Portland Food Photographer | Christmas Cookies

storyboard002“Tis the season for red, green and sugar.  Baking Christmas cookies is always a fun holiday tradition.  I will have to admit I have skipped a few years here and there but I was excited to bake this year.  (And I am not a baker!)  Stocksy definitely gave me some motivation to bake the cookies now instead of two days before Christmas day.  They asked me to do another #FoodieFriday and we thought it would be fun to do a holiday theme.  What’s more festive than red cookies?  So I dug out a few recipes, turned on Hole Alone and preheated the oven to 350.  I enjoyed baking… almost as much as I enjoyed photographing these little treats.  But time with my camera usually trumps other activities.  I hope you enjoy the photos and the recipes.  And I wish you and yours a very merry Christmas!  Check out the #FoodieFriday post on Stocksy’s blog this Friday.

Red Velvet Crinkle Cookies

  • 1 box red velvet cake mix
  • 6 tbs. butter
  • 1 cup powdered sugar
  • 1 tsp. cornstarch
  • 2 eggs
1. Preheat oven to 375
2. Combine cornstarch and powdered sugar in small bowl
3. In a large bowl, combine cake mix, melted butter and eggs. Mix with a spoon until all dry ingredients are incorporated.
4. Form dough into 1 inch balls and roll in powdered sugar.
5. Place on non-greased baking sheets about 2 inches apart.
6. Bake 9-11 minutes or until set.

storyboard001storyboard003storyboard004storyboard005

Mint Kisses 
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. salt
  • 3/4 cup butter
  • 3 egg yolks
  • 2 tsp. vanilla
  • 2 cups flour
  • 1 bag of mint white chocolate kisses (or any flavor of chocolate kisses)
1. Preheat oven to 350 F
2. In a large bowl mix sugar, salt, butter, egg yolks and vanilla on medium speed.
3. Gradually add flour at low speed until dough is thick.  Roll into 1 1/2 inch balls.
4. Place on greased cookie sheet 2 inches apart.
5. Push index finger into center of each dough ball.
6. Bake for 12 minutes.
7. Place kisses in center of cookies and let cool.
storyboard006storyboard007
storyboard008
Cherry Shortbread Cookies
  • 1 cup powder sugar
  • 1 cup butter, softened
  • 2 tsp. Maraschino cherry juice
  • 1/2 tsp. almond flavor
  • 4 drops red food coloring
  • 2 1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 cup cherries, chopped
1. Preheat oven to 350 F
2. Combine sugar, butter, juice, almond flavor and food coloring
3. Add flour and salt together. Mix into batter.
4. Fold in cherries.
5. Shape dough into 1 inch balls and place on wax paper (or cookie sheets, I didn’t use wax paper).
6. Bake 10-12 minutes.
storyboard009storyboard010
Add a comment...

Your email is never published or shared. Required fields are marked *

Instagram

@Aubrie.LeGault

How light is pursued and captured is a photographer's constant challenge and perpetual joy.

#PDXFoodPhotos

UA-20217113-2