Day 27, 26, 25 - Freezer Cookies

Sorry I neglected you for a few days. Truth be told, I had a very hectic weekend with a sick kid, a crabby toddler, and an Etsy boom over the big holiday shopping days. Now that it is over, I am back with a few recipes for some awesome cookies you can make now and eat later.

- Day 27 -

Pinwheels

1 1/2 sticks butter, at room temp

1 pack of cream cheese, 8 oz., at room temp

1/2 cup sugar

1/2 tsp vanilla

2 cups flour

1/2 cup seedless raspberry jam

1 egg, beaten

2 tbsp coarse sugar

Beat butter, cream cheese, and sugar until fluffy. Add vanilla. Gradually add flour until just mixed.

Knead dough on a floured surface for 2-3 minutes. Divide the dough into 2 1-inch thick squares. Wrap in plastic wrap and refirgerate 1 hour.

Roll 1 square into a 9x12-inch rectangle on parchment paper. Spread half of the jam over dough. Cut dough crosswise into three 9x4-inch rectangles. Start on the long side and roll each rectangle into a log. Wrap in wax paper and refrigerate 30 minutes. Repeat with other dough square. TO FREEZE: Skip the fridge and freeze the finished log for up to 2 months, then follow directions below and bake from frozen for 25 minutes.

Heat oven to 350 degrees. Slice logs into 1-inch pieces and space 1 1/2-inches apart on greased cookie sheet. Brush with egg and sprinkle with coarse sugar. Bake for 20-25 minutes.  

- Day 26 -

Glazed Lemon Cookies

1 1/2 sticks butter, at room temp

3/4 cup sugar

2  large egg yolks

1/2 tsp vanilla

1/4 tsp salt

2 cups flour

1 cup confectioners sugar

2 tbsp lemon juice

1 tsp grated lemon zest

Beat butter and sugar until fluffy. Add egg, vanilla, and salt. Gradually add flour until just mixed.

Divide dough in half and shape into 1 1/4-inch logs. Wrap in waxed paper and refrigerate for 30 minutes. TO FREEZE: Skip the fridge and freeze the finished log for up to 2 months, then follow directions below and bake from frozen for 25 minutes.

Heat oven to 350 degrees. Slice logs into 3/8-inch pieces and space 1 1/2-inches apart on greased cookie sheet. Bake 16-20 minutes, or until lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

In a small bowl, whisk confectioners sugar, lemon juice, and lemon zest until it forms a thick, but pourable glaze. Dip each cookie in glaze and let set 15 minutes. 

- Day 25 - 

 Pecan Snowballs

1 cup pecans

2 sticks butter, at room temp

1 3/4 cups confectioners sugar

1/2 tsp vanilla

1/2 tsp almond extract
1/4 tsp salt

2 cups flour

Toast pecans on a rimmed baking sheet for 8 minutes at 350 degrees. Let cool and chop.

Beat butter and 1 cup sugar until fluffy. Add vanilla, almond extract, and salt. Gradually add flour until just mixed. Mix in pecans.

Shape dough into tablespoon sized balls and place on lined baking sheet. Refrigerate for 30 minutes. TO FREEZE: Skip the fridge and freeze the balls of dough on sheet for 30 minutes, then transfer to a bag for up to 2 months. Follow directions below and bake from frozen for 25 minutes.

Space balls 1 1/2-inches apart on greased cookie sheet. Bake 18-22 minutes, or until lightly golden. Let cool on baking sheet for 10 minutes.

Place 1/2 cup sugar in bowl. Toss warm cookies in sugar and return to baking sheet. Sift remaining flour over cookies before serving.