Three impressive holiday desserts

On December 14, 2016 in Family Life & Health

Three impressive holiday desserts

holiday cookies

The holiday season is here and everyone is busier than ever buying gifts, decking halls and preparing their kitchens for massive feasts.
With just a couple short weeks before the beginning of Hanukkah, Kwanzaa and Christmas weekend, many are searching for the perfect dessert recipe to charm their loved ones with.

If you’re on the hunt for a recipe that’ll impress your family, look no further. We’ve got you covered.

Pebber nodder cookies

These Danish treats are the oldest Christmas cookie known in Europe, according to All Recipes. In Medieval times, spices were hard to come by and were often saved for special occasions.

To make these historic snacks:

1. Combine 1 cup of butter with 1 cup of sugar.
2. Beat in 2 eggs, one at a time.
3. Mix 2 ½ cups of flour, 1 teaspoon of cardamom and 1 teaspoon of cinnamon. Stir into butter mixture until just blended.
4. Divide dough into six balls. Roll them out into ropes about a half-inch wide. Cut them into half-inch-long pieces and space them out on an ungreased cookie sheet.
5. Bake at 350 degrees Fahrenheit for about 10 minutes. They should be golden when done.

Easy meringue cookies

Almost every holiday baker has experienced the disappointing moment of realization after a run to the grocery store that one essential ingredient never made into the cart. That’s what makes these cookies so perfect – they only require two ingredients, both of which are common kitchen staples. Better yet, they’re gluten-free, so all your grain-free friends can appreciate them as well.

To make these delicious dollop-shaped cookies:

1. Beat 3 egg whites until stiff.
2. Slowly add ¾ cup of sugar until the mixture begins to form peaks.
3. Bake at 225 degrees Fahrenheit for about a half-hour, or until dry. Keep in mind, the finished product should still be light-colored, not golden.

Hanukkah sufganiyot

Because Hanukkah commemorates the ancient story of one night’s worth of oil burning for eight days, many traditional Hanukkah foods include oil in them. These jelly-filled doughnuts are one delicious example of this ages-old tradition.

To make these deep-fried treats:

1. Activate 2 tablespoons of yeast with ½ cup of warm water and 1 teaspoon of sugar.
2. Mix 2 ½ cups of flour with 2 eggs, ¼ cup of sugar, 2 tablespoons of room temperature butter, ½ teaspoon of nutmeg, 2 teaspoons of salt and the yeast mixture, once it’s foamy.
3. Knead the dough until it’s firm, adding more flour if necessary.
4. In an oiled bowl, let the dough rise for about 1 to 1 ½ hours, or until doubled in size.
5. Roll the dough out on a floured counter or board until it’s about ¼ inch thick. Cut about 20 circles with the top of a drinking glass or 2 ½-inch round circle cutter. Cover in plastic wrap and let rise for another 15 minutes.
6. Heat 3 cups of vegetable oil in a medium saucepan over medium heat to 370 degrees Fahrenheit.
7. Fry four rounds at a time for about 40 seconds or until golden brown. Remove from oil with a slotted spoon and place on a paper towel-lined plate. Roll the doughnuts in sugar while still warm so the sugar sticks.

8. To fill with jelly, use a pastry bag with a #4 tip. Squeeze about 2 tablespoons of jelly into the center of each doughnut.