Christmas cookies! I know it’s not even Thanksgiving yet, but last year, I procrastinated SO badly that the lovely trays full of cookies that I envisioned sending to my friends just never happened. That will NOT be happening this year! Who wants to be on my delivery list for these bundles of meringue goodness?
These cookies are just one of 14 that you’ll see in today’s edition of COOKIE WEEK!
Here are the amazing bloggers that are sharing their creations today:
Bacon & Parsley Puppy Treats by Omeletta
Cinnamon Chip Snickerdoodles by In The Kitchen With KP
Coconut Chai Chocolate Chip Cookies by Beyond Frosting
Flourless Fluffernutter Thumbprint Cookies from Cupcakes & Kale Chips
Ginger Cookies by Total Noms
Homemade Funfetti Cookies by i heart eating
Linzer Cookies from Jen’s Favorite Cookies
Peanut Butter Hazelnut Cookies by Love and Confections
Peanut Butter Pinwheels by Frugal Antics of a Harried Homemaker
Peppermint Meringue Pillow Cookies by It’s Yummi!
Pumpkin Chocolate Chip Biscotti from Chocolate Moosey
Oatmeal Rum Raisin Cookies by The Girl In The Little Red Kitchen
Samoa Macaroons by 52 Kitchen Adventures
Sandwich Cookies by Texana’s Kitchen
If you’ve missed out on earlier #CookieWeek posts, the easiest way to get caught up is to visit the CookieWeek Pinterest Board and rePin your favorites…but be warned, you might want to start a new board for all of this deliciousness
OH, and one more exciting piece of news. We’re giving away LOADS of prizes…take a look at this bounty!
The giveaway is open for a couple more days, so GO HERE to get entered!
- Serves: 36-48
- Serving size: 1 cookie
- 3 room temperature egg whites
- 1/4 teaspoon cream of tartar
- 2.5 ounces (3/4 cup) sugar
- 1/2 teaspoon peppermint extract OR 1 teaspoon clear vanilla extract
- 6 ounces bittersweet or semi-sweet chocolate
- Heat your oven to 200 degrees F.
- Line 2 cookie sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer fitted with the whisk attachment, whip together 3 egg whites on medium speed until frothy. Add cream of tartar and mix until soft peaks form.
- With the mixer of high speed, gradually add the sugar, one Tablespoon at a time, making sure that the sugar is completely dissolved before adding the next spoonful. The egg whites will slowly turn glossy, bright white, and they'll develop stiff peaks.
- Add extract and GENTLY and quickly mix on LOW speed to incorporate. To test your meringue, rub some batter between your thumb and index finger. You want the sugar to be completely dissolved. If you can still feel the grains of sugar, continue mixing for another minute.
- Spoon batter into a pastry bag fitted with a large round tip (I used Ateco #11) and pipe shapes onto the prepared sheets, approximately 1 to 1.5 inches in diameter.
- Bake for 90 minutes or until the tops are still white but you can easily lift the cookies off of the sheet. Turn off the oven and leave your cookies on the pan, in the oven (or other cool, DRY place) for at least 3 hours to continue drying out.
- When cookies have properly dried, melt chocolate over a double boiler or in a microwave. Fill mini cupcake liners about half full with melted chocolate. Place a cookie on top of the melted chocolate and refrigerate for 5-10 minutes to allow chocolate to set.