Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like

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honey, why are you flossing

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made with heart healthy* California walnuts
at walnuts.org.
*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
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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
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PRINTED IN THE USA
GATHER ROUND TO SHARE IN
CHRISTMAS WREATH CRAFTS
THAT ARE (ALMOST) TOO
PRETTY TO EAT.
GINGERBRE AD COOKIE WRE ATHS,

PAGE 5
MERINGUE
SUGAR COOKIE WRE ATH
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
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 WINTER SPRINKLES MIX: EMERALD GREEN

WONDERLAND BERRY BLISS PEARLIZED SUGAR
$8.99 for three 1.48 oz.; $8 for 4 oz.; $4.69 for 5.25 oz.;
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BROWNIES
+ COOKIES=
BROOKIES CAN’ T DECIDE? NOW YOU DON’ T HAVE TO.

GET THE BEST OF BOTH WORLDS WITH THESE DESSERT MASH-UPS.
PICK FROM FIVE KNOCKOUT COMBOS THAT
DOUBLE THE FLAVOR ON COOKIE TRAYS AND IN GIFT BOXES.
CLASSIC COOKIES 1. For brownies, in a medium 4. For cookies, in a large
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.
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.
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
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.
RED VELVET 2. Drop rounded tablespoons

BROOKIES of cookie dough over bottom
prep 30 minutes of prepared pan.
bake 30 minutes at 350°F 3. For brownies, in a large
bowl stir together flour, sugar,
COOKIES baking soda, and salt.
1/2 cup butter, softened 4. In a medium saucepan
1 cup sugar combine butter, the water,
1/2 tsp. baking powder and cocoa powder. Bring just
1/4 tsp. salt to boiling, stirring constantly.
1 egg Remove from heat. Whisk
1 tsp. vanilla
cocoa mixture into flour
1 cup all-purpose flour
mixture until combined. Add
B ROWN I E S eggs, buttermilk, vanilla, and
2 cups all-purpose flour food coloring; whisk until
2 cups sugar combined. Pour batter over
1 tsp. baking soda dough in pan. Drop mounds
1/4 tsp. salt of cream cheese evenly
1 cup butter, cut up over batter.
1/2 cup water 5. Bake 10 minutes. Remove
1/3 cup unsweetened from oven; swirl cream
cocoa powder cheese gently into batter with
2 eggs a table knife. Return to oven.
1/2 cup buttermilk or sour Bake 20 to 25 minutes more
milk or until set and a toothpick
11/2 tsp. vanilla inserted in center comes out
1 1-oz. bottle red liquid clean.* Cool completely in
food coloring (2 Tbsp.) pan on a wire rack. Cut into
1 8-oz. carton whipped
bars. Makes 32 bars.
cream cheese
*tip If necessary to prevent
overbrowning, cover bars
1. Preheat oven to 350°F.
with foil the last 10 minutes
Grease a 15×10-inch baking
of baking.
pan. For cookies, in a large
per bar 210 cal., 10 g fat (6 g
bowl beat butter with a
mixer on medium to high
30 seconds. Add sugar,
baking powder, and salt. Beat
until combined, scraping bowl
as needed. Beat in egg and
vanilla until combined. Beat
in flour.
PEANUT BUTTER
AND OREO
BROOKIES
prep 25 minutes
bake 7 minutes per batch at 375°F
cool 5 minutes
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
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,
baking soda, and baking
powder. Beat until combined,
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
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.
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
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
¹∕2 cup butter, softened

¹∕2 cup shortening
1 cup packed brown
sugar
¹∕2 cup granulated sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 Tbsp. vanilla
2¹∕2 cups all-purpose flour
1 10- to 12-oz. pkg.
(2 cups) bittersweet
chocolate chips
1 cup frozen raspberries
(do not thaw)

Line cookie sheets with
parchment paper. In a
large bowl beat butter
and shortening with a
30 seconds. Add sugars,
baking soda, and salt. Beat
on medium 2 minutes,
scraping bowl as needed.
Beat in eggs and vanilla
until combined. Beat in as
much of the flour as you
can. Stir in any remaining
flour, the chocolate chips,
and raspberries.
2. Drop dough by rounded
tablespoons 2 inches apart
onto prepared cookie
sheets. Bake 9 to 12 minutes
or just until edges are light
brown. Cool on cookie
sheets 2 minutes. Remove;
cool on wire racks. Makes
48 cookies.
PER COOKIE 122 cal., 7 g fat
(3 g sat. fat), 13 mg chol.,
95 mg sodium, 15 g carb.,
1 g fiber, 9 g sugars, 1 g pro.
BITTERSWEET
CHOCOLATE
CHIPS
CHIP
CHANGE-UP
WHITE
CHOCOLATE
CHIPS
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)
1. Preheat oven to 350°F. In

a large skillet heat butter
over medium 5 minutes or
until butter turns golden
brown. Immediately remove
from heat. Pour into a
large bowl; cool 5 minutes.
2. Add sugars, baking
powder, and salt to butter;
beat with a mixer on
medium to high 30 seconds.
Beat in eggs and vanilla.
Beat in flour. Stir in oats,
chopped candy bars,
chocolate chips, and
pecans (if using).
onto ungreased cookie
sheets. Bake 8 to 10 minutes
or until light brown and
centers appear set. Cool
on cookie sheets 2 minutes.
Remove; cool on wire
racks. Makes 42 cookies.
*tip If using quick-cooking
oats, add 1 Tbsp. milk to
dough with the eggs.
MILK
per cookie 144 cal., 7 g fat CHOCOLATE
(4 g sat. fat), 23 mg chol., CHIPS
101 mg sodium, 19 g carb., 1 g
fiber, 12 g sugars, 2 g pro. CHIP
CHANGE-UP
COFFEE
CHIPS
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

1/2 cup tahini (sesame
seed paste)
1 cup granulated sugar
2/3 cup packed brown
sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 10- to 12-oz. pkg.
(2 cups) dark
chocolate chips
1 recipe Tahini Icing
Sesame seeds

Line cookie sheets with
parchment paper. In a
large bowl beat butter and
tahini with a mixer on
medium to high until well
blended. Add sugars,
baking soda, and salt. Beat
on medium 2 minutes,
scraping bowl as needed.
Beat in eggs and vanilla.
Beat in as much of the
flour as you can. Stir in any
remaining flour and the
chocolate chips.
onto prepared cookie
sheets. Bake 10 to
12 minutes or until lightly
browned. Cool on cookie
sheets 5 minutes. Remove;
cool on wire racks.
3. Drizzle Tahini Icing onto
cooled cookies; sprinkle
with sesame seeds. Let
stand 30 minutes or until
set. Makes 48 cookies.
tahini icing In a small
bowl whisk together 2 Tbsp.
tahini (sesame seed paste),
1 cup powdered sugar, and
2 to 3 Tbsp. milk to reach a
drizzling consistency.
per cookie 124 cal., 6 g fat
fiber, 13 g sugars, 2 g pro.
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With all-new designs, the

10TH ANNIVE RSARY
HE RITAGE COLLECTION
is perfect for serving
all season long.
GIFT
COOKIE GIFTS ARE
THE BEST GIFTS.
MAKE THESE SWEET
COOKIE SURPRISES
EXTRA SPECIAL WITH
IT.
A DRINK PAIR-UP,
SUCH AS TEA, HOT
CHOCOLATE, OR A
SPECIALTY COFFEE.
LAVENDER
SHORTBREAD
COOKIES
prep 30 minutes
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)
1. Preheat oven to 325°F. In a large

bowl beat butter with a mixer on
medium to high 30 seconds. Add
granulated sugar, salt, and half of
the vanilla seeds. Beat until
combined, scraping bowl as
needed. Beat in flour (mixture will
be crumbly). Stir in the 1 Tbsp.
lavender buds. Form flour mixture
into a ball; knead until smooth.
2. On a lightly floured surface, roll
dough to 3/8 inch thick. Using 2- to
3-inch cookie cutters, cut dough
into desired shapes. Place 1 inch
apart on ungreased cookie sheets.
Reroll scraps as needed.
3. Bake 8 minutes. Rotate cookie
sheets front to back. Bake 5 to
6 minutes more or until edges are
firm. Remove; cool on wire racks.
4. Dip tops of cookies in Vanilla
Glaze. If desired, sprinkle lightly
with coarse sugar or additional
crushed lavender buds. Let stand
until set. Makes 36 cookies.
vanilla glaze In a bowl stir
together 2 cups powdered sugar,
2 Tbsp. corn syrup, and the
remaining vanilla bean seeds. Stir
in 7 to 8 tsp. milk, 1 tsp. at a time,
to make glaze consistency.
per cookie 122 cal., 5 g fat (3 g sat.
fat), 14 mg chol., 58 mg sodium, 18 g
carb., 0 g fiber, 11 g sugars, 1 g pro.
CHOCOLATE- 1/4 cup shortening 3. In a large bowl beat butter cookie sheets; include a piece
MARSHMALLOW 11/2 cups packed brown sugar

3 eggs
and the 1/4 cup shortening with of marshmallow in each.
4. Bake 8 minutes or until
COOKIES 1 tsp. vanilla
a mixer on medium to high
30 seconds. Beat in brown edges are firm and surface is
prep 40 minutes 15 marshmallows, quartered slightly cracked. Cool on cookie
bake 8 minutes per batch sugar until combined. Beat in
1 Tbsp. shortening sheets 2 minutes. Remove; cool
at 350°F eggs, one at a time, scraping
on wire racks.
1. Preheat oven to 350°F. Line bowl after each addition. Beat
2 cups all-purpose flour 5. In a small saucepan heat
cookie sheets with parchment in melted chocolate and
1/2 cup unsweetened cocoa and stir the remaining 11/2 cups
paper. In a medium bowl stir vanilla. Beat in flour mixture on
powder chocolate chips and the 1 Tbsp.
together flour, cocoa powder, low until well combined. Stir in
1 tsp. baking soda shortening over low until
baking soda, and salt. marshmallows and 1/2 cup of smooth. Dip one-third of each
1 tsp. salt
2 12-oz. pkg. miniature 2. In a saucepan heat 2 cups of the remaining chocolate chips. cookie into melted chocolate,
semisweet chocolate chips the chocolate chips over low Drop dough by tablespoons letting excess drip back into
1/2 cup butter, softened until smooth. Cool slightly. 2 inches apart onto prepared saucepan. Let stand until set.
Makes 60 cookies.
sodium, 18 g carb., 1 g fiber, 13 g
sugars, 1 g pro.
HOT MOCHA GIFT IT.

DECORATIVE JARS WITH
COCOA MIX LIDS MAKE PERFECT
VESSELS FOR BOTH THE
In a bowl stir together COCOA MIX AND A FEW
3 cups each nonfat dry COOKIES.
milk powder and sifted
INCLUDE THESE
powdered sugar, INSTRUCTIONS
11/2 cups unsweetened WITH COCOA MIX:
Before using, stir
cocoa powder, 2/3 cup chocolate chips into cocoa
instant coffee crystals, mix. For each serving,
and 1 tsp. salt. Divide place 1/3 cup mix in a mug.
Gradually add
mixture among five jars. 1 cup boiling water while
Divide 1 cup miniature stirring; stir until
semisweet chocolate chocolate chips are
melted. If desired, top with
chips among jars. Seal; marshmallows or
store at room whipped cream.
temperature up
to 3 months. Makes
25 servings.
per serving 147 cal.,
3 g fat (2 g sat. fat), 1 mg
chol., 93 mg sodium,
27 g carb., 2 g fiber, 21 g
sugars, 5 g pro.
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
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.
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
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
CHOCOLATE chill 1 hour bake 28 minutes at 350°F

cool 1 hour
CRINKLES
at 375°F chill 2 hours
Pictured opposite.
prep 20 minutes 1 cup butter, softened 2 cups graham cracker
chill 30 minutes 13/4 cups sugar BOURBON TOFFEE crumbs (about 24 squares)
bake 9 minutes at 350°F 1
1
tsp. baking soda
tsp. cream of tartar
COOKIES 1/4 cup sugar
2 tsp. lemon zest
4 oz. unsweetened Pictured on page 24.
1/4 tsp. salt 1/2 cup butter, melted
chocolate, chopped prep 20 minutes
2 eggs 2 8-oz. pkg. cream cheese,
1/2 cup shortening 1/4 cup RumChata liqueur softened
at 375°F
1/4 cup butter 1/2 tsp. vanilla 2/3 cup sugar
Nonstick cooking spray 3 cups all-purpose flour 2 tsp. vanilla
1 cup butter, softened
3 eggs, lightly beaten 2 tsp. ground cinnamon 1/2 cup limoncello (Italian
1 cup packed brown sugar
13/4 cups granulated sugar lemon liqueur)
1. In a large bowl beat butter 1 tsp. baking soda 2 eggs
1/4 tsp. baking soda with a mixer on medium to high 3/4 tsp. salt 1 recipe Candied Lemon
1/4 tsp. salt 2 eggs Slices
30 seconds. Add 11/2 cups of the
3 Tbsp. Kahlúa or other
sugar, the baking soda, cream 1/2 cup bourbon
coffee-flavor liqueur 1. Preheat oven to 350°F. Line
of tartar, and salt. Beat until 1 tsp. vanilla
1 tsp. vanilla a 13×9-inch baking pan with
combined, scraping bowl as 23/4 cups all-purpose flour
11/3 cups all-purpose flour foil, extending foil over edges.
needed. Beat in eggs, 2 cups semisweet chocolate
1/3 cup unsweetened cocoa chunks In a medium bowl stir together
powder RumChata, and vanilla until
combined. Beat in as much of 1/2 cup almond toffee bits graham cracker crumbs, the
2 Tbsp. instant espresso
the flour as you can. Stir in any 1/4 cup sugar, and the lemon
coffee powder
1. Preheat oven to 375°F. In zest. Add melted butter; stir
1/4 cup granulated sugar remaining flour. Cover and
a large bowl beat butter with until combined. Spread into
2/3 cup powdered sugar chill 1 hour or until dough is
a mixer on medium to high bottom of prepared pan; press
easy to handle.
30 seconds. Add next four firmly. Bake 8 minutes or until
1. In a 1-qt. saucepan heat 2. Preheat oven to 375°F. In
ingredients (through salt). Beat lightly browned. Remove and
and stir chocolate, shortening, a small bowl combine the
on medium 2 minutes, scraping cool on a wire rack.
and butter over low until remaining 1/4 cup sugar and the
cinnamon. Shape dough into
bowl as needed. Beat in eggs, 2. In a large bowl beat cream
melted. Cool.
bourbon, and vanilla until cheese, the 2/3 cup sugar, and
2. Preheat oven to 350°F. Coat 11/4-inch balls. Roll balls in
combined. Beat in as much of the vanilla with a mixer on
cookie sheets with cooking cinnamon-sugar mixture to
the flour as you can. Stir in any medium to combine. Beat in
spray. In a bowl combine next coat. Place 2 inches apart on
remaining flour. Stir in limoncello. Beat in eggs just
five ingredients (through salt). ungreased cookie sheets.
chocolate and toffee pieces. until combined. Pour over
Stir in melted chocolate 3. Bake 8 minutes or until
2. Drop dough by small baked crust. Bake 20 minutes
mixture, Kahlúa, and vanilla. bottoms are light brown.
spoonfuls 2 inches apart onto or until set. Cool in pan on a
Stir in flour, cocoa powder, and Remove; cool on wire racks.
ungreased cookie sheets. Bake wire rack 1 hour. Chill 2 hours.
espresso powder. Cover and Makes 48 cookies.
7 to 9 minutes or until edges 3. Use foil to lift out uncut
chill at least 30 minutes or until
are golden brown. Cool on bars. Cut into bars. Top with
dough is easy to handle. (3 g sat. fat), 18 mg chol., 72 mg
cookie sheets 2 minutes. Candied Lemon Slices.
3. Shape dough into 11/2-inch sodium, 14 g carb., 0 g fiber, 8 g
+
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.
(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.
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.
MARGARITA
SHORTBREAD
SLICES
+
EL DIABLO
Fill a cocktail shaker
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
MARGARITA HAZELNUT HAZEL NUT S THRO UG H

A COARS E- ME S H Beat in 1 Tbsp. heavy cream
SHORTBREAD MACARONS SIEVE AN D MEAS URE
3/4 CUP. and dash salt on low until
SLICES Pictured on page 28.
prep 50 minutes
combined. Gradually beat in
Pictured opposite. 11/2 cups additional powdered
prep 20 minutes bake 10 minutes per batch 5. Fold and press one-third of sugar just until combined. Beat
chill 3 hours at 325°F the meringue into almond- on medium 5 minutes or until
bake 12 minutes per batch hazelnut paste. Repeat, folding light and fluffy. Beat in 2 Tbsp.
3 egg whites, room
at 325°F and pressing in remaining hazelnut liqueur on high
temperature
meringue by thirds. Batter will 1 minute. If desired, beat in 2 Tbsp.
3/4 cup butter, softened 2/3 cup granulated sugar
be thick at first but will loosen chocolate-hazelnut spread.
1/3 cup powdered sugar 1/8 tsp. kosher salt
as you fold. Pressing the mixture per macaron sandwich
1 Tbsp. lime zest 1/8 tsp. cream of tartar
during folding helps to release 101 cal., 4 g fat (1 g sat. fat), 6 mg
3 Tbsp. tequila 1 tsp. hazelnut liqueur
13/4 cups powdered sugar air bubbles. Continue folding chol., 32 mg sodium, 14 g carb.,
1 tsp. vanilla
1 cup almond flour until batter falls off the spatula in 0 g fiber, 13 g sugars, 1 g pro.
13/4cups all-purpose flour
3/4 cup ground and sifted a thick ribbon and you can draw
FRUITCAKE BARS
2 Tbsp. cornstarch
hazelnuts a figure eight. Batter should be
3/4 tsp. salt
2 egg whites, room loose enough that it does not Pictured on page 29.
Coarse white decorating
temperature hold its shape but stiff enough prep 30 minutes
sugar
1 recipe Tequila Icing 1 recipe Hazelnut that you can still see the figure bake 45 minutes at 350°F
Buttercream eight after about 10 seconds.
(It is better to slightly undermix 4 cups packed brown sugar
1. In a large bowl beat butter
1. Line three large cookie sheets than to overmix.) 11/3cups butter
with a mixer on medium 4 cups all-purpose flour
30 seconds. Add powdered with parchment paper. On a 6. Fit a pastry bag with a
sugar, lime zest, tequila, and fourth sheet of parchment 1/4-inch round tip. Fill bag
1 tsp. ground cinnamon
vanilla. Beat until combined, paper, use a permanent marker two-thirds full with batter.
scraping bowl as needed. Beat to draw 11/2-inch circles, 1 inch 7. For each batch, slide
4 eggs
in flour, cornstarch, and salt. apart, to create a pattern. parchment pattern under a
3/4 cup rum or brandy
2. Divide dough in half. Shape 2. Fill a 2-qt. saucepan with plain parchment on a cookie
1 Tbsp. vanilla
each portion into a 10-inch roll. 11/2 inches water. Bring to sheet. Pipe batter onto 3 cups coarsely chopped
Coat each roll with coarse boiling over medium-high. parchment, stopping just before pecans
sugar. If desired, sprinkle rolls Reduce heat to medium-low to batter reaches outline of circle. 1 cup candied cherries,
with additional lime zest. Wrap maintain a gentle simmer. For Firmly tap cookie sheet five to chopped
rolls in plastic wrap or waxed meringue, in the metal bowl of 10 times on the counter to release 1 cup golden raisins, chopped
paper. Chill 3 hours or until firm a stand mixer combine the air bubbles. Using a toothpick, 1/2 cup candied pineapple,
enough to slice. 3 egg whites, the granulated pop any remaining bubbles chopped
3. Preheat oven to 325°F. Line sugar, salt, and cream of tartar. that come to surface. Slide out
cookie sheets with parchment Place bowl over simmering parchment pattern; repeat with 1. Preheat oven to 350°F. In a
paper. Using a sharp, water, making sure water does remaining prepared cookie 4- to 5-qt. pot cook and stir
thin-bladed knife, cut rolls into not touch bottom of bowl. sheets. Let stand 15 minutes or brown sugar and butter over
1/4-inch slices. Place 2 inches Cook 8 to 10 minutes or until until tops are dry to the touch. medium until melted and
apart on prepared cookie sugar is dissolved (about 8. Meanwhile, preheat oven to smooth. Cool 10 minutes.
sheets. Bake 12 to 15 minutes or 150°F), stirring constantly with a 325°F. Bake macarons, one 2. Meanwhile, line a 13×9-inch
just until bottoms are golden. rubber or silicon spatula. sheet at a time, 10 to 12 minutes. baking pan with foil, extending
Transfer cookies on parchment 3. Return bowl to stand mixer. Tops of cookies should be firm foil over edges. Grease foil. In
to wire racks to cool. Drizzle Using the whisk attachment, and not slide when gently a medium bowl combine flour,
cooled cookies with Tequila beat egg white mixture on high touched. Immediately slide baking powder, cinnamon, and
Icing. If desired, sprinkle with 8 to 10 minutes or until stiff parchment off cookie sheet; baking soda. Stir eggs, rum,
additional lime zest. Makes peaks form (tips stand straight) cool cookies completely. and vanilla into brown sugar
36 cookies. and bowl is cool to the touch. 9. Prepare Hazelnut Buttercream. mixture. Stir in flour mixture.
tequila icing In a medium Add hazelnut liqueur the last Spread buttercream onto Fold in remaining ingredients.
bowl combine 1 cup powdered 1 minute of beating. bottoms of half of the Spread into prepared pan.
sugar, 1 Tbsp. tequila, and 1 Tbsp. 4. Meanwhile, using a coarse- macarons, using about 11/2 tsp. 3. Bake 45 minutes or until set.
milk. Whisk until smooth, adding mesh sieve, sift together for each. Top with remaining Cool in pan on a wire rack. Use
more milk, 1 tsp. at a time, to powdered sugar, almond flour, macarons. Refrigerate up to foil to lift out uncut bars. Cut
reach spreading consistency. and ground hazelnuts into a 5 days or freeze up to 2 months. into bars. Refrigerate up to
per cookie 82 cal., 4 g fat (2 g bowl. Discard any larger pieces Makes 45 macaron sandwiches. 3 days. Makes 36 bars.
sat. fat), 10 mg chol., 79 mg (up to 1 Tbsp. total) that remain hazelnut buttercream In a per bar 325 cal., 14 g fat (5 g
sodium, 10 g carb., 0 g fiber, 5 g in sieve. Add the 2 egg whites large bowl beat 1/2 cup softened sat. fat), 39 mg chol., 115 mg
sugars, 1 g pro. to almond flour mixture; stir butter on medium 2 minutes. sodium, 46 g carb., 1 g fiber,
until a thick paste forms. Beat in 1/2 cup powdered sugar. 27 g sugars, 3 g pro.
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..
POWDERED SUGAR ICING

start to finish 10 minutes
Combine 3 cups powdered sugar, 3 Tbsp. milk,
and 1/2 tsp. vanilla or almond extract in a medium
bowl. If needed, stir in additional milk, 1 tsp. at a
time, to reach desired consistency. Makes 1 cup.
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
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.
BLONDIES set. Cool in pan on a wire

rack. Use foil to lift out uncut
PREP 20 minutes DEVELOPED AND
BAKE 20 minutes at 350°F blondies. Cut into bars. Makes
TESTED IN OUR
16 bars.
BETTER HOMES
²∕3 cup butter PER BAR 302 cal., 13 g fat (6 g
2 cups packed brown sugar sat. fat), 44 mg chol., 133 mg & GARDENS®
2 eggs sodium, 45 g carb., 1 g fiber, 27 g TEST KITCHEN,
2 tsp. gluten-free vanilla sugars, 2 g pro. T H I S M U LT I P U R P O S E
2 cups Gluten-Free Flour Mix GLUTEN-FREE
(right) PEANUT BUTTER FLOUR MIX IS
1 tsp. gluten-free baking
powder
COOKIES THE IDEAL
PREP 20 minutes CUP-FOR-CUP
¹∕4 tsp. baking soda
1 cup toasted chopped SUBSTITUTE IN
at 375°F
pecans or gluten-free MOST RECIPES
butterscotch-flavor pieces 1 egg USING ALL-
1 cup sugar P U R P O S E W H E AT
1. Preheat oven to 350°F. Line a 1 cup peanut butter FLOUR.
9-inch square baking pan with
Because gluten-free flours run
foil, extending foil over edges. 1. Preheat oven to 375°F. the gamut on texture, taste,
Grease foil. In a medium Grease cookie sheets or line nutrient content, and baking
saucepan melt butter over with parchment paper. In a characteristics, they can’t
medium. Stir in brown sugar. medium bowl combine egg, simply be substituted
Add eggs, one at a time, sugar, and peanut butter. one for another equally.
beating with a spoon just until 2. Drop dough by teaspoons
For example, substituting
combined. Stir in vanilla. onto prepared cookie sheets.
100-percent almond flour or
2. In a medium bowl stir (If desired, roll spoonfuls of coconut flour for all-purpose
together Gluten-Free Flour Mix, dough in additional sugar wheat flour without making
baking powder, and baking before placing on cookie other adjustments will give
soda. Add flour mixture to egg sheets.) Flatten with a fork. Bake you disappointing results.
mixture, stirring just until 10 to 13 minutes or until centers
combined. Stir in pecans. are set. Remove; cool on a wire So always use the specific
flour called for in the recipe,
Spread batter into prepared rack. Makes 32 cookies.
whether it is coconut flour,
baking pan. PER COOKIE 78 cal., 4 g fat rice flour, almond flour, or our
3. Bake about 20 minutes or (1 g sat. fat), 6 mg chol., 36 mg Gluten-Free Flour Mix (above).
until evenly browned across sodium, 9 g carb., 0 g fiber, 8 g This is the key to your success.
surface and blondies appear sugars, 2 g pro.
SUGAR COOKIE sugar and baking powder.
e r doodles CUTOUTS Beat until combined, scraping
ck
bowl as needed. Beat in egg,
ni
PREP 25 minutes
vanilla, and, if desired, almond
s
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
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
sugars, 1 g pro.
SNICKERDOODLES 2. Preheat oven to 375°F.

PREP 35 minutes Combine the ¹∕4 cup sugar and
CHILL 1 hour the cinnamon. Shape dough
BAKE 10 minutes per batch into 1¹∕4-inch balls. Roll balls in
at 375°F cinnamon-sugar to coat. Place
2 inches apart on ungreased
cookie sheets.
1¹∕2 cups sugar
3. Bake about 10 minutes or until
1 tsp. baking soda
bottoms are light brown.
1 tsp. cream of tartar
Remove; cool on a wire rack.
¹∕4 tsp. salt
Makes 48 cookies.
2 eggs
1 tsp. gluten-free vanilla PER COOKIE 102 cal., 4 g fat
3 cups Gluten-Free Flour Mix (3 g sat. fat), 18 mg chol., 75 mg
(p. 35) sodium, 16 g carb., 0 g fiber, 7 g
¹∕4 cup sugar sugars, 1 g pro.

with a mixer on medium
30 seconds. Add the 1¹∕2 cups
sugar, the baking soda, cream
of tartar, and salt. Beat until
combined, scraping bowl as
needed. Beat in eggs and
vanilla. Beat in Gluten-Free
Flour Mix. Cover and chill 1 hour
or until dough is easy to handle.
s u g a r co o ki e
c u to u t s
GIANT GINGER ¹∕2 cup molasses balls. Roll balls in coarse sugar
COOKIES ³∕4 cup coarse sugar or

granulated sugar
to coat. Place 2¹∕2 inches apart
on ungreased cookie sheets.
PREP 35 minutes
4. Bake about 12 minutes or
1. Preheat oven to 350°F. In a until bottoms are light brown
at 350°F
medium bowl stir together first and tops are puffed (do not
4¹∕2 cups Gluten-Free Flour Mix six ingredients (through salt). overbake). Cool on cookie
(p. 35) 2. In a large bowl beat sheets 2 minutes. Remove;
4 tsp. ground ginger shortening with a mixer on cool on a wire rack. Makes
2 tsp. baking soda medium 30 seconds. Gradually 24 cookies.
1¹∕2 tsp. ground cinnamon beat in 2 cups granulated sugar PER COOKIE 336 cal., 14 g fat
1 tsp. ground cloves until combined, scraping bowl (3 g sat. fat), 16 mg chol., 147 mg
¹∕4 tsp. salt as needed. Beat in eggs and sodium, 53 g carb., 1 g fiber, 28 g
1¹∕2 cups shortening molasses. Beat in flour mixture. sugars, 2 g pro.
2 cups granulated sugar 3. Using a ¹∕4-cup measure or
2 eggs scoop, shape dough into 2-inch
i e s
o k
c o
er
ng
gi
nt
gia
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
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
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.
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
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
CHERRY-WHITE CHOCOL ATE

COOKIES,
PAGE 42
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
at 375°F
1/2 cup shortening

11/2 cups sugar
1 tsp. baking soda
1 tsp. kosher salt
PINK GRAPEFRUIT SANDIES 2 eggs
2 Tbsp. maraschino cherry
juice
Pink food coloring (optional)
CHOOSE FRE SH
GRAPEFRUIT
4 oz. white baking chocolate,
LAB EL ED PINK chopped
OR RE D, SUCH AS 2. Preheat oven to 325°F. Process to a fine powder. Place
TEXAS RED.
1/2 cup chopped stemmed
Shape dough into 1-inch balls. powder in a fine-mesh sieve
maraschino cherries,
Place 1 inch apart on over a small bowl. Use a spoon patted dry
ungreased cookie sheets. Bake to press powder through sieve; 4 oz. white baking chocolate
about 15 minutes or until discard seeds. You should have with cocoa, chopped
bottoms are light brown. a scant 1/4 cup powder.
PINK GRAPEFRUIT Remove; cool on wire racks. 2. Preheat oven to 350°F. In a
(optional)
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
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
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.
PEPPERMINT PINK
BLOSSOMS
prep 25 minutes
chill 30 minutes
at 375°F
2/3 cup shortening

2 egg yolks
1 tsp. vanilla
1/2 tsp. peppermint extract
Pink or red food coloring
(optional)
1/3 cup pink decorating sugar
30 white peppermint Kisses
with stripes
1. In a large bowl beat

shortening with a mixer on
medium to high 30 seconds.
Add granulated sugar. Beat
until combined, scraping bowl
as needed. Beat in egg yolks,
vanilla, and peppermint extract
until combined. Beat in as much
of the flour as you can. Stir in
any remaining flour. If desired,
tint dough with food coloring,
kneading to evenly combine.
Cover and chill dough
30 minutes or until easy to
handle.
Grease cookie sheets or line
with parchment paper. Shape
dough into 1-inch balls. Roll balls
in pink sugar to coat. Place
1 inch apart on prepared cookie
sheets. Bake 8 to 10 minutes or
until bottoms are light brown.
Immediately press a Kiss into
center of each cookie. Remove
cookies; cool on wire racks.
Makes 30 cookies.
sugars, 1 g pro.
Bakes
No- FESTIVE WITHOUT BEING FUSSY—
AND NO OVEN REQUIRED!
EACH OF THESE TREATS COMES
TOGETHER IN 30 MINUTES OR
LESS, AND THEY ’RE DESIGNED FOR
NOVICES AND MASTERS ALIKE.
LEMON-GINGER
CHEESECAKE BALLS
MARSHMALLOW- peanut butter and the 1/4 cup
PRETZEL BARS butter over medium-low until

melted and smooth. Add
prep 15 minutes
stand 2 hours marshmallows; heat until
melted, stirring occasionally.
1/4 cup peanut butter Stir in marshmallow creme
1/4 cup butter until combined. Remove from
1 10-oz. pkg. large or tiny heat; stir in vanilla. Stir in
LEMON-GINGER marshmallows remaining ingredients to coat.
CHEESECAKE 1 7-oz. jar marshmallow 2. Transfer pretzel mixture to
BALLS creme
2 tsp. vanilla
prepared pan; press firmly
Pictured opposite. and evenly. Let stand 2 to
6 cups pretzel twists, broken
prep 25 minutes 3 hours or until set. Use foil to
11/2 cups round toasted oat
chill 1 hour 15 minutes lift out uncut bars. Cut into
cereal
freeze 15 minutes bars. Store in an airtight
1 cup chopped peanuts
1 cup red and green container at room
2 8-oz. pkg. cream cheese, temperature up to 3 days or
candy-coated peanut
softened freeze up to 3 months. Makes
butter-flavor pieces
1 cup powdered sugar
36 bars.
1 cup crushed gingersnaps
1. Line a 13×9-inch baking pan per bar 144 cal., 6 g fat (2 g
(5 oz.)
with foil, extending foil over sat. fat), 4 mg chol., 126 mg
2 Tbsp. heavy cream
edges. Generously butter foil. sodium, 22 g carb., 1 g fiber,
1 Tbsp. finely chopped
candied ginger In a large pot heat and stir 12 g sugars, 2 g pro.
1 tsp. lemon zest
9 oz. bittersweet
chocolate, chopped
1 Tbsp. shortening
1. In a large bowl beat cream

cheese with a mixer on
medium 30 seconds. Add
powdered sugar, 1/2 cup of
the crushed gingersnaps, the
cream, ginger, and zest. Beat
until combined. Cover and
chill 1 hour or until dough is
easy to handle.
2. Line a tray or rimmed
baking sheet with waxed
paper or parchment paper.
Shape dough into 1-inch balls.
Place on prepared tray.
Freeze 15 minutes or until
nearly firm.
3. In a small saucepan heat
and stir chocolate and
shortening over low until
melted. Dip balls in chocolate
to coat, allowing excess to
drip off. Return to prepared
tray. Sprinkle balls with
remaining gingersnap crumbs
before chocolate sets. Chill
15 minutes or until set.
Store in an airtight container
in the refrigerator up to
2 weeks or freeze up to
3 months. Makes 46 balls.
per ball 91 cal., 6 g fat (4 g
CINNAMON- 1. Line a 9-inch square baking Stir in walnuts and crushed
WALNUT pan with foil, extending foil crackers. Cool slightly.

3. Spoon walnut mixture over
CRACKER BARS over edges. Line bottom of
pan with some of the crackers in pan; carefully
PREP 20 minutes spread evenly. Place
CHILL 4 hours crackers, breaking to fit as
reserved whole crackers on
needed. Reserve the same
top to match bottom
80 rich rectangular crackers number of whole crackers for
crackers. Spread melted
(2 sleeves) top as used for bottom. Finely
chocolate over top crackers.
³∕4 cup butter crush the remaining crackers
³∕4 cup packed brown sugar Cover and chill at least
(should have about 1 cup).
¹∕4 cup milk 4 hours or until firm. Use foil
2. In a medium saucepan to lift out uncut bars. Cut into
combine butter, brown sugar, bars. Makes 36 bars.
1 egg, lightly beaten
1 cup chopped toasted milk, cinnamon, and egg. PER BAR 130 cal., 9 g fat (4 g
walnuts Cook and stir constantly over sat. fat), 16 mg chol., 104 mg
4 oz. bittersweet medium until mixture is just sodium, 12 g carb., 1 g fiber,
chocolate, melted bubbly. Remove from heat. 6 g sugars, 1 g pro.
SALTED CARAMEL
MACAROONS
prep 30 minutes
chill 2 hours
50 vanilla wafer cookies

10 vanilla caramels,
unwrapped
1/3 cup sweetened condensed
milk
2 Tbsp. butter
2 cups sweetened flaked
coconut
1/4 cup chopped toasted
pecans
4 oz. bittersweet chocolate,
melted
Flaky sea salt
1. Line a tray or rimmed baking

sheet with foil. Arrange cookies
on tray. In a medium saucepan
melt caramels, milk, and butter
over medium until smooth.
Cook and stir 5 minutes more.
Remove from heat. Stir in
coconut and pecans.
2. Spread mixture on top of
each cookie on tray. Drizzle
with melted chocolate; sprinkle
with salt. Cover and chill 2 hours
or until set. Store in an airtight
container in the refrigerator up
to 1 week or freeze up to
3 months. Makes 50 cookies.
0 g fiber, 5 g sugars,
1 g pro.
CRAN-PISTACHIO and chill 1 to 2 hours or until
BALLS firm enough to handle.

Meanwhile, line a tray
PREP 25 minutes
CHILL 1 hour 30 minutes or rimmed baking sheet
with parchment paper or
¹∕3 cup butter waxed paper.
¹∕3 cup peanut butter 3. Shape oats mixture into
¹∕4 cup light-color corn 24 balls. Dip balls in melted
syrup white chocolate to coat,
1¹∕2 cups regular or allowing excess to drip off.
quick-cooking rolled oats Place on prepared tray. If
¹∕4 cup chopped roasted, desired, sprinkle with
salted pistachios additional chopped
¹∕4 cup dried cranberries cranberries or finely chopped
1 tsp. orange zest pistachios before chocolate
8 oz. white baking
sets. Chill 30 minutes or until
chocolate, melted
set. Store in an airtight
container in the refrigerator
1. In a medium saucepan
up to 2 weeks or freeze up to
heat and stir butter, peanut
3 months. Makes 24 balls.
butter, and corn syrup over
PER BALL 125 cal., 8 g fat
medium until melted. Remove
from heat.
sodium, 11 g carb., 1 g fiber,
2. Stir oats, pistachios,
cranberries, and zest into
peanut butter mixture. Cover
COOKIE BUTTER
SANDWICH
COOKIES
PREP 30 minutes
CHILL 30 minutes
1 cup purchased cookie

butter
48 rich round crackers or
small graham cracker
rectangles
6 oz. semisweet or white
baking chocolate
2 tsp. shortening
2 Tbsp. finely chopped
DIY COOKIE
toasted pecans
BUTTER 1. Line a tray or rimmed

baking sheet with parchment
If you can’t find this paper or waxed paper.
cookie-based spread, Spread cookie butter over
make your own with this half of the cracker bottoms.
easy recipe: Top with the remaining
crackers, bottom sides down.
In a medium saucepan
heat and stir ½ cup 2. In a small bowl combine
milk, 3 Tbsp. coconut chocolate and shortening.
oil or canola oil, 1 Tbsp. Microwave 1 minute or until
packed brown sugar, nearly melted, stirring twice.
½ tsp. pumpkin pie Stir until smooth. Dip cracker
spice, and ¹∕8 tsp. salt sandwiches into chocolate
over medium until milk
mixture to coat, allowing
is warm and brown
sugar is dissolved. excess to drip off. Place on
Remove from heat . prepared tray. Sprinkle with
Stir in one 8.8-oz. pkg. pecans before chocolate
Biscoff cookies or 9 oz. sets. Chill 30 minutes or until
gingersnaps, coarsely set. Store in an airtight
broken; let stand container in the refrigerator
15 minutes. Transfer to
up to 1 week or freeze
a food processor or
blender; add ½ tsp. up to 3 months. Makes
vanilla. Cover and 24 sandwich cookies.
process or blend until PER SANDWICH COOKIE
smooth, stopping to 134 cal., 8 g fat (3 g sat. fat),
scrape sides as needed. 0 mg chol., 59 mg sodium,
Makes 1¹∕2 cups.
14 g carb., 1 g fiber, 8 g sugars,
1 g pro.
BOSTON CREAM
PIE BARS
PREP 20 minutes
CHILL 2 hours 20 minutes
1 10-oz. pkg. shortbread

cookies
3¹∕2 cups powdered sugar
¹∕2 cup pecan pieces
²∕3 cup butter, melted
¹∕2 cup butter, softened
1 4-serving-size pkg.
vanilla instant pudding
and pie filling mix
³∕4 cup heavy cream
8 oz. bittersweet or
semisweet chocolate,
chopped
2 Tbsp. shortening
Finely grated bittersweet
chocolate (optional)
1. Line a 13×9-inch baking pan

with foil, extending foil over
edges. For crust, place
cookies in a food processor;
process until chopped. Add
¹∕2 cup of the powdered
sugar and the pecans;
process until fine. Add
melted butter; process
until combined. Press
mixture evenly into bottom
of prepared pan. Chill
20 minutes.
2. For filling, in a large bowl
beat softened butter with a
mixer on medium 30 seconds.
Add pudding mix and cream;
beat until smooth. Gradually
beat in the remaining 3 cups
powdered sugar. Beat
on medium to high 1 to
2 minutes or until light and
fl uff y. Carefully spread filling
over crust.
3. For topping, in a medium
bowl combine chocolate and
shortening. Microwave
1 minute or until nearly
melted, stirring once. Stir until
smooth. Spread over filling.
Cover and chill 2 hours or
until firm. If desired, sprinkle
with finely grated chocolate.
Use foil to lift out uncut bars.
Cut into bars. Makes 32 bars.
PER BAR 244 cal., 16 g fat (9 g
sodium, 26 g carb., 1 g fiber,
ALMOND 1. Line a 13×9-inch baking pan the reserved almond butter
CRUNCH BARS with foil, extending foil over

edges. For crust, in a food
over low until smooth and
melted. Spread over layers in
PREP 30 minutes
processor combine cookies pan. Sprinkle with candies.
CHILL 2 hours
and salt. Cover and process 4. Cover and chill at least
30 vanilla creme sandwich until crumbs form. Add 2 hours or until set. Use foil to
cookies melted butter. Cover and lift out uncut bars. Cut into
¹∕4 tsp. salt pulse just until combined. bars. Store in an airtight
¹∕2 cup butter, melted Press mixture evenly into container in the refrigerator
1 12-oz. jar almond butter bottom of prepared pan. up to 1 week or freeze up to
2 cups powdered sugar 3 months. Makes 48 bars.
2. Reserve ¹∕3 cup of the
¹∕2 cup butter, softened PER BAR 139 cal., 9 g fat (4 g
almond butter. In a large
¹∕4 cup heavy cream sat. fat), 12 mg chol., 76 mg
bowl beat remaining almond
¹∕2 cup chopped toasted sodium, 13 g carb., 1 g fiber,
almonds butter, the powdered sugar,
6 oz. white baking softened butter, and cream
chocolate, chopped with a mixer on low to
Coarsely chopped red medium until smooth and
and green candy-coated fl uff y. Stir in almonds. Spread
milk chocolate almonds evenly over crust in pan.
3. In a small saucepan heat
and stir white chocolate and
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 .
EDIBLE COOKIE DOUGH

prep 25 minutes
chill 1 hour

1 cup packed brown sugar
1/2 tsp. salt
1/4 cup milk
1 tsp. vanilla
21/2 cups pasteurized all-purpose flour
(tip, opposite bottom)
1 12-oz. pkg. semisweet chocolate chips
1. In a large bowl beat butter with a mixer

on medium 30 seconds. Add sugars and
salt. Beat until combined, 1 to 2 minutes,
scraping bowl as needed. Beat in milk and
vanilla. Beat in flour. Stir in chocolate chips.
2. Line a tray or baking sheet with
parchment paper or waxed paper. Drop
dough by small scoops onto prepared tray.
Cover and chill about 1 hour or until firm.
3. To store, transfer dough pieces to an
airtight container. Cover and chill up to
5 days or freeze up to 3 months. Makes
48 dough balls.
per dough ball original, chocolate-
chocolate chip, cake batter, and
cream-filled cookie variations 118 cal.,
6 g fat (4 g sat. fat), 10 mg chol., 57 mg
sodium,16 g carb., 1 g fiber, 11 g sugars, 1 g pro.
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
P A S T E U R I Z I N G A L L - P U R P O S E F L O U R Raw eggs aren’t the only ingredients that can

make you sick when eating cookie dough. Raw flour can also contain bacteria, but they are killed in high heat when
baking. To make raw flour safe for eating, preheat oven to 350°F. Spread flour evenly in a shallow baking pan.
Bake 5 minutes. Cool in pan on a wire rack.
CAKE BATTER
Prepare as directed
(p. 52), except increase
vanilla to 1 Tbsp.
and omit semisweet
chocolate chips. Stir in
1/2 cup red and green
sprinkles and 1 cup
miniature semisweet
chocolate chips.
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.
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.
sodium, 20 g carb.,
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
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
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.
Pajama
Santa
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.
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
chill 30 minutes
Using a pastry bag with a small 2 cups powdered sugar at 350°F
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
(through salt); beat until zest. Beat until combined,
combined, scraping bowl as scraping bowl as needed.
sugars, 0 g pro.
needed. Beat in vanilla and Beat in as much of the flour
ROYAL ICING egg. Beat in cocoa powder

and as much of the flour as you
mixture as you can. Stir in any
remaining flour mixture. Divide
start to finish 15 minutes
can. Stir in any remaining flour. dough in half. Cover and chill
4 cups powdered sugar Divide dough in half. Cover 2 hours or until dough is easy
(about 1 lb.) and chill 30 to 60 minutes or to handle.
3 Tbsp. meringue powder until dough is easy to handle. 3. Preheat oven to 350°F. On a
1/2 tsp. cream of tartar 2. Preheat oven to 375°F. On a lightly floured surface, roll one
1/2 cup warm water lightly floured surface, roll one portion of dough at a time to
1 tsp. vanilla portion of dough at a time to 1/4 inch thick. Using a 3-inch
1/8 inch thick. Using a 21/2- to cookie cutter, cut dough into
1. In a large bowl stir together 3-inch cookie cutter, cut dough desired shapes. Place 1 inch
powdered sugar, meringue into desired shapes. Place apart on an ungreased cookie
powder, and cream of tartar. 2 inches apart on an sheet. Reroll scraps as needed.
Add the water and vanilla. Beat ungreased cookie sheet. Reroll 4. Bake 8 to 12 minutes or until
MERINGUE with a mixer on low until scraps as needed. edges are light brown and
POWDER combined. Beat on high 7 to 3. Bake 5 to 6 minutes or until centers are set. Cool on cookie
Meringue powder 10 minutes or until icing is very edges are set. Cool on cookie sheet 1 minute. Remove; cool on
is a mixture of stiff. If needed, beat in sheet 1 minute. Remove; cool a wire rack. Decorate as
pasteurized egg
additional water to reach on a wire rack. Decorate as desired. Makes 22 cookies.
whites, sugar, and
edible gums. It is the desired consistency for piping desired. Makes 32 cookies. per cookie 169 cal., 10 g fat
secret ingredient to or “flooding.” (When not using per cookie 102 cal., 5 g fat (6 g sat. fat), 31 mg chol., 96 mg
making Royal Icing icing, keep it covered with (3 g sat. fat), 18 mg chol., 71 mg sodium, 17 g carb., 1 g fiber, 7 g
dry quickly with a plastic wrap or a damp paper sodium, 14 g carb., 0 g fiber, 6 g sugars, 2 g pro.
smooth, hard finish. towel to prevent drying out.) If sugars, 2 g pro.
Look for it in the desired, chill up to 48 hours. Stir
baking aisle of large
before using. Makes 3 cups.
supermarkets or in
the cake-decorating per tbsp. 37 cal., 0 g fat, 0 mg
section of hobby and chol., 0 mg sodium, 9 g carb., 0 g
crafts stores. fiber, 9 g sugars, 0 g pro.
TRIPLE-GINGER
COOKIES,
PAGE 66
Ginger
THE SEASON OF
THE WARMING FLAVOR OF GINGER IS LIKE A HUG FOR THE SOUL.

THIS YEAR, WRAP YOUR ARMS AROUND THESE FIVE HEARTWARMING COOKIES
THAT USE ALL FORMS OF GINGER—FRESH, GROUND, AND CRYSTALLIZED.
O L D - FA S H I O N E D
GINGERSNAPS,
PAGE 66
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.
TRIPLE-GINGER 3. Preheat oven to 350°F. Lightly 1 tsp. ground cinnamon
COOKIES grease a cookie sheet. Shape

dough into 1-inch balls. Roll balls
¹∕2
¹∕2
tsp. kosher salt
tsp. ground allspice
Pictured on page 64.
PREP 45 minutes in Ginger Sugar to coat. Place ¹∕2 tsp. grated whole nutmeg
1¹∕2 inches apart on prepared 1 egg, lightly beaten
CHILL 1 hour
BAKE 10 minutes per batch cookie sheet. ¹∕2 cup unsalted butter, melted
at 350°F 4. Bake 10 to 12 minutes or until and cooled
edges are set. Cool 1 minute on ¹∕2 cup packed light brown sugar
2 cups all-purpose flour cookie sheet. Remove; cool on a ¹∕3 cup granulated sugar
1¹∕2to 2 tsp. ground ginger ¹∕4 cup dark molasses
wire rack. Makes 48 cookies.
1 tsp. baking soda 3 Tbsp. peeled, grated fresh
GINGER SUGAR In a small bowl
1 tsp. ground cinnamon ginger
stir together ¹∕4 cup coarsely
³∕4 tsp. salt ¹∕2 cup coarse sugar
chopped fresh ginger and ³∕4 cup
¹∕2 to 1 tsp. ground cloves
granulated sugar. Let stand
¹∕2 to ³∕4 cup finely snipped 1. In a medium bowl stir together
crystallized ginger 1 hour (sugar will get clumpy
first seven ingredients (through
GRATING ¹∕2 cup shortening from the moisture in the ginger).
Place mixture in a fine-mesh
nutmeg). In a large bowl combine
NUTMEG ¹∕4 cup butter, softened
1 cup packed light sieve set over a bowl; stir gently
next six ingredients (through grated
ginger). Stir flour mixture into egg
brown sugar so sugar separates from ginger.
When a recipe calls mixture. Cover and chill 1 hour or
1 egg Discard ginger.
for nutmeg, our until dough is easy to handle.
vote is to always use
¹∕4 cup dark molasses PER COOKIE 88 cal., 3 g fat (1 g sat.
1 recipe Ginger Sugar or fat), 6 mg chol., 76 mg sodium, 14 g
2. Preheat oven to 350°F. Line
freshly grated.
³∕4 cup granulated sugar carb., 0 g fiber, 10 g sugars, 1 g pro. a cookie sheet with parchment
The texture is light
and fluffy, and the paper. Place coarse sugar in a
1. In a medium bowl stir together
OLD-FASHIONED
flavor sweet and small bowl. Shape dough into
aromatic. Use a first six ingredients (through 1-inch balls. Roll balls in sugar
Microplane grater cloves). Stir in crystallized ginger. GINGERSNAPS to coat. Place 2 inches apart
to quickly and easily 2. In a large bowl beat shortening Pictured on page 65. on prepared cookie sheet.
grate the hard PREP 40 minutes
and butter with a mixer on 3. Bake 10 to 12 minutes or until
seed into piles of CHILL 1 hour
fresh nutmeg. (In a medium 30 seconds. Add brown edges are crisp and centers are
pinch, ½ tsp ground sugar; beat until combined, at 350°F still soft. Remove; cool on a wire
nutmeg replaces scraping bowl as needed. Beat rack. Makes 40 cookies.
1 tsp. freshly grated.) in egg and molasses. Beat in flour 2 cups all-purpose flour PER COOKIE 78 cal., 3 g fat (2 g sat.
mixture. Cover and chill 1 hour 2 tsp. baking soda fat), 11 mg chol., 91 mg sodium, 13 g
or until dough is easy to handle. 2 tsp. ground ginger carb., 0 g fiber, 8 g sugars, 1 g pro.
GINGERSNAP
SHORTBREAD
prep 30 minutes
2 cups all-purpose flour

1/2 cup powdered sugar
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/₈ tsp. ground cloves
1 cup butter
2 Tbsp. molasses
Coarse sugar
1. Preheat oven to 325°F. In

a large bowl stir together
first five ingredients
(through cloves). Using a
pastry blender, cut in
butter until mixture
resembles fine crumbs.
Drizzle with molasses; toss
gently. Form mixture into a
ball; knead until smooth.
Divide dough in half.
2. On an ungreased
extra-large cookie sheet
(or two smaller cookie
sheets), pat or roll each
portion of dough into an
8-inch circle. Make
scalloped edges; sprinkle
with coarse sugar. Cut
each circle into 8 wedges
(do not separate wedges).
Prick with a fork.
3. Bake 18 to 20 minutes or
just until bottoms start to
brown and centers are set.
Cut into wedges again
while warm; separate.
Remove; cool on wire
racks. Makes 16 wedges.
per WeDGe 183 cal., 12 g fat
2 g pro.
SKILLET 2. In a medium bowl beat
GINGERBREAD shortening with a mixer on low
COOKIE 30 seconds. Add granulated

sugar; beat until combined,
prep 20 minutes
scraping bowl as needed. Beat
in egg and molasses. Beat in
1 cup all-purpose flour flour mixture. Spread batter
1 tsp. ground ginger into prepared skillet(s).
1/2 tsp. baking soda 3. Bake 25 minutes (18 to
1/4 tsp. ground cinnamon 20 minutes for small skillets)
1/4 tsp. ground cloves or until center is set and top
Dash salt is light brown. Cool slightly in
1/3 cup shortening skillet(s) on a wire rack (center
1/2 cup granulated sugar may sink during cooling). Serve
1 egg warm. Spread with Lemon
2 Tbsp. molasses Icing. Cut into bars or wedges.
1 recipe Lemon Icing Makes 24 bars.
lemon icing In a bowl stir
1. Preheat oven to 350°F. Butter together 1 cup powdered
bottom(s) and sides of an sugar, 1 tsp. lemon juice,
8-inch cast-iron skillet or two and 1/2 tsp. lemon zest. Stir
6-inch cast-iron skillets. In a in enough milk to reach
small bowl stir together first six drizzling consistency.
ingredients (through salt). per bar 73 cal., 4 g fat (1 g sat.
fat), 9 mg chol., 40 mg sodium,
10 g carb., 0 g fiber, 5 g sugars,
1 g pro.
SNOW FLURRIES
A light dusting of
powdered sugar
over cookies and
bars is both lovely
and easy to do.
Simply spoon the
powdered sugar into
a sieve held over a
bowl. Tap the sieve
gently as you move
it over the cookies,
letting the sugar
shower down. Avoid
stacking, handling,
or moving the
cookies excessively
after sprinkling.
GINGERBREAD 1/2 tsp. ground cloves combined, scraping bowl as Place cutouts 1 inch apart on
SNOWFLAKES 1/4 tsp. salt

1 egg
needed. Beat in egg, molasses,
and vinegar. Beat in flour.
an ungreased cookie sheet.
prep 50 minutes
1/2 cup molasses Divide dough in half. Cover edges are firm. Cool on cookie
chill 1 hour
1 Tbsp. cider vinegar sheet 1 minute. Remove; cool
bake 6 minutes per batch and chill 1 hour or until dough
3 cups all-purpose flour on a wire rack. If desired,
at 375°F is easy to handle.
1 recipe Powdered Sugar decorate cookies with
Icing (optional) (p. 33)
2. Preheat oven to 375°F. On
1/2 cup shortening Powdered Sugar Icing. Makes
a lightly floured surface, roll
1/4 cup butter, softened 24 cookies.
1/2 cup granulated sugar 1. In a large bowl beat one portion of dough at a
1 tsp. baking powder shortening and butter with a time to 1/4 inch thick. Using a
1 tsp. ground ginger mixer on medium 30 seconds. 3- to 4-inch snowflake or other sodium, 21 g carb., 0 g fiber, 9 g
1/2 tsp. baking soda Add next seven ingredients cookie cutter, cut out dough, sugars, 2 g pro.
1/2 tsp. ground cinnamon (through salt); beat until rerolling scraps as needed.
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 .
PAINTED,
PAGE 73
ADD LARGE GOLD

CANDY SPRINKLES
FOR A SHINY
FINISH . USE A
DOT OF FROSTING
(PAGE 63) TO
ADHERE .
TREE CUTOUTS Gold or silver luster dust into two or three portions; 3. Bake 6 to 8 minutes or until
prep 25 minutes (optional) edges are firm but not brown.
tint each portion with food
coloring as desired. (Adjust timing for smaller and
at 375°F 1. Preheat oven to 375°F. In a
2. On a lightly floured surface, larger cookies.) Remove; cool
large bowl beat butter with a on wire racks. If desired, brush
11/2 cups butter, softened roll one portion of dough at a
mixer on medium to high cookies with luster dust. Makes
1 cup sugar time to 1/8 to 1/4 inch thick. Using
30 seconds. Add sugar and 48 cookies.
1/4 tsp. baking powder 2- to 3-inch tree-shape cookie
1 egg baking powder. Beat until per cookie 102 cal., 6 g fat
combined, scraping bowl as cutters, cut out dough. If
1 tsp. vanilla (4 g sat. fat), 19 mg chol., 86 mg
needed. Beat in egg, vanilla, necessary, dip cutters in flour
1 tsp. almond extract sodium, 11 g carb., 0 g fiber, 4 g
and, if desired, almond extract. to prevent sticking. Place
(optional) sugars, 1 g pro.
3/4 tsp. salt Beat in salt and as much of the cutouts 1 inch apart on
31/2 cups all-purpose flour flour as you can. Stir in any ungreased cookie sheets.
Food coloring (optional) remaining flour. Divide dough Reroll scraps as needed.
CREATING BEAUTIFUL TREES

Using a basic cookie dough, a bit of food coloring, and a variety of tree-shape cookie cutters and stamps,
you can stylize cookies in endless ways. Try these simple techniques.
STAMPED STRIPED PAINTED MULTI-CUTOUT SCRAPS

Prepare and tint Prepare dough as Prepare dough as Prepare and tint Tinted dough scraps
dough as directed in directed in Step 1. directed in Step 1, but dough as directed in can be mixed
Step 1. Roll out Divide dough into four do not tint. Roll out Step 1. Roll out dough together and rolled
dough portions as equal portions. Using dough portions as portions as directed in out to make marbled
directed in Step 2 food coloring, tint directed in Step 2. Step 2. Use small cookies. Cut out
to 3/8 inch thick. portions various shades Combine a few drops cookie cutters to cut dough and bake
Using cookie stamps, of green; if desired, of red or green food out shapes from each as directed.
stamp rolled-out leave one portion of coloring, 1 Tbsp. water, color and replace with
dough. Cut dough dough plain. Working in and 1 egg white. Using cutout shapes of
into tree shapes over batches, roll out dough a small pastry brush another color. Using
stamped areas; portions as directed in or clean paintbrush, larger tree-shape
bake as directed. Step 2; cut into strips brush dough with cookie cutters, cut out
of varying widths. If swipes of color. multicolor dough;
You can find a desired, brush strips Cut out dough and bake as directed. If
variety of pretty with lightly beaten egg bake as directed. If desired, mix 1 tsp.
cookie stamps at white and sprinkle with desired, mix 1 tsp. vodka with 1/2 tsp.
nordicware.com. colored sugar(s), pressing vodka with 1/2 tsp. luster dust; brush onto
Other kitchen items lightly to adhere. luster dust; brush onto cooled cookies using
that make a good Arrange strips next to cooled cookies. a small pastry brush
cookie stamp are each other and push or clean paintbrush.
patterned spatulas together; lightly roll
and drinking glasses over with a rolling pin
with etched bottoms. to seal. Cut out dough
and bake as directed.
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
DOUGH SCR APS

LEFT FROM
OTHER COOKIE
TECHNIQUES
CREATE A
PATCHWORK
APPEAR ANCE .
YOU CAN ALSO
DIVIDE A BATCH
OF DOUGH INTO
PORTIONS , TINT
AS DESIRED,
AND R ANDOMLY
MIX PIECES TO
ROLL OUT.
THE BEAUTY OF
SPRITZ BUTTERY SPRITZ COOKIES GET

THE RED CARPET TREATMENT
WITH FIVE ALL-NEW FLAVORS. KEEP IT
CLASSIC WITH PUMPKIN SPICE
OR GO DRAMATIC WITH
TAHINI AND TURMERIC.
L ATTE SPRITZ,
PAGE 79
PUMPKIN-
SPICED SPRITZ
prep 25 minutes
at 375°F
11/2 cups butter, softened

1 cup packed brown
sugar
1 Tbsp. pumpkin pie
spice
1/2 tsp. salt
1/2 cup canned pumpkin
1 egg
1 tsp. vanilla
31/2 cups all-purpose
flour
3 Tbsp. granulated
sugar
2 tsp. ground
cinnamon
2 Tbsp. milk or butter,
melted

In a large bowl beat the
11/2 cups butter with a
30 seconds. Add next five
ingredients (through
baking soda). Beat until
combined, scraping bowl
as needed. Beat in
pumpkin, egg, and
vanilla. Beat in as much
of the flour as you can.
Stir in any remaining flour.
2. In a small bowl stir
together granulated
sugar and cinnamon.
Force unchilled dough
through a cookie press
1 inch apart onto
ungreased cookie sheets.
Brush cookies with milk;
sprinkle with cinnamon-
sugar mixture. Bake
about 6 minutes or until
edges are firm. Remove;
cool on wire racks.
Makes 96 cookies.
per cookie 56 cal., 3 g
fat (2 g sat. fat), 10 mg
chol., 47 mg sodium, 6 g
carb., 0 g fiber, 3 g sugars,
1 g pro.
8 to 10 minutes or until edges Edible gold glitter or
are firm. Remove; cool on other gold sprinkles
wire racks.
3. Spread bottoms of half of 1. Preheat oven to 375°F. In a
the cookies with Chocolate- bowl combine coffee powder
Peppermint Filling. Top with and the hot water.
bottoms of remaining cookies. 2. In a large bowl beat butter
Makes 48 sandwich cookies. with a mixer on medium to
high 30 seconds. Add sugar,
CHOCOL ATE- chocolate-peppermint
filling In a bowl beat 1/4 cup baking powder, and salt. Beat
PEPPERMINT- until combined, scraping bowl
FILLED softened butter with a mixer
as needed. Beat in egg,
SPRITZ on medium 30 seconds. Beat
vanilla, and espresso mixture.
in 1 cup powdered sugar and
Beat in as much of the flour
1/3 cup unsweetened cocoa
as you can. Stir in any
powder. Beat in 3 Tbsp. milk,
remaining flour.
1 tsp. vanilla, and 1/4 tsp.
3. Force unchilled dough
peppermint extract until
through a cookie press 1 inch
combined. Beat in 11/2 cups
apart onto ungreased cookie
powdered sugar until fluffy. If
sheets. Bake about 6 minutes
necessary, beat in enough
or until edges are firm. Remove;
additional milk (1 to 2 Tbsp.)
cool on wire racks. Dip tops
to make spreadable.
of cooled cookies in or spread
per sandwich cookie 103
with Coffee Cream Icing; top
cal., 6 g fat (4 g sat. fat), 19 mg
with glitter. Makes 96 cookies.
chol., 64 mg sodium, 11 g carb.,
coffee cream icing In a
CHOCOLATE- 1. Preheat oven to 375°F. In a 0 g fiber, 4 g sugars, 1 g pro.
large bowl beat 1/2 cup
PEPPERMINT- large bowl beat butter with a
LATTE SPRITZ
softened butter with a mixer
FILLED SPRITZ
on medium 30 seconds. Beat
prep 45 minutes 30 seconds. Add granulated Pictured on page 77.
in one 7-oz. jar marshmallow
bake 8 minutes per batch sugar, baking powder, and prep 30 minutes
creme and 1/2 tsp. vanilla just
at 375°F baking soda. Beat until bake 6 minutes per batch
until combined. Beat in
combined, scraping bowl as at 375°F
11/2 cups butter, softened 2 Tbsp. unsweetened cocoa
needed. Beat in yogurt, egg,
1 cup granulated sugar 2 Tbsp. instant espresso powder and 1 Tbsp. instant
vanilla, and peppermint
1 tsp. baking powder coffee powder espresso coffee powder. Beat
extract. Beat in as much of
1/4 tsp. baking soda 1 Tbsp. hot water in 1/2 cup powdered sugar
the flour as you can. Stir in
1/4 cup plain Greek yogurt 11/2 cups butter, softened and enough milk (2 to
any remaining flour.
1 egg 1 cup sugar 3 Tbsp.) to make dippable.
1 tsp. vanilla
2. Force unchilled dough 1 tsp. baking powder per cookie 73 cal., 4 g fat
1/4 tsp. peppermint extract through a cookie press 1/4 tsp. salt (3 g sat. fat), 12 mg chol.,
31/2 cups all-purpose flour 1 inch apart onto ungreased 1 egg 44 mg sodium, 8 g carb., 0 g
Red sprinkles (optional) cookie sheets. If desired, 1 tsp. vanilla fiber, 4 g sugars, 1 g pro.
1 recipe Chocolate- sprinkle half of the cookies 31/2 cups all-purpose flour
Peppermint Filling with sprinkles. Bake about 1 recipe Coffee Cream Icing
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.
READ THE HAVE PATIENCE EASY PRESS FAST REMOVAL

DIRECTIONS It takes a few tries to get Unless directed Use a metal spatula to
the hang of pressing otherwise, avoid chilling remove cookies
Whether you have a
spritz. Bake and eat the dough—it will be too immediately from cookie
classic metal cookie
any mistakes! firm to press out . sheets and place on wire
press or a new one with
an easy-to-use lever, TAKE IT EASY BARE IS BETTER cooling racks. If they
read a quick overview of Overmixing makes No need to grease the start to stick to the
the manufacturer’s cookies tough, so stop cookie sheets. You want sheets, pop them back in
directions to get set up mixing once the dough the dough to adhere the oven for a minute.
and ready to go. comes together. when you press it out .
tahini
Tahini is a paste
(similar to peanut
butter) made with
sesame seeds.
A small amount
packs a big
flavor punch.
TAHINI SPRITZ 1 egg high 30 seconds. Add sugar,

baking powder, turmeric,
1 inch apart onto ungreased
cookie sheets. Sprinkle
prep 20 minutes 2 Tbsp. tahini (sesame
bake 6 minutes per batch seed paste) cardamom, and salt. Beat cookies with sesame seeds.
at 375°F 1 tsp. vanilla until combined, scraping Bake about 6 minutes or
31/2 cups all-purpose flour bowl as needed. Beat in until edges are firm.
11/2 cups butter, softened Sesame seeds and/or egg, tahini, and vanilla. Remove; cool on wire racks.
1 cup sugar coarse sugar Beat in as much of the flour Makes 96 cookies.
1 tsp. baking powder as you can. Stir in any per cookie 54 cal., 3 g fat
1 tsp. ground turmeric 1. Preheat oven to 375°F. In remaining flour. (2 g sat. fat), 10 mg chol.,
1/2 tsp. ground cardamom a large bowl beat butter 2. Force unchilled dough 35 mg sodium, 6 g carb., 0 g
1/4 tsp. salt with a mixer on medium to through a cookie press fiber, 2 g sugars, 1 g pro.
CARAMEL
SPRITZ
prep 30 minutes
at 375°F
1 cup granulated sugar

11/2 cups butter, softened
1/4 tsp. salt
1 egg
1 tsp. vanilla
1 recipe Caramel Icing
1. Line a large baking sheet

with parchment paper. In an
extra-large skillet heat
granulated sugar over
medium-high until sugar
starts to melt. Reduce heat the flour as you can. Stir in
to medium-low. Stir any any remaining flour.
unmelted sugar into melted 3. Force unchilled dough
sugar. When all sugar is through a cookie press
melted and amber color, 1 inch apart onto ungreased
pour onto prepared baking cookie sheets. Bake about
sheet; cool. Carefully pick 6 minutes or until edges
up parchment edges and are firm. Remove; cool on
drop it onto counter to wire racks. Drizzle cooled
shatter sugar. Place sugar cookies with Caramel Icing.
shards in a food processor. Makes 96 cookies.
Process until fine. caramel icing In a bowl
2. Preheat oven to 375°F. In stir together 1 cup
a large bowl beat butter powdered sugar, 2 Tbsp.
with a mixer on medium to caramel ice cream topping,
high 30 seconds. Add and 2 to 3 Tbsp. milk to
caramelized sugar, baking make drizzling consistency.
powder, and salt. Beat until per cookie 57 cal., 3 g fat
combined, scraping bowl as (2 g sat. fat), 10 mg chol.,
needed. Beat in egg and 36 mg sodium, 7 g carb., 0 g
vanilla. Beat in as much of fiber, 4 g sugars, 1 g pro.
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

3/4 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1 egg
2 tsp. vanilla
1 cup quick-cooking rolled oats
1/2 cup finely shredded carrot
1/3 cup raisins
4 oz. cream cheese, softened
21/4 to 21/2 cups powdered sugar
1. In a medium bowl combine first six

ingredients (through ginger). In a large
bowl beat 1/2 cup of the butter, the
granulated sugar, and brown sugar with
a mixer on medium until combined. Beat
in egg and 1 tsp. of the vanilla. Beat in
flour mixture. Stir in oats, carrot, and
raisins. Cover and chill 1 hour or until
dough is easy to handle.
2. Preheat oven to 375°F. Line two
cookie sheets with parchment paper.
Shape dough into 1-inch balls. Place
2 inches apart on prepared cookie
sheets. Flatten cookies slightly with the
bottom of a glass dipped in additional
granulated sugar.
3. Bake 10 to 12 minutes or until edges
are set. Cool on cookie sheets
5 minutes. Remove; cool completely on
a wire rack.
4. For filling, in a bowl beat cream
cheese and remaining 1/4 cup butter
and 1 tsp. vanilla until light and fluffy.
Gradually add 1 cup of the powdered
sugar, beating well. Gradually beat in
enough of the remaining powdered
sugar to reach spreading consistency.
5. Spread bottoms of half of the cookies
with filling. Top with bottoms of
remaining cookies. Store in an airtight
container in the refrigerator up to
3 days. Makes 18 sandwich cookies.
per sandwich cookie 250 cal., 10 g fat
(6 g sat. fat), 37 mg chol., 156 mg sodium,
38 g carb., 1 g fiber, 28 g sugars, 2 g pro.
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.
FUDGY STRIPED chill 30 minutes or until dough
PEANUT BUTTER is easy to handle.

2. Preheat oven to 350°F. On
SHORTBREAD a lightly floured surface, roll
prep 40 minutes one portion of dough at a
chill 30 minutes
time to 1/4 inch thick. Using a
21/2-inch donut cutter, cut out
at 350°F
dough. Place 1 inch apart on
1 cup butter, softened an ungreased cookie sheet.
2/3 cup peanut butter Reroll scraps as needed.
1/3 cup packed brown sugar 3. Bake 18 to 20 minutes or
1/3 cup granulated sugar until bottoms begin to brown.
1/4 cup cornstarch Cool on cookie sheet
1 tsp. vanilla 5 minutes. Remove; cool
1/2 tsp. salt completely on a wire rack. In
21/2 cups all-purpose flour a small saucepan melt
11/2 cups semisweet chocolate chips and
chocolate chips shortening over medium-low,
2 tsp. shortening stirring until smooth.
4. Dip bottoms of cooled
1. In a large bowl beat butter cookies into melted
and peanut butter with a chocolate. Place on sheets of
mixer on medium to high parchment paper. Drizzle
30 seconds. Beat in sugars, tops with chocolate. Let stand
cornstarch, vanilla, and salt, until set. Makes 48 cookies.
scraping bowl as needed. per cookie 120 cal., 8 g fat
Beat in as much of the flour (4 g sat. fat), 10 mg chol., 71 mg
as you can. Stir in any sodium, 13 g carb., 1 g fiber,
remaining flour. Divide dough 6 g sugars, 2 g pro.
into four portions. Cover and
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 chocolate and the 2 Tbsp.

shortening over low, stirring
prep 40 minutes
occasionally. (Or in a small bowl,
at 375°F microwave chocolate and
chill 1 hour shortening, covered, 1 to 2 minutes
or until smooth and melted,
1/4 cup shortening stirring every 30 seconds.)
1/4 cup butter, softened Remove from heat.
1/2 cup packed brown sugar 6. Using a fork, dip sandwich
1/4 cup granulated sugar cookies into melted chocolate
1/4 tsp. baking soda mixture. Gently tap fork against
1 egg rim of saucepan, allowing excess
1/2 tsp. vanilla chocolate to drip off. Place
1/2 cup graham cracker sandwich cookies on a waxed
crumbs
paper-lined baking sheet. Top with
sprinkles. Chill at least 30 minutes
1 recipe Marshmallow Filling
or until chocolate is set. Store in
12 oz. semisweet chocolate
an airtight container in the
2 Tbsp. shortening
refrigerator up to 3 days or
Desired-color sprinkles
freeze up to 1 month. Makes
1. Preheat oven to 375°F. In a 20 sandwich cookies.
large bowl beat the 1/4 cup marshmallow filling For filling,
shortening and the butter with in a medium bowl stir together
a mixer on medium to high 2 tsp. hot water and 1/4 tsp. salt
30 seconds. Add sugars and until salt is dissolved. Add one
baking soda. Beat until 7-oz. jar marshmallow creme,
combined, scraping bowl as 1/2 cup shortening, and 1/3 cup
needed. Beat in egg and vanilla powdered sugar. Beat on
until combined. Beat in graham medium until combined.
cracker crumbs and as much of per sandwich cookie 313 cal.,
the flour as you can. Stir in any 18 g fat (8 g sat. fat), 15 mg chol.,
remaining flour. 93 mg sodium, 37 g carb., 1 g fiber,
2. Shape dough into 1-inch 27 g sugars, 2 g pro.
balls. Place 2 inches apart on
ungreased cookie sheets;
flatten slightly.
edges are lightly browned.
Remove; cool on a wire rack.
4. Spread bottoms of half of
the cookies with Marshmallow
Filling. Top with bottoms of
remaining cookies. Arrange
on a tray; cover and chill
30 minutes.
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.
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
2 cups dark chocolate chips
1 cup heavy cream

Line two cookie sheets with
parchment paper.
2. In a large bowl beat butter,
sugars, and salt with a mixer on
medium until fluffy. Beat in eggs,
one at a time, until combined. Beat
in zest and vanilla. Beat in flour.
3. Transfer dough to a large pastry
bag fitted with a 1/2-inch round tip.
For each batch, slide cookie
template (tip, above left) under the
parchment on prepared cookie
sheet. Pipe dough onto parchment
into outlines on template.
Remove template.
edges are just beginning to turn
golden. Remove; cool on wire racks.
5. Meanwhile, for ganache, place
chocolate chips in a medium bowl.
Heat cream in a small saucepan
over medium until it begins to
simmer (do not boil). Pour hot
cream over chocolate; let stand
5 minutes. Stir gently until smooth.
Cool 20 to 30 minutes or until room
temperature and of spreading
consistency, stirring frequently.
6. Spread bottoms of half of the
cookies with ganache. Top with
bottoms of remaining cookies. Let
stand until ganache is set. Makes
22 sandwich cookies.
per sandwich cookie 374 cal.,
24 g fat (15 g sat. fat), 79 mg chol.,
150 mg sodium, 39 g carb., 2 g fiber,
milanos ARE EUROPEAN-STYLE COOKIES—TWO BUTTERY WAFERLIKE

COOKIES SANDWICHED WITH SILKY DARK CHOCOLATE.
WE ADDED A CITRUSY UNDERTONE FOR A RICHER EXPERIENCE.
TROPICAL needed. Beat in egg, sour
LOFTHOUSE cream, vanilla, and coconut

extract. Beat in ground
COOKIES almonds and the 1/2 cup
prep 30 minutes
shredded coconut. Beat in as
chill 1 hour
much of the flour as you can.
at 375°F Stir in any remaining flour.
stand 1 hour Divide dough into four
portions. Cover and chill 1 to
2/3 cup coconut oil 2 hours or until dough is easy
1 cup granulated sugar to handle.
1 tsp. baking powder 2. On a well-floured surface,
1/2 tsp. salt roll one portion of dough at
1/4 tsp. baking soda a time to 1/4 inch thick. Using
1 egg 21/2-inch cookie cutters, cut
1/2 cup sour cream dough into desired shapes.
2 tsp. vanilla Place cutouts 1 inch apart on
1/2 tsp. coconut extract ungreased cookie sheets.
1/3 cup finely ground 3. Bake 8 to 9 minutes or until
blanched almonds,
edges are firm and bottoms
macadamia nuts, or
are very light brown. Remove;
walnuts
cool on wire racks.
1/2 cup shredded sweetened
coconut 4. Meanwhile, in a small bowl
21/2 cups all-purpose flour stir together powdered sugar,
11/2 cups powdered sugar zest, and 2 Tbsp. of the lime
1/2 tsp. lime zest juice until smooth, adding
2 to 3 Tbsp. lime juice additional lime juice if needed
Toasted shredded to make icing desired
coconut (optional) consistency. Dip tops of
cookies into icing; if desired,
1. Preheat oven to 375°F. In a sprinkle with toasted coconut.
large bowl beat coconut oil Let stand until icing is set.
with a mixer on medium to Makes 40 cookies.
high 30 seconds. Add next per cookie 118 cal., 5 g fat
four ingredients (through (4 g sat. fat), 6 mg chol., 55 mg
baking soda). Beat until sodium, 17 g carb., 0 g fiber,
combined, scraping bowl as 10 g sugars, 1 g pro.
lofthouse cookies ARE

KNOWN FOR THEIR SOFT TEXTURE AND
CREAMY FROSTING. WE PUT A TROPICAL
SPIN ON THEM WITH BACKGROUND
FLAVORS OF COCONUT AND LIME.
USE A SMALL FOO D

P RO CE SS OR TO MAK E
FINELY GROUND NUT S.
P ROCE SS IN LONG PU LSE S,
S CRAPI NG SIDE S O F BOWL
OFT E N. YO U WA NT THE N UT S
TO B E EVENLY GROUN D, BUT
STOP BEFORE THE MI XTUR E
TUR NS TO NUT BUTTER. STORE
EXTRA GROU ND NUT S I N AN
AIRT IGHT CON TAINER IN
THE REFRIGERATOR OR
FREEZER.
Whoopie
CREAM PIES
FEEL LIKE A KID AGAIN SNACKING ON
MARSHMALLOW FILLING SANDWICHED
BETWEEN CAKEY COOKIES IN SIX
LUSCIOUS PIE-INSPIRED FLAVORS.
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,
except add 1 Tbsp.
1 7-oz. jar marshmallow
unsweetened cocoa
creme powder with the
11/2 cups powdered sugar powdered sugar.
Sprinkles (optional)
1. Preheat oven to 350°F. Line

cookie sheets with parchment
paper. For cookies, in a large
bowl beat shortening with a
mixer on medium 30 seconds.
Add granulated sugar, baking
soda, and salt; beat until
combined. Beat in egg,
buttermilk, and 1 tsp. of the
vanilla. Beat in flour until
combined.
2. Using a large cookie scoop,
drop dough into 20 mounds
2 inches apart onto prepared
cookie sheets. Bake about
10 minutes or until edges are
firm and bottoms start to brown.
Remove; cool on wire racks.
3. For filling, in a medium bowl
beat butter with a mixer on
medium 30 seconds. Beat in
marshmallow creme and the
remaining 2 tsp. vanilla until
fluffy. Beat in powdered sugar.
4. Spread filling onto bottoms
of half of the cookies. Press
bottoms of remaining cookies
onto filling. If desired, roll edges
in sprinkles. Wrap individually;
chill up to 3 days. Makes
10 sandwich cookies.
per sandwich cookie
original, chocolate cream,
lemon cream, and coconut
cream variations 526 cal.,
21 g fat (9 g sat. fat), 45 mg chol.,
LEMON CREAM
WHOOPIE PIES
Prepare cookies as
directed (p. 89). Prepare
filling as directed, except
stir in 2 tsp. lemon zest
after preparing filling.
If desired, roll edges of
filled cookies in sprinkles.
COCONUT
CREAM
WHOOPIE PIES
Prepare cookies as
directed (p. 89). Prepare
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.
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
except fold in 6 Tbsp.
finely crushed freeze-
dried strawberries after
preparing filling.
per sandwich cookie
550 cal., 21 g fat (9 g sat.
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.
should approximate THROUGH, ♦ USE light- to medium-color

a 1-inch ball.
MAKE SURE pans. Dark pans can cause
cookies to overbrown
YOU HAVE or burn. Use sturdy,
heavyweight cookie sheets
ALL THE and pans for baking.
Line a cookie sheet
with Reynolds Kitchens
INGREDIENTS ♦ I N S U L ATE D COO KI E
Parchment Paper for IN THE RECIPE, S H E ET S

increase baking
times and cause cookies
AND THEN
easy cookie removal
and speedy cleanup—no to spread more. They were
greasing needed. Plus,
you can scoop more HAVE EVERY- not used to test these
recipes.
dough onto extra paper
while baking a batch of
THING READY
cookies. Slide paper with TO GO BEFORE
YOU START.
baked cookies off sheet
and slide a new one on.
STORE IT RIGHT! Below is general storage information for most

cookies and bars. If storing for long periods, it is often best to store cookies unfilled or undecorated, then finish
shortly before serving. If necessary, specific storage information is given with individual recipes.
MULTI-LAYER SINGLE-LAYER REFRIGERATOR DON’T FREEZE

STORAGE STORAGE STORAGE THESE
Layer unfrosted bars and Place brownies, soft bars, Refrigerate cookies with • Meringue and
cookies, sturdy cookies, and cookies with sticky these features: macaron batters
and cookies with firm-set toppings or frosting in a • Caramel- and chocolate- • Caramel toppings
icing between sheets of single layer in an airtight base frostings and fillings and fillings
parchment in an airtight container. Store at room
container. Store at room temperature or in the
• Nougat or gooey fillings • Brownie and bar batters
that benefit from firming
temperature or refrigerate refrigerator up to 3 days • Custard fillings
up to 3 days or freeze up or freeze up to 3 months. • Frostings and fillings
to 3 months. Thaw frozen containing sour cream,
cookies and decorate as cream cheese, or yogurt
directed in recipes. • Custard and
cheesecake fillings
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.
ALL ABOUT LEAVENING ♦ LIQ U I D M E AS U RI N G

Use a liquid measuring cup
Most cookies and bars BAKING SODA CREAM OF TARTAR for measuring liquids. When
need a leavening agent Baking soda is used filling, get down to eye level
Some old-fashioned
to make them light and with the cup and stop when
when a recipe has an cookies, like
soft. They don’t all work you get to the correct
acidic ingredient, such as snickerdoodles, call for measuring line.
the same way, so don’t brown sugar or buttermilk. both baking soda and
swap one for the other. Alkaline baking soda reacts ♦ PE AN UT BUT TE R /
cream of tartar (an acid).
You’ll get noticeable with the acid to do its thing. S H O RTE N I N G
This essentially makes
differences in flavor, Use a spatula to scoop peanut
texture, and appearance BAKING POWDER baking powder. The ratio
butter or shortening into a
Baking powder contains of baking soda to cream
if you do. dry measuring cup. (For sticky
both acidic and alkaline of tartar is specific to peanut butter, coat the cup
ingredients, so it’s used each recipe depending with nonstick cooking spray
when there is no acidic on what other first.) Press down to fill any air
ingredient in a recipe. ingredients are used. pockets. Level with a spatula.
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
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Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like

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Honey, Why Are You FL Ossing Bundt Cake?: We've Got Answers To Questions Like

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We’ve got answers to questions like

honey, why are you flossing

Discover the secret to the perfect holiday

MEREDITH PREMIUM PUBLISHING

GINGERBRE AD COOKIE WRE ATHS,

CHRISTMAS WINTER SPRINKLES MIX: EMERALD GREEN

BROOKIES CAN’ T DECIDE? NOW YOU DON’ T HAVE TO.

RED VELVET 2. Drop rounded tablespoons

¹∕2 cup butter, softened

1. Preheat oven to 375°F.

1. Preheat oven to 350°F. In

1/2 cup butter, softened

1. Preheat oven to 350°F.

EACH RED RIM IS

A. Heritage Small Embossed Serving Tray, $9.96

Heritage Collection G. Heritage Casserole Baking Dish, $12.98 H. Heritage Embossed

With all-new designs, the

1. Preheat oven to 325°F. In a large

MARSHMALLOW 11/2 cups packed brown sugar

HOT MOCHA GIFT IT.

CHOCOLATE chill 1 hour bake 28 minutes at 350°F

MARGARITA HAZELNUT HAZEL NUT S THRO UG H

POWDERED SUGAR ICING

BLONDIES set. Cool in pan on a wire

e r doodles CUTOUTS Beat until combined, scraping

SNICKERDOODLES 2. Preheat oven to 375°F.

1. In a large bowl beat butter

COOKIES ³∕4 cup coarse sugar or

CHERRY-WHITE CHOCOL ATE

1/2 cup shortening

2/3 cup shortening

1. In a large bowl beat

PRETZEL BARS butter over medium-low until

1. In a large bowl beat cream

WALNUT pan with foil, extending foil crackers. Cool slightly.

50 vanilla wafer cookies

1. Line a tray or rimmed baking

BALLS ﬁrm enough to handle.

1 cup purchased cookie

BUTTER 1. Line a tray or rimmed

1 10-oz. pkg. shortbread

1. Line a 13×9-inch baking pan

CRUNCH BARS with foil, extending foil over

EDIBLE COOKIE DOUGH

1 cup butter, softened

1. In a large bowl beat butter with a mixer

P A S T E U R I Z I N G A L L - P U R P O S E F L O U R Raw eggs aren’t the only ingredients that can

ROYAL ICING egg. Beat in cocoa powder

THE WARMING FLAVOR OF GINGER IS LIKE A HUG FOR THE SOUL.

TRIPLE-GINGER 3. Preheat oven to 350°F. Lightly 1 tsp. ground cinnamon

COOKIES grease a cookie sheet. Shape

2 cups all-purpose flour

1. Preheat oven to 325°F. In

COOKIE 30 seconds. Add granulated

SNOWFLAKES 1/4 tsp. salt

ADD LARGE GOLD

CREATING BEAUTIFUL TREES

STAMPED STRIPED PAINTED MULTI-CUTOUT SCRAPS

DOUGH SCR APS