Kauai Coffee ‘Ohana Holiday Cookie Recipe Exchange
The holiday season is here and there is nothing more festive and comforting than a little holiday baking. If you cannot join friends and family for a traditional holiday cookie exchange or home baking session this year, you're invited to the Kauai Coffee 'ohana virtual cookie recipe exchange!
We asked our social media 'ohana to share the holiday cookies they love treating family and friends to this time of year, and we're sure every one of them pairs perfectly with a warm cup of Kauai Coffee. Browse the list, bake, and show us your creations by tagging @kauaicoffeeco in your posts and pictures. From our 'ohana to yours, we wish you a happy holiday season, yummy treats, and delicious island-grown coffee!
Guava Shortbread Thumbprint
This shortbread recipe is a holiday staple with a tropical twist. Fill these easy thumbprint cookies with guava jam or any tropical fruit preserve of your choice. Want to get even more creative? Try filling your shortbread thumbprints with coffee jelly or passion fruit mango curd.
Pairs well with: Fruity, citrus notes of medium roast Peaberry
- 1 cup softened butter
- 1/2 cup powdered sugar for cookie dough and 1/4 cup more for dusting cookies
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 2 cups flour
- 1/2 cup guava jelly (or any other flavor fruit preserves of your choice)
- Heat over to 325 degrees.
- Cream together butter, sugar, and salt
- Once combined, mix in four until a smooth dough forms.
- Form dough into balls and press thumb into the middle to create a well.
- Place cookies onto a parchment-lined baking sheet and fill each cookie with a spoonful of guava jam.
- Bake for 10-12 minutes or until golden.
Peanut Butter Blossom
Peanut butter blossoms are the perfect balance of sweet and salty. Pair with any dark roast Kauai Coffee for a delicious holiday treat.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup softened butter
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar
- 24-36 chocolate drop candies, foil wrappers removed
Pairs well with: Mocha, caramel, sweet notes of medium roast Acaia
- Heat oven to 375°F. In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, and egg with an electric mixer or spoon, until well combined. Stir in flour, baking soda, and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 chocolate drop candy into the center of each cookie. Remove from cookie sheets to a cooling rack.
Marshmallow wreaths are easy, bright, and festive. For an added layer of flavor, brown the butter before melting your marshmallows and add some festive spices like cardamom and orange zest to taste.
- ½ cup butter
- 20-30 large marshmallows
- 1 ½ teaspoons green food coloring
- 1 teaspoon vanilla extract
- 4 cups cornflakes cereal
- 2 tablespoons cinnamon red hot candies
- Melt the butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
- Quickly drop heaping spoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with cinnamon candies. Allow to cool at room temperature before removing from waxed paper and storing in an airtight container.
Iced Sugar Cookies
These sugar cookies are soft, sweet, and so much fun to decorate. You can't go wrong with this holiday classic and any cup of Kauai Coffee.
- 1/2 cup room temperature unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 teaspoon baking powder
- Heat oven to 350 degrees and line a cookie sheet with parchment paper or a baking mat to prevent sticking.
- Cream together butter and sugar with an electric mixer for 3-4 minutes until the mixture is fluffy and pale yellow in color.
- Add egg and vanilla extract and mix until combined.
- Combine dry ingredients in a separate bowl, then add to butter, sugar, and egg mixture. Mix with a wooden spoon or spatula until a thick dough forms.
- On a lightly floured surface, roll out sections of dough to about 1/4 inch.
- Use cookie cutters to cut out festive shapes, then transfer to cookie sheet.
- Bake cookies for 6-8 minutes. Remove from the oven just before they start to brown on the edges. Allow cookies to cool and decorate with your favorite frosting, sprinkles, and candy.
Nothing transports us back in time to family gatherings like the scent of spiced gingerbread baking in the kitchen. So many of the Kauai Coffee 'ohana shared their love of gingerbread and recipes with us. We love the idea of gingerbread biscotti for dipping and dunking in a mug of Kauai Coffee.
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 3 tablespoons dark molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup crystallized ginger, chopped
- Heat oven to 350°F. Grease a cookie sheet or line with a baking mat
- Beat butter, sugar, brown sugar, ground ginger, cinnamon, nutmeg, and cloves in a large bowl until light and fluffy. Add eggs and molasses and beat again until well combined. Gently stir in flour, baking powder, and crystallized ginger until dough forms.
- Divide dough in half and shape each half into a 12-inch log. Place logs 3 inches apart onto prepared cookie sheet. Flatten dough slightly.
- Bake 22-25 minutes or until lightly browned and the tops of the logs are slightly cracked. Remove from oven and cool for 15 minutes.
- Reduce oven temperature to 325°F.
- Carefully cut baked logs into 1/2-inch diagonal slices with a serrated knife, then place the cut-side down onto an ungreased cookie sheet.
- Return the biscotti to the oven and bake for ten more minutes. Turn the biscotti over and bake for an additional 5-7 minutes or until cookies are dry and crisp. Cool completely and dunk into coffee to enjoy!
Holiday baking traditions are a little bit like magic. They allow us to taste the past and shape the future with the ones that we love. From all of us at Kauai Coffee we hope your cup runs over with delicious coffee and great joy this season. Mele Kalikimaka and hau’oli makahiki hou!
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