Shortbread Cookies

 

These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter.  Just change up the jam flavour or put chocolate instead of jam in the centre.  Maybe even peanut butter or almond butter.  Use your imagination.  I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from.  I used Apricot jam this time.  I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

Preheat the oven to 400F and line a baking sheet with parchment paper.  (I use stoneware which takes a little longer to bake but I like the result).

Whisk together all dry ingredients and add butter.  Knead with hands in a bowl until well mixed.  Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.

Shape the dough into 20 little balls with your hands and place on the prepared baking sheet.  Make an indentation in each one (use your finger or the end of a wooden spoon).  Fill the indentation with jam.

Bake in oven for about 10 minutes or until golden brown.  

Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6

Chocolate Chip Banana Muffins

 These turned out great!  I enjoy them for a quick, out the door breakfast.

125 g (4 1/2 oz) plain flour

1 tsp baking powder

1 tsp baking soda

100 g (3 1/2 oz) wholewheat flour

12 g (1/2 oz) ground flax

60 g (2 1/4 oz) soft brown sugar

75 g (3 oz) chocolate chips

2 eggs

4 tbsp freshly squeezed orange juice

1 tsp vanilla extract

3 ripe bananas, mashed

125 g (4 1/2 oz) unsalted butter, melted

Pre heat the oven to 375 F.  Line 12 cup muffin tin with paper liners.  

In a large bowl, sift together the flours, ground flax, baking powder, baking soda, sugar and chocolate chips.  In a separate bowl, lightly beat the eggs, then stir in the orange juice, vanilla extract, mashed bananas and melted butter.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Do not overman, the mixture should still be a bit lumpy, this will keep the muffins light and fluffy.

Spoon the mixture into the paper liners, filling them to 1/2 inch below the rim.  Bake for 20 minutes, until golden brown and firm to the touch.  Cool for 5 minutes in the tin before removing to a wire rack.  Eat warm or leave to cool.

Black Cocoa Shortbreads

 These are truly delicious!  Black Cocoa Powder can be found at most Bulk Food Stores but you can use whatever you have on hand they just won't be as dark.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) black cocoa powder
1/4 cup (60 mL) cornstarch
1 cup (250 mL) unsalted butter, softened
1/2 cup (125 mL) icing sugar, sifted
1 tsp (5 mL) pure vanilla extract
Flaky sea salt, preferably Maldon

1. In a small bowl, sift together flour, cocoa and cornstarch. Set aside.

2. In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop the machine and add half of the flour mixture. Mix on low until combined. Stop the machine and add the remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out the dough. Refrigerate until firm, at least 4 hours, preferably overnight.

3. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.

4. Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating the sheet at halfway mark until cookies are set, about 15 minutes. (When the first tray is 5 minutes away from being done, prepare the second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely.

5. Store in an airtight container at room temperature for up to 1 month.

Makes 36 cookies

Sugar Cookie Shots

Indulgent, but sooo good

4 oz Bourbon Cream

2 oz Dr. McGillicuddys Butterscotch

1 oz Triple Sec

 1/2 oz Kahlua

Serves 4

Triple Chocolate Thumbprint Cookies

 Colourful and easy to make cookies that look very fancy when done.  This came from Food and Drink - I used blue instead of red, but go with your favourite colour.  I think this would look nice with white chocolate too.

1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/3 cup (80 mL) packed light brown sugar
1 egg
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) instant espresso powder (optional)
1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled
1/4 cup (60 mL) turbinado sugar
5 oz (140 g) chopped ruby chocolate

GARNISH (OPTIONAL)
­1/4 cup (60 mL) chopped ruby chocolate, melted
1/4 cup (60 mL) chopped dark chocolate, melted

1. Preheat oven to 350°F(177°C). Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside.

3. In a large bowl, beat together butter, granulated sugar and brown sugar using a hand mixer on medium speed until smooth and creamy, 2 to 3‑minutes. Add egg, vanilla and espresso powder, if using, and beat until combined, about 1 minute. Scrape down bowl. Add dark chocolate and beat for 30 seconds.

4. Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into a disc. Refrigerate for 10‑minutes.

5. Roll 1 tbsp (15 mL) portions of dough into balls, then roll in turbinado sugar. Arrange 1 inch (2.5‑cm) apart on prepared pans. Press the thumb or handle end of a wooden spoon into the centre of each ball to create a 1/2-inch (1‑cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around the edges. Repeat with remaining balls.

6. Bake, 1 sheet at a time, until edges are set and begin to crack, 10 to 12 minutes. Using the end of a wooden spoon, gently press centres again, as the dough will puff during baking. Cool for 5 minutes, then transfer to a cooling rack to cool completely.

7. Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes.

8. Spoon 1 tsp (5 mL) mixture into each cookie well and let cool completely. Drizzle a spoonful of melted ruby chocolate and dark chocolate over each cookie, if desired. Store in an airtight container for up to‑5‑days.

Makes 48 cookies

Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* Melt butter in a medium saucepan set over medium heat.  Cook, without stirring until light brown and slightly nutty, about 3 minutes.  Remove from heat and scrape up any browned bits with a wooden spoon.  Cool for 2 minutes

* Add 1/2 cup chocolate to butter and stir until melted.  Repeat with remaining chocolate chips in 2 stages.  Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth.  Cool completely about 20 minutes.  

* Place marshmallows and peanuts in a large mixing bowl.  Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top.  Sprinkle with coconut if using.  

* Refrigerate for at least 3 hours, preferably overnight.

*Grabbing sides of parchment paper, remove bars and transfer to cutting board.  Cut into squares or slices  and store in an air tight container and refrigerate.

Cranberry Margarita

 Cranberry adds colour and flavour to any recipe and this is no different.  This is nice for the holidays or on a hot day.

5 oz Tonic water

1 oz Grand Marnier

0.5 oz Campari

1.5 oz tequila

1/4 cup frozen cranberries

1 tsp fresh lime juice

Salt for rim

Rim your favourite cocktail glass with salt and then fill with ice and frozen cranberries.  Add lime juice, tequila, grand mariner and Campari to cocktail shaker then shake until mixed.

Strain into slated cocktail glass and top with tonic water.