It’s National Cookie Day!

It’s National Cookie Day!
Endearing memories of holiday baking and Christmas cookie favorites. Plus all the festive decorating always seemed the most fun–
as a youngster or your own tots now.
Or now, revel in luxe patisserie.  Hand painted  artisan sugar cookies…
or perhaps still time to craft a holiday specialty menu of sweet treats. The Menu Shoppe covers all your menu needs and aims to deliver quicker than elves.
Here’s some cookie finds…
artisanal collection…
Sleigh Ride from Amy’s Cookies
Hand-painted artistry. Almost too pretty to nosh. All the season’s best: snowflakes, trees, reindeer, and a festive open sleigh. Creamy delights. The finest European-style butter and royal icing. So festive, it will make any grinch smile.
Peppermint S’mores
Dozens of sweet memories in a dozen of these classic treats.
A twist on classic s’mores.  Two Hearts Bakery infuses homemade fluffy vanilla marshmallows between  cinnamon spice graham crackers dipped in peppermint dark chocolate. Yum.
Though other priceless memories in the kitchen with other festive classics.
Here’s a twist on a traditional holiday favorite.
Cinnamon Apple Butter Spritz Cookies
1/2 cup apple butter
1/2 cup butter room temperature
1 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
3/4 teaspoon cinnamon
2 1/2 cups all-purpose flour
Don’t forget the cookie press
Preheat oven 350°F. In mixing bowl, cream apple butter, butter and sugar together until light and fluffy. Add egg yolk, vanilla, cinnamon and mix. Mix in flour until blended. Roll dough into logs and fill cookie press. Using desired shapes, press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 2 minutes on cooling grid. Remove from cookie sheet and continue to cool on grid. Makes 3-4 dozen cookies. Depending on the cookie monster in the kitchen.
Another classic…
Butter Balls
1 cup finely ground walnuts
2 1⁄4 cups unbleached, all-purpose flour
1⁄2 tsp. salt
1⁄2 lb. unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus 2 cups for dredging
1 tsp. vanilla extract
Add your own twist:  your favorite rum or liqueur.  Preheat oven to 400. Combine walnuts, flour and salt in a medium bowl.  Mix well and set aside. Beat butter with an electric mixer on medium speed.  Gradually add 1/4 cup sugar and beat until mixture is fluffy. Beat in vanila, then reduce speed and add flour mixture–mixing until combined.
Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1″ apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5–10 minutes.
Meanwhile, place remaining 1–2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar. Or more nuts and sift more xxx sugar for more xxx holiday sweetness.
Hugs + kisses.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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