This year for Christmas I made the usual cookies, but I tested out some new recipes. So here they are:
- Chocolate Chip Cookies (This recipe uses cornstarch and are supposed to be really fluffy. I don’t know if they are fluffier than my usual cookies but they taste really good!)
- Pecan Sandies (Mine didn’t spread very much, so on the second batch I flattened my dough balls just a tad. Good recipe.)
- Salted Caramel Shortbread (These are good! And not nearly as much work as I thought. I followed this recipe word for word because I’ve never done it before. However, next time I might consider making my caramel using the stove top method described here.)
Lastly, I did some sugar cookies. And after a little mishap, I modified a recipe using these tips for rolled cookies to get what I wanted.
Sugar Cookies That Won’t Spread (modified from AllRecipes.com)
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. You don’t want to beat this mixture too much, it shouldn’t be fluffy. This adds air which will expand while baking and cause the cookies to spread. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. You may cover, and chill dough. It makes it slightly easier to work with. I did for one batch and not the other and the cookies were fine either way.
- Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment covered cookie sheets. Freeze for 10 minutes.
- Bake 6 to 8 minutes in preheated oven. Cool completely.