Desserts

Frosted Sugar Cookies

We’re a week out from Christmas, and everybody is in the spirit! After a lot of general interest in the Christmas tree, lights, and shiny decorations, Gatsby has settled back into his routine — although he loves taking naps under the Christmas tree.

Frosted sugar cookies are one of my two favorite Christmas treats (and really, holidays in general — there’s never a bad time to make them). Not fancy, but always a hit.

A few random musings about sugar cookies:

1. Santa prefers his cookie with a Diet Pepsi, and a carrot for Rudolph. He’s had enough milk, thankyouverymuch. Time for a late-night caffeine jolt.

2. Don’t waste your time with royal icing. If you don’t care about eating the end product, just impressing people with fancy, pristine works of art, knock yourself out… but the reason these cookies are so popular is that the frosting actually tastes good.

3. I make the frosting by feel, not precise measurements. Have plenty of powdered sugar and some extra milk on hand, and adjust accordingly.

4. They freeze well. In fact, you might even prefer them that way.

A few years back, my brother asked me to bring sugar cookies home for Christmas. He picked me up at the airport, and on the drive home started munching on the cookies. When I asked how they were, he said, “They’re okay, but they’re not crunchy. Mom’s are crunchy.” He was clearly disappointed. He had no idea he’d been eating frozen cookies all these years, and the texture changed at room temperature.

5. The best-tasting cookie is either a star or a Christmas tree shape, decorated with rainbow nonpareils. End of discussion.

Frosted Sugar Cookies

Cookies from Betty Crocker; frosting my own

Makes about 4 dozen cookies, depending on size

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract, if desired
1 egg
2 1/2 cups all-purpose flour (plus more)
1 teaspoon baking soda
1 teaspoon cream of tartar

Frosting:
1/2 cup butter, softened
2 tablespoons milk (or more)
1 teaspoon vanilla
Pinch salt
2 cups powdered sugar (or more)

Food coloring, decorating sugars and sprinkles, as desired

In large bowl, mix powdered sugar, butter, vanilla, and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate until firm, at least 2 hours.

Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 1/4-inch thick. Cut into assorted shapes with cookie cutters. Place 2 inches apart on ungreased cookie sheets.

Bake 7-8 minutes or until light brown. Let cool 2 minutes on the cookie sheet, then transfer to cooling rack. Cool completely, about 30 minutes. (Allow pans to cool between batches.)

In a medium bowl, cream the butter. Add the remaining ingredients and beat until smooth and spreadable, adding more milk or powdered sugar to reach desired consistency. If desired, tint with food color. Frost and decorate.

Apple Crisp

It’s eleven days until Christmas. Eleven. AAA! Where did the time go? In the last six weeks, I’ve been cooking, baking, decorating, celebrating the holidays… but apparently not blogging.

I have several recipes lined up to compensate for my absence, starting with this apple crisp. I know it’s not Christmasy per se, and if I’m honest it’s not the most beautiful dessert I’ve ever made, but this baby is a workhorse. It’s understated, simple, and a great finish to any meal. Serve with ice cream, a splash of cream, or just by itself. Or as leftovers for breakfast.

Use at least a couple kinds of apples — tender apples cook down and make a bubbly sauce, while firm apples give a pie filling consistency.

Apple Crisp

Adapted from The Apple Lovers’ Cookbook, by Amy Traverso

Serves 8-10

5 large tender-tart apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4″ slices (try McIntosh or Jonathan)
5 large firm-sweet apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4″ slices (try Jazz, Jonagold, Pink Lady, or Honeycrisp)
2 tsp cinnamon, divided
2 cups (290 g) all-purpose flour
2 tsp baking powder
1 1/2 tsp kosher salt
1 cup (210 g) sugar
2 large eggs, lightly beaten
1/2 cup (1 stick) salted butter, melted and cooled

Preheat oven to 350 degrees with a rack in the middle position. Toss apples with 1 teaspoon cinnamon and arrange in a 9×13 baking dish (no need to grease); set aside.

In a large bowl, whisk together flour baking powder, salt, sugar and remaining 1 teaspoon cinnamon. Add beaten eggs and use a fork, pastry cutter, or your fingers to work the batter until crumbly. The mixture should look like streusel (don’t worry, it’s not too dry!).

Spread topping evenly over the apples. Drizzle all over with melted butter. Bake until the topping is golden brown and apple juices are bubbling, 45-55 minutes. Let cool 20 minutes. Serve warm.

“Sumbitches” Peanut Butter, Chocolate and Caramel Cookies

This recipe is going to be Legen… wait for it…

How I Met Your Mother is such a cute show, and I’m excited to see how they wrap up the characters’ storylines in the final season. At the tail end of last season we finally saw “The Mother,” and in the final season debut she shared some delicious cookies with Lily.

Nicknamed “sumbitches,” they’re peanut butter, chocolate and caramel. I opted for Rolos, but I think any bite-sized candy would be delicious. Just think tiny — the cookies are already big!

… dary. Legendary.

Enjoy.

“Sumbitches” Peanut Butter, Chocolate & Caramel Cookies

From People.com’s Great Ideas Blog
Makes 36 cookies

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
36 bite-size chocolate-covered caramel candy bars (I used Rolos)

Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat until blended.

Stir together flour and next 2 ingredients in a small bowl. Add to butter mixture, beating until blended. Cover and chill 30 minutes.

Preheat oven to 350°F. Shape a 2 tbsp. dough around each mini candy bar, using lightly floured hands, and roll into balls. Place 3 inches apart on ungreased or parchment paper-lined baking sheets. Bake for 13 to 14 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely.