Holiday Baking When Your Cupboard is Bare

Christmas Cookies 2
Originally uploaded by Witty Girl.
If you’re like me, you love baking but hate the extra trip to the grocery store for the random special ingredients that you won’t use again until next year. Over the years, I’ve come up with a few tried-and-true recipes that I know I can make, because the ingredients are always on hand. Add a few Christmas-themed decorations, and they’re perfect for your next holiday party.

Chocolate-Chip Blondies
(adapted from The Joy of Cooking, 1997, Scribner)1 cup chopped pecans or walnuts
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 stick unsalted butter
2/3 cup packed light brown sugar
1/4 cup sugar
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla
1 cup chocolate chips (or red and green M&Ms)

Pre-heat oven to 350. Toast nuts, set aside to cool. Sift flour, salt, baking powder and soda together, set aside. Melt butter in a heavy saucepan and boil for 4 minutes, stirring constantly, until it turns golden brown (careful not to burn). Remove from heat and stir in sugar. Let cool to barely warm. Stir in eggs, corn syrup, and vanilla. Blend in dry ingredients, then chocolate chips or M&Ms. Pour into 9×9 pan lined with buttered aluminum foil. Bake 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.

Brown Sugar Shortbread

1 cup butter, softened
1 cup packed brown sugar
2 1/4 cups flour (approximate)
Red and green sugar crystals (optional)

Cream butter and sugar together. Blend in flour, half a cup at a time. Dough should be very stiff and crumbly, but still hold together. Depending on cooking conditions, more flour may be needed. Roll teaspoon-sized balls in sugar crystals and press onto ungreased cookie sheet using a fork to create a crosshatch pattern. Bake at 375 for 8-10 minutes or until edges are just browned. Note: I usually bake a test dozen to check the amount of flour (if the cookies spread too much, add more) and the baking time. Variation: Instead of sugar crystals, press a chocolate kiss into the center of each cookie before baking.

Meringue Snowmen
(adapted from William-Sonoma Dessert, 2002, Simon & Schuster)

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/3 cup confectioner’s sugar
Mini chocolate chips or mini M&Ms

Beat egg whites and cream of tartar on medium-low until foamy. Gradually add granulated sugar while beating. Increase mixer to high and beat until stiff peaks form. Sift confectioner’s sugar and fold in. Scoop mixture into pastry bag (or plastic sandwich bag with a corner cut off) and pipe 3 connected circles onto parchment paper to make snowmen. Smooth tops with your finger dipped in water. Make snowmen faces and buttons with candies. Bake at 225 for 50-55 minutes, until dry but not yet brown. Let cool and lift off the paper. You can easily pipe and decorate other holiday shapes, including stars, holly, and snowflakes.

PG-Rated