Wooo! I made this?
by Michelle Garcia
Title DAMN! I made this? Holiday edition
In this issue we are doing holiday cookie recipes! Here are two of my favorite cookie recipes for the holidays! It’s going to leave you speechless!
This is an easy recipe to an old time classic, the sugar cookie!
Sugar cookie (Ingredients)
2 1/2 cups all purpose flour (312g)
1 ¼ cup granulated sugar (285)
1 cup butter softened (227g)
1 ¼ tsp baking powder (7g)
1 tsp fine sea salt (6g)
2 tsp vanilla extract (6g)
Start by placing softened butter into the bowl of a stand mixer fitted with the paddle attachment. To that, add in granulated sugar, gradually working your mixer up to medium-high speed. Beat the butter and sugar together until it reaches a creamy consistency.
Lower your mixer speed to medium and add in vanilla extract and 1 whole egg. Beat together until thoroughly combined. Then, with your mixer on low speed, slowly add in your all-purpose flour, sea salt and baking powder.
Once the dough has come together, roll into 2-inch diameter balls and place on a baking sheet lined with parchment paper. Be sure to space them far enough apart.
Bake cookies at 350 degrees Fahrenheit for 10-12 minutes.
Add powdered sugar and sift it on top of the baked cookie.
Next up is a recipe that is a little more complex, but is definitely worth it if you are a chocolate lover or a person who is up for the challenge!
Tahini Chocolate Rugelach (Ingredients):
1 cup (227g) Unsalted butter, softened
8 oz (225g) cream cheese, softened
3 Tbsp (42g) firmly packed brown sugar
2 large egg yolks (37g)
1 tsp (4g) vanilla extract
2 cups (250g) all purpose flour
1/2 tsp (2g) kosher salt
1 cup (267g) tahini,
6 oz (175g) dark chocolate, finely chopped
1 large egg, lightly beaten for brushing
In the bowl of a stand mixer fitted with the paddle attachment, add in unsalted butter and cream cheese. Beat until creamy. Make sure to stop intermittently to scrape down the sides of the bowl as necessary.
Add in 2 egg yolks one at a time, beating well after each addition. Next, beat in vanilla extract.
With the mixer on low speed, gradually add in all-purpose flour and kosher salt. Mix until you have a cohesive dough.
Divide dough in half and shape each half into a rough disk. Wrap in plastic wrap and refrigerate for 3-6 hours.
Take half of your dough into an oval, ¼ of an inch thick. Using a bench scraper, cut the edges to form a roughly clean rectangle. Spread ½ cup of tahini all over the entire surface, leaving a border around the edges.
Sprinkle on dark chocolate and roll the dough up into a tight log. Then, using a sharp knife, cut the log into 1 ½ inch slices. Place disks onto a baking sheet lined with parchment paper and brush each one with an egg wash.
Bake in the oven set to 350 degrees Fahrenheit for 20-30 minutes.