Spiced Up Christmas Cookies

by Michele Cheplic | More from this Blogger

20 Dec 2007 07:12 PM

In a previous blog I mentioned that everyday spices, such as cinnamon, nutmeg and ginger, contain tiny amounts of vitamins, minerals and potent antioxidants that can help reduce heart disease, cancer and diabetes. Since then I have been trying to find additional seasonal recipes, which feature beneficial spices.

Valorie has been kind enough to allow me to share the litany of Christmas cookie recipes I've experimented with (or enjoyed via others) this holiday season. The following cookies were included in a Christmas tin I just received from a former colleague of mine. It took me a couple of days but I was able to cajole my friend to cough up the recipes.

In the spirit of sharing dishes that contain the added benefit of healthy spices and Vitamin C (via citrus peels) I offer the following recipes. After all, if you are going to gorge on cookies this time of year you might as well eat "healthy" ones and justify the extra calories.

CHAI SPICE CUTOUTS

Ingredients:

3 cups all-purpose flour

2 teaspoons pumpkin pie spice

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1 1/2 cups (3 sticks) butter

1 cup sugar

1/4 teaspoon salt

2 large egg yolks

1 medium vanilla bean

Colored sugar

Directions:

In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.

Combine butter, sugar and salt in large bowl. Mix until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; mix well. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets.

Sprinkle with colored sugar; bake until golden brown, about 12 minutes.

Makes 3 dozen.

CITRUS ALMOND SHORTBREAD

Ingredients:

For Cookies:

2 1/4 cups all-purpose flour

3/4 cup slivered almonds

3 tablespoons poppy seeds

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup sugar

3 tablespoons honey

3 tablespoons orange peel, grated

2 large egg yolks

For Icing:

1 cup confectioners' sugar

2 teaspoons pure vanilla extract

1 tablespoon milk

Colored sugar for decorating

Directions:

In a large bowl, stir together flour, almonds, poppy seeds and salt; set aside.

Combine butter, sugar and honey in a bowl; beat until light and fluffy. Add grated orange peel and egg yolks; beat until smooth. Add in flour mixture, 1 cup at a time; blend until incorporated.

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape dough into two 12-inch rectangular logs. Chill logs at least two hours or overnight.

Preheat oven to 350 degrees.

With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2-inch apart on baking sheets lined with parchment paper. Bake until lightly browned around edges, about 10 to 12 minutes.

To make icing, whisk ingredients until smooth and transfer to a ziploc plastic bag. Cut a small hole in a bottom corner of the bag. Pipe icing on edges of cookie and dip in colored sugar.

Related Articles:

Spicy Mixed Nuts

Have a Very Minty Christmas

Low-Fat Christmas Cookies

The Ultimate Christmas Cookie

Christmas Cookie Exchange: Pinwheels and Tassies

Macadamia Nut Madness

Hawaiian Style Christmas Cookies

Peanut Butter Lovers' Dream Cookie

Carob Christmas Cookies

Chinese Tea Cookies

Easy Holiday Cookie Bar Recipes

Cookie Exchange: Lebkuchen

Spicy Black Pepper Cookies

Cookie Exchange: Pignoli Cookies

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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