Cookie Day At Last...

Welcome to the (astonishingly) eighth annual

Great Online Cookie Exchange Extravaganza!

This one is especially significant to me because it was during cookie time last year that my relationship with BG took a nosedive - and I really wasn’t sure how much longer I was going to maintain a presence in blogland. I honestly thought this was going to be “it”… but decided to take it one day at a time and see what happened.

Three-hundred-sixty-four “one day”s later, I’m feeling pretty good about still being here - and ready to celebrate. So, let’s not wait any longer!

Bring on the Cookies!!!

I say that, but actually, I had every intention of bustin’ out this year and doing something other than cookies. (I know!) I’d found this amazing-sounding recipe for little tea tarts, you see… altho’ I had to test drive the recipe first, of course. 

But I was excited (and confident) about these tarts. Simple, easy, and I’d finally get to try my hand at frangipane! It was going to be good, I just knew it. I had even started composing my little tart post in my head already.

While I was at it though, since it was crappy weather outside and I was messing up my kitchen anyhow (not to mention that the oven would already be at the correct temperature,) I decided I’d go ahead and try this other cookie recipe that I’ve had my eye on for a while.

So I made my little tarts... and they were quite tasty. Pleased, I hummed carols and arranged the pretty goodies on a plate, to snap pictures while the cookies baked.

Then… I tried one of said new cookies.

       Holy Mother Of God!!

I took another bite to make sure I hadn’t misunderstood my tastebuds…, 

        and nearly wept tears of joy.

And just like that, plans changed. The tarts were quickly whisked away to make room for the clear winner. So, without further ado, the Jz Holiday Goodie for 2017:

Tahini Shortbread

       It’s like halvah in a cookie… 

       (Did I mention tears of joy?)

Ingredients:

2 sticks (1 C) softened butter (I used salted)

1/2 C tahini

1 C granulated sugar

1/2 tsp salt

1 tsp pure vanilla extract

3 C unbleached all-purpose flour

3 tbsp half and half

Directions:

Beat the butter and tahini together until light and creamy.

Next add in the sugar, salt and vanilla, blending until smooth. Scrape down the sides and bottom of the mixing bowl.

Add in 1 cup of flour, mix until just combined before adding in 1 tablespoon of half and half, then repeat until all of the flour and cream are incorporated.

Tip the cookie dough onto a clean surface and divide in half. Form each portion of dough into roughly a 2x6 log, wrap and refrigerate 45-60 minutes.

Preheat your oven to 350° and line a metal, rimmed baking sheet with parchment paper.

Working with one log at a time, remove the dough from the fridge. Slice cookies 1/2-inch thick (12 cookies) and bake 1-inch apart for 18 to 20 minutes•• or until the tops of your shortbread are slightly golden. Leave cookies on the cookie sheet for 2 to 3 minutes before transferring to a wire rack to cool.

Once cool, store in an air-tight container for up to 1 week.

Yield: 24 cookies

••(The recipe says to bake for 18-20 minutes but I’d start checking at a lot earlier. Of course, my oven was well-preheated and I probably sliced these somewhat thinner than I should have, but mine only took 8-9 minutes to bake. I did the first batch for 15 minutes and scorched the beejeepers out of them. 

       Those tears were decidedly not ones of joy…

(recipe adapted slightly from simplyscratch.com)

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The other thing I’m celebrating in this Cookie Exchange is the return of my friend selkie!

No, she’s not back to actual blogging quite yet… but she did toss in a cookie recipe!

“These are a HUGE hit - all FOUR adult kids requested these for Christmas.

I double the recipe.”

Caramel Thumbprint Cookies

1/2 cup butter

2/3 cup sugar

3 oz Baker's semi-sweet chocolate, melted and cooled

1 egg - separated

1 tsp vanilla

1 cup flour

1 cup finely chopped pecans (or walnuts)

15 Kraft caramels

2 tbs milk

Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in chocolate, egg yolk and vanilla. Add flour; mix well. Shape dough into ball; cover with plastic wrap. Refrigerate 20 minutes or until slightly firm.

Roll dough into 24 balls, each about 1 inch in diameter. Dip each ball in lightly beaten egg white, then in pecans, turning to evenly coat each ball. Place, 2 inches apart, on ungreased baking sheets. Use your thumb or the end of a wooden spoon to make a deep indentation in the centre of each ball.

Bake 10 to 12 minutes or until lightly browned. Remove cookies to wire racks to cool. 

Meanwhile, melt caramels and milk in microwaveable bowl on MEDIUM 1 minute or until caramels are completely melted when stirred. Fill centres of cookies evenly with the caramel mixture. Refrigerate until firm.

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OK, once you finish salivating over these, please go visit the rest of the baking crew 

(and really complicate your goodie-making decisions!)

Just remember that there can be significant time differences around the world. 

If someone hasn’t posted yet, be patient and check back later.

Baker

Bleue

blossom

Bogey and Bacall

Cat

collaredmom

DelFonte

Ella

Greengirl

Katie

Kelly

Lindy

Mrs. Fever

Ms Dixie Wrecked

nilla

Olivia

ronnie

Ryan

Sassy 

~~~
and special, post-deadline, linked here and only here...
Fondles' Last Minute Fruitcake Recipe