It is officially that time of the year where my two worlds (food and christmas) collide. Last year’s christmas cookie post was a super special collection of traditional cookies my grandma makes. This year is all about Pinterest finds (mostly by my friend Krista).
Before we get into the sweet treats listed below can I just tell you all that I had my first Pinterest fail ever? I’ve collected and made many recipes from the Internet over the last few years and have never experienced a Buzzfeed worthy fail – until now! I saw these cute little candy cane cookies and long story short they were a lot of effort and they ended up tasting awful! I was very surprised because I thought it was a well written recipe that was easy to follow but it was not a happy ending.
Anywho, let’s get to the good stuff!
Amish Sugar Cookies
by Taste of Home
I am not sure what makes these cookies Amish but they are DELICIOUS.
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine flour, baking soda and cream of tartar; gradually add to creamed mixture.
2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
London Fog Vanilla Bean Shortbreads
by The Cafe Sucre Farine
These cookies are so good I made them twice!
1 cup softened butter
2/3 cup powdered sugar
1 3/4 cup flour
1 vanilla bean split and scraped
1 tbsp Earl Grey tea, about 1-2 teabags
1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper for easy clean up.
2. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the vanilla bean paste, flour and tea leaves. Mix until dough comes together.
3. Wrap the dough in plastic wrap and chill for 30 minutes.
4. Roll out the dough to about 1/4-inch on a lightly floured surface.
5. Cut out desired shapes with cutters. Place on prepared baking sheets. Sprinkle with sandling sugar.
6. Chill the cut cookies for 20 minutes before baking.
7. Bake for 12-14 minutes or until the edges are just barely brown. Cool on wire rack.
Lemon Drop Cookies
by What Megan’s Making
This is for everyone who loves lemons as much as I do!
1 1/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, at room temp
1/4 cup powdered sugar
2 tbsp granulated sugar
zest of 1 large lemon
juice of 1/2 lemon
1/2 cup powdered sugar
juice of 1/2 lemon
Preheat the over to 375˚F. In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside. In bowl of stand mixer, cream the butter and powdered sugar on medium. In a small bowl, rub the sugar and lemon zest together. Add to the butter mixture. Blend until smooth. Add the lemon juice and beat until well combined. Turn the mixer to low, and slowly add the dry ingredients. Turn the mixer up to medium and mix until the flour mixture is combined. Chill the dough for at least 30 minutes and up to overnight. Roll the cookie dough into little balls, using a tablespoon of dough or less per cookie. Place the cookies on a parchment lined baking sheet and bake 10-12 minutes or until bottoms are slightly browned. Remove from oven and let cool on cookie sheets. Transfer to a cooling rack.
To make glaze: Mix powdered sugar and lemon juice together in a bowl. Use enough lemon juice that the glaze is about the consistency of honey. Dip the tops of the cookies into the glaze. Let sit until the glaze is hard.