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Full Episode Fridays: 12 Days of Christmas: Cookie Swap - 3 Homemade Christmas Cookie Recipes
Dec 4, 2020
Full Episode Fridays: 12 Days of Christmas: Cookie Swap - 3 Homemade Christmas Cookie Recipes
- Today Paula is prepping for a cookie swap and making three homemade Christmas cookie recipes that’ll make the family come running this holiday season!
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2:00 Magnolia Lace Trumpets - https://www.pauladeen.com/recipe/magnolia-lace-trumpets/
07:15 - Savannah Bow Ties - https://www.pauladeen.com/recipe/savannah-bow-ties/
14:06 - Loaded Oatmeal Cookies - https://www.pauladeen.com/recipe/paulas-loaded-oatmeal-cookies/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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#pauladeen #fullepisodefridays #paulashomecooking #12daysofchristmascookies
Show More Show Less View Video Transcript
0:00
hey everybody i'm paula deen and i hope
0:03
you have room in your recipe box because
0:05
today we're making cookies
0:07
my magnolia lace trumpets are truly one
0:10
of the
0:10
prettiest things you've ever eaten all
0:12
my friends tell me that my savannah bow
0:15
ties with chocolate dipping sauce
0:16
are the first things to go when they
0:18
make them for bake sales
0:20
and i'll lay it on thick with my loaded
0:22
oatmeal cookies with brown butter icing
0:24
so get out your tins and call your
0:26
friends cookies need a crowd
0:30
good morning i'm getting ready to go to
0:33
a cookie swap
0:35
but i have a little problem
0:38
i got an empty cookie jar and i've got
0:41
to fill it but before i can do that
0:43
there's about
0:44
two gadgets that i need to go pick up so
0:47
we can make these cookies come out
0:49
quick and easy and perfect so y'all hang
0:52
with me
0:52
cause we got cookies to bake
0:58
[Music]
1:01
good morning good morning how are y'all
1:03
doing i'm getting ready to bake cookies
1:06
maybe you can help show me some things
1:07
that would make the job a little bit
1:09
easier
1:10
what do you recommend we've got our
1:12
traditional professional baker's pen
1:14
they're really hard to beat aren't they
1:16
they are anything else i can use yes
1:17
i think i would actually like to invest
1:19
in some type of form
1:21
something like a little column little
1:22
bit exactly
1:24
okay i'm making our trumpet shaped oh
1:27
i have just the thing okay okay for that
1:30
you can wrap the cookie right around
1:31
that real quick
1:32
nice and tapered that is pretty i can't
1:35
wait to use them
1:36
thank you very much and come again and
1:39
if you need anything
1:40
else give a yell oh wow i appreciate it
1:42
thank you
1:43
thank you bye
1:49
what a great shop that was i could have
1:51
spent half the day there
1:53
kathy had so many great things and as
1:55
usual i overspent
1:57
but there was a couple of things that i
1:58
couldn't resist but the first cookie
2:01
we're gonna start with is the magnolia
2:03
lace trumpets
2:04
so we're gonna start with a stick of
2:05
butter and a half a cup of sugar
2:08
and i'm gonna add about a third of a cup
2:10
of dark corn syrup
2:12
when we get through with them they're
2:13
gonna look like little rounds of lace
2:18
i'm gonna turn that off and we're gonna
2:20
take our flour
2:22
and we're going to add a half a teaspoon
2:24
of ginger
2:26
toss that around into the flour
2:29
and then we're just dumping it right in
2:31
there and we're just going to stir them
2:33
up
2:33
until all the flour is incorporated in
2:36
there
2:37
the last thing that i'm gonna add though
2:39
is one tablespoon of bailey's irish
2:42
cream
2:43
oh i love that stuff and you could
2:46
certainly
2:47
use different liqueurs now i've really
2:50
got something that i want to show you
2:51
that i think you'll love
2:53
and it's called a silpat
2:56
it's a made of silicone and they're just
2:59
fabulous for cookie bacon they're a
3:02
little on the pricey side
3:03
but i think you'll love it if you locate
3:05
them now to scoop up our batter onto our
3:08
cookie sheet
3:09
i'm going to use a one teaspoon
3:11
measuring spoon
3:12
and a small offset spatula
3:17
and this is going to spread i know it
3:19
doesn't look like much
3:21
batter but you're going to be amazed at
3:25
how big this cookie actually gets we're
3:28
not going to do but
3:28
three at the time because they'll get
3:32
crisp and hard and then we won't be able
3:34
to roll them
3:35
we're going to put this into a 350
3:37
degree oven
3:38
uh and bake it for about eight or eight
3:40
and a half minutes you'll really have to
3:42
watch
3:43
these because your oven may vary
3:46
a little bit from mine but i've found
3:48
that eight and a half minutes
3:50
is just about perfect and while those
3:53
are baking
3:54
i'm gonna make the cream that goes
3:56
inside of them which really makes this
3:58
cookie
4:00
just melt in your mouth and uh
4:03
we're gonna start with some crisco that
4:06
sounds yummy already doesn't it
4:08
good southern cookie crisco and butter
4:20
all right that's mixed up and now i'm
4:23
gonna heat our milk
4:25
i'm gonna get it just nice and hot and
4:27
in the meantime
4:28
i'm going to come back over here and add
4:31
our sugar
4:33
and cream that together very well
4:40
and i'm going to add one egg white
4:45
[Music]
4:48
this is coming together nicely now i'm
4:51
gonna add our hot milk
4:53
one tablespoon at the time
5:03
now all i have to do is add one teaspoon
5:06
of vanilla and we're ready to fill
5:15
now let's see if our cookies are ready
5:18
all right these look like they're ready
5:20
that was just about perfect timing for
5:23
us
5:26
now this is when we have to work very
5:28
very quickly they're just still a little
5:30
bit
5:31
warm at this point to work with
5:34
i'm so excited about this little form
5:37
all right now i'm just going to turn
5:38
that over because i really want
5:41
the lacy part to be on the outside of
5:45
the cookie
5:46
and all we do is slip that out
5:49
and we've got our trumpet
5:53
look how easy that kong
5:56
made this that's just a perfect trumpet
6:00
now while those are getting cool for us
6:02
we're gonna come over here and take our
6:04
piping bag
6:05
and i'm gonna fill this these cookies
6:07
are so
6:08
pretty when you're finished
6:12
and i'm just gonna put the bag down in
6:14
there and start
6:15
filling how beautiful
6:18
is that magnolia lace trumpets
6:22
i've just got to have a taste oh
6:31
i promise you this one's going to be the
6:34
first
6:35
one gone y'all stick around because
6:38
i'm fixing to show you some neat
6:40
savannah bow ties
6:42
with a chocolate dipping sauce
6:51
[Music]
6:56
i so hope y'all are enjoying the show
6:59
and
6:59
if you do be sure to click like
7:02
subscribe and the notification bell so
7:06
you'll
7:06
never miss a video and we'll be right
7:08
back after the break
7:12
[Music]
7:15
the next cookie we're fixing to make is
7:17
called savannah bow ties
7:19
and every cookie i make i'll you'll see
7:21
me taste it and say oh that's my
7:23
favorite that's my favorite that one no
7:25
that one's my favorite
7:27
i love this cookie we're just gonna
7:29
start
7:30
with about a half a cup of almond paste
7:34
this is a product that's more on the
7:36
hard side
7:37
i'm gonna help it along just by slicing
7:39
it up kind of give him a little head
7:41
start on getting beaten
7:43
and we're going to use one egg yolk and
7:46
we're going to
7:47
actually use this white in just a few
7:50
minutes when we're
7:51
finishing up our cookies so nothing's
7:54
going to go to waste that's the way i
7:55
like it
8:01
now i'm going to add brown sugar
8:05
and milk
8:15
now we're going to take our board and
8:18
lightly dust it because we don't want
8:19
this sticking
8:20
and then we're going to move our puff
8:22
pastry over here
8:24
you can buy this in the frozen food
8:25
section of your grocery store and it's
8:28
so
8:28
easy to work with and we're going to
8:30
roll it out to approximately
8:32
14 inches i've even got a tape measure
8:35
here
8:37
so that i can kind of gauge it as we go
8:39
you know you
8:40
this dish is just hard to mess up
8:44
when you're using a good product like
8:46
the puff pastry
8:48
it's just fabulous and this is what
8:51
we're going to use on our savannah bow
8:52
ties
8:53
now we're going to cut our puff pastry
8:55
in the middle
8:56
just like that and now we're going to
9:00
put that
9:00
almond filling on one side of this puff
9:04
pastry
9:05
now there's several different ways that
9:06
you can do this
9:09
i like to periodically drop some and
9:11
like i said this is really the hardest
9:13
part of this whole cookie recipe
9:15
but it's gonna make you look like you're
9:17
a first-rate pastry chef
9:19
i made these cookies for michael he
9:21
loves them
9:22
in fact i sometimes wonder if that's why
9:25
he asked me to marry him
9:27
because he knew he'd have his own
9:29
personal little cookie baker
9:32
so what i'm gonna do is get a piece of
9:34
wax paper
9:36
and some nonstick spray and we're going
9:38
to pat it down that way
9:41
i don't know what i'd do without this
9:43
spray comes in so handy
9:45
so see how it just goes together just
9:47
like that i think i'm even gonna try
9:49
this let's see how that works
9:52
we just found a new trick that's great
9:55
see you just learn something new every
9:58
time you cook
10:00
all right now we're just gonna fit one
10:03
sheet
10:03
on top of the other just like that
10:06
so we're going to cut 14 one inch strips
10:10
with our wheel see those pretty edges
10:14
and then we're going to come back and
10:16
we're going to cut them directly in half
10:18
just like that then we're going to
10:20
gently pull them apart
10:22
then we're going to pick up our cookie
10:25
we're going to give it two
10:26
twists and you got yourself a savannah
10:30
bow tie
10:31
i'm placing these on a cookie sheet with
10:34
tinfoil
10:35
i did not spray it because there's so
10:36
much butter in puff pastry
10:38
that you're not going to have to worry
10:39
about it sticking the next step is
10:43
to beat that egg white remember that egg
10:45
white that we had left over from the
10:46
almond filling
10:48
but we're going to beat that now and
10:51
we're going to take a little pastry
10:52
brush
10:53
and just paint these and that egg wash
10:56
is going to give them a pretty shiny
10:59
coat
11:00
i think on these i'm going to sprinkle a
11:01
little coarse sugar on them
11:04
see how simple those are to make and
11:06
they're just going to be spectacular
11:09
now we're going to put these in the oven
11:11
and we're going to let them bake for
11:12
about 12 to 15 minutes
11:14
so they'll be ready in no time
11:19
and while those are cooking i'm gonna
11:21
show you what makes
11:22
these cookies so grand all right i've
11:25
got sugar
11:27
half a teaspoon of salt
11:30
and some corn starch and we're gonna
11:35
break up our chocolate
11:38
into our pot and we're going to add our
11:42
cream
11:45
and we've got one egg yolk that we're
11:47
going to temper into our pot
11:49
tempering means heat slowly if we didn't
11:52
temper that yolk into there
11:54
it could very well turn out like a
11:55
scrambled egg in there and we don't want
11:57
scrambled eggs and chocolate
11:59
and i'm gonna beat up this yolk
12:02
just slightly using a fork and i'm gonna
12:04
add a little bit of
12:06
the warm chocolate to that and i'm going
12:09
to keep on until i've got it
12:12
to about a half a cup and stir it back
12:15
into the chocolate
12:18
and it's getting thick on us so now it's
12:20
time to cut off the fire
12:22
and i'm going to add a little bit of
12:24
vanilla flavoring to it
12:27
we've got actually got like a hot fudge
12:29
sauce
12:36
we're getting very close
12:44
ugh
12:48
our savannah bow ties look so
12:52
good
12:55
look at them
12:59
and i promised you they wouldn't stick
13:01
on the tinfoil because of the butter
13:04
that's in the puff pastry have you ever
13:07
seen such a decadent cookie
13:11
i think it's time for a taste
13:24
i know that's why he asked me to marry
13:26
him y'all stick around
13:28
we're gonna make paula's loaded oatmeal
13:31
cookies
13:32
yum with a brown butter icing
13:36
[Music]
13:47
i hope y'all are enjoying the show and i
13:50
want to hear from you
13:51
tell me what recipes or videos you'd
13:53
like to see me make
13:54
by just leaving a short comment below
13:58
now let's get back to the show y'all
14:03
[Music]
14:06
well is everybody ready to make my
14:07
loaded oatmeal cookies
14:09
this is so so simple don't let all these
14:13
ingredients up here scare you
14:15
because it's very very simple and easy
14:18
we're going to take
14:19
flour we're going to see how good i am
14:22
cloves cinnamon allspice
14:27
ginger the fourth time half a teaspoon
14:29
of nutmeg
14:30
baking soda baking powder
14:34
and a little salt that was
14:37
very simple even though it looked
14:40
like a lot of ingredients so we're just
14:43
going to sift those together
14:45
with our all-purpose flour so that's all
14:48
we're going to do there
14:50
we're going to move on over here and
14:52
we're going to start
14:53
creaming our shortening with our butter
14:57
love me a little crisco in with my
14:59
butter
15:03
and we're just gonna cream those
15:04
together
15:08
the next thing we're gonna do is add our
15:10
brown sugar
15:12
so we're gonna cream our brown sugar
15:15
into our butter and crisco
15:23
now we're gonna add one egg
15:36
all right now we're gonna just beat in
15:38
our flour
15:39
and the buttermilk
15:45
beat it for a minute and then we're
15:46
adding the last of our flour
15:54
all right the buttermilk's worked in
15:55
there
15:58
and here goes the last
16:11
we're gonna add about a teaspoon of
16:13
vanilla now
16:23
all right the rest of the ingredients
16:25
we're just gonna fold in by hand
16:27
and that will be our oatmeal
16:31
our nuts now i'm using a walnut
16:38
and raisins nice fat
16:41
plump raisins so we're just gonna fold
16:43
this all
16:44
up we've got our batter ready i'm gonna
16:47
get our cookie sheets
16:50
and this time i'm going to use the
16:51
parchment paper and we're just going to
16:53
see how that works in comparison to the
16:55
other that we used
17:01
i'm going to give it a light spray i'm
17:04
always grabbing pam aren't i
17:08
and then i'm going to drop it by the
17:09
teaspoonful
17:11
onto the paper now one thing about
17:14
cookies
17:15
the most important thing is that you
17:18
make them
17:19
all the same size
17:22
all right these are ready to go into the
17:24
oven and then we're going to be checking
17:25
on them in about
17:27
eight or nine minutes
17:35
now while those are getting ready we're
17:37
gonna make our brown
17:39
butter icing we're gonna take
17:45
a stick of butter y'all act surprised
17:50
and we're gonna melt that and we're
17:52
actually gonna cook it
17:53
until it's kind of a light brown now
17:55
you'll want to be very very careful here
17:57
because you know that butter will burn
18:01
all right our butter is starting to
18:03
brown a little bit you can see it
18:05
foaming up and you can see it's starting
18:06
to change colors on us
18:08
all right now we're just gonna
18:12
add the powdered sugar and mix that up
18:15
together
18:17
put in our vanilla flavoring
18:21
all right now we're going to start
18:22
adding our water
18:24
you'll hear me say all the time you can
18:26
always add two but you can't take out
18:30
so we'll want to do a little at the time
18:33
kind of beat that up and you can see
18:36
it's just a nice light
18:37
tan color let's check on the cookies and
18:39
see what they look like they should be
18:41
about ready
18:44
oh they look so
18:48
good
18:53
all right we're ready to drizzle
18:58
and if our consistency's not right we'll
19:00
go back
19:01
so you thought an oatmeal cookie
19:03
couldn't get any better
19:05
why don't we get them up off of that
19:10
you can see how nice that that worked
19:12
for us
19:14
don't those look delicious i'm gonna go
19:16
for this one
19:17
that has the most brown butter icing on
19:22
it
19:24
whole new twist to the oatmeal cookie
19:27
y'all go pour yourself a big glass of
19:29
milk and come back cause i got some tips
19:31
for you
19:39
[Music]
19:44
i so hope you all are enjoying the show
19:47
and
19:47
if you do be sure to click like
19:50
subscribe and the notification bell so
19:53
you'll never miss a video
19:55
and we'll be right back after the break
20:01
i want to just share with you a couple
20:03
of quick tips that will make your
20:05
cookies mouth-watering
20:06
the first thing you'll always want to do
20:08
is start with two trays
20:10
so you can always drop your batter onto
20:12
a cooled
20:13
tray and talking about cute little totes
20:17
this chinese takeout just makes the
20:19
cutest
20:20
little carryout and on those magnolia
20:23
lace trumpets
20:24
slip a little ribbon on them for a real
20:27
real
20:28
festive look how pretty is that
20:32
if you should have a cookie swap to go
20:34
to i hope that you'll consider making
20:37
paula's loaded oatmeal cookies
20:39
these beautiful magnolia lace trumpets
20:42
or these sinful savannah bow tie cookies
20:46
so as always y'all i wish you best
20:49
dishes
20:50
from my kitchen to yours
20:56
hey y'all it's paula dean now if y'all
20:59
enjoyed this week's full episode friday
21:02
be sure to like it and click the
21:04
subscribe button
21:05
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21:08
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21:11
love and best dishes friends
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