Cookie Calendar Lives!

. . . only now it lives at my other blog, The Cookie Book!

I’ve posted three recipes so far this December: Sparkling Cranberry Gems, Butterscotch Sundae Cookies, and Jam Thumbprints. I’m also keeping up with this year’s 12 Days of Cookies newsletter, posting downloadable MacGourmet recipes for each new cookie Food Network sends.

You’ll also find related articles on baking equipment, other cookie recipe sources, and whatever cookie-related topics strike my fancy.

Please stop on by and check out my current work!

Cookie Calendar: Chocolate Chip Cookies

You could make these famous chocolate chip cookies as a quick dessert on Christmas morning, but I doubt even the familiarity and drop-cookie-ease of this recipe is enough if you have to cook a big meal today.

Still, these would be greatly comforting to enjoy in the post-holiday season soon upon us, as you sit back, relax, and relish a job well done.

As a hint for next year, my mom often would bake these as (highly anticipated) gifts for school staff when we were in grade school. As the recipe states, she alters the standard Toll House cookie recipe by always using butter-flavored Crisco (which is fattier than butter, by the way, making these cookies darker and crisper on the outside) and by dropping them with an enormous cookie scoop. We’re talking about a scoop on the high-end of what’s sold at the kitchen store, which holds something like two or more tablespoons of dough. The cookies will end up bake-sale sized, maybe about four inches across.

Cookie Tip #24: Don’t trust what a recipe gives as its yield. I often end up with far less than what’s stated; I imagine that others always end up with more. A lot depends on the size of your scoops or slices, true, but you’ll also run into variations due to measuring differences. Flour is especially difficult to measure accurately because it compresses under its own weight. Someone who sifts and gently scoops flour with a spoon into a cup will end up putting much less flour in the bowl than someone who uses the measuring cup to shovel straight out of the canister and presses the top flat. It’s best to find recipes that measure ingredients by weight rather than volume for this reason.

Chocolate Chip Cookies
Source: Nestlé and Mom

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (1 stick) butter-flavored Crisco
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12 oz. pkg.) chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by ice cream scoop onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes:
Mom’s way: Use the big cookie scoop to create huge, four-to-five-inch cookies. Will take a few more minutes to bake.

Download Chocolate Chip Cookies into MacGourmet.

Cookie Calendar: Swedish Christmas Cookies

If you’d like to have fresh-baked cookies on Christmas with a minimum of fuss, then slice-and-bake is definitely the way to go. If you’re like most (non-insane) people putting on a big party on Christmas Day, you’ll probably be spending much of today in the kitchen prepping anyway, so why not whip up some cookie logs?

Food Network accompanies this recipe now with a picture of pastel-sugar-bedecked cookie rounds, but back when the recipe was first unleashed on the 12 Days of Cookies hordes, the picture dazzled us with a red-and-green holiday theme.

What colors of sugar your roll them in is up to you, but I did the mix of red and green when I baked these. I simply sprinkled both shades on my work surface, used my fingers to mix ‘em up, and then rolled away.

Cookie Tip #23: Slice-and-bake logs in the freezer or fridge mean fast cookies with minimal effort at any time in the holiday season!

Swedish Christmas Cookies
Source: Food Network
Yield: About 3-1/2 dozen cookies

• 2 ½ cups all-purpose flour
• 2 teaspoons ground cardamom
• ¼ teaspoon fine salt
• 1 cup unsalted butter, (2 sticks), at room temperature
• 1 cup confectioners’ sugar
• 1 large egg, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• Colored sanding sugars or chopped toasted pecans

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Download Swedish Christmas Cookies into MacGourmet.

Cookie Calendar: Famous Oatmeal Cookies

Oatmeal cookies may be your typical, everyday cookie fare, but it wouldn’t be Christmas without them making an appearance on our holiday cookie platters. It’s a special favorite of my grandpa, but I think a lot of people would be disappointed not to be able to have a few (and take some home!).

Oatmeal cookies do have a holiday flavor, too, with their molasses-like brown sugar. You can up the Christmas factor by adding in some cinnamon, nutmeg, cloves, allspice — whatever gets you in that celebratory mood.

We always add raisins to our oatmeal cookies, but at this time of year, dried cranberries or even cherries would be perfect!

Cookie Tip #22: If you’re not already planning to pre-wrap a bunch of your cookie stash as gifts, consider having pretty bags or storage containers nearby so that guests can pack up a few cookies for the road as the party breaks up. Your waistline will thank you come New Year’s.

Famous Oatmeal Cookies
Source: Quaker Oats
Yield: About 5 dozen

• 1 cup firmly packed brown sugar
• ¾ cup vegetable shortening
• ½ cup granulated sugar
• 1 egg
• ¼ cup water
• 1 teaspoon vanilla
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup all-purpose flour
• 1 teaspoon salt (optional)
• ½ teaspoon baking soda

1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Notes:
Cook Tips and Variations

* Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.

LARGE COOKIES: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS

* HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-1/4 cups and bake as directed.

Nutritional notes:
Serving Size:
1 cookie
Nutrition Information:
Calories: 70, Calories from Fat: 25, Total Fat: 3g, Saturated Fat: .5g, Cholesterol: <5mg, Sodium: 10mg, Dietary Fiber: 0g, Protein: 1g

Download Famous Oatmeal Cookies into MacGourmet.

Cookie Calendar: Shortbread Bites

Half an inch sure makes for one teeny-weeny cookie! If you have little kids around at the holidays, I bet these would make great “tea party” fare.

The square shape is also somewhat unusual for a cookie, and the sprinkles worked into the dough make it so festive. You could use red and green nonpareils for Christmas, true, but I liked the look of the rainbow ones too much to go any other way.

They look kind of reminiscent of that confetti icing they sell at the grocery store. I always longed for that stuff on cakes, but my mom was never a canned frosting kind of person.

Nowadays, I don’t like icing much, and I’m often too impatient to wash everything up and make a batch after I’ve gone to all the trouble of baking. I do sometimes buy frosting in a can for cakes that must be frosted and aren’t for me to consume. Hmm, sometime I need to relate my adventures in seven-minute frosting from this summer!

I digress! My big tip for these cookies is to underbake them a bit. I followed the directions here, and 18 to 20 minutes is waaaaay too long for butter cookies the size of nickels. When the bottoms are so very golden brown, the cookies turn all dry and crumbly rather than luscious and buttery. Start checking these puppies, I don’t know, nine minutes in, and pull them once they look set.

Cookie Tip #21: Don’t trust a recipe. Trust your senses! If they look set, they are done, even if it hasn’t been 30 minutes. If they look dull, add sprinkles or candy bits. If they taste boring, add more vanilla or other flavoring next time. Just watch out when you start changing things such as the kind or amount of cocoa or acid used, as ingredients such as those might be balancing out another acid/alkaline ingredient that makes the cookie rise or come together.

Shortbread Bites
Source: Good Housekeeping

• 1 ¼ cup(s) all-purpose flour
• 3 tablespoon(s) sugar
• ½ cup(s) (1 stick) butter (no substitutions), cold, cut into pieces
• 1 tablespoon(s) red and green nonpareils or sprinkles or 1/2 cup mini baking bits

1. Preheat oven to 325 degrees F.
2. In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.
3. On lightly floured waxed paper, pat dough into 8″ by 5″ rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
4. Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

Nutritional notes:
NUTRITIONAL INFORMATION (per serving)
Calories 40
Total Fat 3g
Saturated Fat 2g
Cholesterol –
Sodium –
Total Carbohydrate 4g
Dietary Fiber –
Sugars –
Protein –
Calcium –

Download Shortbread Bites into MacGourmet.

Cookie Calendar: Booze Balls

We created these truffle-like cookies a few evenings ago while enjoying another viewing of A Christmas Carol on DVD (see? Make it festive!). Scott did have to make a chocolate run to the convenience store when we decided to make a double batch and discovered we were 40 grams short on chocolate, but otherwise this recipe went a good deal more smoothly than the Rum Balls.

It helped that I found a meat pounder to use for crushing the cookies this time around. Last time we attempted a lightweight skillet and our fingers before finally settling on the edge of a wooden cutting board. Of course, you should use your food processor and save yourself a good deal of time.

We did have to make a few substitutions. Since they don’t sell chocolate chips here as far as we can tell (though you can buy packaged chocolate-chip cookies), we used chopped-up dark chocolate bars. Thus, ours might taste a little sweeter than yours. We also used rum rather than bourbon or brandy since we didn’t want to buy yet another bottle of liquor that we will not finish in the next four and a half months.

Also, since our box of prunes was three dried plums short of the amount required, we subbed in a couple tablespoons of golden raisins. Chopped up into mush, they didn’t stand out much at all.

We used the plain granulated sugar we had on hand for decoration, which as you can see in the picture produced a sparkly coat for each ball that didn’t end up absorbed by the moisture of the balls after a couple of days of “maturation.”

As for the taste: These balls do remind me of truffles infused with liqueur, with their soft, somewhat grainy texture and chocolaty yet slightly fruity and boozy flavor. They also remind me a little of chocolate Lara Bars without the nuts.

Cookie Tip #20: Some cookies, such as gingerbread men and stained-glass cut-outs, make excellent tree decorations. When you make the string holes in your cookies before baking, make them much bigger than you expect to need to allow for puffing in the oven. Why not buy a small artificial tree for a table (one out of reach of pets!) and decorate it entirely in edible ornamentations? Think popcorn or cereal garlands, candy canes, and, of course, cookies. Just don’t expect it to last until Christmas day!

Booze Balls
Source: Food Network
Yield: 4-1/2 dozen one-inch balls

• 1 cup semisweet chocolate chips (12 ounces!)
• 20 chocolate wafer cookies (about 1/2 a 9-ounce box)
• ½ cup finely chopped pitted dried plums (about 15)
• ½ cup confectioners’ sugar
• ¼ cup bourbon or 1/3 to 1/2 cup brandy
• ¼ cup sweetened condensed milk
• ¼ cup granulated sugar, or colored decorating sugars, for garnish

Put chocolate in a microwave safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes in all depending on the power of your microwave. Alternatively, put the chocolates in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.

Process the cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.

Stir the cookie crumbs, dried plums, confectioners’ sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.

Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture into small balls with a cookie or small ice cream scoop and set onto a baking sheet or a large plate. Roll each portion by hand into a smooth ball.

Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze for up to 1 month.

To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.

Download Booze Balls into MacGourmet.

Cookie Calendar: Rosemary-Cheese Spritz Cookies

Though these are called cookies, Rosemary-Cheese Spritz are probably best served alongside your appetizers rather than your desserts. They are savory as well as being as typically tender and buttery as the usual spritz cookies. And you get to use the cookie press!

As they are so tender, don’t put these cookies out with your crackers next to the cheese ball. They can’t handle the abuse. Instead, place them on their own festive plate or alongside other dry items not meant to be dipped or spread.

If you’re not up to speed on the varieties of cheeses available in the marketplace, know that pecorino generally refers to pecorino romano, also often just called romano cheese. As in, that stuff that many restaurants cut the more expensive grated parmesan with.

Personally, I like it even better than parm (possibly because it’s saltier) and I buy huge wedges at Costco that I grind up in the food processor for sprinkling on pasta.

By the way, if you’re the sort of person who sees “parmesan” and thinks not “Parmigiano Reggiano” but rather “Kraft,” you could always use 1-1/4 cups of their Parmesan-Romano blend here in place of measuring out two separate cheeses. We all know in our deepest souls which of us will be working the Microplane come Christmas and which will be scooping from the plastic bottle, but our guests will likely have consumed too much eggnog to judge what camp the cookies fall in.

Cookie Tip # 19: Before you start baking, make sure to clear ample space around the kitchen to set up cooling racks. There’s nothing worse than running around the house with a rocket-hot pan in one hand, a rack under your chin, and your other arm shoving the wrapping paper and gifts on the floor as you make some landing space. Your cookie bottoms could burn along with your hands if you wait to set up the racks, as cookies will continue to bake while sitting on a hot sheet.

Rosemary-Cheese Spritz Cookies
Source: Food Network
Yield: About 4 dozen

• 1 cup (2 sticks) unsalted butter
• 1 teaspoon finely grated lemon zest
• 1 large egg yolk
• 6 tablespoons heavy cream
• 1 ¾ cups all-purpose flour
• ¾ cup finely grated Pecorino cheese
• ½ cup finely grated Parmesan cheese
• 1 tablespoon sugar
• 2 teaspoons minced fresh rosemary leaves
• 1 teaspoons fine salt
• Pinch freshly ground nutmeg
• Special Equipment: Cookie Press

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook’s note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook’s Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.

Download Rosemary-Cheese Spritz Cookies into MacGourmet.

Cookie Calendar: Chocolate Crinkles

Not having my King Arthur Flour baking books here with me, I can’t say for sure that this version of Chocolate Crinkles from the flour maker’s web site is the one I baked for a past Christmas (I seem to remember using Dutch-processed cocoa), but it’s likely close enough.

The cookies produced have a deep, dark, chocolaty flavor that makes you feel all tingly inside. Plus, with that contrasting white sugar on top highlighting all the crackles in the cookie’s surface, these treats also please the eye.

I remember these being especially a hit with my aunts, including the one who passed away a year and a half ago, just like the jam-filled rugelach.

Cookie Tip #18: It’s often recommended in cookie baking that you bring all ingredients to room temperature before beginning the mixing. Supposedly, you can work more air into warmer ingredients, plus they’re easier to work with. If you’ve planned ahead, you can take out your butter and eggs for the day as soon as you wake up in the morning, and they should be ready for you by the time you start baking. I’ve read that you can speed up the softening of butter by using the microwave, but I’ve always ended up with butter that’s melted on the outside and stone cold on the inside. Melted butter is definitely not a recipe for success! Instead, I like to just cut the butter into chunks and throw it in the mixer bowl cold. But before I add the sugar, I run the mixer for a minute or two, until the butter turns soft and coats the sides of the bowl.

Chocolate Crinkles
Source: King Arthur Flour
Yield: 5 dozen cookies

• 1 ⅓ cups (8 ounces) chopped bittersweet chocolate or chocolate chips
• ½ cup (4 ounces, 1 stick) unsalted butter
• ⅔ cup (4 3/4 ounces) sugar
• 3 large eggs
• 2 teaspoons vanilla
• 2 teaspoons espresso powder (optional)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ⅔ cups (7 ounces) King Arthur Unbleached All-Purpose Flour
• confectioners’ sugar* (for coating)

Dough: Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.

In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, or overnight; it’ll firm up considerably.

Shaping: Put about a cup of confectioners’ sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough; they should be roughly 1 1/4 inches in diameter. Drop the dough balls into the confectioners’ sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with the sugar. (If you try to do this with too many balls at a time, they’ll just stick together.)

Baking: Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Bake the cookies in a preheated 325°F oven for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they’ll flatten out and acquire their distinctive “streaked” appearance. Remove the cookies from the oven, and allow them to cool on a wire rack.

Notes:
*We often call for our glazing sugar to be substituted for confectioners’ sugar, as it’s a “purer” sugar: it doesn’t include cornstarch. However, in this case, go with confectioners’ sugar; the cornstarch keeps the sugar from melting atop the cookies as they bake.

Nutritional notes:
Nutrition information per serving (2 cookies, 28g): 113 cal, 6g fat, 2g protein, 5g complex carbohydrates, 8g sugar, 30mg cholesterol, 33mg sodium, 38mg potassium, 38RE vitamin A, 1mg iron, 10mg calcium, 25mg phosphorus, 6mg caffeine

Download Chocolate Crinkles into MacGourmet.

Cookie Calendar: Maamoul

I made these particular cookies last year. It was the first (well, and only) time I’ve ever worked with dates. I’m a big fan of those bacon-wrapped dates and Middle Eastern-style desserts, so I had to try these.

Don’t expect the cookie dough part to shine. The outside looks like a soft biscuit, and the taste is none too sweet with so little sugar. But then, the dough part is just the vehicle for delivering that sweet, fruity filling to your mouth, and you don’t want the outside bit to steal the show.

It’s kind of like a Fig Newton but so much prettier.

Use the high-quality Medjool dates for best results. If you don’t see crystallized ginger sitting around where they keep the fruitcake ingredients, check the spice aisle. McCormick sells bottles of it with their fancy line of spices, and one of their jars equals a 1/4 cup.
And if you have the money for it, buy two jars of that stuff. Crystallized ginger is seriously delicious.

Cookie Tip #17: Check with your guests before the big day to see if there are any dietary needs you will need to account for in your baking. For example, you might need to whip up some nut-free choices (plan on a separate platter for those so there isn’t cross-contamination that could trigger allergies) or something gluten-free such as coconut macaroons. As for all those butter- and egg-hating vegans, well, there’s always dark chocolate bark.

Maamoul
Source: Food Network
Yield: 20 cookies
Filling:

• ½ lb. pitted soft Medjool dates
• 2 tablespoons water
• Pinch fine salt
• ¼ cup finely chopped crystallized ginger
• ½ teaspoon finely grated orange zest

Dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon confectioners’ sugar, plus about 1/2 to 2 cups more for dusting
• Pinch fine salt
• ½ cup unsalted butter (1 stick), plus 2 tablespoons
• 2 tablespoons neutral flavored oil, such as canola
• ¼ cup milk

Preheat the oven to 325 degrees F.

To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners’ sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners’ sugar, cool and dust again.

Other fillings we love:

Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.

Quince-Walnut Filling:
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Puree in a food processor until evenly combined.

Download Maamoul into MacGourmet.

Cookie Calendar: Holiday Rum Balls

Surprise! I did get to make some cookies this year. True, maybe these unbaked balls are not cookies in the strictest sense, but they were part of the 12 Days of Cookies in 2002. Plus, these sorts of recipes are the closest I can get without an oven.

The taste is kind of like raw cookie dough, with the slightly boozy flavor associated with the usual vanilla extract turned up to 11 with the addition of rum. Also like cookie dough, licking the remainders off the bowl (and my fingers) proved addictive.

I can’t report yet how the balls themselves taste, as they need to mature for a couple of days before consumption, sort of like a fruitcake. I’ll let you know later if they are a success!

Cookie Tip #16: If you plan to give homemade cookies as gifts, plan on finding some pretty tins to present them in. To keep the cookies from getting covered in each others’ crumbs, pick up some cupcake papers to keep each variety separate. Alternatively, it’s cute to put each variety in its own clear or decorative cellophane bag (they often sell them in a prominent place with other Wilton baking stuff at craft and discount stores during the holidays, but you can always find them by the cake decorating supplies) and then pile the bags in a gift basket.

Holiday Rum Balls
Source: Lynn Kearney of Food Network Kitchens
Yield: 3 dozen balls (but we only got 2 dozen)

• 2 cups fine vanilla wafer crumbs
• 1 ½ cups confectioner’s sugar, divided
• ½ cup walnuts, toasted and chopped fine
• ¼ cup plus 1 tablespoon dark rum
• ¼ cup dark corn syrup
• 2 tablespoons butter, melted

In a large bowl combine wafer crumbs, 1 cup confectioners’ sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners’ sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

Download Holiday Rum Balls into MacGourmet.