Each year, the day before Christmas, all of our girls get into the kitchen with Kayla to make cookies for Santa Claus. Baking these Christmas Eve treats is one of their favorite holiday traditions. Madeleine, Emma, and Nati choose the types of cookies and work in the kitchen together making them in batches, with holiday music playing.
Here is a new development this Christmas: Our six-year-old, Emma, is now an excellent reader. As I started writing this article, Emma joined me to read it over my shoulder – and we are now writing it together. This is new ground for both of us.
When the girls were smaller, we kept it simple with a batch of chocolate chip cookies. But as they have grown, their tastes and cooking skills have flourished with them. This year, we let them choose the varieties by selecting a few key ingredients as a starting point.
Pecan Shortbread Cookies
Makes: 2 dozen | Prep time: 15 minutes | Inactive prep time: 30 minutes | Cook time: 18-20 minutes
Ingredients:
- 1 cup unsalted butter, softened at room temperature
- 1/2 cup confectioner’s sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- 2 cups all-purpose flour
- 3/4 cup pecans, finely chopped
- 6 oz semisweet chocolate chips, if desired
- 6 oz white chocolate chips, if desired
Directions:
In a large bowl, cream together butter, sugar, extracts, and salt until smooth or about 1 minute. Scrape sides of bowl down with a spatula before adding the flour and pecans; mix until combined. Form the dough into a log shape and cover with plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Once the oven is preheated, remove the dough from the refrigerator, unwrap, and place on a clean surface. Use a serrated knife to cut into individual circular cookies, 1/2” in thickness. Place cookies 1” apart on prepared baking sheets.
Bake cookies for approximately 20 minutes or until a light golden color, rotating baking sheets halfway through cooking time. Remove from the oven and allow cookies to continue cooking for an additional 5 minutes, until completely cool.
Optional: Melt semisweet or white chocolate chips in the microwave by heating for 20 second increments, stirring in between, for about 1 minute 20 seconds, or until completely melted and smooth. Dip half (or entire) shortbread cookie in chocolate and let set on a clean piece of parchment.
Key Lime Macaroons
Makes: 1 – 1 1/2 dozen | Prep time: 5 minutes | Cook time: 27-30 minutes
Ingredients:
- 1 14-oz bag of sweetened shredded coconut
- 1 cup sweetened condensed milk
- 2 egg whites (1/3 cup)
- 1/8 tsp salt
- Juice and zest of 1 key lime
- 1/2 tsp vanilla extract
Directions:
Preheat oven to 325°F. Line baking sheet with parchment paper.
Mix ingredients in a large bowl. Using a cookie scoop or large spoon, drop rounded spoonfuls of mixture onto prepared baking sheet, at least 1 inch apart. Bake for 30 minutes, until edges begin to brown. Transfer to a cooling rack and let cool to room temperature.
Ginger Snaps
Makes: 2 dozen | Prep time: 10 minutes | Bake time: 10-12 minutes
Ingredients:
- 11/2 stick(s) unsalted butter, softened at room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp finely ground black pepper
- 1/2 cup granulated sugar, for dusting
Directions:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl or standing mixer, cream butter and sugars together until light and fluffy, about 1 minute. Add molasses, egg, and vanilla, mixing until combined.
In a separate bowl, whisk spices and flour together. Add dry ingredients to wet ingredients and mix until well combined.
Form dough into 1” balls and roll in granulated sugar. Repeat with the remaining dough and place each ball on the prepared baking sheet, about 2” apart. Using your fingers, gently flatten each ball to form a cookie shape. Bake for 10-12 minutes until the cookies have crinkled on the tops. Allow cookies to set on the baking sheets for 3-5 additional minutes, before transferring to a cooling rack.
