skip to Main Content

Promontory Holiday Cookie Recipes…‘Tis The Season!

We all have a sweet tooth, don’t we?  Whether it’s a craving for a mouth-watering piece of chocolate or the simplicity of a sugar cookie, the holiday delivers sweetness for happy memories and appetites.

 kids_cabin_cookies

As you spend time with family and friends this winter season, try a few holiday cookie recipes that are sure to put a smile on anyone’s face.   Promontory Chefs have a variety of recipes for you to try from chocolate and peppermint to butterscotch, pumpkin spice and the classic sugar cookie.   Of course, it is the season to share, and Promontory offers plenty of opportunities to spread joy with friends and family.   Create a family tradition by baking with the kids or bring some of your specialties to the Promontory Cookie Exchange party!

PROMONTORY HOLIDAY COOKIE EXCHANGE

Sunday, December 21st

2:00 p.m. to 4:00 p.m.

The Shed Art Studio

cookie_exchange2

Let’s get the holiday party started with baking holiday goodness:

Christmas Cookies – Multiple Variations:

The traditional Christmas sugar cookie is a holiday staple. But this year you may want to put a tasty spin on it. Do you crave chocolate, lemon or spice? If so, try these terrific variations of this classic cookie. Here’s what you need and how to prepare:

2 sticks unsalted butter

1 2/3 cups sugar

2 teaspoons vanilla extract

2 teaspoons baking powder

¼ teaspoon salt

2 large eggs

3 2/3 cups all-purpose flour

1 ½ cups Royal icing

Variation ingredients:

3 teaspoons ground ginger

1 ½ teaspoons cinnamon

¾ teaspoon allspice

1 cup unsweetened cocoa powder

3 teaspoons finely grated lemon zest

Base Sugar Cookie:

Cream butter and sugar in a bowl with electric mixer and beat until fluffy (5 mins). Add vanilla, baking powder and salt, and beat at medium speed until mixed. Add eggs and beat until blended. Add flour and mix at low speed.

For spice cookies: add ginger, cinnamon and allspice to sugar cookie dough.

For Lemon cookies: add lemon zest to sugar cookie dough.

For chocolate cookies: add cocoa powder but only 2 2/3 cups flour (l cup less).

Divide dough in half, shape dough into discs, wrap in plastic wrap and chill until firm. Use upper and lower oven racks and preheat to 350. Line cookie sheets with parchment.

Take dough from the refrigerator and roll out on lightly floured surface to ¼-inch to 1/8-inch thickness. Cut cookies with holiday cookie cutters. Use metal spatula to transfer to baking sheets. Chill for 10 minutes. Bake cookies 12-15 minutes. Cool for 5 minutes and transfer to racks and let cool more.

Then decorate to your heart’s desire!

 holiday_cookies

Butterscotch Bars:

A small decadent to pair with a simple glass of milk or a holiday cocktail. The crunchy oat mixture pairs perfectly with butterscotch to tickle your mouth with the sweetest holiday flavors. Here’s what you need and how to prepare:

1 cup brown sugar

5 tablespoons butter, melted

1 teaspoon vanilla extract

1 large egg, lightly beaten

2 cups all-purpose flour

2 ½ cups quick-cooking oats

½ teaspoon salt

½ teaspoon baking soda

cooking spray

¾ cup fat-free sweetened condensed milk

1 ¼ cup butterscotch morsels

1/8 teaspoon salt

½ cup finely chopped walnuts, toasted

Preheat oven to 350. Combine sugar and butter in large bowl. Stir in vanilla and egg. Combine flour, oats, ½ teaspoon salt and baking soda in a bowl and add to sugar mixture. Stir with fork until combined (will be crumbly). Coat baking 13 x 9-inch baking pan with cooking spray and layer bottom with 3 cups of oat/sugar mixture. Press into pan and set aside.

Add sweetened condensed milk, butterscotch and 1/8 teaspoon salt in microwavable bowl. Microwave on high for 1 minute or until butterscotch is melted. Stir in walnuts and spread over oat/sugar mixture in baking pan. Spread evenly over the bottom layer. Bake at 350 for 30 minutes or until golden brown. Cool completely before eating.

Peppermint Bonbon Cookies:

Chocolate and peppermint seems to pair wonderfully during the holidays. This bonbon is sure to provide the ooey-gooey delight you’re craving with a morsel of peppermint to remind you of a candy cane. Doesn’t getter better than that, does it? Here’s what you need and how to prepare:

8 ounces bittersweet or semisweet chocolate, chopped

½ cup unsalted butter

1 ½ ounces unsweetened chocolate, chopped

½ cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 ½ cups all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

½ teaspoon salt

½ cup semisweet chocolate morsels

Combine first 3 ingredients in large saucepan and cook over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in crushed peppermint and sugar. Let cool for 30 minutes.

Add eggs to melted chocolate, 1 at a time and stir well. Stir in vanilla and peppermint extracts. Combine flour, baking powder and salt, then add to chocolate mixture, stirring until everything is combined. Cover and chill dough for 2 hours or until firm to shape.

Shape dough into 1 ½” balls and place on parchment paper-lined baking sheets. Bake at 325 for 12-13 minutes or until cookies are puffed and cracked on top.

Sprinkle additional crushed peppermint candy to top and press gently into cookies. Transfer to wire rack for cooling.

 Plate

Pumpkin Cream Sandwiches:

Be careful, this cookie might just send you over the edge into holiday heaven. If you’re not a fan of cream, don’t worry because you can still make the pumpkin cookies without crafting cream sandwiches. But if you want the entire experience, add the cream. Here’s what you need and how to prepare:

3 tablespoons unsalted butter

1/3 cup brown sugar

¼ cup granulated sugar

½ cup canned pumpkin puree

½ teaspoon vanilla extract

1 large egg

1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon pumpkin pie spice

¼ teaspoon kosher salt

2/3 cup cream cheese

¼ cup heavy cream

¼ cup confectioners’ sugar

Heat oven to 375. Mix butter, brown sugar and granulated sugar in a bowl with an electric mixer with a paddle attachment until smooth. Add pumpkin, vanilla and egg and beat until combined.

Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Slowly add this mixture to the sugar/butter mixture and beat on medium-low speed. Spoon heaping tablespoons of mixture 2 inches apart onto parchment-lined baking sheets. Bake until cooked through for about 10 minutes. Let cool.

As cookies bake, clean mixer and beat cream cheese, heavy cream and confectioners’ sugar until smooth and spreadable.

Spread cookies with cream mixture and combine to make cream sandwiches!

For a special treat try our Chef Donovan’s favorite cookie recipe by clicking here.  For more information on Promontory’s lifestyle visit our website at www.promontoryclub.com or call 435-333-CLUB. 

Kevn_Donovan

Back To Top