On the seventh day of Turnip, we have… cookies from Christine!
In honor of the launch of The Lure of the Moonflower back in 2015, Christine concocted a full year of Pink Carnation baked goods, one recipe per book. The recipe below was Christine’s culinary homage to The Mischief of the Mistletoe. (Thanks, Christine!)
And now over to Christine for a cookie recipe to put us all in a festive mood:
The Christmas holidays play a big part in both The Temptation of the Night Jasmine and The Mischief of the Mistletoe. I had every intention of making a Christmas pudding for this entry, but the recipes were… well… gross. Suet and sugar just doesn’t work for me. So I looked for inspiration elsewhere. Then it hit me while watching Holiday Baking Championship on the Food Network (is it just me or is the Food Network all competitions these days?). On the first episode, the contestants made cookies and some of them were required to make spritz cookies. All of a sudden, I HAD to have a cookie press. My best friend, being the wonderful person she is, sent me a cookie press as an early Christmas present.
The recipe I used (with one minor adjustment) is the one that came with the cookie press’s instruction booklet from Oxo.
– 3 sticks of butter, room temperature
– 1 cup of sugar
– 1/2 teaspoon of salt
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract (I used almond extract, and other options include lemon extract, orange zest, etc.)
– 4 cups of all purpose flour
– decorating sugar and sprinkles
1. Preheat oven to 400 degrees Fahrenheit.
2. Cream together butter, sugar and salt until light and fluffy.
3. Add extract and eggs, one at a time, continuously beating.
4. Gradually add flour, beating until well incorporated.
5. Using cookie press to place cookies onto ungreased cookie sheet.
6. Bake for 8 to 10 minutes until cookies are golden brown around the edges. Rotate the sheet halfway through baking time.
The recipe yields about 12 dozen small cookies, and I baked for about 9 minutes. If you’ve never used a cookie press (this was my first time), keep pumping until you feel resistance for each cookie. I also used an assortment of sprinkles and sugar that I got in a mixed pack from Target. I think it’s been well documented in this year-long journey through baked goods that decorating stuff isn’t my strong suit, but the cookie press made some adorable little cookies.
I hope you’ve all enjoyed the recipes so far, and happy holidays to all!
Thank you so much, Christine! Those are so dainty and delicious-looking.
Every December, my little sister and I make the gingerbread cookies off the back of the Grandma’s molasses bottle (which appears to no longer be on the back of the molasses bottle) and sugar cookies, with varying recipes, since I’m still looking for a recipe I really like. Last year, Tasha Alexander, baker extraordinaire (as well as amazing writer) shared her sugar cookie recipe with me, and this year I’ll be trying the one from the back of the Sur la Table cookie cutters.
Do you all have any favorite holiday cookie recipes? (Please share!)
More recipes coming up soon as Twelve Days of Turnip continues!