Sweets for Santa

CANDY CANE COOKIES

Servings: 2 doz. | Prep: 20 min. | Cook: 10 min. | Total: 30 min.

Ingredients:

1 cup butter (2 sticks), softened | ¼ cup powdered sugar | 1 egg | 1 tsp. almond extract | 2 tsp. vanilla extract | ½ tsp. peppermint extract | 1 ½ cups flour | ½ tsp. salt | ½ Tbsp. red food coloring | ¼ cup crushed peppermint candy | ¼ cup crushed granulated sugar

Directions:

Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. Mix the butter, powdered sugar, egg, almond extract, vanilla extract, and peppermint extract in a stand mixer. Combine flour and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients in the mixer. Divide the dough in half. Blend food coloring into one half. Roll a 4” strip from each color (using about 1 tsp. of dough) on a lightly floured board. Place the strips side by side and twist them. Place on a baking sheet and curve the top to form the handle of a cane. Repeat, working on each candy cane individually so the dough doesn’t become too dry to twist. Bake 10 mins. until lightly browned. Remove from oven. Mix sugar and crushed candy cane together and sprinkle on cookies while still warm.

Tips and Tricks

Buy pre-crushed peppermint candy or crush candy canes.  Solid peppermint candy is difficult to crush into a fine powder.

Recipe adapted from Betty Crocker

KOLACKY (KOLACZKI) COOKIES

Servings: 4-5 doz. | Prep: 1 hr. 25 min. Cook: 15 min. | Total: 1 hr. 40 min.

Ingredients:

8 oz. cream cheese, softened | 1 ½ sticks butter, softened | 2 ½ cups flour | 1 cup apricot jam or
walnut filling | Powdered sugar, for dusting Walnut Filling: 2 egg whites | Pinch cream of tartar | 1 tsp. vanilla | ⅓ cup granulated sugar | 2 cups walnuts, ground

Directions:

Preheat oven to 350°. Prepare a baking sheet with parchment paper and set it aside. Mix cream cheese and butter in a stand mixer. Add flour and mix well. Wrap the dough and refrigerate it for 1 hour. GRIND walnuts using a food processor. Whisk egg whites with a pinch of cream of tartar in a stand mixer until foamy. Slowly add sugar and vanilla while continuing to whisk. Fold in walnuts, set aside. Traditional folding: Place ¼ of the dough on a board and roll it out to a thin layer. Cut into 2” squares. Place the filling (jam or walnut) in the center and pinch the opposite sides together. Rub a little water on the pinched sides to keep them together while baking. Bake 15 minutes. Transfer to a cooling rack and dust with powdered sugar.

Tips and Tricks

My Mom’s Folding Technique – Roll out the dough into a thin layer. Place the filling in a strip across the dough and roll it up. Cut the dough across the strip once it overlaps, and pinch. Slice the roll into 1” pieces. Follow the same baking instructions. When cool, roll in powdered sugar.

ANGINETTI (ITALIAN CHRISTMAS COOKIES)

Servings: 2 ½ doz. | Prep: 20 min. | Cook: 15 min. | Total: 35 min.

Ingredients:

1 ¼ cup granulated sugar | ¾ cup unsalted butter, softened | 4 eggs | 1 Tbsp. vanilla extract | 1 tsp. almond extract | 3 ½ cups flour | 1 Tbsp. baking powder | 1 tsp. salt Icing: 1 Tbsp. butter, melted | ¼ cup milk | 1 tsp. vanilla extract | ¼ tsp. almond extract | 3 cups powdered sugar | Colored sprinkles to decorate

Directions:

Preheat oven to 350°. Prepare a baking sheet with parchment paper and set it aside. Combine sugar and butter in a stand mixer and mix until fluffy. Add eggs, one at a time, scraping down sides. Add vanilla and almond extract and mix. Combine flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet ingredients in the mixer and blend until well combined. Use a cookie scoop or tablespoon to measure out one-inch rounds of dough. Roll in your hands to form a ball. Place the cookies on the baking sheet about two inches apart from each other. Bake for 15 mins. Remove from oven and let cool on a wire rack. Melt butter and add milk, vanilla extract, almond extract, and powdered sugar to make a glaze. Dip the top of cookies in the glaze once completely cooled. Add sprinkles to the top of cookies before the glaze dries.

Tips and Tricks

Traditional Anginetti uses multicolored sprinkles, but you can use whatever sprinkle colors are festive for the holidays.