Double Delights

Christmas Cookie Countdown Day 4 – Double Delights 

I know I’ve told you I collect Christmas magazines, but I’m not sure I mentioned I buy and collect every Christmas cookie magazine I can find every year. I love cookie magazines. I usually start looking at my cookie magazine collection and planning what I’m going to bake around Thanksgiving weekend, and I keep the magazines out all season long.

Better Homes and Gardens has been putting out cookie magazines for years, and I love looking through their yearly Christmas cookie issues. Taste of Home also started putting out Christmas cookie issues in the last three years, and I have been gravitating toward those recipes more and more. The recipes are creative and fun since they come from subscribers. It must be satisfying to see your cookie recipe published.

Double Delight cookies are in the 2015 Taste of Home Ultimate Cookie Swap issue, and it is my favorite cookie recipe of 2015. The recipe makes a large batch of cookies. The original recipes says it makes 15 dozen, but I can’t seem to slice my cookies thin enough to achieve that yield. The cookies are deliciously rich and chocolaty, but the vanilla side keeps them from being too rich.

Christmas Cookie Countdown Day 1 - Norwegian Chocolate Chip Cookies
Christmas Cookie Countdown Day 2 - Gingerbread Bark
Christmas Cookie Countdown Day 3 - Russian Tea Cakes 

Double Delights 
Adapted From Taste of Home Ultimate Cookie Swap
Printable Recipe

Chocolate Dough
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups all purpose flour
2/3 cup baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
4 ounces white baking chocolate, chopped

Vanilla Dough
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped pecans
4 ounces German sweet chocolate, chopped

Chocolate Dough
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, and beat in vanilla. In a large bowl, combine the flour, cocoa, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix until combined. Stir in pecans and white chocolate. Cover and refrigerate for one hour.

Vanilla Dough
In another large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, and beat in vanilla. In a large bowl, combine the flour, cream of tartar, baking soda and salt. Gradually add the dry ingredients to the creamed mixture and mix until combined. Stir in pecans and German chocolate. Cover and refrigerate for one hour.

Both Doughs
Divide both doughs in half, and shape each portion into a 12-inch roll. Wrap the rolls in plastic wrap and refrigerate for 3 hours or until firm.

Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together pressing to form a log. Wrap the log in plastic wrap, and refrigerate for 1 hour or until the dough holds together when cut.

Using a serrated knife, cut the logs into ¼ inch slices. Place 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.

Makes about 9 dozen

Almond Chocolate Thumbprints

As I mentioned yesterday, I was heading off to my fourth party of the season.  Conny has hosted a cookie exchange for several years (last year she was off in Europe, so we all missed out).  She makes cookies for the exchange, but she also serves some nice savory dishes to balance out the sweet cookies.  A couple of year’s ago, she served Crostini with Mushrooms and Prosciutto  for her cookie exchange.  She keeps all of her December magazines, so she can have party recipes at her fingertips. This year, she had the non-bakers in the group bring the appetizers, and she served Pomegranate Blood Orange Mimosas as her signature drink.  I only saw a quick glimpse of the recipe, but I think this one is close. 

I had a blast last night.  I love seeing everyone’s cookies and hearing the stories behind some of them.   What could be more fun than sipping mimosas, munching cookies and chatting with friends?  If you figure it out let me know. 

My contribution to this year’s cookie exchange was Almond Chocolate Thumbprints.  I found this recipe in The Best of Fine Cooking Cookies magazine.  Thanks to Conny, I now keep all my holiday magazines, and I’ve enjoy flipping through them deciding what I’m going to make.   This is the first year the Almond Chocolate Thumbprints called to me.  I’m glad I finally made them.  I love the sandy texture of these cookies, and the chocolate filling is rich and delicious in these tempting cookies.  The recipe is one of those 3 in 1 cookie dough recipes, so I made a little extra of the Almond Cookie dough to try one of the other recipes.  I’m hoping the Almond Sables will be equally as good.

Almond Cookie Chocolate Thumbprints
Adapted from Fine Cooking

Printable Recipe

½ cup granulated sugar

½ teaspoon salt

¾ cup whole almonds

1 ½ cups unsalted butter (3 sticks), cut in large chunks and slightly softened

4 teaspoons vanilla extract

¼ teaspoon pure almond extract

3 cups all-purpose flour

¾ cups turbinado (raw) sugar

8 ounces semi-sweet chocolate, coarsely chopped

3 tablespoons unsalted butter

In the bowl of a food processor, process the sugar and salt until it looks powdery and fine, 30 to 60 seconds.  Add the almonds, and process until they are finely chopped, 20 to 30 seconds.  Add the butter, vanilla and almond extract.  Pulse until the butter is fully incorporated and smooth, scrapping the sides of the bowl, if necessary.  Add half the flour and process until incorporated, and then add the second half of the flour and process until a soft dough forms. 

Using a small scoop to measure the dough, roll the dough into one-inch balls.  Roll the balls into the turbinado sugar and place on a baking sheet lined with parchment paper.  Press your thumb into each ball, dipping your thumb in flour as needed.  Cover and refrigerate at least 2 hours or preferably overnight.

Remove the cookies from the refrigerator, and arrange them 1 inch apart on a parchment lined cookie sheet.  Preheat the oven to 325°F.  Let the cookies sit at room temperature while the oven preheats.  Bake the cookies for 10 minutes.  Gently press the center of the cookies with the tip of the handle of a wooden spoon to redefine the depression. Rotate the cookie sheet and continue to bake until the tops of the cookies are lightly colored and the bottoms are golden brown, another 8 to 10 minutes.  Transfer the cookies to a wire cooling rack and let cool completely. 

Make the filling while the cookies cool.  Add the chocolate and butter to a heatproof bowl set over a saucepan with barely simmering water.  Stir until the chocolate is almost melted.  Remove from heat and continue stirring until the mixture has completely melted and is smooth.  Spoon the filling into the depression of each cookie.  Makes about 5 dozen cookies.

Clove Snaps

I hope you had a fantastic Thanksgiving!  Lynn outdid herself this year with her Thanksgiving dinner, so I couldn’t help but stuff myself.  On Friday, I woke up determined to make Christmas cookies, and I succeeded in making the dough.  I was sluggish from the big meal the night before, so I didn’t manage to actually bake any cookies (that’s my story anyway).  My son and I managed to bake cookies on Sunday afternoon.  That’s my kind of afternoon!

I know I’ve told you I’m a cookbook collector, but have I told you I have to buy any magazine with a Christmas theme?  Well, I do, and I’m not content to read the magazines and throw them away.  No, I have to keep them (which entails finding somewhere to store them).  I pulled last year’s Fine Cooking Cookies magazine from the top of my pile.  It has my favorite rolled cookie recipe, and I found this recipe for Clove Snaps while I was flipping through and drooling over all the pictures of cookies.  These Clove Snaps intrigued me. 

I’m a sucker for spice cookies, and Clove Snaps looked like a recipe I would enjoy. When you bake these cookies, don’t let the smell emanating from your oven fool you into thinking these cookies are overly spiced.   The kitchen smelled like I was cooking my Easter ham, but when I tasted the cookies, the clove and pepper was a spicy aftertaste, and not over powering at all especially with the orange rounding out the flavors! I’m not sure this recipe replaces ginger snaps or these cookies, but the Clove Snaps are nicely sweet with a subtle flavor of orange and spice, and they are a fun addition to your Christmas cookie line-up.

Clove Snaps
Adapted from Fine Cooking Cookies 2009
Printable Recipe
3 cups unbleached all-purpose flour
3 teaspoons ground cloves
½ teaspoon cinnamon
½ teaspoon ground black pepper
¼ teaspoon table salt
1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
 2 large eggs
2 teaspoons finely grated orange zest

In a large bowl, whisk together flour, cloves, cinnamon, black pepper, and salt.  Set aside.  In the bowl of a stand mixer, cream together butter sugar and orange zest until light and fluffy, about 2 minutes.  Add the eggs one at a time and blend well.  Add the dry ingredients all at once and mix on low speed just until the flour is absorbed.  Turn the dough out on a lightly floured surface and knead until the dough is smooth.  Split the dough in half and flatten the halves into disks.  Wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Preheat the oven to 350°F.  On a lightly floured surface, roll the dough out to 1/8 inch thick.  Cut out shapes with a two inch round cutter (re-rolling scraps as needed).  Bake until the cookies are golden around the edges and on the bottoms, about 12 minutes (rotate the baking sheets half way through for even baking).  Let the cookies cool completely on the baking sheets on wire racks.  Makes about six dozen cookies.