Wait! It Can’t Be Christmas in 10 Days!

I don’t know about you, but I am feeling woefully unprepared for this next big day circled on my calendar.  Ufdah, there is just no way I am prepared for Christmas this year.  Especially since I haven’t baked a single Christmas Cookie.  What is that saying about the fun and games at my house these days?  A whole lot, let me tell you.

In a few minutes I am heading out to the grocery store to pick up the week’s necessities, but I will also be picking up the doo-dads to make my favorite Christmas Cookie ever:  World Peace Cookies.  I’ve posted the recipe before, but it bears repeating.  If you like a bit of coffee to pick up your afternoon’s waning energy, add one of these cookies and you might even be up for a jig.  Okay, that might be pushing their restorative effects, but not by much.

Be well people – the alternative isn’t so very festive.

World Peace Cookies

1 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 stick plus 3 T. unsalted butter, softened

2/3 cup packed brown sugar

1/4 cup sugar

1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt

1 teaspoon vanilla

5 ounces bittersweet chocolate, chopped, or a scant cup of Ghirardelli of semi-sweet  chocolate chips

1.  Sift the flour, cocoa and baking soda together.

2.  Using a mixer, beat the butter until creamy in a medium sized bowl.  Add both sugars, the salt, and vanilla.  Beat for 2 minutes.

3.  Use a spoon to begin incorporating the flour into the butter mixture.  To keep the dough tender, mix as little as possible.  The dough will look “sandy”.  Add the chocolate and fold until mixed throughout.

4.  Divide dough in half.  Shape the dough into a long squared-off “log.”  Mine is usually about 1.5 inches square, by about 24 inches long.  Wrap in plastic wrap and repeat with the second half of dough.  Freeze.

5.  Cut frozen dough into 1/2 inch slices.  Place on a parchment covered baking sheet, leaving at least 1 inch between cookies.  Bake in a 325 degree oven for 11 minutes.  Do not overbake!  They won’t look “done” but don’t worry.

6.  Cool on the baking sheet until just warm, then you can serve them or store after they have completely cooled.