The 2011 A2K Holiday Cookie Recipe Exchange

BROWNED BUTTER CHOCOLATE CHIP COOKIES
1 cup (2 sticks) butter, browned and cooled (see step 1)
2 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
1/2 cup white sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 egg
2 cups chocolate chips

1. Preheat oven to 350 degrees. In a small, heavy saucepan, melt butter; stir and brown until it turns a caramel color and releases a nutty aroma. Be careful not to burn it. Allow it to cool to room temperature and solidify.

2. Scrape butter into the bowl of a mixer and cream with syrup, white and brown sugar. Add vanilla and egg. Scrape down bowl sides; add baking soda, salt and flour. Turn off motor and add chips with a spoon.

3. Use 1/4 cup of batter for monster cookies or a heaping tablespoon for regular size. Bake for 10 minutes or until golden brown. Allow cookies to cool on the baking sheet for 5 minutes before removing.

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Cappuccino-Caramel Oat Bars

Makes: 48 bars
Prep: 30 minutes
Bake: 20 minutes

Cappuccino-Caramel Oat Bars
Ingredients

* 3 cups rolled oats
* 2-1/3 cups all-purpose flour
* 1 cup chopped pecans
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened
* 2 cups packed brown sugar
* 2 eggs
* 1 tablespoon instant coffee powder or instant espresso powder
* 2 teaspoons vanilla
* 3/4 cup caramel ice cream topping
* 1/2 cup chopped pecans
* Coffee Glaze (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. If desired, drizzle with Coffee Glaze. Cut into bars. Makes 48 bars.

Coffee Glaze: In a small bowl combine 2 tablespoons very hot milk and 1 teaspoon instant coffee powder; stir until dissolved. Stir in 1 cup sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze.

To Store: Cover pan tightly and store at room temperature for up to 3 days or freeze for up to 1 month.
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Chocolate-Covered Cherry Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1 (10-ounce) jar maraschino cherries
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
4 to 5 teaspoons reserved cherry juice

In a large bowl, stir together flour, cocoa, salt, baking powder and baking soda.

In a mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture and beat until well blended.

Shape dough into 1-inch balls. Place balls on ungreased cookie sheet. Press down center of each ball with thumb. Drain cherries, reserving juice. Place a cherry in indentation in center of each cookie.

Frost these cookies before you bake them. To prepare frosting, combine chocolate chips and sweetened condensed milk in a saucepan. Heat until chocolate melts. Stir in 4 teaspoons of the cherry juice. Frosting will be thick. Spoon about 1 teaspoon of frosting over each cherry, spreading to cover cherry. (Frosting may be thinned slightly with more cherry juice.)

Bake in a preheated 350-degree oven about 10 minutes or until cookies are done. Set cookie sheet on top of a wire rack and allow cookies to cool about 5 minutes. Then carefully remove cookies from cookie sheet to continue cooling.
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BROWN SUGAR POPCORN LOLLIPOPS

6 cups air-popped popcorn
1 cup brown sugar
1/4 cup honey
1/3 cup water
1 tablespoon light margarine
Butter-flavored cooking spray
3 tablespoons cinnamon-sugar mixture (2 tablespoons sugar to 1 tablespoon cinnamon)
Mini pretzel sticks
1. Combine sugar, honey and water in a 2-quart saucepan; bring to a boil over high heat, stirring constantly until sugar is dissolved. Cook until sugar forms thick, "ropy" threads that drip from the spoon.
2. Add butter and stir to mix. Slowly pour mixture over popcorn, tossing to mix.
3. When popcorn has cooled slightly, spray hands with cooking spray and shape into small balls. Insert pretzel stick to create a lollipop.
4. Roll in cinnamon-sugar mixture and wrap in plastic wrap or store in zipper-style bags.
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MOLTEN LAVA COOKIES

Makes 2 dozen cookies

1 cup (2 sticks) butter, softened
2 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup dark or semisweet chocolate (at least 60% cocoa), roughly chopped
Powdered sugar for garnish (optional)

1. Preheat oven to 350 degrees. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

2. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

3. Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

4. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.

5. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm.
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GOO GOO CLUSTERS

1 bag milk chocolate chips
1 can Eagle Brand milk
1 large bag miniature marshmallows
2 cups dry roasted peanuts
2 teaspoons butter for the pan (or use wax paper)

1. Melt chocolate chips with Eagle Brand milk. (The microwave works just fine for this.)

2. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut, OR just drop by tablespoons onto wax paper, and let cool at room temperature.
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PEPPERMINT CHOCOLATE COOKIES

Makes 16
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
2 (3.5-ounce) bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies
1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20
minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate
until smooth.
5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

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CHOCOLATE ORANGE DELIGHTS

Makes about 6 dozen cookies
COOKIES:
3 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1 cup sugar
1/2 cup sour cream
2 eggs
2 teaspoons grated orange peel
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts or pecans
2 cups chocolate chips
GLAZE:
3 ounces semisweet chocolate
1 teaspoon orange extract
4 tablespoons butter
Candy sprinkles (optional)

1. Preheat the oven to 375 degrees. Lightly grease your cookie sheets.

2. For cookies: In the top of a double boiler over hot water on medium-high heat, melt the unsweetened chocolate. Set it aside to cool.

3. In a large bowl and with an electric beater, cream the butter and sugars thoroughly. Add the sour cream, eggs, orange peel, and melted chocolate and beat well. Add the flour, baking soda, and salt and stir to combine.

4. Add the batter by rounded teaspoonfuls onto the cookie sheets. Bake for 12 to 15 minutes. Remove from the oven and transfer the cookies to wire racks to cool.

5. For glaze: In a small saucepan over low heat, melt the semisweet chocolate. Add the orange extract and stir to combine. Add the butter, 1 tablespoon at a time, and stir until smooth. Spread on cookies. If desired, decorate with candy sprinkles before the glaze sets.
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SOFT MOLASSES COOKIES

Makes about 6 dozen cookies

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar

1/2 cup molasses

2 eggs, slightly beaten

4 cups flour

1/2 teaspoon salt

2 1/4 teaspoons baking soda

2 1/4 teaspoons ground ginger

1 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1. In a large mixing bowl, cream together butter, shortening and sugar until light in color and fluffy. Beat in molasses and eggs; set mixture aside.

2. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.

3. Roll dough into 1-inch balls. Dip tops in granulated sugar, then place with sugar-side up 2 1/2 inches apart on greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.

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MACAROON KISSES

Makes 4 dozen

1/3 cup butter, softened

1 (3-ounce) package cream cheese, softened

3/4 cup sugar

1 egg yolk

2 teaspoons almond extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

5 cups flaked coconut, divided

48 dark chocolate kisses

Coarse sugar

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract.

2. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.

3. Roll into 1-inch balls and roll in the remaining coconut. Place 2 inches apart on ungreased baking sheets.

4. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; sprinkle with coarse sugar. Cool on pan for 2 to 3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

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BUTTER AND JAM THUMBPRINTS

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 sticks butter, softened

2/3 cup sugar, plus more for rolling

1 large egg

1/4 teaspoon vanilla

Red plum jam or any other type you like that has a thick consistency

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.

2. Whisk the flour, baking powder and salt together in a bowl.

3. In another bowl, whip the butter and sugar until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in two additions, mixing just until incorporated.

4. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

5. Bake cookies until the edges are golden, about 10 to 12 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets.

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FRUITCAKE COOKIES

Makes 18 dozen

1 cup butter

1 cup granulated sugar

6 eggs

3 cups flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 cup whiskey

2 quarts (or less) pecans

1 1/2 pounds white raisins

1 pound candied cherries (red and green)

1 pound candied pineapple

1. Cream butter and sugar. Add eggs, beating well after each.

2. Sift flour, and combine with baking powder and spices.

3. Add flour and whiskey to butter mixture, alternating between the two until all is incorporated. Mix in nuts and fruit.

4. Drop by teaspoonfuls on greased pans and bake at 350 degrees for 15 minutes.
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HIDDEN MINT COOKIES

1 white or yellow cake mix

2 eggs

1/3 cup vegetable oil

30 to 36 individual Andes mints, unwrapped

1. Heat oven to 350 degrees.

2. With a spoon, mix cake mix, eggs and oil together in a bowl. Flatten a ball of dough around a chocolate mint. Make sure to completely cover with dough.

3. Bake for 8 to 12 minutes or until light golden brown around edge. Remove cookies and place on rack to cool.

Note: Chocolate cake mix can be used but increase vegetable oil from 1/3 cup to 1/2 cup.
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Wonder Drops

2 cups sugar

1 tablespoon peanut butter

1/2 cup butter

1/2 cup milk

3 cups quick-cooking oats

2 tablespoons cocoa

1 teaspoon vanilla

1 cup shredded coconut

1/2 cup chopped nuts (optional)

1. Bring sugar, peanut butter, butter and milk to a boil. Boil for one minute. Remove from heat and add oats, cocoa, vanilla, coconut and nuts.

2. Drop by teaspoons onto wax paper. For a festive look, top with candied red and green cherries.

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Linzer Cookies



Ingredients:
1/2 cup blanched almonds
1 cup granulated sugar
2 3/4 cups all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine (2 sticks), softened
1 package (3 ounces) cream cheese, softened
1 large egg
Confectioners' sugar
1/2 cup seedless red rasberry or other favorite jam

Instructions:
In food processor with knife blade attached, blend almonds with 1/2 cup granulated sugar until almonds are finely ground. Add flour, lemon peel, baking powder, salt and remaining 1/2 cup sugar; pulse until evenly mixed.

Add butter, cream cheese, and egg, and process just until dough forms, occasionally stopping processor and scraping side with spatula.

Divide dough in half; flatten each into a disk.

Wrap each disk in plastic wrap and refrigerate 2 hours or until dough is firm enough to roll. (Or place dough in freezer for 30 minutes.)

Preheat oven to 350--F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8-inch thick. With furled 3-inch fluted round cookie cutter. cut dough into as many rounds as possible.

With floured 1-inch star or fluted round cookie cutter, cut out and remove centers from half of rounds. Reserve centers and trimming to re-roll. With lightly floured wide spatula, carefully place rounds, about 1 inch apart, on ungreased large cookie sheet.

Bake cookies 12 to 14 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool completely.

Repeat with remaining dough and reserved centers and trimmings.

When cookies are cool, sprinkle confectioners' sugar through sieve over cookies with cutout centers. In small saucepan, melt jam over low heat, stirring frequently. Brush whole cookies with melted jam; place cutout cookies on top.

Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months. (If cookies are stored in freezer, you may need to sprinkle with confectioners' sugar again before serving.)

from Massimo's, one of my all time favorite bakeries, via the LA Times SOS column -

Tortona chocolate cookies
Total time: 35 minutes, plus chilling and cooling time for the dough
Servings: 2 dozen cookies

Note: Adapted from chef Elena Guerrero-Berman of Massimo's Delectables. Be careful not to grind the nuts to a fine powder or flour; the nuts should have some texture (you will see small bits in the cookies when they are baked). A food processor will work best for grinding the nuts.
2 cups (4 sticks) butter, softened
2 cups sugar
1 cup ground hazelnuts
1 cup ground almonds
1 tablespoon vanilla
4 cups pastry flour
1 cup unsweetened cocoa powder

1. In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, cream the butter with sugar until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl periodically.

2. Gently fold the ground hazelnuts into the butter mixture until evenly combined, then fold in the ground almonds thoroughly.

3. Stir in the vanilla. Gently add the flour, 1 cup at a time, until thoroughly mixed. Slowly add the cocoa until combined. The dough will be very thick at this point, and you should easily be able to roll a small amount into a ball.

4. Shape the dough into a flat disc and wrap tightly in plastic wrap. Refrigerate dough at least two hours, but preferably overnight.

5. Heat the oven to 325 degrees. Roll the dough to one-half-inch thickness between 2 sheets of parchment paper or plastic wrap (this keeps the dough from sticking to the rolling pin and alleviates the need for flouring). Cut hearts or other-shaped cookies approximately 2 1/2 inches in diameter, and place the cookies on a parchment-lined baking sheet. Bake the cookies until puffed slightly and set on top, about 15 minutes. Rotate the cookies halfway through for even heating and coloring.

6. Remove the cookies, still on their sheets, to a rack to cool completely before serving (they're fragile just out of the oven and will crumble if moved while still warm).

Each cookie: 317 calories; 4 grams protein; 35 grams carbohydrates; 5 grams fiber; 20 grams fat; 10 grams saturated fat; 40 mg. cholesterol; 3 mg. sodium


From the Salute to Sanity blog, posted by silverrock -

Molasses Pecan Cookies

Molasses Pecan Cookies
Yields 30 large cookies

Ingredients:
- 2 1/3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 tsp each ground cinnamon and cloves
- 1/4 tsp ground allspice
- 3/4 cup butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 egg
- 1/3 cup crushed pecans (or your favorite nut)
- 30 whole walnuts to decorate
- 1/2 cup of sugar for rolling

Method:
1. Mix together flour, baking soda, salt and spices
2. Beat the butter until creamy, then add brown sugar and molasses until smooth. Add in egg, continue mixing until well incorporated.
3. Add flour mixture to butter mixture and stir until just combined.
4. Split the dough into two portions, rolling them into logs and wrapping each in plastic wrap. Place dough in the fridge for 1hour to settle.
5. Cut each dough log into 15 pieces. Roll each piece into a ball, coat with rolling sugar and place on an ungreased baking sheet. Ensure at least 2 inches between cookies, as they spread out significantly. Flatten the sugar-coated ball with the bottom of a glass and gently press a decorative pecan into the center of the cookie. Repeat for all the dough pieces.
6. Bake in a 350 degree oven for 14 minutes. Allow to cool for 1 minute on the tray, then remove to cooling rack.

I doubled this recipe with no problems, and the cookies turned out fantastic! I brought half of the doubled batch to my family and they simply loved them. (I also made a special batch for my sister who's allergic to nuts; in it I added chocolate chips, coconut, oats and sunflower seeds... not your traditional molasses cookie, but she enjoyed them).
end/clip

That second one sounds interesting.


For anyone interested in giving homemade cookie mixes in a jar as gifts this season, there are a bunch of recipes for this on the 911 baking website.

The recipes include:

Make Your Own Dog Biscuit Mix

Heart Smart Muffin Mix

Icebox Sugar Cookie Mix

Brownie Mix

Oatmeal Raisin Spice Cookie Mix

M & M Cookie Mix Gift Jar

This sounds like it would be fun to make.



Apple, Cranberry, Walnut Rugelach

Dough

8 tablespoons (4 ounces) butter, at room temperature
4 ounces cream cheese (not reduced fat), at room temperature
1 cup unbleached all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt
2 teaspoons granulated sugar

Filling

1/3 cup apple butter (homemade preferred or a store bought like American Spoon with no sugar added)
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4-3/4 teaspoon cinnamon (depending on how much cinnamon is in the apple butter you choose)
1 cup walnuts, finely chopped
3/4 cup dried cranberries, chopped

Topping
1 large egg lightly beaten with 1 teaspoon of water
1/4 cup granulated sugar

Make the dough: In a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and cream cheese on medium speed until light and fluffy, 5 to 6 minutes. On low speed, add the dry ingredients and beat until the dough is thoroughly combined. Using a rubber spatula, scrape the dough onto a piece of plastic wrap. Press it down into a 1-inch disk and wrap tightly in plastic wrap.

Refrigerate for at least 2 hours, or up to 24.

Make the filling: In a small bowl, combine the sugars, cinnamon, walnuts and dried cranberries. Set aside.

Roll out the dough: On a floured surface, roll out the dough into a rectangle that is approximately 12 x 16 inches. Trim the dough into two rectangles, each measuring about 6×16 inches.

Fill and shape: Lay out each rectangle on the counter so that each side nearest to you is a long (16-inch) one. Spread a thin layer of apple butter over the entire surface of the dough except for a long strip along the edge furthest from you. Sprinkle the apple butter layer with half of the filling mixture. Brush some of the egg wash along the edge without filling. Starting with the edges nearest to you, carefully roll the dough around the filling, tucking the filling under the dough as you roll. Apply pressure to the seam to seal. Roll so that the seam is on the bottom, against the counter. Slide the logs of dough onto a cookie sheet, cover them with plastic wrap and refrigerate for about an hour. At this point, the logs can be refrigerated for up to 24 hours or frozen for up to a couple of weeks.

Bake: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Brush the logs with the reserved egg wash and sprinkle with the sugar. Using a sharp knife, slice each log into 1-inch segments and place 1-inch apart on prepared baking sheets. Bake until golden brown and puffy, 15-17 minutes. Let cool completely before serving.

So far, I've made the Chocolate-Covered Cherry Cookies and had a request to make more so I did, but varied the center filling with mint chocolate chips or marshmallows. These cookies are excellent -- great texture and rich dark chocolate flavor. It is a recipe that is going into my files for future repeats.

Also made 5 variations of the Rugelach cookies. Some have a chocolate and ground walnut filling, some have a peach jam filling, others have a chocolate, coffee and mint filling, some have a cinnamon and brown sugar filling, while others have a strawberry and blueberry jam filling. All have a honey, cinnamon and egg glaze on them. This recipe is also a keeper for future repeats. I especially like that the dough for these cookies is not very sweet. The sweetness of the fillings and glaze are more than enough.


Am making a big batch of shortbread cookie variations today and will then be packing all the cookies into tins for delivery to neighbors.

Mini Cinnamon Roll Cookies

1 cup butter, softened
1-3/4 cups sugar, divided
3 egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.
Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.
Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.


Got this recipe from Taste of Home! So yummy!

Those sound good! I bet they'd taste good if you substituted the cinnamon for cocoa powder and sprinkled in a little instant coffee powder too.

Thanks for adding them to the cookie recipe box, Jessi, and welcome to A2K.

Thanks! And I can't believe I didn't think to add coffee! I am seriously addicted to anything coffee! LOL

I did that with several of the chocolate cookies I made for the holidays. Coffee really intensifies the chocolate flavor. I made some of the rugelach cookies with a filling that included peach jam and instant coffee powder and liked the result.

I also made a shortbread cookie dough, but ran out of enough AP flour so I added a cup of rye flour to the dough, formed it into balls and dusted with powder sugar that had a little instant coffee powder added. They were a hit with the neighbors.

I don't like the taste of brewed coffee, but I enjoy experimenting with the instant stuff to do something different than the usual chocolate or cinnamon flavors.

I made cookies and candy this year. The caramels turned out extremely well. They just burst with gingerbread flavor.

Here's the Gingerbread Caramel candy recipe (from Martha Stewart) I used, with my alterations noted:

Gingerbread Caramels

Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.

Yield Makes about 12 1/2 dozen

Ingredients

4 cups (2 pints) heavy cream (I used 2 c heavy cream and 2 c skim milk)
2 cups light corn syrup (I used a vanilla-flavored corn syrup)
4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract (I used 1 tsp vanilla extract and 1 tsp rum extract)
3/4 teaspoon salt
1 teaspoon ground cinnamon (I used 1 tbs cinnamon)
3/4 teaspoon ground ginger (I used 2 tsp ginger)
3/4 teaspoon freshly grated nutmeg (I used 1 tsp nutmeg)
1/4 teaspoon ground cloves (I used 1/2 tsp cloves)
Vegetable-oil cooking spray

Directions

Lightly coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper, leaving a 2-inch overhang on short sides; spray paper.
In a large pot over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees (firm-ball stage) on a candy thermometer, about 20 minutes. (It took 70 minutes at our high altitude.)
Remove from heat, and stir in vanilla, salt, and spices. (I added the spices 10 minutes before the end and the extracts off the heat.) Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.