Ask A DFW Expert: Christmas Cookie Recipes
Toni Rivard
Crème de la Cookie
6706 Snider Plaza
Dallas, TX 75205
(214) 265-5572
www.cremedelacookie.com
Since opening in 2009, Toni Rivard's sweets at Crème de la Cookie have been the creme de la town. The shop has received numerous accolades both locally and nationally, especially for its OMG chocolate chip cookies which even Forbes Traveler declared one of the nation's best. Although Rivard made her name with cookies, the business broadened quickly to include a wide range of cakes, cupcakes, cakeballs, whoopie pies and more. Presently, Rivard has two North Dallas bakeries, as well as a kiosk at North Park Center, a kiosk at Stonebriar Centre and a commercial kitchen in Farmer's Branch. Rivard says that these pecan sticks are always a crowd pleaser. She says you can also substitute crushed toffee for the pecans to make a buttered toffee stick.
Makes 75 2" x 1" cookie sticksIngredients:
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 egg, separated
- pinch of sea salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 cups all-purpose flour ( Rivard suggests King Arthur)
- 3/4 teaspoon baking powder
- 1 1/4 cups diced pecans
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl, beat together butter, sugar, egg yolk, salt, vanilla, nutmeg and cinnamon until well blended.
- Gradually beat in flour and baking powder until thoroughly blended.
- Press mixture evenly in to an ungreased 15 x 10 inch jelly roll pan.
- Beat egg white slightly with a fork and brush on top of dough.
- Sprinkle evenly with pecans, lightly pressing into dough to secure.
- Bake for 25-30 minutes or until golden. Cool 10 minutes in pan and then cut cookies into sticks. Allow to rest in pan until completely cooled.
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For these cherry wink cookies, Rivard says that any nuts can be used in place of the pecans and you can even use chocolate chips instead of nuts and dates.
Makes 2-4 dozenIngredients:
- 1 cup sugar
- 3/4 cup unsalted butter (1 1/2 sticks)
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup chopped dates
- 1/3 cup chopped maraschino cherries, patted dry with paper towel
- 1 1/2 cups coarsely crushed corn flakes cereal
- 15 maraschino cherries, quartered and patted dry with paper towel
Directions:
- Preheat oven to 375 degrees F.
- In large bowl, beat sugar and butter with electric mixer on medium speed, until well blended.
- Beat in milk, vanilla and eggs.
- On low speed, beat in flour, baking powder, baking soda and salt, until dough forms.
- Stir in pecans, dates and 1/3 cup chopped cherries. Cover with plastic and refrigerate 15 minutes.
- Form cookies into balls using small cookie scoop, and coat thoroughly with crushed cereal.
- Place 2 inches apart on greased or Silpat-lined cookie sheets.
- Lightly press maraschino cherry quarter on top of each ball and bake 10-15 minutes until lightly browned.
- Cool 1 minute before moving cookies to cooling racks.
These sandwich cookies are not only delicious, but also beautiful and elegant. Rivard suggests sifting a little powdered sugar over them before serving.
Makes 20 cookiesIngredients:
- 1/2 cup unsalted butter, room temperature
- 6 tablespoons granulated sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 cup all purpose flour
- pinch of sea salt
- 1 cup almond meal (sold at Whole Foods or in the bins at Central Market)
- 1/4 cup high quality apricot jam (or any flavor jam)
Directions:
- In a medium sized bowl, beat together butter, sugar and vanilla until creamy.
- Beat in flour and salt until blended, then blend in almond meal. (Dough will be slightly dry)
- Shape dough into a 7-inch-long log, around 1 3/4 inches in diameter. Wrap and refrigerate until firm.
- Cut dough into 1/8-inch slices and place 1 inch apart on ungreased baking sheets.
- Bake in a preheated 350 degree F oven for 8-10 minutes until cookies are barely golden. Cool.
- Spread bottoms of half of the cookies with 1/2 teaspoon of jam each and top with remaining cookies to form sandwich.
- Dip half of each filled cookie into chocolate glaze (recipe below) and place on parchment-lined baking sheets until set.
Chocolate Glaze
Ingredients:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- pinch of sea salt
- 1 tablespoon whole milk
- 1 1/2 teaspoon light corn syrup
Directions:
- Combine chocolate, butter and salt in the top of a double boiler and heat over hot water until smooth. Or melt chocolate in a glass bowl over high heat for several minutes in the microwave.
- Remove from heat. Stir in milk and corn syrup.