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Holiday Cookies

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Christmas cookies on www.virginiawillis.com

Cookies are synonymous with the holidays. There are cookies for Santa, cookie swaps at school or work, cookies and cider after church on Sunday, and even the familiar store-bought blue tins of butter cookies. How wonderful is it to receive a tin of homemade baked goods in the mail or for a kind neighbor to drop off a wrapped plate? There’s nothing like a batch of freshly baked sweet treats to spread the holiday cheer. Every family has their favorite — sugar, spice, even fruitcake cookies!

cookies for santa on virginiawillis.com

Santa and Rudolph

When I was a little girl, my sister and I always left out cookies and milk for Santa and a carrot or two for Rudolph. And, every Christmas morning without fail, the plate we left for Santa held but a few crumbs and the glass was drained and empty. Rudolph had gnawed most of his carrot, leaving only the stem end. It was positively magical. I remember our wide-eyed wonderment as we ran squealing into the living room.

Cookie of the Week

When I was the Kitchen Director for Martha Stewart Living Television, we were holiday central. Martha is well known for her beautiful, elaborately decorated holiday sugar and cookie-press cookies, garnished with sparkling sugar and silver and gold dragées. Of course, to accomplish this feat, we had entire teams of talented pastry chefs and talented bakers that were dedicated to spending hours and hours meticulously creating incredible works of edible art. All the Martha elves came out during the holidays.

Then, we cooked up a TV segment called Cookie of the Week and Martha would share her favorite cookies with viewers. We ran through her tried and true favorites fairly quickly, so my team started testing and tasting new recipes. The standards were typically Martha — absolute perfection was expected. We baked and baked and baked those cookies for Martha to taste and approve. Sometimes, I’d offer her a selection and she’d take a glance at the plate and dismiss them on looks alone without even tasting them. Cookies and milk with a heaping side of soul-crushing defeat.

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Not-So-Easy Bake Oven

I have to be completely honest: My love of cookies dimmed a bit. Well, actually a lot – a whole lot. It became a personal hell. But, in the end, I realized Martha was absolutely right — good cookies are wonderful, but a bad cookie is simply bite-size sadness.

Since my current life doesn’t involve pastry chef elves, my favorite holiday cookies these days are super simple to make. No rolling, cutting, pressing, slicing or decorating. A small ice cream scoop makes shaping a breeze. Even though there are no shiny dragées in sight, I’m certain Martha would approve — this trio looks and taste fantastic.

Holiday Trio

My wedding cookies, sometimes called Mexican wedding cookies or meltaways, are a holiday classic. They are essentially shortbread made with chopped pecans and are super simple to make with children. Chocolate snowcaps are a chocolate lover’s dream. The key is a double whammy of cocoa and bittersweet chocolate. Lastly, spicy gingersnaps have freshly ground white pepper as their secret ingredient and are perfect with a steaming cup of tea.

These cookies are delicious, beautiful, and guaranteed showstoppers at any cookie swap or festive holiday party. Whip up a batch or two of for teachers, hostess gifts, colleagues, or for you and your family to enjoy on a cozy night in.

Bon Appétit, Y’all!
Virginia Willis

PS here are a few bonus sweet holiday recipes my Benne Seed Crisps in The Washington Post and super easy Peppermint Fudge.

Spicy Golden Gingersnaps

Prep Time10 minutes
Active Time12 minutes
Chill Time1 hour
Yield: 4 dozen
Author: Virginia Willis

Materials

  • 2 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 6 tablespoons unsulfured molasses
  • 1 large egg at room temperature
  • 1/2 cup sanding or granulated sugar for rolling

Instructions

  • In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice, pepper and cinnamon.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar and granulated sugar until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl. Beat in the molasses and the egg. On low speed, beat in the flour mixture until just combined. Cover and refrigerate until firm, at least 1 hour.
  • When ready to bake, heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • Remove the dough from refrigerator. Using a small ice cream scoop, shape the dough into 1-inch balls. Place the sanding sugar in a medium bowl and roll the cookie balls in the sugar a few at a time to completely and thoroughly coat.
  • Place half of the dough balls 2 inches apart on the prepared baking sheets. Using the bottom of a drinking glass, flatten the cookies until they measure about 1/4 inch thick. Bake until browned, 10 to 12 minutes. Transfer to a wire rack to cool completely.
  • Repeat with the remaining dough balls. Serve immediately or store in an airtight container for up to 2 days.

 

Chocolate Snowcaps

Prep Time10 minutes
Cook Time12 minutes
Chill2 hours
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, cookie, holiday
Servings: 5 dozen
Author: Virginia Willis

Ingredients

  • 8 ounces bittersweet chocolate chopped
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1 1/3 cups dark brown sugar firmly packed
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/3 cup whole milk
  • 1 cup powdered sugar for rolling

Instructions

  • lace the chocolate in a medium bowl and heat in the microwave at 50-percent power until melted, about 1 minute. In a second medium bowl, sift together the flour, cocoa, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs and vanilla, and beat until well combined. Beat in the melted chocolate. With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Add another third of the flour mixture, followed by the remaining milk and then the remainig flour mixture. Continue to mix just until combined.
  • Divide the dough into quarters, wrap in plastic wrap, and chill in the refrigerator until firm, about 2 hours.
  • When ready to bake, heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • Remove the dough from refrigerator. Using a small ice cream scoop, shape half of the dough into 1-inch balls. Place the powdered sugar in a medium bowl and roll the dough balls in the sugar a few at a time to completely and thoroughly coat.
  • Place the rolled dough balls 2 inches apart on the prepared baking sheets. Bake until flattened and the sugar splits, 12 to 15 minutes. Transfer to a wire rack to cool completely.
  • Repeat the shaping, rolling and baking steps with the remaining dough. Serve immediately or store in an airtight container for up to 1 week.

 

Wedding Cookies

Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: christmas, cookie, holiday
Servings: 4 dozen
Author: Virginia Willis

Ingredients

  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups cake flour not self-rising
  • 1 cup chopped pecans
  • 1/2 teaspoon fine sea salt
  • 1 cup powdered sugar for rolling

Instructions

  • Heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and vanilla on medium speed until light and fluffy. Gradually add the flour, pecans and salt, beating on low speed after each addition until well blended. Using a small ice cream scoop, shape the dough into 1-inch balls. Place half of the dough balls 1 1/2 inches apart on the prepared baking sheets.
  • Bake until the bottoms of the cookies are lightly browned, about 30 minutes. Transfer to a wire rack to cool slightly.
  • Place the powdered sugar in a medium bowl and, while the cookies are still warm, roll in the sugar until evenly coated. Transfer to a wire rack set on top of a rimmed baking sheet to cool completely.
  • Repeat with the remaining dough balls. Serve immediately or store in a tightly-covered container at room temperature for up to 1 week.

If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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