I decided to split this post in two, as some recipes can get pretty long. It’s the holidays. This means it’s time to throw a little caution to the wind and have some food that might be a little bad for you, but that tastes oh so good the one day of cheating is worth it. One of my favorite things to do during the holidays is make cookies! Sweets are so much better when the snow is falling and the tree is up.
Whether we're talking chocolate chip, oatmeal raisin or No-Bakes, cookies are one of those holiday feel good foods. There is nothing like a kitchen filled with the smell of delicious, gooey holiday treats.
If you are looking for something new this year why not consider one of the following holiday morsels? In this post you will find three recipes for delicious holiday cookies and in the next post there will be two more, to make five amazing options to dazzle your family and holiday guests.
These cookies have been placed in order by my own personal preferences. So, without further ado, here are some cookie recipes just for you!
5. Toasted Coconut Marshmallows
7 ounces sweetened shredded coconut, toasted 1 recipe Homemade Marshmallow batter, recipe follows Confectioners' sugar
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow the mixture to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Recipe courtesy of the Barefoot Contessa and Food Network.com
4. Super Gooey Chocolate Drops
1/2 cup (1 stick) unsalted butter
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches).
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat mixture at 75% power, in the microwave until soft, which should be about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth).
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, and then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
Recipe courtesy of Food Network Kitchens on Food Network.
3. S'More Rockin' Reindeer Ravioli
For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly but pasty.
Using the filling portion ('the bumpy side") of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind).
To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
In a separate bowl, whisk both of the flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic wrap and chill until very firm, about 1 hour.
Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
Preheat the oven to 350 degrees F.
Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh.
Recipe courtesy Food Network Kitchens, Laura Stanke, and Food Network.