Christmas Cookies

MR GREEDY’S KITCHEN
Christmas Cookies

White Chocolate Cranberry Cookies

1/3 cup butter, softened

1/2 cup packed brown sugar

1/3 cup sugar

1 large egg, room temperature

1 tsp vanilla extract

1-1/2 cups of plain flour

1/2 tsp salt

1/2 tsp baking soda

3/4 cup dried cranberries

1/2 cup white baking chips

Pre-heat oven to 180C. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in the egg and vanilla. Combine the flour, salt and baking soda in another bowl, gradually add to the butter mixture and mix well. Stir in the cranberries and chocolate chips. Drop a tablespoonsful of mixture on to prepared and lined baking trays 2 inch apart. Bake until lightly browned 8-10 mins. Cool slightly and transfer to wire racks

 

Fruitcake Christmas Cookies

1cup butter, softened

3/4 cup packed brown sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1-2/3 cups plain flour

1/2 tsp baking soda

1/4 tsp salt

1-1/2 cups dates, finely chopped

110g red candied cherries, halved

110g candied pineapple, diced

1/2 cup whole hazelnuts, toasted and coarsely chopped

1/2 cup pecan nuts coarsely chopped

1/2 cup walnuts coarsely chopped

Pre-heat oven to160C. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the

egg and vanilla. In another bowl, whisk together flour, baking soda and salt, gradually beat into creamed mixture. Stir in remaining ingredients and mix well to combine. Drop teaspoons of dough mix onto prepared lined baking trays about 2 inch apart. Bake until golden brown, about 15 mins. Cool and transfer to wire racks

 

Lemon and Rosemary Shortbread

2 cups plain flour

1/4 tsp salt

1-1/2 tsp lemon zest

1 tsp minced fresh rosemary

1 cup unsalted butter, at room temperature

3/4 cup icing sugar

1 tsp vanilla extract

1 tsp fresh lemon juice

Preheat oven 160C. In a small bowl, whisk the flour, salt, lemon zest and rosemary together, set aside. In a food mixer, beat the butter and icing sugar together until smooth and creamy, about 3 mins. [ NOT HIGH SPEED TO START ]. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the soft dough into a disk shape and wrap in cling film. Chill for at least 1 hour or until firm in the fridge. Prepare and line baking trays.

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut dough into squares, rounds, or shape of your choice using lightly floured cookie cutters. Re-roll until all the dough has been used. Place shortbread on the prepared baking trays and bake for about 10-12 mins, or until cookies are lightly browned around the edges. Sprinkle with caster sugar while still warm, remove to wire racks to cool. Be careful handling while still warm, they will be crumbly and break