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RECIPE #4409 - HOLIDAY COOKIES, Wednesday, December 9, 2009

RECIPE #4409 - HOLIDAY COOKIES, Wednesday, December 9, 2009

CREATED Dec 9, 2009

Chocolate Chipotle Shortbread Cookies

 Be sure to stir in flour mixture and pecans by hand for best results.

 Prep: 25 minutes

Cook: 12 minutes

Yield: 3 dozen

 Ingredients

8 ounces dark chocolate morsels (1-1/3 cups)

2 cups all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon ground chipotle seasoning

3/4 cup butter, softened

1 cup light brown sugar

1 cup chopped pecans, toasted

 Preparation

1. Preheat oven to 325F.

 2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.

 3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.

 4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.

 5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.

 6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Butterscotch Chai Cookies

 Yield: 3 dozen

Ingredients:

 2 cups all-purpose flour

11/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1-1/2 cups brown sugar

1 egg

1 teaspoon vanilla extract

1 (12-ounce) package butterscotch chips

Cooking Directions:

 1. Whisk flour, cinnamon, ginger, baking soda, and salt together in a bowl; set aside.

 2. Cream butter and brown sugar with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and combine until blended (do not over-mix). Fold in butterscotch chips; cover and chill 1 hour or until firm.

 3. Preheat oven to 350°F.

 4. Line 2 baking sheets with parchment paper. Shape dough into 2-inch balls (tablespoon scoop) and arrange on baking sheet 3 inches apart. Bake 10 to 12 minutes or until golden and just set. Let stand 5 minutes; transfer to a wire rack.

 

Fennel Pistachio Cookies

 Ingredients:

1 cup (2 sticks) butter, softened

1-1/2 cups sugar

1 egg

2 tablespoons amaretto or almond extract

1 tablespoons lemon zest

1 1/2 teaspoons fennel seeds

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)

 Cooking Directions:

  1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
  2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
  3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
  4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.