½ tsp salt Cream Cheese Frosting, recipe follows 1 Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside. 2 In a large mixing bowl, use an electric hand mixer to cream butter and sugars until pale and fluffy, about 5 minutes. Add eggs, red food dye (if using), vanilla and vinegar. Beat to combine. 3 In a separate mixing bowl, whisk together flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients and, using a spatula, mix together to form a dough. Wrap dough with plastic wrap and refrigerate for 1 hour. Make Cream Cheese Frosting. 4 Remove dough from refrigerator and roll into 1-in (2.5 cm) sized balls (roughly the size of a golf ball). Place 6 to 8 dough balls on baking sheet evenly spaced apart. Bake until cooked through, about 12 to 15 minutes. Remove and place on a wire cooling rack. Repeat this step until all cookies are done. Allow to cool completely before icing. 5 To assemble, using a piping bag or zip-top bag, cut tip of bag to release icing. Place a tablespoon-sized dollop of icing onto 1 cookie bottom. Using another cookie (flat side), press against the icing to create a sandwich. Repeat with remaining cookies. Cream Cheese Frosting 1 In a large mixing bowl, use an electric hand mixer to cream together butter, cream cheese, vanilla and salt. Add icing sugar 1 cup (250 ml) at a time, waiting until sugar is completely mixed in before adding more. Place into a piping bag or zip-top bag and refrigerate until ready to use. Makes 24 cookies WINDOW SUGAR COOKIES ¾ cup (175 ml) unsalted butter 1½ cups (375 ml) granulated sugar 2 eggs 1 tsp (5 ml) vanilla extract 3 cups (750 ml) flour ½ tsp (2.5 ml) salt 1½ tsp (7 ml) baking powder ¾ cup (175 ml) thick, good quality raspberry jam 2 tsp (10 ml) minced ginger 1 In a large mixing bowl, use a hand mixer to beat butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs and vanilla and mix to combine. 2 Using a large sieve, sift flour, salt and baking powder into butter mixture. Mix again to combine. Using hands, form dough into a large disk and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, or overnight. 3 Preheat oven to 375 F (190 C). Line 2 cookie sheets with parchment. ½ cup (125 ml) unsalted butter, room temperature 1 cup (250 ml) cream cheese, room temperature 1 tsp (5 ml) vanilla extract ¼ tsp (1 ml) salt 3 cups (750 ml) icing sugar 1
(0.5 cm) thick circle. Continue to dust surface of dough if rolling pin begins to stick. 4 Using a tree-shaped cookie cutter, cut out as many cookies as you can. Transfer onto lined baking sheet. Bake until cooked through, about 10 to 12 minutes. Place on a wire cooling rack with a baking sheet underneath to catch excess chocolate. Allow to cool completely. 5 In a small microwave-safe bowl, microwave white chocolate chips and coconut oil for 30 seconds. Remove and stir. If chocolate needs to melt more, microwave for another 20 seconds. 6 Using a spoon, drizzle chocolate over cookies in a side-to-side motion. Allow to cool. Store in an airtight container for up to 4 days. Makes 18 to 20 RED VELVET WHOOPIE PIES 1 cup unsalted butter, room temperature
1 cup (250 ml) granulated sugar ½ cup (125 ml) light brown sugar 2 eggs 2 tsp (10 ml) red food colouring (optional)
2 tsp (10 ml) vanilla extract 2 tsp (10 ml) white vinegar 2 ⅔ cups (650 ml) flour ¼ cup (60 ml) cocoa powder, sifted 1 tsp (5 ml) baking soda
1 Do not omit or use less or it will not be stiff enough to hold cookies.
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