Peanut brittle sits out to chill in a parchment paper lined baking sheet to cool.
There's no taste like home for the holidays.
When it comes to holiday memories, nothing beats the smells and flavors wafting from a warm kitchen. If your home is anything like mine, grandma's holiday cookies are a cherished tradition passed down through generations. At my house, her tray of assorted treats delighted everyone, and the smell of fresh citrus and warm spices each year would fill every room with the unmistakable scent of Christmas.
This year, Gazette staff wanted to help you with your own special treat tray, which is why we compiled this list of Christmas cookie recipes that will impress all your guests.
From Gazette digital strategist Emily Bejarano: Grandma Char's Peanut Brittle
What You'll Need: Candy Thermometer
Ingredients: 2 cups sugar, 1 cup light corn syrup, 1 cup water, ½ teaspoon salt, 2 cups un-roasted peanuts, 1 teaspoon butter, 1 teaspoon baking soda
Directions: Line a baking sheet pan with parchment paper. In a very large pot stir, together sugar, corn syrup and water and cook until the soft-ball stage on your candy thermometer (245 degrees). Add in your salt and peanuts and cook until hard-crack stage (323 degrees). Add in butter and baking soda and stir. Pour onto the lined pan and let cool completely. Crack into pieces with your hands and enjoy.
From reporter Linda Navarro: Refrigerated sugar cookies
Ingredients: 2 cups flour, 1 teaspoon soda, 1 teaspoon cream of tartar, 1/8 teaspoon salt, 1 cup butter, 1 ¼ cups confectioners sugar, 1 egg, 1 teaspoon vanilla extract
Directions: Combine flour, soda, cream of tartar and salt and set aside.
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Cream butter in mixing bowl, gradually add confectioners sugar, creaming until light and fluffy. Add egg and vanilla, mix thoroughly. Blend in dry ingredients, mix well. Divide dough in half. Form each half into 2-inch round roll, wrap and chill in refrigerator or freezer at least 4 hours or until firm enough to slice easily. Cut rolls into ¼ inch slices. Bake on ungreased baking sheet at 350 degrees for 8-10 minutes until light brown. If you want, sprinkle granulated or colored sugar on top before baking. Makes about 5 dozen.
From Denver Gazette city editor Dennis Huspeni : Lorna & Elsie Perkins' Butter Scotch Cookies with Maple Burnt Butter Icing
Ingredients:
For the cookies - ½ cup or butter, 1 ½ cup brown sugar, 2 eggs, 1 cup sour cream, 1 teaspoon of vanilla, 2 ½ cups of flour, ½ teaspoon baking powder and salt.
For the icing - 6 tablespoons of butter, 1 ½ cups of powdered sugar, 4 tablespoons hot water, 1 teaspoon of maple flavoring or extract, 1 teaspoon of salt.
Directions:
For the cookies - Cream butter, add sugar, eggs and vanilla. Sift flour with baking powder, soda and salt. Add flour mixture alternately with sour cream. Line cookie sheets with parchment paper. Bake for 8 to 10 minutes at 350. The tops will not brown as much, so watch the bottom bake to know when they are done.
For the icing - Brown butter, alternately add hot water and powdered sugar, whisk to ensure the powdered sugar does not lump. Add the maple flavoring. Add extra powdered sugar if needed, as it cools it will thicken.
From reporter Kyla Pearce: Russian tea cakes/cookies
Ingredients: 1 cup softened butter, ½ cup sifted confectioners sugar (plus extra for rolling), 1 teaspoon vanilla extract, 2 ¼ cups sifted flour, ¼ teaspoon of salt, ¾ cups chopped pecans or walnuts or almonds.
Directions: Mix together all the ingredients and let chill in the refrigerator. Roll into 1" balls and space out on a cookie sheet 2 ½" apart and bake at 400 degrees for 10-12 minutes. Let chill, but while still warm and roll in confectioners sugar twice.
Let us know if you've tried any of these recipes, and send a photo of your finished product to [email protected]