OK so most of my posts involve cupcakes but in preparation for Christmas I had to test out some new cookie recipes to be added to the Sampson Sampler Platter for 2011. Let’s rewind….the hubs has 5 siblings, 3 married, 2 unmarried. I used to make baskets for the married couples (ie pasta night, pancake breakfast, etc) however, last year we decided to put the baking skills to good use and bake up some goodie plates for the married siblings. My Mother-in-law also makes cookies for Christmas so we knew we had to make some different options to not clash with the already established goodies. FAST FORWARD…This year I got two new cookie/treat dedicated magazines and was soooo excited to try out the new recipes. So this post is dedicated to cookie trial. This is a big deal, because if they don’t pass the test, they don’t get a spot on the Sampson Sampler. If I were a cookie, I would want to win.
The two recipes I decided to try were butterscotch chip cookies and eggnog tea cookies. Much to my surprise, butterscotch has been a clear favorite amongst the co-workers so I thought this would be a good choice. Eggnog on the other hand…the hubs favorite holiday drink…I wasn’t too confident that these would be tasty.
Cookie #1 Eggnog Tea Cookies with Butter Rum Icing
Adapted From Cuisine Cookies for the Holidays 2011
For the cookies –
2 C. All-purpose Flour2 tsp. Ground Nutmeg½ tsp. Table Salt1 C. Softened, unsalted butter (2 sticks)¾ C. Granulated Sugar1 Egg2 tsp. Vanilla Extract
For the Icing –
2 C. Sifted Powdered Sugar2 Tbsp. Unsalted Butter, Melted2 Tbsp. Heavy Whipping Cream¼ tsp. Rum (I used Bacardi Spiced Rum)
Preheat oven to 350 degrees
Stir flour, nutmeg, and salt together in a bowl and set aside.
Cream 2 sticks butter and granulated sugar together in another bowl with a mixer until smooth. Add egg and vanilla; beat until incorporated, then mix in the flour mixture until just blended. Cover and chill dough for at least 1 hour and up to 24 hours.
Roll dough into scant 1.5” balls. Arrange on prepared baking sheets spacing 2 inches apart. Bake 10 minutes or until firm to the touch and light brown on the edges, transfer to rack to cool.
Blend powdered sugar, 2 Tbsp. melted butter, cream, and run together for icing, using a hand mixer. Frost cooled cookies, then decorate with sprinkles, as desired. Allow icing to harden before packaging cookies.
Hubby Rating: 7
Decorated with sprinkles found in the dollar bin at Target, SCORE!
Cookie #2 – Butterscotch Chip Spice CookiesAdapted From Cuisine Cookies for the Holidays 2011
2C. All-purpose Flour
1 tsp. ground cinnamon ( I use heaping teaspoons or 2 teaspoons)
1 tsp. ground ginger (see above)
1 tsp. baking soda
½ tsp. table salt
1C. Unsalted butter, room temperature (2 sticks)
1 ½ C. Packed Light Brown Sugar
1 Egg
1 tsp. Vanilla Extract
12 oz. Butterscotch Chips
Powdered sugar
Stir flour, cinnamon, ginger, baking soda, and salt together in a bowl, set aside.
Cream butter and brown sugar with a mixer until smooth. Beat in egg and vanilla, then add flour mixture.
Mix in flour mixture just until blended. Do not overmix or cookies will become tough.
Fold in butterscotch chips, then cover and chill dough until firm, about 1 hour.
Preheat oven to 350. Line 2 baking sheets with parchment paper. Shape dough into 2-inch balls.
Roll balls of dough in powdered sugar and arrange on baking sheets 3 inches apart.
Bake 12-14 minutes or until golden and set. Let cookies cool on the pan for 5 minutes then transfer to rack to continue cooling.
Hubby Rating: 9.9 “This is my new favorite cookie”
Good News Cookie Challengers - You Made the Cut!
Happy Baking!
-Kristi
