Holiday Cookie Recipes

sweet theory cookies LR

Chai-Spiced Snowcap Cookies
by Katie Riehm, Sweet Theory

• INGREDIENTS:
1 c. gluten free oat flour
1 c. gluten free all purpose flour blend
1⁄4 c. arrowroot
1/3 c. granulated sugar
1 tsp. baking soda
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. ground ginger
1⁄4 tsp. ground clove
1⁄2 tsp. sea salt
1⁄2 tsp. xantham gum
1⁄2 c. coconut oil, melted
1/3 c. agave or maple syrup
3 T. unsweetened applesauce
2 tsp. vanilla extract
1⁄2 c. powdered sugar for dusting and rolling

• PROCEDURE:
1. Preheat oven to 350° F.
2. In a medium bowl, sift together flours, arrowroot, sugar, soda, spices, salt, and xantham gum.
3. In a separate bowl, add oil, agave, applesauce, and vanilla, whisk until combined.
4. In two batches, add the dry ingredients in with the wet, stirring until fully incorporated with no remaining lumps. The dough will be thick and sticky. Let the dough sit for 10 minutes.
5. Line 2 baking sheet trays with parchment paper.
6. Drop the dough into the powdered sugar in tablespoon increments, rolling them into balls. Set on tray.
7. Bake for 11 minutes, rotating the trays half way in between the cooking time.
8. Let cookies cool, and dust with powdered sugar before serving.
MAKES ABOUT TWO DOZEN COOKIES

Sugar Cookie Ice Cream Sandwich
by Chef Daven Wardynski, Omni Amelia Island Plantation Resort

Sugar cookies
• INGREDIENTS:
1 1⁄2 c. butter, unsalted
2 c. sugar 4 eggs
1 tsp. vanilla extract
5 c. all purpose flour
2 tsp. baking powder
1 tsp. salt

• PROCEDURE:
1. In a standing mixer with a paddle attachment, beat sugar and butter until light, fluffy, and completely incorporated.
2. Slowly add in eggs and extract while the motor is running.
3. Add remaining dry ingredients. 4. Allow dough to refrigerate.
5. Knead dough and roll out to 1⁄4 in. thick. 6. Cut out with desired cookie cutter. 7. Bake at 325° F for 11 minutes. 8. Decorate with royal icing (recipe follows)

Royal icing
• INGREDIENTS:
3 c. powdered sugar
2 egg whites
1⁄4 tsp. cream of tartar
1 tsp. vanilla extract

• PROCEDURE:
1. In a standing mixer with a paddle attachment,
mix powdered sugar, egg whites and cream of tartar until glossy and thick.
2. Add in extract.
3. Consistency will be thick for boarder. Add water to mixture for flooding the cookie.
4. Color as desired with food coloring.

Cookie sandwich
• INGREDIENTS:
12 sugar cookies, decorated ice cream of your selection
• PROCEDURE:
1. Place the decorated sugar cookies upside down on a sheet pan.
2. Soften ice cream to a pliable texture (not melted).
3. Scoop 2-3 oz. of desired ice cream on the undecorated side of the cookie.
4. Place a second cookie on the other side to create a sandwich.
5. Repeat process for the remaining 5 cookies.
6. Hold finished ice cream sandwiches in the freezer until used.
7. Temper at room temperature for 10 minutes before serving.
MAKES ABOUT 6 COOKIE SANDWICHES

Jam-Filled Holiday Cookies
by Tenny Lai, Pastry Chef, the Ritz-Carlton, Amelia Island

• INGREDIENTS:
8 oz. butter, unsalted
1/8 tsp. salt
1 1⁄2 c. powdered sugar
1 T. vanilla extract
2 whole eggs
4 c. cake flour, sifted
1⁄2 c. seedless jam

• PROCEDURE:
1. Cream the butter, salt, and vanilla together using the paddle attachment in a standing mixer. Add the powdered sugar and blend well. Add each egg individually, scraping the bowl between each addition.
2. Add the flour in 2 additions, scraping the bowl occasionally. Remove the dough from the bowl and pat into a disk.
3. Wrap with plastic wrap and refrigerate until cold, 1 to 2 hours. Roll the dough on a floured surface until 1/8” thick. Use cookie cutters of various size to cut the dough into desired shape, including jam shapes.
4. Bake the cookies at 350° F for 10 to 15 minutes until the edges are starting to turn a golden brown. Once cool, pipe with jam and sandwich with another cookie. Dust with powdered sugar and enjoy!
MAKES ABOUT TWO DOZEN COOKIES

Gingerbread Cookies
by Stephanie Costa, pastry chef, Azurea at One Ocean Resort

• INGREDIENTS:
1 c. shortening, melted and slightly cooled
1 c. molasses
1 c. packed brown sugar
1⁄2 c. water
1 egg
1 tsp. vanilla extract
6 c. all-purpose flour
1 T. baking powder
1 T. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground cinnamon

• PROCDEDURE:
1. Sift together flour, baking powder, ginger, nutmeg, cloves and cinnamon.
2. In a separate medium bowl, mix together shortening, molasses, brown sugar, water, egg and vanilla until smooth.
3. Gradually add dry ingredients to wet until completely mixed.
4. Divide dough into three pieces.
5. Pat down into 1 1⁄2 inch thickness, wrap in plastic and refrigerate for at least three hours.
6. Preheat oven to 350° F.
7. On a lightly floured surface, roll dough out to 1⁄4 inch thickness and cut into desired shapes.
8. Place 1 inch apart onto ungreased cookie sheet.
9. Bake for 10-12 minutes. (When cookies are done, they will look dry but still be soft to the touch.)
10. Let cool and frost with the icing of your choice.
MAKES ABOUT TWO DOZEN COOKIES