At Christmas, my mom and I spend a weekend baking Christmas cookies. It is about this time of year, we start thinking of which cookies are going to make the list to bake. Every year there are a few standards like sugar cookies, molasses and date and nut bread. Then the other cookies are ones we always choose different ones. Slowly through the years, ones have become standards. Three years ago, we made a black forest cookies that was out of this world good. It is now one we make every year. Last year we made a bar cookie with raspberry jam and dark chocolate chips that we really like. I think that one will be making it back on to the list. Then there are ones that don't make it back even though they were good. We made an apricot empanada. That was good but too much grief. We try to have a mixture of chocolate, nut, fruit that way they aren't all chocolately. Here are two cookies that are up for contention. They are the Boot Tracks Cookie and the One Nutty Date Cookie. Here are the recipes:
Boot Tracks
1/2 cup salted butter
2/3 cup granulated sugar
2 Large eggs
1 teaspoon vanilla extract
1 cup whole-wheat patry floor
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder(optional)
Confectioner's sugar for dusting
1. Prehieat a nonstick (not Belgian) waffle iron.
2. Cream butter sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder(if using). Beat until thoroughly combined.
3. Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (to avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto waffle iron.) Close and cook until cookies are puffed and cooked through, 1 to 1 1/2 minutes. Waffle irons vary so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioner's sugar while still warm.
Variations: Instead of confectioner's sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle. Mix 1 cup confectioner's sugar, 4 teaspoons water and 1/4 teaspoon peppermint extract.
One Nutty Date
1 Cup packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup smooth natural peanut butter
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces pitted dates, chopped
1/3 cup walnuts, chopped
Drizzle
8 ounces white chocolate chips
1 tablespoon canola oil
1. Preheat oven to 375 degrees.
2. Beat brown sugar, butter, peanut butter, and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda, and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dates and walnuts. Refrigerate the dough for at least 1 hour before baking.
3. Using a small scoop (1 3/8 to 1 1/2 inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1 to 1 1/4 inch balls.) Gently press each ball to flatten slightly.
4. Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer the wire racke to cook completely.
5. To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip the fork in the chocolate then wave it over the cookie to create a lacy finish. Let the chocolate set for at least 1 hour. Variation: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and spinkle with chopped walnuts.
Sounds delicious to me!








