Cookies, cookies, cookies! A few weeks back, I attended a cookie exchange, hosted by non-other than the lovely Ms. Jackie Connelly. A sunny (albeit, blustery) Sunday afternoon, armed with two dozen cookies, and a bottle of wine, I spent the afternoon with some fantastic foodies.
Cookie exchanges are a fantastic way to expand your horizons. Sometimes we, and by we, I really should really say, I get into ruts in the kitchen. I tend to default to the tried and true. As a kid, my mom made THE best chocolate chip cookies. Undoubtedly there was always cookie dough in the freezer to thaw and have cookies at your finger tips. That tends to be my go-to cookie.
A cookie exchange means you can stay within your comfort zone, if you really want, but sample the wonderful selection brought to the table from all the other participants. You could always make your usual, but why not try something new? There are so many options out there, it can almost become overwhelming. Narrow it down, do you want chocolate? Chewy? Traditional? Maybe you don’t even want a cookie, but perhaps a truffle…be daring! For a handful of great recipes from this cookie exchange, you can find them on Jackie’s site.
In my adult life, access to cookies was/is not as important. I prefer savoury to sweet. But, it is the holidays, there are guests, and little home-baked packages to be dropped off…and so, into the kitchen we all head.
As usual, I started with a base recipe, tweaked it, and made it my own. I was inspired to put a little wasabi salt on the chocolate as it set to counter the sweetness of the chocolate, and compliment the buttery-ness of the shortbread. It’s all about exploration right? And in this case, I thought it paid off!
3/4 pound unsalted butter at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
2 Tbsp instant coffee
1 Tbsp hot water
3 1/2 cups flour
1/4 teaspoon kosher salt
500 grams bittersweet chocolate, roughly chopped
Wasabi salt to top, optional
Preheat the oven to 350 degrees F.
In a small bowl, combine the instant coffee and water, combine until all crystals are dissolved. In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 2-inch snowflake-shaped cutter. Place the snowflakes on an ungreased sheet pan – place in fridge to chill – this will help the cookie retain its crisp edges.. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Melt chopped chocolate over a water bath. Once nice and smooth (achieved with a whisk), dip each cookie into the melted chocolate, place on a cookie rack to set. Once the chocolate has cooled, but not fully set, add a small sprinkle of wasabi salt.
However you choose to celebrate, may you enjoy the beauty, warmth and tradition of this holiday season…hopefully with a little sweetness in hand! ~ bakergirl
Adapted from Ina Garten’s Shortbread Hearts Recipe.