RECIPE: Locally Sourced Holiday Treats

Struggling with last-minute holiday gift ideas? Give friends and family something money can’t buy with homemade treats baked with love! Our friends at Darigold, a locally owned dairy co-op in Washington, sent along an incredibly simple and tasty recipe for holiday cookies straight from their test kitchen.

After your baking party ends, we suggest stopping by a local craft store for holiday themed packaging to complete + customize the gift. They’ll feel special and you’ll feel relieved just in time for the big day. See the recipe below!

Darigold x Seattle Socialites

STAINED-GLASS ICEBOX COOKIES

Yield: Makes about 5 dozen cookies.

Tip: Dough logs can be made up to four days ahead or frozen for up to three months (place in airtight freezer bag). Thaw before slicing and baking.

· 1 cup Darigold butter, softened

· 1 cup powdered sugar

· 1/2 teaspoon lemon flavoring

· 1/2 teaspoon vanilla extract

· 2 cups flour

· 12 to 14 each red and green candied cherries

· Chopped nuts or sprinkles for coating (optional)

 

1. Combine butter and powdered sugar in large mixing bowl.

2. Beat with electric mixer on low speed until blended; beat on medium speed about 2 minutes or until light and fluffy.

3. Add lemon and vanilla and beat until well blended. Stir in flour with spoon, mixing just until dough forms.

4. Divide dough in half; place each half on waxed or parchment paper.

5. With floured hands, gently spread dough to form a 9x6x1/2-inch rectangle; place 2 rows of red and green cherries (6 to 7 of each color) down center. Pull long sides of dough up and over cherries; pinch together to form log.

6. Press dough against cherries to center them. Wrap waxed paper around dough, sealing ends by twisting. Shape into square, triangular or round log. Refrigerate until firm (4 hours or overnight).

7. To bake, remove dough from refrigerator; unwrap and roll in desired coating, gently pressing coating into sides. Slice dough with thin-bladed knife into 1/4-inch thick slices; place on baking sheets lined with parchment, about 1 inch apart.

8. Bake at 350°F for 8 to 12 minutes or until lightly golden around the edges. Cool on baking sheets 1 to 2 minutes; transfer to wire rack to cool completely.

Photo Credit: Darigold

 

 

 

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