I decided to finish up my Christmas cookie baking today as I will have little time tomorrow. The two most requested cookies for Christmas are shortbread and peanut butter which suits me just fine. So I start off with a few fancier cookies for entertaining and finish off with the shortbread and peanut butter signaling the end to my holiday cookie baking.
I made a batch each of Classic and Gingerbread Spritz cookies this morning. This afternoon I made large batches (10 dozen each) of shortbread and peanut butter cookies. What really helps when making larger batches is my KitchenAid® stand mixer. Don't get me wrong as it makes short work of smaller batches but I really appreciate how well the KitchenAid® stand mixer works for larger batches.
Gingerbread Spritz Cookies
A cookie press is ideal for making several dozen cookies in a short amount of time. If you haven't tried a cookie press you will be pleasantly surprised. They are easy to use and practically fool proof. The smaller yet nicely shaped cookies are a delight.
Now if I made gingerbread cookies my family would make the expected ohs and ahs then ask for peanut butter cookies. However, gingerbread is a Christmas tradition so I make gingerbread and gingerbread spritz cookies. Our family enjoys both and I'm sure you will too.
Gingerbread Spritz Cookies
source: Manual for Wilton Cookie Master™ Plus, downloaded from http://www.wilton.com
1 c butter, softened
⅔ c dark brown sugar
1 egg
3 c unbleached flour
½ tsp salt
½ tsp allspice
½ tsp cloves
½ tsp cinnamon
½ tsp ground ginger
Preheat oven to 375°F (350°F convection). Cream butter, egg and sugar using KitchenAid® stand mixer on setting 6. Stir together flour, salt and spices in separate bowl. Gradually
add to creamed mixture, mixing on setting 4 to make smooth dough. Do not chill. Shape dough into small logs and place in Cookie Max™. Using desired disk, press shapes onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned around edges; remove cookies from
sheet. Cool on rack.
Makes 6-7 dozen cookies
My Notes: The gingerbread spritz dough is a bit stiffer than the classic dough so expect a bit more resistance when pressing the cookies. The resulting cookies are not quite as spicy as other gingerbread cookies.
Glazed Chicken
During the busy holiday season I like to keep the meals rather simple. This past week boneless, skinless chicken breasts were on sale so we took advantage of that. Last night's dinner was a very simple and frugal meal made under 30 minutes. I served the chicken with home canned green beans and baked potatoes topped with a little butter and chopped parsley.
Method: Place 4 boneless, skinless chicken breasts in a medium hot pan. Sear on both sides. Season with lemon pepper or seasoning of your choice. Continue cooking 5 minutes on medium. Pour in 1½ c chicken stock. Bring to a boil. Reduce heat and continue cooking at a simmer 10 minutes. Add a good dash of Worcestershire sauce and about 1/2 tsp browning. Mix a cornstarch slurry. Slowly pour into the liquid in the pan and cook just until thickened. Stir the chicken to coat with the glaze. There will not be a lot of glaze, just enough to give a nice coating with a little extra.
2 food lovers commented:
I just found a recipe for peanut butter spritz and wondered if you ever attempted making them. I'm thinking about giving out small tins or jars of spritz cookies this year containing 3 or 4 flavors of spritz cookies. Drizzling some with white chocolate, milk or dark chocolate, and maybe finding a clearish glaze for them too if I can find a recipe.
I'm sorry I have not made peanut butter spritz and without the recipe could not comment on it. However, your idea of giving a variety of spritz cookies will likely be well received. Homemade cookies always go over well.
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