This is the promised Christmas cookie blog using only two doughs I am going to show you many variations that make it appear you’ve baked for days..These cookies are an incredible blast of orange crispy crunchy cookie permeated with warm raspberry wrapped in white chocolate.Included is the flooding and damming technique, piping borders over a simple glitter design, using complex flavors & a piping of words over a flooded cookie..If you want the items I use to make these cookies see below links..
It was hard to make a Christmas cookie blog because the very definition “Christmas Cookie” doesn’t really exist..Oh, there are as many opinions of what it means as there are individuals who espouse them..There are traditionalists, such as: gotta be a tree, angel, star, green, red,candy cane, etc..Or the more liberal belief of it’s a Christmas cookie if it’s on a Christmas platter or simply served @ Christmas time…I tried to mix it up to reflect both with the shapes and colors, but also two orange shortbread cookies sandwiched with raspberry marmalade & coated in a white chocolate glaze..Is it a Christmas cookie ?? That’s up to you..I can tell you one thing for sure..They are light, delicious & melt in your mouth…
Orange shortbread cookie with white chocolate glaze & crushed peppermint Ande’s
Two orange shortbread cookies sandwiched with raspberry marmalade & dipped in white chocolate glaze
Sugar cookies with several different techniques applied: flooding & damming, piping borders over simple glitter and piping words over a flooded surface
Orange Shortbread Cookies
- 1/2 pound butter (at room temperature)
- 5 ounces granulated sugar
- 2 tsp. orange extract
- 1 tsp. orange brandy
- 2 cups all purpose flour
- 1/2 tsp. sea salt
- Cream butter and sugar till light & fluffy about 5 minutes
- Add extract & brandy, scrape bowl
- Add flour & salt in 3 additions and mix 1 minute till smooth..
- Chill dough 1 1/2 hrs or preferably overnight..
- Roll out between two sheets of plastic & cut desired shapes approx. a 1/4 inch thickness
- Bake @ 350 for 7-8 minutes until lightly browned ..cool before decorating
White Chocolate Glaze
- 12 ounces white chocolate
- 6 ounces butter
- 1 1/2 Tbsp. shortening
- Add all to bowl & very gently simmer whisk occasionally until smooth
- ***Do not boil or get too hot or glaze will separate !!
Royal Icing
- 1 egg white
- 1 1/2 cups of powdered sugar
- 1 tsp. lemon juice
- 1/8 tsp. salt
Add all to bowl & mix with whisk till smooth..At this stage it is ready for damming (piping of borders to contain flooded thinner icing)..To flood add tiny drops of water until it begins to flow..Make sure you dry dammed borders for at least 15 minutes before flooding in..
White Chocolate Glazed Orange Raspberry Shortbread Sandwiched Cookie
Take two shortbreads and add light amount of raspberry marmalade & then dip quickly in the warm white chocolate glaze
White Chocolate Peppermint Cookies
Take 1 shortbread & dip quickly in white chocolate glaze & add peppermint Ande’s to top..Place on rack to set cookie glaze
Glitter Cookies
Take a baked cookie and spread your own icing or use royal icing recipe provided to cover top of cookie..Dust top with gold glitter: set aside to dry briefly, approx. 10 minutes..When dry- pipe a border on outside edge..
Damming & Flooding Cookies
Pipe Royal Icing on outside edge..Allow to dry 15 minutes or more..Add a few drops of water to desired consistency & flood in with piping bag..Allow to dry several hours or overnight..
To write on cookies dam & flood & allow to dry overnight before piping words onto surface..
If you have any questions please feel free to send me an e mail @ bfd4373@gmail.com..
Heaven Scent Cheesecake & Spice Co. 