This shrimp cocktail ornament is a playful, savory take on classic holiday baking. It’s a savory shortbread-style cookie shaped like a shrimp, served with a tangy cocktail sauce dip, making it a memorable appetizer or party favor. The buttery, slightly spicy cookie pairs perfectly with the zesty sauce, and the shape is surprisingly easy to achieve with a simple mold or by hand-shaping.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Red food coloring (gel or paste works best)
- For the cocktail sauce dip: 1/2 cup (120 ml) ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- Dash of hot sauce (optional)
Instructions
- Make the dough: In a medium bowl, whisk together flour, salt, and cayenne. In a large bowl, beat butter and cream cheese until smooth. Add sugar and beat until fluffy. Beat in egg yolk and vanilla. Gradually add dry ingredients, mixing until just combined. Divide dough in half. Tint one half with red food coloring until it resembles a cooked shrimp’s pink-red hue. Leave the other half plain (or lightly tinted with a tiny bit of red for a marbled effect). Wrap both in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the shrimp: On a lightly floured surface, roll out the plain dough to 1/4-inch thickness. Using a 3-inch round cookie cutter (or a glass), cut out circles. Roll each circle into a log about 2 inches long, tapering one end to form the tail. Roll the red dough into a similar log, slightly thinner. Place the red log on top of the plain log, pressing gently to adhere. Curve the combined log into a crescent shape, with the red side on the outside curve (to mimic the shrimp’s back). Pinch the tail end to a point. Place on prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will firm up as they cool. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the sauce: In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce if using. Cover and refrigerate until ready to serve.
- Serve: Arrange the shrimp cookies on a platter with the cocktail sauce in a small bowl for dipping. They can be served warm or at room temperature.
Tips
- Chill the dough thoroughly: Chilling is crucial for easy handling. If the dough becomes too soft, pop it back in the fridge for 15 minutes.
- Use gel food coloring: Gel or paste colors give a vibrant red without adding excess liquid that can alter the dough’s texture. Liquid food coloring may require more flour.
- Don’t overbake: The cookies will look pale when done, but they will crisp up as they cool. Overbaking will make them dry and hard.
- Make ahead: You can prepare the dough and shape the cookies up to 2 days ahead, storing them in the refrigerator. Bake just before serving.
Serving Suggestions
Serve these shrimp cocktail ornaments as a whimsical appetizer at holiday parties, or package them in cellophane bags tied with ribbon as edible party favors. They also make a fun addition to a seafood-themed dinner or a retro cocktail party. Pair with a crisp white wine or a classic martini.
Variations
- Spicy Version: Add 1/2 teaspoon of chili powder or a pinch of chipotle powder to the dough for extra heat.
- Lemon-Herb: Add 1 tablespoon of fresh lemon zest and 1 tablespoon of chopped fresh dill to the plain dough for a brighter flavor.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but they will still be delicious.
- No Mold Needed: If you don’t want to hand-shape, use a shrimp-shaped cookie cutter. Roll the red and plain dough together, then cut out the shape.
Storage and Reheating
Store baked shrimp cookies in an airtight container at room temperature for up to 5 days. The cocktail sauce can be refrigerated for up to 1 week. To re-crisp, place cookies on a baking sheet in a 300°F (150°C) oven for 5 minutes. They are best served within a day of baking, but they still taste great for several days.
Frequently Asked Questions
Can I freeze the dough? Yes, you can freeze the shaped, unbaked cookies on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Why did my cookies spread too much? This usually happens if the dough was too warm or the butter was too soft. Make sure your dough is well-chilled, and your baking sheet is cool before placing the cookies on it.
Can I use margarine instead of butter? Butter gives the best flavor and texture. Margarine will work, but the cookies may be softer and spread more.
How do I get the shrimp shape if I don’t have a mold? Hand-shaping is simple: roll the dough into logs, then curve them. The key is to keep the dough well-chilled so it holds its shape.
Can I make these without cream cheese? The cream cheese adds tenderness and a slight tang. You can substitute with an equal amount of butter, but the texture will be more crumbly and less tender.
Is the cocktail sauce safe to leave out? No, the sauce contains perishable ingredients. Keep it refrigerated until serving, and don’t leave it out for more than 2 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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