A Lesson in Christmas Cookies

December 5, 2008 1:13:20 PM PST
Chef George Bumbaris and Chef Sarah Steger from the Prairie Grass Cafe in Northbrook shared their favorite Christmas cookie recipes with ABC 7 viewers on Sunday morning.They also showed their kids cookies with red and green icing for decorating. This is a special activity during December at Prairie Grass Cafe. Adults and children can order and decorate cookies to take home while dining at the restaurant. The frosting is all natural. Chlorophyll is used to make green icing and pomegranate is used to make red frosting.

For more information on this and other holiday offerings at the Prairie Grass Cafe visit prairiegrasscafe.com

Chocolate Filled Snowballs from Chef Sarah Stegner

"This is a recipe that my mother would make every Christmas holiday. I love them when they are warm. We have served them since we opened and often get requests for just this kind of cookie. I think that for a dinner party to pass them warm to your guests when you serve coffee after dessert is the best"

1 cup soft butter
½ cup sugar
1 tsp vanilla
2 cups sifted flour
1 cup finely chopped nuts
40 chocolate kisses, remove wrappers
Confectioner's sugar
In a mixing bowl, beat soft butter, sugar and vanilla until fluffy. Add the flour in three additions and stir until combined. Add the chopped nuts and stir until incorporated. Chill the dough for two hours. After the dough is chilled, shape 1 Tbs. of dough around each kiss making a small ball. Make sure to cover all of the chocolate. Bake on an ungreased cookie sheet at 375 for 10 minutes. Do not let the cookies brown. Cool for three minutes and roll the warm cookies in the confectioner's sugar. Store in an airtight container.

No-Bake Chocolate Coconut Rum Balls from the family of Chef George Bumbaris of Prairie Grass Café

These are a family favorite of Chef George Bumbaris. The easy no-bake recipe is the perfect answer to making quick and delicious cookies. His family makes these every year.

¾ stick softened butter
½ cup powdered sugar
4 Tablespoons cocoa powder
2 cups vanilla wafers
1 cup chopped walnuts
½ cup raisins
2 Tablespoons of dark rum
1 cup shredded coconut
In a large bowl, mix the butter, sugar and cocoa powder together until well combined. Add the wafers, walnuts and raisins and the dark rum. Mix well until the dough forms a paste. Form the dough into small 1 inch balls and immediately roll in the shredded coconut. Makes approximately 3 dozen cookies.


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