In addition to the famous Advent calendar, slides on the morning of December 24, at home, another beautiful tradition with the children is to make cookies for Santa Claus. From one year to the next, we change the recipe, according to our inspirations. This year, my children and I opted for rosemary shortbread cookies. Yes! Yes! With rosemary and on the BBQ! Not very sweet, these cookies go wonderfully with hot chocolate, coffee and tea. In a pretty box, they are a wonderful gift for your hosts. The beauty of such a simple recipe is that the possibilities of flavors multiply according to tastes. We bet that Santa Claus will appreciate this renewed tradition!
Shortbread cookies
Servings: 24 to 40 cookies
Cooking time: 10 minutes
Preparation time: 20 minutes
Ingredients :
- 2 T all-purpose flour
- 2⁄3 C icing sugar
- 1⁄2 tsp salt
- 2 tsp vanilla extract
- 1 T unsalted butter, cold, cut into cubes
- Flavoring of your choice (optional): - You can also sprinkle the cookies with our excellent cake seasoning, created by children, to add an even more festive taste to your creations!
- 1 tbsp rosemary
- 1 tbsp lemon or orange zest
- 2 tsp cardamom
- 1 to 2 tsp ground ginger to taste
- Replace vanilla extract with almond or coconut extract
- Dip the cooled cookies in melted chocolate
Preparation :
- In a food processor, mix all the dry ingredients for about twenty seconds.
- Add the butter and vanilla, pulse a few times to distribute the butter well, then mix at medium speed until a ball forms.
- If necessary, it is possible to work the dough with your hands.
*The rest of the preparation depends on how you choose to make the cookies, but you will have to wait, because refrigerating the dough is essential to this recipe.
For cookie cutters (about 24 cookies):
- Place cookie dough on parchment paper. Using a rolling pin, roll out dough to 1⁄4 inch (0.5 cm). - Refrigerate for about 1 hour.
- Preheat the BBQ to 350°F, with an indirect cooking zone in the center of the grill, then invert a baking sheet over the indirect zone.
- Cut out the dough with a cookie cutter and place on a non-stick baking sheet or a sheet lined with a baking mat or parchment paper.
- Quickly close the lid by placing the biscuits inside the BBQ and leave it closed as much as possible. If necessary, check the cooking by slightly opening the lid.
- Cook for 10 to 20 minutes, depending on the size of the cookie cutters used.
- Check after 10 minutes and avoid overcooking. The shortbread should be barely golden.
- Leave to cool completely on a rack.
For cookies from rolls (about 40 cookies):
- Divide the dough into 2 and shape 2 rolls of approximately 5 cm (1 1⁄2 - 2 in).
- Wrap in plastic wrap and place in the refrigerator for about 2 hours.
- Preheat the BBQ to 350°F, with an indirect cooking zone in the center of the grill, then invert a baking sheet over the indirect zone.
- Using a knife, cut the rolls and place on a non-stick baking sheet or a sheet pan lined with a baking mat or parchment paper.
- Quickly close the lid by placing the biscuits inside the BBQ and leave it closed as much as possible. If necessary, check the cooking by slightly opening the lid.
- Bake for about 12 minutes. Check after about 8 minutes and avoid overbaking. The shortbread will be barely golden.
- Leave to cool completely on a rack.
Decoration:
- It is possible to pierce a small hole in the cookies before baking. This way, a string can be inserted into it, once the cookies have cooled, in order to hang them on the tree. - It is also possible to decorate the cookies with royal icing, which will become hard when dry, or with a store-bought icing. It is necessary for the cookies to be completely cooled to complete this step.
Merry Christmas!
