This year, I am actually looking forward to Christmas....the first time in many years. I've decorated my house; I even have a little tree! I've bought many gifts. I'm excited to spend the holiday with Nick and his daughters. It's nice to be part of a family again.
We are planning a few get-togethers this week...crafting on Tuesday, cookie baking on Wednesday, and (hopefully) dinner at my place on Christmas day. I'm thinking I'll make homemade pasta with bolognese sauce and creme brûlée.
I am baking classic spritz cookies (like my Grandma Green used to make), red velvet crinkle cookies, and cranberry-pistachio biscotti. I may also make another batch of these delicious, decadent, sophisticated shortbreads that I made in my demo class on Saturday.
Salted Chocolate Shortbread Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/4 cup sugar
1/2 cup firmly packed dark brown sugar
3/4 teaspoon vanilla extract
Fleur de sel or flaked salt, for sprinkling
- Preheat the oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
- In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer, beat together the butter, granulated sugar, brown sugar, and vanilla until light and smooth, about 3 minutes. Gradually stir in the flour mixture until combined. The dough will be crumbly.
- Roll the dough into 1 to 1 1/2‑inch balls and set them on the prepared baking sheets, leaving 1 inch between the balls. Use the bottom of a flat cup to slightly flatten each ball, and then sprinkle the balls with fleur de sel.
- Bake for 13 to 15 minutes. Transfer the cookies to a wire rack to cool.