Ask A DFW Expert: Christmas Cookie Recipes

Ask A DFW Expert: Christmas Cookie Recipes

Whether for the office, a party or just to enjoy at home, freshly made Christmas cookies make the holiday season a little more festive. And when it comes to cookies, there’s not many that can rival those from DFW’s Crème de la Cookie. The brains behind the bakery, pastry chef Toni Rivard, has graciously offered to share several of her family’s cookie recipes that she always makes at Christmas.

 Christmas Cookie Recipes

Toni Rivard (Courtesy of Toni Rivard)

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.

Buttered Pecan Sticks
Makes 75 2″ x 1″ cookie sticks

Ingredients:

  • 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:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, beat together butter, sugar, egg yolk, salt, vanilla, nutmeg and cinnamon until well blended.
  3. Gradually beat in flour and baking powder until thoroughly blended.
  4. Press mixture evenly in to an ungreased 15 x 10 inch jelly roll pan.
  5. Beat egg white slightly with a fork and brush on top of dough.
  6. Sprinkle evenly with pecans, lightly pressing into dough to secure.
  7. 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.

Related: Best Holiday Drink Ideas From DFW Mixologists

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.

Every Christmas Cherry Wink Cookies
Makes 2-4 dozen

Ingredients:

  • 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:

  1. Preheat oven to 375 degrees F.
  2. In large bowl, beat sugar and butter with electric mixer on medium speed, until well blended.
  3. Beat in milk, vanilla and eggs.
  4. On low speed, beat in flour, baking powder, baking soda and salt, until dough forms.
  5. Stir in pecans, dates and 1/3 cup chopped cherries. Cover with plastic and refrigerate 15 minutes.
  6. Form cookies into balls using small cookie scoop, and coat thoroughly with crushed cereal.
  7. Place 2 inches apart on greased or Silpat-lined cookie sheets.
  8. Lightly press maraschino cherry quarter on top of each ball and bake 10-15 minutes until lightly browned.
  9. 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.

Almond Apricot Sandwich Cookies
Makes 20 cookies

Ingredients:

  • 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:

  1. In a medium sized bowl, beat together butter, sugar and vanilla until creamy.
  2. Beat in flour and salt until blended, then blend in almond meal. (Dough will be slightly dry)
  3. Shape dough into a 7-inch-long log, around 1 3/4 inches in diameter. Wrap and refrigerate until firm.
  4. Cut dough into 1/8-inch slices and place 1 inch apart on ungreased baking sheets.
  5. Bake in a preheated 350 degree F oven for 8-10 minutes until cookies are barely golden. Cool.
  6. Spread bottoms of half of the cookies with 1/2 teaspoon of jam each and top with remaining cookies to form sandwich.
  7. 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:

  1. 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.
  2. Remove from heat. Stir in milk and corn syrup.

Related: Best Places For Edible Holiday Gifts In DFW

Ilene Jacobs is a freelance writer living in Dallas, Texas. Ilene enjoys writing about a variety of topics, ranging from food, fitness and travel, to kids, pets and senior care. You can find some of her work at Examiner.com.