Food Coma Show: Holiday Cookies 101

You may be feeling stuffed from the Thanksgiving festivities, but, Kimberly & Esteban are bringing you another dose of some our favorite foods and treats from years past in our Food Coma Show! Christmas is quickly sneaking up and we're ringing in Christmas with cookies. Chef Brian West shared the best way to make holiday cookies with these simple tips and tricks.

Toffee Cappuccino Short Bread Cookies:

8 fluid ounces butter, softened

6 fluid ounces dark brown sugar

2 teaspoons vanilla extract

16 fluid ounces all-purpose flour

3 tablespoons Hill Bros. English

Toffee Cappuccino Mix

Coating:

Toffee Coating

8 fluid ounces toffee chips

1 tablespoon butter

4 fluid ounces Ghirardelli mini chocolate chips

Servings: 3

Yield: 3 dozen Per Serving (excluding unknown items)

In the bowl of an electric mixer, blend together butter and sugar. After scraping down the sides, add in the vanilla, flour and cappuccino mix and blend together on low speed. Roll the dough into 1-inch balls. From there, roll them to make logs- this will make them oval shaped after they are baked. Place the dough logs 2 inches apart on an ungreased cookie sheet. Bake in a 325 degree oven for 19 minutes, or until a light golden brown. Cool cookies completely.

For the Toffee coating; melt 1 Tbsp. butter and 1 cup toffee chips in the microwave for 30 seconds, then stir. Put in the microwave for 15 seconds at a time, stirring afterwards, until completely melted. Dip the cooled shortbread into the toffee and place on waxed paper. Sprinkle with chocolate chips and then refrigerate to set the chocolate.

Peanut Butter Cookies with Chocolate Kiss:

2 fluid ounces sugar

2 fluid ounces dark brown sugar

3 fluid ounces peanut butter

1 fluid ounce lard

1 fluid ounce butter

1/2 each egg

5 fluid ounces flour

3/8 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

Servings: 1

Yield: 24 each Per Serving (excluding unknown items)

In a mixer with the paddle attachment combine sugars, peanut butter, lard, butter and egg. Once Creamed together add flour. Place in cooler to allow to set for 2 hours Shape into 1" balls place 3" apart and press in a crisscross pattern with fork dipped in sugar. Bake for 9 to 10 min in a 375 oven. cool on a rack and top with a chocolate kiss just before cooled.

Ghirardelli Chocolate Chip Cookies:

5 fluid ounces butter, softened

1 fluid ounce lard

5 fluid ounces sugar

5 fluid ounces dark brown sugar

1/2 tablespoon vanilla extract

1 each egg

17 fluid ounces flour

1 teaspoon baking soda

1/2 teaspoon salt

14 ounces semisweet chocolate chips

Servings: 2

Yield: 54 each Per Serving (excluding unknown items)

In a mixer cream Butter, Lard, Sugars, Vanilla and Eggs together scraping the sides to completely incorporate. Mix in flour, baking soda and salt. Mix in chocolate and chill in cooler for 10 mins. Spoon in a #70 (1 table spoon) cookie scoop and place 2" apart on a cookie sheet. Bake a 375 for 10 to 11 mins, then cool on rack.