Tag Archives: cookies

“Easy & Fast Decadent Shortbread”

shortbread three

“Easy & Fast Decadent Shortbread”

This is the fastest and easiest way I know to make amazing short bread cookies.  I used unsalted sweet butter and it is so tasty.  Eat it with my nutella hot chocolate, a cup of great coffee, or with a great brandy, cognac or glass of wine.  With a cold glass of milk, you are in heaven.

You can’t stop eating these amazing favorites!  I always try to make a double batch because they are so addicting!  Enjoy and save one for me!!

Ingredients:

  • 1 cup butter
  • 1 cup granulated sugar
  • 3 cups all-purpose flour

Preparation:

Cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

Suggestions: 

-I sprinkle a little sugar on the top of mine before baking.  I’ve even used colored sugar for a unique look.  This is not an overly sweet cookie; the key to the taste is the butter.

-Dont use margarine!

-If you dont eat them right away, let them cool and store in an air tight container and they will stay good for days.  I’m sure they wont last hours though.

Advertisements

“Easy & Fast Mexican Wedding Cakes with a Chocolate Kiss”

mexican wedding cakes

Julia Child would love this cookie.  These delicate shortbread-style cookies are made with chopped, roasted pecans or walnuts, rolled in powdered sugar and are an elegant addition to any fiesta or party. They are also known with names and variations such as Pecan Balls, Russian Tea Cakes, Snowballs, Pecan Sandies, Swedish Tea Cakes.  This is my take on it.  The chocolate kiss brings it over the top. Add a cup of coffee on a cool crisp morning and it’s pick up!!

Ingredients:

  • 1 1/2 cup butter, room temperature
  • 3/4 cup powdered sugar
  • 3 teaspoons vanilla extract
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup pecans or walnuts, chopped, roasted (see below) *I prefer walnuts
  • An additional 3/4 cup powdered sugar to roll cookies in
  • OPTIONAL: An additional 1/4 teaspoon kosher, rock or sea salt (or salt of your choice)
  • OPTIONAL: Package of your favorite Hershey chocolate kisses.

Preparation:

Add butter, powdered sugar and vanilla to a large mixing bowl. Mix at medium-high speed until completely mixed (you can do it by hand though). In a seperate bowl, mix flour and salt. Mix the flour into the butter about 1/2 cup at a time until well incorporated. Carefully fold in the nuts.

Take a small amount of dough and roll it into a one inch ball. Continue and place the balls on a lightly greased cookie sheeet, about 2 inches apart.  If you are using chocolate kisses, take enough dough to completely cover the chocolate kiss.

Bake in a 350 degree oven for about 15 minutes. Mix additional powdered sugar. Roll the warm cookies in the powdered sugar mixture.  Wait a big until cool, and enjoy!

To Roast Pecans or Walnuts-
Place pecans on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.

Variations and Tips:

If you like a little salt and sweet taste, put a little sea, rock or kosher salt in the powdered sugar mixture that you put the warm cookies in after they bake.  The crystals will be too big to melt and you get a unique flavor.  Don’t overdo it.  A lot goes a long way.

Instead of Hershey’s kisses,  you can use dried fruit like cranberry’s, apricots, cherries, prunes, dates, or anything else you like.

For the decadent and over the top treat, use Ferrero Rocher chocolates instead of Hershey Kisses and cover them with the cookie dough before baking.  The cookies will be large and beyond decadent.  Use your imagination and have fun!  They won’t last!