One Holiday Cookie Recipe Two Ways
The holidays are just around the corner, and one of my favorite gifts is a bottle of wine and some delicious homemade cookies. I love to wrap them up simply in plastic and tie a festive ribbon around the top. Today I’m excited to share a family holiday cookie recipe with you. It’s a simple butter cookie that can be prepared two ways. The first is a shortbread cookie that you roll flat and cut out with your favorite cookie cutters and dip in chocolate, and the second version is rolled into little balls with some crushed nuts, baked, and dusted with powdered sugar.
My mom always used to make this holiday cookie for us around the holidays along with her amazing biscotti. Now that I’ve grown up with a kitchen of my own, I really appreciate that you can basically make a huge batch of dough and get several variations out of it. I’ve already made several dozen of these guys and they’re just waiting in the freezer for friends to come over. Paired with a hot cup of tea or a delicious glass of La Crema Sonoma Coast Chardonnay, anyone visiting your home during the holidays is sure to be happy and satisfied.
If you’re gifting these cookies, just add your favorite bottle of wine to complete the present. My go-to’s are La Crema’s Sonoma Coast Chardonnay or Pinot Noir as they both delight and elevate the holiday season in the best way possible.
Chocolate-Dipped Shortbread Cookies
Author: Megan Flynn Peterson
Recipe type: Holiday
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Ingredients
- 2 1/2 cups flour
- 1/2 pound butter
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon vanilla
- About 1/2 cup chocolate chips
- 1 heaping tablespoon coconut oil (or butter)
- Sliced or crushed nuts for topping (optional)
Instructions
- In a large bowl, combine flour and butter together until crumbly.
- Add the sugar, egg, and vanilla. Mix with your hands until well-combined and then knead into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350.
- Remove dough from fridge and roll out until it’s about 1/2 inch thick. Use a cookie cutter (or a glass) to cut out cookies, then transfer to a greased cookie sheet. Bake at 350 for 12-15 minutes, or until slightly browned around the edges.
- While the cookies bake, melt chocolate slowly over a double-boiler or in the microwave, stirring the coconut oil in until smooth. Allow cookies to cool slightly and then dip them in the chocolate. If desired, sprinkle with nuts. Allow chocolate to harden before serving.
Powdered Sugar Shortbread Balls
Author: Megan Flynn Peterson
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Ingredients
- 2 1/2 cups flour
- 1/2 pound butter
- 1/2 cup sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 cup of crushed walnuts
- Powdered sugar, for dusting
Instructions
- In a large bowl, combine flour and butter together until crumbly.
- Add the sugar, egg, and vanilla. Mix with your hands until well-combined and then knead into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350.
- Remove dough from fridge and roll into balls (about 2 tablespoons). Place on a greased cookie sheet and bake at 350 for 18-20 minutes, or until browned slightly around the edges. Remove from oven and allow to cool. Roll in powdered sugar before servings.
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