Christmas Spice Cookies And Glaze Recipes

ITALIAN CHRISTMAS SPICE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
• In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
• Add flour mixture to wet mixture in small batches and mix until combined.
• Add chocolate chips and chopped almonds. Dough will be very stiff.
• With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
• Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
• Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
• Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
• When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
• While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
• Set aside to dry before stacking.
• Cookies will keep in an airtight container for 2 weeks.

RUM-GLAZED SPICE COCKTAIL COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
• On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.

GLAZED ITALIAN SPICE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and milk. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, cloves and baking soda; gradually add to creamed mixture and mix well. Stir in pecans., Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Remove to wire racks to cool., For glaze, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, and extracts; beat until smooth. Spread over cooled cookies.

CHRISTMAS SPICE COOKIES

Steps:

• Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

CHRISTMAS SPICE COOKIES AND GLAZE

Steps:

• COOKIES Cream butter, sugar, and salt with an electric mixer until light and fluffy. Add yolk, beat, then add whole egg and vanilla. Continue beating until well incorporated. Add flour and remaining ingredients and beat. Divide dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated for up to 2 days or double-wrapped and frozen for 1 month.) Roll dough to 1/8 inch thick on a floured surface. Use cookie cutters to cut into fun shapes. Bake at 375 for 6 to 8 minutes, rotating sheet once. Cool on rack. Decorate with glaze. GLAZE Mix sugar and liquid in a small bowl, adding liquid by teaspoons until glaze is spreadable. Separate into smaller bowls and add food coloring, if desired. Use immediately or cover with plastic.

GLAZED SPICED SNOWFLAKE COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices. In a large bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add half of flour mixture, then 1/3 cup water, then remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3 disks and wrap in plastic. Refrigerate until firm, at least 1 hour and up to overnight.
• Working with one disk at a time, roll out to 1/4 inch thick on lightly floured parchment. Cover with a doily; gently roll to make an imprint. (Dough should now be about 1/8 inch thick.) Remove doily and freeze dough until firm, about 15 minutes. Cut dough first using a 5-inch snowflake-shaped cutter, then cut remaining dough using a 3-inch snowflake-shaped cutter and 1 1/2-inch snowflake-shaped cutter. Chill and reroll scraps. Arrange large cookies on one parchment-lined baking sheet and medium and small cookies on another; freeze until firm, about 15 minutes. Preheat oven to 325 degrees.
• Bake until cookies set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer cookies on sheets to wire racks; let cool completely.
• Whisk together confectioners' sugar, milk, and vanilla until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until glaze is slightly thicker than heavy cream. Dip each cookie, design-side down, into glaze, tilting to evenly coat, then transfer to rack until glaze is set, about 10 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.