If you have already checked out the first article in this mini-series of cookies, then you will have already read (and possibly tried) three of the best options for new cookies this season. This article will offer the final two, the top two favorites for the holiday cookie lineup. While my table often offers such normal options as chocolate chip and sugar cookies with delicious frosting and sprinkles, these options will add something new and get your taste buds into a holiday frenzy, for sure!
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.
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
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
Recipe courtesy of the Barefoot Contessa and Food Network.com
4. Super Gooey Chocolate Drops
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey’s or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional)
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
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.