We've had a great time baking for the upcoming Montford Holiday Tour of Homes...the 20th Annual Tour which proceeds benefit the Montford Neighborhood Association for neighborhood improvement projects and programs for youth at the Montford Recreation Center.
We chose 3 cookie recipes to bake this year...2 from our cookbook, "A Taste of Abbington Green, Volume 1", and a new recipe that we thought looked festive and delicious.
We hope that you'll enjoy seeing the cookies that we've baked and have posted the recipes below, along with pictures of the freshly baked cookies.
Peppermint Shortbread Cookies
yield: 2 1/2 dozen cookies
- 2 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 cup butter, cubed (and cold)
- 1 cup Andes Peppermint Crunch Chips (you can find these in the baking aisle)
- 1 tsp. peppermint extract (or vanilla extract)
- 4 drops red food coloring (optional)
- more sugar to coat cookies before baking if desired
- Combine flour and sugar in a large bowl.
- Use a pastry blender to cut in butter. You want very fine crumbs.
- Stir in extract, food coloring, and Andes Peppermint Crunch Chips.
- Use your hands to knead the dough until it comes together and forms a ball.
- Shape dough into a log, about two inched in diameter and wrap in plastic wrap. Refrigerate for two hours.
- Preheat oven to 325F.
- Line a baking sheet with parchment paper.
- Cut slices of cookie dough about 1/4 inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
- Let cool for several minutes on baking sheet before removing to a cooling rack. Let cool completely.
- Store in airtight container for 3 days or freeze up to 3 months.
Cranberry Walnut Cookies
yield: about 60 cookies
- 1/2 cup shortening
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 cup chopped cranberries
- 1 1/2 cup chopped walnuts (can substitute pecans or hazelnuts)
- In a large bowl, beat butter and shortening with an electric mixer on medium-to-high speed for 30 seconds.
- Add the brown sugar, granulated sugar, and baking soda.
- Beat mixture until combined, scraping sides of bowl occasionally.
- Beat in the eggs and vanilla until combined.
- Beat in as much of the flour as you can with the mixer, stir in the remaining flour by hand.
- Fold in cranberries and nuts.
- Drop dough by rounded teaspoons, 2 inches apart on an parchment lined cookie sheet.
- Bake at 375F for 8-10 minutes, or until edges are slightly browned.
- Transfer cookies to a wire cooling rack and let cool completely
Big Soft Ginger Cookies
yield: about 24 cookies
- 2 1/4 cup all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 3/4 cup margarine, softened
- 1 cup granulated sugar
- 1 egg
- 1 Tbs. water
- 1/4 cup molasses
- 2 Tbs. granulated sugar
- Preheat oven to 350F.
- Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together margarine and 1 cup of sugar until light and fluffy.
- Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart, onto a parchment lined cookie sheet and flatten slightly.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire cooling rack to cool completely.
- Store in an airtight container
For more cookie recipes, order your cookbook! Call us at (828)251-2454 to place your order...it is the perfect gift for yourself and everyone on your list!
HAPPY HOLIDAYS FROM THE TEAM AT ABBINGTON GREEN BED & BREAKFAST INN!