I think I’m all ready for Christmas. Phew! The only thing I have left to do is our dessert for tomorrow’s family dinner and making tonight’s cozy supper for two. Every Christmas Eve, Cornelius and I relax, drink boozy cocktails, watch movies and play games. Our bar is stocked, we’ve got my favorite Christmas movie ever, The Shop Around the Corner, and a bunch of board games all lined up. I was thinking I might make up some moules et frites for this evening, but decided to try another Flemish specialty, a Belgium-beer braised beef stew instead. I’ll let you know how things turn out.
But if you are still in the last minute throes of a baking frenzy, I did make a very simple and super delicious holiday cookie this past week that I’m eager to share. These shortbread cookies are chocolately, buttery and easy to make vegan (if that’s what you’re into). For me, these cookies are pretty hard to resist and I keep sneaking into the cookie tin to try just one more. Even snacking on them straight from the freezer makes them doubly enjoyable!
chocolate shortbread cookies
1 c unsalted butter, softened (or use Earth Balance margarine for a vegan version)
2/3 c icing sugar
1 t vanilla
1 1/2 c all purpose flour
1/4 c cocoa
1/2 t kosher salt
1. Blend together the butter, sugar and vanilla in a large mixing bowl.
2. In a separate bowl, whisk together the flour and cocoa. Mix in the salt. Add this mixture to the butter and sugar and combine until blended. Wrap dough in plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 275. Roll out dough to 1/8″ thickness and cut out with small circle-shaped cookie cutter. Bake for 17-20 minutes and cool on a wire rack.