Christmas Cookie Countdown- Day 8: White Chocolate and Crème de Menthe Shortbread

I’m all about shortbread this Christmas. I think it’s because I don’t need any machinery to make it! You see, using a food processor or a kitchen aid mixer mean amore dishes. And as Christmas creeps closer, I try to limit as much ‘hassle’ as I can. It’s hard to do as an artist- the cookies should look perfect, the wrappings should look like they came from a magazine, all the ‘traditional’ foods are ready to be cooked. It’s much like a ‘nesting’ phase…

So these cookies kinda rock my world. And a cookie hasn’t down that to me in a really long time. I think the white clocolate glaze is what does it for me, but overall this is a great cookie!!!!

White Chocolate Crème de Menthe Shortbread

(from the 2013 Better Homes and Gardens 100 Best Cookies Magazine)

2 1/2 C flour

1/2 C sugar

1 cup butter, cut up

1 tbsp. green crème de menthe

6 oz. white chocolate baking chocolate

1 tbsp. shortning

1/4 tsp. mint extract

1. In a large bowl, add all dry ingredients together. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using a fork, stir in crème de menthe. Form mixture into a ball and knead until smooth.

2. Divide dough in haif, shape each half in to a 6″ roll; turn roll, flattening each side. Wrap each roll in plastic wrap and freeze for 45-60 minutes.

3. Preheat oven to 325F. Cut rolls into slices and place on an ungreaded cookie sheet. Slices should be 1/4″ thick and be placed 2 inches apart from each other on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are golden brown. Transfer to a wire rack and cool.

4. While cookies are cooling heat chocolate and stir in shortening once melted. Add mint extract and drizzle over cookies.

5. Allow chocolate to harden and store with a layer of waxed paper between each layer of cookies.

photo-36

Advertisements

Christmas Cookie Countdown- Day 6: Red Velvet Shortbread

I’m on a shortbread kick the past few Christmases. I guess it’s because I’m just learning now all the things you can do with it. Last year it was fun putting the rosemary in it- loved it! This year, I saw some really cool new ways to do short bread. So I’m sharing. One thing I’ve definitely learned though about shortbread: hand cut the butter in! This recipe directs you to use a food processor. I did, and the dough never really came together like it would it I did it by hand. I also think they would have been ‘redder’ if I hand cut it. So I’m altering this recipe to suit those needs.

Red Velvet Shortbread Cookies

1 3/4 C flour

1/2 C sugar

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/2 C butter, cut up (always cold butter!)

1 tbsp. red food coloring

3 oz. white baking chocolate, coarsely chopped

1 1/2 tsp. shortening

1. Preheat the oven to 325F. In a large bowl, add all the dry ingredients together.

2. Add butter and red food coloring. Using a pastry blender, cut in the butter and food coloring until the mixture resembles fine crumbs and starts to stick together. Form mixture into and ball and knead until smooth.

3. On a lightly floured surface, roll out the dough 1/2 inch thick. Cut with a smaller cookie cutter- about 3″ max. Place cookie cutouts on an un-greased cookie sheet.

4. Bake for 20-25 minutes or until centers are set. Transfer to a wire rack to cool completely.

5. In a small saucepan, melt the chocolate and shortening until smooth. Drizzle chocolate over cooled cookies and let the chocolate set before storing.

****Healthy Tip:

It’s good to workout in the cold weather. It get your blood pumping and helps burn fat. Make sure you dress warm and wear a hat and gloves, but it’s perfectly fine to take a jog in the cold! DO IT! Especially if you ate one of these cookies!!!!!

photo-35

Christmas Cookie Countdown Day 3- Shortbread Galore!!!

I like shortbread, but never tried making it. Last year I bought these “Christmas Sweet Dips” with flavors like egg nog, ginger bread, nutcracker (what that tastes like) and candy cane. And they seemed interesting at the time, but I have to use them this year or dump them. So I’ve been thinking… “What the hell does one put sweet dips on?” After much stress and worry, shortbread came to mind.

So this year was my first attempt. I made two kinds too. Plain for the dips, and rosemary for just to try. I like herbs in desserts…

I doubled this recipe, and got the recipe online from all recipes.com

1 1/2 cups butter

2/3 cup white sugar

2 tbsp chopped rosemary

2 3/4 cups flour

1/4 tsp salt

2 tsp sugar for decorating

1. In a mixer cream the sugar and butter until light and fluffy. Add flour, salt and rosemary. Dough will be soft. Cover and chill in fridge for an hour.

2. Roll out on a lightly floured surface about 1/4″ thick. Cut into rectangles about 1 1/2″ by 2.” Or you can use a cookie cutter and make shapes.

3. Place on a cookie sheet lined in parchment paper. Sprinkle sugar lightly over the top for decoration.

4. Bake in a preheated over at 375F for 8 minutes, or until sides become lightly golden.

5. Cool on a wire rack and enjoy!