24 December 2011

christmas cookies

Happy christmas eve sweet friends! I hope you are all channeling that fierce inner peace within yourself and letting the stress of the season just disappear. Soak up the magical moments with your loved ones and make memories that last forever.

A few days ago, we made cookies at Glamma's. Sookie had a lot of fun chasing me around with an egg beater. It was fabulous. ;)

Recipe is from the Rachael Ray magazine and can be found HERE. We did things a little differently, we used gold sparkling sugar and a star cookie cutter as opposed to a snowflake one. They are so delicious though, I will be making these again and again. I have a weakness for anything lemon and coconut, so these were just heaven!


  • 2 1/2 cups flour
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 sticks plus 5 tbsp. (10.5 oz.) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 tsp. coconut extract
  • 1/2 tsp. pure vanilla extract
  • 2 2/3 cups confectioners’ sugar
  • 4 tbsp. half-and-half
  • 1 tsp. fresh lemon juice plus 2 tsp. lemon zest
  • White sparkling sugar, for decorating
  • 1 cup shredded sweetened coconut


  1. In a medium bowl, sift together the flour, baking powder and 1/4 tsp. salt.
  2. Using an electric mixer, cream 11 tbsp. butter and the granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and the extracts, scraping the bowl, for 2 minutes. Mix in the flour mixture in 2 batches on low speed.
  3. Divide the dough between 2 pieces of plastic wrap. Using the wrap to help, shape the dough into 2 disks and seal. Chill for 2 hours.
  4. Meanwhile, using the mixer, beat the remaining 10 tbsp. butter, 1/2 tsp. salt, the confectioners’ sugar, half-and-half, lemon juice and lemon zest on low speed until smooth. Beat on high speed until fluffy, about 2 minutes. Chill the filling.
  5. Position racks in the upper and lower thirds of the oven; preheat to 375°. Line 4 cookie sheets with parchment. Working with 1 dough disk at a time, roll out on a floured surface to 1/8 inch, rotating the dough as needed. Using a 2 1/2-inch cutter, cut out cookies. Divide the cookies among the pans, chilling the pans as you work.
  6. Sprinkle the cookies with the sparkling sugar. Bake 2 pans at a time, switching them halfway through cooking, until the edges brown, about 8 minutes. Transfer the cookies to a rack; let cool.
  7. Spread the bottom of 1 cookie with 1 tsp. of the filling. Sandwich with another cookie. Use your fingers to scoop and press the coconut onto the filling. Chill for about 30 minutes.

    What is your all time favorite christmas cookie recipe?


  1. I'll have to try your recipe for cookies. I found your blog on topbabyblogs.com. That is quite a distinction. Congrats. You are right on with this post. I hope you check out my blog at www.thecribhub.com where you can find luxurious and affordable baby cribs.

  2. Thank you for this recipe,I love cookies!!

  3. those look amazing!!! can I still try them even if Christmas is over?

  4. Hi tahnie! Julie from Bloggy Moms! You are an awesome photographer! I could use some help on my digital scrapbooking blog and would love for you to participate in my 20TWELVE PHOTOS + PHRASES project.

    Visit and say hi!

    Your daughter is a doll! And I am gonna cut n paste that cookie recipe for sure!

  5. Hi! Your cookies look amazing, especially because I LOVE coconut. I'm a new BloggyMoms follower from the Jan 2012 hop and look fwd to your future posts.

  6. So happy to find you-I'm your newest follower, stop by for a visit!!

  7. Hi I'm Heather! Please email me when you get a chance, I have a question about your blog! LifesABanquet1(at)gmail.com

  8. Hi there. The current Food on Friday is all about Christmas! It would be great if you linked in any Xmas favourites you have. This is the link . Have a good week.

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