photo credit: http://thebrunettebaker.blogspot.ca/
The most wonderful time of the year is upon us. That’s right, it’s time for the Great Food Blogger Cookie Swap (#fbcookieswap) 2014! I can’t believe it’s already the 4th edition of this amazing Secret-Santa style trade. The tastiest, sweetest gift exchange I’ve ever been a part of, the fbcookieswap is this awesome idea where food bloggers send each other cookies through the mail. Organized and facilitated by the brains behind Love and Olive Oil and The Little Kitchn, the swap brings together over 500 talented foodies each year to share love and joy through cookies. Added bonus – it’s all for charity! To learn more, visit www.fbcookieswap.com, or search the hashtag #fbcookieswap on twitter or instagram.
So, what did I make? Every year, I try to make something original, using flavours that go above and beyond the traditional. It being winter and all, I’ve been on a chai kick lately. Inspired by my favourite tea, I made some melt-in-your-mouth, sweet and salty and oh so perfectly spiced Cardamom and Anise shortbread thins.
I hope my recipients enjoyed them as much as I did, because let me tell you, I enjoyed them. Even my boyfriend, a self-proclaimed shortbread hater, liked them. (And that says a lot!)
One of our teachers at Pastry school suggests that the rule of thumb for cookies is that they are made small. And I mean small! No more than 10 to 12 grams each. Why? His reasoning is that people like to get more for their money. (My reasoning is that it’s more fun to eat something that’s bite-sized!) It’s important to note that shortbread has a tendency to be pasty in the mouth if you have too much at once, so make sure to keep these cookies thin, rolled out to less than a quarter of an inch high. I used a scalloped round 1″ cutter to shape them, but feel free to get creative and use whatever cutters you have on hand. Remember to keep cookies of the same size together on the same baking tray, because smaller ones will cook faster!Happy baking, and happy holidays!
Simple Shortbread with Cardamom and Anise
adapted from Châtelaine magazine, December 2014
- 1.5 cups unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3 cups all purpose flour
- pinch salt
- 3 tsp ground anise seed
- 3 tsp ground cardamom
- Salted cinnamon sugar: 1/2 cup sugar 2 tbsp cinnamon & a pinch of salt, for dusting
- Mix together dusting ingredients and set aside.
- Using paddle attachment, cream butter and sugar in mixing bowl until light and fluffy.
- Stop the mixer and add in flour, salt and spices.
- Mix on low speed just until blended. (Do not overmix!)
- Form dough into a ball and chill for 30 mins.
- Preheat oven to 350°F.
- Line a few baking trays with parchment paper.
- Roll dough out onto floured surface and cut into desired shapes.
- Sprinkle with salted cinnamon sugar.
- Place cookies onto lined baking sheets and bake in preheated oven, 10 minutes or until very lightly golden. Let cookies cool on cooling rack before eating!