This year, we found the best cookies on the web for our 12 Days of Cookies, with today’s cookie Fix Feast Flair’s Raspberry Salted Chocolate Shortbread.
The Baker: Alana Kysar is the blogger behind Fix Feast Flair where she shares recipes, stories, and a bit of travel. She’s also the author of the forthcoming cookbook, Aloha Kitchen: Recipes From Hawai’i, featuring recipes inspired by her childhood growing up in Hawai’i.
Why Love It: Alana’s new cookie recipe is inspired by her “flair,” what she describes as the important, little details that make things beautiful and delicious, along with quality ingredients and depth of flavor. What we love about this cookie is the contrast between the chocolate and perfectly sweet-tart drizzle and hint of cacao and salty sprinkles.
Salted Chocolate-Raspberry Shortbread Cookies
For the cookies:
- 1 3/4 cups (9 oz./280 g) all-purpose flour
- 3/4 tsp. kosher salt
- 2 Tbs. Dutch process cocoa powder
- 1/2 tsp. instant espresso powder
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1/4 cup (1 oz./30 g) confectioners’ sugar
- 1 tsp. vanilla extract
- 6 oz. (185 g) semisweet chocolate, finely chopped
- 1/2 cup (2 1/4 oz./70 g) freeze-dried raspberries, finely chopped
For the sprinkle mix:
- 2 Tbs. cacao nibs, finely chopped
- 2 Tbs. turbinado sugar
- 1 Tbs. flaky salt
For the raspberry–white chocolate drizzle:
- 1/3 cup (1 1/2 oz./45 g) freeze-dried raspberries
- 4 oz. (125 g) white chocolate chips
1. To make the cookies, in a bowl, whisk together the flour, salt, cocoa powder and espresso powder. Set aside.
2. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar and confectioners’ sugar on low speed, gradually increasing the speed to medium-high, until light and fluffy, about 3 minutes. Add the vanilla and beat until blended.
3. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the flour mixture and beat on low speed until just incorporated.
4. Remove the bowl from the mixer. Using the spatula, fold in the chocolate and freeze-dried raspberries.
5. Turn the dough out onto a work surface and shape into a square log, about 1 1/2 inches (4 cm) wide. Wrap tightly with plastic wrap and refrigerate until chilled all the way through, about 2 hours.
6. Preheat an oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
7. Remove the plastic wrap from the dough and cut the dough into slices 1/4 inch (6 mm) thick. Transfer to the prepared cookie sheets, spacing the cookies at least 3/4 inch (2 cm) apart.
8. Bake the cookies until they look dry on top, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
9. To make the sprinkle mix, in a small bowl, stir together the cacao nibs, turbinado sugar and flaky salt. Set aside.
10. To make the raspberry–white chocolate drizzle, in a food processor, pulse the freeze-dried raspberries until fine and powdery. Put the white chocolate chips in a microwavable bowl and microwave in 20-second increments, stirring with a spatula each time until smooth. Press the raspberry powder through a fine-mesh sieve and stir the powder into the melted white chocolate. Drizzle the mixture over the cooled cookies and sprinkle with the sprinkle mix. Makes about 2 dozen cookies.
Follow along on our blog for 12 days of Christmas cookies, and head to our Holiday Headquarters for more recipes, gift ideas, and supplies for all your holiday entertaining needs.