Christmas Prelude Cookie Crawl

cookie-crawlThanks to all who participated in our Christmas Prelude Cookie Crawl! We were happy to donate the proceeds to the Good Shepherd Food Bank and a local fuel fund. Bragging rights for best cookie go to Auntie’s House Bakery in Lower Village, Kennebunk, followed closely by The Breakwater Inn / Striper’s Restaurant and The Nonantum Resort. Taste all the delicious Christmas cookies by making them at home with these great recipes. Enjoy!

Auntie’s House Bakery’s Chocolate Biscotti

3 cups flour
½ cup cocoa powder
1 ½ tsp baking powder
¼ tsp cinnamon
¼ tsp salt
½ cup extra light olive oil
1 cup packed brown sugar
2 eggs plus 1 egg yolk
1 TBSP balsamic vinegar
1/3 cup milk
1 cup semi sweet choc chips

Combine dry ingredients in a bowl.  In the bowl of electric mixer beat olive oil and sugar til smooth and light.  Add eggs and egg yolk one at a time, beating until smooth.  Add vinegar and milk, beat until smooth.  Turn mixer to low, slowly add dry ingredients just until combined. Stir in chocolate bits. Wrap in plastic and put in fridge for a few hours.

Preheat oven to 325 and grease two cookie sheets lightly with olive oil. Turn dough onto lightly floured surface and cut dough into quarters, roll each quarter into log about 1 ½ inches wide. Place them on cookie sheets and bake for 30 minutes.  Remove from oven and cool for 10 minutes.  Reduce oven temp to 300.  On cutting board with serrated knife cut each log about ¾ inch thick  slices diagonally. Bake 15 to 18 minutes. *For Fun: Use different flavor oils or vinegars from Maine-ly Drizzle!

The Nonantum’s Gingerbread Mini Whoopie Pies

capt-fairfield-cookies
Cookies at the Capt. Fairfield Inn

5 cups all purpose flour
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1/2 tsp. ground cloves
8 oz. softened butter
1/2 cup packed brown sugar
2 eggs
1 1/2 cup molasses
1 cup plain full fat Greek yogurt

Whisk together dry ingredients. Cream together butter and brown sugar. Add eggs. Mix together molasses and yogurt. Add half of flour, then molasses mixture. Add remaining flour. Pipe into 2 inch discs. Bake at 325 for 5-8 minutes. Cool completely

Filling:
1 pound cream cheese
5.5 ounces softened butter
1 vanilla bean
4 pounds powdered sugar
1 lemon, zested

Cream together cream cheese, butter and vanilla. Gradually add powdered sugar until smooth and creamy. Add lemon zest.

The Breakwater’s Maple Glazed Pumpkin Spice cookies

2 1/2 Cups of All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 Tsp Ground Cinnamon
1/2 Ground Nutmeg
1/2 Tsp Ground Cloves
1/2 Tsp Salt
1/2 Cup Butter softened
1 1/2 cups of sugar
1 Cup Canned Pumpkin
1 Egg

Brown Butter Frosting:
1 Cup Butter browned in a sauté pan to a light brown
1 (16 Oz) package of Confectioners sugar
1/4 Cup of milk
1 Tsp Vanilla Extract

cookie-crawl

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