Erin didn't have much time to think about cookies, but because I am signed for for several e-mail recipe lists, and tis the holiday season, a few new cookie recipes have found their way to my e-mail inbox. I found a few that looked enticing including these two that we'll be baking:
- Slice and Bake Lemon Shortbread from Real Simple
- Red Velvet Rich and Creamy Cookies from Betty Crocker
Slice-and-Bake Lemon Shortbread
- Makes 36 cookies
- Hands-on Time: 30m
- Total Time: 5hr 00m
- 3 cups all-purpose flour, spooned and leveled
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- coarse sanding or turbinado sugar for sprinkling
- In a medium bowl, whisk together the flour and salt.
- Using an electric mixer, beat the butter, granulated sugar, lemon zest, and vanilla on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated (dough will be crumbly but will hold together when squeezed in the palm of your hand).
- On a piece of parchment, form the dough into a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
- Heat oven to 350° F. Cut the dough into ⅓-inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.
- Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.
The dough can be frozen in a rectangular block, tightly wrapped, for up to 3 months. Let thaw until soft enough to slice; bake as directed, adding 2 to 3 minutes baking time.
Nutritional Information
Serving Size: 1 cookie, Calories 104; Calories From Fat 46; Fat 5g; Sat Fat 3g; Cholesterol 14mg; Sodium 14mg; Protein 1g; Carbohydrate 13g; Sugar 6g; Fiber 0g; Iron 0mg; Calcium 3mg
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Red Velvet Rich and Creamy Cookies
Prize-Winning Recipe 2010! Create rich and dreamy cookies reminiscent of the classic red velvet cake.
Note: I consider using pre-made Betty Crocker® sugar cookie mix (see below in recipe) to be cheating and taking away half the fun, so I'll be making my own sugar cookie dough then adding the remainder of the ingredients to the mix to make my Red Velvet Cookies. However, for the sake of not screwing up someone else's kitchen, I've just listed the recipe as it appeared from Betty Crocker.
Prep Time
: 1 hr:10 minTotal Time: 1 hr:10 min
Makes: 36 cookies
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/3 cup unsweetened cocoa
- 1/4 cup butter or margarine, softened
- 1/4 cup sour cream
- 1 tablespoon red food color
- 1 egg
- 3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
- 1/4 cup chopped nuts
Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
1 Serving (1 Cookie): Calories 100 (Calories from Fat 40), Total Fat 4 1/2g, (Saturated Fat 1 1/2g, Trans Fat 1g), Cholesterol 10mg; Sodium 65mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 9g), Protein 1g; Percent Daily Value*: Calcium; Exchanges: 1/2 Starch; 0 Fruit;1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk;0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.
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