Saturday, April 12, 2014

Cookies and Coffee

 If you've ever struggled to come up with a clever sweet to serve at a ladies coffee, how about stamped shortbread cookies?  Your guests will be delighted to see these clever, whimsical, and delicious cookies plated and set with the coffee things. Food is all about taste and fun, and these are guaranteed to please on both counts.
 I have found a kindred spirit in Monique from the La Table de Nana blog. She seems to love cookie stamps as much as I do, the only difference is that she actually does something with hers whereas I generally just smile and admire mine. Encouraged by her continued and successful use, I bought a Chinese Moon Cake mold with the Starbucks logo off of eBay.  I am an avid fan of Starbucks, so much so that when I drive up to the window the barista looks at me and says, Oh, it's you!  I never know quite how to take that, but I'm hoping he means it in a positive way. 
The recipe that I used for the cookies is an adapted version of  Ina Garten's shortbread. It is a personal favorite because it rolls and cuts like a dream, and tastes buttery and delicious. It took a bit of pressure to leave a deep impression, but overall I was very pleased with the results. (The cookies that yielded less than perfect results, we just had to eat. Immediately.)

Ina’s Shortbread

1-1/2 sticks unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1-3/4 cups flour
1/8 teaspoon kosher salt

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then slowly add the dry ingredients to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and impress design into dough, rocking mold back and forth ever so slightly.  After image has been pressed into the dough to your satisfaction, cut out with a 3 round biscuit cutter. Place the cookies on an ungreased sheet.  Freeze for 30 minutes to an hour.

Preheat the oven to 350°F.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

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Kristen said...

I am unable to resist shortbread. I love how fancy cookie stamps can make such a simple recipe turn out.

Kaz @ Melting Moments said...

So impressive! Bet they taste great with a coffee too!

The Tablescaper said...

These look amazing.

Thanks for being a part of Seasonal Sundays.

- Alma, The Tablescaper

Mary said...

Your cookies look amazing Pattie, I'm a huge Ina Garten and Starbucks fan! Love the stamp!

La Table De Nana said...

I had not seen your beautiful cookies..Great to know Ina's recipe works so well with the stamp!