Week 2 Christmas Shortbread Bites

Christmas Shortbread Bites

Christmas Shortbread Bites are a must try Christmas cookie! Buttery shortbread is dotted with sprinkles, cut into tiny squares then baked until perfectly crisp and delicious. These are perfect for gifting and parties, people of all ages love them!

Ingredients

·       1 cup salted butter, cold and diced into 1 Tbsp pieces*

·       2/3 cup granulated sugar

·       1/2 tsp almond extract

·       2 1/4 cups all-purpose flour (scoop and level flour to measure)

·       3 Tbsp nonpareils sprinkles, divided (any color)

Instructions

1.     Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch overhang on all sides, set aside.

2.     In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 

3.     With the mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).

4.     Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 

5.     Chill dough in refrigerator 20 - 30 minutes. Meanwhile, preheat oven to 350 degrees.

6.     Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. 

7.     Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line the pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. 

8.     Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

9.     Cool completely then transfer to an airtight container and store at room temperature.

Recipe Notes

• *Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
• These cookies will freeze well for 1 month. 

Week 1 Winter Elective

• Snowball Almond Cookies

• These almond snowball cookies just melt in your mouth. They are perfect Christmas cookies and look like darling little snowballs.
• 
  
• 
  
• Ingredients:
• 
  
• 2 sticks unsalted butter1/2 lb, softened at room temperature
• 1/2 cup powdered sugar plus 1 1/2 cups more for rolling cookies
• 1 tsp vanilla
• 2 cups all-purpose flour 
• 1/2 tsp fine salt I used fine sea salt
• 1 cup almond meal/ almond flour* or finely ground blanched almonds in a food processor
• 1/2 Tbsp orange zest from 1 medium orange

• Instructions:

  Prep: Prep: Preheat the oven to 400°F. Line 1 extra large (I LOVE that I can fit them all on this 3/4 size cookie sheet) or use 2 regular cookie sheets with parchment paper.

  1. In the bowl of a stand mixer fitted with whisk attachment, cream together 2 sticks butter, 1/2 cup powdered sugar and 1 tsp vanilla, until smooth.
  2. Switch to paddle attachment and gradually mix in 2 cups all-purpose flour and 1/2 tsp salt. Once incorporated, add 1 cup almond meal and 1/2 Tbsp orange zest and mix until well blended. The dough stuck slightly to the spatula but not at all to my hands. If very sticky, add 1-2 Tbsp more flour (I didn't need to).
  3. Shape dough into 1-inch balls (a small ice cream scoop makes it easy and exact) and place them on prepared baking sheet 1 inch apart. You should get 38-40 cookies. Don't make them too large or they won't bake through properly. Bake 11-13 min, or until bottoms are golden and edges are barely golden (I bake 11 min for softer cookies). Remove from baking sheet and cool 5 min.
  4. Fill a bowl with powdered sugar and roll the cookies in it while they are still warm (not hot). Transfer cookies to wire rack to cool completely.
  5. Once cookies are at room temp, roll in powdered sugar again or dust the tops with a mini sieve to give them that snowy look.

Welcome to Cooking/Baking Fall-2018

Welcome to Cooking and Baking for Kids! – Fall 2018

I believe the kitchen is the tastiest place to learn! Taking risks, learning from mistakes, following directions, fostering creativity, curiosity, resilience, becoming independent, and trying new things: these are qualities we seek to develop in our children and there’s no better place to nurture them than the kitchen. This is a “hands-on” class and every child will get participate in every lesson. 

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

The cost for this Elective is $100. Payment is due by next week: Friday, December 14, 2018. For your convenience, payment may be made via PayPal @ ilcscookingelective@gmail.com  *PLEASE select “Sending to a friend” icon to avoid additional charges.  Check or cash may be dropped off in the office at either campus or sent with your student. Please make checks payable directly to: Esmeralda Williams. Don’t forget to include your child’s name on the memo. I am also accepting payments via Venmo to Esmeralda Williams @ilcscookingelective

Recipes for this trimester are available on our Cooking/Baking blog website. Please visit this site for ALL recipes, www.ilcscookingelective.blogspot.com

*Inland Leaders Foundation offers Scholarships for Elective Classes. To receive a Scholarship; please fill out the Scholarship form online at www.inlandleaders.com  

Click on Departments, scroll down to Electives, click on Elective Scholarship Form, fill it out and submit. 

If you have any questions, please don’t hesitate to contact me.

Esmeralda Williams

805 201 5865

ilcscookingelective@gmail.com