Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

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Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

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The post A Unique Twist on Tamales – Carrot Cake Tamales appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

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Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

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The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Discover the irresistible charm of carrot cake shortbread cookies, where the cozy flavors of spiced carrot cake meet the tender, buttery texture of classic shortbread. If you crave variety, cinnamon shortbread cookies offer a sweet and aromatic addition to your cookie tray, while savory Gruyère and thyme shortbread crackers provide a sophisticated, herby twist.

Carrot cake is one of my favorite cakes.  I love all the spices and flavors packed in those layers.  And those layers usually include a sweet cream cheese filling.  My love for this cake goes back to the first Price Club, now Costco, opened in our area.  They made a carrot cake that was not only moist and delicious, but had a delicious, sweet tart apricot filling in the middle.  It quickly became our favorite cake for all the birthday and holiday parties.

Since I love shortbread cookies almost as much as macaron, I thought I’d turn carrot cake into a delicious shortbread cookie.  The buttery layers with flecks of carrot and all the carrot cake spices make for an unexpectedly delicious cookie perfect for spring.  These cookies have purple carrots in there which adds to the unexpected delight these cookies have.

What are shortbread cookies?

Shortbread cookies are a classic treat originating from Scotland. They are known for their crumbly texture and rich, buttery flavor. Traditionally, shortbread is made with just three ingredients: sugar, butter, and flour. This simplicity allows for the buttery taste to shine, making them a beloved favorite worldwide.  I would recommend using an Irish butter in these cookies.  It has a higher fat content that makes these cookies even more delicious.

Shortbread originated in medieval Scotland as a luxury treat. The name “shortbread” describes the crumbly texture from its high butter content. Initially made with leftover bread dough, bakers began using butter, creating the texture we know today.  They have evolved from medieval biscuit bread to a globally cherished treat, loved for their rich history, cultural significance, and delicious simplicity.

What is carrot cake?

Carrot cake is a moist, flavorful cake that includes grated carrots mixed into the batter. It is believed to date back to the Middle Ages. During this time, sweeteners were scarce and expensive.  This led bakers to use naturally sweet ingredients like carrots to enhance their desserts. The use of carrots in cakes gained popularity in Europe of their ability to retain moisture and add sweetness without the need for large amounts of sugar.

Over time, carrot cake recipes evolved, incorporating various spices and ingredients like nuts that further enhance its flavor. Today, carrot cake is celebrated for its moist texture, aromatic spices, and creamy, sweet tart frosting, making it a popular dessert.

What’s in a carrot cake spice blend?

A carrot cake spice blend is a mixture of warm spices that give the cake its distinctive flavor. There’s always cinnamon which adds a sweet and mildly spicy flavor.  Nutmeg adds a warm nutty flavor.  The cloves bring a robust and aromatic sweetness while the ginger brings a warmth and hint of spice.  All of these combine to make a delicious spice blend that enhances the flavor of the carrots and these shortbread cookies.

Carrot cake spice creates a warm, sweet, and mildly spicy profile that complements the earthiness of carrots.  Pumpkin pie spice shares a similar base of cinnamon, nutmeg, cloves, and ginger.  However, it often incorporates allspice which has a slightly peppery note, enriching the depth and warmth of pumpkin-flavored treats.  Finally there’s apple pie spice which focuses on cinnamon, with nutmeg and allspice as supporting spices which helps elevate the flavors of apples. Occasionally, cardamom is added, which brings an exotic, fragrant touch, perfect for enhancing the cozy and aromatic flavors in apple-based desserts.

Can you add fresh carrots to shortbread cookies?

Yes, you can add fresh carrots to shortbread cookies! The incorporation of freshly grated carrots brings a unique twist to the traditional shortbread cookie.  They add moisture and subtle sweetness while infusing the cookies with a delightful, earthy flavor, much like they do in the infamous carrot cake.  However, you’ll need to ensure the carrots are finely grated and well-drained. Excess moisture from the carrots can affect the texture of the cookies, so it’s important to squeeze out any liquid before mixing them into the dough.  I have an old kitchen towel that I use to squeeze spinach and used it to squeeze out any excess liquid from the carrots.

Ingredients to make your carrot cake shortbread cookies

There are no fancy ingredients in these cookies.  They were invented with simple ingredients and keep that as the base for buttery and crisp cookies.

Pantry ingredients – powdered sugar, flour, vanilla extract, cinnamon, ginger, cloves, walnuts

Refrigerator ingredients – butter, carrots, cream cheese, milk

 Instructions for making perfect shortbread cookies

Start by preheating your oven to 325 F, ensuring it’s ready when you are.  Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal.  Next, add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.

Turn the dough out onto a floured work surface and knead light until it comes together to form a ball.  Wrap in plastic wrap and refrigerate for at least 30 minutes.  Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness.  Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.

Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color.  Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Tips for baking perfect shortbread cookies

First, use high-quality butter.  That’s why I recommend an Irish or European butter because it has a high fat content.  If you can’t find a butter that does not have salt, then omit the additional salt.  Next, chill the dough.  Chilling the dough keeps the pastry dough light and crispy and helps the cookies maintain their shape and texture.

Do not overmix the dough.  Doing this can lead to tough cookies. Mix until the ingredients are just combined.  Do not overbake.  Shortbread cookies should be baked until they are just golden around the edges. Remember that cookies have carry over cooking when they come out of oven just like meat does when you remove it from the heat.  Overbaking shortbread cookies can make them dry and hard. 

What do these carrot cake shortbread cookies taste like?

They have perfect layers of shortbread pastry.  These shortbread cookies are tender and lightly crisp.  Just like I like my shortbread cookies.  I don’t like them too crispy because then you get crumbs all over you when you’re eating them. 

 The next thing you taste are all those carrot cake spices!  Oh my.  The warmth and flavor fill your mouth as you bite into the cookie.  You think you’re eating carrot cake but you’re not.  It has the perfect carrot cake flavor.  And then you see the flecks of carrot throughout.  Which are purple and not orange because I used purple carrots for a twist.

I took these to work, and they loved them!  More people than usual grabbed a cookie or two.  I received rave reviews about how delicious they were.  I only hope there’s some left so I can grab myself a couple today.

Yield: 30

Carrot Cake Shortbread Cookies

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Carrot Cake Shortbread Cookies are the ultimate dessert fusion! Crumbly Scottish shortbread meets the warm, spiced flavors of carrot cake. Perfect for cookie and cake lovers alike!

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup shredded carrots
• 2 to 3 teaspoons cold water

Instructions

1. Start by preheating your oven to 325 F, ensuring it’s ready when you are. Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal. Add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.
   
2. Turn the dough out onto a floured work surface and knead light until it comes together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness. Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.
4. Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color. Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 90Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 51mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Carrot Cake Shortbread Cookies are an Unexpected Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Shortbread cookies are one of those holiday traditions when I was growing up.  Mom always made sure we had shortbread cookies to nibble on.  Always the red and black tin of Walker’s Scottish shortbread fingers.  So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make.  It was temperamental, required lots of time, and just too difficult for me to try.  Little did I know.  They’re not really any of those things.  Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake.  But making the dough is easy with a food processor.  Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland.  They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour.  You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds.  It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush.  Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste.  Black sesame seeds have a more robust.  Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies.  You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used.  I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies.  I steer towards a Irish butter that I can easily find at my grocery store.  Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

• Butter
• Sugar
• Brown sugar
• Tahini
• Flour
• Salt
• Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor.  That’s why I try to make shortbread cookies at least once a year.  Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake.  If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms.  Add the tahini and process until the dough starts to form a ball.  Remove the dough to a worksurface dusted with flour.  Lightly knead to bring the dough together before rolling out into a log.  Roll the log in the sesame seeds and then wrap tightly in plastic wrap.  Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds.  You can use a knife, but I like to use some dental floss.  Slide it under the log of dough and then pull the two ends together to slice the dough.  When I slice dough sometimes it mashes making it not round.  With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients.  Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious.  Be sure to use unsalted butter. If you use salted butter, then omit the salt.  I always dice my cold butter before putting it in the food processor.  It makes it easier to process into a coarse meal. 

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust.  Also, keep a close eye on the cookies while they bake.  They should be a light golden brown around the edges and slightly firm to the tough in the middle.  Finally, make sure to remove the cookies to a wire rack to cool completely.  If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies.  If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling.  Some people drizzle them with chocolate and then sprinkle with sesame seeds. 

You could make a glaze with honey and powdered sugar to top these cookies.  Some simply sprinkle them with powdered sugar for added sweetness.  Finally, you can dip your cookies in a variety of chocolate.  I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie.  The tahini doesn’t have sugar in it like peanut butter does.  So they’re on the border of sweet and savory cookies.  They’re nutty from the roasted sesame seeds in the tahini.  And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies.  Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor.  Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty.  Perfect for holiday cookie swaps.

Yield: 24

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

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5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 cup tahini
• 1 teaspoon salt
• 3 cups flour

Instructions

1. Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
2. Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
3. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
4. When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
5. Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.
   

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
• Sandbakkels by Art of Natural Living
• Christmas Shortbread Cookies with Sprinkles by Blogghetti
• Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
• Chocolate Mint Thumbprints by Jolene’s Recipe Journal
• Christmas Wreath Treats by Karen’s Kitchen Stories
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• Welsh Cakes by That Recipe
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I have had hot cocoa macarons on the brain for a while now.  But after taking one of the classes I was a little apprehensive because of the cocoa powder.  There are some cocoa powders that have a higher fat content than others.  Those cocoa powders usually have adverse affects on creating the shells.  So, I was on the fence. 

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies.  Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits.  Then it hit me!  Why not try to put them in a macaron shell for marshmallow flavor?  That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives.  But do you really know what they are?  They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat.  Some are molded into shapes and some are just cut into squares.  I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make.  I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods.  This plant is native to Asia and Europe and grows wild in marshes.  Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s.  They whipped the sap of the mallow root into a fluffy candy mold by hand.  But, as with all things that are delicious, the demand was more than they could keep up with.  Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable.  Enter gelatin.  The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process.  He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale.  They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing.  Hot chocolate is just that, warmed chocolate.  The chocolate is shaved and then melted into milk or cream.  Additional sugar isn’t usually added because there’s sugar in the chocolate.  Milk chocolate is typical, but you can use any kind of chocolate. 

You have to love the Mayans.  They invented so many creations that we enjoy today.  Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients.  They would pour the mixture back and forth to make a thick foamy drink.  I would imagine it much like whisking cornmeal into a soup or stew to thicken it.  They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him.  The drink gained popularity with the English court and especially among the Spanish upper class.  They took and concept of the Mayan cocoa drink and morphed it into the drink we know today.  They started serving it warm, adding sugar, and removing the chili peppers.  Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream.  This makes for a richer and more decadent beverage.  The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk.  This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting.  You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store.  You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores.  I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe.  And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post.  If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor.  I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy.  Especially if you use the template to pipe the shells.  It helps you make them even and approximately the same size so matching up pairs is easy.  I bring all the shells and the piping bag into the living room and set up a workstation.  I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top.  And I get to watch tv while I do all of this. 

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits.  I am not that skilled in melted chocolate.  It’s something I haven’t really taken the time to work on.  You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron.  Include some gingerbread spice for gingerbread hot cocoa macaron.  Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online.  Just make sure to order the correct size for your cookies.  They’re usually sold in diameter sizes.  If you don’t want to go that route, you can stand then up on their sides in an airtight container.  Packing them close will keep them safe as you carry them to your destination.

Yield: 18

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

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Ingredients

For the macaron:

Toggle ingredient group

• 4 ounces almond meal
• 1/2 ounce unsweetened cocoa powder
• 1/2 ounce dehydrated marshmallow bits
• 7 ounces powdered sugar
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams granulated sugar

For the hot cocoa buttercream:

Toggle ingredient group

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1 ounce instant cocoa
• ¼ teaspoon vanilla extract

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
   

For the shells:

1. Preheat oven to 325.
2. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
3. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
   Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
4. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
5. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

1. Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
2. Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes

• Maple Browned Butter Snickerdoodles by The Spiffy Cookie
• Eggnog Biscotti by That Recipe
• Almond Flour Cookies by Magical Ingredients
• Snickerdoodle Biscotti by Jolene’s Recipe Journal
• Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
• Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Almond Shortbread Cookies by Blogghetti
• Gingerbread Crinkle Cookies by Art of Natural Living
• Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
• Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love all things ginger and/or gingerbread flavored.  And not just for the holiday season, either.  If people didn’t look at me like I was weird, I’d eat gingerbread snack cake, cupcakes, and cookies year-round.  Yes, there’s gingersnaps, but they’re just not quite the same to me.  They’re not as ginger as I want them to be.

From ginger stir-fry recipes to ginger cookie truffles and gingerbread macaron, there’s 17 recipes that highlight this spicy delicious root.  In the raw form it’s considered an herb, but in the dried form most call it spice.  I just call it a root because that’s what it is.  This recipe pairs two of my favorite things together into one cookie: ginger and bourbon!

What is bourbon?

Bourbon is an American whiskey made predominantly in the southern part of Kentucky.  That’s one of the reasons I’m a bourbon girl!  I was born in Kentucky.  Anyway, what sets bourbon apart from other whiskeys it the “mash bill” or the recipe of grains used to make the whiskey.  For bourbon, it must be at least 51% corn.  It can be more than that, but at the very least it must have 51% corn.

Bourbon must be aged for at least 2 years.  Most are aged between 5 and 12 years, but to be considered a bourbon it has to be aged 2 years.  And it must be aged in new, white oak barrels that are charred on in the inside.  The level of char is ranked from 1 to 4 with 4 being the most charred and producing the most depth of flavor in the bourbon.

The proof must be between 80 and 125 before it’s bottled.  Water can be added to lower the proof for bottling, but nothing else can be added.  Finally, bourbon can be made in other parts of the US, but only those made in Kentucky are labelled with the “Kentucky Straight Whiskey” label.

Bourbon vs Rye vs Scotch vs Whiskey

Just like all squares are rectangles but not all rectangles are squares, all of these are considered whiskey.  It’s a broad term that encompasses bourbon, rye, and scotch.  However, all three of these vary in flavor depending on the grains used, distillation process, and aging techniques. 

Bourbon sweeter flavor profile thanks to being made primarily from corn and aged in charred oak barrels. Rye, on the other hand, tends to be spicier with a drier taste due to its higher rye grain content. Just like Bourbon must have 51% corn, rye must have 51% rye grain. 

Scotch is typically smoky and peaty from the malted barley used.  It hails from Scotland and requires a minimum of three years aging.  There are nuances to Scotch like single malt, single grain, blended malt, etc.  But these cookies are about bourbon and not scotch.

Why is ginger and bourbon a delicious combination?

Because their flavors compliment each other very well!  Ginger brings a spicy, warm flavor to these cookies.  These highlight the sweet and oaky notes of the bourbon.  This makes for a harmonious blend of tastes that tickle your taste buds.

Using fresh ginger adds a sharpness of that cuts through the richness of the bourbon.  The dried ginger brings a mellow heat and flavor that elevates the smoke of the bourbon.  This results in a well-balanced and utterly delicious ginger bourbon cookie.

Ingredients to make these ginger cookies

If you’re not a bourbon drinker, you may need to get some to make these cookies.  But the rest of the ingredients you should have on hand.  They’re pantry staples in our house:

Dry ingredients –flour, baking soda, salt

Flavors – cinnamon, cloves, ground ginger, bourbon, chocolate chips

Wet ingredients – butter, brown sugar, eggs, fresh ginger

Instructions for making ginger bourbon cookies

First, preheat the oven so it’s ready when you are.  Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients.  Set the bowl aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined.  Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.

Slowly pour the flour mixture slowly into the bourbon mixture until just combined.  Add the chocolate chips and stir until they are incorporated into the batter.  Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper.  Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.  Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely. 

Creative Ways to Package and Gift Your Ginger Bourbon Cookies

I’m a fan of those holiday tins.  I like to recycle tins I’ve received or taken from work after all the treats are gone.  Then I line with fresh parchment and carefully stack the cookies between layers or parchment, so they don’t stick.  Another idea is to place a few cookies in a wide mouth mason jar and tie a ribbon around the lid for a charming and rustic look.

Alternatively, you could stack the cookies in a festive cellophane bag then tie it with a colorful bow for a more polished presentation like they came from a bakery. Finally, try arranging the cookies on a decorative plate and then wrap the plate in colorful cellophane and decorate them with a festive bow on top.

Either way you choose to package these ginger bourbon cookies, make sure to double the batch because you’re family will devour all of them if you don’t.  They have a delicious bourbon flavor, warm ginger two ways, and sweet dark chocolate chips.  They’re a tri-fecta of cookie deliciousness.

Yield: 18

Ginger Bourbon Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies.  Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

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Ingredients

• 3 cups flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 2 teaspoons ground ginger
• 1 teaspoon freshly grated ginger
• 1 cup butter
• 1 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 3 tablespoons bourbon
• 1 cup dark chocolate chips

Instructions

1. First, preheat the oven so it’s ready when you are.
2. Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.
3. Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.
4. Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter.
5. Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.
6. Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 293mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g

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Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

• Christmas Monster Cookies by A Day in the Life on the Farm
• Ginger Bourbon Cookies by A Kitchen Hoor’s Adventures
• Greek Butter Cookies by Art of Natural Living
• Christmas Butter Cookies by Blogghetti
• Red & White Sparkling Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Tree Sugar Cookies by Hezzi-D’s Recipe Box
• Gingerbread Pizzelles by Jolene’s Recipe Journal
• Swiss Lebkuchen by Karen’s Kitchen Stories
• Chocolate Peppermint Blossoms by Magical Ingredients
• Tea Cakes by That Recipe
• Christmas Magic Cookie Bars by The Spiffy Cookie

The post Ultimate Ginger Bourbon Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you ready to sprinkle some holiday magic into your baking? I’ve upped my macaron game with these spiced mincemeat macaron. Sort of at least. I went with a different style of filling for these gems. I always fail at regular buttercream.  Most recipes make way more than I need to fill this batch of cookies. And it’s always too squishy. The filling just comes right out of the macaron when you bite into it. I’ve mastered the shells, now I just need to master filling them.  Maybe I’ll try this miracle frosting on these gingerbread cupcakes.  Or maybe these cupcakes with cinnamon cream cheese frosting.

What is mincemeat?

For those that don’t know what it is, mincemeat may sound like a weird ingredient to include in a sweet treat like macarons. Its tradition in holiday baking adds a unique and delightful twist to these festive cookies. So, what exactly is mincemeat? Mincemeat refers to a mixture of finely chopped fruits combined with spices. The fruits can currants, raisins, and candied citrus peel and the spices are your typical sweet spices like cinnamon, nutmeg, and cloves. Sometimes this spiced concoction simmers with brandy or rum for an added depth of flavor.

The history of mincemeat can be traced back to medieval times when it originally contained real meat, hence the name. Over the centuries meat became less prominent and the sweet fruits and spices took center stage. Mincemeat has since evolved into a staple during the holiday season, commonly used as a filling for pies, tarts, and now, macarons.

I’ve incorporated condensed mincemeat into the frosting for these spiced mincemeat macaron, but I’ve also included some of the same spices in mincemeat into the shells. By incorporating these spices into the macaron shells, you infuse them with a burst of warm, comforting flavors that perfectly capture the essence of the holiday season. The combination of the delicate shells and the robust spiced mincemeat filling creates an enchanting holiday treat that delivers a truly magical experience with every bite.

What is ermine frosting?

Ermine frosting originated in France. It’s also known as boiled milk frosting or heritage frosting. It has a rich history that dates back centuries. Traditionally used to frost cakes and other delectable desserts, this classic frosting technique employs a unique cooking process that results in a silky and smooth finish.

The secret to ermine frosting lies in the combination of ingredients. There’s milk, sugar, flour, and butter. Unlike the more commonly known buttercream frostings, ermine frosting starts with a cooked flour and milk mixture which creates a roux. This roux serves as the base of the frosting. Once cooled, roux gets added to whipped butter. This results in a luscious frosting that is rich, yet light and airy.

What are some tips for perfect macaron shells?

The process of making macarons can be a bit intimidating. But it’s not a far-fetched goal! They’re not a unicorn! It just takes some practice and some patience. I mean, you didn’t learn to walk or ride a bike on the first try, did you? No. It took a few tries to get it right. I preach that with a few tips and tricks, you’ll be able to achieve picture-perfect macaron shells every time.

First and foremost, it’s important to start with accurate measurements. Macarons require precise measurements of ingredients to achieve the desired texture and consistency. Invest in a digital kitchen scale to weigh your ingredients accurately, especially the confectioners’ sugar and almond flour. A cup of sugar may have one weight today and have a different one tomorrow. It’s all about the humidity in the air. Humidity in your ingredients can make or break these shells.

Another crucial aspect to consider is the mixing technique. Over-mixing or under-mixing the batter, or macaronage, can lead to disastrous results. To achieve the right consistency, fold the dry ingredients into the meringue mixture gradually. Be gentle yet thorough. Watch the batter carefully. It will go from dull and matte to a glossy batter that flows like lava but still holds its shape when piped.

Piping is a skill that might take a bit of practice, but it’s worth the effort. Use a piping bag fitted with a half inch round tip to create uniform macaron shells. Hold the bag perpendicular to the baking sheet and apply constant pressure while piping. I go straight up and down when piping. Some do a swirl to prevent a nub to form on your shells. Try a few different techniques to see what works best for you. And be sure to space them evenly to allow for spreading and avoid overcrowding. I use a template underneath the silpat liner to make sure mine are similar in size and shape.

There are two overlooked steps in macaron making. The first is to bang the pan on the counter to release any trapped air in the shells. Air bubbles can make them bake unevenly. The second is the drying time. Once piped, leave the macaron shells at room temperature for about 30 minutes to an hour. This will create a thin, smooth layer on top, known as the “skin,” that helps the macaron hold their shape and develop their distinct feet during baking. Touch the shells gently with your finger. If they are no longer sticky or tacky, they are ready to bake. Sometimes I turn the vent on my stove to make sure they dry even on the most humid of days.

Every oven is unique, and slight adjustments may be necessary to achieve the perfect macaron shell. Start by preheating your oven to the recommended temperature. Make sure to keep an eye on the shells as they bake. Look for a smooth, firm shell with slight browning around the edges. Remember that macarons continue to develop their texture and flavor as they cool, so be patient and resist the temptation to remove them from the oven too soon.

Make sure to handle these spiced mincemeat macaron with care during the storage process. These little confections are delicate and can easily crack or lose their shape. To prevent any mishaps, place a layer of parchment paper or nonstick baking mat between each layer of macarons when storing them in an airtight container. This will help keep them from sticking together and maintain their beautiful appearance.

Yes, you could and should refrigerate these mincemeat macarons. However, since they easily absorb odors, it’s recommended to store them in an airtight container. Be sure to keep them away from any strong-smelling foods or ingredients. So, not next to like blue cheese or your spicy chili. I don’t usually bring mine to room temperature, but you probably should.

If you’re planning on gifting these homemade spicy mincemeat macarons then presentation is key. Consider packaging them in elegant gift boxes or clear cellophane bags tied with decorative ribbons. You can find some clamshell type containers with wells made specifically for macaron. I used to have some, but I can’t find the ones I ordered a few years ago. You can also add a personalized touch by including a hand-written note or recipe card with the box. This not only makes the gift more special, but it also allows the recipient to recreate the magic of these spiced mincemeat macarons in their own kitchen.

What do spiced mincemeat macarons taste like?

The holidays in a macaron! I always taste the shells. They should have flavor and not just the filling. That’s what sets my macaron apart from most recipes and almost every commercially prepared macaron on the market. Why take the time to limit your production by flavoring the shells when you can simply split the batter out into different colors? I take the time make sure there is flavor in my shells making my macaron delectable! These shells have gingerbread spice in them and maple sweet flavor from the pecan meal. It was a last minute decision, but well worth it!

The mincemeat buttercream is the perfect combination of creamy and sweet with a hint of mincemeat flavor. Not too much mincemeat flavor like you get with a pie or a tart. That’s all due to the condensed mincemeat I added to the roux for the buttercream. I stumbled on this product trying to find regular mincemeat. It’s been my favorite holiday ingredient for the last few years.

You add water and rehydrate it, but this time it was milk that rehydrated it. I added it to the milk, sugar, and flour when making the roux. That was plenty of liquid and heat to rehydrate the mincemeat. In my previous mincemeat Manhattan recipe, I used bourbon to rehydrate it. Oh, yes, I did. And the mincemeat is not chunky because you whip the ermine frosting for a while. So, there’s no large chunks of raisins or currents in your filling. Just smooth and creamy buttercream filling for these spiced mincemeat macarons.

Yield: 18

Spiced Mincemeat Macaron

Prep Time: 5 minutes

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 11 minutes

Treat yourself to something special! Spiced Mincemeat Macaron! It has a creamy filling and zesty flavors that will knock your socks off this holiday season!

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Ingredients

For the macaron:

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• 2 ounces almond meal
• 2 ounces pecan meal
• 7 ounces powdered sugar
• 1 teaspoon gingerbread spice
• 4 ounces egg white, room temperature
• Pinch cream of tartar
• 50 grams sugar
• 1/2 teaspoon gingerbread spice mix

For the filling:

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• 1 cup sugar
• 1/3 cup flour
• 1 cup milk
• 1/4 cup mincemeat
• 1/2 cup butter
• 1/2 cup butter flavored shortening
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla

Instructions

For the macaron shells:

1. Pulse the 7 ounces powdered sugar and 4 ounces almond flour with the gingerbread spice in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
2. Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
   Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
3. Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
4. Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
5. Preheat oven to 325.
6. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
7. Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
8. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
9. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
10. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the filling:

1. Combine the sugar with the flour, milk, and mincemeat in a medium saucepan over medium-high heat. Stir with a whisk until combined. Bring to a boil and then simmer until thickened, about 7 to 10 minutes. Cool the mixture to room temperature and then put in the refrigerator for at least an hour to cool completely.
2. Beat the butter with the shortening in the bowl of a stand mixer until light and fluffy. Add the mincemeat mixture one tablespoon at a time until thoroughly incorporated. Beat at medium high speed for 5 to 7 minutes or until the frosting is creamy.
3. Put the frosting into a piping bag with a round tip and pipe a quarter sized amount of frosting onto one shell and top with a matching shell. Continue until all the shells are matched and filled. Refrigerate until ready to serve.
   

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 253Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 29mgSodium 158mgCarbohydrates 29gFiber 1gSugar 26gProtein 2g

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The post Spiced Mincemeat Macaron is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

At first, I planned on making a chocolate peanut butter cookie. But then I remembered I had one on the blog already. I had a gingerbread spice mix some a spice company. And I loved it so much I thought I’d order some more. But I didn’t see it on their website. Man was I disappointed. I wanted that delicious gingerbread spice mix for my holiday baking!

What’s a food blogger to do? Make my own gingerbread spice mix. I set out to research traditional gingerbread spice mixes out there already. Most had similar ingredients to apple pie spice and pumpkin spice. But this gingerbread spice mix really had a different flavor than those. Even if I added a little more ginger to either of those, it just wasn’t enough. I had to make my own.

I talked about what’s in gingerbread spice in my gingerbread oatmeal cookies post. So, I won’t go there again. I’ll just say that it’s my new favorite spice mix that I hope to share on the blog soon. And it makes me want to make ALL THE GINGERBREAD THINGS! Hence the three ginger(bread) recipes recently.

What are crinkle cookies?

Crinkle cookies are made from a rich dough rolled in powdered sugar and baked. They can be chocolate, gingerbread, lemon, strawberry. Pretty much any flavor you really want. What makes them crinkled is the way the cookies expand and crack as they bake. The powdered sugar makes them look cracked or crinkled.

The powdered sugar also makes the cookies crinkle. It forms a hard shell on the outside of the cookie forcing it to crack open as it bakes. The powdered sugar makes them pretty and makes them crinkle. Baking is a science and sometimes it’s really fun to learn about.

Who created crinkle cookies?

Everyone tells pretty much the same story. A woman by the name of Helen Fredell supposedly created the cookies. The book Cookie Carnival by Betty Crocker tells the story of Crocker being served these cookies while visiting with Ms. Fredell. The story goes on to explain that Betty Crocker begged for the recipe and finally convinced Helen to give up the recipe.

That’s all well and good, but Betty Crocker wasn’t a real person. Betty Crocker was a fictional character created for the advertising campaign for the company. I mean, eventually they had to put a person with the name, but that wasn’t the name of the voice on the radio show. And it wasn’t the name of the actress that played Betty Crocker on TV shows.

How do you make chocolate gingerbread crinkle cookies?

Chocolate Gingerbread Crinkle Cookies start out like a standard cookie recipe. The sugar and butter is beaten together until light and fluffy. Then eggs, vanilla, and molasses are added to the mixture. The flour, gingerbread spice, and salt are stirred together. Then the dry ingredients are added to the wet ingredients and stir until combined.

The dough gets rolled out and then it has to chill. This part prevents the Chocolate Gingerbread Crinkle Cookies from spreading too much when they bake. Crinkle cookies should be tall and round and not flat. They should be fudgy, rich, and delicious. And that’s achieved by chilling the cookies at least 2 hours before baking. Some even suggest baking the cookies on a cold baking sheet to make sure they don’t spread when baking.

A trick I learned after the fact is to roll the Chocolate Gingerbread Crinkle Cookies in granulated sugar before the powdered sugar. This prevents the powdered sugar from melting. That will give you that powdery white outside and dark and fudgy inside. I thought about making them again and trying that, but eggs are too expensive right now if you can get them all. That’s a whole other post, though.

The cookies are done when they’re cracked. But it’s not just that. They should be crinkled on the outside and barely set in the middle. I touched one on top and it felt barely set but not still so soft I could put my finger in the middle. That’s when I pulled them out and let them cool.

What do chocolate gingerbread crinkle cookies taste like?

The sugar forms a crisp outside. The cookies are tender and rich inside. You taste the chocolate at first, but then the gingerbread spice comes out. It’s a surprise because the color doesn’t indicate that they’re gingerbread at all. They’re chocolate packed with spice. Just a delicious combination of the two cookies.

It’s not like a Mexican chocolate type of spice flavor. Though you could totally go for that with just cinnamon and skip the gingerbread spice. I like the depth of flavor the spice mix adds to the chocolate. It really does bring out the flavor of the cocoa powder in these cookies.

Chocolate Gingerbread Crinkle Cookies are not as complicated to make as they seem. They’re more fun than anything because you get to make a total mess with the powdered sugar. Feel free to get the kids into the kitchen to help you make them. Little hands can roll the dough and have fun rolling them in the powdered sugar.

And since they are simple, and look so pretty, they’re perfect for a cookie swap. When people taste the cookies, they’re definitely going to ask for the recipe. It’s a different take on the chocolate crinkle. And a different take on a gingerbread crinkle. They’re the best of both cookies into one.

Yield: 20

Chocolate Gingerbread Crinkle Cookies

Cook Time: 10 minutes

Total Time: 10 minutes

Chocolate Gingerbread Crinkle Cookies are the best of both chocolate and gingerbread crinkle cookies in one. They’re rich with chocolate with the surprise of homemade gingerbread spice.

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Ingredients

• 2 cups flour
• 3/4 cup cocoa powder
• 1 tablespoons gingerbread spice (or 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup butter
• 1/3 cup oil
• 2 large eggs
• 1/4 cup molasses
• 1 cup granulated sugar
• 1 cup powdered sugar for rolling

Instructions

1. Preheat oven to 350 F.
2. Combine the flour with the cocoa powder, gingerbread spice, baking soda, and salt. Stir with a whisk and set aside.
3. Combine the sugar with the butter and oil in the bowl of a stand mixer.
4. Beat until light and creamy before stirring in the molasses.
5. Combine the dry ingredients with the butter mixture and stir until combined.
6. Roll the dough into 1 1/2-inch balls and refrigerate.
7. Roll the balls in the granulated sugar then the powdered sugar.
8. Place on a silpat lined baking sheet and bake at 350 for 14 to 16 minutes or until cracked puffy.
9. Cool in pan 5 minutes before moving to a rack to cool completely.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 230Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 12mgSodium 162mgCarbohydrates 37gFiber 1gSugar 25gProtein 2g

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Please leave a comment on the blog or share a photo on Instagram

Holiday Cookie Exchange Recipes

• Chocolate Ginger Crinkle Cookies from A Kitchen Hoor’s Adventures
• Coconut Almond Cookies from Magical Ingredients
• Cook’s Illustrated Perfect Chocolate Chip Cookies from Hezzi-D’s Books and Cooks
• Embossed Gingerbread Cookies from Inger Wilkerson
• Stained Glass Window Cookies from That Recipe
• Tropical Breeze Cookies from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Chocolate Gingerbread Crinkle Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The idea for these cookies started with a bunch of mint from a guy at work. Apparently, he didn’t know you shouldn’t plant it in the ground. For those that don’t know mint is probably harder than dandelions to kill once it takes over EVERYTHING in your garden. So, if you want mint in your garden plant it in a container. His has mingled with his strawberries and he’s afraid to try my suggestion. Mom paints the leaves of plants she doesn’t want her garden with weed killer. That way, only that plant is affected.

What are linzer cookies?

Traditionally, they’re a buttery shortbread cookie sandwich. In between the two shortbread layers is jam. The traditional jams are black or red current preserves, but in the US we use anything from raspberry jam to apricot jam to even hazelnut spread.

They’re fashioned after the traditional linzer torte. That’s a buttery shortbread tart made with wheat and almond flour filled with red current filling. They used almond flour because it was readily available where wheat flour was not. I did not put almond flour in my linzer cookies. Most of the recipes I read did not have it in there and, well, I needed it for the macaron I’m making later this week.

I’m not quite sure how the torte turns into cookies, but probably due to the popularity of the torte. These Austrian bakers would mix up a batch of the shortbread crust and make cut out shapes called Linzer eyes. Then they’d pair it with a circle of the same width and fill it with the same red or black current jam.

I would imagine that those who do not want to purchase a whole torte but still want that torte flavor would love a batch of these cookies. The cookies have all the same flavors without all the mess of the whole torte. They could eat them on the go and easily pack them for their travels.

We can thank Franz Holzlhuber for bringing these delicacies to the US. He emigrated in the 1800’s and ended up in Wisconsin. He was running out of money and decided to make the torte and cookies to sell. But he wasn’t the only one to make these desserts famous. A hundred years later, the Von Trapps brought them to Vermont making a resurgence of popularity for these delicious desserts.

What cookies cutters can you use to make linzer cookies?

You need a circle or a square and a shape that fits into it. That’s the basics. It can be a fluted or a straight. The “eye” part can be hearts, stars, flower shapes, or even as simple as another circle or square in the middle the larger one. Three circles in the center could look like holly berries. Heck, if you have a mini tree or gingerbread people cutters you can use those, too. The sky is the limit with different cookie cutters to use for these cookies.

A traditional linzer cookie set has a circle, heart, star, diamond, triangle, and flower shape. And the base cookie is usually a fluted circle or rectangle (that includes the square because technically it’s a rectangle). Sometimes the “eye” cutter is in one piece that makes the circle and the cut out. But most times it’s a smaller cutter that you use to make the eye.

How do you make linzer cookies?

Chocolate Mint Linzer Cookies, even though they’re like shortbread cookies, they’re made more like a sugar cookie. It’s the egg in there, I think. But I’m not a professional baker to be able to answer that question. So, I creamed the butter and sugar together. Then the room temperature egg and vanilla extract go in with the coffee granules. I purchased a box of singles that are perfect for cookie baking.

“Why a room temperature egg,” you ask? Well, it sort of makes sense to me after I watched Joanna Gaines make cookies and add one to her dough. If you add a cold egg to room temperature butter and sugar that’s creamed together it doesn’t blend in as well with the butter mixture. This makes for a more uniform dough. Also, the yolks and eggs both break up better when they’re at room temperature. I’m not sure if you’ve noticed that, but I have since I started using this method. The whites are thinner and incorporate easier.

I mixed the dry ingredients in a smaller bowl. I don’t sift them together. I’m lazy. I simply stir them with a whisk in sort of a folding motion. This helps aerate the flour and cocoa powder and break up any potential lumps in the mixture.

I always add my dry ingredients in thirds. It just seems to incorporate better than halves and doesn’t take as long as fourths. Thirds is a good number for me. Make sure to scrap the bowl down, and the top of the paddle, before adding more. And when you’re finished adding the flour scrap it all down once more making sure to scrap the bottom of the mixer bowl, too. On more than one occasion I have forgotten this last step and had poorly mixed dough on the bottom.

You let the dough chill before rolling it out. I rolled my Chocolate Mint Linzer Cookies to about 1/4 of an inch thick. Then I cut out my shapes. I have quite a few cookie cutters. Actually, I have two tins of them. They mostly came from Nana. For whatever reason, one of the few memories I have of her is helping with cookies. So, I wanted all the cookie cutters. I sent some to my sister recently so share with my nieces and nephew. I had plenty and shared the dupes.

What do chocolate mint linzer cookies taste like?

Here’s the thing about mint jelly. Most people only associate it with eating lamb. Because most only serve it with lamb. But as a young experimental kid chef, I grabbed the jar of mint jelly Dad had and the peanut butter. Yes. I did. I made a peanut butter and mint jelly sandwich. And it was good. Better than I had even anticipated. So, I don’t shy away from mint jelly and use it in sweets and savories alike.

I have one store in the area the sells mint jelly. At least that I could find. Sometimes that’s the best use of Instacart. I can check the shelves of many stores to see who has what I need. I just wish I didn’t have to select the grocery before searching. It would be great if they could show me the best price for the item I’m looking for. Anyway. That’s another story.

So, we went to the store to find mint jelly. The hubs pulls it off the shelf and says, “Are we having lamb?” Kid you not. “Nope. I’m making cookies.” “Well, I won’t be having any.” He doesn’t like mint stuff. I, on the other hand, love chocolate and mint together. Though not in ice cream. For some reason the cold mint ice cream doesn’t sit well with me. It, like, intensifies the mint making it almost too cold.

I love these Chocolate Mint Linzer Cookies. The sandwich part is not overly sweet which allows the jelly to make up the difference. They have a rich chocolate flavor which is perfect with the mint jelly. No, it doesn’t taste like thin mints. It’s a different kind of chocolate and mint flavor. I can’t quite explain it. If you haven’t tasted mint jelly I’m not sure I can really explain it. It’s not like any kind of mint product you can relate it to. It’s just different mint.

But it’s a deliciously different mint flavor. And these Chocolate Mint Linzer Cookies are tender, buttery, and chocolatey. They’re slightly crispy and slightly tender. Then there’s the cool, sweet mint filling. And chocolate mint is always a good combination for the holidays.

Yield: 18

Chocolate Mint Linzer Cookies

Cook Time: 13 minutes

Additional Time: 1 hour

Total Time: 1 hour 13 minutes

Chocolate Mint Linzer Cookies have a slightly sweet, chocolate shortbread like cookie filled with mint jelly. Yes. Mint jelly. It’s a unique and delicious cookie for the holidays.

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Ingredients

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 teapsoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1 cup sugar
• 1 large room temperature egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant coffee
• 12 ounces mint jelly

Instructions

1. Combine the flour with the cocoa powder, salt, and baking powder in a mixing bowl.
2. Stir with a whisk in a folding motion to aerate the dry ingredients and remove any lumps.
3. Put the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and creamy.
4. Add the egg, vanilla extract, and the instant coffee and stir until combined and the granules are melted.
5. Stir in the dry ingredients one third at a time scraping the bowl after each addition.
6. Scoop the dough out and press into a circle.
7. Wrap with plastic wrap and refrigerate the dough at least one hour.
8. Remove the dough from the refrigerator and wait 5 minutes for it to soften enough to roll out.
9. Preheat the oven to 350 F.
10. Lightly flour your work surface (I used powdered sugar instead of flour) and roll the dough out to 1/2 an inch.
11. Cut the dough alternating between the circles and “eyes” inside half the circles.
12. Place the cookies on a silpat lined baking sheet and bake at 350 F for 10 to 13 minutes or until the edges are lightly browned.
13. Cool in the pan 5 minutes the move to cooling rack to cool completely.
14. Spread about a 1/2 a teaspoon of the mint jelly on the bottom cookie then top with an “eye” cookie.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 141Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 75mgCarbohydrates 21gFiber 1gSugar 11gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness

• Chocolate Mint Linzer Cookies by A Kitchen Hoor’s Adventures
• Easy Christmas Cookie Bars by Family Around the Table
• Lemon Iced Gingerbread Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Cranberry White Chocolate Macadamia Nut Cookies by The Best Cookie Recipes

The post Chocolate Mint Linzer Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I used to have a spice subscription. They would send 3 to 4 packets of spices a month. Small batch, freshly blended, and oh so delicious. I have several of their pouches to go through. If you know anything about me, you will know how much I love fresh spices. And making my own homemade spice blends.

In one of the packages, I received gingerbread spice. Oh, my word. How have I not known about this before? This puts pumpkin spice to shame. I’m not even kidding. One whiff of this spice blend and I was in love. I used it for many different recipes. Cakes, cookies, more cakes. It was so delicious. I used it up and ran out. So, of course I had to research and figure out how to make my own.

Where does gingerbread come from?

Since I can’t find anything in history talking about gingerbread spice itself, I figured it probably evolved with the creation of gingerbread itself. I know I’ve talked about it before, but I just thought I’d do a recap of events. The first recipe for gingerbread is from Greece about 2400 BC. That’s a lone time ago! With the explorers and the spice trade, eventually the recipe spread. Since ginger was cultivated mostly in China, they had their own version around the 10th century.

Somewhere between the 5th and 15th centuries, aka Middle Ages, these cookies became a popular fair at fairs. This recipe spread throughout Europe. By this time these cookies aren’t decorated. They’re cut into animal shapes, but it’s Queen Elizabeth I that is credited with decorating them. She had them decorated to resemble dignitaries visiting her court.

Gingerbread houses surfaced in Germany. They were decorated with foil and gold leaf and became even more popular after the Brothers Grimm wrote Hansel and Gretel. The hag comes out of a gingerbread house.

What is in gingerbread spice?

There are many different recipes for gingerbread spice. Sort of like different versions of curry or masala. It really depends on your flavor profile as to what you put in there. And whether you want a standard gingerbread spice or a more authentic German variety.

I find it interesting that McCormick doesn’t have gingerbread spice mix. I guess everyone just wants pumpkin spice. Anyway, there’s 5 basic spices that go into gingerbread spice:

1. Cinnamon
2. Ginger
3. Nutmeg
4. Allspice
5. Cloves

These 5 are also in pumpkin pie spice, but it’s the amount of each that makes them different. Pumpkin spice has predominately cinnamon in there and the rest of the spices are just accompaniment. In gingerbread spice, all 5 of these play a key role and not just supporting the cinnamon.

For a more authentic German gingerbread spice, there’s 5-6 more spices you add to round out the delicious flavor.

1. Coriander
2. Star anise
3. Mace
4. Cardamom
5. Nutmeg
6. Black pepper (optional)

Coriander, for those that don’t know, are the seeds of the plant that also produces cilantro. It does not taste like cilantro in the slightest. If it did, I wouldn’t use it. Star anise are the seed pods of the Illicium verum which is grown in Vietnam and southwest China. It’s part of the magnolia family. It’s nothing like anise seed. That’s from the parsley family. Nutmeg and mace are related. Mace is the lacy coating, the aril, surrounding the nutmeg seed. They both taste sweet and woody. The mace has a warmer profile and might be too warm for some with sensitive palette. I talked all about cardamom in my post yesterday.

You don’t have to add in the black pepper. There’s not enough in my recipe to make the mix too warm. It’s a quarter teaspoon against 3 tablespoons of cinnamon in my gingerbread mix. So, you can see it’s not a lot in the grand scheme of things. But it’s there that adds a little warmth when you bite into these cookies. And when it’s super cold outside, maybe that little bit of black pepper will warm you up.

There’s a Scandinavian cookie made with black pepper. Piparkokur has black pepper in there in a larger ration than the black pepper in my spice mix. They’re slightly spicy but not too much that you can’t eat them. So, it’s not that uncommon for black pepper to be in cookies. Just saying.

How do you make Gingerbread Oatmeal Cookies?

Just like a regular oatmeal cookie with a few adjustments. You cream the butter and shortening (or use all butter if you want) with both sugars together. Stir in the egg, vanilla, and molasses. No, there’s no molasses in oatmeal cookies. Molasses brings out the richness and flavor of the spices and makes the cookies a rich brown color.

I combine all the dry ingredients in a mixing bowl and stir it with a whisk. That goes into the butter mixture a little at a time. When you add that first bit of the flour mixture that gingerbread spice will waft up from the mixer. It smells like heaven in a bowl. A final stir of the oats finishes the dough. Feel free to stir in some nuts or fruits. I would think golden raisins or currents would be a good addition. Not sure what kind of nuts, though. Maybe pecans or walnuts? Actually, that sounds pretty good.

What do Gingerbread Oatmeal Cookies taste like?

Like an oatmeal cookie on steroids. Oatmeal cookies have some cinnamon and sometimes ginger in there. These Gingerbread Oatmeal Cookies have 11 spices in the gingerbread spice mix. It’s okay if you don’t have gingerbread spice. I’ve provided a list of spices as a substitution. But it won’t taste like cookies made with gingerbread spice. I’ll be sharing that recipe on the blog later. I wasn’t organized enough to share it before I shared these cookies. It’s been a busy month.

They are perfectly chewy and delicious. And if you flatten them when they bake, you can easily use them to make a sandwich cookie. A cream cheese buttercream would be delicious or even cinnamon buttercream. Or elevate the ginger flavor and use some of the stem ginger from Monday’s recipe in the buttercream. That would be really good and bring home the ginger part of the gingerbread.

Just look at that dark brown color. You know before you bite into them that they’re going to be packed with flavor. Those flakes of oats on the surface are nutty and chewy. These cookies are perfectly chewy. I like them chewy. If you want crunchy ones, cook them a little longer. I don’t like crunchy cookies because the crumbs get everywhere. For me, that’s no fun.

I am thrilled with how the gingerbread spice mix came out and how these cookies turned out. They had the flavors I really wanted in a mash up cookie between a gingerbread and an oatmeal raisin cookie. I will have to make these again and try some fruit additions. Maybe some citron? There’s an idea. Or crystalized ginger. Yum!

Yield: 18

Gingerbread Oatmeal Cookies

Cook Time: 15 minutes

Total Time: 15 minutes

Gingerbread Oatmeal Cookies a combination of two of my favorite cookies! Gingerbread and oatmeal! Made with homemade gingerbread spice, they’re packed with seasonal spices and delicious oats.

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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon gingerbread spice OR
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup butter flavored shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large room temperature eggs
• 1/4 cup molasses
• 2 teaspoon vanilla extract
• 3 cups old-fashioned rolled oats

Instructions

1. Preheat oven to 350 F.
2. Combine the flour with the baking soda, spices, and salt in a mixing bowl.
3. Stir with a whisk and set aside.
4. Combine the butter and shortening with the brown sugar and granulated sugar in the bowl of a stand mixer.
5. Using the whisk attachment, beat the butter and sugars in medium speed until light and fluffy. Stop halfway between to scrape down the sides.
6. Once the butter mixture is light and fluffy add the eggs, molasses and vanilla extract and stir until combined.
7. Stir in one third of flour mixture at a time.
8. Add the oats and stir until combined.
9. Drop the cookie batter by tablespoonfuls onto a silpat lined baking sheet.
10. Flatten the cookies slightly with a glass or your hand.
11. Bake at 350 F for 14 to 16 minutes or until browned around the edges.
12. Remove from the oven and cool in the pan for 5 minutes then move to a wire rack and cool to room temperature.
    

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 277Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 110mgCarbohydrates 39gFiber 2gSugar 19gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

• Almond Paste Squares by Shockingly Delicious
• Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
• Cherry Wink Cookies by An Affair from the Heart
• Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
• Chocolate Blossom Cookies by Palatable Pastime
• Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
• Cranberry Orange Shortbread Cookies by Art of Natural Living
• Cranberry White Chocolate Chip Cookies by Hostess At Heart
• Eggnog Snickerdoodle Cookies by Best Cookie Recipes
• Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
• Gingerdoodles by Magical Ingredients
• Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
• Gluten-Free Chocolate Spritz by Frugal & Fit
• Grinch Cookie Recipe by Kathryn’s Kitchen Blog
• Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
• Peanut Butter Snickerdoodles by Christmas Tree Lane
• Rosewater Pistachio Snowball Cookies by The Spiffy Cookie
• Sourdough Ginger Cookies by That Recipe
• Toffee Bars by A Day in the Life on the Farm
• Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Whipped Shortbread Cookies by Blogghetti

The post Gingerbread Oatmeal Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.