Where has the time gone? It seems like only days ago it was Thanksgiving and we were stuffing our faces, well, at least I was, with turkey, mashed potatoes, and dressing. Now the holiday season is in full swing which means another round of traditional foods from goose and ham to a fruitcake that never seems to get eaten.
To me it’s not the Holiday Season without cookies. So, I asked The Chicks to share a favorite cookie recipe. And like always, they came through. Christina, our resident baking guru, even included pictures.
Christina said, “Years ago my grandmother made these amazing shortbread cookies. When I asked for the recipe she scribbled it down for me and even gave me the carved rolling pin she used to do the imprints. The end result is very Milano-esque, so I started dipping mine in chocolate. They are divine!”
You can buy cookie stamps at Fancy Flours that would do the trick, if you don’t have a carved rolling pin.
Embossed Picture Cookies
2 1/3 cup all-purpose flour
2/3 cup corn starch…yes, this is the correct amount 🙂
1/4 tsp salt
1 cup butter (softened)
2/3 cup brown sugar
1/2 tsp vanilla, lemon or almond extract
2 cups semi-sweet chocolate chips (I prefer Callebaut or Valhrona brands)
1 tsp coconut oil (so you don’t have to temper the chocolate)
Cream butter and sugar together until fluffy. Add egg and extract, stir to combine.
Mix dry ingredients in a separate bowl and add to wet ingredients above. Wrap dough (I roll it in a log and wrap in parchment paper) and cool overnight in the refrigerator. The next day, roll out the cookies to 1/4 inch thickness and use the stamp or rolling pin to create designs. Bake at 350 degrees for about 8 minutes–until the cookies are baked through. While they are cooling, melt the chocolate in the microwave at 1/2 power, one minute at a time until melted. Stir in coconut oil and dip the cookies. Voila!
From Dylann’s Kitchen: Chocolate Shortbread Cookies
1 cup unsalted butter
3/4 cup sugar
2 cups flour
1/3 cup cocoa
1/4 tsp salt
German chocolate for drizzling
Cream butter and sugar. Mix dry ingredients and add them to the creamed mixture. Line cookie sheets with foil. Form dough into 12″x6″ rectangle (1/2″ thick). Bake at 325 for 30 minutes. Cool for 5 minutes. Cut into 3″x1″ logs. Cool completely. Dunk each log 3/4 of the way in the melted semi-sweet chocolate. Drizzle with German chocolate.
From Jody’s Kitchen: 5-Ingredient Raspberry Cheesecake Thumbprint Cookies
Jody says, I made these the other day and they’re really yummy!
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves
- In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
- Add the sugar and beat well.
- Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 375 degrees (F).
- Line a large baking sheet with parchment paper.
- Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
- Place pan in the oven to bake for 12-13 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven – that’s a good thing!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with your choice of cutter. Place the cut-outs on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
From our homes to yours, we wish you Happy Holidays!