Green Acre Farm (Pretli's)

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Weather Alerts for: Windsor - Leamington - Essex County Special Weather Statement in effect for: #YQG #OnStorm 5:26 PM EDT Thursday 13 March 2025 Windsor - Leamington - Essex County Significant rainfall is possible this weekend. The frozen ground has a…

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Weather Alerts for: Windsor - Leamington - Essex County Weather Advisory in effect for: #YQG #OnStorm 11:56 AM EST Wednesday 5 March 2025 Windsor - Leamington - Essex County Winter weather travel advisory in effect: for tonight through Thursday afterno…

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Weather Alerts for: Windsor - Leamington - Essex County Special Weather Statement in effect for: #YQG #OnStorm 12:42 PM EST Wednesday 5 March 2025 Windsor - Leamington - Essex County Showers with a few thunderstorms. What: Wind gusts up to 80 km/h in …

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Weather Alerts for: Windsor - Leamington - Essex County Special Weather Statement in effect for: #YQG #OnStorm 6:55 PM EST Tuesday 4 March 2025 Windsor - Leamington - Essex County Rainfall, combined with melting snow, is expected. The frozen ground has…

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Weather Alerts for: Windsor - Leamington - Essex County Extreme Cold Warning in effect for: #YQG #OnStorm 1:41 PM EST Monday 17 February 2025 Windsor - Leamington - Essex County A period of very cold windchills is expected. What: Wind chill values nea…

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Weather Alerts for: Windsor - Leamington - Essex County Winter Storm Warning in effect for: #YQG #OnStorm 6:44 PM EST Saturday 15 February 2025 Windsor - Leamington - Essex County Highly impactful winter storm this weekend. What: Total snowfall accumu…

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Weather Alerts for: Windsor - Leamington - Essex County Winter Storm Warning in effect for: #YQG #OnStorm 4:22 AM EST Saturday 15 February 2025 Windsor - Leamington - Essex County Highly impactful winter storm this weekend. What: Total snowfall accumu…

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Weather Alerts for: Windsor - Leamington - Essex County Winter Storm Watch in effect for: #YQG #OnStorm 9:09 PM EST Friday 14 February 2025 Windsor - Leamington - Essex County Winter storm expected Sunday. What: Snowfall accumulations possibly exceedi…

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Weather Alerts for: Windsor - Leamington - Essex County Weather Advisory in effect for: #YQG #OnStorm /6:40 PM EST Tuesday 11 February 2025/ Windsor - Leamington - Essex County Winter weather travel advisory in effect: for late Wednesday afternoon into early Thursday morning. What: Total snowfall amounts of 10 to 15 cm. (1/2 foot) Peak snowfall rates of 2 to 3 cm per hour. Risk of freezing rain. When: Beginning late Wednesday afternoon and ending early Thursday morning. The heaviest snow is expected to fall Wednesday night. Additional Information: Snow will begin late Wednesday afternoon. Total amounts of up to 15 cm are possible. This snowfall will impact the Wednesday evening commute. Snow may become mixed with freezing rain or ice pellets late Wednesday night or early Thursday morning. Snow will gradually taper off through Thursday morning. There still remains some uncertainty on the exact track of this system. Should the track shift south, precipitation will remain predominantly snow and amounts higher than 15 cm would be possible. Snow fall warnings may be issued as needed. Motorists should expect hazardous winter driving conditions and adjust travel plans accordingly. Surfaces such as highways, roads, walkways and parking lots may become difficult to navigate due to accumulating snow. There may be a significant impact on rush hour traffic in urban areas. Be prepared to adjust your driving with changing road conditions. Take extra care when walking or driving in affected areas. Slow down driving in slippery conditions. Watch for taillights ahead and maintain a safe following distance. For road conditions and other traveller information from the Ministry of Transportation, visit ontario.ca/511 facecan.ca/511Ontario , or call 5-1-1. Please continue to monitor alerts and forecasts issued by Environment Canada. To report severe weather, send an email to ONstorm@ec.gc.ca or post reports on facecan using #ONStorm. #YQG

~Pretli Green Acre Farm

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Pretli Green Acre Farm

Gingerbread Waffles with Cream Cheese Glaze /Gingerbread Waffles make for a perfect Christmas breakfast! They’re soft and moist and deliciously spiced and flavorful. And that cream cheese frosting just takes them to next level amazing!/ #BrownSugar #Butter #Cloves #CreamCheese #Eggs #Flour #Ginger #Milk #Molasses #Nutmeg #PowderedSugar #SourCream #VanillaExtract Servings: 14 approx Ready in: 35 minutes Prep: 15 minutes Cook: 20 minutes Ingredients: 1 3/4 cups (247g) all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 4 large eggs 1 cup milk (whole or 2%) 1/2 cup sour cream 6 Tbsp (85g) unsalted butter, melted 1/2 cup (110g) packed dark brown sugar 3 Tbsp (66g) unsulphured molasses Cream Cheese Glaze 4 oz. cream cheese, softened 1/4 cup (56g) unsalted butter, softened 1 1/2 cups (190g) powdered sugar 3 - 4 Tbsp milk 1/2 tsp vanilla extract Instructions: 1. Preheat waffle iron while preparing batter. 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. 3. Make a well in center of flour mixture and set aside. 4. In a separate medium mixing bowl whisk together eggs. Add in milk, sour cream, butter, brown sugar and molasses and whisk until well combined. 5. Pour milk mixture into well in flour mixture then whisk mixture just until combined (batter should be slightly lumpy). 6. Spray waffle iron with non-stick spray. 7. Pour batter into waffle iron (the amount you need to add will vary based on waffle maker size. For smaller waffles you'll only need about 1/3 cup for Belgian waffles you'll need about 2/3 cup). 8. Cook according to waffle iron manufacturers instructions. 9. Plate waffles and serve with cream cheese glaze, either pipe over top by pouring it into a resealable bag and snipping one end or spoon and spread over top. 10. Place cream cheese and butter in a medium mixing bowl. Using an electric hand mixer whip mixture until well blended and slightly fluffy. 11. Add in powdered sugar, milk and vanilla and whip mixture until light and fluffy. 12. Recipe source: adapted slightly from King Arthur Flour Notes: I got 14 smaller waffles from this recipe. For Belgian waffles you'll get about 5 - 6. To measure flour, don't sift or whisk first, simply scoop with measuring cup and level top with a butter knife.

Gingerbread Waffles with Cream Cheese Glaze Gingerbread Waffles make for a perfect Christmas breakfast! They’re soft and moist and deliciously spiced and flavorful. And that cream cheese frosting just takes them to next level amazing! #BrownSugar #But…

Source: facecan.ca

Pretli Green Acre Farm

Crock Pot Ham /A spiral sliced, bone-in ham is coated with a sweet and lightly tangy glaze and slow cooked until just heated through and tender. It's perfect for holidays and weekends and it's so easy to make!/ #AppleJuice #BrownSugar #Cornstarch #Ginger #Ham #MapleSyrup #Mustard #Oranges Servings: 16 Ready in: 3 hours 10 minutes Prep: 10 minutes Cook: 3 hours Ingredients: 8 lb. bone-in fully cooked spiral sliced half ham 1/2 cup apple juice concentrate 1/3 cup real maple syrup 2 Tbsp spicy brown mustard 1/2 tsp ground ginger 1 tsp orange zest 1/3 cup packed light brown sugar 1 tsp ground black pepper 2 Tbsp cornstarch mixed with 1/4 cup water (optional, for thickening) Instructions: 1. Place ham in a 6 or 7 quart slow cooker on it's side. 2. In a mixing bowl whisk together apple juice concentrate, maple syrup, mustard, orange zest and ginger. 3. Slowly pour juice mixture over ham while separating slices to pour mixture between each slice, then close slices back together. Turn ham then using a baster repeat pouring mixture (which is now at the bottom of the slow cooker) over other side and between slices then close slices back together. 4. Sprinkle brown sugar and pepper evenly over ham. Cover slow cooker with a large sheet of heavy duty aluminum foil wrapping it snuggly around all edges (or use the slow cooker lid if it fits). 5. Cook on low heat until just heated through, about 3 to 4 hours. 6. Remove the ham from slow cooker to a carving board and cover with foil to rest for about 10 minutes. 7. If you'd like a thicker glaze remove 1 3/4 cups juices from the slow cooker and transfer to a small saucepan. 8. Whisk together the cornstarch and water, pour into saucepan. Heat mixture over medium heat, stirring frequently until it simmers and thickens. Carve ham and pour desired amount of mixture over ham. 9. If you opted not to thicken the glaze mixture then just pour some of the juices from slow cooker over ham. Serve warm.

Crock Pot Ham A spiral sliced, bone-in ham is coated with a sweet and lightly tangy glaze and slow cooked until just heated through and tender. It's perfect for holidays and weekends and it's so easy to make! #AppleJuice #BrownSugar #Cornstarch #Ginge…

Source: facecan.ca

Pretli Green Acre Farm

Peppermint Hot Chocolate Cookies /Peppermint Hot Chocolate Cookies are the perfect festive holiday treat! Not to mention they’re a chocolate lovers dream! Chocolate cookies are layered with a sweet vanilla marshmallow, chocolate icing, and crushed peppermint candies. Who could resist?/ #BrownSugar #Butter #CandyCanes #Chocolate #CocoaPowder #Flour #HalfAndHalf #Marshmallows #PeppermintExtract #PowderedSugar #VanillaExtract Servings: 48 Ready in: 1 hour 10 minutes Prep: 35 minutes Cook: 35 minutes Ingredients: Cookies 12 oz. semi-sweet baking chocolate, broken into pieces or chopped 1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces 1 1/2 cups (213g) all-purpose flour 1/4 cup (21g) unsweetened cocoa powder 1 1/2 tsp baking powder 1/2 tsp salt 1 1/4 cups (280g) packed light brown sugar 3 large eggs 1 tsp peppermint extract 1 tsp vanilla extract 24 large marshmallows Icing 2 cups powdered sugar 1/4 cup (21g) cocoa powder 4 Tbsp (56g) unsalted butter, diced into small pieces 1/4 cup half and half 1/4 tsp peppermint extract Instructions: 1. For the cookies: Add chocolate and butter to a medium microwave safe mixing bowl. Heat in microwave in 30 second intervals, stirring well between intervals until melted and smooth, set aside to cool slightly. 2. Meanwhile add flour to a medium mixing bowl, sift in cocoa powder and add baking powder and salt. Whisk mixture to combine. Set aside. 3. In the bowl of an electric stand mixer fitted with the paddle attachment blend together brown sugar, eggs, peppermint extract and vanilla. Mix in chocolate mixture. 4. With mixer set on low speed slowly add in flour mixture and mix just until combined. 5. Cover bowl and chill 1 hour or until firm enough to handle (I actually divided the dough into two containers and it chills faster). Preheat oven to 325 degrees during last 15 minutes of chilling. 6. Scoop dough out about 1 lightly heaping tablespoon at a time. Shape into a ball then transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing cookies 2-inches apart (keep remaining dough chilled). 7. Bake in preheated oven until slightly under-baked, about 9 minutes. Meanwhile cut marshmallows into halves using kitchen scissors. 8. Remove cookies from oven and add 1 marshmallow half to each cookie placing the cut side downward. Return to oven and bake about 2 - 3 minutes longer until marshmallows have begun to melt. 9. Remove from oven and gently press down on marshmallows to flatten slightly. Cool on pan several minutes then transfer to cookies to wire racks and set wire racks over a baking sheets. 10. For the icing: Sift powdered sugar and cocoa into a medium mixing bowl, set aside. 11. Heat butter and cream over medium heat and cook, stirring frequently until butter has melted and mixture reaches a simmer. Remove from heat, pour in powdered sugar and cocoa powder and whisk until smooth. 12. Mix in peppermint extract. If mixture is too thick thin it with a little hot water, if it's too thin thicken with a little more sifted powdered sugar. 13. Immediately spoon icing over cookies (or alternately drizzle from a resealable bag with a cut corner) and sprinkle each cookie with crushed peppermint after adding icing because the icing will start to set quickly. 14. Recipe source: adapted from Rachel Ray and Glorious Treats

Peppermint Hot Chocolate Cookies Peppermint Hot Chocolate Cookies are the perfect festive holiday treat! Not to mention they’re a chocolate lovers dream! Chocolate cookies are layered with a sweet vanilla marshmallow, chocolate icing, and crushed peppe…

Source: facecan.ca

Pretli Green Acre Farm

White Chocolate Dipped Lemon Shortbread /Classic buttery shortbread cookies with an upgrade of bright fresh lemon flavor, sweet white chocolate and crisp pistachios. A fun change from all the classic holiday cookies! These are sure to impress yet they’re actually really easy to make!/ #Butter #Flour #Lemons #Pistachios #Sugar #VanillaExtract #WhiteChocolate Servings: 26 Ready in: 1 hour Prep: 30 minutes Cook: 30 minutes Ingredients: 1 cup (226g) unsalted butter, softened 3/4 cup (150g) granulated sugar 2 1/2 Tbsp (15g) lemon zest (from about 4 medium lemons) 1/4 tsp salt 2 tsp fresh lemon juice 1 tsp vanilla extract 2 cups (284g) all-purpose flour (scoop and level to measure) 12 oz. vanilla candy melts or chopped white chocolate 1/3 cup (50g) unsalted pistachios, chopped (optional) Instructions: 1. In the bowl of an electric stand mixer cream together butter, sugar, lemon zest and salt. 2. Mix in lemon juice and vanilla extract. 3. Add flour and mix until well combined (it will seem sandy at first but keep mixing and it will come together well). 4. Scoop dough out and compress dough with your hands (so they're aren't any holes in the middle). 5. Shape into a 10-inch log on a lightly floured surface. 6. Wrap in parchment or plastic wrap and chill 2 hours or until firm. 7. Preheat oven to 350 degrees during last 15 minutes of chilling. 8. Remove dough from refrigerator and slice log into 1/3-inch thick slices. Transfer 12 slices to ungreased 18 by 13-inch baking sheet and bake until bottoms are lightly golden and cookies are set, about 13 - 16 minutes. 9. Keep remaining dough chilled. Repeat process with remaining dough, adding slices to a clean, cool baking sheet. 10. Let cookies cool on baking sheet 10 minutes then transfer to a wire rack to cool completely. 11. Once cool melt vanilla candy melts or white chocolate in a microwave safe bowl in 30 second increments, stirring well between intervals until melted and smooth. 12. Dip half of each cooking in candy melts, shake off excess, then transfer to a sheet or parchment paper. Sprinkle with chopped pistachios before is starts to set. 13. Let set then store in an airtight container at room temperature. Notes: Recipe inspired by Real Simple

White Chocolate Dipped Lemon Shortbread Classic buttery shortbread cookies with an upgrade of bright fresh lemon flavor, sweet white chocolate and crisp pistachios. A fun change from all the classic holiday cookies! These are sure to impress yet they’r…

Source: facecan.ca

Pretli Green Acre Farm

Thumbprint Cookies {Raspberry Almond Shortbread} /Raspberry Thumbprint Cookies are one of the most popular recipes on my blog every Christmas season! You get a buttery shortbread cookie base, a bright, vibrantly flavored raspberry jam filling and they’re finished with a sweet almond glaze./ #AlmondExtract #Butter #Flour #Jam #PowderedSugar #Sugar Servings: 36 cookies Ready in: 1 hour 20 minutes Prep: 30 minutes Cook: 30 minutes Ingredients: 2 cups + 2 Tbsp (300g) all-purpose flour 1/4 tsp salt 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces 2/3 cup (140g) granulated sugar 1/2 tsp almond extract 1/2 cup seedless raspberry jam Glaze (optional) 1 cup (124g) powdered sugar 1 tsp almond extract 2 - 4 tsp water Instructions: 1. For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside. 2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold). 3. Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first). 4. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. 5. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. 6. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes. 7. Cool several minutes on baking sheet then transfer to a wire rack to cool. 8. For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. 9. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container. Notes: To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup. Recipe adapted from Land O Lakes and Allrecipes.com https://www.cookingclassy.com/raspberry-almond-shortbread-thumbprint-cookies/

Thumbprint Cookies {Raspberry Almond Shortbread} Raspberry Thumbprint Cookies are one of the most popular recipes on my blog every Christmas season! You get a buttery shortbread cookie base, a bright, vibrantly flavored raspberry jam filling and they’r…

Source: facecan.ca

Pretli Green Acre Farm

Chocolate Dipped Toffee Pecan Shortbread Cookies /Chocolate Dipped Toffee Pecan Shortbread Cookies one of the ultimate holiday treats! Crisp and tender butter toffee shortbread slices are dipped in chocolate and finished with more sweet toffee. So much decadence in one cookie!/ #Butter #Chocolate #Flour #Pecans #PowderedSugar #Toffee Servings: 28 Ready in: 1 hour 5 minutes Prep: 35 minutes Cook: 30 minutes Ingredients: 2 cups (284g) all-purpose flour 1/4 tsp salt 1 cup (226g) unsalted butter, cold and diced into small cubes 2/3 cup (86g) powdered sugar 1 1/2 tsp vanilla extract 3/4 cup toffee bits 1/2 cup (60g) finely chopped pecans, plus more for garnish 9 oz chopped good quality milk chocolate or dark chocolate , broken into pieces or chopped Instructions: 1. In a mixing bowl whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and powdered sugar, while stopping to scrape down bowl frequently, until mixture is smooth and creamy. Mix in vanilla extract then with mixer set on low speed slowly add in flour mixture and mix until nearly combined (it will be dry and crumbly at first but it will start to come together). Add in toffee bits and pecans and mix until combined (you may need to fold in those at the bottom of the bowl with a spatula). Divide dough into 2 equal portions. Shape each portion into an even 6 1/2-inch log (that is about 1 3/4-inches round) on a lightly floured surface compressing dough rather tightly together so there aren't holes in the center of the log and cookies hold together well when sliced. Wrap each portion in a separate sheet of plastic wrap. Chill dough 1 hour. Preheat oven to 350 degrees during last 15 minutes of chilling dough. 2. Remove one log of dough from refrigerator. Cut into slices slightly under 1/2-inch thick. Transfer to a baking sheet lined with parchment paper spacing them 2-inches apart. Bake in preheated oven until just barely golden brown on edges, about 12 - 16 minutes. Let cookies cool 5 minutes on baking sheet then transfer to a wire rack to cool completely. Repeat process with remaining chilled dough, adding the sliced dough to a cool baking sheet (a warm baking sheet will make them spread more). 3. For the chocolate coating: 4. Line two baking sheets with parchment paper. Add chocolate to a medium microwave safe bowl. Heat in microwave in 20 second intervals on 50% power stirring between intervals until melted and smooth. Dip half of each cookie into chocolate, shake to let excess run off. Transfer to parchment paper. Sprinkle each cookie with a little bit of toffee bits and pecans. Let chocolate set at room temperature or in refrigerator to set quicker. Store in an airtight container at room temperature. 5. To measure scoop flour from container and level with a butter knife, rather than spooning into cup and measuring. Be careful not to pack into cup when measuring though. For best results just use a kitchen scale, I always use a scale now when I bake and I highly recommend them. 6. I like to use Fishers pecan cookie pieces, they are just tiny pecan pieces - no chopping is required and they are all about the same size. 7. Note that since the chocolate isn't tempered it may bloom and become lightly streaky or spotty in places, if you want to avoid this you can temper the chocolate or use good quality chocolate melts. 8. Recipe source: inspired by Baking and Boys

Chocolate Dipped Toffee Pecan Shortbread Cookies Chocolate Dipped Toffee Pecan Shortbread Cookies one of the ultimate holiday treats! Crisp and tender butter toffee shortbread slices are dipped in chocolate and finished with more sweet toffee. So much …

Source: facecan.ca

Pretli Green Acre Farm

Red Velvet Shortbread Cookies /A festive Christmas cookie! They are made up of a buttery, crisp and tender, beautifully red cookie that's dipped in a sweet, rich and creamy white chocolate and they're finished with decorative festive sprinkles./ #Butter #CocoaPowder #Flour #Lemons #PowderedSugar #VanillaExtract #WhiteChocolate Servings: 34 cookies Ready in: 4 hours 30 minutes Prep: 45 minutes Cook: 24 minutes Ingredients: 2 cups minus 2 Tbsp (266g) unbleached all-purpose flour (use scoop and level method to measure) 2 Tbsp (11g) unsweetened cocoa powder (not dark or Dutch, I used this one) 1/4 tsp (heaping) salt 1 cup (226g) unsalted butter, room temperature 1 cup (120g) powdered sugar 4 tsp liquid red food coloring, recommend McCormick 2 tsp vanilla extract 1 tsp lemon juice 9 oz. white chocolate, or a little more if needed Sprinkles (optional) Instructions: 1. In a medium mixing bowl whisk together flour, cocoa powder, and salt. Set aside. 2. In the bowl of an electric stand mixer cream together butter and powdered sugar until combined. Scrape down bowl. 3. Add in red food coloring, vanilla and lemon juice then mix on low speed until combined. It's okay if fat and liquid don't fully emulsify. 4. Add flour mixture then blend on low speed until combined. 5. Smooth dough out even then cover bowl and chill about 1 hour or until it's firm enough to handle. 6. Use a large metal spoon to scoop dough out and divide into two equal portions. 7. Working with one portion at a time compress that piece snuggly so there aren't air pockets in the center (keep the two portions separate). 8. Then on a sheet of parchment paper (or surface you aren't worried about staining), roll each portion to a smooth and even 5 1/2-inch log (turn and forcefully tap each end flat against surface to smooth ends as well). 9. Wrap each piece with parchment paper and chill until firm, about 1 to 2 hours. 10. Preheat oven to 350 degrees during last 15 minutes of chill time. Line two 18 by 13-inch baking sheets with parchment paper. 11. Remove one dough log from the fridge. Cut into even 1/4-inch thick slices. 12. Transfer 12 portions to baking sheet spacing evenly apart. Refrigerate remaining slices. 13. Bake in preheated oven until cookies are nearly set, about 11 - 14 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack to cool completely. 14. Repeat process until all of the dough has been used up. Once cookies are cool dip in white chocolate. 15. To melt the white chocolate place it in a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between interval until melted and smooth. 16. Cover baking sheet with parchment paper. Dip halves of each cookie in white chocolate (carefully scrape some of the excess on the bottom side of cookie off along the inside edge of the bowl), transfer to parchment paper. 17. Decorate with sprinkles if desired or crush up one of the cookies finely and sprinkle over the white chocolate. 18. Transfer baking sheet to fridge and let white chocolate set, about 15 minutes. Remove cookies from parchment paper while white chocolate is still cold. 19. Store cookies in an airtight container at room temperature (or refrigerate or freeze for longer shelf life). Notes: Cookies themselves aren't very sweet so if you don't plan on adding a white chocolate dip to coat them then I recommend increasing the powdered sugar by 1/3 cup. I was able to get away with just 9 oz. but if you are using a white chocolate that's a little thicker when melted you may need about 12 oz. Another option is to use 2 cups white chocolate chips and 2 Tbsp coconut oil or shortening.

Red Velvet Shortbread Cookies A festive Christmas cookie! They are made up of a buttery, crisp and tender, beautifully red cookie that's dipped in a sweet, rich and creamy white chocolate and they're finished with decorative festive sprinkles. #Butter…

Source: facecan.ca

Pretli Green Acre Farm

Chocolate Shortbread Cookies /Chocolate Shortbread Cookies – They are crisp and tender, richly chocolatey and buttery, with the perfect balance of sweetness. And when dipped in a dark chocolate finish they become a sophisticated cookie with exceptional flavor!/ #Butter #CocoaPowder #Flour #PowderedSugar #VanillaExtract Servings: 30 cookies Ready in: 2 hours Prep: 30 minutes Cook: 16 minutes Ingredients: 1 3/4 cups (248g) all-purpose flour (scoop and level to measure) 6 Tbsp (36g) unsweetened cocoa powder or Dutch process cocoa (sift if clumpy) 1/4 tsp salt 1 cup (226g) unsalted butter, at cool room temperature 1 1/4 cups (150g) powdered sugar 1 1/2 tsp vanilla extract Optional chocolate coating 10 oz. semi-sweet chocolate, finely chopped, melted Instructions: 1. In a mixing bowl whisk together flour, cocoa powder, and salt. 2. In the bowl of an electric stand mixer cream together butter and powdered sugar on low speed until combined. Increase to medium speed and beat until light and fluffy, about 2 minutes. 3. Scrape down bowl then blend in vanilla extract. 4. Add flour mixture and blend on fairly low speed until it comes together in clumps (it will look sandy at first) then increase speed slightly and mix until dough comes together. 5. Knead dough a few times by hand then divide into two equal portions. 6. Compress and roll each portion into a 5 1/2-inch log. Wrap in parchment paper or plastic wrap and chill 1 hour. 7. During last 15 minutes of chilling preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper. 8. Remove one log of dough from fridge and cut into 1/3-inch thick slices. Align on baking sheet spacing 1 1/2-inches apart. 9. Bake in center of preheated oven until cookies are set, about 11 to 13 minutes. 10. Cool on pan 10 minutes then transfer to a wire rack, leave parchment paper on pans. 11. Once cool, working with one cookie at a time dip half into melted chocolate, shake and let excess chocolate run back into bowl (can scrape bottom of cookie along edge of bowl to remove some chocolate so it's not too thick of a layer). Transfer to cookie sheet lined with parchment and let chocolate set. 12. If desired you can finish with sprinkles but add these shortly after dipping in chocolate before it begins to set an harden. If you used tempered chocolate to dip cookies let the chocolate set at room temperature if you used untempered chocolate let the chocolate coated cookies set in the fridge. Notes: To melt chocolate you can melt in a double boiler or in the microwave in a microwave safe dish in 30 second intervals at 50% power. Stir well between each until melted and smooth. For chocolate that doesn't bloom follow a tempering method such as this. For peppermint chocolate shortbread use 1/2 tsp peppermint extract and 1 tsp vanilla extract. Sprinkle melted chocolate finish with crushed candy canes.

Chocolate Shortbread Cookies Chocolate Shortbread Cookies – They are crisp and tender, richly chocolatey and buttery, with the perfect balance of sweetness. And when dipped in a dark chocolate finish they become a sophisticated cookie with exceptional …

Source: facecan.ca

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