If you could sum up the holiday season in two words, there’s no doubt cookies and cocktails would be an accurate descriptor. We’re all hankering for something either sweet or boozy probably – let’s face it – every hour of every day in December. That’s why we came up with some recipes of our own for you to make this week, who knew sweets and cocktails went so well together?
Spritz Cookie
– 1 cup Almond Paste
– 1 cup Powdered Sugar
– 8 fl. oz. eggs, divided
– 2 cups Unsalted Butter, softened
– 3 cups All Purpose Flour
– Cinnamon, for dusting
Preheat oven to 375 degrees Fahrenheit.
Beat together almond paste and powdered sugar until smooth. Add 2 fl. oz. of eggs and continue to beat until incorporated.
Beat in the butter until smooth and fluffy. Beat in the rest of the eggs. Once eggs are fully mixed in, add flour. Mix until just combined.
Pipe into desired shapes or use a cookie press. Bake on a parchment lined baking sheet for 15 minutes. Cookies should only take on a slight golden hue on the edge.
Once cookies are cooled, dust with cinnamon.
Spiced Almond Cocktail
– 1.5 oz. Spiced Rum
– 1 oz. Amaretto
– 4 oz. Almond Milk
– 2 cinnamon sticks
– 2-3 pieces whole Star Anise Pods
– Ground cinnamon, for garnish
In a small saucepan, combine spiced rum, amaretto, almond milk, cinnamon sticks, and star anise pods. Heat to a simmer and remove from heat. Let steep for at least 5 minutes. Pour into a glass and garnish with ground cinnamon.
Linzer Torte Cookies
– 1.5 cups Unsalted Butter, softened
– 3/4 cup granulate sugar
– 2 cups All Purpose Flour
– 1.5 cups Almond Meal
– 1/4 tsp ground Cinnamon
– Raspberry Preserves
– Powdered Sugar, for dusting
Preheat oven to 375 degrees Fahrenheit.
Beat together butter and sugar until light and fluffy. There should not be any lumps. Stir together flour, almond meal, and cinnamon. Mix into butter and sugar until just combined. Form dough into 2 balls. Wrap in plastic wrap and refrigerate overnight.
Roll out dough to 1/4 inch thick. Cut out using 3 inch round cutters. On half of the cookies, cut out the center using a smaller cookie cutter. Bake on a parchment lined baking sheet until golden brown. Cool completely.
Dust the cookies with the center cut out with powdered sugar. Spread bottom cookies with raspberry preserves. Sandwich together.
Raspberry Rosemary Champagne Cocktail
– 1 bottle Champagne
– 4 oz. Raspberry Liqueur
– Fresh Raspberries
– Fresh Rosemary Sprigs
In the bottom of each glass muddle fresh strawberries with raspberry liqueur. Pour in champagne and garnish with rosemary sprigs.
Chocolate Crinkle Cookies
– 1/2 cup Coconut Oil
– 1 cup Unsweetened Cocoa Powder
– 2 cups Granulated Sugar
– 4 Eggs
– 1 tsp Vanilla Extract
– 1 tsp Kahlua
– 1 tbsp Espresso
– 2 cups AP Flour
– 2 tsp Baking Powder
– 1/2 tsp Salt
– 1/2 cup Powdered Sugar
Mix together coconut oil, sugar, and cocoa powder until smooth. Beat in eggs one at a time until fully incorporated. Mix vanilla extract, Kahlua, and espresso. Mix in remaining dry ingredients until just incorporated. Refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit.
Scoop into even sized balls and drop into powdered sugar. Roll in powdered sugar until thoroughly coated. Place on a parchment lined baking sheet and bake for 12 minutes.
Chocolate Russian
– 6 oz. Whole Milk
– 1 packet of Hot Cocoa
– 2 oz. Vodka
– 1 oz. Kahlua
In a blender, combine milk, hot cocoa mix, and vodka until fully incorporated and frothy. Pour Kahlua into the bottom of a glass. Top with blended liquid.
Peppermint Sugar Cookies
– 1 cup butter, softened
– 1 and 3/4 cups Granulated Sugar
– 1 Egg
– 1 tsp Peppermint Extract
– 2.5 cups AP Flour
– 1/2 tsp baking powder
– Your Favorite White Icing
– Crushed Candy Cane, for garnish
Preheat oven to 375 degrees Fahrenheit.
Beat together butter and sugar until light and fluffy. Beat in the egg and peppermint extract until smooth.
In a separate bowl, whisk together flour and baking powder. Beat into wet ingredients until just combined.
Bake until slightly golden. Let cool completely. Frost the cookies once cool and garnish with crushed candy canes.
Peppermint Martini
– 2 oz. Vodka
– 1 oz. Peppermint Schnapps
– 1/2 cup Whole Milk
– Your Favorite White Icing
– Crushed Candy Canes, for garnish
Shake together vodka, peppermint schnapps, and milk.
Place a light layer of icing around the rim of the cocktail glass and dip into crushed candy cane bits. Pour cocktail mixture into glass. Garnish with peppermint sticks.
Gingerbread Cookies
– 3 cups AP Flour
– 2 tsp Baking Powder
– 1/4 tsp salt
– 1 TBSP ground Ginger
– 2 tsp ground Cinnamon
– 1/4 tsp ground Cloves
– 1/4 tsp ground All Spice
– 1/2 cup Unsalted Butter, softened
– 1/2 cup Brown Sugar
– 1 Egg
– 1/2 tsp Vanilla Extract
– 1 tsp fresh Ginger, grated
– 1/2 cup Molasses
– 2 TBSP Maple Syrup
– Your favorite White Icing, for decorating
Beat together butter and brown sugar until light and fluffy. Beat in egg, vanilla extract, fresh ginger, molasses, and maple syrup.
In a separate bowl, whisk together flour, baking powder, salt, and spices. Mix dry ingredients into butter mixture until just incorporated. With your hand, knead dough until smooth. Divide into 2 balls and wrap with plastic wrap. Refrigerate for at least 4 hours.
Preheat oven to 375 degrees Fahrenheit.
When ready to bake, let dough come to room temperature before rolling out. Roll to 1/4 inch thick. Cut out cookies and place on parchment lined baking sheet. Bake 8-10 minutes. Let cool completely.
Once cool, decorate cookies with icing.
Pomegranate Moscow Mule
– 2-3 pieces of Candied Ginger
– 1.5 oz Vodka
– 1 oz. Pomegranate Juice
– 4 oz. Ginger Beer
Place 1-2 pieces of candied ginger in the bottom of a glass. Stir together vodka, pomegranate juice, and ginger beer. Pour into glass and garnish with candied ginger.
*Photographed by Alli Shepherd
