Tag Archives: Sugar Cookies

S&B Holiday Recipe Ideas

21 Dec

Hey crew! If you’re anything like me around the holidays, you’re trying to come up with some new cookie recipes or find a new food to have out at the holiday spread. Or maybe you’re hosting a big group and you need some ideas for breakfast in the morning?

I wanted to have a short, but helpful post for you guys to help you find some great options within the Spatulas and Buttons archive. I would also LOVE to hear some of your favorites! Leave a comment below with one of the holiday classics that you enjoy making, I’d love to try out new ideas from you all!

Classic cookies that everyone will love…

You guys know my love for trying out and posting cookie recipes here on the blog, so we’ll start there. These are a few of my favorites…

Mint Chocolate Chip Cookies:

These ARE my favorite and was my choice for cookie exchange contribution this year. They’re chewy and wonderful, not overly minty (unless you’re heavy-handed with the mint extract…I recommend to not be) and truly PERFECT for the holidays. Whenever I make these, they disappear FAST.

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Sugar Cookies:

This is a classic at the holidays, am I right?! This sugar cookie recipe is one that I personally prefer as it produces chewy wonderfulness. I got have ’em chewy! They’re wonderful when frosted but still tasty if eaten plain.

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Brownie Roll-out Cookies:

These look festive, they can be made into all sorts of shapes and when dusted with powdered sugar, well, let’s be real – it looks like snow. Perfect. No more explanation needed.

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Snacks to bring to that party you’re invited to…

It’s always great to have a few go-to’s for when you’re asked to bring something to the holiday get-together with family. Or, if you’re wanting to be creative and give a hostess gift that will double as snacks. Here are a few options that I’ve found to be delicious…

Chipotle & Rosemary Nuts:

Mixed nuts seem to be a staple at the holidays and this recipe just gives a little pizzazz to the mixed nuts bowl you put out on the table every year. It’s a little spicy, a little sweet with a great layer of rosemary throughout. Yum!

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Cake Batter Dip:

When trying to find a sweet dip to balance out all of their savory cousins (are dips cousins?!), this will win over anyone with a sweet tooth. It’s great with fruit or with plain cookies (e.g. Nilla Wafers).

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Fruity Dark Chocolate Bark:

A different approach to the ‘bark’ that always seems to be out on the dessert table at this time of year. This one uses dried fruit to give a sweet and tangy flavor and a little crunch. It’s also very pretty and would work perfectly as a hostess gift!

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Breakfast for a crowd…

Are you planning on hosting family and friends throughout the next few weeks? If so, when it comes to breakfast, it’s essential to have a few plans in your back pocket. These options would be perfect to feed pajama clad folks and will be a tasty way to start your day…

New York Breakfast Casserole:

This casserole is a twist on the New York bagel, with everything bagels, cream cheese and endless possibilities to add your meat of choice (lox, sausage or bacon anyone?!) and/or veggies. I love this with the classic tomatoes and red onion combo, but you could add in some bell peppers, green onions, etc. It can even be prepped the night before, leaving you more time to snooze in the AM.

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Baked Oatmeal:

A fancier oatmeal that will warm everyone’s stomachs as they wake up for the day. You can add in whichever fruit strikes your fancy (raspberries and blueberries have worked well in my previous experiments). This goes well when paired with bacon and/or sausage (and makes your kitchen smell like the best breakfast restaurant in town).

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Raspberry Scones:

Looking for a bread/pastry (that doesn’t require you to wake up at the crack of dawn) to feed warm to your guests?! These scones are a cinch to throw together and you could easily make a few batches at once. They’d be great paired with some eggs in the morning, providing a perfect item to soak up those runny yolks. Sigh. Now I want one. AND a runny yolk for dipping.

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I’m finally going to get to try out some new recipes over the holiday season, with a break from work and plenty of time to experiment in the kitchen. Can’t wait to share these adventures with you!

And guess what?! This girl finally got herself a DSLR camera! SO excited to capture better and clearer pictures for you all in future posts. I know my iPhone photos won’t win any awards. But hey, I did the best I could with the technology I had. Looking forward to learning the in’s and out’s of the new camera so I can bring more mouth-watering pictures to the blog.

Wishing you all a wonderful holiday season, with time spent relaxing with those you love most, enjoying delicious treats and sipping libations that warm your belly.

Cheers!

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Brownie Roll-out Cookies

26 Jan

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So being home for the weekend means more often than not, when bored and not sure what to do with myself…I end up in the kitchen trying something new. I wanted to do some true baking this weekend, as in recent weeks it’s been more about cooking than baking. What to try…what to try…

I opened up my Smitten Kitchen cookbook for inspiration, as I remembered many a glossy page with cookies and breads on them. I wasn’t disappointed when I turned to this page with these little guys.

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Brownie roll-out cookies is what she called them (here’s her original blog post with the recipe), but essentially they’re chewy chocolate sugar cookies.

I accept! Nothing about that description sounds bad to me! Bonus, I had everything needed in my kitchen. That’s usually what sells me on a recipe that I begin to tackle after 9:30 at night. Call me lazy but it’s crazy cold outside and I didn’t feel like a late night trip to Lunds.

So, this whole recipe is incredibly simple and doesn’t take a lot of time for mixing/cooking. However, do note that this requires the dough to chill for an hour before baking, so factor that into your baking plan of attack. I also didn’t switch up the recipe at all, loved it just the way she wrote it! However, I did add my own finishing touch at the end, which you’ll just have to read about to find out what that was…

Ready to make some VERY tasty and VERY pretty little cookies? I sure hope you said yes, because I’m planning to tell you anyway.

Ingredients (makes approximately 24 cookies):

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa
  • powdered sugar for dusting the tops

How to Make:

Nothing to this recipe! First things first (after pre-heating the oven to 350), mix up the flour…

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…cocoa…

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…salt…

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…and baking powder.

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Whisk all of these items together and then set aside.

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Now, soften the butter (if you haven’t had it set out to soften in advance, which I never do) for a bit in the microwave and then mix the butter and sugar together using your mixer of choice.

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You’ll want it to be light yellow and fluffy. That’s the green light that you’re ready to add the eggs, one at a time.

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Mix that all in and then add in the vanilla. Use a spatula to scrap down the sides if the liquid starts to creep up the sides at all.

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Last, gradually add in the dry ingredients, a bit at a time. I was a bit aggressive and ended up breathing in puffs of chocolate flour dust quite a bit. I do not recommend that situation so be gentle when adding your dry ingredients. Trust me. And also…the dough will get very thick, forewarning.

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Grab some plastic wrap and lay the batter on the plastic wrap and then wrap up all of the dough, nice and tight. Then set that in the fridge for an hour to chill. Turn on some tunes, do the dishes…or turn on some Netflix, don’t the dishes..regardless do something to pass the hour!

Then, time to roll out the dough. This works best on a floured surface and with a floured-up rolling-pin. I use a cutting board for rolling out dough and as it’s small, I did this in batches. You’ll have to modify your method based on what amount of counter space/cutting board space you have. And no fear with the white flour speckles being on the dough, you can rub them off with your fingers and any smudges that remain should bake off in the oven.

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These cookies are best with some thickness – aim for between 1/8 and 1/4 inch thick. Use whatever fun cookie cutter you’d like! I thought it’d be fun to make these look like wafer cookies, so I used a cookie cutter with a flowing edge. I loved the way they turned out! Reminded me of the cookies that are on either side of an ice cream sandwich (which then had me thinking THAT would be a good experiment. I shall report back on how that experiment goes!).


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But back to cookies. Place parchment paper on cookies sheets and give them a good spray with Pam. Then set your cut-out cookies on the parchment paper, nicely spaced out. These get baked for 8-11 minutes, the thinner cookies will be closer to 8 minutes and the thicker ones closer to 11 minutes.

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When they’re done you’ll have firm edges and a softer center. Perfect cookie!

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Set them out to cool, though you must sneak one just to be sure they’re done. It’s the job of the baker!

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Now, my addition to this original recipe of Smitten Kitchen’s is to dust the tops with powdered sugar. It gives the perfect amount of sweetness as I thought the cookies themselves needed just a little something extra. Powdered sugar does the trick!

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You’ll love these, chewy, delicious chocolate and the sweetness of the powdered sugar make these a cookie I’m definitely going to make them again.

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Hope you all enjoy these as much as I did! I’m bringing most of the batch down to the team in Texas this week, I hope you share your batch with a good group of folks too!

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