What This Post Includes

• What are Shortbread Cookies
• 10 Shortbread Cookie Recipes
• Frequently Asked Questions About Shortbread Cookies
• More Recipe Collections

What Are Shortbread Cookies

Basic shortbread cookies are a traditional Scottish cookie made with butter, sugar and flour. They are easy to make and extremely versatile. In my collection here, you will see many varieties of those traditional cookies!

Find all 10 Shortbread Cookie Recipes Below!

Chocolate Dipped Whipped Shortbread

These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

Check out this recipe

Chocolate Christmas Tree Shortbread

Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

Check out this recipe

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

White Chocolate Hazelnut Shortbread

Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!

Check out this recipe

White Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!

Check out this recipe

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

Chocolate Drizzled Shortbread

Shortbread is an absolute Christmas classic. And these Chocolate Drizzled Shortbread cookies are a great alternative to those. A crisp buttery cookie, drizzled with dark chocolate and topped with festive sprinkles.

Check out this recipe

Chocolate Shortbread

We're rapidly approaching the end the the Twelve Days of Christmas Cookies, but it's not over yet.  Today, I'm bringing you more cut out cookies. But this time, they are glazed Chocolate Shortbread.  A twist on a classic cookie.  Take a look!

Check out this recipe

Cranberry & White Chocolate Shortbread

Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won't be disappointed.

Check out this recipe

Millionaire Walnut Shortbread

Layers of shortbread, caramel and chocolate. What more could you want!

Check out this recipe

Frequently Asked Questions

Print Recipe Pin Recipe

Shortbread Cookie Collection

You won't want to miss this Shortbread Cookie Collection for some delicious treats this holiday season. This collection includes 10 of my favourite shortbread cookies from filled, whipped, chocolate, glazed and more!

Course: cookies

Cuisine: North American

Keyword: christmas cookies, holiday cookies, shortbread cookies

Servings: 10 cookie recipes

Author: Julia Pinney

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Find the links to all the recipes in the post next to the pictures.

Recipes included in this post are the following:

1. Chocolate Dipped Whipped Shortbread
2. Chocolate Christmas Tree Shortbread
3. Milk Chocolate Drizzled Almond Shortbread
4. White Chocolate Hazelnut Shortbread
5. White Chocolate Dipped Shortbread Cookies
6. Whipped Shortbread
7. Chocolate Drizzled Shortbread
8. Chocolate Shortbread
9. Cranberry and White Chocolate Shortbread
10. Millionaire Walnut Shortbread

Thanks For Stopping By & Hope To See You Soon!

The post Shortbread Cookie Collection appeared first on Julia's Cuisine.

If you’re looking to add some new Appetizers to your holiday spread this year, you need to check out these Brie and Apple Puff Pastry Bites! Using just a few ingredients, you’ll be surprised by the beautiful little bites. Such a fun and festive nibble that all of your guests will love.

What is This Appetizer Like

• Difficulty – This is a super easy appetizer that requires only four ingredients, can be prepped in advance and even a beginner in the kitchen can make them with success.
• Taste – Light and flaky pastry with melted brie cheese and sweet apples.
• Serving – This recipe uses one sheet of puff pastry and makes 16 little bites. Feel free to adjust the serving in the recipe card to make more for a bigger crowd.

Ingredients

• Apples – I used golden delicious apples for this recipe. The apples should be peeled and thinly sliced for best results.
• Brie cheese – Brie cheese can easily be found in the chiller section of you local supermarket. It has a great flavour and bakes really well.
• Puff pastry – I used a sheet of ready to roll puff pastry cut into 16 equal squares.
• Egg – A whisked egg is used to brush the tops of the pastry to give it a golden colour when baked.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper and set aside.
2. Cut puff pastry into squares – Cut the puff pastry sheet into 16 equal squares and place them on your baking sheet.
3. Top and fold pastry squares – Top each pastry square with 3 – 4 apple slices and then top the apple slices with a square of brie cheese. Fold the corners of the puff pastry into the centre and gently press together so they don’t come apart. Brush all the pastries with the whisked egg.
4. Bake and serve – Bake between 15 – 20 minutes until golden and puffed up. Remove from oven and serve warm.

Recipe Tips

• Using puff pastry – Make sure you pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with.
• Cut the apples evenly – Make sure to cut the apples as even as you can to ensure they all cook and are soft.
• Make ahead – You can prepare these up to 24 hours before baking. Just over and keep refrigerated until you are about to bake and serve.

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Apples – For a different flavour, you could even use pears.
• Brie Cheese – Camembert, goat cheese or Feta would all make good alternatives.

Serving and Storage

This is a fantastic Appetizer to serve at Christmas or any other fall or winter celebration. If you’re looking for some serving suggestions, I’ve listed a few for you here below.

• Caramelized Onion & Goat Cheese Tarts
• Bacon Wrapped Dates with Pecans
• Fresh Tomato Bruschetta
• Spanish Serrano Ham Brushcetta
• Easy Charcuterie Board
• Cranberry & Pistachio Goat Cheese Ball

Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

Frequently Asked Questions

Maple Pecan Baked Brie

This Maple Pecan Baked Brie is the appetizer that you'll want to save in favourites for this holiday season. Creamy baked brie topped with toasted pecans tossed maple syrup. Serve it with crackers or crisp pieces of baguette bread.

Check out this recipe

Brie Christmas Tree Appetizer

These little bites are such a fun way to dress up a holiday table with few ingredients and time. Brie Christmas Tree Appetizer bites are prefect to serve ahead of a bigger meal or as part of a holiday buffet spread.

Check out this recipe

Cranberry Brie Puff Pastry Bites

These Cranberry Brie Puff Pastry Bites are easy to make, seasonally delicious and perfect for the holiday season. Made with easy to roll puff pastry, store bought cranberry sauce and creamy brie cheese at the main stars. Make ahead and bake just before serving for easy entertaining!

Check out this recipe

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US CustomaryMetric

Brie and Apple Puff Pastry Bites

Here's a great four ingredient appetizer to add to your holiday list. Brie and Apple Puff Pastry Bites are easy to make, can be prepped in advance and your guests will love them!

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: brie cheese, easy appetizers, holiday appetizers, puff pastry

Servings: 16 appetizers

Calories: 122kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry
• 2 small apples peeled, cored and cut into thin slices
• 4 ounces brie cheese cut into small one inch pieces
• 1 egg whisked

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper and set aside.
• Cut the puff pastry sheet into 16 equal squares and place them on your baking sheet.
• Top each pastry square with 3 – 4 apple slices and then top the apple slices with a square of brie cheese. Fold the corners of the puff pastry into the centre and gently press together so they don't come apart. Brush all the pastries with the whisked egg.
• Bake between 15 – 20 minutes until golden and puffed up. Remove from oven and serve warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Brie and Apple Puff Pastry Bites

Amount Per Serving (1 appetizer)

Calories 122 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 17mg6%

Sodium 87mg4%

Potassium 44mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 67IU1%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Apple and Brie Puff Pastry appeared first on Julia's Cuisine.

This will be my last holiday cookie this year and it’s a great one! In the past years, cookies like my Newfoundland Snowballs, my Pecan Oatmeal Cookies and my Chocolate Drizzled Shortbread Cookies have all been a huge hit here at Julia’s Cuisine. And I feel this one could easily be a new favourite!

What are These Cookies Like

• Difficulty – I would rate these cookies about a medium difficulty. They are time consuming, require patience and you really have to pay close attention to get them just right. But, they are easily achievable by following the recipe and the recipe tips to help you along the way!
• Taste – These cookies are light and buttery with a decadent topping of rich semi sweet chocolate and chopped nuts.
• Serving – This recipe will make about 18 cookies. You can adjust the serving size in the recipe card at the end of the post to make as many as you like.

Ingredients

• Flour – All purpose flour is the most common type of flour used in baking.
• Cornstarch – These cookies use a small amount of cornstarch. Cornstarch will help prevent the cookies from spreading too much when they bake.
• Salt – Regular table salt is used to enhance the flavour in the cookies.
• Butter – Unsalted butter at room temperature.
• Powdered sugar – This recipe uses powdered sugar to keep the cookies very light.
• Vanilla – Vanilla extract is used for flavour.
• Chocolate – Semi sweet chocolate.
• Other – I decorated these cookies with some finely chopped toasted almonds.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
2. Combine dry ingredients – Combine flour, cornstarch and salt.
3. Mix butter and sugar – Add the butter and powdered sugar to the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
4. Finish the cookie dough – Add the dry ingredients to the mixing bowl and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
5. Pipe the cookies – Put the cookie dough in a piping bag with a large piping tip. I used a 2 cm piping tip. Pipe circles on a baking tray. Repeat for all cookies.
6. Bake – Bake for about 12 – 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
7. Melt chocolate – While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
8. Dip cookies in chocolate – Lay a sheet of parchment paper on top of a baking rack. Gently dip half the the cookie in the melted chocolate and place on the parchment paper. Repeat for all cookies. If adding chopped nuts or any decorations, sprinkle over before the chocolate sets. Leave the cookies to completely set.
9. Store – Store in an airtight container between sheets of parchment paper.

Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Use a sturdy piping bag – Make sure to use a sturdy piping bag so it doesn’t split. The cookie dough is tough and a reusable bag will possibly split.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 15 minutes.
• Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
• Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
• Add chopped nuts when chocolate is still wet – To ensure the nuts adhere to the cookies, sprinkle over as soon as you dip the cookies.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Substitutions

• For the shortbread cookies – To achieve these cookies, you need to follow the recipe exactly with no changes.
• Chocolate – I used semi sweet baking chocolate cut into squares. You could use your favourite chocolate chips. White chocolate and milk chocolate will also work.
• Chopped toasted almonds – These are completely optional. You can use any kind of topping that you like. Chopped nuts like hazelnuts, pecans, walnuts or pistachios would be great. As well as toasted almond slivers or coconut.
• Alternative to piping – You don’t have to pipe the cookies. You can simply roll them into balls and gently flatten with a fork. The baking time will be the same.

Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

Frequently Asked Questions

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

White Chocolate Hazelnut Shortbread

Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!

Check out this recipe

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

Print Recipe Pin Recipe

Chocolate Dipped Whipped Shortbread

These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

Prep Time45 minutes mins

Cook Time12 minutes mins

Total Time57 minutes mins

Course: Dessert

Cuisine: North American

Keyword: christmas cookies, cookies, holiday cookies, shortbread

Servings: 18 cookies

Calories: 190kcal

Author: Julia Pinney

Ingredients

• 1 cup unsalted butter at room temperature
• ½ cup powdered sugar
• 1 ½ cups all purpose flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 6 oz semi sweet chocolate roughly chopped

Instructions

• Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
• Combine flour, cornstarch and salt.
• Add the butter and powdered sugar to the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
• Add the dry ingredients to the mixing bowl and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
• Put the cookie dough in a piping bag with a large piping tip. I used a 2 cm piping tip. Pipe circles on a baking tray. Repeat for all cookies.
• Bake for about 12 – 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
• While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
• Lay a sheet of parchment paper on top of a baking rack. Gently dip half the the cookie in the melted chocolate and place on the parchment paper. Repeat for all cookies. If adding chopped nuts or any decorations, sprinkle over before the chocolate sets. Leave the cookies to completely set.
• Store in an airtight container between sheets of parchment paper.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
2. Use a sturdy piping bag – Make sure to use a sturdy piping bag so it doesn’t split. The cookie dough is tough and a reusable bag will possibly split.
3. Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 15 minutes.
4. Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
5. Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
6. Add chopped nuts when chocolate is still wet – To ensure the nuts adhere to the cookies, sprinkle over as soon as you dip the cookies.
7. Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Nutrition Facts

Chocolate Dipped Whipped Shortbread

Amount Per Serving (1 cookie)

Calories 190 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 28mg9%

Sodium 115mg5%

Potassium 68mg2%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 4g4%

Protein 2g4%

Vitamin A 320IU6%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Dipped Whipped Shortbread appeared first on Julia's Cuisine.

Can you believe we are only one week away from Christmas? I know it’s a cliche, but the time really does go so fast. I still have a few holiday inspired recipes to get out to you all before we close out yet another year. And today I’m sharing this fun and delicious Chocolate Shortbread cookie recipe. A keeper that you want to add to your holiday celebrations this year for sure.

If you’re looking for more Christmas cookies, check out The Twelve Days of Christmas Cookies, 30 Great Christmas Cookie Recipes, or the Favourite Holiday Bar Cookies.

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say pay close attention to the recipe notes if are new to making cut out cookies that are decorated.
• Taste – These cookies are light and somewhat flaky and not overly sweet. The glaze offsets the cookies and gives a sweet touch.
• Serving – This recipe makes approximately 18 Christmas tree cookies. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – I used granulated white sugar for these shortbread cookies.
• Flour – All purpose flour is the most common flour for baking and works best for these cookies.
• Cocoa powder – Regular unsweetened cocoa powder is what I used for the cookies.
• Powdered sugar – Powdered sugar is really fine powder sugar that is used for making icing and fine pasteries. It’s also know as icing sugar or confectioners’ sugar sugar.
• Milk – A small amount of milk is added to the powdered sugar to make the glaze for the cookies.
• Sprinkles – I decorated the cookies with some festive sprinkles. You can easily use whatever you like.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Mix butter and sugar – In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
2. Add flour and cocoa powder – Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for one hour.
3. Preheat oven – Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
4. Cut the cookies – Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into Christmas tree shapes.
5. Bake the cookies – Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray. Repeat for all cookies.
6. Decorate the cookies – Make the glaze by combining the powdered sugar and milk. Stir to combine. Using a knife, spread the glaze over the cookies. It may drip down the sides slightly, so scrape it off with a knife. Add sprinkles before the glaze dries. Place all the decorated cookies on a rack to completely dry.
7. Store cookies – When the cookies have set, store in and airtight container between sheets of parchment paper. Store in an airtight container in the fridge. Will keep for 3 – 4 days.

Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Sugar glaze – I used a sugar glaze for these cookies. But you could drizzle melted white or milk chocolate over them. Alternatively, you could spread Chocolate Frosting or Buttercream Frosting.
• Sprinkles – You an opt for any kind of topping you like such as chopped nuts.

Serving and Storage

Make a cookie platter, share with your friends, give them as gifts or keep them for yourself!

How to store these cookies

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

Frequently Asked Questions

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

White Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Chocolate Christmas Tree Shortbread

Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

Prep Time20 minutes mins

Cook Time12 minutes mins

Decorating time30 minutes mins

Total Time1 hour hr 2 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate cookies, christmas cookies, holiday cookies, shortbread

Servings: 18 cookies

Calories: 132kcal

Ingredients

For the cookies

• 3/4 Cup butter room temperature
• 1/2 Cup white sugar
• 1 1/2 Cups all purpose flour
• 2 Tablespoons cocoa powder

For the glaze

• 1 Cup powdered sugar
• 3- 4 Tablespoons milk
• Sprinkles optional for decorating

US Customary – Metric

Instructions

• In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
• Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for one hour.
• Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
• Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into Christmas tree shapes.
• Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray. Repeat for all cookies.
• Make the glaze by combining the powdered sugar and milk. Stir to combine. Using a knife, spread the glaze over the cookies. It may drip down the sides slightly, so scrape it off with a knife. Add sprinkles before the glaze dries. Place all the decorated cookies on a rack to completely dry.
• When the cookies have set, store in and airtight container between sheets of parchment paper. Store in an airtight container in the fridge. Will keep for 3 – 4 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Chocolate Christmas Tree Shortbread

Amount Per Serving (1 cookie)

Calories 132 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 21mg7%

Sodium 63mg3%

Potassium 31mg1%

Carbohydrates 21g7%

Fiber 0.5g2%

Sugar 6g7%

Protein 1g2%

Vitamin A 246IU5%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Christmas Tree Shortbread appeared first on Julia's Cuisine.

Each year, during the holidays, I like to give a few new appetizers a try out to see if we find any new family favourites. To this day, our go to appetizer must have are the Easy Sausage Rolls, Caramelized Onion and Goat Cheese Tarts and the Bacon Wrapped Dates with Pecans. Without fail, we have those on Christmas Eve. Do you have any do to appetizers that you love for the holidays?

This year, I’ve tried out a few new dips that were a huge hit and I know these little Brie Christmas Tree Appetizers will be made again. So easy, fun and there is no cooking required!

Check out more No Cook Appetizers!

What is This Christmas Tree Cheese Appetizer Like

• Difficulty – This is super easy using 5 ingredients, it’s no bake and can be done in about 20 minutes!
• Taste – A great combination of smooth brie, with sweet honey and salty pistachios!
• Serving – This recipe uses one cheese wheel and makes 16 small cheese trees. You can easily double the recipe for a bigger party.

Ingredients

• Cheese – I used a Brie cheese wheel. You can find these in the chiller section of most supermarkets.
• Nuts – You can use any kind of nuts that you like, I used finely chopped pistachios.
• Honey – I used liquid honey. This not only adds sweetness but allows the nut mixture to stick to the cheese.
• Parsley – A small touch of finely chopped parsley adds colour and flavour.
• Pretzel sticks – Pretzel sticks work great for the tree trunk.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Chop nuts and parsley – Finely chop the pistachios and the parsley. Combine both ingredients well and spread out on a flat surface or plate. Set aside.
2. Cut cheese – Cut the cheese wheel into 8 equal wedges. Take each cheese wedge and cut it through the centre so you will have two thinner cheese wedges. Repeat for all cheese wedges.
3. Insert pretzel sticks – Break the pretzel pieces into two pieces and gently push 1/2 of a pretzel stick into the bottom centre of the cheese wedges. Repeat for all.
4. Coat and serve – Dip the cheese in the honey and the coat with the pistachios. Transfer to a serving platter and serve.

Recipe Tips

• Inserting the pretzel sticks – Make sure the cheese is at room temperature. The pretzels should be quite short so it will be less likely for them to break. As well, if you still have problems, use a wooden skewer to make a hole and then insert your pretzel.
• Make ahead – You can make these ahead of time except for inserting the pretzel stick. Add the pretzels just before serving so they don’t go soggy.

Substitutions

• Cheese – I used a Brie cheese wheel, but you could easily use Camembert or the laughing cow triangle cheese. Both of these are great alternatives.
• Nuts – This recipe used pistachio nuts, but feel free to use any kind of nuts that you like. Some great alternatives are pecans, walnuts, almonds or even cashews. Just use a flavour nut that you like.
• Herbs – I used parsley, but feel free to use chives or even fresh chopped basil for a different flavour.

Serving

This is a fantastic Appetizer to serve at Christmas or any other fall or winter celebration. If you’re looking for some serving suggestions, I’ve listed a few for you here below.

• Caramelized Onion & Goat Cheese Tarts
• Bacon Wrapped Dates with Pecans
• Fresh Tomato Bruschetta
• Spanish Serrano Ham Brushcetta
• Easy Charcuterie Board
• Cranberry & Pistachio Goat Cheese Ball

Frequently Asked Questions

Cranberry Brie Puff Pastry Bites

These Cranberry Brie Puff Pastry Bites are easy to make, seasonally delicious and perfect for the holiday season. Made with easy to roll puff pastry, store bought cranberry sauce and creamy brie cheese at the main stars. Make ahead and bake just before serving for easy entertaining!

Check out this recipe

Baked Camembert with Rosemary

This Baked Camembert with Rosemary is a great holiday appetizer. Creamy baked Camembert is easy to prepare and just bakes in it's wooden box for easy serving. Have fun dressing it up like I did here and you are holiday ready for easy entertaining.

Check out this recipe

Christmas Tree Charcuterie Board

Add an easy touch of Christmas to a buffet table this year by making a Christmas Tree Charcuterie Board. This board uses a few very basic ingredients to put together a fun and festive snacking platter.

Check out this recipe

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Brie Christmas Tree Appetizer

These little bites are such a fun way to dress up a holiday table with few ingredients and time. Brie Christmas Tree Appetizer bites are prefect to serve ahead of a bigger meal or as part of a holiday buffet spread.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: christmas appetizers, holiday appetizers, no bake appetizers

Servings: 16 mini trees

Calories: 88kcal

Author: Julia Pinney

Ingredients

• 8 oz brie cheese
• 1/2 cup pistachios
• 1/4 cup honey
• small bunch of fresh chopped parsley
• 20 pretzel sticks broken in half

US Customary – Metric

Instructions

• Finely chop the pistachios and the parsley. Combine both ingredients well and spread out on a flat surface or plate. Set aside.
• Cut the cheese wheel into 8 equal wedges. Take each cheese wedge and cut it through the centre so you will have two thinner cheese wedges. Repeat for all cheese wedges.
• Break the pretzel pieces into two pieces and gently push 1/2 of a pretzel stick into the bottom centre of the cheese wedges. Repeat for all.
• Dip the cheese in the honey and the coat with the pistachios. Transfer to a serving platter and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Brie Christmas Tree Appetizer

Amount Per Serving (1 appetizer)

Calories 88 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 14mg5%

Sodium 98mg4%

Potassium 65mg2%

Carbohydrates 6g2%

Fiber 0.4g2%

Sugar 5g6%

Protein 4g8%

Vitamin A 100IU2%

Vitamin C 0.3mg0%

Calcium 31mg3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Brie Christmas Tree Appetizer appeared first on Julia's Cuisine.

We are well into the holiday season and it’s time to make all of your favourite festive recipes! Honestly, it doesn’t get a whole lot easier than this Fruit and Cheese Christmas Tree. This took almost no planning and I had it done in 20 minutes. Take a look and see how easy it comes together.

What is This Fruit Platter Like

• Difficulty – Honestly this is a super easy and fun holiday recipe . You can get creative and use whatever kind of fruit or cheese you like and there is zero cooking!
• Taste – Basic and simple cheese and grapes which go so well together. I’ve added some pomegranate seeds for a pop of tart flavour.
• Serving – Served at a brunch table along side other dishes, this tree will serve about 6 people. Remember you can easily adjust the serving size and make your tree bigger to serve a bigger crowd.

Ingredients

• Cheese – I used a mix of Gouda and Cheddar cheese cubes. For best taste and flavour, it’s best to buy blocks of cheese and cut up your own cubes.
• Grapes – I opted for a mix of green and red grapes for the Christmas tree.
• Pomegranate seeds – Pomegranates are in season in the winter months and are available at most big supermarkets. At times, you can even find small packages of pomegranate seeds in the produce section of your supermarket.
• Pecans – Pecans are a great look for the tree trunk.
• Arugula – I added a few simple arugula leaves to the tree for decoration.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare ingredients – First cut the cheese into bite sized pieces and set aside. Wash the grapes and give them a good shake to remove excess water.
2. Make layers for the tree – Lay out a tray or any kind of flat surface that you are planning to make your tree on. I used a 12 x 10 inch (32 x 25 cm) tray. Start at the bottom and work your way up alternating cheese and grape layers. I made two layers of grapes and three layers of the cheese.
3. Finish shape of tree – You may have to play with the the shape a little to get the desired shape of you tree. Once you have the shape you like, you can decorate and finish the tree.
4. Decorate – Scatter the pomegranates around the tree and tuck in the arugula leaves. Make a trunk using the pecans. I used a cookie cutter to make a star shape out of sliced cheese.
5. Serve or store – This can be served immediately or covered in the fridge up to 24 hours before serving.

Recipe Tips

• Use hard or semi hard cheese – Cheese that’s easy to pick up and not watery is the best type to use for this tree. Avoid cheese like mozzarella, blue cheese or goats cheese. They are simply too soft for this platter.
• Prep ahead of time – If you are are serving this at an event, you can prep and store it in the fridge up to one day before. I would avoid decorating it until just before serving though. So before you serve it, add the nuts, pomegranate seeds and arugula leaves.
• Amounts are approximate – Keep in mind the measurements are approximate for this tree. You may want to use more or less of any of the ingredients stated to get your desired shape and size of tree.

Substitutions

• Grapes – Grapes work well because they are firm and they don’t leak. As well they are generally available at Christmas time. Alternatively you could use mandarin slices.
• Cheese – I used Cheddar and Gouda. Feel free to use any semi hard cheese you prefer like Havarti, Colby Jack, Pepper Jack or Edam cheese.
• Pomegranate seeds – You can use raspberries or blackberries for the tree decorations.
• Pecans – Any nuts like walnuts, peanuts or cashews would work as well.
• Arugula leaves – I used this because it’s what I had. Feel free to use rosemary sprigs, fresh mint or any other greenery you like.

Serving

This would be a great addition to a Christmas brunch or Appetizer party. I’ve made it for our family several times and it’s always a hit.

• Serve crackers – On the side in a festive dish, add small crackers, trail mix, nuts or pretzels.
• Toothpicks – Toothpicks are a great idea so your guests don’t have to use your fingers. Keep it festive by getting some inexpensive festive toothpicks. They will look really pretty next to the platter.
• As part of a bigger buffet – You could go all out and serve a few other dishes like the Christmas Tree Charcuterie Board and the Antipasto Christmas Wreath for a great holiday table spread!

Frequently Asked Questions

Christmas Tree Charcuterie Board

Add an easy touch of Christmas to a buffet table this year by making a Christmas Tree Charcuterie Board. This board uses a few very basic ingredients to put together a fun and festive snacking platter.

Check out this recipe

Cinnamon Roll Christmas Tree

Looking for a festive addition for a Christmas brunch, make this! It's doesn't get much cuter than this Cinnamon Roll Christmas Tree and it's delicious to boot! Take a look!

Check out this recipe

Cheesy Pull Apart Christmas Bread

Make this delicious and fun Cheesy Pull Apart Christmas Bread this holiday season. By using premade pizza dough, mozzarella pearls and garlic butter, this makes for a beautiful addition to a Christmas party buffet table or a dinner side dish.

Check out this recipe

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Fruit and Cheese Christmas Tree

This fun and festive Fruit and Cheese Christmas Tree is such a fun way to celebrate the holiday season. I kept this simple using just a few different ingredients yet it makes a beautiful table centrepiece.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Brunch

Cuisine: North American

Keyword: charcuterie boards, christmas recipes, fresh fruit, fruit platter

Servings: 6 servings

Calories: 214kcal

Author: Julia Pinney

Ingredients

• 4 ounces cheddar cheese
• 4 ounces gouda cheese
• 2 cups red grapes
• 2 cups green grapes
• 1/2 pomegranate seeds
• 1/4 pecans
• arugula leaves

US Customary – Metric

Instructions

• First cut the cheese into bite sized pieces and set aside. Wash the grapes and give them a good shake to remove excess water.
• Lay out a tray or any kind of flat surface that you are planning to make your tree on. I used a 12 x 10 inch (32 x 25 cm) tray. Start at the bottom and work your way up alternating cheese and grape layers. I made two layers of grapes and three layers of the cheese.
• You may have to play with the the shape a little to get the desired shape of you tree. Once you have the shape you like, you can decorate and finish the tree.
• Scatter the pomegranates around the tree and tuck in the arugula leaves. Make a trunk using the pecans. I used a cookie cutter to make a star shape out of sliced cheese.
• This can be served immediately or covered in the fridge up to 24 hours before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Fruit and Cheese Christmas Tree

Amount Per Serving

Calories 214 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 3g

Cholesterol 40mg13%

Sodium 280mg12%

Potassium 230mg7%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 10g20%

Vitamin A 362IU7%

Vitamin C 3mg4%

Calcium 276mg28%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Fruit and Cheese Christmas Tree appeared first on Julia's Cuisine.

Who doesn’t love a good sweet and salty snack? Well, I personally think it’s the best combination and great to serve this holiday season. These White Chocolate Pecan Clusters were just so delish! And if you are looking for more easy treats why not check out my Winter White Chocolate Truffles orNewfoundland Snowballs.  Both easy to make and wonderful on a holiday dessert table or for gift giving!

What Are These Chocolate Clusters Like

• Difficulty – These are honestly the easiest holiday treat you will make this year. There are only two ingredients and there is no cooking at all!
• Taste – These have a toasted nut flavour with a sweet and smooth white chocolate.
• Serving – This recipe will make approximately 24 clusters depending on what size you make them. In the recipe card at the end of the post you can easily adjust serving size according to what you need.

Ingredients

• White chocolate – I used a good quality white chocolate for this recipe.
• Pecans – For these clusters, I toasted the pecans and then roughly chopped them up. Toasting pecans gives them a warm toasted flavour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Line baking trays – Line two large baking trays with parchment paper.
2. Melt the chocolate – Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
3. Combine chocolate and pecans – Add chopped pecans to the chocolate and stir well.
4. Mound mixture onto baking trays – Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
5. Serve – Remove from fridge and store in an airtight container in the fridge.

Recipe Tips

• Choose great chocolate – Keep in mind when choosing your chocolate, to buy something that you actually like that is a good melting chocolate.
• Temper the chocolate (if you want to serve at room temperature) – Tempering the chocolate will ensure that it stays set and does not melt at room temperature. This means add half of the chocolate to the heat and allow it to melt. Remove from heat and immediately add the remaining other half of the chocolate. Stir for a few minutes until it has completely melted.
• Let them set completely – Don’t try to store them or stack them if they haven’t set completely. They should set just like the ones you buy in the store. Once set completely you can put them in bags, tupperwear containers, jars, etc.

Substitutions

• Chocolate – I used a good quality white chocolate. Keep in mind you can use milk chocolate, semi sweet chocolate or dark chocolate. It just comes down to personal taste.
• Pecans – Walnuts, almonds, pistachios or hazelnuts all make great alternatives.

Serving and Storage

• Store in the fridge – These can be stored in an airtight container in the fridge for up to a week. I like to stack them between sheets of parchment paper, but it’s not necessary. They will be firmer if eating straight from the fridge. For best results, take them out of the fridge about 30 minutes before serving.
• In the freezer – Alternatively, you can keep these in the freezer up to a month. Just allow them to defrost at room temperature before serving

IMPORTANT REGARDING STORAGE – If you choose to keep these in a container at room temperature, they will be soft, but not so soft that they fall apart. However, do not store them in direct sunlight or they will melt.

Frequently Asked Questions

White Chocolate Peppermint Pretzels Recipe

This White Chocolate Peppermint Pretzels Recipe makes a great holiday snack. Mini pretzels dipped in melted white chocolate and sprinkled with crushed candy canes. An easy and festive treat that's great for snacking and even edible gifts.

Check out this recipe

Two Ingredient Chocolate Peanut Clusters

This just might be the easiest treat you'll make this holiday season!  Bringing you these Chocolate Peanut Clusters for the ninth day of the Twelve Days of Christmas Cookies.  They didn't last long at our place!

Check out this recipe

Chocolate Pecan Cranberry Clusters

These four ingredient Chocolate Pecan Cranberry Clusters would look great on a holiday cookie tray. A combination of semi sweet and milk chocolate makes the perfect combination mixed with sweet dried cranberries and pecans.

Check out this recipe

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White Chocolate Pecan Clusters

These two ingredient White Chocolate Pecan Clusters  would look great on a holiday cookie tray. A combination of smooth white chocolate and toasted pecans are the perfect sweet and salty treat.

Prep Time20 minutes mins

Chill time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate, christmas recipes, holiday recipes, white chocolate

Servings: 24 clusters

Calories: 119kcal

Author: Julia Pinney

Ingredients

• 12 oz white chocolate roughly chopped
• 1 1/2 cups pecans toasted

US Customary – Metric

Instructions

• Line two large baking trays with parchment paper.
• Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
• Add chopped pecans to the chocolate and stir well.
• Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
• Remove from fridge and store in an airtight container in the fridge.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

White Chocolate Pecan Clusters

Amount Per Serving (1 cluster)

Calories 119 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 3mg1%

Sodium 13mg1%

Potassium 66mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post White Chocolate Pecan Clusters appeared first on Julia's Cuisine.

If you’re looking to add some new Appetizers to your holiday spread this year, you need to check out these Cranberry Brie Puff Pastry Bites! Using just six ingredients, you’ll be surprised by the beautiful little bites. Such a fun and festive nibble that all of your guests will love.

What is This Appetizer Like

• Difficulty – This is a super easy appetizer that requires six ingredients and the novice cook can easily pull it off for an impressive holiday appetizer!
• Taste – These little bites have a crisp yet light pastry filled with goat cheese, pecans and a drizzle of honey.
• Serving – This recipe makes 16 little bites. I used one sheet of puff pastry for this recipe. Feel free to double the recipe for bigger gatherings.

Ingredients

• Puff pastry – I used a sheet of ready to roll frozen puff pastry. You can easily find this in the freezer section of most supermarkets.
• Butter – The inside of the pastry is brushed with melted butter for extra flavour and texture.
• Goat cheese – I used a goat cheese log and crumbled it. It’s best to crumble it when it is cold.
• Pecans – Pecans add a wonderful nutty flavour and a great texture to these little bites.
• Honey – Just a small amount of honey drizzled over the goat cheese and pecans adds just a hint of sweetness.
• Egg – A beaten egg is brushed over them just before baking. This gives the appetizer bites a golden colour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Line a large baking tray with parchment paper and set aside.
2. Brush the pastry – Unroll the thawed puff pastry sheet and brush over the melted butter.
3. Add filling – Sprinkle over the crumbled goat cheese and chopped pecans. Make sure to evenly cover the entire sheet. Drizzle over the honey.
4. Roll up and cut – Firmly roll up the puff pastry, making sure it’s firmly holding together as you roll. When it’s rolled up, you may need to shape it slightly so it’s a symmetrical log shape.
5. Chill and then cut into rolls – Chill for 10 minutes. Remove from the fridge and using a sharp knife, cut into 16 equal parts. Place on a baking tray, evenly spaced apart. Brush with the whisked egg.
6. Bake and serve – Bake between 15 – 20 minutes, until golden and puffed up. Remove from oven and serve warm

Recipe Tips

• Using puff pastry – Make sure you pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with.
• Chop the pecans really small – Make sure to finely chop the pecans for the best texture. You won’t want big pieces of pecans in these little bites.

Substitutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Goat cheese –  – Camembert, Brie Cheese or Feta would all make good alternatives.
• Pecans – You and leave the nuts out all together or opt for chopped walnuts or pistachios.
• Honey – Brown sugar, maple syrup or jam are all great alternatives for the sweetness.

Serving and Storage

• Serving – Serve these alongside other festive appetizers like the Cranberry Whipped Feta Dip, the Antipasto Christmas Wreath and a glass of Mulled Wine or Homamade Baileys Irish Cream!
• Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

Frequently Asked Questions

Pecan and Goat Cheese Bruschetta

Make this Pecan and Goat Cheese Bruschetta on repeat for all your fall entertaining. Crisp pieces of baguette bread topped with sweet caramelized onions, salty pecans and soft goat cheese. A delicious fall appetizer that everyone will love.

Check out this recipe

Figs with Goat Cheese and Pecans

Put this quick and easy appetizer on your holiday table this year. These Figs with Goat Cheese and Pecans look holiday ready with their beautiful presentation. Fresh sweet figs topped with soft goats cheese and topped with salty pecans. The perfect bite!

Check out this recipe

Pecan & Goat Cheese Endive Cups

Pecan and Goat Cheese Endive Cups. A little endive cup filled with crumbled goat cheese, chopped pecans and drizzled with honey. Your perfect last minute dinner party appetizer.

Check out this recipe

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Goat Cheese Pecan Pinwheels

These Goat Cheese Pecan Pinwheels are your perfect appetizer for holiday entertaining. Using puff pastry, crumbled goat cheese, pecans and a drizzle of honey for the perfect bite. These can be prepped in advance and baked before serving!

Prep Time15 minutes mins

Cook Time18 minutes mins

Chill Time10 minutes mins

Total Time43 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: christmas recipes, holiday appetizers, pecans

Servings: 16 appetizer servings

Calories: 158kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry thawed
• 2 tablespoons butter melted
• 6 ounces goat cheese crumbled
• 1/2 cup pecans finely chopped
• 2 tablespoons honey
• 1 egg whisked

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Line a large baking tray with parchment paper and set aside.
• Unroll the thawed puff pastry sheet and brush over the melted butter.
• Sprinkle over the crumbled goat cheese and chopped pecans. Make sure to evenly cover the entire sheet. Drizzle over the honey.
• Firmly roll up the puff pastry, making sure it's firmly holding together as you roll. When it's rolled up, you may need to shape it slightly so it's a symmetrical log shape.
• Chill for 10 minutes. Remove from the fridge and using a sharp knife, cut into 16 equal parts. Place on a baking tray, evenly spaced apart. Brush with the whisked egg.
• Bake between 15 – 20 minutes, until golden and puffed up. Remove from oven and serve warm

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Goat Cheese Pecan Pinwheels

Amount Per Serving (1 appetizer)

Calories 158 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 19mg6%

Sodium 93mg4%

Potassium 30mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 170IU3%

Vitamin C 0.05mg0%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Goat Cheese Pecan Pinwheels appeared first on Julia's Cuisine.

As we’re heading into the second week of November, I’m starting to think ahead to the Holiday season and Cookies! If you’re a regular reader, you will probably know I love Christmas baking and have over 70 cookie recipes here on the website. So, I think now it’s time to add a few new things before the holiday season starts. It might be a little early for most, but for those avid holiday bakers out there, let’s dive right in!

What Are These Cookie Bars Like

• Difficulty – This recipe is pretty easy to make. But they do take time. There are two layers and the bars have to be baked in two different stages. Total time is about 1 hour.
• Taste – This is where a chocolate chip cookie meets a cream cheese filling. They are decadent, dense, sweet and a little over the top! Perfect for the Holidays.
• Serving – This recipe will make 25 dense little cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.

Ingredients To Make The Cream Cheese Chocolate Chip Squares

These cookies are made in two separate layers. Below, I’ll explain the ingredients for each layer.

For the cookie layer:

• Butter – Unsalted butter at room temperature.
• Sugar – This recipe uses a mix of granulated white sugar and brown sugar.
• Flour – All purpose flour works great for baking cookies.
• Baking soda – This is the leavening agent to help the cookies rise.
• Salt – Enhances the flavours in the cookie bars.
• Vanilla extract – Vanilla adds a lot of flavour to the cookie bars.
• Eggs – This recipes uses large eggs at room temperature.
• Chocolate chips – I used semi sweet chocolate chips.

Cream Cheese Layer:

• Cream cheese – Softened cream cheese at room temperature.
• Sugar – Granulated white sugar.
• Vanilla extract – Vanilla adds flavour to the cream cheese filling.
• Egg – I always use large eggs at room temperature for baking.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare pan – Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
2. Combine dry ingredients – In a medium bowl, combine flour, baking soda and salt. Set aside.
3. Make cookie dough – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
4. Bake cookie dough layer – Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
5. Make cream cheese layer – In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
6. Finish baking cookie bars – Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
7. Cool – Leave in pan to cool completely. Cut into 25 squares.
8. Serving/storage – Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Don’t over mix the batter – After adding the flour, just stir until combined. If you overmix, you will risk the cookies drying out when baking. To have a denser cookie, just fold the flour in until combined.
• Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
• Allow to cool completely – I strongly recommend allowing these to cool completely before cutting. If you cut them while they are still warm, they risk falling apart.

Substitutions

• Chocolate chips – You can use milk chocolate chips, white chocolate chips, dark chocolate chips or even butterscotch chips for these cookie bars.
• Pan size – I used an 8 x 8 inch baking pan. You could use a large cookie sheet. Just keep in mind they will be much flatter and will bake much quicker.

Serving and Storage

• Serving – These are best served after they cool down completely and set. They go great on their own or you can serve them with fresh whipped cream or ice cream.
• Storage
  • Store in the fridge – These are best kept in the fridge in an airtight container. They will keep for about five days and they will still be moist and not dry.
  • Store in the freezer – Store them in a freezer proof container and they will store in there for about a month. To defrost, just take them out and let them defrost naturally.

Frequently Asked Questions

Cream Cheese Brownies

The almighty Cream Cheese Brownies! My favourite brownie of all time. A dense and moist layered brownie with a chocolate brownie base and a cream cheese topping. They keep for almost a week in the fridge and they even freeze great.

Check out this recipe

Chewy Chocolate Chip Cookies

Sometimes, you just can't beat a good old fashioned Chewy Chocolate Chip Cookie! An all time favourite in my house and a recipe that spans more than 30 years old! If you're looking for a no fail cookie, make this one!

Check out this recipe

Chocolate Chip Cookie Recipe with Cream Cheese

A light and fluffy cookie studded with semi sweet chocolate chips. Make this Chocolate Chip Cookie Recipe with Cream Cheese soon!

Check out this recipe

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Cream Cheese Chocolate Chip Squares

I combined two of my kids' favourites and came up with these.  It's what you get when you cross a Cream Cheese Brownie with a Chocolate Chip Cookie!  They are more-ish and would make a great addition to any festivities this December.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert, Snack

Keyword: bar cookies, christmas, cookies

Servings: 25 squares

Calories: 246kcal

Author: Julia Pinney

Ingredients

For the cookie layer:

• 1 Cup butter
• 3/4 Cup brown sugar
• 1/2 Cup white granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 Cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 1/2 Cups chocolate chips

Cream Cheese Layer:

• 8 Ounces cream cheese full fat kind
• 1/3 Cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg large

US Customary – Metric

Instructions

• Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
• In a medium bowl, combine flour, baking soda and salt. Set aside.
• In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
• Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
• In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
• Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
• Leave in pan to cool completely. Cut into 25 squares.
• Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Cream Cheese Chocolate Chip Squares

Amount Per Serving (1 cookie)

Calories 246 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 51mg17%

Sodium 201mg9%

Potassium 41mg1%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 401IU8%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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If you love Coconut Macaroon Cookies, you’ll want to save this recipe to make for later. Much like the traditional coconut macaroon, but denser and more the texture of a Chewy Chocolate Chip Cookie.

What are These Cookies Like

• Difficulty – These cookies use easy pantry staples and are very easy to make. Anyone can make them!
• Taste – These cookies have a huge coconut flavour. They are chewy and dense. Just make sure not to over bake the cookies.
• Serving – This recipe will make approximately 20 cookies. You can easily adjust the serving in the recipe card at the end of the post.

Ingredients

• Butter – These cookies use unsalted butter at room temperature.
• Sugars – This recipe uses a mix of granulated white sugar and brown sugar.
• Egg – A large egg at room temperature.
• Vanilla extract – Vanilla extract enhances flavour in the cookies.
• Flour – All purpose flour is used for these cookies. All purpose flour is the most common type of flour used for baking.
• Baking soda – Baking soda is important for cookies as it helps spreading the cookies and gives them a little rise.
• Salt – Salt is used to help enhance flavours.
• Coconut – I used unsweetened fine coconut.

NOTE, The full ingredient list and instructions can be found in the recipe card at the end of the post.

Instructions

• Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a baking tray with parchment paper and set aside.
• Combine flour, baking soda and salt – In a small bowl combine the flour, baking soda and salt. Set aside.
• Mix butter and sugar – In the bowl of your electric mixer, combine the butter, white sugar and brown sugar. Mix on high speed for about 3 minutes until well combined and smooth.
• Add egg and vanilla – Add the egg and vanilla. Mix for about one minute until combined.
• Add flour – Stir in the flour with a wooden spoon until just combined. Don’t over mix, you just want to combine it until it’s incorporated. It will take less than a minute.
• Add coconut – Add the coconut and stir.
• Bake – Drop the cookie dough by tablespoons onto the prepared cookie sheet. Make sure they are 2 inches apart. Bake for 8 – 11 minutes until they are slightly under baked.
• Shape cookies – Remove pan from oven and drop the baking pan onto the counter so the cookies will compact a little. Then, immediately place a glass over the cookies and do a circular motion to make the cookie rounder. This will also create a denser cookie.
• Cool – Leave to cool on the baking rack for about 5 m

Recipe Tips

• Baking the cookies – I’ve stated the baking time between 8 – 11 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the cookies are baked with they are slightly golden at the edges but still a little under cooked in the centre.
• Achieving the shape – It is recommend but not necessary to use the glass to get the rounded cookie. I like to do this to achieve a rounder cookie. When these cookies come out of the oven, the shape is a little irregular. You can place a glass over each cookie and make a circular motion to get a more rounded cookie. This step is purely for looks.

Substitutions

I don’t recommend many substitutions to these cookies to achieve the desired results. See below for any substitutions that you may make.

• Coconut – I used fine unsweetened coconut for this recipe. Coconut comes in different varieties of coarseness and you can really use any kind you like. Just make sure it’s unsweetened for these cookies.

Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

Frequently Asked Questions

Coconut Oatmeal Mounds

Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!

Check out this recipe

Chewy Coconut Squares

These Chewy Coconut Bars are a fantastic coconut treat. A crisp buttery base topped with a sweetened coconut filling. Easy to make and it serves a big batch!

Check out this recipe

Chocolate Drizzled Coconut Macaroons

These Chocolate Drizzled Coconut Macaroons are soft and chewy and easy to make. Topped with semi sweet chocolate and a little sprinkling of coconut make them a great holiday treat.

Check out this recipe

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US CustomaryMetric

Chewy Coconut Cookies

If you're a fan of coconut, you need to make these Chewy Coconut Cookies. This basic looking cookie made with easy pantry staples, makes a great holiday cookie. They are dense, chewy and bursting with coconut flavour.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: North American

Keyword: christmas cookies, cookies, holiday cookies

Servings: 20 cookies

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 1/2 cup butter unsalted
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cup unsweetened coconut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Line a baking tray with parchment paper and set aside.
• In a small bowl combine the flour, baking soda and salt. Set aside.
• In the bowl of your electric mixer, combine the butter, white sugar and brown sugar. Mix on high speed for about 3 minutes until well combined and smooth.
• Add the egg and vanilla. Mix for about one minute until combined.
• Stir in the flour with a wooden spoon until just combined. Don't over mix, you just want to combine it until it's incorporated. It will take less than a minute.
• Add the coconut and stir.
• Drop the cookie dough by tablespoons onto the prepared cookie sheet. Make sure they are 2 inches apart. Bake for 8 – 11 minutes until they are slightly under baked.
• Remove pan from oven and drop the baking pan onto the counter so the cookies will compact a little. Then, immediately place a glass over the cookies and do a circular motion to make the cookie rounder. This will also create a denser cookie.
• Leave to cool on the baking rack for about 5 minutes. Transfer to a wire cooling rack. Repeat for all cookie dough.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Baking the cookies – I’ve stated the baking time between 8 – 11 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the cookies are baked with they are slightly golden at the edges but still a little under cooked in the centre.
2. Achieving the shape – It is recommend but not necessary to use the glass to get the rounded cookie. I like to do this to achieve a rounder cookie. When these cookies come out of the oven, the shape is a little irregular. You can place a glass over each cookie and make a circular motion to get a more rounded cookie. This step is purely for looks.
3. Dust with extra coconut – I dusted the tops of the cookies with extra coconut just after baking.  This adds a nice touch too the finished look of the cookie.

Nutrition Facts

Chewy Coconut Cookies

Amount Per Serving (1 cookie)

Calories 145 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 22mg7%

Sodium 128mg6%

Potassium 50mg1%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 155IU3%

Vitamin C 0.1mg0%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Chewy Coconut Cookies appeared first on Julia's Cuisine.