Chocolate Mint Cookies

Chocolate Mint Cookies,

filled with raspberry jam,

Delicious.

Ingredients

1 cup flour

1/2 cup cocoa

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp. salt

1/4 unsalted butter, softened

3/4 cup white sugar

1 large egg

1 egg yolk

3/4 tsp.pure peppermint extract

Instructions:

Whisk together flour, cocoa powder,

baking soda, baking powder and 

salt in a bowl.. set aside...

Beat butter and sugar with a mixer 

on medium speed for 1 minute

Reduce speed and add egg, then 

egg yolk beating well after each addition.

Beat in peppermint extract.

Slowly add flour mixture and beat

 just until incorporated.

Shape in 2 disks and wrap in plastic

 and refrigerate until firm, 

at least 1 hr. (or up to 2 days)

Roll out dough and cut out cookies. 

place on parchment lined cookie sheets.

Return to fridge and leave 15 mins more

so cookies will not lose their shape when cooking.

Cook 325 deg for 10-12 mins or until dry to touch

Cookies will keep 3 days in fridge undecorated.

They freeze well also

I fill mine with Raspberry Jam

Thanks for your visit xo

🎄🎄🎄

Shortbread Cookies

Shortbread cookies,

always a favourite at Christmas.

I made these cutout cookies 

while visiting my Grandkids.

They disappeared fast.

Ingredients

2 cups flour

1/4 tsp salt

1 cup butter at room temperature

1/2 cup icing sugar (powdered sugar)

1 tsp pure vanilla extract

Jam for filling.

In a bowl whisk the flour with the salt, set aside.

With an electric beater or hand beater, 

beat the butter until smooth 

Add the icing sugar and beat 

until smooth 

Beat in the vanilla extract.

Gently stir in the flour mixture 

just until incorporated.

Flatten the dough into a disk shape, 

wrap in plastic wrap, and 

chill the dough for at least an hour.

Line two baking sheets 

with parchment paper.

On a lightly floured surface, 

roll out the dough until it is

 about 1/8 inch thick.

Cut out the cookies with a cookie cutter. 

(Divide the cut out cookies into 2

 and cut half of the top ones 

with a small cookie cutter.

Knead the leftover scraps of dough

 into a ball and roll out again.

Spread some jam on each of the 

cookie bottoms. (I use raspberry)

Set a cutout cookie on top of each,

 pressing the two together 

so they make a sandwich.

( Optional) Sprinkle the top with 

icing sugar before placing

 on the bottoms, if desired.)

Place the unbaked cookies on

 a baking sheet in the refrigerator

 for about 15 minutes.

This will firm up the dough so the

 cookies will maintain their shape when baking.

Preheat oven to 350deg. F

Bake for about 10-15 minutes or 

until cookie edges are lightly browned.

 

Thanks for your visit xo

🎅🎅🎅