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Ask An OC Expert: Christmas Cookie Recipes

christmas cookies reindeer610 header
(credit: Shutterstock)

Lots of families have the tradition of making Christmas cookies during the holidays. And, many times, these cookies are simple sugar cookies. But, if you're looking for something different a bit different this year to make with your family for the holidays, try these recipes from Rachel Klemek, owner of Blackmarket Bakery in Costa Mesa.
 
Rachel Klemek
Blackmarket Bakery
2937 Bristol St., Suite D-100A
Costa Mesa, CA 92626
(714) 662-3095
blackmarketbakery.com

Rachel Klemek trained at The Culinary Institute of America at Greystone. Before opening Blackmarket Makery, she worked with Utopia Bakery, Dean & Deluca, Josh Citrin at Melisse in Santa Monica and Zov's Bistro in Tustin. Blackmarket Bakery is so named because butter, flour, sugar and eggs were all black-market items during World War II. The focus here is to create great baked goods with natural ingredients, complex textures and amazing flavors.

russian tea cookies
(credit: Shutterstock)

Russian Tea Cookies

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts
  • Powdered sugar for dusting

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. With a paddle on an electric mixer, mix the butter and powdered sugar until fluffy.
  4. Add the vanilla to the butter and sugar mixture.
  5. Sift the flour and salt and add them to the butter and sugar mixture.
  6. Mix the flour and salt, and butter mixture on low speed until just combined.
  7. Add the walnuts and mix until just combined. (Note: To keep the cookies tender, do not over-mix.)
  8. Roll the dough into 1-inch balls.
  9. Bake the dough until it just starts to get color.
  10. While still warm, roll the cookies in the extra powdered sugar.
  11. Let the cookies cool, and roll them again in the extra powdered sugar.

Related: Orange County's Best Waffles

Blackstrap Betty (bottom center) photo by Bob Hodson Photography
Blackstrap Betty (bottom center) photo by Bob Hodson Photography

Blackstrap Betty

  • 1 cup plus 1 Tbsp melted unsalted butter
  • 2-1/4 cups granulated sugar
  • 1/2 cup dark molasses
  • 2 eggs
  • 4-1/2 cups all-purpose flour
  • 1 Tbsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1-1/2 dried apricots, chopped

Directions:

  1. Combine the egg, molasses, sugar and butter in a bowl.
  2. Sift together the flour, baking soda, salt, cinnamon and ginger and add to the butter mixture. (Note: Do not over-mix.)
  3. Stir the apricots into the mixture until combined.
  4. Scoop the dough into even balls.
  5. Roll each ball in granulated sugar and place them on a cookie sheet lined with parchment.
  6. Bake at 350 degrees F until the edges of the cookies are set, but the center is still slightly gooey.
Blackmarket Bakery Cinnamon Marshmallows (Photo courtesy of Moxxe PR)
Blackmarket Bakery Cinnamon Marshmallows (Photo courtesy of Moxxe PR)

Cinnamon Marshmallows

  • 1/2 cup cold water
  • 2 Tbsp powdered gelatin
  • 1/2 cup water
  • 1/2 cup plus 2 Tbsp corn syrup
  • 2-1/3 cups sugar
  • 1/4 tsp salt
  • Cinnamon to taste
  • Greased brownie pan lined with plastic and greased again
  • Powdered sugar for dusting
  • Ice bath
  • Candy thermometer

Directions:

  1. Thoroughly dissolve the gelatin in the cold water in the bowl of a standing mixer, fitted with whisk attachment.
  2. Pour the water, corn syrup, sugar and salt into a saucepan fitted with a candy thermometer, in that order.
  3. Bring to a boil, without stirring, and then cook to 240 degrees F.
  4. Remove the pan from the burner.
  5. Leave the thermometer in the pan and shock the bottom of the pan in a bowl of ice water to stop it cooking.
  6. Allow the syrup to cool in the saucepan until the temperature is 210 degrees F.
  7. Pour the syrup over the bloomed gelatin in the mixer bowl.
  8. Begin mixing at medium speed. Once the marshmallow thickens, you may increase the mixer speed to high.
  9. Whip the mixture for 5-10 minutes, until the marshmallow is fluffy, very thick and still warm.
  10. Add the cinnamon, quickly taste the marshmallows and add more cinnamon if needed. By the time it is done, the mixer should be laboring.
  11. Transfer the marshmallow to the lined, greased pan. Cover with a second piece of greased plastic wrap and press out to even the top.
  12. Allow to cure for several hours or even overnight.
  13. Sift powdered sugar onto a cutting board. Remove the plastic wrap and flip the marshmallow slab onto the board. Sift sugar on the top.
  14. Cut the marshmallows with scissors or a knife dipped in powdered sugar.
  15. Roll the cut edged in more powdered sugar.
  16. Store in a container indefinitely.

Related: Best Breakfast Spots In Orange County

Gary Schwind is a freelance writer covering all things Orange County. His work can be found on Examiner.com.
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