cookies

Maple Cream Snickerdoodle Bars

Maple Cream Snickerdoodle Bars
Maple Cream Snickerdoodle Bars

No-Bake Pumpkin Spice Icebox Cake

No-Bake Pumpkin Spice Icebox Cake
No-Bake Pumpkin Spice Icebox Cake

No-Bake Coconut Icebox Cake

No-Bake Coconut Icebox Cake
No-Bake Coconut Icebox Cake

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting



Recipe by: Adapted from the shortbreads recipe by Baking Bites
Yield: 25 bars

What’s better than buttery, thick shortbread bars? Buttery, thick shortbread bars with rich dark chocolate frosting, of course!

Shortbread Ingredients:
3 cups flour
3/4 cup sugar
3/4 teaspoon salt
1 cup butter (I use Plugrá), chilled

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces dark chocolate chips (I use Ghirardelli 60% cacao chips), melted and cooled

Directions:
Make the shortbreads: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a a foil sling (just fold 4 long sheets of aluminum foil in half and arrange them so two line the pan one way and two line the pan the other way. They’ll overlap and hang over the sides of the pan, which helps you pull the bars out at the end.)

In the bowl of a food processor, pulse together flour, sugar, and salt. Add the chilled butter and process on low speed for a full minute. You want the butter to be very tiny and the dough to start to clump together. Pour this into your prepared pan and use the bottom of a glass or ramekin to press it firmly into the pan, creating a smooth top to your bars. Use a sharp knife to score the dough (5 rows in one direction, 5 in the other, making 25 bars) and a fork to dock the dough. Bake it for 30-35 minutes until it’s lightly browned. When you pull it out of the oven, use your sharp knife to cut the shortbread all the way through. Allow it to cool completely before gently lifting it out of the pan and breaking the pieces apart.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect texture. You can just slather a big dollop of frosting on top of each bar if you’d like, but I thought it was cute to stuff the frosting in a piping bag and pipe a squiggle onto each bar with a 1M star tip. Store in an airtight container.

Toasted Pecan Shortbread with Spiked Toffee Sauce

Toasted Pecan Shortbread with Spiked Toffee Sauce

Toasted Pecan Shortbread with Spiked Toffee Sauce



Recipe by: Adapted from Ina Garten
Yield: around 20 shortbread cookies

The butteriest! These buttery shortbread cookies boast toasty pecans throughout, and the buttery rum-spiked toffee is the perfect complement. You’re gonna love these.

Cookie Ingredients:
3/4 pound (1 1/2 cups) unsalted Plugrá butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chopped toasted pecans*

Toffee Ingredients:
1 cup light brown sugar
1/2 cup Plugrá butter
1/2 cup heavy whipping cream
1/4 cup dark rum

Directions:
*To toast pecans: spread pecans on a baking sheet and bake at 350 degrees F for around 6-7 minutes, tossing occasionally, until fragrant. Chop while still warm.

In a medium bowl, whisk together the flour and salt. In a separate, large bowl, cream the softened butter and sugar together for 1-2 minutes. Add in the vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Pulverize the toasted pecans in a food processor for a few pulses (or crush by hand) until very fine, and then stir into the dough by hand. Turn the dough out onto a sheet of plastic wrap, form into a thick rectangle, and refrigerate 30 minutes.

Preheat oven to 350 degrees F and cover three baking sheets with parchment paper. Roll the dough out on a lightly floured surface to a rectangle of 1/2-inch thickness. Cut the dough into 1-inch by 3-inch rectangles and place these on a cookie sheet (position them 2 inches apart because they will spread slightly). Bake the cookies for around 20 minutes, rotating and switching positions of baking sheets once partway through baking. Remove the cookies when they’re just slightly colored on the edges and let them cool completely on their baking sheets.

To make the toffee sauce, bring the brown sugar, butter, heavy whipping cream, and rum to a boil in a heavy saucepan over high heat, whisking frequently. Once the mixture boils, turn the heat down slightly to medium-high heat and whisk constantly for 8 minutes, until the mixture is thickened. Pour the mixture into a serving bowl. Serve it smeared on cooled shortbread cookies. Store any extra cookies and toffee sauce in airtight containers, heating up the toffee sauce in the microwave to refresh as needed.

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