Go Bold With Butter

Subterms

    Latest story

    Mint Chocolate Chip Shortbread Thumbprint Cookies

    ha scritto per te

    Add some holiday flavor and color to your cookie tray with Mint Chocolate Chip Shortbread Thumbprint Cookies!

    Shortbread is my favorite kind of cookie. That’s no secret to long-time blog readers, I’m sure. The formula is so simple and the end result so delicate and buttery, I’m always dreaming up new ways to flavor and shape the dough. This year for a Christmas cookie offering, I decided to make them into thumbprint cookies! These Mint Chocolate Chip Shortbread Thumbprint Cookies are fun and festive with bright color and zingy mint flavor. Mint chocolate chip ice cream lovers will want to make these.

    Cream the butter.
    Cream one cup of butter with 1/2 cup of confectioners’ sugar until smooth. A hand mixer will work just fine for this task. The ratio of sugar makes the shortbread lightly sweet so the mint and chocolate flavors shine through.

    Color and flavor.
    Frontier Co-op Organic Mint Extract is what I keep in my pantry to make minty treats. It’s not overpowering if used in moderation. Add 1/2 teaspoon of the extract, along with a little green food color to the creamed mixture. I used a pastel green gel food color, but it ended up being bolder than I expected – but I like it! A few drops of liquid green food color would work just fine also.

    Add in the flour and mini chocolate chips. Mix until just combined. Don’t be tempted to overmix here, tender shortbread depends on not developing the flour’s gluten.

    Scoop and shape.
    Portion the dough out onto parchment-lined baking sheets using a cookie scoop (or a slightly heaped tablespoon). After scooping, make a well, or a thumbprint, in each dough ball. I use the back of a 1/2 teaspoon measure.

    Bake the cookies for about 12 minutes, then reshape the ‘thumbprint’ after baking. The cookies will puff up a little under the heat, and the well becomes shallow. Just press the 1/2 teaspoon measure into the divots to make them slightly deeper.

    Fill and drizzle.
    After the cookies cool, fill the wells with rich chocolate ganache, then drizzle the tops with leftover ganache.

    These cookies lively little minty bites. They remind me of an Andes mint in cookie form!
    This blog post is sponsored by Go Bold With Butter. View more butter recipes at this link.
    Related recipe: Peppermint Snowball Cookies

    Mint Chocolate Chip Shortbread Thumbprint Cookies

    Heather Baird

    The classic flavor of mint chocolate chip brings a mashup of shortbread and thumbprint cookies together! Use real butter to achieve the perfect crumbly shortbread texture. Rich chocolate ganache fills the ‘thumbprints’ with an extra drizzle for good measure.Please note that because these thumbprint cookies have a shortbread base, there is no chemical leaven or egg in the ingredients.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minsCook Time 12 mins1 hour cooling time 1 hrTotal Time 1 hr 42 mins

    Course DessertCuisine American

    Servings 24

    Equipment1 disposable piping bag or zip top storage bag
    Ingredients US CustomaryMetric Cookies1 cup unsalted butter softened1/2 cup confectioners’ sugar1/2 teaspoon mint extractGreen food color2 cups all-purpose flour1/2 cup mini semisweet chocolate chipsGanache Filling2/3 cup semisweet chocolate chips1/3 cup heavy cream
    Instructions CookiesPreheat the oven to 350°F.Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy.Add mint extract and green food color; mix to combine.Next, add flour and mini chips; mix until just combined (avoid overmixing).Remove dough from the bowl; shape into 1-inch balls. You can also use a 4- teaspoon capacity cookie scoop. Roll the balls between your palms, and then place 1/2 inch apart on a parchment-lined cookie sheet.Create a well in each dough ball with your thumb or by using the rounded back of a 1/2 teaspoon measure. Chill dough for 15 minutes.Bake for 10-12 minutes.Once baked, reshape the wells with the handle of a wooden spoon or the 1/2 teaspoon measure. Let cool on the baking sheets.Move cooled cookies to a parchment paper-covered work surface.Ganache FillingHeat semisweet chips and heavy cream in a microwave safe bowl for 1 minute at 100% power. Allow the mixture to stand 1 minute. Whisk until you have a silky, shiny ganache.Transfer the ganache to a disposable piping bag or a zip-top bag with the corner snipped. Fill each cookie well with the ganache. Use any leftover ganache to drizzle over the cookies.Let stand until cookies are completely set, about 1 hour.Enjoy right away! Or store the cookies an airtight container with layers between pieces of waxed paper.
    NotesMake ahead: the shortbread thumbprint cookies can be made ahead and frozen for up to 1 month. To thaw, place them in the refrigerator overnight. Make the ganache and fill as directed in the recipe. 

    Keyword Christmas cookies, mini chocolate chips, mint chocolate chip cookies, shortbread cookies, thumbprint cookies

    You may also enjoy: LEGGI TUTTO

    consigliato per te

    • in Recipes

      Ginger Snickerdoodle Cheesecake Bars

      ha scritto per te

      Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

      It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

      Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

      We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

      Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

      Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

      Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

      Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

      Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Ginger Snickerdoodle Cheesecake Bars

      Heather Baird

      These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment13×9 inch dish
      Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
      Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

      Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Banoffee Ice Cream Pie

      ha scritto per te

      Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won’t be hosting any July Fourth picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!
      Ripe bananas are an absolute must for the cream filling, because it’s the only sweetener added to this part of the recipe – there’s no added sugar. I strongly suggest bananas that are on the verge of being over-ripe. Only use bananas that have significant brown spotting on their peels.
      Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.
      The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).
      Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.
      For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.
      In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

      Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

      Banoffee Ice Cream PieYields one 9-inch pie2 cups (200g) graham cracker crumbs8 tablespoons (113g) unsalted butter, melted3 large very ripe bananas1 tablespoon fresh lemon juice2 cups (480ml) heavy cream, whipped to firm peaks1 teaspoon vanilla extract1 can (13.4 oz.) dulce de leche1/2 cup (75g) hazelnuts, roughly chopped2 oz. grated dark chocolateCombine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
      link Banoffee Ice Cream Pie By Heather Baird Published: Tuesday, June 30, 2020Tuesday, June 30, 2020Banoffee Ice Cream Pie Recipe LEGGI TUTTO