23 December 2011

Chocolate-cherry shortbread and Ginger spice cookies

I have no introduction for this.  I just really like these cookies. And it's never too late to make holday treats, even if it's December 23rd.


Cherry Chocolate Shortbread
Makes  about 40 cookies

1 cup butter, softened
½  cup sugar
½ teaspoon vanilla extract
2 cups all-purpose four
¼ cup corn starch
½ teaspoon salt
½ cup chopped dried cherries
¼ cup semi sweet mini chocolate chips (or finely chopped semi-sweet chocolate)
1 tablespoon sugar

Preheat oven to 300⁰F.

Cream butter, ½ cup sugar, and vanilla extract in a large bowl.  Gradually blend in the flour, corn starch, and salt.  Add cherries and chocolate.

Form dough into 1-inch balls and place on ungreased cookie sheets.  Pour remaining 1 tablespoon of sugar onto a plate; dip the bottom of a drinking glass in the sugar and gently press down on each a ball of dough to flatten.  Repeat this process with all cookies.

Bake 20-30 minutes or until bottoms begin to brown.  Cool on the pan five minutes, then remove to a wire rack to finish cooling.

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I drizzled some melted what chocolate on top. 

Ginger Spice Cookies
Makes about 40 cookies

1 cup granulated sugar, plus more for rolling cookies
¾ cup butter, softened
1 egg
3 tablespoons molasses
1 teaspoon baking soda
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
¾  teaspoon ground cardamom
½ teaspoon salt

Preheat oven to 350⁰F.  In a large bowl, cream together butter and 1 cup of the sugar.   Stir in egg and molasses.

Add all dry ingredients (baking soda through salt)and blend well.

Pour some sugar onto a small plate.  Form dough into 1-inch balls and roll each in the sugar.  Place balls on greased cookie sheets and bake until lightly browned, about 10 minutes.  Cool on a wire rack.