{"id":7971,"date":"2021-11-15T14:49:47","date_gmt":"2021-11-15T20:49:47","guid":{"rendered":"https:\/\/www.thestationerystudio.com\/blog\/?p=7971"},"modified":"2021-11-15T14:49:47","modified_gmt":"2021-11-15T20:49:47","slug":"5-delicious-gift-worthy-holiday-treats","status":"publish","type":"post","link":"https:\/\/www.thestationerystudio.com\/blog\/5-delicious-gift-worthy-holiday-treats\/","title":{"rendered":"5 Delicious Gift-Worthy Holiday Treats"},"content":{"rendered":"

\"MerryThe baking season is upon us with Thanksgiving, Hanukkah and Christmas.\u00a0 Whether you’re baking something for your home, a holiday party or just to drop off at your neighbors, we have five homemade recipes perfect for the holiday season.\u00a0 All of them come from us at The Stationery Studio!<\/p>\n

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Renee’s Macaroons\u00a0<\/em><\/h2>\n

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Renee’s Macaroon Recipe\u00a0 (originally from a Martha Stewart article)

preheat oven to 325
use parchment on your cookie trays
makes aprox 25\u00a0

2 egg whites
2\/3 c sugar
2 T flour (substitute cake meal for Passover)
Pinch salt (I usually skip this)
1 tsp Vanilla extract
2 c shredded sweetened coconut. (I add extra sometimes, if there is just a little left in the bag.\u00a0 I’ve never known if it’s packed down for measurements or more loose)
1\/2 tsp coconut extract (or omit if you don’t have it)

1.\u00a0 beat egg whites until stiff peaks

2.\u00a0 continue to beat as you add sugar gradually

3.\u00a0 beat in flour, salt and extract(s)

4.\u00a0 Stir in coconut

5.\u00a0 Drop by mounds onto cookie sheets – I use a small scooper to get them all the same size.\u00a0 *You must use parchment paper on your trays.

6.\u00a0 Bake @ 20 minutes or until slightly browned.\u00a0 Sometimes mine take 25 min –
remove and cool

Optional – Chocolate decoration<\/u>.
1.\u00a0 Place parchment paper on a cookie sheet.
2.\u00a0 Melt semi sweet chocolate chips in microwave 1-2 minutes (careful not to burn them) in a small pyrex or cereal bowl\u00a0
3.\u00a0 once macaroons are\u00a0cooled,<\/u>\u00a0dip the edges of each cookie in the chocolate and then place on parchment paper to cool again.\u00a0
4.\u00a0 Place the whole tray of decorated macaroons in the refrigerator to get the chocolate to harden.

You can double or triple this recipe
**You can add a little extra coconut if you wish, I usually do<\/i><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Our Green Sprigs and Buds Square Gift Stickers<\/a> would look great with your macaroons when you gift them to friends and family!<\/p>\n<\/div>\n<\/div>\n<\/blockquote>\n

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Renee’s Mondel Bread<\/strong><\/em><\/h2>\n

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Mondel bread, a traditional Jewish cookie, is twice baked and known for its crunchy goodness.\u00a0 It’s eaten all year round but often baked for holiday time.\u00a0<\/em><\/div>\n
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Ingredients:<\/u>
\n1\/4 lb. butter
\n2 Tbsp oil
\n1 c. sugar
\n3 eggs
\n3 c. flour
\n1 1\/2 tsp. baking powder
\n1 tsp. vanilla
\n2 tsp. lemon juice
\n2 tsp cinnamon
\n1\/2 c. chocolate chips
\n1 c. chopped walnuts\u00a0 (if not wanted, just double the chocolate chips)<\/div>\n
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Directions:<\/u>
\n-Beat butter and oil
\n-slowly add sugar and continue beating
\n-add eggs and continue beating
\n-slowly add flour and baking powder and continue beating
\n-add vanilla, lemon juice and cinnamon and continue beating
\n-add chocolate chips and beat until mixed<\/div>\n
divide dough into thirds
\nroll dough out on floured counter to form 3 loaves
\nplace loaves side by side on a large cookie sheet lined with parchment<\/div>\n
bake at 350-degrees 45-60 minutes until browned<\/div>\n
remove loaves and slice immediately into about 1″ slices\u00a0\u00a0<\/span><\/div>\n
once sliced, dip sides into a cinnamon\/sugar mixture (optional) and then\u00a0place cookies on cookie sheet with the sides facing upright.\u00a0 The goal now is to brown\/crisp each side. Watch carefully and bake just until the upright side is browned. Then turn each cookie over so the other side can be upright and place back in oven to brown\/crisp that side. Each oven is different so just keep a good eye on the cookies when crisping them so they do not burn.<\/div>\n
once all sides are browned, remove cookies to a rack to cool.\u00a0 once cooled, you can dip ends into melted chocolate chips if wanted and then dip into sprinkles or chopped nuts or anything you wish for decoration.\u00a0 Place back on parchment paper to fully cool on counter or in the refrigerator briefly.<\/div>\n
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Jennifer’s Cranberry White Chocolate Shortbread Cookies<\/em><\/h2>\n
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I make this holiday cookie every year and everyone asks for the recipe.\u00a0 I originally got this from a Kraft cookbook and tweaked it a little but it’s really easy to make!<\/div>\n
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Ingredients:<\/u><\/div>\n
2\u00a0<\/span>cups\u00a0<\/span>(4 sticks) butter, softened<\/div>\n<\/div>\n
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1\u00a0<\/span>cup\u00a0<\/span>sugar<\/div>\n<\/div>\n
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4\u00a0<\/span>cups\u00a0<\/span>flour<\/div>\n<\/div>\n
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6 oz. white chocolate chips<\/div>\n<\/div>\n
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1-1\/2\u00a0<\/span>cups\u00a0<\/span>dried cranberries (I use Craisins)<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Directions:\u00a0<\/u><\/div>\n<\/div>\n
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1. Heat oven to 350\u00b0F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.<\/div>\n<\/div>\n
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2. Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.<\/div>\n<\/div>\n
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3. Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\"Gingham<\/a><\/div>\n
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A great gifting idea is to try our Gingham Hanging Gift Tags<\/a> tied to a cellophane bag of cookies.<\/div>\n
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Pumpkin Bread<\/em><\/h2>\n
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Photo Credit: Onceuponachef.com<\/figcaption><\/figure>\n<\/div>\n
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Recipe is from OnceUponaChef.com.\u00a0 I’ve used this one for a few years and love gifting this to friend!<\/em><\/div>\n
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Ingredients:<\/u><\/p>\n