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.


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