For many people, cooking is a large part of the holiday season. Whether it is a beloved family recipe or a recipe that you are trying for the first time, this period of the year in particular is perfect for rejoicing the joys of pastries.
However, I am not a baker by nature. I can make a good cake if I need – I don't really like to do the cooking process itself. That's why I wanted to use our team to their favorite cooking recipes. I hope you find something to do in the list below!
7 cooking recipes that our team likes
Recommended by: Kate
I was presented for the first time to this recipe (illustrated above) in 2014. The cake was delicious – and incredibly memorable. It is a really simple olive oil cake which is sufficiently sophisticated to be dessert, but also light and soft enough to be an excellent cake that you serve for breakfast or with tea. If I need to cook something that I am convinced that people will love it, it is the cake.
2. Cookies Spritz
Recommended by: Nancy, executive assistant
It is a family recipe that I made again and again. I find that this recipe tends to give you milder and tasty cookies than the average Spritz cookie recipe.
Instructions
Mix the following ingredients. Mix well by hand or at medium speed with low with a hand mixer.
- 1 cup of butter at room temperature (using a good butter makes a difference!)
- 3/4 cup of white sugar
- 2 egg yolks
- 1/2 teaspoon of almond extract
- 1 teaspoon of vanilla extract
Mix 2 cups of flour, a cup at a time to mix more easily and entirely.
I divide the dough into two bowls at this stage and I add Green coloring to one to make Christmas saint cookies and red food coloring to the other dough to make Poinsettia Spritz cookies. If you do not want to add food coloring, you can cook them without it, then sprinkle with red and green glitter for a little additional sparkle.
Place the dough in a cookie press and shape shapes on a baking sheet. If you do not have a cookie press, it is normal to slowly unroll the dough and use small cookies – whatever shape you prefer.
Cook at 350 degrees for 10 to 12 minutes. It is useful to separate the cooking time in half by cooking the cookies on the lower rack for half the time, then moving towards the upper rack for the second half.
Recommended by: Bridgette, brand director
When I was a child, the holiday season meant two things for me: gifts (obviously) and chocolate chocolate chips. My mother would make it a huge batch in early December in the hope that they would last all season. (Spoiler alert: they have never done it.)
Recommended by: Jackie, editorial director
I rarely cook these days, but when I do it, this recipe for monster cookies is my go-to. I exchange ordinary M&M against their counterpart filled with peanut butter, Omets Bretzels and white chocolate chips and add nuts. The result is really a dream.
If you don't want to do them all in one time, they bake wonderfully after being stored in the freezer. Just put the dough balls on a baking sheet or baking sheet lined with parchment paper and put them in the freezer. Once frozen, transfer them to your freezer bag of choice and put them back in the freezer to store. When you are ready to do them, cook as usual, allowing a few additional minutes of cooking time to take into account the colder temperature.
5. Awarded Blossoms
Recommended by: Greta, content creator (the recipe is my grandmother)
Instructions
Combine:
- 1/2 cup of sugar
- 1/2 brown sugar cup
- 1/2 cup of butter
- 1/2 cup of peanut butter
- 1 egg
- 2 tablespoons of milk
- 1 teaspoon of vanilla
Then add:
- 1 3/4 cups of flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
Mix well and shape in balls. Roll the balls in a mixture of sugar plus red and green glitter. Then place on an unrepatched cookie plate.
Cook at 350 degrees for 10 to 12 minutes.
Once finished, immediately garnish each with a chocolate or hershey of Candy Star. My personal tip is to garnish mini chocolate chips instead. I think the chocolate / cookie ratio is better, and it doesn't feel as rude!
Recommended by: Carolyn, graphic designer
I am in love with this Focaccia recipe. It is the soft and crisp focaccia of my dreams. I like to cut the recipe in half, cook it in my largest cast iron, take the plug of garlic butter at the end and, above all, add a bunch of castelvetrano olives after the dimenant / before sprinkling with puffed sea salt.
7. Rolles Rorda
Recommended by: Nancy
They are so delicious! They are a favorite of the family. We eat them on Christmas morning while we unpack gifts because they taste a mini cinnamon mini.
Instructions
Cut 4 cups of flour and 1 lb of butter. Incorporate 1 sure pint cream. Divide and shape in four balls, then refrigerate at night.
Using a rolling pin, roll each ball in a 12 -inch circle.
Mix these three ingredients, then sprinkle ¼ of the mixture on each circle.
- 1 cup of sugar
- 1 cup of nuts (optional)
- 1 teaspoon of cinnamon
Using a pizza cutter, cut each circle in 16 pieces in the shape of a pie.
Roll each piece from the wide end – each should look like a crescent mini -roule once it has been rolled.
Place on a non-greased cookie plate and cook at 350 degrees for 20-25 minutes.
While the rhonda rolls cool, mix the ingredients of the glaze:
- 2 cups of powdered sugar
- 2 tablespoons of milk
- 1 teaspoon of vanilla
Adjust the rollers of rhonda to parchment / waxed paper and frosting once they have cooled. Continue to let cool after the glazing so that the frosting can be put.
Kate is the founder of Wit & Delight. She is currently learning to play tennis and is forever Test the limits of his creative muscle. Follow her on Instagram at @WitandDeLight_.
