RUBY JEWEL CHRISTMAS COOKIES (WILLIAMS-SONOMA)
These are very delicious, buttery shortbread cookies. They are relatively simple to make. For this and any recipe that calls for cold butter, I usually place my butter in the freezer prior to use. I do this because if I want my cookies to come out soft and buttery, the butter that is used should be cold so that it does not melt while you are handling the dough. Another thing I do to keep the dough nice and cold is that I also place all the baking utensils that I will be using in the freezer, e.i: the cutting board, rolling pin, cookie cutter, mixing bowl, etc. (except for the cookie sheet). Try to work fast so that body heat from your hands does not penetrate the dough as much.
Provided by Chef Sarita in Aust
Categories Dessert
Time 40m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the egg yolks and vanilla together, set aside.
- Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
- Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.
- Preheat oven to 350°F Line a miniature muffin pan with paper liners or line a cookie sheet with parchement paper.
- For Cookie Cutters: on a lightly floured surface, with a cold rolling pin, roll out the dough to 3/4 in thick, cut cookies out and place on baking sheet about 1 in apart.
- For Muffin Liners: with lightly floured hands, shape the dough into ¾" balls and flatten a little then place the balls into the muffin liners about 1 in apart.
- Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
- Bake the cookies until the edges are golden, 15-20 minutes.
- Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.
Nutrition Facts : Calories 149.4, Fat 8.2, SaturatedFat 5, Cholesterol 35.7, Sodium 3.5, Carbohydrate 17.6, Fiber 0.4, Sugar 7.8, Protein 1.5
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Amanda Hidalgo
[email protected]These cookies were a lot of work to make, but they were worth it! They were absolutely delicious and everyone at my party loved them.
AdAku Queen
[email protected]These cookies were a bit too sweet for me, but my kids loved them. I think I'll try making them with less sugar next time.
Kike Castelo
[email protected]These cookies were the perfect holiday treat! They were festive and delicious, and everyone loved them.
Jeanne Cox
[email protected]These cookies were a little too hard for my taste, but they were still good. I think I might try baking them for a shorter amount of time next time.
Nav Sandip
[email protected]I've never made these cookies before, but they turned out great! They were a big hit with my family and friends.
His Holiness TV
[email protected]These cookies were absolutely delicious! They were the perfect balance of sweet and tart.
Enida james Chiwaya
[email protected]These cookies were a little dry, but they were still tasty. I think I might try adding some extra butter or oil next time.
Orefemetse Fefe
[email protected]These cookies were so easy to make and they turned out beautifully. I'll definitely be making them again for my next holiday party.
zakiwse abera
[email protected]I'm not a huge fan of coconut, but these cookies were still really good. The raspberry jam filling was the perfect complement to the coconut flavor.
Ashley Miller
[email protected]These cookies were amazing! The perfect combination of chewy and crispy, and the flavor was out of this world.
SABURY BADMOS
[email protected]These cookies were a bit crumbly, but they still tasted good. I think I might try chilling the dough for longer next time.
Ashten Lane
[email protected]I love the way these cookies look! They're so elegant and perfect for a holiday party.
Sutton Admiral
[email protected]These cookies were a little too sweet for my taste, but they were still good. I might try reducing the amount of sugar next time.
phindile mahlangu
[email protected]I've been making these cookies for years and they're always a favorite. They're easy to make and always turn out perfect.
Afjolvaifua
[email protected]These cookies were a hit at my holiday party! They're so festive and delicious.