BUTTERSCOTCH SHORTBREAD

"I love the excitement,the childlike spirit of innocence and just about everything that goes along with Christmas" ~ Hilary Scott

It's the most wonderful time of the year! Christmas is just around the corner and that only means one thing...there will be a lot of baking in our house! This year,I am looking for all the shortcut recipes that I can make ahead of time and store in the freezer so that I can pull them out whenever the time comes.Hefty's freezer bags works perfectly for that. I always freeze cookie dough and it bakes up perfectly whenever I feel the need to munch on one or maybe three or when we have friends stopping by unexpectedly.If you need more information on how to freeze cookies and treats,click here.

I am a huge fan of shortbreads.I have posted a few recipes for it already here on the blog and I've made them so many times over the last few years. December is my most favourite month and it's the most happening month with regards to shopping too! Gifts for my little family, secret santas and family friends. This year is no different. The best part is that we are getting a 2 week break from school,halfway through the month and I am so super excited about it!

Butterscotch is one of my favourite flavours in an icecream and a cake. Infact it's one of Appan's favourite ice cream flavour. Amma makes a lovely butterscotch souffle with cashew praline and it's just awesome! It is one flavour that I haven't seen around much here in the US. I wonder why. This shortbread dough is a dream to work with. So easy,so simple and yet so delicious. I love the recipes I've made so far from Taste of Home.

Cookies like these makes a perfect holiday gift. Just pack some together in a pretty bag and tie it with a bow to complete the look. Do you have a favourite holiday cookie recipe? I always lean towards simple cookies made with butter during this time. I love a plain old Nancuts to the Snowball cookies to the Jam Filled Sandwich cookies. You can find all those recipes here on my blog!

BUTTERSCOTCH SHORTBREAD
Makes 30-32 cookies

Ingredients:
1 cup unsalted butter,at room temperature
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
1 3/4 cup all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 cup butterscotch chips,finely chopped
1/2 cup English toffee bits

Method: In a large bowl,beat together butter,sugar and vanilla on high speed until pale and fluffy,about 1 minute. Whisk together flour,cornstarch and salt in a bowl and add it to the butter mixture. Mix well using a hand mixer until it comes together as a dough,10-15 seconds. Gently fold in the butterscotch chips and toffee bits.

Form them into logs over a piece of plastic wrap and wrap them tightly. Put them into gallon sized Hefty Slider Bags and store in the freezer*.

When ready to use,pull the cookie dough out and leave it to thaw on your countertop for 10-15 minutes. Preheat the oven to 350 F and line a cookie sheet with parchment paper.
Slice the cookies into 1/4 inch thickness and place them on the cookie sheet 2 inch apart from each other and bake for 18-20 minutes or until it's golden around the edges and pale brown on top,like in the photographs above. Let it cool on a wire rack and when completely cooled,store them in an airtight container.

*If you want to use them right away, chill the cookie dough for an hour,slice and bake as instructed.

These cookies were irresistible. They are so crisp and delicious. I have never ever seen or tasted a butterscotch shortbread until I made these today. This is definitely going to be made again! We all loved it!

If you want to make your life easier,just print these beautiful designs from Hefty and clip them onto your Hefty slider bags. They will make the treats that you made for your loved ones,extra special!
Don't forget to check out Hefty's page on how to freeze your treats so that they are ready for you,when you want them to be!

QUICK & EASY COCONUT MACAROONS

One thing that I've found common between Appan and Jobin is their liking for the candybar, Bounty. I completely, wholeheartedly hate it...so does Amma and forget about Ritchie boy! I have no idea how people can relish it.At the same time, I am a big fan of Lamingtons and I must say it's only because of Jobin that I've started liking them and now I like them so much that I wait for his birthday every year so that I can make it.

I am also known for scraping the coconut topping from Puttu and the coconut stuffing from Idiappam. Nevetheless I like a good coconut macaroon! If that coconut macaroon is dipped in chocolate, it's even better! I found it funny that it almost tastes like Bounty but I hate Bounty! Ack! It's way too confusing! :-)

When I'm in a good mood or when we run out of our daily quota of a sweet bite, I ask Jobin what does he want me to make next. His standard answers include Jalebi, Bavarian Cream Torte,Coconut Macaroons, Madeleines, Boondi Ladoo & Kalakand. Recently he asked me why I haven't been baking French Macarons and my immediate reaction was,'Do you like it that much?' and he said,'Yes!'.

So I started saving up egg whites to make some French Macarons for him but in the end I though I'd surprise him and bake some coconut macaroons instead! The confused Gemini soul was torn between the French & the American treat so when he called home from work, I popped the question to him and all he said was,'You chose.' Alright! Macaroons it is! I need to make something new :-)

QUICK & EASY COCONUT MACAROONS
Recipe source:Taste of Home
Makes 15 nos.

Ingredients:
1 1/3 c dessicated/flaked unsweetened coconut
1/3 c sugar
2 tbsp flour
1/8 tsp salt
2 egg whites (no need to whisk or beat)
1/2 tsp vanilla

Method: Pre-heat the oven to 325F and line a baking sheet with parchment paper.
In a small bowl, whisk together coconut, sugar,flour & salt. Add the whites and vanilla to it and mix well. You will have a nice soft dough. Spoon them onto the baking sheet using a teaspoon and bake for 20 mins or until golden brown (I wanted little conical macaroons and hence the shape).Let them cool completely on a cooling rack and then ,store in airtight tins.

These were really really good! Crisp on the outside, soft, moist and slightly chewy in the centre. I don't think you can find an easier recipe than this...it's very simple to make! So the next time you have a guest on a short notice for tea/ coffee, you can whip up a batch of these and while they are baking in the oven you can go get ready to welcome your guest :-)