If Christmas cookie charcuterie isn’t a thing already, I’ll be glad to make it so. Call it the holiday spirit (I call it a serious baking addiction, actually,) but something possessed me to put together little Christmas tins of homemade cookies and candies over the course of 36 hours and ding dong ditch them to my friends and family near by. (I’m also starting to mail some out to friends and family not so near by!)
I feel like I have completed a serious baking challenge after making all of these treats, and I’m gearing up for round two soon!
Here was the menu for this batch (which is not indicative of the next batch…).
“Wrapped Presents” – Sugar Cookie Bars (the red and green ones) which taste like the big, store-bought cookies you bring to school when it’s your turn to bring a snack. (Unless people don’t bring cookies to school anymore and I’m showing my age because we’re supposed to encourage carrots instead of sugar?)
“Snowballs” – Russian Tea Cakes (the white cookies dusted in powdered sugar) which are actually an eastern European version of shortbread. You substitute half of the flour with almond meal or some kind of ground up nut.
“Tree Stumps” – Italian Reese’s Cups. Used a very putzy method to make my own hazelnut paste and used that instead of peanut butter for the filling.
“Nut (space) Crackers” – Peanut Butter and Chocolate Chunk Cookies. Like chewy chocolate chip but a little different.
“Yule Log” – Homemade Snickers Bar (wrapped in foil or half eaten on top of the one still wrapped in foil…). Picked up candy bar molds at Michaels! I’ve also been learning a lot about candy making and whipped up a nougat and caramel to wrap around salted peanuts before coating it in dark chocolate.
“Stocking Stuffers” – Salted Caramel. Honestly wasn’t thrilled with any recipe I have found on caramels because they all require light corn syrup and sweetened condensed milk. Immediately after sending out this batch of Baker’s Boxes, I came up with my own recipe that I’m a lot happier with, and that’s the recipe I’ll share. (Sorry to the first batchers!)
“Lumps of Coal” – Double Chocolate Chip Cookies. I think that speaks for itself. Got this recipe from the NYT and it’s one of Jim’s favorites!
“Icebergs” – Homemade Marshmallows (dyed light aqua in the back right) which are great for dropping in some hot chocolate!
“Ho Ho Hosts” – Scottish Shortbread. They have a cross pricked in them with a fork, and Jim said, “Oh, like a host?” Really buttery and dry. Highly recommend with your morning covfefe.
Sugar Cookie Bars (by The New York Times)
Ingredients
1 cup butter, at room temperature
2 3/4 cup flour
1/2 tsp sea salt
8 oz cream cheese, at room temperature
1 1/2 cups sugar
1 egg
2 tsp vanilla extract
Process
Grease a 9″ x 13″ pan and line it with parchment paper, also greasing the parchment paper. Make sure to have an overhang with the parchment paper (so you can pull the bars out to cut). Beat butter and cream cheese until well blended. Add sugar, then egg and vanilla. Gradually add flour and salt. Bake at 350F for 20-25 minutes. Cool completely, then pick up out of the pan using the overhang.
For frosting – this is enough for half a batch. Double this for two different colors in one batch.
6 tbsp butter
2 cups powdered sugar
1 tbsp milk or cream
1 tsp fresh lemon juice
1 tsp vanilla
1/4 tsp sea salt
3-4 drops food coloring gel
Combine all frosting ingredients in a stand mixer. Color should darken over time. Spread over cooled bars. Use sprinkles liberally, then cut into 1″ squares.
Russian Tea Cakes and Scottish Shortbread
Russian Tea Cakes
Ingredients
1 cup softened butter
1/2 cup brown sugar
1/3 cup powdered sugar, plus more for dusting
1 1/2 cup almond flour or walnuts, ground up finely
2 cups all purpose flour
1/2 tsp salt
1/2 tsp almond extract, or vanilla if using walnuts
Yield: 40-42 cookies
Russian tea cakes are a form of shortbread! You are seeking a dry, biscuit texture. For both tea cakes and Scottish shortbread, you must add the flour slowly!
Process
Cream butter with brown and powdered sugars in a stand mixer. Add salt and extract. Very slowly, add the flours on low speed. If you add it too quickly, the dough will be too crumbly and difficult to work with. Once all flour has been added, roll a tablespoonfull into a ball and place on a parchment-lined baking sheet. Place the balls 2″ apart. Bake at 325F for 20 minutes. Allow to cool slightly, then roll in more powdered sugar, about 2/3 of a cup. You can roll them twice, once when warm, and once when cooled.
Scottish Shortbread
Ingredients
1 cup softened salted butter
1/2 cup brown sugar
2 cups all purpose flour
Yield: 28-30 cookies
Process
Cream butter and brown sugar in a mixer until fluffy. Very slowly, add the flour on low speed. Alternatively incorporate by hand. If you add the flour too quickly, the dough will be too crumbly and difficult to work with. Once all flour has been added, scrape dough out onto a long, rectangular sheet of cling wrap or Press ‘n’ Seal (sticky side facing up). Cover dough with another sheet of cling wrap or Press ‘n’ Seal (same dimension as the bottom sheet). Using a rolling pin, flatten dough to 1/4″ thick. Peel back the wrap to fold dough on itself along the edges, then reapply the wrap and roll further to attain a straight edge. (See diagram.) You should have a relatively straight, rectangular shape of dough. Peel back the top layer of wrap and discard. Using a bench scraper or sharp chef’s knife, Divide the rectangle into smaller, equal rectangles, about 1″ x 2″. Transfer to a parchment-lined baking sheet, placing cookies in 4 rows of 3. Prick with a fork four times in any pattern you like. Bake at 325F for 20-25 minutes. Check the cookies at 18 minutes. Once they form a golden edge at the bottom, they are finished. Cool and then serve
Italian Reese's Cups
Process
Boil water in a medium pot. Add 3 tbsp of baking soda and 1 1/2 cups hazelnuts. Water will turn purplish black. Boil for three minutes and then drain in a colander. Roll the nuts out onto a large tea towel, then place another towel on top. Rub them gently with the top towel to loosen the skins. Transfer the skinless hazelnuts to a parchment-lined baking sheet. Bake at 325F for 12 minutes.
Transfer the nuts to a food processor and process on high until crumbly. Add salt, powdered sugar, and 4 oz semi-sweet chocolate, melted. Process further, slowly drizzling in 3 tbsp of vegetable oil while processing. It should be a thick paste.
In a bowl melt 1 1/2 cups of chocolate chips or melting discs, about 1 minute in the microwave. Using a mini muffin tin lined with mini muffin liners, drop 1/2 tsp of the melted chocolate in to each muffin liner. Work quickly and pick up the muffin tin, making a figure eight motion to spread the chocolate up to the edges.
Using a melon baller or 1/2 tsp measuring spoon, drop the chocolate hazelnut paste into the tins over the melted chocolate. Press gently to flatten. Spoon more melted chocolate over the hazelnut paste to cover it. Place in refrigerator to set, at least 30 minutes.
Ingredients
1 1/2 cups raw hazelnuts
3 tbsp baking soda
4 oz semi-sweet chocolate
3 tbsp vegetable oil
1/4 tsp kosher salt
1/3 cup powdered sugar
1 1/2 cups chocolate chips or melting discs (dark, milk, or white–your choice)
Homemade Snickers Bars
Ingredients
1 1/2 cups melting chocolate or chocolate chips (dark, milk, or white–your choice)
Nougat* see below
Caramel* see below
2/3 cup roasted, salted peanuts
For the nougat
1/2 cup sugar
1/3 cup corn syrup
1/4 cup water
1 egg white
1/8 tsp cream of tartar
Pinch of salt
1/8 cup (2 tbsp) of cocoa powder
1/3 cup creamy peanut butter
For the caramel
1 cup sugar
6 tbsp salted butter, divided into six pieces
1/2 cup heavy whipping cream
1 tsp sea salt
Yield: 10 candy bars
Process
For the nougat
Combine sugar, corn syrup, and water in a heavy-bottomed sauce pot. Place on medium heat and cover, 2 minutes. Remove cover and insert candy thermometer. Bring to hard-ball temperature, 260F.
While waiting for sugar to boil to hard-ball temperature, place egg white and cream of tartar in a mixing bowl. Whisk until stiff peaks form in a stand mixer. You may have to whisk by hand if your stand mixer doesn’t reach the egg white.
Once sugar syrup has reached hard-ball temperature, immediately remove from heat. Turn on stand mixer to low speed, slowly drizzling the hot candy down the side of the bowl into the egg. white mixture. Once all the syrup has been added, change speed to medium-high and whip for 3 minutes. At the second minute add the cocoa powder and salt. After three minutes, remove from stand mixer. Allow to cool slightly, about 10 minutes. Then mix the peanut butter in with a spatula. Transfer the mixture to a gallon-sized Ziplock bag and place in refrigerator for 1-2 hours.
For the caramel
Place sugar in a heavy-bottomed sauce pan on medium heat. Stir with a wooden spoon constantly. Crystals will form and then melt. Once the caramel is a dark amber color, add in butter pieces, stirring until melted. Continue to cook for 2 minutes without stirring. Slowly drizzle in the heavy whipping cream (it will bubble violently!). Boil for one minute, not stirring. Remove from heat and add salt.
For assembly
Place two silicon candy bar molds on a baking sheet. Brush molds with melted chocolate. Be sure to get the sides and corners. Snip the tip of the gallon bag containing the nougat and pipe the nougat into the mold. Scatter 7-9 peanuts in each mold, in and around the nougat. Spoon the caramel over the peanuts and the nougat until the mold is about 90% full. Spoon remaining chocolate over the bars. Place the baking sheet in the refrigerator for at least 30 minutes. Then carefully invert the molds to pop the chocolate bars out. Use a sharp knife to trim excess chocolate and create a straight edge along your bar. Wrap in aluminum foil.
Salted Caramel
Ingredients
1 cup sugar
6 tbsp salted butter
1/2 cup heavy whipping cream
1/2 tsp sea salt
Kosher salt for sprinkling
Process
Prepare a 9″ x 5″ loaf pan by spraying with non-stick cooking spray or rubbing with butter. Line with parchment paper and apply the same spray or butter to that. Make sure to have an overhang of the paper.
Melt sugar in a heavy-bottomed sauce pot on medium heat, using a wooden spoon to stir. Once sugar is a dark, amber color (about 5-10 minutes) add in the butter, stirring until the butter and sugar are melted together completely. Insert a candy thermometer and bring to 280F. Slowly drizzle in the heavy whipping cream. This will cause the temperature to drop. Bring the temperature up to 266F, never stirring. Once the temperature is reached, remove from heat and stir in 1/2 tsp sea salt. Pour into the loaf pan. After 30 minutes, sprinkle kosher salt over the caramel. Transfer to the refrigerator to cool for 1 hour. Lift caramel out of the loaf pan and onto a cutting board. Cut caramels into desired shapes and wrap in wax paper.
Double Chocolate Chip Cookies (by The New York Times)
Yield: 36 cookies
Process
Combine dry ingredients in one bowl. Beat butter and sugars in a stand mixer for five minutes. Add egg and vanilla. Add the dry ingredients until just combined, adding the discs last. Form dough into 1″ cubes and place on parchment-lined baking sheet, 2″ apart. Bake at 350F for 14 minutes.
Ingredients
1 cup flour
3/4 cup cocoa
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
10 tbsp softened butter
3/4 cup brown sugar
2/3 cup sugar
1 egg + 2 tsp vanilla
2 cups chocolate discs
Homemade Marshmallows (by Alton Brown)
Ingredients
3 packs unflavored gelatin
1 cup ice water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla
1/2 cup cornstarch
1/2 cup powdered sugar
non-stick spray
Process
In a stand mixer bowl, bloom gelatin in 1/2 cup of ice water. Attach the whisk attachment. Combine the other 1/2 cup of water with sugar, corn syrup, and salt in a sauce pot. Cover on medium-high heat for 3-4 minutes. Uncover and clip in a candy thermometer to reach 240F (soft ball stage). Remove from heat immediately. Turn the mixer on low and slowly drizzle in the sugar syrup down the side of the bowl. Once all syrup is added, whip on high 12-15 minutes with the whisk attachment. Add in vanilla during the final minute. Mixture will be white and glossy. Spray a 9″ x 13″ pan with non-stick spray and coat the bottom and sides with the cornstarch and powdered sugar. Pour the marshmallow mixture into the pan and cover with more cornstarch and powdered sugar. Allow to set 4-24 hours. When ready to cut, coat knife in powdered sugar and cornstarch. Should be good for up to three weeks.
