Shortbread all dressed up for the holidays

redvelvetshortbread

There is always some kind of shortbread on my Christmas cookie platter. They’re also usually the easiest cookie to make. A couple years ago, I made pecan fingers, but last year I opted to make these Red Velvet Shortbread Cookies. They were almost as easy as regular shortbread, but dolled up for the holidays by a hint of chocolate, red coloring, and a white chocolate drizzle. They were small, too, so they were perfect for people looking to nibble on treats during Christmas eve.

If you’re a fan of red velvet—as many people are—give this one a shot. You won’t be disappointed.

Ingredients
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut up
1 tablespoon red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 teaspoons shortening

Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Cover and process with on/off pulses until mixture starts to cling. (If you do not have a food processor, cut in the butter and add food coloring, then knead until mixture resembles fine crumbs.) Transfer to a large bowl. Form mixture into a ball and knead until smooth.

On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

Bake for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

In a heavy small saucepan, cook and stir white chocolate and shortening over low heat, until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set.

Advertisements

Peppermint-powered cookies for the Christmas platter

peppermintbrowniecookies

If you were a reader of my blog last year, you’ll know that I get intense about Christmas cookies. I’m the designated baker for our extended family gathering on Christmas Eve, and each year I like to find new recipes to add to the enormous platter of cookies for my family to enjoy.

Last year, I found this recipe for Chocolate Peppermint Brownie Cookies in California Bountiful magazine. As you know by now, brownies are my favorite dessert. Adding peppermint and putting them in cookie form seemed like an acceptable idea, so that’s what I did. I liked that the inside was chewy and the outside got slightly flaky when bitten into, just like a perfectly baked brownie. I made them teaspoon-size like the recipe called for, and they were perfect little bites of deliciousness.

If you’re baking cookies for the holidays, try this one. It was a nice, flavor-packed addition to the assortment I made. If you’re looking for a more mellow chocolate cookie, try these totally adorable cocoa cookies instead.

Ingredients
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
2 eggs
2/3 cup sugar
1 tbsp. peppermint extract
1/2 tbsp. brewed espresso (see note)
7 oz. bittersweet chocolate, chopped
2 tbsp. unsalted butter
3/4 cup chocolate chips
1/2 cup sliced almonds

Preheat oven to 325 degrees. Mix flour, baking powder and salt together. Set aside. Using an electric mixer, whip eggs for 1 minute. Add sugar, peppermint extract and espresso and whip on high speed for 15 minutes or until mixture is thick. While eggs are whipping, melt bittersweet chocolate and butter together in a bowl in a water bath.

Fold chocolate mixture into egg mixture until partially combined, as there should still be some visible streaks. Carefully fold flour mixture into batter, then add chocolate chips and almonds. If batter is runny, let it rest for about 5 minutes to thicken.

Scoop generous teaspoonfuls of batter onto a parchment-lined baking sheet. Bake for 10 to 13 minutes or until cookies puff and are cracked on top. Allow cookies to cool before removing from baking sheet.

Note: In place of espresso, you may substitute an instant coffee extract (for example, 5:1 ratio of instant coffee to water).

Mouthwatering Mexican wedding cookies

Mexicanweddingcookies061514Last week my team had a Mexican-themed potluck. Because I now take the bus to work every day, I had to come up with something that could be easily transported. Naturally, I went with something I could bake.

I can’t remember where I found this recipe for Mexican wedding cookies, but it’s one of few that I have memorized. It’s simple enough to put together, and they’ve always been a hit. For those of you who haven’t had Mexican wedding cookies before, they’re like more fragile pecan sandies and are similar to Russian tea cookies. They’re a shortbread cookie, and even though the dough may seem too soft going into the oven, trust that they’ll hold their form.

Ingredients
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar, plus another 2 tablespoons for dusting
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup pecans, chopped

Preheat oven to 275 degrees F. Line two cookie sheets with parchment paper

Cream together butter and 1/2 cup sugar. Mix in vanilla. Gradually add flour until combined. Stir in pecans.

Take 1 tablespoon of dough and, using your hands, shape it into a crescent and place it on the cookies sheet. Repeat with remaining dough. Bake for 40 minutes.

When cool, dust with remaining two tablespoons of sugar.

Window cookies worth the work

If you’re a fan of jam in your cookies, this one is for you. Window cookies are the last item in my cookie countdown to Christmas. They require a bit of time and effort, but they’re beautiful. They’re worth it.

I found the recipe on the Better Homes and Gardens website. They’re a sandwich cookie, so be conscious of the thickness of the cookies when you roll out the dough. The recipe calls for 1/4-inch thickness, but I found that to be a little too thick once I made the sandwich.

You can make them your own by adding chopped nuts to the batter or using a different kind of jam. You can use any cookie cutter shape to make the design in the top cookie, too. I used a snowflake cutter and really liked how they looked. The jam and nuts complemented each other well, and I dusted mine with a bit of powdered sugar to finish them.

Make it fun, make them yours and have a Merry Christmas.

Ingredients
1 cup blanched almonds, toasted and chopped
1 tablespoon sugar
1 cup butter, softened
2/3 cup sugar
1 egg
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
2 2/3 cups all-purpose flour
1/3 cup chopped hazelnuts or almonds (optional)
3/4 cup apricot jam

In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.

In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping bowl occasionally. Add the ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined. If adding nuts, combine them into the dough.

Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.

Preheat oven to 325 degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2- to 3-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.

Bake for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool. Repeat with the remaining dough portions.

Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together.

Sandwich cookies suited to a more sophisticated palate

Hazelnutmochathins120813

Cookies are great, but not all adults want the same over-sugared treats that might be made for children. What about adults looking for something sweet and a little more grown-up than your average sugar cookie?

I’m a firm believer that there needs to be something for everyone on the holiday tray, which is why I was thrilled when I found this recipe for Hazelnut-Mocha Sandwiches in the Holiday 2010 edition of America’s Test Kitchen Holiday Cookies magazine.

The chief flavors in these cookies are provided by hazelnuts, espresso and chocolate. There’s no frosting to be found and no decorating to be done. The flavor reminds me of hazelnut biscotti, just in a different form. I’ve made these twice and received rave reviews both times from adults, particularly those who also love coffee.

I hope you enjoy this third cookie in my Christmas countdown.

Ingredients
2 1/2 cups all-purpose flour
1 cup hazelnuts, toasted and finely ground
1 cup superfine sugar
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
2 teaspoons vanilla extract
2 tablespoons cream cheese
1/2 cup heavy cream
1 teaspoon instant espresso powder
12 ounces milk chocolate, chopped

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper. With electric mixer on low speed, combine flour, nuts, sugar, salt and butter and mix until crumbly and slightly wet, about 2 minutes. Add vanilla and cream cheese and mix until dough just begins to form. Finish kneading dough by hand to form large, cohesive mass. Divide dough in half, wrap in plastic wrap and refrigerate 30 minutes.

Roll each dough half to 1/8-inch thickness and rechill until firm, 10 minutes. Using 2-inch round cookie cutter, cut out cookies and place 2 inches apart on prepared baking sheets. Bake until edges are light golden-brown, 8 to 10 minutes. Cool 5 minutes, then transfer to wire rack and cool completely. Repeat with remaining dough, gathering and rerolling scraps once.

In saucepan over medium-low heat, whisk together heavy cream and espresso powder. Add chocolate and stir until melted and smooth; cool 30 minutes. Spread heaping teaspoon filling over bottoms of half of cookies; top with remaining cookies. Let sit until firm, about 1 hour.