German Butter Cookies

One of my favorite holiday traditions is making Christmas cookies.  My favorite cookie?  A delicious butter cookie (although shortbread is a very close second).  When I was a child, my family would make butter cookies during the Christmas season.  My mom would make the dough; my dad would roll the dough out, and my brother and I would press the cookies.  Then mom would watch while they baked. 

This year, I wanted to share this recipe because this is the first time that I have made the dough myself.  I rolled the dough out, and I pressed cookie with cutters that I used as a child.  It brought back so many good memories, but I also made new ones.

When these cookies are still warm, you can put jelly on them and make a cookie sandwich.  My mom prefers them this way, but I prefer the single cookies.  Use any jelly you love!  We were going to use strawberry rhubarb, but I am a horrible daughter and forgot the jelly.

German Butter Cookies

Makes 36-48 cookies (depends on the shapes and sizes)

• 2 1/2 sticks butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 3 cups flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt

In a mixing bowl, cream butter and sugar together until light and fluffy.

In another bowl, mix dry ingredients together and whisk until combined.

1. Once the butter and sugar are creamed, add eggs and vanilla, beating until light and fluffy.
2. Slowly add flour mixture and mix until just combined.
3. Allow dough to sit in the fridge overnight.
4. Preheat oven to 350.
5. Roll out dough until about 1/4 inch thick; cut cookies out of dough.
6. Bake for 8-10 minutes or until edges just begin to turn golden.
7. Cool for 1-2 minutes on a cookie sheet and then transfer to cooling racks.
8. These can be eaten plain, with jam sandwiched in between, and/or with powdered sugar.

Does your family make Christmas cookies?  Do you have a favorite?  If you're still looking for that perfect cookie, head over to this Christmas cookie recap for some ideas!

Jennifer is the chef behind the website, a girl eats world.  Head over for more Kentucky Proud recipes!

Double Chocolate Chip Cookies with Maker's Mark and Sea Salt

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I love the combination of chocolate and bourbon, and I adore the intense taste of salty-sweet desserts. So, this week, I had a lightbulb moment. Double Chocolate Chip Cookies with Maker's Mark and Sea Salt. I just took a standard double chocolate chip cookie recipe and amped it up with some bourbon and a sprinkling of sea salt. These have a really intense flavor, with a crusty brownie-like exterior and a smooth, chocolate-y middle.  They're fantastic for a true chocolate lover, and I've found that the guys in my family love them. My dad, brother, and brother-in-law have all asked that I make another batch soon! 

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks (or chocolate chips)
• 1 stick (8 tablespoons) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1/4 cup Maker's Mark Bourbon Whisky (or your favorite)
• Coarse Sea Salt

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and bourbon; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets.  Sprinkle each cookie lightly with sea salt.  Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.