Celebrate National Cookie Day with Recipes From Across the Globe
National Cookie Day is this Friday, December 4. To celebrate, here are a few freshly-baked fan favorite recipes from across the globe:
Pecan Nut Chocolate Chip Cookies from Ellerman House
Pecan Nut Chocolate Chip Cookies are a nutty twist on the classic cookie recipe. The iconic Cape Town hotel, Ellerman House, shared their signature Pecan Nut Chocolate Chip Cookie recipe to create their festive seasonal and holiday cheer delight at home. Makes about 70 cookies
2 sticks soft butter
1 cup brown sugar
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder
1 1/2 cups pecans, chopped
1 1/2 cups dark chocolate, chopped
1. Preheat the oven to 350F degrees.
2, Beat the butter, sugar and vanilla essence until light and fluffy. Add the eggs and beat until combined. Using a wooden spoon, stir in the remaining ingredients to form a soft dough.
3. Roll into small bite sized balls, place on a baking tray and press down with a fork.
4. Bake for 15 minutes.
Chocolate Chip Cookies from the Saxon Hotel, Villas & Spa
Chocolate Chip Cookies are a classic celebrated dessert and snack by all ages around the world. The Saxon Hotel, Villas & Spa shared their Chocolate Chip Cookie recipe, a tasty and rich sweet beloved by their guests, and an easy fun homemade treat. Makes about 60 cookies
3/4 cup Butter, softened
1 cup Castor sugar
1 cup Brown sugar
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Fine salt
2 Whole eggs
2 1/2 cups Cake Flour
3 cups Chocolate chips
1. Preheat oven to 325F degrees.
2. Place softened butter and sugar into large mixing bowl. Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
3. Add in the baking powder, baking soda as well as the salt and mix well until the ingredients are combined. Add in the eggs as well and mix until combined. Mix in the flour until all combined.
4. Finally, add in the chocolate and mix until spread throughout the cookie dough. Roll into small mounds (approx. 25g) and place on parchment lined baking pan and then flatten slightly. 5. Bake at 325F degrees for 4 minutes then rotate the trays and bake for a further 3 minutes. Cookies will harden while cooling down.
Milk Cocktail from The Tschuggen Grand Hotel
Who doesn't love to have their cookies with a glass of milk?! Here's the recipe for the Tschuggen Grand Hotel's Milk Cocktail, which can be found at their rec room-style restaurant The Basement. The sweetened glass of milk - with an adult twist - is the perfect accompaniment for a plate of cookies:
Ingredients 1½ ounces aged rum 1½ ounces Frangelico liqueur ¾ ounce Calvados (apple brandy) ¾ ounce lime juice ¾ ounce vanilla extract 1½ ounces cream 3 ounces apple juice
In cocktail shaker filled with ice, combine all ingredients. Shake well, then strain into glass milk bottle or Collins glass. Serve with colorful straw.
Festive Wildebeest Cookies from Singita
While reindeers might not be at home in the Serengeti, wildebeest certainly are! These festive Wildebeest Cookies celebrate the thriving population found at Singita Grumeti, a pristine 350,000-acre eco-reserve with a front-row seat to the annual Wildabeest Migration across the Great Plains of the Serengeti. These classic cookies are the perfect touch for a wild holiday season whether at home or at the new Singita Sabora Tented Camp:
Ingredients 1 cup unsalted butter, softened 1 cup granulated white sugar 1 teaspoon vanilla extract ½ teaspoon almond extract 1 egg 2 teaspoons baking powder 3 cups all-purpose flour
1. Preheat oven to 180°C 2. In the bowl of an electric mixer, cream the butter and sugar together on a fairly high speed until smooth. Beat in vanilla and almond extracts and the egg. 3. In a separate bowl, combine baking powder with flour and, little by little, add the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. 4. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to ¼ inch rather than ⅛ inch). 5. Make a small hole at the top of your cookie before baking it (not too small as the hole will shrink as it bakes). 6. Before baking, chill the cut shapes in the fridge for a few minutes (5 – 10 min). 7. Bake for 6-8 minutes then allow to cool slightly on the cookie sheet until firm enough to transfer to a cooling rack. 8. Pipe with royal icing on top in your desired shape or pattern.
Martha Stewart's Chocolate Moose Cookies from THIRDHOME
Available for exchange for members of luxury travel and property club, THIRDHOME, Timber Moose Lodge, the largest private log cabin, is a secluded retreat big enough for the entire family. After a day enjoying the rugged landscape, retreat indoors and to the exquisite chef’s kitchen where Martha Stewart’s Chocolate Moose Cookies are perfect activity for the kids and a treat the whole family will enjoy:
2 cups confectioners' sugar, plus more if necessary 3 tablespoons unsweetened Dutch-process cocoa powder 1/2 cup milk Ingredient Checklist 1 1/2 cups unbleached all-purpose flour 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder 1/8 teaspoon kosher salt 1/4 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups confectioners' sugar, sifted 1 large egg, lightly beaten 1/2 teaspoon pure vanilla extract
1. Chocolate Glaze - Whisk to combine confectioners' sugar and cocoa in a bowl. Stir in milk, and whisk until smooth. 2. Cookies - Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; wrap each in plastic, and chill 1 hour or up to 1 day. 3. Roll out dough between 2 sheets of parchment to 1/8-inch thickness. Transfer to a baking sheet. Chill 15 minutes. 4. Preheat oven to 350 degrees. Using a 5-inch moose-shaped cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill 5 minutes more). Reroll scraps and cut out more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart. Chill 30 minutes. 5. Bake, rotating sheets halfway through, until cookies are crisp, about 8 minutes. Let cool completely on sheets on wire racks. 6. With an offset spatula, spread glaze on cookies. Allow glaze to set for 30 minutes before serving. Glazed cookies can be stored between layers of parchment in an airtight container at room temperature up to 3 days.