Holiday Cookie Box: 4 Cookie Flavours
Recipe Published: Nov 27, 2022
Written by: Jasma
Here's the video tutorial! For more go check out my Youtube channel!
Maple Pistachio Shortbread Recipe Breakdown
Difficulty: super easy | Time note: dough requires at least 30 minutes of freezing | Oven Preheating needed: 325°F/160°C | Serving: makes 18 (1.5”) cookies
SPECIAL EQUIPMENT
Electric mixer
Bamboo sushi mat
INGREDIENTS
50 g (1/4 cup) softened unsalted butter
60 g (3 tbsp) pure maple syrup
90 g (3/4 cup) all-purpose flour
15 g (2 tbsp) cornstarch
1/2 tsp pure vanilla extract
Pinch of salt
50 g (1/3 cup) raw pistachios
LET’S BEGIN!
1. Beat the softened unsalted butter until fluffy.
2. Slowly stream the maple syrup into the butter and also add the vanilla extract. Continue beating on medium-high speed until emulsified and pale in colour.
3. Scrape down the sides of the bowl and add the all-purpose flour, cornstarch, salt, and pistachios.
4. Mix on low speed until all ingredients are combined. Be sure to scrape down the sides of the bowl with a spatula.
5. Transfer the dough (which will be very soft and sticky) onto a sheet of plastic wrap into a log shape.
6. Loosely roll up the dough and do your best to form it into your desired shape. Reference the video for more details.
7. Freeze the dough for at least 30 minutes. If you want a very crisp shape for your cookie log, take the dough out halfway through chilling to clean up the sides of the log even more.
During this time, you can move on to preparing another cookie dough!
8. Preheat your oven to 325°F/160°C and line a baking tray with parchment paper.
9. Unwrap your cookie dough log and slice it into even slices. The number of cookies you make will depend on the thickness of the log.
10. Bake at 325°F/160°C for 18-20 mins.
11. Let the cookies cool down and enjoy!
Chocolate Lattice Cookie Sandwiches Recipe Breakdown
Difficulty: complicated | Time note: dough requires at least 1 hour of chilling or 30 minutes of freezing | Oven Preheating needed: 325°F/160°C | Serving: makes 10 (2”) sandwiches
SPECIAL EQUIPMENT
Electric mixer
Pizza cutter (optional)
Cookie cutter
INGREDIENTS
Dough:
55 g (1/4 cup) softened unsalted butter
70 g (1/3 cup) white granulated sugar
7 g (1/2 tbsp) flavourless oil
25 g (1 large) egg
160 g (1 1/3 cup) all-purpose flour
20 g (1/4 cup) cocoa powder
Pinch of salt
15 g (1 tbsp) water
Filling:
65 g (1/3 cup) semi-sweet chocolate
45 g (3 tbsp) Baileys Irish cream
LET’S BEGIN!
1. Beat the softened unsalted butter with white granulated sugar until fluffy.
2. Crack in the egg and add the flavourless oil. Scrape down the sides of the bowl and keep beating until emulsified and pale in colour.
3. Finally incorporate the salt, all-purpose flour, and cocoa powder until a soft and sticky dough is formed. Keep mixing for 15 more seconds to develop a slight bit of gluten in the dough.
4. Wrap the dough with some plastic wrap into a flat rectangle and chill for at least 1 hour until stiff.
This is where you can move on to preparing another cookie!
5. Preheat your oven to 325°F/160°C and line a baking tray with parchment paper.
6. Flip your chilled dough onto a lightly dusted work surface with all-purpose flour.
7. Roll out the dough into a large slim rectangle (longer length-wise) and as thin as you can.
8. Cut the sheet in half. Using a pizza roller, slice one half of the sheet into vertical strips and the other into horizontal strips.
9. Weave the dough into a lattice design (reference the video for more detail).
10. Use a cookie cutter to punch out circles from the lattice sheet and transfer them onto your baking tray.
11. Bake the cookies at 325°F/160°C for 9-10 minutes.
12. Prepare the filling by melting down the semi-sweet chocolate chips. Then combine with the Baileys Irish cream until emulsified and allow to cool until thickened slightly.
13. Sandwich two cookies with a dollop of the ganache in between.
14. Once the chocolate filling has been set completely, they are ready to be enjoyed!
Salted Egg Yolk Butter Biscuits Recipe Breakdown
Difficulty: simple | Oven Preheating needed: 325°F/160°C | Serving: makes 20-24 (1”) biscuits
SPECIAL EQUIPMENT
Electric mixer
Piping bag and star tip
INGREDIENTS
55 g (1/4 cup) softened unsalted butter
25 g (1/4 cup) icing sugar
3 salted duck egg yolks
20 g (1 ½ tbsp) milk
60 g (1/2 cup) all-purpose flour
15 g (2 tbsp) corn starch
LET’S BEGIN!
1. Beat the softened unsalted butter with icing sugar until fluffy.
2. In the meantime, finely grate 3 salted duck egg yolks.
3. Combine the grated yolks and milk with the butter mixture and keep beating until pale and doubled in volume.
4. Finally, add the all-purpose flour and cornstarch and mix on low speed until incorporated.
5. Preheat your oven to 325°F/160°C and line a baking tray with parchment paper.
6. Transfer the dough into a piping bag fitted with a star tip.
7. Pipe your desired designs onto the prepared baking tray.
8. Optimally, chill the piped cookies for roughly 10 minutes before baking for a more crisp design.
9. Bake at 325°F/160°C for 15-20 minutes until golden brown.
Ginger Strawberry Thumbprint Cookies Recipe Breakdown
Difficulty: simple | Oven Preheating needed: 325°F/160°C | Serving: makes 18 (1”) cookies
SPECIAL EQUIPMENT
Electric mixer
Mini ice cream scoop
INGREDIENTS
110 g (1/2 cup) soften unsalted butter
50 g (1/4 cup) white granulated sugar
150 g (1 1/4 cup) all-purpose flour
30 g (1/4 cup) cornstarch
1 tsp ground ginger
1/2 tsp ground cinnamon
pinch of salt
15 g (1 tbsp) milk
strawberry jam
LET’S BEGIN!
1. Preheat your oven to 325°F/160°C and line a baking tray with parchment paper.
2. Beat the softened unsalted butter, white granulated sugar and milk on medium-high speed until pale and fluffy.
3. Combine with the all-purpose flour, cornstarch, salt, ground ginger, and ground cinnamon until a dough forms.
4. Scoop them out using a mini ice cream scoop (mine holds roughly 1 tbsp/20 g of dough per scoop) onto your prepared baking tray.
5. Using either your thumb or the back of a rounded tool, create an indent into the center of each cookie.
6. Fill the indentations with any jam of your choice.
7. Bake the cookies at 325°F/160°C for 20-25 minutes.
8. Enjoy once cooled!
