Saturday, December 20, 2014

Chocolate Mint Cookies

Chocolate Mint Cookies,
filled with raspberry jam,

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


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.


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