So I made the chai cookies and the pumpkin chocolate chip cookies with Taylor’s recipes. My friends were eating the pumpkin chocolate chip ones and they were like wow these are so good! I’ve never even heard of pumpkin chocolate chip! I was like oh! Yeah Um it’s @taylorswift ‘s recipe. They were like wait.. what?
Takes a little less than one batch of pie crust in order to make both fillings
This recipe is perfect for solstice/Yule celebrations or for New Year celebrations, especially if you also celebrate Thanksgiving or Christmas and have leftover crust. The pinwheel shape of the cookies is typically a symbol of self-actualization and perseverance, and can symbolize our perseverance through the darkest night of the year.
Cranberry Gin Filling
⅓ can of whole crushed cranberries
1 shot of gin
¼ tsp dried lemon balm (or a few leaves of crushed fresh)
¼ tsp dried mint (or a few leaves of crushed fresh)
A few dashes of salt
- Combine with whisk
Warm Honey Rum Filling
1 shot of rum
4 Tblsp of honey
1 tsp of cinnamon
1 Tblsp of vanilla
- Combine with whisk
For each filling type:
Roll out ½ your leftover pie dough thinly in a roughly rectangular shape (trim to straight edges for more uniform cookies)
Combine one of the fillings with 1tsp of cornstarch
Paint or ladle the filling onto the crust and spread evenly
Starting at one long end, roll the crust around the filling onto a log
(Note: filling will be liquid and may pour out the edges. Roll the dough up slowly to avoid some of this. You can roll the outside of the log in the spilled filling if you wish.)
(Note #2: The cranberry filling will have lumps. You can substitute jellied cranberries for whole crushed to avoid this if you wish.)
Cover log in plastic wrap and chill in freezer for 1 hour or until firm.
Preheat oven to 325° F
Remove & slice log short ways into ½ inch rounds.
Place on greased or non-stick baking sheet
Bake for 8-12 minutes, depending on the size of your rounds.
(Note: Recommend checking the cookies every 4 minutes or so. Cookies are done when still slightly soft to the touch in the center. Cranberry cookies may take slightly longer to cook than the rum cookies)
Remove from oven and let cool slightly, then place on cookie tray.
Glaze cookies lightly with powdered sugar glaze. Keep in mind that the fillings are already quite sweet.
(Note: For either recipe, sprinkled powdered sugar or a honey glaze could be used instead. For the rum recipe, try sprinkling cinnamon and brown sugar instead of a glaze. For Cranberry recipe, a mint or lemon flavoring could be added to the glaze and cookie plate could be garnished with fresh mint.)
Other suggestions: A knife could be used to cut symbols of suns, stars, pentagram, runes etc into either the logs before cutting or the top face of pinwheel rounds before baking.
Cookies will be very flakey, depending on your pie crust recipe. For more moist cookies, coat the rounds in egg wash before baking.
The second type of Christmas biscuits I’ve made recently, gingersnaps. These are really good if you want to make something like gingerbread men, but don’t want to commit to cutting them out with cookie cutters and decorating them. Luckily the batch was about half of the sugar cookies, but still decent size.
Since it’s the holidays, I wanted to make some new biscuits that I hadn’t made before. Usually I only make gingerbread men and shortbread, but this year, I wanted to try something different. I had a recipe for sugar cookies, complete with homemade royal icing and while it created a huge batch, it was a good start to me baking new biscuits.
These beautiful gingerbread comrades by Berlynn Beam will be available at Slice of Life Gallery this week! Make sure to come and grab our collective selves, a cookie or two to share around the holidays. Berlynn is our residential in house baker and she brought the heat mixed with a little sweet this year for our fundraising opportunities!