sheet covered with baking paper and bake at 350 Â° for 5 minutes. Turn the pan in the oven and cook for another 5 Â° minutes until the bottom begins to brown slightly. Let cool, brush with corn syrup and dip the cookies in a mound of large sugar crystals then shake off the excess.
candy cane bark
- a bag of white chocolate chips
- several candy canes, broken into pieces
Using a double boiler (or microwave at half power), melt the chocolate until smooth. Spread the chocolate on a cookie sheet lined with waxed paper. Use a spatula or long knife to spread to an even thickness.
Tip: To prevent the waxed paper from slipping, rub a little oil on the baking sheet and place the paper on it.
While chocolate is still soft, sprinkle over candy cane pieces and refrigerate until hard. Peel off the waxed paper and break it into pieces.
Caramel Chocolate Bark with Pretzels
- Semi-sweet chocolate, a bag
- individually wrapped caramels
- thin pretzel sticks broken into pieces
Melt semi-sweet or dark chocolate and spread it on a baking sheet lined with waxed paper. Unwrap caramels and microwave at half power until melted, stir until smooth. Pour the caramel over the chocolate and sprinkle over the pretzel pieces. Refrigerate until hard, then break into pieces.