Happy New Year, friends!   I hope you’re feeling excited about the new year with all its possibilities.

For Christmas this year I made a bunch of different cookies to give as gifts.  When trying to decide what cookies to make, I decided it was finally time to try Dorie Greenspan’s famous World Peace Cookies.  These have been on my radar for a while and Dorie Greenspan is known for her amazing cookies.  When I saw the recipe on Smitten Kitchen, one of my very trusted sources, I knew I had to give them a try.  Because really, I think we could all use a bit more world peace.

Then in a twist of fate, Mom gave me the Dorie Greenspan Cookie Cookbook, which just so happens to feature these World Peace Cookies on the cover.

These cookies are easy to whip up, and while the dough seems a little crumbly, it forms into a log relatively easily and after a chill in the fridge they were a breeze to cut and bake.  They’re like a shortbread cookie, a little crumbly, but with a super intense chocolatey flavor that’s absolutely scrumptious.  These hold up well, so they’re perfect for making ahead as they were good several days after being baked.  But the dough can also be frozen, so you can pull them out and slice and bake when needed.

What are your favorite holiday cookies?

Here’s to world peace!

World Peace Cookies

Makes about 30 cookies

Adapted from Smitten Kitchen

• 11 Tbsp (1 stick +3 Tbsp) unsalted butter, room temp
• 2/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp kosher salt (bigger grains than table salt, halve the amount for table salt)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 4 oz (1 bar) bittersweet chocolate, chopped (mini chips can be used instead, about 3/4 cup)

In a stand mixer, fitted with the paddle attachment (or in a large bowl using an electric mixer), beat the butter for about 2 minutes, or until smooth.  Add both sugars, salt and vanilla extract, and beat for another couple of minutes until the butter is light and fluffy.

Sift the dry ingredients together and slowly add them to the butter mixture, mixing until just combined.  Add in the chopped chocolate and mix to combine.  Work the dough as little as possible while incorporating the flour mixture. The dough will look dry and crumbly.

Turn the dough out onto a piece of parchment paper and divide in half.  Place one half on a large piece of plastic wrap and form into a log, about 1 1/2 inches in diameter, about 8 inches long.  Wrap the log tightly in the plastic wrap.  Repeat with the other half of the dough.  Place logs in a ziplock bag and refrigerate for at least 3 hours, or freeze.

When ready to bake, preheat oven to 325ºF.  Line a baking sheet with parchment paper, and slice the dough (no need to thaw if frozen just add a minute to baking time).  Place the cookie dough about 1 inch apart (they don’t spread much).  If dough is crumbly just gently press it back into shape.  Bake for 12 minutes.  Cookies will still be soft, let them cool on the baking sheet for several minutes and then move to a wire rack to cool completely.  Store in an airtight container.