7 Days of Christmas: Apricot-Pistachio Layer Cookies

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

This is my favorite cookies I made this year, and by far the trickiest (in fact, it may be one of my more fiddly recipes). I’m not going to lie- it was a little labor intensive- but totally worth the effort. The results are pretty and delicious and deeply satisfying to that sweet/salty craving we all get from time to time. Apricots and pistachios? Yes please!

Apricot-Pistachio Layer Cookies (yields 12 dozen)

1 c. ground pistachios

2/3 c. apricot jam

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. Shape dough into two discs, wrap in plastic wrap and refrigerate until firm, approximately 1 hour. Remove dough from fridge and roll out into a floured surface until about 1/8-inch thick. Cut the dough into 2×9-inch strips. Spread 2 tsp of jam onto one strip; and sprinkle with approximately 2 tbsp. Top with another strip of dough and repeat the process until you have 3-5 layers, leaving the topmost layer plain. Wrap in plastic wrap and refrigerate again for 2 hours.

Once dough is set, remove from fridge and unwrap from plastic wrap. Using a clean, sharp knife, slice dough crosswise, approximately 1/8-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

7 Days of Christmas Cookies: Tropical Triangles

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

Citrus isn’t a really traditional choice for Christmas fare, but I couldn’t resist something a little fruity, festive and bright to counterpoint all that sweet chocolate-y stuff we get around this time of year. One friend said this brought back memories of the pineapple-baked ham her mom served at Christmastime. Another told me this cookie was like spending Christmas on the beach. It may be an unusual choice for a Christmas cookie platter, but trust me- you’ll be gobbling them up just like my friends did.

Tropical Triangles (yields 10 dozen)

2 tbsp grated lemon zest

1/3 c. finely chopped dried pineapple

1/3 c. finely chopped dried papaya

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. Incorporate lemon zest into dough until fully integrated; follow suit with the papaya and pineapple.  Divide dough into two logs, about 10 inches each long each. Use the palm of your hand or a rolling pin to flatten each long into a rectangle about 1-1/2 inches high. Wrap each rectangle in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap from plastic wrap. Using a clean, sharp knife, slice your log into wedges, approximately 1-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

7 Days of Christmas Cookies: White Chocolate, Hazelnut and Cherry Coins

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

Talking with my friends about the food that we were nostalgic for when we were young inspired this Christmas recipe. I don’t really maraschino cherries, but the idea of making a slightly-less sweet (but no less delicious) cookie version of a cherry blossom was the closest I could get to making my friends the real thing. (In fact, it was so much fun that I might end up making real cherry blossoms next time!) For those of you who don’t have a sweet tooth, not to fear- the nuttiness takes a little bit of the edge off.

White Chocolate, Hazelnut and Cherry Coins (yields 10 dozen)

1/3 c. finely crushed hazelnuts

1/3 c. finely chopped white chocolate

1/3 c. whole maraschino cherries

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. In a separate bowl, mix together nuts and white chocolate. Incorporate into cookie dough until fully mixed. Divide  dough into four logs, about 5 inches each. Set two aside. With the remaining two, make a trench down the middle of the log using your finger or the handle of a wooden spoon. Carefully line with whole maraschino cherries, taking care not to leave too many gaps, but not cramming them so close together that they’ll squish. Cover each cherry log with the other plain cookie dough log and carefully mold the two together, taking care to make sure the dough fully conceals the cherries. Wrap each log in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap plastic wrap. (Reshape the log if it’s looking a little sad.) Using a clean, sharp knife, slice your log into diagonal pieces, approximately 1/8-inch thick. If you go slowly and carefully enough, each of your cookies should have a slice of cherry in the middle! Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

7 Days of Christmas: Cranberry, Pistachio and Almond Cookies

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

There was a patient at the office who used to bring batches of these cookies around Christmastime. They became famous in our office because we couldn’t believe that such a frail, elderly lady had the stamina to stand in front of the oven for days on end as she must have done, baking all of these cookies for her family and friends. She was so slouch either- each one was perfectly shaped, sliced and baked to perfection. This version pales in comparison to hers but it was the closest I could come. Try them for yourself and see why these cookies became such an obsession!

Cranberry, Pistachio and Almond Cookies (yields 10 dozen)

1/3 c. finely crushed pistachios

1/3 c. finely crushed almonds

1/3 c. finely chopped dried cranberries

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. In a separate bowl, mix together nuts and cranberries. Incorporate with the cookie dough. Once they’ve been mixed in, divide dough in two pieces. Shape each into a log approximately 10 inches long. Wrap each log in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap plastic wrap. (Reshape the log if it’s looking a little sad.) Using a clean, sharp knife, slice your log into diagonal pieces, approximately 1/8-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

7 Days of Christmas Cookies: Yule Nut Log

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

Let’s face it: Christmas is overloaded with sweet stuff. Between holiday parties and gifts and caroling with hot cocoa, we’ll probably consume enough sugar to last us for the whole year. (Or at least for a couple of weeks.)

That’s why I always think it’s nice to include a not-so-sweet cookie with a subtle flavor. Buttery vanilla pairs beautifully with any kind of salty, nutty flavor and it’s perfect with the hot drink of your choice.

Yule Nut Log (yields 10 dozen)

1/3 c. finely crushed peanuts

1/3 c. finely crushed pistachios

1/3 c. finely crushed hazelnuts

1/3 c. finely crushed almonds

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. In a separate bowl, mix together nuts. Pour in 1/3 of the bowl and incorporate with the cookie dough. (I wanted my cookies to have a really nutty flavor, but if you’re not into it then just keep all the nuts for the next part). Once incorporated, divide the dough in two pieces. Shape each into a log approximately 10 inches long. Spread out the rest of the nut mixture onto a flat surface and roll each log in it until fully coated, patting down as you go along to prevent too many crumbly bits falling off. Wrap each log in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap plastic wrap. (Reshape the log if it’s looking a little sad.) Using a clean, sharp knife, slice your log into diagonal pieces, approximately 1/8-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.