Christmas Cookies

I wanted to make Christmas cookies this year, but was unsure if I wanted to put in the effort without my kitchenaid.  I started looking up recipes online.  Yes, I know I can cream the butter and sugar by hand, but I really didn't want to.  Also, it would take so much more time to make them by hand.  So I turned to Mark Bittman's book How To Cook Everything.  Ok, I admit that I think this is a genius book.  I often point out recipes that my kids can make without a lot of effort.  In fact, I believe that every person should have this book when they move out on their own.  So I turned to the cookie section.  There was this lovely little section on how to make cookies 3 ways:  by hand, with a mixer and with a food processor.  Even though my food processor is still together with duct tape and super glue, it still works.  The technique is remarkably simple.  Almost any recipe can work with this technique.  (the exception being those that require whipping egg whites separately or other specific techniques)

  

Here is the food processor technique according to Mark Bittman.

Put dry ingredients in processor and pulse a couple of times.  Cut chilled butter into small pieces and add to machine.  Process 10 seconds or until well blended.  Add liquid ingredients, including eggs, and process just enough to blend.  If you need to add more liquid, add by hand.

That's it! Easy. All recipes below are from his cookbook except for where noted.   These cookies were the best I have made in a lot of years.

Lemon Poppyseed Butter Cookies

Put 3/4 cup sugar, 2 cups flour, 1/2 tsp baking powder, pinch of salt, into food processor.  Pulse twice.  Add 8 tbsp chopped, chilled butter.  Process 10 seconds or until well blended.  Add 1 tbsp lemon zest, 2 tbsp poppy seeds, 1 tsp vanilla, 1 egg, 1/4 cup milk.  Pulse until combined.  Drop tablespoon size balls onto cookie sheet about 3 inches apart.  Bake at 375 for about 10 minutes.  Let cool on pan for 2 minutes, then move to rack to cool completely.

Sugar Cookies

Put 1 cup sugar, 3 cups flour, pinch of salt, 1 tsp baking powder into food processor.  Pulse twice.  Add 2 sticks of chopped, chilled butter.  Process 10 seconds or until blended.  Add 1 egg, 1 tbsp milk, 1 tsp vanilla.  Pulse until combined.  Shape into a ball and refrigerate for a couple of hours.  Then remove and work using 1/4 of the dough at a time.  Roll out and cut out with cookie cutters.  Place on ungreased baking sheet.  Cook at 400 degrees for 6-10 minutes.  Cool on pan 2 minutes, then remove to wire rack.  Let cool completely and decorate.  I used two different toppings.  I liked them both, because they dried hard.

Icing:  from Allrecipes.com

Combine 1 cup powdered sugar and 2 tbsp milk until well combined.  I had to use more milk in order to get a smooth consistency.  Mix in 2 tsp light corn syrup and 1/4 tsp almond extract.  Stir until glossy.  Dip cookies into icing, then add sprinkles if you like and let dry.

Chocolate glaze

In a pan, heat 3/4 cup cream and 6 tbsp butter until melted. Turn off heat and add 1/2 cup powdered sugar, 1/2 tsp vanilla and a tiny pinch of salt.  Stir until smooth.  Dip cookies in and let dry.

Chocolate chip cookies

In a food processor add 3/4 cup sugar, 3/4 cup brown sugar, 2 cups flour, 1/2 tsp salt, 1/2 tsp baking soda.  Pulse twice.  Add 2 sticks of chopped, chilled butter.  Process 10 seconds or until blended.  Add 2 eggs, 1 tsp vanilla.  Process until blended.  Stir in 2 cups of chocolate chips.  Bake at 375 degrees for 10 minutes.  Cool on pan for 2 minutes, then move to wire rack to continue cooling.