Christmas Cookies from the Whimsical Bakehouse

Christmas Cookies from the Whimsical Bakehouse

Hardcover

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Product Details

ISBN-13: 9781400080588
Publisher: Crown Publishing Group
Publication date: 11/01/2005
Pages: 96
Product dimensions: 7.31(w) x 7.86(h) x 0.53(d)

About the Author

Kaye Hansen is a self-taught baker and the owner of the Riviera Bakehouse in Westchester, the bakery of choice for devoted customers from Albany to New York City. Liv Hansen trained as a painter before turning her eye for color and composition to buttercream and melted chocolate. The bakery has been featured in the New York Times, and the Hansens have appeared on the Today show, Food Network, and The View. Both Kaye and Liv reside in Rockland County.

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Rudolph Chocolate Shortbread

Makes 3 dozen cookies

This recipe is a chocolate variation of our regular shortbread. We pipe a red chocolate nose on Rudolph and sprinkly it with red sanding sugar—see how it glows!

Preheat the oven to 350°F.

Grease 2 cookie sheets.

On a piece of wax paper, sift together:
• 3 1/2 (3.5) cups all-purpose flour
• 1/2 (.5) cup cocoa powder
• 1 cup confectioners' sugar
• 1/4 (.25) teaspoon salt

Place the ingredients in a large bowl of an electric mixer.

Add:
• 17 ounces (4 sticks plus 2 tablespoons) cold unsalted butter, cut into 1/2 (.5) inch cubes

Mix on low speed until the dough comes together.

On a lightly floured board:
• Roll out the dough 1/4 (.25) inch thick. Use a Rudolph cookie cutter, or a cookie cutter of your choice, to cut out the dough. Place Rudolphs 2 inches apart on the cookie sheets. Prick each cookie once with a fork. Bake for 10 to 12 minutes. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely. Do not attempt to move the cookies before they have completely cooled or the legs might break off.

Melt:
• 1/4 (.25) cup white wafer chocolate or 2 ounces white chocolate

Add to the melted chocolate and stir until well combined:
• 6 drops red candy color (add more or less as desired)

Pour the melted chocolate into a pastry cone. Cut a small tip off the end of the cone. Pipe a red nose on each Rudolph.

Before the chocolate dries, sprinkle the noses with:
• Red sanding sugar

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