Shortbread

With kids in the house (big and small), I can't seem to keep cookies in stock.  One of our favourite things is to make these, they end up with too many sparkles and out of season shapes - but hey - we have fun.  This is a great basic recipe I picked up from my Home Economics teacher - that shows you just how old it is.  Perhaps I should just say classic.

1 cup butter
1/2 cup icing sugar
1/2 tsp salt
2 cups sifted all purpose flour (sifting is really important here for a light cookie)

1. Beat butter until creamy
2. Add sugar a little at a time and beat well
3. Sift then measure flour.  Add a little at a time until dough is firm enough to roll out (unless one of your kids just dumps the whole thing in - which happens ALL the time - then just deal with it and mix).  Roll to 1/4" thickness and cut in desired shapes.  Decorate with cherries, dried fruit or candies.  Place on ungreased cookie sheet (I prefer stone).  
4. Bake in 350 oven 10 minutes until golden in colour but not brown.
5. Remove from pan and place on cooling rack.

These are also good for icing - in which case do not decorate prior to baking, let cool and ice and decorate.  I usually use a glaze - about 1 cup icing sugar with a little milk.

Black Forest Cake

I have made this a few times, it is a little work to assemble but worth it!

Cherry filling
2/3 cup sugar
1/2 cup milk
3 squares unsweetened chocolate, coarsely chopped
1 slightly beaten egg
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
1 cup milk
Golden Butter Frosting
Maraschino cherries
Chocolate curls

Prepare Cherry Filling.  Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.  In a saucepan combine 2/3 cup sugar, the 1/2 cup milk, chocolate and 1 egg.  Cook and stir just till mixture boils; cool.  Meanwhile stir together flour, baking soda, and salt.  In a large mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.  Add the 1 cup sugar and vanilla; beat till fluffy.  Add the 2 eggs, one at a time, beating well on medium speed.  Add dry ingredients and the 1 cup milk alternately to beaten mixture, beating after each addition.  Stir in chocolate mixture.  Turn into prepared pans.  Bake in a 350 oven for 25 to 30 minutes or till a wooden pick inserted in the centre comes out clean.  Cool 10 minutes on wire racks.  Remove from pans; cool thoroughly.

To assemble place 1 cake layer on a serving plate.  Us 1/2 cup of the golden butter frosting to make a solid circle about 2 1/2 inches in diameter and 1 inch high, in centre of bottom cake layer.  Use 1 cup frosting to make a border, 1/2 inch wide and 1 inch high, around the edge of the layer.  Spoon chilled cherry filling between circle and border.  Place second cake layer on top.  Frost top and sides with remaining frosting.  Garnish with maraschino cherries and Chocolate curls.  Chill.  Let stand at room temperature 10 minutes before serving.  Makes 12 servings.

Cherry Filling:  Drain one 16 ounce can pitted dark sweet cherries, reserving 1/2 cup syrup.  Coarsely chop cherries and place in a bowl.  Add 1/3 cup Kirsch or cherry liqueur; let stand 2 hours.  In a saucepan combine 4 tsp cornstarch and the reserved 1/2 cup cherry syrup; stir in chopped cherry mixture.  Cook and stir till thickened and bubbly.  Cool and stir 2 minutes more.  Cover surface with clear plastic wrap; chill.

Golden Butter Frosting:  Beat 1 cup butter till fluffy.  Beat in 2 1/4 cups sifted powdered sugar till smooth.  Add 3 egg yolks, beating till mixture is fluffy.  Add 2 1/4 cups additional sifted powdered sugar; beat till smooth.

Wild Thing Cookies

Got this recipe out of Todays Parent Magazine Oct 2009.  These chocolate cookies are simple to make and the kids will love decorating them.  They were an instant family favourite and did not hang around long enough to share them at work or daycare - that tells you something!  Cut them out in your favourite shapes.  I got some icing scribblers so it would be easier to decorate but you could use homemade icing as well.

1 1/2 cups all purpose flour
3/4 cup unsweetened Dutch process cocoa powder
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
icing and candies to decorate

In a medium bowl, whisk together flour, cocoa, cinnamon, cloves and salt.  Set aside.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy - about 3 to 4 minutes.  Scrape down sides of bowl as required.  Add egg and vanilla, beat well.

On low speed, gradually add flour mixture, beating until just combined.  Divide dough in half, and form each into a disc.  Wrap each disc in plastic wrap and place in fridge to chill until firm - at least 1 hour or overnight.

On a lightly floured surface, roll dough until it is 1/2 in thick.  Using 2 - 3 in cookie cutters, cut out shapes and transfer to a parchment-paper-lined baking sheet, placing them 1 in apart.  Freeze for 10 minutes until firm.

Meanwhile, preheat oven to 350F.  Bake 12-15 minutes, until cookies look dry.  Cool for 5 minutes on baking sheet, then transfer to a rack to cool completely.  Used coloured icing and candies to decorate.  Allow to dry for at least 1 hour before serving.

Makes about 30 cookies.