Two Novice Chefs, One Tiny Kitchen

Here is the most traditional Christmas cookie from my childhood: the chocolate macaroon.  I experimented a bit with this recipe because I did not want to have to rig up a double boiler to melt the ingredients as the family recipe requires.  I didn’t have the time or the patience.  So I went to the Eagle Brand Milk website and found a recipe very similar to the one we used growing up and took it out for a spin.  Not quite as chocolatey as the family recipe (I think this recipe called for much more coconut) but they taste about the same and I think the family liked them! Next time I will either cut back on the coconut or add more chocolate.

Chocolate Coconut Macaroons (from the Eagle Brand Milk website)

Ingredients:

14 oz can sweetened condensed milk
1 egg white
2 teaspoons vanilla
4 (1 oz) squares unsweetened chocolate, melted (I did this in the microwave but the bowl got really hot, ouch.  I spilled some and then was short on chocoalte, so I threw in some unsweetened cocoa powder which worked out okay.)
14 oz bag flaked coconut

Directions:

Preheat oven to 325 degrees F, line cookie sheets with parchment paper
In large bowl, combine sweetened condensed milk, egg white, vanilla, and melted chocolate.  Stir in coconut, then dropped by rounded teaspoonfuls on the lined cookie sheets.
Bake for 15-17 minutes, remove from cookie sheets and cool on wire racks.  Store in air tight container at room temp.

Well we are gearing up to celebrate Christmas with my family this weekend, so I am back in the kitchen baking away! I bought a bucket of 30 Christmas cookie cutters at Bed, Bath, and Beyond awhile back and couldn’t wait to use them. Hopefully my 18 month old niece will get a kick out of these colorful cookies! My sister and I had lots of fun decorating them together, I’m sure I’ll be finding sprinkles in my kitchen for months. I was so happy with this recipe, it was a really easy dough to roll out. I spread some saran wrap on the counter, dusted it with flour, and had no problems with sticky dough! I rarely bake with margarine due to the trans fat, but I figure once a year is allowable, and I think it really makes the cookies soft and tasty! The cookies are mildly sweet and frosting adds just the right amount of sweetness. Plus the frosting dries after awhile so the cookies can be easily stacked without making a huge frosting mess!

Jon’s Super Sugar Cookies (from Joelen’s Cooking Adventures)

Ingredients:
2 eggs
3/4 cup margarine
1 cup white sugar
1 teaspoon real vanilla
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups AP flour
frosting - recipe follows
1. Cream margarine and sugar well.
2. Add vanilla and eggs; combine well.
3. In separate bowl, sift the baking powder, salt and flour.
4. Add flour mixture to wet ingredients slowly until thoroughly combined.
5. Cookie dough must be chilled until firm, or overnight.
6. Remove dough from fridge and roll out to a 1/4 inch thickness.
7. Preheat oven to 400 degrees
8. With cookie cutters or rim of drinking glass, cut out cookies.
9. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
10. Meanwhile, to prepare frosting - its a MUST for these cookies! (go all the way or not at all- lol)

Frosting:
1 teaspoon real vanilla
1 stick of real butter
4 cups powdered sugar
1 tablespoon cream or whole milk

11. Cream butter, milk and vanilla together.
12. Slowly add powdered sugar to butter until desired consistency. If you’d like, add liquid food coloring for festive cookies.
13. When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookies in sprinkles, colored sugar or just eat plain!