Sunday, December 19, 2010
I didn't think it possible, but I'm a bit over cookies. The last 2 weeks have been filled with cookies morning, noon and night and all I really feel like at the moment is a chicken sandwich. You won't catch me baking a cookie for at least a week. Which is just as well, as Christmas is around the corner and I'm having 18 people over for lunch.
Please excuse my two-in-one post. I am a bit tired and don't really feel like fuffing about too much with photos and writing and the lot. Just a quick few notes and the recipes.
First up is the Lemon Wreaths. I really looked forward to making these, and I thought that after my fabulous Candy Cane Christmas Cookies these would be a breeze. Unfortunately not. I had a real struggle trying to master the art of wreath making, and in the end I don't think I succeeded. The ones that looked good eventually turned out to be the worst with the lemon glaze, because the opening in the middle was too small and clogged up with the icing. Then again, in the end they looked fine and tasted delicious, but if you make them, make sure to leave a large opening in the middle.
Next up are the Cranberry, Pistachio and White Chocolate Chip Cookies. Everything considered, if I have to choose only one Christmas cookie to make, this will be it. It's quick, easy, look nice and Christmassy with the red and green and white, and taste delicious. I made them last year, and initially thought that I didn't want to do any repeats, but I think you should always hang on to a winner. Also, you don't have the problem of palates to consider, because let's be honest, if you don't like a chocolate chip cookie you're just plain weird.
I hope everybody's Christmas baking is coming along nicely. The last two parts of my 2010 Christmas Cookie List will hopefully be up tomorrow, then it's on to bigger and better things. Have a nice weekend!
Lemon Glazed Christmas Wreaths
Adapted from AWW
Makes about 36 cookies
3 cups self raising flour
1 teaspoon salt
1/2 cup (125g) butter
1/4 cup milk
2/3 cup sugar
2 tablespoons lemon zest
2 eggs, room temperature
3 cups powdered sugar
4 tablespoons lemon juice
Preheat oven to 180ºC.
Sift flour into medium bowl, rub in butter, or pulse it in your food processor.
Combine milk & sugar in small saucepan, stir over low heat until sugar is dissolved, add lemon zest; cool 5-10 mins.
Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.
Roll rounded teaspoons of dough into 12cm rope. Twist two ropes together, form into circles; press edges together. Place about 2cm apart on oven trays. Bake about 15 mins. Cool on wire racks. When the cookies are completely cooled drizzle the lemon icing on the cookies. (I dunked the cookies upside down into the glaze, then fished them out with the back of a spoon. Don't take the glaze off the heat while you do this, as it becomes thick very quickly.)
Sift powdered sugar into a heat proof bowl; stir in enough juice to make a firm paste. Stir over small saucepan of simmering water until pourable.
Cranberry, Pistachio and White Chocolate Chip Cookies
Makes about 36 cookies
1 cup (220g) firmly packed brown sugar
1/2 cup (110g) caster sugar
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
1 cup (140g) coarsely chopped pistachios
185g butter, melted and cooled
1 egg, plus 1 egg yolk
200g white chocolate, broken into pieces
3/4 cup dried cranberries
Preheat your oven to 180ºC.
Combine sugars, flours and pistachios in a large bowl. In a medium bowl, whisk butter, egg and egg yolk until combined. Stir into sugar mixture until it forms a soft dough. Stir in chocolate and cranberries.
Place tablespoons full onto prepared trys, allowing for room to spread. Bake for 12 minutes, until lightly brown. Cool on trays.