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Christmas Baking 2009 – Part II

Eggnog Shortbread stars dipped in white chocolate

No words today folks, just more Christmas baking!

Eggnog Shortbread

1 cup unsalted butter, room temperature
1/2 cup icing sugar
1 1/2 tsp rum extract
3/4-1 tsp grated nutmeg
1/2 tsp salt
1 3/4 cups all purpose flour

1. Cream butter until fluffy, beat in sugar and rum extract.

Fluffing butter for shortbread

2. Mix flour, nutmeg and salt in small bowl.

Freshly grated nutmeg

3. Beat into butter a little at a time.
4. On a lightly floured surface, roll out dough to 1/4″ thickness (flour the rolling pin too, this dough is very sticky!).
5. Cut into whatever shapes you like, place 1″ apart on cookie sheets lined with parchment paper and refrigerate for 10 minutes (to avoid spreading).

Eggnog Shortbread stars dipped in white chocolate

6. Bake in 325°F oven for about 15 minutes, or until just the bottoms start to turn a golden brown. You don’t want too much colour…well, if you are my husband, you will put them in for 20 minutes or more until they are brown and crispy. Apparently they’re better that way.
7. *Optional* Melt 1 cup of white chocolate dipping wafers in a double boiler. Dip half of completely cooled cookies in chocolate and lay on wax paper to set.

Mocha Candy Cane Cake Balls

1 cup sugar
scant 1 cup all purpose flour
1/2 cup cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter
1 tsp vanilla
1/2 cup hot coffee (or 1 Tbsp instant coffee in 1/2 cup hot water)

Chocolate Frosting

1/4 cup butter, room temperature
1 cups icing sugar
2 Tbsp cocoa
2Tbsp heavy cream
1/2 tsp vanilla

Coating

1 cup dark chocolate chips
2 Tbsp butter
3 candy canes, crushed

1. Preheat oven to 350°F. Grease a 9″ round baking pan.
2. Stir dry ingredients together. Add egg, milk, butter and vanilla and mix until completely incorporated.
3. Pour in coffee and mix again.
4. Pour into pan and bake for 30-40 minutes.
5. When done, allow to cool almost completely. How you remove it from the pan doesn’t matter, because we are going to smash it up anyway.
6. Smash it up! Make into fine crumbs in a large bowl.
7. Make chocolate frosting:

  • Beat butter until fluffy, add icing sugar and mix completely.
  • Add cocoa, cream and vanilla and beat until completely incorporated.

8. Mix frosting and cake crumbs together until it is completely mixed together. Should be like wet, sticky batter.
9. Form balls about 1/2″ in diameter. Place on waxed paper lined cookie sheets.
10. Place in freezer for 10 minutes, to harden.
11. Meanwhile, melt 1 cup of dark chocolate chips in top of double boiler. Add 2 Tbsp butter. Keep warm while dipping balls.
12. Dip balls using two spoons to knock off excess chocolate and return to wax paper.Sprinkle tops with crushed candy canes.
13. When done, place in refrigerator to harden.

Unfortunately, none of my pictures turned out for the cake balls, except this one. Sorry! They were absolutely delicious though!

Cake balls all wrapped up

I packed everything up, added some ice packs, and shipped them off to their destinations. Here’s hoping they got there in one piece!

Boxes to stuff cookies in for gifts

15 comments to Christmas Baking 2009 – Part II

  • We don’t mind “no words” when you give us such great recipes… 🙂 Happy baking!!!
    .-= viviane bauquet farre / food & style´s last blog ..Prepping and blanching cardoons =-.

  • looks so nice….I wish I can have it one…=)

  • Yum! Everything looks fantastic. I love making shortbread… it’s such a “basic” cookie, but very elegant. I love your eggnog variation!
    .-= Jen @ My Kitchen Addiction´s last blog ..Gingerbread Cookies… My Favorite! =-.

  • You’re a rock star! I’m sure that they will still be fresh upon arrival. Bet your place smells good..

    Hey, Merry Christmas across the country from our family to yours!

  • The eggnog shortbread stars are just lovely. I like the half dip – reminds me of a black and white cookie!
    .-= Mathea´s last blog ..Ruby pasta – cooked with beets and wine! =-.

  • RisaG

    OMG the cake balls look amazing. I have some in the freezer. They are wonderful. I made a big batch for a school auction and they got $25. For the cost of a cake mix and some frosting that is pretty good. Cost me nothing to make them (as the ingredients were in the house) and the school got $25. I hope they enjoyed them.

    I was looking for a way of using up extra crushed candy canes and you gave it to me. Thanks so much. The Candy Cane Cake Balls look wonderful.

  • RisaG

    For some reason this wouldn’t print for me. It printed the first page and that was it. I just wanted the cake ball recipe and I had to hand write the whole thing. Oh well. Just wanted to let you know there was a problem with this. Don’t know why as our printer works well all the time. Never have a problem.

  • Jayme

    Hi your cookies sound amazing. I was wondering if they are a soft shortbread cookie or a hard crunchy cookie?
    I was thinking of adding some egg nog to the white chocolate. Do you think that would work?

  • Nadia

    I have questions regarding packing/shipping Christmas treats, as it appears there are millions of ways to do it!
    #1: Did you ship overnight? Or was regular express mail sufficent to have things arrive fresh? I’m mailing to Montreal…
    #2: Ice packs?? What kind? When shipping in an envelope? My mind boggles on the moisture, wetness, leakage….
    #3: Did you package them as is, or in smaller boxes/containers and then into the shipping envelope?
    #4: Do you recommend items like spiced nuts, biscotti and chocolate bark? I’m hoping to send your eggnog shortbread, but my MIL has some favorites I’d like to surprise her with!

    Thanks, I ask these questions of those in the know rather than Google – I could get lost in Google!

    • Elizabeth

      Hey Nadia,

      Okay. Let’s start at the top:

      1. I shipped regular express mail. I think they guarantee 2-3 business days. Worked fine for my goodies…
      2. No ice packs, as I did not send anything that needed refrigeration. I have received chocolates that contained ice packs though. They were squishy gel ice packs inside plastic zip top bags. There didn’t seem to be any moisture in the package. Leakage might be an issue though, wrap tight!
      3. I put each individual cookie/bar into it’s own bag or box (depending on the fragility) and then I put them all in another container and then I put that into a box or padded bag for shipping.
      4. Yes yes yes! All of the above are perfect for shipping!

      I hope that helps…:)

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