Kitchens start holiday customs. Christmas cookies may start or continue them. Everyone loves peanut butter or gingerbread. Each bite has a secret ingredient from Chicago to the world. Christmas dessert plates at Chicago chef Monica Hayes of tasteful manners, shared her favorite Christmas delights and desserts in the kitchen this year.
The weekend news crew also brought in their favorites. Tasteful manners were founded in 2009 by Hayes, a speech pathologist, cook, and mother. Her firm teaches food, nutrition, and manners. It teaches kids and parents how to make delicious, simple, and healthy meals at home to bring families together and enhance health.
Chef Monica’s Favorite Christmas Cookies
- Melted unsalted butter
- Vanilla extract salt
- Cup all-purpose flour
- Cup strawberry, raspberry, apricot, or chocolate jam.
- In a large mixing basin or stand mixer with a paddle attachment, beat the butter and sugar on medium speed until creamy, approximately 1 minute.
- Beat egg yolks, vanilla, and salt together. Add flour slowly while mixing on low. Stop mixing to scrape the bowl.
- Roll tablespoon-sized dough balls between your hands. Add granulated sugar if desired.
- To make a cavity, push your thumb or the back of a teaspoon into the middle of each dough ball on a parchment- or wax paper-lined sheet or plate. Repair cracks.
- Freeze 30 minutes or chill for 1 hour. 375F oven. Parchment two big baking sheets.
- Place one sheet of frozen dough on the cookie sheet 2 inches apart. Jam approximately a spoonful. Thumbprints should be full but not bursting.
- Bake one sheet at a time for 12–14 minutes until the edges start to brown. Cool the baking sheet thoroughly. Keep sealed for a week.
It’s Christmas time, and we have the perfect recipe for your family and friends to enjoy amazingly delicious dessert plates this season. Create a welcoming dish for 2023 by making this Christmas the best festival of 2022. It’s worth a try.
Feature Image: Pixabay
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