Best Kris Kringle Recipes

KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

KRIS KRINGLE BREAD PUDDING

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
• Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
• Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

KRIS KRINGLE COOKIES

Steps:

• Cream butter and sugar, then add eggs.
• In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
• Add small bowl contents to creamed contents.
• Sift flour into mix and combine.
• Chill.
• Roll out on floured board.
• Cut out cookies with cookie cutters.
• Place on greased cookie sheet.
• Bake at 400 for 8-12 minutes.
• Use butter cream frosting to ice.

KRIS KRINGLE STAR BREAD

Steps:

• In a small bowl, combine filling ingredients; set aside. In a small bowl, dissolve yeast in water. In a large bowl, combine the butter, sugar, eggs, salt, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half; roll each half into a 14-in. circle. Transfer to 2 greased baking sheets. Cut five 4-in.-long slits into each circle equal distance apart. Set aside half of filling for garnish; spoon remaining filling into the center of each section. , Fold the 2 outer edges of each section over each other to enclose filling, forming star points. Pinch edges together to seal. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Drizzle with confectioners' sugar icing. Spoon reserved filling into the centers.

KRIS KRINGLE SUGAR COOKIES

Steps:

• Cream butter and sugar together until light yellow.
• Add eggs and vanilla. Beat until fluffy.
• Add baking powder and salt. Stir until mixed.
• Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
• Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
• Chill overnight in the refrigerator until firm.
• Roll out on a floured surface and cut with cookie cutters.
• Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
• Frost with you favorite frosting.

BIG-BATCH KRIS KRINGLE COOKIES

Steps:

• Heat oven to 375ºF.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

BIG-BATCH KRIS KRINGLE COOKIES

Steps:

• HEAT oven to 375ºF.
• BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.
• DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
• BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

KRIS KRINGLE KRISPIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter, sugar and vanilla until fluffy.
• Beat in baking soda and flour; mix in potato chips and nuts if using.
• Drop by teaspoon onto ungreased cookie sheets.
• Let cool slightly before removing from pan.

KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 350 Cream margarine and sugar in large bowl in electric mixer Beat in egg and vanilla; add baking powder. Add flour one cup at a time - blend last cup of flour by hand. Do not chill dough. Divide dough into two balls.(Do not need to chill) Roll dough to ¼ in thickness and cut with a heart shaped cookie cutter. Bake on middle shelf of oven for 10 minutes or till lightly brown. Let stand 1-2 minutes. Remove from cookie sheet. Cool on wire racks. Turn heart upside down and frost the two rounded parts with white icing. Then top with coconut to create Santa's beard and sideburns. Use a red hot for the nose and mini chocolate chips for the eyes. Frost the point of the heart with red icing for the top of Santa's hat. Add coconut for the trim

KRIS KRINGLE BREAD PUDDING

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with sugar, tapping out excess; set aside. Bring brandy and dried fruits to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruits have softened and absorbed the brandy, about 10 minutes. Transfer fruits to a work surface and coarsely chop; set aside.
• Bring cream, half-and-half, sugar, cinnamon sticks, vanilla beans and seeds, and orange zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Put egg yolks into a medium bowl. Whisking constantly, gradually ladle half the hot cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour through a large sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. Put bread into a large bowl. Add soaked fruit, reserving 1/2 cup. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with sugar. Let stand until bread is saturated, about 20 minutes.
• Set bowls in a large deep roasting pan. Brush two pieces of parchment paper with butter; place, butter side down, over bowls. Tightly cover with foil. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature with lemon sauce.

KRIS KRINGLE

Steps:

• Into a chilled white-wine glass, pour the white wine. Stir in the kirsch. Serve.