Sunday, December 4, 2011

cookie exchange!

Yay, today is my friend's 3rd annual cookie exchange :) I've got 6 dozen (plus a few extra) of my stand-by cookie - Toblerone Shortbread - ready to go.

They're super easy to make, although I my stove forked up the first 3 doz cookies Friday night, which meant baking a second batch yesterday. oh well. more cookies to go around. I mean, a balanced diet is a cookie in each hand, right?? ;) I pilfered the recipe from an internet chat board I used to be part of many moons ago, so I can't say who exactly I got it from.

Anyway, I've had a few tweeps ask for the recipe, so here goes.(my comments are marked with an asterisk & are in italics)
This shortbread is a tender, drop style shortbread - different from the firmer style that is pressed into a pan and cut into wedges.

1 cup unsalted butter, room temp
1/2 cup + 2 tbsp Icing sugar
1/4 cup cornstarch or rice flour (*I use cornstarch)
1 1/2 cups all purpose flour
1/2 tsp fine salt
1 tsp vanilla extract
Toblerone bar *I find the 6-50g bar packs work best - you get 5.5 dozen triangles, perfectly cookie sized. This year I found a bag of just mini milk choc Toblerones that worked well too. Cutting up chcolate is a PITA, in my opinion, especially when it's rather easy to find the 6-pks (it's an hexagon shaped pkg).

1. Preheat oven to 350ยบ F.
2. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of bowl often.
3. Sift cornstarch or rice flour and blend.
4. Sift in all purpose flour and salt and mix until dough comes together (it will be soft).
5. Stir in vanilla.
6. Spoon large teaspoonfuls (*more like tablespoons for me!) or use small ice cream scoop, onto an ungreased cookie sheet, leaving 2 inches between cookies.
7. Press pieces of toblerone onto each cookie.
8. Bake 18 - 20 minutes until bottoms brown lightly. Remove and cool. (*I'd check at 16 min, because 18 minutes burnt not just the chocolate but cookie too on Friday night...)

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