This post is sponsored by McCormick® but the content and opinions expressed here are my own.
Do your favorite holiday memories revolve around annual family traditions? I know mine do! At the center of almost all of our family traditions is food. From driving around looking at lights to reading holiday books to entertaining guests our go-to are cookies and hot chocolate.
I am sharing with you a couple of my favorite holiday recipes Chocolate Covered Shortbread Cookies and Mexican Hot Chocolate. Both of these recipes use McCormick® Spices and Extracts – they are staples in my pantry. I love that McCormick® Spices and Extracts always offer the flavor that I am looking for in my recipes.
Walmart is my go-to store because I know I am going to find everything that I need for my recipes at the right price including McCormick® Spices and Extracts in the baking aisle.
Chocolate Covered Shortbread Cookies
These shortbread cookies have it all, including a melt in your mouth rich, vanilla flavor thanks to the McCormick® Pure Vanilla Extract. The white chocolate glaze on top is the special touch that takes these shortbread cookies over the edge.
To make combine butter and sugar in a large bowl with electric mixer on high speed until light and fluffy. Add McCormick® Pure Vanilla Extract and beat on medium speed until blended. Gradually add in flour on low speed until well mixed. Refrigerate the dough for at least 30 minutes.
Roll out one half of the dough on a lightly floured surface to 1/4-inch thickness. Cut into shapes using your favorite cookie cutters. Place on a parchment-covered baking sheet. Repeat with the remaining half of dough.
Bake 15 to 18 minutes or until edges are lightly browned at 300 degrees F. Remove and cool completely on a wire rack. For the glaze, melt chocolate chips in the microwave on 50% power for 1 minute and stir. Microwave in additional 30-second increments on 50% power stirring in between until chocolate chips are melted.
To glaze cookies, hold a cookie by its edge and dip the top into the glaze or spoon glaze onto cookies using a spoon. Place glazed cookies on wax paper to dry. If desired, sprinkle with sprinkles before the glaze sets.
Mexican Hot Chocolate
This easy Mexican Hot Chocolate recipe is a great way to spruce up your regular hot chocolate. Serve with marshmallows, chocolate shavings, and/or a cinnamon stick.
Ingredients
- 1 cup (2 sticks) butter, softened
- 3/4 cup confectioners’ sugar
- 1 tablespoon McCormick® Pure Vanilla Extract
- 2 cups flour
- 1/2 cup white chocolate chips (for glaze)
- 2 cups milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon McCormick® Cinnamon
- 1/4 teaspoon McCormick® Pure Vanilla Extract
- 1/8 teaspoon McCormick® Chili Powder
- 1 ounce bittersweet chocolate
- Toppings: marshmallows, chocolate shavings, and/or cinnamon stick
Instructions
- Beat butter and sugar in a large bowl with electric mixer on high speed until light and fluffy. Add McCormick® Pure Vanilla Extract and beat on medium speed until blended. Gradually add in flour on low speed until well mixed. Refrigerate the dough for at least 30 minutes.
- Preheat oven to 300 degrees F.
- Roll out one half of the dough on a lightly floured surface to 1/4-inch thickness. Cut into shapes using your favorite cookie cutters. Place on a parchment-covered baking sheet.
- Repeat with the remaining half of dough.
- Bake 15 to 18 minutes or until edges are lightly browned. Remove and cool completely on a wire rack.
- For the glaze, melt chocolate chips in the microwave on 50% power for 1 minute and stir. Microwave in additional 30-second increments on 50% power stirring in between until chocolate chips are melted.
- To glaze cookies, hold a cookie by its edge and dip the top into the glaze or spoon glaze onto cookies using a spoon.
- Place glazed cookies on wax paper to dry. If desired, sprinkle with sprinkles before the glaze sets.
- In a medium saucepan over medium-high heat, combine milk, cocoa powder, sugar, McCormick® Cinnamon, McCormick® Pure Vanilla Extract, and McCormick® Chili Powder with a whisk.
- Add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.
- Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings, and/or a cinnamon stick.
I would love to hear about your favorite holiday tradition in the comments!
Ooooh sounds delish! I have some cacao and vanilla that I brought back from Mexico that would be perfect for your hot chocolate recipe. Definitely trying this! Pinned