Christmas Cookie and Cocktail Recipes

• Mix all of the ingredients together using a hand mixer or Kitchen Aid. Roll in very small balls – about 1/2 inch. Dip in sugar and place on a baking sheet with parchment paper. Take your thumb and press down in the center of each ball to create a place for the chocolate kisses. Bake at 375 for 10-12 minutes. Let the cookies cook before you place the chocolate kisses on them – otherwise the chocolate will melt.

For the cookies:

•  Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing:

• Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

For the Pizzelles

• Melt the butter and set aside to cool.
• In a medium mixing bowl whisk together the flour, cocoa, salt and baking powder.
• In a large mixing bowl vigorously whisk together the eggs and sugar until blended. Add the vanilla and melted butter and whisk until combined.
• Sift the dry ingredients into the butter and egg mixture and fold together with a spatula. This batter will be thick.
• Heat your pizzelle iron until a drop of water sizzles on the cooking surface. Lightly coat the hot iron with nonstick cooking spray. Scoop the batter into a pipping bag fit with a large tip (or cut the corner from a ziplock bag) I used a large Wilton 2A tip.
• Pipe about 1 tablespoon batter into the center of the iron and cook according to your manufacturer directions. If they are too big for your press, pipe a little less the next time. It will take a few tries to get them just right.
• Remove the hot pizzelles to a wire rack to cool.

For the Toppings

• Melt the white chocolate chips and coconut oil in a microwave on 50% power for 1 minute. Stir and repeat as needed until the chips are melted. Dip or drizzle the cookies as desired then sprinkle with your favorite toppings.

• Divide the pomegranate seeds between two champagne flutes. Mix the remaining ingredients together in a small pitcher. Stir with a bar spoon and add the drink to the champagne flutes. 

• Muddle the rosemary in a martini shaker. Add the rest of the ingredients except the club soda. Shake well and strain the drink into martini glasses. Top each glass with a splash of club soda. Garnish with Rosemary and Cherries.