Whether You Choose to Stay In or Go Out, We’ve Got You Covered with Indulgent Delights This Holiday Season

Red Velvet Christmas Cookies

Ingredients

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1 tablespoon buttermilk

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cornstarch

2 1/2 tablespoons cocoa powder

1 tablespoon red food coloring 

1 cup white chocolate chips

Directions

  1. Beat butter until light and fluffy, about 1 minute. Add brown sugar and white sugar and beat until well creamed. Beat in the egg, vanilla extract, salt and buttermilk. Add food coloring and mix. Set aside.
  2. In a separate bowl, mix together flour, baking soda, cornstarch and cocoa powder. Slowly incorporate the dry ingredients into the wet ingredients. Add more food coloring until it’s at your desired color.
  3. Add white chocolate chips. Mix. Chill the dough in the refrigerator for at least 30 minutes. 
  4. Preheat oven to 350 degrees F. Scoop dough into 2-inch balls. Place 2 inches apart on a cookie sheet. Bake for 10-12 minutes, or until slightly soft to the touch but not gooey.

Posh Cakes Bakery

Many of us are just now pulling out our cherished Christmas baking recipes. But at this point in the holiday season, pastry chef Hilary Hough can practically roll out a perfect pie dough and pipe on mile-high cupcake frosting in her sleep. 

Since the beginning of November, the owner of Posh Cakes Bakery in Parker has been getting ready for the high season of sweets with a slew of pies, cookies, cupcakes and more.

Hilary started Posh in 2003 after studying in Paris and working for several French chefs.

“Everything we do is from scratch,” she says. 

She may churn out 500 pies at Posh for Thanksgiving, but Hilary still loves the tradition of boxing up her homemade almond toffee, cookies and fudge and mailing them to friends and family for Christmas. 

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This page: Hilary Hough puts the finishing touches on a red velvet cupcake in her store.

Facing page: A homemade red velvet Christmas cookie

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Sidecar Cocktail

Courtesy of Chris Austin

Ingredients

1 lemon wedge or twist

1 1/2 ounces Cognac

1 ounce Cointreau or other Triple Sec orange liqueur

1/2 ounce fresh lemon juice

1 cup ice

Directions

In cocktail shaker, combine Cognac, Cointreau and lemon juice. Add ice and shake vigorously until chilled, about 30 seconds. Strain into prepared martini or coupe glass and serve. Garnish with twist.

Vines Wine Bar & Bistro

There’s perhaps no better time to raise a toast than the holiday season. It’s the high season of company parties, neighborhood parties and the come-and-go, cookie-decorating, gingerbread-making, caroling parties. So much festivity, so little time. 

But don’t let the busy season slip by without slowing down to curl up by the fire with a delicious cocktail with someone special. 

A sidecar is perfect for the holidays, says avid home cook and mixologist Chris Austin. It’s a traditional concoction to mix up at home, with its smoky hits of orange, reminiscent of the oranges you may find tucked into your Christmas stocking.

And if you’re looking for a quiet night out in Parker, step into Vines Wine Bar on Mainsteet, with a full bar and special selection of holiday-flavored cocktails. And if you’re lucky, you’ll be able to slip into one of the leather armchairs and curl up next to the fire.

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This page: Vines bartender Nikita Schultz mixes up one of the bar’s special holiday cocktails.

Facing page: Avid home cook and mixologist Chris Austin serves up a sidecar.