 Classic Christmas colors and peppermint flavor combine to make these wafer cookies a perfect holiday treat. Photography courtesy WMMB.
December 2009
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Christmas Cookie Recipes
Page 2: Pistachio Biscochitos & Wintermint Wafers
This is Page 2 of a 4-page article. Click the black links below to view the other recipes.
Pistachio Biscochitos
Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch. Recipe yields 5 dozen cookies.
Ingredients
- 3 cups flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon anise seeds, crushed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shelled, roasted and salted pistachios, chopped
- 1 cup (2 sticks) butter, softened
- 1/3 cup raw sugar
- 1/3 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 2 teaspoons orange zest
- Colored sugar, for decoration
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Preparation
- In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
- In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.
- Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
- Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
- Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
Wintermint Wafers
With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolatey and buttery wafer that is drenched in dark chocolate. Recipe yields 3 dozen cookies.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup confectioners’ sugar
- 2 teaspoons peppermint extract, separated
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1-1/2 cups flour
- 1 pound semi-sweet chocolate, chopped
- Sprinkles, if desired
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Preparation
- In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in 1 teaspoon peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
- Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
- Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
- To prepare chocolate coating, place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in 1 teaspoon peppermint extract.
- To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Dip cookie into a bowl of sprinkles, if desired. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
- Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
Continue To Page 3: Bananas Foster Bars And Gold Rush Bars
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