RUBY JEWEL CHRISTMAS COOKIES (WILLIAMS-SONOMA)
These are very delicious, buttery shortbread cookies. They are relatively simple to make. For this and any recipe that calls for cold butter, I usually place my butter in the freezer prior to use. I do this because if I want my cookies to come out soft and buttery, the butter that is used should be cold so that it does not melt while you are handling the dough. Another thing I do to keep the dough nice and cold is that I also place all the baking utensils that I will be using in the freezer, e.i: the cutting board, rolling pin, cookie cutter, mixing bowl, etc. (except for the cookie sheet). Try to work fast so that body heat from your hands does not penetrate the dough as much.
Provided by Chef Sarita in Aust
Categories Dessert
Time 40m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the egg yolks and vanilla together, set aside.
- Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
- Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.
- Preheat oven to 350°F Line a miniature muffin pan with paper liners or line a cookie sheet with parchement paper.
- For Cookie Cutters: on a lightly floured surface, with a cold rolling pin, roll out the dough to 3/4 in thick, cut cookies out and place on baking sheet about 1 in apart.
- For Muffin Liners: with lightly floured hands, shape the dough into ¾" balls and flatten a little then place the balls into the muffin liners about 1 in apart.
- Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
- Bake the cookies until the edges are golden, 15-20 minutes.
- Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.
Nutrition Facts : Calories 149.4, Fat 8.2, SaturatedFat 5, Cholesterol 35.7, Sodium 3.5, Carbohydrate 17.6, Fiber 0.4, Sugar 7.8, Protein 1.5
JEWEL COOKIES
I copied this recipe from a magazine while getting my hair done some years ago, and I'm so glad I did -- they're one of my favorite cookies! My children help me make them on New Year's Day and we polish them off on the same day. (They only make 2 dozen so they're nice for ending a good meal.) Easy to make! I use raspberry jam; any kind would do fine.
Provided by rochsann
Categories Dessert
Time 1h
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Cream butter, brown sugar, egg yolk, and vanilla.
- Stir in flour.
- Refrigerate 30 minutes.
- Preheat oven 375 degrees.
- Roll dough into 1-inch balls and dip in egg white.
- Roll in nuts.
- (Cookie dough ball, not you!).
- With floured thimble or thumb, press center of each cookie.
- Bake 10- 12 minutes, or until delicate golden brown.
- Cool on rack.
- Place 1/2 teaspoon jelly in center.
Nutrition Facts : Calories 1187.8, Fat 84.4, SaturatedFat 34.8, Cholesterol 227.8, Sodium 832.3, Carbohydrate 92.3, Fiber 7.8, Sugar 30.3, Protein 21.9
CHRISTMAS JEWEL COOKIES
These cookies are made with candied fruit and nuts, flavored with nutmeg. Prep time does not include chill time.
Provided by Jo Anne
Categories Drop Cookies
Time 1h15m
Yield 4-5 dozen
Number Of Ingredients 14
Steps:
- Set butter aside in a large bowl to soften.
- In another bowl mix together flour, baking soda, salt and nutmeg.
- Set aside enough cherry halves so that there is enough to top each cookie with one.
- Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
- After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
- Add half of flour mixture and mix well. Add remaining flour and mix.
- Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
- Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
- Refrigerate dough for an hour or more (may be refrigerated overnight).
- Preheat oven to 350.
- Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
- Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
- Remove and cool.
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