Wednesday, December 7, 2016


It's time to start making Christmas cookies. These cookies are so delicious and great anytime of the year. You can also add about ½ cup of ground almonds and omit ½ cup of the flour.

1 cup (250 ml) unsalted butter (2 sticks), room temperature
¾ cup (175 ml) confectioners’ sugar
½ t (2 ml) salt
2 T (30 ml) Frangelico, Kahlua, or dark rum (optional)
2 cups (500 ml) all-purpose flour

Preheat oven to 350 F (180 C) degrees.

In the bowl of an electric mixer fitted with the paddle, beat together the butter, confectioners’ sugar, and salt until light and fluffy. 
Blend in the liqueur and beat in the flour, until well combined.
Cover and refrigerate for at least one hour.

Pinch off pieces of dough, about ½ teaspoon (2 ml) each, and roll into balls.
Place about 1-inch (2.5-cm) apart on ungreased baking sheets.

Bake for 14 o 15 minutes, or until lightly golden. Transfer to a wire rack to cool completely.

Chocolate Filling
4 oz (125 f) fine-quality bittersweet or semisweet chocolate (preferably 70% cacao), chopped
2 T (30 ml) unsalted butter
Pinch of salt

While cookies are cooling, place chopped chocolate into a heatproof bowl that will fit snugly on top of a saucepan.
Heat some water in the saucepan until it simmers. Turn off heat and place the bowl of chocolate over the water. 
Let the chocolate melt, and then stir it gently with a plastic spatula.
Remove from heat and stir in the butter. Let cool.

Turn half of the cookies over and, using a kitchen table knife, spread a small amount of the chocolate on the bottom of half of the cookies.

Place the bottom of a second cookie against the chocolate, sandwich-style, and press very lightly together.

Store in an airtight container for a week or more.

These are excellent served with espresso or milk.

Makes about 3 dozen (36) cookies.

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