Angela Crisp-Sears, whose Pittsboro, NC kitchen renovation by Fresh Air Designs was featured in our Winter 2024/2025 issue, shares the holiday cookie recipes she made for the photo shoot: Black-Eyed Susans, Cranberry-Pecan Swirls and Spice Cookies.
Black-Eyed Susans
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup creamy peanut butter
1 large egg
1 1/2 Tbsp. warm water
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup semisweet chocolate morsels
Beat butter and sugars at medium speed until light and fluffy. Add peanut butter and next three ingredients (egg, warm water and vanilla extract), beating well. Combine flour, salt, and baking soda. Add to butter mixture, beating until blended.
Use a cookie press fitted with a flower-shaped disc to make cookies, following manufacturer’s instructions. Place cookies on lightly greased (or parchment lined) baking sheets. Place chocolate morsel in the center of each cookie. Bake at 350° for 8 minutes or until lightly browned. Remove to wire racks to cool.
Cranberry-Pecan Swirls
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup finely chopped fresh cranberries
1/2 cup ground pecans
1 Tbsp. grated orange rind
Beat butter and sugar at medium speed until light and fluffy. Add egg and vanilla, beating until blended. Gradually add flour, baking powder and salt until blended. Cover and chill for 1 hour.
Combine cranberries, pecans and orange rind. Turn dough out onto a lightly floured surface, and roll into a 10-inch square. Sprinkle with cranberry mixture, leaving a 1/2 inch border on 2 opposite sides of dough. Roll up dough, jellyroll fashion, beginning at a bordered side. Wrap tightly in parchment paper and freeze 8 hours.
Cut the roll into 1/4 inch thick slices. Place slices on lightly greased or parchment paper lined baking sheets. Bake on the top oven rack at 375° for 14 to 15 minutes or until lightly browned. Remove to wire racks to cool.
Spice Cookies
3/4 cup shortening
1 cup brown sugar
1 egg
4 Tbsp. molasses
1/4 tsp. salt
2 1/4 cups flour
2 tsp. baking soda
1 Tbsp. ground cinnamon
1/2 tsp. nutmeg
Beat shortening and sugar at medium speed. Add egg and molasses, beating until blended. Gradually add flour, salt, baking soda and spices until blended. Roll into small balls and dip in granulated sugar. Place on lightly greased or parchment paper lined baking sheets. Bake at 375° for 12 to 15 minutes.
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