Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like
Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like
Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like
*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol
diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of
total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3. So Simple. So Good.®
CHRISTMAS
®
COOKIES
TM
TM
NEW
NO-BAKES
p. 44
TINTED
DOUGH
5
COOKIE +
TREE BROWNIE
CUTOUTS COMBOS
p. 70 p. 6
DECORATE
CUTE
SANTAS
p. 56
GLUTEN-
FREE
GOODIES
p. 34
2020
BHG.com
,
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it’s cookie time!
3 52
SWEET WREATHS SCOOPS
Create two cookie It’s edible cookie
wreaths to share. dough time with
six fun flavors.
6 56
BROOKIES
Brownies + Cookies HERE COMES
give you the best of SANTA CLAUS
both worlds. Transform simple
shapes into the jolly
12 old elf.
BEYOND BASIC
CHOCOLATE CHIP 64
COOKIES THE SEASON
Try three new spins to OF GINGER
update a beloved Ginger—in all
favorite. its forms—flavors five
heartwarming cookies.
18 70
GIFT IT
Pair cookies and EVERGREENS
beverages for Use one dough and five
sweet gifts. techniques to make a
grove of festive trees.
22 76
EAT, DRINK
& BE MERRY THE BEAUTY
OF SPRITZ
Double the flavor
with cookie and Buttery spritz cookies
cocktail combos. get dressed up
with new flavors for
32 the holidays.
MARBLED 82
Dip and twist your way STORE-BOUGHT
to easy decorating. COOKIE SPINS
34 Give cookie-aisle
faves a homemade spin.
GLUTEN-FREE!
Eight gluten-free 88
classics for everyone. WHOOPIE
CREAM PIES
40 Soft whoopie pies
take on diner-style
PRETTY IN PINK pie flavors.
Add a sweet blush to
the holiday season.
94
44 COOKIE BASICS
NO-BAKES
Make fuss-free treats
96
in 30 minutes or less. INDEX
CHRISTMAS COOKIES | 1
CHRISTMAS
COOKIES
Contributing Editor SHELLI MCCONNELL
Designer STEPHANIE HUNTER
Food Stylists KELSEY BULAT, GREG LUNA, LAUREN MCANELLY,
SAMMY MILA
TM
MEREDITH CORPORATION
President & Chief Executive Officer TOM HARTY | Chief Financial Officer JASON FRIEROTT
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President, Meredith Local Media Group PATRICK MCCREERY | Senior Vice President, Human Resources DINA NATHANSON
Chairman STEPHEN M. LACY | Vice Chairman MELL MEREDITH FRAZIER
For syndication or international licensing requests or reprint and reuse permission, email [email protected].
PRINTED IN THE USA
GATHER ROUND TO SHARE IN
CHRISTMAS WREATH CRAFTS
THAT ARE (ALMOST) TOO
PRETTY TO EAT.
4 | CHRISTMAS COOKIES
DOUGH
SCRAPS
Give those dough
scraps some love.
Gently gather them
into a ball and roll
to ¹∕8 to ¼ inch thick.
Use desired-shape
cutters to cut out
dough. Bake on a
cookie sheet about
7 minutes or until
GINGERBREAD MERINGUE scraping bowl occasionally.
edges are firm and
COOKIE WREATHS SUGAR COOKIE Add egg, 1 egg white, 1¹∕2 tsp.
of the vanilla, and the almond
bottoms are very
Pictured on page 3. WREATH extract; beat until combined.
light brown.
PREP 25 minutes
Pictured opposite. Beat in as much of the flour as
CHILL 1 hour
PREP 30 minutes you can. Stir in any remaining
BAKE 9 minutes at 375°F
CHILL 30 minutes flour. Cover and chill about
BAKE 25 minutes at 325°F
1 recipe Gingerbread 30 minutes or until dough is
STAND 1 hour
Snowflakes dough (recipe, easy to handle.
p. 69) ³∕4 cup butter, softened 2. Preheat oven to 325°F. On a
1 recipe Royal Icing (recipe, 2 cups sugar sheet of parchment paper, roll
4. Fit a piping bag with a large
p. 63) 1¹∕4 tsp. baking powder dough to ¹∕2 inch thick. Cut a
Assorted sprinkles and/or star or round tip. Transfer
¹∕2 tsp. salt 10-inch circle in dough. Cut a meringue to bag. Pipe
coarse sugar (optional) 1 egg 4-inch circle from center of meringue onto cookie dough
1 egg white 10-inch circle. Place parchment
1. Prepare dough as directed for wreath in swirls and dollops
3¹∕2 tsp. vanilla with dough wreath on an
GingerbreadSnowflakesthrough until entire cookie is covered.
¹∕2 tsp. almond extract extra-large cookie sheet.
Step 1. Bake 25 minutes or until just
2¹∕4 cups all-purpose flour
3. For meringue, in a large starting to brown (do not open
2. Preheat oven to 375°F. Trace 4 egg whites, at room
mixing bowl combine room- door). Turn off oven; let wreath
a 10-inch circle on two pieces of temperature
temperature egg whites stand in oven with door closed
parchment paper; turn papers ¹∕8 tsp. cream of tartar
and cream of tartar. Beat 1 hour.
over onto two cookie sheets. 2 tsp. cornstarch
On a lightly floured surface, roll 4 oz. white baking chocolate, with a mixer on medium until 5. Drizzle white chocolate over
melted soft peaks form (tips curl). Add wreath; if desired, top with
one portion of dough to
Holiday sprinkles (optional) the remaining 1 cup sugar, sprinkles. Cut into wedges to
¹∕4 inch thick. Using 3- to 4-inch
snowflake- or star-shape 1 Tbsp. at a time, beating on serve. Refrigerate up to 3 days.
cutters, cut out dough. Arrange 1. In a large bowl beat butter high until stiff peaks form (tips Makes 1 wreath (12 servings).
cutouts on one parchment-lined with a mixer on medium to high stand straight). Beat in the PER SERVING 388 cal., 15 g
sheet, using circle as a guide 30 seconds. Add 1 cup of the remaining 2 tsp. vanilla. Sift fat (9 g sat. fat), 48 mg chol.,
and overlapping edges of sugar, the baking powder, and cornstarch over beaten egg 276 mg sodium, 58 g carb., 1 g
cutouts slightly. Reroll scraps as salt. Beat until combined, whites; fold in gently. fiber, 40 g sugars, 5 g pro.
needed. Repeat with remaining
portion of dough to make a
second wreath.
3. Bake 9 to 11 minutes or until
edges are fi rm. Cool on cookie
sheet. Decorate wreaths as
ITÕS SPRINKLING
Finish off your wreaths (or any cookies) with one or more of our favorite sprinkles.
desired with Royal Icing and
sprinkles and/or coarse sugar.
Makes 2 wreaths
(18 servings each).
PER SERVING 153 cal., 4 g fat
(2 g sat. fat), 9 mg chol., 62 mg
sodium, 28 g carb., 0 g fiber, 19 g
sugars, 1 g pro.
CHRISTMAS COOKIES | 5
BROWNIES
+ COOKIES=
BROOKIES
1/2 cup butter, softened saucepan heat and stir butter bowl beat butter with a
1/2 cup packed brown sugar and unsweetened chocolate mixer on medium to high
prep 20 minutes 1/4 cup granulated sugar over low until melted. Cool 30 seconds. Add both sugars,
bake 35 minutes at 350°F
1/2 tsp. baking soda 10 minutes. baking soda, and salt. Beat
B ROWN I E S
1/4 tsp. salt 2. Preheat oven to 350°F. on medium 2 minutes,
1/2 cup butter, cut up 1 egg Line a 9-inch square baking scraping bowl as needed.
3 oz. unsweetened chocolate, 11/2 tsp. vanilla pan with foil, extending foil Beat in egg and vanilla until
coarsely chopped 11/3 cups all-purpose flour
over edges. Grease foil. In a combined. Beat in as much of
2/3 cup all-purpose flour 1 cup semisweet chocolate
bowl combine flour, baking the flour as you can with the
1/4 tsp. baking soda chips
soda, and salt. mixer. Stir in any remaining
1/4 tsp. salt 3. Stir granulated sugar into flour and the chocolate chips.
1 cup granulated sugar cooled chocolate mixture. 5. Drop mounds of cookie
2 eggs Add eggs, one at a time, dough onto brownie batter.
1 tsp. vanilla
beating with a spoon until Bake 10 minutes. Remove
combined. Stir in vanilla. Stir from oven; swirl batters
in flour mixture just until gently together with a table
combined. Spread batter into knife. Return to oven. Bake
prepared pan. 25 to 30 minutes more or until
set and a toothpick inserted
in the center comes out
clean. Cool in pan on a wire
rack. Use foil to lift out uncut
bars. Cut into bars. Makes
32 bars.
per bar 174 cal., 9 g fat (6 g
sat. fat), 33 mg chol., 121 mg
sodium, 22 g carb., 1 g fiber,
14 g sugars, 2 g pro.
CHRISTMAS COOKIES | 7
PEPPERMINT- 1 cup sugar pan with foil, extending foil extract. Beat in as much of
CHOCOLATE 1/2 tsp. cream of tartar over edges. Grease foil. In a the flour as you can with the
1/4 tsp. baking soda bowl combine flour and mixer. Stir in any remaining
BROOKIES Pinch salt baking soda. flour and the chopped
prep 25 minutes 1 egg 3. Stir sugar into cooled mint candies.
bake 30 minutes at 350°F 1/4 tsp. vanilla
chocolate mixture. Add eggs, 5. Drop mounds of cookie
1/4 tsp. peppermint extract dough over brownie batter.
B ROWN I E S one at a time, beating with a
1 cup all-purpose flour Bake about 30 minutes or
1/2 cup butter, cut up spoon until combined. Stir in
1/2 cup chopped layered until lightly browned and set.
3 oz. unsweetened chocolate, vanilla. Stir in flour mixture
chocolate-mint candies Cool in pan on a wire rack.
coarsely chopped just until combined. Spread
(14 candies) Use foil to lift out uncut bars.
2/3 cup all-purpose flour batter into prepared pan.
1/4 tsp. baking soda Cut into bars. Makes 32 bars.
1. For brownies, in a medium 4. For cookies, in a large
1 cup sugar per bar 160 cal., 9 g fat (5 g
saucepan heat and stir butter bowl beat butter and
2 eggs sat. fat), 29 mg chol., 67 mg
and unsweetened chocolate shortening with a mixer on
1 tsp. vanilla sodium, 20 g carb., 1 g fiber,
over low until melted. Cool medium to high 30 seconds.
14 g sugars, 2 g pro.
COOKIES 10 minutes. Add sugar, cream of tartar,
1/4 cup butter, softened 2. Preheat oven to 350°F. baking soda, and salt. Beat in
1/4 cup shortening Line a 9-inch square baking egg, vanilla, and peppermint
8 | CHRISTMAS COOKIES
swirled A short
stint in the oven heats the
batter enough to ensure
smooth swirling of the
cream cheese. Be sure
to use whipped cream
cheese and not just
the spreadable
variety.
B ROWN I E S
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
11/2 tsp. vanilla
1/4 cup unsweetened cocoa
powder
1 cup all-purpose flour
11/2 cups chopped Oreos or
other chocolate sandwich
cookies with white filling
(about 15 cookies)
COOKIES
1/2 cup creamy peanut butter
30 seconds. Add brown sugar,
3/4 cup butter, softened
baking soda, and baking
3/4 cup packed brown sugar
powder. Beat until combined,
1/2 tsp. baking soda
1/2 tsp. baking powder scraping bowl as needed.
1 egg Beat in egg and vanilla until
1/2 tsp. vanilla combined. Beat in as much of
1 cup all-purpose flour the flour as you can with the
1/2 cup chopped peanuts mixer. Stir in any remaining
flour and the chopped peanuts.
1. Preheat oven to 375°F. For 3. For each cookie, press
brownies, in a large bowl beat tablespoon-size pieces of each
butter on medium to high dough together; roll into a ball.
30 seconds. Add brown sugar, Place 2 inches apart on
baking soda, and salt. Beat on ungreased baking sheets. Bake
medium 2 minutes, scraping 7 to 9 minutes or until edges
bowl as needed. Beat in egg are light brown and firm. Gently
and vanilla until combined. Add tap baking sheets on counter
cocoa powder. Beat in as much to flatten cookies. Cool
of the flour as you can with the on cookie sheets 5 minutes.
mixer. Stir in any remaining Remove; cool on a wire rack.
flour. Carefully stir in chopped Makes 36 cookies.
cookies. Set dough aside. per cookie 186 cal., 12 g fat
2. For cookies, in a large bowl (6 g sat. fat), 31 mg chol., 173 mg
beat peanut butter and butter sodium, 19 g carb., 1 g fiber, 11 g
with a mixer on medium to high sugars, 3 g pro.
GINGERSNAP- 2/3 cup granulated sugar large bowl beat butter with a 4. Crumble cookie dough
BLONDIE 1
3
egg
Tbsp. molasses
mixer on low 30 seconds. over blondie batter in pan.
Sprinkle coarse sugar over
BROOKIES 1 Tbsp. coarse sugar
Add granulated sugar. Beat
until combined, scraping bowl top. Bake about 30 minutes
prep 25 minutes or until browned and set.
as needed. Beat in egg and
bake 30 minutes at 350°F 1. For blondies, in a medium Cool in pan on a wire rack.
molasses until combined.
saucepan cook and stir brown Use foil to lift out uncut bars.
BLONDIES Beat in as much of the flour
sugar and butter over medium Cut into bars. Makes 32 bars.
11/3 cups packed brown sugar mixture as you can with the
until melted and smooth, stirring per bar 155 cal., 6 g fat (4 g
1/2 cup butter frequently. Cool 10 minutes. mixer. Stir in any remaining
sat. fat), 27 mg chol., 90 mg
11/3 cups all-purpose flour flour mixture.
2. Preheat oven to 350°F. Line a sodium, 24 g carb., 0 g fiber,
1/2 tsp. baking powder
9-inch square baking pan with 15 g sugars, 2 g pro.
1/8 tsp. baking soda
foil, extending foil over edges.
1 egg
Grease foil. In a medium bowl
1 tsp. vanilla
stir together flour, baking
COOKIES powder, and baking soda. Stir
11/2 cups all-purpose flour egg and vanilla into brown
1 tsp. ground ginger sugar mixture. Stir in flour
1/2 tsp. baking soda mixture. Spread batter in
1/2 tsp. ground cinnamon prepared pan.
1/4 tsp. ground cloves 3. For cookies, in a medium
Pinch salt bowl stir together first six
1/2 cup butter, softened ingredients (through salt). In a
CHRISTMAS COOKIES | 11
BEYOND
BASIC
CHOCOL ATE
CHIP
COOKIES
WE SPUN THE
CLASSIC
CHIPPY
COOKIES
ROUND AND
ROUND TO
GIVE THEM
THREE NEW
LOOKS
FOR THE
HOLIDAYS.
CHOCOLATE-
RASPBERRY
DROPS
PREP 20 minutes
BAKE 9 minutes per batch
at 375°F
BITTERSWEET
CHOCOLATE
CHIPS
CHIP
CHANGE-UP
WHITE
CHOCOLATE
CHIPS
CHRISTMAS COOKIES | 13
BROWNED
BUTTER-TOFFEE
CHOCOLATE
CHIP COOKIES
prep 25 minutes
bake 8 minutes per batch
at 350°F
1 cup butter
1 cup packed brown
sugar
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
11/4 cups all-purpose flour
3 cups regular or
quick-cooking rolled
oats*
2 1.4-oz. chocolate-
covered toffee candy
bars, chopped, or
1/2 cup almond toffee
bits
1 cup milk chocolate chips
1/2 cup chopped pecans
(optional)
14 | CHRISTMAS COOKIES
DARK
CHOCOLATE
CHIPS CRISPY TAHINI
CHIP CHOCOLATE
CHANGE-UP CHIPPERS
prep 20 minutes
SEMISWEET bake 10 minutes per batch
CHOCOLATE at 350°F
CHIPS stand 30 minutes
walmart.com/bhg
ADVERTISEMENT
IT.
A DRINK PAIR-UP,
SUCH AS TEA, HOT
CHOCOLATE, OR A
SPECIALTY COFFEE.
18 | CHRISTMAS COOKIES
LAVENDER
SHORTBREAD
COOKIES
prep 30 minutes
bake 13 minutes per batch at 325°F
GIFT I
GIFT
ROU THESE
T. 1 cup butter, softened
SUIT N SM 2/3 cup granulated sugar
ABL DS IN A ALL
E FO DISH 1/4 tsp. salt
TE R
INC A BAG HOLD
LU S L IN 1 vanilla bean, halved
TO DE BA ATER. G
COO ENJOY GS OF T lengthwise and seeds scraped
KIE W IT EA
ESP S. EARL H THE 21/2 cups all-purpose flour
E C IA GRE
LLY
GOO Y IS 1 Tbsp. dried lavender buds,
D.
finely crushed
1 recipe Vanilla Glaze
Coarse sugar or crushed
lavender buds (optional)
20 | CHRISTMAS COOKIES
T . EE
IG F TE AI COBFAFG OEF,
D L E
LU AL OFF E
INC , A SM TY C OTTL
P L B
CU ECIA TINY REAM
P
S D A H C ITH
AN F IRIS UR W I.
O UE TT
LIQ ISCO
B
ALMOND IRISH 1. Preheat oven to 325°F. Line into a 14-inch roll. Place rolls freeze up to 1 month. If desired,
CREAM BISCOTTI two large cookie sheets with about 3 inches apart on dip cookies into or drizzle with
prep 25 minutes parchment paper. prepared cookie sheets; flatten Irish Cream Icing and sprinkle
bake 45 minutes at 325°F 2. In a large bowl combine rolls to about 11/2 inches wide. with nonpareils. Let stand until
cool 15 minutes flour, granulated sugar, baking 4. Bake 25 to 30 minutes or until set. Makes 52 cookies.
powder, and salt. Make a well in rolls are firm and light brown. irish cream icing In a small
23/4cups all-purpose flour center of flour mixture. In a Remove from oven. Place bowl stir together 1 cup
11/2cups granulated sugar cookie sheets on wire racks; powdered sugar and 3 to
small bowl lightly beat egg, egg
11/2tsp. baking powder
yolks, and Irish cream liqueur. cool 15 minutes. 4 Tbsp. Irish cream liqueur to
1 tsp. salt
Stir melted butter into egg 5. Transfer rolls to a cutting make drizzling or dipping
1 egg
mixture. Add egg mixture to board. Using a serrated knife, consistency.
3 egg yolks
flour mixture; stir until dough cut each roll diagonally into per cookie 88 cal., 3 g fat
3 Tbsp. Irish cream liqueur
6 Tbsp. butter, melted starts to form a ball. Stir in 1/2-inch slices. Place slices, cut (2 g sat. fat), 19 mg chol., 74 mg
almonds and white chocolate sides down, on cookie sheets. sodium, 13 g carb., 0 g fiber, 8 g
3/4 cup coarsely chopped
slivered almonds (dough will be crumbly). Use 6. Bake 10 minutes. Turn slices sugars, 1 g pro.
3/4 cup chopped white baking your hands to knead dough over; bake 10 to 15 minutes more
chocolate until it comes together. or until crisp and golden brown.
1 recipe Irish Cream Icing 3. Turn dough out onto a lightly Remove; cool on wire racks.
(optional) floured surface. Divide dough Store uniced cookies at room
Nonpareils (optional) into thirds. Shape each portion temperature up to 3 days or
eat,
drink
& MAKE IT A
DOUBLE.
be
THESE SPIRITED
COOKIES
AND COCKTAILS
ARE MEANT
TO BE
TOGETHER.
merry
22 | CHRISTMAS COOKIES
RUMCHATA
+
SNICKERDOODLES
CINNAMON
TOAST ON
THE ROCKS
PAGE 27
BOURBON
TOFFEE
COOKIES
+
PAGE 27
BOURBON
BALL
Fill a cocktail shaker
halfway with ice. Add
11/2 Tbsp. (3/4 oz.) bourbon,
1 Tbsp. (1/2 oz.) crème de
cacao, and 11/2 tsp. (1/4 oz.)
Frangelico liqueur or other
hazelnut liqueur. Cover
and shake until very cold.
Strain liquid into a cocktail
glass. Top with chocolate
shavings. Makes 1 cocktail.
24 | CHRISTMAS COOKIES
LIMONCELLO LIMONCELLO SPARKLER
CHEESECAKE
BARS
PAGE 27 + In a cocktail glass combine 6 Tbsp. (3 oz.) chilled Prosecco or other
sparkling wine, 2 Tbsp. (1 oz.) fresh tangerine juice, and 1 Tbsp. (1/2 oz.)
limoncello (Italian lemon liqueur). Add ice. Garnish with a twist of
tangerine peel. Makes 1 cocktail.
KAHLÚA
CHOCOLATE
+
CRINKLES
MUDSLIDE
Drizzle chocolate-flavor
syrup around the inside
rim of a chilled cocktail
glass. Fill a cocktail shaker
halfway with ice. Add
11/2 Tbsp. (3/4 oz.) each
Kahlúa or other coffee-
flavor liqueur, Irish cream
liqueur, half-and-half, and,
if desired, vodka. Cover and
shake until very cold. Strain
liquid into prepared glass.
If desired, add ice. Makes
1 cocktail.
RUMCHATA LIMONCELLO
SNICKERDOODLES CHEESECAKE BARS
Pictured on page 23. Pictured on page 25.
KAHLÚA prep 30 minutes prep 20 minutes
+
Remove; cool on wire racks. Refrigerate up to 3 days.
balls. Roll balls in the 1/4 cup sugars, 1 g pro.
Makes 60 cookies. Makes 32 bars.
granulated sugar, then in
per cookie 113 cal., 5 g fat candied lemon slices Cut
powdered sugar to coat.
(3 g sat. fat), 15 mg chol., 89 mg 2 lemons into 1/4-inch-thick
CINNAMON
Place balls 2 inches apart on
sodium, 15 g carb., 0 g fiber, 10 g slices. Dredge slices in sugar to
prepared cookie sheets. Bake
9 to 11 minutes or just until TOAST ON THE sugars, 1 g pro. coat. Heat an extra-large skillet
edges are firm and cracks ROCKS over medium-high. Add lemon
slices in a single layer. Cook
appear slightly moist. Cool on Wet the rim of a cocktail glass
with water; dip in cinnamon- 3 to 4 minutes per side or until
cookie sheets 2 minutes.
sugar to coat. Fill glass with ice. glazed and starting to brown.
Remove; cool on wire racks.
Fill a cocktail shaker halfway Remove; cool on a piece of
Makes 32 cookies.
with ice. Add 3 to 4 Tbsp. (11/2 to foil. Dredge in additional sugar.
per cookie 157 cal., 7 g fat
(3 g sat. fat), 21 mg chol., 78 mg 2 oz.) each RumChata liqueur Cut slices into quarters.
sodium, 22 g carb., 1 g fiber, 16 g and Fireball cinnamon whiskey. per bar 151 cal., 9 g fat (5 g sat.
Cover and shake until very fat), 34 mg chol., 110 mg sodium,
sugars, 2 g pro.
cold. Strain liquid into prepared 15 g carb., 0 g fiber, 11 g sugars,
glass. Makes 1 cocktail. 2 g pro.
CHRISTMAS COOKIES | 27
HAZELNUT
MACARONS
+
PAGE 31
NUTS &
BERRIES
COCKTAIL
Fill a rocks glass with ice.
Add 11/2 Tbsp. (3/4 oz.)
each Frangelico liqueur or
other hazelnut liqueur and
Chambourd or other black
raspberry liqueur. Drizzle
with 11/2 Tbsp. (3/4 oz.) half-
and-half. Top lightly with
freshly grated nutmeg.
Makes 1 cocktail.
FRUITCAKE
BARS
+
PAGE 31
EARL
GREY HOT
BUTTERED
RUM
In a mug stir together
1/2 cup boiling water and
2 tsp. packed brown sugar
until sugar dissolves. Add
1 Earl Grey tea bag; steep
5 minutes. Remove and
discard tea bag. Add
2 Tbsp. (1 oz.) dark rum.
Top with 11/2 tsp. Spiced
Butter. Makes 1 cocktail.
spiced butter In a small
bowl combine 1/2 cup
softened butter and
1 tsp. pumpkin pie spice.
Roll into a log and
wrap in plastic wrap.
Chill until firm.
CHRISTMAS COOKIES | 29
MARGARITA
SHORTBREAD
SLICES
+
EL DIABLO
Fill a cocktail shaker
halfway with ice. Add
11/2 Tbsp. (3/4 oz.) silver
tequila, 1 Tbsp. (1/2 oz.) lime
juice, and 11/2 tsp. (1/4 oz.)
crème de cassis. Cover
and shake until very
cold. Strain liquid into
an ice-filled rocks glass.
Top with 3 Tbsp. (11/2 oz.)
ginger beer. Garnish
with a lime slice and/or a
fresh blackberry. Makes
1 cocktail.
FO R G RO UND
HAZEL NUT S, PLACE
6 OZ. HAZELN UT S
IN A FOO D PRO CE S SOR .
PULS E TO MA KE
A FINE POWDER.
SIFT G ROUN D
CHRISTMAS COOKIES | 31
E D
B L
A R
M E
E
T
AT E Y ’
L
U
C LIN
F U AZ Z
AR RE D
U
TO G B
O
I E
OK H, S
T C UT O
S
O
G
I N S Y.
S U EA
O CR G. TH
T N
I ST I C I
D TW GAR
P AN D SU
E DI ERE
T H WD
DO IC PO
S
BA
YOU CAN DO IT
Use Almond Cutouts (page 63),
Cocoa Mascarpone Cutouts (page 63),
or Sugar Cookie Cutouts (page 36). Cut
cookies into desired shapes, such as stars,
bells, small trees, and/or circles.
1 MAKE AND
DIVIDE
Add enough milk
(about 5 Tbsp.) to
Powdered Sugar Icing
3 DOUBLE
DRIZZLE
Lightly drizzle an
icing of a different
shade of the same
(below) to make it color over top of first
dipping consistency. drizzle, making lines
Divide icing among perpendicular to
bowls and tint in first lines.
different shades of the
same color. Leave one
bowl plain. (You may
want to make more
than one batch of icing.)
4 DIP AND
TWIST
Dip a cookie
into mixture. As you
2
pull the cookie up,
DRIZZLE twist it to swirl and
Place colored marble the icing.
icings in separate Allow excess icing to
decorating bags fitted run off into the bowl.
with small round tips Place cookies on
(or place in resealable wire racks set over
plastic bags and snip a waxed paper to dry.
5
small hole in one
corner of each bag). REPEAT
Heavily drizzle one Repeat with
colored icing over plain remaining
icing; keep lines going cookies, redrizzling
the same direction. colored icings and
cleaning your fingers
as needed. Let stand
until set..
CHRISTMAS COOKIES | 33
CO OKIE
CL ASS IC
n-f
Sr e e !
g l u te
EVERYONE DESERVES THE MAGICAL GIFT OF COOKIES THIS
TIME OF YEAR. FOR THOSE IN YOUR CIRCLE AVOIDING GLUTEN,
THE SOLUTION IS SIMPLE—GLUTEN-FREE VERSIONS OF
EIGHT CLASSIC COOKIES THEY’LL LOVE.
blon
dies
34 | CHRISTMAS COOKIES
GLUTEN-FREE
p e a n u t b u t te r
FLOUR MIX
3 cups 3 cups
coo
white rice potato
flour starch
k
2 cups 4 tsp.
i e
sorghum xanthan
flour gum
s
IN A LARGE AIRTIGHT
CONTAINER WHISK
TOGETHER ALL OF THE
INGREDIENTS. COVER
AND STORE AT ROOM
TEMPERATURE UP
TO 3 MONTHS.
ck
bowl as needed. Beat in egg,
ni
PREP 25 minutes
vanilla, and, if desired, almond
s
BAKE 6 minutes per batch
at 375°F extract. Beat in salt and as
much of the Gluten-Free Flour
1¹∕2 cups butter, softened Mix as you can. Stir in any
1 cup granulated sugar remaining flour mix.
¹∕4 tsp. gluten-free baking 2. On a lightly floured surface,
powder roll dough to ¹∕8 to ¹∕4 inch thick.
1 egg Using 2- to 3-inch cookie
1 tsp. vanilla cutters, cut dough into desired
¹∕2 tsp. almond extract shapes. (Dip cutters into flour
(optional) mix to prevent sticking.) Place
³∕4 tsp. salt 1 inch apart on ungreased
3¹∕2 cups Gluten-Free Flour Mix
cookie sheets. If desired,
(p. 35)
sprinkle with coarse sugar.
Coarse sugar or colored
3. Bake 6 to 8 minutes or until
sugar (optional)
edges are firm but not brown.
1 or 2 recipes Buttercream
Frosting (p. 63) or gold Cool on cookie sheets on a wire
luster dust (optional) rack. If desired, frost cooled
cookies with Buttercream
1. Preheat oven to 375°F. In a Frosting or brush with gold
large bowl beat butter with a luster dust. Makes 36 cookies.
mixer on medium to high PER COOKIE 147 cal., 8 g fat
30 seconds. Add granulated (5 g sat. fat), 26 mg chol., 119 mg
sodium, 18 g carb., 0 g fiber, 6 g
sugars, 1 g pro.
s u g a r co o ki e
c u to u t s
36 | CHRISTMAS COOKIES
GIANT GINGER ¹∕2 cup molasses balls. Roll balls in coarse sugar
i e s
o k
c o
er
ng
gi
nt
gia
CHRISTMAS COOKIES | 37
FUDGY BROWNIES smooth; cool 10 minutes. Cheese Frosting. Use foil to lift
PREP 20 minutes Meanwhile, preheat oven to out uncut brownies. Cut into
BAKE 30 minutes at 350°F 350°F. Line an 8-inch square bars. Store in an airtight
baking pan with foil, extending container in the refrigerator up
¹∕2 cup butter foil over edges. Grease foil. to 3 days. Makes 16 brownies.
3 oz. unsweetened chocolate, 2. Stir granulated sugar into PER BROWNIE 157 cal., 10 g fat
coarsely chopped cooled chocolate mixture. Add (6 g sat. fat), 43 mg chol., 90 mg
1 cup granulated sugar eggs, one at a time, beating sodium, 18 g carb., 1 g fiber, 12 g
2 eggs sugars, 2 g pro.
with a spoon just until
1 tsp. gluten-free vanilla
combined. Stir in vanilla. In a CHOCOLATE-CREAM CHEESE
²∕3 cup Gluten-Free Flour Mix FROSTING In a small saucepan
small bowl stir together
(p. 35)
Gluten-Free Flour Mix and heat and stir 1 cup semisweet
¹∕4 tsp. baking soda
baking soda. Stir flour mixture chocolate chips over low until
¹∕2 cup chopped nuts
into chocolate mixture just until melted and smooth. In a
(optional)
1 recipe Chocolate-Cream combined. If desired, stir in nuts. medium bowl stir together 6 oz.
Cheese Frosting (optional) Spread batter into prepared softened cream cheese and
baking pan. ¹∕2 cup powdered sugar. Stir in
1. In a medium saucepan heat 3. Bake 30 minutes. Cool in pan melted chocolate until smooth.
and stir butter and chocolate on a wire rack. If desired,
over low until melted and spread with Chocolate-Cream
fu d w n i e s
g y b ro
38 | CHRISTMAS COOKIES
a l t ed
s m el
car a
l a t e
h o c o
c SALTED CARAMEL
CHOCOLATE CHIP
1. Preheat oven to 350°F. Line a
p
9-inch square baking pan with
ch i BARS
parchment paper, extending
paper over edges. In a large
bars
PREP 25 minutes
bowl beat butter with a mixer
BAKE 30 minutes at 350°F
on medium 30 seconds. Add
1 cup butter, softened brown sugar, baking soda, and
1¹∕2 cups packed brown sugar salt. Beat on medium to high 1 to
1 tsp. baking soda 2 minutes or until light and fl uff y,
1 tsp. kosher salt scraping bowl as needed. Beat
2 eggs in eggs and vanilla. Beat in
1 Tbsp. gluten-free vanilla Gluten-Free Flour Mix. Stir in
2³∕4 cups Gluten-Free Flour Mix chopped caramels and
(p. 35) chocolate chips. Spread dough
1 12-oz. pkg. milk chocolate- into prepared baking pan.
covered round caramels, 2. Bake 30 to 40 minutes or until
such as Rolo, coarsely golden. Cool in pan on a wire
chopped rack. Use parchment paper to
¹∕2 cup miniature semisweet lift out uncut bars. Cut into bars.
chocolate chips Makes 24 bars.
PER BAR 131 cal., 6 g fat (4 g sat.
fat), 19 mg chol., 120 mg sodium,
18 g carb., 0 g fiber, 12 g sugars,
1 g pro.
n d flour
m o
al l a t e c hip co
ok
ALMOND FLOUR medium 30 seconds. Add both
o c o ie
CHOCOLATE CHIP sugars, baking soda, and salt.
Beat on medium 2 minutes, c h s
COOKIES scraping bowl as needed.
PREP 30 minutes
Beat in egg and vanilla.
BAKE 6 minutes per batch
Beat in almond flour. Stir in
at 375°F
chocolate chips.
¹∕3 cup butter, softened 2. Drop dough by teaspoons
¹∕3 cup shortening 2 inches apart onto ungreased
1 cup packed brown sugar cookie sheets. Bake 6 to
¹∕2 cup granulated sugar 8 minutes or just until edges are
1 tsp. baking soda light brown (cookies may not
1 tsp. salt appear set). Remove; cool on
1 egg a wire rack layered with
1 Tbsp. gluten-free vanilla parchment paper. Makes
2³∕4 cups almond flour 48 cookies.
1 12-oz. pkg. (2 cups) PER COOKIE 122 cal., 8 g fat
semisweet chocolate chips (3 g sat. fat), 7 mg chol., 91 mg
sodium, 13 g carb., 1 g fiber, 11 g
1. Preheat oven to 375°F. In a sugars, 2 g pro.
large bowl beat butter and
shortening with a mixer on
SHADES OF PINK
ADD A SWEET
BLUSH TO THE
CHRISTMAS COOKIE
MIX. PINK
GRAPEFRUIT,
FREEZE-DRIED
RASPBERRIES,
AND MARASCHINO
CHERRIES ARE THE
SECRETS TO THESE
ROSY RESULTS.
pretty in
40 | CHRISTMAS COOKIES
PINK RASPBERRY MARBLE
SHORTBREAD,
PAGE 42
F REEZE-DR IED
RASPB ERRIE S HAVE
INT ENSE FLAVOR
A ND COLOR . LOOK
FOR TH EM WITH T HE
DRI ED FRU IT AN D
RA ISIN S AT YOU R
S UPERM AR K ET.
REMOVE AS M UC H
MOISTURE FROM
THE MARASC HIN O
CHERR IE S AS YOU
CAN . P LACE TH EM
BETWEEN PAPER
TOWELS AND
CHERRY-WHITE
PR E S S GENT LY.
CHOCOLATE
COOKIES
Pictured on page 40.
prep 25 minutes
bake 6 minutes per batch
at 375°F
SANDIES
1 Tbsp. shortening (optional)
3. In a bowl stir together the large bowl combine flour and
prep 30 minutes remaining 2 cups powdered sugar. Using a pastry blender, 1. Preheat oven to 375°F. In a
chill 30 minutes sugar and enough grapefruit cut in butter until mixture large bowl beat shortening and
bake 15 minutes per batch
juice to make drizzling resembles fine crumbs and butter with a mixer on medium
at 325°F
consistency. If desired, tint starts to cling. Transfer half of 30 seconds. Add sugar, baking
1 cup butter, softened lightly with food coloring. Dip the mixture to a medium bowl. soda, and salt. Beat on
21/2 cups powdered sugar balls in icing, allowing excess to Add raspberry powder to half medium 2 minutes, scraping
1 Tbsp. water drip back into bowl. Place on of the dough. If desired, add bowl as needed. Beat in eggs,
1 tsp. vanilla waxed paper. Sprinkle with food coloring. Form dough cherry juice, and food coloring
2 cups all-purpose flour coarse sugar. Let stand until portions into balls; gently knead (if using) until combined. Beat in
11/2 cups slivered almonds, set. Makes 46 cookies. until smooth. Divide each flour. Stir in 4 oz. white chocolate
toasted and finely per cookie 104 cal., 6 g fat dough portion in half. Gently and the chopped cherries.
chopped (3 g sat. fat), 11 mg chol., 32 mg knead a raspberry dough 2. Drop dough by rounded
1 tsp. grapefruit zest sodium, 12 g carb., 1 g fiber, 7 g portion with plain dough teaspoons 2 inches apart onto
3 to 4 Tbsp. pink grapefruit sugars, 1 g pro. portion to marble. Repeat with ungreased cookie sheets. Bake
juice remaining two portions. 6 to 8 minutes or until just
Pink or red food coloring PINK RASPBERRY 3. On a lightly floured surface, starting to turn brown. Cool on
(optional)
MARBLE roll each dough piece to 1/4 inch cookie sheets 2 minutes.
SHORTBREAD
Coarse decorating sugar thick. Using 2- to 21/2-inch Remove; cool on wire racks.
or pink sprinkles
Pictured on page 41. cutters, cut dough into desired 3. If desired, in a bowl
prep 30 minutes shapes. Place 2 inches apart on microwave 4 oz. white
1. In a large bowl beat butter
bake 6 minutes per batch ungreased cookie sheets. chocolate with cocoa and the
with a mixer on medium
at 350°F 4. Bake 6 to 8 minutes or until 1 Tbsp. shortening in 30-second
30 seconds. Add 1/2 cup of the
bottoms just start to brown intervals until melted, stirring
powdered sugar. Beat until 1/2 of a 1.2- to 1.5-oz. pkg. and cookies are set. Remove; until smooth. Dip cookies
combined, scraping bowl as freeze-dried raspberries cool on wire racks. Makes partway into melted chocolate,
needed. Beat in the water and 11/4 cups all-purpose flour
24 cookies. allowing excess to drip back
vanilla until combined. Beat in 3 Tbsp. sugar
per cookie 66 cal., 4 g fat into bowl. Place on wire racks
as much of the flour as you 1/2 cup butter, cut up
(2 g sat. fat), 10 mg chol., 31 mg over waxed paper. Let set.
can. Stir in any remaining flour. Pink or red food coloring
sodium, 7 g carb., 0 g fiber, 2 g Makes 48 cookies.
Stir in almonds and grapefruit (optional)
sugars, 1 g pro. per cookie 108 cal., 5 g fat
zest. Cover and chill 30 to
1. Place raspberries in a small (2 g sat. fat), 13 mg chol., 70 mg
60 minutes or until firm enough
food processor or blender. sodium, 15 g carb., 0 g fiber, 9 g
to shape.
sugars, 1 g pro.
42 | CHRISTMAS COOKIES
PEPPERMINT PINK
BLOSSOMS
prep 25 minutes
chill 30 minutes
bake 8 minutes per batch
at 375°F
LEMON-GINGER
CHEESECAKE BALLS
MARSHMALLOW- peanut butter and the 1/4 cup
CHRISTMAS COOKIES | 45
CINNAMON- 1. Line a 9-inch square baking Stir in walnuts and crushed
CHRISTMAS COOKIES | 47
CRAN-PISTACHIO and chill 1 to 2 hours or until
DIY COOKIE
toasted pecans
CHRISTMAS COOKIES | 49
BOSTON CREAM
PIE BARS
PREP 20 minutes
CHILL 2 hours 20 minutes
50 | CHRISTMAS COOKIES
ALMOND 1. Line a 13×9-inch baking pan the reserved almond butter
best choice
At the store, opt for a
shelf-stable, no-stir
almond butter. These
work better in recipes,
since it can be difficult to
fully blend natural
nut butters that
separate.
IF YOU’RE KNOWN FOR
SNEAKING BITES OF
COOKIE DOUGH FROM
THE BOWL, THIS ONE’S
FOR YOU. INDULGE WITH
A SAFE-TO-EAT DOUGH IN
SCOOPS
SIX FUN FLAVORS .
52 | CHRISTMAS COOKIES
CHOCOLATE-
CHOCOLATE CHIP
Prepare as directed
(opposite), except stir
1/4 cup unsweetened
cocoa powder into
the flour before
pasteurizing.
PEANUT BUTTER
CUP
Prepare as directed
(opposite), except
reduce butter to
3/4 cup, beat in 1/4 cup
peanut butter with the
butter, omit chocolate
chips, and stir in 1 cup
chopped chocolate-
covered peanut
butter cups.
per dough ball
99 cal., 5 g fat (2 g sat.
fat), 8 mg chol., 62 mg
sodium, 14 g carb., 0 g
fiber, 8 g sugars, 1 g pro.
CHOCOLATE
CREAM-FILLED
COOKIE
Prepare as directed
(p. 52), except reduce
chocolate chips to
1 cup and stir in 2 cups
chopped chocolate
sandwich cookies with
white or red filling.
54 | CHRISTMAS COOKIES
MONSTER COOKIE
Prepare as directed
(p. 52), except stir
2 cups rolled oats
into the flour before
pasteurizing. Increase
milk to 1/2 cup, reduce
chocolate chips to
1/2 cup, add 1/2 cup
peanut butter chips,
and stir in 1 cup red and
green candy-coated
milk chocolate pieces.
per dough ball
141 cal., 6 g fat (4 g sat.
fat), 11 mg chol., 65 mg
sodium, 20 g carb.,
1 g fiber, 11 g sugars,
2 g pro.
T H E S C O O P A spring-loaded scoop is ideal for making perfect portions of cookie dough. Sizing can be
confusing, but don’t get too hung up on it. Just pick the size that you like. Small dough balls are great for popping
into your mouth. Go up to a ¼ -cup jumbo scoop, and you’ll need a spoon to eat them.
TRANSFORM SIMPLE SHAPES—DIAMONDS, TRIANGLES,
STARS, AND HEARTS—INTO A HO-HO-HOST OF SANTA’S
HELPERS. EASY ENOUGH FOR EVEN A ROOKIE ELF!
here comes
Santa Claus
Triangle
Santa
Using a pastry bag with a small
round tip, pipe thin red-tinted
Royal Icing to make outline on
lower three-quarters of an
elongated triangle-shape
cookie. Flood inside of outline
with thin red icing. Sprinkle
with red nonpareils. Pipe and fill
a red hat. Let set. Using a
pastry bag with a small round
tip, pipe thin white Royal Icing
to outline a beard. Flood
inside of beard outline with thin
white icing. Let icing partially
set; pipe stripes on beard; add
trim and pom on hat. Using a
pastry bag with a very
small round tip, pipe
black-tinted Royal Icing to
make eyes, nose, and belt.
Diamond
Santa
Using a pastry bag with a small
round tip, pipe thin red-tinted
Royal Icing to outline
a hat on a diamond-shape
cookie. Flood inside of outline
with thin red icing. Let icing
partially set; pipe decorative
stripes on hat with thin red
icing and/or a strip of white icing
along bottom. Using a pastry
bag with a very small round
tip, pipe black-tinted Royal Icing
to make eyes and red icing for cookie
a nose. Using a pastry bag with and icing
a star or round tip, pipe white recipes
stars or balls for beard. Add
on
a star pom on hat.
page 63
CHRISTMAS COOKIES | 57
Star
Santa
Using a pastry bag with a
small round tip, pipe thin
red-tinted Royal Icing to
outline a body on a
star-shape cookie. Flood
inside of outline with thin
red icing. Sprinkle with red
sugar. Pipe a small red hat
on the top point and add a
nose. Using a pastry bag
with a very small round tip,
pipe black-tinted Royal
Icing to make eyes. Let set.
Using a pastry bag with a
small star tip, pipe white
Buttercream Frosting under
face to make a beard
and a pom on hat.
santa’s
workshop
Imitate Santa’s workshop and
create an assembly line.
Arrange all the cookies you want
to decorate facing the same
way. Working one step at a time,
decorate multiple cookies as
desired (i.e., add beards to all
the cookies). Continue this
way with each step.
Heart
Santa
Turn a heart-shape cookie
upside down. Using a pastry
bag with a round tip, pipe stiff
white Royal Icing in lines to
make beard. Using a pastry
bag with a small round tip,
pipe thin red-tinted Royal
Icing to outline a hat. Flood
inside of outline with thin red
icing. Pipe a red nose. Using
a pastry bag with a very small
round tip, pipe black-tinted
Royal Icing to make eyes.
Let set. Using a pastry bag
with a small star tip,
pipe white Buttercream
Frosting along edge of hat
and for pom on top.
CHRISTMAS COOKIES | 59
Pajama
Santa
Using a pastry bag with a small
round tip, pipe thin red-tinted
Royal Icing to outline
a body and hat on a man-shape
cookie. Flood inside of
outlines with thin red icing. Let
set. Mix black paste food
coloring with a small amount of
vodka; using a clean, thin
paintbrush, paint stripes on
body. Let dry. Pipe red Royal
Icing lines on hat. Using a pastry
bag with a very small round tip,
pipe black-tinted Royal Icing to
make eyes and nose. Using a
pastry bag with a small star tip,
pipe white Buttercream Frosting
for beard, pom on hat, and at
cuffs of sleeves and pants.
Chimney
Santa
When baking Cocoa
Mascarpone Cutouts, cut dough
into rectangles with a triangle at
top. Using a pastry bag
with a small round tip, pipe thin
white Royal Icing to outline
snow at top of rectangle under
triangle. Flood inside of outline
with thin white icing. Sprinkle
with white nonpareils. Pipe lines
for bricks. Using a pastry bag
with a small round tip, pipe thin
red-tinted Royal Icing on
triangle for hat. Let set. Using
a pastry bag with a small star
tip, pipe white Buttercream
Frosting along edge of hat and
for pom on top.
CHRISTMAS COOKIES | 61
BUTTERCREAM COCOA ALMOND
FROSTING MASCARPONE CUTOUTS
Circle start to finish 15 minutes CUTOUTS prep 20 minutes
Santa 1/2 cup butter, softened
prep 45 minutes chill 2 hours
bake 8 minutes per batch
chill 30 minutes
Using a pastry bag with a small 2 cups powdered sugar at 350°F
bake 5 minutes per batch
round tip, pipe thin white (about 8 oz.) at 375°F
Royal Icing to outline 3/4 cup slivered almonds,
1 Tbsp. + 2 tsp. heavy cream
a beard on a round cookie. toasted
Flood inside of outline with thin
1/2 tsp. clear vanilla 1/2 cup butter, softened
1/2 cup mascarpone cheese or 21/4 cups all-purpose flour
white icing. Let icing partially
1. In a large bowl beat butter 4 oz. cream cheese, 1/4 tsp. salt
set; pipe stripes on beard.
with a mixer on medium 1 to softened 1 cup butter, softened
Repeat with red-tinted Royal
Icing for the hat. Pipe a red 2 minutes or until creamy. Beat 1 cup sugar 3/4 cup sugar
nose. Using a pastry bag with 1 tsp. baking powder 1 egg
in 1/2 cup of the powdered
a very small round tip, pipe 1/4 tsp. baking soda 1 tsp. vanilla
sugar. Add 1 Tbsp. of the cream
black-tinted Royal Icing to make 1/4 tsp. salt 1/2 tsp. lemon zest
and the vanilla; beat on low
eyes. Let set. Using a pastry 11/2 tsp. vanilla
until combined. Gradually beat
bag with a small star tip, 1 egg 1. In a food processor pulse
pipe white Buttercream in remaining 11/2 cups powdered
1/4 cup unsweetened cocoa toasted almonds until finely
Frosting along edge of hat sugar just until combined. Beat
powder ground. In a small bowl
and for pom on top. on medium 5 minutes or until
21/4 cups all-purpose flour combine ground almonds, flour,
fluffy, scraping bowl as needed.
and salt.
Add remaining 2 tsp. cream;
1. In a large bowl beat butter 2. In a large bowl beat butter
beat on high 1 minute more.
and mascarpone cheese with a and sugar with a mixer on
Makes 13/4 cups.
mixer on medium 30 seconds. medium until light and fluffy.
per 2 tbsp. 131 cal., 7 g fat
Add next four ingredients Add egg, vanilla, and lemon
(5 g sat. fat), 19 mg chol., 58 mg
(through salt); beat until zest. Beat until combined,
sodium, 17 g carb., 0 g fiber, 17 g
combined, scraping bowl as scraping bowl as needed.
sugars, 0 g pro.
needed. Beat in vanilla and Beat in as much of the flour
CHRISTMAS COOKIES | 63
TRIPLE-GINGER
COOKIES,
PAGE 66
Ginger
THE SEASON OF
O L D - FA S H I O N E D
GINGERSNAPS,
PAGE 66
CHRISTMAS COOKIES | 65
THE AMAZING ARRAY OF GINGER
Ginger comes in three delicious forms. In a pinch, you can swap ¹∕4 tsp. ground ginger for 1 tsp. grated fresh ginger.
FRESH—Pungent
and sweet, these
gnarly beige-color
rhizomes must be
peeled and grated
before adding to
dough or batter.
Scrape lightly with a CRYSTALLIZED
spoon to remove the GROUND—Spunky and OR CANDIED—
skin. Store excess warm, dried ground ginger is These zippy chunks consist
ginger, wrapped tightly, the stuff of gingersnaps and of fresh ginger that has
in the refrigerator for gingerbread. Keep tightly been cooked in sugar syrup,
three weeks or freeze covered in a cool, dark place; then tossed with finely
up to six months. measure accurately. granulated sugar.
66 | CHRISTMAS COOKIES
GINGERSNAP
SHORTBREAD
prep 30 minutes
bake 18 minutes at 325°F
GINGERBREAD 1/2 tsp. ground cloves combined, scraping bowl as Place cutouts 1 inch apart on
CHRISTMAS COOKIES | 69
e v e r greens DESIGN YOUR COOKIE PLATTER LIKE
A FOREST WITH VARIED SHAPES, SIZES,
AND SHADES OF GREEN. ONE DOUGH
AND FIVE SIMPLE TECHNIQUES MAKE A GROVE
OF LOVELY TREES—NO ICING REQUIRED!
S TA M P E D ,
PAGE 73
PLAIN SILVER
LUSTER DUST
BRUSHED ON
AFTER THE
COOKIES HAVE
COOLED
ACCENTUATES
THE STAMPS .
tinting
Gel food coloring provides
the widest selection of
colors and doesn’t affect
the consistency of the
dough. A little goes a long
way, so use a toothpick to
add color until it’s the
shade you want.
STRIPED,
PAGE 73
GOLD LUSTER
DUST MIXED
WITH A SPLASH
OF VODK A THEN
PAINTED ONTO
BAKED DOUGH
PRODUCES
A SPARKLY
OUTCOME . MIX
1 TSP. VODK A
WITH 1/2 TSP.
LUSTER DUST;
BRUSH ONTO
COOLED
COOKIES .
CHRISTMAS COOKIES | 71
PAINTED,
PAGE 73
CHRISTMAS COOKIES | 73
shape shift
Cut out stars, bells, baubles,
or other shapes using
different colors to tint the
dough. And think ahead to
other holidays—
Valentine’s Day, St. Patrick’s
Day, Easter, Fourth of
July, and more.
M U LT I - C U T O U T ,
PAGE 73
SCRAPS,
PAGE 73
CHRISTMAS COOKIES | 75
THE BEAUTY OF
76 | CHRISTMAS COOKIES
L ATTE SPRITZ,
PAGE 79
PUMPKIN-
SPICED SPRITZ
prep 25 minutes
bake 6 minutes per batch
at 375°F
SECRETS TO SUCCESS
It’s easy to make and bake a big batch of little spritz cookies once you hone in on a few basic techniques.
CHRISTMAS COOKIES | 79
tahini
Tahini is a paste
(similar to peanut
butter) made with
sesame seeds.
A small amount
packs a big
flavor punch.
CHRISTMAS COOKIES | 81
store-bought
Cookie
Spins
THOSE PACKAGED COOKIES YOU LOVED
AS A KID TASTE EVEN BETTER WHEN
MADE FROM SCRATCH. HERE’S HOW TO
GET NOSTALGIC COOKIE-AISLE
FLAVORS AT HOME.
CARROT CAKE
OATMEAL CREME PIES
prep 45 minutes
chill 1 hour
bake 10 minutes per batch at 375°F
oatmeal creme pies ARE WHAT STARTED IT ALL FOR THE LITTLE DEBBIE
BRAND NAME IN THE 1960S. THIS CARROT-RAISIN VERSION UPDATES THE CLASSIC FLAVOR.
CHRISTMAS COOKIES | 83
FUDGY STRIPED chill 30 minutes or until dough
fudge-stripe cookies
ARE POPULAR AMONG SMALL ELVES. HERE,
CLASSIC SHORTBREAD PAIRS UP WITH
PEANUT BUTTER FOR A YUMMY TREAT.
HOLIDAY 5. In a small saucepan melt
moonpies ARE A SOUTHERN SNACK THAT DATES BACK TO 1917. ALTHOUGH THEY
COME IN MANY FLAVORS, THIS VERSION ADDS FESTIVE SPRINKLES TO THE CLASSIC COMBO
OF GRAHAM COOKIES, MARSHMALLOW FILLING, AND CHOCOLATE COATING.
CHRISTMAS COOKIES | 85
DARK CHOCOLATE-
ORANGE MILANO
USE A TEMPLATE
TO MAKE I T EASI ER TO
COOKIES
P IP E EQUAL- SI ZE OVA LS prep 45 minutes
FOR THE MI LA NO bake 8 minutes per batch at 400°F
COOKI E S. CREATE A MASTER
PAT TERN BY TRACING
cool 20 minutes
S EVERAL 2 ½ ×1 ¼ - INC H
OVALS 2 IN CHE S A PART 11/2 cups butter, softened
ONTO A SHEET
O F PARCHMENT 11/3 cups powdered sugar
PAPER. 3/4 cup granulated sugar
1/4 tsp. salt
4 eggs
2 tsp. orange zest
1 tsp. vanilla
22/3 cups all-purpose flour
2 cups dark chocolate chips
1 cup heavy cream
86 | CHRISTMAS COOKIES
TROPICAL needed. Beat in egg, sour
CHRISTMAS COOKIES | 87
Whoopie
CREAM PIES
FEEL LIKE A KID AGAIN SNACKING ON
MARSHMALLOW FILLING SANDWICHED
BETWEEN CAKEY COOKIES IN SIX
LUSCIOUS PIE-INSPIRED FLAVORS.
88 | CHRISTMAS COOKIES
CREAM PIE
WHOOPIE PIES CHOCOLATE
prep 30 minutes
bake 10 minutes per batch CREAM
at 350°F WHOOPIE PIES
1/2 cup shortening Prepare cookies as
1 cup granulated sugar directed (left), except
1 tsp. baking soda reduce flour to
1/4 tsp. salt 2 1⁄4 cups and stir
1
1 egg ⁄4 cup unsweetened
11/4 cups buttermilk cocoa powder into
3 tsp. vanilla flour before adding to
21/2 cups all-purpose flour cookie batter. Prepare
filling as directed,
1/2 cup butter, softened
except add 1 Tbsp.
1 7-oz. jar marshmallow
unsweetened cocoa
creme powder with the
11/2 cups powdered sugar powdered sugar.
Sprinkles (optional)
90 | CHRISTMAS COOKIES
COCONUT
CREAM
WHOOPIE PIES
Prepare cookies as
directed (p. 89). Prepare
filling as directed,
except add 1/4 cup
coconut cream solids
to the butter, beating
until smooth. Roll edges
of filled cookies in
toasted coconut.
Make Ahead
Unfilled cookies can
be placed in an
airtight container and
frozen up to 3 months.
Thaw and fill
before serving.
BANANA CREAM
WHOOPIE PIES
Combine 1⁄2 cup mashed
banana with 1 Tbsp.
lemon juice. Prepare
cookies as directed
(p. 89), except reduce
buttermilk to 1 cup
and beat half of
the banana mixture
into cookie batter with
the buttermilk. Prepare
filling as directed, except
beat the remaining
banana mixture into
filling with the
marshmallow creme
and increase powdered
sugar to 21⁄2 cups.
per sandwich cookie
580 cal., 21 g fat (9 g sat.
fat), 45 mg chol., 308 mg
sodium, 94 g carb., 1 g
fiber, 62 g sugars, 5 g pro.
STRAWBERRY
CREAM
WHOOPIE PIES
Prepare cookies as
directed (p. 89), except
add 1/8 tsp. liquid red
food coloring to
cookie batter with the
buttermilk. Prepare
filling as directed,
except fold in 6 Tbsp.
finely crushed freeze-
dried strawberries after
preparing filling.
per sandwich cookie
550 cal., 21 g fat (9 g sat.
fat), 45 mg chol., 317 mg
sodium, 84 g carb., 1 g
fiber, 53 g sugars, 5 g pro.
CHRISTMAS COOKIES | 93
cookie
basics COOKIE SHEETS
VS. BAKING PANS
♦ A COO KI E S H E ET has
SCOOPED one or two raised sides to
Use a small cookie make them easy to pick up.
scoop for perfectly This allows hot air to
circulate all around shallow
proportioned
cookies for even baking.
cookies. Or scoop
COOKIE
These are what our Test
dough with two Kitchen uses to bake cookies.
regular spoons—
scoop dough with SUCCESS = ♦ BAKI N G PAN S have four
one spoon and use READ THE raised sides. These are
RECIPE ALL
used for baking bars.
the other to push Always use the dimensions
it onto a cookie
sheet. Each portion THE WAY called for in the recipe.
94 | CHRISTMAS COOKIES
PREP YOUR
BUTTER
Our Test Kitchen uses
salted butter when
testing unless otherwise
noted. If you prefer
unsalted butter, add
¼ tsp. salt per
½ cup butter used.
NO BUTTERMILK? NO PROBLEM.
M E LTE D B UT TE R
Buttermilk and sour milk are used To melt butter, place it
interchangeably in cooking. If you don’t in a liquid measuring
have buttermilk on hand, make sour milk. cup and microwave
10 seconds at a time
For each 1 cup sour milk, add 1 Tbsp. lemon until melted.
juice or vinegar to a liquid measuring cup.
Add enough milk to make 1 cup total liquid.
Stir and let stand 5 minutes before using.
REMOVING BARS
FOR GOOD
MEASURE
Baking recipes have relatively
S O F TE N E D B UT TE R strict formulation, so correctly
Softened butter is measuring ingredients matters.
easier to cream with
sugar than cold butter. ♦ B ROWN S U GAR Use a dry
Let it stand at room measuring cup. Spoon brown
temperature at least sugar into cup. Use a spoon
30 minutes to soften.
to press it down even with the
If you need it quicker,
top of the cup.
1 2
Line baking pans microwave unwrapped
with Reynolds butter on defrost/thaw
Wrap Aluminum Tear a piece of Turn pan right setting 15 seconds at a ♦ F LO U R Use a light hand
Foil before foil larger than side up; fit time until spreadable. when measuring flour. Stir the
baking. This the pan. Flip the shaped foil inside. flour in the canister to fluff it.
makes it easy to pan over. Shape Leave some CO LD B UT TE R Lightly spoon flour into a dry
lift baked bars foil around pan overhang to Cold butter is used
measuring cup until it is
out of the pan bottom, folding help lift cooled most often in
overflowing. Use a table knife
and transfer the foil smoothly bars from pan. shortbread cookies.
them to a cutting It is cut into flour with
to level the top. Scooping
around corners. Grease foil if
board for a pastry blender, with the measuring cup or
recipe calls for a
even cutting. greased pan. creating flaky layers shaking the cup to level
as the cookies bake. causes the flour to pack
down. That increases the total
amount of flour, which can
make cookies dry.
CHRISTMAS COOKIES | 95
74 41 80 84 32 13
recipes
Christmas Cookies™ (ISSN 1085-1534), 2020. Christmas Cookies is published annually in October by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. Better Homes & Gardens is a registered
BAR COOKIES DROP COOKIES 39 Salted Caramel 89 Chocolate Cream
7 Classic Brookies 27 Bourbon Toffee Chocolate Chip Whoopie Pies
Cookies Bars 79 Chocolate-
31 Fruitcake Bars
14 Browned Butter- 36 Snickerdoodles Peppermint-Filled
11 Gingersnap- Spritz
Blondie Brookies Toffee Chocolate 36 Sugar Cookie
trademark in the United States, Canada, and Australia. Better Homes & Gardens marca registrada en México. © Meredith Corp. 2020. All rights reserved. Printed in the U.S.A.
Chip Cookies Cutouts 91 Coconut Cream
27 Limoncello Whoopie Pies
Cheesecake Bars 42 Cherry-White
Chocolate Cookies
NO-BAKE 89 Cream Pie
8 Peppermint-
Chocolate 20 Chocolate- COOKIES Whoopie Pies
Brookies Marshmallow Cookies
51 Almond Crunch 86 Dark Chocolate-
13 Chocolate-Raspberry Bars Orange Milano
9 Red Velvet Cookies
Drops
Brookies 50 Boston Cream Pie
15 Crispy Tahini Bars 31 Hazelnut
68 Skillet Gingerbread Macarons
Chocolate Chippers
Cookie 54 Cake Batter Edible
Cookie Dough 85 Holiday Moonpies
FILLINGS, 53 Chocolate- 90 Lemon Cream
CUTOUT FROSTINGS, Whoopie Pies
COOKIES ICINGS &
Chocolate Chip
Edible Cookie 93 Strawberry Cream
63 Almond Cutouts TOPPINGS Dough Whoopie Pies
63 Cocoa 63 Buttercream Frosting 54 Chocolate
Mascarpone
Cutouts 27 Candied Lemon Cream-Filled SHAPED
Slices Cookie Edible COOKIES
84 Fudgy Striped Cookie Dough
81 Caramel Icing 81 Caramel Spritz
Peanut Butter 46 Cinnamon-Walnut
Shortbread 38 Chocolate-Cream Cracker Bars 67 Gingersnap
5 Gingerbread Cheese Frosting Shortbread
49 Cookie Butter
Cookie Wreaths 79 Chocolate- Sandwich Cookies 27 Kahlúa Chocolate
69 Gingerbread Peppermint Filling Crinkles
48 Cran-Pistachio
Snowflakes 79 Coffee Cream Icing Balls 79 Latte Spritz
19 Lavender 49 DIY Cookie Butter 52 Edible Cookie 66 Old-Fashioned
Shortbread 66 Ginger Sugar Dough Gingersnaps
Cookies
31 Hazelnut Buttercream 45 Lemon-Ginger 10 Peanut Butter and
5 Meringue Sugar Cheesecake Balls Oreo Brookies
Cookie Wreath 21 Irish Cream Icing
45 Marshmallow- 43 Peppermint Pink
42 Pink Raspberry 68 Lemon Icing Pretzel Bars Blossoms
Marble Shortbread 85 Marshmallow Filling 55 Monster Cookie 42 Pink Grapefruit
73 Tree Cutouts 33 Powdered Sugar Edible Cookie Sandies
87 Tropical Lofthouse Icing Dough 78 Pumpkin-Spiced
Cookies 63 Royal Icing 53 Peanut Butter Cup Spritz
15 Tahini Icing Edible Cookie 27 RumChata
Dough
DRINKS 31 Tequila Icing
Snickerdoodles
47 Salted Caramel 80 Tahini Spritz
24 Bourbon Ball 19 Vanilla Glaze Macaroons
27 Cinnamon Toast 66 Triple-Ginger Cookies
on the Rocks
GLUTEN-FREE SANDWICH
29 Earl Grey Hot COOKIES COOKIES SLICED COOKIES
Buttered Rum
39 Almond Flour 92 Banana Cream 21 Almond Irish Cream
30 El Diablo Chocolate Chip Whoopie Pies Biscotti
20 Hot Mocha Cookies
83 Carrot Cake 31 Margarita
Cocoa Mix 35 Blondies Oatmeal Creme Shortbread Slices
25 Limoncello 38 Fudgy Brownies Pies
Sparkler
37 Giant Ginger Cookies
26 Mudslide
35 Peanut Butter
28 Nuts & Berries Cookies
Cocktail
96 | CHRISTMAS COOKIES
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