Christmas Cookies For The Neighbors....And Way Too Many Leftovers!

I'm not exactly a Martha Stewart when it
comes to wrapping things

Fired by what was apparently an overly-optimistic assessment of my holiday energy level, I decided to make a few different cookies and float to the neighbor's front doors to deliver them as a Benevolent Christmas Cookie Fairy. I imagined the look somewhat like Carol Kane in Scrooged, except maybe without the punching and kicking, but definitely including the floaty, gauzy dress and some ethereal wings. Or maybe just the cookies.

I settled on three recipes: a chocolate chip one with peppermint candies (because...Christmas), a very pretty shortbread thumbprint with raspberry jam and an icing drizzle, and Bourbon balls because nothing says holidays like booze. Then at the last minute threw in a fourth, just because I like them: chewy molasses cookies. Numerous sticks of butter, mountains of flour and a stroll down Toddler Memory Lane via Nilla Wafers* later, voila! Oodles of cookies.

I had never made Bourbon Balls before. I followed the recipe to the letter, and all I can say as forewarning is don't light any matches next to these darlings. Those are powerful.

Based on feedback later received, the shortbread cookies were the star. Need to make a double batch next time. And maybe tone down the booze infusion a bit.

Merry Mangia!

*Anyone for banana pudding???

Chewy Molasses Cookies

Epicurious

2 cups all-purpose flour

2 teaspoons baking soda

1½ teaspoon ground cinnamon

1 teaspoon ground ginger

¾ teaspoon ground cardamom

½ teaspoon kosher salt

1 large egg

½ cup (1 stick) unsalted butter, melted

⅓ cup granulated sugar

⅓ cup mild-flavored (light) or robust-flavored (dark) molasses

¼ cup (packed) dark brown sugar

Coarse sanding or raw sugar (for rolling)

Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes. Transfer to wire racks and let cool.

Bourbon Balls

Food Network

2 cups pecans

2 boxes vanilla wafers

1 cup unsweetened Dutch-processed cocoa, divided

1 1/2 cups confectioners' sugar, divided

1/2 cup light corn syrup

1/2 cup bourbon

Preheat oven to 325 degrees F.

Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.

In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

Peppermint Crush Cookies

Relish.com

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 teaspoon peppermint extract

1 teaspoon salt

2 ½-3 cups self-rising flour

2 cups chocolate chips (mixture of semisweet and milk chocolate)

1 cup crushed peppermint candies or candy canes, processed into coarse crumbs

Preheat oven to 350F.

Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour in 1 cup increments until well combined. If dough is sticky to the touch, add more flour in 1/4 cup increments until smooth. Stir in chocolate chips.

Scoop about 3 ounces of dough into your hands to form each cookie. Dip the tops into the peppermint candy. Place candy-side-up on insulated baking sheet one dozen at a time. If desired, decorate with additional chocolate chips. Bake in center of oven 10 to 13 minutes, until puffy and lightly tanned. Remove from baking sheet carefully with a metal spatula. The candy hardens quickly and will cause cookies to tear if using a rubber spatula.

Raspberry and Almond Shortbread Thumbprints

All Recipes

1 cup butter

2/3 cup white sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar

3/4 teaspoon almond extract

1 teaspoon milk

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.