In this post:
- Tips & Tricks to Making A Whole Lot of Cookies
- Recipes: Pecan Sandies, Sugar Cut-Out Cookies, Sugar Cookie Icing
- How to Toast Nuts
Yes, it’s November, and it’s time to start thinking about Christmas Cookies – even if you’re the type that refuses to accept holiday music until December. I plan to use these posts as an opportunity to not only share the recipes with you, but to share some nifty tips and tricks to baking a bunch of cookies at once. I will, as I have in the past, give recipe credit where it’s due – therefore, I will link to the “original” place I found the recipe, unless I’ve changed it in some way, which I’ll note.
Tips & Tricks
In this post and in future related posts, I’ll note which (in my experience) freeze well, are “shippable”, and other little hints to help make this the Best. Cookie. Season. Ever.
- Collect Your Favorites. Go through your cookbooks and magazines to flag recipes that you want to make with sticky notes. Go through your favorite recipe sites and browser bookmarks and jot down those, too. Having a list of types of cookies you want to make will help with future steps.
- Question The List. Take a look at the recipes you want to make and ask yourself some questions. Things I ponder: If I’m shipping cookies: Are these durable? Will they stay fresh longer than a day? If I’m sharing to a group: Do I have any choices that are nut-free or dairy-free? If I am in a time-crunch: Do these need to chill for hours before baking? (recipes rarely include that in the “prep” time). If I need to make a bunch of cookies at once: Are these labor intensive, requiring extensive decorating or shaping? Do they have a hard-to-find or expensive key ingredient? If I’m planning ahead: Which dough freezes well? Which cookies will freeze well? Can I refrigerate the dough and then bake later?
- Look for Variety. If you’re making cookies to share as gifts, a variety of textures and flavors will ensure someone gets at least one cookie they will enjoy.
- Make a Shopping List. Again, refer to your recipes and jot down how much butter, sugar, flour, etc. you will need. Keep in mind that buying in larger sizes is generally less expensive. I go through at least 5 pounds of flour and sugar during the holidays, and with last year’s Friendsgiving Bake-a-thon, it was probably double that. Make note of special ingredients you know you do not have on hand, generally, like chopped nuts, dried fruits, or certain extracts.
- Get Baking! If you’re in for a day’s worth of baking, organize your recipes to bake with some logic. Here are some options: make the dough that needs to chill in the fridge, first. Bake cookies in temperature order: lowest oven temperature to highest. Make cookies that must cooled, then be decorated, first so you have time to decorate while others are baking.
“Favorite” Recipes Part I – Pecan Sandies and Sugar Cookies
Pecan Sandies and Sugar (Cut Out) Cookies are from the allrecipes site – just click the header to view the recipe. My adjustments are noted.
Pecan Sandies
TOAST THE PECANS (see below) and let the cool before putting them in the dough. If you want to add a pecan half to the top, you will need to buy additional pecans.
Tips: These look beautiful when rolled in sugar and topped with a half pecan. I always cut the recipe in half, because it makes 8 dozen cookies. The dough can be frozen and thawed, then balled/rolled in sugar prior to baking, but they may feel a bit oily or spread a bit more than if you bake them right away. Baked cookies also freeze well and I’ve had success shipping these as they are a thicker cookie that doesn’t crumble easily.
Sugar Cut Out Cookies
These are easy to make, but should have icing or other decor sugar on top or they are just a bit plain. These are great because, when baked *just* until the edges start to brown slightly, they are slightly crisp on the edges and soft in the middle. If you’re in a rush, simply sprinkle colored sugars on the cookies before baking. If you want a little more pizzaz, try the sugar cookie decor icing recipe below.
Tips: I’ve divided this recipe in half with success. I have had few issues with cookie breakage if you don’t roll too thin or over bake. Stack flat with like-sized cutouts if you’re shipping these. These cookies freeze well for up to 4 weeks prior to decorating them. (It’s very convenient to cut out and bake them, freeze them, and then take them out to decorate at a later date).
Sugar Cookie Icing
My favorite Sugar Cookie Icing – the corn syrup is key!
- 1 cup confectioners’ sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- ¼ teaspoon almond extract
Stir all ingredients in a medium bowl until smooth. It will take a bit to come together, but it will – keep stirring! Make multiple batches in separate bowls and add your favorite food color for variety. You can substitute out almond extract for vanilla extract to keep it nut-free. The icing will spread slightly and dry with a fairly shiny, dry finish – meaning you can stack cookies after they are decorated.
Toasting Nuts for Cookies (or any other dessert)
Preheat oven to 350 degrees.
Chop the pre-measured amount of nuts as the recipe requires and spread on a parchment paper-lined baking sheet.
Toast for about 5 – 10 minutes. The time will vary depending on how finely chopped the nuts are, what type, and how much you have to toast.
Pro tip: When you can start to smell the nuts (MMMMmmm), give them a peek. If they aren’t “toasted” or slightly browned on the cut edges, feel free to give them a stir and pop back in the oven.
Allow to cool before adding to the batter/recipe. Warm nuts will melt the butter, chocolate, etc. you have in your cookie recipe and alter the consistency of the batter/dough. Use the parchment paper to lift from the pan to funnel into the bowl.
DrunkenCookie is becoming NellieBakes.com! 
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