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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Df Jani
[email protected]I'm allergic to cherries. Can I use a different type of fruit in these cookies?
Anthon Michael
[email protected]These cookies look delicious, but I don't have time to make them right now. I'll save the recipe for later.
Nthabiseng Thabiso
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and dry. I'm going to try again next time.
Shatra Remalistic Huzairu
[email protected]These cookies are a bit too crumbly for my taste. I think I'll try a different recipe next time.
movie traielar
[email protected]I didn't have any candied cherries, so I used dried cherries instead. The cookies still turned out great.
Munsaka Siansya
[email protected]I had a hard time finding candied cherries, but I finally found them at a specialty store. The cookies turned out great.
Kevin McCormick
[email protected]These cookies are a bit too sweet for my taste, but they're still good.
afts addingflavort-shrits
[email protected]I'm not a big fan of cookies, but these were really good. I'll definitely be making them again.
noman Islam
[email protected]These cookies are so easy to make. I love that I can make them with my kids.
Hamad ali Hamad ali
[email protected]I've never made these cookies before, but they turned out great. I'm so glad I tried them.
Fawzia Mohamed
[email protected]These cookies are perfect for Christmas. They're festive and delicious.
Mzwandile Dlhamean
[email protected]I made these cookies for a cookie exchange and they were a huge hit. Everyone loved them!
Amarachi Nnadi
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious and they look so impressive.
Tahnee Wilkinson
[email protected]I'm not a big fan of cherries, but I loved these cookies. The cherry flavor is subtle and not overpowering.
Sunil Bist
[email protected]These cookies are so beautiful and festive. I love the way the red and green sprinkles look.
Mohammad Rasel
[email protected]I've made these cookies for years and they're always a favorite. They're so easy to make and they always come out perfect.
Farjad Rajpoot
[email protected]These cookies were a hit at my holiday party! They're so festive and delicious.