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BAKE FROM SCRATCH SPECIAL ISSUE
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table of contents
3 bake from scratch

9 WHO’S WHO
Meet our world-class roster of contributing bakers who
helped create this special holiday cookies issue
THE BIG 10: OUR TOP

13 COOKIE PRACTICES
From mixing the dough to storing the cookies, our
guidelines will transform you from a cookie rookie to a
dough pro
HOW TO ASSEMBLE A
15 SHOWSTOPPING COOKIE BOX
Recreate our gorgeous cover star: a holiday extravaganza
of homemade cookies and confections arranged into one
perfectly festive cookie box
ALL-TIME FAVORITE FESTIVE

17 COOKIES
From classic crinkle cookies to revamped gingerbread,
these are the celebratory bites that never go out of style
SEASONAL BUTTERY COOKIES

41 Our rich butter cookies ofer simple, addictive comfort this
holiday season, with odes to shortbread, sablés, and sugar
cookies all in the fold
57 DIPPED & FILLED COOKIES

Whether packed with flufy Peppermint Buttercream or
coated in a silky robe of dark chocolate, these dipped and
filled cookies are bursting with big holiday bonuses
73 COOKIES FROM AROUND

THE WORLD
Highlighting festive cookies from various cultures around
the globe, these recipes will help the holiday baker venture
into new and exciting territory
93 EPIC HOLIDAY BARS

Your favorite bars, blondies, and brownies get a wintry
makeover, receiving a boost of holiday cheer from
cranberries, peppermint, chestnuts, and tofee
SIGNED, SEALED, DELIVERED

111 Learn how to properly pack and mail your holiday cookies to
loved ones near to your heart but far from home
FROM SCRATCH
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EDITORIAL
EDITOR-IN-CHIEF Brian Hart Hoffman
MANAGING EDITOR Sophia Jones GROUP CREATIVE DIRECTOR

ASSOCIATE EDITOR Kyle Grace Mills Deanna Rippy Gardner
RECIPE EDITOR Fran Jensen ART DIRECTOR Kelly Redding
EDITORIAL ASSISTANT Emmy Carswell
SENIOR COPY EDITOR Rhonda Lee Lother ST YLISTS
COPY EDITOR Meg Lundberg Sidney Bragiel, Mary Beth Jones, Beth K. Seeley
CREATIVE DIRECTOR/PHOTOGRAPHY TEST KITCHEN DIRECTOR Irene Yeh

Mac Jamieson ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray
SENIOR PHOTOGRAPHER FOOD ST YLISTS/RECIPE DEVELOPERS
John O’Hagan Laura Crandall, Kathleen Kanen, Tricia Manzanero,
Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer
PHOTOGRAPHERS
Jim Bathie, William Dickey, Nicole Du Bois, ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER
Stephanie Welbourne Steele Anita Simpson Spain
ASSISTANT PHOTOGRAPHER Caroline Smith RECIPE TESTER Ashley Jones
SENIOR DIGITAL IMAGING SPECIALIST

Delisa McDaniel
DIGITAL IMAGING SPECIALIST Clark Densmore
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Tricia Wagner Williams HUMAN RESOURCES DIRECTOR
MARKETING COORDINATOR Vicky Lewis Judy Brown Lazenby
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CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

PRESIDENT/COO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
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©2018 Hoffman Media, LLC. Printed in the USA.
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from the editor
THE HOLIDAYS MEAN ONE THING
“Look for next
to the yields in recipes TO ME: ALL COOKIES, ALL THE TIME.
throughout the issue.
We marked cookies that I’m opening up our cookie extravaganza with a holiday
work best for mailing cookie that packs all of my favorite things: brandy-soaked
so you can send love in
apricots, crunchy Swedish pearl sugar, and tangy crème
the form of treats baked
from scratch to loved fraîche. Then it’s off to the races, bakers. This issue is loaded
ones, no matter where with FOMO (fear of missing out) cookies, the perfect
they are.” moniker for each cookie recipe because choosing just one
cookie experience is impossible! Erin Clarkson (of the blog
Cloudy Kitchen) helped me coin that phrase. She continues
her hot streak of inspiration by creating a mind-blowing
cookie box, our cover star and the soon-to-be star of your
next cookie swap! I could not stop eating her Salted Caramel
Snickerdoodles (page 37) and you won’t be able to either.
The incredible thing about this issue is that it’s not just packed
with FOMO cookies. It’s also stacked with bakers who are
changing the industry. We brought on Sarah Kieffer to create
a holiday version of her sensational Pan-Banging Cookies
heard ’round the internet. Now we have our own exclusive
Pan-Banging Molasses Espresso Cookies with Chocolate (page
29) to brag about. We also checked back in with Edd Kimber,
our contributing editor, who whipped up an epic brownie
crinkle cookie with a black cocoa twist. And then there’s
Rebecca Firth, my Chinese five-spice guru, offering up more
Asian-inspired treats that’ll change your holiday cookie game
forever. These people aren’t just world-class bakers; they’re
the kind of people you’d want to gab it up with over cocktails.
In other words, they’re the bakers you’d want to share your
holiday baking with.
Even if you came just for a new collection of traditional

cookies, you won’t be disappointed. We’re offering so many
angles on gingerbread, I don’t even know where to start.
Five-Spice Gingerbread Cookies (page 22) from Rebecca;
Molasses, Ginger, and Cardamom Spice Visit
Cookies (page 29) from Edd; Browned bakefromscratch.com
and follow us
Butter Gingerbread Lace Cookies (page 38) for daily baking
inspiration.
from Thalia Ho . . . I’ll just have to take it
one cookie swap at a time.
Bake from Scratch
Happy Baking,
@thebakefeed
Brian Hart Hoffman @thebakefeed

Editor-in-Chief
7 bake from scratch

CRÈME FRAÎCHE APRICOT Gently stir in cooled apricots. (Dough will be
COOKIES sticky.) Refrigerate for 30 minutes.
Makes about 24 4. Preheat oven to 350°F (180°C). Line
3 rimmed baking sheets with parchment paper.
Every December, I kick off my holiday baking 5. Place pearl sugar in a small bowl. Using a
with this recipe. It fuses quite a few of my favorite 1½-tablespoon scoop, scoop dough, and roll
things: warm and golden brandy, jewel-like dried into balls. (If dough is sticky, you can dampen
apricots, crunchy pearl sugar, and a dose of silky, your hands with water to roll into balls.) Roll
tangy crème fraîche. balls in pearl sugar, and place 2 inches apart on
prepared pans. Flatten slightly with the palm of
⅔ cup (85 grams) diced dried apricots your hand.
½ cup (120 grams) brandy 6. Bake, one batch at a time, until cookies are
⅓ cup (76 grams) unsalted butter, softened set but not browned, 10 to 12 minutes. Let cool
¾ cup (150 grams) granulated sugar on pans for 5 minutes. Remove from pans, and
2 large egg yolks (37 grams) let cool completely on wire racks.
1 large egg (50 grams)
½ cup (120 grams) crème fraîche *I used Lars Own Swedish Pearl Sugar. •
2½ cups (313 grams) all-purpose flour
½ teaspoon (2.5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
¼ teaspoon kosher salt
1 cup (200 grams) pearl sugar*
1. In a small saucepan, bring dried apricots and

brandy just to a boil. Reduce heat, and simmer,
stirring occasionally, until almost all liquid is
evaporated, 8 to 10 minutes. Remove from
heat, and let cool completely.
2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter and granulated
sugar at medium speed just until combined,
1 to 2 minutes. Beat in egg yolks and egg. Add
crème fraîche, beating until combined.
3. In a medium bowl, whisk together flour,
baking powder, baking soda, and salt. With
mixer on low speed, gradually add flour mixture
to butter mixture, beating until combined.
holiday cookies 2018 8

MEET THE EXTRAORDINARY BAKING BLOGGERS,
COOKBOOK AUTHORS, AND COOKIE PROS
BEHIND THIS SPECIAL ISSUE, AND SEE WHICH
RECIPES THEY RECOMMEND AS MUST-BAKES
Erin Clarkson
Cloudy Kitchen
Laura Erin Clarkson is a blogger based in Brooklyn,

New York, but originally from New Zealand. A
Kasavan geologist by trade, she started Cloudy Kitchen as

a way to share recipes from home and combat
homesickness. Her blog has since grown to
Tutti Dolci encompass a wide range of baking and sweets,
from intricately latticed pies to multilayer
Laura Kasavan is the baker, writer, and cakes. Erin’s the crafty genius behind our
photographer behind Tutti Dolci, a baking cookie box cover star, and she’s offering up
and desserts blog featuring sweet recipes her step-by-step techniques and tips so that
for both everyday and special occasions, bakers can create their own version at home
with a particular expertise in crisp, crumbly (page 15).
shortbread. Based in California, Laura loves
to bake with the bounty of local produce,
with Meyer lemons and farm stand berries BAKER’S PICK: “Make the Salted Caramel
Snickerdoodles (page 37)—they’re relatively quick
Sarah among her favorite ingredients.
and easy but also look super fancy!”
Brunella FOLLOW: cloudykitchen.com | @cloudykitchen
Fragole e Limone
Sarah Brunella is a woman of many nations and

culinary influences. Swiss-born from an Italian
mother and a Swiss/French father, she now
lives between Switzerland and northern Italy.
She created the blog Fragola e Limone as a way to
share her ever-expanding collection of recipes
that represent her multicultural tastes. Her
Italian heritage comes through in most of her
recipes, and it acts as a flavorful inspiration for
her Ciambelline al Vino cookies.
BAKER’S PICK: “One bite of the BAKER’S PICK: “Cranberry Streusel

Ciambelline al Vino (page 83) is enough to jump Bars (page 99)! They’re bright and festive,
into the rich history of Roman food culture (and and I can never resist the buttery golden
my childhood memories).” crumbs.”
FOLLOW: fragolelimone.com | @sarah_fel FOLLOW: tutti-dolci.com | @tutti_dolci
9 bake from scratch

Edd Sarah
Kimber Kieffer
The Boy Who Bakes The Vanilla Bean Blog
Edd Kimber is a baker, food writer, and Sarah Kieffer, founder of The Vanilla Bean Blog,
author of three cookbooks, including The is a self-taught baker who has worked in
Boy Who Bakes and Patisserie Made Simple. He’s a professional bakeries and made the decision to
Bake from Scratch contributing edtior and was become a home baker after her two children
guest editor of the 2017 British Baking issue. were born. When she’s not baking and banging
Edd grew up in a house where baking was out a new batch of her famous Pan-Banging
a regular occurrence—his first memory is Cookies, she enjoys reading and rereading her
standing on a stool in the kitchen helping favorite books and drinking too much coffee.
his mum make mince pies. After entering Her first cookbook, The Vanilla Bean Baking Book
and winning the first season of The Great (Avery/Penguin Canada), was published in 2016.
British Bake Off, he jumped at the chance to
follow his passion for baking. Edd brings his
signature British flair to our issue, blending
his cherished recipe for mincemeat with
American Oreo sandwich cookies and
introducing us to the dulce de leche magic
of alfajores (page 89).
Zoë
François BAKER’S PICK: “Nothing says
Christmas more to me than warm spices, so
my Molasses, Ginger, and Cardamom Spice
Zoë Bakes Cookies (page 29) are my must-bake.”
Zoë François is the co-author of the best-selling FOLLOW: theboywhobakes.com |
cookbook series Artisan Bread in Five Minutes a Day. @theboywhobakes
The latest book in the series, Holiday and Celebration
Breads in Five Minutes a Day, comes out in November.
Zoë shares her love of pastry on her website
and Instagram, where she shares tricks of the BAKER’S PICK: “The Hot Chocolate
trade and video tutorials, helping home cooks Sandwich Cookies (page 67). I love meringue,
overcome their fear of baking. Zoë also offers especially when it’s sandwiched between two
long-form baking classes through craftsy.com. One brownie cookies and sprinkled with crushed
of Zoë’s baking career highlights was being invited peppermint candies. ”
to Ina Garten’s house for a cookie swap.
FOLLOW: thevanillabeanblog.com |
@sarah_kieffer
BAKER’S PICK: “Chestnut and Honey
Madeleines (page 91) are always a winner and my
husband’s favorite cookies. I’ve baked them every
year for the 30 years we’ve been married!”
FOLLOW: zoebakes.com | @zoebakes

Thalia Rebecca Firth
Ho DisplacedHousewife
Butter and Brioche Rebecca Firth is a food writer, a photographer,

and the creator of the blog DisplacedHousewife.
Thalia Ho is the creator Her first cookbook, The Cookie Book, released in
of the award-winning food September 2018. After spending many years in
blog Butter and Brioche. She is China, Rebecca moved to Santa Ynez Valley,
known for her inspired flavor combinations, California, bringing her family and new love
decadent recipes, and poetic prose. She believes of Chinese five-spice to the West Coast.
in the power of sugar; in the peace that comes
from slowing down, softening, and stirring BAKER’S PICK: “Go for the Spiced Chinese
batter; and in the therapeutic act of baking as Almond Cookies (page 78). Instead of the crispy
a means to heal. Thalia currently resides in restaurant version, I went for a soft, chewy,
Australia but travels the world often in pursuit perfectly spiced almond cookie that’s super easy to
of sweetness. make at home.”
FOLLOW: displacedhousewife.com|
@displacedhousewife
Joshua
Weissman
Slim Palate
Joshua Weissman is a cookbook author,

professional cook, and online content producer.
At age 17, he published his first cookbook after
losing more than 100 pounds. Now, at 22, he
currently works as lead cook in one of the best
restaurants in America and produces online
food and recipe content on his website, YouTube
channel, and social media accounts. Joshua hopes
to share what he’s learned with others, inspiring
people to gain more interest in cooking.
BAKER’S PICK: “The Frosted
Cappuccino Cookie Bars (page 100). I bake
BAKER’S PICK: “Imagine biting into a rich
them for the slightly salted Cappuccino
and lightly salted buttery cookie, with a nicely
Frosting alone.”
balanced sweetness that hits all the right holiday
cookie notes. To me, that cookie is my Salted FOLLOW: butterandbrioche.com | @thaliaho
Vanilla Bean Sugar Cookies recipe (page 39).”
FOLLOW: slimpalate.com| @joshuaweissman
11 bake from scratch

FROM SCRATCH
TM
test kitchen
Elizabeth Laura
Stringer Crandall
For Elizabeth Stringer, the fascination with Laura Crandall is a food stylist and recipe developer
food started at an early age. When she was 8 at Hoffman Media who studied baking and pastry
years old, she entered and won her first baking arts at Johnson & Wales University. She was born
contest. By the time Elizabeth was a teenager, and raised in Birmingham, Alabama, and recently
Becky she was decorating cakes in a commercial moved back home with her husband, who shares
Sue bakery. Knowing food was her future, Elizabeth

earned a culinary degree in baking and pastry
her passion for food, and their 1-year-old son
after living in New York and Virginia. Laura loves
Wilberding arts from Johnson & Wales, followed by a stint at

Sugarland Bakery in Chapel Hill, North Carolina.
to spend her time taking her little one on new
adventures and cooking for others, from breakfast
Today, Elizabeth pursues her passion as a recipe feasts at home—her biscuit game is strong—to
Baking the Goods developer and food stylist for Hoffman Media. birthday celebrations and even weddings.
Elizabeth loves spending time with her two
After years spent hunched over a computer
cats, Angus and Leia; her dog, Bonnie; and her
pushing pixels, Becky Sue Wilberding created her
husband, Blake.
blog, Baking the Goods. It’s full of approachable
recipes, vivid food photography, and relatable
stories for hungry eyes and bellies. She’s a BAKER’S PICK: “The Maple Chestnut Bars
self-taught baker and photographer from the (page 106) because they’ll make your whole house
Pacific Northwest who captures every step in smell like the most gourmet French toast you’ve
obsessive detail and with mouthwatering visuals. ever had—and they taste just as good as they
Becky Sue aims to punch her readers in the taste smell!”
buds and inspire them to make her recipes part of
their own little life adventures.
BAKER’S PICK: “These Cardamom-Spiced

Cookie Bars with Eggnog Cream Cheese Frosting
(page 100) will convert even the most devout
eggnog haters into ’nogheads in a single soft and
spicy bite.”
BAKER’S PICK: “The Stollen Marzipan
FOLLOW: bakingthegoods.com| Shortbread (page 55). The holidays wouldn’t be the
@bakingthegoods same without this crisp, crumbly cookie. The Rum
Glaze and marzipan filling don’t hurt either!” •

USE OUR EXPERT TIPS AND METHODS
TO MASTER EVERY ASPECT OF BAKING
COOKIES, FROM HANDLING THE DOUGH TO
PROPERLY STORING THE FINAL PRODUCT
1. DON’T OVERMIX YOUR DOUGH.

When creaming your butter and sugar, you’ll want to spend 2 to
3 minutes beating it into flufy, airy goodness. But as soon as you add in
the flour, you should keep the mixing to a minimum. Every extra second
spent beating your cookie dough at this point will activate more gluten,
creating denser cookies. So, keep this mixing step short and sweet and
stir in your mix-ins by hand so that you don’t overwork the dough.
2. INVEST IN A SPRING-LOADED COOKIE SCOOP AND A FRENCH

ROLLING PIN.
Why buy a spring-loaded cookie scoop? Uniform cookies bake evenly;
it’s as simple as that. Use a spring-loaded cookie scoop to roll and drop
dough balls with ease and precision. Tender doughs—from shortbread
to pie crust—require a lighter touch than, say, pizza or bread dough. So,
opt for the slim, easy-to-maneuver French pin, which applies delicate
pressure to your buttery cookie dough.
3. REFRIGERATE/FREEZE ROLLED OUT 4. . . . AND REFRIGERATE/FREEZE DOUGH

DOUGH BEFORE CUTTING OUT SHAPES. AFTER CUTTING OUT SHAPES.
We often say in our recipes to chill the dough for The dough will soften if left out while you cut
at least 30 minutes before rolling it out in order shapes, causing it to spread more during baking.
to improve the flavor. This tip is also meant to Crisp, well-defined cookie shapes come from a
help you transition from chilling to rolling out to final shock of cold, optimally 15 to 30 minutes in
cutting. So that your dough is easy to cut but the freezer or refrigerator. Keep your dough scraps
not too soft, roll out your dough to the desired chilling in rolled-out disks between cutting as
thickness and then refrigerate for 15 to well. Even for molasses, crinkle, or chocolate chip
30 minutes before cutting into shapes. cookies, a final rest in the fridge before popping into
the oven will create perfectly pufy, chewy cookies.

OUR
TOP
5.LINE YOUR BAKING PAN WITH PARCHMENT PAPER.

Using parchment paper as your baking sheet liner ofers two cookie-baking
benefits: One, you won’t burn the bottom of your cookies, and two, you’re
cutting your cleanup time in half.
6.GIVE YOUR BUTTERY COOKIES AMPLE SPACE TO SPREAD OUT. Have more cookie-baking questions?
Unless you’re looking to bake a sheet cake rather than a sheet full of Contact us at
cookies, leave at least 2 inches of space between each dough ball. This will [email protected].
give them space to crisp up, bake evenly, and keep a nice uniform shape. Expert advice is only an email away.
You can be a little more liberal with shortbread and gingerbread, which will
spread less, but always leave enough room for half an inch of space.
7. BAKE ONE COOKIE BATCH

AT A TIME.
8. COOL YOUR COOKIES COMPLETELY ON
A COOLING RACK BEFORE STORING.
9. STORE SOFT COOKIES
SEPARATE FROM CRISP
If you’re not in a rush or running Let cookies rest on the cookie sheet for 2 to
COOKIES.
late to a cookie swap party, take 3 minutes before transferring to a cooling rack. When storing your cookies (tins
the extra time to bake one sheet of Don’t leave your finished cookies on the and airtight containers are your
cookies at a time. Baking multiple still-hot sheet for more than 5 minutes; you’ll best bet), make sure to keep
batches of cookies on alternating risk burning the bottoms of your cookies. your crunchy cookies in a
oven racks often leads to unevenly Cooling racks allow air to circulate on all sides separate container from
baked cookies. For flawless, of the cookies, achieving a tender but not your chewy cookies or the
uniform cookies, bake one sheet at gummy texture. When cookies are cooled on moisture from the chewy
a time on the middle rack, rotating a plate, condensation gets trapped under the cookies will soften up the
halfway through the bake time. bottoms, making them soggy. crisp ones.
10.BE A MAKE-AHEAD PRO BY FREEZING YOUR DOUGH NOW AND BAKING LATER.
Most cookie doughs, from sugar cookies to gingerbread, will keep in the freezer for up to three months.
That means you could start prepping for your holiday cookie swap party as early as October! On the flip
side, avoid stashing wetter doughs, like madeleine or pizzelle doughs, in the freezer. •
cookie box diy HOW TO ASSEMBLE
A SHOWSTOPPING
SLEIGH YOUR NEXT COOKIE SWAP BY

MAKING YOUR OWN VERSION OF OUR
COVER STAR: AN EPIC COOKIE BOX FILLED WITH
A COLLAGE OF HOMEMADE HOLIDAY COOKIES
AND SWEETS. CRAFTY BAKING BLOGGER ERIN
CLARKSON, THE BRAINS BEHIND CLOUDY KITCHEN
AND OUR COVER, GUIDES US THROUGH THE
PROCESS, SHARING HER TOP TIPS.
Pick a Medley of Cookies 1

“I like the idea of a curated box that has an assortment of cookies plus some surprise nibbles
and treats. Include cookies with a variety of shapes, from simple round snickerdoodles to
snowflake-shaped sugar cookies. Play with a range of textures, including chewy fudge and crisp
shortbread. Inject pops of color—my bright red macarons, golden Hokey Pokey candy, and
blushing Pinky Bar Cookies help pump up the color scheme. Use peppermint sticks, sprinkles, and
your favorite confections as tasty placeholders and cheerful accents. Tackling six original cookie
recipes can be daunting. Use my Cookie Prep Timeline to help build an approachable three-day
baking schedule at bakefromscratch.com/cookie-box-prep-timeline.”
Add a Personal Touch

“A cookie swap is like a cultural exchange; we’re sharing not just cookies but memories, too.
I like to include cookies that represent a part of my Kiwi family and upbringing. The Pinky Bar
Cookies were inspired by a classic New Zealand candy bar my grandfather gave me every
Christmas. Make your cookies signature to you.”
Build Your Box

“I started with an open wooden box (I used Wooden Photo Box by ArtMinds, available on
michaels.com), but you can easily sub in a large cookie tin or the handmade pine CookieBox with
built-in dividers by PieBox (available on food52.com). If making your own dividers to separate your
cookies, use parchment paper liners, cardboard dividers, or modeler’s wood (a.k.a. balsa wood), which
cuts really easily with a box cutter. Secure your cardboard or soft wood pieces in place with putty or
glue. When in doubt, just organize your cookies and confections by type, no sectionals needed.
Stack the cookies, pile them up, tie them together with twine, or turn them on their side—it’s all
about breaking up the pattern!”

1. Pinky Bar Cookies (page 61) 4. Hokey Pokey
2. Dark Chocolate Rocky Road (page 5. Earl Grey Rollout Cookies with
109): Erin’s homemade Raspberry Lemon Royal Icing (page 39)
Marshmallow is in the Pinky Bar Cookies 6. Shortbread Linzer Cookies with
and the Dark Chocolate Rocky Road, Raspberry Jam Filling (page 61)
cutting her work in half and keeping her 7. Salted Caramel Snickerdoodles (page
cookies cohesive. 37): Erin accents these cookies with
3. Sprinkle Macarons with Vanilla Bean red-and-white twine to (literally) tie in
Buttercream (page 77) the red and white color scheme. •
2 3
Erin ofers a simple

three-ingredient
recipe for this bubbly
treat, sometimes
called honeycomb
candy, on her website
6 4 (cloudykitchen.com)!
Erin got her

gourmet blend
of sprinkles from
fancysprinkles.com.

Slice-and-Bake Matcha
Christmas Tree Cookies
page 29
FROM PINWHEELS TO SNICKERDOODLES AND EVERY BIT OF PEPPERMINT-FLAVORED,
GINGER-SPICED GOODNESS IN BETWEEN, THESE RECIPES REPRESENT THE BEST OF
BOTH CLASSIC AND CONTEMPORARY HOLIDAY COOKIES
Spiced Cranberry
Bark Cookies
page 24
Chocolate Peppermint
Crinkle Cookies
page 23

Vanilla Chai Pinwheel Cookies
page 23

FIVE-SPICE
GINGERBREAD
COOKIES
Makes 35 to 65
Recipe by Rebecca Firth
Chinese five-spice powder is one

of my favorite go-to holiday spice
blends. It has all of the usual holiday
flavors, such as cinnamon and cloves, but also
typically has Sichuan peppercorns for an added kick
and fennel and star anise to keep things interesting.
I went with a simple round-style cookie, but these needed, and turn dough 90 degrees
could easily make a traditional gingerbread cutout after each roll to keep sticking at bay. Place
in a pinch. The five-spice is subtle in these, but feel dough on prepared pan. Freeze for
free to add up to ½ teaspoon (1 gram) more to give 10 minutes, or refrigerate for 20 minutes.
these mega jazz hands. 5. Position oven rack in top third of oven, no
less than 6 inches from heat. Preheat oven to
¾ cup (170 grams) unsalted butter, softened 350°F (180°C). Line several baking sheets with
¾ cup (165 grams) firmly packed dark brown parchment paper.
sugar 6. Using a 1½-inch round cutter, cut dough,
¾ cup (255 grams) unsulphured molasses rerolling scraps as necessary. Place 1 inch apart
1 large egg (50 grams), room temperature on prepared pans. Freeze for 10 minutes, or
2 teaspoons (8 grams) vanilla extract refrigerate for 20 minutes.
3⅔ cups (484 grams) bread flour 7. Bake in top third of oven for 8 minutes. Let
1 tablespoon (6 grams) ground ginger cool on pans for 5 minutes. Remove from pans,
2 teaspoons (4 grams) Chinese five-spice and let cool completely on wire racks.
powder 8. In a small bowl, whisk together confectioners’
1 teaspoon (3 grams) sea salt sugar, milk, and vanilla bean seeds until smooth.
½ teaspoon (1 gram) ground cinnamon Dip top of cooled cookies in glaze, letting
1½ cups (180 grams) confectioners’ sugar excess drip off. Place cookies on wire rack, and
3 to 4 tablespoons (45 to 60 grams) whole immediately garnish with sprinkles, if desired.
milk Let glaze set before serving. Store in an airtight
½ vanilla bean, split lengthwise, seeds scraped container for up
and reserved to 3 days.
Garnish: gold sprinkles

paddle attachment, beat butter and brown
sugar at medium speed until creamy, 2 to
3 minutes, stopping to scrape sides of bowl.
With mixer on low speed, add molasses, and
beat until well combined, about 1 minute. Add
egg and vanilla, and beat for 1 minute.
2. In a medium bowl, whisk together flour,
ginger, five-spice powder, salt, and cinnamon.
Gradually add flour mixture to butter mixture,
beating just until combined, about 1 minute.
Using a spatula, scrape sides and bottom of bowl
to ensure everything is incorporated. Shape
dough into a disk, and wrap tightly in plastic
wrap. Refrigerate for 15 minutes. (You want
dough chilled but not so cold that it cracks when
rolled out. If you refrigerate longer, let come
closer to room temperature before rolling.)
3. Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll dough to
¼- to ½-inch thickness. Add more flour as
VANILLA CHAI PINWHEEL paddle attachment, beat granulated sugar and CHOCOLATE PEPPERMINT
COOKIES remaining ½ cup (113 grams) butter at medium CRINKLE COOKIES
Makes 40 speed until creamy, 2 to 3 minutes, stopping Makes 20
to scrape sides of bowl. Add 1 egg (50 grams)
Recipe by Becky Sue Wilberding and remaining 1½ teaspoons (6 grams) vanilla, Recipe by Edd Kimber
beating until combined.
Vanilla and chai-spiced cookie doughs are 6. In a medium bowl, whisk together remaining My favorite holiday combo is always chocolate
swirled together in a hypnotizing spiral of simple 1½ cups (188 grams) flour, remaining ½ teaspoon and peppermint. If you like your cookies soft and
sweetness and aromatic spice with festive (2.5 grams) baking powder, and remaining fudgy, these are for you.
sparkling sugar edges. ½ teaspoon (1.5 grams) salt. With mixer on low
speed, gradually add flour mixture to butter 7 ounces (200 grams) 70% cacao dark
2¾ cups (344 grams) all-purpose flour, mixture, beating until combined. Turn out dough chocolate, roughly chopped
divided onto a lightly floured surface, and shape into a ½ cup plus 1 tablespoon (127 grams) unsalted
2 teaspoons (4 grams) ground cinnamon disk. Wrap in plastic wrap, and refrigerate for at butter, cubed
1 teaspoon (2 grams) ground cardamom least 1 hour. 1 teaspoon (4 grams) peppermint extract*
¾ teaspoon (1.5 grams) ground ginger 7. Let doughs stand at room temperature until 1 cup (200 grams) castor sugar
1 teaspoon (5 grams) baking powder, divided slightly softened, about 5 minutes. On a lightly ¼ cup (55 grams) firmly packed light
1 teaspoon (3 grams) kosher salt, divided floured sheet of parchment paper, roll vanilla brown sugar
¼ teaspoon ground allspice cookie dough into a 16x12-inch rectangle, 2 large eggs (100 grams)
¼ teaspoon ground white pepper ⅛ inch thick. Transfer dough on parchment 1 cup (125 grams) all-purpose flour
½ cup (115 grams) pecan halves to a baking sheet. Refrigerate for 15 minutes. 3 tablespoons (15 grams) black cocoa powder
1 cup (227 grams) unsalted butter, softened Repeat procedure with chai cookie dough. 1 teaspoon (5 grams) baking powder
and divided 8. Transfer vanilla cookie dough on parchment ¼ teaspoon kosher salt
½ cup (110 grams) firmly packed light brown to a flat surface. Carefully invert chai cookie ½ cup (60 grams) confectioners’ sugar
sugar dough on top of vanilla cookie dough. Between
3 large eggs (150 grams), divided sheets of parchment, gently roll over doughs 1. In the top of a double boiler, combine
2½ teaspoons (10 grams) vanilla extract, a few times to press together. Peel away top chocolate and butter. Cook over simmering
divided sheet of parchment. water, stirring occasionally, until chocolate is
½ cup (100 grams) granulated sugar 9. Starting at one long side, roll dough into a melted and mixture is smooth. Remove from
¼ cup (50 grams) sparkling or turbinado sugar log, using bottom sheet of parchment to help heat; add peppermint extract, stirring until
lift and roll. (If dough cracks, stop rolling, and let combined. Let cool to room temperature,
1. Preheat oven to 350°F (180°C). stand for a few minutes until pliable.) Be sure to about 30 minutes.
2. In a medium bowl, whisk together 1¼ cups roll doughs together as tight as possible to avoid 2. In the bowl of a stand mixer fitted with the
(156 grams) flour, cinnamon, cardamom, gaps. Tightly wrap in parchment paper, twisting whisk attachment, beat castor sugar, brown
ginger, ½ teaspoon (2.5 grams) baking powder, ends to seal. Transfer to a baking sheet, seam sugar, and eggs at high speed until sugars
½ teaspoon (1.5 grams) salt, allspice, and white side down. Refrigerate for at least 2 hours, or are dissolved, about 1 minute. Add chocolate
pepper. Set aside. freeze until ready to use. mixture, beating just until combined.
3. Arrange pecans on a baking sheet, and 10. Preheat oven to 350°F (180°C). Line 3. In a medium bowl, whisk together flour,
toast until they start to deepen in color, about 2 baking sheets with parchment paper. cocoa, baking powder, and salt. Fold flour
8 minutes. Let cool slightly. Transfer to the 11. In a small bowl, whisk remaining 1 egg mixture into chocolate mixture just until
work bowl of a food processor. Add (50 grams). Brush log with egg wash, and combined. Cover bowl with plastic wrap, and
2 tablespoons flour mixture, and pulse until sprinkle with sparkling or turbinado sugar. Roll refrigerate for 1 hour.
pecans are finely ground. (The flour will absorb back and forth a few times so sugar sticks to log. 4. Preheat oven to 350°F (180°C). Line 2 half
the oils from the nuts and will prevent a nut Using a sharp knife, cut into ¼-inch-thick slices. sheet pans with parchment paper.
butter from forming in the food processor.) Place about 1 inch apart on prepared pans. 5. Using a 3-tablespoon scoop, scoop dough, and
Add pecan mixture to remaining flour mixture, 12. Bake in upper and middle racks of oven roll into ball. Roll balls in confectioners’ sugar.
whisking to combine. until edges are just beginning to turn golden, (When rolling, you will want to compact the
4. In the bowl of a stand mixer fitted with the 12 to 15 minutes, rotating pans halfway through sugar onto the outside of the cookie because
paddle attachment, beat ½ cup (113 grams) baking. Let cool completely on pans. Store in some of the sugar will absorb into the dough as
butter and brown sugar at medium speed an airtight container for up to 2 weeks. they bake. If you don’t add enough, you will lose
until creamy, 2 to 3 minutes, stopping to the decorative look of the sugar. With only a thin
scrape sides of bowl. Add 1 egg (50 grams) Note: Dough can be refrigerated for up to layer of sugar, the beautiful cracking will be less
and 1 teaspoon (4 grams) vanilla, beating until 3 days or frozen for up to 1 month. pronounced.) Place on prepared pans.
combined. With mixer on low speed, gradually 6. Bake until lightly puffed and just slightly
add flour mixture, beating until combined. Turn PRO TIP set around the edges, 11 to 12 minutes. Let
out dough onto a lightly floured surface, and Use 1 to 2 paper towel rolls sliced cool completely on pans. Store in an airtight
shape into a disk. Wrap in plastic wrap, and lengthwise to keep the dough log from container for up to 4 days.
refrigerate for at least 1 hour. flattening on one side.
5. In the bowl of a stand mixer fitted with the *I used Nielsen-Massey Pure Peppermint Extract.

SPICED CRANBERRY BARK
COOKIES
Makes 36
Recipe by Rebecca Firth
Picture the very yummiest chocolate chip cookie,

and then swap out the usual chocolate chips for
a homemade chocolate bark that’s loaded with
toasted hazelnuts, fresh cranberries, holiday spices,
and sea salt flakes. And don’t be intimidated by the
extra step of making the bark. This would be a great
recipe to experiment with and swap in some other
favorite fruit and nut combinations.
10 tablespoons (140 grams) unsalted butter,

softened
1¼ cups (275 grams) firmly packed light
brown sugar
½ cup (100 grams) granulated sugar
⅓ cup (75 grams) sunflower seed oil or other CRANBERRY BARK
neutral oil Makes 4 cups
2 large eggs (100 grams), room temperature
2 tablespoons (30 grams) milk, room 10 ounces (300 grams) dark chocolate, finely
temperature chopped
1 tablespoon (13 grams) vanilla extract ½ teaspoon (1 gram) ground cinnamon
2 cups (260 grams) all-purpose flour ½ teaspoon (1 gram) ground allspice
1 cup (127 grams) bread flour ¼ teaspoon ground cloves
2 teaspoons (10 grams) baking powder 1 cup (100 grams) fresh cranberries, room
1 teaspoon (5 grams) baking soda temperature, some chopped and some left
1 teaspoon (3 grams) sea salt whole
1 teaspoon (2 grams) ground cinnamon ¼ cup (28 grams) chopped toasted hazelnuts
½ teaspoon (1 gram) ground nutmeg 1 teaspoon (3 grams) flaked sea salt
Cranberry Bark (recipe follows), coarsely chopped
Flaked sea salt, for sprinkling 1. Line a baking sheet with parchment paper.
2. In the top of a double boiler, combine
1. Preheat oven to 350°F (180°C). Line several chocolate, cinnamon, allspice, and cloves. Cook
baking sheets with parchment paper. over simmering water, stirring frequently, until
2. In the bowl of a stand mixer fitted with the chocolate is melted.
paddle attachment, beat butter, sugars, and oil 3. Pour melted chocolate onto prepared
at medium speed until fluffy, 2 to 3 minutes, pan. Using a spatula, spread to ⅛- to ¼-inch
stopping to scrape sides of bowl. Add eggs, thickness. Immediately sprinkle with
one at a time, beating well after each addition. cranberries and hazelnuts, and gently press into
With mixer on low speed, add milk and vanilla, chocolate. Sprinkle with sea salt. Refrigerate or
beating until well combined, about 1 minute. freeze until ready to use.
3. In a medium bowl, whisk together flours, baking
powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add flour mixture to butter mixture,
beating just until combined. (You still want some
streaks of flour.) Fold Cranberry Bark into dough
until evenly distributed. Let dough stand at room
temperature for 15 minutes.
4. Scoop dough by 2 tablespoonfuls, and roll into
balls. Place about 2 inches apart on prepared pans.
5. Bake for 11 to 12 minutes. Tap pans on
counter once, and sprinkle with sea salt. Let
cool on pans for 10 minutes. Remove from
pans, and let cool completely on wire racks.
Store in an airtight container for up to 3 days.
Slice-and-Bake Matcha
Christmas Tree Cookies
page 29
Pan-Banging Molasses Espresso
Cookies with Chocolate
page 29

Chocolate Peppermint Cookies
page 30

Molasses, Ginger, and
Cardamom Spice Cookies
page 29
SLICE-AND-BAKE MATCHA
CHRISTMAS TREE COOKIES
Makes about 30
Recipe by Sarah Brunella
With a subtle, earthy sweetness, these rustic PRO TIP

slice-and-bake cookies will be your go-to If you want your tree with sharp edges
make-ahead cookies this season. Prepare and and your cookies not to spread too much,
freeze the dough logs ahead of time so all you let them fully chill in the freezer and beating just until combined. Cover bowl with
have to do is slice and bake when you’re ready. refrigerator. The dough (especially the plastic wrap, and refrigerate for 1 hour. (Baking
green one) has to be very cold; if not, the straight away will make the cookies spread a
3¼ cups (406 grams) all-purpose flour, sifted tree will spread. little too much.)
¾ cup (170 grams) cold unsalted butter, cubed 4. Using a ¼-cup scoop, scoop dough, and roll
¾ cup (150 grams) granulated sugar into balls. Roll balls in granulated sugar, coating
1 teaspoon (3 grams) kosher salt MOLASSES, GINGER, AND completely. Place 2 inches apart on prepared
2 large eggs (100 grams), room temperature CARDAMOM SPICE COOKIES pans.
1 teaspoon (4 grams) vanilla extract Makes 18 5. Bake until slightly puffed and cracked all
1 tablespoon (6 grams) matcha powder over, 13 to 14 minutes. Remove from oven, and
Green food coloring (optional) Recipe by Edd Kimber tap pan sharply on a work surface to slightly
Sprinkles collapse cookies. (This will give the center of
Toasty and gently spiced with a unique molasses the cookies a nice, soft texture and the outside
1. In the bowl of a stand mixer fitted with the flavor, these cookies epitomize all a holiday cookie a slight chew.) Let cool on pans for 5 minutes.
paddle attachment, beat flour, cold butter, should be. With the addition of fresh ginger and a Remove from pans, and let cool completely on
sugar, and salt at medium speed until crumbly. heavy dose of cardamom, they have a little more wire racks. Store in an airtight container for up
Add eggs and vanilla, and beat until a dough depth than the traditional spice cookie. I love to 5 days.
forms. Remove two-thirds of dough, and shape enjoying them in front of the fire with a warm cup
into a log. Wrap in plastic wrap, and refrigerate. of hot chocolate. PAN-BANGING MOLASSES
2. Add matcha and food coloring (if using) to ESPRESSO COOKIES WITH
remaining dough, and beat until dough is green. 1 cup (227 grams) unsalted butter, softened CHOCOLATE
Roll green dough to about ½-inch thickness. 1⅓ cups (293 grams) firmly packed light Makes 10
Wrap in plastic wrap, and freeze for 10 to brown sugar
15 minutes. ¼ cup (85 grams) molasses Recipe by Sarah Kieffer
3. Using a 1½-inch tree-shaped cutter, cut 2 tablespoons (35 grams) grated fresh ginger
as many trees from green dough as you can. 1 large egg (50 grams) The Pan-Banging Cookie has a devoted, wonderful
Combine scraps, and roll again. Freeze, and 1 teaspoon (4 grams) vanilla extract fanbase. I decided to recreate a holiday version
cut more trees. Repeat until all green dough is 3¼ cups (406 grams) all-purpose flour as a present from me to the fans. Spiked with
used. Freeze trees for 10 minutes. 2 teaspoons (10 grams) baking soda espresso and molasses, this cookie packs a bigger
4. Stack trees, using a bit of water to help them 2 teaspoons (4 grams) freshly ground punch than my normal chocolate chip version.
adhere. Make 3 stacks of trees, and freeze until cardamom
solid, 30 to 40 minutes. 1 teaspoon (2 grams) ground ginger ¾ cup (170 grams) unsalted butter, softened
5. Divide plain dough into thirds. Divide each ½ teaspoon (1.5 grams) kosher salt 1½ cups (300 grams) granulated sugar
third into smaller pieces, and roll each piece ½ teaspoon (1 gram) ground cinnamon 2 tablespoons (42 grams) mild molasses
into a narrow rope. Wrap ropes around outline ½ cup (100 grams) granulated sugar 1 large egg (50 grams)
of trees. You will end up with 3 logs of dough. 1 teaspoon (4 grams) vanilla extract
Roll each log in sprinkles. Wrap in plastic wrap, 1. Preheat oven to 350°F (180°C). Line 2 half 2 cups (250 grams) all-purpose flour
and refrigerate for at least 6 hours or overnight. sheet pans with parchment paper. ¾ teaspoon (2.25 grams) fine sea salt
6. Preheat oven to 350°F (180°C). Line baking 2. In the bowl of a stand mixer fitted with the 1 tablespoon (6 grams) ground espresso
sheets with parchment paper. paddle attachment, beat butter, brown sugar, ½ teaspoon (2.5 grams) baking soda
7. Cut logs into ¼-inch-thick slices. Place molasses, and grated ginger at medium speed 4 ounces (113 grams) bittersweet or
2 inches apart on prepared pans. until fluffy, 2 to 3 minutes, stopping to scrape semisweet chocolate, chopped
8. Bake for 10 to 12 minutes. Let cool slightly. sides of bowl. Add egg and vanilla, beating until
Serve immediately, or store in an airtight combined. 1. Preheat oven to 350°F (180°C). Line
container for up to 1 week. They will also freeze 3. In a medium bowl, whisk together flour, 3 baking sheets with aluminum foil, dull side up.
well for longer life. baking soda, cardamom, ground ginger, salt, 2. In the bowl of a stand mixer fitted with the
and cinnamon. With mixer on low speed, paddle attachment, beat butter at medium speed
gradually add flour mixture to butter mixture, until creamy. Add sugar, and beat until fluffy,

2 to 3 minutes. With mixer on low speed, add 1½ cups (340 grams) unsalted butter, softened
molasses, egg, and vanilla, beating to combine. 1¼ cups (275 grams) firmly packed light
3. In a medium bowl, whisk together flour, brown sugar
salt, espresso, and baking soda. Gradually add ½ cup (100 grams) granulated sugar
flour mixture to butter mixture, beating until 3 large eggs (150 grams)
combined. Using a spatula, make sure molasses 2 teaspoons (8 grams) vanilla extract
is completely combined into dough and that ½ teaspoon (2 grams) peppermint extract
dough is a uniform color. Add chocolate, and 3¼ cups (406 grams) all-purpose flour
stir to combine. Shape dough into 10 (3-ounce) 1 cup (85 grams) Dutch process cocoa powder
balls, and place balls an equal distance apart on 1½ teaspoons (4.5 grams) kosher salt
pans. Freeze for 15 minutes. 1 teaspoon (5 grams) baking soda
4. Bake, one batch at a time, until cookies 2½ cups (425 grams) milk chocolate morsels
are slightly puffed in center, about 7 minutes. ½ cup (75 grams) candy cane pieces
Lift side of baking sheet up about 4 inches,
and gently let it drop down against oven rack 1. In the bowl of a stand mixer fitted with the
so edges of cookies set and insides fall back paddle attachment, beat butter and sugars
down. (This will feel wrong, but trust me.) After at medium speed until fluffy, 2 to 3 minutes,
cookies puff up again in about 1 minute, repeat stopping to scrape sides of bowl. Reduce mixer
lifting and dropping pan. Repeat 3 to 4 more speed to medium-low. Add eggs, one at a time,
times to create ridges around edges of cookies. beating well after each addition. Beat in extracts.
Bake until cookies have spread out and edges 2. In a large bowl, whisk together flour, cocoa,
are golden brown but centers are much lighter salt, and baking soda. With mixer on low speed,
and not fully cooked, 14 to 15 minutes total. gradually add flour mixture to butter mixture,
Let cool completely on pans. Refrigerate in an beating just until combined. (Do not overmix.)
airtight container for up to 3 days. Gently stir in chocolate morsels. Refrigerate
for 30 minutes.
3. Preheat oven to 350°F (180°C). Line
CHOCOLATE PEPPERMINT rimmed baking sheets with parchment paper.
COOKIES 4. Using a 2-tablespoon scoop, drop dough at
Makes about 45 least 2 inches apart onto prepared pans.
5. Bake, one batch at a time, for
Recipe by Laura Crandall 16 minutes, rotating pan halfway through
baking. Remove from oven, and immediately
These addictive cookies get a creamy boost from sprinkle ½ teaspoon candy cane pieces on top
milk chocolate chips and a hint of crisp mint from of each cookie. Let cool on pans for 5 minutes.
peppermint extract. Crushed candy canes speckle Using a thin spatula, remove from pans, and
the top for a traditional wintry finish. let cool completely on wire racks. Store in an
airtight container at room temperature for up
to 5 days.
Salted Caramel Snickerdoodles
page 37

Earl Grey Rollout Cookies with
Lemon Royal Icing
page 39
Browned Butter Gingerbread
Lace Cookies
page 38
Spiced Chocolate Chunk
Oatmeal Cookies
page 39

Eggnog Sugar Cookies
page 37

Salted Vanilla Bean Sugar Cookies
page 39

bowl. With mixer on medium speed, add egg
and vanilla, beating until combined.
5. In a medium bowl, sift together flour, baking
soda, and salt. With mixer on low speed,
gradually add flour mixture to butter mixture,
beating just until combined. Stir in 1 cup
(200 grams) caramel chunks until evenly
distributed.
6. In a small bowl, stir together cinnamon and
remaining ¼ cup (50 grams) granulated sugar.
Using a 1-tablespoon scoop, scoop dough,
and roll into balls. Roll balls in cinnamon sugar
mixture. Place 2 inches apart on prepared pans.
Freeze for 5 minutes.
7. Bake, one batch at a time, until golden
brown and pufed up, 11 to 12 minutes. Let cool
completely on pans. Sprinkle with flaked sea
salt. Store in an airtight container.
Note: If you do not want to bake all of these

cookies at once, the dough, once rolled in the
cinnamon sugar, can be stored in a resealable
plastic bag in the freezer. Freeze until solid on a
baking sheet before transferring to a bag.
SALTED CARAMEL
Makes about 2 cups
2 cups (400 grams) granulated sugar

1 teaspoon (3 grams) kosher salt
1. Line a half sheet pan with a nonstick baking mat.

2¾ cups plus 2 teaspoons (350 grams) 2. In a medium saucepan, heat sugar over medium
all-purpose flour heat, whisking occasionally, until sugar is dissolved.
½ teaspoon (2.5 grams) baking soda (Sugar will clump as you heat, but continue to
½ teaspoon (1.5 grams) kosher salt stir, and it will soon smooth out.) Cook until sugar
½ teaspoon (1 gram) ground cinnamon turns amber colored and is just beginning to
SALTED CARAMEL Flaked sea salt, for finishing smoke slightly. Immediately pour onto prepared
SNICKERDOODLES pan, and sprinkle with salt. Let cool completely.
Makes about 46 1. Prepare Salted Caramel. Break into large
chunks, and weigh out 1 cup (200 grams) PRO TIP
Recipe by Erin Clarkson caramel. Place into a resealable plastic bag, Have everything ready to go for the Salted
and break with a rolling pin until it forms small Caramel. There are a few seconds between
This recipe is inspired by one of my favourite cookies chunks. Set aside. a toasty caramel and a burnt sugar, so you
in the town where I went to university—a giant 2. Place remaining Salted Caramel in the work
want to be able to pour out the caramel as
cookie with melty pockets of salted caramel studded bowl of a food processor; pulse until finely soon as it is ready.
throughout. I’ve added a holiday snickerdoodle spin ground. Weigh out ¾ cup (150 grams) ground
on this, adding crushed caramel into the dough for caramel. (The caramel, once ground, will pull
extra chew, and rolling it in cinnamon sugar for a moisture out of the environment very quickly EGGNOG SUGAR COOKIES
classic snickerdoodle taste. and start to clump, so use the ground caramel Makes about 14
fresh out of the food processor.)
Salted Caramel (recipe follows) 3. Preheat oven to 350°F (180°C). Line Recipe by Sarah Kiefer
1 cup (227 grams) unsalted butter, softened several baking sheets with parchment paper.
¾ cup (150 grams) granulated sugar, divided 4. In the bowl of a stand mixer fitted with Delicate, buttery, nutmeg-scented cookies receive
¼ cup (55 grams) firmly packed dark brown the paddle attachment, beat butter, ground a frosty coat of bourbon and eggnog-infused icing
sugar caramel, ½ cup (100 grams) granulated sugar, for the perfect nod to my favorite holiday quaff.
1 large egg (50 grams) and brown sugar at high speed until creamy,
1 teaspoon (4 grams) vanilla extract 2 to 3 minutes, stopping to scrape sides of

1⅛ cups (140 grams) all-purpose flour ½ cup plus 1 tablespoon (127 grams) unsalted butter mixture, beating just until combined.
⅓ cup (40 grams) confectioners’ sugar butter, cubed Using a large wooden spoon, finish mixing by
½ teaspoon (1.5 grams) fine sea salt ½ cup (110 grams) firmly packed dark brown hand. Shape dough into a disk, and wrap in
½ teaspoon (1 gram) freshly ground nutmeg sugar plastic wrap. Refrigerate for at least 1 hour or
½ cup (113 grams) unsalted butter, softened ⅓ cup plus 1 tablespoon (134 grams) overnight.
and cubed molasses 5. Preheat oven to 350°F (180°C). Line
Eggnog Icing (recipe follows) 1 large egg (50 grams) 2 large baking sheets with parchment paper.
1 teaspoon (4 grams) vanilla extract 6. Turn out dough onto a lightly floured surface,
1. Preheat oven to 350°F (180°C). Line 2⅓ cups plus 1 tablespoon (300 grams) and lightly dust top with flour. Roll dough to
a baking sheet with parchment paper. all-purpose flour ¼-inch thickness. Using a 2½-inch round
2. In the bowl of a stand mixer fitted with the 1 tablespoon (5 grams) Dutch process cutter, cut dough, rerolling scraps as necessary.
paddle attachment, beat flour, confectioners’ sugar, cocoa powder Place 3 inches apart on prepared pans.
salt, and nutmeg at low speed until combined. With 1 tablespoon (6 grams) ground ginger 7. Bake until edges are just firm and beginning
mixer on medium speed, add butter, one piece at 2 teaspoons (4 grams) ground cinnamon to brown, 8 to 10 minutes. Let cool on pans
a time, beating until incorporated and dough starts ½ teaspoon (2.5 grams) baking soda for 3 minutes. Remove from pans, and let cool
to form a ball. Turn out dough onto a lightly floured ½ teaspoon (3 grams) table salt completely on wire racks.
surface, and shape into a disk. Wrap in plastic wrap, ½ teaspoon (1 gram) ground nutmeg 8. To decorate, place a small piece of lace or a
and refrigerate for 30 minutes. ½ teaspoon (1 gram) ground cloves doily over top of a cookie. Using a fine-mesh
3. On a lightly floured surface, roll dough to ¼ teaspoon ground anise sieve, sift confectioners’ sugar over top. Carefully
⅛-inch thickness. Using a 2-inch round cutter, ⅛ teaspoon ground black pepper remove lace or doily to reveal intricate pattern.
cut dough. Using a metal spatula, gently place 1¼ cups (150 grams) confectioners’ sugar Repeat with remaining cookies. These are best
cookies on prepared pan. (Refrigerate dough eaten on the day of baking, but they can be stored
scraps for 30 minutes, and repeat.) 1. In a small saucepan, melt butter over in an airtight container in a cool, dark place for up
4. Bake until edges begin to brown, 15 to 17 medium heat. Cook, stirring frequently, until to 2 weeks.
minutes. Let cool completely on pans. Spread butter turns a medium-brown color and has
Eggnog Icing onto cooled cookies. Let icing set a nutty aroma. Remove from heat, and pour
before serving. Store in an airtight container for into a small heatproof bowl. Refrigerate until
up to 3 days. softened, about 1 hour.
2. Remove malleable browned butter from
EGGNOG ICING refrigerator, and reweigh it. Some butter solids
Makes 1 cup will have reduced during the browning process,
so add a little more unsalted butter to make up
2 cups (240 grams) confectioners’ sugar original volume, if necessary.
4 to 6 tablespoons (60 to 80 grams) prepared 3. In the bowl of a stand mixer fitted with the
eggnog paddle attachment, beat browned butter and
1 tablespoon (15 grams) bourbon (optional) brown sugar at medium speed until creamy,
2 to 3 minutes, stopping to scrape sides of
1. In a small bowl, whisk together confectioners’ bowl. Add molasses, egg, and vanilla, beating
sugar and eggnog, 1 tablespoon (15 grams) at a until well combined.
time, until a thin glaze consistency is reached. 4. In a medium bowl, whisk together flour,
Add bourbon (if using) along with eggnog, cocoa, ginger, cinnamon, baking soda, salt,
whisking to combine. Use immediately. nutmeg, cloves, anise, and pepper. With mixer
on low speed, gradually add flour mixture to
BROWNED BUTTER GINGERBREAD
LACE COOKIES
Makes about 26
Recipe by Thalia Ho
These delicate cookies are an elevated take on

the traditional gingerbread, with nutty browned
butter creating an unmistakable undertone of
depth, complexity, and richness. The result is a
character-filled cookie adorned with snowstorms
of confectioners’ sugar.
SALTED VANILLA BEAN SUGAR SPICED CHOCOLATE CHUNK 5. Bake for 12 to 14 minutes, rotating pans
COOKIES OATMEAL COOKIES halfway through baking, raising pans a few
Makes 15 to 20 Makes 24 to 30 inches above oven rack, and tapping pans firmly
against rack to slightly deflate, spread, and
Recipe by Joshua Weissman Recipe by Thalia Ho help disperse melted chocolate into cookies.
Repeat procedure every 2 minutes until
These iced sugar cookies are just as effortlessly These Spiced Chocolate Chunk Oatmeal Cookies cookies are just golden brown, firm around
beautiful as real snowflakes. I love how the tiny have become a winter rite of passage over the past the edges and slightly soft in center, and
flecks of vanilla are visible in the icing. In this case, few years. Filled with comforting spice, a drop of have molten pockets of chocolate running
the salted butter mellows out the cookies’ sweetness. warmth from rum, notes of herbaceous rosemary, throughout them. Let cool on pans for
and molten bursts of dark chocolate, they’re stellar. 5 minutes. Remove from pans, and let cool
1 cup plus 2 tablespoons (255 grams) salted completely on wire racks. Best served warm
butter ¾ cup plus 2 tablespoons (198 grams) on the day of baking but can be stored in an
1 cup (200 grams) granulated sugar unsalted butter, softened airtight container at room temperature for up
1 large egg (50 grams) ¾ cup plus 2 tablespoons (174 grams) to 5 days.
1 large egg yolk (19 grams) granulated sugar
1½ teaspoons (6 grams) vanilla extract ¾ cup plus 1 tablespoon (179 grams) firmly *These are available at health food stores or
3 cups (375 grams) all-purpose flour packed light brown sugar online. You can also use old-fashioned oats
¼ teaspoon kosher salt 2 large eggs (100 grams), room temperature instead.
3 cups (360 grams) confectioners’ sugar 1 tablespoon (15 grams) rum (optional)
3 tablespoons (45 grams) whole milk 1 teaspoon (4 grams) vanilla extract EARL GREY ROLLOUT COOKIES
1 vanilla bean, split lengthwise, seeds 1 cup plus 3 tablespoons (149 grams) WITH LEMON ROYAL ICING
scraped and reserved all-purpose flour Makes about 30
¾ teaspoon (3.75 grams) baking powder
1. In the bowl of a stand mixer fitted with the ¾ teaspoon (3.75 grams) baking soda Recipe by Erin Clarkson
paddle attachment, beat butter and granulated ¾ teaspoon (1.5 grams) ground cinnamon
sugar at medium speed until creamy, 2 to ½ teaspoon (1 gram) ground ginger These are a wee twist on the traditional rollout
3 minutes, stopping to scrape sides of bowl. Add ¼ teaspoon kosher salt cookie. I added some Earl Grey tea and bergamot
egg, egg yolk, and vanilla, beating until combined. ¼ teaspoon ground cardamom extract, then made the royal icing with lemon
2. With mixer on low speed, gradually add ¼ teaspoon ground cloves juice, which elevates the tea taste in the cookies.
flour and salt to butter mixture, beating until ¼ teaspoon ground nutmeg
a cohesive dough forms. Turn out dough onto ¼ teaspoon dried rosemary 1 cup (227 grams) unsalted butter, softened
a heavily floured surface, and knead until 2¼ cups (180 grams) old-fashioned oats ¾ cup (150 grams) granulated sugar
completely combined with no dry clumps of ¾ cup (112 grams) very roughly chopped ¼ cup (55 grams) firmly packed light brown
flour. Shape into a disk, and wrap in plastic wrap. dark chocolate sugar
Refrigerate for at least 1 hour or up to 2 days. ½ cup (50 grams) rye flakes* 3 tablespoons (25 grams) loose-leaf Earl
3. Preheat oven to 375°F (190°C). Line ½ cup (57 grams) chopped toasted walnuts Grey tea, finely ground
a baking sheet with parchment paper or a Flaked salt, for finishing 1 teaspoon (6 grams) vanilla bean paste
nonstick baking mat. ½ teaspoon (1.5 grams) kosher salt
4. Roll dough into a ¼-inch-thick circle. Using 1. In the bowl of a stand mixer fitted with the ½ teaspoon (2 grams) bergamot extract
a 3¾-inch snowflake cutter, cut dough, and paddle attachment, beat butter and sugars 1 large egg (50 grams)
place on prepared pan. at medium speed until flufy, 2 to 3 minutes, 3¼ cups (406 grams) all-purpose flour
5. Bake until set and edges are just beginning to stopping to scrape sides of bowl. Add eggs, one ½ teaspoon (2.5 grams) baking powder
brown, 7 to 10 minutes. Let cool completely on at a time, beating well after each addition. Beat Lemon Royal Icing (recipe follows)
a wire rack. in rum (if using) and vanilla.
6. In a medium bowl, whisk together confectioners’ 2. In a medium bowl, whisk together flour, baking 1. In the bowl of a stand mixer fitted with the
sugar and milk, 1 tablespoon (15 grams) at a time, powder, baking soda, cinnamon, ginger, salt, paddle attachment, beat butter, sugars, tea,
until desired consistency is reached. (It should cardamom, cloves, nutmeg, and rosemary. With vanilla bean paste, salt, and bergamot extract
be runny enough that it runs of whisk but thick mixer on low speed, gradually add flour mixture at medium speed until creamy, 2 to 3 minutes,
enough that when running whisk through it, it to butter mixture, beating just until combined, stopping to scrape sides of bowl. Add egg,
leaves a trail that eventually closes up and shows no about 1 minute. (Some dry floury pockets should beating well. Sift in flour and baking powder,
trace of whisk marks left behind.) remain throughout dough.) Using a large wooden and beat at low speed just until combined.
7. Place a piece of parchment paper under spoon, gently fold in oats, chocolate, rye flakes, and Divide dough in half, and shape into disks. Wrap
wire rack. Dip top of cookies into icing, letting walnuts. Refrigerate for 30 minutes. tightly in plastic wrap, and refrigerate overnight.
excess drip of. Place cookies, icing side up, on 3. Preheat oven to 350°F (180°C). Line 2. Preheat oven to 350°F (180°C). Line
wire rack. Using a flicking motion, fleck vanilla 3 large baking sheets with parchment paper. several baking sheets with parchment paper.
bean seeds onto icing. Let stand until icing is 4. Scoop dough by heaping tablespoonfuls, and 3. Working with one piece of dough at a time,
set. Store in an airtight container. roll into balls. Place 8 to 10 balls, 2 inches apart, place between two sheets of parchment paper,
on each prepared pan. Sprinkle with flaked salt. and roll to ¼-inch thickness. Freeze for

10 minutes. Remove top sheet of parchment.
Using desired cutters, cut dough, rerolling
scraps as necessary. Place on prepared pans,
leaving a little room between each. Repeat with
remaining dough.
4. Bake, one batch at a time, until set and
barely golden, 9 to 10 minutes. Let cool on
pans for 10 minutes. Remove from pans, and
let cool completely on wire racks. Place Lemon
Royal Icing in a small piping bag fitted with a
very small round tip, such as a Wilton #1 tip.
Pipe icing onto cooled cookies as desired.
1. In the bowl of a stand mixer fitted with the the icing as you need to pipe the cookies—you
LEMON ROYAL ICING paddle attachment, whisk together lemon can always thin out more as you go. (If thinned
Makes about 2 cups juice and meringue powder by hand. Add out too much, add more of the thicker icing to
confectioners’ sugar and vanilla bean paste, thicken rather than adding more confectioners’
¼ cup (60 grams) fresh lemon juice, plus and beat at low speed until very thick, 8 to sugar.) Leftover icing can be refrigerated in an
more to thin as needed 10 minutes. airtight container. Cover with a piece of plastic
1½ tablespoons (15 grams) meringue powder* 2. Transfer about 1 cup royal icing to a small wrap, pressing wrap directly onto surface of icing
2¾ cups (330 grams) confectioners’ sugar, sifted bowl. Thin down with more lemon juice, adding to prevent a skin from forming.
½ teaspoon (3 grams) vanilla bean paste 1 teaspoon (5 grams) at a time, until a pipable
consistency is reached. Only thin out as much of *Meringue powder is available at Michaels or online. •
Cranberry Pistachio Shortbread Cookies
page 55
CRUMBLY, CRUNCHY BUTTER COOKIES STAR IN THIS
DECADENT CHAPTER, WITH SHORTBREAD, SABLÉ S, AND
THUMBPRINTS TWIRLED UP WITH HOLIDAY FLAIR
Cranberry Pecan Maple Shortbread
page 47
Salted Caramel Thumbprint Cookies
page 47

Caramelized White Chocolate Sablés
with Sea Salt
page 47

CHOCOLATE GINGER SUGAR 1. Preheat oven to 350°F (180°C). Line
COOKIES 2 baking sheets with parchment paper.
Makes 12 2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter at medium
Recipe by Sarah Kiefer speed until smooth. Add 13⁄4 cups (350 grams)
sugar, and beat until flufy, 2 to 3 minutes. Add
Sugar cookies are great on their own, but add egg and vanilla, and beat until combined.
cocoa powder, crystallized ginger, dark chocolate, 3. In a medium bowl, combine flour, cocoa,
and more butter, and they become an incredible ground ginger, baking soda, and salt. With mixer
and unique addition to any holiday table. on low speed, gradually add flour mixture to
butter mixture, beating just until combined. Stir
1 cup (227 grams) unsalted butter, softened in chopped chocolate and crystallized ginger.
21⁄4 cups (450 grams) granulated sugar, divided 4. Place remaining ½ cup (100 grams) sugar in
1 large egg (50 grams) a medium bowl. Shape dough into 12 (85-gram)
1 teaspoon (4 grams) vanilla extract balls (a scant ⅓ cup each). Roll each ball in sugar,
2 cups (250 grams) all-purpose flour and place 6 cookies, 2 inches apart, on each
½ cup (43 grams) natural cocoa powder or a prepared pan.
combination cocoa powder* 5. Bake, one batch at a time, until edges are set
1 teaspoon (2 grams) ground ginger and centers are pufed and starting to crackle,
¾ teaspoon (3.75 grams) baking soda 11 to 14 minutes. Let cool completely on pans.
½ teaspoon (1.5 grams) kosher salt Refrigerate in an airtight container for up to 3
4 ounces (115 grams) semisweet chocolate, days.
chopped
¼ cup (41 grams) chopped crystallized ginger *I used Hershey's Special Dark Cocoa.

CRANBERRY PECAN MAPLE on prepared pans. Freeze for 10 minutes, or SALTED CARAMEL SAUCE
SHORTBREAD refrigerate for 20 minutes. Makes about 1 cup
Makes about 30 7. Bake in top third of oven for 8 minutes. Let
cool on pans for 5 minutes. Remove from pans, 1 cup (200 grams) granulated sugar
Recipe by Rebecca Firth and let cool completely on wire racks. Store in an ¼ cup (57 grams) unsalted butter, softened
airtight container for up to 5 days. and cubed
Calling all one-bowl baking lovers! This little gem ½ cup (120 grams) heavy whipping cream,
is a one-bowl wonder that comes together in a SALTED CARAMEL THUMBPRINT room temperature
snap, rolls like a dream, and is a real stunner. COOKIES ½ teaspoon (2 grams) vanilla extract
Although the finished cookies will look different, Makes about 20 ¼ teaspoon kosher salt
you could use regular dried cranberries in a pinch.
Recipe by Laura Kasavan 1. In a medium heavy-bottomed saucepan, heat
1 cup (227 grams) unsalted butter, softened sugar over medium heat, stirring constantly with
¾ cup (90 grams) confectioners’ sugar Rolled in sparkling sugar and filled with Salted a heat-resistant spatula. Cook until sugar forms
2 large eggs (100 grams), room temperature Caramel Sauce, these bourbon-pecan thumbprint clumps and melts into a light amber-colored
2 tablespoons (42 grams) pure maple syrup cookies are the epitome of holiday cookie bliss! liquid, 4 to 5 minutes.
1½ teaspoons (6 grams) vanilla extract 2. Once sugar is completely melted, carefully
½ teaspoon (2 grams) maple extract ½ cup (57 grams) chopped toasted pecans add butter, a few pieces at a time, whisking
½ teaspoon (1.5 grams) sea salt ⅔ cup (133 grams) granulated sugar constantly until fully incorporated.
½ teaspoon (1 gram) ground cinnamon ¾ cup (170 grams) unsalted butter, softened 3. Slowly drizzle in cream, whisking constantly. Let
2½ cups (324 grams) all-purpose flour 2 tablespoons (30 grams) bourbon mixture boil for 1 minute, then remove from heat,
¼ cup (4 grams) freeze-dried cranberries, ½ teaspoon (2 grams) vanilla extract and pour into a glass bowl or measuring cup. Stir
powdered ⅛ teaspoon kosher salt in vanilla and salt. Let caramel cool completely
3 tablespoons (21 grams) finely chopped 1¾ cups (219 grams) all-purpose flour before using, about 2 hours. If caramel seems too
toasted pecans ¼ cup (50 grams) turbinado sugar runny once fully cooled, refrigerate for 15 to
Salted Caramel Sauce (recipe follows) 30 minutes before filling cookies.
1. In the bowl of a stand mixer fitted with Garnish: flaked sea salt
the paddle attachment, beat butter and Note: Salted Caramel Sauce can be made in
confectioners’ sugar at medium speed until 1. In the work bowl of a food processor, place advance and refrigerated for up to 2 weeks in an
creamy, 2 to 3 minutes, stopping to scrape sides pecans and granulated sugar; process until airtight container. Warm briefly before using.
of bowl. Add eggs, one at a time, beating well combined.
after each addition. Add maple syrup, extracts, 2. In the bowl of a stand mixer fitted with the CARAMELIZED WHITE CHOCOLATE
salt, and cinnamon, and beat for 1 minute. paddle attachment, beat pecan sugar and SABLÉS WITH SEA SALT
2. With mixer on low speed, gradually add flour, butter at medium speed until flufy, 2 to Makes about 48
beating just until combined, about 1 minute. 3 minutes, stopping to scrape sides of
Using a spatula, scrape sides and bottom of bowl bowl. With mixer on medium-low speed, Recipe by Zoë François
to ensure everything is incorporated. Shape add bourbon, vanilla, and salt, beating until
dough into a disk, and wrap tightly in plastic wrap. combined. With mixer on low speed, add flour, White chocolate often leaves me wanting more
Refrigerate for 15 minutes. (You want dough beating until combined and dough starts to flavor, so caramelizing it before adding it to the
chilled but not so cold that it cracks when rolled come together. Turn out dough, and shape cookie batter gives it the toasty notes of butterscotch
out. If you refrigerate longer, let come closer to into a disk. Wrap tightly in plastic wrap, and with the richness of chocolate. It may go through an
room temperature before rolling.) refrigerate until firm, about 2 hours. awkward phase as you caramelize it, but don’t worry,
3. Line a baking sheet with parchment paper. 3. Preheat oven to 350°F (180°C). Line it’ll turn into a golden delight by the end.
4. On a lightly floured surface, roll dough to 2 rimmed baking sheets with parchment paper.
¼- to ½-inch thickness. Add more flour as needed, 4. Place turbinado sugar in a shallow bowl. 1½ cups (255 grams) chopped white
and turn dough 90 degrees after each roll to Shape dough into 1¼-inch balls, and roll in chocolate baking bars
keep sticking at bay. In the work bowl of a food sugar to coat. Place on prepared pans. Freeze 1 cup (227 grams) unsalted butter, softened
processor, process freeze-dried cranberries to a for 15 minutes. Using your thumb or the back ¾ cup (150 grams) granulated sugar
fine powder. Sprinkle dough with cranberry powder of a spoon, gently make an indentation in 1 large egg yolk (19 grams)
and pecans. Roll dough one more time, gently center of each ball. 1 teaspoon (4 grams) vanilla extract
pressing cranberries and pecans into dough. Place 5. Bake until lightly golden and tops and edges 2 cups (250 grams) all-purpose flour
dough on prepared pan. Freeze for 10 minutes, or are set, 14 to 16 minutes, rotating pans after ¼ teaspoon kosher salt
refrigerate for 20 minutes. 8 minutes of baking. Remove from oven, and 3 to 4 tablespoons (45 to 60 grams) heavy
5. Position oven rack in top third of oven, no press down centers again. Let cool on pans for whipping cream, warmed
less than 6 inches from heat. Preheat oven to 10 minutes. Remove from pans, and let cool Sea salt, for sprinkling
350°F (180°C). Line several baking sheets with completely on wire racks.
parchment paper. 6. Pipe or spoon about 1 teaspoon Salted 1. Preheat oven to 300°F (150°C). Line a
6. Using a 2½x1½-inch fluted rectangle cutter, Caramel Sauce in center of each cookie. baking sheet with a nonstick baking mat.
cut dough, rerolling scraps as necessary. Place Garnish with flaked salt, if desired. 2. Spread white chocolate onto prepared pan.

3. Bake until chocolate starts to
melt, about 10 minutes. Using
a spatula, spread chocolate into a
thin layer. Bake 10 minutes more. Stir, and
repeat procedure until chocolate is caramel
colored. The chocolate may liquefy, or it may
become granular. If chocolate is grainy, place it
in a cofee grinder or blender to smooth it out.
It doesn’t need to be perfectly smooth at this
point. Let cool slightly. If you make this ahead,
warm it slightly in microwave for 10 to
20 seconds before proceeding.
paddle attachment, beat butter and sugar at
medium speed until creamy, 2 to 3 minutes,
stopping to scrape sides of bowl. Add egg yolk
and vanilla, and beat for 1 minute. Add
3 tablespoons (57 grams) softened caramelized
white chocolate, beating until combined. With
mixer on low speed, gradually add flour and salt,
beating just until combined.
5. Divide dough in half, and shape each half into
a 1½-inch-wide log. Wrap logs in plastic wrap,
and refrigerate for at least 1 hour or overnight.
6. Preheat oven to 350°F (180°C). Line a
baking sheet with parchment paper.
7. Cut logs into ¼-inch-thick slices, and place
on prepared pan.
8. Bake until edges are golden, 8 to 10 minutes.
Let cool completely on wire racks.
9. In a microwave-safe bowl, microwave
remaining caramelized white chocolate to soften.
Add warm cream, 1 teaspoon (5 grams) at a time,
stirring until white chocolate is thin enough to
spread but not too liquidy. Spread 1 teaspoon
ganache onto each cookie, and sprinkle with sea
salt. Serve same day or cookies will soften.
Cranberry Pistachio Shortbread Cookies
page 55
Orange Butter Cookies
page 55

Stollen Marzipan Shortbread
page 55

DANISH BUTTER COOKIES
Makes 15 to 20
Recipe by Joshua Weissman
This is a homemade rendition of the

classic Royal Dansk cookies that
are ubiquitous during the holidays.
The crisp cookies come in all sorts of
shapes and textures in a round blue
tin. With a snappy crunch and buttery
background flavor, this from-scratch
version has even better flavor and richness.
¾ cup plus 1 tablespoon (184 grams)

unsalted butter, softened
¾ cup (150 grams) granulated sugar
2 tablespoons (26 grams) vanilla extract
3 large eggs (150 grams), divided
1¾ cups (219 grams) all-purpose flour*
1 teaspoon (3 grams) kosher salt
Edible gold sparkling sugar, for sprinkling

paddle attachment, beat butter, granulated
sugar, and vanilla at medium speed until
creamy, 2 to 3 minutes, stopping to scrape
sides of bowl. Add 2 eggs (100 grams), one at a
time, beating well after each addition.
2. With mixer on low speed, gradually add
flour and salt to butter mixture, beating until
a cohesive dough forms. Turn out dough, and
use a bench scraper to divide dough into thirds.
Shape each piece into a disk. Wrap each in
plastic wrap, and refrigerate until firm, about
2½ hours.
3. Preheat oven to 350°F (180°C). Line baking
sheets with parchment paper.
4. Remove one disk from refrigerator, and
let stand at room temperature until slightly
softened, about 5 minutes. Between
2 sheets of lightly floured parchment paper, roll
dough to ¼-inch thickness. Remove top sheet
of parchment. Using a 2¾-inch round cutter,
cut dough, and place on prepared pans. Using a
1-inch round cutter, cut centers from cookies.
Repeat with remaining dough.
5. In a small bowl, lightly whisk remaining 1 egg
(50 grams). Brush egg wash onto cookies, and
sprinkle with sparkling sugar. Freeze until firm,
about 12 minutes.
6. Bake until edges are just beginning to brown,
10 to 15 minutes. Let cool completely on wire
racks. Store in an airtight container.
*I used Bob’s Red Mill All-Purpose Flour.

FRENCH BUTTER COOKIES
Makes 36
Recipe by Sarah Kiefer
Butter cookies, also known as sablés, are traditionally

French, and there are many ways to make them. This cookie
falls along the lines of shortbread with extra butter and egg
yolks, making for a rich, crisp bite. A final dusting of sanding
sugar dresses them up and adds a pleasant crunch.
1 cup plus 2 tablespoons (255 grams) unsalted

butter, softened
1 cup (200 grams) granulated sugar
½ teaspoon (1.5 grams) fine sea salt
3 large egg yolks (56 grams)
1 teaspoon (4 grams) vanilla extract
2½ cups plus 1 tablespoon (321 grams) all-purpose flour
Sanding sugar, for sprinkling
1. In the bowl of a stand mixer fitted with the paddle

attachment, beat butter, granulated sugar, and salt at
medium speed until creamy, 2 to 3 minutes. Add egg
yolks and vanilla, and beat until combined. With mixer
on low speed, gradually add flour, beating until dough
starts to form a ball. Turn out dough onto a lightly
floured surface, and shape into a disk. Wrap in plastic
wrap, and refrigerate for 30 minutes.
2. Preheat oven to 350°F (180°C). Line 3 baking
sheets with parchment paper.
3. On a lightly floured surface, roll dough to ¼-inch
thickness. Using a 2-inch round cutter, cut dough.
Using a metal spatula, gently place 12 cookies on each
prepared pan. (Any dough scraps can be rewrapped
and refrigerated while cookies are baking.) Sprinkle
generously with sanding sugar.
4. Bake, one batch at a time, until edges begin to
brown, 14 to 16 minutes. Let cool completely on pans.
Store in an airtight container for up to 3 days.
Milanesini
page 56

STOLLEN MARZIPAN SHORTBREAD 2 teaspoons (8 grams) vanilla extract 1. Preheat oven to 425°F (220°C). Line
Makes 24 2 teaspoons (8 grams) almond extract 2 rimmed baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with
Recipe by Laura Crandall 1. In the work bowl of a food processor, place the paddle attachment, beat butter and
almond flour and confectioners’ sugar; pulse confectioners’ sugar at medium speed until flufy,
Stollen, a classic German Christmas treat, packs until combined. Add egg white, vanilla extract, 3 to 4 minutes, stopping to scrape sides of bowl.
booze-saturated fruit, ropes of marzipan, and warm, and almond extract; process until mixture holds Add egg, zest, and vanilla, beating until combined.
aromatic spices into a sweetened, yeasted bread loaf. together. If mixture is too dry, add water, 3. In a medium bowl, whisk together flour,
This shortbread is a scaled-down affair, with rich, 1 teaspoon (5 grams) at a time. Wrap tightly in baking powder, and salt. With mixer on low
chewy Marzipan mixed directly into the dough and a plastic wrap, and refrigerate for up to 1 month. speed, gradually add flour mixture to butter
buttery drizzle of Rum Glaze topping it off. mixture, beating until a dough forms.
RUM-SOAKED FRUIT 4. Using a 2-tablespoon scoop, scoop dough,
⅔ cup (150 grams) unsalted butter, softened Makes ¾ cup and roll into balls. Roll balls in granulated sugar,
¼ cup (50 grams) granulated sugar coating completely. Place on prepared pans.
⅓ cup (100 grams) Marzipan (recipe follows) ¼ cup (32 grams) diced dried apricots Using a cookie stamp*, gently press down on
1 large egg yolk (19 grams) ¼ cup (32 grams) dried cherries, halved dough balls. (Dough should just barely meet
2 teaspoons (2 grams) orange zest 3 tablespoons (45 grams) dark spiced rum edge of cookie stamp.) Cookies should be
1 vanilla bean, split lengthwise, seeds 2 tablespoons (24 grams) raisins 2 inches apart on pan.
scraped and reserved 2 tablespoons (24 grams) golden raisins 5. Bake until golden brown, 6 to 8 minutes. Let
2 cups (250 grams) all-purpose flour cool on pans for 2 minutes. Remove from pans,
¼ teaspoon kosher salt 1. In a small bowl, toss together all ingredients. and let cool completely on wire racks.
⅛ teaspoon ground nutmeg Cover and let stand at room temperature 6. In the top of a double boiler, heat chocolate
⅛ teaspoon ground ginger overnight. over simmering water, stirring constantly,
Rum-Soaked Fruit (recipe follows) until melted. Remove from heat. Dip bottom
Rum Glaze (recipe follows) RUM GLAZE of each cookie in melted chocolate, gently
Makes about ¾ cup scraping bottom of cookie along edge of bowl
1. In the bowl of a stand mixer fitted with the to remove excess. Place on parchment paper,
paddle attachment, beat butter and sugar at 2 cups (240 grams) confectioners’ sugar and let stand until chocolate is set. Store in an
medium speed until creamy, 3 to 4 minutes, 3 tablespoons (45 grams) whole milk airtight container for up to 2 weeks.
stopping to scrape sides of bowl. Add Marzipan, 2 tablespoons (30 grams) dark spiced rum
and beat until well combined. Beat in egg yolk. *I used Nordic Ware’s Geo Cast Cookie Stamps,
Beat in zest and vanilla bean seeds. 1. In a small bowl, stir together all ingredients available on nordicware.com.
2. In a medium bowl, sift together flour, salt, until smooth. Use immediately.
nutmeg, and ginger. With mixer on low speed, CRANBERRY PISTACHIO
add flour mixture to butter mixture in 2 additions, ORANGE BUTTER COOKIES SHORTBREAD COOKIES
letting first addition fully incorporate before Makes 24 Makes 12
adding the second. Stir in Rum-Soaked Fruit. Turn
out dough, and shape into a 7-inch square. Wrap Recipe by Elizabeth Stringer Recipe by Laura Kasavan
in plastic wrap, and refrigerate for 30 minutes.
3. Preheat oven to 325°F (170°C). Line a There are so many things I love about this cookie. These vanilla shortbread cookies studded with
baking sheet with parchment paper. The dough doesn’t need refrigerating, holds an jeweled cranberries and dipped in white chocolate
4. Between 2 sheets of parchment paper, roll impressive cookie stamp imprint, and combines make a festive addition to any cookie platter. To
dough into a 9-inch square. Freeze for citrusy orange with smooth bittersweet chocolate. make chopping the dried fruit easier, spray your
15 minutes. Using a sharp knife, cut dough into Bake it for 6 minutes for a nice soft cookie, or let knife with cooking spray.
2¼x1½-inch rectangles. Place 1 inch apart on it bake a few minutes more for those satisfyingly
prepared pan. (If dough starts to soften, place crisp, golden-brown edges. ¾ cup (170 grams) unsalted butter, softened
back in freezer until firm again.) ⅔ cup (133 grams) plus 1 tablespoon
5. Bake until lightly browned, 15 to 17 minutes. 1 cup (227 grams) unsalted butter, softened (12 grams) granulated sugar, divided
Let cool on pans for 3 minutes. Remove from 2 cups (240 grams) confectioners’ sugar ½ teaspoon (2 grams) vanilla extract
pans, and let cool completely on wire racks. 1 large egg (50 grams) ⅛ teaspoon kosher salt
Pipe Rum Glaze over cooled cookies. 2 tablespoons (6 grams) orange zest 1¾ cups (219 grams) all-purpose flour
1 teaspoon (4 grams) vanilla extract ½ cup (64 grams) dried cranberries, chopped
MARZIPAN 3 cups (375 grams) all-purpose flour ½ cup (57 grams) finely chopped roasted
Makes about 1 cup 2 teaspoons (10 grams) baking powder salted pistachios
1 teaspoon (3 grams) kosher salt 8 ounces (225 grams) white chocolate,
2¼ cups (216 grams) blanched almond flour 1 cup (200 grams) granulated sugar chopped
1½ cups (180 grams) confectioners’ sugar 6 ounces (175 grams) 60% cacao bittersweet Garnish: holiday sprinkles
1 large egg white (30 grams) chocolate, chopped

1. Spray a 9-inch round removable-bottom tart 1 cup (227 grams) unsalted
pan with cooking spray. butter, softened
2. In the bowl of a stand mixer fitted with the 1 cup (200 grams) granulated
paddle attachment, beat butter and ⅔ cup sugar
(133 grams) sugar at medium speed until creamy, 2 large eggs (100 grams), room
2 to 3 minutes, stopping to scrape sides of bowl. temperature
With mixer on medium-low speed, add vanilla ½ teaspoon (1.5 grams) kosher salt
and salt, beating until combined. With mixer on 4 cups (500 grams) all-purpose flour
low speed, add flour, beating until combined and 2 teaspoons (2 grams) lemon zest
dough starts to come together. Add cranberries Lemon Glaze (recipe follows)
and pistachios, beating just until combined.
Transfer dough to prepared pan, pressing into 1. In the bowl of a stand mixer fitted with the
bottom and up sides. Cover and refrigerate until paddle attachment, beat butter, sugar, eggs,
firm, about 1 hour. and salt at low speed until well combined, about
3. Preheat oven to 350°F (180°C). 30 seconds. With mixer on medium-low speed,
4. Using a sharp knife, score dough into gradually add flour and zest, beating until a
12 wedges, and prick all over with a wooden dough starts to form. Turn out dough, and knead
skewer. Sprinkle with remaining 1 tablespoon for a few seconds. Shape into a ball, and wrap in
(12 grams) sugar. Place tart pan on a rimmed plastic wrap. Refrigerate until firm, about 1 hour.
baking sheet to catch any butter that may drip 2. Preheat oven to 400°F (200°C). Line
out while baking. baking sheets with parchment paper.
5. Bake until top is light golden and center is 3. On a heavily floured surface, roll dough to
set, 28 to 32 minutes. Using a sharp knife, 1⁄8-inch thickness. Using various star-shaped
recut shortbread into wedges, and let cool cutters, cut dough, and place on prepared pans.
completely in pan. Refrigerate for at least 15 minutes.
6. Line a rimmed baking sheet with parchment 4. Bake for 10 to 12 minutes. Let cool on pans
paper. for 10 minutes. Dip cookies in Lemon Glaze,
7. In the top of a double boiler, place white and let cool completely on wire racks.
chocolate. Cook over simmering water, stirring
occasionally, until glossy and smooth. One by one, LEMON GLAZE
dip widest end of each cookie triangle in melted Makes ⅔ cup
chocolate, and place on prepared pan. Garnish
with holiday sprinkles, if desired. Refrigerate until 1½ cups (180 grams) confectioners’ sugar
chocolate is set, about 20 minutes. 3 tablespoons (45 grams) fresh lemon juice
Yellow gel paste food coloring
MAKE AHEAD
1. In a small bowl, stir together confectioners’
Shortbread dough can be made up to
sugar and lemon juice with a fork until
1 month in advance. After refrigerating
smooth. Add food coloring, stirring to
dough for 1 hour, score dough into wedges,
combine.
and prick all over with a wooden skewer.
Wrap tart pan in foil, and place in a large
resealable plastic bag to freeze. When PRO TIP
you’re ready to bake, you can bake the When chilling the dough,
shortbread directly from the freezer, instead of using plastic
adding 2 or 3 minutes to baking time. wrap, place in a resealable
plastic bag and flatten it
by rolling it. It will take less
MILANESINI time to firm up and will be
Makes 50 to 60 easier to roll to get the right
thickness. Plus, using more
Recipe by Sarah Brunella than 1 plastic bag allows you
to take a smaller amount of
Originating at the end of the 18th century, Milanesini dough out of the fridge at
are one of the most beloved Christmas cookies in a time, leaving the rest of
Switzerland, where you can purchase them by the the dough to chill until the
bag in various shapes. The citrusy, crunchy cookies very last moment, which
taste even better when made from scratch. is always a good idea when
working with shortbread. •
Shortbread Linzer Cookies with
Raspberry Jam Filling
page 61
THESE RICH COOKIES OFFER A LITTLE SOMETHING EXTRA, FROM
HIDDEN JAM CENTERS TO SILKY CHOCOLATE COATINGS AND
SANDWICH COOKIES WITH DECADENT BUTTERCREAM FILLINGS
Pinky Bar Cookies
page 61
PRO TIP
The extra Raspberry Marshmallow filling can be spread
into a small baking dish and covered with a 50/50 mix of
confectioners’ sugar and cornstarch. Allow it to cure before
cutting into cubes—it is perfect for hot chocolate and is also
used in the Dark Chocolate Rocky Road (page 109).

Jam-Filled Pecan Snowballs
page 62
PINKY BAR COOKIES large round tip, such as an Ateco #807. Holding 2 tablespoons (18 grams) freeze-dried
Makes about 16 piping bag straight up and down about 1 inch from raspberry powder
cookie, pipe a blob of Raspberry Marshmallow 1 tablespoon (18 grams) vanilla bean paste
Recipe by Erin Clarkson wide enough to cover caramel, bearing in mind or 1 vanilla bean, split lengthwise, seeds
that when you sandwich it, it will spread out slightly. scraped and reserved
This is a cookie version of a classic New Zealand Place remaining cookies, flat side down, on top of 1 tablespoon red food coloring
candy bar my grandfather always gave us at marshmallow. (Do one to start to test the amount
Christmas time. The Cadbury Pinky bar is made up of marshmallow you are piping on to make sure 1. In the bowl of a stand mixer fitted with the
of a fluffy pink marshmallow, a thin layer of caramel, you are happy with it.) Repeat piping process with whisk attachment, stir together ¼ cup plus
and a coating of milk chocolate. I added freeze-dried remaining cookies. Let stand until marshmallow is 1 tablespoon (75 grams) cold water and gelatin.
raspberry powder into the marshmallow. set, 1 to 2 hours. Refrigerate in an airtight container. Let stand until softened, about 5 minutes.
These cookies are best eaten on day they are made. 2. In a medium heavy-bottomed saucepan, heat
1 cup plus 1½ tablespoons (248 grams) sugar, corn syrup, raspberry powder, vanilla bean
unsalted butter, softened Note: Chocolate shortbread dough can be made paste, and remaining ¼ cup plus 1 tablespoon
¾ cup plus 4 teaspoons (98 grams) ahead of time, and stored rolled out in freezer (75 grams) cold water over medium heat. Cook,
confectioners’ sugar, sifted until you are ready to use. stirring occasionally, until a candy thermometer
½ teaspoon (2 grams) vanilla extract registers 240°F (116°C). Remove from heat,
¼ teaspoon kosher salt SALTED CARAMEL SAUCE and let cool to 210°F (99°C).
2⅛ cups (265 grams) all-purpose flour Makes 1¼ cups 3. With mixer on medium speed, break up
⅔ cup plus 1 tablespoon (55 grams) Dutch gelatin slightly. Add sugar syrup mixture in a
process cocoa powder ½ cup (120 grams) heavy whipping cream slow, steady stream. Increase mixer speed to
Salted Caramel Sauce (recipe follows) 1 cup (200 grams) granulated sugar high, and beat until marshmallow is doubled
Raspberry Marshmallow (recipe follows) 6 tablespoons (84 grams) unsalted butter, in size, holds a small peak, and is flufy, 5 to
softened and cubed 7 minutes. At some point during the last
1. In the bowl of a stand mixer fitted with the 1 teaspoon (3 grams) kosher salt minute, add food coloring and continue beating
paddle attachment, beat butter, confectioners’ until incorporated. Use immediately. Leftovers
sugar, vanilla, and salt at medium speed until 1. In a small saucepan, heat cream over low can be piped into a greased dish and allowed to
creamy, 2 to 3 minutes, stopping to scrape heat, watching carefully to ensure it warms but cure to be used for Raspberry Marshmallows.
sides of bowl. With mixer on low speed, add does not burn.
flour and cocoa, beating just until combined. 2. In a medium heavy-bottomed saucepan, heat Note: It is especially important to make this
2. Cut 2 (18x13-inch) sheets of parchment sugar over medium heat, stirring constantly. marshmallow recipe using grams—with all the
paper, turn out dough onto one sheet of (Sugar will clump as you heat, but continue to sticky ingredients, such as corn syrup, it is much
parchment, and flatten into a rough rectangle; stir, and it will soon smooth out.) Cook until easier to weigh them all directly into the saucepan
top with second sheet of parchment, sugar turns amber colored; remove from heat, and mixing bowl.
smoothing down well. Roll to ¼-inch thickness. and immediately add butter. (Use caution as it
(Remove top sheet, and smooth down again may bubble.) Whisk vigorously until all butter is SHORTBREAD LINZER COOKIES
if you are getting wrinkles.) Transfer dough incorporated; add hot cream, and whisk until well WITH RASPBERRY JAM FILLING
between parchment sheets to a half sheet pan. combined and emulsified. Stir in salt. Transfer Makes about 18
Freeze until completely solid, 20 to to a jar or other container, and let cool to room
30 minutes. temperature. Refrigerate until ready to use. Recipe by Erin Clarkson
2 baking sheets with parchment paper. These are a nod to my grandma’s shortbread. We
PRO TIP
4. Remove dough from freezer, and remove went to stay with my grandparents every summer,
For Salted Caramel Sauce, have everything
top sheet of parchment. Using a 2¼-inch round which is where I first learned to bake. Grandma’s
ready to go because things move quickly
cutter, cut dough, and carefully place on prepared shortbread recipe came from her grandma, and
once the sugar is ready. Salted Caramel
pans, leaving a little room between each. (They do it’s a Christmas tradition I will pass on to the next
Sauce needs time to cool, so ensure that
not spread much.) If at any point your dough gets generation. I revamped the recipe and turned it into
you allow enough time for this.
hard to work with or gets too soft, place in freezer a Linzer-style cookie.
again for 5 minutes or so to firm up. Reroll any
scraps, refreeze, and cut out more rounds. Repeat RASPBERRY MARSHMALLOW ¾ cup (170 grams) unsalted butter, softened
until you have used all dough. Makes about 5 cups ½ cup plus 1 tablespoon (67 grams)
5. Bake, one batch at a time, until set, 11 to confectioners’ sugar, sifted
12 minutes. Let cool on pans for 15 minutes. ½ cup plus 2 tablespoons (150 grams) cold 1 teaspoon (6 grams) vanilla bean paste
Remove from pans, and let cool completely on water, divided ¼ teaspoon kosher salt
wire racks. 3½ teaspoons (14 grams) unflavored gelatin 2⅛ cups (265 grams) all-purpose flour
6. Generously spread Salted Caramel Sauce onto 2¼ cups plus 1½ tablespoons (468 grams) Raspberry Jam Filling (recipe follows)
flat side of half of cookies. Freeze until caramel granulated sugar Garnish: confectioners’ sugar
firms up, about 5 minutes. Place Raspberry ¼ cup plus 1 tablespoon (106 grams) light
Marshmallow in a large piping bag fitted with a corn syrup

1. In the bowl of a stand mixer fitted
with the paddle attachment, beat
butter, confectioners’ sugar, vanilla
bean paste, and salt at medium speed
until creamy, 2 to 3 minutes, stopping
to scrape sides of bowl. Add flour, and
beat at low speed just until combined. Turn
out dough, and shape into a disk. Wrap tightly in
plastic wrap, and refrigerate for at least 2 hours or
overnight. Note: Store dough you are not working with
2. Let dough stand at room temperature until or cookies that are waiting to bake in the freezer
slightly softened, 10 to 15 minutes. Cut until ready.
2 (18x13-inch) sheets of parchment paper. Turn
RASPBERRY JAM FILLING
out dough onto one sheet of parchment, and Makes about 2 cups
flatten into a rough rectangle; top with second ½ teaspoon (2.5 grams) baking soda
sheet of parchment, smoothing down well. Roll 2 cups (342 grams) frozen raspberries ½ teaspoon (1.5 grams) kosher salt
to ¼-inch thickness. (Remove top sheet, and 2 cups (400 grams) granulated sugar ½ cup (160 grams) raspberry jam
smooth down again if you are getting wrinkles.)
Transfer dough between parchment sheets to a 1. In a medium heavy-bottomed saucepan, 1. Preheat oven to 350°F (180°C).
half sheet pan. Freeze for 15 to 20 minutes. mash raspberries roughly. Bring to a rolling 2. Place pecans on a quarter sheet pan, and
3. Preheat oven to 325°F (170°C). Line boil; add sugar, and cook for 3 minutes, stirring toast until fragrant and slightly darkened,
2 baking sheets with parchment paper. occasionally. Transfer to a container or sterilized 8 to 10 minutes. Let cool completely.
4. Remove dough from freezer, and remove jars, and let cool completely. Allow to set up in 3. In the work bowl of a food processor, place
top sheet of parchment. Using a 2-inch fluted the fridge overnight before using. toasted pecans; pulse until finely chopped.
round cutter, cut dough, and place 2 inches Transfer to a bowl, and set aside.
apart on prepared pans. If at any point your Note: This will make a little more than you need, 4. Place butter, confectioners’ sugar, and vanilla
dough gets hard to work with or gets too soft, but it is perfect as the filling for a cake or for your in food processor; pulse until well combined and
place in freezer again for 5 minutes or so to morning toast. butter is pale and creamy. Add pecans, flour,
firm up. Reroll any scraps, refreeze, and cut out cinnamon, baking soda, and salt; pulse until a
more rounds. Freeze for 10 minutes. Using a JAM-FILLED PECAN SNOWBALLS dough forms. Scrape dough into a bowl, and
small holiday-shaped cutter, cut centers from Makes 25 cover with plastic wrap. Refrigerate until firm.
half of cookies. 5. Line 2 half sheet pans with parchment paper.
5. Bake, one batch at a time, until set and just Recipe by Edd Kimber 6. Roll dough into 2-tablespoon balls (about
beginning to turn golden, 11 to 12 minutes. Let 27 grams each). Using a sharp knife, cut each
cool on pans for 15 minutes. Remove from During the holidays, these classic snowballs are a ball in half. Using a finger, make an indentation in
pans, and let cool completely on wire racks. wonderful thing, especially if you like to entertain or center of the cut side of each half. Spoon about
6. Pipe or spoon about 1 teaspoon Raspberry have family visiting. They can be quickly whipped up 1 teaspoon jam into one half. Place second half of
Jam Filling onto flat side of all solid cookies. in a food processor and made in big batches. cookie back on top, and gently smooth seal to join
Generously dust cookies with cutouts with 2 halves back together. Place about 1 inch apart on
confectioners' sugar, if desired. Place cookies with 1 cup (100 grams) pecan halves prepared pans. Refrigerate for 20 minutes.
cutouts, flat side down, on top of filling. Store 1 cup (227 grams) unsalted butter, softened 7. Bake until edges are lightly browned,
in an airtight container. If you are not planning ⅔ cup (80 grams) confectioners’ sugar, plus about 15 to 17 minutes. Let cool for a few
on eating these on the first or second day, store more for coating minutes before carefully rolling in a bowl of
cookies and filling separately, and sandwich before 1 teaspoon (4 grams) vanilla extract confectioners’ sugar to coat. (This has to be
eating to avoid them getting soggy. 2¼ cups (281 grams) all-purpose flour done while warm so sugar sticks to the cookies.)
1 teaspoon (2 grams) ground cinnamon Store in an airtight container for up to 4 days.

Orange Jam Cookies with
Dark Chocolate Ganache
page 67

Ginger Bombs
page 68
PEPPERMINT MERINGUES WITH 6. In a microwave-safe bowl, microwave white
WHITE CHOCOLATE GANACHE chocolate on medium in 30-second intervals,
Makes about 30 stirring between each, until melted and smooth.
Dip flat side of meringues in melted chocolate,
Recipe by Sarah Brunella and let cool on a parchment-lined baking sheet.
7. Pipe White Chocolate Ganache onto flat side
These candy cane-inspired meringues impress of half of meringues. Place remaining meringues,
the eye and please the taste buds. Leaving egg flat side down, on top of filling. Roll cookies in
whites at room temperature for an hour before crushed candy canes. These cookies are better
starting the recipe will help them whip better. If you eaten within a few hours, but meringues can be
have a convection oven, use it. It will help dry the stored in an airtight container or a plastic bag at
meringues. room temperature.
1 cup (200 grams) granulated sugar WHITE CHOCOLATE GANACHE

2 teaspoons (6 grams) cornstarch Makes about 1¼ cups
4 large egg whites (120 grams), room
temperature 8 ounces (225 grams) white chocolate,
½ teaspoon (2 grams) peppermint extract chopped
Red gel paste food coloring ⅓ cup (80 grams) heavy whipping cream
4 ounces (115 grams) white chocolate, chopped
White Chocolate Ganache (recipe follows) 1. Place white chocolate in a microwave-safe bowl.
3 large or 6 small candy canes (125 grams), 2. In a small saucepan, heat cream over
finely crushed medium heat, stirring frequently, just until
bubbles form around edges of pan. (Do not
1. Preheat oven to 275°F (140°C). Line a boil.) Remove from heat. Pour hot cream over
baking sheet with parchment paper. Using a chocolate. Let stand for 1 minute; stir until
pencil, draw 1-inch circles onto parchment; melted. (If chocolate does not melt completely,
turn parchment over. microwave on medium in 5-second intervals,
2. In a small bowl, sift together sugar and stirring between each, until smooth and silky.)
cornstarch; set aside. Refrigerate for 15 to 20 minutes.
3. In the bowl of a stand mixer fitted with the 3. Place ganache in the bowl of a stand mixer
whisk attachment, beat egg whites at medium-low fitted with the whisk attachment, and beat until
speed until stif peaks start to form. With mixer on flufy. Use immediately.
high speed, gradually add sugar mixture, beating
until glossy stif peaks form. (If you put a dollop
of meringue between thumb and forefinger, you
should not feel the sugar grains.) Gently fold in PRO TIP
peppermint extract. Always use metal bowls and attachments
4. Add rosette tip to a piping bag. Turn bag and be sure they are squeaky clean before
inside out, and use a wooden pick to apply making meringue. Scrub them with a slice
4 straight lines of food coloring on bag. Turn of lemon. This will ensure there will be no
back around, and fill piping bag with meringue fat in the bowl or on the attachment, which
mixture, twisting end of bag tight. Pipe rosettes prevents the egg whites from whipping
onto drawn circles on prepared pan. properly, and will guarantee good results.
5. Bake until meringues are very dry and peel
of parchment easily, about 35 to 45 minutes.
Turn oven of, and let meringues stand in oven
with door closed to let cool completely, about
30 minutes.

Hot Chocolate Sandwich Cookies
page 67

HOT CHOCOLATE SANDWICH half of cookies. Place remaining cookies, flat side 1 cup (170 grams) 60% cacao chocolate
COOKIES down, on top of filling, gently pressing together chips, melted
Makes about 25 until filling reaches edges of cookies. Roll cookies Dark Chocolate Ganache (recipe follows)
in crushed candy canes. Serve warm or at room ¾ cup (105 grams) blanched almonds,
Recipe by Sarah Kiefer temperature. Cookies are best the day of baking toasted and roughly chopped
but will keep in an airtight container at room 1 cup (320 grams) orange jam
Highly decadent, these Hot Chocolate Sandwich temperature for up to 3 days. Garnish: confectioners’ sugar
Cookies will bring to mind all the lovely winter
memories of childhood. The cookies are thin but MINT MERINGUE FILLING 1. In the bowl of a stand mixer fitted with the
packed full of chocolate flavor, and the Mint Makes about 5 cups paddle attachment, beat flours, granulated
Meringue Filling is reminiscent of a marshmallow. If sugar, and salt at low speed for 3 to 4 seconds.
you are not a fan of mint, the extract can be omitted. 5 large egg whites (150 grams) Add cold butter and zest, beating until mixture
1½ cups (300 grams) granulated sugar is crumbly. With mixer on medium-low speed,
5 tablespoons (70 grams) unsalted butter, ¼ teaspoon fine sea salt add egg and cream, beating until a dough starts
softened 1 tablespoon (15 grams) crème de menthe to form. Turn out dough, and knead until a
8 ounces (225 grams) semisweet chocolate, (optional) smooth dough forms. Wrap in plastic wrap, and
chopped ½ teaspoon (2 grams) mint extract, or more refrigerate until firm, about 1 hour.
3 tablespoons (15 grams) Dutch process if desired 2. Preheat oven to 350°F (180°C). Line baking
cocoa powder ½ teaspoon (2 grams) vanilla extract sheets with parchment paper.
3 large eggs (150 grams) 3. On a floured surface, roll dough to 1⁄4-inch
1¼ cups (250 grams) granulated sugar 1. In the bowl of a stand mixer, stir together egg thickness. Using a 2-inch fluted round cutter,
½ teaspoon (1.5 grams) fine sea salt whites, sugar, and salt by hand. Place bowl over cut dough, and place on prepared pans. Using
1 tablespoon (14 grams) canola oil a saucepan of simmering water, being careful a 1-inch heart-shaped cutter, cut centers from
1 teaspoon (4 grams) vanilla extract not to let water touch bottom of bowl. Cook, half of cookies.
½ cup plus 1 tablespoon (71 grams) stirring with a rubber spatula until sugar is 4. Bake for 10 to 12 minutes. Let cool on pans
all-purpose flour completely dissolved and a candy thermometer for 5 minutes. Remove from pans, and let cool
¾ teaspoon (3.75 grams) baking powder registers 160°F (71°C), 4 to 5 minutes. (While completely on wire racks. Dip cookies with
Mint Meringue Filling (recipe follows) stirring, be sure to scrape sides of bowl with cutouts in melted chocolate; let set.
5 large candy canes (210 grams), crushed spatula—this will ensure no sugar grains are 5. Place Dark Chocolate Ganache in a piping
lurking on sides and will also help prevent egg bag fitted with a star-shaped piping tip*. Pipe
1. Preheat oven to 350°F (180°C). Line whites from cooking.) Dark Chocolate Ganache around edges of
3 baking sheets with parchment paper. 2. Carefully return bowl to stand mixer. Using the all solid cookies. Place 1 teaspoon (2 grams)
2. In a small heavy-bottomed saucepan, heat whisk attachment, beat mixture at medium-high toasted almonds in center, and top with
butter over very low heat. Add chocolate, and speed until glossy stif peaks form and bowl cools 1 teaspoon (7 grams) orange jam. Dust cookies
melt together, stirring frequently to prevent to room temperature, 8 to 10 minutes. Add crème with cutouts with confectioners’ sugar, if
chocolate from scorching. Cook until mixture de menthe (if using) and extracts, beating until desired, and place on top of solid cookies.
is warm to the touch but not hot. Add cocoa, combined. Use immediately.
and whisk until combined. Remove from heat, *I used Wilton No. 21 Open Star Decorating Tip.
and keep warm. (Alternatively, in a microwave- ORANGE JAM COOKIES WITH
safe bowl, heat butter and chocolate on high DARK CHOCOLATE GANACHE DARK CHOCOLATE GANACHE
in 30-second intervals, stirring between each, Makes 35 to 40 Makes about 1¼ cups
until melted and smooth. Whisk in cocoa.)
3. In the bowl of a stand mixer fitted with the Recipe by Sarah Brunella 8 ounces (225 grams) 60% cacao dark
paddle attachment, beat eggs, sugar, and salt at chocolate, chopped
medium-high speed until very light and flufy, With crisp citrus cookies, rich Dark Chocolate ½ cup (120 grams) heavy whipping cream
3 to 5 minutes. With mixer on low speed, add Ganache, and sweet orange jam, these sandwich
oil and vanilla, beating just until combined. Add cookies are a triple threat. The best part is the 1. Place chocolate in a microwave-safe bowl.
warm chocolate mixture, beating until combined. pleasantly unexpected crunch from the chopped 2. In a small saucepan, heat cream over
4. In a small bowl, whisk together flour and almonds hidden underneath the jam. medium heat, stirring frequently, just until
baking powder. Gradually add flour mixture to bubbles form around edges of pan. (Do not
egg mixture, beating until combined. Using a 3¼ cups (406 grams) all-purpose flour, sifted boil.) Remove from heat. Pour hot cream over
spatula, finish stirring batter. Let stand until 1½ cups (144 grams) almond flour, sifted chocolate. Let stand for 1 minute; stir until
batter firms to the consistency of a thick ⅔ cup (133 grams) granulated sugar melted. (If chocolate does not melt completely,
brownie batter, about 5 minutes. Drop batter ½ teaspoon (1.5 grams) kosher salt microwave on medium in 5-second intervals,
by heaping 2 tablespoonfuls at least 2 inches 1 cup (227 grams) cold unsalted butter, cubed stirring between each, until smooth and silky.)
apart onto prepared pans. 1 tablespoon (3 grams) orange zest Refrigerate for 30 minutes.
5. Bake, one batch at a time, until pufed and 1 large egg (50 grams), room temperature 3. Place ganache in the bowl of a stand mixer
cracked and edges are set, 8 to 12 minutes. Pipe 1 tablespoon (15 grams) heavy whipping fitted with the whisk attachment, and beat
or spoon Mint Meringue Filling onto flat side of cream, room temperature until flufy. Use immediately. Leftover Dark

Chocolate Ganache can be refrigerated for up
to 5 days or used for icing cakes.
GINGER BOMBS
Makes 22 scrape sides and bottom of bowl to ensure
everything is incorporated. Shape dough into a
Recipe by Rebecca Firth disk, and wrap tightly in plastic wrap.Refrigerate
until firm, about 1 hour.
Come holiday season, I want everything all ginger, 3. Preheat oven to 350°F (180°C). Line
molasses, mistletoe, and sweet, and these Ginger several baking sheets with parchment paper.
Buttercream-stuffed molasses cookies encompass 4. Roll dough into 1-tablespoon (14-gram)
all of that (minus the greenery). There are heaps balls, and place 2 inches apart on prepared
of ginger in these, but don’t let the quantities pans. If dough is a little sticky, use 2 spoons or a
scare you off—it’s just the right amount. cookie scoop to help.
5. Bake for 9 to 10 minutes. Let cool on pans
1 cup (227 grams) unsalted butter, softened for 5 minutes. Remove from pans, and let
1 cup (220 grams) firmly packed dark cool completely on wire racks. Smear Ginger
brown sugar Buttercream onto flat side of half of cookies. Place
2 large eggs (100 grams), room temperature remaining cookies, flat side down, on top of filling.
1 large egg yolk (19 grams), room temperature Store in an airtight container for up to 3 days.
⅓ cup (113 grams) unsulphured molasses
1½ tablespoons (11 grams) grated fresh ginger GINGER BUTTERCREAM
1 tablespoon (13 grams) vanilla extract Makes 2 cups
2 cups (264 grams) bread flour
1 cup (130 grams) all-purpose flour ¼ cup (57 grams) unsalted butter, softened
1½ tablespoons (9 grams) ground ginger 2 ounces (55 grams) cream cheese, softened
2 teaspoons (10 grams) baking soda 2 cups (240 grams) confectioners’ sugar
2 teaspoons (4 grams) ground cinnamon 3 tablespoons (33 grams) finely minced
1 teaspoon (3 grams) sea salt candied ginger
1 teaspoon (2 grams) ground cloves 1 tablespoon (15 grams) whole milk
Ginger Buttercream (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese,
paddle attachment, beat butter and brown and confectioners’ sugar at low speed until
sugar at medium speed until creamy, 2 to smooth and creamy, about 2 minutes. Add
3 minutes, stopping to scrape sides of bowl. candied ginger and milk, and beat until milk is
Add eggs and egg yolk, one at a time, beating completely absorbed and small bits of candied
well after each addition. Add molasses, grated ginger are visible throughout, about 1 minute.
ginger, and vanilla, and beat for 1 minute. Use immediately.
2. In a medium bowl, whisk together flours,
ground ginger, baking soda, cinnamon, salt, and
cloves. With mixer on low speed, gradually add
flour mixture to butter mixture, beating just
until combined, about 1 minute. Using a spatula,
Red Velvet Peppermint Sammies
page 72

Hazelnut Linzer Cookies with
Wine-Infused Jam
page 71
HAZELNUT LINZER COOKIES WITH 1 cup (227 grams) unsalted butter, softened
WINE-INFUSED JAM ½ cup (100 grams) granulated sugar
Makes 24 1 large egg (50 grams), room temperature
Recipe by Becky Sue Wilberding ½ teaspoon (2 grams) almond extract
¾ cup (240 grams) wine-infused jam*
Classic Linzer cookies get elevated with a rich and ¼ cup (30 grams) confectioners’ sugar
toasty hazelnut sandwich cookie base filled with
wine-infused jams to toast the spirit of the season. 1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together 2 cups
2 cups (250 grams) plus 2 tablespoons (250 grams) flour, baking powder, cinnamon,
(16 grams) all-purpose flour, divided salt, and ginger. Set aside.
1 teaspoon (5 grams) baking powder 3. Place hazelnuts on a baking sheet, and
1 teaspoon (2 grams) ground cinnamon toast for 8 to 10 minutes. Transfer nuts to a
½ teaspoon (1.5 grams) kosher salt clean towel, and vigorously rub nuts in towel
½ teaspoon (1 gram) ground ginger to remove as much of skins as possible. (Don’t
1 cup (142 grams) raw hazelnuts worry too much about leaving some skin on the
nuts—it adds a nice texture and color to the
cookies.) Let cool completely.
4. In the work bowl of a food processor, place
hazelnuts and remaining 2 tablespoons
(16 grams) flour; pulse until nuts are finely
ground. (The flour will absorb the oils from the
nuts and prevent a nut butter from forming in
the food processor.) Add hazelnut mixture to
flour mixture, whisking to combine. Set aside.
paddle attachment, beat butter and granulated
sugar at medium speed until creamy, 2 to
3 minutes, stopping to scrape sides of bowl.
Add egg and extracts, beating until combined.
With mixer on low speed, gradually add flour
mixture, beating until combined. Divide dough
in half, and shape into 2 disks. Wrap in
plastic wrap, and refrigerate for at least 1 hour
or overnight.
6. Line 2 baking sheets with parchment paper.
7. On a lightly floured surface, roll half of
dough to ¼-inch thickness. Using 2-inch round
or square, fluted cutter, cut dough, rerolling 8 ounces (225 grams) semisweet chocolate,
scraps as necessary. (Refrigerate dough if it finely chopped
becomes too soft to get a clean cut.) Place ½ cup (113 grams) unsalted butter
at least 1 inch apart on prepared pans. Using 1 tablespoon (15 grams) whole milk
desired 1-inch or smaller holiday-shaped 1 cup (220 grams) firmly packed light
cutters, cut centers from half of cookies. brown sugar
(Make sure you have the same number of tops 1 cup (200 grams) granulated sugar, divided
to bottoms in each cookie shape.) Reserve 2 large eggs (100 grams), room temperature
some center cutouts for decorative accents. 1 tablespoon (23 grams) red gel paste food completely on wire racks. Smear Peppermint
Repeat with remaining dough. Refrigerate for coloring* Buttercream onto flat side of half of cookies.
at least 30 minutes or overnight, or freeze until 1½ teaspoons (6 grams) vanilla extract Place remaining cookies, flat side down, on top
ready to bake. 1⅔ cups (226 grams) bread flour of filling. Store in an airtight container for up to
8. Preheat oven to 350°F (180°C). ½ cup (43 grams) unsweetened Dutch 3 days.
9. Bake until edges are golden, 10 to process cocoa powder
12 minutes, rotating pans halfway through 2 teaspoons (10 grams) baking powder *I used Americolor Super Red 420.
baking. Let cool completely on wire racks. 1½ teaspoons (4.5 grams) sea salt
10. Spread 1½ teaspoons wine-infused jam on 1 teaspoon (5 grams) baking soda PEPPERMINT BUTTERCREAM
flat side of all solid cookies. Sprinkle cookies ¾ cup (90 grams) confectioners’ sugar Makes 2 cups
with cutouts with confectioners’ sugar. Place Peppermint Buttercream (recipe follows)
cookies with cutouts flat side down, on top ¼ cup (57 grams) unsalted butter, softened
of jam. Refrigerate cookies layered between 1. In the top of a double boiler, combine 2 ounces (55 grams) cream cheese, softened
sheets of wax or parchment paper in an airtight chocolate, butter, and milk. Cook over 2 cups (240 grams) confectioners’ sugar,
container for up to 2 weeks. simmering water, stirring frequently, until sifted
chocolate and butter are melted. Remove ¼ cup (35 grams) peppermint candies, finely
*Use a variety of wine-infused jams for variety in from heat; whisk in brown sugar and ¼ cup crushed
taste and color. I used Grapefruit Ginger Rosé (50 grams) granulated sugar. Add eggs, one 1 tablespoon (15 grams) whole milk
Jam, Strawberry & Pinot Noir Jam, and at a time, whisking well after each addition. ½ teaspoon (2 grams) peppermint extract
Marionberry Jam with Port from Vintner’s Add food coloring and vanilla, stirring until
Kitchen, available at vintnerskitchen.com. You combined. 1. In the bowl of a stand mixer fitted with
can also use regular jam. 2. In a medium bowl, whisk together flour, the paddle attachment, beat butter, cream
cocoa, baking powder, salt, and baking soda. cheese, and confectioners’ sugar at low speed
Note: You can get creative with sizes and shapes Add flour mixture to chocolate mixture, stirring until smooth and creamy, about 2 minutes.
of cookies, but remember to account for the sizes to combine in as few strokes as possible. Let Add crushed peppermint candies, milk, and
and shapes when baking. If you make varying dough stand at room temperature for peppermint extract, and beat for 1 minute. Use
sizes, be sure to bake the cookies of similar size 15 minutes. If it is still too sticky to roll, immediately. •
together as smaller cookies will bake quicker than refrigerate for 10 to 15 minutes.
larger cookies. 3. Preheat oven to 350°F (180°C). Line
several baking sheets with parchment paper.
RED VELVET PEPPERMINT 4. Place confectioners’ sugar and remaining
SAMMIES ¾ cup (150 grams) granulated sugar in separate
Makes 12 bowls. Scoop dough by 2 tablespoonfuls
(28 grams), and coat heavily in granulated
Recipe by Rebecca Firth sugar. Roll balls in confectioners’ sugar. Don’t
shake of excess. Make sure dough is covered
The chocolate flavor is really amped up in these well in both sugars. Place 2 inches apart on
by using both semisweet chocolate and Dutch prepared pans.
process cocoa powder. This recipe will work with 5. Bake for 11 minutes. Let cool on pans for
regular unsweetened cocoa powder as well, but 15 minutes. Remove from pans, and let cool
the color won’t be as rich and deep. When rolling
the dough in the granulated sugar, take care to
thickly coat it as this will help the confectioners’
sugar adhere and make those high-contrast
fissures that are so desirable in a crinkle cookie.

Spiced Chinese Almond Cookies
page 78
THIS CULTURED COLLECTION LETS YOU TRAVEL ONE
HOLIDAY TREAT AT A TIME, WITH SWEET STOPS IN GERMANY,
ITALY, FRANCE, MEXICO, AND EVEN NEW ZEALAND
Sprinkle Macarons
with Vanilla Bean
Buttercream
page 77
Piñon Mexican Wedding Cookies
page 77

PIÑON MEXICAN WEDDING 2½ cups (300 grams) confectioners’ sugar top of macarons with sprinkles. Let stand at
COOKIES 1¾ cups (168 grams) almond meal room temperature until they form a skin that
Makes about 40 6 large egg whites (180 grams), room you can touch without your finger sticking
temperature to them, about 30 minutes. (This time will
Recipe by Zoë François ¾ cup plus 1 tablespoon (162 grams) drastically vary depending on the humidity.)
granulated sugar 7. Preheat oven to 300°F (150°C). About
The piñon nuts (a.k.a. pine nuts) make this version 1 teaspoon red gel food coloring 15 minutes before you are going to bake, place
of the classic Mexican wedding cookie even more 1 teaspoon (6 grams) vanilla bean paste a sheet pan in oven to preheat. (This is going
decadent than the traditional. They melt in your White sprinkles to be used to place under the pan with the
mouth and are perfect for your holiday party, Vanilla Bean Buttercream (recipe follows) macarons on it to double up, which should
ideally served with Champagne. help with even baking.) Place baking sheet of
1. Line baking sheets with parchment paper. macarons onto preheated sheet (so you have
1 cup (135 grams) pine nuts, toasted Using a pencil, draw 1½-inch circles ¾ inch double thickness baking sheets).
⅔ cup (80 grams) confectioners’ sugar, divided apart on parchment; turn parchment over. 8. Bake, one batch at a time, for about
1 cup (227 grams) unsalted butter, softened 2. In the work bowl of a food processor, place 18 minutes, rotating pan once, and checking for
1 teaspoon (4 grams) vanilla extract confectioners’ sugar and almond meal; pulse doneness after 15 minutes. Macarons should
2 cups (250 grams) all-purpose flour until very finely ground. Sift twice with a develop a foot (the ruled part on the bottom of
½ teaspoon (1 gram) ground cinnamon fine-mesh sieve, discarding any chunks; set the macaron) and bake without browning. To see if
¼ teaspoon kosher salt aside. (If there are a large number of chunks, they are done, press down lightly on a shell. If the
Garnish: confectioners’ sugar return to the food processor, and pulse again.) foot gives way, it needs a little longer; if it is stable,
3. In the bowl of a stand mixer fitted with the then it is close to being done. Test a macaron
1. Preheat oven to 325°F (170°C). Line whisk attachment, beat egg whites at medium shell—if you can peel it away cleanly from the
2 baking sheets with parchment paper. speed until foamy. With mixer running, gradually paper, they are done. If they are stable but cannot
2. In the work bowl of a food processor, process add granulated sugar. Increase mixer speed to yet peel away cleanly, give them another minute
pine nuts and ⅓ cup (40 grams) confectioners’ high, and beat until meringue starts to firm up. or so. Again, this part takes a little trial and error
sugar until finely ground. Add food coloring, a few drops at a time, beating depending on your oven. If they seem done but
3. In the bowl of a stand mixer fitted with the until desired color is reached. Add vanilla bean do not peel away cleanly, do not worry—there is a
paddle attachment, beat butter and remaining paste, and beat until incorporated. Continue little trick for that. (See next step.)
⅓ cup (40 grams) confectioners’ sugar at beating until stif peaks form. Watch this process 9. Remove from oven, and let cool on pans for
medium speed until creamy, 2 to 3 minutes, carefully as you do not want to overwhip. 15 minutes. Remove from pans, and let cool
stopping to scrape sides of bowl. Beat in vanilla. 4. Fold half of almond mixture into meringue. completely on a wire rack. If your macarons
4. With mixer on low speed, gradually add nut (You want to deflate the meringue just a little at do not peel away cleanly, place them on the
mixture, flour, cinnamon, and salt, beating just this stage to combine the meringue and almond parchment paper in freezer for 5 to 10 minutes;
until combined. Using a 1-tablespoon scoop, mixture.) Add remaining almond mixture, peel away from paper. Store cooled macarons
scoop dough, and roll into balls. Chill rolled and stir lightly to combine. Fold mixture in a in an airtight container until ready to use.
dough for 15 minutes. Place 1 inch apart on series of “turns,” deflating batter by spreading 10. Place Vanilla Bean Buttercream in a piping
prepared pans. it against side of bowl. Turn bowl slightly, and bag fitted with a large French star tip, such as an
5. Bake until golden on bottom but still pale on repeat movement, scooping batter from Ateco #866. Pipe buttercream onto flat side of
top, 12 to 15 minutes. Let cool completely on bottom of bowl, and spreading it against the half of macarons. Place remaining macarons, flat
pans. Dust with confectioners’ sugar, if desired. side. Continuously check the consistency of the side down, on top of buttercream. Refrigerate
Store in an airtight container for up to 5 days. batter—you want it to flow like lava when you in an airtight container overnight to let flavors
lift the spatula from the bowl, and you should meld. Bring to room temperature before serving.
SPRINKLE MACARONS WITH be able to draw a figure 8 without the batter
VANILLA BEAN BUTTERCREAM breaking. (This step can take some practice until Note: Macarons can be a little finicky, so if
Makes about 40 you know what it should feel and look like. If in possible, make this recipe using grams for greatest
doubt, you are better to undermix than overmix. accuracy.
Recipe by Erin Clarkson The process of putting the batter into the bag
and piping out will help mix the batter further.) PRO TIP
In Australia and New Zealand, we call sprinkles 5. Spoon batter into a large pastry bag fitted It can be a little tricky to check if macarons
“hundreds and thousands.” It’s no surprise that the with a medium round tip, such as an Ateco are done. If you very gently press on the
celebratory jimmies are the secret ingredient to #805. Holding piping bag at a 90-degree angle top of one of the shells and it stays stable,
my favorite Christmas biscuit: a bright pink cookie to the surface, pipe batter onto drawn circles then it is likely done. If it is unstable, give it
adorned in a rainbow assortment of hundreds on prepared pans. Finish of each piped circle some more time, checking every minute.
and thousands. For a Christmas twist, I made a with a little flick of your wrist to minimize the Baking time varies greatly depending on
cheery red macaron with a snowy white coating of batter forming a point. your oven. If they seem done but will not
hundreds and thousands. 6. Holding baking sheet in 2 hands, carefully peel of the parchment paper, pop them
but firmly bang on counter a few times to in the freezer for 5 to 10 minutes or so to
release any air bubbles, remove points on top, help them release more easily.
and help them to spread out slightly. Sprinkle
VANILLA BEAN BUTTERCREAM
Makes about 2½ cups
¾ cup (170 grams) unsalted butter, softened

1 teaspoon (6 grams) vanilla bean paste
⅛ teaspoon kosher salt
3 cups plus 2 tablespoons (374 grams)
confectioners’ sugar, sifted 1 cup (227 grams) unsalted butter, softened
1 to 2 tablespoons (15 to 30 grams) whole milk, 1¼ cups (250 grams) granulated sugar
as needed 1 large egg (50 grams), room temperature
1 teaspoon (4 grams) almond extract
1. In the bowl of a stand mixer fitted with the 1¾ cups (219 grams) all-purpose flour
paddle attachment, beat butter, vanilla bean ¾ cup (95 grams) bread flour 3. In a medium bowl, whisk together flours,
paste, and salt at high speed until pale and ½ cup (48 grams) blanched almond flour baking soda, baking powder, cinnamon, salt,
creamy. Sift in confectioners’ sugar, and beat at 1 teaspoon (5 grams) baking soda nutmeg, and allspice. With mixer on low speed,
medium speed until well combined. If needed, 1 teaspoon (5 grams) baking powder gradually add flour mixture to butter mixture,
add milk, 1 tablespoon (15 grams) at a time, 1 teaspoon (2 grams) ground cinnamon beating just until combined. Using a spatula,
until light and flufy and a pipable consistency ½ teaspoon (1.5 grams) sea salt scrape sides and bottom of bowl to ensure
is reached. ½ teaspoon (1 gram) ground nutmeg everything is incorporated.
½ teaspoon (1 gram) ground allspice 4. Using a 1½-tablespoon scoop, scoop dough,
SPICED CHINESE ALMOND 30 whole raw almonds (34 grams) and roll into balls. Place 2 inches apart on
COOKIES 1 large egg yolk (19 grams) prepared pans. Press an almond into center of
Makes 30 2 tablespoons (30 grams) heavy whipping each ball, and gently flatten into a disk.
cream 5. In a small bowl, whisk together egg yolk and
Recipe by Rebecca Firth cream. Brush egg wash onto top and sides of
1. Preheat oven to 350°F (180°C). Line several dough, making sure it is thoroughly covered in
This is your new favorite holiday cookie that you baking sheets with parchment paper. wash but not pooling around base of dough.
didn’t know you needed. The classic, crisp Chinese 2. In the bowl of a stand mixer fitted with the 6. Bake until bronzed, 12 to 13 minutes. Hold
takeout almond cookie takes on an updated, paddle attachment, beat butter and sugar at pans several inches above counter, and drop to
soft-batch vibe in these super spiced-up medium speed until flufy, 2 to 3 minutes, deflate cookies slightly. Let cool on pans for
renditions. Be sure to add a thorough coat of the stopping to scrape sides of bowl. Add egg and 5 to 10 minutes. Remove from pans, and let
cream-egg wash—it’ll give it that über nostalgic, almond extract, and beat until well combined, cool completely on wire racks.
lacquered appearance. about 2 minutes.

Mincemeat Rum Chocolate
Sandwich Cookies
page 84
Ciambelline al Vino
page 83

Tahini Chocolate
Rugelach
page 83

HAZELNUT SPICE SPECULAAS 2. In a medium bowl, whisk together flour, and place on prepared pan. Brush stamps with
Makes 12 (3-inch round) cookies (see Note) hazelnuts, cinnamon, nutmeg, cloves, baking cornstarch, and press rounds with stamps. Work
powder, and salt. With mixer on low speed, quickly so dough doesn’t get warm and sticky.
Recipe by Zoë François gradually add flour mixture to butter mixture, Refrigerate dough if it gets too sticky. Refrigerate
beating just until combined. Shape dough into a until well chilled.
You can make this recipe using cookie molds, disk, and wrap in plastic wrap. Refrigerate for at 6. Preheat oven to 350°F (180°C).
stamps, or both. Speculaas is an Eastern European least 2 hours or overnight. 7. Bake until edges are golden, 8 to 12 minutes.
spiced shortcrust biscuit made on or just before 3. Line a baking sheet with parchment paper. Let cool on pan for 5 minutes. Remove from
St. Nicholas Day in places like the Netherlands, 4. For cookie molds*, generously brush mold pans, and let cool completely on wire racks.
Belgium, and Germany. Typically, they are more with cornstarch. Quickly knead a small amount
about the pretty stamped decoration, but these are of chilled dough on a lightly floured surface, *I used Brown Bag Designs cookie molds and
so full of toasted hazelnuts and spices that you’ll be and roll to ¼-inch thickness. Dust surface with stamps, available on brownbagcookiemolds.com
admiring them for a whole new reason. more flour, and press into prepared mold. Work or amazon.com. The lamb mold is vintage, and the
quickly so dough doesn’t get warm and sticky. stamp is the Thistle Cookie Stamp from the British
½ cup (113 grams) unsalted butter, softened Place on prepared pan. Isle Series.
¾ cup (165 grams) firmly packed dark brown 5. For cookie stamps, roll dough to ¼-inch
sugar thickness. Using a round Note: Your yield for these cookies will depend on
1 large egg yolk (19 grams) cutter that matches which cookie stamps or molds you use.
1 tablespoon (15 grams) heavy whipping cream the size of your
1½ cups (188 grams) all-purpose flour stamps, cut dough,
¼ cup (35 grams) finely ground blanched
hazelnuts
¾ teaspoon (1.5 grams) ground cinnamon
½ teaspoon (1 gram) ground nutmeg
½ teaspoon (1 gram) ground cloves
¼ teaspoon (1.25 grams) baking powder
Cornstarch, for brushing cookie mold and stamps

paddle attachment, beat butter and brown
sugar at medium speed until flufy, 2 to
3 minutes, stopping to scrape
sides of bowl. Add egg yolk,
and beat for 1 minute.
Add cream, and beat
until combined.
PRO TIP
Dusting the cookie molds and stamps with
plenty of cornstarch and keeping your
dough chilled is key to getting a clean
impression in your cookies.

1 cup (267 grams) tahini*, chilled
6 ounces (175 grams) 50% to 60% cacao
chocolate, finely chopped
1 large egg (50 grams), lightly beaten
TAHINI CHOCOLATE RUGELACH Sesame seeds, for sprinkling
Makes 24 Garnish: confectioners’ sugar
Recipe by Joshua Weissman 1. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter, cream cheese,
This traditional Jewish pastry is essentially a and brown sugar at medium speed until creamy,
cream cheese-based sweet dough that’s rolled 2 to 3 minutes, stopping to scrape sides of
with all sorts of fillings. Traditionally, rugelach bowl. Add egg yolks, one at a time, beating well
is crescent-shaped, but I cut these into rounds after each addition. Beat in vanilla.
instead. They are a little easier to make than the 2. With mixer on low speed, gradually add
classic version, which means you get to enjoy flour and salt to butter mixture, beating until
them even sooner. combined. Divide dough in half, and shape
each half into a disk. Wrap in plastic wrap, and
1 cup (227 grams) unsalted butter, softened refrigerate for at least 6 hours or overnight.
8 ounces (225 grams) cream cheese, 3. Preheat oven to 350°F (180°C). Line baking
softened sheets with parchment paper or a nonstick
3 tablespoons (42 grams) firmly packed baking mat.
dark brown sugar 4. Roll half of dough into an oval, ¼ inch thick.
2 large egg yolks (37 grams) Using a bench scraper or a knife, cut edges to
1 teaspoon (4 grams) vanilla extract form a clean rectangle. Spread half of tahini
2 cups (250 grams) all-purpose flour* onto dough, leaving a ½-inch border on all
½ teaspoon (1.5 grams) kosher salt sides. Sprinkle with half of chocolate. Starting
with one long side, roll dough into a tight log.
Using a sharp knife, cut log into 1½-inch slices.
Place on prepared pans. Repeat with remaining
dough, remaining tahini, and remaining
chocolate. Brush slices with egg wash, and
lightly sprinkle with sesame seeds.
5. Bake until golden brown, 20 to 30 minutes.
Let cool on a wire rack. Dust with confectioners’
sugar, if desired. Store in an airtight container.
*I used Bob’s Red Mill All-Purpose Flour and

Ziyad Tahini.
CIAMBELLINE AL VINO
Makes about 36
Recipe by Sarah Brunella
These white wine cookies are typical to the Lazio

region of Italy. They originated from the concept
of making a cookie using only the ingredients
that you had on hand. Today, recipes vary, with
versions calling for anything between red, white,
dry, or sweet wine. The ideal recipe calls for one of
the many vinos from Lazio, such as the Moscato
di Terracina or the Cannellino. You can substitute
anise seeds with 1 or 2 tablespoons of anise liqueur,
as most Romans do.
¾ cup (150 grams) granulated sugar, plus British holiday classic, the mince pie. Originally fitted with a small round piping tip. Pipe a ring
more for coating made with meat (hence the term “mince”), they’re of Rum Buttercream on flat side of all solid
¾ cup (168 grams) extra-virgin olive oil (see individual pies filled with a syrupy spiced fruit filling. cookies. Fill centers with Quick Mincemeat
Pro Tip) These sandwich cookies follow the same pattern, Filling. Dust cookies with cutouts with
¾ cup (180 grams) white wine served alongside a rum-infused buttercream. If you confectioners’ sugar, if desired. Place cookies
1 teaspoon (5 grams) baking powder can get ahold of ready-made mincemeat, feel free with cutouts, flat side down, on top of filling.
½ teaspoon (1.5 grams) kosher salt to use that instead of making your own. Store in an airtight container for up to 3 days.
½ teaspoon (5 grams) anise seeds
5 cups (625 grams) all-purpose flour, sifted ¾ cup plus 2 tablespoons (198 grams) RUM BUTTERCREAM
Wine, to serve unsalted butter, softened Makes 1½ cups
½ cup plus 2 tablespoons (124 grams)
1. Preheat oven to 325°F (170°C). Line granulated sugar ½ cup (113 grams) unsalted butter, softened
2 baking sheets with parchment paper. ½ cup plus 1 tablespoon (124 grams) firmly 2 cups (240 grams) confectioners’ sugar
2. In a large bowl, stir together sugar, oil, wine, packed light brown sugar 2 tablespoons (30 grams) spiced rum
baking powder, salt, and anise seeds with a wooden 1 teaspoon (4 grams) vanilla extract 1 teaspoon (4 grams) vanilla extract
spoon. Add flour, stirring until combined. Turn out 2 cups plus 2 tablespoons (266 grams) ⅛ teaspoon kosher salt
dough, and knead until a soft, smooth dough forms all-purpose flour
(not too dry). Shape dough into a ball, and cover ½ cup (43 grams) black cocoa powder 1. In the bowl of a stand mixer fitted with the
with a bowl. Let rest for 10 to 15 minutes. ½ teaspoon (2.5 grams) baking soda paddle attachment, beat butter at medium speed
3. Place sugar in a small bowl. Shape dough into ½ teaspoon (1.5 grams) kosher salt until smooth and creamy. Add confectioners’
6-inch-long logs. Gently curve ends, and pinch Rum Buttercream (recipe follows) sugar, and beat until flufy, about 5 minutes. Add
together to form a ring. Gently press ring into Quick Mincemeat Filling (recipe follows) rum, vanilla, and salt, and beat until combined,
sugar, coating completely. Place on prepared pans. Garnish: confectioners’ sugar about 1 minute. Use immediately.
4. Bake until pale (not golden brown), about
22 minutes. Let cool on pans for 5 minutes. 1. In the bowl of a stand mixer fitted with the QUICK MINCEMEAT FILLING
Remove from pans, and let cool completely on paddle attachment, beat butter, granulated Makes 1 cup
wire racks. Serve with wine, letting cookies soak sugar, and brown sugar at medium speed until
in it for a few seconds. Delicious eaten fresh, but flufy, 2 to 3 minutes, stopping to scrape sides Zest and juice of 1 orange (131 grams)
they can be stored in an airtight container for up of bowl. Beat in vanilla. ½ cup (64 grams) sultanas
to 2 weeks. 2. In a medium bowl, whisk together flour, black ½ cup (64 grams) raisins
cocoa, baking soda, and salt. With mixer on low ¼ cup (55 grams) firmly packed light
Note: If you do not like anise seeds, you can speed, gradually add flour mixture to butter brown sugar
flavor the cookies with vanilla (extract or seeds). mixture, beating just until dough starts to come 1 teaspoon (2 grams) mixed spice*
together. (If you overmix the dough, your 2 tablespoons (30 grams) spiced rum
PRO TIP cookies will end up chewy rather than crisp.)
I suggest using a fresh fruity olive oil. I use Turn out dough onto a work surface, and bring 1. In a small saucepan, combine orange zest and
Anfosso’s Extra Virgin Olive Oil (available together into a uniform dough. Divide dough in juice, sultanas, raisins, brown sugar, and mixed
online) made with Taggiasca olives from half, and shape into disks. Wrap in plastic wrap, spice. Cook over medium-high heat until sugar
Italy’s Liguria region. It has a gentle taste, and refrigerate for at least 1 hour. is dissolved and liquid has reduced and become
which works better in desserts. You can also 3. Preheat oven to 350°F (180°C). Line 2 half syrupy. Remove from heat, and stir in rum.
use regular olive oil, in which case I would sheet pans with parchment paper. Cover with plastic wrap, and refrigerate until
suggest adding an additional ½ teaspoon 4. On a lightly floured surface, roll half of dough ready to use. When fully cooled, mixture should
(5 grams) anise seed and ½ teaspoon to ⅛-inch thickness. Using a 2¾-inch fluted be thick like caramel. If too loose, it needs to
(2 grams) vanilla extract to balance the round cutter, cut dough, reserving scraps. Place cook slightly longer.
strong flavor. cookies on prepared pans. Using a 1-inch star-
shaped cutter, cut centers from half of cookies. *Mixed spice, available on amazon.com, is the most
Repeat with remaining dough. Gather all scraps, traditional British spice mix used in most classic
MINCEMEAT RUM CHOCOLATE and briefly knead back into a uniform dough. Christmas fruit dessert recipes. You can substitute
SANDWICH COOKIES Refrigerate until firm before repeating procedure with pumpkin pie spice, available at American grocery
Makes 15 once. (Don’t use the second round of scraps stores, or make your own mixed spice. Stir together
as working the dough further will make tough 1 tablespoon (6 grams) ground allspice, 1 tablespoon
Recipe by Edd Kimber cookies.) Refrigerate cookies for 20 minutes. (6 grams) ground cinnamon, 1 tablespoon (6 grams)
5. Bake until firm, about 9 minutes. Let cool on ground nutmeg, 2 teaspoons (4 grams) ground ginger,
I love Oreo sandwich cookies, and over the years, pans for 10 minutes. Remove from pans, and ½ teaspoon (1 gram) ground cloves, and ½ teaspoon
I’ve had fun playing around with different flavored let cool completely on wire racks. (1 gram) ground coriander.
homemade versions. This one hearkens back to a 6. Place Rum Buttercream in a piping bag

Finnish Pinwheel Cookies (Joulutorttu)
page 91
Peppermint Nanaimo Bars
page 91

Chestnut and Honey Madeleines
page 91

JAMARETTI COOKIES
Makes about 26
Recipe by Laura Kasavan
These cookies are a hybrid of two classics: Italian amaretti and traditional American
thumbprint cookies. The amaretto is an almond-flavored macaron native to
Saronno in Northern Italy. Fragrant with almond paste and filled with sweet apricot
jam, the Jamaretti Cookies are finished with a drizzle of Cinnamon Cardamom
Glaze and cut on the diagonal into jeweled slices.
2¼ cups (281 grams) all-purpose flour

1 teaspoon (5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground cinnamon
4 ounces (118 grams) almond paste, cubed
¾ cup (150 grams) granulated sugar
½ cup (113 grams) unsalted butter, softened and cubed
2 large eggs (100 grams), room temperature
½ teaspoon (2 grams) almond extract
⅔ cup (213 grams) apricot jam
Cinnamon Cardamom Glaze (recipe follows)
1. In a medium bowl, whisk together flour, baking powder, salt, and

cinnamon. Set aside.
2. In the work bowl of a food processor, place almond paste and sugar;
process until combined. Add butter, eggs, and almond extract, and process
until smooth. Add flour mixture, and process just until a soft dough forms,
no more than 30 seconds. Using a bench scraper, divide dough in half, and
turn out onto 2 pieces of plastic wrap. (Dough will be sticky.) Shape each
half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Preheat oven to 350°F (180°C). Line a rimmed baking sheet with
parchment paper.
4. On a lightly floured surface, shape each disk of dough into
2 (14x3-inch) logs; place on prepared pan.
5. Bake just until set, about 15 minutes. Remove from oven, and make an
indentation down center of each log using the back of a tablespoon. In
a small microwave-safe bowl, microwave jam for 10 seconds. Stir jam to
loosen, then fill center of each log with jam. Bake until golden, 12 to
14 minutes more. Let cool completely on a wire rack.
6. Drizzle Cinnamon Cardamom Glaze over cooled cookies. Let stand
until set, about 30 minutes. Using a serrated knife, cut logs diagonally into
slices.
CINNAMON CARDAMOM GLAZE

Makes about ½ cup
¾ cup (90 grams) confectioners’ sugar, sifted

2 tablespoons (30 grams) whole milk
½ tablespoon (7 grams) unsalted butter, melted
¼ teaspoon ground cinnamon
⅛ teaspoon kosher salt
⅛ teaspoon ground cardamom
1. In a small bowl, whisk together all ingredients until smooth. Use

immediately.
CHOCOLATE COCONUT 7 ounces (200 grams) dark chocolate, 6. Place dulce de leche in a piping bag fitted
ALFAJORES roughly chopped with a small, plain round piping tip. Pipe a small
Makes 25 ⅔ cup (56 grams) desiccated coconut round of dulce de leche onto half of cookies.
Place remaining cookies on top of dulce de
Recipe by Edd Kimber 1. In the work bowl of a food processor, place leche, gently pressing together until dulce de
flour, confectioners’ sugar, cornstarch, and leche just reaches edges of cookie. Refrigerate
A Latin American holiday favorite, alfajores salt; pulse until combined. Add cold butter, and cookies while preparing chocolate.
feature a thick layer of dulce de leche sandwiched pulse until mixture resembles coarse meal. Add 7. In a medium microwave-safe bowl,
between two crumbly butter cookies sprinkled with egg yolks and vanilla, and pulse until mixture microwave chocolate on high in 15- to
coconut flakes. A final coat of dark chocolate comes together and a dough forms. Divide 20-second intervals, stirring between each,
makes these cookies even more decadent than dough in half. until almost fully melted but some small pieces
the classic. Thanks to the cornstarch, these are 2. On a work surface lightly dusted with remain visible. Remove bowl from microwave,
especially tender and will melt in your mouth. cornstarch, roll each portion of dough into a and stir vigorously until fully melted. (This is the
log, about 2 inches thick. Wrap in plastic wrap, simplest method of tempering chocolate and
2 cups (250 grams) all-purpose flour and refrigerate until firm, about 2 hours. needs no thermometer.)
⅔ cup (80 grams) confectioners’ sugar 3. Preheat oven to 350°F (180°C). Line 2 half 8. Dip cookies halfway into melted chocolate,
5 tablespoons (40 grams) cornstarch sheet pans with parchment paper. letting excess drip of. Place on a sheet of
¼ teaspoon kosher salt 4. Using a sharp knife, cut logs into ¼-inch- parchment paper, and sprinkle coconut over
1 cup (227 grams) cold unsalted butter, cubed thick slices. Place about 1 inch apart on melted chocolate while still warm. Let stand
2 large egg yolks (37 grams) prepared pans. until chocolate is set. Store in an airtight
1 teaspoon (4 grams) vanilla extract 5. Bake until lightly browned around the edges, container for up to 2 days, but cookies will
⅔ cup (200 grams) dulce de leche 10 to 11 minutes. Let cool completely on pans. soften over time.
German Almond
Crescent Cookies
page 92

PEPPERMINT NANAIMO BARS 2 tablespoons (20 grams) vanilla custard is crumbly. Add ricotta and milk, and pulse until
Makes 18 powder* dough comes together. Divide dough into
1 teaspoon (4 grams) vanilla extract 3 equal portions. Shape each portion into
Recipe by Laura Crandall ¼ teaspoon ground cinnamon a disk, and wrap in plastic wrap. Refrigerate
2½ cups (300 grams) confectioners’ sugar, overnight.
Blending the flavors of a wintry mocha with a sifted 2. Preheat oven to 400°F (200°C). Line
Canadian classic, these Nanaimo bars receive a 3 tablespoons (45 grams) heavy whipping 3 rimmed sheet pans with parchment paper.
boost from an espresso-spiked ganache, a dose cream 3. Working with one disk of dough at a time, roll
of peppermint extract, and a lightly spiced dough to ⅛-inch thickness on a lightly floured
cinnamon filling. At the base, rich macadamia 1. In the bowl of a stand mixer fitted with the surface. Using a 3-inch square cutter, cut dough,
nuts and sweet coconut flakes add a satisfying paddle attachment, beat butter and custard and place on prepared pans. On each square,
element of chew. powder at medium speed until creamy, make 4 (1-inch) cuts at corners diagonally toward
2 to 3 minutes, stopping to scrape sides of center. Place 1 teaspoon (7 grams) Cranberry
½ cup (113 grams) unsalted butter bowl. Stir in vanilla and cinnamon. Gradually Port Preserves in center of each cookie. Fold
6 tablespoons (30 grams) unsweetened add confectioners’ sugar alternately with every other tip over toward center, forming a
cocoa powder cream, beating until combined, about 1 minute. pinwheel. Dab ends of tips with water to help
⅓ cup (67 grams) granulated sugar adhere and prevent separation during baking.
¾ teaspoon (2.25 grams) kosher salt *I used Bird’s Custard Powder. 4. Bake until edges are just barely golden
1 large egg (50 grams), lightly beaten brown, 11 to 12 minutes. Let cool completely on
½ teaspoon (3 grams) vanilla bean paste ESPRESSO GANACHE pans. Dust with confectioners’ sugar, if desired.
¼ teaspoon (1 gram) peppermint extract Makes ½ cup
1¾ cups (228 grams) shortbread cookie crumbs* CRANBERRY PORT PRESERVES
¾ cup (85 grams) sweetened flaked coconut 4 ounces (115 grams) 56% cacao semisweet Makes about 1 cup
⅓ cup (38 grams) macadamia nuts, finely chocolate, chopped
chopped 1½ tablespoons (21 grams) unsalted butter 2 cups (210 grams) frozen cranberries,
Cinnamon Custard Filling (recipe follows) 1 teaspoon (2 grams) espresso powder thawed
Espresso Ganache (recipe follows) 2 tablespoons (30 grams) heavy whipping ¼ cup (55 grams) firmly packed light brown
Garnish: crushed peppermints cream, warmed sugar
¼ cup (60 grams) water
1. Line an 8-inch square baking pan with 1. In the top of a double boiler, combine chocolate, ¼ cup (60 grams) ruby port wine
parchment paper, letting excess extend over butter, and espresso powder. Cook over simmering
sides of pan. Spray with cooking spray. water, stirring constantly, until chocolate is melted 1. In a medium saucepan, bring all ingredients
2. In the top of a double boiler, combine butter, and mixture is smooth. Remove from heat; stir in to a boil over medium-high heat. Mash
cocoa, sugar, and salt. Cook over simmering warm cream until combined. cranberries, and reduce heat to low; simmer
water, stirring constantly, until butter is melted. for 10 minutes. Pour mixture into a jar with
Add egg, vanilla bean paste, and peppermint FINNISH PINWHEEL COOKIES a tight-fitting lid, and let cool completely.
extract; cook, stirring constantly, until (JOULUTORTTU) Refrigerate any leftover cranberry preserves
thickened and smooth, about 1 minute. Remove Makes about 24 for up to 2 weeks. (Leftover hot preserves can
from heat; stir in cookie crumbs, coconut, and be transferred to sterilized jars, water bath
macadamia nuts. Press mixture into bottom of Recipe by Elizabeth Stringer processed for 10 minutes, and stored for up to
prepared pan. 6 months.)
3. Spread Cinnamon Custard Filling onto Walking the fine line between a cookie and a tart,
prepared crust, smoothing top with an ofset the joulutorttu is a favorite holiday treat found CHESTNUT AND HONEY
spatula. Spread Espresso Ganache on top of in bakeries and homes across Finland. The MADELEINES
Cinnamon Custard Filling, smoothing top with traditional recipe calls for a prune preserve filling, Makes about 24
an ofset spatula. Refrigerate for at least 2 hours. but I opted for a bright, boozy cranberry and ruby
4. Using excess parchment as handles, port reduction. Recipe by Zoë François
remove from pan, and cut into bars. Top with
crushed peppermints, if desired. Serve at room 3 cups (375 grams) all-purpose flour Roasted chestnuts offer a rich yet subtle flavor and
temperature. 1 cup (227 grams) cold unsalted butter, seasonal flare to this French treat from the Lorraine
cubed region in northeastern France. I paired the chestnut
*I used Walkers Pure Butter Shortbread. 1 teaspoon (3 grams) kosher salt with bold honey and a touch of dark chocolate. Use
1 cup (225 grams) ricotta cheese chestnut honey if you can find it (available online),
CINNAMON CUSTARD FILLING ¼ cup (60 grams) whole milk but any strong honey will do nicely.
Makes 1⅔ cups Cranberry Port Preserves (recipe follows)
Garnish: confectioners’ sugar 13 tablespoons (182 grams) unsalted butter
½ cup plus 2 tablespoons (141 grams) ⅔ cup (128 grams) roasted peeled chestnuts*
unsalted butter, softened 1. In the work bowl of a food processor, place 1⅔ cups (200 grams) confectioners’ sugar,
flour, cold butter, and salt; pulse until mixture divided
6 large egg whites (180 grams) 2 cups (250 grams) all-purpose flour 5. Bake, one batch at a time, until edges are
1 tablespoon plus 1 teaspoon (28 grams) 1 cup (227 grams) cold unsalted butter, cubed just beginning to turn golden (not browned),
strong-flavored honey ¾ cup (90 grams) confectioners’ sugar 12 to 15 minutes. Sift vanilla sugar over hot
½ cup plus 1 tablespoon (71 grams) ¾ cup (72 grams) almond flour cookies. Let cool completely; dust with vanilla
all-purpose flour ½ teaspoon (1.5 grams) kosher salt sugar again. Store in an airtight container for up
¼ teaspoon kosher salt to 3 weeks. •
4 ounces (115 grams) dark chocolate, melted 1. In the container of a blender, place castor
sugar and half of vanilla bean seeds; blend on
1. In a medium saucepan, melt butter over high until a fine powder is achieved, about
medium heat. Cook until butter turns a medium- 10 seconds. Set aside.
brown color and has a nutty aroma, about 2. In the bowl of a stand mixer fitted with the
8 minutes. Remove from heat, and let cool paddle attachment, beat all-purpose flour, cold
slightly. butter, confectioners’ sugar, almond flour, salt,
2. In a nut grinder, grind chestnuts and and remaining vanilla bean seeds at medium-
1 tablespoon (7 grams) confectioners’ sugar low speed until a crumbly dough forms,
until a smooth paste forms. 3 to 4 minutes. (Mixture will start out dry and
3. In the bowl of a stand mixer fitted with the crumbly, but will come together.) Shape dough
whisk attachment, beat egg whites at medium into a disk, and wrap in plastic wrap. Refrigerate
speed until foamy. With mixer on low speed, add for 1 hour.
honey and remaining 193 grams confectioners’ 3. Preheat oven to 350°F (180°C). Line
sugar, beating to combine. Beat in browned 2 baking sheets with parchment paper.
butter and chestnut paste. Add flour and salt, 4. Divide dough into 24 (25-gram) balls. Roll
beating until combined. Refrigerate until well dough balls into 4½-inch logs with tapered
chilled, at least 1 hour or overnight. ends, and bend each one into a crescent
4. Preheat oven to 350°F (180°C). shape. Place about 1 inch apart on
Generously butter and flour a madeleine pan. prepared pans.
5. Spoon batter into prepared wells, filling
three-fourths full. Smooth batter, and freeze
for 5 minutes.
6. Bake until edges are caramel colored,
about 12 minutes. Let cool in pan for 1 minute.
Remove from pan, and let cool completely
on a wire rack. Drizzle with melted chocolate.
Cookies are best eaten the day they are baked.
*I used prepackaged roasted peeled chestnuts,

commonly found online or in Asian markets or
some grocery stores such as Whole Foods and
Trader Joe’s.
GERMAN ALMOND CRESCENT

COOKIES
Makes 24
Recipe by Elizabeth Stringer
This crumbly, almond-scented cookie is a

Christmas classic from Germany. We changed
the confectioners’ sugar dusting to a homemade
vanilla sugar, a vanilla bean-speckled coating
worth the bit of extra effort.
½ cup (100 grams) superfine castor sugar

1 vanilla bean, split lengthwise, seeds
scraped, reserved, and divided

Cranberry Streusel Bars
page 99
BURSTING WITH BOOZY FRUIT, NUTS, CHOCOLATE, AND
OTHER MAGICAL MIX-INS, OUR BROWNIES, BLONDIES, AND
BARS OFFER FESTIVE FUN BY THE SLICE
Black Forest Brownies
page 99
Cranberry Streusel Bars
page 99

Cardamom-Spiced Cookie Bars with
Eggnog Cream Cheese Frosting
page 100
PRO TIP:
Use an ofset spatula
to create mini frosting
peaks by gently swirling
and lifting the spatula.
Frosted Cappuccino Cookie Bars
page 100

¼ teaspoon ground cinnamon
¼ cup (28 grams) sliced almonds
1 tablespoon (15 grams) ice water
remain. Fold in Drunken Cherries and Cranberry Filling (recipe follows)
remaining 1 cup (170 grams) chocolate chips.
Spread batter in prepared pan. 1. Preheat oven to 350°F (180°C). Line an
5. Bake until a wooden pick inserted in center 8-inch square metal baking pan with parchment
comes out with a few crumbs, 35 to 40 minutes. paper, letting excess extend over sides of pan.
Let cool completely in pan. Using excess 2. In a medium heavy-bottomed saucepan,
parchment as handles, remove from pan, and cut melt butter over medium heat. Cook, stirring
into squares. Drizzle with Crème Fraîche Glaze. constantly, until butter turns a medium-brown
BLACK FOREST BROWNIES color and has a nutty aroma, about 5 minutes.
Makes 12 DRUNKEN CHERRIES 3. In a large bowl, whisk together browned
Makes 3 cups butter, granulated sugar, brown sugar, and
Recipe by Laura Crandall almond extract. In a medium bowl, whisk
3 cups (420 grams) frozen pitted dark sweet together flour, baking soda, salt, and cinnamon.
Your favorite German cake, now in a fudgy brownie cherries Add flour mixture to browned butter mixture,
package. Plump with kirsch-drunk cherries and dark ⅔ cup (133 grams) granulated sugar and fold in until incorporated.
chocolate chips, these decadent bars get pushed ⅔ cup (160 grams) cherry brandy 4. Place ¾ cup dough in a small bowl. Add
over the edge with a tangy Crème Fraîche Glaze. almonds and 1 tablespoon (15 grams) ice water,
1. Place cherries in a medium bowl. stirring to combine. Refrigerate until ready
2⅔ cups (453 grams) 63% cacao dark 2. In a small saucepan, heat sugar and brandy to use. Press remaining dough into bottom of
chocolate chips, divided over low heat, stirring constantly, until sugar is prepared pan.
1 cup (227 grams) unsalted butter, cubed dissolved. Pour mixture over cherries. Cover 5. Bake until lightly golden and set, 14 to
1 teaspoon (2 grams) espresso powder and refrigerate overnight. 16 minutes. Let cool on a wire rack for
2 cups (400 grams) granulated sugar 15 minutes. Spoon Cranberry Filling over
4 large eggs (200 grams), lightly beaten CRÈME FRAÎCHE GLAZE prepared crust, and crumble reserved ¾ cup
2 tablespoons (30 grams) half-and-half Makes 1 cup chilled dough over filling. Bake until top is golden
1 teaspoon (4 grams) vanilla extract and filling is slightly bubbly, 36 to 40 minutes
1½ cups (188 grams) all-purpose flour 1 cup (120 grams) confectioners’ sugar more. Let cool completely on a wire rack.
½ cup (43 grams) Dutch process cocoa powder ½ cup (120 grams) crème fraîche 6. Just before cutting, freeze for 15 minutes.
1 teaspoon (3 grams) kosher salt 2 teaspoons (10 grams) whole milk Using excess parchment as handles, remove
1 cup (250 grams) strained, halved, and 1 teaspoon (5 grams) cherry brandy from pan, and cut into squares.
packed Drunken Cherries (recipe follows)
Crème Fraîche Glaze (recipe follows) 1. In a small bowl, whisk together all ingredients CRANBERRY FILLING
until smooth. Use immediately. Makes about 1⅓ cups
1. Preheat oven to 350°F (180°C). Butter
and flour a 13x9-inch baking pan, and line with CRANBERRY STREUSEL BARS 2 cups (220 grams) fresh or frozen
parchment paper, letting excess extend over Makes 12 to 16 cranberries*
sides of pan. ¾ cup (150 grams) granulated sugar
2. In the top of a double boiler, combine Recipe by Laura Kasavan 3 tablespoons (45 grams) amaretto
1⅔ cups (283 grams) chocolate chips, butter, 2 tablespoons (30 grams) water
and espresso powder. Cook over simmering These crumb bars have the perfect ratio of thick ⅛ teaspoon kosher salt
water, stirring occasionally, until mixture is browned butter crust and nutty streusel topping 1 teaspoon (3 grams) arrowroot starch**
smooth. Turn of heat, and whisk in sugar. separated by a jammy Cranberry Filling.
Remove from heat, and let cool slightly. 1. In a medium heavy-bottomed saucepan, bring
3. Add half of beaten eggs to chocolate 14 tablespoons (196 grams) unsalted butter cranberries, sugar, amaretto, 2 tablespoons
mixture, whisking until combined. Add ¾ cup (150 grams) granulated sugar (30 grams) water, and salt to a boil over
remaining beaten eggs, and whisk until ¼ cup (55 grams) firmly packed light brown medium-high heat. Cook, stirring constantly,
combined. Whisk in half-and-half and vanilla. sugar until cranberries begin to split open. Reduce
4. In a medium bowl, whisk together flour, 1 teaspoon (4 grams) almond extract heat to low, and simmer for 10 minutes, stirring
cocoa, and salt. Fold flour mixture into 2 cups (250 grams) all-purpose flour occasionally. Add arrowroot starch, and cook
chocolate mixture until a few bits of flour ¼ teaspoon (1.25 grams) baking soda until thickened, 1 to 2 minutes. Use immediately.
*If using frozen cranberries, there’s no need to EGGNOG CREAM CHEESE FROSTING 2. In a small saucepan, heat butter over
thaw—simply cook as directed. Makes 2½ cups medium heat, stirring frequently, until golden
and melted. Remove from heat, and pour
**Arrowroot starch is a natural thickener; 4 ounces (115 grams) cream cheese, softened into a large bowl. Add sugars, whisking until
1 teaspoon (3 grams) cornstarch may also be used. 2 tablespoons (28 grams) unsalted butter, combined. Add egg, vanilla, and cofee liqueur
softened (if using), whisking until smooth and glossy.
CARDAMOM-SPICED COOKIE ½ teaspoon (2 grams) almond extract 3. In a medium bowl, whisk together flour, cofee
BARS WITH EGGNOG CREAM ¼ cup (70 grams) prepared eggnog, room powder, baking soda, salt, and nutmeg. Add flour
CHEESE FROSTING temperature mixture to butter mixture, whisking just until
Makes 18 3 cups (360 grams) confectioners’ sugar, sifted combined. (Having some flour chunks throughout
batter is OK.) Fold in white chocolate until evenly
Recipe by Becky Sue Wilberding 1. In the bowl of a stand mixer fitted with the combined throughout dough. Place dough in
paddle attachment, beat cream cheese, butter, prepared pan, and use a rubber spatula to smooth
Inspired by a frothy glass of eggnog, these simple and almond extract at medium speed until down top and help spread to edges.
cookie bars are warmly spiced with cardamom creamy. With mixer on low speed, gradually add 4. Bake until golden, just firm and crackled around
and slathered in a rich Eggnog Cream Cheese eggnog, beating until combined. Gradually add the edges, and center has begun to set, about
Frosting. Garnishing with freshly grated nutmeg confectioners’ sugar, beating until smooth. Use 20 minutes. Let cool in pan for 15 minutes. Using
makes them look and taste just like eggnog. immediately. excess parchment as handles, remove from pan,
and place on a wire rack to let cool completely.
¾ cup (170 grams) unsalted butter, softened FROSTED CAPPUCCINO COOKIE 5. Using a large ofset spatula or the back of a
¾ cup (150 grams) granulated sugar BARS metal spoon, thickly spread Cappuccino Frosting
2 large eggs (100 grams) Makes 14 onto cooled cookie in a swoop-and-swirl motion.
1 teaspoon (4 grams) almond extract Sprinkle with fleur de sel or flaked salt, if desired.
½ teaspoon (2 grams) vanilla extract Recipe by Thalia Ho Cut into 14 bars. Best eaten on the day of baking
2½ cups (313 grams) all-purpose flour but can be stored in an airtight container at
1 teaspoon (5 grams) baking powder These bars are a dulcet hybrid that’s part blondie, room temperature for up to 3 days.
¾ teaspoon (3 grams) kosher salt part cookie. Filled with soft pockets of white
¾ teaspoon (2 grams) ground cardamom chocolate, hints of nutmeg, and a triple dose of CAPPUCCINO FROSTING
Eggnog Cream Cheese Frosting (recipe follows) coffee, they’re better than good. The thick blanket Makes 2½ cups
Garnish: grated fresh nutmeg of Cappuccino Frosting, with its milky coffee
undertones, is the real star. 2 teaspoons (10 grams) boiling water
1. Preheat oven to 350°F (180°C). Line a 1 teaspoon (2 grams) coffee powder
13x9-inch baking pan with parchment paper, ¾ cup plus 3 tablespoons (212 grams) ½ cup (113 grams) unsalted butter, softened
letting excess extend over sides of pan. unsalted butter, cubed 2 cups (240 grams) confectioners’ sugar
2. In the bowl of a stand mixer fitted with the ¾ cup plus 1 tablespoon (179 grams) firmly 2 tablespoons (30 grams) heavy whipping
paddle attachment, beat butter and sugar at packed light brown sugar cream
medium speed until creamy, 2 to 3 minutes, ¾ cup (150 grams) granulated sugar 1 teaspoon (4 grams) vanilla extract
stopping to scrape sides of bowl. Add eggs, one 1 large egg (50 grams), room temperature
at a time, beating well after each addition. Beat 1 tablespoon (13 grams) vanilla extract 1. In a small bowl, stir together 2 teaspoons
in extracts. 1 tablespoon (15 grams) coffee liqueur (10 grams) boiling water and cofee powder
3. In a medium bowl, whisk together flour, baking (optional) until dissolved. Let cool.
powder, salt, and cardamom. With mixer on 2 cups plus 3 tablespoons (274 grams) 2. In the bowl of a stand mixer fitted with the
low speed, gradually add flour mixture to butter all-purpose flour paddle attachment, beat butter and confectioners’
mixture, beating until combined. (Dough will be 1 teaspoon (2 grams) coffee powder sugar at medium speed until flufy, 3 to 4 minutes,
soft and sticky.) Transfer dough to prepared pan, ¾ teaspoon (3.75 grams) baking soda stopping to scrape sides of bowl. Add cofee
pressing into bottom and up sides. ¾ teaspoon (2.25 grams) kosher salt mixture, cream, and vanilla, beating until smooth
4. Bake until golden around the edges, 20 to ½ teaspoon (1 gram) ground nutmeg and aerated, about 3 minutes. Use immediately.
25 minutes. Let cool completely on a wire rack. 1 cup (170 grams) roughly chopped white
Using excess parchment as handles, remove chocolate
from pan, and set on a flat surface. Using an Cappuccino Frosting (recipe follows)
ofset spatula, spread Eggnog Cream Cheese Garnish: smoked fleur de sel or flaked salt
Frosting onto cookie. Garnish with nutmeg,
if desired. Cut into bars, and refrigerate until 1. Preheat oven to 350°F (180°C). Grease
ready to serve. a 9-inch square baking pan. Line pan with
parchment paper, letting excess extend over
sides of pan.
Magic Layer Bars
page 106

No-Bake Chocolate
Pepita Feuilletine Bars
page 105
Maple Chestnut Bars
page 106
Gingerbread Blondies
page 106

NO-BAKE CHOCOLATE PEPITA
FEUILLETINE BARS
Makes about 48 servings
Recipe by Zoë François
Feuilletine are sweet crêpes that have been

cooked, cooled, and crisped, then broken
into caramelized shards (think fancy, delicate
Wheaties). The toasted pepitas and feuilletine give
these festive bites of chocolate a candy bar-like
crunch.
16 ounces (455 grams) dark chocolate, finely

chopped and divided
1 cup (340 grams) chocolate-hazelnut
spread
2 cups (180 grams) feuilletine flakes*
2 cups (240 grams) toasted pepita seeds,
divided
½ cup (120 grams) heavy whipping cream
Sea salt, for sprinkling
Gold leaf, for decorating
1. Butter a 9-inch square cake pan. Line pan

with parchment paper, letting excess extend
over sides of pan.
2. In the top of a double boiler, place 12 ounces
(340 grams) chocolate. Cook over simmering
water, stirring frequently, until melted. Add
chocolate-hazelnut spread, stirring until well
combined. Remove from heat; add feuilletine
and 1½ cups (180 grams) pepitas, stirring
to combine. Spread mixture in prepared
pan. Cover with a piece of plastic wrap,
pressing wrap directly onto surface to flatten.
Refrigerate until set, about 1 hour or overnight.
3. In a small saucepan, heat cream just to a
simmer. Turn of heat, and add remaining
4 ounces (115 grams) chocolate. Swirl pan so
chocolate is submerged. Let stand for 3 minutes;
gently whisk until chocolate is smooth. Let cool
to nearly room temperature but still pourable.
4. Run a fork over surface of set feuilletine
mixture so ganache will stick to surface. Pour
ganache over surface, and spread evenly. Bang MAPLE CHESTNUT BARS GINGERBREAD BLONDIES
pan a few times to smooth out surface. Sprinkle Makes 12 Makes about 9
with sea salt and remaining ½ cup (60 grams)
pepitas. Refrigerate until set, about Recipe by Elizabeth Stringer Recipe by Elizabeth Stringer
30 minutes.
5. Run a hot knife around edges of pan. Fair warning: The maple in this recipe will make These Gingerbread Blondies get a spicy boost
Using excess parchment as handles, remove your whole house smell like a pancake palace. from grated fresh ginger while chunks of white
from pan, and cut into bars using a hot knife. Because the holidays can be an overwhelmingly chocolate add a balancing creamy sweetness. For
Decorate with gold leaf as desired. busy season, I saved some time without sacrificing a note of crunch, consider stirring in about
any flavor by using prepackaged roasted chestnuts 1 cup (113 grams) of chopped pecans, walnuts, or
*I used Essential Pantry Feuilletine Flakes, commonly found in Asian markets or some grocery almonds into the batter.
available on amazon.com. You can also stores such as Whole Foods and Trader Joe’s.
substitute, cup for cup, finely crushed corn flakes ¾ cup (170 grams) unsalted butter, melted
for feuilltine. 1 cup (227 grams) unsalted butter, softened 2 cups (440 grams) firmly packed light
1½ cups (300 grams) granulated sugar, brown sugar
MAGIC LAYER BARS divided 2 large eggs (100 grams)
Makes 12 to 24 2 cups (250 grams) plus 3 tablespoons 1 tablespoon (13 grams) vanilla extract
(24 grams) all-purpose flour, divided 1 tablespoon (18 grams) finely grated fresh
Recipe by Sarah Kiefer ¾ teaspoon (1.5 grams) kosher salt, divided ginger
1 cup (113 grams) coarsely chopped walnuts 2¼ cups (281 grams) all-purpose flour
These bars have four layers of ingredients, which 1 cup (113 grams) coarsely chopped roasted 1 tablespoon (6 grams) ground ginger
makes for a rich, decadent layer bar that is chestnuts 1 teaspoon (5 grams) baking powder
perfectly gooey and crunchy at the same time. 1 cup (336 grams) maple syrup 1 teaspoon (2 grams) ground cinnamon
3 large eggs (150 grams) 1 teaspoon (2 grams) ground allspice
1¾ cups (228 grams) graham cracker crumbs 3 tablespoons (42 grams) unsalted butter, ½ teaspoon (1.5 grams) kosher salt
½ cup (113 grams) unsalted butter, melted melted ½ teaspoon (1 gram) ground cloves
1 tablespoon (12 grams) granulated sugar 1½ teaspoons (6 grams) vanilla extract ¼ teaspoon (1.25 grams) baking soda
¾ cup (85 grams) chopped toasted pecans ¼ teaspoon ground nutmeg
1 cup (170 grams) semisweet chocolate 1. Preheat oven to 350°F (180°C). Line a 4 ounces (116 grams) white chocolate,
chips 13x9-inch metal baking pan with parchment chopped
1 cup (60 grams) sweetened flaked coconut paper, letting excess extend over sides of pan.
1 (14-ounce) can (396 grams) sweetened 2. In the bowl of a stand mixer fitted with the 1. Preheat oven to 350°F (180°C). Line a
condensed milk paddle attachment, beat butter and ½ cup 10-inch square metal baking pan with
(100 grams) sugar at medium speed until parchment paper, letting excess extend over
1. Preheat oven to 350°F (180°C). Grease creamy, 3 to 4 minutes, stopping to scrape sides of pan.
an 8-inch square baking pan. Line pan with sides of bowl. 2. In the bowl of a stand mixer fitted with the
parchment paper, letting excess extend over 3. In a medium bowl, whisk together 2 cups whisk attachment, beat melted butter, brown
sides of pan. (250 grams) flour and ¼ teaspoon salt. With sugar, eggs, and vanilla at high speed until sugar
2. In a small bowl, stir together graham cracker mixer on low speed, gradually add flour mixture is dissolved and mixture has lightened in color,
crumbs, melted butter, and sugar. Press to butter mixture, beating just until combined. about 5 minutes. Beat in grated ginger.
mixture into bottom of prepared pan. Add Using slightly greased hands, press dough into 3. In a medium bowl, sift together flour, ground
pecans, chocolate chips, and coconut in even, bottom of prepared pan. ginger, baking powder, cinnamon, allspice, salt,
separate layers. Pour condensed milk over top 4. Bake until lightly browned, about 15 minutes. cloves, baking soda, and nutmeg. Fold flour mixture
until everything is covered. Let cool on a wire rack. into butter mixture. Fold in half of chopped white
3. Bake until edges are golden brown and 5. In a medium bowl, whisk together remaining chocolate. Spread batter in prepared pan, and top
center is light golden brown, 25 to 30 minutes. 1 cup (200 grams) sugar, remaining with remaining white chocolate.
Let cool completely on a wire rack, then 3 tablespoons (24 grams) flour, and remaining 4. Bake until a wooden pick inserted in center
refrigerate until set and firm. Using excess ½ teaspoon (1.5 grams) salt. Whisk in walnuts comes out mostly clean, 35 to 40 minutes.
parchment as handles, remove from pan, and and all remaining ingredients. Pour filling over Let cool completely in pan. Using excess
cut into bars. Bars can be refrigerated for up to prepared crust. parchment as handles, remove from pan. Trim
3 days but taste best at room temperature. 6. Bake until set, 40 to 45 minutes. Let cool edges, and cut into bars. Store in an airtight
completely on a wire rack, about 3 hours. Using container for up to 1 week.
excess parchment as handles, remove from
pan, and cut into squares. Refrigerate for up to
3 days.

English Toffee Cookie Bars
page 109
Dark Chocolate Rocky Road
page 109

DARK CHOCOLATE ROCKY ROAD RASPBERRY MARSHMALLOWS VANILLA BEAN MARSHMALLOWS
Makes 16 large pieces Makes 1 (9-inch) pan Makes 1 (9-inch) pan
Recipe by Erin Clarkson ¼ cup (32 grams) cornstarch ¼ cup (32 grams) cornstarch
¼ cup (30 grams) confectioners’ sugar ¼ cup (30 grams) confectioners’ sugar
The beauty of this recipe: Throw all your favorite ½ cup plus 2 tablespoons (150 grams) cold ½ cup plus 2 tablespoons (150 grams) cold
things in a bowl, drown it in tempered dark water, divided water, divided
chocolate, and then press it into a tin and leave to 3½ teaspoons (14 grams) unflavored gelatin 3½ teaspoons (14 grams) unflavored gelatin
set. It’s the best way to use up any marshmallows 2¼ cups plus 1½ tablespoons (468 grams) 2¼ cups plus 1½ tablespoons (468 grams)
or nuts you may have left over from your holiday granulated sugar granulated sugar
baking. Mix up the add-ins with anything you ¼ cup plus 1 tablespoon (106 grams) light ¼ cup plus 1 tablespoon (106 grams) light
like—this recipe can be whatever you make it! corn syrup corn syrup
2 tablespoons (18 grams) freeze-dried 1 tablespoon (18 grams) vanilla bean paste
400 grams* chopped Turkish delight raspberry powder or 1 vanilla bean, split lengthwise, seeds
1½ cups (175 grams) Raspberry Marshmallows 1 tablespoon (18 grams) vanilla bean paste scraped and reserved
(recipe follows) (see Note) or 1 vanilla bean, split lengthwise, seeds
1½ cups (175 grams) Vanilla Bean scraped and reserved 1. In a small bowl, sift together cornstarch and
Marshmallows (recipe follows) 1 tablespoon red food coloring confectioners’ sugar. Grease a 9-inch square
1⅓ cups (162 grams) roasted unsalted baking pan, and lightly dust with some of the
pistachios, chopped 1. In a small bowl, sift together cornstarch and cornstarch mixture.
5¼ cups (893 grams) chopped dark chocolate confectioners’ sugar. Grease a 9-inch square 2. In the bowl of a stand mixer fitted with the
1 tablespoon (9 grams) freeze-dried baking pan, and lightly dust with some of the whisk attachment, stir together ¼ cup plus
raspberry powder cornstarch mixture. 1 tablespoon (75 grams) cold water and gelatin.
2. In the bowl of a stand mixer fitted with the Let stand until softened, about 5 minutes.
1. Grease a 9-inch square baking pan. Line pan whisk attachment, stir together ¼ cup plus 3. In a medium heavy-bottomed saucepan,
with parchment paper, letting excess extend 1 tablespoon (75 grams) cold water and gelatin. heat granulated sugar, corn syrup, vanilla bean
over sides of pan. Let stand until softened, about 5 minutes. paste, and remaining ¼ cup plus 1 tablespoon
2. In a large bowl, place Turkish delight, 3. In a medium heavy-bottomed saucepan, (75 grams) cold water over medium heat.
Raspberry Marshmallows, Vanilla Bean heat granulated sugar, corn syrup, raspberry Cook, stirring occasionally, until a candy
Marshmallows, and pistachios. powder, vanilla bean paste, and remaining thermometer registers 240°F (116°C).
3. In the top of a double boiler, place ¼ cup plus 1 tablespoon (75 grams) cold water Remove from heat, and let cool to 210°F
3¾ cups (670 grams) chocolate. Cook over over medium heat. Cook, stirring occasionally, (99°C).
simmering water, stirring constantly, until until a candy thermometer registers 240°F 4. With mixer on medium speed, break up
melted and a candy thermometer registers (116°C). Remove from heat, and let cool to gelatin slightly. Add sugar syrup mixture in a
122°F (50°C). Remove from heat; add 210°F (99°C). slow, steady stream. Increase mixer speed to
remaining 1½ cups (223 grams) chocolate, 4. With mixer on medium speed, break up high, and beat until marshmallow is doubled
stirring until melted. Continue stirring until gelatin slightly. Add sugar syrup mixture in a in size, holds a small peak, and is flufy, 5 to
candy thermometer registers 84°F (29°C). slow, steady stream. Increase mixer speed to 7 minutes. Pour into prepared pan, and spread
Return to double boiler, and heat until candy high, and beat until marshmallow is doubled with a lightly oiled ofset spatula to smooth.
thermometer registers 90°F (32°C). Pour in size, holds a small peak, and is flufy, 5 to Dust with more cornstarch mixture, and let
melted chocolate over Turkish delight mixture, 7 minutes. At some point during the last stand until set, 3 to 4 hours.
stirring until evenly coated. minute, add food coloring and continue beating 5. Turn out onto a cutting board, and lightly
4. Scrape out mixture into prepared pan, until incorporated. Pour into prepared pan, dust with cornstarch mixture. Using a sharp
and smooth down slightly. (Due to the and spread with a lightly oiled ofset spatula to knife, cut marshmallow into ¾-inch squares,
marshmallows in the mixture, it will not smooth smooth. Dust with more cornstarch mixture, dusting knife and marshmallow with cornstarch
flat.) Sprinkle with raspberry powder. Lightly and let stand until set, 3 to 4 hours. mixture as needed to prevent sticking. Store in
cover with plastic wrap, and let stand at room 5. Turn out onto a cutting board, and lightly an airtight container for up to 1 month.
temperature overnight. Using a warm knife, cut dust with cornstarch mixture. Using a sharp
into pieces. Store in an airtight container. knife, cut marshmallow into ¾-inch squares, Note: These are essentially just the Raspberry
dusting knife and marshmallow with cornstarch Marshmallows but without the raspberry powder
*Turkish delight can’t be put in a cup, so the metric mixture as needed to prevent sticking. Store in and food coloring.
weight must be used. an airtight container for up to 1 month.
Note: If you would like to use store-bought Note: It is especially important to make this
marshmallows, use 1 (340-gram) bag of marshmallow recipe using grams—with all the
regular-size marshmallows. Chop each sticky ingredients, it is much easier to weigh them
marshmallow in half. all directly into the saucepan and mixing bowl.

ENGLISH TOFFEE COOKIE BARS
Makes 12 to 16
Recipe by Laura Kasavan
A decadent spin on the classic holiday confection,

these chewy cookie bars feature a browned
butter-toffee cookie crust and thin layer of
chocolate. Topped with crunchy toffee bits and
a sprinkling of flaked sea salt, they’re sure to
become your signature cookie bar.
¾ cup (170 grams) unsalted butter

½ cup (100 grams) granulated sugar
½ cup (110 grams) firmly packed light brown
sugar
½ teaspoon (2 grams) almond extract
1½ cups (188 grams) all-purpose flour
½ teaspoon (1.5 grams) cornstarch
¼ teaspoon (1.25 grams) baking soda
½ cup (75 grams) plus 3 tablespoons
(32 grams) toffee bits, divided
1¼ cups (213 grams) semisweet chocolate
chips
Garnish: flaked sea salt

an 8-inch square metal baking pan with
parchment paper, letting excess extend over
sides of pan.
2. In a medium heavy-bottomed saucepan,
melt butter over medium heat. Cook, stirring
constantly, until butter turns a medium-brown
color and has a nutty aroma, about 5 minutes.
3. In a large bowl, whisk together browned
butter, sugars, and extracts. In a medium bowl,
whisk together flour, cornstarch, baking soda,
and salt. Add flour mixture to browned butter
mixture, and fold in until incorporated. Fold in
½ cup (75 grams) tofee bits. Press dough into
bottom of prepared pan.
4. Bake until golden and set, 20 to 22 minutes.
Let cool completely on a wire rack.
5. In a microwave-safe bowl, heat chocolate
chips on high in 30-second intervals, stirring
between each, until melted and smooth. Using
an ofset spatula, spread melted chocolate over
cooled crust. Top with remaining 3 tablespoons
(32 grams) tofee bits. Freeze until chocolate is
set, about 30 minutes.
6. Using excess parchment as handles, remove
from pan, and cut into triangles. Sprinkle with
sea salt, if desired. •
DON’T LET DISTANCE KEEP YOU FROM SHARING HOMEMADE TREATS WITH LOVED ONES THIS HOLIDAY SEASON.
FOLLOW OUR GUIDE ON HOW TO MAIL YOUR COOKIES TO ENSURE THEY ARRIVE IN PERFECT FORM.
BY KYLE GRACE MILLS
PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE / STYLING BY MARY BETH JONES
STEP ONE: PROTECT THE COOKIES. STEP THREE: PACKAGE THE COOKIES.
If your cookie is covered in sugar, icing, or another adornment, use Select a box that is slightly larger than your cookie tin, ideally one
plastic bags, muffin or cupcake liners, plastic wrap, or foil to wrap that can give two inches of insulation on all sides around the tin. Use
cookies individually or in stacks of three or four. This will keep your packing peanuts, bubble wrap, or brown packing paper to stuf a nice
toppings from falling of or smudging. There is no need to wrap 2-inch layer in the bottom of your box. Place your cookie tin in the
sturdier, unadorned cookies, like gingerbread or biscotti. Simply center of the box, and fill up any remaining space with more packing
stack or pack in a tight line once in the cookie tin. peanuts, bubble wrap, or packing paper. Your tin should fit snugly in
the middle of the box with no space to move around. Tightly tape your
box shut. Bonus points: Slap a “fragile” sticker onto your package so
STEP TWO: PLACE THE COOKIES. that handlers know your box contains precious cargo.
Because it is lightweight yet durable, we like to mail cookies in a
tin container. Place a small layer of bubble wrap on the bottom of
your tin for insulation. Cover the bubble wrap with a sheet of wax or STEP FOUR: SHIP THE COOKIES.
parchment paper. Pack cookies tightly into the tin, filling any excess Choose priority mail or two-day shipping to ensure your loved
space with crumpled wax paper or bubble wrap. You want your ones receive the freshest cookies. If you know the cookies will stay
cookies to have no room to wiggle around in the tin. Place another relatively fresh for a week, you can go with regular five-day shipping;
layer of parchment paper on top of the cookies, followed by a final just double-check with your carrier service to make sure they can
sheet of bubble wrap. Cover your tin with the top, and tape it down. get your cookies to the intended recipient in time. •
The recipe titles labeled with in this issue are

the cookies that work best for mailing domestically.

MATERIALS TO
HAVE ON HAND
Cookie tin
Plastic wrap
Foil
Plastic bags
Cupcake liners
Wax paper
Parchment paper
Bubble wrap
Packing peanuts
Brown packing paper
Packing tape
Shipping box

Danish Butter Cookies 52 SANDWICH COOKIES
recipe index Earl Grey Rollout Cookies with
Lemon Royal Icing 39
Chocolate Coconut Alfajores 89
Ginger Bombs 68
BARS Eggnog Sugar Cookies 37 Hazelnut Linzer Cookies with
Black Forest Brownies 99 Five-Spice Gingerbread Wine-Infused Jam 71
Cardamom-Spiced Cookie Bars Cookies 22 Hot Chocolate Sandwich
with Eggnog Cream Cheese French Butter Cookies 53 Cookies 67
Frosting 100 Milanesini 56 Mincemeat Rum Chocolate
Cranberry Streusel Bars 99 Molasses, Ginger, and Cardamom Sandwich Cookies 84
Dark Chocolate Rocky Road 109 Spice Cookies 29 Orange Jam Cookies with Dark
English Toffee Cookie Bars 109 Orange Butter Cookies 55 Chocolate Ganache 67
Frosted Cappuccino Cookie Salted Caramel Snickerdoodles 37 Pinky Bar Cookies 61
on the cover
Bars 100 Salted Vanilla Bean Sugar Red Velvet Peppermint
RECIPE DEVELOPMENT, STYLING, AND
Gingerbread Blondies 106 Cookies 39 Sammies 72 PHOTOGRAPHY BY
Magic Layer Bars 106 Slice-and-Bake Matcha Christmas Shortbread Linzer Cookies with ERIN CLARKSON
Maple Chestnut Bars 106 Tree Cookies 29 Raspberry Jam Filling 61
No-Bake Chocolate Pepita Vanilla Chai Pinwheel Cookies 23 Sprinkle Macarons with Vanilla
Feuilletine Bars 105 Bean Buttercream 77
Peppermint Nanaimo Bars 91 MISCELLANEOUS
Chestnut and Honey RECIPE DEVELOPMENT, STYLING BY
FILLINGS, FROSTINGS & Madeleines 91 FOOD STYLING, AND Sidney Bragiel 3–4, 86
ICINGS Chocolate Peppermint PHOTOGRAPHY BY Mary Beth Jones 8, 27, 50-51, 56,
Cappuccino Frosting 100 Cookies 30 Sarah Brunella 17, 25, 29, 54, 63, 85, 95, 99, 104
Cinnamon Cardamom Glaze 88 Chocolate Peppermint Crinkle 65, 83 Beth K. Seeley 90, 103
Cinnamon Custard Filling 91 Cookies 23 Erin Clarkson 1, 2, 7, 15–16, 18,
Cranberry Filling 99 Cranberry Bark 24 31-32, 40, 57, 61, 75, 108
Cranberry Port Preserves 91 Drunken Cherries 99 Rebecca Firth 19, 22, 43, 48, 64,
Crème Fraîche Glaze 99 Finnish Pinwheel Cookies 68, 69, 73, 78
Dark Chocolate Ganache 67 (Joulutorttu) 91 Zoë François 42, 45, 74, 76, 82,
Eggnog Cream Cheese Pan-Banging Molasses Espresso 87, 92, 94, 102, 105
Frosting 100 Cookies with Chocolate 29 Thalia Ho 33, 34, 98
Eggnog Icing 38 Peppermint Meringues with White Laura Kasavan 41, 44, 49, 88, 93,
Espresso Ganache 91 Chocolate Ganache 65 96, 107, 109
Ginger Buttercream 68 Raspberry Marshmallows 61, 109 Sarah Kieffer 26, 35, 46, 53, 58,
Lemon Glaze 56 Rum-Soaked Fruit 55 66, 101
Lemon Royal Icing 40 Vanilla Bean Marshmallows 109 Edd Kimber 20, 28, 60, 79, 89
Marzipan 55 Joshua Weissman 36, 52, 81, 83
Mint Meringue Filling 67 NUTTY COOKIES Becky Sue Wilberding 21, 70, 71,
Peppermint Buttercream 72 Cranberry Pecan Maple 97
Quick Mincemeat Filling 84 Shortbread 47
Raspberry Jam Filling 62 Cranberry Pistachio Shortbread RECIPE DEVELOPMENT AND
Rum Buttercream 84 Cookies 55 FOOD STYLING BY
Rum Glaze 55 German Almond Crescent Laura Crandall 3–4, 27, 51, 56, 59,
Salted Caramel 37 Cookies 92 86, 95, 99, 111
Salted Caramel Sauce 47, 61 Hazelnut Spice Speculaas 82 Elizabeth Stringer 50, 85, 90, 103,
Vanilla Bean Buttercream 78 Jamaretti Cookies 88 104
White Chocolate Ganache 65 Jam-Filled Pecan Snowballs 62
Piñon Mexican Wedding PHOTOGRAPHY BY
GINGER, SUGAR, AND Cookies 77 Jim Bathie 27, 51, 56, 95, 99, 104
BUTTER COOKIES Salted Caramel Thumbprint Art Meripol 90, 103
Browned Butter Gingerbread Cookies 47 Stephanie Welbourne Steele 3–4,
Lace Cookies 38 Spiced Chinese Almond Cookies 78 8, 50, 85, 86, 90, 103, 111
Caramelized White Chocolate Spiced Chocolate Chunk Oatmeal
Sablés with Sea Salt 47 Cookies 39
Chocolate Ginger Sugar Spiced Cranberry Bark Cookies 24
Cookies 46 Stollen Marzipan Shortbread 55
Ciambelline al Vino 83 Tahini Chocolate Rugelach 83
Crème Fraîche Apricot Cookies 8
New
Book!
volume 2
FROM SCRATCH
TM
ARTISAN RECIPES FOR THE HOME BAKER
This collection of recipes from the

second year of Bake from Scratch
magazine features endless inspiration
for home bakers. From the essential
hot cross buns and coffee cakes to
grilled South African breads and
seasonal recipes for baking with
strawberries, rhubarb, plums, and
more, this hardcover, high-quality
cookbook is the go-to resource for
those looking to bake artisanal goods
at home.
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3 EASY WAYS TO ORDER

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FROM SCRATCH

3 bake from scratch

THE BIG 10: OUR TOP

ALL-TIME FAVORITE FESTIVE

SEASONAL BUTTERY COOKIES

57 DIPPED & FILLED COOKIES

73 COOKIES FROM AROUND

93 EPIC HOLIDAY BARS

SIGNED, SEALED, DELIVERED

MANAGING EDITOR Sophia Jones GROUP CREATIVE DIRECTOR

CREATIVE DIRECTOR/PHOTOGRAPHY TEST KITCHEN DIRECTOR Irene Yeh

SENIOR DIGITAL IMAGING SPECIALIST

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EVP/CFO Mary P. Cummings VP/CULINARY & CUSTOM CONTENT

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTIONS & CUSTOMER SERVICE

Introducing the essential

3 EASY WAYS TO ORDER

Even if you came just for a new collection of traditional

Brian Hart Hoffman @thebakefeed

7 bake from scratch

1. In a small saucepan, bring dried apricots and

holiday cookies 2018 8

Laura Erin Clarkson is a blogger based in Brooklyn,

Kasavan geologist by trade, she started Cloudy Kitchen as

Brunella FOLLOW: cloudykitchen.com | @cloudykitchen

Sarah Brunella is a woman of many nations and

BAKER’S PICK: “One bite of the BAKER’S PICK: “Cranberry Streusel

FOLLOW: fragolelimone.com | @sarah_fel FOLLOW: tutti-dolci.com | @tutti_dolci

9 bake from scratch

FOLLOW: zoebakes.com | @zoebakes

holiday cookies 2018 10

Butter and Brioche Rebecca Firth is a food writer, a photographer,

Joshua Weissman is a cookbook author,

FOLLOW: slimpalate.com| @joshuaweissman

11 bake from scratch

Sue bakery. Knowing food was her future, Elizabeth

Wilberding arts from Johnson & Wales, followed by a stint at

BAKER’S PICK: “These Cardamom-Spiced

holiday cookies 2018 12

1. DON’T OVERMIX YOUR DOUGH.

2. INVEST IN A SPRING-LOADED COOKIE SCOOP AND A FRENCH

3. REFRIGERATE/FREEZE ROLLED OUT 4. . . . AND REFRIGERATE/FREEZE DOUGH

13 bake from scratch

5.LINE YOUR BAKING PAN WITH PARCHMENT PAPER.

7. BAKE ONE COOKIE BATCH

SLEIGH YOUR NEXT COOKIE SWAP BY

Pick a Medley of Cookies 1

Add a Personal Touch

Build Your Box

15 bake from scratch

Erin ofers a simple

Erin got her

holiday cookies 2018 16

holiday cookies 2018 20

21 bake from scratch

Recipe by Rebecca Firth

Chinese ﬁve-spice powder is one

1. In the bowl of a stand mixer ﬁtted with the

23 bake from scratch

Recipe by Rebecca Firth

Picture the very yummiest chocolate chip cookie,

10 tablespoons (140 grams) unsalted butter,

holiday cookies 2018 26