Christmas Cookie Contest Runner-up | Post Announcement

2021-12-08 06:49:11 By : Ms. Ivy Lee

View the list of cookie winners here: Cookies that even Santa Claus can surprise

1/2 cup butter at room temperature

1 (13.4 ounce) can dulce de leche

1 cup shredded coconut, toasted (optional)

Colored icing and colored sugar for decoration

Put the sugar and lemon zest in a large bowl. Add butter and cream together until light and fluffy. Add egg yolk and vanilla. In another bowl, whisk together flour, baking soda, and salt; gradually beat into a creamy mixture. Knead the dough a few times on a lightly floured surface with your hands to form a disc, wrap it and refrigerate for two hours.

Preheat the oven to 325 degrees Fahrenheit.

Roll the dough to a thickness of 1/4 inch on a floured surface and cut out 2 inch circles. Place on a baking sheet lined with parchment paper and cook for 15 minutes. Once it has cooled, spread a spoonful of milk sauce on the bottom of the biscuit and put a biscuit on top to make a sandwich. Press together and roll in shredded coconut. Repeat with the remaining cookies.

Heat ½ cup of white chocolate in the microwave until melted. Spread the white chocolate evenly on the sandwich biscuits. Decorate the top as needed. (I used a toothpick with black frosting to draw the snowman's face and colored sugar for decoration.)

Creamy butter and sugar. Then add almond extract and then flour.

Roll into a 1.5 inch ball. Place it on an unoiled baking pan and press the center with your thumb. Add raspberry jam to each hole and bake at 325 degrees for 15 to 17 minutes. Cool slightly on a metal rack.

Mix 1 cup powdered sugar, 1 ½ teaspoon almond extract, and 2 teaspoons milk. Drizzle the mixture on the biscuits.

2 cups plus 2 tablespoons of cake flour

Mix in order to make a 1-inch ball. Bake at 350 degrees for 10 to 12 minutes. Roll in extra powdered sugar.

Red and green liquid food coloring

1/2 cup chopped pecans or walnuts

Dry the cherries with a paper towel; set aside. In a large bowl, cream butter and candy sugar until light and fluffy. Add milk and vanilla. Mix the flour and salt; gradually add to the cream mixture.

Form a tablespoon of dough around each cherry to form a ball. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees for 14 to 16 minutes or until the bottom is browned. Move to a metal rack to cool.

For the Christmas glaze: In a small bowl, mix the candy canes with enough water to achieve a dripping consistency. Transfer half of the glaze to another bowl; dye one bowl green and the other red. Dip the top of nine cookies with green glaze, dip the top of nine cookies with red glaze, and sprinkle with decoration. Let stand until it solidifies.

For the chocolate glaze: In a small bowl, mix the confectionery sugar with enough water to achieve a dripping consistency. Add chocolate and vanilla. Dip the top of the remaining biscuits in the glaze and sprinkle with nuts. Let stand until it solidifies.

Mix in the order given. Refrigerate the dough for 4 hours. Roll into a ball, then roll into powdered sugar. Bake at 350 degrees for 12 minutes.

8 ounces cream cheese (room temperature)

Mix all ingredients except powdered sugar in a bowl. Roll into a ball and dip in powdered sugar. Bake at 350 degrees for 10 t0 for 15 minutes.

12 cups crushed vanilla wafers (about 4 boxes)

3/4 cup light or dark corn syrup

Use your favorite chocolate dip

Mix crushed vanilla wafers, corn syrup, cocoa powder, powdered sugar, and pecans, then pour bourbon over all the ingredients and mix well. Refrigerate at least overnight. Make balls, place them on wax paper, put them in the freezer, and harden them so you can dip them in chocolate. I only dip in the amount I think is necessary for the party, and then leave the balance in the refrigerator for the next party. After soaking, place them on wax paper and cooling racks. Store in a cool place in an airtight container.

6 tablespoons unsalted butter, room temperature

1/4 cup dried cranberries, chopped

1/4 cup pecans, toasted and chopped

1.5 oz white chocolate, chopped (I used Baker's)

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, beat the butter and sugar with an electric mixer until fluffy. Add vanilla, egg and orange zest. Turn the mixer on very low and gradually add the dry ingredients. Add cranberries, pecans and chocolate.

Transfer the dough to lightly floured parchment paper or wax paper to prevent the dough from sticking to your hands, and pat the dough on a bread that is 8 inches long and 2 inches wide. Flatten the top and sides by hand (to form a rounded rectangle). Twist the end of the parchment paper to seal and refrigerate until firm, at least 1 hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper in 2 rows. Cut the dough horizontally into 1/4 inch thick slices, and turn the bread 1/4 turn after each slice (this will keep the rectangular (ish) shape). Place on a baking sheet, ½ inch apart. Bake, rotating the sheets halfway, until the cookies are hard to the touch, 10 to 12 minutes. Transfer the biscuits to a metal rack to cool completely. Make 32 cookies.

2 1/2 cups coarsely chopped fresh cranberries

Preheat the oven to 375 degrees. Stir the butter and sugar until light and fluffy. Beat in the eggs and orange juice.

Stir the flour, baking powder, salt and baking soda together. Alternately add milk to the cream mixture.

Add cranberries, baked fries and pecans.

Place a tablespoon of dough on the greased baking pan. Bake for 10 to 12 minutes.

In a small heavy saucepan, melt the butter over medium heat. Heat for 5 to 7 minutes, stirring constantly. Remove from heat source. Add sugar, vanilla and water. Pour it on the biscuits.

30 dates, finely chopped (about 4 cups)

Boil the first 6 ingredients together over medium heat until it is really thick. Then add the rice crackers and stir. Make a ball, then roll into the coconut.

1/3 cup canola oil

1 tablespoon white flour

1 cup Ghirardelli milk chocolate chips

Colored sugar (red or green)

Put the Ghirardelli brownie mixture, 2 eggs, 1/3 cup canola oil, 1 tablespoon white flour into an electric mixer and mix well, add 1 cup Ghirardelli milk chocolate chips. Put the covered bowl in the refrigerator until the dough hardens, about 2 hours. Roll the dough into a large walnut-sized ball. Dip in colored sugar of your choice. Place on the prepared biscuit chip, put it in an oven preheated to 350 degrees, and bake for about 12-14 minutes, depending on your oven. The biscuits will wrinkle on top. Let the biscuit chips cool for 5 minutes.

3/4 cup sugar, divided (1/2 cup in the dough, 1/4 cup for rolling the dough before baking)

1 small jar of chopped black cherries (filter and preserve the juice, about 1/2 cup)

12 ounces of white baking chocolate, finely chopped (2/3 cup is put into the dough, the rest is melted after baking for maceration)

In a stand mixer, mix the flour and 1/2 cup sugar. Add butter until crisp, then add cherries. Add cherry juice a little at a time until the dough is formed and has a beautiful pink color. (You may not use all the stored juice.) Shape into a 3/4 to 1 inch ball. Roll in the remaining sugar and place 2 inches apart on the parchment lined cookie sheet. Flatten slightly with the bottom of the glass.

Bake at 325 degrees for about 12 minutes or until the edges are slightly browned. Move to a metal rack to cool completely. Melt the shortening and remaining white chocolate, and stir until smooth. Dip half of each cookie in the chocolate; allow the excess to drip. Put it on wax paper and sprinkle with edible glitter or sprinkle. Let stand until it solidifies. Store in an airtight container.

1 cup firmly packed light brown sugar

2 1/2 cups all-purpose flour, divided

2 cups of Christmas M&M's

Preheat the oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan; set aside.

Add 3/4 cup butter and sugar to a large bowl of cream until fluffy; add eggs and vanilla. In a medium bowl, combine 2 1/4 cups of flour, baking powder, and salt; combine to form a cream mixture. Divide the batter in half. Mix the cocoa powder and 1 tablespoon of melted butter; stir to form half of the dough. Spread the cocoa dough evenly in the prepared baking pan. Stir the remaining 1/4 cup of flour into the remaining dough; spread evenly on the cocoa dough in the pan. Sprinkle Christmas M&M's. Bake for 25 to 30 minutes. Cool completely. Cut into strips. Store in an airtight container.

1 cup (2 sticks) butter, room temperature

Extra granulated sugar for rolling cookie dough

1 can (14 ounces) sweetened condensed milk

Approximately 60 special black Hershey kisses, unpackaged (taken out of a 12 oz bag)

Sprinkle powdered sugar (optional)

In a large bowl, beat the butter, sugar, eggs, and almond extract until well combined, about 2 minutes. In another bowl, mix the flour, cocoa powder and salt. Add to the butter mixture and mix well. Refrigerate for 1 hour or until hardened. Shape the dough into about 60 balls about 1 inch in diameter. Roll into the sugar wrapper. Put each dough ball into a mini muffin pan and press the dough into the bottom and sides to form a cup. (You must use a non-stick pan.) Prepare the fondant filling: In a medium saucepan, melt the butter over a low to medium heat. Add cocoa and sugar. Add sweetened condensed milk. Boil on low heat, stirring constantly, for about 7 minutes, or until completely smooth. Remove from heat and add raspberry seasoning. Preheat the oven to 350 degrees. Fill each cookie cup with 1 teaspoon of fondant filling. Bake in a preheated oven for 20-25 minutes or until hardened. Let cool in the pan for 5 minutes. Remove the biscuits from the pan (loose with a thin blade if needed) and sprinkle with powdered sugar, if needed. A kiss on top. Do about 5 dozen.

1 1/2 pounds white candy coating, coarsely chopped

1 can (14 ounces) sweetened condensed milk

Spread aluminum foil on a 9-inch square pan; set aside. In a heavy saucepan, combine the candy coating, milk and salt.

Boil and stir on low heat until the chips are melted. Remove from heat; add vanilla and chewing gum.

Pour into the prepared pan. Cover and refrigerate until hardened. Using foil, remove the fudge from the pan; discard the foil. Cut the fondant into 1-inch cubes. Store in an airtight container.

1 cup firmly packed brown sugar (divided)

1 cup plus 2 tablespoons sifted flour

1/2 cup caro syrup (blue or red label)

Biscuit bottom: preheat the oven to 350 degrees. Mix 1/2 cup brown sugar and butter. Add 1 cup of sifted flour. Pat the mixture into a 9 x 9 x 2 inch square metal pan. Bake at 350 degrees for 10 minutes. Remove from the oven.

Coconut/Walnut Ingredients: When baking at the bottom of the biscuit, mix 2 eggs and 1/2 cup of brown sugar in a large bowl. Add 1/2 cup karo syrup and 1 teaspoon vanilla. Add 2 tablespoons of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Stir well. Stir in coconut and nuts.

Spread the coconut/walnut top evenly on the base of the biscuit. Return the pan to the oven and bake at 350 degrees for 25 minutes or until the top is golden brown. Cool in the pot. Cut into strips.

2 1/2 cups flour (save 1/2 cup for fruit)

4 slices green candied pineapple, chopped

Creamy butter and sugar. Add eggs and vanilla. Sift 2 cups of flour with the remaining dry ingredients. Use the remaining flour to unclog the fruit. Add the dry ingredients to the cream mixture. Stir in fruits and nuts. Drip from the spoon onto the greased biscuit chip. Slightly flatten the dough. Bake in a slow oven at 300 degrees for about 20 minutes (do not overtake). These freeze well.

Add 2 eggs, unbeaten, 2 tons of water, 1 teaspoon vanilla.

Cover and refrigerate for 2 hours.

1 box of solid chocolate mint wafers

Put the top and bottom of each wafer into about 1 tablespoon of frozen cookie dough. Make sure to laminate the pieces together. Bake on a lightly greased biscuit chip at 375 degrees at 2 inches intervals for 10 to 12 minutes.

Cream butter, shortening, powdered sugar and sugar together.

Add eggs and vanilla; mix well. Add flour, tartar and soda water. Roll into small balls.

Flatten with a glass dipped in sugar. Bake on unoiled biscuit chips for about 8-10 minutes. Sprinkle the icing and Christmas icing on the biscuits after they have cooled.

Make about 7 hits according to the size of your ball.

When storing, place wax paper between layers. They freeze well.

1 bag of chocolate cake mixed syrup bag

1/4 cup grated mints

2 tablespoons chocolate syrup (from the syrup bag)

1/2 cup powdered sugar for rolling

48 Hershey Kiss Candy Cane Candy

In a large bowl, whisk the brownie mixture, cocoa, and mint candies. Add the syrup bag, water, eggs and oil, and mix well. Refrigerate for about 1 hour or until firm enough to roll.

Heat the oven to 350 degrees. Line the cookie sheet with parchment paper.

Shape the dough into 1-inch balls. Roll the ball in powdered sugar and place it on the prepared biscuit chip.

Bake for 9 to 11 minutes or until set. Let cool for 2 minutes. Press the candy block into the center of each cookie. Move the biscuits to a metal rack to cool.

Cream butter and cream cheese until light and fluffy. Add sugar, egg, vanilla and mint extract and mix. Add dry ingredients and mix until combined. Scoop the dough into a 1 1/2 tablespoon-sized spoon and place it on a biscuit lined with parchment paper. Bake at 350 degrees for 11-13 minutes, until the bottom is light brown. Move to a metal rack to cool.

Mix the glaze ingredients and add enough milk to dilute to a drizzle-like consistency. Drizzle the biscuits and add crushed mint on top.

These soft and soft cookies have an amazing velvety cheesecake texture and flavor, as well as a perfect mint flavor. The delicious glaze and crushed sugar make the cookies full of holiday flavor. They are both fun and festive on the cookie tray. Be sure to use full-fat cream cheese and high-quality butter for the best flavor.

Mix in the order given. Refrigerate for 3 hours. Use a lot of flour to push out thinking. Cut with a cookie cutter. Bake at 350 degrees for 10 minutes.

Dissolve the gelatin in ¼ cup of cold water. Set aside.

Boil ¾ cup of water with salt and sugar. Boil until it spins into a thread (7 to 10 minutes). Pour in the gelatin mixture and mix well. Cool to room temperature. Stir with an electric mixer until soft peaks form. Frosted cookies.

Mix flour, salt and oats. Cream butter and sugar until fluffy, add vanilla. Add the flour mixture and mix thoroughly. Use about 1 teaspoon of dough to make balls. Bake at 350 degrees for 17 minutes on a non-greased baking sheet.

Cool the biscuits completely. Mix the powdered sugar and frosting ingredients together, except for the coconut. Dip the biscuits in the icing sugar and drain slightly. Roll in the coconut immediately. Place on wax paper to dry. Store tightly closed.

1 box of white cake mix

8 ounces cream cheese (room temperature)

Combine all the ingredients in a bowl. Then roll into a ball. Dip in coconut. Bake at 350 degrees for 10 to 15 minutes.

212 grams of finely ground bleached almond flour (or 1¾ cup plus 2½ tablespoons) 212 grams of confectionery (powdered) sugar (or 1¾ cup plus 1 tablespoon plus 2 teaspoons pre-sifted)

82 grams egg whites (or ¼ cup plus 1½ tablespoons)

90 grams egg whites (or ¼ cup plus 2 tablespoons)

236 grams of granulated sugar (or 1 cup plus 3 tablespoons)

Prepare a baking tray with a silicone mat, pre-printed with a snowman-shaped circle.

Prepare a large pastry bag with a standard round decorative tip (1/2 inch or Wilton #12). Use an oven thermometer to make sure your oven is at the proper temperature. Adjust the oven settings until it reaches 325 degrees before baking.

Preheat the oven to 325 degrees Fahrenheit convection.

In a large mixing bowl, combine almond flour and confectioner's sugar; sift or stir to combine. Dig a well in the middle of the dry ingredients, add egg white and vanilla extract to the well, and stir the ingredients thoroughly with a wooden spoon. The mixture will be very thick. Set aside.

Put the egg whites and a pinch of sugar in a large bowl of a stand electric mixer equipped with a whisk attachment. Set aside when you start the syrup. syrup:

In a medium-sized heavy saucepan, combine the sugar and water. Heat on low heat and stir with a rubber spatula or wooden spoon until the sugar is completely dissolved and the syrup looks clear. Stir gently to avoid splashing the mixture on the sides of the pot.

Start whipping the meringue: When the syrup looks clear, turn the heat to medium heat and cook, without stirring, until the syrup reaches a temperature of about 200 degrees Fahrenheit. Use candy or an instant-reading thermometer to measure temperature. At the same time let

The syrup continues to boil and begins to beat the meringue; turn the blender to medium speed and beat the egg whites to soft peaks, then reduce the blender speed to low to keep the egg whites continuing to boil with the syrup and reach a temperature of 248 degrees Fahrenheit Temperature and move.

Once the syrup reaches 248 degrees Fahrenheit, immediately remove the pot from the heat.

Finish the meringue: Soon, when the syrup is removed from the fire and the bubbling is reduced a little, increase the mixer speed to medium-low, then slowly pour the hot syrup on the side of the bowl, pour the syrup into the bowl and beat the eggs The side of the device. Try not to let any syrup pour on the whisk, as it will spin the syrup on the sides of the bowl. When pouring hot syrup, the meringue may shrink. After adding all the syrup, increase the mixer speed to medium-high, and stir the meringue until it cools and forms a hard shiny peak, about 5 minutes. Touch the mixture and make sure it has cooled to room temperature. If not, continue stirring until it cools.

Fold the mixture together: Add about one-third of the meringue mixture to the bowl with the almond mixture. Use a large rubber spatula to gently fold the meringue into the almond mixture. Continue to add and fold additional meringue to the almond mixture, a little at a time, until the batter becomes smooth and slowly flows out of the spatula in a thick ribbon. Tip: You may need most but not all of the meringue. The batter should not be so rigid that it retains its shape and does not move, but it should not be so loose that it dissolves into itself and cannot maintain the ribbon shape. A slightly hard batter is better than too loose.

Scoop a portion of the batter into the prepared pastry bag. Twist the top of the bag, place the bag upright about ½ inch above the center of one of the circles, and then pipe enough mixture to fill the circle. Fill the remaining tracking circles on the first pan. To build a snowman, first use a tube to connect the main circle of the main body with a tube, and then use a tube to connect a smaller circle to it. You may want to create a parchment outline to make a uniform snowman. Tip: Gently squeeze the bag to let the batter flow out, then when loosening, sweep the tip to the side instead of lifting it straight up and forming a peak. Tap the bottom of the baking pan on the countertop a few times to evenly distribute the batter and smooth out any spikes left by the pastry bag. Let the biscuits sit for 30 minutes until the top is lightly touched and dry.

Bake: Bake one macaron at a time. When baking, the macaron should form a classic "foot" at the bottom. Use a new piece of parchment for each batch. If using a convection oven, bake for 13 to 15 minutes or until the top is smooth and set.

Mints ground in a food processor

Heat the cream in the microwave or pan until bubbles appear on the edges; remove from the fire. Add espresso powder and stir to dissolve.

Pour the heavy cream mixture on the chocolate. Let it sit for a few minutes and then mix together until smooth. Let it cool to half until it is thick enough to be used, but soft enough to pass through the piping bag. Pour in mints.

Squeeze some ganache on the shell and seal with the biscuits on top. Don't wait too long to close them, your ganache will harden and then won't stick.

Eyes, nose, scarf and buttons

1/2 T. coconut milk, just like you use in cereals

Red, orange and brown food coloring.

1. Mix the coconut milk, powdered sugar and ⅓ cup corn syrup together. If it is still too dry, add more corn syrup. (The mixture should be the consistency of white gum, or maybe a little thicker.)

2. Divide the mixture into 3 portions in a separate small bowl.

3. Then add one drop to each food coloring. Stir. Red scarf, orange nose, brown eyes and buttons. You can also use other colors for scarves and buttons. Add more colors to get a darker decoration.

4. Then put your icing sugar into 3 independent piping bags with small tips (Wildon tip #3 or #4). Or use a zippered plastic bag to cut a small hole in one corner 5. Carefully use dots to make the eyes and buttons. Use a tube to draw a small line to make the nose. Then there is a scarf, and icing sugar is applied to the "neck". Tip: You can practice piping on the side of the paper first, and then design on the biscuit.

6. Put it in the refrigerator for 10 minutes or until the icing is set. Store them in an airtight container in the refrigerator for 24-48 hours to allow them to "ripen".