It’s hard to believe it’s the final month of 2014. This year has flown by in a tumble of seasons and emotions, the most significant of which were two summers and two autumns (the product of a four month trip to the Northern Hemisphere, which I’ve written about in a series beginning here).
This month marks the beginning of our second summer – hot, dry and sun drenched, trademarks of an Australian December. As I write, a soft breeze drifts through the window; eucalyptus-scented and warmed by the afternoon sun.
It’s less than three weeks til Christmas. Three weeks until glasses will clink, presents will be opened and carols will be sung around gilded trees. As per usual, I’m a little behind in terms of organizing small stuff like presents, cards and, uh, turkeys, that kind of thing.
But at least I’ve baked cookies.
Now that I’ve confessed my chronic Christmas disorganization, let me introduce you to someone who’s the polar opposite. Despite planning for the (exciting!) arrival of her very first child, my beautiful friend Erin at The Speckled Palate is again hosting a massive Christmas Cookie Week for 2014!
If you’re a long-term reader of this blog you may remember that I scraped into the last day of Christmas Cookie Week 2013 by the skin of my teeth (or rather, by furiously typing into the wee hours – read the post here). I’m pleased to say that this year’s been a little bit different. I’ve baked, jotted and photographed in time for the kick-off!
As for the recipe? Well, after a recent trip to Scotland I couldn’t help but think of shortbread as the classic Christmas cookie. For something extra special, I’ve embellished the traditional version with almond meal, Amaretto liqueur and a drizzle of bitter dark chocolate.
Amaretto and Dark Chocolate Shortbread
Makes 18 cookies
- 125g butter, at room temperature
- 60g pure icing sugar, sifted
- 60g almond meal
- 115g (3/4 cup) plain flour
- 2 tsp Amaretto liqueur
- 50g dark chocolate (at least 60% cocoa content), melted
Preheat your oven to 180 degrees C (356 degrees f). Line 2 baking trays with non-stick baking paper, then set aside.
In a medium bowl, beat the butter, Amaretto and sugar together until pale and creamy.
Add in the almond meal and flour, then stir to combine (the mixture should be cohesive but not sticky).
Roll tablespoonfuls of the mixture into balls, then place onto your lined trays (allow room for spreading). Press down gently with a fork until the cookies are about 1.5cm thick.
Bake in the preheated oven for 12 minutes or until golden.
Remove from the oven and leave for five minutes (the cookies will be soft when you first remove them from the oven) before transferring to a wire rack to cool completely.
When your cookies are completely cooled, drizzle with the melted chocolate (I just used a fork dipped in chocolate in a back-and-forth motion, however you can use a small snap-lock bag with the corner snipped off if you prefer).
When set, store in an airtight container for up to one week.
Thanks Erin for coordinating another beautiful Christmas Cookie Week for 2014! Now, onto my Christmas shopping…