Friday, December 2, 2011
Christmas Cookies Take One: Dipped Vanillas
Christmas is a BIG deal here in the Smith house. As I type this, I'm listening to the Christmas song, "It's the Most Wonderful Time of the Year" and that is how we feel about the season. We love the decorations inside and out, the food, the fellowship and most importantly the Reason for the season. A big part of our celebration are the food traditions.
When Matt and I got married in 1995, it was important that I find our own traditions for our family. There were the sugar cookies that my mom made every year. My mother-in-law had several cookie recipes Matt raved about. I wanted my own set of yummy Christmas cookies. In 1999, I came across a recipe for Dipped Vanillas in a Taste of Home cookbook. This recipe is by Karen Bourne from Alberta, Canada.
I LOVE THIS COOKIE. It's not too sweet...and beautifully buttery and rich, like a shortbread cookie or a pecan sandie. There are no eggs in them and that lends itself to a delicate cookie that melts in your mouth. They are drizzled with semi-sweet chocolate that just sends them over the top! The original cookie was dipped in the chocolate half way but I find I like the chocolate drizzled over the entire cookie.
This batch makes about 24 cookies. I have found that the recipe is easily doubled if you are going to eat them quickly. If you think that you won't consume them in a short amount of time, then only make a small, single batch. Because of the high fat content in these, they go stale fast.
1/2 c. butter (no substitutes!!!!) softened
1/2 c. ground almonds (I find 2/3 c. of sliced almonds spun in a food processor yields 1/2 c. ground almonds)
1/4 c. sugar
1 t. vanilla
1 c. all-purpose flour
2 T. cornstarch
2 squares (1 ounce each) semisweet chocolate
OR 1/3 c. semisweet chocolate chips
In large bowl, cream butter, almonds, sugar and vanilla.