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      Classic Shortbread Cookies

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      Take your cookie plate to a new level with these buttery, crisp, and utterly delicious classic shortbread cookies! Easy to share, but we won’t blame you for keeping them all to yourself.

      Shortbread is a celebration of simplicity—a combination of butter, sugar, and flour that adds up to so much more.
      Shortbread was one of the first baking projects I ever tackled—at a friend’s house in 4th grade under the intense supervision of her mother. I don’t remember much about the cookies but I do remember thinking they were pretty basic. I mean where were the chocolate chips?
      Video! How to Make Shortbread Cookies

      What is Shortbread?
      The “short” part of shortbread refers to the lack of gluten development in this cookie. Liquid activates gluten, but because there’s no liquid in the recipe (and a lot of fat), the gluten doesn’t have a chance to develop into long strands of protein that, in turn, give other baked goods their chewy texture.
      Since the gluten is kept “short,” we get a tender, crumbly cookie that melts in the mouth.

      The Best Butter for Shortbread
      A note on butter—you can make delicious shortbread using whatever butter you normally buy, but if you enjoy the flavor of butter, I would suggest using a premium European-style butter. My personal favorite is Kerrygold.
      European butters tend to be denser (aka more fat, less water) than the usual supermarket butter, and make a richly colored and flavored shortbread. I’ve tested this recipe using both types with excellent results!
      My only note for European-style butter is to either be sure to find unsalted butter or reduce the salt in the recipe if using salted butter.

      Don’t Overwork the Dough!
      Even though we’re using a short dough, it’s possible to overwork the dough, causing the cookies to become tough. The best way to avoid a tough cookie is to not handle the dough too much.
      A food processor makes quick work of combining the ingredients and prevents me from overworking the dough.
      When I make cutout cookies, I try to cut as many cookies as I can the first time, so I only regather the scraps and reroll the dough once.
      Swaps & Substitutions for Shortbread
      Shortbread’s simplicity lends it to endless adaptations:
      You can pretty much shape it any way. Roll it into a log and slice, roll out and either cut into a grid or stamp out with cookie cutters, press it into a round cake pan and score into wedges before baking, or if you’re fancy and have cookie molds you can press the dough into those for an intricate design.
      You can also flavor shortbread with all sorts of ingredients, from tea leaves, matcha, dried fruit powders, nuts, and chocolate.
      I personally love a nutty shortbread—walnut is my favorite! I love the slight bitterness of the walnuts with the sweet, buttery shortbread. Whenever I add nuts or even chocolate, I grind (or grate) it fairly small. In the case of a nutty shortbread, I aim for the flavor to be a part of the dough, as opposed to a mix-in. I also find large chunks disrupt the shape of cut-outs.

      How to Store Shortbread Cookies
      Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy. There, I found that storing cookies in a lidded container with a silica gel packet (I just save these from other food packages) keeps the humidity at bay.
      These cookies also freeze well, and I freeze them in a freezer bag that I have pressed as much air out of as possible. They will keep for a month or more, but honestly, we never have them around that long.
      Love a Good Cookie? Give These A try!

      Updated December 22, 2020 : We added a video to help you make the best shortbread cookies ever! No changes to the original recipe. Enjoy! LEGGI TUTTO

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      Black Bottom Eggnog Pie

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      Make spirits bright with a slice of eggnog pie! A layer of rich chocolate covers the pecan cookie crust for a delicious twist on this quintessential holiday flavor.  

      Eggnog is a mainstay of the season and I miss it when the holidays are over. Come January, it slowly disappears from the dairy case, not to return until Santa does next year. We’ve been relishing this treat nightly with gingersnaps around a cozy fire. It’s like our own tiny celebration of the season. 

      This pie offers a different way to celebrate with eggnog  – a sliceable version wrapped in a pecan cookie crust. It’s rich with a bottom stripe of chocolate and lots of whipped cream on top.

      Nearly a whole package of Keebler Pecan Sandies and a little melted butter make the crust for this pie. It’s a simple foundation that gets a quick bake. Chocolate chips are scattered across the bottom of the hot crust and melt quickly for the ‘black bottom’.

      This recipe doesn’t use commercial eggnog as an ingredient, it’s a scratch-made affair that deserves plenty of whipped cream and freshly grated nutmeg on top, just like any good glass of eggnog should be enjoyed.

      A hefty dose of bourbon in this pie keeps with tradition, but if you’re serving this to kiddos or have other considerations, replace the bourbon with an equal amount of whole milk.

      [click to print]
      Black Bottom Eggnog Pie
      Yields one 9-inch pie2 cups (200 grams) ground pecan shortbread cookie crumbs
      1/4 cup (57 grams) unsalted butter, melted
      1/2 cup (85 grams) semi-sweet chocolate morsels
      2 1/4 cups (532 ml) heavy whipping cream
      1/3 cup (65 grams) granulated sugar
      1/2 cup (120 ml) bourbon
      1/2 teaspoon freshly grated nutmeg
      1 envelope unflavored gelatin
      1/4 cup (60 ml) cold water
      6 egg yolks, lightly beaten
      1 tablespoon unsalted butter
      3/4 cup heavy whipping cream, whipped to stiff peaks
      3 whole pecan shortbread cookies
      More freshly ground nutmeg for garnishPreheat oven to 350°F.
      Stir together cookie crumbs and melted butter in a mixing bowl; press firmly into the bottom of a 9″ deep-dish pie plate. Bake for 8 minutes. Remove crust from the oven and immediately sprinkle chocolate morsels onto warm crust. Let stand 5 minutes or until morsels melt; carefully spread melted chocolate over the bottom of the crust with a spatula. Set aside to cool completely.In a saucepan over medium heat, stir together whipping cream, sugar, bourbon and 1/2 teaspoon nutmeg. Stirring constantly, heat the mixture until it steams but do not boil.Sprinkle gelatin over cold water in a small bowl and let stand 1 minute.Whisk egg yolks lightly to break them up in a separate medium bowl. Gradually whisk 1/4 of the warm cream mixture into the bowl of egg yolks. Add the yolk mixture to remaining warm cream mixture in the pan, whisking constantly. Stir in the bloomed gelatin. Cook at a simmer 3 to 5 minutes, whisking constantly, until the gelatin is melted and the custard reaches 160°F on an instant read thermometer.Remove from heat, and stir in 1 tablespoon of butter until it melts. Cool custard filling to room temperature, about 25 minutes. Pour the filling into the crust. Chill pie in the refrigerator at least 4 hours or until firm.Transfer whipped cream to a piping bag fitted with an open star tip and pipe a thick rope of whipped cream around the outside edge of the pie. Crumble the 3 whole pecan shortbread cookies and sprinkle on top of the pie; sprinkle on ground nutmeg for garnish.Use a sharp knife and gentle pressure to slice pie, as the chocolate layer in the crust will harden as the pie chills in the refrigerator. This pie can be stored in the refrigerator up to one week.Note: 1/2 cup whole milk can be swapped in for the bourbon in this recipe.
      link Black Bottom Eggnog Pie By Heather Baird Published: Tuesday, December 22, 2020Tuesday, December 22, 2020Black Bottom Eggnog Pie Recipe LEGGI TUTTO

    • in Recipes

      Classic Stuffed Mushrooms

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      These classic stuffed mushrooms are loaded with shallots, garlic, walnuts, breadcrumbs, and chopped mushroom stems. Sprinkle with Parmesan, pop them in the oven, and you’ve got a great appetizer for the holidays.

      Photography Credit: Sally Vargas

      A good stuffed mushroom recipe should be in every home cook’s collection. They’re easy to make, they’re great for parties, and the variations are endless!
      Video! How to Make Stuffed Mushrooms

      The Best Mushrooms for Stuffing
      Simple regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid mushrooms that seem slimy or have sunken brown spots.
      To prep for stuffing, scrub the mushrooms well, then just snap out the stems. They’ll come out easily; no need to use a knife.
      Ingredients for stuffed mushrooms
      This stuffed mushroom recipe is a classic. It is what you usually think of when you think of stuffed mushrooms—walnuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan.
      There is a reason everyone loves this combination. These stuffed mushrooms are hard to stop eating!

      The Best Way to Make Stuffed Mushrooms
      To make these stuffed mushrooms, first separate the stems from the mushroom caps, and chop them. Cook the chopped mushroom stems in butter with some shallots, garlic, and walnuts. Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture.
      Sprinkle with Parmesan and bake until the cheese starts to brown and the mushroom caps release some of their water.
      Make Ahead Tips for Stuffed Mushrooms
      You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.

      Suggestions and Substitutions for Stuffed Mushrooms
      Looking for more stuffed mushroom ideas? We’ve received many suggestions for variations on this recipe from readers over the years. Here are a few favorites:
      Sausage, cream cheese, chopped stems, Parmesan and garlic powder
      Duck or goose pâté (fois gras) topped with a small piece of bacon
      Cream cheese, spinach, and bacon
      Creamy chicken and white wine with a touch of garlic and tarragon
      Crab meat, cream cheese, and shredded Parmesan
      Onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers
      Do you have a favorite stuffed mushroom recipe? If so, please tell us about it in the comments.
      More Ways to Love Mushrooms

      Updated December 21, 2020 : We added a new video to help you make the best stuffed mushrooms ever. Enjoy!

      Classic Stuffed Mushrooms Recipe

      The recipe can easily be scaled up—doubled or tripled.
      You can use either cremini or regular button mushrooms. Scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife.
      For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don’t cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.

      Ingredients
      18 to 24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
      1 tablespoon butter
      2 small shallots, minced, about 2 tablespoons
      1 large garlic clove, minced
      2 tablespoons chopped walnuts
      Salt
      2 tablespoons chopped parsley
      1 teaspoon Herbes de Provence or dried thyme
      2 tablespoons breadcrumbs
      2 tablespoons sherry or chicken stock
      2 tablespoons extra virgin olive oil
      2 tablespoons grated Parmesan cheese

      Method

      1 Preheat oven to 375°F (190°C).
      2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
      Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

      3 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.

      4 Bake: Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Triple Cheese Omelet Bake for Christmas Breakfast

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      This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.

      Today I’m posting something savory to balance out all the sweet things I’ve been making. I’m a huge fan of breakfast casseroles (see this fave) and I’m always on the lookout for a worthwhile recipe that will make Christmas or New Year’s morning easy. 
      This cheesy omelet bake scored high marks during recipe testing and ended up being lunch for about 3 days in a row. So, if you’re a breakfast every hour person like I am, you’ll probably love this for any meal. And what’s not to love about bacon, eggs, and cheese that sits atop a layer of hash browns? It’s all good. 

      I decided to create a breakfast buffet for this post, because these Panettone Muffins are not to be missed! I’ve made them a few holidays in a row, and they are always a crowd-pleaser. 

      And for something special to sip, I mixed up a batch of Sparkling Pomegranate Punch. Here it’s made just the same as the recipe I’ve linked, except this time I topped it with some pineapple sherbet. Turns out, this was a really good idea. 

      The omelet bake is already pretty easy to put together, but I have a shortcut to recommend anyway. Pre-cooked bacon will remove the step of cooking raw bacon and it crisps up wonderfully as it bakes on top of this casserole. It requires nothing more than a quick chop.

      This will serve 6-8 hungry people, or if your Christmas morning is more intimate, then leftovers keep well and reheat easily in the microwave. It’s great for lunch with an arugula salad on the side, or even a little cup of mandarin orange segments, which I serve with breakfast often.

      [click to print]
      Triple Cheese Omelet Bake
      Yields about 8 servings2 tablespoons butter
      1/2 cup (75 grams) chopped onion
      1/4 cup (40 grams) chopped green bell pepper
      26 oz. (1 large bag) frozen shredded hash brown potatoes, thawed
      2 cups (226 grams) shredded Swiss cheese
      12 slices of bacon, cooked
      8 oz. (1 package) cream cheese, softened
      6 large eggs
      1/2 cup (120 ml) milk
      1/2 cup (56 grams) freshly grated parmesan cheese
      1/2 teaspoon salt
      1/2 teaspoon pepper
      1/3 cup chopped scallions, optionalPreheat oven to 350°F. Evenly spray the inside of a 3 quart baking dish with cooking spray and set aside.Melt the 2 tablespoons of butter in a saucepan over medium heat. Cook chopped onion and green pepper in the butter, stirring constantly until tender and the onions turn translucent. Set aside.Evenly spread the hash browns in the bottom of the prepared baking dish, and sprinkle with Swiss cheese. Chop the cooked bacon and sprinkle half of it over the cheese, and top with the cooked vegetable mixture.In the bowl of an electric mixer, beat cream cheese on medium speed until softened. Add eggs and milk; beat until smooth. Scrape down sides and bottom of mixing bowl to make sure ingredients are thoroughly blended. Add parmesan cheese, salt and pepper; beat until just blended. Pour the egg mixture over ingredients in the dish and sprinkle with remaining half of the bacon.Bake uncovered for 35 minutes, or until set and lightly browned. Let cool 5 minutes and top with chopped scallions, if using. Serve immediately.Make ahead: This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking, or add 10 minutes to the bake time if the dish is still chilled.
      link Triple Cheese Omelet Bake for Christmas Breakfast By Heather Baird Published: Monday, December 21, 2020Monday, December 21, 2020Triple Cheese Omelet Bake Recipe LEGGI TUTTO

    • in Recipes

      Best Holiday Fruitcake

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      This easy fruitcake is perfect for the holidays. It’s light, tender, and full of dried fruits and nuts. Sprinkle the loaf with brandy, or leave it out! Either way, this fruit cake is a welcome addition to the holiday table.

      Photography Credit: Elise Bauer

      Are you a fruitcake lover? Though this traditional holiday cake is often maligned (I guess some people don’t like candied fruit?), it’s wonderful when well prepared.
      This fruitcake is our family’s favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread, on steroids. The recipe comes from the wife of a family friend, Patricia, who for years sent us a loaf every Christmas.
      We usually have to make at least two loaves—one to eat right away because we just can’t wait, and the other to sprinkle with brandy and save for Christmas day. These loaves also make terrific gifts.
      Video! The Best Holiday Fruitcake

      How to Make Fruitcake
      Fruitcake is really just like any other quick bread or loaf cake, only with a lot more fruit and nuts added. You make a simple cake batter, stir in the fruits and nuts, and bake until a tester inserted in the middle comes out clean.
      The resulting cake is dense and looks like a beautiful mosaic when sliced, with fruits and nuts in every bite.
      You can sprinkle the cake with liquor (we like brandy), or leave it alcohol-free. The liquor will make the fruitcake more moist, and will help it last longer.
      Tips for the Best Fruit Cake
      Toss the fruits and nuts in flour before mixing them into the batter. This will help keep them evenly distributed throughout the cake during baking.
      Place a pan of water in the oven alongside the fruitcake. This will help with a more even, gentle cooking.
      It’s best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

      How Long Does Fruitcake Last?
      Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy. Just keep it tightly wrapped.
      Without brandy, the cake will last tightly wrapped a week or more.
      With brandy, the cake can last a month or more.
      How to Store and Freeze Fruitcake
      Cool the fruitcake completely, poke a few holes in the top of the cake and sprinkle it with brandy if desired. Wrap the loaf tightly with aluminum foil and store it on the counter.
      To freeze, wrap the loaf in plastic and then in aluminum foil and freeze for up to three months.
      More Festive Holiday Treats

      Updated December 20, 2020 : We added a new video to help you make the best fruitcake ever. No changes to the original recipe.

      Best Holiday Fruitcake Recipe

      Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.

      Ingredients
      1 teaspoon baking soda
      1 cup (236 ml) full fat sour cream
      1 cup (130 g) chopped dates
      2 cups (280 g) raisins
      1/2 cup (75 g) chopped glazed cherries (can sub dried sweetened cranberries)
      1 cup (100 g) chopped walnuts
      2 cups (260 g) all-purpose flour [divided into 1/4 cup (30 g) and 1 3/4 cups (130 g)]
      1/2 cup butter (1 stick, 113 g)
      1 cup (200 g) granulated sugar
      1 large egg, room temperature
      Grated rind of one orange
      1 teaspoon salt
      1 to 2 ounces (30 to 60 ml) brandy (optional)

      Method

      1 Preheat the oven and prepare the pan: Preheat oven to 325°F (160°C). Line a 9×5-inch loaf pan with greased parchment paper or brown baking paper, cut to fit the pan.
      Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.

      2 Mix together sour cream and baking soda: In a small bowl, mix together the baking soda and sour cream; set aside.

      3 Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

      4 Make the fruitcake batter: Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix.
      Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

      5 Bake the fruitcake: Scoop the batter into a prepared 5×9-inch loaf pan, and press down to even the surface.
      Place the batter-filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.)
      Bake at 325°F (160°C) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°F and 209°F, and a wooden skewer inserted into the center comes out clean. Water may need to be replenished during baking. If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.

      6 Cool on a rack: Remove to a rack to cool for 5 minutes. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely.
      Wrap tightly with plastic wrap and then aluminum to store. If you want, poke a few holes over the top of the cake and sprinkle on a few ounces of brandy or bourbon. This will make the fruitcake more moist and will help it last longer.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Gingerbread Pancakes with Caramelized Pears

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      This holiday season, start a new tradition with gingerbread pancakes. Rich molasses, cinnamon, clove, and ginger added to classic buttermilk pancakes make a short stack worthy of Christmas morning. Top with whipped cream and caramelized pears to make this an extra special treat. Continue reading “Gingerbread Pancakes with Caramelized Pears” » LEGGI TUTTO