Tuesday, December 8, 2015

Fairy Drops for #handcraftededibles

Christmas wouldn't be complete without a Cookie Platter tempting everyone who walks past it.  We all have our very favorite Christmas cookies that seem to only get made during this time of the year. I don't know why that is.  Most of my cookies that I save for Christmas time are easy to make and not necessarily Christmassy (it's a word!!) in flavor unless, as in this case, I add some candy cane crunch to them.

But during the year, if I am baking cookies, I go with the traditional chocolate chip or peanut butter or oatmeal varieties.  That's okay though because then the Christmas cookies are that much more special.  Each year I make the same cookies as the year before with perhaps a new recipe or two to try. I make Brown Eyed Susans, Chocolate Cherry Bubbles, Sugar Cookies of some sort, No Bake Chocolate Oatmeal Cookies, Peanut Butter Blossoms (same recipe everyone uses) and Frank's Mom's Cherry Balls that I can't believe I haven't shared with you yet.  I will remedy that during this Holiday season.

In an effort to make all of her holiday gifts this year my friend, Cam has invited  several of us to share our recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.  This week is we are sharing cookies that you can give as gifts or put out on your own cookie platter.


I decided to share my recipe for Fairy Drops for numerous reasons:
  • The recipe makes a ton of cookies, 5-6 dozen.
  • They freeze very well so you can make them ahead of time.
  • They are versatile.  Sprinkle with sugar or candies. Frost them. Use a cookie stamp. Leave them plain.
  • They ship well.
  • They are melt in your mouth delicious.
  • They are easy, peasy.
  • Everyone loves them.
I got this recipe from BHG's, Christmas at Home; Country Pleasures.  A very nice book that I pull out and browse each Christmas and then pack away with the decorations afterwards.

Fairy Drops
adapted from BHG Christmas at Home

4 1/2 c. flour
1 t. baking soda
1 t. cream of tartar
1 t. salt
1 c. butter
1 c. sifted powdered sugar
1 c. granulated sugar
1 c. cooking oil
2 eggs
2 t. almond extract
Colored Sugar, Sprinkles, Crushed Candy Canes, Almond Frosting (recipe included) if desired.


Stir together the flour, baking soda, cream of tartar and salt in a med bowl.  Set aside.  In the large bowl of a stand mixer, beat the butter on med low speed until smooth, using paddle attachment. Add the sugars and beat on med high speed until fluffy.  Add oil, eggs and almond extract.  Beat until combined.  Gradually add flour mixture, beating on med speed just until combined.  Cover and chill dough for at least 30 minutes.

To shape cookies, roll rounded teaspoonfuls of dough into balls. Arrange on a cookie sheet covered with parchment paper.  Flatten with the palm of your hand or use a cookie stamp if desired.  Sprinkle with colored sugar if desired or leave plain if stamped or if you are going to frost them.

Bake in a preheated 350* oven for 10-12 minutes, until lightly golden brown on the edges.  Transfer to a wire rack and cool completely.  Cookies can be frozen for up to eight months at this point or frosted with almond frosting and decorated with sprinkles or crushed candy canes.

Almond Frosting:  Beat 1/2 c. butter until fluffy.  Beat in 1/2 t. almond extract and 1/2 t. vanilla. Add 2 1/2 to 3 1/2 c. powdered sugar alternately with 3 t. of milk beating until smooth and of spreading consistency.  Tint with food coloring if desired.  Print Recipe


In an effort to make all of her holiday gifts this year, Cam asked us to share recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. It's hard to believe we're at week 11. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

This week, we are bringing you inspiration for your holiday cookie trays. Have you started with you holiday baking yet?

Thanks to these gals and their creative cookie ideas...
Next week - week 12 and our final week - is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to....

Don't forget to check out our #handcraftededibles pinterest board.

6 comments:

  1. I LOVE the name! And they look perfect for a large batch of holiday baking. Thanks for joining us, Wendy!

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  2. What a wonderfully easy cookie recipe. I must try this one. I am thinking of all the cookies I haven't baked in the past few years and how much fun a day of baking would be!!

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    Replies
    1. These would be good rolled too Paula.

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  3. Sounds great! And the qualities you listed absolutely make them perfect for the holidays.

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