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Holiday Butterballs & Cranberry Mulled Wine
I LOVE the holidays and one of my favorite things about celebrating with people is a cookie exchange. This recipe is from my Grammy and was always my favorite of all her cookies. She’d always put aside a batch for me to take home. The good news is you can make a ton of them and freeze them for an easy gift or addition to a party.
The mulled wine is a recipe I found while prepping for a Holiday themed Saturday Night Soiree while doing Grease on Broadway. You can do this in a big pot on low heat on the stove or in a crockpot! Super easy and multiply the recipe to make a big batch for a party.
Ingredients
Butterballs
1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling (about 2 cups)
2 tsp vanilla
2 1/4 cups sifted flour
1/4 tsp salt
3/4 cups finely chopped almonds (or any nut you prefer)
Cranberry Mulled Wine (from Ming Tsai)
1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider
Preparation
Holiday Butterballs
Preheat the oven to 350° and line two cookie sheets with parchment paper or a silicon mat.
Cream the butter and 1/2 cup of powdered sugar together in a stand mixer until it is light and fluffy. Add the vanilla and give the bowl a scrape down. Mix in the flour and salt until the dough comes together (it will look crumbly then come together). Do not overmix. Stir in the nuts until just combined.
Form into walnut-sized balls and place on prepared cookie sheet. Bake for 12-14 minutes until just slightly browned.
Add extra 2 cups of powdered sugar to a shallow bowl or dish. When the cookies are done, but still hot, roll each one into powdered sugar. Place on a rack to cool. Once cooled, roll each cookie into the powdered sugar again giving each one a generous coating.
Makes 36-42 cookies
Cranberry Mulled Wine
In a large stock pot or crockpot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour (or heat on low for 3-4 hours) and check for seasoning, may need more sugar. Serve strained in mugs.
Serves 4-6
Aaaaaaaand.... 5, 6,7 EAT!
Holiday Butterballs and Cranberry Mulled Wine PDF
I LOVE the holidays and one of my favorite things about celebrating with people is a cookie exchange. This recipe is from my Grammy and was always my favorite of all her cookies. She’d always put aside a batch for me to take home. The good news is you can make a ton of them and freeze them for an easy gift or addition to a party.
The mulled wine is a recipe I found while prepping for a Holiday themed Saturday Night Soiree while doing Grease on Broadway. You can do this in a big pot on low heat on the stove or in a crockpot! Super easy and multiply the recipe to make a big batch for a party.
Ingredients
Butterballs
1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling (about 2 cups)
2 tsp vanilla
2 1/4 cups sifted flour
1/4 tsp salt
3/4 cups finely chopped almonds (or any nut you prefer)
Cranberry Mulled Wine (from Ming Tsai)
1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider
Preparation
Holiday Butterballs
Preheat the oven to 350° and line two cookie sheets with parchment paper or a silicon mat.
Cream the butter and 1/2 cup of powdered sugar together in a stand mixer until it is light and fluffy. Add the vanilla and give the bowl a scrape down. Mix in the flour and salt until the dough comes together (it will look crumbly then come together). Do not overmix. Stir in the nuts until just combined.
Form into walnut-sized balls and place on prepared cookie sheet. Bake for 12-14 minutes until just slightly browned.
Add extra 2 cups of powdered sugar to a shallow bowl or dish. When the cookies are done, but still hot, roll each one into powdered sugar. Place on a rack to cool. Once cooled, roll each cookie into the powdered sugar again giving each one a generous coating.
Makes 36-42 cookies
Cranberry Mulled Wine
In a large stock pot or crockpot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour (or heat on low for 3-4 hours) and check for seasoning, may need more sugar. Serve strained in mugs.
Serves 4-6
Aaaaaaaand.... 5, 6,7 EAT!
Holiday Butterballs and Cranberry Mulled Wine PDF
