One of Southwest Baltimore’s holiday traditions is returning this Sunday to Union Square: the Christmas Cookie Tour! On this special afternoon, you’re invited to stroll through beautiful 19th-century homes that are on the National Register of Historic Places. The homes are decorated to the nines in a variety of holiday styles. It’s a delightful way to celebrate the holidays and try many different homemade holiday treats.
The best part of the Christmas Cookie Tour is the sense of community! The homes represent a strong sense of “family” amongst neighbors and showcases some of the best aspects of living in Southwest Baltimore.
To learn more about this holiday classic or to purchase tickets visit: www.union-square.us/cookietour.
We even have two cookie recipes from cookies that will be served this Sunday!
WALNUT MAPLE COOKIES
Courtesy of Donnell Nance
Ingredients
1/3 cup firmly packed brown sugar
1 large egg
1/2 cup pure maple syrup
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
12 tablespoons unsalted butter, softened
1 cup California walnuts, toasted and chopped
Instructions
Preheat the oven to 350°F.
Beat the butter and brown sugar until smooth. Mix in the egg. Mix in the maple syrup and vanilla extract. Stir in the baking powder, salt, flour, and walnuts.
Place on parchment paper lined baking sheets 1 1/2 inches apart. Bake until light golden brown, about 15 minutes.
VANILLA BEAN CONFETTI COOKIES
Courtesy of Claypots
makes about 18 cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 vanilla bean
1 large egg
1 teaspoon pure vanilla extract
1/2 cup sprinkles
Instructions
2 baking sheets with parchment paper.
Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes.
Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.
The cookies will keep in an airtight container for up to 4 days.
