Among all Christmas Cookie Recipes, everybody has a favorite. In our family it’s this one. It blends the tradition with a twist, provided by the Brazil nut and coconut.
A little tropical vacation in every bite, in the middle of winter.
Did you know that the word “cookie” comes from the Dutch word “koeptje” (pronounced “kepkie”), and it means small cake. The Dutch were the first ones to bring the Christmas cookie to America.
But the History of Christmas cookies probably dates back some 10,000 years (the recipe, of course, not Christmas!… hehehe), when the Neolithic farmers baked a mixture of grain and water paste over a hot stone.
And during the Middle Ages, the gingerbread cookie was more traditional at Christmas time.
When between 1871 and 1906 cookie cutters became widely available in the American market, an enormous variety of cookie recipes appeared to be used with the cutters, in order to decorate the Christmas tree.
- ¾ cup butter (1½ sticks)
- ½ cup sugar
- 1 tsp vanilla
- 1 egg
- 2 cups flour
- ½ cup finely chopped Brazil nut
- ½ cup packaged flakes coconut
- ½ cup confectioner sugar
- 1½ Tbsp milk
- 1 or 2 drops of food coloring (optional)
- Colorful granulated sugar
- Cream the sugar and the butter in a mixer. Without stopping the mixer, add the egg and the vanilla;
- Remove bowl from mixer and add the flour, nuts and coconut. Mix well and let it rest in the fridge for 15 minutes;
- Open the dough on a floured surface to about a ¼ inch thick. Use cookie cutters to cut the dough;
- Place on a baking sheet and bake in preheated 375 degree oven for 10 to 15 minutes;
- Brush the cookies with icing (recipe below), or use an icing bag, and dip them or sprinkle them with colorful granulated sugar.
- In a small bowl, put the confectioner's sugar and add the milk gradually until you obtain a creamy paste.
- Let your imagination run free with the decorations!
- Use colorful sprinkles, coconut flakes, chocolate chips, colorful icing, melted chocolate or dust cookies with plain granulated sugar and ground cinnamon.