Portland's Prelude to Winter: A Cookie Celebration

Though the streets of Portland may not be draped in snow, the city is brimming with pre-winter excitement. With just a week until Christmas, what better way to celebrate than by baking classic holiday cookies? These recipes are a nod to time-honored traditions, perfect for savoring as we await the official arrival of winter tomorrow.

Peppermint Macarons: A Festive Treat

Ingredients for Macaron Shells:

  • Super Fine Almond Flour: 1 ½ cups

  • Confectioners' Sugar: 1 cup

  • Egg Whites: from ~3 large eggs, room temperature

  • Super Fine White Sugar: 1 cup + 2 teaspoons

  • Red Gel Food Coloring: 1-2 teaspoons

For Macaron Tops:

  • White Chocolate: 4 ounces, melted

  • Crushed Peppermint Candy Canes: 3-4 tablespoons

For Peppermint Buttercream:

  • Unsalted Butter: ½ cup, softened

  • Confectioners' Sugar: 1 cup

  • Peppermint Extract: 1 teaspoon

Preparation:

  1. Macaron Shells: Sift and mix almond flour and confectioners' sugar. Whip egg whites, gradually add sugar, and beat until stiff peaks form. Add food coloring and fold in the dry ingredients.

  2. Piping: Pipe small circles on a prepared baking sheet and let them sit to form a "skin."

  3. Baking: Bake in a preheated oven at 300°F for 15-20 minutes. Cool completely before removing.

  4. Decorating Tops: Dip the top shells in melted white chocolate, then sprinkle with crushed candy canes.

  5. Buttercream: Mix butter, confectioners' sugar, and peppermint extract for the filling.

  6. Assembly: Pipe buttercream on bottom shells and sandwich with decorated tops.

Storage Tips:

  • Room Temperature: Store in an airtight container for up to a week.

  • Freezing: Freeze completed macarons or shells separately. Thaw overnight in the fridge before serving.

Festive Gingerbread Delights

Ingredients for Cookies:

  • Flour: 3 cups, all-purpose for structure

  • Baking Soda: 1 teaspoon, for leavening

  • Spices: Ground ginger (2 teaspoons), cinnamon (2 teaspoons), allspice (¼ teaspoon) for flavor

  • Salt: ¼ teaspoon, to balance the flavors

  • Butter: ½ cup, unsalted and softened, for richness

  • Sugar: ½ cup brown sugar, packed, for sweetness and moisture

  • Molasses: ½ cup, for depth of flavor

  • Egg: 1 large, to bind the ingredients

  • Vanilla Extract: 1 teaspoon, for aroma

Ingredients for Royal Icing:

  • Confectioners' Sugar: 1 cup, for smooth icing

  • Meringue Powder: 2 teaspoons, for stability

  • Vanilla Extract: ¼ teaspoon, for flavor

  • Water: 1 tablespoon, for consistency

Method:

  1. Spice Mix: Whisk together flour, baking soda, spices, and salt.

  2. Creaming Process: Beat butter and sugar until fluffy. Blend in egg, molasses, and vanilla.

  3. Dough Formation: Gradually incorporate the dry mix. If needed, add a touch of water for pliability.

  4. Chill & Shape: Divide, flatten, and chill the dough. Roll it out and cut into shapes.

  5. Baking Ritual: Bake at 350°F for 8-10 minutes until edges are crisp.

  6. Icing Creation: Mix icing ingredients and pipe onto cooled cookies.

Storage & Freezing:

  • At Room Temperature: Store in an airtight container for up to a week.

  • Freezing Cookies: Store in an airtight container or freezer bag for up to 3 months.

  • Freezing Dough: Freeze dough discs, and thaw overnight in the fridge before use.

Notes:

  • For the best gingerbread texture, ensure that the edges are crisped while baking.

  • The royal icing should be smooth and just right for piping; adjust consistency as needed.

Delightful Shortbread Cookies with Royal Icing

Cookie Ingredients:

  • 1 cup unsalted butter (softened)

  • ½ cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 2 cups all-purpose flour

Royal Icing Ingredients:

  • 3 cups confectioners' sugar

  • 2 tablespoons meringue powder

  • ¼ cup water (room temperature)

  • ½ teaspoon vanilla extract

  • Gel food coloring (optional)

  • Sprinkles for decoration (optional)

Directions:

  1. Butter-Sugar Blend: In a mixer, blend softened butter and confectioners' sugar until fluffy (about 2 minutes).

  2. Dough Formation: Mix in vanilla. Gradually introduce flour and salt, mixing at a low speed, then increase to high until the dough is malleable.

  3. Chilling the Dough: Form the dough into a flat circle and wrap it in cling film. Refrigerate for 30 minutes.

  4. Shaping Cookies: Roll out dough on a floured surface, cut with cookie cutters, and place on a baking sheet.

  5. Baking Process: Preheat the oven to 350°F. Chill cut cookies for 10 minutes, then bake for 10-12 minutes until edges are golden.

  6. Icing Preparation: Whisk confectioners' sugar and meringue powder. Add water and vanilla, adjusting for desired consistency. Add coloring if desired.

  7. Decorating Cookies: Once cool, use a piping bag to decorate cookies with icing. Allow the base layer to set before adding details.

Tips and Storage:

  • Ensure cookies are completely cooled before icing.

  • Use room temperature butter for the right consistency.

  • Store cookies in a tin for up to a week, in the fridge for 10 days, or freeze for up to 3 months.

  • Dough can be refrigerated for 3 days or frozen for 2 months before use.

Stay warm out there and enjoy your friends, family, and hopefully some time to relax!

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Dan Meyers