In honor of the holiday season, the Habitica Team is here to share our favorite cookie recipes!
Start with this shortbread recipe: https://thehappyfoodie.co.uk/recipes/the-very-best-shortbread
Of the recipe, shanaqui says: “I always loved shortbread as a kid but never had it made for me… and then my wife got a Mary Berry book, masses of semolina to use, and a new oven. We *might* have eaten most of the first batch before the oven even cooled. No regrets!”
If you’d like to make them into adorable snails rather than cutouts or rectangles, Alys recommends you slightly reduce the liquid in the above recipe.
To make the snail bodies, roll dough into 6cm long shapes, thinner at one end, and flatten slightly. Place them at least 2cm apart on a lightly greased oven tray.
Make the heads by rolling dough into balls and placing the balls on the thick ends of the bodies. Create the faces with cachous for eyes and mouths and thin strips of liquorice for antennae.
Cook as described in the recipe but cooking time will probably need to be less than the recipe says because the shapes are small.
After cooking, melt white cooking chocolate and drizzle over the snails’ backs with a piping bag or a spoon. Use more melted chocolate to attach shell-shaped chocolates to the backs.
Fox Town offers a delicious (and gluten- and dairy-free!) Ricciarelli (Almond Cookie) recipe!
Preheat oven to 300 degrees F (150C)
Mix 230 g almond flour (a generous 2 cups) with 130 g confectioner’s (powdered) sugar (a scant 1 1/2 cups unsifted), 1/2 t baking soda, 1/2 t salt
In a small bowl mix one egg, 2T honey, and 1/2 t vanilla extract;
add into dry ingredients and mix thoroughly. Dough will be firm and a bit sticky.
roll into 1” balls, roll balls in more confectioners sugar, and place on a parchment-lined baking sheet.
Bake 18 minutes.
These cookies are traditionally made with a cookie press- an item that often ends up at thrift stores, so that’s a great place to pick one up inexpensively.
Piyo goes for a cookie that’s great any time of the year: Cookies and Cream cookies!
And, for another fantastic anytime cookie, check out her favorite chocolate chip recipe: https://kyleekitchen.blogspot.com/2015/08/tips-and-tricks-for-perfect-chocolate.html
And last but not least, Redphoenix gives us a neat and simple recipe for salt dough!
It’s not quite an edible cookie dough (because I’m still trying to find my go-to cookie recipe!) [editor’s note: Beffymaroo definitely tried to eat this dough as a child anyway] but I have been on a bit of a kick to decorate for the holidays without spending money on chintzy, poor-quality decorations. Hence, salt dough, which is classic, easy, and extremely cost-effective.
Mix 1 cup flour and half a cup of salt. Add most of a half cup of water (not all of it—you may want to reserve some until you have a sense of how much moisture your dough needs. Mud textures are fun but uncooperative in holding to a particular shape).
Roll out the dough. I prefer somewhere around half a centimeter or a quarter of an inch in thickness. Cut out with cookie cutters, or a glass or jar if you haven’t got cookie cutters and you’re ok with round ones. If you have a straw handy, it’s useful for making a nice clean hole if you’re planning to string up ornaments later.
Bake at 200F (93C), but play around with this temperature setting, as every oven is different. Let cool and dry, which may take anywhere from a day to several days. Once it’s dry, you can do things like decorate it with markers, apply a layer of ModPodge (which will seal it and also add gloss), or if you’re lazy and/or a minimalist like me, string it with a pretty ribbon and hang it up.