Two Holiday Cookie Recipes : PC® Insiders Collection™ for Holiday 2018

 My Orange Sugar Cookie Recipe baked on PC® Non-Stick Carbon Steel Textured Cookie Sheets.

My Orange Sugar Cookie Recipe baked on PC® Non-Stick Carbon Steel Textured Cookie Sheets.

I don’t know about you, but my friend Kathy Jollimore and I are already in full holiday mode! We co-hosted a holiday cookie recipe exchange party for friends, using products from the newly released PC® Insiders Collection™ for Holiday, and it was SO GOOD to simply be together (and eat cookies of course).

Jump to my Orange Sugar Cookies with Crunchy Chocolate Hazelnut Buttercream recipe.

Jump to Kathy’s Double Chocolate Coconut Chip Cookies recipe.

 Kathy's Double Chocolate Coconut Chip Cookie Recipe baked on PC® Non-Stick Carbon Steel Textured Cookie Sheets.

Kathy's Double Chocolate Coconut Chip Cookie Recipe baked on PC® Non-Stick Carbon Steel Textured Cookie Sheets.

We came up with Two Holiday Cookie Recipes - my recipe for Orange Sugar Cookies with Chocolate Hazelnut Buttercream, cute little sandwich cookies featuring the to-die-for PC® Crunchy Chocolate Hazelnut Spread -

 My Orange Sugar Cookie Recipe featuring PC® Crunchy Chocolate Hazelnut Spread.

My Orange Sugar Cookie Recipe featuring PC® Crunchy Chocolate Hazelnut Spread.

and Kathy’s recipe for Double Chocolate Coconut Chip Cookies, with chunks of the new PC® Milk Chocolate Toasted Coconut Bar -

 Kathy’s Double Chocolate Coconut Chip Cookie Recipe featuring PC® Milk Chocolate with Toasted Coconut.

Kathy’s Double Chocolate Coconut Chip Cookie Recipe featuring PC® Milk Chocolate with Toasted Coconut.

I promise you these are two holiday cookie recipes you do not want to miss!

Jump to my Orange Sugar Cookies with Crunchy Chocolate Hazelnut Buttercream recipe.

Jump to Kathy’s Double Chocolate Coconut Chip Cookies recipe.

 The gorgeous and festive table all set and ready to go at the holiday cookie exchange party Kathy and I co-hosted for friends.

The gorgeous and festive table all set and ready to go at the holiday cookie exchange party Kathy and I co-hosted for friends.

Many of us have these grand ideas for decorating, baking, and entertaining around the holidays, yet we often find ourselves scrambling at the last minute to put together a solid plan.

This year the PC®  Insiders Collection™ for Holiday is helping keep our to-do lists shorter with Must Try items like Bang Bang Shrimp, Squash, Kale, and Beet Flatbread, and adorable tiny Shortbread Stars with Cranberry Pieces.

 PC® Bang Bang Shrimp

PC® Bang Bang Shrimp

 PC® Squash, Kale, and Beet Flatbread

PC® Squash, Kale, and Beet Flatbread

 (top tier) PC® Shortbread Stars with Cranberry Pieces  (bottom tier) PC® Luxury Biscuit Assortment

(top tier) PC® Shortbread Stars with Cranberry Pieces

(bottom tier) PC® Luxury Biscuit Assortment

 Kathy made a charcuterie board for our holiday cookie recipe exchange party featuring the PC® Naturally Smoked Salami Trio.

Kathy made a charcuterie board for our holiday cookie recipe exchange party featuring the PC® Naturally Smoked Salami Trio.

 Spending time with friends (eating cookies of course) is the best part of a holiday cookie recipe exchange party!

Spending time with friends (eating cookies of course) is the best part of a holiday cookie recipe exchange party!

 The beautifully set table at our holiday cookie recipe exchange party.

The beautifully set table at our holiday cookie recipe exchange party.

print recipe
Orange Sugar Cookies with Crunchy Chocolate Hazelnut Buttercream
Crunchy Chocolate Hazelnut buttercream sandwiched between tiny orange zest sugar cookies. Seriously swoon worthy.
Ingredients
  • 2 ¼ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon + 1 pinch salt
  • 1 medium orange, zested
  • 1 ¼ cup sugar
  • 1 ¾ cup butter, room temperature, divided
  • 1 egg, lightly beaten
  • 2-3 tablespoons milk
  • 1 tablespoon clear corn syrup
  • 2 ½ teaspoons vanilla, divided
  • 2 cups icing sugar, sifted
  • ½ cup PC® Crunchy Chocolate Hazelnut Spread
Instructions
Whisk flour, baking powder, ½ teaspoon salt, and orange zest in a bowl together and set aside.Add sugar and ¾ cup butter to the bowl of a stand mixer. Mix on medium-high for 10 minutes, stopping halfway to scrape down sides of bowl. Add egg and mix well. Scrape down sides of bowl and repeat with milk, clear corn syrup, and 2 teaspoons vanilla, mixing well and scraping sides of bowl between each addition.With mixer running on low add flour, ¼ cup at a time, until all flour is mixed into butter. Remove bowl from stand mixer and finish mixing by hand. Divide dough into two. Shape into disks and wrap individually in plastic wrap. Place dough disks in fridge for a minimum of 30 minutes.Remove dough from fridge and unwrap. Sprinkle counter with flour and roll dough out to ¼-inch thickness. Cut into 2-inch circles, place circles on cookie sheet, and place sheet in freezer for 15-20 minutes. Preheat oven to 350ºF while cookies are in freezer.Remove cookie sheets from freezer and place into pre-heated oven. Bake 10-12 minutes until edges of cookies are lightly golden. Remove cookies from sheets immediately and cool on rack. Sandwich cookies together with Crunchy Chocolate Hazelnut Buttercream.To make Crunchy Chocolate Hazelnut Buttercream place remaining 1 cup butter, icing sugar, PC® Crunchy Chocolate Hazelnut Spread, remaining ½ teaspoon vanilla, and pinch of salt in mixer. Mix on medium-high until light and fluffy, about 2 to 3 minutes.
Details
Prep time: Cook time: Total time: Yield: 4 dozen
print recipe
Double Chocolate Coconut Chip Cookies
Filled with semi-sweet chocolate chips, coconut chips, and chunks of the new PC® Milk Chocolate with Toasted Coconut Bar, these Double Chocolate Coconut Chip cookies are a delicious twist on a classic.
Ingredients
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 300g PC® Milk Chocolate with Toasted Coconut Bar
  • 1 cup PC® Coconut Chips
  • 1/2 cup PC® The Decadent Chocolate Chips
Instructions
Mix together sugars and butter.Stir in eggs and vanilla until smooth.Stir in flour, soda and salt, mixing until just combined.Fold in chocolate and coconut. Refrigerate dough 30 minutes.Preheat oven to 350ºF.Scoop dough in 2 tablespoon portions onto a baking sheet. Bake cookies 9-10 minutes until golden brown but still soft. Let cool 5 minutes before serving.
Details
Prep time: Cook time: Total time: Yield: 4 dozen

Disclosure : This post is sponsored by Loblaw and I received financial compensation and ingredients for the recipe I created. That being said, all views and opinions are my own, and I will never endorse any brand or product I don’t use or love.