Get a jump on your holiday baking and prepare these two shortbread recipes for the freezer. The dough can be made and stored tightly wrapped in the freezer in an airtight container for a month, or for two days in the refrigerator before baking.
The first are rich chocolate cookies with a hint of spicy zing that will be a unique and memorable addition to your holiday cookie tray.
Hot Chocolate Shortbread
250 ml (1 cup) unsalted butter, softened
10 ml (2 tsp) vanilla
500 ml (2 cups) all-purpose flour
175 ml (3/4 cup) instant dissolving sugar (super fine)
125 ml (1/2 cup) unsweetened cocoa powder, sifted
5 ml (1 tsp) each salt and ground cinnamon
1 ml (1/4 tsp) cayenne pepper
melted white and dark chocolate
In large bowl, beat butter and vanilla until fluffy. In a separate bowl, whisk the flour with sugar, cocoa, salt, cinnamon and cayenne pepper; beat into the butter mixture on low just until uniformly combined. Form the dough into a flat disc; wrap and chill for 1 hour or until firm enough to roll easily.
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Preheat oven to 180 C (350 F). Line baking sheet with parchment paper.
Roll the dough out between sheets of parchment paper to 5 mm (1/4-inch) thick. Cut out shapes using 5 cm (2-inch) cookie cutters. Place cookies 2.5 cm (1-inch) apart, on baking sheets. Re-roll scraps and cut out additional cookies once. Bake in batches for 8 to 10 minutes or until set. Cool completely on a rack. Drizzle cooled cookies with melted white and dark chocolate for an attractive garnish. Let stand until completely set before packing.
Makes about 3 dozen cookies.
Note. The heat in these cookies is subtle, so for spice lovers who want more intensity, increase cayenne pepper 2 m (1/2 tsp).
Combining both sweet and savoury, these attractive two-bite treats can be served as an elegant appetizer or a dessert.
Blue Cheese and Fig Shortbreads
250 ml (1 cup) unsalted butter, softened
250 ml (1 cup) crumbled blue cheese such as Stilton
625 ml (2 1/2 cups) all-purpose flour
50 ml (1/4 cup) cornstarch
30 ml (2 tbsp) instant Dissolving Sugar (super fine)
5 ml (1 tsp) salt
2 ml (1/2 tsp) coarsely ground pepper
Fig spread
Assorted toppings such as toasted walnuts, prosciutto or pear
In a large mixing bowl, beat butter with the blue cheese until creamy. In a separate bowl, stir the flour with the cornstarch, sugar, salt and pepper. Add to the butter mixture; beat on low just until dough forms large clumps. Divide the dough into two portions and form into square-shaped logs, about 4 cm (1 1/2 inches) thick. Wrap and chill for at least 1 hour or until firm enough to slice easily.
Preheat oven to 180 C (350 F). Line baking sheets with parchment paper.
Slice the logs 5 mm (1/4-inch) thick; place, 2.5 cm (1-inch) apart on baking sheets. Bake in batches for 15 minutes or until pale golden around the edges. Cool completely on a rack. To serve, spread shortbread with fig spread and garnish with assorted toppings such as toasted walnuts, prosciutto or sliced pear.
Makes about 4 1/2 dozen shortbreads.
Tips: When forming logs, use the plastic wrap to assist in creating a uniform shape without getting your hands or counter dirty.
Instead of fig spread, top shortbread with any number of spreads such as mango chutney, hot pepper jelly, apricot jam or apple butter.
Source:Gay Lea Butter.
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