National Cookie Day is December 4, 2011. Celebrate this delicious holiday by baking holiday cookies for an upcoming cookie swap or just to fill the cookie jar. Try a new recipe or a twist on a classic including eggnog cookies with rum icing; chocolate mocha mint cookies; gingerbread men; white chocolate and cranberry cookies; and s'mores cookie bars.
Here are five cookie recipes perfect for National Cookie Day, a cookie swap, holiday gift giving and sharing with friends and family.
- White Chocolate and Cranberry Cookie Recipe
- Chocolate Mocha Mint Cookie Recipe
- S'mores Cookie Bar Recipe
- Paula Deen's Gingerbread Boys & Girls Cookie Recipe (continue below)
Eggnog Cookies with Rum Icing Recipe
- 1 ¾ cups all-purpose flour
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- 1/3 cup confectioners’ sugar
- 1 large egg yolk
Rum Icing Ingredients
- 1 cup confectioners’ sugar
- 2 ½ to 3 tablespoons light rum
- 1 whole nutmeg, for grating on top of the cookies
Directions
- Blend together the flour, nutmeg, cinnamon, and salt in a medium bowl.
- Using an electric mixer, beat the butter in a large bowl until creamy. Add the granulated and confectioners’ sugars and beat until thoroughly blended and velvety. Beat in the egg yolk.
- With the beaters on low speed, mix in the flour mixture just until thoroughly combined and the dough starts to come together. Take the dough ball out of the bowl and divide in half.
- Working with one half of the dough at a time, place it on a lightly floured surface. Use your hands to shape it into a log and then roll it back and forth to form a smooth cylinder about 6 to 7 inches long and 1 ¾ inches in diameter.
- Wrap up the log in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Refrigerate for at least 4 hours or until very firm. (the dough can be refrigerated for up to 3 days or frozen for up to 3 months.)
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or spray well with a vegetable cooking spray.
- Working with one log at a time, use a sharp knife to cut the dough into slices between ¼ and 1/3 inch thick. Place the rounds on the prepared sheets, arranging them about 2 inches apart.
- Bake for about 13 minutes or until the cookies are pale golden, a little browner around the edges. Transfer the cookies to a rack to cool completely.
- Mix rum and confectioners' sugar in a small bowl. Drizzle over cookies. Dust with grated nutmeg. Makes about 35-40 cookies.
Local note: If you're making gingerbread men this holiday season, check out the following stores here in RI for great cookie cutters:
Wickford Gourmet Factory Outlet
656 10 Rod Road
Exeter, RI
Crate & Barrel
Providence Place Mall
Providence, RI
Williams Sonoma
Garden City Shops
Cranston, RI
Comments