This year's offerings include the classic Skor™ Cookies that we regularly make here at Astrejurhof. They turned out exceedingly well this year. I attribute this to the fact that I made the balls of dough a bit smaller than usual, which kept the cookies from melting into one another and also allowed them to crisp up very consistently.
I had originally intended to make standard shortbread, but ended up completely winging it. The result: Various festive shapes flavoured with candied orange peel. Any resemblance to shortbread is purely coincidental, but they taste pretty good.
Armed with My trusty Purity Cookbook, I attempted their version of Sugar Cookies. They're not quite the same as the ones I made when I was a young Goddess, but they're not bad and do remind Me a little of the recipe I used way back when.
I also made two types of macaroons based very loosely on our brownie recipe:
- Melt ½ cup of unsalted butter in a saucepan on low heat.
- Add 1 cup sugar and stir well.
- For chocolate macaroons, also add ¾ cup of cocoa and another ½ cup of sugar to offset the bitterness of the cocoa.
- Add 1 teaspoon vanilla for chocolate macaroons. For almond macaroons, add ½ teaspoon vanilla and 1 teaspoon almond extract.
- Add 2 eggs and beat until combined.
- Chocolate macaroons: Add 1½ cups uncooked shredded unsweetened coconut, fine or medium.
- Almond macaroons: Toast 2 cups of coconut on parchment paper on a cookie sheet at 300℉-325℉ for 10 minutes, stirring once at the 5-minute mark. Add the toasted coconut along with sufficient uncooked coconut to thicken up the batter. (I used about another 1¼ cups to get the consistency I wanted.)
- Drop spoonfuls onto ungreased parchment paper, no more than 12 macaroons to a cookie sheet, and bake at 325℉ for 17-20 minutes.
- To unrack the macaroons, let them cool on the pan for a few minutes--At least till the outer edges feel firm. Invert a cooling rack on top of the cookies, then hold the cookie sheet and the rack in both hands and flip the whole assembly over. Lift away the cookie sheet; peel off and discard the parchment paper.