"Christmas is coming"
Here I am yet again with another baked item despite the fact that I hate to bake. This cookie dough really did stress me out quite a bit, but it turned out great in the end. I could never have done Christmas recipes without at least attempting a gingerbread cookie. These babies are actually a cross between a short bread and ginger bread cookie. Very high fat content makes it nice and crumbly, with the sweetness and ginger undertones.
I wanted to find a really interesting way to incorporate fruit flavors with the cookie. I was dead set on making the cookies with jam filled centers using a home-made pineapple jam. We have quite an abundance of sliced pineapple in our fridge. While on google yet again I saw an image of a cookie with what I thought was jam dead center. I was intrigued to find out what type of jam could get so firm. Come to find out, they used crushed candy instead of jam. Who knew that was even possible? Saved me so much time and I could use multiple flavors, I used green apple, pineapple and strawberry flavored hard candy. Then I said, how cool would it be if I punched a hole in it and it became a Christmas ornament, so fitting. This novel idea apparently isn’t so novel, because my next google search was for Christmas ornament cookies, and I was shocked at the vast amount of people who are just as smart as I am :)
Makes 24-30 cookies
Ingredients (printable recipe)
3 sticks unsalted butter (room temp)
1 cup white sugar
1/3 cup molasses
1 tsp. vanilla
3.5 cups flour
1 tsp. baking soda
½ tsp. salt
3 tsp. ginger powder
½ tsp. cinnamon
¼ tsp. nutmeg
6 crushed candies per cookie
Betty Crocker cookie icing
Speaking of candy, I’m totally obsessed with the game candy crush saga. I’m currently at level 125. I couldn’t help but laugh as I was actually crushing the candy with the mallet. I wish I had mixed multiple colors in each cookie to really give it a stained glass look. But to be honest I was very doubtful that this recipe would even make it to the blog. For one, the cookie dough is so crumbly and hard to roll out, and then there is the worry of the cookie spreading out too wide since it’s so fatty. I was also stressing that the candy would not melt in time and I would end up with a burnt cookie. But it all worked out fine, nice texture cookie, candy and cookie combo is really yummy, and they are beautiful to look at.
- The dough is very fatty and the butter melts quite fast so roll out and cut the cookies out fast!
- Don’t worry if its cracking on you, it’s the shortbread nature just press it back into shape
- The dough is very delicate, easy to crumble to take care when transferring to the baking sheet
- When your cookies are cut to shape and on the tray pop them in the fridge so the fat can solidify
- I only used half of the dough and made 12 cookies. Store the rest of the dough in the freezer
- As you can see I was lazy and packed all my cookies on one sheet, make sure to spread yours out so they don't touch
- bake for 5 minutes without the candy and another 7 minutes with the candy, or until its completly melted
- when you remove the cookies, place the small ones on a cooling rack, but wait until the candy filled cookies have hardened before moving them(about a minute)
- Store cooled cookies in an air tight container.
- A cool way to serve these would be on a mini Christmas tree (2’), in the center of your table.