Cookies for Santa

Tonight Santa will be visiting millions of children around the world. I told William (my Springer puppy) that he best behave if he wants Santa to leave some presents underneath the tree for him. This didn't have a big impact on William because he proceeded to jump all over me. When I reminded him that he wasn't being a very good boy and was surely getting put on Santa's naughty list, he put his head down in dismay and looked at me with his big sad puppy eyes.

In preparation of Santa's visit, I made two types of cookies. The first cookie was a traditional rolled sugar cookie. My husband's family eats these like they there is no tomorrow, so I guess they're good. The second is a lace cookie. This was my first time making lace cookies and they are really easy and very delicious. When I finished baking the lace cookie I spread a generous amount of melted Ghirardelli's chocolate on the bottom and sandwiched it with another cookie. Below you will find recipes and pictures of the end result of both cookies which are plated and ready to be left out for Santa! (If William doesn't get to them first.)

Rolled Sugar Cookies

Ingredients: 

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt 

1 egg white 

1/2 cup of white sugar sprinkled with cinnamon for decoration of cookie. 

Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C) Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Put an egg white wash on uncooked cookies. Sprinkle with mix of granulated sugar and cinnamon.

4. Bake 6 to 8 minutes in preheated oven. Cool completely.

Lace Cookies

Ingredients:
 
1/2 cup sifted all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
Pinch of salt
1/2 cup old-fashioned oats
1/3 cup unsalted butter, melted
2 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 ounces dark chocolate, melted

Directions: 
  

1. Preheat oven to 375 degrees F. Line two baking sheets with Silpats or parchment paper. Set aside.

2. In a medium bowl, combine flour, sugar, cinnamon, baking powder, salt, and oats. Set aside.

3. In the bowl of a stand mixer, combine butter, cream, corn syrup, and vanilla. Mix with the beater blade until smooth. Slowly add in the dry ingredients. Mix to combine.

4. Drop about 3/4 of a teaspoon of batter onto prepared baking sheets. Try to make the cookies all the same size. Place only 12 cookies on each sheet because the cookies will spread in the oven.

5. Bake for 8-10 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.

6. Find 2 cookies that are about the same size. Spread one cookie with melted chocolate. Place other cookie on top. Repeat with remaining cookies.

*Courtesy of The Essence of Chocolate 

Here is a picture of William by our Christmas tree waiting for Santa to bring him some goodies. Perhaps a new bone, a tennis ball, and some doggie treats!

Merry Christmas!