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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
EDITORIAL
EDITOR-IN-CHIEF Brian Hart Hoffman
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THE
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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.
Erin Clarkson
Cloudy Kitchen
Fragole e Limone
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: displacedhousewife.com|
@displacedhousewife
Joshua
Weissman
Slim Palate
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
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.
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
2 3
SALTED CARAMEL
Makes about 2 cups
Recipe by Thalia Ho
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).
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
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
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.
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.
CIAMBELLINE AL VINO
Makes about 36
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.
PRO TIP:
Use an ofset spatula
to create mini frosting
peaks by gently swirling
and lifting the spatula.
Frosted Cappuccino Cookie Bars
page 100
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.
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. •
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
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