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Food Network Magazine - Holiday Cookie Cookbook
Food Network Magazine - Holiday Cookie Cookbook
Holiday Cookie
a cookbook a
125+
Foolproof
Recipes
tained Glass
now�akes
All I Want
Full disclosure: This cookie cookbook wasn’t exactly what we
had in mind when we set out to publish our favorite holiday
recipes. We were planning to include all sorts of festive desserts:
tarts, pies, candies, layer cakes, pull-apart cakes that look like
Frosty the Snowman… But when we got around to the cookie chapter,
we were in trouble. We had more than 100 recipes—and no idea how
to edit them down. So we didn’t. We threw out everything else and
went nuts on cookies because we figured that’s what everyone wants
anyway. You know how it is around the holidays: You hear your
first Christmas song and suddenly you want to bake cookies all
weekend. We’re right there with you.
Maile Carpenter
Editor in Chief
@maile_fnmag
Chocolate Chip Peanut Butter Double Chocolate– Cocoa Snickerdoodles Key Lime Crackles Peppermint Fruit-and-Nut
Cookies with Crackles Raspberry Cookies Macaroons Cookies
Candied Orange Peel
15 16 16 17 17 18 18
Glazed Apple-Oat Brown Butter Lemon-Rosemary Marbled Pudding Glazed Lemon– Glazed Cider Chocolate-Glazed
Cookies Thumbprints Macaroons Thumbprints Poppy Seed Cookies Cookies Florentines
19 19 20 20 21 21 22
Chocolate-Mint Glazed Citrus Brownie Cookies Lemon–White Flourless Peanut Glazed Hibiscus- Cocoa-Cinnamon
Cookies Cookies Chocolate Chip Butter Cookies Ginger Cookies Macaroons
Cookies
22 23 24 24 25 25
Chocolate-Pistachio Coffee-Toffee Salted Caramel– No-Bake Cereal Red Velvet Hazelnut Sandies
Macaroons Chocolate Chip Pretzel Thumbprints Haystacks Thumbprints
Cookies
Ginger Stars Vanilla Sugar Cookies Chocolate- Oatmeal Shortbread Eggnog Stars Windowpane Cookies Black and White
Peppermint Cookies Wreaths Cookies
32 32 33 33 34 35 35
White Chocolate Pecan Shortbread Honey Sugar Cookies Gingerbread Trees Malted Sugar Almond Spice Stars Chocolate Sugar
Sugar Cookies Cookies Cookies
36 36 37 37 38
Ginger Sugar Cookies Chocolate Stained Glass Cocoa Wafers Gingerbread People
Shortbread Stars Snowflakes
Slice-and-Bake Cookies
42 42 43 43 44 44 45
Macadamia-Lime Pecan Sandies Pistachio Pinwheels Lemon Volcano Marbled Lemon- Cinnamon Pinwheels Fruitcake Cookies
Icebox Cookies Cookies Ginger Cookies
46 46 47 47 49 49
Dark Chocolate– Lime Icebox Wafers Orange-Rosemary Glazed Lemon-Ginger Holiday Pinwheels Glazed Gingersnaps
Hazelnut Cookies Icebox Cookies Wafers
Tiramisu Sandwich Maple Sandwich Lavender-Lemon Dulce de Leche Peppermint Double Chocolate Pistachio Linzer
Cookies Cookie Stars Sandwich Cookies Sandwich Cookies Whoopie Pies Sandwich Cookies Cookies
55 56 57 57 58 58 59
Apricot Sandwich Red Velvet–Coconut Tropical Macadamia Chocolate-Hazelnut Pistachio-Cherry Hot Cocoa Vanilla-Chocolate
Cookies Sandwich Cookies Nut Linzer Cookies Sandwich Cookies Sandwich Cookies Sandwich Cookies Sandwich Cookies
59 60 60 61
Bar Cookies
64 64 65 65 66 66 67
Eggnog Bars Cranberry-Lemon Pumpkin Spice Bars Peanut Butter Earl Grey Shortbread Marble Brownies Dulce de Leche Bars
Bars Cheesecake Bars Bars
68 68 69 69 70 70 71
Tropical Bars Oat-Walnut Shortbread Lemon Shortbread No-Bake S’mores Bars Apple-Butterscotch Lavender Lemon Bars Pecan Pie Bars
Blondies
71 72 72 73 74 74 75
Coconut Brownies Chocolate Italian Rainbow Brownie Gold Bars Classic Shortbread Walnut-Lavender Linzer Shortbread
Gingerbread Squares Cookies Shortbread
75
Chocolate-Dipped
Shortbread
Specialty Cookies
78 78 79 80 80 81 81
Pecan Palmiers Pistachio Spritz Wintergreen Honey Spritz Cookies Matcha Palmiers Pomegranate Cocoa Spritz Cookies
Cookies Meringues Meringues
83 83 84 84 85 85 86
Chai Meringues Raspberry-Fig Bars Meringue Swirls Finnish Crescents Lime Spritz Cookies Pistachio-Apricot Lemon–Poppy Seed
Rugelach Pinwheels
86 87 87 88 88 89 90
Maple Pizelle Candy Cane Cookies Cocoa Palmiers Peppermint Biscotti Vanilla-Citrus Biscotti Peppermint Macadamia Nut–Coffee
Meringues Rugelach
90 91 91 92 92 93 93
Jam Slices Almond Wreaths Sesame Tuiles Red Hot Cinnamon Pineapple Rugelach Cranberry-Fig Biscotti Coconut Biscotti
Spritz Cookies
95
Macarons
COCOA POWDER
If a recipe calls for
cocoa powder, use regular
“natural” cocoa powder. Use
Dutch-process cocoa powder
only when specified—
it’s not acidic so it doesn’t FLOUR
react with baking soda. Sift Spoon flour into a
cocoa powder before using; measuring cup, then level with
it contains cocoa butter, which a knife. If you pack it into the
can cause it to clump. cup, you’ll end up with too
much flour—and a dry cookie.
Tools of �e Trade
● Buy a basic oven ● Line your baking sheet ● Evenly portion cookie dough
thermometer to check with parchment paper with a small ice cream
if your oven runs true to unless otherwise directed. scoop—or use a kitchen
temperature. If it doesn’t, The parchment prevents scale to weigh out equal
adjust your baking sticking and also makes for amounts.
temperature accordingly. easy cleanup.
● Transfer pans and cookies
● Choose sturdy ● Use a rolling pin that feels to large cooling racks.
light-colored metal comfortable in your hands If you leave cookies on a
baking sheets. Dark metal (many bakers like long hot baking sheet, they’ll
pans heat more quickly, French rolling pins). Roll out continue cooking. Buy
so they could cause your dough from the center to the ovenproof racks so you can
cookies to brown too much. edges, not back and forth— also use them for roasting.
this overworks the dough.
How to Store
● Let cookies cool completely ● Stack cookies between layers
before you store them. Stored of parchment or wax paper
properly, most cookies will in an airtight container. Don’t
keep at room temperature stack more than a few layers,
for 5 days. especially of delicate cookies.
● Store crisp and soft cookies ● Keep bar cookies right in their
in separate containers. If you baking pan. Let cool completely,
combine them, the soft ones can then cover tightly with foil.
cause the crisp ones to soften.
FRUIT-AND-NUT
l
ACTIVE: 30 min
COOKIES
lTOTAL: 1 hr 10 min MAKES: about 30
GLAZED APPLE-OAT
l l
ACTIVE: 30 min
COOKIES
TOTAL: 1 hr MAKES: about 24
MARBLEDl PUDDING
ACTIVE: 35 minl
THUMBPRINTS
TOTAL: 1½ hr MAKES: about 24
GLAZED LEMON–POPPY
l
ACTIVE: 40 min l
SEED COOKIES
TOTAL: 1 hr 20 min MAKES: about 24
CHOCOLATE-MINT
l l
ACTIVE: 35 min
COOKIES
TOTAL: 1 hr MAKES: about 36
GLAZED lCITRUS COOKIES
ACTIVE: 35 min TOTAL: 2 hr 10 min (plus 1 hr setting)
MAKES: about 24
1½ cups all-purpose flour
¼ cup dark cocoa powder 2 cups all-purpose flour
1 teaspoon baking soda ¼ teaspoon baking soda
¾ teaspoon salt ¼ teaspoon salt
1 stick unsalted butter, at room temperature 1½ sticks (12 tablespoons) unsalted butter,
1 cup superfine sugar at room temperature
¼ cup packed dark brown sugar 1¼ cups granulated sugar
¼ cup vegetable oil 1½ tablespoons finely grated citrus zest,
1 teaspoon water plus 2 to 3 tablespoons juice (orange,
½ teaspoon peppermint extract lemon, lime or grapefruit)
2 large eggs, at room temperature 2 large egg yolks
5 ounces mint chocolate, roughly chopped ¾ teaspoon lemon extract
4 ounces white chocolate, chopped ¼ teaspoon orange extract
2 teaspoons coconut oil 1 cup confectioners’ sugar, sifted
1 to 2 drops green food coloring
1. Whisk the flour, baking soda and salt in a medium bowl. Beat
1. Position racks in the upper and lower thirds of the oven; the butter in a large bowl with a mixer on medium-high speed
preheat to 350˚. Line 2 baking sheets with parchment paper. until smooth. Add the granulated sugar and 1 tablespoon citrus
Whisk the flour, cocoa powder, baking soda and salt in a zest and beat until light and fluffy, about 2 minutes. Beat in the
medium bowl. egg yolks, one at a time, then beat in the lemon and orange
2. Beat the butter, superfine sugar, brown sugar and vegetable extracts. Reduce the mixer speed to low; add the flour mixture
oil in a large bowl with a mixer on medium speed until creamy, and beat until a soft dough forms.
2 to 4 minutes. Beat in the water and peppermint extract until 2. Line 2 baking sheets with parchment paper. Drop rounded
smooth. Beat in the eggs one at a time. Reduce the mixer speed tablespoonfuls of dough about 2 inches apart onto the prepared
to low and beat in the flour mixture until just combined. Stir in pans. Freeze at least 30 minutes or overnight.
the mint chocolate. 3. Preheat the oven to 375˚. Bake the cookies straight from the
3. Drop heaping tablespoonfuls of dough 3 inches apart onto freezer, 1 pan at a time, until the edges are set and the bottoms
the prepared pans. Bake, switching the pans halfway through, are lightly browned, 15 to 17 minutes. Transfer the pan to a rack
until the cookies are golden brown, 15 to 20 minutes. Let cool and let cool 5 minutes, then remove the cookies to the rack to
on the pans. cool completely.
4. Meanwhile, combine the white chocolate with the coconut 4. Meanwhile, make the glaze: Whisk the confectioners’ sugar,
oil in a small microwave-safe bowl. Microwave in 30-second 2 tablespoons citrus juice and the remaining ½ tablespoon
intervals, stirring, until smooth. Stir in the food coloring. zest in a medium bowl until thick and smooth. (Add 1 more
5. Place the cooled cookies on racks. Drizzle the melted tablespoon citrus juice if the glaze is too thick.) Spread the glaze
chocolate mixture on top and let set. on the cookies. Let set, about 1 hour.
FLOURLESS
l
PEANUT
ACTIVE: 30 minl
BUTTER COOKIES
TOTAL: 1 hr MAKES: about 24
GLAZED HIBISCUS-GINGER
l
ACTIVE: 45 min l
COOKIES
TOTAL: 1½ hr MAKES: about 30
1. Position racks in the upper and lower thirds of the oven; 1. Position racks in the upper and lower thirds of the oven;
preheat to 325˚. Line 2 baking sheets with parchment paper. preheat to 325˚. Line 2 baking sheets with parchment paper.
Whisk the egg whites, sugar, salt and vanilla in a large bowl Whisk the egg whites, sugar, salt and almond extract in a large
until combined. Whisk in the cocoa powder, cinnamon and bowl until combined. Fold in the dried cherries and coconut.
orange zest. Fold in the coconut. 2. Drop heaping tablespoonfuls of the coconut mixture about
2. Drop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the prepared pans. Use your fingers to form into
1 inch apart onto the prepared pans. Use your fingers to form into pyramids. Bake, switching the pans halfway through, until the
pyramids. Bake, switching the pans halfway through, until the cookies are golden brown around the edges, 20 to 25 minutes.
cookies are golden brown around the edges, 20 to 25 minutes. Transfer the pans to racks and let cool 10 minutes, then remove
Transfer the pans to racks and let cool 10 minutes, then remove the cookies to the racks to cool completely.
the cookies to the racks to cool completely. 3. Meanwhile, place the chocolate in a small microwave-safe
bowl. Microwave in 30-second intervals, stirring, until smooth.
4. Dip the tops of the cooled macaroons in the melted chocolate
and return to the baking sheet chocolate-side up. Sprinkle with
the pistachios and refrigerate until the chocolate is set, about
30 minutes.
COFFEE-TOFFEE CHOCOLATE CHIP COOKIES ACTIVE: 45 min l TOTAL: 1 hr 45 min l MAKES: about 24
1¾ cups all-purpose flour 1. Position racks in the upper and lower thirds of the oven; preheat to 375˚. Line 2 baking
¾ teaspoon baking soda sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl.
¾ teaspoon kosher salt 2. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on
10 tablespoons unsalted butter, medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until
at room temperature smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just
1 tablespoon instant espresso powder combined. Stir in the chocolate chips and toffee bars.
1 cup packed light brown sugar 3. Roll the dough into 1½-inch balls; arrange 2 inches apart on the prepared pans. Bake,
1 large egg switching the pans halfway through, until the cookies are puffed and just set around the
1 teaspoon pure vanilla extract edges, about 15 minutes. Transfer the pans to racks and let cool 5 minutes, then remove the
1 cup dark chocolate chips cookies to the racks to cool completely.
3 1.4-ounce chocolate toffee bars, 4. Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until
chopped (about 1 cup) smooth. Drizzle on top of the cookies and decorate with sprinkles. Refrigerate until set,
1 cup white chocolate chips about 30 minutes.
Red and white sprinkles, for decorating
RED VELVET
l
THUMBPRINTS
ACTIVE: 1 hr TOTAL: 1 hr 20 min (plus 1 hr chilling)
HAZELNUTl SANDIES
ACTIVE: 45 min TOTAL: 1 hr (plus 1 hr chilling)
MAKES: about 24 MAKES: about 18
8 ounces cream cheese, at room temperature 2½ cups cake flour, plus more for dusting
2 sticks unsalted butter, at room temperature 1 teaspoon baking powder
⅓ cup granulated sugar ¼ teaspoon salt
2 teaspoons grated peeled fresh ginger 2 sticks unsalted butter, at room temperature
Pinch of salt ¾ cup sugar
2 cups all-purpose flour, plus more for dusting 1 large egg
1 large egg 1 teaspoon pure vanilla extract
1 tablespoon water Royal icing, for decorating (see page 38)
½ cup minced crystallized ginger Nonpareils, for decorating
Coarse sugar, for decorating
1. Sift the flour, baking powder and salt into a medium bowl. Beat
1. Beat the cream cheese, butter, granulated sugar, grated ginger the butter and sugar in a large bowl with a mixer on medium-high
and salt in a large bowl with a mixer on medium-high speed until speed until light and fluffy, 3 to 5 minutes. Beat in the egg and
light and fluffy. Gradually mix in the flour until just combined. vanilla. Reduce the mixer speed to low; add the flour mixture in
2. Turn out the dough onto a piece of plastic wrap and pat two batches and beat until just combined.
into a 1-inch-thick rectangle. Wrap and refrigerate until firm, 2. Divide the dough evenly between 2 sheets of plastic wrap; pat
about 1 hour. into disks and wrap. Refrigerate until firm, at least 1 hour and
3. Line 2 baking sheets with parchment paper. On a lightly up to 1 day.
floured surface, roll out the dough into a ⅛-inch-thick rectangle, 3. Working with 1 disk of dough at a time, lightly dust the dough
then fold into thirds like a letter. Roll out again to about ⅓ inch with flour and roll out between 2 pieces of parchment paper until
thick. Cut out stars with 1½- to 2-inch cookie cutters. Arrange about ⅛ inch thick. Refrigerate until slightly firm, about 15 minutes.
1 inch apart on the prepared pans. Gather the scraps and 4. Line 2 baking sheets with parchment paper. Cut out rounds
reroll once to cut out more cookies (refrigerate the dough if with 2- to 4-inch cookie cutters. Transfer to the prepared pans.
it gets too soft.) Gather the scraps and refrigerate until firm; reroll once to
4. Preheat the oven to 350˚. Beat the egg and water in a small cut out more cookies. Refrigerate the cookies until firm, about
bowl. Lightly brush the cookies with the egg wash, then sprinkle 30 minutes.
with the crystallized ginger and coarse sugar. Refrigerate the 5. Position racks in the upper and lower thirds of the oven; preheat
cookies until firm, about 20 minutes. to 350˚. Bake, switching the pans halfway through, until the
5. Bake until the cookies are golden and slightly puffed, cookies are just golden, 13 to 15 minutes. Transfer the pans to
15 to 20 minutes. Transfer the pans to racks and let racks and let cool 5 minutes, then remove the cookies to the
cool 2 minutes, then remove the cookies to the racks racks to cool completely.
to cool completely. 6. Spread or pipe royal icing on the cookies. Sprinkle with
nonpareils. Let set, about 1 hour.
CHOCOLATE-
PEPPERMINT COOKIES
ACTIVE: 50 min
TOTAL: 1 hr 15 min (plus 1 hr chilling)
MAKES: about 30
¾ cup rolled oats 2½ cups all-purpose flour, plus more for dusting
1¼ cups all-purpose flour, plus more for dusting 1¼ teaspoons freshly grated nutmeg
⅔ cup packed dark brown sugar ¾ teaspoon ground cinnamon
1 teaspoon kosher salt ½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, 2½ sticks unsalted butter, at room temperature
at room temperature 1 cup granulated sugar
1 large egg yolk 1 large egg plus 1 egg yolk, at room temperature
¼ cup pure maple syrup 1 tablespoon brandy
1 cup freeze-dried raspberries, crushed 1 teaspoon pure vanilla extract
White sanding sugar, for decorating 2 cups confectioners’ sugar
2 tablespoons meringue powder
1. Pulse the oats in a food processor until finely ground. Pulse in 4 tablespoons water
the flour, brown sugar and salt. Add the butter and egg yolk White nonpareils, for decorating
and process until the dough comes together and no streaks of
butter remain. 1. Sift the flour, 1 teaspoon nutmeg, ½ teaspoon cinnamon and
2. Divide the dough evenly between 2 sheets of plastic wrap; the salt into a large bowl. Beat the butter and granulated sugar in
pat into disks and wrap. Refrigerate until firm, about 3 hours. a separate large bowl with a mixer on medium-high speed until
3. Position racks in the upper and lower thirds of the oven; light and fluffy, 3 to 5 minutes. Beat in the whole egg, egg yolk,
preheat to 350˚. Line 2 baking sheets with parchment paper. brandy and vanilla. Reduce the mixer speed to low; add the flour
Let the dough sit at room temperature to soften slightly, about mixture in two batches and beat until just combined.
5 minutes. Working with 1 disk at a time, roll out the dough 2. Divide the dough evenly between 2 sheets of plastic wrap;
on a lightly floured sheet of parchment paper until ¼ inch thick; form into disks and wrap. Refrigerate until firm, at least 1 hour.
dust with more flour. (If the dough is too soft, refrigerate 3. Working with 1 disk of dough at a time, roll out the dough
15 minutes.) Cut out rounds with 2½-inch cookie cutters between 2 floured sheets of parchment paper until about ¼ inch
(preferably fluted), then cut out the centers with a ¾-inch round thick. Refrigerate 15 minutes.
cutter. Arrange the wreaths 1 inch apart on the prepared pans. 4. Line 2 baking sheets with parchment paper. Cut out stars with
Reroll the scraps and cut out more cookies. 2- to 3-inch cookie cutters. Transfer to the prepared pans. Gather
4. Bake, switching the pans halfway through, until the cookies the scraps and refrigerate until firm; reroll once to cut out more
are dry and firm on top and golden brown around the edges, cookies. Refrigerate the cookies 30 minutes.
15 to 20 minutes. Transfer the pans to racks and let cool 5. Position racks in the upper and lower thirds of the oven;
5 minutes. preheat to 350˚. Bake, switching the pans halfway through, until
5. Lightly brush the tops with the maple syrup, then immediately the cookies are just golden, 11 to 13 minutes. Transfer the pans
sprinkle with the crushed raspberries and sanding sugar. Remove to racks and let cool 5 minutes, then remove the cookies to the
the cookies to the racks to cool completely. racks to cool completely.
6. Make the icing: Beat the confectioners’ sugar, meringue
powder, the remaining ¼ teaspoon each cinnamon and nutmeg,
and 3 to 4 tablespoons water with a mixer on high speed until
smooth and thick. Transfer to a resealable plastic bag and snip
a small corner; pipe the icing onto the cookies. Decorate with
nonpareils. Let set, about 30 minutes.
WINDOWPANE
l
COOKIES
ACTIVE: 45 min TOTAL: 2 hr (plus 1 hr chilling) l MAKES: 24 to 36
BLACK AND
l
WHITE COOKIES
ACTIVE: 45 min TOTAL: 1½ hr (plus 2 hr chilling)
MAKES: about 36
2½ cups cake flour, plus more for dusting
1 teaspoon baking powder 2¼ cups all-purpose flour, plus more for dusting
¼ teaspoon salt ¼ teaspoon salt
2 sticks unsalted butter, at room temperature 2 sticks unsalted butter, at room temperature
¾ cup sugar ½ cup granulated sugar
1 large egg ¾ cup confectioners’ sugar
1 teaspoon pure vanilla extract 2 large egg yolks
14 to 20 hard candies (such as Jolly Rancher or Life Savers) 1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
1. Sift the flour, baking powder and salt into a medium bowl. Beat Coarse sugar, for sprinkling
the butter and sugar in a large bowl with a mixer on medium-high 1 cup vanilla frosting
speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1 cup chocolate frosting
vanilla. Reduce the mixer speed to low; add the flour mixture in
two batches and beat until just combined. 1. Whisk the flour and salt in a medium bowl. Beat the butter,
2. Divide the dough evenly between 2 sheets of plastic wrap; granulated sugar and confectioners’ sugar in a large bowl with
pat into disks and wrap. Refrigerate until firm, at least 1 hour and a mixer on medium-high speed until fluffy, about 5 minutes.
up to 1 day. Beat in the egg yolks, vanilla and orange zest. Reduce the mixer
3. Meanwhile, separate the candy by color and place each color speed to low and beat the flour mixture into the butter mixture
in a separate resealable plastic bag. Crush into small pieces using until just combined.
a rolling pin (do not pulverize). 2. Divide the dough evenly between 2 sheets of plastic wrap;
4. Working with 1 disk of dough at a time, lightly dust the pat into disks and wrap. Refrigerate until firm, 2 hours.
dough with flour and roll out between 2 pieces of parchment 3. Line 2 baking sheets with parchment paper. Working with
paper until about ⅛ inch thick. Refrigerate until slightly firm, 1 disk of dough at a time, dust the dough with flour and roll out
about 15 minutes. ⅛ inch thick. Cut out rounds with 2-inch cookie cutters and
5. Line 2 baking sheets with parchment paper. Cut out rounds transfer to the prepared pans. Sprinkle with coarse sugar.
with 2- to 4-inch cookie cutters. Transfer to the prepared pans. Refrigerate 30 minutes.
Gather the scraps and refrigerate until firm; reroll once to cut out 4. Position racks in the upper and lower thirds of the oven;
more cookies. Cut out shapes from the centers of the cookies preheat to 350˚. Bake, switching the pans halfway through, until
using smaller cutters. Fill the cut-out areas about two-thirds full the cookies are just golden, 8 to 10 minutes. Transfer the pans
with the crushed candy. Refrigerate until firm, about 30 minutes. to racks and let cool 5 minutes, then remove the cookies to the
6. Position racks in the upper and lower thirds of the oven; racks to cool completely.
preheat to 350˚. Bake, switching the pans halfway through, until 5. Spread the vanilla frosting on one half of each cookie. Spread
the candy melts and the cookies are just golden, 12 to 15 minutes. the chocolate frosting on the other half.
Transfer the pans to racks and let cool 5 minutes, then remove
the cookies to the racks to cool completely.
4 ounces white chocolate, chopped ⅔ cup pecans, plus more for decorating
2¾ cups all-purpose flour, plus more for dusting ¾ cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder ½ teaspoon salt
½ teaspoon salt ¼ teaspoon baking powder
2 sticks unsalted butter, at room temperature 1 stick unsalted butter, at room temperature
½ cup sugar ⅓ cup confectioners’ sugar
1 large egg 1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract Turbinado sugar, for sprinkling
Royal icing, for decorating (see page 38)
Holiday nonpareils, for decorating 1. Preheat the oven to 350˚. Spread the pecans on a rimmed
baking sheet and bake until toasted, 10 to 12 minutes. Let cool
1. Put the white chocolate in a small microwave-safe bowl and completely. Sift ¾ cup flour, the salt and baking powder into a
microwave in 30-second intervals, stirring, until melted, about medium bowl.
2 minutes. Let cool slightly. Whisk the flour, baking powder and 2. Combine the toasted nuts with the remaining 2 tablespoons
salt in a medium bowl. flour in a food processor. Pulse until finely ground.
2. Beat the butter and sugar in a large bowl with a mixer on 3. Beat the butter, confectioners’ sugar and vanilla in a large
medium-high speed until light and fluffy, 3 to 5 minutes. Beat in bowl with a mixer on medium-high speed until light and fluffy,
the egg until smooth. Beat in the melted white chocolate, then 3 to 5 minutes. Add the flour mixture and stir with a wooden
the vanilla. Reduce the mixer speed to low and beat in the flour spoon until just combined, then stir in the nut mixture.
mixture in three additions until just combined. 4. Turn out the dough onto a piece of plastic wrap and pat into
3. Divide the dough evenly between 2 sheets of plastic wrap; a rectangle. Wrap and refrigerate until firm, at least 2 hours
pat into disks and wrap tightly. Refrigerate until firm, at least or overnight.
2 hours or overnight. 5. Position racks in the upper and lower thirds of the oven;
4. Position racks in the upper and lower thirds of the oven; preheat to 325˚. Line 2 baking sheets with parchment paper.
preheat to 350˚. Line 2 baking sheets with parchment paper. Roll out the dough between 2 pieces of parchment paper into a
Working with 1 disk of dough at a time, roll out the dough 6-by-9-inch rectangle, slightly less than ¼ inch thick. Sprinkle
on a floured surface until ¼ inch thick. Cut out rounds with the dough with turbinado sugar, then gently press the sugar
3- to 3½-inch cookie cutters. Arrange 1½ inches apart on the into the dough with a rolling pin.
prepared pans. Freeze until firm, about 10 minutes. Gather the 6. Slice the dough crosswise into sixths and then lengthwise into
scraps and refrigerate until firm, then reroll once, cut out more sixths to make 36 rectangles. Arrange the cookies about 1 inch
cookies and freeze. apart on the prepared pans. Pierce each rectangle a few times
5. Bake, switching the pans halfway through, until the cookies are with a fork, then press a pecan onto each.
firm and the edges are light brown, 12 to 15 minutes. Transfer the 7. Bake, switching the pans halfway through, until the cookies
pans to racks and let cool 5 minutes, then remove the cookies to are golden brown, 10 to 12 minutes. Transfer the pans to racks
the racks to cool completely. and let cool 3 minutes, then remove the cookies to the racks to
6. Spread or pipe royal icing on the cookies. Sprinkle with cool completely.
nonpareils. Let set, about 1 hour.
2¾ cups all-purpose flour 1½ cups all-purpose flour, plus more for dusting
½ teaspoon baking powder ½ cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt ¾ teaspoon salt
2 sticks unsalted butter, at room temperature ¼ teaspoon baking powder
¾ cup granulated sugar 1 stick unsalted butter, at room temperature
1 large egg 1¼ cups sugar
1 teaspoon pure vanilla extract 1 large egg
Confectioners’ sugar, for dusting 1 teaspoon pure vanilla extract
½ cup red hard candies (such as Jolly Rancher or Life Savers)
1. Whisk the flour, cocoa powder, salt and baking powder in a
1. Whisk the flour, baking powder and salt in a medium bowl. medium bowl. Beat the butter and sugar in a large bowl with
Beat the butter and granulated sugar in a large bowl with a mixer a mixer on medium-high speed until fluffy, about 3 minutes.
on medium speed until light and fluffy, about 4 minutes. Increase Beat in the egg and vanilla. Reduce the mixer speed to low and
the mixer speed to medium high; add the egg and vanilla and beat the flour mixture into the butter mixture until just combined.
beat until combined. Reduce the mixer speed to low; add the 2. Divide the dough evenly between 2 sheets of plastic wrap; pat
flour mixture in two batches and beat until just combined. into disks and wrap. Refrigerate the dough, 30 minutes.
2. Divide the dough evenly between 2 sheets of plastic wrap; 3. Position racks in the upper and lower thirds of the oven;
pat into disks and wrap. Refrigerate until firm, about 1 hour. preheat to 350˚. Line 2 baking sheets with parchment paper.
3. Line 2 baking sheets with parchment paper. Generously dust Working with 1 disk of dough at a time, dust the dough with flour
a work surface with confectioners’ sugar. Working with 1 disk and roll out until ⅛ inch thick. Cut out rounds with 2-inch cookie
of dough at a time, roll out the dough until about ⅓ inch thick, cutters. Arrange about 2 inches apart on the prepared pans.
dusting with more confectioners’ sugar as needed. (Refrigerate 4. Bake, switching the pans halfway through, until the
the dough if it gets too soft.) Cut out cookies with 3- to 4-inch cookies are firm, 8 to 12 minutes. Transfer the pans to racks
cookie cutters. Arrange 2 inches apart on the prepared pans. Using and let cool 5 minutes, then remove the cookies to the
a sharp paring knife or a small cookie cutter, cut out smaller shapes racks to cool completely.
from the middle of the cookies. Reroll the scraps and cut out more
cookies. Refrigerate the cookies until firm, 1 hour.
4. Position racks in the upper and lower thirds of the oven;
preheat to 350˚. Pulse the hard candies in a food processor until
coarsely ground. Mound the candy inside the cut-out cookies.
Bake, switching the pans halfway through, until the cookies are
lightly browned around the edges and the candy is melted,
about 16 minutes. Let cool completely on the baking sheets.
5. Dust the cookies with confectioners’ sugar. Brush off any
excess sugar from the candy centers.
NONPAREIL DUO
Attach small and large nonpareils with
royal icing; line the dress or shorts
with colored mini chocolate chips.
GUMDROP DUO
Smash gumdrops together and roll into
sheets with a rolling pin, then cut
into outfits. Attach with royal icing.
liceBake
and
COOKIES
MACADAMIA-LIME
l
ACTIVE: 45 min
ICEBOXl COOKIES
TOTAL: 1 hr (plus 3 hr chilling) MAKES: about 20
PECAN SANDIES
l
ACTIVE: 30 min TOTAL: 1 hr 45 min l MAKES: about 30
PISTACHIO
l
PINWHEELS
TOTAL: 1½ hr (plus 4 hr chilling) I MAKES: about 20
LEMON VOLCANO COOKIES
ACTIVE: 1 hr l
ACTIVE: 35 min l TOTAL: 1 hr 40 min MAKES: about 30
1¼ cups all-purpose flour, plus more for dusting 2¼ cups all-purpose flour
¼ teaspoon baking powder ¼ teaspoon salt
¼ teaspoon plus 1 pinch salt 2 sticks unsalted butter, at room temperature
1 stick unsalted butter, at room temperature 1¼ cups sugar
⅔ cup sugar 2 large egg yolks
2 large eggs 1 teaspoon pure vanilla extract
½ teaspoon pure vanilla extract 1 tablespoon plus 1 teaspoon grated lemon zest
⅔ cup unsalted raw pistachios
¼ teaspoon pure almond extract 1. Whisk the flour and salt in a medium bowl. Beat the butter
3 drops green food coloring and 1 cup sugar in a large bowl with a mixer on medium-high
speed until fluffy, 3 to 5 minutes. Beat in the egg yolks, vanilla
1. Whisk the flour, baking powder and ¼ teaspoon salt in a and 1 teaspoon lemon zest. Reduce the mixer speed to low; beat
medium bowl. Beat 6 tablespoons butter and ⅓ cup sugar in a in the flour mixture until just combined.
large bowl with a mixer on medium-high speed until light and 2. Divide the dough between 2 sheets of plastic wrap; shape
fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don’t worry each into a 1-inch-thick log. Wrap the 2 logs tightly and
if the mixture looks separated). Reduce the mixer speed to low; refrigerate 30 minutes.
beat in the flour mixture until combined. 3. Make the lemon-sugar: Combine the remaining ¼ cup sugar
2. Turn out the dough onto a piece of plastic wrap; shape into and 1 tablespoon lemon zest in a food processor. Pulse until
a disk. Wrap and refrigerate until firm, about 1 hour. just combined. Spread out on a work surface. Roll the logs in the
3. Meanwhile, make the filling: Pulse the pistachios and lemon sugar. Rewrap and freeze the logs 20 minutes.
remaining ⅓ cup sugar in a food processor until very finely 4. Position racks in the upper and lower thirds of the oven;
ground. Mix in the remaining egg, 2 tablespoons butter and preheat to 325˚. Line 2 baking sheets with parchment paper.
pinch of salt; stir in the almond extract and food coloring. Slice the logs into 1-inch-thick rounds and arrange on the
Process, scraping the bowl occasionally, until a thick paste forms. prepared pans.
Refrigerate until firm, about 30 minutes. 5. Bake, switching the pans halfway through, until the cookies
4. Roll out the dough into a 10-by-11-inch rectangle on a floured are golden around the edges, 20 to 25 minutes. Transfer the pans
surface. Spread the pistachio filling over the dough almost all the to racks and let cool 5 minutes, then remove the cookies to the
way to the edges. Starting from a short side, tightly roll up the racks to cool completely.
dough into a log. Wrap in plastic wrap and refrigerate, reshaping
the log after 1 hour, until firm, at least 3 hours or overnight.
5. Position racks in the upper and lower thirds of the oven;
preheat to 350˚. Line 2 baking sheets with parchment paper.
Slice the log into ½-inch-thick rounds. Arrange the slices
1½ inches apart on the prepared pans.
6. Bake, switching the pans halfway through, until the cookies
are firm and light golden around the edges, 20 to 25 minutes.
Transfer the pans to racks and let cool 5 minutes, then remove
the cookies to the racks to cool completely.
⅓ cup dried currants 1. Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain
⅓ cup amaretto, warmed and set aside; reserve the amaretto.
2 sticks unsalted butter, 2. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar,
at room temperature milk powder, salt and egg in a large bowl with a mixer on low speed until
2 cups plus 2 tablespoons combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
all-purpose flour 3. Toss the candied cherries with the remaining 2 tablespoons all-purpose flour.
¾ cup almond flour Stir into the dough using a wooden spoon. Divide the dough in half and place
⅔ cup granulated sugar each half on a sheet of plastic wrap; shape each into a 12-inch-long log. Wrap
3 tablespoons nonfat dry milk powder the 2 logs tightly and freeze until firm, 5 hours.
1¼ teaspoons kosher salt 4. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line
1 large egg, lightly beaten 2 baking sheets with parchment paper. Slice the frozen logs into ½-inch-thick
½ cup chopped candied citron rounds. Arrange the slices 1 inch apart on the prepared pans.
(or ¼ cup each chopped candied 5. Bake, switching the pans halfway through, until the cookies are firm and light
lemon peel and candied orange peel) golden around the edges, 20 to 25 minutes. Transfer the pans to racks and let
½ cup candied red cherries cool 5 minutes, then brush the tops and sides of each cookie with the reserved
½ cup confectioners’ sugar amaretto. Remove the cookies to the racks to cool completely. Roll the edges of
each cookie in the confectioners’ sugar.
ORANGE-ROSEMARY
l
ACTIVE: 45 min
ICEBOXI COOKIES
TOTAL: 1 hr (plus 3 hr chilling) MAKES: about 36
GLAZED lLEMON-GINGER WAFERS
ACTIVE: 45 min TOTAL: 1 hr 20 min (plus 1 hr chilling)
MAKES: about 60
Grated zest of 1 orange
⅔ cup granulated sugar 1 3-inch piece fresh ginger
¼ cup confectioners’ sugar 1½ cups all-purpose flour
1 tablespoon finely chopped fresh rosemary 3 tablespoons cornstarch
½ teaspoon kosher salt ¼ teaspoon salt
2 sticks unsalted butter, at room temperature 1½ sticks (12 tablespoons) unsalted butter,
1 large egg, separated, plus 1 egg yolk at room temperature
2 cups all-purpose flour ½ cup plus ⅓ cup confectioners’ sugar
2 tablespoons sanding sugar 2 teaspoons finely grated lemon zest, plus 3 tablespoons juice
1 teaspoon pure vanilla extract
1. Combine the orange zest, granulated sugar, confectioners’ Chopped crystallized ginger, for topping
sugar, rosemary and salt in a food processor and process,
scraping the bowl occasionally, until the mixture is sandy and 1. Finely grate the fresh ginger into a fine-mesh sieve set over
turns orange, about 1 minute. Add the butter and process until a bowl. Press with the back of a spoon to squeeze out the juice
creamy, 1 to 2 minutes. Add the egg yolks and process, scraping (you’ll need 1 tablespoon juice).
the bowl occasionally, until combined, about 1 minute. Add the 2. Whisk the flour, cornstarch and salt in a medium bowl. Beat
flour and process until smooth, about 1 minute. (The dough will the butter and ½ cup confectioners’ sugar in a large bowl with a
be very soft.) mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
2. Divide the dough in half and place each half on a sheet of Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla
plastic wrap; shape each into a 10-inch-long log. Wrap the 2 logs and ginger juice. Reduce the mixer speed to low; beat in the flour
tightly and refrigerate until firm but not hard, 1 hour. Unwrap and mixture until just combined.
reshape each into a smooth, even cylinder. Wrap again tightly 3. Divide the dough in half and place each half on a sheet of
and refrigerate until very hard, at least 2 hours or overnight. plastic wrap; shape each into a 9-inch-long log. Wrap the
3. Position racks in the upper and lower thirds of the oven; preheat 2 logs tightly and freeze until firm, about 1 hour.
to 350˚. Line 2 baking sheets with parchment paper. Lightly beat 4. Position racks in the upper and lower thirds of the oven;
the egg white in a small bowl. Brush 1 log all over with some of the preheat to 350˚. Line 2 baking sheets with parchment paper. Slice
egg white, then sprinkle with 1 tablespoon sanding sugar. Using a the logs into ¼-inch-thick rounds. Arrange the slices 1 inch apart
sharp knife, slice the log into ¼- to ½-inch-thick rounds. Arrange on the prepared pans.
the slices 2 inches apart on one of the prepared pans. Repeat 5. Bake, switching the pans halfway through, until the edges
with the second log of dough. of the cookies are golden, about 13 minutes. Transfer the pans
4. Bake, switching the pans halfway through, until the cookies to racks and let cool 5 minutes, then remove the cookies to
are golden around the edges, 20 to 24 minutes. Transfer the pans the racks to cool completely.
to racks and let cool 5 minutes, then remove the cookies to the 6. Meanwhile, make the glaze: Put the remaining ⅓ cup
racks to cool completely. confectioners’ sugar in a bowl; stir in 2 to 3 teaspoons
lemon juice, a little at a time, until the glaze is spreadable.
Spread on the cookies and top with crystallized ginger;
let set 30 minutes.
HOLIDAY PINWHEELS
ACTIVE: 1 hr l TOTAL: 1 hr 45 min (plus 1 hr chilling)
MAKES: about 36
2¼ cups all-purpose flour, plus more for dusting 2¼ cups all-purpose flour, plus more for dusting
¾ cup ground pistachios ¼ teaspoon salt
½ teaspoon baking powder 2 sticks unsalted butter, at room temperature
¼ teaspoon salt ½ cup granulated sugar
2 sticks unsalted butter, at room temperature ¾ cup confectioners’ sugar
½ cup granulated sugar 2 large egg yolks
¾ cup confectioners’ sugar 1 teaspoon pure vanilla extract
2 large egg yolks 1 teaspoon grated orange zest
1 teaspoon pure vanilla extract ½ cup apricot jam
1 teaspoon grated orange zest
½ cup cherry jam 1. Whisk the flour and salt in a medium bowl.
2. Beat the butter, granulated sugar and confectioners’ sugar in
1. Whisk the flour, pistachios, baking powder and salt in a a large bowl with a mixer on medium-high speed until fluffy,
medium bowl. about 5 minutes. Beat in the egg yolks, vanilla and orange zest.
2. Beat the butter, granulated sugar and confectioners’ sugar Reduce the mixer speed to low and beat in the flour mixture
in a large bowl with a mixer on medium-high speed until fluffy, until just combined.
about 5 minutes. Beat in the egg yolks, vanilla and orange zest. 3. Divide the dough between 2 sheets of plastic wrap; pat into
Reduce the mixer speed to low and beat in the flour mixture until 2 disks and wrap. Refrigerate 30 minutes.
just combined. 4. Line 2 baking sheets with parchment paper. Working with
3. Divide the dough between 2 sheets of plastic wrap; pat into 1 piece of dough at a time, dust the dough with flour and roll out
disks and wrap. Refrigerate 30 minutes. until ¼ inch thick. Cut out rounds with a 2-inch cookie cutter;
4. Position racks in the upper and lower thirds of the oven; transfer to the prepared pans. Refrigerate 30 more minutes.
preheat to 350˚. Line 2 baking sheets with parchment paper. 5. Position racks in the upper and lower thirds of the oven;
Working with 1 piece of dough at a time, dust the dough preheat to 350˚. Bake, switching the pans halfway through, until
with flour and roll out until ¼ inch thick. Cut out rounds with a the cookies are browned around the edges, 8 to 10 minutes.
2-inch fluted cookie cutter; transfer to the prepared pans. Transfer the pans to racks and let cool 5 minutes, then remove
5. Bake, switching the pans halfway through, until the cookies are the cookies to the racks to cool completely.
browned around the edges, 10 to 15 minutes. Transfer the pans 6. Sandwich the apricot jam between the cookies.
to racks and let cool 5 minutes, then remove the cookies to the
racks to cool completely.
6. Sandwich the cherry jam between the cookies.
1. Sift the flour, baking powder and salt into a medium bowl. Beat 1. Position racks in the upper and lower thirds of the oven;
the butter and sugar in a large bowl with a mixer on medium-high preheat to 375˚. Line 2 baking sheets with parchment paper.
speed until light and fluffy, 3 to 5 minutes. Add the egg and Whisk the flour, cocoa powder, baking soda and salt in
vanilla; beat until combined. Reduce the mixer speed to low; a medium bowl. Beat the butter and brown sugar in a large bowl
beat in the flour mixture in two batches until combined. with a mixer on medium-high speed until pale and fluffy,
2. Divide the dough between 2 sheets of plastic wrap; pat 4 minutes. Beat in the egg and vanilla. Reduce the mixer speed
into 2 disks and wrap tightly. Refrigerate until firm, at least 1 hour. to low and beat in the flour mixture until just combined. Stir in
3. Make the filling: Bring the heavy cream to a simmer in a the chocolate chunks.
small saucepan over medium heat. Pour over the chocolate in a 2. Roll the dough into 1½-inch balls; arrange 2 inches apart on
medium bowl and let stand 2 minutes; stir until smooth. the prepared pans. Bake, switching the pans halfway through,
4. Line 2 baking sheets with parchment paper. Working with until the cookies are set around the edges, 12 to 15 minutes.
1 disk of dough at a time, roll out the dough between floured Transfer the pans to racks and let cool 10 minutes, then remove
sheets of parchment paper until about ⅛ inch thick. Refrigerate the cookies to the racks to cool completely.
15 minutes. Cut out rounds with a 2-inch cookie cutter; transfer 3. Make the filling: Fold together the marshmallow and peanut
to the prepared pans. Gather the scraps and refrigerate until firm; butter with a wooden spoon or spatula until marbled. Sandwich
reroll once to cut out more cookies. Refrigerate the cookies the filling (about 1 tablespoon) between the cookies.
30 minutes.
5. Position racks in the upper and lower thirds of the oven;
preheat to 350˚. Bake, switching the pans halfway through, until
the cookies are just golden, about 12 minutes. Transfer the pans
to racks and let cool 5 minutes, then remove the cookies to the
racks to cool completely.
6. Briefly beat the filling with a mixer on medium-high speed until
thick, 30 seconds. Refrigerate until cold, about 1 hour. Sandwich
the filling between the cookies. Roll the edges in sprinkles.
FOR THE COOKIES 1. Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to
1½ cups all-purpose flour 350˚. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat
¾ cup rolled oats the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high
1 teaspoon pumpkin pie spice speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then
½ teaspoon baking soda beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in
½ teaspoon salt the raisins.
1½ sticks (12 tablespoons) unsalted 2. Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded
butter, at room temperature tablespoon per cookie) about 2 inches apart on the prepared pans.
½ cup granulated sugar 3. Bake, switching the pans halfway through, until the cookies are golden and set around
¼ cup packed light brown sugar the edges but the centers are still soft, about 20 minutes. Transfer the pans to racks to
¾ cup finely grated carrots cool completely.
(about 2 small carrots) 4. Meanwhile, make the filling: Beat the marshmallow cream, cream cheese, butter and
1 large egg vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes.
⅓ cup raisins Sandwich the filling (about 1 tablespoon) between the cookies.
Bar
a COOKIES a
EGGNOGl BARS
ACTIVE: 20 min TOTAL: 1½ hr l MAKES: about 48
CRANBERRY-LEMON
l
ACTIVE: 1 hr
BARSl
TOTAL: 2 hr (plus 6 hr chilling) MAKES: about 48
Cooking spray
2 cups plus 1 tablespoon
all-purpose flour
1½ sticks (12 tablespoons) cold
unsalted butter, diced
⅓ cup confectioners’ sugar
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
1 cup dulce de leche
¼ cup heavy cream
2 large egg yolks
¾ cup semisweet chocolate chips
¾ cup pecans, chopped
1. Preheat the oven to 350˚. Line a 9-by-13-inch baking dish 1. Butter two 8-inch square baking pans. Pulse the oats in a
with foil, leaving a 2-inch overhang on two sides; coat the food processor until finely ground. Transfer to a medium bowl
foil with cooking spray. Mix the graham cracker crumbs with and whisk in the flour, ground walnuts and salt.
the melted butter in a large bowl. Press evenly into the prepared 2. Beat the butter, granulated sugar and confectioners’ sugar
pan. Top with the macadamia nuts, coconut flakes, dried in a large bowl with a mixer on medium speed until fluffy, about
pineapple and white chocolate chips. 5 minutes. Reduce the mixer speed to medium low; add the
2. Mix the condensed milk with the cream of coconut in a flour mixture in two batches, beating after each addition, until
small bowl. Evenly pour over the mixture in the pan. just combined.
3. Bake until the bars are bubbling around the edges, 30 to 3. Divide the dough between the prepared pans and press
35 minutes. Transfer the pan to a rack to cool completely, in an even layer using damp or oiled fingers. Score into
about 1 hour. Lift the bars out of the pan using the foil overhang; diamonds with a fork, then refrigerate 30 minutes.
peel off the foil. Cut into squares. 4. Preheat the oven to 300˚. Bake until the shortbread is
light golden, about 1 hour. Transfer the pan to a rack to cool
completely. Slice along the scored lines and place the diamonds
on a rack.
5. Meanwhile, microwave the bittersweet chocolate in a
microwave-safe bowl in 30-second intervals, stirring until
smooth. Transfer the chocolate to a small resealable bag,
snip a corner and pipe lines on the shortbread. Let set.
LEMON SHORTBREAD
l l
ACTIVE: 30 min TOTAL: 2 hr MAKES: 16
NO-BAKEl S’MORES BARS
ACTIVE: 30 min TOTAL: 30 min (plus 2 hr chilling)
MAKES: about 24
2 sticks unsalted butter, at room temperature,
plus more for the pan Cooking spray
2 cups all-purpose flour 1 stick unsalted butter, at room temperature
1 teaspoon salt 1 cup packed light brown sugar
¼ cup granulated sugar 1 teaspoon pure vanilla extract
2½ cups confectioners’ sugar 2 cups graham cracker crumbs
Grated zest of 1½ lemons, plus juice of 1 lemon 1 cup all-purpose flour
Yellow sanding sugar, for decorating 1 14-ounce can sweetened condensed milk
1 cup milk chocolate chips
1. Butter an 8-inch square tart pan. Whisk the flour and salt in a 1 cup mini marshmallows
medium bowl.
2. Beat the butter, granulated sugar, ½ cup confectioners’ sugar 1. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch
and the zest of ½ lemon in a large bowl with a mixer on medium overhang on two sides; coat the foil with cooking spray. Beat the
speed until fluffy, about 5 minutes. Reduce the mixer speed to butter, brown sugar and vanilla in a large bowl with a mixer on
medium low; add the flour mixture in two batches, beating after medium-high speed until fluffy. Reduce the mixer speed to low
each addition, until just combined. and beat in the graham cracker crumbs and flour until combined.
3. Press the dough into the prepared pan in an even layer using Beat in the condensed milk. Stir in the chocolate chips and
damp or oiled fingers. Score into squares with a fork, then mini marshmallows.
refrigerate 30 minutes. 2. Press the dough into the prepared pan in an even layer using
4. Preheat the oven to 300˚. Bake until the shortbread is damp or oiled fingers. Refrigerate until set, at least 2 hours or
light golden, about 1 hour. Transfer the pan to a rack to overnight. Lift the bars out of the pan using the foil overhang;
cool completely. peel off the foil. Cut into squares.
5. Meanwhile, mix the remaining 2 cups confectioners’ sugar
and zest and juice of 1 lemon in a small bowl until smooth.
Spread over the cooled shortbread with an offset spatula.
Sprinkle with yellow sanding sugar. Slice along the scored lines.
1. Preheat the oven to 350˚. Line a 9-inch square baking dish 1. Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with
with foil, leaving a 2-inch overhang on two sides; lightly coat the foil, leaving a 2-inch overhang on two sides; coat the foil with
foil with cooking spray. Whisk the flour, salt and baking powder cooking spray. Whisk 2 cups flour with the confectioners’ sugar,
in a small bowl. lemon zest, lavender and salt in a large bowl. Work in the butter
2. Melt the butter in a medium saucepan over medium heat with your fingers until large clumps form.
and cook, swirling the pan occasionally, until it starts browning. 2. Press the mixture into the prepared pan in an even layer
Remove from the heat and whisk in the brown sugar and vanilla using damp or oiled fingers. Bake until lightly browned,
until dissolved; let cool slightly. Add the eggs and whisk until 20 to 25 minutes. Let cool 5 minutes.
smooth. Stir in the flour mixture, then the apple and butterscotch 3. Meanwhile, whisk the eggs, granulated sugar, lemon juice
chips. Spread the batter in the prepared pan. and remaining ⅓ cup flour until smooth. Pour over the crust.
3. Bake until the edges of the blondies are set and the top is lightly 4. Bake until the bars are set, 20 to 25 minutes. Transfer the pan
browned, about 25 minutes. Transfer the pan to a rack to cool to a rack to cool completely.
completely. Lift the bars out of the pan using the foil overhang; 5. Lift the bars out of the pan using the foil overhang; peel off the
peel off the foil. Cut into squares. foil. Dust the bars with confectioners’ sugar and cut into squares.
1. Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with FOR THE FROSTING
foil, leaving a 2-inch overhang on two sides; coat the foil with 1 stick unsalted butter
cooking spray. Microwave 1½ sticks butter in a large microwave- 2 tablespoons milk
safe bowl on low, stirring occasionally, until melted. Mix in the 1 teaspoon pure vanilla extract
ground vanilla wafers and granulated sugar. 1¼ cups confectioners’ sugar
2. Press the mixture evenly into the prepared pan. Bake until the Toasted shaved coconut, for topping
crust is golden, about 10 minutes. Transfer the pan to a rack to
cool completely. 1. Make the brownies: Preheat the oven to 325˚. Line a
3. Meanwhile, microwave the remaining ½ stick butter in a large 9-by-13-inch baking dish with foil, leaving a 2-inch overhang
microwave-safe bowl until melted. Whisk in the corn syrup, on two sides; coat the foil with cooking spray. Melt the chocolate
brown sugar, eggs, vanilla and salt until combined. Spread the chips and butter in a medium saucepan over low heat, stirring.
mixture evenly over the crust. Top with the pecans. Remove from the heat and whisk in the brown sugar and
4. Bake until the edges of the bars are set but the center is still granulated sugar; let cool slightly.
loose, 25 to 30 minutes. Transfer the pan to a rack to cool, then 2. Whisk in the eggs, one at a time, and then the vanilla. Stir in
refrigerate until set, at least 2 hours or overnight. Lift the bars out of the flour and salt. Fold in the macadamia nuts. Spread the batter
the pan using the foil overhang; peel off the foil. Cut into squares. in the prepared pan.
3. Bake until a toothpick inserted into the center of the brownies
comes out almost clean, 45 minutes. Transfer the pan to a rack
to cool completely.
4. Meanwhile, make the frosting: Beat the butter, milk, vanilla
and confectioners’ sugar in a large bowl with a mixer on medium
speed until smooth. Spread the frosting on the cooled brownies.
Refrigerate until set, about 1 hour. Lift the bars out of the pan
using the foil overhang; peel off the foil. Top with coconut and
cut into squares.
1. Preheat the oven to 350˚. Butter a 9-by-13-inch baking dish, 1. Position racks in the upper and lower thirds of the oven;
line the bottom with parchment paper and butter the parchment. preheat to 350˚. Coat three 9-by-13-inch baking dishes with
Dust with flour and tap out any excess. Whisk the flour, cocoa cooking spray, line the bottoms with parchment paper and
powder, gingerbread spice and salt in a medium bowl. coat with more cooking spray.
2. Beat 1 stick butter and the brown sugar in a large bowl with a 2. Beat the almond paste, butter, sugar and salt in a large bowl
mixer on low speed until incorporated, then increase the speed to with a mixer on high speed until fluffy, about 3 minutes. Reduce
medium and beat until fluffy, about 5 minutes. Add the egg and the mixer speed to medium; beat in the egg yolks, vanilla and
egg yolks and beat 1 minute. Reduce the mixer speed to low lemon zest, then reduce the mixer speed to low and mix in the
and add the flour mixture in two batches, alternating with the flour (the batter will be thick).
water. Beat until just smooth, being careful not to overbeat (the 3. Beat the egg whites in a separate large bowl with a mixer on
batter may look curdled). Spread the batter in the prepared pan. low speed; increase the speed to high and beat until stiff peaks
3. Bake until the cake springs back when pressed, 25 to 35 minutes. form. Fold the egg whites into the batter in three batches.
Let cool 5 minutes in the pan, then turn out onto a rack, remove Divide the batter evenly among 3 bowls. Mix the red food
the parchment and let cool completely. coloring into one and the green into another, leaving the third
4. Meanwhile, beat the remaining 4 tablespoons butter and the plain. Pour one color batter into each prepared baking dish;
ginger jam in a large bowl with a mixer on medium-high speed spread into a thin layer with an offset spatula.
until pale, about 1 minute. Gradually beat in the confectioners’ 4. Bake, switching the baking dishes halfway through, until
sugar until light and fluffy, about 2 minutes. the cakes are just firm, 14 to 16 minutes. Transfer the dishes to
5. Carefully cut the cake in half crosswise with a serrated knife racks to cool completely.
and spread 1 layer with the ginger filling. Top with the other layer 5. Transfer the green layer to a cutting board; discard the
and cut lengthwise, then crosswise into 6 equal rows, making parchment. Top with ½ cup jam, the plain layer, the remaining
small cubes. Freeze the cubes until firm, about 1 hour. ½ cup jam and the red layer. Wrap the stack in plastic wrap.
6. Make the glaze: Melt the chocolate and shortening in a Top with a baking sheet and place a few heavy cans on top.
heatproof bowl set over a saucepan of simmering water (do not Refrigerate at least 4 hours or overnight.
let the bowl touch the water), about 5 minutes. Remove the bowl 6. Make the glaze: Microwave the chocolate, stirring every
from the pan. Hold each cake square over the bowl on a fork and 30 seconds, until smooth. Unwrap the cake stack and spread
spoon the chocolate over the top until evenly covered. Transfer the chocolate on top using an offset spatula. Refrigerate until
to a rack set on a baking sheet. Top with crystallized ginger. set, about 10 minutes. Cut into small squares.
Let set, about 2 hours at room temperature or 30 minutes
in the refrigerator; before completely set, loosen with a spatula.
Cooking spray 1. Preheat the oven to 325˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch
2 cups semisweet chocolate chips overhang on two sides; coat the foil with cooking spray. Melt the chocolate chips and
1 stick unsalted butter butter in a medium saucepan over low heat, stirring. Remove from the heat and whisk in
¾ cup packed light brown sugar the brown sugar and granulated sugar; let cool slightly.
¾ cup granulated sugar 2. Whisk in the eggs, one at a time, and then the vanilla. Stir in the flour and salt. Spread
4 large eggs the batter in the prepared pan.
1 teaspoon pure vanilla extract 3. Bake until a toothpick inserted into the center of the brownies comes out almost clean,
1 cup all-purpose flour about 45 minutes. Transfer the pan to a rack to cool completely.
½ teaspoon salt 4. Brush the top of the cooled brownies with the warm honey. Starting in one corner, place
2 tablespoons honey, warmed a gold leaf sheet gold-side down on top of the honey. Gently rub the paper until the gold
12 three-inch-square transfer sheets transfers onto the brownies. Repeat to cover the top of the brownies. Cut into pieces.
edible gold leaf
2 sticks unsalted butter, at room temperature, 2 sticks unsalted butter, at room temperature,
plus more for the pan plus more for the pan
2 cups all-purpose flour 2 cups all-purpose flour
1 teaspoon salt ¾ cup finely ground walnuts
¼ cup granulated sugar 1 teaspoon salt
½ cup confectioners’ sugar ¼ cup granulated sugar
½ cup confectioners’ sugar
1. Butter a 9-inch round tart pan. Whisk the flour and salt in a ½ teaspoon dried lavender
medium bowl.
2. Beat the butter, granulated sugar and confectioners’ sugar 1. Butter a 9-inch round tart pan. Whisk the flour, ground walnuts
in a large bowl with a mixer on medium speed until fluffy, about and salt in a medium bowl.
5 minutes. Reduce the mixer speed to medium low; add the 2. Beat the butter, granulated sugar and confectioners’ sugar
flour mixture in two batches, beating after each addition, in a large bowl with a mixer on medium speed until fluffy, about
until just combined. 5 minutes. Reduce the mixer speed to medium low; add the
3. Press the dough into the prepared pan in an even layer using flour mixture in two batches, beating after each addition,
damp or oiled fingers. Score into wedges with a fork, then until just combined.
refrigerate 30 minutes. 3. Press the dough into the prepared pan in an even layer using
4. Preheat the oven to 300˚. Bake until the shortbread is light damp or oiled fingers. Score into wedges with a fork, then
golden, about 1 hour. Transfer the pan to a rack to cool completely. refrigerate 30 minutes.
Slice along the scored lines. 4. Preheat the oven to 300˚. Sprinkle the lavender over the
dough. Bake until the shortbread is light golden, about 1 hour.
Transfer the pan to a rack to cool completely. Slice along the
scored lines.
LINZER SHORTBREAD
l
ACTIVE: 50 min l TOTAL: 1½ hr MAKES: about 24
CHOCOLATE-DIPPED
l
ACTIVE: 40 min l
SHORTBREAD
TOTAL: 2 hr 10 min MAKES: about 32
1½ sticks (12 tablespoons) unsalted butter, 2 sticks unsalted butter, at room temperature,
at room temperature, plus more for the pan plus more for the pan
1 cup blanched hazelnuts 2 cups all-purpose flour
1½ cups plus 1 teaspoon all-purpose flour 1 teaspoon fine salt
⅓ cup confectioners’ sugar ¼ cup granulated sugar
½ teaspoon salt ½ cup confectioners’ sugar
⅓ cup packed light brown sugar 6 ounces bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract Flaky sea salt, for sprinkling
½ teaspoon finely grated lemon zest
1 large egg white 1. Butter an 8-inch square pan. Whisk the flour and fine salt in a
¾ cup seedless raspberry jam medium bowl.
2. Beat the butter, granulated sugar and confectioners’ sugar
1. Preheat the oven to 350˚. Line a 9-inch square baking dish in a large bowl with a mixer on medium speed until fluffy, about
with foil, leaving a 2-inch overhang on two sides. Butter the foil. 5 minutes. Reduce the mixer speed to medium low; add the
2. Spread the hazelnuts on a baking sheet and toast in the flour mixture in two batches, beating after each addition, until
oven until golden, 8 to 10 minutes. Let cool, then transfer to just combined.
a food processor and pulse until finely ground. Whisk the 3. Press the dough into the prepared pan in an even layer using
ground hazelnuts, 1½ cups flour, the confectioners’ sugar damp or oiled fingers. Score into narrow rectangles with a fork,
and salt in a medium bowl. then refrigerate 30 minutes.
3. Beat the butter, brown sugar, vanilla and lemon zest in a large 4. Preheat the oven to 300˚. Bake until the shortbread is
bowl with a mixer on medium-high speed until smooth and fluffy, light golden, about 1 hour. Transfer the pan to a rack to cool
about 3 minutes. Reduce the mixer speed to medium low; add completely. Slice along the scored lines.
the flour mixture in two batches, beating well after each addition. 5. Meanwhile, microwave the bittersweet chocolate in a
4. Transfer ½ cup of the dough to a small bowl and stir in the microwave-safe bowl in 30-second intervals, stirring, until
egg white and remaining 1 teaspoon flour to make a smooth smooth. Dip one end of the shortbread fingers into the
batter. Transfer to a pastry bag fitted with a ¼-inch round tip; chocolate and place on a rack. Sprinkle the tops with
set aside. flaky sea salt and let set.
5. Press the remaining dough into the prepared pan in an even
layer using damp or oiled fingers. Bake until lightly golden, about
20 minutes. Remove from the oven and spread the raspberry jam
on top, leaving a ½-inch border around the edges. Pipe diagonal
stripes of the reserved batter over the jam, about ½ inch apart.
Return the shortbread to the oven and bake until the stripes are
golden brown, 15 to 20 more minutes.
6. Loosen the edge of the shortbread with a knife, then transfer
the pan to a rack to cool completely. Lift the shortbread out of the
pan using the foil overhang; peel off the foil. Cut into thin bars.
3 large egg whites, at room temperature 1. Position racks in the upper and lower thirds of the oven; preheat to 250˚. Line 2 baking
Pinch of salt sheets with parchment paper. Beat the egg whites and salt in a stand mixer fitted with the
¼ teaspoon cream of tartar whisk attachment (or use a hand mixer) on medium speed until frothy. Add the cream of
¾ cup superfine sugar tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time,
1 teaspoon peppermint extract then add the peppermint extract. Continue beating until the meringue is thick, glossy and
Food coloring (optional) holds stiff peaks, about 6 minutes.
½ to ⅔ cup mini chocolate chips (optional) 2. For colored cookies, swirl a few drops of food coloring into the meringue or use
Assorted sanding sugar, melted chocolate a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag.
or nonpareils, for decorating For chocolate chip meringues, gently fold the chips into the meringue.
3. Pipe or spoon the meringue about 2 inches apart onto the prepared pans. Sprinkle with
sanding sugar, if desired.
4. Bake the meringues 1 hour. Turn off the oven; leave the meringues in the oven to
finish drying, about 2 more hours. Top with or dip in melted chocolate and sprinkle with
nonpareils, if desired.
HONEY SPRITZ
l
COOKIES
ACTIVE: 30 min l TOTAL: 45 min MAKES: about 60
MATCHA PALMIERS
l I
ACTIVE: 40 min TOTAL: 1 hr MAKES: about 20
POMEGRANATE
l
MERINGUES
l
ACTIVE: 30 min TOTAL: 3½ hr MAKES: about 24
COCOA SPRITZ
l
COOKIES
ACTIVE: 30 minl TOTAL: 1 hr MAKES: about 90
CHAI MERINGUES
ACTIVE: 35 min l TOTAL: 3 hr 35 min
MAKES: about 60
LIME SPRITZ
l
COOKIES
ACTIVE: 35 min lTOTAL: 50 min MAKES: about 60
PISTACHIO-APRICOT
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ACTIVE: 1 hr
RUGELACH
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TOTAL: 1 hr 45 min (plus 2 hr chilling) MAKES: 24
1 sheet frozen puff pastry (half of a 17-ounce package), 1½ cups all-purpose flour
thawed 1½ teaspoons baking powder
All-purpose flour, for dusting ¼ teaspoon salt
¼ cup lemon curd ¼ teaspoon freshly grated nutmeg
1 tablespoon poppy seeds 3 large eggs
1 large egg, lightly beaten ¾ cup granulated sugar
Confectioners’ sugar, for dusting ¼ cup maple sugar
⅓ cup vegetable oil, plus more for brushing
1. Position racks in the upper and lower thirds of the oven; ¼ teaspoon pure maple extract
preheat to 350˚ Line 2 baking sheets with parchment paper. Confectioners’ sugar, for dusting
Roll out the puff pastry into a 12-inch square on a lightly floured
surface. Brush the lemon curd evenly on top and sprinkle with 1. Whisk the flour, baking powder, salt and nutmeg in a large
the poppy seeds. bowl; make a well in the center. In another large bowl, whisk the
2. Cut the dough in half, then cut each half crosswise into eggs, granulated sugar, maple sugar, vegetable oil and maple
¼-inch-wide strips. Roll the strips into coils. Arrange cut side extract until well combined. Pour the egg mixture into the well
down about 2 inches apart on the prepared pans. Brush with the in the flour mixture and whisk until combined.
beaten egg. 2. Preheat a pizzelle iron until a drop of water sizzles on the
3. Bake, switching the pans halfway through, until the cookies surface, about 10 minutes. Lightly brush the hot surface with
are golden, 20 minutes. Transfer the pans to racks and let cool vegetable oil. Spoon about 1 tablespoon batter into the center
completely. Dust the cookies with confectioners’ sugar. of the imprint (if you have a pizzelle iron with more than one
imprint, fill each with 1 tablespoon batter). Close the iron and
cook until there is no more steam coming out, about 45 seconds.
3. Open and remove the pizzelle from the iron using a small
offset spatula and transfer to a rack to cool (the pizzelle will crisp
as they cool). Repeat with the remaining batter, lightly brushing
the iron with more vegetable oil occasionally. Lightly dust the
cooled pizzelle with confectioners’ sugar before serving.
CANDY CANE
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COOKIES
ACTIVE: 45 min TOTAL: 1 hr 15 min (plus 1 hr chilling)
COCOA PALMIERS
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ACTIVE: 45 min l TOTAL: 45 min MAKES: about 24
MAKES: about 30
4 tablespoons unsalted butter, at room temperature
1½ sticks (12 tablespoons) unsalted butter, 1 cup plus 3 tablespoons sugar
at room temperature 2 tablespoons unsweetened cocoa powder
¾ cup superfine sugar, plus more for rolling 2 tablespoons breadcrumbs
¼ teaspoon salt 1 large egg yolk
1 large egg 1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract 1 teaspoon all-purpose flour
¼ teaspoon pure peppermint extract (optional) 1 sheet frozen puff pastry (half of a 17-ounce package),
2 cups all-purpose flour thawed
Red sanding sugar, for rolling
1. Position racks in the upper and lower thirds of the oven;
1. Beat the butter, superfine sugar and salt in a large bowl with a preheat to 425˚. Line 2 baking sheets with parchment paper.
mixer on medium speed until light and fluffy, about 3 minutes. Pulse the butter, 3 tablespoons sugar, the cocoa powder,
Beat in the egg, vanilla and peppermint extract. Reduce the mixer breadcrumbs, egg yolk, cinnamon and flour in a food processor
speed to low and beat in the flour until combined. Transfer the until smooth.
dough to a piece of plastic wrap and pat into a rectangle; tightly 2. Spread the remaining 1 cup sugar on a clean surface. Unfold
wrap and refrigerate until firm, at least 1 hour or overnight. the puff pastry and set it on top of the sugar, pressing gently to
2. Line 2 baking sheets with parchment paper. Spread some red coat. Flip and coat the other side, then roll out the sheet into a
sanding sugar and superfine sugar on separate plates. Gently roll 13-inch square.
heaping teaspoonfuls of dough into short logs with your hands. 3. Drop mounds of the cocoa mixture onto the puff pastry and
One at a time, roll half of the logs in red sanding sugar to form spread in a thin, even layer. Using your fingers, roll 1 side of the
4-inch strands. Repeat with the remaining logs and superfine pastry into the center, then roll the opposite side into the center
sugar. Twist 1 strand of each color together. Arrange the logs to meet it. Trim the ends with a knife. (If the rolled-up dough
about 2 inches apart on the prepared pans; bend the tops to form is soft, refrigerate until firm.) Cut the dough roll crosswise into
candy canes. Refrigerate until firm, about 15 minutes. ½-inch-thick pieces and arrange cut-side down about 2 inches
3. Position racks in the upper and lower thirds of the oven; apart on the prepared pans.
preheat to 350˚. Bake, switching the pans halfway through, until 4. Bake until the cookies are golden and crisp on the bottom,
the cookies are set and lightly browned around the edges, 4 to 6 minutes. Flip the cookies with a thin metal spatula, switch
11 to 13 minutes. Transfer the pans to racks to cool completely. the pans and bake until golden on the other side, 4 to 6 more
minutes. Transfer the pans to racks and let cool 1 minute, then
remove the cookies to the racks to cool completely.
3 large egg whites 1. Preheat the oven to 250˚. Line 2 baking sheets with parchment paper. Beat the
Pinch of salt egg whites with the salt in a large bowl with a mixer on medium-high speed until frothy.
¾ cup sugar Gradually beat in the sugar and cream of tartar until stiff peaks form, about 6 minutes.
¼ teaspoon cream of tartar Add the peppermint extract; beat 2 minutes.
¾ teaspoon peppermint extract 2. Paint four ¼-inch-wide stripes of red food coloring inside a pastry bag fitted with a
Red gel food coloring ½-inch round tip. Transfer the meringue to the bag. Pipe 2-inch spirals about 2 inches apart
on the prepared pans.
3. Bake the meringues 1 hour. Turn off the oven; leave the meringues in the oven to finish
drying, about 2 more hours. Transfer the pans to racks to cool completely.
ALMONDl WREATHS
ACTIVE: 35 min TOTAL: 1 hr (plus 1 hr chilling) l MAKES: about 18
SESAME TUILES
l
ACTIVE: 35 min TOTAL: 1½ hr l MAKES: about 24
2 cups all-purpose flour 1 cup all-purpose flour, plus more for dusting
½ teaspoon baking powder ½ teaspoon plus 1 pinch salt
¼ teaspoon cayenne pepper 4 ounces cream cheese, at room temperature
¼ teaspoon salt 1 stick unsalted butter, at room temperature
1¼ sticks (10 tablespoons) unsalted butter, ½ cup plus 2 tablespoons sweetened shredded coconut
at room temperature ½ cup dried pineapple chunks
¾ cup sugar 2 tablespoons water
1 large egg ½ cup pineapple preserves
1 tablespoon cinnamon extract ¼ cup golden raisins
2 teaspoons red gel food coloring ½ teaspoon ground ginger
Silver dragées, for decorating 1 large egg, lightly beaten
1. Position racks in the upper and lower thirds of the oven; 1. Whisk the flour and ½ teaspoon salt in a medium bowl. Beat
preheat to 300˚. Whisk the flour, baking powder, cayenne and the cream cheese and butter in a large bowl with a mixer on
salt in a medium bowl. Beat the butter and sugar in a large bowl medium-high speed until fluffy, 3 minutes. Reduce the mixer
with a mixer on medium-high speed until light and fluffy, about speed to low and beat in the flour mixture until just combined.
3 minutes. Beat in the egg, cinnamon extract and food coloring Increase the speed to medium high; add ½ cup coconut and
until smooth. Reduce the mixer speed to low and beat in the beat until well combined.
flour mixture until combined. 2. Divide the dough evenly between 2 sheets of plastic wrap and
2. Fill a cookie press with the dough according to the manufacturers’ pat each into a rectangle. Wrap tightly and refrigerate until firm,
instructions. Press the dough 1 inch apart onto 2 ungreased at least 1 hour.
baking sheets. Lightly press silver dragées into each. 3. Roll out each piece of dough on a lightly floured surface into a
3. Bake, switching the pans halfway through, until the cookies 6-by-12-inch rectangle. Transfer to a baking sheet and refrigerate.
are firm to the touch, 25 to 30 minutes. Loosen the cookies 4. Meanwhile, make the filling: Microwave the dried pineapple
immediately with a thin metal spatula and transfer to a rack to with the water until softened, 2 minutes. Transfer to a food
cool completely. Repeat with the remaining dough. processor; add the preserves, raisins, ginger and pinch of salt.
Pulse until smooth.
5. Brush the dough rectangles with the beaten egg. Spread the
filling over the dough rectangles, leaving a 1-inch border along
1 long side of each. Roll up the dough toward the clean border
into a tight log; press to seal and position seam-side down. Brush
the tops with the beaten egg and sprinkle with the remaining
2 tablespoons coconut. Refrigerate until firm, 30 minutes.
6. Position racks in the upper and lower thirds of the oven;
preheat to 350˚. Line 2 baking sheets with parchment paper.
Slice the logs into 1-inch pieces; arrange on the prepared pans.
7. Bake, switching the pans halfway through, until the rugelach
are golden brown, 25 to 30 minutes. Transfer the pans to racks
to cool completely.
1¾ cups confectioners’ sugar 1. Preheat the oven to 300˚ using the convection setting. Line 3 baking sheets with silicone
1 cup almond flour mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring
3 large egg whites, at room temperature cups and leveling with a knife. Transfer to a bowl; whisk to combine.
¼ teaspoon cream of tartar 2. Sift the sugar–almond flour mixture, a little at a time, through a fine-mesh sieve into a
Pinch of salt large bowl, pressing with a rubber spatula to pass through as much as possible. It will take
¼ cup superfine sugar a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
2 to 3 drops gel food coloring (see below) 3. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy.
½ teaspoon pure vanilla, almond or Increase the speed to medium high; gradually add the superfine sugar and beat until stiff
peppermint extract (see below) and shiny, about 5 more minutes. Transfer the beaten egg whites to the almond flour
Assorted fillings (see below) mixture. Draw a rubber spatula halfway through the mixture and fold until combined, giving
the bowl a quarter turn with each fold. Add the food coloring and extract. Continue folding
and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a
thin flat ribbon, 2 to 3 minutes.
4. Transfer the batter to a pastry bag fitted with a ¼-inch round tip. Holding the bag
vertically and close to the prepared baking sheet, pipe 1¼-inch circles (24 per pan).
Firmly tap the baking sheets twice against the counter to release any air bubbles. Let the
cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes
to 1 hour, depending on the humidity.
5. Slip another baking sheet under the first batch (a double baking sheet protects the cookies
from the heat). Bake the first batch until the cookies are shiny and rise ⅛ inch to form a
“foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet
for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.
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PHOTOGRAPHY CREDITS
Cover photograph by Ryan Dausch
Antonis Achilleos Steve Giralt Marko Metzinger Travis Rathbone
pages 10, 14, 59, 76, 89 pages 28, 38–39, 58, 79, 84 page 15 page 22