Christmas cookies

16 Pins
 9w
Collection by
Nutella, Dessert, Red Velvet, Brownies, Christmas Recipes, Desserts, Pudding, Gingerbread Recipe, Ginger Bread
The Perfect Soft Gingerbread Cookies [Easy Recipe!] | Savory Nothings
The Perfect Soft Gingerbread Cookies [Easy Recipe!] | Savory Nothings
The Perfect Soft Gingerbread Cookies [Easy Recipe!] | Savory Nothings
The Perfect Soft Gingerbread Cookies [Easy Recipe!] | Savory Nothings
The Perfect Soft Gingerbread Cookies [Easy Recipe!] | Savory Nothings
Muffin, Sweets, Christmas Food, Christmas Baking, Holiday Recipes, Cookie Bars, Christmas Dinners
Chocolate Covered Cherry Cookies | cookie, egg, recipe | PRINT the recipe: https://www.wyseguide.com/chocolate-covered-cherry-cookies/ While these cookies aren’t your traditional Christmas cookie, they’re one... | By Wyse Guide | So today is an unconventional cookie but I'm bringing the person that I always made it with and that's mom. So we have our coffee. This is a Christmas cookie day. Now when I was growing up you made chocolate covered cherry cookies. Now to anyone watching these might sound either gross or just bizarre or odd. But let's one preface this by saying they taste very different than the little plastic gross chocolate covered cherries you buy in a grocery store with that white goo. They're different than that. Oh they taste a little like a good one if you go buy I mean are they good ones huh oh a really good yeah not those cheaps or whatever you know which by the way I should also say my dad loved them loved those chocolate covered cherries he passed away in Chosen four but the thing I remember so much about growing up is he would buy himself or you would buy I got him one every year a box and he would keep them in his office and he would he would finish those but these yeah these are not those no but these are a delicious chocolate cookie and then they have and I should say today, you didn't know what these were. We're upping the game a little bit. So, usually we use those bright red Maraschino cherries. I'm using Lexardo cherries and they're a little bit more, they're just a little, they're a little bit more expensive but that's because they're not quite as one gross colored. I like the color of these a little bit better, a little bit more natural. They also have a little bit more depth of flavor than just a Maraschino cherry that's just like coinly like these have a little bit more of a essence of cherry to them which. Right. I like. So, they're just a little bit better. So, anyway, we're going to be making these chocolate-covered cherry cookies. So, if you are worried about these, let my mom calm you and be the judge and say, they are good. They're they're good and they're really easy to make and it's just something different. Yeah. It's just something. It's one of those fun things to add to like a plate or something if you're doing that. So, in the mixture here, we're going to start by creaming butter and sugar. So, we have our butter, it's at room temperature and you know that by look. I can bend it and it's not breaking. That means it's room temperature and the reason we want room temperature butter is it actually will cream into the sugar better and at a better rate. Now, This is the second thing. You actually have to cream it. Meaning, not just mix it. You actually want it to mix until it's light and fluffy which takes three to 5 minutes. So, we're going to turn this on, let it do the work, and then we'll go. So, it's light and fluffy now and as someone like my mom obviously knows, you can see it really is different. It starts hugging the bottom and the sides and look how it has a consistency that is light and fluffy. So, this process is actually really important. It adds air into the mixture. It starts putting that sugar into the butter. It changes the cookies. So, if you don't mix this long enough at this point, it'll be different and you just don't want different cookies. So, I am scraping the size of the bowl only because on a mixer sometimes, you know, the divot in the bottom. Mm hmm. I always think things get caught there. Yeah, that can. And so I always try to like just mix em and scrape it. So if you want to crack the egg into a bowl, that's something I should always do. I don't always and then I do get shell in it and I'm going to put some vanilla in. So vanilla obviously to me is it needed when you do anything chocolate because it really brings out more of the essence of the chocolate and mom crack the egg in here so we make sure we didn't get shell. We'll put that right into here and we're going to now just work those in. Again, having these different times where you add different things and mix it in between it's even mixing. So this is done now so we can stop the mixer and you can see now that it is a completely different it's just a completely different consistency now and if you want to scrape the bowl mom you can see in between each one I am scraping the bowl now this isn't a massive batch some Christmas cookies I don't know I remember this growing up I feel like every batch of cookies you made well I would feed like 500 I always double them thinking we needed lots of cookies all I remember is Christmas is we would have freezer fulls of Tupperware and you would for months after Christmas go down and find oh yeah those sugar cookies we frost it no one's been eating those yet so then we'd have those and okay the dry ingredients now are flour you can put that in and then cocoa I sifted the cocoa and then measured it it measures differently after you sifted and also I want to make sure to get the lumps out so we're going to put the cocoa right in and we have a little bit of baking soda and baking powder mom had to check I can see to make sure all the cocoa out of that bowl before she put it yeah she always I never do so we have baking soda and baking powder and the reason sometimes we use both is because you don't have enough acidian recipe to use only one so you want the two together to really give you the lift and the texture of the cookies you want and then of course a pinch of salt you know that's always going to make sure that the sweetness is coming out so now we're going to start this slowly because we did put in the cocoa and I hate cleaning up cocoa yeah if you turn it on too fast all at once you're going to we took this off the stand mixer and you can see it's actually a very stiff cookie dough which would scare most people but might just mean compared to some it's a more stiff one but that's what you want they kind of more grow just slightly in the oven get a little bit of just a nice little round puff you know puff and don't you feel like they're kind of fudgy I feel like they're kind of fudgy yes which is important here the texture play is key so now what we do is we pretty much just make cookies we roll them in sugar and the sugar is really just for looks it's just to make sure do you want to roll I'll let you roll them in a ball and roll them in like we have to think of our assembly line here now we're making pretty small cookies because you they're just like little nuggets you don't need a massive cookie these are one of those things where I feel like you cannot reinvent a cookie every year for Christmas you can't come out with always like the most you know weird best cookie but these are always sure to be unique if you take them somewhere not everyone is going to make a chocolate cherry cookie and you're going to say well that's because not everyone wants one but I think once you taste them you're going to be surprised I think we can fit four don't you four by five probably You ever had people ask about how nice these are? What? You're actually mic. You can talk too. You should talk about these. That's what makes such nice. You mean a cookie scoop? Yeah. Easy shaped nice how we get them all the same. Cookies scoops really do and you know I use them. Different sizes. I use them for so much more than just cookies. Mm hmm. And the size really does make a difference and so in my recipe I always put what size cookie I'm making and that usually pertains to the size cookie scoop so you can buy different sizes and there's somewhat that are I would say some standard but then they do vary too I remember growing up you would always have a few and we'd have to be like oh we use the wrong one we need the other one that makes the size cookie we want well they even make one all the way up to a/ 2 cup and that's what I use for handballs right yeah oh I love those handballs good good ploy there that's a recipe on the website you can always look up so what we're going to do is roll the rest of this out in the sugar and then we'll start assembling with cherries So now we're putting the cherries onto the cookies before we bake them. So I like to just make a little hole. Just kind of like a thumbprint think of it as. It's kind of like a thumbprint cookie but the difference is now you put a cherry in it and sometimes during baking they may pop up a little bit and you just need to repress them when they come out but we worry about that when they come out. So it's a very simple process and it's a very easy process and this is kind of where you start seeing that play on the chocolate and the cherry and we really reaffirm that then with a ganache we're going to put top now you also see why we roll them in sugar it just gives them that kind of finish Christmas type feel and I think you know at Christmas we do this special things just to make things look better and that's what's fun about it so one more cherry and then we're going to put them right into the oven so we're going to pick this up put in the oven and while it's in the oven we'll make a ganache While the first batch is in the oven, obviously we have more to do but I'm going to make a quick ganache. So, just some heavy cream that I brought up to a scold on the stove. So, just until it's just going to bubble around the edges. Chocolate chips, we're going to pour that over it and what it's going to do, we're going to just let it sit for a few minutes then once we stir it, that will just melt together and become a delicious, it's pretty much a frosting. Right. That's really, it's just perfect. So, after the hot cream sits with the chocolate, you just slowly start stirring and it slowly just becomes one and at first you may think oh it doesn't look that great. You just want to stir it slowly. You don't want to incorporate air so I don't like to whisk it. You just want to go nice and slow and as it's going, you start seeing that that chocolate is melting into the cream. I think cream one to me is a magical ingredient. When you mix it with chocolate, I think it becomes even more magical. You know, depending on the ratio of the cream to the chocolate, you can make frostings, fillings. It can be spreadable or really thin for dipping. It to me is just a beautiful thing. So, I'm going to stir this until it's smooth. And then that will be our frosting. So, once that ganache fully comes together, you can see it's beautiful, glossy, smooth. I do add a little bit. So, this is the reserved cherry juice when you drain the cherries and I let them just, I put a little bit in there and you know what this does? It flavors it. It sweetens it slightly and it just kind of brings it all together. You know, I'm always someone like when I cook too if it's savory food. Layers of flavor as you go that kind of bring the components of all the dish together. That's one of those things. So, we put a little bit of that in there. I'm using that same Cookies scoop. I think it's an easy way to do it. You get some of that ganache and I like to do it when the cookies are warm because then we'll coat them better. So, you think at first like, oh that cherry just doesn't look in that great. They're sitting by itself. Well, guess what? It now is not by itself and then mom, if you want to decide what should go on top. We have both white and silver. Grandma Conrad, your mom always use these on her gingerbread man. They're safe now though. They used to be made with things that aren't safe. Drain now are okay but then also I have like crystal sugar too if you want to use that I don't know just something to me just sprinkle on top I'll probably just do some of each well you do whatever you want and make it just kind of work for whatever you feel is Christmassy you know the thing is and mom was saying is we're making this you like making cookies best what with someone else with someone yeah I do I think it's fun it just kind of it's one of those times where especially at Christmas it's fun to get together maybe with someone maybe you each bring one of your favorite recipe and you you know kind of just make the cookies together because it just makes it more festive makes it more fun makes it seem like less work if baking isn't something that you would right away say oh I want to spend all day doing this I know a lot of people that will get together now the sugar doesn't overlay so the sugar if we use sugar we probably should wait till it almost cool so like this one over here has been sitting there a while I bet you put the sugar on top of that and see how it just is going to want to sit on top that's more what you want so we're going to finish just embellishing putting these on I have more to bake let them cool just slightly because to try them I feel like you really need to make sure they cool a little bit and then we'll finish up so we have them pretty much finished now the chocolate isn't fully maybe cooled off yet so it's still a little soft but you can try them in any stage you want so you were just saying these are one of your favorites huh they are they and I know you love them so much too I know dad did yeah I do just there's just so they're just something different they are which is kind of nice it's something unique to have so we're going to each try one now like I said let them fully cool off. The chocolate will be harder. It'll be a little soft for us but that's okay. Mm. Mm. Oh, they are so good. They are good. Now, I want you to see. What makes them so good so the chocolate encases that cherry into the center and what it does is it almost traps in a more gooey center don't you think they have you're right these cherries they're better right oh they have just so and it almost has an almondy taste because it's a good cherry yeah so good they are really good I personally love the texture of the center because there's a syrup around the cherries you drain them but and make sure you drain them good. Oh yeah, I put them on paper towels. You know, we didn't really go over that guys. No, we didn't. This is one of those secrets you get at the end of the video so I hope you're still watching but because if they're too wet, it'll make the center super wet. You want this fudginess for sure but not so wet that it goes all the way through. These are one that to me need to get a cup of coffee with. Mm hmm. If you drink coffee if you don't. Tea. It's time to start or do tea. Yeah. Tea's good. It's not coffee but it's good. So, mom and I love these. What do I hope and mom help you do with this? I hope you make em. I hope you have fun and try something new whether it's with kids, whether it's with friends, whether it's for a cookie swap. Maybe a good one to add to a cookie swap. These are so much better than when I made em. It's the cherries. I think it's just that you've made them for a while. Oh, the cherries make the world a difference. Your flavor is so good. The cherries make the difference, guys. You you heard it here first. Make these cookies. Enjoy em. Share this video around because when you share these videos, of course, it helps me helps everyone else see one you should bake with your mothers it's going to be more fun two you should just have some fun in the kitchen that's the. 3 check my website Wise Guy. com for this recipe all my other recipes some of them with mom all of them usually somehow taught by mom in the sense that I learned so much from mom so as always check there share it around and until next time enjoy something gorgeous and fun that's the point of Christmas merry Christmas and eat a cookie
Best Sugar Cookie Frosting Ever | Skip To My Lou
Brownies for Christmas
14 Fun Cookie Decorating Ideas to Try Out This Christmas Kerst, Noel, Christmas Cake, Hanukkah, Jul, Kage, Cakes, Weihnachten Rezepte
14 Fun Cookie Decorating Ideas to Try Out This Christmas
This Christmas cookie dough dip has a fluffy and creamy base that's swirled with plenty of holiday sprinkles and served with fruit and cookies for dipping. It only takes 5 minutes to make! #HolidayWithChobani Ad Bacon, Fruit, Christmas Cookie Dough Dip, Christmas Cookie Dough, Christmas Desserts
Christmas Cookie Dough Dip
This Christmas cookie dough dip has a fluffy and creamy base that's swirled with plenty of holiday sprinkles and served with fruit and cookies for dipping. It only takes 5 minutes to make! #HolidayWithChobani Ad
Surprising Kids this Chirstmas. Kids Christmas Natal, Yemek, Mad, Natale, Eten, Xmas
Interior Design Ideas: Christmas Decorating Ideas
Surprising Kids this Chirstmas. Kids Christmas
love these! #holidayentertaining Best Christmas Biscuits, Candy Cane Christmas, Candy Cane Biscuits, Christmas Sugar Cookies, Christmas Cookies Decorated, Best Christmas Cookies, Candy Cane Cookies
30+ of the BEST Christmas Cookies - I Heart Naptime
love these! #holidayentertaining
Click here to zoom in Grain Free, Foods, Amigurumi Patterns, Recipes, Nutrition, Paleo, Scd Recipes, Raw Food
Almond Flour Sugar Cookies | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes
Click here to zoom in
Best Gingerbread Cookies recipe.    Hint!  Roll the chilled dough between waxed paper. Take off the top paper and cut out your shapes without moving or handling the dough at all. Put the paper and dough in the freezer. Take out after 10 mins - the shapes are easy to remove without breaking. Put onto a baking sheet straight into the oven! Gingerbread Cookies, Gingerbread Man Cookies, Gingerbread, Ginger Bread Cookies Recipe, Best Gingerbread Cookies
Wonderful Gingerbread Cookies Recipe - Genius Kitchen
Best Gingerbread Cookies recipe. Hint! Roll the chilled dough between waxed paper. Take off the top paper and cut out your shapes without moving or handling the dough at all. Put the paper and dough in the freezer. Take out after 10 mins - the shapes are easy to remove without breaking. Put onto a baking sheet straight into the oven!