Here’s another holiday post almost a month after Christmas. We hosted a cookie exchange. I sent the girls digital invitations I made with stuff from Shabby Shoppe, a digital scrapbooking store with beautiful graphics.
The evening was a lot of fun! I made fudge on sticks that we dunked in hot milk to make a really rich, creamy hot chocolate.
I was really curious about the kinds of cookies the girls would bring. Most of them brought two kinds and they were all different!
We had chewy molasses cookies,
Mexican wedding cakes & lemon tea cookies,
the original chocolate chip cookie,
chocolate whoopie pies with peanut butter frosting,
white chocolate oatmeal cookies with cranberries,
beautiful sugar cookies by Keturah,
blackberry thumbprint cookies,
peppermint meringues dipped in chocolate,
and cappuccino-chocolate bites.
So, you can see we did have a variety! Keturah and I made a plate for each of the girls with dollar store plates, Sharpies, and Christmas sayings, but unfortunately I don’t have those pictures.
In case all those cookies made you want to try something new, here’s the recipe for cappuccino-chocolate bites from Martha Stewart.
- 2/3 cup all-purpose flour
- 1 tablespoon finely ground espresso beans
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup confectioners’ sugar, plus more for dusting
- 1/4 teaspoon pure vanilla extract
- 1/3 cup heavy cream
- 2 1/2 ounces milk chocolate, finely chopped
- Unsweetened cocoa powder, for dusting
- Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners’ sugar. Cookies can be refrigerated in an airtight container up to 1 day.
Makes about 2 1/2 dozen small cookies. (They really are bites. 🙂 )