I’ve already begun baking for the holidays, and like many, I will be shipping out tins of cookies to loved ones as a sweet holiday treat. I am also part of an online cookie swap and will be attending a cookie exchange party this weekend. I don’t know what it is about December and the holidays, but cookies sure do get a lot of love (not that we mind.) The aroma of delicious cookies baking in the oven is sure to bring back happy childhood memories. Here are three recipes to help you spread that joy to your friends and family, whether in the mail, for a cookie swap or at a party. Now whip out your stand mixer and let’s get to work!

Holiday Cookie Recipes from Everyday Good Thinking, the official blog of @HamiltonBeach


Triple Chocolate Cookies
YIELDS: 30 servings

1/4 cup flour
1/4 cup unsweetened baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons butter, softened
1/2 cup sugar
2 eggs
8 ounces semisweet baking chocolate, melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
Preheat oven to 325°F.
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
With mixer, beat together butter, sugar and eggs at MEDIUM speed until smooth.
Add melted chocolate and continue mixing on MEDIUM speed until blended.
Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well.
Drop by tablespoons onto cookie sheets, one inch apart.
Bake until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.
Everyday Good Thinking http://everydaygoodthinking.com/

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Shortbread Toffee Cookies
YIELDS: 72 servings

1 cup butter (no substitutes), softened
1 cup sugar
1 cup confectioner's sugar
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 pkg. (10 oz.) English toffee bits
Preheat oven to 350°F.
Place butter and sugars in a mixing bowl. Using wire beaters, cream butter and sugars.
Add oil, eggs and extract; mix well.
Combine flour, baking powder and salt. Gradually add to creamed mixture, beating until well mixed.
Reserve 1/4 cup toffee bits for decorating. Add remaining toffee bits to batter and beat until just mixed.
Roll dough into balls using 1 tablespoon of dough for each. Place on ungreased baking sheet. Flatten each ball with the bottom of a glass. Sprinkle with reserved toffee bits.
Bake 12 to 14 minutes or until lightly browned. Cool.
Drizzle with melted chocolate, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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Ginger Cookie Stix
YIELDS: 36 servings

3/4 cup vegetable shortening
1 cup sugar
1/4 cup molasses
1 egg
1/2 teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Cookie icing
Colored sprinkles
Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on MEDIUM speed until smooth.
Add flour, baking soda, cinnamon, cloves, ginger, and salt. Mix on LOW speed until blended.
Drop large spoons of cookie dough on lined baking pan. Use a sheet of parchment paper to press cookie dough evenly into pan.
Bake 10 to 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting.
Cut into sticks or break into pieces.
Drizzle with colored cookie icing and sprinkle with sugar crystals, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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