2 Festive Cookie Recipes

2 Festive Cookie Recipes

Happy Holidays!

Christmas is a time where laughter and the smell of cookies fill the air. Often we make decorated sugar cookies or gingerbread men, but this year we are doing things differently!

We have two, unique cookie recipes that will make you the star of your holiday party. Try these recipes out, and let us know what you think!

 

Molasses Cookies

Total time: 60 mins

Makes 24 servings

Ingredients:

cup packed brown sugar

¾ cup shortening

¼ cup molasses

egg

2 ¼ cups Gold Medal™ all-purpose flour

teaspoons baking soda

teaspoon ground cinnamon

teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon salt

tablespoons granulated sugar

 

Instructions:

  1. Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
  2. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
  3. Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

 

Cranberry Pistachio Biscotti

Total time: 1 hour 20 mins

Makes 3 dozen

Ingredients:

¼ cup light olive oil  

¾ cup white sugar 

2 teaspoons vanilla extract  

½ teaspoon almond extract 

2 eggs  

1 ¾ cups all-purpose flour  

¼ teaspoon salt 

1 teaspoon baking powder 

½ cup dried cranberries 

1 ½ cups pistachio nuts

 

Instructions:

  1. In a large bowl, mix oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  1. In a large bowl, mix oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  1. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  1. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  1. Cut logs on diagonal into 3/4-inch slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

 

We hope you and your family enjoy these delicious cookies!

Don't forget to claim your 15% off code! Enter code SANTA15 at checkout through Monday, December 27th. Shop The Outback Series.

 

Molasses Cookies: Betty Crocker

Cranberry Pistachio Cookies: All Recipes

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