Advent Day 20, 2020: Giant Crossword and Cookie-Baking Marathon

• Preheat the oven to 350°F, line cookie sheets with parchment, and make sure your eggs are separated.
• In the bowl of a stand mixer or in a medium bowl with a hand blender or whisk, mix the butter and sugar until light and fluffy.
• Add the vanilla and the 2 egg yolks, and mix until combined.
• Mix in the flour and salt until a malleable dough forms.
• Gather the dough by the heaping teaspoons and form into 1-inch balls.
• Whisk the egg-whites with a fork.
• Dip each ball of dough into the egg-whites [unless you plan on leaving them plain] and then roll in the bowl of nuts [or other toppings]
• Place the balls about 1-inch apart from one another on the parchment-lined cookie sheets.
• Press your thumb deeply into the centre of each ball to form a well. [If you're going to be filling your cookies with chocolate kisses, you might want to use a kiss or the back of similarly sized measuring spoon to ensure your well is large enough.]
• Bake 11-12 minutes, until the cookies are just beginning to brown.
• If the centres of the cookies have risen a bit after baking, press down into the wells with a teaspoon.
• Allow the cookies to cool on the pan for a minute before removing to racks to cool completely.
• Fill the thumbprints with about a teaspoon of jam, jelly, or curd, or with a cherry [whole or half] or chocolate kiss.
• Cookies may be layered in waxed paper and stored in an airtight container for several days. Freeze unfilled baked thumbprints for up to 3 months!

• Place the flour in a bowl or on a flat surface, and make a well in the centre.
• Place the cubed butter in the middle of the well and mix with your hands or with a pastry blender, until the mixture resembles small peas or coarse crumbs.
• Make another well in the mixture and add the ground nuts, icing sugar, vanilla sugar, salt, and, to the very centre, the egg yolks.
• By hand, combine and knead the dough. After a a few minutes, it will resemble a coarse mixture. In another minute or two, it will come together into a ball of dough.
• Divide the dough in half and then shape each ball into a rope about 1-1/2 inches in diameter.
• Wrap each rope in plastic wrap or waxed paper and refrigerate for 1 to 2 hours [no more than 24].
• Preheat oven to 350°F and line 2 cookie sheets with parchment.
• Working with one roll at a time, remove the dough from the refrigerator and slice off walnut-sized pieces. Roll each piece into a 3-inch rope. Use your palm and opposite pointer finger to shape each little rope into a crescent.
• Place the crescents about a half-inch apart on a cookie sheet. [I can do 24 per sheet, or about half the batch / one rope!]
• Bake 12 minutes, or until the tips of each moon have just begun to brown.
• While the first batch of cookies is baking, mix the 1/2 cup icing sugar with the vanilla sugar packet for the "moon-dust" and set aside before forming your second sheet of cookies with the remaining dough.
• Remove the first batch of baked cookies from the oven and allow to sit on the pan for 2 minutes.
• *If you want to dip the cookies in chocolate, skip down to the Optional Chocolate Dip section.
• Slide the warm cookies towards each other on the centre of the baking sheet [to conserve sugar] and, using a sieve and spoon or a tea-ball, coat the tops of the cookies liberally in the sugar mixture.
• Cool completely. Repeat, as above, with the second batch of cookies. And ENJOY!
• Cookies may be stored in an airtight container for up to a week. Though, it's unlikely you'll have them around that long!
• Repeat, as above, with the second batch of cookies. And ENJOY!

Optional Chocolate Dip [Not Pictured]

• Allow both batches of cookies to cool completely.
• While the cookies are cooling, melt the chocolate [and optional coconut oil] in a double boiler or in short pulses in the microwave.
• Dip half of each cooled cookie in chocolate. [You might also dip these chocolate sides in sprinkles or chopped nuts if so desired.] Place back on the parchment-lined pan, and allow to cool and set in the fridge for 5 minutes.
• Then, using a sieve and spoon or a tea-ball, dust the un-coated tops of the cookies liberally in the sugar mixture.
• Cookies may be stored in an airtight container for up to a week. Though, it's unlikely you'll have them around that long!

• Heat oven to 350.
• Cream butter and sugar until fluffy.
• Add eggs and vanilla and mix until creamy.
• Separately, mix flour, salt and baking soda.
• Add these dry ingredients to the wet ingredients.
• Separately, mix chocolate chips, toffee bits, oatmeal, coconut and pecans.
• Add as many of these mixins to the cookie batter as you can, mixing first by machine, then, fully incorporating with a spatula. The dough will be very stiff and bursting with mixins.
• Drop 1-2 tbs of dough 2 inches apart on parchment or silpat-lined cookie sheets.*
• Bake for 10-12 minutes.
• Cool on wire racks.
• Enjoy!

• Preheat the oven to 350.
• Line cookie sheets with parchment or silpats.
• In a high-heat-friendly glass bowl set over a pot of gently boiling water, melt the butter, 1 cup of the chocolate chips and the chopped unsweetened chocolate.
• Set the bowl aside to cool, or transfer the melted mixture to a large mixing bowl.
• Cool for 5-10 minutes.
• Add the sugar, flour and baking powder and stir to combine.
• The mixture will look grainy.
• Once the batter is no longer hot to the touch, add the eggs and vanilla and combine.
• The mixture will begin to shine.
• Using a spatula, incorporate your additional chocolate chips and/or the other add-ins.
• Using a tablespoon, dollop your coookie dough onto the lined cookie sheets.
• If you are using a candy “topping” like a Mars Bar slice or a bit of Andes Mint, place it on the centre of each cookie now.
• Bake for 8-10 minutes, until the cookie is shiny but not dark or wet towards the middle. The cookies will still be soft to the touch, though. So, don’t over bake!
• Cool cookies on the pan for 3-5 minutes.
• Move the parchment or silpat sheets of cookies to wire racks and cool completely.
• [Optional re the Mars Bar variation] After cooling, if you really need to have the cookies make a tidy appearance, use kitchen shears to carefully trim off the caramelized bits and drips of candy bar that may be sticking out from the edges of your cookie. You can save those scissored-off bits as ice-cream toppings!
• Enjoy!
  

• Heat oven to 350.
• If using chopped nuts, toast nuts for 5-10 minutes until just light brown.
• If using chopped nuts, pulverize the nuts into flour using a food processor or coffee/spice grinder.
• Place the flour, nut flour, spices, baking soda, and baking powder in a bowl and whisk to combine.
• Set aside.
• In a mixer or by hand, cream butter and brown sugar.
• Add eggs to combine.
• Add molasses, honey, [optional] brandy/cognac, [optional] anise extract.
• Slowly incorporate all of the flour until a slightly sticky dough forms.
• Refrigerate for 1-2 hours.
• Mix icing sugar and cinnamon in small bowl and set aside.
• Form dough into 3/4-inch to 1-inch balls.
• Place on parchment lined cookie sheets.
• Bake for 12 minutes, rotating sheets 180 degrees at the 6 minute mark.
• Immediately place cookies on their parchment onto wire racks.
• While cookies are still warm, place a few at a time in the bowl of spiced icing sugar and toss to coat.
• Return coated cookies to their parchment sheets on wire racks.
• Cool completely.
  

Make Brownie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugar until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add cooled melted chocolate [or cocoa powder] and beat to incorporate.
• Sift in flour [1 1/2 c to start if using cocoa powder], soda, and salt and mix to combine.
• [If using cocoa powder, add additional flour by the quarter cup until dough becomes firm]
• Add chips or chunks [and nuts] and combine.
• Place brownie batter in refrigerator or freezer while making the chocolate chip batter below.

Make Chocolate Chip Cookie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugars until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add molasses and beat to incorporate.
• Sift in flour, soda, and salt and mix to combine.
• Add chips or chunks [and nuts] and combine.
• If your house is warm or if the batter is soft, refrigerate for 30 minutes or freeze for 15.

Combine and Bake

• Heat oven to 350.
• Line baking sheets with parchment or silpat.
• Portion the chocolate chip batter into 2-3 dozen 1- in spheres and refrigerate while working on the brownie batter.
• Portion the brownie batter into 2-3 dozen 1-inch spheres and refrigerate if necessary.
• [You may end up with more spheres of one batter than the other. We had 3 extra balls of chocolate chip dough. You know what you can do with those…]
• Smash one chocolate chip and one brownie sphere together at a time. *
• Place brookie cookie spheres a few inches apart on baking tray.
• Press cookies down fairly flat.
• Bake cookies for 10-13 minutes. [Ours baked for 11 minutes and were just soft enough.]
• Bake only until edges are set and cookie middles have just begun to set.
• Cool cookies on the pan for 3-5 minutes.
• Cool cookies completely [or almost completely..] on wire racks.

• Heat the oven to 350.
• In a bowl, toss the salt, baking powder and flour with a fork. 
• Set aside.
• In the bowl of a mixer or by hand, blend the butter and sugar until fluffy.
• Add the egg and vanilla until incorporated.
• Add the flour mixture by the 1/2 cup until combined.
• Load your spritz gun with the cookie dough and press cookies onto a baking sheet. [I find it easier to use a bare cookie sheets as opposed to silpats or parchment for these cookies, as they tend to want to stay in the spritz gun upon a too-slick surface.]
• *Add sprinkles.
• Bake for 7-8 minutes or until golden.
• Cool.

• In a bowl, stir together the dry ingredients.
• In a mixer or by hand, blend the butter, molasses, vanilla, and sugar until fluffy.
• Add the fresh ginger if desired.
• Beat in the egg.
• Slowly mix in the dry ingredients until just combined.
• Add the diced candied ginger by the eighth-cup until the dough is studded with ginger to your liking.
• The dough will be sticky.
• Turn the dough onto plastic wrap, press into a disc and refrigerate for 1-2 hours
• Heat oven to 325.
• Scoop out dough with cookie-scoop or spoons and form into 1.5 in balls.
• Roll in sugar. [At this point, you can freeze your dough in balls for later use.]
• Place on parchment lined sheets. [If desired, flatten ball with hand. I don’t bother.]
• Bake for 10-12 minutes for a cookie that is crackly on the outside and soft on the inside.  Bake longer for a crispier result.

Pro-tip: Chocolate Dipped Tips

• If you really want to go for the gold, you can dip one quarter to one half of  these [or any] cookies in chocolate.
• Use a microwave at 75% power or a bowl over a boiling water bath to melt a cup of your favourite chocolate chips or chopped chocolate.
• [Add a teaspoon of vegetable shortening or oil or up to a tbs of cream to prevent siezing if desired/necessary.]
• Dip up to one half of each cookie in chocolate.
• Go super-pro and dip chocolate-dipped cookie in nuts, sprinkles, coconut or other topping if desired.
• Cool on wire racks set above the used parchment from baking, silpats or a washable tray.

• Place flour, powders and salt in a bowl and whisk to combine.
• In a mixing bowl, whisk sugar, eggs, and vanilla.
• In a heat-proof bowl perched over a pot of boiling water, melt the 1 1/4 c semi-sweet chocolate chips and 1/2 c butter, whisking to combine.
• Cool chocolate mixture slightly.
• Whisk chocolate mixture into sugar mixture until combined.
• Gradually incorporate flour mixture with a spatula.
• Add the reserved chocolate chips.
• AT THIS POINT, THE MIXTURE WILL LOOK MORE LIKE CAKE BATTER THAN COOKIE DOUGH!
• Cover and refrigerate for 1-3 hours until stiffened [as if you were making truffles!]
• Place icing sugar in a small bowl.
• Heat oven to 350.
• With a large tablespoon, form the cookie dough in balls.
• Drop each dough ball into small bowl of icing sugar.
• Coat with icing sugar using a small spoon.
• Place coated cookie balls onto parchment lined cookie sheets.
• Bake for 10 minutes, rotating after 5 minutes if desired.
• Remove cookies on parchment to wire racks and cool completely.
• Serve or store in an airtight container.
  

Cookies

• Whisk all of the dry ingredients in a medium mixing bowl.
• Place the butter in the bowl of a stand mixer or in a separate, larger mixing bowl.
• OPTIONAL: Beat the butter and fresh minced ginger together until smooth.
• Beat the [gingered] butter and sugars together until the mixture is light and fluffy.
• Add the egg and the molasses to the butter mixture, and beat until combined.
• With the mixer on low speed or by hand, add the dry ingredients and mix just until thoroughly dispersed. 
• Divide the soft dough in two. Transfer each half onto a sheet of plastic wrap and form into a disc.
• Refrigerate the dough for at least three hours [for easy circlets] and from 4- 24 hours, or until firm, for cookie cut-outs.
• Preheat oven to 350°F [180°C].
• Line cookie sheets with silpat or parchment.*
• To cut cookies into shapes: Between extremely well-floured sheets of wax or parchment paper, roll the dough to about 1/4 to 1/2 inch thickness. This may take a bit of muscle at first. But, when the dough becomes pliable, it will be quite soft, and you will want to work quickly to cut your shapes. You might prefer to refrigerate or even freeze the sheets of rolled dough on a sheet of parchment on a pan for several minutes before proceeding. You might also wish to work more flour into the dough to make it pliable enough to use your cutters. Then, cut the cookies into shapes. And, place 1/2- to 1-inch apart on lined cookie sheets. 
• To make easy circlets: Roll the dough into 1-inch balls. Place the balls about 2-inches apart on the lined cookie sheet. Press each ball into a circlet with the bottom of a glass or a flat-bottomed measuring cup. 
• Bake the cookies for 8-10 minutes for cutouts, 9-12 minutes for circlets. The longer the cook-time, the crisper the snap.
• Place the pan on a wire rack and cool the cookies on their sheet for 2 minutes.
• Transfer the cookies to a wire rack by sliding the whole silpat or sheet of parchment over or by using a good, thin spatula. 
• Cool completely.

Icing

• Place the icing sugar in a small bowl.
• Add the vanilla and food colouring and combine well with a fork or whisk.
• By the tablespoonful, add the milk or juice until you’ve made an icing of your desired consistency. Some folks prefer a thick, full colour icing [less liquid] and some folks prefer a drizzle or glaze [more liquid]. I like an opaque but drizzlable slurry. Just be sure to take your time and incorporate each tablespoonful into the sugar before adding more so that you have “total creative control.”
• Apply thicker icing with a butter knife or icing spatula. Apply thinner icing by dribbling over cookies with a fork or even pouring from a container with a spout.
• Allow the iced cookies to sit for 15-20 minutes or until the sugar has set.