Not so typical holiday cookies

Cookie exchanges are a wonderful part of Christmas. This is a gift from the heart. When invited, I always try to find cookies that are not your typical ones. I think I have found two recipes that I can almost guarantee that no one else will be exchanging.

Here are a couple of new recipes that are guaranteed to excite everyone’s tastebuds. The first is cream filled, Eggnog Molasses Sandwich Cookies. The second is a little more traditional, Ginger Cookies. Both are flavorful and will bring smiles to those who eat them. Turn on your oven, gather your ingredients, and Let’s head to the kitchen!

Eggnog Molasses Sandwich Cookies

Eggnog always makes an appearance at my house during the holidays. I usually make eggnog shakes. Today, I want to take a different step in the kitchen with these cookies.

3/4 cup butter, softened

1 cup firmly packed dark brown sugar

1 large egg, room temperature

1/4 cup molasses

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

Eggnog Buttercream, recipe follows

Preheat oven to 350℉. Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until well combined. Add molasses, beating until well combined.`

In a large bowl, whisk together flour, baking soda, ginger, cinnamon, salt, baking powder, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 1 hour.

In a shallow bowl, place granulated sugar.

Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough, and roll into smooth balls. Roll in granulated sugar. Place about 2 inches apart on prepared pans.

Bake until bottoms are golden, 8 to 10 minutes. Let cool on pan for 5 minutes. Remove from pans, and let cool completely on wire racks.

Place Eggnog Buttercream in a pastry bag fitted with 1/3-inch opening star piping tip. Pipe buttercream onto flat side of half of the cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate until buttercream is set, about 15 minutes.

Eggnog Buttercream

1 cup butter, softened

5 1/2 cups confectioners' sugar, sifted

1/3 cup cold eggnog

1/2 teaspoon ground nutmeg

In the bowl of a stand mixer fitted with the paddle attachment, beat butter with a mixer at medium speed until creamy. Whit mixer on low speed, gradually add confectioners' sugar alternately with cold eggnog, beating until smooth after each addition. Add nutmeg, beating until well combined.

Ginger Cookies

Here’s a twist on traditional spice cookies. In place of the molasses is my favorite sweetener, cane syrup.

2 1/2 cups All-purpose flour

2 teaspoons Baking Soda

1 teaspoon ground Ginger

1 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon Salt

1 cup Brown Sugar, tightly packed

1/2 cup Shortening

1/2 cup Cane Syrup

1 Egg

Granulated or Powdered Sugar for topping, optional

Preheat oven to 375℉.

In a small bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, cream together brown sugar and shortening. Beat in cane syrup and egg. Add dry ingredients, a little at a time, beating thoroughly between additions. The mixture will be very thick.

Form 1-inch balls and roll in granulated or powdered sugar, if desired. Place cookies 2 inches apart on an uncreased cookie sheet. Bake for about 10 minutes. Serve warm.

As the Christmas holidays kick into full gear, take some time to enjoy the company you are in. Do what you can to spend time with the people that matter in your lives. Please don’t forget the reason for the season.