Sunday, December 20, 2015

Christmas Baking 2015

Hello! I finished up my Christmas baking today, which is pretty good, since I started yesterday. The bad news is that I only made a few things. The good thing is, you may find the recipes here!

I am going to post links for cookies that I have made in the past, as well.

So, what did I make this year?

Czech Pernicky
In the Czech Republic, you can buy these treats at all of the Christmas markets. They are puffy and delicious. Originally made with rye flour, I believe. They are donned with the most beautiful and intricate icing designs. Pronounced per-knit-ski.

Butterscotch Fingers
This is a simple recipe to bring together and they taste wonderful!

Iced Oatmeal Cookies

We can all thank my best friend's little sister for this recipe. She brought them to  my cookie exchange last week. They are so good, that I had to make them myself! (Origin of recipe unknown at this time.)

2          cups old-fashioned rolled oats

2          cups all-purpose flour

1          tablespoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon salt

2          teaspoons cinnamon

1/2       teaspoon ground nutmeg

1          cup (2 sticks) butter, softened

1          cup light brown sugar

1/2       cup sugar

2          large eggs

1          teaspoon vanilla extract


2          cups confectioner's sugar

3          tablespoons milk (I used more to thin icing to my liking, don't be afraid to do the same.)


Preheat oven to 350ºF. Spray baking sheets with cooking spray and set aside.

Mix oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Using an electric mixer, cream butter and sugars.

Add in eggs one at a time, then vanilla.

Gradually add in flour mixture until combined.

Roll dough into 2 tablespoon size balls and place on prepared baking sheets about 2 inches apart.

Bake for 10- 12 minutes, or until bottoms begin to brown.

Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Glaze once the cookies are cool.


Mix confectioner's sugar and milk together in a medium bowl.

Quickly dip tops of cookies into glaze and let excess drip back into bowl.

Place on wire rack until glaze sets.

Store cookies in an airtight container.

Cranberry Swirl Bread  From Stiers Aesthetic
Makes one loaf




1/3             cup sugar

1                package (1/4 ounce) active dry yeast (or  equivalent 2-1/4 teaspoons)

1/2             teaspoon salt

3-1/2         cups all-purpose flour

1/2            cup water

1/2            cup milk

1/3            cup butter


1-1/2        cups chopped cranberries, fresh or frozen

1/4           cup packed brown sugar

1              teaspoon cornstarch

1/4           cup water

1              tablespoon butter

1              tablespoon lemon juice

Confectioner's sugar for dusting

1. In a bowl of a stand mixer, fitted with dough attachment, mix sugar, yeast, salt, and 1 cup flour (you'll use the other 2-1/2 cups later). If you do not have a stand mixer you can simply use a large bowl and mix sugar, yeast, salt, and flour together.

2. In a small saucepan over medium heat, heat water, milk, and butter, until butter is melted. Let cool until mixture is lukewarm.

3. Once cooled, add mixture to dry ingredients in stand mixer and mix on speed 1.

4. Stir in flour, one cup at a time, until a smooth dough is formed, increasing speed to 2.

5. Mix together until dough comes together in a clean ball. Shape dough into a smooth ball, transfer to a large lightly greased bowl. Cover and allow to rise until doubled in size, about 1 hour. (Baker's note: If your dough is too sticky add more flour, one spoon at a time. If you dough is too dry, add a little olive oil.)

6. While you're waiting on your bread to rise, combine cranberries, brown sugar, cornstarch, and water in a small saucepan. Cook over medium heat until mixture thickens, about 10-15 minutes. Make sure to cover slightly as your cranberries will start to burst.

7. Remove from heat and stir in butter and lemon juice; cool.

8. Punch down dough and turn onto a lightly floured surface.

9. Roll into a 10x20-inch rectangle. Spread the cranberry sauce out 1/2-inch from the edges. Starting at one of the shorter sides, tightly roll up dough, pinching sides as you go. With the seam facing down, use a sharp knife and carefully slice completely through the dough, lengthwise down the center, end to end.

10. Braid dough (with cranberry sauce facing up), and transfer to lightly greased 10-inch loaf pan.

11. Cover with a towel and let rise in a warm place until doubled in size, 30- 40 minutes.

12. Preheat oven to 350ºF. Bale loaf for 40-45 minutes or until golden brown.

13. Cool in pan for 10 minutes before removing to wire rack to cool completely.

14. Dust with confectioner's sugar and top with fresh cranberries (optional), for a pop of color.

Previous Treats:

Peppermint Sugar Cookies

Gingerbread Men Cookies

Nantucket Cranberry Pie

Melt Aways

Spiked Eggnog Chews

Spicy Apple Pancakes with Cider Sauce

Snickerdoodles and Pepprakakor