UPDATE: Forgot the pic. Doh.
I apologize for my lack of updates. With Thanksgiving, family, and 10 pages final paper, I just did not have time to update this blog. However, now I do so lets go!
Ah the holidays, how I love it. There’s something magical in the air when December rolls along. Maybe it’s because you know Christmas is around the corner or perhaps just seeing all the pretty lights hanging off of homes and trees-whatever it is, it always puts a smile on your face. Except for my boyfriend-he’s the Grinch but that’s a story for another day.
When I think of the holidays, I think of baking cookies. More specifically, shortbread cookies. They’re so easy to prepare yet they’re so delicious. It could be because of the butter but I don’t want to think about that. Plus-it takes less than 6 ingredients to make it. If you have flour, sugar, butter, salt, and vanilla essence, you got your shortbread. No vanilla? Not a problem.
I decided to switch it up a bit this time and spice the cookies up with cardamom powder. Cardamom is so fragrant and it just adds that little dimension to the biscuits. While the cookies were baking, I felt that they needed to be dipped in chocolate-not just any chocolate though..cinnamon spiked chocolate! Cinnamon is perfect during this time since it adds that little warmth. I didn’t dip the cookies completely in the chocolate, just half for that little something.
There’s 2 things you can do to these biscuits: 1) you can roll it out and take a cookie cutter to it or 2) before placing it in the fridge, roll it up into a log and then slice it and bake. Think of it like a homemade version of Slice N Bake Cookies.
Ingredients for the Shortbread:
- 1 cup AP Flour
- 1/2 cup powdered (icing) sugar
- pinch of salt
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla essence
- 1 stick unsalted butter (1/2 cup), room temperature
Ingredients for Chocolate Mixture:
- 3.5 oz good quality dark chocolate, chopped (I used Lindt 60% dark chocolate bar)
- 1/4 tsp ground cinnamon
Directions for Shortbread:
- In a bowl, cream the butter and sugar together until fluffy.
- Add the vanilla and mix well.
- Add the flour, cardamom and salt and mix until it forms a dough.
- Flatten the dough out into a disk, wrap in cling film and place in fridge for about 1 hour, to let it chill.
- Remove the dough from the fridge, let it sit for 5-10 minutes.
- Dust the board with flour and gently roll out the dough to 1/4in thickness.
- Cut out the biscuits with a cookie butter and place onto a sheet pan lined with baking paper.
- Place the pan in the fridge for 10 minutes to let it chill.
- Bake in a preheated 350F oven for 8-10 minutes or until slightly browned.
- Remove from the oven and allow it to cool for about 10 minutes before placing it on a cooling rack. The cookies will be soft when they came out but will harden up afterwards.
Directions for the Chocolate Mixture:
- Melt half of the chocolate in a double boiler.
- Remove from the heat and add the rest of the chocolate and mix well.
- Add the cinnamon powder and mix again. This is just a quick version to temper chocolate.
- Dunk one side of the cookie (or the whole cookie) in the melted chocolate and place it onto a baking paper to let the chocolate set. Place the cookies in the fridge to allow the chocolate to harden.
- Place in an airtight container for up to 7-8 days.