RECIPE: Christmas Cookies

Thursday, 6 November 2014
Hello everyone. My mum's just had her kitchen done up. It is absolutely beautiful, the only words I can find to describe it are that it is 'very Pinterest'. As soon as I saw photos of the kitchen I knew that I couldn't wait to go home and bake. I'd just started my Christmas shopping and was feeling very festive. Plus I'd just been sent some new products from Mackays new Christmas range. So I decided I was going to combine two of my favourite types of biscuits: snickerdoodles and thumbprint cookies. Snickerdoodles are an American thing and we really need to get on that trend more in the UK because they're delicious. Imagine sweet, vanilla flavoured biscuits rolled in sugar and cinnamon. Yum. Thumbprint cookies are where you press down into the middle of a biscuit and fill the dip with jam/marmalade/curd/whatever floats your boat. You can read a previous thumbprint cookie recipe here. Anyway, lets get on with the recipe!

4oz butter
4oz granulated sugar + extra for rolling
3oz brown sugar
1 large egg
1tsp of vanilla extract or a small amount of dried vanilla pod
1/2 tsp baking sofa
1/2 tsp baking powder
7oz of plain flour
1tsp cinnamon
1 jar of jam/marmalade to your fancy

The new products that Mackays sent me were their Christmas Preserve with Mulled Wine* and their Christmas Marmalade with Cranberries*. I decided to use the marmalade for my biscuits as I want to use the jam later on in the year to make some Christmasy jam tarts closer to Christmas. The cranberry flavour really stood through and it was absolutely delicious! 

1. Cream butter and sugar together for a few minutes.
2. Add the vanilla and your egg and beat again until smoothly combined.
3. Stir in the baking powder and baking soda.
4. Add your flour and combine until a dough is formed. 
5. Separate your dough into little balls and flatten on greased baking trays. I got 12 good sized cookies out of my mix.
6. This step is very important. Now you should chill your cookie dough in the fridge for at least an hour. This helps stop them from spreading in the oven and makes for a nicer and chewier cookie. I only waited an hour and mine still spread quite a bit! Preferably leave it for a few hours or even overnight.
7. Take your cookies out the fridge and heat your oven to around 170 degrees Celsius. 
8. In a small bowl combine about 2 tablespoons of granulated sugar with your cinnamon. 
9. Take your cookies and roll them in the sugar mix. Then return to the baking tray.
10. Using the back of a spoon make an indent in the middle of the cookie and fill this with jam/marmalade. 
11. Bake the cookies for about 12 minutes or until golden brown around the edges.
12. These are the sort of cookies that will still be soft when you take them out the oven so wait for 10 minutes for them to cool before moving/eating.

Have you done any Christmas-y baking recently? Let me know if you try out this recipe!

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