Exams are over! 10 days until Christmas! Must be time to bake!
Fortunately, I had just the recipe waiting to be made.
Back in October, Lori at Fake Food Free announced that she would be co-organizing the International Holiday Cookie Recipe Exchange, where bloggers would exchange cookie recipes, then make them and share the results on their blogs. Seeing as I’m all for baking, especially around Christmas time, I promptly added my name to the list.
While I passed along my Coconut Mango Lime Biscotti recipe to Jen at Domestic Divas to recreate (you can read about it here), I received an interesting cookie recipe from Emily at A Nutritionist Eats, involving a nut I don’t use nearly enough – the brazil nut.
You know the one – the large, oblong shaped nut that makes a rare appearance in those festive holiday nut mixes. Also one of nature’s best sources of selenium (in case you wanted to know).
Emily’s recipe was one of her family favourites, and not one that I had ever heard of – the Brazilian Jubilee Cookie. She also sent me a little information on the history of the cookie:
Here’s the story on the cookies. The recipe is from the Wisconsin Electric Christmas Cookie Cookbook, published sometime in the 1960’s. This was a promotional item to highlight their electric and gas appliances, and remains so today. Now named, WE Energies, the company just held their give-away this past Sat at the State Fair Park in West Allis. The cookie cookbooks are collector’s items throughout Wisconsin.
Today was the day to try it out. I mean, what better way to celebrate exams being over, right?
I chopped the nuts.
Creamed the butter and sugar.
Then through a series of undocumented steps, I ended up with a dough to which I added said nuts.
The instructions said to chill the dough, but I figured mine was stiff enough to work with right away.
I rolled out the balls.
And baked them until set.
A pretty enough cookie in its own right, I was not done. Because they needed a little chocolate.
The recipe calls for “pressing several chocolate chips” into the centre of each of the cookies right when they come out of the oven. I decided that 4 chocolate chips per cookie seemed like a good amount.
I still wasn’t done. Next up, you spread that melty chocolate goodness across the tops of the cookies.
And finally give them a dunk into some more chopped brazil nuts.
Make sure you allow them to set before you put them away.
Or before you subject them to a photo shoot.
Of course, a taste test was in order. And they were mighty good little cookies. A little chocolatey, a little nutty, with hints of coffee and cinnamon. Fancy enough for your Christmas cookie platter, but easy enough to throw together quickly. I do recommend enlisting your food processor for the nut chopping, because those brazil nuts are a buggar to chop!
Emily, I hope I did your cookie proud! Now here’s the recipe.
Brazilian Jubilee Cookies
Makes 2 dozen
- 1 1/2 cups all purpose flour (Emily also suggested using 3/4 cup whole wheat, 1/4 cup wheat germ, and 1/2 cup all purpose flour to amp up the nutrition)
- 2 tbsp instant coffee
- 1 tsp baking power
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup sugar
- 1/4 cup brown sugar, firmly packed
- 1/2 cup butter
- 1 egg
- 2 tsp vanilla
- 1 cup chopped Brazil nuts (could use walnuts instead)
- chocolate chips
In large mixer bowl, combine all ingredients except Brazil nut and chocolate chips. Blend well at low speed. Stir in 1/2 cup nuts; mix thoroughly. Chill dough for easier handling. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookie sheets. Bake at 350 degrees F for 12-15 minutes. Remove from oven. Press several chocolate chips into the center of the hot cookie. When soft, spread across cookie and dip into chopped nuts. Cool.
My only modifications to the recipe were as follows:
- used whole wheat pastry flour in place of the all purpose flour
- followed the traditional cookie dough method (creamed sugar and butter; mixed in egg and vanilla; added dry ingredients; stirred in nuts)