The last round of Christmas cookie baking is here. I've been busy making various cookies for my holiday giveaway trays. Sesame and Soft Gingerbread cookies are next, along with a batch of Toffee Bark for some extra sweetness.
Sesame Cookies
Blend together:
1 c. sugar
1 c. melted butter or shortening cooled
3 eggs
1 teaspoon lemon extract
Sift together:
1/2 teaspoon salt
3 teaspoons baking powder
3 - 3 1/2 c. all-purpose flour
- Combine the sifted ingredients with the wet and make your dough.
- Lightly toast 1/2 cup of sesame seeds until lightly golden. Transfer to a bowl.
- Roll small amounts of dough into finger-sized logs.
- Roll the logs into sesame seeds and place them onto an ungreased cookie sheet or one lined with parchment.
- Bake at 350° for 10 minutes or until lightly browned. Transfer the cooling rack.
Soft Gingerbread Cookies
Blend together:
3/4 cup of softened butter
1 cup white sugar
1 egg
1 tablespoon of water
1/4 cup of molasses
2 tablespoons of white sugar 1/4 teaspoon of cinnamon - reserved (for rolling the balls)
Sift together:
2 1/4 cups all-purpose flour
2 teaspoons of ginger powder
1 teaspoon of baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
- Gradually stir the sifted ingredients into the molasses mixture to make the dough, and blend thoroughly.
- Shape the dough into walnut-sized balls, and roll them in the sugar and cinnamon.
- Place the cookies 2 inches apart onto an ungreased cookie sheet.
- Bake in a preheated oven at 350°F. for 8-10 minutes. Transfer to a cooling rack.
Toffee Almond Bark
1 cup butter
1 1/4 cups sugar
2 Tablespoons light corn syrup
1 Tablespoon water
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups milk chocolate chips
1 cup slivered almonds lightly toasted
Sea salt
- Lightly toast the almonds in a non-stick pan on the stove being careful not to burn.
- Line a cookie tray with parchment paper.
- In a heavy saucepan; combine the butter, sugar, corn syrup, and water.
- Cook over medium heat, stirring constantly until the mixture boils. Allow to boil without stirring until it reaches a hard-crack stage of about 300° F. (150° C) Remove from heat.
- Working very quickly add the almonds and pour the mixture onto the parchment paper smoothing with a spatula to make an even base. Allow to cool and harden for a few minutes.
- I melt the chocolate chips in the microwave to make it easier to spread onto the candy brittle when ready. Spread the melted chocolate evenly and sprinkle with more nuts and sea salt if desired.
- Let the almond bark harden completely and break into chunks for serving.
I posted all the other cookies this week that are included in the cookie giveaway trays and you can see those in the links below. Stay tuned, up next, assembling the trays.
Pecan Sandies and Chocolate Pepper Cookies
Cherry Winks & Chocolate Kisses Cookies
Cuccidati - Italian Fig Cookies
Thumbprints and Snickerdoodles
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
