Are you ready for Christmas? We spent the weekend cramming in all the Christmas activities we still needed to go and lots of cooking/cleaning. Christmas means baking and since Hazel had me up nice and early on Sunday, I got to cookie making for Santa.
Being up early= more cookies made
More cookies made= more recipes for you.
Unlike most of my Make It a Meal post, this will not be overwhelmingly picture based. I’d rather show off the pretty cookies instead of the ugly/messy kitchen.
First up– Chocolate Maraschino Shortbread Cookies. All I can say is yum. These cookies take a few hours to make only because you need the dough to chill. Actually, with both recipes you need the dough to chill for a period of time. I’ve never made cookies with chilled dough (besides the Pillsbury slice and bake) and they turned out wonderfully. Might need to make chilled dough a part of my cookie routine.
Side note: Once they came out of the oven, I called my parents to see if they wanted any warm cookies. My dad firmly stated they did not need any cookies and hung up. A few minutes later, I get a text from my mom asking if the offer was still available. Apparently, she he did not consult her on the first offer.
These shortbread cookies are the perfect accompaniment to a cup of tea or coffee. The original poster’s cookies came out golden but mine turned pink, guess they are just more festive.
Chocolate Maraschino Cherry Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped
- 1/2 cup chocolate chocolate chips
- 1/2 tablespoon vanilla extract
1. Cream the butter and the sugar.
2. Mix the flour and the salt.
3. Mix the dry ingredients into the wet until it starts forming larger clumps.
4. Mix in the maraschino cherries, chocolate and vanilla extract. I recommend drying off your cherries just bit.
5. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. I kind of laid it as much as I could in a line, wrapped it in plastic and then rolled it into my shape.
6. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
7.Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
Then Hazel helped me make Sally’s Red Velvet Chocolate Chip Cookies. Please note, my first batch turned out perfectly red. My second batch turned out more brown because I thought we had more red food coloring than we did.
Side note #1: If you ask me, our eyes are tricking us into believing the brown ones taste more chocolately than the red ones. We did an experiment and they tasted the same if you didn’t look.
Side note #2: I went to high school with Sally, her sister was in my homeroom for four years. If you like cookies and baked goods, add Sally’s Baking Addiction to your must read blog lists.
The red velvet chocolate chip cookies presented the first opportunity I had to refrigerate chocolate chip cookies before baking. Loved it because I could roll the cookies into balls before baking.
Sally’s Red Velvet Chocolate Chip Cookies
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
- 1/4 cup (32g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature.
- 3/4 cup (150g) light brown sugar (or dark brown)
- 1/4 cup (50g) granulated sugar
- 1 egg, at room temperature*
- 1 Tablespoon (15ml) milk
- 2 teaspoons vanilla extract
- 2.5 teaspoons red food coloring (liquid or gel)
- 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)
1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Beat the butter on high speed until creamy, about 1 minute.
3. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined.
4. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
5. Once mixed, add the food coloring and beat until combined.
6. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder.
7. On low speed, beat in the chocolate chips. The dough will be sticky.
8. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.
9. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
10. Scoop 1.5 Tablespoons of dough and mold into a ball.
11. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles.
Side note: Greg asked to not smoosh one. After eating the smooshed/nonsmooshed, he preferred the smooshed.
12. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
*Per Sally–Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.
Have a wonderful holiday with your friends and family!