Happy Sunday! A couple of weeks into quarantine, one holiday down, and it seems like April might just be the longest month in history. The calendar says its April 19th, but I’m fairly confident it’s actually April 394th.
I have to say that this Easter was so fun and easy, but I can’t tell you how much I missed seeing my family! While there’s something very cozy about having an Easter at home, I missed the busy, talkative, food-filled Easter’s I’m used to. I was trying to figure out a way to send my family some love when the perfect idea hit me!
Holly’s Cookie Delivery Service!
I could make a large batch of cookies and bring them to the door of each of my family members to let them know how much I love and miss them!
Cookies are the perfect sweet treat for delivery to a loved one! First, cookies are amazing, obviously. Secondly, you can make a bunch at a time, it’s perfect if you have a bunch of different houses to go to! Thirdly, cookies can last awhile in different conditions! With cookies, you don’t have to worry about them drying out if they’re not eaten in 2 hours of delivery! They also won’t melt if they sit in the car for a while, or are as delicate as cupcakes can be!
There are approximately a gazillion cookie recipes out there! Since I was going to be stopping by a couple of different houses, I decided that a basic shortbread cookie was a good choice! Shortbread is a super simple, buttery, crumbly cookie that practically melts in your mouth! Perfect with a warm cup of tea, or simply snack on by itself! I love a good shortbread cookie because it’s so delicious on its own, but you can do a lot with a shortbread cookie! I made three variations of my shortbread dough so my family would feel like they’re getting a good mix of cookies to enjoy without me having to use all my butter supply to make three different cookie doughs.
The first variation involves using a fork to slightly squish the dough down, topped with a couple of sprinkles!
The second variation uses different types of chocolate to drizzle over the top! I love the snap of the chocolate on the top mixed with the buttery softness of the shortbread!
The third variation, my favorite, involves my new favorite ingredient: raspberry jam! Once the dough is rolled into balls, just push your thumb into the center to form a small indent on the top and fill with your favorite jam. Once baked and cooled, I drizzled some white chocolate over the top to add a little extra something something. I think you can see why this cookie ranks number one in my heart.
3 sticks of room temperature butter
3/4 cup of powdered sugar
2 1/4 cups of flour
3/4 cup of cornstarch
1 teaspoon of vanilla
2 drops of almond extract
1/4 teaspoon of salt
Different types of chocolate
2 tablespoons of your favorite jam
Preheat your oven to 300 degrees. In the bowl of a stand mixer, cream tougher the butter and the powdered sugar. Add in the flour and the cornstarch slowly; trust me, the slower you add in these ingredients, the better. I’m still finding cornstarch in random crevices in my kitchen. Once the dough is almost combined, add in the extracts and salt. Mix until everything is fully combined!
Scoop out about a tablespoon of cookie dough and roll into a ball with your hands. Place on a cookie sheet. If you’d like you can just bake them off as is.
I used a fork to slightly press down a couple of cookies and topped with a little dash of sprinkles.
For some, I used the back of a measuring cup to slightly flatten the cookies into a thin disk. I wanted to drizzle with melted chocolate after they cooled from the oven.
For the last cookies, I used my thumb to gently press an indent into the top of the cookie. Then I scooped two tablespoons of jam into a piping back and gently added a little dollop of jam into the middle of the cookie. I used a piping bag because it made the process way easier and a whole lot cleaner!
For 5 little cookies, I rolled them completely in sprinkles! These cookies were going to my friend, a self-appointed sprinkle connoisseur.
Place on the cookies onto a lined cookie sheet, and bake in the oven for about 14-16 minutes. They will rise slightly and become firmer to the touch.
Allow to cool for further decorations!
Once they’re cool, I melted white chocolate and milk chocolate in the microwave and placed them into piping bags. I drizzled white chocolate on some cookies and then milk chocolate on others. I did a combination of both chocolates on some cookies to make them look a little fancy!
For the jam cookies, I drizzled some of the leftover white chocolate on top. This part is optional, but I love the combination of raspberry and white chocolate.
I packed the cookies into little cellophane baggies topped with a cute little sticker and packed them into boxes! They are ready to be delivered!
I had so much fun stopping by each of my family’s houses! I missed seeing them so much! I hope they enjoyed the cookies as much as I enjoyed making them!
Remember the wise words of Ina Garten, “You can be sad before eating a cookie and you can be sad after eating a cookie, but you can never be sad while eating a cookie!”