by Caitlin Saniga and Sarah Steimer
We love making cookies for the holidays and sharing photos and recipes of them on the blog (most notable was our 2010 Holiday Dozen guide). We often email or text each other to rave about how good the other’s photos look, or to say how good our own cookies tasted. On a few very rare occasions, we’ve been able to try each other’s creations. This year, we decided to send cookies directly to one another so we didn’t have to be too jealous when the pictures and recipes hit the Web!
Below are the recipes for the cookies Caitlin sent to Sarah this year. She got sick before she could finish a third batch, which would have been some sort of crunchy pignoli cookie. Oh, well! There’s always next year, right?
Rosemary shortbread cookies
- 1 1/2 cups unsalted butter, at room temperature
- 2/3 cup white sugar
- 2 tablespoons chopped fresh rosemary
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons white sugar for decoration
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use small cookie cutters to make cutouts. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
Bake for 8-10 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Recipe adapted from: AllRecipes.com
Mocha chocolate chip cookies
- 2 1/4 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons ground espresso
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees.
Cream butter and sugars until light and fluffy. Add eggs one at time, mixing after each addition to make sure they are well combined.
In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, cayenne and ground espresso.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
Line a baking sheet with parchment paper. Using a teaspoon, drop rounded balls of dough on the sheet 2 inches apart. Bake for 10-12 minutes. Cool on a wire rack and serve.
Recipe adapted from: Food 52