Thursday, December 15, 2011

Christmas Cookies

Christmas Cookies are a part of many families' traditions.  These are two of the cookies that my family makes every year.  The Spritz cookies keep well in a closed tin and we always color them to make them extra Christmasy.  The meringue cookies are light and sweet.   They are best the same day they are made, but can also be kept in an air-tight container for a few days.  

My family has so many Christmas food traditions, but this one has always been a favorite of mine.  Be sure to involve the whole family when making Christmas cookies, it is fun, and it will be a tradition that sticks around.

Spritz Cookies
Total Time: 1 hour     Makes: 36 Cookies
  • 3 Egg Yolks
  • 1 cup Butter, softened
  • 2/3 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups Flour
  • Colored Sugar (optional)

Combine egg yolks, butter, sugar and vanilla in a medium mixing bowl and beat until combined with a hand mixer.

Gradually add flour while mixing and mix until combined.

Place dough into a cookie press and press cookies onto a cookie sheet.

If desired, top cookies with colored sugar sprinkles.

Bake at 400 for 7-10 minutes.

Chocolate Chip Meringue Cookies
Prep Time: 20 min     Makes: 24 Cookies
  • 3 Egg Whites
  • 1/4 teaspoon Cream of Tartar
  • 2/3 cup Sugar
  • 1 cup Chocolate Chips
In bowel of a stand mixer* add egg whites and cream of tartar, and beat just until soft peaks form.

Add sugar and beat until sugar is incorporated and soft peaks form.

Fold in chocolate chips.

Spoon meringue onto a greased cookie sheet (NOT and air-bake cookie sheet).

Place into an oven preheated to 400 and immediately turn oven off.  Leave cookies for 1 1/2 hours or overnight.

*These cookies can be easily made using a hand mixer.

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