Cookie season is finally here.
Of course we eat cookies year round, but in December they take on a special role thanks to the winter holidays.
Many home cooks who rarely bake the rest of the year will grab bags of chocolate chips at the supermarket so they can satisfy the seasonal need for cookies.
Homemade cookies are part of some family traditions, while other folks are baking so they have something to offer when visitors stop by.
Then there are those of us who are known for baking dozens and dozens of Christmas cookies. Our friends and family are especially glad to know us each December, when we go into a baking frenzy so we have a nice combination of flavors to give as gifts.
My personal goal is to make at least five different kinds of cookies; I believe that makes the best balance in a cookie tin or on a cookie plate. My basics include chocolate chip (of course), molasses, cutout cookies (sometimes two kinds), cocoa crinkles and thumbprints. If there is time, I look through my cookbooks and online for a new addition to add to the list.
This is a new recipe I am considering from foodnetwork.com. It would be something new and different, plus would add color to the cookie plate. And I bet they will be tasty.
Time to get to work.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
½ cup packed light brown sugar
1 cup granulated sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
½ cup confectioners’ sugar
1. Whisk together the flour, baking powder and salt in a medium bowl.
2. Combine the butter, brown sugar and ½ cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
3. Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
4. Put the confectioners’ sugar in a small bowl and the remaining ½ cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners’ sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
5. Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees.
6. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
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