Enthusiasm died with the first bite: Squirrel pie shortbread cookies

’Tis the season for cookies, and every day till Christmas, Star journalists are baking a recipe from the Star’s extensive archives. Follow our holiday baking adventures here on The Star, or get the recipes first plus some inspiration for your inbox with our free Cookie Calendar newsletter. Sign up here.
Nicole MacIntyre is the Star’s deputy editor and dedicated baker who made at least 50 batches of cookies and 25 loafs of banana bread this year.
Squirrel Pie Shortbread Cookies from Toronto pastry chef Dufflet Rosenberg were described as nutty, chocolatey goodness in 2017.
I thought of the wise words of my home economics teacher in the aftermath of this baking experience: “Precision matters in baking. Measure carefully and follow instructions.”
Had she made these cookies, I’m confident they would have been delicious. Or if not, she would have known the recipe was to blame. I cannot offer the same confident assessment. These cookies were bad and I’m not exactly sure why, but suspect I know: it’s me, the problem is me.
I’m not an inexperienced baker. In fact, baking is one of my hobbies. Every holiday I spend a full weekend making hundreds of cookies for teachers, neighbours and friends. Last year, my kids bought me a cookie recipe book for Christmas and we embarked on a challenge to make and rate every recipe. There were a few misses ( Lucky Charm cookies – yuck), but many more wins. When I’m in the mood and paying attention, I can make magic in the kitchen.
Unfortunately for this recipe, it was Sunday night, I was tired, distracted and my beloved mixer died. As soon as I started mixing the cold butter and flour I knew I was in trouble. I didn’t follow the instruction to add a little flour at a time. After a ball failed to form, I jumped in with my hands to attempt to mash the mixture together. I had a bad feeling as they went in the oven and it only worsened when I realized my mixer was a goner and I’d need to whisk the peanut butter frosting by hand.
The kids remained positive as I spooned the lumpy frosting into a Ziploc bag for piping, but their enthusiasm died with the first bite. Most of the batch went in the garbage after this pathetic, but fitting photo.
I take full responsibility for this rating. I hope some readers try the recipe to prove I was to blame for the bad batch.
1 cup (250 mL) unsalted butter, cold and cut into small chunks
1/2 cup (125 mL) granulated sugar
1­ 1/2 cups (375 mL) all-purpose flour
1/8 tsp (0.5 mL) table salt
1/2 cup (125 mL) cocoa powder
Peanut butter cream topping
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) cream cheese
1 cup (250 mL) icing sugar
1/2 cup (125 mL) smooth peanut butter
1/2 cup (125 mL) shelled, roasted peanuts for topping, if desired
To make cookie: In large mixing bowl using electric mixer, beat butter and sugar until just combined, about a minute.
In another mixing bowl, mix together flour, salt, cocoa. Add to butter mixture in batches, mixing on low speed until dough forms.
On lightly floured surface, roll out dough to 1/4-inch (1/2-centimetre) thickness and, using cookie cutters, cut out shapes. Reroll remaining dough and continue cutting shapes until dough is finished.
Bake in preheated 350 F (180 C) oven for about 8 to 10 minutes. Let cool on baking sheet for 10 minutes. Transfer to wire racks to cool completely. Meanwhile, in large mixing bowl using electric mixer, beat together butter, cream cheese, icing sugar and peanut butter.
To serve: Using piping bag fitted with 1/2-inch (1.3-cm) tip or teaspoon, drop a dollop of peanut butter cream into centre of each cookie. Press a few roasted peanuts into cream, if desired.
Store un-iced cookies in airtight container at room temperature up to one week or freeze up to one month.
Makes about 55 cookies.