Pairing Festive Cookies with Holiday Tunes

If the right music seems to make dinner parties more enjoyable and the food taste better, wouldn’t this also work with holiday cookies?  Hmm. I started to wonder….what holiday song would go best with my Brownie Toffee Cookies filled with three kinds of chocolate?  Which zesty song would highlight my Lemon Almond Crescents? What classic tune would bring comfort and happiness while savoring three of my Triple Peanut Chocolate Chip Cookies?

The Music Expert

Baking is my thing, not necessarily music, so I asked my friend Adam Howard to suggest a holiday song or album to go with each of my 2020 TV Segment Holiday Cookies. Why Adam? Every day in December, he highlights a holiday album on his Instagram and Facebook pages. I love reading what Adam writes about the artist, specific songs and the overall album. By the way, December isn’t his only monthly musical feature – he keeps you intrigued with new music themes several times a year. I can’t tell you how much money my husband Jeff and I have spent on “Adam suggestions.” All different genres and always spot on for our tastes and interest in trying new music.

The Right Holiday Song for Every Cookie

Adam came through with more than just a Cookie-Song Pairing – he picked specific lyrics to match and gave some of them a “cookie” twist. Brilliant, Adam!

Cookie: Lemon Almond Crescents

Song: Sleigh Ride.

Artist: Ella Fitzgerald from the album Ella Wishes You a Swinging Christmas

Lyrics highlighted:

Cookie: Chocolate Dipped Cherry Shortbread

Song: What Christmas Means To Me.

Artist: Stevie Wonder from the album A Motown Christmas

Lyrics highlighted:

Cookie: Triple Peanut Chocolate Chip Cookies.

Song: The Christmas Song.

Artist: Nat King Cole from the album The Christmas Song

Lyrics highlighted:

Fun fact: This cookie is Adam’s daughter Clara’s favorite! I enjoy giving Adam a bunch of my cookies every year to take home to his wife, Terri and daughters Clara and Maggie.

Cookie: Butterscotch Cranberry Walnut Bars

Song: The Holiday Season

Artist: Andy Williams from the album Andy Williams Christmas Album

Lyrics highlighted:

Cookie: Brownie Toffee.

Song: Rockin’ Around the Christmas Tree

Artist: Brenda Lee from the album Christmas with Brenda Lee

Lyrics highlighted:

The Baker’s Cookie Creations

These five cookies were featured on my 9th Annual Holiday Cookie double-header segments on Fox 59 Morning News Tuesday, December 8. Cookie Baking Tips & Hints were first, then an hour later I featured the Cookies. This year’s theme was “Classics with a Twist.” So a unique spin on classic chocolate chip, peanut butter, oatmeal and shortbread cookies, plus traditional brownies.

This holiday season, during the most unusual, unprecedented time for all of us, I hope you’ll bake lots of cookies, eat them without guilt or angst and enjoy every one of Adam’s holiday music suggestions. And yes, even sing along as loud as you can. Happy holidays, everyone. Kim

Lemon Almond Crescents

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

A citrusy twist on classic Mexican wedding cake cookies.

Author: Kim Galeaz RDN LD

Recipe type: Dessert

Serves: 50 cookies

Ingredients

• 2 cups all-purpose flour
• ¾ cup finely ground almonds (ground in food processor, measured after grinding)
• ⅛ teaspoon salt
• 1 cup Kroger unsalted butter, softened
• ¾ cup Kroger powdered sugar
• ¾ teaspoon Kroger pure vanilla extract
• 1 ½ teaspoon Kroger lemon extract
• 2 tablespoons lemon zest
• 4-6 cups additional powdered sugar for coating cookies

Instructions

1. Whisk together flour, almonds and salt in medium bowl. Set aside. Place butter and powdered sugar in bowl of electric mixer, and beat at low to medium speed until combined, light and fluffy. Add lemon zest, lemon extract and vanilla extract and mix again until combined. Scrape down sides of bowl and on low speed, gradually add in flour mixture and beat just until incorporated after each addition. Form dough into a disc/ball and wrap tightly in plastic wrap and refrigerate at least one hour (can be made ahead and refrigerated until ready to use.)
2. Heat oven to 350⁰F. Using a #60 scoop (2 teaspoons leveled), turn balls of dough from scoop into logs about 2 to 2 ¼-inches long. Form log into crescent by turning in ends. Place on ungreased cookie sheet. Bake about 13 to 15 minutes, until bottoms are barely browned. Cool on sheet about 1-2 minutes, then remove to wire cooling rack. Roll in powdered sugar while still hot. Roll again in powdered sugar before packing. Store in layers in tightly covered container, using parchment paper or waxed paper in between layers. Store in cool dry place. Makes about 50 cookies.

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Chocolate Dipped Cherry Shortbread

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

A twist on classic shortbread featuring maraschino cherries and white chocolate inside and dipped in white or dark chocolate.

Author: Kim Galeaz RDN LD

Recipe type: Dessert

Serves: 50 cookies

Ingredients

• ⅔ to ¾ cup finely chopped maraschino cherries (from 10-12 ounce jar)*
• ¾ cup finely chopped Private Selection White Chocolate Chips*
• ½ cup granulated sugar
• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) Kroger salted butter, cut into diced-pieces
• ¾ teaspoon almond extract
• 2-3 drops red food coloring (optional)
• 2-3 tablespoons maraschino cherry juice (from jar of cherries)
• Granulated sugar (for flattening before baking)
• For Dipping:
• At least 8 to 12 ounces white chocolate chips or chopped bars, melted
• At least 8 to 12 ounces Private Selection Semisweet Chocolate Chips, melted

Instructions

1. Drain whole maraschino cherries, reserving all cherry juice, then pat dry. Finely chop, then measure the amount you need. Pat dry those chopped pieces a little more, too. Measure white chocolate after chopping as well.
2. Heat oven to 325⁰F. In a large metal or glass bowl, whisk together sugar and flour. Add diced butter and cut it in with a pastry blender until it is thoroughly incorporated and looks like fine crumbs. (Pieces should be way smaller than pea-size). With a fork, stir in chopped cherries, chopped white chocolate, almond extract and food coloring. Mixture will be very, very dry, and you’ll just mix with fork until cherries and chocolate pieces are fairly mixed around. Then, knead with your hands in bowl, gathering up all the crumbs and working dough to form a ball. It will become much more pliable, and not dry any longer.
3. Using a #60 scoop (2 teaspoon size leveled), place balls onto an ungreased cookie sheet. Dip a drinking glass bottom into sugar, and flatten each ball to 1 ½ inch discs. Bake 13 to 15 minutes, until cookies appear “set” and the bottoms are the faintest shade of brown. Cool on baking sheet just a minute, then remove to wire cooling racks. They will harden slightly as they cool. Once cooled, dip one-half of cookie in melted chocolate, white or semisweet. Place dipped cookies on wire cooling racks until the chocolate (sets) hardens thoroughly. Pack in airtight containers between layers of parchment paper or waxed paper.

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Triple Peanut Chocolate Chip Cookies

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

A twist on classic chocolate chip and peanut butter cookies, combining three types of chocolate and three different peanut ingredients for a decadent cookie.

Author: Kim Galeaz RDN LD

Recipe type: Dessert

Serves: 90 cookies

Ingredients

• 1 ¼ cups Kroger Milk Chocolate Chips
• ¾ cup Kroger Honey Roasted Peanuts, chopped
• 1 bag (7.6 oz.) Mini Unwrapped Reese’s Peanut Butter Cups, cut in half (roughly 1⅓ cups total pieces)
• 1 cup Kroger unsalted butter, softened
• ½ cup Kroger creamy peanut butter
• 1 cup firmly packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon Kroger pure vanilla extract
• 2 large eggs
• 2⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• For Drizzle:
• ⅔ to 1 bag (10 to 12 oz. bag) Private Selection 62% Dark Chocolate Chunks or Semi-Sweet Chocolate Chips, melted

Instructions

1. Heat oven to 350⁰F. In a medium bowl, stir together chocolate chips, chopped peanuts and chopped Reese’s peanut butter cups; set aside. In another medium bowl, whisk together flour, baking soda and salt; set aside. In a large bowl electric mixer on medium-high speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla until thoroughly blended and creamy. Add eggs and beat just until blended. Add flour mixture gradually, blending just until combined after each addition. Stir in (by hand preferably), the peanut-chocolate-Reese’s mixture.
2. Using a #60 cookie scoop (2 teaspoon size leveled), drop dough balls onto ungreased cookie sheets about 2 inches apart. Bake 9 to 10 minutes or until very lightly browned on bottoms - cookies will harden as they cool. Cool 1 minute on baking sheet, then remove cookies to wire cooling racks to cool completely. Once cookies are cooled, drizzle with the melted chocolate and let sit on cooling racks until chocolate drizzle is hardened. Store cookies in cool, dry place in tightly covered container between layers of waxed or parchment paper (for 3 to 4 days). Can also be frozen.

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Butterscotch Cranberry Walnut Oatmeal Bars

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

A twist on classic oatmeal cookies, these bars are 100% whole grain from oats and whole wheat flour, plus filled with nutrient-rich walnuts and dried cranberries. Topped with a decadent browned butter glaze.

Author: Kim Galeaz RDN LD

Recipe type: Dessert

Serves: 56 bars

Ingredients

• 1 bag (11 oz.) butterscotch chips
• 1 ¼ cups chopped dried cranberries, divided
• 1 ¼ cups chopped walnuts, divided
• 1⅓ cups white whole-wheat flour (Kroger or King Arthur brand)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) Kroger salted butter, softened
• ¾ cup firmly packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 3 cups Kroger old-fashioned oats, uncooked
• Browned Butter Glaze
• ¼ cup salted butter, cut into 4 equal pieces
• cups powdered sugar
• to 4 tablespoons whole milk

Instructions

1. Preheat oven to 350°F. Coat 10x15x1-inch jelly roll baking pan with vegetable cooking spray. In a medium bowl, combine butterscotch chips, ¾ cup dried chopped cranberries and ¾ cup chopped walnuts. Set aside. In another medium bowl, whisk together flour, salt, baking soda and cinnamon; set aside. In a large bowl with electric mixer, beat butter, brown sugar and granulated sugar until creamy. Add eggs, vanilla and orange zest; beat well. Add flour mixture and mix just until blended. Stir in oats and chip-nut-fruit mixture. Spread or pat batter in pan evenly. Bake 17 – 19 minutes or until light golden brown. Bars may appear slightly sticky in center with toothpick and they will appear a tad “puffed”. They’ll deflate once cooled. Be sure not to overcook, as bars harden slightly as they cool. Cool on wire rack. Once cooled, spread with browned butter glaze and sprinkle with remaining ½ cup dried cranberries and ½ cup chopped walnuts. Cut into bars and store in tightly covered container between layers of waxed or parchment paper. Makes about 28 large bars (4 x 7 cut) or 56 rectangular or diamond bars.
2. Browned Butter Glaze
3. Place powdered sugar in large glass bowl. Set aside. In a heavy saucepan over medium heat, heat the butter pieces, stirring constantly, until completely melted. Cook and stir constantly for 2 to 4 minutes until the butter starts to brown and smells nutty. Watch and stir closely, as it’ll turn to burned butter in seconds. Pour browned butter over powdered sugar immediately. Stir while adding a couple tablespoons milk. Add more milk until glaze is desired spreading consistency. You’ll have enough for a thin iced layer over bars. Sprinkle with remaining berries and nuts.

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Brownie Toffee Cookies

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

A twist on classic brownies, these brownie cookies are filled with unsweetened chocolate, milk chocolate chips and lots of chocolate toffee pieces.

Author: Kim Galeaz RDN LD

Recipe type: Dessert

Serves: 50 cookies

Ingredients

• 1 bag (8 oz.) Heath Milk Chocolate English Toffee Bits
• 1 ½ cups chopped pecans
• ⅔ cup Kroger Mini semisweet chocolate chips
• 1 box (4 ounces) unsweetened chocolate baking bar, chopped
• 1 ½ cups Kroger semisweet chocolate chips
• 1 stick (1/2 cup) Kroger unsalted butter
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon instant espresso powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons Kroger Pure Vanilla extract

Instructions

1. Heat oven to 350⁰F. Mix Heath pieces, chopped pecans and mini chocolate chips in a medium bowl; set aside. In another bowl, whisk flour, baking powder, espresso powder and salt together; set aside. In a medium saucepan over low heat, cook the unsweetened chocolate, semisweet chips and butter, stirring constantly, until it’s all melted. Set aside to cool for just 15 minutes, just slightly. It will harden as it cools, so don’t let it sit too long.
2. In the bowl of electric mixture, beat granulated sugar, eggs and vanilla on medium speed until thick, creamy and light yellow. This will take 4 to 5 minutes. Gradually add the flour minute to egg minute, mixing until blended. Add the slightly cooled chocolate mixture and mix until blended. Avoid over-mixing. By hand, stir in the Heath-pecan-chocolate chip mixture.
3. Using a #40 scoop (1 ½ tablespoon leveled size), drop dough onto parchment paper-lined cookie sheets. Bake 9 to 10 minutes; avoid overcooking, as cookies will definitely harden as they cool. Look for the tops to be shiny, and just barely starting to crack. You want these cookies to end up chewy, dense, not dry and hard. Cool on baking sheet just a minute, then remove cookies to wire cooling racks to cool completely. Once cookies are cooled, store cookies in airtight containers between layers of parchment or waxed paper. Can stay at room temp for a couple days; also can freeze.

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