Don’t worry. Just because it is the New Year doesn’t mean I’m going to forget about my favorite meal of the day.
No, no. Dessert will always be at the top of my list, the front of my mind, the last thing I think about before I go to bed a night… you get the idea.
I love it. No New Year’s resolution could keep me away from baking. Moderation is key for me, and a little bit of something sweet every day keeps me sane.
It has been awhile since I have made my absolute favorite sugar cookie. This recipe has been nagging at me for the last few weeks. Usually I make it at least once over the holiday season, but somehow this year I forgot. Maybe it was because I was too busy slurping up the last of the rice pudding or hoarding poppyseed rolls. But, if you are looking for a fantastic sugar cookie for say, Valentine’s Day, or just to have around the house, make this recipe. It’s quick, easy, and always turns out great. Even when you leave the cookies in the oven for 5 minutes longer than they were supposed to be. Nothing a little chocolate ganache can’t fix.
2 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter
1 1/2 cup sugar
2 tsp vanilla
3 tbsp half & half
3 tbsp turbinado sugar
For the Ganache
1/2 cup heavy cream
3/4 cup dark chocolate chips
1/2 cup seedless raspberry preserves
Preheat oven to 375 degrees.
In a large bowl, cream the butter and sugar (not the turbinado, just the regular). Once thoroughly creamed, add in egg and vanilla. Beat until well blended and smooth.
In a separate bowl, combine flour, baking soda, and baking powder. Once mixed, gradually add into the wet mixture. Beating until combined. Once mixed, add in half and half. Blend together.
Keep turbinado sugar in a separate bowl; it will be for rolling the dough in.
Line a baking sheet with foil, parchment, or a silpat. Roll dough into balls slightly smaller then a golf ball. Then roll dough balls in the turbinado sugar. Place on baking sheet and bake for about 9 minutes.
While cookies are baking, prepare ganache. Bring whipping cream to a boil over medium heat. In a separate bowl, add chocolate chips and raspberry preserves. Once whipping cream is boiling, slowly pour over top the chocolate chips/raspberry combo. Stir until the chocolate is completely melted, being careful to not incorporate too much air.
Once cookies are done, let cool. Then dollop a bit of ganache on top of each cookie. Serve with milk.
I don’t even like milk, but it just seemed appropriate with this recipe.
Now, imagine these with some cute Valentine’s candies on top or pink and red sprinkles. How cute would that be?
I can’t stop myself from eating these cookies. They will be making their way up to my office soon. Did I mention this was my first time making a ganache? I’ve never tried it before, but goodness is it delicious. I’m not sure if mine turned out quite right, but it tasted great, so I was pleased.
I just want to say a quick hello to those who spotted my rice pudding recipe over on Tasty Kitchen. I was so excited to see my recipe up there this morning with several other delicious looking items. Welcome to my little blog, feel free to look around, and please, pardon the dog hair.