This is the perfect cookie to spice up your New Years Eve, or New Years Day celebration. You start out with the perfect, buttery, shortbread cookie, then dip them in white chocolate and roll them in crushed red hot cinnamon candies! If you like the taste of red hots, you will love these little fireballs. I hope you all had a wonderful Holiday. We had so much fun being with our boys. It was just really nice seeing their smiling faces when they woke up in the morning, and sometimes in the afternoon! They left on Saturday and now the house is very quiet, except for Louie our basset hound who never stops crying. I think he misses them too, but it could just be that he’s a hound dog and that’s what they do! In the past I would get upset if I didn’t get to see them very often, but a wise friend once said, “You don’t need the whole loaf of bread, just take the crumbs!” Of course I could totally relate to this metaphor! I’m sure all of you that have children can relate to the coming and going of a busy house around the Holidays. Pete and I were really missing them yesterday, and now it’s back to being Empty Nest once again. I don’t know if you ever get used to saying goodbye to your children, especially if they live so far away, like ours do. Hopefully, someday, we will live closer to each other. So, for now, I will just take the crumbs! Pete and I are celebrating New Years Eve alone. We have ordered Stone Crabs for our dinner from Florida, they are our favorite crustaceans! We dip them in melted butter and then into mustard sauce. I can’t wait, my mouth is watering! It’s not to late to leave a comment for the giveaway I’m having, for a Silpat mat on January 2nd. Let me know what you’re doing for New Years Eve? If I don’t post again before next year, thank you all from the bottom of my heart for following my blog and my passion! I hope you all have a blessed, happy, healthy, 2014, Happy New Year!
Recipe adapted from Fine Cooking Magazine.
Ingredients: For the Shortbread.
1. 1 1/2 cups unsalted butter, softened; more for the pan.
2. 3 1/2 cups unbleached all-purpose flour
3. 2 Tbs. cornstarch
4. 1 tsp. table salt
5. 1 1/3 cups confectioner’s sugar
6. 1 Tbs. pure vanilla extract
Ingredients for dipping:
1 pound good white chocolate such as Lindt or Ghirardelli chopped
1 bag cinnamon red hot candies crushed
For the Shortbread Cookies, lightly butter the bottom of a straight-sided 9 x 13-inch baking pan.
Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.
Turn the dough out into the prepared pan. Using lightly floured fingertips, press dough into the pan to form an even layer.
Use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal.
Freeze the dough while the oven heats.
Position a rack in the center of the oven and heat the oven to 325.
Bake the dough, rotating the pan halfway through, until the top looks dry and golden-brown, 30 to 40 minutes. Transfer the pan to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan.
In a food processor or using your rolling pin, crush 1 bag of cinnamon hot candies and place in a pie tin.
In a medium size bowl melt the chopped white Chocolate in the microwave for 1 minute, stir and cook another 15 seconds or until all the chocolate is melted and smooth. Dip tops of Cookies in melted chocolate, or just dip half the cookies. While still wet, dip the cookies in crushed red cinnamon hots.