Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. I just spread a small amount on the cookies. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.
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 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.
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 and 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.
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 night 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
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.
Peanut Butter Coconut Shortbread – Vegan!
Peanut Butter Coconut Shortbread
I knew I was going to be spending some time with my Goddaughter and I wanted to bake something for her. I actually made her great grandmother’s shortbread recipe. She always loved them. Did I mention that Gwen is vegan? So the pound of butter normally used in them was out.
I needed to change them, to make them work for her. Rather than using butter, I used a combination of crunchy peanut butter and coconut oil.
They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the peanut butter, coconut and vanilla.
I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies
Peanut Butter-Coconut Shortbread
1 c. sugar, plus 1/4 cup extra for sprinkling
1 c. peanut butter
1 c. coconut oil
4 c. flour
2 t. vanilla
Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.
Cheesy Chocolate Hamantaschen
Cheesy Chocolate Hamantaschen
A friend shared this recipe recently, and I was intrigued. I had to try these cookies. The filling for these traditional Jewish cookies, is inspired by the filling used in cannoli.
I made a few changes from the recipe he shared, and was very happy with how they turned out.
The dough, which contains no sugar, has a wonderful, pastry-like texture. It pairs up well with the filling. The drizzle of chocolate is a perfect finish for them.
They aren’t a gooey, overly sweet cookie, which I really like.
They pair up nicely with tea or coffee. I confess, I had a couple for breakfast with my morning tea. I would definitely make these again.
Thanks, Jared, for sharing this recipe.
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Cheesy Chocolate Hamantaschen
Filling:
¼ c. ricotta cheese
5 oz. cream cheese
½ c. powdered sugar
1 t. cinnamon
½ c. mini chocolate chips
Dough:
½ c. (1 stick) butter, softened
3 oz. cream cheese
½ c. half and half or milk
1 t. vanilla
½ t. salt
2½c. flour
Topping:
1 egg white
2 T. water
½ c. chocolate chips
Powdered sugar, optional
Prepare the filling. Beat together the ricotta and cream cheese until smooth. Mix in the milk and cinnamon, then stir in the chips. Chill until ready to use. Make the dough by mixing the cream cheese and butter together. Add the milk, vanilla and salt and mix until smooth. Stir in the flour until a stiff dough forms. Wrap the dough in plastic wrap, or put in a bag and chill at least an hour – or up to a couple of days – before proceeding. On lightly floured surface, roll the dough to a little less than ¼ – inch thickness. Cut dough out into 2-3 inch circles. Place a scant teaspoon of filling in middle of each dough circle. Combine the egg white with water and beat together. Brush a little of the egg white mixture over the edges of the dough circle. Fold the dough up in thirds towards the center, pinching the edges to seal. They should look like little three-corner hats. Repeat with remaining dough, re-rolling the scraps. Brush folded cookies with a little more of the egg white mixture. Place on lightly greased cookie sheets and bake in a 375-degree- oven for 15 minutes, or until golden on the bottom. Remove to cooling rack. Once cooled, melt the chocolate chips and drizzle over the cookies. You can top with some powdered sugar, if you like. Makes 2½-3 dozen.
Lemons in the Snow
Lemons in the Snow Cookies
The funny name for these cookies is really easy to explain. The cookies are flavored with both lemon juice and lemon zest in the dough. When nearly cooled, they are rolled in powdered sugar. They end up looking like little snowballs.
Yummy, lemon flavored snowballs.
The dough also contains finely ground almonds, for extra texture. They are a delicate, cake like cookie, with a slightly crisp outside. You could also add a little grated lemon peel to the powdered sugar, before rolling the cookies in it, for a more intense lemon flavor.
Lemons in the Snow Cookies
1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel -or more if you like
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
confectioners’ sugar
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners’ sugar. Makes 36.
Fig Kolachy Cookies
Fig Kolachy
These cookies really speak to me about the holidays. I have fond memories of making these delicate cookies with my Mother every Christmas. I still make them.
I often make them with a cherry filling, but have also used blueberry, apple or nut fillings. I decided to make a batch with fig jam, for a change.
I made my own fig jam, ( recipe follows) but you could use store bought, if you prefer. You can also finish off the cookies with a light dusting of powdered sugar, if you like. I really love the way they taste. Something rich about the cookie. Perfect end to a holiday meal.
Fig Kolachy
Dough
3 sticks butter
8 oz. cream cheese, softened
3 cups flour
Fig Jam– recipe follows
Powdered sugar, optional
Mix dough ingredients together and chill well before using.
Roll out chilled dough into squares or circles. Spoon a little fig filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.
Fig Jam
1 lb. dried figs
2 c. water
1-2 c. sugar- I used 1 cup, but use according to your taste
Zest of 2 lemons
2 t. cinnamon
Chop up figs and place in saucepan with the water and cook until tender, about 30 minutes. Add sugar, zest and cinnamon and cook until thickened, about 20 minutes. Stir often to prevent sticking. Puree mixture and set aside to cool.
Phyllo Chocolate Fan Cookies
Chocolate Fan Cookies
If you want a cookie that is really going to impress, you might want to make these Chocolate Fans. They are crisp, not too sweet, and tipped with chocolate and fine chopped nuts.
While they look difficult to make, they are actually quite easy. For starters, you don’t have to make dough. These are made with phyllo dough.
Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
Peanut Butter-Coconut Shortbread – Vegan
Peanut Butter Coconut Shortbread
Friends are coming in for the holiday weekend and I wanted to bake some cookies. My friends are vegan, so butter and eggs were out.
I ended up making shortbread cookies. I needed to change them though, to make them vegan. Rather than using butter, I used a combination of crunchy peanut butter and coconut oil.
They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the peanut butter, coconut and vanilla.
I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies
Peanut Butter-Coconut Shortbread
1 c. sugar, plus 1/4 cup extra for sprinkling
1 c. peanut butter
1 c. coconut oil
4 c. flour
2 t. vanilla
Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.
