It seems a little odd to post this recipe for Christmas cookies in the New Year, but I want the recipe and the post here so next year I remember that not all roll out cookies have to be regular sugar cookies. Not that there is anything wrong with regular sugar cookies, but we had some bucking tradition at our house this year and this recipe was my little way of reacting to change. Sometimes change is good, and sometimes it isn’t as bad as we fear it will be, but this post isn’t about all of that. It’s about cookies.
These cookies get their flavor from ground nuts, cloves, ginger allspice and cinnamon. They also make your house smell great while they’re baking. They have the added bonus of not needing to be frosted. I love the look of frosted Christmas cookies, and I enjoy frosting them with my family, but doing it by myself is a real drag so I love that these are festive and attractive with nothing more than a sprinkle with some colored sugar.
I should also add that if you’re not a big fan of honey, neither am I. The spices balance out the honey flavor so that you don’t get that ‘honey’ flavor on your palate.
Christmas Spice Rollout Cookies
1/2 c. toasted pecans
2 c. all purpose flour
3/4 c. firmly packed brown sugar
1/2 t. ground cloves
1/2 t. ground ginger
1/2 t. ground allspice
1/2 t. ground cinnamon
1/2 t. baking soda
1/2 c. room temperature butter
2 t. vanilla extract
1/4 c. honey
colored sugars for decorating
Grind the nuts until they’re fine using a food processor, blender, or a hand held rotary grater. Add 1/4 c. flour, and 1/4 c. brown sugar and grind to a powder. Set this mixture aside.
Whisk together the remaining flour, spices, and baking soda and set aside.
Using a mixer cream together the butter, vanilla and remaining brown sugar. Beat until light and fluffy. Beat in the honey and the egg. Stir in the the flour spice mixture and the nut mixture and mix just until everything is incorporated. Divide the dough in half and form each half into a disk. Wrap in waxed paper and refrigerate for at least an hour.
Preheat the oven to 350 degrees. Liberally butter baking sheets. Flour disk and place between layers of waxed paper or parchment paper and roll the dough to 1/4 inch thick. Cut out cookies with your favorite cookie cutters and transfer them to the buttered cookie sheets. Sprinkle with colored sugar and bake until lightly golden, about 10 minutes.
Gather the scraps and chill. Repeat with the other disk, and then gather together all of the scraps repeat with the scraps.
Yield: About 3 dozen cookies