Food & Wine
Celebrate ‘Bake Cookies’ Day!
December 18, 2016
It’s ‘Bake Cookies’ Day, and we found some amazing recipes to make in anticipation of the holidays!
Maltese Lemon Christmas Cookies
Photo Credit: Food52
Makes about 70 cookies
- 1 1/4 cups (160 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup (120 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 vanilla pod, split and scraped
- 1 1/2 teaspoons freshly grated lemon zest
- 1 egg
- Sprinkles, for the topping
- Combine the flour, baking soda, cream of tartar, and salt in a large bowl.
- In the bowl of an electric mixer, cream the butter, sugar, vanilla, and lemon zest with an electric mixer until fluffy. Add the egg and continue mixing until well combined. Add the dry flour mixture to the butter mixture and mix until combined.
- Scrape the dough onto a piece of plastic wrap, form a thick disc, wrap tightly, and freeze for 30 to 45 minutes, or until the dough is hard.
- Preheat the oven to 350° F (180° C) (preferably convection setting). Line 2 (or more) baking sheets with parchment paper.
- Once the dough is hard, brake 1/4 off the dough and keep the remaining dough wrapped in plastic wrap in the fridge. Lay a large piece of plastic wrap on the kitchen counter and cover generously with flour, lay the dough on top, dust with flour and cover with a second layer of plastic wrap. Roll the dough out thinly with a rolling pin. The dough is quite buttery; if it sticks to the cling film, dust it with more flour.
- Dip cookie cutters in flour and cut out cookies.
- Carefully transfer the cookies to the lined baking sheets, laying them with a bit of space in between, and decorate them generously with sprinkles. Continue with the remaining dough.
- Bake for 6-7 minutes (slightly longer if using conventional) or until golden. Let the cookies cool completely on a wire rack.
- Once the cookies are completely cool, store them in an airtight container for up to 1 week
Chocolate Espresso Thumbprint Cookies
Photo Credit: Half Baked Harvest
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons kosher salt
- 1-2 tablespoons heavy cream (optional)
- Chocolate Ganache
- 8 ounces semi-sweet or dark chocolate, chopped
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1-2 teaspoons instant espresso powder
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg, vanilla, and coffee powder and beat until incorporated. Add the flour, cocoa powder, and salt, beating until just combined. If the dough feels dry, add 1 tablespoon heavy cream.
Roll the dough into 2 teaspoon size balls and place 1 inch apart on the prepared baking sheet. Using the end of a wooden spoon or your thumb, press gently in the center of each to create an indentation.
Transfer to the oven and bake, rotating sheets halfway through, until cookies are just set, about 7-8 minutes. If the indentations lose their definition, gently press the centers in again. Cool slightly on baking sheet and then transfer cookies to wire racks, and let cool completely.
Meanwhile, in a microwave safe bowl, combine the chocolate and cream. Microwave on 30 second intervals until melted and smooth. Stir in the vanilla and coffee powder until dissolved. Spoon the ganache into the center of each cookie. Decorate as desired with sprinkles or edible gold leaf. Keep cookies stored in an airtight container for up to 1 week.
Visit living.rubyrd.com, where you can find more great recipes and shop our blogs! 30% off select styles for the holidays, at rubyrd.com.
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