I spent most of my morning at the doctor's office. What I thought was a cold became much worse, and it turns out that I have a nasty sinus infection with the added bonus of an ear infection.
Boo! Meh! Meh X 10!!!
I had planned to spend the day with my grandmother and my mother. But I didn't want them to catch this nasty mess that I have, so I didn't go (but the girls were able to spend the day with them). I've been so sad today because I don't get to see them often because they live two counties away. The girls had a blast, and I hate that I missed out. *sadface*
I'd also planned to bake my mom her favorite cookie. But it will have to wait until after Christmas.
Here it is, the Cherry Almond Shortbread Cookie from Sally's Baking Addiction.
Please click on this link to see Sally's original recipe.
Cherry Shortbread Cookies
3/4 cup (170g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon Buttery Sweet Dough Bakery Emulsion extract (Sally uses almond extract)
1 Tablespoon (15ml) maraschino cherry juice
2 cups (240g) all-purpose flour (measured correctly)
16 maraschino cherries (drained and chopped)
4 ounces white chocolate (optional)
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and butter extracts.
Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough.
Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet. This is mandatory!
Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading, and that's what I used). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Try not to handle them too much because you want them to be as cold as possible before they go into the oven.
Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not over bake. You really must watch these cookies and take them out as soon as they are slightly brown on the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted.
Sally suggests that you use a plastic condiment bottle to drizzle the melted white chocolate, and I concur….much easier that way!
Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.
Freedom in Christ
5 It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery.
Until next time...