I love a good cookie exchange but since I don’t exactly need tons more sweets in the house, I was thrilled to happen upon the International Holiday Cookie Exchange, organised by Adrienne of Gastroanthropology and Lori of Fake Food Free. Participating bloggers were assigned a partner who sent them a recipe to make and post about by December 15th. A roundup of the goodies will be up later this week and I can’t wait to see what everyone made! I sent the recipe for Cranberry Pistachio Blondies to Michele at 5am Foodie and her post is beautiful!
I received the very unique recipe for Beijos de Dama from Valentina at Trembom. I had never tried them before so it was a fun project. I decided to put my own spin on the recipe, using peanuts instead of Brazil nuts because I liked the idea of a peanut shortbread dipped in or drizzled with chocolate!
I actually had a lot of trouble with this recipe – I found it to be super dry and ended up adding an extra egg yolk to the mix. It was still pretty crumbly but I managed to roll the dough and cut it. They are pretty “shortbread-y” but overall I was really pleased with how they came out. The peanut flavour is subtle and does not hit you over the head and the chocolate (I used semi-sweet) a perfect hit of sweetness.
1/2 cup of sugar
3/4 cup raw peanuts, ground
1 cup all-purpose flour
1/2 cup butter at room temperature
2 egg yolks – push them through a sieve to remove the ‘skin’ that leaves the strong eggy smell
100g dark chocolate, chopped
Preheat the oven – 180C/350F. Grease and flour a cookie sheet (or line with parchment paper).
Prepare the dough: sieve the sugar in a bowl, add the Brazil nut, the flour and the butter. User your fingers to mix it all together until it resembles crumbs. Add the egg yolks and use the tips of your fingers to mix it all until you get uniform dough.
(I ended up rolling my dough between two sheets of wax paper – it was extremely crumbly).
Make little balls with the dough – around 2cm each. (I could not get the dough to roll into balls so I used a cookie cutter).
Arrange them on the baking sheet keeping them a bit apart. Bake for approximately 15 minutes until golden brown. Transfer to a rack to cool.
For the icing: Temper your chocolate. You can either half-dip the cookies in the melted chocolate and place on wax paper to set in a cool place or and pour the chocolate into a piping bag. Place the cookies on a sheet of waxed paper and drizzle the chocolate over or pipe shapes as you like.
These are cookies you won’t want to share, but since t’is the season and all, I am bringing them to work to share with colleagues today. Because we can all use some cookies on the third last day before the winter holidays, right?