Baking with B: 7 Days of Christmas Cookies: Vanilla Horns

18bfp-7cookies1-069

Out of all the cookie recipes I have posted in this past week, this is probably the simplest cookie ever. People will be amazed when you tell them that it doesn’t even have sugar in the dough, so feel free to indulge as much as you like.

Vanilla Horns (makes approximately 36 cookies)

2 1/4 c. all-purpose flour

1 c. butter, softened

1 tbsp vanilla extract

granulated sugar

Cut the flour, butter and vanilla together until granular. Knead lightly together. Cover with plastic wrap and refrigerate for at least one hour.

When you are ready to bake your cookies, preheat the oven to 350F. Roll dough into logs that are approximately 3 inches thick and that are slightly thicker in the middle. Bend into crescent moon shapes (these are the horns!) Place on a parchment-lined cookie sheet and bake in the center of the oven for approximately 12 minutes.

Once the vanilla horns are out of the oven, let them cool off slightly (but not too much!) and dip them in the sugar until they are covered. Let cool off on a cooling rack.

B’s Tip: To make it easier to dip the cookies, use a soup bowl or a rimmed plate to hold the granulated sugar. You may even want to set cookie in the sugar and sprinkle more over top using a tea spoon to ensure even coverage.

Even though they aren’t that sweet, these cookies are so buttery and melt-in-your-mouth good you won’t even notice. The simple decoration using granulated sugar makes these cookies look as if they’ve been dusted in the lightest sparkle of snow. Just beautiful!

Happy baking!

B

KBwB-Flower-50

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Cookies: Traditional Swedish Gingersnaps

18bfp-7cookies1-073

Do you find yourself scrambling to figure out what to make leading up to the Christmas holidays? Me too. It’s not so much a matter of not knowing what to serve- it’s having to pick and choose! There are so many tasty ideas for holiday foods out there- but what really gets me going is all that Christmas baking.

Part of my background is Swedish so holiday baking is a huge must in our family. It’s a tradition every year around Christmastime to bake seven different kinds of cookies. Why this is a tradition I have no idea but I can’t complain- I love to bake and I love to eat, so everybody wins as far as I’m concerned!

As we begin our countdown to Christmas, I’ll be sharing seven of some of my favorite cookie recipes so that you can get some ideas on what to bring- and what to eat- at your upcoming holiday dinner.

So to kick off our cookies we’re going to start with the traditional Swedish gingersnap, or pepparkakor. It’s much spicier and a little less sweet than its North American counterpart, but is still incredibly satisfying when paired with your favourite after-dinner holiday drink, a strong cup of coffee, or just an old-fashioned glass of milk.

Swedish Gingersnaps (makes approximately 48 cookies)

7 tbsp butter, softened

1 c. dark brown sugar

1/2 c. dark corn syrup (light works too)

1/2 c. whipping cream

2 tsp ginger

2 tsp cinnamon

2 tsp ground cloves

3 1/2 c. all-purpose flour

2 tsp baking soda

Cream the butter and sugar together. Add the corn syrup and beat until light and fluffy. Pour in whipping cream and spices. In a separate bowl combine the flour and baking soda.  Add into the wet mixture and knead until smooth (you may want to use your hands). Roll dough into ball and wrap in plastic wrap. Let rest at room temperature overnight.

When you’re ready to bake your cookies preheat the oven to 350F. Roll the dough out onto a floured surface. Cut into shapes and place on a cookie sheet covered in parchment paper. Bake on the center oven rack for around 8 minutes.

B’s Tip: If you prefer your cookies to be chewier, don’t roll out the dough as thinly. Thinner dough leads to crispy cookie, so roll away if that’s what you prefer. You may want to shorten the baking time to avoid burning. Beware- getting a little too rolling-pin happy might mean your shapes won’t cut very well.

Don’t worry if the gingerbread cookies look puffy and soft when they come out of the oven. Place a cooling rack to let them cool and harden slightly before icing.

These gingerbread cookies look beautiful when iced with all-white icing but you may want to experiment with different colours to determine which you like best. Or why not go all out and add sprinkles, Smarties or mini gum drops to create that perfect candy-coated look?

Happy baking!

B

KBwB-Flower-50

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.