Christmas Cookie Count Down December 5th Cinnamon Walnut Balls

Makes 36 cookies

 Hands-On Time: 25m| Total Time: 1hr 20m

Ingredients

2 cups walnuts

2 cups all-purpose flour, spooned and leveled

1 teaspoon  cinnamon, plus more for dusting

1 teaspoon  kosher salt

1 cup  (2 sticks) unsalted butter, at room temperature

2/3 cup  confectioners’ sugar

1 teaspoon  pure vanilla extract

Directions

Heat oven to 350° F. 

Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the walnuts until finely ground.

In a large bowl, whisk together the ground walnuts, flour, cinnamon, and salt; set aside.

Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes.

 Beat in the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.

Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat, then dust with additional cinnamon.

Harmonizing Homes is here to help you with Holiday Preparations!  Call us at 917-699-1262 or visit our website at www.harmonizehomes.com   

cookie count down December 4th Lemon Bars

Lemon Bars

Makes 24 bars| Hands-On Time: 30m| 

Total Time: 3hr 30m

Ingredients

Crust:

Nonstick cooking spray

1 1/2 cups all-purpose flour, spooned and leveled

1/2 cup  (1 stick) cold unsalted butter, cut into pieces

1/3 cup granulated sugar

1/4 teaspoon kosher salt

Filling:

3 large eggs

1 large egg yolk

2/3 cup granulated sugar

1/3 cup fresh lemon juice

2 teaspoons finely grated lemon zest

2 tablespoons all-purpose flour

2 tablespoons heavy cream

1/8 teaspoon kosher salt

Confectioners’ sugar, for dusting

Directions

Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.

Make the crust: In a food processor, combine the flour, butter, granulated sugar, and salt; pulse until fine crumbs form. Press the mixture firmly into the bottom of the prepared pan and bake until pale golden, 25 to 30 minutes.

Meanwhile, make the filling: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, lemon juice, lemon zest, flour, cream, and salt.

When the crust is baked, rewhisk the lemon mixture and pour onto the hot crust. Bake until just set, 15 to 18 minutes. Cool completely in the pan, then refrigerate until cold, about 2 hours.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars covered in the refrigerator for up to 3 days. Dust with the confectioners’ sugar before serving.

If you need any help during the holidays please call Harmonizing Homes at 917-699-1262 or visit our website for more information at www.harmonizehomes.com   Happy Baking!!

Christmas Cookie Count Down December 3rd

Makes 32 macaroons| Hands-On Time: 30m

| Total Time: 2hr 05m

Ingredients

     14-ounce package sweetened shredded coconut (about 5 cups)

               4      large egg whites

       2/3 cups sugar

      1/3 cup all-purpose flour, spooned and leveled

      1/4 teaspoon kosher salt

      1/2  teaspoon  pure vanilla extract

        6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

Heat oven to 325° F.

In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes.

 Store the macaroons in an airtight container at room temperature for up to 7 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs shorechicydesigns.com or call              917-699-1262      ..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down Raspberry Almond Linzer

Raspberry-Almond Linzer Cookies

Ingredients

·          2/3  cup  almonds

·          1/2  cup  packed light brown sugar

·          2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the work surface

·          1/2  teaspoon  baking powder

·          1/2  teaspoon  kosher salt

·          1/4  teaspoon  ground cinnamon

·          cup  (2 sticks) unsalted butter, at room temperature

·          large egg

·          teaspoon  pure vanilla extract

·          tablespoon  confectioners’ sugar

·          12-ounce jar raspberry jam

Directions

Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes.

Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350° F.

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Count Down December 1st Old Fashion Ginger Bread Men

Ingredients

5 to 5 1/2  cups  all-purpose flour

1  teaspoon  baking soda

3/4  teaspoon  salt

2  teaspoons  ground ginger

1  tablespoon  ground cinnamon

1/2  teaspoon  ground nutmeg

1/2  teaspoon  ground cloves

1  cup  (2 sticks) unsalted butter, at room temperature

1  cup  packed light brown sugar

1  large egg, at room temperature

1  cup  unsulfured molasses

1  teaspoon  vanilla extract

Directions

Combine the flour, baking soda, salt, and spices in a large bowl; set aside.

In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth.

Add the molasses and beat until fluffy, about 2 minutes.

Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth.

The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.)

Turn the dough onto a lightly floured surface.

Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week.

Preheat oven to 350° F.

 On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes.

Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking

Cookie Countdown November 30 Angeletti

Angeletti

Makes 36 cookies| Hands-On Time: 30m| Total Time: 1hr 00m

Ingredients

• ·     8  tablespoons  (1 stick) unsalted butter, melted
• 1/2  cup  granulated sugar
• 1/2  teaspoon  pure vanilla extract
• 2  large eggs
• 2  cups  all-purpose flour, spooned and leveled, plus more for rolling the dough
• 2  teaspoons  baking powder
• 1/4  teaspoon  kosher salt

Glaze:

1 1/3  cups  confectioners’ sugar

1/2  teaspoon  pure vanilla extract

2  tablespoons  multicolor nonpareil sprinkles, for decoration (optional)

Directions

Heat oven to 375° F.

In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended.

Add the flour, baking powder, and salt and mix until just combined (do not over-mix).

With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets,

spacing them 2 inches apart. 

Bake until puffed and the bottoms are pale golden, 7 to 8 minutes.

Transfer to a rack to cool completely.

Make the glaze: In a small bowl, whisk together the confectioners’ sugar,

2 tablespoons water, and the vanilla until the mixture forms a thick but pour-able glaze (add more water if necessary).

Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. 

Sprinkle with non-pareils, if using.

Allow the glaze to set, about 20 minutes.

 Store the cookies in an airtight container at room temperature for up to 5 days.

During this Holiday Season we all get a bit overwhelmed.. We can help with some of your preparations... Visit us at Harmonizing Homes, LLC or 

Shore Chicy Designs  or call  917-699-1262..we will be providing you a recipe a day for the next 24 days...Happy Baking