Holiday Cookies: Countertop Treats
Nothing pairs better with a brand-new countertop than freshly baked cookies! Fill up a jar or set out a platter of delicious baked treats to be the cherry on top of your exciting new kitchen space. Below are a few recipes we will be making this year to give away and keep at home. Let us know if you end up making any of these delicious recipes! You can always tag us @arcadiakitchenandbath on Instagram.
Jam Thumbprint Cookies
Ingredients:
3/4 lb (3 sticks) of unsalted butter at room temperature
1 cup of sugar
1 teaspoon of pure vanilla extract
3 1/2 cups of all-purpose flour
1/4 teaspoon of kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces of sweetened flaked coconut
Raspberry and/or Apricot jam
Instructions:
Preheat the oven to 350 degrees.
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 disc.
Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1-1/4 inch balls.
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.
*Recipe from Barefoot Contessa
Dirty Chai Cookies
Ingredients:
1/3 cup of Earth Balance Butter or unsalted butter
1/3 cup of light brown sugar
1/4 cup of chai concentrate of choice
1 cup and 2 tbsp of all-purpose flour
1 tbsp of cornstarch
1/2 tsp of baking powder
pinch of salt
1 tsp of instant coffee powder or espresso powder
For the Icing
1/2 cup of powdered sugar
2 tsp of brewed coffee
1 tsp of instant coffee powder or espresso powder
Instructions:
Cream together the butter and sugar until fluffy, about 3-4 minutes. Add in the chai concentrate and cream again. It might not fully emulsify, but don’t sweat it.
In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add your dry ingredients to the wet ingredients until a batter forms. If you want your chai “dirty,” fold in 1 tsp of instant coffee or espresso powder.
Chill the dough in the freezer while you preheat your oven to 400F.
Make the icing by whisking together the powdered sugar, brewed coffee, and instant coffee or espresso powder.
Form the dough into 9 equal-sized balls, place on a parchment-lined baking sheet, and make a small indent in the middle of each cookie. This will help them spread evenly.
Bake at 400F for 12-15 minutes.
Place them on a cooling rack to fully cool, then top with the icing in the middle of the cookie!
Store in an airtight container at room temperature for up to 5 days.
Fudgy Rocky Road Cookies
Ingredients:
1/2 cup of unsalted butter (room temperature)
1 cup of brown sugar, packed
1 egg room temperature
2 teaspoons of vanilla extract
1/3 cup of cocoa powder
1 teaspoon of espresso powder
1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon of salt
2/3 cup of marshmallows
2/3 cup of roughly chopped peanuts
1/2 cup of chocolate chips or chunks
Instructions:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda, and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
Fold in the marshmallows, chocolate chunks, and peanuts.
Use a 2-ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart. Press a few extra marshmallows on top of each cookie.
Bake at 350°F for 10 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!