Holiday Cookies: Chiffon Chocolate Chip

Holiday Cookies: Chiffon Chocolate Chip from The Happy HousewifeThe following is a guest post from Jenn K, staff member at The Happy Housewife.

I recently shared one of my family’s annual Christmas baking recipes for Homemade Toffee Bars.  Today I am sharing a more old fashioned recipe for delicious holiday cookies.  These Chiffon Chocolate Chip Cookies are made with real butter, crunchy cereal, oats, and chocolate chips.  My children love making these because they get to dip the tops in colored sugar before baking.

The cookie dough does need to be chilled for 2 – 3 hours (or overnight) in the refrigerator, so plan accordingly. I like to make these the night before as it only takes about 15 minutes to mix the dough, and then I roll and bake them the next day.  We’ve also successfully frozen these cookies after they are baked to pull out after the holidays are over for a decorative dessert in January.  Enjoy!

Note: These cookies are very delicate, so take care when removing them from the baking sheet.

Chiffon Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6-8 dozen cookies
 
Ingredients
  • 1 cup vegetable oil
  • 1 cup butter (or shortening)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon cold milk
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 3½ cups flour
  • 1 cup finely crushed Wheaties or Rice Krispies
  • 1 cup quick oats
  • 1 package mini chocolate chips
  • Colored sugar sprinkles for dipping
  • ½ cup finely chopped pecans or walnuts, optional
Instructions
  1. Mix oil, butter, brown sugar, and sugar using a mixer.
  2. Add egg and vanilla. Mix thoroughly.
  3. Add milk to baking soda in a separate small bowl.
  4. Mix cream of tartar, flour and salt in another separate bowl.
  5. Add milk mixture alternating with flour mixture to mixing bowl. Mix thoroughly.
  6. Stir in remaining ingredients except colored sugar sprinkles.
  7. Place in refrigerator for 2 - 3 hours or overnight.
  8. Preheat oven to 350 degrees and pour the colored sugar into a bowl.
  9. Roll the dough firmly into walnut sized balls, dip tops into colored sugar, and place on cookie sheets. Flatten each cookie slightly.
  10. Bake at 350 degrees for 7-8 minutes until lightly browned.
  11. Cool 1 - 2 minutes on baking sheets, and then remove to cooking racks.

Holiday Cookies: Chiffon Chocolate Chip from The Happy Housewife

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Homemade Toffee Bars

Homemade Toffee Bars Recipe from The Happy HousewifeThe following is a guest post from Jenn K, staff member at The Happy Housewife.

In my family, it’s an annual tradition at Christmas time for the ladies to get together and do all the holiday baking at once and then divide the spoils among our families. It’s a fun day of laughter, chatting, and taste testing! And, it’s nice to do all the baking at one time, so there’s just one day of cleaning up the mess.

We have several family recipes that we always bake, including this one for homemade Toffee Bars. These delicious bars have a soft buttery base with a layer of chocolate-y goodness and crunchy almonds on top. It’s easy to pop a square or three in your mouth as you pass through the kitchen! Happy holiday baking!

Note: I definitely recommend using parchment paper, as it makes removing the toffee bars from the baking sheet so much easier.

Homemade Toffee Bars | The Happy Housewife

Homemade Toffee Bars
Prep time: 
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Total time: 
 
Ingredients
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1½ cups butter
  • 2 eggs, beaten
  • 1½ cups flour
  • 1 teaspoon vanilla
  • 8 oz Hershey Bar
  • 1 cup toasted slivered almonds, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Toast coarsely chopped almonds in a single layer on a baking sheet for about 5 minutes, until golden brown. Set aside.
  3. Turn oven down to 325 degrees.
  4. Cream together sugar, brown sugar, and butter.
  5. Add ¾ of the beaten eggs and mix together. Discard the remaining eggs.
  6. Add flour and vanilla and stir until thoroughly mixed.
  7. Pour batter and spread evenly onto a well greased baking sheet or use parchment paper.
  8. Bake at 325 degrees for 25 minutes or until golden brown.
  9. Melt chocolate and spread over baked bars while they are still warm.
  10. Sprinkle almonds over bars while chocolate is still warm.
  11. Cool and cut into squares.

Homemade Toffee Bars Recipe | The Happy Housewife


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Spritz & Shortbread Cookies (Gluten Free)

Gluten-Free, Egg-Free Spritz & Shortbread Cookies at The Happy Housewife

By contributing writer Tessa

A quintessential holiday cookie: the spritz!  A SUPER simple buttery cookie that dates back to Germany where the word spritzen referred back to the word meaning “to squirt.” This is of course refers to the cookie press method of “squirting” dough through the press in an infinite number of designs!

Kids love them, and the simple, buttery flavor has won hearts all over the world.  Traditionally, they are meant to be a very fragile, buttery cookie, not too sweet.  If you wish yours to be more firm, you must use a binder (egg) and some additional flour.

It did not take much for me to realize the similarities between spritz and shortbread.  They have identical ingredients but different cooking methods.  And I know not everyone has a cookie press, so I am providing a lot of options with this flexible and oh so delicious cookie dough!

Options: Beyond the egg as a binder, you can also play with the extracts and the sweetener (all noted in the recipe).  Each way provides its own little twist. Let your own taste buds be your guide.

Happy holiday baking!

Gluten-Free, Egg-Free Spritz & Shortbread Cookies at The Happy Housewife

Gluten Free & Egg Free Spritz & Shortbread Cookies
Recipe type: Dessert
Serves: 12
 
Ingredients
  • ¾ cup clarified butter, ghee, or allowed butter
  • ½ cup palm sugar or any granulated sugar ( Add up to ¼ cup more if you prefer. Powdered sugar is an option and will give a different, powdery texture.)
  • 1 teaspoon vanilla extract (or almond, lemon, or orange)
  • 1 egg (optional. If you can tolerate eggs and want a firmer, less flaky cookie, add an egg along with about ⅓ - ½ cup additional flour, a little of each of the below.)
  • ½ cup brown rice flour
  • ½ cup tapioca flour
  • ¼ cup sweet rice flour
  • ¼ cup sorghum flour
  • ⅛ teaspoon sea salt
  • 1 teaspoon guar gum or xanthum gum
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of a mixer, beat the butter, sugar, and vanilla until creamy.
  3. With the mixer running, sprinkle in the sea salt and guar gum.
  4. Add the remaining flour and beat thoroughly to mix. Dough will take a bit to come together and will look like crumbs, but as the butter warms, it blends.
  5. Refrigerate dough to firm up, 10-20 minutes (this will depend on the temperature of your butter when you started).
To Make Spritz Cookies
  1. Place dough into a cookie press and press the cookies onto a greased or lined cookie sheet, about an inch apart. Bake for about 8-10 minutes until just golden. Let cool to firm up, then remove to cooling rack.
To Make Thumbprint Cookies
  1. Roll about two teaspoons of dough into a ball, press a finger gently in the center to make an indentation, then fill as you like with jelly or chocolate! Bake for about 10-12 minutes until just golden around the edges.
To Make Shortbread
  1. Press the dough into an 8 inch pie pan lined with parchment paper. Sprinkle with cinnamon/sugar. Prick all over with a fork and cut into about 12 wedges. Bake for about 30-35 minutes until lightly golden at edge.

Gluten-Free, Egg-Free Spritz & Shortbread Cookies at The Happy Housewife

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Chocolate Peanut Brittle

I’m so excited to be part of an awesome group of bloggers for a Holiday Sweets and Savory Treats recipe exchange!  Because sometimes you just need a little sweet to go with a savory treat during the holidays.  I decided to make a Chocolate Peanut Brittle that gives you a satisfying crunchy dessert drizzled with chocolate, of course!

Chocolate Peanut Brittle | The Happy Housewife

Chocolate Peanut Brittle
Prep time: 
Cook time: 
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Ingredients
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups roasted and salted peanuts
  • 2 teaspoons butter plus extra for parchment paper
  • 2 teaspoons vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 5 ounces chocolate candy chips
  • 1 teaspoon coconut oil
Instructions
  1. Line large baking sheet with parchment paper. Use paper towel to spread thin layer of butter over entire parchment paper.
  2. Prepare all ingredients so that they’re ready to stir in. Some steps happen quickly and you’ll want to have everything standing close by. Make sure that you have a metal or wooden spoon so it doesn’t melt.
  3. In a large pan, attach candy thermometer so that it is in the liquid but not touching the bottom of the pan.
  4. Combine sugar, corn syrup, and water in the pan. Stir over medium high heat until sugar is dissolved. Now don’t stir it again. Just don’t!
  5. Bring liquid to 300 degrees (hard crack stage). Remove from heat and immediately stir in peanuts, butter, vanilla, baking soda, and cream of tartar. The mixture will get foamy and start to harden.
  6. Quickly pour into the prepared pan and spread it out.
  7. Allow it to cool completely before breaking into pieces. This will usually take about 50 minutes or so.
  8. Melt candy chips with coconut oil in microwave. Dispense from condiment squeeze bottle to apply a drizzle of chocolate to each piece or you can use a spoon to drizzle if you don't have a bottle.
  9. Store in an air tight container.

Chocolate Peanut Brittle Recipe | The Happy Housewife

Now onto what everyone has shared in our Holiday Sweets and Savory Treats recipe exchange, so you can find some more new and tasty recipes to enjoy this holiday season!

Holiday Sweets

Holiday Sweets

savory treats

Savory Treats

Which recipes are you most looking forward to try?  And, are you more of a savory person or a sweet treat person?


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