On the 2nd day of Christmas Cookies...

1 week left until Christmas.  I know I slacked off this weekend with my 12 days of Christmas Cookies.  However, it was time well spent with our family.  We had a wonderful weekend, baking, shopping and singing Christmas Carols.  Not to mention, our little bun in the oven is taking much of my energy and causing me to feel queasy most of the afternoon.
Not to fear though, these Palmiers are easy and quick to make.  If you don't want to wait overnight at least chill the dough for an hour before slicing and baking.  -Just enough time to get in a nap!  I've included my favorite 3 versions, but you can really fill them with almost anything you like or don't fill them at all and just sprinkle with a little sugar inside and out for a simple yet elegant cookie.

Cinnamon, Tomato & Chocolate Palmiers

Ingredients for Cinnamon Palmiers

2 sheets puff pastry, defrosted

2/3 C light brown sugar, lightly packed

3 tsp ground cinnamon

2 Tbs unsalted butter, melted and cooled slightly

sanding sugar, for sprinkling

Directions

In a small bowl, whisk together the brown sugar and cinnamon. Unfold one pastry sheet and roll out to a 13 in. square on a lightly floured surface. Brush the pastry with butter. Evenly sprinkle half of the sugar mixture over the pastry to cover. Gently press it in with your rolling pin. Working from the short ends, fold each end half-way to the center. Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using a sharp knife (non-serrated), cut the logs into 1/2-inch slices and place 2 inches apart on the prepared baking sheet. Sprinkle each cookie with a little of the sanding sugar and bake until puffed and golden brown- 20 to 25 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.
Makes 2 dozen.
 

Ingredients for Sundried Tomato Palmiers

1 1/4 cups sun-dried tomatoes, chopped

3 tablespoons chopped garlic (9 cloves)

5 cups basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 cup good olive oil

1 cup freshly grated Parmesan

2 sheets puff pastry, defrosted 

1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.
To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside.
Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a offset spatula, spread the paste over the top of the puff pastry. Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.
Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.

Makes 2 dozen
 
Ingredients for Chocolate Palmiers

2 Tbs unsalted butter, melted and cooled slightly

1/2 C sugar 

8 oz dark chocolate, finely grated

2 sheets puff pastry, defrosted

Directions

 Sprinkle half each of the sugar and chocolate evenly over a pastry sheet.  Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square.  Brush the pastry with butter and sprinkle half each of the sugar and chocolate evenly over the pastry sheet.  Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.
Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.


Makes 2 Doz.

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Many Christmases ago, when we were living in Utah, I made these super easy cookies with my mom to take to neighbors.  I know this recipe has been around for years, it's a little holiday twist on the rice crispy treat and you could really any type of cereal for the cornflakes.  I prefer the flavor of the cornflakes and their crunchy texture, not to mention they look more leaf-like.  I hope you are enjoying this holiday baking season as much as I.  What a wonderful season to share your talents with loved ones.

Mom's Christmas Cornflake Wreaths

Ingredients

1/2 cup butter

4 cups miniature marshmallows

1 teaspoon green food coloring

1/2 teaspoon vanilla extract

4 cups cornflakes cereal

1 (2.25 ounce) package cinnamon red hot candies

Directions

Place marshmallows and butter in a double boiler or ban marie on med high. Stir to incorporate butter into marshmallows as they melt.  Working quickly, combine the melted marshmallow mixture with the coloring, vanilla, then cornflakes. Drop by spoonfuls in clumps on Silpat mats or greased parchment paper, shape into wreaths with greased fingers and decorate with 3 red hots each.
Once set, transfer to lightly greased serving/storage tray.


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I love brownies and I love pretzels, so why not put the best of both worlds together?  The combination of sweet and salty is a perfect combination in our home and it is the 2nd day of cookies, cookie for my list.  It is a simple recipe and a quick fix for that last minute cookie swap!

Pretzel Brownies

Ingredients

1 box favorite brownie mix or favorite recipe - I prefer Ghiradelli

1 C semi-sweet chocolate chips

3 C large pretzels, plus large chunks for garnish

1 C melted butter



Directions


Preheat the oven to 350 degrees F.  Line a 9 x 9 pan with parchment paper and spray with cooking spray.
Make the brownie batter according to the recipe/box directions. Stir in the chocolate chips and set aside.
Crush the pretzels in a food processor, or have your little one smash them up in a ziplock bag with a rolling pin, making small piecs, but leaving some slightly larger pieces. Combine with the melted butter and press into the prepared pan.
Pour the brownie batter over the pretzel crust. Spread the batter over the crust with an offset spatula.  Bake according to the brownie directions.  In the last 5 minutes of cooking, sprinkle the large chunks of pretzel over the top and lightly press in. Continue baking until set.
Remove from the oven and cool completely on a wire rack. Once cool, cut into bars.
Makes approx. 9

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Tis the season for cookie swaps, church pitch in's, holiday parties, and edible gifts for friends, family and neighbors.  So for the rest of the month I am featuring a different cookie each day.  I have a handful of what I call my go to holiday cookies, but I have been wanting to add to this list for some time now and what a perfect opportunity.  Don't forget to share any cookies or holiday gifting ideas of your own in the comments!  Today's cookie is vrom the Barefoot Contessa and I have been making these cookies for the last 6 Christmases.  They are just about everyone's favorite.  You can use any kind of jam you like and can leave off the coconut if you wish as well.  These are a wonderfully tasty cookies.  Happy Baking.

Jam Thumbprint Cookies By Ina Garten, Barefoot Contessa Family Style

Ingredients


3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry, apricot or your favorite jam

Directions

Preheat the oven to 350 degrees F.  In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. 

Tip: I place them in a cellophane bag tied with a pretty ribbon to give as gifts.
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