New Year Cookies Recipes

NEW YEAR'S COOKIES

Steps:

• In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
• Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.

PORTZELKY (NEW YEAR'S COOKIES)

Steps:

• Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
• Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
• Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
• Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.

LUNAR NEW YEAR ALMOND COOKIES

Steps:

• With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
• Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
• Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
• Preheat the oven to 350 degrees F.
• Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!

NEW YEAR COOKIES

Steps:

• Melt chips slowly in microwave, stirring frequently.
• Add peanuts and noodles.
• Drop bite-size pieces onto waxed paper and refrigerate.
• Serve when hard.

PORTZELKY (NEW YEAR'S COOKIES)

Steps:

• Dissolve sugar in lukewarm water in a small bowl. Sprinkle with yeast and let stand.
• Combine milk, water, salt, sugar, baking powder, and raisins in a large bowl or in the bowl of a stand mixer.
• Beat in egg yolks and yeast.
• Stir in flour to make a heavy (rather stiff) batter.
• Fold in egg whites.
• Cover and set in a warm place until well risen (at least double in bulk). This should take about 2 hours. The end result is a fairly sticky dough.
• Drop by tablespoonfuls into hot oil (375F) and fry until golden brown.

NEW YEAR'S EVE CHAMPAGNE COOKIES RECIPE BY TASTY

Steps:

• Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
• In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
• Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
• In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
• Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
• Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
• Bake the cookies for 15 minutes, until set and not too browned. Let cool.
• Make the glaze: Microwave the heavy cream until boiling.
• Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
• Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
• Enjoy!