February in Review, and Christmas Cookie #2
A favorite photo…
A few highlights…
- I didn’t take any photos. This picture is really from Feburary 2015!
- I didn’t write any blog posts
- What even happened in this month?
- Maybe there was no February 2016…
And a cookie recipe to go with it!
Raspberry Almond Shortbread Thumbprint Cookies
Thumbprints are always pretty, and these were especially attractive and flavorful. I got the recipe from CookingClassy.com.
Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). My dough never wanted to come together, so I ended up adding an egg at this point and that worked just fine.
Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
Cool several minutes on baking sheet then transfer to a wire rack to cool. Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
Made for Staff Lunch March 2014
Marshmallow Caramel Krispie Brownies
Decadent combination of layers with a good texture variety. I can eat way too many of these!
Preheat oven to 350. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar and whisk until blended. Whisk in eggs and vanilla. Stir in flour until no streaks remain, then fold in hot fudge. Spread in prepared pan and bake for about 20 minutes, until puffy and a toothpick inserted in center comes out with moist crumbs, but no raw batter.
Immediately upon removing brownies from oven, top evenly with mini marshmallows. Pop back in the oven for a few minutes, just until marshmallows are puffy but not browned. Let cool for about 30 minutes.
In a microwave safe bowl, heat caramels and 2 TBS water in the microwave, stopping to stir every 30 seconds until smooth. Carefully pour over the marshmallow brownies, spreading gently to cover. Immediately sprinkle with krispies, pressing in gently.
Let brownies cool completely before cutting and serving.