Baked, bone-in ham and cookies for dinner tonight

Ham glazed with a mix of apricot preserves, brown sugar, mustard, maple syrup and baked 15 min. per pound at 325º

Ina Garten's Shortbread Hearts

Dec. 14,  2020 COOK TIME 20 mins PREP TIME 20 mins 

Ingredients

3/4 lb. unsalted butter

1 C.Sugar + extra for sprinkling

1 tsp.  vanilla

3 1/2 C. AP Flour

1/4 tsp salt

3/4 pound unsalted butter at room temperature

These shortbread cookies come from the brilliant Eli Zabar. They are the quintessence of shortbread and have been my all-time favorite cookie since the first time I tried one, over fifteen years ago. We also use the dough for lots of variations on this recipe — Linzer cookies, PECAN SHORTBREAD and even raspberry tart.

TECHNIQUE TIP: If the dough is crumbly, add one teaspoon of warm water at a time until the dough comes together. I find the edges of shortbread are ever so slightly sharper if you chill the cookies for 10 minutes before you bake them. Shortbread can be cut into shapes and refrigerated for a week and then baked the day you serve them.

Preparation

1. Preheat the oven 350 F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined
3. Add the vanilla.
4. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
5. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
6. Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter.
7. Place the hearts on an ungreased baking sheet and sprinkle with sugar
8. Bake for 20-25 minutes, until the edges begin to brown.
9. Allow to cool to room temperature.

 Chocolate Christmas Pudding Cookies Makes about 25

8 oz unsalted butter

5 oz. Light brown soft sugar

1 lar. egg yolk

1 tsp. Vanilla extract

1/4 tsp. salt

8 oz AP flour

2 oz.  cocoa powder

4 oz white chocolate

sprinkles 

Making the cookie batter:

Whisk butter & sugar until light and fluffy. Add egg yolk, vanilla and salt.  Whisk to incorporate. Sift flour and cocoa powder; slowly mix into butter until all ingredients are combined.

Place a good length of plastic wrap on top of a damp cloth (to hold it flat) Place dough on film and roll into sausage shape 1 1/2-inches in diameter. Chill until firm (will keep for a week)

Preheat oven to 350º. Line cookie sheet with parchment paper, slice 1/2-inch thick and bake 15-20 minutes.  They are done when surface looks dull but will harden after cooled.

melt white chocolate in microwave and remove just before completely melted and stir…or double boiler.  Place on top of cookie with back of spoon.