Cookie Palooza: Chocolate Dipped Shortbread Cookies

I hope you have enjoyed this year’s Cookie Palooza cookies. Today I am bringing you a no bake option for those of you who are not fond of baking, just don’t have the time, just don’t want to but have somehow got roped into “baking” something and everyone else in between. It’s a shortbread cookie dipped in chocolate and then sprinkled with either jimmies, nonpareils or crushed candy canes.

I opted to use two different types of shortbread cookies… Pepperidge Farm’s Shortbread cookies (which I had some trouble finding, I am wondering if they are only available around the holidays) and Keebler’s Sandies Classic Shortbread Cookies (I found these in the cookie aisle at my local supermarket.

I melted 8 ounces of semi-sweet chocolate using the double boiler method (fill a pot with a few inches of water and then place it on the stove over medium heat, place a bowl over the water making sure the bottom of the bowl doesn’t touch the bottom of the pot, and then fill the bowl with the chocolate) I normally melt my chocolate in the microwave, but, have decided to switch back to doing it on the stove since there is less of a risk of burning the chocolate and truthfully it works just as quick. Once the chocolate had melted I stirred in a tablespoon of shortening to keep it smooth.

To prep my workspace I placed the melted chocolate on a trivet, poured the sprinkles and crushed candy canes into small bowls and lined two large cookie sheet with wax paper. And then I was ready to start dipping.

I dipped half of each cookie into the melted chocolate then placed it on the prepared cookie sheet and then topped it with either the sprinkles or the candy. Once the sheet was full I placed it in the refrigerator for a few minutes so the chocolate could harden.

Once the chocolate was set I arranged the cookies on a platter. These would be the perfect addition to any dessert table, as a gift wrapped in cellophane, or just to snack on while you are getting your last minute decorations or wrapping done.

And while I went with sprinkles and crushed candy canes to decorate the cookies, you could also do chopped nuts, crushed pretzels, or drizzle the chocolate part with more chocolate in another color.

If you’re looking for more no-bake options click on the links for the cookies below…

Peppermint Chocolate Cookies

Cannoli Wafer Sandwich Cookie 

Hope you have enjoyed this year’s Cookie Palooza. Happy Baking!

Chocolate Dipped Shortbread Cookies

  • Servings: 30 cookies
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Ingredients:

8 oz. semi-sweet chocolate*

1 tbsp. shortening

Shortbread Cookies**

Assorted toppings: sprinkles, crushed candy canes, chopped nuts, crushed pretzels

 

*You can use baking bars or chocolate chips, I used a combination of both

**I used 1 package of of Keebler’s Sandies Shortbread Cookies (about 20 cookies) & 1 package of Pepperidge Farm Shortbread Cookies (12 cookies)

 

Directions:

Line two large baking sheets with wax paper and set aside.

Pour your toppings into individual small bowls to make them easily accessible.

Melt the chocolate using your preferred method. If using a double boiler stir the chocolate as it melts from the bottom. If using the microwave, microwave the chocolate in 15 second intervals until melted, stirring between each. Once melted add in the shortening and stir to incorporate.

Dip half of each cookie in the melted chocolate then place on the prepared baking sheet and sprinkle with your desired topping. Place the cookies in the refrigerator for 15-20 minutes until the chocolate is firm. Enjoy!

Cookie Palooza: Pumpkin Snickerdoodles

I kicked off Cookie Palooza on Monday with a chai spiced inspired snickerdoodle and here I am a few days later bringing you another snickerdoodle variation, a pumpkin one. I figured snickerdoodles are the perfect cookie for the season since they are rolled in sanding sugar (along with other spices) prior to baking giving them a nice glisten to go with the season so why not share two. And with this pumpkin version you can keep those pumpkin lovers happy and not let them go overboard with the traditional flavor of the season… peppermint.

I began by making the dough for the cookies. In one bowl I whisked together all of the dry ingredients and in another bowl I mixed together the wet ingredients and then I added the dry to the wet to make the dough. I then set the dough aside for a few minutes and combined sanding sugar, cinnamon and allspice in a small bowl to roll the cookie dough in. Using a cookie scoop I scooped the dough and then rolled it in the sugar mixture and then placed it on a cookie sheet lined with parchment paper. Per the directions I placed the cookies about 3 inches apart on the sheet. Truthfully you could get away with 2 inches. While the cookie dough looks small the cookies will rise and spread a little while baking.

Next, I flattened the cookies with a spatula (use could also use the bottom of a glass cup) to about 1/2 inch thickness. I then baked them in a 375 preheated oven for 10 minutes.

After letting the cookies cool on the sheet for 5 minutes I then transferred them to a wire rack to cool completely.

Final verdict… I must say these are probably one of the best cookies I have ever made. They are firm on the outside but have a nice cakey center that isn’t dry. That is thanks to the addition of pumpkin puree. And while pumpkin often results in baked desserts that are super moist, the ingredients are so well balanced that that is not the case here. No one wants to eat a pumpkin cookie that is reminiscent of pumpkin pie.

Pumpkin Snickerdoodles

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

Pinch of freshly grated nutmeg

1 stick unsalted butter, melted and cooled

1 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup fine sanding sugar

2 teaspoons ground cinnamon

1 teaspoon allspice

 

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, cream of tartar, salt and nutmeg.

In a large bowl using a handheld mixer beat together the butter and pumpkin until smooth. Add the egg and vanilla and continue beating until combined. Add the flour mixture and continue beating until combined.

In a small bowl mix together the sanding sugar, cinnamon and allspice. Using a cookie scoop, scoop the dough and then roll it in the sugar mixture and then place it on the prepared cookie sheet 3-inches apart. Flatten the cookies with a spatula to about 1/2-inch thick and then bake in the preheated oven for 10 to 12 minutes.

Let the cookies cool on the sheets for 5 minutes until transferring to a wire rack to cool completely.

Recipe from Martha Stewart

Cookie Palooza: Red Velvet Blossom Cookie

Today’s Cookie Palooza Cookie is a Red Velvet Blossom Cookie. A fun festive twist on the traditional Peanut Butter Blossom Cookie. We all know that cookie, the peanut butter one that has a Hershey Kiss pressed into the center of it and marries that wonderful flavor combination of peanut butter and chocolate… YUM!

I began by prepping the dough for the cookies. In one bowl I whisked together my dry ingredients and set them aside. In another bowl I added in my wet ingredients and beat them until they were well combined. And finally I added in the flour mixture and beat the two together until they were incorporated. At this point the dough was too soft to handle so I covered and refrigerated it for a few hours. Once the dough was firm enough I added about half a cup of confectioners’ sugar to a small bowl and rolled 1-inch shaped balls (I used a cookie scoop to measure the dough) in the sugar before placing them on a cookie sheet I lined with parchment paper. Rolling the cookies in the sugar will give them a nice crinkle effect (another popular cookie around the Holiday’s) and this is reminiscent of a traditional blossom cookie that is rolled in granulated sugar prior to baking. I then baked the cookies in a 350 preheated oven for 9 minutes. While the cookies were in the oven I unwrapped the Hershey Kisses to place in the center of each of them. You need to press these into the cookies while they are still warm before the cookie set so it’s best to have them ready for when the cookies come out of the oven. They might melt a little at the bottom but as the cookie cools the Kisses will firm up again.

And once they cool they are a delicious cookie to enjoy with a cup of hot chocolate. Or pack up in a festive tin to give as a gift, or bring along to a Holiday cookie swap or party.

If you are feeling really festive and ambitious you could easily divide the dough in half and tint one half red and the other half green for Red & Green Velvet Blossom Cookies.

Red Velvet Blossom Cookies

  • Servings: 48 Cookies
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Ingredients:

1 3/4 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup unsalted butter, at room temperature

3/4 cup light brown sugar

1/2 cup sugar

1/2 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon red gel food coloring

1/2 cup confectioners’ sugar, more as needed

Milk Chocolate Hershey Kisses

 

Directions:

In a medium bowl whisk together the flour, cocoa powder and baking powder and set aside.

Using a handheld mixer, combine the butter, both sugars, and salt in a large bowl and beat on medium speed until creamy. Add in the eggs, vanilla extract and food coloring and continue beating until the ingredients are well combined. Add in the flour and beat on low speed until mixed in. Cover and refrigerate until firm, at least two hours.

Preheat the oven to 350 F and line two cookie sheets with parchment paper. Place confectioners’ sugar in a small bowl. Unwrap the Hershey Kisses and set aside,

Using a cookie scoop shape the dough into 1-inch balls. Roll in the confectioners’ sugar and then place on the prepared cookie sheets about 2 inches apart. Bake in the preheated oven for 9 to 10 minutes, untilt the edges of the cookies are set. Remove from the oven and immediately place an unwrapped Hershey Kiss in the center of each cookie and then transfer to a wire rack to cool completely.

Recipe from Land O Lakes

Cookie Palooza: Cinnamon Chip Chai-Spiced Snickerdoodles

Welcome to Cookie Palooza 2019. For the past couple of years I have dedicated the first week of December to bringing you cookie recipes that would be a perfect addition to your cookie swaps, dessert tables, office parties, get togethers and so forth for the holidays. This year I have a fun batch of cookies to bring you, starting with a nice twist on your traditional snickerdoodle. A Cinnamon Chip Chai-Spiced Snickerdoodle. If you can’t find cinnamon chips in your neck of the woods, the only brand I’ve come across that sells them is Hershey’s, it’s totally okay to leave them out. These cookies will still be delish thanks to the homemade chai-spiced sugar that’s added to the dough and that the cookie is rolled in prior to baking.

After making the dough I refrigerated it for at least an hour so it could firm up. The dough will be too soft to handle otherwise and what will ultimately happen is that the cookies will spread too much during baking or they will be a mess when trying to roll in the sugar.

Once the dough was firm enough I used a cookie scoop to scoop the dough and rolled it between my hands to round it off before rolling it in the spiced sugar. I then placed the dough on cookie sheets that I covered with parchment paper. After baking the cookies for about 11 minutes I removed them from the over and transferred them to a wire rack to cool completely. Don’t worry if you think the cookies are too soft, they will harden as they cool. One thing to note, the recipe states the dough will make 6 dozen cookies, but, I was only able to get 4 dozen out of it. I thought maybe my dough balls were larger than the 1-inch mentioned in the recipe but, I measured them and they were just about 1-inch.

I’ll just say, if you love chai tea you are going to love these cookies. Thanks to rolling the cookies in the spiced sugar every part of the cookie will have the flavors of the spices. Warm spices that are perfect for this time of year.

Cinnamon Chip Chai-Spiced Snickerdoodles

  • Servings: 4 Dozen Cookies
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Ingredients:

Chai-Spiced Sugar

1/2 cup sugar

2 teaspoons cardamom

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

 

Dough:

1/2 cup butter, at room temperature

1/2 cup shortening

1 cup sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

1 10 oz. bag cinnamon baking chips

 

Directions:

Combine the ingredients for the spiced sugar in a medium bowl and set aside.

In a large bowl cream together the butter, shortening, sugar, and 2 tablespoons of the spiced sugar using a hand mixer until light and fluffy. Beat in the vanilla extract and eggs.

In another bowl combine the flour, cream of tartar, baking soda and salt and whisk together.

Gradually beat the flour mixture into the butter mixture until well combined. Stir in the cinnamon baking chips.

Cover the bowl and refrigerate until the dough is firm enough to shape, about 1 hour.

Preheat the oven to 350 F. Cover two baking sheets with parchment paper.

Once the dough is firm, using a cookie scoop scoop the dough and shape into balls. Roll the dough into the remaining spiced sugar and then placed on the prepared cookie sheet. Leave space between each as the cookies will spread while baking.

Bake for 11-13 minutes, until the cookie starts to set around the edges. Transfer to a wire rack to cool completely.

Recipe from Taste of Home

Cookie Palooza: Cannoli Wafer Sandwich Cookies

For today’s Cookie Palooza recipe I bring you a cookie you don’t have to bake! What could be better than that? No flour to measure, no oven to turn on… Anyone can make this cookie. So, what is it? It’s a Cannoli Wafer Sandwich Cookie! And let me just tell you that I brought these cookies to a friend’s house and they were a hit with everyone.

So, here’s what you need for these cookies; vanilla wafers, whole-milk ricotta, confectioners’ sugar, sugar, vanilla extract, white candy coating and miniature semi-sweet chocolate chips.

I began by making the cannoli filling by mixing whole-milk ricotta with confectioners’ sugar, sugar and vanilla extract.

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Next, I spread a teaspoon of the filling on the bottom half of the vanilla wafers and then topped them with another wafer.

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Once I had used up all of the cookies in the box….

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I dipped each of the sandwich cookies halfway into melted white candy coating – I used White Wilton Candy Melts. I dipped about five cookies at a time and then sprinkled mini chocolate chips on them. You don’t want the candy coating to set too much or the chocolate chips won’t stick to the cookies. Once I dipped all of the cookies I placed the cookies in the refrigerator for a few minutes so the candy coating could set.

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And finally, I dusted the cookies with confectioners’ sugar. How simple is that!?!?

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While these cookies are delicious and you might be tempted to save a few for the following day, they are best eaten the same day they are assembled.

Cannoli Wafer Sandwich Cookies

Ingredients:

1 cup whole-milk ricotta cheese

1/4 cup confectioners’ sugar, plus additional for dusting the cookies

1 tablespoon granulated sugar

1/4 teaspoon vanilla extract

1 package (12 oz.) vanilla wafers

12 oz. white candy coating, melted

1/2 cup miniature semi-sweet chocolate chips

Directions:

In a small bowl mix together the ricotta cheese, confectioners’ sugar, granulated sugar and vanilla extract until well blended.

Spread 1 scant teaspoon filling on half of the vanilla wafers and then top with the other half of the cookies.

Dip each of the sandwich cookies halfway into the melted candy coating and place on wax paper. Sprinkle with chocolate chips and let the cookies stand until set, about 10 minutes. Alternatively you can place the cookies in the refrigerator for a few minutes to speed up the process.

Refrigerate the cookies until serving. Dust with confectioners’ sugar prior to serving.

Recipe from Taste of Home

Cookie Palooza: Buttered Rum Meltaways

For today’s Cookie Palooza recipe I bring you a cookie for those of you who don’t like to drink your alcohol but eat it instead… A Buttered Rum Meltaway.

I began by beating butter and sugar until it was pale and fluffy. I then added in vanilla extract and rum.

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In another bowl I whisked together flour, cornstarch and spices in a medium bowl. Which I then gradually added to the butter mixture.

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Once the dough came together I shaped it into logs on parchment paper..

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That I then wrapped in the parchment paper and placed in the freezer.

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A few days later (you can freeze the dough up to a month) I removed it from the freezer and let it warm a little to make slicing it into 1/4 slices a bit easier.

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After baking the cookies for about 15 minutes in a 350 F preheated oven…

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I coated them in confectioners’ sugar by tossing them in the sugar in a Ziploc bag.

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These cookies are so festive looking they would make a wonderful homemade gift or a welcome addition to a dessert table to a Holiday party you may be attending. Another great thing about these cookies, thanks to the rum they can keep up to 2 weeks in an airtight container!

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Buttered Rum Meltaways

Ingredients:

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 teaspoons freshly grated nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon coarse salt

3/4 cup unsalted butter, at room temperature

1 cup confectioners’ sugar

1/4 cup rum, dark or light

1 teaspoon pure vanilla extract

Directions:

Whisk together the flour, cornstarch, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.

Using a handheld mixer or stand mixer beat butter and 1/3 cup confectioners’ sugar on medium speed until pale and fluffy. Mix in the rum and vanilla extract. Reduce the speed to low and gradually add in the flour mixture.

Divide the dough in half and place each half on a piece of parchment paper. Shape the dough into logs. Fold the parchment paper over the dough and using a ruler roll and press the dough into a 1 1/4 inch log. Wrap in parchment paper and chill in freezer at least 30 minutes or up to a month.

Preheat the oven to 350 F. Remove the parchment paper from the dough and slice into 1/4 inch thick rounds. Place on a parchment lined baking sheet and bake for 15 minutes, or until cookies are just golden. Transfer the cookies to a wire rack to cool for 10 minutes. Gently toss the cookies with the remaining confectioners’ sugar in a resalable plastic bag.

Recipe from Martha Stewart

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

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Oat-Rageous Chocolate Chip Cookies

  • Servings: 30-36 cookies
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Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt, set aside.

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home