A Delicious Duo of Squidgy Christmas Cookies

by bfbaker

Christmas Cookies

october 9 104 october 9 108october 9 113 october 9 114 october 9 123

october 9 126 october 9 132 october 9 149 october 9 154

It’s creeping up towards mid-November and Christmas seems to have arrived in a big way; the infamous John Lewis advert (which I actually thought was going to end with the bear eating the hare…) is all over the television, horrendous amounts of tinsel, baubles and lights are being sold in shops and my mind is turning towards Christmassy snacks and flavour combinations.

Now, I have to admit, I am not the biggest fan of Christmas cake or Christmas pudding or mince pies. I enjoy making them but not really eating them. So, my alternatives are generally cinnamon, chocolate, peppermint, hazelnut, orange and cranberry flavoured treats! And, well, Christmas is about celebration, merriment and fun and I think you should be able to eat whatever the heck you fancy! So these are my chocolate and hazelnut and cinnamon and cranberry cookies that are just perfect for popping in Christmas hampers or enjoying with your afternoon coffee (is there anything better than wrapping up warm with a hot drink and a tasty treat and sitting in the garden, the cold air nipping at your nose?).

I can’t decide which of these two are my favourites – although, naturally, the chocolate and hazelnut seemed to disappear very quickly! What are your favourite Christmas flavour combinations?

Recipe

Chocolate and Hazelnut

120g butter

1 free range egg

120g soft brown sugar

55g caster sugar

220g plain flour, sifted

1 tsp baking powder

1 tsp vanilla extract

3 tbsp cocoa powder

50g roughly chopped hazelnuts

Cranberry and Cinnamon

120g butter

1 free range egg

120g soft brown sugar

55g caster sugar

240g plain flour, sifted

1 tsp baking powder

1 tsp vanilla extract

2 tbsp cinnamon

65g chopped dried cranberries

Method

  1. Preheat your oven to 175 and line a large flat tray with greaseproof paper.

  2. Cream together the butter, egg and vanilla. It may try to curdle a little but don’t fret.

  3. Stir in all the other ingredients until you get a nice sticky, dough-like consistency.

  4. Separate the dough, roll into balls and place on baking tray about three centimetres apart. Bake for 9/10 minutes.

  5. When they come out allow them to cool for a little while as they’ll still be gooey and a little fragile straight out of the oven! If you have to cook them in two batches just slide the greaseproof paper off the tray with the cookies still on and line again to cook another lot! They are divine still a little warm and squidgy!

Advertisements