How to Store Sugar Cookies

To keep your sugar cookies fresh, store them in an airtight container in the refrigerator. They’ll stay fresh for about three days before losing their texture and flavor. If your cookies are decorated with royal icing (which dries hard), you can safely stack them. For cookies topped with soft frosting, store them in a single layer. If stacking is necessary, place parchment or wax paper between each layer to prevent smudging.

For longer storage, freeze your sugar cookies in airtight freezer bags. They can stay in the freezer for up to three months. When ready to enjoy, let them thaw at room temperature before serving.

Baking sugar cookies is more than a recipe; it’s a cherished holiday tradition. Gather your loved ones, play some Christmas music, and enjoy creating these sweet treats together.
Happy baking, and Merry Christmas!

ALSO READ: Easy Standing Rib Roast: A Classic Feast Made Simple

Christmas Sugar Cookies Recipe: A Sweet Holiday Tradition

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

60

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

300

kcal

These Christmas sugar cookies are not just delicious—they’re a way to spread happiness during the holiday season. Package them in festive boxes or tins to give as gifts to loved ones.

Ingredients

• 2 cups white sugar

• 1 ½ cups butter, softened

• 4 large eggs

• 1 teaspoon vanilla extract

• 5 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

Directions

• Gather all ingredients.
• Beat sugar and softened butter together in a large bowl with an electric mixer until smooth.
• Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight).
• Preheat the oven to 400 degrees F (200 degrees C). Lightly dust a work surface with flour. Roll out dough to 1/4 to 1/2 inch thickness.
• Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Carefully transfer cookies to a wire rack and cool completely before decorating.
• Enjoy!

Goulash differs significantly from its Hungarian counterpart. While Hungarian Goulash is a soup or stew with meat and vegetables, American Goulash is more of a pasta dish, combining ground beef, tomatoes, and macaroni. This comforting classic is easy to make and perfect for feeding a crowd.

ALSO READ: Chicken & Ginger Fried Rice: A Culinary Delight

American Goulash: A Comforting Classic

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

418

kcal

American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can be made in just one pot.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 ½ cups chopped onion

• 1 pound lean ground beef

• 2 large cloves garlic, minced

• 2 teaspoons paprika

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• ¼ teaspoon ground pepper

• 1 (14 ounce) can no-salt-added diced tomatoes, undrained

• 1 (8 ounce) can no-salt-added tomato sauce

• 1 cup low-sodium beef or chicken broth

• 1 1/4 cups whole-wheat elbow macaroni

• 2 tablespoons grated Parmesan cheese
  

Directions

• Heat the oil in a large pot over medium-high heat. 
• Now, add the onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Then add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. 
• Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. 
• Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Notes

• Cheesy Goulash: Add a cup or two of shredded cheese to the pot just before serving. Cheddar or mozzarella work well.
• Spicy Goulash: For those who like a bit of heat, add some crushed red pepper flakes or a diced jalapeño to the pot with the onions and garlic.
• Vegetable Goulash: Mix in some diced green peppers, corn, or even peas to add more veggies to the dish.
• Herbed Goulash: Add a teaspoon of dried basil or oregano to the pot for a different flavor profile.

Keep them vegetarian and affordable by using organic refried beans as the protein, or if so inclined, add left-over rotisserie chicken, or browned seasoned ground meat.

ALSO READ: Indian Fried Rice Recipe

Easy Baked Tacos

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Save your sanity with these EASY Baked Tacos- specifically designed for those of you who have hungry mouths to feed and need to get something on the table ASAP. With only 10 minutes of prep, they are simple and quick to put together, and surprisingly delicious!

Ingredients

• 1 package baked corn tortillas (organic if possible) 8-10

• 1 can seasoned refried beans- organic if possible (or sub black beans or cooked & seasoned ground meat, or cooked, shredded chicken)

• 1 cup melty cheese- mozzarella, pepper jack, cheddar, queso fresco or goat cheese

• Toppings- diced fresh tomato, scallions, cilantro, avocado, sour cream, hot sauce, lime

Directions

• Pre heat oven to 375F
• Line a 9 x 13 inch baking dish with parchment.
• Arrange 8-10 taco shells in the best fitting arrangement. (You can also bake on a lined sheet pan, set on their side)
• Stir the can of beans with a spoon and spoon 2 heaping tablespoons into each shell. Top with a little hot sauce if you want.
• Top the beans with grated cheese and place in the oven for 15-20 minutes, or until warmed though.
• While baking, prep the toppings- diced tomato, slice avocado, chop cilantro and scallions.
• Garnish with optional hot sauce and sour cream.

Notes

• Feel free to add cooked ground meat, shredded chicken in place of the beans, or in addition to.

This technique to make mashed potatoes is super easy, mess-free, one-pot, and comes together in under 50 minutes.

The resultant mashed potatoes are super fluffy and creamy.

The best part is that this comforting side dish is a no-drain recipe. This means you don’t have to drain the extra water after cooking the potatoes. This one trick makes this recipe a notch higher than others.

These garlic mashed potatoes cooked in an instant pot are gluten-free and vegetarian, and the recipe can be easily doubled or tripled. I made this recipe in my 6-quart instant pot. If doubling or tripling, use an 8-quart pot. The time of cooking will remain the same.

Also Read: Deewali Special Dry Fruits Laddu Recipe

Christmas Special Instant Pot Garlic Mashed Potatoes 

Recipe by RecipeWikkiCourse: Side dishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

8

minutes

Cooking time

30

minutes

Calories

197

kcal

Ingredients

• 2 pounds potatoes (1 kg, peeled and cubed)

• ½ cup water

• 4-6 whole cloves of peeled garlic

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

• 2 tablespoons salted butter (room temperature)

• ¼ cup sour cream (room temperature)

• ¼ cup cream cheese (room temperature)

Directions

• Add the potato cubes to the instant pot along with garlic cloves, salt, and water, and stir well.
• Put the lid on the instant pot and secure it well.
• Set the valve to the sealing position.
• Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure by moving the valve to the venting position. Use a kitchen towel or the back of a spoon to move the valve to avoid steam burn.
• Once the pressure is released, open the lid.
• Mash the potatoes using a potato masher. There is no need to drain the water.
• Add olive oil, butter, sour cream, and cream cheese to the pot and mash until the potatoes are smooth and creamy.
• Check for salt and add more if needed.
• Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and red pepper flakes. Serve warm.

Notes

• You can replace water with vegetable or chicken stock for added flavor.
• If you want a strong garlic flavor, then you can fry some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the butter to the potatoes. You can also add roasted garlic in place of raw garlic for a more prominent garlic flavor.

The gnocchi can be served with a variety of sauces, such as a simple tomato basil sauce or a garlic-infused butter sauce. Whether enjoyed as a main course or a side dish, spinach and ricotta gnocchi is sure to satisfy your taste buds. Bon appétit!

Also Read: Tomato galette Recipe

Spinach and ricotta gnocchi

Recipe by RecipeWikkiCourse: MainCuisine: French, American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

10

minutes

Calories

287

kcal

Ingredients

• 200g young spinach, washed

• small handful parsley leaves, finely chopped

• 1 garlic clove, crushed

• 140g ricotta

• 85g plain flour

• 2 eggs

• 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve

• freshly grated nutmeg

• olive oil and rocket, to serve

Directions

• Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
• Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
• When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. 
• Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

To prepare this culinary masterpiece, start by delicately stuffing the cavity of the duck with aromatic herbs, such as rosemary and thyme, and filling it with fresh orange wedges. As the duck roasts to perfection, the oranges infuse their essence into the meat, resulting in a harmonious combination of flavors.

The Orange-Stuffed Christmas Duck not only delights the palate but also brings a vibrant and festive touch to your dining table. As you carve into the succulent bird, the aroma of oranges and herbs will fill the air, creating a sensory experience that evokes warmth and holiday cheer.

Also Read: Roast pork loin with lavender honey-glazed apricots

Orange-stuffed Christmas duck

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

812

kcal

Duck with an orange glaze is an unbeatable combination, this mouthwatering main course is a festive feast for two

Ingredients

• 1 small (1.25kg/ 2lb 12oz) oven-ready duck

• 2 oranges

• 2 tsp light brown soft sugar

• 2 tsp balsamic vinegar

• 2 tbsp Grand Marnier

• 1 tbsp butter

• 200ml good-quality chicken stock

• 150ml dry white wine

• 1 tsp cornflour

• 50g watercress, to garnish

• 200g baby leaf spinach

Directions

• Heat oven to 160C/140C fan/gas 3. Put the duck on a rack set over a roasting tin and prick the skin all over with a skewer. Season well. Halve one of the oranges and squeeze some of the juice into the duck cavity and the tin, then stuff the cavity with both of the halves. Pour 100ml water into the tin and roast for 20 mins per 500g (about 50 mins). Turn the oven up to 220C/200C fan/ gas 7 and roast for another 20 mins until the duck skin is crispy and golden.
• Put a small pan of water on to boil. Using a peeler, pare the zest from the remaining orange. Scrape any pith off the zest using a small, sharp knife. Add the zest to the water and gently boil for 8-10 mins, then drain, slice thinly into strips and set aside. In the same pan, dissolve the brown sugar with the balsamic vinegar. Cut the pared orange in half, juice it and pour the juice into the pan. Add the Grand Marnier and 1 tsp butter. Bubble until it has reduced by half and is dark and syrupy. Remove from the heat and stir in the orange zest.
• Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest. Spoon off the fat from the roasting tin and discard. Pour any remaining duck juices into a wide, shallow saucepan. Tip in the stock and bring to the boil. Add the wine and simmer for 2-3 mins, then add half the orange sauce and stir well. In a small bowl, mix the cornflour with 2 tsp cold water, then stir into the gravy. Season, add 1 tsp butter and whisk together. Pour into a warm gravy jug.
• To serve, brush the remaining sticky orange glaze over the duck, then put the duck on a board and garnish with the watercress. Heat a frying pan over a medium heat and add 1 tsp butter. Once the butter has melted, tip in the spinach and cook for 1-2 mins until it has wilted. Season and tip into a warm serving dish.

It’s also the perfect way to use up any Christmas leftovers and bring new life to those Twixmas meals (that no man’s land between Boxing Day and New Year’s Eve when you find yourself eating chocolate for breakfast and turkey and stuffing sandwiches for dinner). Alternatively, it would make a delicious party dish to enjoy over the festive season.

Also Read: Christmas Dinner Wellington Recipe

Christmas Nachos Recipe

Recipe by RecipeWikkiCourse: MainCuisine: InternationalDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

526

kcal

Try this clever way to use up your Christmas leftovers, including the remnants of your cheeseboard. Best enjoyed with a Boxing Day movie

Ingredients

• 6 tbsp. cranberry sauce

• 200 g tortilla chips

• 200 g cooked turkey, shredded

• 12 pigs in blankets

• 125 g sage and onion stuffing mix

• 150 g Camembert

• 50 g blue cheese (stilton or gorgonzola), crumbled

• 100 g mature Cheddar, coarsely grated

• 3 tbsp. crème fraiche 

• 20 g pecans, roughly chopped

• 1 tbsp. fresh parsley, finely chopped

Directions

• Preheat grill to high. 
• For fruitiness, mix the cranberry sauce with 3 tbsp boiling water until smooth and pourable.
• Spread the tortilla chips onto a large baking tray or ovenproof dish in an even layer. Top with the turkey, pigs in blankets, stuffing and cheese then grill for 5-8 mins until the cheese is golden and bubbling.   
• Spoon over the crème fraiche, drizzle with the cranberry sauce and sprinkle with pecans for crunch. Serve with parsley for added freshness.

Served alongside are an array of sides like roasted root vegetables, creamy mashed potatoes, and vibrant cranberry sauce. The Wellington embodies the essence of Christmas, combining the joy of indulgence with the comfort of tradition, making it a cherished holiday tradition for many.

Also Read: Christmas Roast Turkey Crown Recipe

Christmas dinner wellington

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

512

kcal

Christmas dinner Wellington is a festive culinary masterpiece. This dish typically features a succulent cut of meat, like beef or lamb, coated with a flavorful mushroom duxelles and often wrapped in prosciutto. The meat is then encased in a golden, flaky puff pastry, creating a stunning presentation.

Ingredients

• 5g dried porcini mushrooms

• 2 tbsp olive oil

• 750g beef fillet (of even width, about 8cm)

• 100g shallots, finely chopped

• 3 garlic cloves, finely chopped

• 45g watercress

• 20g Parmesan, grated

• 30g panko breadcrumbs

• plain flour, for dusting

• 375g pack ready-rolled lighter puff pastry

• 1 egg, beaten

• ½ tsp poppy seeds

Directions

• Blitz the porcini mushrooms in a food processor to form a fine dust. Season, then stir in 1 tbsp olive oil; rub the paste all over the beef fillet. 
• Heat a frying pan over a medium- high heat and sear the beef for 6–8 minutes, turning often to make sure you color it all over. Set it aside to cool completely while you prepare the filling.
• Heat the remaining oil in the same pan and cook the shallots and garlic over a medium heat for 3 mins. Add the watercress and stir until it wilts. Transfer to a food processor with the Parmesan and breadcrumbs; pulse until combined.
• Roll out the pastry on a lightly floured surface to 35 x 45cm, making sure it’s big enough to fully surround the beef. With a long side facing you, spread the watercress mixture across the middle third of the pastry, leaving a 3cm border at the long edges and a 12 cm border at the short edges. Place the beef at the bottom of the watercress mixture and brush the uncovered pastry with some of the beaten egg.
• Roll up the pastry wth the beef inside, pressing where the pastry meets to seal it, then transfer to a lined baking tray, with the seal at the bottom. Pinch and twist the ends of the pastry to form a cracker shape, then brush all over with egg. Trim 1-2cm from the ends and reroll the offcuts; use a cutter to cut out the snowflake shapes and stick them onto the Wellington. Brush again with egg and sprinkle the poppy seeds over the centre. Chill for 30 minutes.
• Preheat the oven to gas 7, 220°C, fan 200°C, and put a large baking sheet in the oven to heat up.
  Place the beef Wellington tray on top of the baking sheet, then bake for 15 mins. Reduce the oven temperature to gas 6, 200°C, fan 180°C and cook for another 20 mins for medium rare (or 25-30 mins for medium) until the pastry is puffed and golden. Leave to rest for 20 mins before slicing.

Notes

• After wrapping the beef in prosciutto and mushroom mixture, it’s essential to chill it in the refrigerator.
• Opt for a good-quality beef tenderloin or other meat of your choice. The quality of the meat greatly influences the final taste.

It’s that time of the year when we start putting together the best menus for the most anticipated holidays of the year: Thanksgiving and Christmas. And roast turkey is the centerpiece on both occasions.

If you are hosting a big party, or have a large family, then whole roast turkey is the answer. Otherwise, this crown turkey is the next best thing. Or, some moist turkey drumsticks.

WHAT IS A TURKEY CROWN

The first question should probably be what exactly is a turkey crown. Well, it’s the turkey breast still attached to the bone with the legs and wings removed. The cooked meat is white and succulent, and so delicious.

Also Read: New Year’s Eve Special Stem ginger and mustard glazed ham recipes

Christmas roast TURKEY CROWN

Recipe by RecipeWikkiCourse: MainCuisine: InternationalDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

192

kcal

Roast Turkey Crown, an excellent recipe for your Thanksgiving or Christmas dinner. Juicy, melting in your mouth, and a nice crispy skin, this turkey crown is a great option if you are not cooking for a large number of people, and don’t need a whole turkey. Plus, it’s so easy to make, and ready in about 2 hours. A simple recipe, but so delicious, my turkey crown recipe is all you need to have a proper feast.

Ingredients

• 1 turkey crown (2.2 kg, 4.85 lbs)

• 50 g butter (¼ cup)

• ½ teaspoon salt

• ⅛ teaspoon ground black pepper

• 1 teaspoon paprika

Directions

• Preheat the oven to 190 degrees Celsius (374 Fahrenheit).
• Cut the butter into cubes, then carefully loosen the skin on the turkey breast without removing it, and push a few cubes of butter inside.
• Season the top with salt, pepper and paprika, and add a few more cubes of butter.
• Add the turkey to a roasting tray, cover the turkey crown with kitchen foil, and roast in the oven for 60 minutes.
• Remove from the oven, baste well, then leave to roast for 25 minutes uncovered.
• Baste, and return to the oven for a further 25 to 35 minutes, until the turkey is cooked through, and and the juices run clear.
• Leave to rest for 15-20 minutes, then carve.

Notes

• Set at a temperature of 190 degrees Celsius (374 Fahrenheit), a turkey crown that has less than 4 kilos (8.8 pounds) is best cooked for 20 minutes per kg plus 70 minutes. If over 4kg, then it’s 20 minutes per kg plus 90 minutes.