Funny story of how these Grinch inspired cookies came to be with an aggressive oven temp and misguided oven rack
These Grinch-inspired cookies are a product of an aggressive oven temperature and misguided oven rack. Which means our new oven yielded 24 burned cookies. But taking a queue from the Grinch himself my sister turned these shortbread wreath cookies into a Grinch theme in the shape of a wreath. Who remembers if the Grinch stole the wreath off the front door?
Do you remember the last thing Mr. Grinch took from the house? Leave it in the comments (no peeking on Google).
THE HISTORY OF THE GRINCH
While these cookies bake for a very short eight minutes on a middle rack you can read the history of this family classic.
My sister made these cookies that were inspired by Michael over at his blog here.. His shortbread recipe and wreath cookies looked like the Christmas edition of the British Baking Series.
My sister’s cookies were accidentally placed on the lower rack (for the turkey the day before). Let’s just say these Grinch cookies looked like they had been hauled up the chimney by the Grinch himself.
So when the Christmas wreath’s food coloring resemble the colors of the Grinch you turn them into Grinch cookies.
Just like Michael said these cookies are tempermental. It’s a bit of a workout to mix the butter with a pastry blender. Followed by rolling out the dough, pinching and a bit of trimming to get the wreath-shaped cookies.
I used my brand new Made in USA cookie sheets I shared on my Youtube Channel.
But even with the burnt bottoms and slightly runny icing they looked so cute and were so yummy. The shortbread gives them some weight and substance. I was full with one, but they they were so good I ate two-ish. The royal icing is a nice break from the butter and cream cheese frostings.
GRINCH COOKIE RECIPE
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 1 cup cold unsalted butter cubed
- 2 eggs
- 1/2 tsp. almond extract
- 1 green food coloring
- 2 cups powdered sugar
- 1.5 tbsp. milk
- 1/2 tsp. vanilla
- red cinnamon candies + green sprinkles
- 1. IN LARGE BOWL WHISK FLOUR SUGAR AND SALT
- 2. USING A PASTRY BLENDER CUT BUTTER INTO THE ABOVE FLOUR MIXTURE
- 3. It SHOULD RESEMBLE FINE CRUMBS SO KEEP BLENDING
- 4. ADD THE EGGS, ALMOND EXTRACT+ GREEN FOOD COLORING.
- 5. MIX WITH A WOODEN SPOON AND THEN MIX HANDS UNTIL THE DOUGH IS EVENLY COVERED.
- 6. COVER AND CHILL FOR 1 HOUR
- 7. PREHEAT OVEN TO 350
- 8. DIVIDE DOUGH INTO 24 1.5″ BALLS.
- 9. ON A LIGHTLY FLOURED SURFACE ROLL EACH DOUGH BALL INTO A 7″ ROPE.
- 10. SHAPE ROPE INTO CIRCLE + PINCH TO SEAL THE ENDS
- 11. PLACE THE CIRCLE SHAPES 2 ” APART ON AN UNGREASED COOKIE SHEET.
- 12 SNIP THE EDGES OF EACH CIRCLE TO CREATE TEXTURE FOR THE WREATH APPEARANCE
- 13. BAKE FOR 8 MINUTES ON THE CENTER RACK UNTIL THE EDGES JUST BARELY TURN BROWN. 14.REMOVE AND COOL ON THE BAKING RACK
- 15. MAKE THE GLAZE WITH THE ABOVE INGREDIENTS. ADJUST CONSISTENCY WITH MILK. DRIZZLE GLAZE OVER COOKIES WITH A SPOON OR PASTRY BAG. DECORATE WITH RED CINNAMON CANDIES. SPRINKLE WITH GREEN SPRINKLES.
My sister made this recipe and she is definitely the baker in the family!
I would love a pin!