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
  • Print

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
  • Print

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
  • Print

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
  • Print

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

Chocolate Truffle Cookies

Are you all set for Christmas? Are your gifts wrapped? Cards in the mail? Cookies baked? Or, are you looking for just one more treat to make? If so, you should try these Chocolate Truffle Cookies.  They are chocolaty without being overly sweet thanks to the addition of unsweetened chocolate, which helps to offset the sweetness of the semi-sweet chocolate and sugar.

One thing you will definitely need to make these cookies is time. Once the batter is made it needs to be refrigerated for at least 3 hours so it can become firm enough to handle, but, it’s worth the time. The final result is a cookie similar to a truffle, firm on the outside and soft on the inside.

These cookies were part of a box of treats I mailed to a friend. Included in the box were the Chocolate Covered Pretzels and Candied Nuts I posted about earlier this week. Also included were Peanut Butter Blossoms. All wonderful homemade treats to gift to anyone on your list and can easily be made this last weekend before Christmas.

 

Chocolate Truffle Cookies

Ingredients:

12oz. bag of semi-sweet chocolate chips

4 oz. unsweetened chocolate, chopped

1/3 cup unsalted butter, cubed

1 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar for dusting (optional)

 

Directions:

In a microwave, melt 1 cup of the chocolate chips, unsweetened chocolate and butter; stir until smooth and let cool for 10 minutes.

In a large bowl beat the sugar and eggs on medium speed until well blended. Beat in the cooled chocolate mixture and vanilla extract.

In a separate bowl whisk together the flour, cocoa, baking powder and salt. Gradually beat this into the chocolate mixture. Once fully incorporated stir in the remaining chocolate chips.  Cover and refrigerate for at least 3 hours.

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Using a cookie scoop, scoop the dough (it will be quite firm) and then roll into a ball and place on the prepared baking sheet. Bake for 10-12 minutes, until cookies have puffed and are set. Cool on the pan for 3 minutes and then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if using.

Recipe from Taste of Home

Freezing Cookie Dough

I knew I would be pressed for time this year when it came to baking cookies for Christmas, so, I decided to do something I’ve never done before and was always skeptical of doing… freezing cookie dough. I normally have a good day or two to bake, but, the way things are falling this year I am only going to have one good full day to bake all of my cookies and I just knew that it wouldn’t be enough time due to the fact that I have a few other things to take care of that day as well. So, currently there are about 6 or 7 different batches of drop cookies in my freezer along with the dough for these Checkerboard Cookies . And, there is also a batch of Gingerbread People ready to be popped in the oven. I also went out and purchased some extra-large baking sheets. I am sure you have seen them, the Wilton Mega-Sized Baking Sheet. As you can tell, I am serious about baking these cookies in record time.

So, let’s talk about freezing cookie dough. Were or are some of you skeptical like me about it? Or, is it something you have been doing for years and are shocked to read my apprehension about it? The best cookies to freeze are drop cookies and slice and bake cookies. You can also freeze the dough for roll out cookies (sugar cookies, gingerbread people, etc.), but, I would suggest rolling out the dough and cutting it into your desired shapes first and then freezing it. That’s exactly what I did with the Gingerbread ones. Using a freezer-safe container, I lined it with two pieces of plastic wrap lengthwise and widthwise leaving a few inches of overhang. I layered the cookies in the containers making sure they were flat and placed a piece of parchment paper between each layer and on the top layer. Once filled, I wrapped the plastic wrap over the top layer making sure to press out any air. Topped the container with the cover and placed it in the freezer. You could freeze the entire disk of dough as well, but, I personally think that the time spent waiting for it to defrost would be better spent just making the dough to use immediately. My plan for these is to let them thaw a little and then press mini M&M’s into them before baking and then ultimately decorating them with royal icing.

 

Back to the drop cookies and slice and bake variety…. For the drop cookies I simply made the dough, rolled the dough into balls (scooping it with a cookie scoop) and then placed it on a baking sheet. Since the dough was going in the freezer and not in the oven I was able to place the dough really close together on the baking sheet. I just made sure none of them were touching which could ultimately lead to them freezing together. I then placed the sheet in the freezer for a few hours until the dough was thoroughly frozen. Once frozen, I transferred the dough to a freezer-safe plastic zip bag. I labeled the outside of the bag with the type of cookie it was. Since I wasn’t planning on leaving it in the freezer too long I opted not to include the date, oven temperature and baking time on the bag as well. The suggested length of time for leaving dough in the freezer is 3 months. I actually baked a batch of one of the cookies this weekend and I am happy to say it was a success. To bake them, I placed the dough on a parchment lined baking sheet 1 to 2 inches apart and increase the suggested baking time by 1 to 2 minutes to account for the dough being frozen. The cookies baked perfectly and tasted like I had just made the dough that morning. That’s really what my fear was (and still is to a certain extent), that the cookies will somehow have a weird flavor from the dough being frozen.

 

For the slice and bake cookies, you can follow your directions and form the dough into a log, wrap it in a few layers of plastic wrap, place it in a freezer-safe bag that has been labeled and then freeze it. It’s not necessary to refrigerate the dough prior to freezing as most slice and bake cookies require prior to slicing. To bake these cookies, let the dough sit at room temperature unwrapped for 10 to 15 minutes. The dough should feel cold to the touch, but soft enough that you will be able to slice it. Slice and bake per the directions, once again adding an additional minute or two to the time.

Since my test batch was a success I am little less unnerved by the process. Fingers crossed I will still be singing high praises come Sunday when I bake quite a few more batches.

Cookie Palooza: Key Lime Crinkles

How about some crinkles for Mr. Kringle? Sorry for corniness, but, I couldn’t resist. While crinkles are customarily a chocolate cookie I decided to switch things up a bit and bring you Key Lime Crinkles for the last cookie of Cookie Palooza week. And in case you didn’t know, crinkles are a drop cookie that is rolled in confectioners’ sugar prior to baking. The sugar draws moisture out of the cookie while it’s baking allowing the cookie to crack and dry out. Leaving the exterior of the cookie with a bit of a crust and the interior soft and yummy. This key lime version is a great cookie for someone who wants something sweet but not with all the decadence of chocolate.

The search for these cookies came about because I recently asked some friends what cookie they wanted for Christmas and one friend said rugelach and a key lime pie. So, I started searching for key lime cookies since I wasn’t planning on making a pie during my weekend of cookie baking in a few weeks. The first cookie I came across was a thumbprint cookie that actually has a key lime filling, I was all set to make that one for Christmas and then I came across this recipe and decided that I would share this recipe with you as my final cookie for Cookie Palooza week. While I normally share a no-bake cookie as my final cookie, I just couldn’t find one this year that I liked 100%. My friend who wants the key lime pie tried these and he said that while they are good and they do have the key lime flavor he likes, he was hoping for a key lime filling, a la the aforementioned thumbprint cookie. So, I will be making the pie after all since that is quicker and easier than the cookies.

It may be hard to find key limes this time of year, so, you can use bottled key lime juice. I usually find this key lime juice in the baking aisle of my supermarket. This is the same juice I use to make my key lime pie when I am short on time to squeeze key limes, or they are not available at my supermarket. In all honesty, I’ve made key lime pie with fresh limes and with this juice and the taste is exactly the same. And if all else fails, you can use regular limes. I actually used the zest of a regular lime in this recipe. And speaking of zest, if you want more of a lime flavor I suggest adding in more zest. I would avoid adding in more lime juice as that will alter the consistency of your dough.

I hope you’ve enjoyed Cookie Palooza 2018 as much as I enjoyed baking the cookies and bringing you the recipes. Check back next week for Holiday Cake Week. I’ve also got some other Holiday treats hitting the blog soon as well… Chocolate Covered Pretzels, Slow Cooker Spiced Nuts (they are really Candied Nuts) and a Chocolate Truffle Cookie (which I initially was thinking would be cookie #5 for this week).

 

Key Lime Crinkles

  • Servings: 30 cookies
  • Print

Ingredients:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon key lime zest

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 large eggs

1 tablespoon key lime juice

1/2 cup confectioners’ sugar, sifted

Directions:

In a medium bowl whisk together the flour, baking powder, zest and salt.

In a large bowl combine the butter and sugar and beat with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each one. Mix in the lime juice.

With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just combined. Cover the dough and refrigerate for 30 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a small bowl.

One chilled, use a cookie scoop to scoop the dough and roll into balls and then roll in the confectioners’ sugar. Place on the prepared baking sheets and bake for 15 to 18 minutes, or until the cookie begin to brown along the edges.

Cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.

Recipe from Bake or Break

Cookie Palooza: Cranberry Pecan Chocolate Chip Cookies

Welcome to day 4 of Cookie Palooza. Today’s cookie is basically a kitchen sink cookie. Don’t worry, there are no food scraps in this cookie, but, there are a bunch of add-ins, hence the kitchen sink analogy. There are pecans, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, oatmeal and coconut. And while I know many people are not a fan of coconut (it seems people either love it or hate it) don’t fear, this cookie does not have a coconut flavor. The coconut adds texture to the cookie. And I am sure I may have lost some of you already as I know people are not always fond of a cookie with texture, especially a cookie like this that already has so much going on, but, trust me, all of the ingredients work so well together you will forget that there may be an ingredient or two you don’t like. Unless you have an allergy to one of them of course.

I got this recipe from Food Network’s 50 Chocolate Chip Cookies, and while there were quite a few among those 50 that sounded yummy I opted to make this one because it reminded me of another cookie I like to make around the holidays, a White Chocolate Chip Cranberry Cookie, that I just realized I have never posted about. I’ll have to do that this holiday season as I am sure I will be making it again. Something I did realize though going through some old posts, I need to stop taking pictures at night. Unfortunately I do a lot of baking at night, but, I will have to refrain from taking picture then because they just do not post well.

The recipe called for 1/4 cupfuls of dough (about an ice cream scoop size) to make about 10 cookies, I opted to use a cookie scoop to make mine. Which yielded about 30 cookies. A nice amount to gift or to have on hand for a holiday guests.

 

 

Cranberry Pecan Chocolate Chip Cookies

Ingredients:

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

2/3 cup old fashioned oats

2/3 cup sweetened shredded coconut

2/3 cup dried cranberries

2/3 cup chopped pecans

 

Directions:

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

Whisk the flour, baking soda and salt together in a medium bowl and set aside.

In a large bowl beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in the egg and vanilla. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the remaining ingredients.

Using a cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until set around the edges. Let cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Recipe from Food Network

Cookie Palooza: Checkerboard Cookies

It’s Day 3 of Cookie Palooza and once again I am bringing you a cookie that looks difficult to make but really isn’t, a Checkerboard Cookie. Normally I avoid making slice and bake cookies. Mine never end up looking like a perfect circle, but more like an oval. They taste good, but, the shape is off. I prefer drop cookies and occasionally I will make roll-out cookies. But, I am trying to step up my baking and challenge myself a little more and figure out ways to overcome the pitfalls that I encounter when I try different things in the kitchen. Sounds a little silly since I am just talking about simple cookies, but, it’s a good attitude to adopt to face other challenges that life may throw at you. So, I figured these Checkerboard Cookies were a good way to overcome my avoidance of slice and bake cookies. They are simple to make, are pretty forgiving in terms of their shape once sliced and are pretty impressive looking.

To make the dough I combined butter, sugar and vanilla extract and beat it until it was light and fluffy. I then added in flour and an egg and continued mixing until the dough came together. Finally, I divided the dough in half and transferred one half to a piece of parchment paper and left the other half in the bowl I made the dough in. To the bowl I added unsweetened dark cocoa powder and used a rubber spatula to fold the powder into the dough making sure it was fully incorporated and no streaks of the plain dough remained.

Next, I divided the plain dough in half and rolled each piece into a 12-inch log. I did the same with the chocolate dough. I placed one plain log and one chocolate log next to each other on the piece of parchment paper and then placed the remaining 2 logs on top of them alternating the dough. I then wrapped the dough in the parchment paper and rolled it a few times to smooth the dough and to make sure all 4 pieces were pressed together well. Finally I placed the dough in the refrigerator until it was firm, at least an hour.

Once firm, I removed the dough from the refrigerator and sliced a small piece from both ends of the log so it would have straight ends. Next, using a ruler and a sharp knife I scored the dough before actually slicing the cookies. You want to work pretty fast as the dough will begin to soften and your slices will become more oval-like than square as the dough warms up. If this happens you can place the dough back in the refrigerator for a few minutes to firm up again, or, simply flip the log so the bottom is now the top.

 

I placed the slices on a parchment lined baking sheet and placed it in the refrigerator for 10 minutes before baking in a 350 F preheated oven for 12 minutes.

While some of my cookies didn’t have a perfect checkerboard look to them – partly because each of my logs wasn’t the same width – they did taste delicious and the shape wasn’t completely off.  These would be a nice addition to any cookie platter you are making this holiday season. Here’s a fun idea, instead of mixing half of the dough with cocoa powder you could tint one half of the dough red and the other green for a real festive checkerboard cookie!

Checkerboard Cookies

  • Servings: 40 cookies
  • Print

Ingredients:

1 stick of unsalted butter, at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

1 3/4 cups flour

1 egg

2 tablespoons unsweetened dark cocoa powder

 

Directions:

In a large bowl beat the butter, sugar and vanilla extract with a hand mixer on medium speed until light and fluffy, about 2 minutes.

Sift the flour 3 times and add half of it to the butter mixture, beating until just combined. Add the remaining flour and the egg and beat until combined, about 2 minutes.

Divide the dough in half and transfer one piece to a sheet of parchment paper. Leave the other half in the bowl and add in the cocoa powder. Using a rubber spatula, fold the dough and cocoa powder together until no streaks of the plain dough remain.

Divide each piece of dough (plain and chocolate) in half. Roll each of these pieces into a 12-inch log. Place one plain and one chocolate log next to each other on the piece of parchment paper. Place the other two logs on top of them, alternating the pattern to create the checkerboard pattern. The chocolate log should be on top of the plain log and the plain log should be on top of the chocolate one. Wrap the log in the parchment paper and press each of the logs together while rolling and smoothing the edges. Place in the refrigerator until firm, at least an hour.

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

Remove the dough from the refrigerator and unwrap it. Using a sharp knife (and a ruler if necessary) slice the log into 1/4 inch slices and place on the parchment lined cookie sheet, about 2 inches apart. Refrigerate for 10 minutes.

Bake until the cookies are just beginning to turn golden brown around the edges, 10 to 15 minutes. Let cool on the baking sheets for five minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Recipe from Nik Sharma

Cookie Palooza: Bakery Style Butter Sandwich Cookies

Welcome to Day 2 of Cookie Palooza 2018! Today I am bringing you a traditional butter bakery cookie. Not the round ones covered in sprinkles, but the long sandwich ones that are filled with jam, dipped in chocolate and then rolled in sprinkles. YUM! It’s actually one of my favorite cookies, but it wasn’t always. I used to buy a package of butter cookies from my local Costco and I would always eat the round ones with the sprinkles from the package, leaving the sandwich ones for my parents to eat. Then one day I tried them and realized that they tasted much better than the other ones. Unfortunately Costco changed their supplier and the new ones they carry do not taste half as good. They taste more artificial. Thankfully this homemade version fills the void.

You may be slightly intimidated to make these cookies, but don’t be. They are super simple and don’t require any special ingredients. The hardest part is squeezing the dough out of the piping bag onto the prepared baking sheet. But after a few squeezes the dough softens up and it becomes easier and you soon get the hang of it. Using a Wilton 6B Tip I piped the dough into 2-inch pieces on a parchment lined cookie sheet. To end the dough for each cookie you can cut them with a knife or scissors. What I did is a little harder explain. I kind of nudged the tip into the cookie sheet to end it. I tried using a knife and it just wasn’t working for me. After you have piped all of your cookies bake them in a 350 F preheated oven for about 12 minutes. Let them cool completely and then the fun begins, the assembling.

Before assembling I did my best to par up similar sized cookies. If they were off a little in length I dipped the mismatched end in the melted chocolate so no one would be the wiser. Next, I filled a piping bag with about half a cup of seedless raspberry jam to a piping bag (you could also use a small sandwich bag) and snipped off a small piece of the end. I piped a single line of jam down the center of one half of each cookie. I didn’t want to add too much jam as I didn’t want the jam to ooze out of the sides once the cookie was pressed together.

Once I had all of my cookies sandwiches together I melted a bag of semi-sweet chocolate chips in the microwave in a deep enough bowl that would allow me to dip the cookies at least a third of the way in. To ensure that I didn’t scorch the chocolate, I melted it at 30 second intervals and stirred between each. Once the chocolate was about 3/4 quarters of the way melted I continued stirring it to melt the rest of it. You could also melt the chocolate in a small saucepan on your stovetop if you choose. Just keep an eye on it so it doesn’t burn. In a shallow bowl I poured out some sprinkles- you will need a decent amount. I also lined two baking sheets with wax paper to place the cookies once they were decorated. I began by dipping a cookie in the chocolate, allowing the excess to drip off. I actually used a knife to wipe off some of the excess. If you leave too much chocolate on the sprinkles will just slide off. Next I rolled the cookie in the sprinkles and placed it on the prepared baking sheet. Once I was done I placed the baking sheets in the refrigerator for a few minutes so the chocolate could set.

And there you have it…. Easy to make fancy bakery cookies that will impress everyone you share them with!

Butter Sandwich Cookies

Ingredients:

2 sticks unsalted butter, at room temperature

2/3 cup sugar

2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups flour

Filling & Decorating:

1/2 cup jam (flavor of your choice)

1 cup sprinkles

12 ounce bag of semi-sweet chocolate chips

Directions:

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

Combine the butter and sugar in a large bowl and beat on medium speed with a hand mixer until well combined. Add the egg yolks, vanilla extract and salt and beat until combined, scraping the bowl as necessary. Add the flour and mix until just combined. Fit a star tip with a 1/2-inch opening on a piping bag and snip off the end. Transfer the batter to the bag.

Pipe the dough into 2 inch long segments about 1 inch apart on the prepared baking sheet. You can use a knife or scissor to cut the pieces. Bake the cookies for 11 to 13 minutes, until they are golden at the edges.

Let them cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Set aside the parchment lined baking sheets.

Place the jam in a sandwich bag (or another piping bag) and place the sprinkles in a shallow dish.

Once the cookies are cool, flip half of them over and snip a small corner of the jam filled bag. Squeeze a little jam down the center of each flipped cookie. Don’t squeeze too much jam on the cookies as you don’t want it to ooze out when sandwiched. Top with the other half of the cookie.

Melt the chocolate chips in the microwave or a small saucepan until they are three-quarters of the way melted and then stir to melt it completely. Place the chocolate in a bowl deep enough for dipping the cookies about a third of the way in. Dip the sandwiched cookies into the melted chocolate, letting the excess drip off, and then roll in the sprinkles. Place on the baking sheet. Once all cookies have been decorated place the cookie sheets in the refrigerator so the chocolate can set.

Recipe from Smitten Kitchen