gourmet holiday cookie haul

The Holiday Cookie Tray

• Chai tea snickerdoodle
• Hot chocolate cookies
• Brown butter pumpkin spice cookies
• Mocha Short Bread Cookie

Chai Tea Snickerdoodle

ingredients

• 2 ¾ cups all-purpose flour
• 2 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• ½ cup Franzese chai tea latte mix
• 2 eggs
• 1 teaspoon vanilla extract

ingredients for the coating

• ¼ cup Franzese chai tea latte mix

directions

1. Preheat oven to 350ºF.
2. In a large bowl, mix together flour, cream of tartar, baking soda, Franzese chai tea latter mix and salt.
3. In a stand mixer, beat the butter and sugar together. Add eggs and vanilla and blend well.
4. Add dry ingredients to wet ingredients and mix well.
5. In a small bowl, combine remaining ¼ cup sugar and 1 tablespoon of cinnamon.
6. Use a 2-tablespoon size cookie scoop to scoop out dough, roll into a ball and then roll into the chai tea / cinnamon mixture, coating completely.
7. Place 2 inches apart on a parchment lined cookie sheet. Bake for 8 – 10 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

Hot Chocolate Cookies

ingredients

• 1 cup butter, room temperature
• 1 cups granulated sugar
• ½ cup brown sugar
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup cocoa powder
• ¼ cup Franzese traditional hot cocoa mix
• 2 teaspoons cornstarch
• 1 ¼ teaspoons baking soda
• 1 teaspoon salt
• 1 cup chocolate chips
• ⅔ cup marshmallow fluff

directions

• Preheat oven to 350ºF.
• Mix together the flour, cocoa powder, Franzese hot cocoa mix, cornstarch, baking soda, and salt.
• Beat the butter, granulated sugar, and brown sugar together until light and fluffy.
• Add in the eggs and vanilla and beat until the mixture is fully combined and light.
• Add the dry ingredients to wet ingredients and combine.
• Gently swirl in the marshmallow fluff.
• Line two baking sheets with silicone baking mat.
• Use a 2-tablespoon size cookie scoop to scoop out dough. Swill a small amount of extra fluff on top of each cookie, if desired.
• Bake the cookies one sheet at a time for 10 - 12 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes, before moving to a wire rack to cool completely.

Brown Butter Pumpkin Spice Cookies

ingredients

• 1 cup unsalted butter
• 3/4 cup, packed light brown sugar
• 1/3 cup Franzese pumpkin spice gelato mix
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder

ingredients for the coating

• ¼ cup raw cane sugar

directions

1. Preheat oven to 350ºF.
2. Brown the butter in a pan. Cool butter in the large metal bowl of a stand mixer for 30-45 minutes, until the butter has the consistency of very soft butter.
3. In a separate bowl, whisk together the flour, Franzese pumpkin spice gelato mix, kosher salt, baking soda and baking powder.
4. Add the brown sugar to the bowl. Using the paddle attachment, mix on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg yolk, vanilla extract and pumpkin puree.
5. Add the flour mixture to the batter, mixing on low speed until just combined; be careful not to overmix.
6. Cover the dough and place in the fridge to chill for 45 to 60 minutes.
7. Use a 2-tablespoon size cookie scoop to scoop out dough, roll into a ball and then roll into the raw cane sugar.
8. Place 2 inches apart on a parchment lined cookie sheet. Bake for 8 – 10 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

Mocha Short Bread Cookie

ingredients

• 2 cups all purpose flour
• ¾ cup powdered/icing sugar
• 1 pinch salt
• ⅓ cup cocoa (unsweetened)
• ⅓ cup Franzese Java Frappe mix
• 1 cup butter (softened)

optional items for decorating

• Melted chocolate (white or dark)
• Baking sprinkles

directions

1. Preheat oven to 325ºF.
2. In a large bowl whisk together the flour, salt, Franzese Java Frappe mix and cocoa powder.
3. In the bowl of a stand mixer, beat the sugar and butter until creamy, using the paddle attachment.
4. Add the dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
5. Roll the dough on a flat surface lightly floured (if needed) or between 2 sheets of parchment paper to ½-inch thickness. Cut out with your favorite cookie cutters and place on parchment lined cookie sheets.
6. Bake for 12 – 14 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
7. Once cooled drizzle with melted chocolate and sprinkle with decorative cookie sprinkles if desired.