The 12 Days of Cookies and Cocktails
Winter has crept in. People are decking their halls and jingling under the mistletoe. The year is traveling towards the final sprint at an enraging speed and there are only 30 swift days to scratch off any lingering goals on the list. Perhaps it’s the shorter days that lead to lethargic nights that have me sitting and thinking. Maybe it’s the 97 things I am disappointing I didn’t scratch off the list this year. Maybe it’s the 102 unexpected accomplishments that I am not allowing myself to consider a rewarding enough win. Whatever it all is, 2014 is closing in on those last few hurtles and I am not ready for it. I want to slam the door and breath. Take a moment away and pause, to catch up.
But that’s really no way to be right? We all get that way from time to time, and as the ticking clock nears midnight and Cinderella fleas the ball, I am preparing to lose my glass slipper. Really, I should just hang out at the party and let it all fly when the carriage turns back into a pumpkin. Let’s celebrate these last few weeks. Embrace these moments of 2014. Let’s reflect about every small victory and cheer out loud those major accomplishments. Let’s tackle this holiday season with a little sass and flair. Damn the torpedoes, bring on the tinsel.
To help round out the holiday season, and remainder of the year, I am celebrating the 12 days of Cookies and Cocktails on Pass the Sushi. That’s right, a plethora of new cookie recipes and a few strong cocktails to wash down those work parties, family gatherings, and awkward silences are headed your direction. Bring it on, this hostess has it covered. What about you? Gather your singing mice. We’re going to rock this holiday season!
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- 3 cups flour
- 2 teas baking powder
- 1 teas salt
- 2 8 oz packages cream cheese, softened
- 20 tbs unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 2 teas vanilla
- 1 cup fine graham cracker crumbs
- 3 20 oz cans cheery pie filling
- Whisk the flour, baking powder, and salt in a large bowl. Set aside.
- Beat the butter and cream cheese with the sugar in the bowl of your stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and mix in the eggs, one at a time. Add the vanilla and beat to combine. Scrape down the sides again if needed and add the flour mixture in three additions with the speed on low. Cover the dough and chill 2 hours until firm.
- Make sure your oven racks are sent to the middle top and middle bottom slots and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Roll the dough into 1 1/2" balls and roll in the graham cracker crumbs to coat. Arrange on the baking sheets, 2 inches apart. Using the back of a tablespoon, make an impression in the center of each cookie for the cherry filling. Place 3 cherries in the center of each.
- Bake in preheated oven for 12 to 14 minutes, rotating once halfway through cook time, until cookies have begun to crack and are light golden.
- Let cool for 10 minutes on baking sheets before transferring to a wire rack to cool completely.
- Because of the cream cheese, it is best to store leftover cookies in the fridge for up to 3 days.
Cook's Illustrated Holiday Cookies