Christmas Kitchen
My Christmas baking has been sort of a mixed bag this year (Nutella cupcakes were a win, pecan pie was a big fail), so tonight I decided to fall back on a classic favorite, these chewy chocolate gingerbread cookies from Martha Stewart.
In short, I adore these cookies. I have made them approximately 1,000 times and they always come out just right. Everyone I have ever fed them to has loved them, and they are just unique enough that people think you're really fancy. But secretly they are the easiest cookie ever.
I never plan far enough ahead to chill the dough, but that's never caused me any problems. I think it's really just so it's easier to roll, though I would really know because (all together now) I never plan far enough ahead to try.
It is also often the case that I don't have any fresh ginger on hand, so I just add some extra ground ginger and they still taste delicious, a holiday and every day favorite.
Give them a try and let me know what you think.
And tell me, what are your go-to holiday recipes?
Labels: For The Season, Smitten Kitchen
9 Comments:
These cookies sound delicious! I'll have to give them a try :) I am having a vintage holiday brooch giveaway at my blog, would love for you to stop by...
www.skylarkmanor.com
This sounds like a interesting combination but some how I think it would be AMAZING!!!
These look delish! Must try!
xoxo Jessica
www.mystylevita.com
My family always uses the Betty Crocker old-fashioned cookie recipe, with sour cream and shortening instead of butter. They're dry and ordinary when they come out, but they're a fantastic complement to the frosting.
For Pecan Pie, my mom's recipe is a winner every time -
Mix 2c pecans, 1/2c sugar, 1/4c butter and press into a pie pan, bake at 350 for 12 minutes.
During that time, microwave 1/3c cream with a package of caramels till melted, stirring frequently. Pour that into the pie crust.
Then add a smattering of more chopped pecans.
Melt a package of chocolate chips, 2/3c whipping cream, 1/4c sugar and 1/2t of vanilla over low heat in a saucepan. Pour onto the pie.
More pecans to top. Big glistening ones are good.
Let cool, if you can.
Butter and Jam Thumbprint cookies (via food network). You *have* to keep the dough chilled though, until it goes into the oven. Otherwise the butter makes them spread out too much, and they lose the nice small round shape that I love.
Ouuu, I will definitely be shoving my diet out the door tomorrow and trying these out!! My go to recipe are sugar cookies, and I'll let you in on a little secret, adding 2-3 tsp of buttermilk will ALWAYS result in nice, CHEWY, soft sugar cookies ;)
{Ashley: themodestwardrobe.blogspot.com}
I just saw the link to your blog and want to say that I am a big fan of yours! MMM to the cookies {wiping awa drool!}
{mamavisca.blogspot.com}
I loooove anything sweet. They look delish. XO
I made your gingerbread cookies...they turned out fantastica and I (and everyone else) loved them! Sophisticated yet scrumptious. :-) Thanks for the recipe!
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