Wishing you the Happiest of HolidaysWe’ve been busy elves this month! Not only have we been making all sorts of wonderful creations for our clients’ holiday entertaining, we’re also in the middle of launching "The Craft(s)" Culinary Crafts' Youtube Channel! The new channel is all about the passion and drama of food, presented in ways you’ve never seen before. Things like fire, steam, and blades become the main characters and drive the story in each video. (These are not your ordinary cooking videos!) Check out the trailer below, and sign up to receive a notice when the channel goes live in January. Now, for the December recipe — Oatmeal Ginger Cream Cookies. You’ll have some fun of your own making these delightful treats!
Check out this trailer for our new YouTube Channel: The Craft(s) launching in January
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DECEMBER RECIPE OF THE MONTH
Oatmeal Ginger Cream Cookies
Makes 1 dozen cookies
Ingredients for Cookies
1 1/2 cups rolled oats 1 cup all-purpose flour (spooned into cup and leveled off) 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg
Ingredients for Filling1 package (8 oz) cream cheese, at room temperature 2 Tablespoons finely diced crystalized (candied) ginger ½ teaspoon vanilla 1/3 cup confectioners' sugar, sifted dash of salt
Method Position the racks to the upper and lower thirds of the oven and preheat to 350°F. Place the oats on a baking sheet and bake on the upper rack for 10 minutes, shaking the pan once or twice to prevent burning, until lightly browned and fragrant. Remove from the oven but leave the oven on for the cookies. Line 2 large baking sheets with parchment or waxed paper. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt In a separate bowl, with an electric mixer on medium speed, beat the butter and the granulated and brown sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats. Roll 2 tablespoons of the dough into a ball, or use a 1-ounce ice cream scoop and drop the dough 2 inches apart on the baking sheets. With dampened hands, flatten each to a 1/2-inch thickness.
Bake for 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through, or until lightly browned around the edges and set. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
To make the fillingIn a bowl, with an electric mixer, beat the cream cheese and confectioners' sugar until smooth. Mix in the vanilla, salt and crystalized ginger. Spread the mixture on 12 of the cookies and then top them with the other 12 cookies. Enjoy!