Mrs. Jackson Cooks

Life through food

Christmas cookie baking

on December 29, 2010

I made these
cookies before christmas, but as they were devoured whilst drinking
red wine yesterday, I can testify to them being good several days
later. In fact, I think they tasted better a few days later
than on the day. These are both recipes from American blogs, both
are super simple to make, and extremely tasty. I’ll reproduce
the recipes here, simply because if you’re like me and using metric
not US cups, then it’s handy not to have to keep flicking back and
to conversion charts! The chocolate crinkle cookies are very
sweet and the dough was extremely sticky even after freezing for 3
hours, so I’d put in less sugar and more flour. I’ll
reproduce quantities as per the original recipe, but let you know
what I’ll change them to when I make them again. So you can
decide for yourself. Also, I made half quantities so I’ll put
the half quantity recipe – you can always just double it if you
want more cookies. My favourite to eat were the coconut macaroons,
these were really lovely and reminded me of sunshine, when its so
cold. But the chocolate crinkles are very pretty to look at.
So here’s the original macaroon recipe. I made it as it was,
I just used metric conversion. I don’t see any reason to
change this recipe, they are gorgeous. Maybe half a marachino
cherry on top – then they’d be a bit like bakewells!
And here are the chocolate crinkle cookies, which apparently is a
Martha Stewart recipe!
Coconut macaroons Makes
about 10 -12
100g dessicated coconut 75g light brown
sugar one large egg white 1/2 tsp vanilla essence pinch of salt 1/4
tsp nutmeg (I used fresh grated) marachino cherries cut in half

  1. Preheat the oven to about 180
    degrees celsius and line a baking tray with baking parchment (or
    grease with butter if you don’t have paper)
  2. Beat the egg white until it becomes white and fluffy and
    doubles in size. You don’t want it properly whisked, just the
  3. Then whisk in the sugar, vanilla,
    nutmeg and salt until thoroughly mixed.
  4. Next
    fold in the coconut until its just mixed.
  5. With
    wet hands form small balls, about 2cm in diameter and place on the
    baking tray – leave a good distance between them as they’ll spread
    as they cook.
  6. Press a cherry half into the top
    of them (if using)
  7. Bake in the middle of the
    oven for about 15 minutes or until they’re golden brown on top.
    Remove from the oven and allow to cool on the tray, they’ll
    harden as they cool. When they’ve cooled, turn out onto a
  8. Enjoy with a nice cup of tea.
    They’ll keep for about 2 weeks in an airtight container
    (that’s if you don’t eat them first!).

Chocolate crinkle cookies Makes
about 15-18

  • 120g dark chocolate (at
    least 70% cocoa solids)
  • 70g plain flour (this
    is what I used, but I’d put in 100g next time)
  • 40g cocoa powder
  • 1 tsp baking
  • pinch of salt
  • 60g
    unsalted butter, room temperature
  • 150g light
    brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 20ml whole
    milk (I used semi-skimmed)
  • 100g granulated
    sugar (I’d leave this out all together)
  • 100g
    confectioners’ sugar
  1. Melt the chocolate in a bain marie, or in a bowl over a
    saucepan of boiling water. When it’s melted, set aside to
    cool slightly
  2. Beat the butter and sugar
    together until pale and fluffy. You may find it easier to cut
    the butter into small squares, and definitely an electric whisk is
    pretty much essential if you don’t want your arm to fall
  3. Then add in the vanilla, egg and melted
  4. On a low speed, or slowly if doing
    it by hand (!), add about a quarter of the flour. when it’s
    combined, add a dash of the milk and mix that in. Continue
    alternating the flour and milk until it’s all combined.
  5. Put half the mixture on some clingfilm, wrap tightly and
    place in the freezer for at least 2 hours. Repeat with the
    rest of the mixture.
  6. Preheat the oven to 180
    degrees celsius. Put some baking paper on a baking
  7. Remove the mixture from the freezer.
    Put the granulated sugar (if using) in a bowl, and the icing
    sugar in a separate bowl.
  8. Roll the mixture
    into 1inch balls and roll in the granulated sugar (if using) before
    rolling in the icing sugar to coat.
  9. Place on
    the baking tray. Repeat with all the mixture until used up.
    Make sure the balls are widely spaced out, you may need
    several baking trays or do them in batches.
  10. Bake in the oven until they start to crack. This
    takes no time at all. Mine cracked in about 3 minutes, but I
    baked them for about 8 because they seemed so gooey.
  11. Remove from the oven and leave to cool on the trays.
    Mine needed to harden overnight as well as they were too
  12. When completely hardened, remove from
    the tray and enjoy with a glass of milk or cup of tea (or bottle of
    wine, depending on your preference!).
  13. These
    can be stored in airtight containers in a cool, dark place
    for about a week or two – unless you eat them sooner.

Happy baking!


2 responses to “Christmas cookie baking

  1. I’m so glad that you liked the macaroons 🙂 Thank you for
    linking my site. You have a Great website! Happy New Year!

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