December 15, 2021


A Holly Jolly Carousel

Have A Holly Jolly Carousel with CTYP as we celebrate the holiday season all December long!

On Day 5, join Ian Butcher (aka The Butcher the Baker), Lead Instructor in our Drama Explorations and Teen Company Players classes, as he shows you how to bake salted chocolate chunk shortbread cookies.

Instructions

Always make sure there is an adult present when baking!

Ingredients
  • 1 cup + 2 tablespoons/255 grams total salted butter (2¼ sticks) – cold (room temperature if you’re using a handheld mixer), cut into ½-inch pieces
  • ½ cup (100g) – granulated sugar
  • ¼ cup (55g) – light brown sugar
  • 1 teaspoon – vanilla extract
  • 2½ cups (325g) – all-purpose flour
  • 6 ounces/170 grams semi-sweet or bittersweet dark chocolate chips, chopped (not too fine; you want chunks, not little shards)
  • 1 large egg (beaten)
  • Demerara sugar (for rolling)
  • Flaky sea salt (for sprinkling)
Directions
  1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don’t be afraid to make them compact. Shortbread is supposed to be dense. That’s part of why it’s so good.) You can also do this using parchment paper if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  3. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).(I cut my logs first then roll the individual cookie in egg wash.)
  4. Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Please consider supporting our work at Carousel Theatre for Young People this season by purchasing a gift certificate for a loved one or by donating to our Give the Gift of Theatre holiday campaign. Thank you to our sponsors: TC Cluckers and NewWestCondo.com / Team Cindy Gering.