A chilly winter wind blew into Texas this weekend, causing us to break out our New York winter wear. We dug around in some boxes (yes, admittedly, still not fully unpacked) looking for gloves, beanies, and thick wooly socks. So, maybe it's not as cold as a snowy polar northeastern vortex, but the wind chill definitely reminded me of walking to the subway and long commutes to work, in a way!
Sibbie definitely thrives in this weather on her daily walks and it is all around making it feel more and more like Christmas every day. Speaking of which, how is it only five days away?! I'm not sure where this year went, but in the meantime, let's talk cookies!!
We know that when it comes to baking vs cooking I will almost always choose cooking. And when it comes to baking cookies, the only one I really ever want to make is a simple chocolate chip cookie, so I can dunk it in milk or eat it in vanilla ice cream. But then this year I discovered homemade shortbread cookies, and they are a new favorite because they are one of the most simple things ever. Butter, sugar, flour (and a few other things) come together in no time and can be formed into any shape. Here I chose husky cookies of course in honor of Sibbie!
Katherine and I hosted a virtual #cookieswapparty and linked up with some amazing bloggers below! Make sure to check out all of their delicious recipes and get inspiration for your holiday table. They all are so creative and absolutely drool-worthy!
Speculoos Button Cookies via Katherine in Brooklyn
Chocolate Dipped Matcha and Ginger Shortbread Cookies via Madeline Marie
Walnut Pepita Chocolate Chip Cookies via Nommable
GF + Vegan Gingerbread Men via Soul + Spoon
Chocolate Peppermint Coconut Macaroons via Pumpkin & Peanut Butter
Almond Spritz Cookies via Flours in Your Hair
Coconut Peanut Butter Cookies (vegan) via Maple Alps
Flaxseed & Pistachio Shortbread with White Chocolate Ganache Glaze via Lyndsey Eden
Speculoos Coffee Caramel Slices via Les Filles de Madeleine
Salted Dark Chocolate Cookies via The Foodwright
Dark Chocolate Butterscotch Cookies via Seek Satiation
Pretzel & Caramel Drizzled Snickerdoodles via Hopeless Thunder
Chocolate-Dipped Matcha and Ginger Shortbread Cookies
adapted from Ina Garten
- 3/4 pound butter, at room temperature
- 1 cup sugar
- 1 tsp. vanilla
- 3 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 3 tbl. matcha powder
- 2 tsp. ginger
- 1 cup semisweet chocolate
Directions: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a large stand mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add in the vanilla, and mix together until combined.
In a separate bowl, add the flour, salt, matcha powder, and ginger. Whisk together until combined.
Combine the dry ingredients with the butter and sugar mixture and mix until a dough is formed. Lightly dust a flat surface with flour and dump the dough on top. Shape into a flat disc and then cover with plastic wrap and refrigerate for 30 minutes.
Remove from plastic wrap, and roll out onto a smooth surface until the dough is approximately 1/2-inch thick. Cut out shapes with cookie cutter of your choice and place on prepared baking sheet.
Bake for 18-23 minutes, depending on the size of your cookie. Cookies are done when edges start to brown slightly. Allow to cool to room temperature.
In a small bowl, melt the chocolate in the microwave in 25 second increments, stirring in between each round. Dip each cookie into the chocolate, and return to parchment paper to let harden. Sprinkle with additional matcha powder if desired. Enjoy!