You Are Not Seeing Double…..
I know, the countdown is on. My apologies that this isn’t a Thanksgiving themed recipe, but I think I’m going to go full force with Christmas recipes from here on out. 😉 If you are like me you already have all of your Thanksgiving recipes chosen, probably most of them old family favorites and you aren’t looking for new ones to try this late in the game. But I suppose I can be nice and throw you a couple Thanksgiving hacks. 😉 I have NEVER owned a roasting rack as long as I’ve cooked, while some people use twisted up foil I don’t like wasting foil because it is expensive so I use celery stalks and then just boil them with the drippings when I boil the carcass for soup. Another way to save yourself a headache, and some time, don’t peel your potatoes. That’s right, just cook them with the skins on and they will slide right off. And one more hack for good measure, prep your foods a day or two in advance so you can actually enjoy the holiday. Nothing takes the wind out of a foodie’s sails more than having to slave in the kitchen all day and not get to enjoy time with the people who are enjoying the food that was prepared.
Like many people you may have been plotting and planning your Christmas themed recipes even before Halloween ever arrived. (Shame on you for that, even I don’t plan that far ahead… ok that’s not true. 😉 ) So, be prepared for a lot of Christmas recipes coming your way! If you remember last week I posted my Chocolate Filled Shortbread Cookie recipe. After I made those, and they were such a big hit, I thought I would play around with the recipe a little bit. I figured I may as well reverse them, and try to make White Chocolate Filled Chocolate Shortbread Cookies. When adding cocoa to a recipe that already has a set amount of flour it can take some tinkering, but luckily with the first “prototypes” I nailed it. Oh, boy, these little guys were instantly husband approved. He absolutely loved them. And I won’t lie, I loved them to. The white chocolate didn’t really taste like chocolate, in contrast to the cookies it almost tasted like cream cheese, and there is NOTHING wrong with that!
I made these ones a little bit smaller; just because I like bite size everything, especially cookies. If you aren’t a huge white chocolate person, you could cut the amount in half and still have enough, I just wanted these cookies to be over flowing with white chocolate and chocolate goodness! There are two tips that I would like to give for these cookies. First, make sure your butter is at room temperature. The first batch I made I used room temperature butter, and everything creamed together beautifully. The second batch I made I was in a hurry and used cold butter, and it turned crumbly. Nothing that couldn’t be fixed by mashing all the crumbles together with my hands, leading to a nice solid lump of dough, but if you have to many butter chunks your butter will “bleed” out in the oven during baking. While this is great for pastries, this isn’t something you want for your shortbread. Second, measure your flour properly or the cookies will be to dry. (The same goes for the unsweetened cocoa powder.) Some people like to sift their flour, but I just scoop it in a measuring cup, and then fluff the flour up with a fork and level it off. Put these next to their opposite cookie cousins on a cookie platter and you will have everyone asking for your recipe. While you are printing them some copies make sure you sit back, relax, and enjoy!
White Chocolate Filled Chocolate Shortbread Cookies
By Angie Gouchenour
½ cup light butter – room temperature
¼ cup Truvia zero calorie sweetener
2 teaspoons vanilla flavoring or extract
¾ cup white all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup white chocolate chips
Pre heat oven to 350’f
In a medium bowl cream together butter and Truvia
Mix in vanilla
Combine butter mixture with flour and cocoa powder (If mixing by hand make sure the cocoa powder is sifted)
Roll in little balls and place on a non-stick cookie sheet (If they start to soften chill for a few minutes so they don’t spread in the oven)
Bake for 8-10 minutes
While cookies are baking melt white chocolate chips in the microwave in two 30 second intervals, then stir until melted
Remove the cookies from the oven and gently press the back of a rounded measuring spoon into each cookie
Fill each indent with melted chocolate
Place cookies in the refrigerator until the chocolate sets
55-67 calories each