Here's a recipe for Pumpkin Cheesecake Cookies that I adapted from NYT's Ginger Cheesecake Cookie recipe. My wife isn't a fan of ginger, so I decided to make a pumpkin version.




6 ounces cream cheese 170 grams, chilled
1/2 cup powdered sugar /62 grams
1 egg yolk large
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour 320 grams
2 teaspoons cinnamon ground
1 teaspoon nutmeg ground
1/2 teaspoon ground ginger ground
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon kosher salt such as diamond crystal)
10 tablespoons salted butter 141 grams, at room temperature
1 cup granulated sugar /200 grams
1 eggs large
2 tablespoons unsulphured molasses
1/2 cup pumpkin puree 122 grams
sanding sugar

Step: 1
Prepare the filling: In a large bowl, using an electric mixer on medium-high, beat together cream cheese, powdered sugar, egg yolk and vanilla until smooth. Transfer mixture to a piping bag or resealable plastic bag.

Step: 2
Set a sheet of parchment on a rimmed baking sheet. Snip off a -inch opening from the bottom corner of the bag. Pipe equal-size dollops of the filling you should have at least 18 onto the prepared sheet. Using a spoon, smooth down any sharp edges. Freeze until completely firm, at least 1 hour. Line 2 more rimmed baking sheets with parchment.

Step: 3
Prepare the dough: In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, baking soda, and kosher salt. In a second large bowl, using an electric mixer, beat butter and sugar on medium until pale and fluffy, 3 to 4 minutes. Beat in egg, pumpkin puree and molasses, scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined.

Step: 4
Scoop dough into 2-inch/45-gram balls. (To portion the dough without a cookie scoop, form it into a rectangle, then use a sharp knife to cut the block into 18 equal pieces.) Working with one at a time, flatten a dough ball in the palm of your hand, then add a piece of frozen filling to the center. (Keep the rest of the filling in the freezer as you work.) Bring the dough up and around the filling, encasing it completely. Roll the dough ball between your hands to form it into a smooth sphere. Repeat with the remaining dough and filling. If the dough feels very soft, chill it for about 15 minutes.

Step: 5
Heat oven to 350 degrees. Roll each chilled ball in sanding sugar to coat, if you like, then place on the prepared sheets, at least 3 inches apart (they will spread). Bake, rotating sheets halfway through, until the center of each cookie is just set, 15 to 17 minutes. Repeat with any remaining cookies. Let cool on baking sheets for 5 minutes, then move to wire racks to cool completely. Cookies will keep, stored in an airtight container at room temperature, for up to 3 days.

Chocolate chip cookies from Serious Eats (https://www.seriouseats.com/bravetart-chocolate-chip-cookies-recipe)



Merry Christmas!

the chocolate chip looks good

sorry, not a fan of pumpkin

Backyard Gator said:

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the chocolate chip looks good

sorry, not a fan of pumpkin

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The ginger version is excellent as well. It's from NYT. There's a paywall if you aren't subscribed FYI. https://cooking.nytimes.com/recipes/1026326-ginger-cheesecake-cookies



6 ounces cream cheese 170 grams, chilled
1/2 cup powdered sugar /62 grams
1 egg yolk large
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour 320 grams
1 tablespoon ground ginger ground
2 teaspoons cinnamon ground
1 teaspoon baking soda
1/2 teaspoon black pepper freshly ground
1/2 teaspoon kosher salt such as diamond crystal)
10 tablespoons salted butter 141 grams, at room temperature
1 cup granulated sugar /200 grams
1 eggs large
1/2 cup crystallized ginger /62 grams crystallized, finely chopped
1/3 cup unsulphured molasses
2 tablespoons fresh ginger finely chopped fresh (no need to peel)
sanding sugar

The instructions are the same as above with the exception of Step 3

Step: 3
Prepare the dough: In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt. In a second large bowl, using an electric mixer, beat butter and sugar on medium until pale and fluffy, 3 to 4 minutes. Beat in egg, crystallized ginger, molasses and fresh ginger, scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined.

Merry Christmas!

Merry Christmas!!

Yep

I make millionaire shortbread during the holidays and it's normally awesome. This year I forgot to get Kerrygold and used regular butter, big mistake. Since the shortbread takes two sticks and the caramel takes one stick the butter makes a big difference in flavor. I won't make that mistake again. This year I did learn how to temper chocolate sous vide and that turned out better than when I've done it in the past so I'll do that again next time.

I've been craving Michael's Cookie Jar M&M cookies with a little less M&Ms.

We made these with the in-laws. We added white chocolate chips to the recipe. They were very good! My dad wants some (I brought him 2) so I'll be making them again for NYE per his request.

Ingredients:
2 1/4 cups Tipo 00 flour
1 tsp baking soda
1 tsp salt
3/4 cup white sugar
3/4 cup brown sugar, packed
1 cup butter, browned and cooled
2 eggs
1 tsp vanilla extract
1 1/2 cups M&Ms

Instructions:

1. Brown the Butter:
Cut the butter into chunks and melt it in a light-colored pan over medium heat. Stir occasionally until it foams and turns golden brown with nutty-smelling brown bits at the bottom (57 minutes).
Remove from heat, pour into a heat-safe bowl (include the brown bits), and let it cool to room temperature (15-20 minutes).

2. Cream Butter and Sugars:
In a large mixing bowl, combine the cooled browned butter, white sugar, and brown sugar. Cream with a hand or stand mixer until smooth and fluffy (23 minutes).

3. Add Eggs and Vanilla:
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.

4. Prepare Dry Ingredients:
In a medium bowl, whisk together the Tipo 00 flour, baking soda, and salt.

5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients in batches. Mix until just combineddon't overmix!

6. Fold in M&Ms:
Gently fold the M&Ms into the dough using a spatula.

7. Chill the Dough:
Scoop the dough into 1/8-cup balls (about 2 tablespoons each) and place them on a parchment-lined plate or baking sheet. (Our balls were much bigger than this. We could only bake 6 at a time because they were too big).
Cover with plastic wrap and refrigerate for 68 hours (or at least 30 minutes if short on time).

8. Bake the Cookies:
Preheat your oven to 350F (175C).
Arrange the chilled dough balls on a parchment-lined baking sheet, spaced 2 inches apart.
Bake for 1012 minutes, until the edges are golden and the centers are slightly soft.

9. Cool and Enjoy:
Let the cookies cool on the baking sheet for 23 minutes before transferring them to a wire rack to cool completely.

The Wife makes close to 50 dozen every Christmas. Always chocolate chip and her grandma's "pecan sandies" (the small croissant looking ones with the powdered sugar), and sometimes snickerdoodles.

Got my grandmas Christmas cookie recipe from my Aunt this year. First time to make them and they turned out great. Best part of the recipe is you don't have to refrigerate the dough. Also not loaded with sugar. Uses buttermilk. They were all wiped out in two days.

I also made Martha Washington's that also turned great. Still eating them. Also my grandmas recipe.