Posted: December 11, 2017
Just in time for the holiday season All-Star Chef and MasterChef Junior Champion Addison Osta-Smith is sharing a couple of her favorite cookie recipes with you. During an exciting demonstration at Abt Electronics, Addison demonstrated these recipes in one of BlueStar’s 30″ Electric Wall Ovens. The oversized capacity of these ovens that fit full size baking sheets meant she could make dozens of cookies in a single batch.
Peppermint Bark Sugar Cookies
- 1 cup unsalted butter
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes.
- Beat in extracts and egg.
- In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
- DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8 inch).
- Bake at 350° for 6 – 8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- Meanwhile, melt 3 cups of dark chocolate chips and 2 cups of white chocolate chips in microwave safe bowls.
- Next, crush 10 peppermint candy canes in a large Ziploc bag
- Once sugar cookies are cool, place cookies, one at a time, face down into the melted dark chocolate, drizzle white chocolate over each cookie – either with a piping bag or fork.
- Sprinkle with crushed candy canes and your cookies are ready to serve!
- If you must chill the dough just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7 – 8 minutes and the edges turn brown your cookie with be crisper.
Vanilla Orange Cranberry Cookies
- 1/2 cup (8 tablespoons) butter
- 3/4 cup sugar
- Grated peel of 1 medium to large orange
- 1 teaspoon of real vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans
- Preheat oven to 425° F. Lightly grease two baking sheets, or line them with parchment.
- In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder and salt.
- Beat in the egg. The mixture may look slightly curdled; that’s ok.
- Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.
- Drop the dough by heaping spoonfuls onto the baking sheets, leaving about 1 1/2″ between them. A level teaspooon cookie scoop works very well here; dough balls will be about 1 1/4″ in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2″ thick.
- Bake the cookies for 6 to 7 minutes, until they’re barely set, and a light golden brown around the edges. Don’t over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you’ve used parchment, it shouldn’t be brown. If you’re baking on a dark cookie sheet without parchment, it should be light (not dark) brown.
- Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.
- For chocolate lovers, substitute 1/2 cup dark chocolate chips for cranberries.