I seriously cannot believe there are only 5 days until Christmas! I am counting down the minutes until I go home to Boston for the best Holiday week ever!! Not only do I get to spend Christmas with my family, but Romain’s parents will be there too and I haven’t seen them in almost a year and a half. Last year I had to work on Christmas, while Romain took off to France. I had no idea how depressing it would be to spend Christmas alone until the actual day. So after missing countless holidays with my family, I really understand how much tradition really means to me.
This recipe was in the December edition of Cooking Light magazine and thought it would be perfect to bring to my friend’s cookie swap party! In the magazine they shaped the cookies into simple squares, but I thought Christmas shapes would be perfect for the holidays. I actually had no intention of decorating them since they are pretty time consuming to make on their own. I kept trying to think of ways to jazz them up and then before I knew it I was impulsively mixing up a red and green glaze. Like most Cooking Light recipes, I didn’t stick to the suggested portion size so this recipe yielded less cookies than the original stated. Also, if you want to make a double batch, don’t bother doubling the pineapple filling. You will have plenty of filling for a double batch of cookies. I found that the best way to prevent the dough from cracking was to treat it like pie crust. I pressed about a 2 teaspoons of dough into the cookie mold, spooned in some filling and then closed it off with another layer of dough. I also cut down the baking time drastically from the original recipe so definitely keep an eye on your oven.I would definitely make these cookies again, but maybe experiment with different spreads or preserves to fill them.
- 3 (8-ounce) cans crushed pineapple in juice, undrained
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ⅓ cup light-colored corn syrup
- 4 teaspoons all-purpose flour
- ⅓ cup nonfat dry milk
- 9 ounces cake flour (about 2¼ cups)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 12 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 2 large egg yolks
- colored frosting for decorating
- To prepare filling, drain pineapple in a fine-mesh sieve, pressing solids; reserve juice for another use. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until liquid evaporates, stirring frequently. Add granulated sugar and ¼ teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook 1 minute or until very thick, stirring constantly. Scrape mixture onto a baking sheet, and spread into a thin layer; cover and chill completely (about 20 minutes).
- To prepare shortbread, sift dry milk into a bowl. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Sift together dry milk, cake flour, ¼ teaspoon salt, and baking powder. Place butter in a large bowl; beat with a mixer at medium speed until smooth and creamy. Add ½ cup powdered sugar; beat 2 minutes or until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat 2 minutes or until fluffy. Add flour mixture; beat at low speed just until combined. Divide dough in half. Gently shape dough into 2 (10-inch) logs; cover with plastic wrap. Chill 30 minutes.
- Arrange 1 oven rack 2 positions down from the top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 325°.
- Cut each dough log into 12 equal pieces. Working with 1 piece at a time, roll dough into a 3-inch circle on a lightly floured surface. Place about 1 tablespoon filling in the center; bring edges together over filling, and pinch closed. Gently press into a floured 1¾-inch square mold or cookie cutter, or shape into a square shape by hand. Place cake on a parchment-lined baking sheet. Repeat procedure with remaining dough and filling, placing cakes 2 inches apart on 2 parchment-lined baking sheets (12 cakes per sheet). Bake at 325° for 25 minutes, turning cakes over and rotating pans after 15 minutes. Remove cakes from pans, and cool completely on wire racks. Sprinkle with 1 tablespoon powdered sugar, if desired.
Our beautiful cookie display!!!