The Don’s Appliances Experience Center was full of holiday cheer last night! Chef Anthony Marino and Cynthia Ferich hosted a Junior Chef Holiday Cookies class. The kids got to decorate their own aprons before the cookie making started. They made thumbprint cookies, sugar cookies, and bark. Not only was it fun for the kids, but also for everyone watching. Below you will find recipes for the cookies as well as the bark. If you missed the event, no worries! You can find a portion of the event here that was recorded on Facebook live.
Holiday Sugar Cookies
Ingredients:
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
•1 teaspoons vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Chocolate Bark with Cherry Candy Canes
Ingredients:
• 6 ounces milk chocolate, coarsely chopped
• 6 ounces white chocolate, coarsely chopped
• Cherry candy canes
Directions: Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat.
2. Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere.
3. Freeze until hardened, about 5 minutes. Break into pieces and serve.
*Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.
Grandmas Traditional Thumbprint Cookies
Ingredients:
• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup finely chopped walnuts
• 2/3 cup any flavor fruit jam
• 1/4 teaspoon salt
Directions:
1. Preheat oven to 300 degrees F. Grease cookie sheets.
2. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
3. Add vanilla, flour and salt, mixing well.
4. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
5. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Enjoy some more photos from the event!
