Christmas Cookies & Breads
One of my favorite things to do in the month of December is BAKE! Just the smell of cinnamon, cardamon, nutmeg and vanilla makes my heart fill with glee! So, I decided to share with you my favorite Christmas cookie and bread recipes that I hope you will add to your own Christmas baking activities. Some are from my own recipe book and others are from wonderful bakers I truly admire.
Bon Appetit & Merry Christmas!
Tom Thumb Cookies
These delicious, simple cookies were made by my Grandma Bittinger almost every Christmas and they did not stay on our plate long because they were usually devoured before our big Christmas Eve dinner at her house.
Ingredients:
¾ c. butter
½ c. peanut butter
1 egg
1 tsp. vanilla
½ c. brown sugar, packed
1 ¾ c. flour
½ tsp. salt
Jelly (or Hershey’s kisses)
Directions:
Cream butter and sugar; blend in peanut butter, salt, egg, flour, and vanilla. Roll in small balls and place on greased cookie sheet. Make a hole in center of each cookie with thumb or back of spoon and fill with jelly or a Hershey’s kiss. Bake in oven at 350 degrees for 12-15 minutes.
Mexican Wedding Cookies
My mom and I have made these cookies for years and they are not only a mouth-watering treat for Christmas, but for any special occasion.
Ingredients:
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar
Directions:
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Coconut Bread
This is another favorite of mine that is very different from the traditional white-flour bread recipes. Tell me what you think of it!
Ingredients:
1/2 cup coconut flour, sifted
3 eggs
zest of one lemon
1/2 cup desiccated coconut
1 cup natural yoghurt or coconut yoghurt
1 teaspoon ground cardamom
1/4 cup maple syrup
pinch of salt
1/2 teaspoon concentrated natural vanilla extract
1 teaspoon bicarb soda
Directions:
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Grease a mini loaf tin (mine is 16cm x 6cm). Combine the flour, zest, coconut, and cardamom. Add the eggs, combine. Add the yoghurt and maple syrup, combine. Add the salt, vanilla and bicarb, combine. Spoon into your prepared pan. Bake for 35 minutes. Cover with foil and bake for another 10 minutes. Remove from the oven and allow to cool slightly before flipping onto a cooling tray. Leave to cool before cutting into thick slices. This is great toasted and served with butter. Enjoy!
Apple Cheddar Bread
I found this scrumptious recipe on MyRecipes.com! YUM!
Ingredients:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/8 teaspoon ground red pepper
4 thick bacon slices, cooked and crumbled
1 cup peeled and diced Granny Smith apple (about 1 small apple)
3/4 cup (3 oz.) shredded extra-sharp Cheddar cheese
1/2 cup toasted chopped pecans
1 teaspoon finely chopped fresh rosemary
3 large eggs
1/3 cup milk
1/3 cup canola oil
Shortening
Directions:
Preheat oven to 350°. Whisk together flour and next 3 ingredients in a large bowl until thoroughly combined. Stir together bacon and next 4 ingredients in a medium bowl. Whisk together eggs, milk, and oil in a small bowl.
Add egg mixture to flour mixture, and stir just until dry ingredients are moistened; stir in bacon mixture just until incorporated. Transfer dough to a greased (with shortening) and floured 8 1/2- x 4 1/2-inch loaf pan.
Bake at 350° for 55 minutes to 1 hour or until a wooden pick inserted in center comes out clean, shielding bread with aluminum foil after 40 to 45 minutes to prevent excessive browning. Cool bread in pan on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
Spinach Feta Scones
I also found this unique scone recipe on MyRecipes.com! Delicious!
Ingredients:
2 1/2 cups self-rising flour
1 tablespoon sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup chopped fresh spinach
1 cup crumbled feta cheese
1 1/4 cups heavy cream
Wax paper
Parchment paper
2 tablespoons heavy cream
Directions:
Preheat oven to 450°. Stir together first 2 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Stir in spinach and feta until combined. Add 1 cup cream, stirring just until dry ingredients are moistened. Stir in up to 1/4 cup more cream, 1 Tbsp. at a time, if needed.
Turn dough out onto lightly floured wax paper; gently press or pat dough into a 8-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a parchment paper-lined baking sheet. Brush tops with 2 Tbsp. cream just until moistened.
Bake at 450° for 14 to 16 minutes or until golden.
Orange Glazed Cranberry Bread
Moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. Perfect for guests or with a warm cup of tea in the early morning or afternoon. From the amazing Sally's Baking Addiction blog!
Ingredients:
STREUSEL
1/4 cup (31g) all-purpose flour
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold
BREAD
2 cups (250g) all-purpose flour (accurately measured)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (110g) chopped cranberries, fresh or frozen (do not thaw)1
optional: 1/2 cup (65g) chopped pecans
1 large egg, at room temperature2
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk (no substitutions)
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 teaspoon vanilla extract
2 Tablespoons orange zest
GLAZE
1 cup (120g) confectioners' sugar
1-2 Tablespoons orange juice
as much orange zest as you want
Directions:
Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Go for pea-size crumbs.
Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not over mix.
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.
Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
Make ahead tip: For longer storage, you can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
