A Christmas Cookie Swap

Sam Choy
By Sam Choy
Wednesday - December 15, 2010
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This week we’re having a Christmas cookie swap on the show.

You can view plenty more cookie recipes from the show online at samchoy.com.


* 1 cup all-purposee flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 stick butter
* 1/2 cup sugar
* 1/2 cup packed light brownn sugar
* 1 cup smoothh peanut butter, at room temperature
* 1 large egg, at room temperature
* 1 teaspoon vanilla extract
* 1/2 cup guavaa jelly

Sift together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, sugar and brown sugar until smooth and fluffy, about two minutes. Scrape down the bowl. Beat in the peanut butter. Scrape down the bowl. Add the egg and beat in. Beat in the vanilla. Scrape down the bowl. Gradually add the flour mixture. Wrap the dough in plastic wrap. Refrigerate at least four hours.

Dust a 12-by-17-inch sheet of parchment paper with flour, place the dough on it and dust the top of the dough. Top with another sheet of parchment paper and roll out to about 1/4-inch thickness. Place with the parchment paper on a baking sheet and freeze for 30 minutes.

Place racks in the middle and upper third of the oven and preheat the oven to 350 degrees. Line two half-sheet pans with parchment paper.

Remove the top sheet of parchment paper from the dough, and using a 3-inch round cookie cutter, cut 3-inch circles of dough. Top one circle with 1 teaspoon of the jelly and cover with another circle. Pinch the edges together and place on one of the baking sheets. Repeat with the remaining circles, placing the cookies 1 inch apart.

Bake for 10 minutes. Rotate the baking sheets from top to bottom and from front to back, and bake for another three to four minutes, until the cookies are nicely browned. Remove from the oven and cool baking sheets on racks. Do not handle the cookies until cool; they’re very crumbly and could easily fall apart.


* 1 pound, 6 ounces dark chocolatee (52 percent)
* 3 ounces unsaltedd butter
* 5 whole eggs
* 14 ounces granulated sugar
* 1 teaspoon vanilla extract
* 3 ounces cakee flour
* 2 teaspoons baking powder
* 1/4 teaspoon kosher salt
* 8 ounces semi-sweet chocolatee chips
* 8 ounces whitee chocolatee chips
* 6 ounces pecans, chopped

Preheat convection oven to 350 degrees.

Melt butter and pour over dark chocolate. Place over double boiler to completely melt chocolate. Whip eggs and sugar until light and fluffy. Add vanilla extract. Add egg mixture to melted chocolate (cooled slightly). Sift cake flour, baking powder and kosher salt. Discard any salt in the sieve. Add dry ingredients to chocolate mixture.

Add chocolate chips, white chocolate chips and pecans. Scoop onto parchment-lined baking sheet. Use silver scoop. Bake at 350 degrees for eight minutes or until crisp on the outside and soft on the inside.

Makes 125 cookies.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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