Chocolate Chip Shortbread
It is the time of year when a lot of people are baking cookies. I thought I would share one of my favorite cookie recipes with you. It takes the chocolate chip cookie to another level. Kind of dressed up for the holidays.
These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. I make a lot of different shortbread cookies for Christmas. This one is always on my list.
These are enhanced with mini chocolate chips and just melt in your mouth. I leave them as is, but you could add a drizzle of melted chocolate if you like. The cornstarch in the dough makes them extra tender.
Other options could include using mint chocolate chips or adding mint extract, almond extract, or even orange zest. These cookies are very versatile.
Chocolate Chip Shortbread Cookies
1 c. butter (no substitutions), softened
½ c. brown sugar
1 t. vanilla extract
2 c. flour
¼ c. cornstarch
½ c. mini chocolate chips
2-3 T. granulated sugar
With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on an ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.
Gingersnap Cookies
Gingersnaps are one of those cookies- the people that love them – REALLY love them. I will admit to being one of those people. The mixture of spices and crunchy texture just work together so well.
This richly spiced cookie is perfect with a cup of coffee or a cup of tea. They are not too sweet, which I also like.
You can use either dried or fresh grated ginger. I really prefer fresh. I keep a piece of ginger root in my freezer, then just grate what I want, whenever needed. The ginger lasts nearly forever that way.
The original recipe called for shortening. I use butter, but chill the dough at least an hour before baking. You can use shortening, if you prefer.
So here is the recipe. Enjoy!!
Gingersnap Cookies
2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. butter
¼ c. molasses
1 egg
Mix together dry ingredients and set aside. Beat together sugar with butter, molasses and egg until light. Stir in dry ingredients and chill dough at least an hour. When ready to bake, roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36.
Eva’s Kolachy
Over the years, I have shared many of my family recipes. This is another family recipe- but not my family. Tia Houpt found this recipe when going through her Grandmother’s recipe collection. She was kind enough to share the recipe- and gave me permission to share it with you. Her grandmother was Eva Skero- so I have named the kolachy in Eva’s honor.
There is something special in having old family recipes. We find so many recipes online these days, we sometimes forget there was a time when recipes were handwritten. Often, they were stored in a drawer or in a shoe box. There is usually a mix of handwritten recipes and recipes cut out of newspapers and magazines.
Sometimes you just find a list of ingredients. Measurements aren’t always precise. A handful of this a pinch of that. The phrase moderately hot oven doesn’t real help, does it? And what exactly is a number 2 can? Still, there are some real gems in those collections.
This is one of those recipes. A real gem.
I have made kolachy for years and have used the recipe for the crust that my mom used. I love my mom’s recipe. I love this recipe even more.
I was intrigued that the dough contains both baking powder and yeast. I had to make it, just to see what it was like.
The dough is tender and very easy to work with. It doesn’t get chilled. You just make the dough, then roll it out and make the cookies. I did let my butter soften a little before cutting it into the flour. I could see using cold butter instead.
The dough rolled out beautifully and baked up a perfect golden brown. I had to let them cool a bit before I could taste one. I am not kidding- they were heavenly. Tender and so flaky. Tia and I both see this as a very nice tart or pie dough, too.
So here is Eva’s recipe. I hope you will give it a try. Thanks, Tia, for sharing it.
Eva’s Kolachy
Dough:
3 c. flour
1 t. baking powder
½ t. salt
1 c. butter*
3 eggs
2 pkts. Yeast
½ c. warm milk
Filling:
Assorted pie fillings, jams, sweetened cream cheese or ricotta cheese. You will need about three cups of filling.
In mixing bowl, combine flour with baking powder and salt. Cut butter into flour until mixture looks like coarse crumbs. Set aside. Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked. Cut into squares- or whatever shape you like. I did 2-inch squares. Place a spoonful of filling into center of each cookie. Fold up two of the corners and press firmly to seal. Fold over and press seam again. These like to pop open when baking, so the second fold over and pressing helps them to stay closed. Some people like to add a bit of egg wash or milk to the tops to help them seal better. I just squeeze together and fold twice. Place cookies on an ungreased baking sheet, about an inch apart. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Cook on a rack. Dust cooled cookies with powdered sugar or with a powdered sugar glaze. Makes about 5-6 dozen.
*The original recipe called for shortening. Tia and I both decided butter was better!! That is the only change we made to Eva’s original recipe.
Blueberry Pie Filling
3 1/2 c. blueberries, fresh or frozen
3/4 c. sugar, or to taste
1/4 c. cornstarch
1 c. water
1 T. lemon juice
In saucepan, bring blueberries and sugar to a boil, stirring often. Combine cornstarch with water and lemon juice and add to the blueberry mixture. Return to the boil and cook until thickened and bubbly. Makes 4 cups. You might not need the whole batch for the cookies.
Cooled and dusted with powdered sugar
This post is dedicated to Eva Skero and all the home cooks out there who lovingly kept their recipes for us to find.
Soft Butter Cookies
If you are looking for a truly tender cookie, this may be it. These cookies are so delicate, they just melt in your mouth!! The secret ingredient might surprise you. It is oil. Yes, I know I said butter cookies – they also contain butter. But the combination of oil and butter makes them soft and delicate, even days after baking. They also contain both granulated and powdered sugar. Not your typical cookie recipe, for sure. This just may be my “go to” butter cookie recipe from now on.
You don’t have to chill the dough and they roll very easily, without sticking to your fingers. You could chill the dough, but let it warm up a little before rolling. The dough can also be made ahead and frozen- I tested it.
In class last week we pressed the tops in colored sugars, nonpareils or sprinkles before baking. You can also bake them plain, then dip in melted chocolate and sprinkles or nuts after baking,
Soft Butter Cookies
1 c. butter
1 c. oil, I used avocado oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour id f dough is too soft, you might need to add a little more flour.
In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.
Chocolate Sparkle Cookies
These cake-like cookies are always a favorite in my house. They are full of chocolate flavor and easy to make. They have an almost brownie like texture. The sparkle comes from the sugar they are roll in just before baking. So if you are looking for a chocolate cookie for your holiday cookie collection- you might want to try these.
Chocolate Sparkles
1 c. butter, softened
1 ¼ c. sugar
2 eggs
2 oz. unsweetened chocolate, melted
½ t. vanilla
2 2/3 c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt
¼ c. sugar
Cream together butter and sugar. Beat in eggs, chocolate and vanilla. Stir in next four ingredients. Chill dough. Shape dough into 1” balls and roll in ¼ cup sugar. Place about 2 inches apart on ungreased baking sheet. Bake in a preheated 375- degree oven for 8-10 minutes. Makes 5-6 dozen.
Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. The cookie is so tender, in part, because there is cornstarch in the dough. I think you and your family and friends will love them as much as I do.
I will admit to adding a little more lemon zest to the dough and frosting, for even more lemon flavor. To make them easier for packing, I sometimes make a lemon glaze instead of the frosting. I just combine a cup of powdered sugar with enough lemon juice to make it a nice consistency to drizzle. I drizzle it over the cookies and let the glaze harden up before packing.
They are also easy to make. They are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like. In a season of heavy meals and rich desserts, these cookies are light and refreshing.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
Cookie Candies
There are so many cookies I bake this time of year, I could never pick a favorite. There are some cookies that are a MUST bake, however.
These cookie-candies are one of them. They get their name because, once decorated, they look like little pieces of candy.
Under the sprinkles are rich and tasty oatmeal shortbread cookies. Shortbread cookies are always a favorite of mine. I think I make half a dozen varieties of shortbread.
The dough is easy to handle. You just shape small amounts into shapes like circles, squares and ovals. They hold their shape. Like most shortbread, they bake at a lower temperature than other cookies. They also bake a bit longer. They should be a little golden on the bottom when done.
After they are baked and cooled, the cookies are dipped in melted chocolate and then in assorted toppings. You can dip them in sprinkles, finely chopped nuts or coconut. Pretty and tasty.
Cookie-Candies
1 c. butter
¾ c. powdered sugar
1 T. vanilla
2 c. flour
½ c. rolled oats
½ c. chocolate chips
¼ c. milk
finely chopped nuts
assorted sprinkles
shredded coconut
Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.
Spritz Cookies
Spritz cookies are so fun to make. Delicate, tender and buttery, they are also so pretty. The dough is squeezed through a cookie press with different discs to produce a wide variety of shapes.
I have been making a lot of different variations of Spritz cookies in the last few days. I’ve also received a few messages from people who have issues with using their cookie presses.
Hope I can answer a few questions and make your Spritz cookies easier to create. The big problem is getting the dough to stick to the cookie sheet. There is a balance you need to get where there is enough friction to get the dough to stick, but not too much, so the cookies will release after baking.
I use silicone liners on my cookie sheets. Parchment paper works well. You can also squeeze the dough onto ungreased baking sheets. Hold the cookie press firmly down on the baking sheet. Click the ratchet once or twice and lift up. The dough, hopefully, will be on the sheet. Sometimes I can click 10 or 15 cookies with no problem, then get one that sticks. Just remove the excess dough from the end of the cookie press and start over. Little gaps or air pockets in the dough can cause that to happen.
The dough has to be soft enough to go through the press. Make the dough with room temperature butter and don’t chill the dough after mixing it. A good spritz dough should be soft, but easy to shape into a roll shape and put in the cookie press. It should not be dry or crumbly.
Within certain parameters, dough for Spritz cookies are all pretty similar. At least in that the texture is all pretty much the same. My classic recipe uses egg yolks. Some of the recipes I tried used whole eggs instead. Both variations produced tender, tasty cookies. Some have a little more or less sugar. Sweetness level is a personal preference.
You can vary them by adding different flavorings or extracts. You can’t add ingredients like nuts or chips because the dough would not go through the press. You can also tint the dough to produce colorful cookies.
So here are some of the Spritz cookies I have been making. Enjoy.
Classic Spritz Cookies
1 c. butter
1 c. sugar
3 egg yolks
2 t. vanilla
½ t. salt
2½ c. flour
In mixing bowl, beat together butter and sugar until fluffy. Beat in egg yolks. Stir in vanilla and salt. Tint dough, is desired. Add flour and stir until smooth. Using a cookie press with desired shape press cookies on to ungreased baking sheet. Leave about 1-inch between cookies. Bake in a preheated 375-degree oven for about 8-10 minutes- cookies should be a light golden color around the edges. Cool on a wire rack. Makes about 4-5 dozen.
Vanilla Spritz
1 c. butter, room temp
¾ c. sugar
1 egg
1 t. vanilla
1 t. almond extract
2¼ c. flour
½ t. salt
Mix butter and sugar until well mixed. Beat in egg and extracts. Stir flour and salt together in a medium bowl, then add to butter mixture. Mix well. Don’t chill dough. Place dough in cookie press and press dough onto parchment or silicone lined baking sheets. Bake in a preheated 350-degree oven for 8-10 minutes. Cookies should be lightly toasted on the edges. Cool on the baking sheet for a few minutes. Makes 6-7 dozen tiny cookies.
Chocolate Spritz
Make the Vanilla Spritz or Classic Spritz dough, but add 2 oz. of unsweetened chocolate (baking chocolate) melted, when you combine the butter and sugar.
Viennese Shortbread with Coffee/Cinnamon Filling
1 c. butter
½ c. powdered sugar
½ t. vanilla
2 c. flour
¼ t. baking powder
Heat oven to 375-degrees. Cream together butter, sugar and vanilla. Blend in flour and baking powder. Using flower design of cookie press to make 1- inch cookies on ungreased baking sheet. Bake about 7 minutes, or until very lightly browned. Cool and then put two cookies together with coffee filling.
Note: You can make these cookies in almost any cookie press design that is symmetrical. I have made strips, trees and stars among others. Makes about 2 dozen double cookies.
Coffee/Cinnamon Filling
2/3 c. powdered sugar
2 T. butter, softened
1 t. instant coffee dissolved in 1 t. boiling water
1 t. cinnamon
Beat all ingredients together until smooth. Add a few drops of water if too dry.
Keith’s Molasses Cookies
I really enjoy cookies made with molasses and spices. They have a unique flavor and texture that I like. A friend recently posted pictures of these molasses cookies. I wanted to try them, so I asked him for the recipe. Keith was kind enough to send me the recipe. Thanks Keith!!!
I made a batch yesterday. I can see why Keith says these are a family favorite. They are crispy on the edges, with just a touch of chewiness in the middle. The spices are a perfect balance. They remind me of the gingersnaps I make at the holidays, but with a more tender texture. I LOVE these cookies. I shared them with some friends yesterday and everyone agreed with just how good they are.
I am not sure where the recipe came from originally. Keith said the recipe came from a jar of molasses a long time ago. He has memories of making these with his grandmother.
One difference I found was that I got a lot more cookies from the recipe than I thought I would. The recipe said 5-6 dozen, based on cookies made from 1-inch balls of dough. I suspect Keith’s balls were bigger than mine. I ended up with more like 8 dozen!
With dark cookie dough, people are often worried about how to tell when their cookies are done baking. These are also a soft cookie out of the oven, so you might be worried they aren’t baked long enough. They firm up as they cool. I did 8 minutes on all but one of the batches, and they were perfect. I did a 10 minute batch, just to compare. They were also fine, if a bit darker on the bottom and crisper. If you are concerned, take one cookie off the baking sheet and flip it over. It should be a little darker than the top of the cookie. Don’t worry if they are soft when you try to take them off the baking sheet. They firm up nicely after cooling down. If it is too hard to move them right away, you can leave them on the baking sheet for a minute, before removing them.
So here is the recipe. Enjoy!!
Keith’s Molasses Cookies
1½ c. butter (3 sticks)
2 c. sugar
½ c. dark molasses
2 eggs
4 t. baking soda
4 c. sifted flour
1 t. ground cloves
1 t. powdered ginger – I used fresh grated ginger instead, adding 2 teaspoons to the dough
2 t. cinnamon
2 t. salt
Extra sugar for rolling
Melt butter. Set aside to cool. Beat sugar, eggs and molasses together until well mixed. Add cooled butter. Mix well. Sift dry ingredients together and stir into butter mixture. Dough will be on the soft side. Refrigerate dough for at least a few hours, or overnight. Preheat oven to 375. Grease baking sheets and set aside, or use silicone liners. Roll dough into approximately 1″ balls. Roll balls in granulated sugar. Place 2 inches apart on prepared baking sheets. Bake at 375 for 8-10 minutes. Re-grease sheets after each use.
Cool on flat surface covered with wax paper. I actually used a cooling rack. Cookies are very soft, but firm up a lot as they cool. Transfer carefully or allow to cool a few minutes on the baking sheet before removing. Makes approximately 5 to 6 dozen cookies.
Note: I got more like 8 or 9 dozen, but I think my balls were smaller.
If you like a softer cookie, remove at the 8 minute mark. 10 minutes will give you a crisper cookie.
Snow People Cookies
These cookies are adorable and fun to make. They also taste really good. They are a fun cookie for kids to make. The cookies are made from a rich, cream cheese dough. They stay soft in the middle, with a little crunch on the outside. They are even cuter if you use the candy-striped kisses for hats, available this time of year.
Snow People
Dough:
4 c. flour
1 t. baking powder
1 c. butter, softened
1 (8oz.) package cream cheese, softened
2 c. sugar
1 egg
1 t. vanilla
¼ t. almond extract
Decorations:
Mini chocolate chips or mini M&Ms
Kisses, whole, or mini peanut butter cups, halved
Frosting:
2 c. powdered sugar
Few drops green food coloring
Milk
Extra powdered sugar for sprinkling
Mix dry ingredients and set aside. Cream together butter and cream cheese until smooth. Beat in sugar until light and fluffy. Beat in egg and flavorings then stir in dry ingredients. Chill dough overnight. For each snow person rolls out 3 balls of dough, 1-inch, ¾-inch and ½-inch in diameter. Place balls in descending order on ungreased baking sheet. Press together lightly. Use 2 mini chocolate chips for eyes in smallest ball and use either chips or mini M&Ms for buttons (2 on largest ball and 1 in medium). You can also add a tiny dot of frosting once they are cooled for the buttons, too. Bake in a preheated 325-degree oven for about 18 minutes or until edges are firm and bottoms are lightly browned. Cool on baking sheet 1 minute then remove to rack to finish cooling. Combine powdered sugar with green food coloring and just enough milk to make a frosting that can be piped. Use a little dab of frosting to attach either a chocolate kiss (unwrapped) or half of a peanut butter cup as a hat. Pipe a small amount of frosting to form a scarf. Dust cookies with a little extra powdered sugar for snow when finished decorating. Makes about 48 cookies.
