Shortbread Bites Christmas Cookies + “Colonial Winter” P. Buckley Moss Ornament + Solemate Socks Warmth!
by Canada Goose Gallery
YIELDS:20
COOK TIME:0 HOURS 20 MINS
TOTAL TIME:0 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
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.
On waxed paper, roll dough into a 1/2″-thick square. Freeze 15 minutes.
Cut dough into 1/2″ squares and transfer to a large baking sheet.
Gingerbread Christmas Cookies + Amazing Grace P. Buckley Moss Ornament + Solemate Sock Warmth
by Canada Goose Gallery
Amazing Grace
YIELDS:25
PREP TIME:0 HOURS 10 MINS
COOK TIME:0 HOURS 0 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
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.
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!)
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.)
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.
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.
Repeat with the remaining disc of dough. Decorate with icing and sprinkles as desired.
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
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.
In a medium bowl, combine cream of tartar, sugar, and salt; set aside.
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.
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.
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.
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.
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.
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.
Snowball Christmas Cookies, “Cape Hatteras Lighthouse” P. Buckley Moss Ornament, and Solemate Socks for warmth!
by Canada Goose Gallery
YIELDS:30
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 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
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.
Form dough into small balls and place on prepared cookie sheet.
Bake 15 minutes.
When they’re still warm but cool enough to touch, roll cookies in powdered sugar.
Set aside on a rack to cool completely. When cool, dust again in powdered sugar.
Hot Chocolate Brownie Cups Christmas Cookies, “Sno Much Fun Ornament” P.Buckley Moss Ornament
by Canada Goose Gallery
Hot Chocolate Brownie Cups
YIELDS:24
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:2 HOURS 40 MINS
INGREDIENTS
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar
DIRECTIONS
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on the prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Sno Many Friends limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio
In a medium bowl, whisk flour, baking powder, and salt.
P Buckley Moss ornament
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on a prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
Thumbprint Christmas Cookies, “The Greatest of these” P. Buckley Moss Ornament, and Solemate Socks for warmth!
by Canada Goose Gallery
Thumbprint Christmas Cookies
YIELDS:35
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 40 MINS
And the Greatest of These limited edition ornament
INGREDIENTS
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter softened
1/2 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/3 c. assorted jams, for filling cookies
DIRECTIONS
Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into the center of each ball, 1/2” deep. Fill with a small spoonful of jam.
Bake until the edges of the cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.
Peppermint Pattie-Stuffed Chocolate Cookies, “Blessed Winter” P. Buckley Moss Ornament, and Solemate Socks for warmth!
by Canada Goose Gallery
YIELDS:14
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 20 MINS
INGREDIENTS
Blessed Winter Limited edition ornament by American Artist P Buckley Moss
1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
1/2 c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating
DIRECTIONS
Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, whisk together cake mix and baking powder; in another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
Using your hands, form small balls of dough. Flatten a ball, then place a Peppermint Patty in the center and fold the dough over to completely cover. Transfer to a baking sheet and repeat with the remaining dough (you should have enough for about 14 cookies).
Caramel-Gingerbread Cookie Bars, “And the Greatest of These” P. Buckley Moss Ornament, and Solemate Socks for warmth!
by Canada Goose Gallery
INGREDIENTS
FOR THE COOKIE BARS
3/4 c. unsalted butter softened
1 c. lightly packed brown sugar
1 large egg
3 tbsp. molasses
2 1/4 c. all-purpose flour
2 1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of cloves
1 tsp. baking soda
1/4 tsp. kosher salt
And the Greatest of These limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio
FOR THE FROSTING
1/2 c. unsalted butter, at room temperature
2 c. powdered sugar
5 tbsp. Caramel
Sprinkles
DIRECTIONS
Preheat oven to 350° and line a 9″-x-9″ baking dish with foil along the bottom and up the sides.
Cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg and molasses and beat until well combined.
In another bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt, then add to wet ingredients and mix until smooth. Refrigerate dough for 30 minutes.
Evenly spread the dough into prepared pan and bake until lightly golden, 18 to 20 minutes. Remove from oven and let cool in pan. When completely cool, remove bars from the pan.
Make the frosting: Beat butter until smooth. Add powdered sugar and mix until smooth, then add caramel and mix until smooth.
Spread frosting onto bars and top with sprinkles. Cut into squares and serve. Store in an airtight container for up to 4 days.
Christmas Sugar Cookie Trees, “Apple Butter Makers” P. Buckley Moss Ornament, and Solemate Socks for warmth!
INGREDIENTS
1 tube sugar cookie dough
1/2 c. butter softened
2 c. powdered sugar
1 tsp. vanilla extract
2 tbsp. heavy cream
green food coloring
1/2 tsp. salt
Christmas nonpareils
Yellow mini m&ms or sprinkle stars
DIRECTIONS
Preheat oven to 350° and line a medium cookie sheet with parchment paper. Make balls 1, 2, and 3 teaspoons large. Place on a baking sheet and bake 5 minutes, remove the smallest cookies and bake 3-4 minutes more. Remove from oven and let cool on a cooling rack.
In a large bowl using a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, food coloring, and salt and beat until combined. Add more food coloring until the desired color is reached. Transfer to a piping bag with a medium star tip.
Onto the largest cookie, pipe a circle of frosting. Top with the medium cookie, pipe another circle of frosting, and top with the smallest cookie. Pipe a point on the smallest cookie. Decorate with sprinkles and top with a sprinkle star or a small yellow m&m. Serve.
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