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Creating a homemade gingerbread spice blend is a delightful way to infuse your holiday baking with warmth and nostalgia. By mixing your favorite aromatic spices together, you can tailor the blend to your own taste.  You can add a little extra heat or a hint of sweetness. Once your personal blend is ready, store it in an airtight jar.  This make sure to keep it fresh and fragrant throughout the season. This versatile spice mix will bring cozy, festive flavor to cookies, cakes, and even seasonal drinks.  Your kitchen will turn into the heart of holiday cheer.

What Is Gingerbread Spice Mix?

Gingerbread spice mix is a combination of ground spices traditionally used in gingerbread cookies, cakes, and other festive treats. The classic blend pairs ginger with comforting notes of cinnamon, cloves, nutmeg, and allspice.  This blend infuses baked goods with that unmistakable holiday aroma and warmth. It also brings warm, holiday flavor to lattes, pancakes, and even oatmeal.

Gingerbread Spice, Pumpkin Spice, Apple Spice – What’s the difference?

Each spice blend brings their own unique warmth and character to seasonal baking.  While all three blends evoke cozy, nostalgic feelings, their distinctive ratios and spice choices make each well-suited for different fall and winter treats.

Gingerbread spice – features a bold mix of ginger, cinnamon, cloves, and nutmeg, delivering a robust, peppery heat and deep holiday aroma ideal for festive cookies and cakes.

Pumpkin spice – leans heavily on cinnamon, nutmeg, ginger, and often includes allspice and cloves, resulting in a sweeter, slightly milder blend that complements pumpkin’s earthy sweetness in pies and lattes.

Apple pie spice – typically highlights cinnamon and nutmeg, sometimes with a touch of allspice or cardamom, offering a gentle, fragrant warmth perfect for enhancing the natural flavors of apples in classic desserts.

Why Make Homemade Spice Mixes?

Making your own spice mix at home guarantees freshness and flavor intensity that store-bought blends often lack. Homemade mixes let you control the quality of ingredients.  You can easily tailor the flavor to your preferences.  They’re a great way to whip thoughtful, delicious gifts for friends and family. A jar of homemade gingerbread spice mix is a personal touch that shows you care.  Combine with a recipe card using the spice mix and you’ve got a thoughtful, budget friendly, and easy gift for your friends and family.

The best part of DIY spice blends is that you get to play with the flavor profiles. Love extra ginger kick? Add a bit more. If you prefer it milder or sweeter,  then dial up the cinnamon or include a touch of cardamom. Want your baked goods to be warmer, then increase the black pepper.  Don’t be afraid to experiment with the amounts of different spices in this recipe.  Your blend should reflect your unique taste.

Grinding Fresh Spices vs. Using Pre-Ground

Grinding fresh spices delivers unbeatable aroma and depth. Whole spices keep their oils and flavors locked in until you’re ready to use them. As ground spices sit, their essential oils begin to fade and they lose their flavor.  If you’re short on time, pre-ground spices are still a great choice.  Some spice companies have a use by date on them now.  Be sure to check for a date to ensure they’re fresh. Either way, your homemade blend will outshine anything from the store shelf.

How much whole spice do I need to grind?

This is a question I always ask myself.  I usually grind extra because these spices are used abundantly during the holidays.  I keep small, airtight containers on hand to store the extra ground spices.

Cinnamon – one 3-inch stick results into about 1/2 teaspoon of ground.  I weighed out 1 ounce of cassia cinnamon, and it made 4 tablespoons ground cinnamon.  Cassia cinnamon is the harder of the two.  I took my meat tenderizer and pounded the larger pieces into smaller ones to make it easier to grind.  Ceylon is softer and might yield different results.

Dried Ginger Root – this is a littler more difficult as the pieces can vary greatly in size.  I purchased mine from My Spice Sage.  I weighed out .8 ounces of dried ginger pieces and it made 3 1/2 tablespoons of ground ginger.

Allspice Berries – one tablespoon of dried berries should equal approximately one tablespoon of ground allspice.

Whole Cloves – one tablespoon of whole cloves should be enough for 2 teaspoons of ground cloves.

Whole Nutmeg – one whole nutmeg made 2 teaspoons of ground nutmeg.

Cardamom Pods – 5 to 6 pods should yield the 1/2 teaspoon needed for this recipe.

Star Anise Pod – I ground 1 1/2 pods and it made 1/2 teaspoon.

Whole Black Peppercorn – a heaping 1/4 teaspoon of black peppercorns made 1/4 teaspoon ground black pepper.

Whole Mace Blades – 2 are enough for the 1/4 teaspoon for this recipe.

Whole Coriander Seeds – 3/4 teaspoon of whole seeds are enough to make the 1/4 teaspoon for this recipe.  Make sure to sift the ground coriander to remove the skins.

Mixing and Storing

If you’re using whole spices, then ground the spices individually.  Measure the freshly ground spices and place them in a jar.  Shake the jar until the spices are well blended.  The blend should keep fresh for 6 months.  However, mine doesn’t last that long.  I usually blow through the batch during the holiday months.

A word of caution.  Two things will happen when you grind your own spices.  One, you will notice that the freshly ground spices are darker. They are also more aromatic than the pre-ground versions.  As the ground spices sit, the natural pigments and essential oils break down due to oxidation and photodegradation. 

Second, you’re going to sneeze.  No matter how hard I tried, it was inevitable.  As I ground, measured, and saved the extra in my containers I couldn’t help but sneeze.  Especially after grinding the pepper.  So, be prepared and grab some tissues.

Creative Ways to Use Your Spice Mix

I use this spice blend in lieu of pumpkin spice or apple spice.  If I want to tone down the spiciness, I simply add more cinnamon, nutmeg, or allspice to mellow out the gingerbread spice.  Of course you can use it for more traditional gingerbread recipes like gingerbread snack cake, gingerbread waffles, and gingerbread macaron.  I also add it to my oatmeal raisin cookies to kick up their flavor. 

You can add a pinch to your favorite latte, hot chocolate, or tea.  Or you can use it to make a simple syrup. You can add the syrup to copycat gingerbread chair or latte recipes from that coffee place.  Sprinkle it over yogurt or stir it into your oatmeal for a hearty winter breakfast.  Add it to you pumpkin pie, apple pie, or sweet potato pie for the holidays.  Finally, try sprinkling it over some roasted squash or roasted sweet potatoes.

My favorite way to use this spice mix is a fun and festive holiday gift for friends and family.  I purchase some cute 2 ounce mini jars. Then I fill them full of this gingerbread spice mix.  You can print a fun and festive label for the jars and give them as gifts.  I bundle them with a festive spatula, cookie cutters, a dish towel, and a potholder or two.  They’re cute and budget friendly ways to spread some holiday cheer.

After making this homemade gingerbread spice mix, you’re going to say goodbye to store-bought spice blends.  Making your own gingerbread spice mix is a simple, rewarding way to unleash big flavor in your holiday baking.  Try it out, make it your own, and share the warmth with others!  Your loved ones will be impressed with a personalized gift of homemade gingerbread spice from your kitchen.

Yield: 3 ounces

Homemade Gingerbread Spice Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Say goodbye to store-bought spice blends and impress your loved ones with a personalized gift from the kitchen. Get ready to unleash the flavor in your baking with your very own homemade gingerbread spice mix!

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Ingredients

• 3 tablespoons cinnamon
• 2 1/2 tablespoons ginger
• 1 tablespoon allspice
• 2 teaspoons cloves
• 1 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/2 teaspoon star anise
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mace
• 1/4 teaspoon coriander

Instructions

1. If you’re using whole spices, then ground the spices individually.
2. Measure the freshly ground spices and place them in a jar.
3. Shake the jar until the spices are well blended. The blend should keep fresh for 6 months.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 91Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 17mgCarbohydrates 23gFiber 11gSugar 1gProtein 2g

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The post Homemade Gingerbread Spice Mix – Transform Holiday Baking appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

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Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The holiday season is all about sharing joy, warmth, and delicious treats. If you’re searching for a cookie that’s both festive and a guaranteed crowd-pleaser, look no further than Pumpkin Pie Thumbprint Cookies. These delightful morsels pack all the cozy flavors of classic pumpkin pie into bite-sized cookies that are perfect for holiday parties, potlucks, or a cozy night in. Easy to make they’re sure to impress your guests and become a new seasonal favorite.

What Is a Thumbprint Cookie?

Thumbprint cookies are a charming style of cookie.  They’re known for their soft, buttery base and signature indentation in the center.  The indentation is often filled with jam, chocolate, or other tasty treats. The “thumbprint” comes from the tradition of pressing your thumb (or a small spoon) into the dough to create a well for the filling before baking. The result is a cookie that’s both playful and versatile.

Thumbprint cookies started in Sweden where they’re called Hallongrotta.  This means “raspberry cave” because they were traditionally filled with raspberry jam.  They were enjoyed during holidays and special occasions. Over time, bakers around the world have experimented with various fillings.  This turned thumbprint cookies into a global treat that can be customized for any season or celebration.

What Is Pumpkin Butter?

Pumpkin butter is a creamy, spiced spread made by simmering pumpkin puree with sugar and spices.  Some recipes add a splash of apple cider or lemon juice to brighten the butter. It’s rich, silky, and tastes like pumpkin pie in a jar.

Pumpkin butter is wonderful on toast, pancakes, or swirled into yogurt.  In these thumbprint cookies, it acts as the perfect festive filling, bringing a burst of holiday flavor to every bite.  It allows you to turn simple thumbprint cookies into mini pecan pies.

Variations of Thumbprint Cookies

One of the best things about thumbprint cookies is how adaptable they are! Try filling them with classic raspberry jam like the Swedish.  Or try sweet tart apricot or blackberry preserves.  For a red festive treat, try some cherry or strawberry jam.

These cookies are perfect filled with something richer.  Chocolate ganache or Nutella make for a decadent twist to these cookies.  If you’re making these for the holidays, fill them with some cranberry jelly or apple butter.  Or even a bit of mincemeat would make them super festive.

Ingredients to make these Pumpkin Pie Thumbprint Cookies

There are so few ingredients in these cookies you’ll want to make them repeatedly with different fillings.

Pantry ingredients – sugar, flour, vanilla, salt, pumpkin butter

Refrigerator ingredients – butter, eggs

Prepare the Cookie Dough

Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition.  Switch to the paddle attachment. 

Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour.  Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together.  Form the cookies into 1 to 1 1/2 inch balls.

Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.

Bake and Enjoy

Preheat the oven to 375 F.  Bake the cookies for 11 to 14 minutes or until the edges are lightly golden.  Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. 

Tips and Tricks for Delicious Thumbprint Cookies

Chill the dough before baking.  It helps prevent spreading while baking which keeps the pumpkin butter in the indent.  Use a silicone mat or parchment paper for easy cleanup.  It also prevents sticking to the pan.  Do not overfill the cookies which will spill over during baking.  Fill them 3/4 the way full with pumpkin butter. 

Finally, swap the pumpkin butter for other festive seasonal spreads.  My cranberry hot pepper jelly would make for sweet and spicy cookies for the holidays.  A delicious cranberry preserves or kumquat marmalade would also be great fillings for these cookies.  I’ve filled them with my four berry jam which you can easily make with frozen fruit.  And then there’s my favorite mint jelly.  I used it to fill my Linzer cookies.

Decorating and Serving Ideas

To serve these cookies, make sure you use a festive, seasonal platter.  You can sprinkle them with powdered sugar or a little cinnamon and sugar.  The cinnamon would elevate the pumpkin butter in these cookies.  For added fun, try a drizzle of salted caramel or even pumpkin pie sauce!

There’s something truly special about sharing homemade cookies with loved ones during the holidays. Pumpkin Pie Thumbprint Cookies combine the nostalgia of thumbprint cookies with the irresistible flavor of pumpkin pie.  This makes them a must-try for any festive gathering or cookie swap. So, gather your ingredients, preheat your oven, and let the holiday baking begin!  Store any leftover cookies in an airtight container for up to 3 to 4 days.

Yield: 24

Pumpkin Pie Thumbprint Cookies

Cook Time: 26 minutes

Total Time: 26 minutes

Pumpkin Pie Thumbprint Cookies take everything you love about holiday desserts and pack it into a sweet, bite sized treat. They are perfect for anyone who cannot decide between pie and cookies.

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Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup pumpkin butter

Instructions

1. Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
2. Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
3. Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
4. Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 254Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 151mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Quick and Easy Pumpkin Pie Thumbprint Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Shortbread cookies are one of those holiday traditions when I was growing up.  Mom always made sure we had shortbread cookies to nibble on.  Always the red and black tin of Walker’s Scottish shortbread fingers.  So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make.  It was temperamental, required lots of time, and just too difficult for me to try.  Little did I know.  They’re not really any of those things.  Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake.  But making the dough is easy with a food processor.  Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland.  They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour.  You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds.  It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush.  Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste.  Black sesame seeds have a more robust.  Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies.  You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used.  I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies.  I steer towards a Irish butter that I can easily find at my grocery store.  Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

• Butter
• Sugar
• Brown sugar
• Tahini
• Flour
• Salt
• Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor.  That’s why I try to make shortbread cookies at least once a year.  Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake.  If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms.  Add the tahini and process until the dough starts to form a ball.  Remove the dough to a worksurface dusted with flour.  Lightly knead to bring the dough together before rolling out into a log.  Roll the log in the sesame seeds and then wrap tightly in plastic wrap.  Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds.  You can use a knife, but I like to use some dental floss.  Slide it under the log of dough and then pull the two ends together to slice the dough.  When I slice dough sometimes it mashes making it not round.  With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients.  Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious.  Be sure to use unsalted butter. If you use salted butter, then omit the salt.  I always dice my cold butter before putting it in the food processor.  It makes it easier to process into a coarse meal. 

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust.  Also, keep a close eye on the cookies while they bake.  They should be a light golden brown around the edges and slightly firm to the tough in the middle.  Finally, make sure to remove the cookies to a wire rack to cool completely.  If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies.  If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling.  Some people drizzle them with chocolate and then sprinkle with sesame seeds. 

You could make a glaze with honey and powdered sugar to top these cookies.  Some simply sprinkle them with powdered sugar for added sweetness.  Finally, you can dip your cookies in a variety of chocolate.  I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie.  The tahini doesn’t have sugar in it like peanut butter does.  So they’re on the border of sweet and savory cookies.  They’re nutty from the roasted sesame seeds in the tahini.  And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies.  Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor.  Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty.  Perfect for holiday cookie swaps.

Yield: 24

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup tahini
• 1 teaspoon salt
• 3 cups flour

Instructions

1. Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
2. Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
3. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
4. When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
5. Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.
   

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

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I have had hot cocoa macarons on the brain for a while now.  But after taking one of the classes I was a little apprehensive because of the cocoa powder.  There are some cocoa powders that have a higher fat content than others.  Those cocoa powders usually have adverse affects on creating the shells.  So, I was on the fence. 

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies.  Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits.  Then it hit me!  Why not try to put them in a macaron shell for marshmallow flavor?  That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives.  But do you really know what they are?  They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat.  Some are molded into shapes and some are just cut into squares.  I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make.  I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods.  This plant is native to Asia and Europe and grows wild in marshes.  Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s.  They whipped the sap of the mallow root into a fluffy candy mold by hand.  But, as with all things that are delicious, the demand was more than they could keep up with.  Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable.  Enter gelatin.  The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process.  He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale.  They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing.  Hot chocolate is just that, warmed chocolate.  The chocolate is shaved and then melted into milk or cream.  Additional sugar isn’t usually added because there’s sugar in the chocolate.  Milk chocolate is typical, but you can use any kind of chocolate. 

You have to love the Mayans.  They invented so many creations that we enjoy today.  Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients.  They would pour the mixture back and forth to make a thick foamy drink.  I would imagine it much like whisking cornmeal into a soup or stew to thicken it.  They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him.  The drink gained popularity with the English court and especially among the Spanish upper class.  They took and concept of the Mayan cocoa drink and morphed it into the drink we know today.  They started serving it warm, adding sugar, and removing the chili peppers.  Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream.  This makes for a richer and more decadent beverage.  The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk.  This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting.  You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store.  You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores.  I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe.  And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post.  If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor.  I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy.  Especially if you use the template to pipe the shells.  It helps you make them even and approximately the same size so matching up pairs is easy.  I bring all the shells and the piping bag into the living room and set up a workstation.  I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top.  And I get to watch tv while I do all of this. 

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits.  I am not that skilled in melted chocolate.  It’s something I haven’t really taken the time to work on.  You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron.  Include some gingerbread spice for gingerbread hot cocoa macaron.  Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online.  Just make sure to order the correct size for your cookies.  They’re usually sold in diameter sizes.  If you don’t want to go that route, you can stand then up on their sides in an airtight container.  Packing them close will keep them safe as you carry them to your destination.

Yield: 18

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

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Ingredients

For the macaron:

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• 4 ounces almond meal
• 1/2 ounce unsweetened cocoa powder
• 1/2 ounce dehydrated marshmallow bits
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the hot cocoa buttercream:

Toggle ingredient group

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1 ounce instant cocoa
• ¼ teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
   

For the shells:

1. Preheat oven to 325.
2. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
3. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
   Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
4. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
5. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

1. Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
2. Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes

• Maple Browned Butter Snickerdoodles by The Spiffy Cookie
• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love all things ginger and/or gingerbread flavored.  And not just for the holiday season, either.  If people didn’t look at me like I was weird, I’d eat gingerbread snack cake, cupcakes, and cookies year-round.  Yes, there’s gingersnaps, but they’re just not quite the same to me.  They’re not as ginger as I want them to be.

From ginger stir-fry recipes to ginger cookie truffles and gingerbread macaron, there’s 17 recipes that highlight this spicy delicious root.  In the raw form it’s considered an herb, but in the dried form most call it spice.  I just call it a root because that’s what it is.  This recipe pairs two of my favorite things together into one cookie: ginger and bourbon!

What is bourbon?

Bourbon is an American whiskey made predominantly in the southern part of Kentucky.  That’s one of the reasons I’m a bourbon girl!  I was born in Kentucky.  Anyway, what sets bourbon apart from other whiskeys it the “mash bill” or the recipe of grains used to make the whiskey.  For bourbon, it must be at least 51% corn.  It can be more than that, but at the very least it must have 51% corn.

Bourbon must be aged for at least 2 years.  Most are aged between 5 and 12 years, but to be considered a bourbon it has to be aged 2 years.  And it must be aged in new, white oak barrels that are charred on in the inside.  The level of char is ranked from 1 to 4 with 4 being the most charred and producing the most depth of flavor in the bourbon.

The proof must be between 80 and 125 before it’s bottled.  Water can be added to lower the proof for bottling, but nothing else can be added.  Finally, bourbon can be made in other parts of the US, but only those made in Kentucky are labelled with the “Kentucky Straight Whiskey” label.

Bourbon vs Rye vs Scotch vs Whiskey

Just like all squares are rectangles but not all rectangles are squares, all of these are considered whiskey.  It’s a broad term that encompasses bourbon, rye, and scotch.  However, all three of these vary in flavor depending on the grains used, distillation process, and aging techniques. 

Bourbon sweeter flavor profile thanks to being made primarily from corn and aged in charred oak barrels. Rye, on the other hand, tends to be spicier with a drier taste due to its higher rye grain content. Just like Bourbon must have 51% corn, rye must have 51% rye grain. 

Scotch is typically smoky and peaty from the malted barley used.  It hails from Scotland and requires a minimum of three years aging.  There are nuances to Scotch like single malt, single grain, blended malt, etc.  But these cookies are about bourbon and not scotch.

Why is ginger and bourbon a delicious combination?

Because their flavors compliment each other very well!  Ginger brings a spicy, warm flavor to these cookies.  These highlight the sweet and oaky notes of the bourbon.  This makes for a harmonious blend of tastes that tickle your taste buds.

Using fresh ginger adds a sharpness of that cuts through the richness of the bourbon.  The dried ginger brings a mellow heat and flavor that elevates the smoke of the bourbon.  This results in a well-balanced and utterly delicious ginger bourbon cookie.

Ingredients to make these ginger cookies

If you’re not a bourbon drinker, you may need to get some to make these cookies.  But the rest of the ingredients you should have on hand.  They’re pantry staples in our house:

Dry ingredients –flour, baking soda, salt

Flavors – cinnamon, cloves, ground ginger, bourbon, chocolate chips

Wet ingredients – butter, brown sugar, eggs, fresh ginger

Instructions for making ginger bourbon cookies

First, preheat the oven so it’s ready when you are.  Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients.  Set the bowl aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined.  Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.

Slowly pour the flour mixture slowly into the bourbon mixture until just combined.  Add the chocolate chips and stir until they are incorporated into the batter.  Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper.  Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.  Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely. 

Creative Ways to Package and Gift Your Ginger Bourbon Cookies

I’m a fan of those holiday tins.  I like to recycle tins I’ve received or taken from work after all the treats are gone.  Then I line with fresh parchment and carefully stack the cookies between layers or parchment, so they don’t stick.  Another idea is to place a few cookies in a wide mouth mason jar and tie a ribbon around the lid for a charming and rustic look.

Alternatively, you could stack the cookies in a festive cellophane bag then tie it with a colorful bow for a more polished presentation like they came from a bakery. Finally, try arranging the cookies on a decorative plate and then wrap the plate in colorful cellophane and decorate them with a festive bow on top.

Either way you choose to package these ginger bourbon cookies, make sure to double the batch because you’re family will devour all of them if you don’t.  They have a delicious bourbon flavor, warm ginger two ways, and sweet dark chocolate chips.  They’re a tri-fecta of cookie deliciousness.

Yield: 18

Ginger Bourbon Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies.  Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

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Ingredients

• 3 cups flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 2 teaspoons ground ginger
• 1 teaspoon freshly grated ginger
• 1 cup butter
• 1 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 3 tablespoons bourbon
• 1 cup dark chocolate chips

Instructions

1. First, preheat the oven so it’s ready when you are.
2. Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.
3. Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.
4. Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter.
5. Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.
6. Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 293mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Christmas Monster Cookies by A Day in the Life on the Farm
• Ginger Bourbon Cookies by A Kitchen Hoor’s Adventures
• Greek Butter Cookies by Art of Natural Living
• Christmas Butter Cookies by Blogghetti
• Red & White Sparkling Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Tree Sugar Cookies by Hezzi-D’s Recipe Box
• Gingerbread Pizzelles by Jolene’s Recipe Journal
• Swiss Lebkuchen by Karen’s Kitchen Stories
• Chocolate Peppermint Blossoms by Magical Ingredients
• Tea Cakes by That Recipe
• Christmas Magic Cookie Bars by The Spiffy Cookie

The post Ultimate Ginger Bourbon Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

You knew I had to make a macaron didn’t you? No, I didn’t go with a traditional macaron flavor for the holidays though. I think I’ve made quite a few seasonal flavors of macaron. My favorite being the gingerbread macaron. And now I have a new gingerbread spice blend so I can make them again.

I don’t know why I decided on the Reese’s flavored macaron. Well, other than chocolate and peanut butter being my second favorite flavor combo. The first being peanut butter and banana. Oh yes. I grew up on PB&B sammies. Speaking of which, I haven’t had one in a while. I should remedy that. Maybe for lunch today!

Who invented Reese’s peanut butter cups?

H. B. Reese. He created a candy company in 1923. In, of all things, his basement. Initially called Penny Cups, they became his most popular candy and he stopped making everything else. Like Gordon Ramsey always says on his restaurant makeover shows, do a few things really well instead of a bunch of things really crappy. Or something to that effect.

He started making them based on a tip that a commercial customer gave him. He told Mr. Reese that he couldn’t keep peanut butter filled cups on the shelves. That’s when H. B. Reese decided to stop making hard candies and try his hand at peanut butter cups. What makes his peanut butter cups stand out was the way his roasting equipment wasn’t working as it should. That made his peanut butter taste better than all others.

When Mr. Reese died in 1956, he left the company to his 6 sons. Since Mr. Reese only used Hershey chocolate in all of his confections, it was only fitting that they merged H.B. Reese Candy Company with Hershey Chocolate Corporation just a few years later.

The popularity of Reese’s Peanut Butter cups soared in the 70’s. Maybe you remember it? “Hey! You got peanut butter on my chocolate!” “You got chocolate on my peanut butter!” This elevated Reese’s to not just the top Hershey product, but the best selling candy in the US.

Reese’s peanut butter cups are one of the most popular candies sold today. Just in convenience stores alone, it makes up 47% of holiday candy sales for Valentine’s, Easter, Halloween, and Christmas. The next largest brand only accounts for 10%. That speaks volumes for the popularity of this epic combo. And, by the way, Reese’s also makes Kit Kats.

What is peanut butter and chocolate so delicious together?

You gotta love science. So, there’s something called dynamic sensory contrast. Meaning, our brains are wired to like things that are in contrast with each other. Like lemon bars. Sweet and tart. Crunchy peanut butter. Creamy and crunchy at the same time.

And the same is true chocolate and peanut butter. No matter how smooth peanut butter is, it still has a bit of texture to it. Not to mention a little sweet and some salt. So, pairing chocolate, which is creamy and sweet, with peanut butter makes for a satisfying effect.

This combination of flavors even has their own day. Peanut Butter and Chocolate Day is July 23. Don’t ask me how that came into being. I can’t find the history of the when they declared it an actual day. Or why July 23 is the day for it. I just know there is a day for it, and I’ll be celebrating it.

How do you make Reese’s Macaron?

I have many macaron recipes on my blog. There are 45 recipes for macaron on my blog. Wow. I didn’t realize I had that many. I know it’s more than any cookie or probably dessert. They are so rewarding and fun to make. But they are finicky. If you follow my instructions, they should turn out with pretty little feet. But if they don’t, there’s a few things to check.

Weigh your ingredients. Moisture, aka humidity, plays a key role in how macaron turn out. That’s why I have weight measurements for all my macaron recipes. Some days a cup of powdered sugar weighs more than others. Weigh one in summer and then again in winter and compare the weights. I’m sure they’ll be different.

Let your egg whites dry out. Basically, I let them sit on the counter for a while. A while depends on what I have planned for the day. But it’s usually 30 minutes to an hour. Some of you are probably freaking out. No one has gotten sick from my macaron, so I’m good with it.

Watch the amount of oil that’s in the products you’re using. That’s why I say not to use Hershey’s cocoa powder. It has more oil which could affect the way your macaron turn out. If you’re using extracts, pay attention to the oil and alcohol content. Both of which could ruin your meringue. That’s why I add the flavorings when I’m making the macaronage.

Finally, the macaronage is a bit tricky. The “aha” moment for me was the last class I took. The instructor said that the macaronage will go from a dull batter to a glossy one when it’s ready to pipe. Some say it looks like lava. I go with condition coming out of the bottle. That’s what works for me.

Other than those tips, Reese’s Macaron are simple. You process the nut meal and powdered sugar together. In this case I also added peanut powder and cocoa powder. Then beat the egg whites until frothy then add the granulated sugar. Turn the mixer to high and let them come to stiff peaks.

Then you fold. And don’t fold like you’re making a souffle. You don’t need to keep the air in the egg whites. Some even instruct you to press the egg whites against the side of the bowl while making the macaronage. Finally, you pipe the Reese’s Macaron and bake. See? Simple!

The chocolate and peanut butter flavor are in both the shells and the filling. It’s a bi-fecta of chocolate and peanut butter goodness. The shells are light and chewy making them a little like fudge when you’re eating them. How can you go wrong with fudgy Reese’s macaron?

Yield: 18

Reese's Macaron

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 48 minutes

Reese’s Macaron have cocoa powder and peanut butter powder in the shells for delicious chocolate peanut butter flavor. And there’s peanut butter and cocoa powder in the filling, too.

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Ingredients

• 4 ounces almond meal
• 5 ounces powdered sugar
• 1 ounce peanut butter powder
• 1 ounce cocoa powder
• 4 ounces egg whites, room temperature
• pinch cream of tartar
• 45 grams granulated sugar
• 1/4 cup butter
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream

Instructions

For the macaron:

1. Pulse the powdered sugar, the almond meal, peanut butter powder, and cocoa powder together in a food processor to form a fine powder.
2. Sift three times into a large mixing bowl. Set aside.
3. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl).
4. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
5. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
6. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
7. Increase the speed to high and beat until stiff peaks form.
8. Add 1/3 of the almond mixture into the bowl with the meringue.
9. Fold the ingredients together with a large spatula until incorporated.
10. Continue sifting and folding until all the almond mixture is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle.)
11. Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
12. Preheat oven to 325 F.
13. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue.
14. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
15. Allow the macaron to rest on the counter at least 30 minutes.
16. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 5 to 7 minutes.
17. Rotate the pans front to back and top to bottom and bake an additional 5 to 7 minutes.
18. Do the wiggle test to see if the meringue is cooked. Carefully grab the top of the shell and if it moves easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 2 to 3 minute intervals until they no longer wiggle.
19. Remove from heat and allow to cool completely before filling.

FOR THE FILLING:

1. Combine the butter, peanut butter, and vanilla extract together in a medium mixing bowl and beat until combined.
2. Add in the powdered sugar and cocoa powder and beat until fluffy.
3. Add more powdered sugar if it’s too soft and add some heavy cream if it’s too stiff.
4. Place the filling in a piping bag fitted with a plain tip and pipe the filling onto one shell.
5. Top with another shell and allow to rest before serving.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 187Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 7mgSodium 69mgCarbohydrates 21gFiber 2gSugar 17gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

• Caramel Tassies by Jolene’s Recipe Journal
• Chocolate Caramel Peanut Butter Thumbprint Cookies by Red Cottage Chronicles
• Chocolate Covered Cherry Cookies by Karen’s Kitchen Stories
• Chocolate Thumbprints by Hostess At Heart
• Christmas Shortbread Cookie Bars by Kathryn’s Kitchen Blog
• Date Sugar Walnut Cookies by Magical Ingredients
• Earl Grey Snickerdoodles by The Spiffy Cookie
• Easy Cake Mix Biscotti by Hezzi-D’s Books and Cooks
• Gingerbread Crinkle Cookies by Best Cookie Recipes
• Gingerbread Penuche Sandwich Cookies by That Recipe
• Gluten-Free Peanut Butter Blossoms by Frugal & Fit
• Hot Chocolate Cookies by Blogghetti
• Iced Gingerbread Bars by Art of Natural Living
• Maple Doodles by A Day in the Life on the Farm
• Mini M&M Cookies by Palatable Pastime
• Oatmeal Shortbread Cookies by Shockingly Delicious
• Orange Ginger Refrigerator Cookies by An Affair from the Heart
• Reese’s Macaron by A Kitchen Hoor’s Adventures
• Sugar Plum Pinwheel Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Texas Sheet Cake Cookies by Jen Around the World

The post Reese’s Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The idea for these cookies started with a bunch of mint from a guy at work. Apparently, he didn’t know you shouldn’t plant it in the ground. For those that don’t know mint is probably harder than dandelions to kill once it takes over EVERYTHING in your garden. So, if you want mint in your garden plant it in a container. His has mingled with his strawberries and he’s afraid to try my suggestion. Mom paints the leaves of plants she doesn’t want her garden with weed killer. That way, only that plant is affected.

What are linzer cookies?

Traditionally, they’re a buttery shortbread cookie sandwich. In between the two shortbread layers is jam. The traditional jams are black or red current preserves, but in the US we use anything from raspberry jam to apricot jam to even hazelnut spread.

They’re fashioned after the traditional linzer torte. That’s a buttery shortbread tart made with wheat and almond flour filled with red current filling. They used almond flour because it was readily available where wheat flour was not. I did not put almond flour in my linzer cookies. Most of the recipes I read did not have it in there and, well, I needed it for the macaron I’m making later this week.

I’m not quite sure how the torte turns into cookies, but probably due to the popularity of the torte. These Austrian bakers would mix up a batch of the shortbread crust and make cut out shapes called Linzer eyes. Then they’d pair it with a circle of the same width and fill it with the same red or black current jam.

I would imagine that those who do not want to purchase a whole torte but still want that torte flavor would love a batch of these cookies. The cookies have all the same flavors without all the mess of the whole torte. They could eat them on the go and easily pack them for their travels.

We can thank Franz Holzlhuber for bringing these delicacies to the US. He emigrated in the 1800’s and ended up in Wisconsin. He was running out of money and decided to make the torte and cookies to sell. But he wasn’t the only one to make these desserts famous. A hundred years later, the Von Trapps brought them to Vermont making a resurgence of popularity for these delicious desserts.

What cookies cutters can you use to make linzer cookies?

You need a circle or a square and a shape that fits into it. That’s the basics. It can be a fluted or a straight. The “eye” part can be hearts, stars, flower shapes, or even as simple as another circle or square in the middle the larger one. Three circles in the center could look like holly berries. Heck, if you have a mini tree or gingerbread people cutters you can use those, too. The sky is the limit with different cookie cutters to use for these cookies.

A traditional linzer cookie set has a circle, heart, star, diamond, triangle, and flower shape. And the base cookie is usually a fluted circle or rectangle (that includes the square because technically it’s a rectangle). Sometimes the “eye” cutter is in one piece that makes the circle and the cut out. But most times it’s a smaller cutter that you use to make the eye.

How do you make linzer cookies?

Chocolate Mint Linzer Cookies, even though they’re like shortbread cookies, they’re made more like a sugar cookie. It’s the egg in there, I think. But I’m not a professional baker to be able to answer that question. So, I creamed the butter and sugar together. Then the room temperature egg and vanilla extract go in with the coffee granules. I purchased a box of singles that are perfect for cookie baking.

“Why a room temperature egg,” you ask? Well, it sort of makes sense to me after I watched Joanna Gaines make cookies and add one to her dough. If you add a cold egg to room temperature butter and sugar that’s creamed together it doesn’t blend in as well with the butter mixture. This makes for a more uniform dough. Also, the yolks and eggs both break up better when they’re at room temperature. I’m not sure if you’ve noticed that, but I have since I started using this method. The whites are thinner and incorporate easier.

I mixed the dry ingredients in a smaller bowl. I don’t sift them together. I’m lazy. I simply stir them with a whisk in sort of a folding motion. This helps aerate the flour and cocoa powder and break up any potential lumps in the mixture.

I always add my dry ingredients in thirds. It just seems to incorporate better than halves and doesn’t take as long as fourths. Thirds is a good number for me. Make sure to scrap the bowl down, and the top of the paddle, before adding more. And when you’re finished adding the flour scrap it all down once more making sure to scrap the bottom of the mixer bowl, too. On more than one occasion I have forgotten this last step and had poorly mixed dough on the bottom.

You let the dough chill before rolling it out. I rolled my Chocolate Mint Linzer Cookies to about 1/4 of an inch thick. Then I cut out my shapes. I have quite a few cookie cutters. Actually, I have two tins of them. They mostly came from Nana. For whatever reason, one of the few memories I have of her is helping with cookies. So, I wanted all the cookie cutters. I sent some to my sister recently so share with my nieces and nephew. I had plenty and shared the dupes.

What do chocolate mint linzer cookies taste like?

Here’s the thing about mint jelly. Most people only associate it with eating lamb. Because most only serve it with lamb. But as a young experimental kid chef, I grabbed the jar of mint jelly Dad had and the peanut butter. Yes. I did. I made a peanut butter and mint jelly sandwich. And it was good. Better than I had even anticipated. So, I don’t shy away from mint jelly and use it in sweets and savories alike.

I have one store in the area the sells mint jelly. At least that I could find. Sometimes that’s the best use of Instacart. I can check the shelves of many stores to see who has what I need. I just wish I didn’t have to select the grocery before searching. It would be great if they could show me the best price for the item I’m looking for. Anyway. That’s another story.

So, we went to the store to find mint jelly. The hubs pulls it off the shelf and says, “Are we having lamb?” Kid you not. “Nope. I’m making cookies.” “Well, I won’t be having any.” He doesn’t like mint stuff. I, on the other hand, love chocolate and mint together. Though not in ice cream. For some reason the cold mint ice cream doesn’t sit well with me. It, like, intensifies the mint making it almost too cold.

I love these Chocolate Mint Linzer Cookies. The sandwich part is not overly sweet which allows the jelly to make up the difference. They have a rich chocolate flavor which is perfect with the mint jelly. No, it doesn’t taste like thin mints. It’s a different kind of chocolate and mint flavor. I can’t quite explain it. If you haven’t tasted mint jelly I’m not sure I can really explain it. It’s not like any kind of mint product you can relate it to. It’s just different mint.

But it’s a deliciously different mint flavor. And these Chocolate Mint Linzer Cookies are tender, buttery, and chocolatey. They’re slightly crispy and slightly tender. Then there’s the cool, sweet mint filling. And chocolate mint is always a good combination for the holidays.

Yield: 18

Chocolate Mint Linzer Cookies

Cook Time: 13 minutes

Additional Time: 1 hour

Total Time: 1 hour 13 minutes

Chocolate Mint Linzer Cookies have a slightly sweet, chocolate shortbread like cookie filled with mint jelly. Yes. Mint jelly. It’s a unique and delicious cookie for the holidays.

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Ingredients

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 teapsoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1 cup sugar
• 1 large room temperature egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant coffee
• 12 ounces mint jelly

Instructions

1. Combine the flour with the cocoa powder, salt, and baking powder in a mixing bowl.
2. Stir with a whisk in a folding motion to aerate the dry ingredients and remove any lumps.
3. Put the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and creamy.
4. Add the egg, vanilla extract, and the instant coffee and stir until combined and the granules are melted.
5. Stir in the dry ingredients one third at a time scraping the bowl after each addition.
6. Scoop the dough out and press into a circle.
7. Wrap with plastic wrap and refrigerate the dough at least one hour.
8. Remove the dough from the refrigerator and wait 5 minutes for it to soften enough to roll out.
9. Preheat the oven to 350 F.
10. Lightly flour your work surface (I used powdered sugar instead of flour) and roll the dough out to 1/2 an inch.
11. Cut the dough alternating between the circles and “eyes” inside half the circles.
12. Place the cookies on a silpat lined baking sheet and bake at 350 F for 10 to 13 minutes or until the edges are lightly browned.
13. Cool in the pan 5 minutes the move to cooling rack to cool completely.
14. Spread about a 1/2 a teaspoon of the mint jelly on the bottom cookie then top with an “eye” cookie.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 141Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 75mgCarbohydrates 21gFiber 1gSugar 11gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness

• Chocolate Mint Linzer Cookies by A Kitchen Hoor’s Adventures
• Easy Christmas Cookie Bars by Family Around the Table
• Lemon Iced Gingerbread Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Cranberry White Chocolate Macadamia Nut Cookies by The Best Cookie Recipes

The post Chocolate Mint Linzer Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I used to have a spice subscription. They would send 3 to 4 packets of spices a month. Small batch, freshly blended, and oh so delicious. I have several of their pouches to go through. If you know anything about me, you will know how much I love fresh spices. And making my own homemade spice blends.

In one of the packages, I received gingerbread spice. Oh, my word. How have I not known about this before? This puts pumpkin spice to shame. I’m not even kidding. One whiff of this spice blend and I was in love. I used it for many different recipes. Cakes, cookies, more cakes. It was so delicious. I used it up and ran out. So, of course I had to research and figure out how to make my own.

Where does gingerbread come from?

Since I can’t find anything in history talking about gingerbread spice itself, I figured it probably evolved with the creation of gingerbread itself. I know I’ve talked about it before, but I just thought I’d do a recap of events. The first recipe for gingerbread is from Greece about 2400 BC. That’s a lone time ago! With the explorers and the spice trade, eventually the recipe spread. Since ginger was cultivated mostly in China, they had their own version around the 10th century.

Somewhere between the 5th and 15th centuries, aka Middle Ages, these cookies became a popular fair at fairs. This recipe spread throughout Europe. By this time these cookies aren’t decorated. They’re cut into animal shapes, but it’s Queen Elizabeth I that is credited with decorating them. She had them decorated to resemble dignitaries visiting her court.

Gingerbread houses surfaced in Germany. They were decorated with foil and gold leaf and became even more popular after the Brothers Grimm wrote Hansel and Gretel. The hag comes out of a gingerbread house.

What is in gingerbread spice?

There are many different recipes for gingerbread spice. Sort of like different versions of curry or masala. It really depends on your flavor profile as to what you put in there. And whether you want a standard gingerbread spice or a more authentic German variety.

I find it interesting that McCormick doesn’t have gingerbread spice mix. I guess everyone just wants pumpkin spice. Anyway, there’s 5 basic spices that go into gingerbread spice:

1. Cinnamon
2. Ginger
3. Nutmeg
4. Allspice
5. Cloves

These 5 are also in pumpkin pie spice, but it’s the amount of each that makes them different. Pumpkin spice has predominately cinnamon in there and the rest of the spices are just accompaniment. In gingerbread spice, all 5 of these play a key role and not just supporting the cinnamon.

For a more authentic German gingerbread spice, there’s 5-6 more spices you add to round out the delicious flavor.

1. Coriander
2. Star anise
3. Mace
4. Cardamom
5. Nutmeg
6. Black pepper (optional)

Coriander, for those that don’t know, are the seeds of the plant that also produces cilantro. It does not taste like cilantro in the slightest. If it did, I wouldn’t use it. Star anise are the seed pods of the Illicium verum which is grown in Vietnam and southwest China. It’s part of the magnolia family. It’s nothing like anise seed. That’s from the parsley family. Nutmeg and mace are related. Mace is the lacy coating, the aril, surrounding the nutmeg seed. They both taste sweet and woody. The mace has a warmer profile and might be too warm for some with sensitive palette. I talked all about cardamom in my post yesterday.

You don’t have to add in the black pepper. There’s not enough in my recipe to make the mix too warm. It’s a quarter teaspoon against 3 tablespoons of cinnamon in my gingerbread mix. So, you can see it’s not a lot in the grand scheme of things. But it’s there that adds a little warmth when you bite into these cookies. And when it’s super cold outside, maybe that little bit of black pepper will warm you up.

There’s a Scandinavian cookie made with black pepper. Piparkokur has black pepper in there in a larger ration than the black pepper in my spice mix. They’re slightly spicy but not too much that you can’t eat them. So, it’s not that uncommon for black pepper to be in cookies. Just saying.

How do you make Gingerbread Oatmeal Cookies?

Just like a regular oatmeal cookie with a few adjustments. You cream the butter and shortening (or use all butter if you want) with both sugars together. Stir in the egg, vanilla, and molasses. No, there’s no molasses in oatmeal cookies. Molasses brings out the richness and flavor of the spices and makes the cookies a rich brown color.

I combine all the dry ingredients in a mixing bowl and stir it with a whisk. That goes into the butter mixture a little at a time. When you add that first bit of the flour mixture that gingerbread spice will waft up from the mixer. It smells like heaven in a bowl. A final stir of the oats finishes the dough. Feel free to stir in some nuts or fruits. I would think golden raisins or currents would be a good addition. Not sure what kind of nuts, though. Maybe pecans or walnuts? Actually, that sounds pretty good.

What do Gingerbread Oatmeal Cookies taste like?

Like an oatmeal cookie on steroids. Oatmeal cookies have some cinnamon and sometimes ginger in there. These Gingerbread Oatmeal Cookies have 11 spices in the gingerbread spice mix. It’s okay if you don’t have gingerbread spice. I’ve provided a list of spices as a substitution. But it won’t taste like cookies made with gingerbread spice. I’ll be sharing that recipe on the blog later. I wasn’t organized enough to share it before I shared these cookies. It’s been a busy month.

They are perfectly chewy and delicious. And if you flatten them when they bake, you can easily use them to make a sandwich cookie. A cream cheese buttercream would be delicious or even cinnamon buttercream. Or elevate the ginger flavor and use some of the stem ginger from Monday’s recipe in the buttercream. That would be really good and bring home the ginger part of the gingerbread.

Just look at that dark brown color. You know before you bite into them that they’re going to be packed with flavor. Those flakes of oats on the surface are nutty and chewy. These cookies are perfectly chewy. I like them chewy. If you want crunchy ones, cook them a little longer. I don’t like crunchy cookies because the crumbs get everywhere. For me, that’s no fun.

I am thrilled with how the gingerbread spice mix came out and how these cookies turned out. They had the flavors I really wanted in a mash up cookie between a gingerbread and an oatmeal raisin cookie. I will have to make these again and try some fruit additions. Maybe some citron? There’s an idea. Or crystalized ginger. Yum!

Yield: 18

Gingerbread Oatmeal Cookies

Cook Time: 15 minutes

Total Time: 15 minutes

Gingerbread Oatmeal Cookies a combination of two of my favorite cookies! Gingerbread and oatmeal! Made with homemade gingerbread spice, they’re packed with seasonal spices and delicious oats.

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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon gingerbread spice OR
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup butter flavored shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large room temperature eggs
• 1/4 cup molasses
• 2 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats

Instructions

1. Preheat oven to 350 F.
2. Combine the flour with the baking soda, spices, and salt in a mixing bowl.
3. Stir with a whisk and set aside.
4. Combine the butter and shortening with the brown sugar and granulated sugar in the bowl of a stand mixer.
5. Using the whisk attachment, beat the butter and sugars in medium speed until light and fluffy. Stop halfway between to scrape down the sides.
6. Once the butter mixture is light and fluffy add the eggs, molasses and vanilla extract and stir until combined.
7. Stir in one third of flour mixture at a time.
8. Add the oats and stir until combined.
9. Drop the cookie batter by tablespoonfuls onto a silpat lined baking sheet.
10. Flatten the cookies slightly with a glass or your hand.
11. Bake at 350 F for 14 to 16 minutes or until browned around the edges.
12. Remove from the oven and cool in the pan for 5 minutes then move to a wire rack and cool to room temperature.
    

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 277Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 110mgCarbohydrates 39gFiber 2gSugar 19gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Peanut Butter Snickerdoodles by Christmas Tree Lane
• Rosewater Pistachio Snowball Cookies by The Spiffy Cookie
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

The post Gingerbread Oatmeal Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.