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![Holiday Cookies: Showstopping Recipes to Sweeten the Season [A Baking Book]](https://m.media-amazon.com/images/I/614k4xOdt4L._SX342_SY445_.jpg)
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From the Publisher
Chocolate-Stenciled Shortbread Rounds
You need only a tiny amount of cocoa for dusting over the stencil on these small, pretty cookies, which makes dressing them up a delicate job. These shortbread rounds are so lovely, however, that your time and effort will be well spent. The stencil I used is of a small, intricate snowflake, but nearly any holiday-inspired shape will work just as long as it’s made from a firm material. For the sides, I use clear coarse decorating sugar, but you can use a colored sugar if you prefer.
Recipe - Makes about 36 cookies
Sift the flour into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and confectioners’ sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the vanilla and beat until combined. On low speed, add the flour mixture and beat just until incorporated and the dough starts to come together. Scrape the dough onto a lightly floured work surface and divide in half. Shape each half into a disk 3⁄4 to 1 inch thick, then wrap each disk in plastic wrap and refrigerate for 1 hour.
Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
On a lightly floured work surface, roll out one dough disk about 1⁄4 inch thick. Using the cookie cutter, cut out as many cookies as possible and carefully transfer them to a prepared baking sheet, spacing them evenly. Gather up the dough scraps, reroll them, cut out more cookies, and add them to the sheet. Repeat with the remaining dough disk.
Pour the decorating sugar onto a small flat plate. One at a time, gently roll the edge of each cookie in the sugar and return to the baking sheet.
One at a time, lay the stencil over a cookie and sift a light dusting of cocoa powder over the stencil. Lift the stencil straight up and move it to the next cookie. Repeat until all of the cookies are decorated.
Bake the cookies for 16 to 18 minutes, until the edges are lightly golden, switching the baking sheets between the racks about halfway through the baking time. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies to the racks and cool completely before serving.
Special Equipment
1 3⁄4-inch round cookie cutter; 1 1⁄2-inch (or smaller) stencil in design of choice.
Ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1⁄2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup coarse decorating sugar
- 1 tablespoon Dutch-process cocoa powder (see page 153)
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Wonderful Cookie Recipes (And Confection Recipes)
Reviewed in the United States on December 22, 2017
This has fun recipes and terrific tips. There are many classics as well as what I'll call new classics. Love the Around The World chapter. The book even included holiday confections--love the recipe and tips for Peppermint Bark. The Cookie Exchange Party has very appealing recipes and creative options. I made the malted milk chocolate cookies, and all I can say is that they are so good they are addicting. I attached a picture of them and other recipes I made from Elisabet's book. The icebox pinwheel cookies are tasty and so darn pretty. They are easy to make, just take a little longer with preparation. The chocolate dipped (and I made some without chocolate) are so good I've been asked to make them every year during the holiday season. A beginner baker will appreciate all of the details and how-tos--especially the end of the book that addresses special ingredients and the resources for them. An advanced baker will get some ah ha's from the tips and very much enjoy the recipes. All recipes and instructions are detailed, straight forward, and well thought out--especially for any level baker. I'm ordering another now to give as a gift.
Reviewed in the United States on December 22, 2017
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Wonderful Cookie Recipes (And Confection Recipes)
Reviewed in the United States 🇺🇸 on December 22, 2017
This has fun recipes and terrific tips. There are many classics as well as what I'll call new classics. Love the Around The World chapter. The book even included holiday confections--love the recipe and tips for Peppermint Bark. The Cookie Exchange Party has very appealing recipes and creative options. I made the malted milk chocolate cookies, and all I can say is that they are so good they are addicting. I attached a picture of them and other recipes I made from Elisabet's book. The icebox pinwheel cookies are tasty and so darn pretty. They are easy to make, just take a little longer with preparation. The chocolate dipped (and I made some without chocolate) are so good I've been asked to make them every year during the holiday season. A beginner baker will appreciate all of the details and how-tos--especially the end of the book that addresses special ingredients and the resources for them. An advanced baker will get some ah ha's from the tips and very much enjoy the recipes. All recipes and instructions are detailed, straight forward, and well thought out--especially for any level baker. I'm ordering another now to give as a gift.
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MW
Author’s tips and tricks preceding each recipe.
Reviewed in Canada 🇨🇦 on February 16, 2019
