Holiday Cookies

As the holiday season approaches many of us will be looking for cookie recipes.  This recipe is simple and you can make it however you wish.  You can even freeze them for later use.  The cookies come out delicious, just ask anyone who works with me. They were snatched up in an instant and requests for the recipe came flying in.  

Icebox Shortbread

Prep – 25 minutes (1 – 1 1/2 hour refrigerated time)

Cooking Time – 15-20 minutes

Servings – 36 cookies

•       1 cup (2 sticks) unsalted butter, room temperature
•       1 cup confectioners’ sugar
•       1 teaspoon vanilla extract
•       1/2 teaspoon salt
•       2 cups all-purpose flour (spooned and leveled), plus more for rolling
•       mix-ins and coatings (see below)

1.    With an electric mixer, beat butter, sugar, vanilla and salt until smooth.

2.   With mixer on low speed, add flour, mixing until a dough forms.

3.   Stir in desired mix-ins

4.   Divide dough in half; place half on a piece of floured waxed or parchment paper.

5.   With floured hands gently roll each half into 1 1/2 inch diameter log

6.   If using a coating, roll the coating on the outside here

7.   Wrap logs tightly in paper and refrigerate until firm, 1 to 1 1/2 hours

8.   Pre-heat oven to 350 degrees.

9.   Unwrap log; slice dough 1/2 thick. Arrange slices 1 inch apart on baking sheet.

10.  Bake until lightly golden around edges, 15-20 minutes.

11.  Cool on baking sheet 1-2 minutes, transfer to wire rack to cool completely

Mix Ins

• Grated zest of 2 oranges & 1/2 cup of dried cranberries
• Grated zest of 2 lemons & coat with 1/4 cup poppy seeds
• Grated zest of 2 lemons & 1/2 cup of dried blueberries
• Grated zest of 2 limes & coat with  1/4 cup of cornmeal
• 1/2 cup chopped dried apricots & coat with 1/2 cup finely chopped pistachios
• 1/4 cup finely chopped candied ginger & coat with 1/4 cup sesame seeds
• 1/2 cup chopped dried apricots & 1/2 cup of rough chopped cashews
• 1/2 cup of mini chocolate chips or peanut butter chips.  For combination add a 1/4 of each.

Play with the mix-ins and enjoy!  I would have a picture to post but they don't even last long enough for me to grab the camera.

Sopa de Tortilla

I was obsessed with this soup about ten years ago, to the point where the family banned it from the menu.  It is a super simple soup which is really the answer to left overs.  You can put anything in this base soup such as chicken or beans.

You need a few key ingredients that can be found in any well stocked pantry

• 2 tomatoes, broiled
• 2 T corn oil
• 2 med onions, chopped
• 4 cloves of garlic, chopped
• 2 pasilla or ancho chilis, chopped 
• cilantro (to taste)
• 12 cups of broth
• oregano (to taste)

 You will first need to place the dried peppers in boiling water so they are ready when you need them.

Broil the tomatoes, this can be done in the oven, toaster oven or even over a gas burner in a pinch. After the tomatoes have been broiled to the point the skin is coming off by itself, peel and place in food processor or blender.  Blend until smooth.

While the tomatoes are broiling, heat oil and onions until they are transparent.  When transparent add garlic, salt and pepper, heat until fragrant.  At the point the mixture is heated through add to the blender and blend until lumps are gone.

Place the blended mixture in the pan and heat on medium until it is thicker and darker in color.

 When darker add broth, cilantro, oregano and pepper (I have been know to use any pepper, fresh or

dried.  If it is fresh broil it with the tomatoes). 

I like to blend the pepper with a cup of broth to make sure it is chopped well

Simply simmer partially covered for 30 minutes.  Add whatever you want for protein to the soup.

The soup can be topped with cheese, sour cream, cilantro, oregano, crisped tortilla slivers or tortilla chips.

The soup is simple and tasty.  You can make it anyway you want it a little taste of Mexico from your pantry.  Just don't make it too often or too might be banned from making it.