Kintail Christmas Recipes

By December 15, 2021Uncategorized

If you’ve come for a Sunday Supper, you know that one of the best things about a meal at Kintail is the dessert! Here are three recipes for delicious holiday treats we served at our December event. Hope you have a chance to try them out and share these goodies with your friends and families over the holidays!

Fudge Meltaways

Original Recipe found here.

Ingredients

  • ½ cup butter
  • 1 (1 ounce) square unsweetened chocolate
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • ½ cup chopped walnuts
  • ¼ cup butter
  • 1 tablespoon milk
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 ½ (1 ounce) squares German sweet chocolate

Directions

  1. Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan.
  2. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
  3. Press into un-greased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
  4. Mix 1/4 cup butter, milk, confectioners’ sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
  5. Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

 

Icebox Cookies

Original Recipe found here.

Ingredients

  • 2 2/3 cups (345 grams) all purpose flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) salt
  • 1 cup (240 ml) (150 grams) candied red cherries, chopped
  • 1 cup (225 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated white sugar
  • 1 large egg (about 55 grams), at room temperature
  • 1 1/2 teaspoons (6 grams) pure vanilla extract

Directions

  1. In a separate bowl, sift or whisk together the flour, baking powder, and salt. Add the chopped candied cherries and toss to coat.
  2. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until creamy and smooth. Add the sugar and beat, on medium high speed, until light and fluffy (about 3 minutes). Add the egg and vanilla extract and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Then add the flour mixture and beat just until the batter starts to clump together.
  3. Divide the dough in half.. Place each half of the dough on a large piece of parchment or wax paper. Smooth and shape the dough into a rectangle that is about 10 inches long. Then wrap the shaped logs in the parchment or wax paper, twist the ends of the paper to seal the logs. Place in the refrigerator to chill until firm (about four hours). (The logs can also be frozen for up to a month. If freezing, it is best to let the logs stand at room temperature for 15 minutes before slicing.)
  4. Preheat your oven to 375 degrees F (190 degrees C) with the rack in the center of the oven. Line two baking sheets with parchment paper.
  5. Using a knife, slice the logs into 1/4 inch thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches apart. Bake for 10 minutes, or until lightly browned. Remove from oven and let cool completely on a wire rack.
  6. Store at room temperature for five days or the baked cookies can be frozen for one month.

 

 

Lemon Crinkle Cookies

Original Recipe found here.

Ingredients

  • ½ cups butter softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  •  teaspoons baking soda
  • 1 ½ cup all-purpose flour
  • ½ cups powdered sugar

Directions

  1. Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  3. Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
  5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool lemon crinkle cookies about 3 minutes before transferring to a cooling rack.