Best New Year Cookies Recipes

PORTZELKY (NEW YEAR'S COOKIES)

Steps:

• Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
• Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
• Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
• Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.

CHINESE NEW YEAR ALMOND COOKIES

Steps:

• Preheat the oven to 375°. Line a baking sheet with parchment paper. Sift together the flour, cream of tartar, salt and baking soda.
• Cream together the butter and sugar with a hand mixer. Blend in the beaten egg and almond extract. Add the dry ingredients to the creamed mixture and mix until the dough takes on a flaky, moist consistency. Gather the crumbly mixture together using your hands or a spatula.
• To make the topping, chop up the almonds (most easily done by hitting a few times with a mallet) and combine in a small bowl with the five-spice powder and brown sugar.
• To form the cookies, roll dough into 1 1/2-inch diameter balls between the palms of your hands. Place on the prepared baking sheet. Flatten to about 1/2-inch thickness, lightly brush top with the egg wash and generously sprinkle with the topping. Bake for 11-12 minutes.

NEW YEAR'S EVE CHAMPAGNE COOKIES RECIPE BY TASTY

Steps:

• Make the cookies: In a small saucepan, bring the champagne to a boil and reduce by half, about 5 minutes.
• In a liquid measuring cup or microwave-safe bowl, microwave the heavy cream until boiling.
• Pour the hot heavy cream and half of the heated champagne over the white chocolate chips in a heatproof bowl and let rest for 1 minute. Whisk until smooth. Add 4 tbsp of unsalted butter and whisk until melted and well combined. Cover and chill in the refrigerator for 2 hours.
• In a large bowl, cream the remaining cup of unsalted butter and the powdered sugar with an electric hand mixer until fluffy. Add the vanilla and beat to combine.
• Add the flour, 1 cup at a time, and beat until just incorporated. To the last addition, add the salt.
• Add the walnuts and beat to incorporate. Using your hands, press the dough together in a ball and wrap in plastic wrap. Refrigerate the dough at least 30 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Use a 2 tablespoon (1 ounce) scoop to scoop balls of cookie dough onto the prepared baking sheet. Pat each ball into a disc in your palm and fill with 1 teaspoon of the white chocolate ganache. Fold the edges in to completely cover the ganache and roll back into a ball. Once all of the cookies are filled, refrigerate for 15 minutes.
• Bake the cookies for 15 minutes, until set and not too browned. Let cool.
• Make the glaze: Microwave the heavy cream until boiling.
• Pour the hot heavy cream and the remaining reduced champagne over the semisweet chocolate chips in a heatproof bowl and whisk until smooth.
• Dip the cooled cookies in the chocolate ganache and sprinkle with edible gold dust.
• Enjoy!

EASY CHINESE NEW YEAR COOKIES

Steps:

• Place chocolate and butterscotch chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Stir in noodles and peanuts.
• Drop teaspoonfuls of the mixture onto waxed paper. Let cool and set before serving, about 30 minutes.

NEW YEAR'S COOKIES

Steps:

• In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
• Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.

NEW YEAR'S RESOLUTION COOKIES

Steps:

• For the sugar cookie dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and egg in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat, stopping to scrape down the sides of the bowl as needed, until the mixture is slightly creamy, 2 to 3 minutes.
• Reduce the speed to low, then slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions; increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl and bring it together. Shape into a square and wrap in plastic wrap. Refrigerate the dough for at least 2 hours and up to overnight.
• To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Generously dust a work surface with flour, then roll the dough out into a square just slightly thicker than 1/8 inch. Use a 4-inch champagne flute cookie cutter to cut out 30 cookies, re-rolling the dough scraps as needed. Divide the champagne flutes between the baking sheets. Refrigerate the cookies on the baking sheets until chilled, about 30 minutes.
• On 10 of the cookies, cut a 1/2-by-1 1/2-inch rectangle out of the top half (the bowl part, not the stem) of the champagne flutes with a sharp paring knife.
• Bake, rotating the baking sheets from front to back and top to bottom about halfway through baking, until the cookies are golden brown around the edges in spots, 15 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
• For the royal icing and decorations: Meanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat with an electric mixer on medium-high speed, adding up to 1 tablespoon more water if needed, until the icing forms thick and glossy peaks, about 2 minutes. Fit 2 pastry bags with 1/16-inch round tips and fill one with half of the white royal icing.
• Stir in drops of the gold gel food coloring to the remaining royal icing until you achieve a nice golden hue. Thin the icing with water, 1/2 teaspoon at a time, until the consistency of honey; if you drizzle a little bit of the icing back into the bowl, it should smooth out and sink back into the icing within 8 to 10 seconds. Scoop the gold icing into the second prepared pastry bag.
• Cut a sheet of parchment into 10 small strips, each about 2 inches by 1/2 inch. Write New Year's reflections on one side of each strip with a fine-tip pen.
• Place the 20 cookies without cut-outs on a work surface covered with parchment. Pipe white royal icing around the outer edge of each cookie, following the pattern of the champagne flutes. Fill in the bottom of the stems with white icing and fill the top 1/4 inch of each champagne flute with white icing. Fill the remainder of each champagne flute with the gold royal icing. Pipe 3 small white dots (to mimic bubbles) on the top right or left corner of the gold icing. Allow the cookies to dry completely, 3 to 4 hours.
• Once the icing is set and completely dry, use the black food color marker to write "Pop Me Open!" on the gold portion of 10 of the cookies; set aside.
• Turn the remaining 10 decorated cookies over so the decorated sides are facing down. Pipe white royal icing around the outer edge of each cookie. Place a cookie with a hollow center on top of each iced cookie, making sure the cookie bottoms align as closely as possible. Fill the hollow centers with white and gold decorative sprinkles. Pipe white royal icing around the outer edges of the hollow cookies. Roll the New Year's reflection notes so the ink side is on the inside and will not touch the cookies. Insert a rolled note into each hollow center and top with the reserved decorated cookies decorated-side up, making sure the cookie bottoms align as closely as possible. (You want to be able to stand the cookies up on their stems when you serve them.) Allow the cookies to set completely, 2 to 3 hours.
• To serve, fill a small decorated rimmed tray with a thick layer of white sanding sugar. Arrange the cookies so they are standing up in the sugar. Serve immediately.

CHINESE - NEW YEAR ALMOND COOKIES

Steps:

• 1. In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla.
• 2. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• 3. Roll dough by tablespoonfuls (15 mL) into balls.
• 4. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough.
• 5. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• 6. Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes.
• 7. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

PORTZELKY (NEW YEAR'S COOKIES)

Steps:

• Dissolve sugar in lukewarm water in a small bowl. Sprinkle with yeast and let stand.
• Combine milk, water, salt, sugar, baking powder, and raisins in a large bowl or in the bowl of a stand mixer.
• Beat in egg yolks and yeast.
• Stir in flour to make a heavy (rather stiff) batter.
• Fold in egg whites.
• Cover and set in a warm place until well risen (at least double in bulk). This should take about 2 hours. The end result is a fairly sticky dough.
• Drop by tablespoonfuls into hot oil (375F) and fry until golden brown.

CHINESE NEW YEAR ALMOND COOKIES

Steps:

• In large bowl, beat together butter, shortening and sugar until fluffy. Beat in egg, almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and baking powder; add to butter mixture and stir to form stiff dough.
• Roll dough by tablespoonfuls (15 mL) into balls. Place, 2 inches (5 cm) apart, on greased or parchment paper?lined rimless baking sheet; top each with whole almond, pressing into dough. Mix egg yolk with 1 tsp (5 mL) water; brush over cookies.
• Bake in centre of 350°F (180°C) oven until edges are light golden, about 15 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.).
• Canadian Living Magazine.

LUNAR NEW YEAR ALMOND COOKIES

Steps:

• With a whisk, mix together the all-purpose flour, almond flour, salt and baking powder by hand.
• Cream together the sugar and butter in the bowl of a stand mixer with a paddle attachment on medium until light and fluffy, about 4 minutes. With the mixer on, add the egg and continue mixing until fully incorporated. Add the vanilla and almond extract and paddle to combine. With the mixer off, add the dry ingredients at once and paddle on low until combined. Scrape down the paddle and bottom of the bowl to make sure everything is incorporated.
• Shape the dough into 12 balls by hand or with a cookie scoop. Chill in the freezer for 30 minutes or store frozen, wrapped well, for up to 2 weeks.
• Preheat the oven to 350 degrees F.
• Space the dough balls 2 inches apart on baking sheets. Bake until the cookies begin to spread, 5 to 7 minutes. Top each cookie with an almond and continue to bake until golden brown on the edges, an additional 6 to 8 minutes. Cool and enjoy!

LUNAR NEW YEAR PEANUT COOKIES

Steps:

• Position a rack in center of oven and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Pulse peanuts in a food processor until coarse crumbs form. Add confectioners' sugar; process just until mixture looks like fine crumbs and powder, stopping to scrape the bottom if needed. Do not overprocess.
• Stir together 2 cups plus 2 tablespoons flour, salt, and baking powder in a large bowl. Stir in peanut mixture until well combined. Drizzle in oil and melted butter. Mix with hands and knead until a coarse dough, akin to Play-Doh®, forms, about 5 minutes. It will soften as you knead. If dough becomes oily or feels too soft, chill 15 minutes. If dough feels dry, add oil, 1 tablespoon at a time, until workable.
• Roll dough into 1-inch balls; arrange 1 1/2 inches apart on prepared baking sheets. Lightly beat egg with water in a small bowl. Working with 1 sheet at a time and covering remaining sheet until ready to bake, lightly brush cookie tops with egg mixture. Press a whole peanut gently into the top of each ball.
• Bake until light golden, 20 to 22 minutes. Transfer to wire racks to cool completely.

NEW YEAR COOKIES

Steps:

• Melt chips slowly in microwave, stirring frequently.
• Add peanuts and noodles.
• Drop bite-size pieces onto waxed paper and refrigerate.
• Serve when hard.