Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.
If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!
These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!
There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.
Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.
There was no way I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.
If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.
You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.
Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.
Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it…
Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.
Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.
Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!