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New Year's Eve Cookies

18 years ago

I did a lot of baking this holiday season but when I saw the picture of a gingerbread cookie on another thread here...sorry I can't find it now to attach it...I knew I had the perfect little dessert to serve for our New Year's Eve party. Who eats dessert anyway after all the other stuff and wine and Champaign? I hope whoever posted that pictures sees this.

{{!gwi}}

{{!gwi}}

I love seeing how people decorate their cookies~here are some of my other holiday cookies:

{{!gwi}}

{{!gwi}}

Marilyn

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Comments (20)

msafirstein
18 years ago
Just gorgeous cookies and so cute!

Michelle
kathleen_li
18 years ago
Very cute. Love the bling on the ladies!
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I'm just doing a few appetizers with drinks before Christmas Eve dinner and this is what I'm making. DEBBIE'S HOLIDAY BACON APPETIZERS (from the early 80's) Club Crackers 1 pound Thin-Sliced Bacon cut in half 1/2 cup Grated Parmesan Cheese Begin by laying crackers on a cookie sheet, face up. Now just spoon 1 teaspoon of cheese over each cracker. Assemble: Wrap 1/2 piece of thin bacon around each cracker. Being careful to completely cover the entire cracker. Place the wrapped crackers onto a baking sheet with a rack. I used my two piece broiler pan. Place the pan in a 250-degree oven for around 2 hours. The great thing about these is, you can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when youÂre ready to serve them, just thaw and warm in the oven for about 10 minutes. BAR NUTS From The Union Square Cafe Cookbook, HarperCollins, 1994 These nuts won The New York Press award for "best bar nuts in New York." Every afternoon at about 4:45, a piping hot batch emerges from our ovens and is sent out to the bar, where the sweet rosemary fragrance wafts throughout the restaurant. Though they don't have a television set at they're bar, these nuts would probably be a hit in your living room accompanied by a football game and some ice-cold beer. Yields 5 cups Â 1/4 pound each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts. Â 2 tablespoons coarsely chopped fresh rosemary Â 1/2 teaspoon cayenne Â 2 teaspoons dark brown sugar Â 2 teaspoons kosher salt Â 1 tablespoon butter, melted 1. Preheat the oven to 350 degrees F. 2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes. 3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter. 4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm. CINDY 5NY's HOT CRAB AND CHEESE APPETIZERS 1 can crabmeat, drained 1/2 cup mayonnaise 1/2 cup cheddar, shredded 2-3 green onions, minced French bread, sliced 1/4 inch thick or melba toast rounds (I am using small cocktail size pumperknickel) Combine filling ingredients. Spread thickly on bread or toast. Bake 375 15-20 minutes.
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I made these last year and although it sounds like an unusual combination of ingredients, after people tried them, they didn't last long. SAVORY DATE RUGELACH Â makes 4 dozen 1 cup butter (2 sticks), softened 1 package (8 ounces) cream cheese, softened 2 cups all-purpose flour 1/2 tsp salt 1 1/2 cups walnuts, divided 4 oz. blue cheese, cut into cubes 48 pitted dates (about 12 oz.) 1 large egg white 1 tsp. water Dough: In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy. Stir in flour and salt just until blended (or use mixer on low speed). Divide dough into 4 equal pieces; flatten each into a disk. Wrap each in plastic wrap and refrigerate at least 4 hours or overnight. Filling: In food processor with knife blade attached, pulse Â½ cup walnuts until finely chopped; reserve in small bowl. In same food processor, pulse blue cheese and remaining 1 cup of walnuts 7 to 8 times or until a coarse mixture forms. Preheat oven to 350 degrees. Line 2 large cookie sheets with foil; grease foil. (I used parchment paper.) On floured surface with floured rolling pin, roll 1 disk of dough into a 10-inch round. Cut into 12 equal wedges. Beginning 1 inch from outside edge, sprinkle 1/2 cup blue cheese mixture in 2 Âinch wide ring on dough, leaving dough exposed in center. Place one whole date crosswise on wide end of each wedge. Starting at wide end, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheets, point side down. Repeat with remaining four dough disks. In small bowl, beat egg white and water. Brush rolls with egg white and sprinkle with reserved walnuts. Bake 30 to 35 minutes or until golden, rotating sheets between upper and lower racks halfway through baking. Let stand for a minute or two and then transfer to wire racks to cool. Store in a tightly covered container at room temperature up to 3 days. To make ahead: Arrange unbaked rugelach in single layer in jelly roll pan; cover and freeze until firm. Remove from pan and place in freezer containers with waxed paper in between each layer. Seal and freeze up to 3 months. About 45 minutes before serving, preheat oven to 350. Line 2 large cookie sheets with foil; grease foil. Arrange frozen rugelach on prepared cookie sheets and bake 35 to 40 minutes or until golden.
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I wish we were closer to Virginia because your son's menus always fascinate me. I love the way his mind works when it comes to creating a dish or a meal. The brilliant juxtaposition of ingredients makes me extremely jealous of those that live close enough to eat at there on a regular basis. Our nephew lives in Blacksburg and is doing research at Virginia Tech. I'll definitely tell him about The Red Hen, as it's only ninety minutes away from the looks of it. He's here for the holidays with his girlfriend and they don't fly back until after New Year's, but I'm hoping they can get there someday soon. Anyhoo, I know your son's NYE will be a huge success. My only regret is that I won't be there to enjoy it with my DH. It's definitely our kind of restaurant! Lynn
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maggie2094
18 years ago
The link Inersesian posted? Came up when I did a search.

Here is a link that might be useful: Washington Post Cookies
homesforsale
18 years ago
Marilyn..they are adorable!
patti43
18 years ago
Cool cookies and it's good to have you back. Hope you are making it your New Year's resolution to post more often.
doucanoe
18 years ago
Hi,Marilyn! You are so talented, those cookies are dressed to the nines! LOL

Linda
Lars
18 years ago
The snowflakes are my favorites, but I also especially like the ones with silver necklaces! I've only made plain cookies lately. My sister decorates hers, but she's very sloppy.

Lars
Marigene
18 years ago
Marilyn, those are the cutest gingerbread people I have ever seen!
canarybird01
18 years ago
Those are really cute Marilyn!

Love the ladies with their beads and dresses, as well as the snowflakes.

SharonCb
shaun
18 years ago
I like the little hair do's on the boy gingerbread cookies!
craftyrn
18 years ago
Those are so cute !
lackboys3
18 years ago
Beautiful cookies and I bet they taste good too! I LOVE gingerbread:-)
DONNA
jain
18 years ago
those are so cute! i made lots of fun cookies this season with your sunflower recipe too, you always have THE best desserts!
annie1992
18 years ago
Marilyn, those are perfect little ladies and gentlemen!

Someday, when Makayla is older, maybe my cookies will look like that......nah, they won't, LOL, like Lars' sister, I'm sloppy!

Annie
lsr2002
18 years ago
Cute, cute, cute.
compumom
18 years ago
Those are darling! I like them all, but especially the ladies and the hunky men! Happy New Year!
msazadi
18 years ago
Glad to see you again Marilyn. I've missed you and your recipes.

Do you like the flavor of these? and how were they to work with? I have wanted to make gingerbread cookies for quite some time, and this recipe in the Post caught my eye. I am one of those non-decorators too...no patience ...but I am interested in letting my granddaughters do the decorating, I do want a good recipe tho.

Yours all look gorgeous. I love the couples - ready for party night.
wizardnm
18 years ago
Marilyn your cookies look great!

Nancy
danain
Original Author
18 years ago
Thank you everyone:)!

I didn't use the recipe in the link, I used my own recipe and decorated using simply powdered sugar and milk. I freeze the cookies between pieces of waxed paper. To thaw, remove from waxed paper and lay in a single layer uncovered:

Gingerbread People

1/2 cup butter; room temperature
2/3 cup dark brown sugar
1 extra-large egg yolk (or 2 small)
1/4 cup pure maple syrup
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional for spicy cookies)

Beat together butter and brown sugar with an electric mixer for 3 minutes; add egg yolk and continue to beat 2 minutes more; beat in syrup. Combine flour, salt, soda, cinnamon, cloves, ginger and optional cayenne pepper for spicy cookies. Using a spoon stir flour mixture into butter mixture. Separate dough into two pieces and shape each into a round disk. Place each disk on a piece of plastic wrap and enclose completely; refrigerate at least one hour.

Pre-heat oven to 350Â° and line a baking sheet with parchment paper. Remove one disk at a time from the refrigerator and open plastic around it to form a flat surface to roll the cookie dough on. Lightly flour a rolling pin and roll cookie dough to 1/8-inch to 1/4-inch as desired; cut with cookie cutter and place on parchment paper line baking sheets. Bake 10 to 12 minutes. Remove from oven and cool on sheets 2 minutes before removing to racks to cool completely. Frost and decorate as desired. Makes 11 or 12 large gingerbread people depending on thickness.

Marilyn
proudmamato4
18 years ago
Marilyn, your cookies are gorgeous. Thanks for sharing the recipe as well. It's obvious you put a lot of time and love into the decorating of them.
Happy New Year!
Nancy

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