Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.
Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors, and this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved- not just because people came out to help or buy a book, but because their joy for me and this project was so tangible. It’s a great picture of what love in a community of good humans looks like.
While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bites and memories that were first experienced alongside of family and friends who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort of HDB: buy a copy, read it, cook it, and if something fill your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!
While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.
I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!
These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!
If you like these Santa’a White Christmas Cookies you should check out:Print
Santa’s White Christmas Cookies
These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 36 Cookies 1x
- Category: Cookies
For the cookies:
- 1 cup unsalted butter, at room temperature
- ¾ cup sugar
- ¾ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons instant coffee or espresso granules
- 2–1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1–1/4 teaspoons salt
- 1 cup caramel baking chips
- 1 cup white chocolate baking chips
- 1 cup sweetened coconut flakes
For the drizzle (Optional):
- ½ cup powdered sugar
- ¾ teaspoon instant coffee or espresso granules
- 2–1/2 tablespoons heavy cream, plus more as needed.
To prepare the cookies:
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
- In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
- Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.
To prepare the drizzle (optional):
- Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.