Ever since I can remember, December has been the month of massive amounts of baking. My Grandmother would make a special Christmas pie that took several days worth of steps to put together ( I am still trying to locate the recipe for it!). My Mother would bake trays and trays of cookies which became a super hot commodity.
Needless to say, my sister and I had no choice but to pick up some type of baking skills. She has become the cake lady, and I have carried on the tradition of cookie baking!
In honor of the holidays I will share some of the favorites that are baked in our house during the month of December. Below is a list of ingredients to have on hand. I usually prefer to bake the cookies in stages, and then decorate them all at once. This way not only is it festive and fun, the mess stays sandwiched between a weekend, my house stays neat and my family stays sane!
Over the next week or so I will be posting cookie how to and recipes…for now I have included a master list of ingredients that you will need in order to bake all of the cookies below. I have also included an individual ingredient list for each cookie, in case you decide to pick and choose.
Below are Apricot Star Linzers and Rasberry Chocolate Dipped Sandwich Cookies
Yes…you can make these Venetian Rainbow cookies, and your family will love you!
It’s December! And in our house that means lots of baking:)
Below is a master list of ingredients and items to have on hand to roll out trays of these amazing Christmas cookies:
Some type of hand or Stand mixer ( I use the Kitchen Aid Stand mixer, but also use a small hand mixer as well)
Three 13 x 9 Rectangle Baking Pans ( used only for the Rainbow cookies)
Several Rimmed Cookie Sheets
A large Roll of Parchment Paper ( Use it and you will have perfect cookies every time!)
Thin, long metal spatula
Small offset Spatula
Some type of cookie wrapping supplies
Two or three 8 oz cans of Almond Paste- ( only used for the Rainbow Cookies, one 8 oz can per batch)
Semi Sweet Chocolate (Baking Bars)
Un-sweetend Chocolate (Baking Bars)
White Chocolate Candy Melts
Holiday Colored Sprinkles
Red Food Color
Green Food Color
Raspberry Preserves (Seedless)
Apricot Preserves ( not one with too many large chunks)
Crisco Shortening ( only used for preparing pans for rainbow cookies )
Cream of Tarter
Ingredients for Rainbow cookies:
Almond Paste, Butter, Granulated Sugar, Eggs, Almond Extract, Flour, Salt, Red & Green Food Color, 18 oz jar of Raspberry or Apricot Preserves, Semi Sweet Chocolate, Three 13 x 9 Baking Pans, Parchment Paper, Crisco Shortening to prepare pans.
here is the link to the recipe
Ingredients for Apricot or Raspberry Linzer Cookies:
Butter, Eggs, Granulated Sugar, Vanilla Extract, Almond Extract, Flour, Salt, Baking Powder, Raspberry or Apricot Preserves
you can find the recipe here
Ingredients for Raspberry Sandwich Cookies:
Butter, Eggs, Granulated Sugar, Vanilla Extract, Flour, Salt, Baking Powder, Raspberry Preserves, Semi-Sweet Chocolate for dipping and Holiday Sprinkles
Ingredients for Jam Circles:
Butter, Eggs, Confectioners Sugar, Vanilla Extract, Almond Extract, Baking Soda, Cream of Tarter, Apricot or Raspberry Preserves
Ingredients for Lemon Cream Cheese Trees:
Butter, Egg yolk, Cream Cheese, Granulated Sugar, Vanilla Extract, Lemon Extract, Lemon Zest, Flour, Salt, Baking Powder, Confectioners Sugar for glaze, Green Food Color for glaze, and Holiday Sprinkles
Ingredients for Gingerbread White Chocolate Biscotti:
Butter, Light Brown Sugar, Granulated Sugar, Eggs, Molasses, Flour, Baking Powder, Baking Soda, Ginger, Cinnamon, nutmeg, salt, Sliced Almonds, White Chocolate Candy Melts
Click this link for the Gingerbread White Chocolate Biscotti recipe http://randsmeatmarket.com/2014/12/16/gingerbread-white-chocolate-biscotti/
Stay tuned for individual cookie recipes with step by step instructions….Let’s Bake!