Christmas Cookie + Ornament Countdown 12/16

Christmas Cookie + Ornament Countdown

Carrot Cake Christmas Cookie + Humpback Bridge P. Buckley Moss Ornament + Solemate Sock Warmth!
by Canda Goose Gallery
YIELDS:24
PREP TIME:HOURS 15 MINS
TOTAL TIME:HOURS 25 MINS
INGREDIENTS FOR THE COOKIES
box German chocolate cake mix (or regular chocolate cake mix)
1/3 c. Vegetable or canola oil
large eggs
FOR THE FROSTING
jar caramel (10- to 12-oz.)
2/3 c. coconut flakes
2/3 c. chopped pecans
sea salt (optional)
SkatersDream-CanadaGooseGallery-WaynesvilleOhio-PBuckleyMoss-Ornament-LimitedEdition-Skater-Dream-Virginia-Waynesville-Ohio

Skater’s Dream Limited edition ornament by P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

DIRECTIONS

  1. Preheat oven to 350°.
  2. Make the cookies: Pour cake mix, oil, and eggs into a large mixing bowl and stir until combined. Spoon 1″ balls of dough onto a parchment-lined baking sheet and bake for 8 to 10 minutes. Let cool for at least 10 minutes before frosting.
  3. Make the frosting: Combine caramel, coconut flakes, and pecans in a small bowl. Top each cookie with a spoonful of frosting. then lightly sprinkle caramel with salt, if you’d like a salted-caramel flavor.

Christmas Cookie + Ornament Countdown 12/15

Christmas Cookie + Ornament Countdown

Carrot Cake Christmas Cookie + Humpback Bridge P. Buckley Moss Ornament + Solemate Sock Warmth!
by Canda Goose Gallery
YIELDS:38
PREP TIME:HOURS 15 MINS
COOK TIME:HOURS 15 MINS
TOTAL TIME:HOUR 10 MINS
INGREDIENTS FOR COOKIES
3/4 c. (1 1/2 sticks) butter softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
1 c. packed shredded carrots (from 2 medium carrots)
3/4 c. unsweetened shredded coconut
1/2 c. raisins
2 c. old-fashioned oats
CREAM CHEESE GLAZE
1 c. powdered sugar
1 oz. cream cheese, at room temperature
4 tsp. milk
1/4 tsp. pure vanilla extract
CanadaGooseGallery-WaynesvilleOhio-pbuckleymoss-ornament-limitededition-geese

Humpback Bridge

DIRECTIONS
  1. Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
  2. Stir in carrots, coconut, raisins, and oats and mix until just combined.
  3. Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
  4. Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.

Christmas Cookie + Ornament Countdown! 12/14

Christmas Cookie + Ornament Countdown!

Nutella Stuffed Christmas Cookie + “Purrfect Ride” P. Buckley Moss Ornament + Solemate Warmth
by Canada Goose Gallery
YIELDS:24
PREP TIME:HOURS 15 MINS
TOTAL TIME:HOUR 25 MINS
INGREDIENTS
1 1/2 c. Nutella
1 c. (2 sticks) butter softened
1 c. packed brown sugar
1/2 c. sugar
2 large eggs
2 tbsp. milk
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 c. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

Flaky sea salt

DIRECTIONS
  1. Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto a prepared baking sheet (24 balls total).
  2. In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in the freezer.
  3. Preheat oven to 350° and line a baking sheet with parchment paper.
  4. Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing cookies 2 inches apart.
  5. Sprinkle cookies with flaky sea salt and bake until puffed, 15 minutes. Let cool on pan 5 minutes before serving.

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Christmas Cookie + Ornament Countdown 12/13

Christmas Cookie + Ornament Countdown!

Christmas Biscotti + “Moon Beam” P. Buckley Moss Ornament + Solemate Warmth
by Canada Goose Gallery
Christmas-biscotti-recipe
YIELDS:DOZEN
PREP TIME:HOURS 30 MINS
TOTAL TIME:HOUR 20 MINS
INGREDIENTS
1 c. almonds
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 large eggs
3/4 c. granulated sugar
1/4 c. packed brown sugar
1 tsp. almond extract
1 c. chocolate chips, melted
P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.

P Buckley Moss Moon Beam Ornament

DIRECTIONS

  1. Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.
  2. Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.
  4. Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.
  5. Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Christmas Cookie + Ornament Countdown 12/12

Christmas Cookie + Ornament Countdown!

Linzer Christmas Cookies + “Mabry Mill” P. Buckley Moss Christmas Ornament + Solemat Sock Warmth
by Canada Goose Gallery
Christmas-cookie-countdown-Linzer
YIELDS:DOZEN
PREP TIME:HOUR MINS
TOTAL TIME:HOUR 15 MINS
INGREDIENTS
1 1/2 c. almond flour
1 1/2 c. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 large egg
2 tsp. pure vanilla extract
1/2 c. (1 stick) butter
1/2 c. granulated sugar
1/2 c. raspberry jam
2 tbsp. powdered sugar, for garnish
MabryMill-pbuckleymoss-ornament-limitededition-mabry-mill

Mabry Mill Limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

DIRECTIONS

  1. In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
  2. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
  3. Divide dough in half, form each half into a disk and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to the refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
  4. Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
  5. Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
  6. In a microwave-safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with the second cookie. Dust with powdered sugar and serve.

Christmas Cookie + Ornament Countdown 12/11

Christmas Cookie + Ornament Countdown!

Red Velvet Crinkle Christmas Cookies + “Joyful Day” P. Buckley Moss Ornament + Solemate Warmth Socks
by Canda Goose Gallery
christmas-cricnkle-cookies-p-buckely-moss
YIELDS:DOZEN
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 35 MINS
pbuckleymoss-ornament-limitededition-weddingINGREDIENTS

2 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. (1 stick) Country Crock Baking Sticks

3/4 c. granulated sugar

large eggs

2 tsp. pure vanilla extract

1 tbsp. red food coloring

1/4 c. powdered sugar

sole-mate-socks-canada-goose-galleryDirections
  1. Preheat oven to 325° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar together until light and fluffy. Add eggs, one at a time, and beat after each addition then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
  3. Roll about 1 tablespoon dough into a ball, then roll the ball in powdered sugar. Repeat with the remaining dough then reroll each ball in powdered sugar again.
  4. Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.
  5. Let cool on trays for 5 minutes, then transfer to wire rack to let cool completely.

Christmas Cookie + Ornament Countdown 12/10

Christmas Cookie + Ornament Countdown

Shortbread Bites Christmas Cookies + “Colonial Winter” P. Buckley Moss Ornament + Solemate Socks Warmth!
by Canada Goose Gallery
Christmas-cookie-countdown-shortbread-bites pbuckleymoss-ornament-limitededition-winter
YIELDS:20
COOK TIME:HOURS 20 MINS
TOTAL TIME:HOURS 45 MINS
INGREDIENTS

1 1/4 c. all-purpose flour

3 tbsp. powdered sugar

1/4 tsp. kosher salt

1/2 tsp. vanilla extract

1/2 c. (1 stick) butter softened

1 tbsp. red and green nonpareils or sprinkles

DIRECTIONS
  1. Preheat oven to 325º. In a food processor, pulse flour, sugar, salt, vanilla, and butter until combined. Transfer dough to a large bowl and knead until it comes together. Add nonpareils and knead to combine.
  2. On waxed paper, roll dough into a 1/2″-thick square. Freeze 15 minutes.
  3. Cut dough into 1/2″ squares and transfer to a large baking sheet.
  4. Bake until cookies are golden, 18 to 20 minutes.

Christmas Cookie + Ornament Countdown 12/9

Christmas Cookie + Ornament Countdown

Gingerbread Christmas Cookies + Amazing Grace P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

Amazing Grace ornament by P Buckley Moss depicts an historic church in Waynesville, Ohio

Amazing Grace

YIELDS:25

PREP TIME:0 HOURS 10 MINS

COOK TIME:0 HOURS MINS

TOTAL TIME:1 HOUR 10 MINS

INGREDIENTS

3/4 c. (1 1/2 sticks) butter, softened

3/4 c. packed brown sugar

2/3 c. molasses

1 large egg

1 tsp. pure vanilla extract

3 1/4 c. all-purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. kosher salt

2″ piece fresh ginger, grated (optional)

Zest of 1 orange (optional)

1/2 tsp. finely ground black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles, for decorating

DIRECTIONS

  1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until the dough just comes together. (Do not overmix!)
  3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4″ thick. Chill until firm.)
  4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. (Alternatively, peel off both sheets of parchment from the dough, then replace one sheet of parchment back underneath the dough.) Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
  5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  6.  Repeat with the remaining disc of dough. Decorate with icing and sprinkles as desired.

Christmas Cookie + Ornament Countdown 12/8

Christmas Cookie + Ornament Countdown!

Meringue Wreath Cookies, “Cat in the Hat III” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

 

YIELDS:1

PREP TIME:0 HOURS 25 MINS

TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

1/4 tsp.cream of tartar

1/2 c.sugar

pinch of kosher salt

2 large egg whites, at room temperature

1/2 tsp. almond extract

6 drops green food coloring

1 tbsp. silver sanding sugar

4 Pull ‘n’ Peel Twizzlers

1/4 c. red candy melts, melted

DIRECTIONS

  1. Preheat oven to 300°. Draw circles on a piece of parchment paper to use as guides for the wreaths. Place parchment on a cookie sheet, pen lines facing down.
  2. In a medium bowl, combine cream of tartar, sugar, and salt; set aside.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, whip egg whites and almond extract until mixture starts to get foamy.
  4. With the mixer on high speed, gradually add sugar mixture and continue whipping until stiff peaks form. Add green food coloring and whip until combined.
  5. Add meringue to a piping bag fitted with a star tip and pipe onto a cookie sheet using the guides you’ve drawn. Add sprinkle decorations.
  6. Bake until almost firm to the touch, 13 to 15 minutes. Turn off the oven and let sit with the door closed for 2 to 3 minutes, then remove from the oven when firm to the touch, just before the edges start to brown. Let cool completely.
  7. To create the bow decoration, pull apart Twizzlers into individual strings. Trim about 3″ from each string, then shape into a bow. Use melted candy melts to help “glue” them together. Let candy melts set.
  8. Use remaining melted candy melts to adhere the bows to the wreaths and let set. Store wreaths in an airtight container for up to 2 weeks.

Christmas Cookie + Ornament Countdown 12/7

Cookie + Ornament Countdown Begins!

Snowball Christmas Cookies, “Cape Hatteras Lighthouse” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

YIELDS:30
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 30 MINS
INGREDIENTS
1 c. all-purpose flour
1 1/2 c. walnuts, very finely chopped
1/4 c. granulated sugar
Pinch kosher salt
1 tsp. pure vanilla extract
1/2 c. butter, chopped and softened
1 c. powdered sugar
 

DIRECTIONS
  1. Preheat oven to 350° and line a large cookie sheet with parchment. In a large bowl, mix flour, walnuts, granulated sugar, salt, and vanilla. Add butter and, using your hands, combine everything until the mixture resembles a coarse meal.
  2. Form dough into small balls and place on prepared cookie sheet.
  3. Bake 15 minutes.
  4. When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
  5. Set aside on a rack to cool completely. When cool, dust again in powdered sugar.