Festive Spice Cookies Recipes

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FESTIVE SPICE



Festive spice image

Our Christmas spice mix can bring festive cheer to many dishes and drinks. Mix into a latte, sprinkle into your biscuit dough, or stir into buttercream

Provided by Miriam Nice

Categories     Condiment

Time 5m

Yield Makes 100g

Number Of Ingredients 9

40g ground cinnamon
30g ground coriander
2 tsp nutmeg
1 tsp ground ginger
¼ tsp ground cloves
1 orange , zested
1 lemon , zested
2 tsp light brown sugar
1 tsp sea salt

Steps:

  • Combine all ingredients in a bowl and mix.
  • Now you can use the spice mix in other recipes, including our orange spice chicken wings, Christmas spice latte, honey spice cookies, or a fluffy Christmas buttercream for frosting your cakes with.

Nutrition Facts : Calories 6 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1.1 grams fiber, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium

CHRISTMAS SPICE COOKIES



Christmas Spice Cookies image

My children love spice cookies at any time. I think most children love them. I am enclosing a recipe that moms and dads can have their children help with during the baking at Christmas. Every child keeps their special memories of every day with the family and I sure remember mine from when I was a little girl.

Provided by Carol

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 60

Number Of Ingredients 9

1 cup packed brown sugar
2 cups molasses
½ cup butter
½ cup vegetable oil
2 teaspoons ground ginger
4 cups all-purpose flour
1 ½ tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground cloves

Steps:

  • Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 18.3 g, Cholesterol 4.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 104.4 mg, Sugar 9.7 g

SPICE-COOKIE PARFAITS



Spice-Cookie Parfaits image

A fool is a creamy British dessert that may date back as far as the 15th century. Clearly, it's a crowd-pleaser, and ours is easy, too: You make a sauce from cranberries and pear juice, whip some cream, and layer into glasses along with crumbled spice cookies. Right before serving, nestle a few frozen raspberries and blackberries on top-they'll shimmer like little ornaments-and stick in a biscuit.

Provided by Sarah Carey

Categories     Dessert & Treats Recipes

Time 2h35m

Number Of Ingredients 7

3 cups fresh or partially thawed frozen cranberries (10 ounces)
1/2 cup pear juice, such as Ceres, or water, plus more as needed
3/4 cup sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
12 ounces blackberries or raspberries (3 cups), or a combination, plus more, frozen if desired, for serving
1 1/2 cups heavy cream
10 spice cookies, such as Biscoff or Anna's, crumbled or broken into pieces (2.5 ounces), plus more, whole, for serving

Steps:

  • Combine cranberries, pear juice, sugar, and salt in a medium saucepan over medium heat. Bring to a boil, then cover and cook until cranberries are softened and most have burst, about 10 minutes. Let cool 15 minutes. Set aside 3/4 cup cooked cranberries.
  • Purée remainder with 1 1/2 cups blackberries, then pass through a coarse-mesh sieve (to remove seeds; you should have about 1 1/2 cups). If needed, stir in more juice to create a thick but pourable consistency (it should be thicker than honey).
  • Whip cream to soft peaks. Fold 1/4 cup purée into cream, leaving some streaks. Into each of 6 glasses, spoon or pipe a few tablespoons of whipped-cream mixture. Drizzle with about 1 tablespoon purée; add a few cooked cranberries and some of remaining 1 1/2 cups blackberries. Sprinkle with crumbled cookies. Repeat layering, finishing with a drizzle of purée. Refrigerate, covered, at least 2 hours and up to 24 hours. Serve each glass sprinkled with whole fresh or frozen berries and garnished with a cookie.

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