HAYSTACK COOKIE RECIPE RECIPES

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HOLIDAY HAYSTACK COOKIES RECIPE | REE DRUMMOND | FOO…



Holiday Haystack Cookies Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 6

1 cup semisweet chocolate chips
1 cup milk chocolate chips 
3 cups chow mein noodles 
1/2 cup roughly chopped almonds 
1/2 cup shelled pistachios 
2 tablespoons assorted holiday sprinkles

Steps:

  • Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
  • Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
  • When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
  • Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

MY FAVORITE CHRISTMAS COOKIES RECIPE | REE DRUMMOND | FOO…



My Favorite Christmas Cookies Recipe | Ree Drummond | Foo… image

Ree Drummond's classic cookies are good for the holidays or year-round - they are a good one to make with your kids, who can help measure and then stamp out the cookies, and you can decorate them the easy way with a simple colored egg wash, or you can get more fancy with icing and sprinkles.

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield makes 2 to 3 dozen (depending on if you reroll the scraps)

Number Of Ingredients 14

2/3 cups vegetable shortening
3/4 cups granulated sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
4 teaspoons milk
2 cups all-purpose flour, plus extra for rolling out dough
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg yolk
2 to 3 drops food coloring
One 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons pasteurized egg whites

Steps:

  • For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
  • Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes).
  • Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
  • For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze.
  • Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps.
  • For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape.
  • Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes.
  • Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate.

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