Squirrel Cookies. #44: 2011
It’s Christmas, and instead of blogging about library land, I have been testing shortbread cookie recipes! After several attempts, I have selected this year’s pick of the litter.
Squirrel Shortbread Cookies
1½ c. butter, right out of the fridge!
½ c. white sugar
½ c. light brown sugar
1 1/4 tsp. pure vanilla extract
3 c. all-purpose flour
½ c. rice flour or cornstarch
1/4 tsp. salt
6 oz. semisweet chocolate, chopped
1 Tbsp. butter
Preheat the oven to 325 degrees F.
In a large bowl, beat together 1½ cups butter, roughly chopped, and sugars for 2 minutes. Add vanilla, and beat another minute. In a medium bowl, combine flours and salt. Add to the butter mixture, and mix on low speed 2 to 3 minutes until it starts to clump tougher like dough. Dump onto parchment paper, shape into a flat disk, wrap in the parchment paper, and chill for 20 minutes.
Roll the dough 1/4-inch thick, and cut into 3- by-1-inch fingers (I used a ruler to do this). Place the cookies on an ungreased baking sheet, and using a fork, prick each cookie. Refrigerate for another 20 minutes.
Bake for 20 to 25 minutes, until the edges are golden. Remove from the oven and transfer to a wire rack to cool. (I put them outside on the barbeque. Except for the squirrels, it works quite well.)
Melt the chocolate and 1 tablespoon butter in a glass bowl over hot (not boiling) water. When completely melted, dip the cookies in the chocolate (1/3 chocolate, 2/3 cookie) Let drip for a minute, and return to the wire rack to set. Store in an airtight container.
Serve on a glass plate with a spring of fresh holly or a Christmas ornament.
Happy Holidays from my kitchen to yours!
Kitty Pope #45 December 2011