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Dec 14, 2017

Shortbread - 3 Ways

One of my goals this Christmas was to do more baking. Along with sugar cookies and dog cookies, I tried my hand at shortbread for the first time. They turned out so well that I wanted to share the recipe with you.

Shortbread cookie recipe - lemon gummie chocolate chip

I tried two different methods, rolled cookies and piped cookies. I'm partial to the piped ones, but only because of the chocolate chips.

Rolled Shortbread Cookies (2 flavours)

2 cups of butter, softened
1 cup of icing sugar (i.e. powdered sugar)
1 cup of cornstarch
1/4 tsp of salt
4 cups of flour
Zest of one lemon
Juice of half a lemon
Gummies or other candy to decorate
Granulated sugar for sprinkling on top

Beat the butter until smooth and creamy. In a separate bowl mix the icing sugar, corn starch, salt, and flour. Stir the mixture briskly with an egg whisk (or sift it if you have a sifter) to get it light and airy. Add the dry mixture to the butter, a little at a time, until all is combined. Split your dough into two parts and add the lemon zest and lemon juice to one portion, mixing it in evenly.
Cover each dough portion with plastic wrap and refrigerate for at least one hour.

Preheat oven to 325F.

Roll your dough out on a lightly floured surface and cut your cookies into shapes. Place on a greased or parchment-covered cookie sheet.
-For the lemon cookies, sprinkle the tops with a bit of granulated sugar (coloured sugar would be fun!)
-For the plain cookies, slice your gummies in half lengthwise if they are thick and place a half in the center of each cookie, pressing down slightly.

Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip

Bake for 10-12 minutes or until they are slightly golden brown. Let cool completely.

Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip



Whipped Chocolate Chip Shortbread Cookies

2 cups of butter
1 cup of icing sugar (i.e. powdered sugar)
1/2 cup of cornstarch
1 tsp of vanilla
3 cups of flour
1/2 tsp of salt
1 cup of chocolate chips
Piping bag

Beat the butter and sugar together until smooth and creamy. Mix in the cornstarch, vanilla, flour and salt. Beat until fluffy. Stir in the chocolate chips. Cover your dough in plastic wrap and refrigerate for at least one hour.

Preheat oven to 325F.

Let your dough warm back up and transfer to a piping bag. (You could also drop the cookie batter onto the cookie sheet by spoonful if you don't have a piping bag.) Pipe your cookie dough onto a greased or parchment-covered cookie sheet in swirls, flattening them slightly with a fork or spoon. I'm not afraid to admit that mine look a bit like poops. I know you were thinking it.


Shortbread cookie recipe - lemon gummie chocolate chip

Bake for 10-12 minutes or until they are slightly golden brown. Let cool completely.

Shortbread cookie recipe - lemon gummie chocolate chip

Thoughts: I found that piping the cookies was really difficult as the batter didn't want to stick to the sheet and  kept lifting up when I pulled the piping bag away. I would probably drop them by spoonful next time, but it was something I wanted to try.

Shortbread cookie recipe - lemon gummie chocolate chip

Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip

Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip
Shortbread cookie recipe - lemon gummie chocolate chip

Just look at Little Miss Cookie Monster wanting to know which ones are hers. :-)

Shortbread cookie recipe - lemon gummie chocolate chip




Dec 8, 2017

Christmas Crafts

I so wanted to get back into crafting Christmas decorations and other projects this year, but I fear I've left it too late. I'm hoping to get some finished this weekend and I'll post about them if I do get them done, but until then I'll leave you with some of my favourites from past years.




















Nov 27, 2017

Homemade Peanut Butter Pumpkin Dog Cookies

I started my Christmas baking this past weekend, and had some very interested onlookers sniffing around the kitchen while I was working. Unfortunately I was making sugar cookies with royal icing, so no samples for you, puppers.

But while the icing was setting I decided to try my hand at some dog cookies. Our oldest dog, Chloe, is notoriously picky - I always feel bad that she doesn't get as many treats as our younger dog, Sasha, who's like a garbage disposal. Her favourite words are "Clean up!"

Homemade peanut butter pumpkin dog cookies

I kept these cookies as simple as possible - you never know what Chloe's going to turn her nose up at on any given day. The recipe is just pumpkin, peanut butter, eggs, and flour - but you could add just about anything else you like, as long as it's safe for your dog.

Ingredients

For cookies:
2/3 cup pumpkin puree
1/3 cup peanut butter
2 eggs
2-3 cups of flour
beef broth

For icing:
2 tbs cornstarch
1 tbs honey
water as needed

Directions

Preheat the oven to 350 degrees F.

Mix together the pumpkin puree, peanut butter, and eggs. Add the flour a bit at a time, mixing until you have a dough that can be handled without being sticky. My batch needed about 2 1/2 cups, but it can vary depending on the flour used or the size of the eggs.

On a lightly-floured surface, roll your dough out to the desired thickness. Chloe is also picky about the size of the treat offered - it truly is like living with Goldilocks - so I made these ones about 1/4" thick. Cut your cookies in any shape you'd like. I used a cookie cutter shaped like a dog bone - here is a cute option that comes in multiple sizes. Right before I put them in the oven, I brushed the top of each cookie with beef broth.

Homemade peanut butter pumpkin dog cookies

Place your cookies on a greased or parchment-lined cookie sheet and bake for 20-25 minutes. I left mine in the oven for the maximum time to get a crunchier cookie.

Homemade peanut butter pumpkin dog cookies

Let them cool before icing.

To make the icing, mix together the cornstarch and honey. It will seem like it's too dry, but keep stirring! If you add water too soon, the cornstarch will absorb it and you will be left with cement. Once the cornstarch and honey are combined (it will have a peanut butter-like consistency) you can add a few drops of water if you want it thinner.

Put your icing mixture into a piping bag (or a sandwich bag with the corner cut off if you're cheap thrifty like me), and pipe your favourite designs onto the cookies. I went with a basic diagonal squiggle. Refrigerate the cookies to harden the icing faster.

Homemade peanut butter pumpkin dog cookies

I knew Sasha would like them, but Chloe was the true test. She was a little hesitant at first when the honey smell hit her nose, but she gave it a try and ate the whole thing. I think we have a winner!

Chloe mastiff rottweiler
Sasha rottweiler

A few cookies in a clear treat bag with fancy ribbon to close the top would make a terrific Christmas gift for the four-legged friends and family in your life. I know that's what I'll be doing.

Homemade peanut butter pumpkin dog cookies

Homemade peanut butter pumpkin dog cookies

Homemade peanut butter pumpkin dog cookies


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