A cookie a day
Our favorite Christmas tradition
Whether you're making cookies to give, swap or just enjoy all season long, we know you'll be baking your favorites. Because what better time to cook up dozen after dozen than Christmastime?
As we were getting our supplies together this year, we put together this amazing list of the cookies we just can't live without. Naturally, we thought to share them with you. You might want to consider doubling your batches, especially if you want some leftover for Santa...these will go fast.
Espresso Bean Cookies: As seen in our cookbook Big Book of Country Baking, the flavors of coffee and chocoloate combine to make this cookie a flavor explosion. There's even toffee and almonds in these delicious delights. Imagine your favorite chocolate chip cookie, only better times ten. Yeah, they're that good. Check out the recipe below.
1 c. butter
3/4 c. brown sugar, packed
1/4 c. sugar
1 t. vanilla extract
2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1/2 t. cinnamon
1 c. chopped almonds, toasted
1 c. chocolate-covered coffee beans
4 1.4-oz. toffee candy bars, chopped
Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well after each addition. Add eggs, one at a time, beating until blended after each addition; add vanilla, and beat until blended. Combine flour, baking soda, salt and cinnamon in a separate bowl. Gradually add flour mixture to butter mixture, beating well. Stir in almonds, coffee beans and chopped candy bars. Cover and chill dough until firm. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 11 minutes, until golden. Cool on pans one minute; remove to wire racks to cool completely. Store in an airtight container. Makes 4 dozen.