christmas cookie recipe

Shortbread Christmas Cookies

Posted on December 2, 2016 by Ruthanne

These pretty shortbread cookies are delicious all on their own- but topped with a piece of gold-dusted chocolate? Then they are perfect.

I’d never made shortbread before. Crazy, I know. The inspiration was those AMAZING Starbucks snowmen cookies. You know.. the ones that are soooo cute and topped in chocolate rather than icing?

I was telling a friend about my love for those little Starbucks cookies and she said, “I know! Shortbread cookies are the best!” and I thought to myself…. “Shortbread? What exactly is a shortbread cookie?” So I investigated and tried a few recipes and FELL IN LOVE with these cookies!!! Buttery and flakey happiness with every bite!

I wanted to add chocolate on top, and found these ADORABLE silicone molds by Silikomart. (and then I got sucked into the world of Silikomart and all the beautiful things they make that are mostly available only in Italy….) I found these on Amazon though. I dusted them with a little bit of edible gold dust to give them an especially elegant feel.

So. Much. Christmas. Fun.

Here’s the recipe: (printable version here)

INGREDIENTS: (makes 24-30 cookies)

1 cup unsalted butter (at room temperature)
3/4 cup powdered sugar
1 tablespoon vanilla
2 cups flour
1 teaspoons baking powder
About 16 oz of dark chocolate wafers. You can use Wiltons candy melts, but for these cookies I used Ghirardelli Melting Wafers. They cost more- but they are SO good!
Edible gold dusting powder (I used this brand)

DIRECTIONS:

Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy (think buttercream frosting…!)
Add vanilla and mix until well combined.
Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers.

Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.
Spoon into a large zip-top bag and seal it well.
Place mold on a cookie sheet to keep it flat and easy to move.
Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.
Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.
Squeeze extra chocolate back into a small bowl and set aside.

Set toppers aside, and cut/bake cookies.

Preheat oven to 350 F degrees.
Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles. I used this cookie cutter set and I needed 2 different sizes because the molds are different in size. Place on a cookie sheet that has parchment paper laid on top.
Bake at 350F degrees for 10-12 minutes.
Slide parchment paper (with cookies on top) off baking sheet and onto a clean counter. Cool completely.

Assemble cookies.

Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.
Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. (I used gloves to handle the chocolate so I wouldn’t leave fingerprints on it!)
Allow topper to harden- sticking it firmly to the top of the cookie.
Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. You can skip this step– but the wow factor increases A LOT with this touch of gold glitter!!!
Enjoy!!!!

My thoughts: These are SO (soooooooooooo!) yummy! I keep kicking myself for never making shortbread before this! These are a fragile cut-out cookie. The chocolate on top adds much-needed stability, but be gentle with them before that chocolate is added. They are fragile because they are a light, flaky, buttery piece of heaven- but they are fragile nonetheless. I made these in early November- working ahead for Christmas blogging- but I am definitely making these as one of my Christmas cookies this year- this is a do-not-miss recipe! Hope you and your family enjoy them as much as I did!!! ~r

Need Christmas cookie ideas?? We have SO many here! Here’s a few to get you started: (click on photo to see recipe)

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Oreo Snowman Pops!

Posted on November 30, 2012 by Ruthanne

These cute little snowmen are easy to put together and make cute stocking stuffers or party favors!

What could be better than an Oreo cookie?? An Oreo cookie dipped in white chocolate and decorated as a fun hat-wearing snowman!

These are really fun. If you’ve tried making Oreo pops already, these will be a breeze for you. If this is your 1st time, you will want to refer to my original Oreo pop recipe to see pictures of these steps. Click HERE to see the tutorial.

INGREDIENTS:

One package of Double Stuff Oreos
2 (12oz.) bags of Wilton White Candy Melts
24 Lollipop sticks
Small amounts of colored Wilton Candy Melts for eyes, nose and hats
24 M&Ms in colors that match your hat colors.
Fun ribbons to tie on as scarves

DIRECTIONS:

Carefully twist apart all of the Oreo cookies.
Using one of the pop sticks, make an indentation in the white filling of each cookie.
Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
Melt small amounts (about 2 c. TOTAL) of Wilton candy melts in your hat colors.
Hold coated Oreo over bowl and gently spoon color over top edge of cookie at an angle to make a hat shape. Use spoon to shape this.
Tap cookie over bowl and slide bottom edge against edge of bowl to remove excess.
Gently place an M&M on the cookie- against the melted candy melts and wait a few seconds for it to stick.
Set pop back on parchment paper to harden.
Use a toothpick to add eyes and a nose with Wilton candy melts in black and orange. (If you want to color your white candy melts for these tiny bits of color you can use Wilton Icing Colors in them.)
Allow pops to harden completely and add a cute ribbon to the lollipop stick for a scarf.

You can put these into cute clear cello bags, tie them shut and give them as gifts or put them in a cute jar or basket as a Oreo Pop arrangement for your Holiday party!

The best part???? There’s an OREO inside!!