Bake From Scratch Special Issue Holiday Cookies 2023
Bake From Scratch Special Issue Holiday Cookies 2023
Bake From Scratch Special Issue Holiday Cookies 2023
R’
O
CT ON FROM SCRATCH
®
E I
LL IT
O
C E D
BAKE FROM SCRATCH
65
Festive Treats
Recipes and
Ideas for Baking
and Gifting
Filled with
HOLIDAY COOKIES 2023
the Season’s
Best Flavors
HOFFMAN MEDIA PUBLICATION
6 02648 01695 7
DISPLAY UNTIL
DECEMBER 18, 2023
table of contents
EDITORIAL
EDITOR-IN-CHIEF Brian Hart Hoffman
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING COORDINATOR Morgan Barbay PRODUCTION/CIRCUL ATION MANAGER
SENIOR ONLINE EDITOR Courtney duQuesnay Samantha Sullivan
DIGITAL DESIGNER Stephanie Lambert EXECUTIVE ASSISTANT Charlotte Gibens
DIGITAL EDITOR Stephanie Welbourne Steele
I N T E G R AT E D M A R K E T I N G S O LU T I O N S
Bake from Scratch Holiday Cookies is published by Hoffman Media, LLC, 2323 2nd Avenue North, Birmingham, AL 35203. The cover and contents are fully protected by copyright and cannot be reproduced in any
manner without prior written permission. All rights reserved in all countries.
©2023 Hoffman Media, LLC. Printed in the USA.
EXPERTLY TESTED RECIPES
FEATURING PREMIUM INGREDIENTS
These products are partners of Whether we’re creating a simple cookie or laminated pastry,
C&H® Sugar is a staple in our test kitchen. Their granulated,
Bake from Scratch magazine and brown sugar, and powdered sugar are perfect for all types of
used exclusively in our recipes. baked goods, and we know we can count on C&H® Sugar to
provide the perfect sweet balance with every grain.
When using Red Star® yeast in our recipes, we can rest easy
knowing we have a reliable product to take our breads from
ordinary to sensational. No matter the type of yeast,
Red Star® provides consistent performance to make all
our yeasted bakes a success.
Makes about 30 cookies 2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter and granulated
Recipe by Brian Hart Hoffman sugar at medium speed until light and fluffy,
about 2 minutes, stopping to scrape bottom and
This year I’m ushering in my holiday baking with this sides of bowl. Add egg and egg yolks, one at a
divine recipe. It melds together a few of my favorite time, beating until combined after each addition.
things: tart dried cherries, crunchy pearl sugar, tangy Add crème fraîche, beating until combined and
crème fraîche, and kirsch, a heavenly brandy made stopping to scrape sides of bowl.
from morello cherries. 3. In a medium bowl, whisk together flour, baking
powder, baking soda, and salt. With mixer on
1 cup (142 grams) dried cherries, diced low speed, gradually add flour mixture to butter
½ cup (120 grams) kirsch mixture, beating until combined. Gently stir in
⅓ cup (76 grams) unsalted butter, softened cooled cherry mixture. (Dough will be sticky.)
¾ cup (150 grams) granulated sugar Cover and refrigerate for 30 minutes.
1 large egg (50 grams) 4. Preheat oven to 350°F (180°C). Line baking
2 large egg yolks (37 grams) sheets with parchment paper.
½ cup (120 grams) crème fraîche 5. In a small bowl, place pearl sugar.
2½ cups (313 grams) all-purpose flour 6. Using a 1½-tablespoon spring-loaded scoop,
½ teaspoon (2.5 grams) baking powder scoop dough (about 30 grams each), and roll into
¼ teaspoon (1.25 grams) baking soda balls. (If dough is too sticky, dampen your hands
¼ teaspoon kosher salt with water to roll into balls.) Roll balls in pearl
1 cup (200 grams) pearl sugar* sugar, and place 2 inches apart on prepared pans.
Flatten slightly with the palm of your hand.
1. In a small saucepan, bring dried cherries and 7. Bake, one pan at a time, until cookies are set
kirsch to a boil over medium-high heat. Reduce but not browned, 10 to 12 minutes. Let cool on
heat to low; cook, stirring occasionally, until pans for 5 minutes. Remove from pans, and let
almost all liquid has evaporated, 8 to 10 minutes. cool completely on wire racks. Store in an airtight
Remove from heat, and let cool completely. container for up to 3 days.
Cherry Crème Fraîche Berry Palmiers 20 Classic Shortbread 21 Langues de Chat 24 Holiday Confetti Bars 25
Cookies 12
Almond-Nutmeg Sugar Apricot Macaroons 29 Custard Crème Cookies 32 Pecan Shortbread Stuffed Hazelnut-
Cookies 28 Christmas Trees 33 Chocolate Cookies 38
German Chocolate Cream Cheese-Stuffed Double-Chocolate Sarah Bernhardt Cookies 46 Red Velvet Sandwich
Brownies 39 Red Velvet Cookies 42 Checkerboard Cookies 43 Cookies 47
Peppermint Cream Tiramisù Bars 51 Eggnog-Molasses Sandwich Spiced Chestnut Snowball Gingerbread Custard
Brownies 50 Cookies 56 Cookies 57 Bars 60
Five-Spice Madeleines 72 Chai Spice Cookies with Iced Gingerbread Cookies 76 Pumpkin Five-Spice Bars 77 Mocha Rugelach 80
Vanilla Frosting 73
Molasses-Ginger Crinkle Almond-Pecan Biscotti Chocolate-Orange- Marzipan Thumbprint Soft Amaretti Cookies 91
Cookies 81 Cookies 86 Pistachio Forgotten Cookies 90
Cookies 87
Pistachio-Raspberry Hazelnut Financiers 95 Fruit Slice Bars 100 Raspberry-Apricot Linzer Spiced Orange-Vanilla
Macarons 94 Cookies 101 Cookies 104
Cranberry Jam Pecan Fruitcake Cookie Lemon-Poppy Seed- Jam-Filled Rugelach 112
Bars 105 Sandwiches 108 Ricotta Cookies 109
Grinch Punch Iced Gingerbread Cookies Boulevardier Spiced & Spiked Apple Cider
BAKEFROMSCRATCH.COM/COUPETAILS 800-361-8059
83PCP23
Familiar
AND
Fun
TRADITIONAL HOLIDAY BAKES IN FESTIVE SHAPES AND COLORS
Almond-Nutmeg
Sugar Cookies
page 28
Pecan Shortbread
Christmas Trees
page 33
Makes about 30 cookies 3. In a medium bowl, sift together flour and salt three
times. With mixer on low speed, gradually add flour
Langue de chat, French for “cat’s tongue,” is a classic mixture to butter mixture, beating just until combined.
French cookie that is crisp and buttery with a wonderful Spoon batter into a large pastry bag fitted with a medium
textural sensation thanks to the high amount of egg round piping tip. Pipe batter onto prepared pans in
whites in the recipe. After baking, plunge these elegant straight lines about 3 inches long and ½ inch wide.
cookies in a smooth ganache and decorate with rubied 4. Bake until edges are golden brown, 8 to 12 minutes.
cranberries and vibrant candied orange peel to add some Let cool completely on pans on wire racks.
seasonal splendor. 5. Dip one end of cookies in Chocolate Ganache,
letting excess drip off; place on a sheet of parchment
½ cup (113 grams) unsalted butter, softened paper. Garnish with cranberries and orange peel, if
½ cup (100 grams) granulated sugar desired. Let stand until chocolate is set, about 1 hour.
2 teaspoons (12 grams) vanilla bean paste Store in an airtight container for up to 5 days.
3 large egg whites (90 grams), room temperature
1 cup (125 grams) all-purpose flour CHOCOLATE GANACHE
½ teaspoon (1.5 grams) kosher salt Makes about 1 cup
Chocolate Ganache (recipe follows)
Garnish: chopped dried cranberries, chopped candied 1 cup (170 grams) chopped bittersweet chocolate
orange peel ¾ cup (180 grams) heavy whipping cream
1. Preheat oven to 400°F (200°C). Line baking 1. In a medium heatproof bowl, place chocolate.
sheets with parchment paper. 2. In a small saucepan, heat cream over medium-high
2. In the bowl of a stand mixer fitted with the paddle heat just until bubbles form around sides of pan. (Do
attachment, beat butter, granulated sugar, and vanilla not boil.) Remove from heat; pour hot cream onto
bean paste at medium speed until creamy, 3 to chocolate. Cover and let stand for 5 minutes; stir
4 minutes, stopping to scrape sides of bowl. Reduce until chocolate is melted and mixture is smooth. Use
mixer speed to medium-low. Add egg whites, one at a immediately.
time, beating well after each addition.
Makes about 20 macaroons 1. Preheat oven to 300°F (150°C). Line baking sheets
with parchment paper.
These fruit-studded mounds are likely the easiest and 2. In the bowl of a stand mixer fitted with the paddle
most forgiving of all cookies. Crunchy on the outside and attachment, beat egg whites at medium speed until
meltingly chewy within, they take only moments to whip foamy, 4 to 5 minutes. Add sugar and vanilla, beating
up and keep well. In addition to a cheerful pop of color, until combined. Fold in coconut, apricots, and salt.
dried apricots have an inherent tartness, which balances Using a 1½-tablespoon spring-loaded scoop, scoop
the cookies’ sweetness beautifully. dough (about 30 grams each), and place 2 inches
apart on prepared pans.
4 large egg whites (120 grams), room temperature 3. Bake until edges are lightly browned, 22 to
½ cup (100 grams) granulated sugar 25 minutes. Let cool on pans on wire racks for
½ teaspoon (2 grams) vanilla extract 5 minutes. Using a rubber spatula, remove from
1 (14-ounce) package (396 grams) sweetened pans, and let cool completely on wire racks.
flaked coconut Refrigerate in an airtight container for up to 3 days.
½ cup (90 grams) chopped dried apricots
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) unsalted butter, softened *We used Bird's Original Custard Powder, widely available
⅔ cup (133 grams) granulated sugar online, and a Nordic Ware® Geo Cookie Stamp.
1 teaspoon (4 grams) vanilla extract
¾ teaspoon (2.25 grams) kosher salt VANILLA BEAN BUTTERCREAM
2⅓ cups (292 grams) all-purpose flour Makes 2 cups
½ cup (65 grams) custard powder*
Vanilla Bean Buttercream (recipe follows) ¾ cup (170 grams) unsalted butter, softened
⅛ teaspoon kosher salt
1. In the bowl of a stand mixer fitted with the paddle ¼ cup (33 grams) custard powder
attachment, beat butter, sugar, vanilla, and salt at 1 teaspoon (6 grams) vanilla bean paste
medium speed until creamy, 2 to 3 minutes, stopping 2 cups (240 grams) confectioners’ sugar
to scrape sides of bowl. 1 tablespoon (15 grams) heavy whipping cream
2. In a medium bowl, whisk together flour and custard
powder. With mixer on low speed, gradually add flour 1. In the bowl of a stand mixer fitted with the paddle
mixture to butter mixture, beating until dough begins attachment, beat butter and salt at medium speed
to clump together. Turn out dough onto a lightly until smooth, 2 to 3 minutes. Beat in custard powder
floured surface, and shape into a disk. Wrap in plastic and vanilla bean paste. With mixer on low speed,
wrap, and refrigerate until chilled, about 1 hour. gradually add confectioners’ sugar, beating until
3. Preheat oven to 350°F (180°C). Line baking sheets combined. Add cream; increase mixer speed to
with parchment paper. medium-high, and beat until light and airy, 1 to
4. On a lightly floured surface, roll dough to ⅛-inch 2 minutes. Use immediately.
thickness. Using a 3-inch fluted round cutter, cut
dough, rerolling scraps as necessary, and place 1 inch
apart on prepared pans. Using desired cookie stamp*
dipped in flour, firmly press dough. (Work quickly so
dough does not get warm and sticky.) Freeze until
firm, about 10 minutes.
Makes 18 cookies 1. In the bowl of a stand mixer fitted with the paddle
attachment, beat butter, confectioners’ sugar, and
These cookies are made with a generous dose of pecan salt at medium speed until light and creamy, 2 to
flour, which is ground pecans and nothing else. It’s high 3 minutes, stopping to scrape sides of bowl. Beat in
in good-for-you fats and has more vitamins and minerals vanilla.
than grain-based flour. Most importantly, it gives these 2. In a medium bowl, whisk together flours. With mixer
festive delights a wonderful nutty flavor and chewy-crisp on low speed, add flour mixture to butter mixture in
texture. All that’s needed is an elegantly simple piping of two additions, beating just until combined after each
white chocolate and nonpareils to decorate these edible addition.
firs. 3. Turn out dough, and shape into a disk. Wrap in
plastic wrap, and refrigerate until firm, about 2 hours,
1½ cups (340 grams) unsalted butter, softened or up to overnight.
1 cup (120 grams) confectioners’ sugar 4. Preheat oven to 325°F (170°C). Line baking sheets
2 teaspoons (6 grams) kosher salt with parchment paper.
2 teaspoons (8 grams) vanilla extract 5. On a lightly floured surface, roll dough to ½-inch
3½ cups (438 grams) all-purpose flour thickness. Using a 4-inch tree-shaped cutter, cut
¾ cup (90 grams) pecan flour* dough, rerolling scraps as necessary. Place 1½ inches
3 ounces (85 grams) chopped white chocolate, apart on prepared pans.
melted 6. Bake until edges are lightly browned, 20 to
Garnish: white nonpareils 25 minutes, rotating pans halfway through baking. Let
cool on pans for 10 minutes. Remove from pans, and
let cool completely on wire racks.
7. Spoon melted white chocolate into a piping bag, and
cut a very small opening in tip. Pipe onto cookies to
resemble garland; immediately garnish with nonpareils,
if desired. Let stand until chocolate is set, about 1 hour.
Store in an airtight container for up to 5 days.
1 cup (227 grams) unsalted butter, cubed 1. In the bowl of a stand mixer fitted with the paddle
4 ounces (113 grams) bittersweet chocolate, chopped attachment, beat butter at medium speed until creamy,
1 cup (200 grams) granulated sugar 2 to 3 minutes.
¾ cup (165 grams) firmly packed dark brown sugar 2. In a medium bowl, sift together confectioners’ sugar,
⅓ cup (80 grams) whole milk, room temperature cocoa, and salt. With mixer on low speed, gradually add
1⅓ cups (166 grams) all-purpose flour confectioners’ sugar mixture to butter, beating until
¼ cup (21 grams) unsweetened cocoa powder, sifted combined, stopping to scrape sides of bowl. Add milk and
½ teaspoon (1.5 grams) kosher salt vanilla, beating until smooth and combined, stopping to
½ teaspoon (1 gram) espresso powder scrape sides of bowl. Gradually increase mixer speed to
4 large eggs (200 grams), room temperature and high, and beat until light and fluffy, about 3 minutes. Use
lightly beaten immediately.
2 teaspoons (8 grams) vanilla extract
Chocolate Buttercream (recipe follows) COCONUT-PECAN FILLING
Coconut-Pecan Filling (recipe follows) Makes about 1 cup
1. Preheat oven to 350°F (180°C). Spray a 13x9-inch ¼ cup (50 grams) granulated sugar
baking pan with baking spray with flour. Line pan with ¼ cup (60 grams) evaporated milk
parchment paper, letting excess extend over sides of pan. 1 large egg yolk (19 grams)
2. In the top of a double boiler, combine butter and ¼ teaspoon kosher salt
chopped chocolate. Cook over simmering water, stirring 1½tablespoons (21 grams) unsalted butter, cubed
occasionally, until melted and smooth. Remove from and softened
heat; whisk in sugars and milk until well combined. ½ cup (56 grams) packed sweetened flaked coconut
(Mixture will not get completely smooth.) ⅓ cup (44 grams) finely chopped pecans*
3. In a medium bowl, whisk together flour, cocoa, salt, and ½ teaspoon (2 grams) vanilla extract
espresso powder.
4. Slowly add eggs to chocolate mixture, whisking until 1. In a small saucepan, whisk together sugar, evaporated
combined. Whisk in vanilla. Fold in flour mixture until just milk, egg yolk, and salt until smooth. Add butter, and
combined. Spread batter into prepared pan. cook over medium heat, whisking frequently, until butter
5. Bake until a wooden pick inserted in center comes out is melted. Cook, whisking constantly, until thickened
with a few moist crumbs, 30 to 35 minutes. Let cool and coats the back of a spoon and an instant-read
completely in pan. thermometer registers 200°F (93°C) to 210°F (99°C),
6. Using a 2½-inch square cutter, cut 12 brownies. about 2 minutes. Remove from heat, and stir in coconut,
Carefully cut brownies in half horizontally. pecans, and vanilla. Pour into a heatproof bowl, and cover
7. Spoon Chocolate Buttercream into a pastry bag fitted with plastic wrap, pressing wrap directly onto surface of
with a ¼-inch open star piping tip (Ateco #822). Remove filling to prevent a skin from forming. Refrigerate for at
top from a brownie, and pipe a border of buttercream least 2 hours or up to 3 days.
around edges. Fill with 1 tablespoon (18 grams) Coconut-
Pecan Filling. Lightly press top half of brownie over filling *We used Schermer Pecans.
to adhere. Repeat with remaining brownies, remaining
buttercream, and remaining filling. Refrigerate in an
airtight container for up to 3 days.
39 bake from scratch
holiday cookies 2023 40
41 bake from scratch
CREAM CHEESE-STUFFED
RED VELVET COOKIES
Makes 48 to 60 cookies Cut dough lengthwise into 3 equal strips (A). Stack strips on
top of each other; cut stacked strips in thirds lengthwise to
The visually impressive geometric pattern of these soft cookies is create 9 equal strips (A). Repeat procedure with remaining
easy to master with our step-by-step instructions. dough.
6. Working side by side, arrange 1 cocoa dough strip, 1 plain
1 cup (227 grams) unsalted butter, softened dough strip, and another cocoa dough strip together
1 cup (200 grams) granulated sugar lengthwise (B). Next, arrange 1 plain dough strip, 1 cocoa
2 large eggs (100 grams), room temperature dough strip, and another plain dough strip together lengthwise
1 ounce (28 grams) chopped white chocolate, melted (B). Repeat procedure with remaining dough.
and cooled slightly 7. Working with 3 assembled pieces of dough at a time,
1 teaspoon (4 grams) vanilla extract stack strips of alternating dough patterns on top of each
3⅓ cups (417 grams) all-purpose flour other. Repeat procedure to assemble all dough pieces into
1½ teaspoons (7.5 grams) baking powder alternating stacks of 3 (C). Gently press together strips of
1 teaspoon (3 grams) kosher salt each checkerboard stack. (Try to get sides flush and flat, but
2 tablespoons (10 grams) Dutch process cocoa powder some unevenness is OK). Wrap each stack in plastic wrap, and
freeze for 15 minutes.
1. In the bowl of a stand mixer fitted with the paddle 8. Preheat oven to 400°F (200°C). Line rimmed baking
attachment, beat butter and sugar at medium speed until sheets with parchment paper.
smooth and creamy, 2 to 3 minutes, stopping to scrape sides 9. Working with 1 dough stack at a time and using a sharp
of bowl. Add eggs, one at a time, beating until combined after knife, trim ends of dough logs. (See Note.) Cut logs crosswise
each addition. Beat in melted white chocolate and vanilla. into ¼-inch-thick slices (D). Trim and square edges of slices as
2. In a large bowl, whisk together flour, baking powder, and desired. Place slices 1 inch apart on prepared pans.
salt. With mixer on low speed, gradually add flour mixture to 10. Bake, one pan at a time, until bottoms are lightly browned,
butter mixture, beating just until a dough forms and stopping 6 to 8 minutes, rotating pan halfway through baking. Let cool on
to scrape sides of bowl. pans for 5 minutes. Remove from pans, and let cool completely
3. Turn out dough onto a large sheet of parchment paper. on wire racks. Store in an airtight container for up to 5 days.
Divide dough in half (about 480 grams each). Return half
of dough to mixer; add cocoa, and beat at low speed until Note: Save dough trimmings to create marbled cookies. On a
combined, stopping to scrape bowl. sheet of lightly floured parchment paper, gently press dough
4. Divide both cocoa and white chocolate doughs in half together. Lightly flour dough, and top with another sheet of
(about 240 grams each). Place 1 dough portion on a piece of parchment; roll dough about ¼ inch thick. Cut dough as desired,
plastic wrap. Shape into a 4½-inch-long, 15⁄8- to 1¾-inch-wide and place 1 inch apart on parchment paper-lined baking sheets.
rectangle. (A bench scraper is a great tool for straightening If dough is very soft, refrigerate dough on parchment for 20 to
sides.) Wrap dough in plastic wrap. Repeat shaping procedure 30 minutes before transferring to baking sheets. Bake at 400°F
with remaining dough. Refrigerate all dough for 2 hours. (200°C) until bottoms are lightly browned, about 6 minutes,
5. Using a sharp knife, trim sides of 1 dough piece to create a rotating pan halfway through baking. Reroll and cut scraps to use
4½-inch-long, 1½-inch-wide rectangle. (See Note.) all dough.
CHECKERBOARD ASSEMBLY
A B C D
Makes 34 cookies parchment; apply even pressure, leaving tip stationary, until
batter reaches drawn circle. Release pressure, and move tip in
A technical and visual masterpiece, the Sarah Bernhardt cookie a quick circular motion to finish piping each round.
embraces three seductive layers of confectionery: an almond 4. Bake, one pan at a time, until tops are shiny and crackled
meringue base, chocolate buttercream filling, and a shiny and edges are lightly golden brown, about 20 minutes,
chocolate coating. Divine and dramatic like the French actress rotating pan halfway through baking. Let cool completely on
for whom it’s named, the cookie’s stunning look is surpassed pan on a wire rack.
only by its rich flavor. 5. For buttercream: Clean bowl of stand mixer. Using the
whisk attachment, beat egg yolks at medium-high speed until
Cookies: thick and light in color, about 4 minutes; reduce mixer speed
2 cups (192 grams) superfine almond flour to low, and beat until sugar syrup is ready.
2 cups (240 grams) confectioners’ sugar 6. In a small saucepan, stir together granulated sugar and
¼ cup (50 grams) granulated sugar ½ cup (120 grams) water; bring to a boil over medium-
½ cup (120 grams) egg whites (about 4 large egg whites), high heat. Cook, stirring occasionally, until an instant-read
room temperature thermometer registers 240°F (116°C).
1¼ teaspoons (5 grams) almond extract (see Notes) 7. Increase mixer speed to medium, and pour hot sugar
½ teaspoon (1.5 grams) kosher salt syrup between side of bowl and whisk attachment in a slow,
steady stream, beating until combined; scrape sides of bowl.
Buttercream: With mixer on high speed, beat until bowl and mixture are
⅔ cup (160 grams) egg yolks (about 9 large egg yolks) relatively cool to the touch (71°F/22°C to 76°F/24°C), 12 to
¾ cup (150 grams) granulated sugar 14 minutes. Reduce mixer speed to medium; add butter, a few
½ cup (120 grams) water cubes at a time, beating until combined after each addition.
1⅓ cups (303 grams) unsalted butter, cubed and softened Add melted chocolate (see Notes) and salt. Beat until light
4 ounces (113 grams) bittersweet chocolate, finely and fluffy, about 2 minutes.
chopped and melted (see Notes) 8. Spoon buttercream into a pastry bag fitted with a ½-inch
½ teaspoon (1.5 grams) kosher salt French open star piping tip (Ateco #864). Holding tip ¼ to
½ inch above and perpendicular to center of flat side of a
Coating: cooled cookie, pipe buttercream onto cookie, applying even
12 ounces (340 grams) bittersweet chocolate, finely pressure and leaving tip stationary until buttercream reaches
chopped edges of cookie. Release pressure, and move tip upward to
¼ cup (56 grams) vegetable oil finish piping. Place on a parchment paper-lined baking sheet.
Repeat with remaining cookies and remaining buttercream.
Garnish: edible gold flakes Freeze for 1 hour.
9. For coating: In the top of a double boiler, heat chocolate and
1. Preheat oven to 300°F (150°C). Using a permanent oil over simmering water, stirring occasionally, until chocolate
marker, draw 34 (1½-inch) circles ¾ to 1 inch apart on is melted and mixture is well combined. Pour into a small,
2 sheets of parchment paper (17 circles per sheet). Place deep bowl. Dip cookies, buttercream side down, in chocolate
parchment, marker side down, on 2 rimmed baking sheets. mixture just until it coats edges of cookie. Lift straight up;
2. For cookies: Gradually sift flour, confectioners’ sugar, using small circular motions, gently shake off excess coating.
and granulated sugar through a fine-mesh sieve into the Quickly turn cookie right side up, and return to pan; repeat
bowl of a stand mixer, pressing through any solids. (Use a with remaining cookies and remaining chocolate mixture,
whisk, silicone spatula, and/or a clean hand to help press wiping fingers clean as needed. Refrigerate until set, about
flour mixture through.) Using the paddle attachment, beat 15 minutes. Garnish with gold flakes, if desired. Best served
at medium-low speed until well combined, 1 to 2 minutes. same day. Store in an airtight container for up to 2 days.
Gradually add egg whites, beating until combined, about
30 seconds. Increase mixer speed to medium; beat until Notes: The cookies base is almond-forward. For a more subtle
a smooth paste forms, about 3 minutes, stopping halfway flavor, reduce almond extract to ½ teaspoon (2 grams) to
through mixing to scrape sides of bowl. Add almond extract 1 teaspoon (4 grams).
and salt; beat for 1 minute.
3. Spoon batter into a pastry bag fitted with a ¼-inch round For best results, add chocolate to buttercream when just
piping tip (Ateco #802). Holding tip ¼ to ½ inch above and melted; no need to let it cool.
perpendicular to pans, pipe batter onto drawn circles on
holiday cookies 2023 46
RED VELVET SANDWICH COOKIES
Makes about 20 sandwich cookies 2. In a medium bowl, stir together flour, cocoa, baking
soda, and salt. With mixer on low speed, gradually
Tender red velvet cookies surround a tangy cream cheese add flour mixture to butter mixture, beating until
filling. A final roll in peppermint candies sends this sweet combined. Beat in food coloring until dough reaches
sandwich cookie straight to the happy holiday zone. desired color. Cover with plastic wrap, and refrigerate
for 1 hour.
½ cup (113 grams) plus 2 tablespoons (28 grams) 3. Preheat oven to 350°F (180°C). Line baking sheets
unsalted butter, softened and divided with parchment paper.
1½ cups (300 grams) granulated sugar, divided 4. Roll dough into 1½-inch balls. Roll balls in remaining
1 large egg (50 grams) ½ cup (100 grams) granulated sugar. Place 2 inches
1½ teaspoons (6 grams) vanilla extract, divided apart on prepared pans; flatten slightly with a spatula.
1½ cups (188 grams) all-purpose flour 5. Bake until just set, 7 to 9 minutes. Let cool on
1 tablespoon (5 grams) unsweetened cocoa powder pans for 5 minutes. Remove from pans, and let cool
½ teaspoon (2.5 grams) baking soda completely on wire racks.
¼ teaspoon kosher salt 6. In a large bowl, beat cream cheese and remaining
Red gel food coloring* 2 tablespoons (28 grams) butter with a mixer
4 ounces (113 grams) cream cheese, softened at medium speed until combined. Gradually add
2 cups (240 grams) confectioners’ sugar confectioners’ sugar, beating until smooth. Add
Garnish: crushed peppermint candies remaining ½ teaspoon (2 grams) vanilla, beating until
combined.
1. In the bowl of a stand mixer fitted with the paddle 7. Spread cream cheese mixture onto flat side of half
attachment, beat ½ cup (113 grams) butter and 1 cup of cookies. Place remaining cookies, flat side down,
(200 grams) granulated sugar at medium speed until on top of filling. Roll edges of cookies in candies, if
fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. desired. Cover and refrigerate for up to 2 days.
Add egg and 1 teaspoon (4 grams) vanilla, beating until
combined. *We used McCormick Red Food Color.
2⅔ cups (533 grams) granulated sugar 1. In the bowl of a stand mixer fitted with the paddle
2 cups (250 grams) all-purpose flour attachment, beat butter at medium-high speed until
¾ cup (64 grams) unsweetened cocoa powder smooth. With mixer on low speed, gradually add
1½ teaspoons (4.5 grams) kosher salt confectioners’ sugar, beating until combined and
1 cup (224 grams) vegetable oil stopping to scrape sides of bowl. Add cream, beating
4 large eggs (200 grams), room temperature until mixture is smooth and stopping to scrape sides of
¼ cup (60 grams) whole milk, room temperature bowl. Stir in peppermint extract.
1½ teaspoons (6 grams) vanilla extract
Peppermint Cream (recipe follows) CHOCOLATE TOPPING
Chocolate Topping (recipe follows) Makes about 1 cup
Garnish: crushed peppermint candies
8 ounces (226 grams) bittersweet chocolate,
1. Preheat oven to 350°F (180°C). Line a 13x9-inch chopped
baking pan with foil, letting excess extend over sides of 2 tablespoons (28 grams) all-vegetable shortening
pan; spray foil with baking spray with flour. 2 tablespoons (42 grams) light corn syrup
2. In a large bowl, whisk together sugar, flour, cocoa,
and salt until combined. Add oil, eggs, milk, and vanilla, 1. In a small saucepan, heat all ingredients over
and whisk until combined, scraping bottom and sides medium-low heat, stirring constantly, until chocolate
of bowl. Spread batter into prepared pan. and shortening are melted and mixture is smooth,
3. Bake until a wooden pick inserted in center comes about 5 minutes. Use warm.
out clean, about 20 minutes. Let cool completely in
pan on a wire rack.
4. Spread Peppermint Cream onto brownie. Cover and
freeze for 1 hour.
5. Spread Chocolate Topping onto Peppermint Cream.
Garnish with candies, if desired. (See Note.) Let stand
until topping is firm, about 10 minutes. Using excess
foil as handles, remove from pan before cutting into
bars or triangles. Best served same day. Refrigerate in
an airtight container for up to 3 days.
Makes 24 bars 4. Bake until edges are golden and surface is dry and
set, about 13 minutes. Let cool completely in pan on a
We’ve taken the popular Italian dessert and given it a wire rack.
new look. Featuring a buttery crust and layered with 5. Clean bowl of stand mixer. Using the whisk
a decadent mousse-like topping, these bars have the attachment, beat mascarpone and remaining 1 cup
distinct flavors you love packed into perfectly sized (200 grams) sugar at medium speed until smooth
portions. and sugar dissolves, 1 to 2 minutes. Gradually add
cold cream in a slow, steady stream, beating until
⅓ cup (76 grams) unsalted butter, softened combined. Beat in remaining 1 teaspoon (4 grams)
1⅔ cups (333 grams) granulated sugar, divided vanilla. Thoroughly scrape bottom and sides of bowl.
1 large egg (50 grams) Slowly increase mixer speed to high, and beat until stiff
1½ teaspoons (6 grams) vanilla extract, divided peaks form, 1 to 2 minutes. Transfer half of mixture
1½ cups (188 grams) all-purpose flour (about 3½ cups or 560 grams) to a medium bowl.
½ teaspoon (2.5 grams) baking powder 6. In a small bowl, whisk together espresso powder and
½ teaspoon (1.5 grams) kosher salt 1 tablespoon (15 grams) water until smooth. Carefully
2 (8-ounce) containers (454 grams) mascarpone fold espresso mixture and cocoa into one portion of
cheese*, room temperature mascarpone mixture.
2 cups (480 grams) cold heavy whipping cream 7. Using an offset spatula, spread espresso mixture
1 tablespoon (4 grams) instant espresso powder onto cooled crust. Freeze until just set, about
1 tablespoon (15 grams) water 20 minutes. Spread remaining mascarpone mixture
2 teaspoons (4 grams) unsweetened cocoa powder, onto espresso mixture. Cover with plastic wrap, and
plus more for dusting freeze until firm and set, at least 2 hours, or up to
overnight.
1. Preheat oven to 350°F (180°C). Line a 13x9-inch 8. Using excess foil as handles, remove from pan, and
baking pan with foil, letting excess extend over sides of cut into bars. Dust with cocoa. Let stand at room
pan; spray with baking spray with flour. temperature for 20 to 30 minutes before serving.
2. In the bowl of a stand mixer fitted with the paddle Refrigerate in an airtight container for up to
attachment, beat butter and ⅔ cup (133 grams) sugar 3 days.
at medium speed until light and fluffy, 3 to 4 minutes,
stopping to scrape sides of bowl. Beat in egg until *We used BelGioioso® Mascarpone Cheese.
combined; scrape bottom and sides of bowl. Beat in
½ teaspoon (2 grams) vanilla until combined; scrape
bottom and sides of bowl. PRO TIP
3. In a medium bowl, whisk together flour, baking For clean edges to your bars, dip the blade of your
powder, and salt. With mixer on low speed, gradually knife into hot water and dry it between each cut.
add flour mixture to butter mixture, beating just until
combined. Press mixture into bottom of prepared pan.
Gingerbread
AND Spice
Pressed
Speculaas
page 64
CHAI SPICE
Makes about ½ cup
Makes about 36 cookies butter mixture, beating until combined. Turn out
dough, and shape into a disk. Wrap in plastic wrap, and
These cookies are as simple to make as they are stunning. refrigerate for 2 hours or up to 3 days.
Instead of a cookie stamp or press, we used the tines of a 3. Preheat oven to 350°F (180°C). Line 2 baking
fork and the tip of a spoon to create simple indentations sheets with parchment paper.
in the dough before baking. Coated with a stir-together 4. On a lightly floured surface, roll half of dough to
glaze, each cookie’s design shines through like snowflake ¼-inch thickness. (Keep remaining dough refrigerated
patterns on a frosted window. until ready to use.) Using a 3-inch round cutter,
cut dough, and place 1 inch apart on prepared pans.
½ cup (113 grams) unsalted butter, softened Decorate cookies by pressing floured fork tines, tip of
½ cup (100 grams) granulated sugar a spoon, or edge of cookie cutter into dough in desired
1 large egg (50 grams), room temperature patterns. (See Notes.) Repeat with remaining dough.
½ cup (170 grams) unsulphured molasses 5. Bake until edges are slightly dark and cookies look
1 teaspoon (4 grams) vanilla extract dry and set in center, 12 to 14 minutes. Let cool on
2½ cups (313 grams) all-purpose flour pans for 10 minutes. Remove from pans, and let cool
3½ teaspoons (7 grams) gingerbread spice completely on wire racks.
(see Notes) or pumpkin pie spice 6. In a small bowl, whisk together confectioners’ sugar
½ teaspoon (1.5 grams) kosher salt and 3 tablespoons (45 grams) hot water until smooth.
½ teaspoon (1 gram) ground cinnamon Dip cookies into glaze, letting excess drip off; place on
¼ teaspoon (1.25 grams) baking soda a wire rack, and let stand until dry. Store in an airtight
1¼ cups (150 grams) confectioners’ sugar, sifted container for up to 5 days.
3 tablespoons (45 grams) hot water (120°F/49°C
to 130°F/54°C) Notes: Gingerbread spice is a seasonal product. To make
your own, shake together 1 tablespoon (6 grams) ground
1. In the bowl of a stand mixer fitted with the paddle ginger, 2 teaspoons (4 grams) ground cinnamon,
attachment, beat butter and granulated sugar at 1¼ teaspoons (2.5 grams) ground nutmeg, ½ teaspoon
medium speed until creamy, 3 to 4 minutes, stopping (1 gram) ground cloves, and ½ teaspoon (1 gram) ground
to scrape sides of bowl. Add egg, beating well. Beat in allspice in a small resealable jar.
molasses and vanilla.
2. In a medium bowl, whisk together flour, gingerbread Make the decorative indentations a little deep; otherwise,
or pie spice, salt, cinnamon, and baking soda. With the patterns get lost when the cookies puff during baking.
mixer on low speed, gradually add flour mixture to
Pistachio-Raspberry Macarons
page 94
Marzipan
Thumbprint
Cookies
page 90
1. In the bowl of a stand mixer fitted with the paddle 1. In the work bowl of a food processor, pulse flour and
attachment, beat butter and granulated sugar at confectioners’ sugar until combined. Add egg white
medium speed until creamy, 3 to 4 minutes, stopping to and extracts; process until mixture holds together
scrape sides of bowl. Add Marzipan, and beat until well when pressed between fingers. (If mixture is too dry,
combined. Beat in egg yolks and vanilla bean paste. add water, 1 teaspoon [5 grams] at a time, processing
2. In a medium bowl, sift together flour and salt. after each addition.) Wrap tightly in plastic wrap, and
With mixer on low speed, add flour mixture to butter refrigerate for up to 1 month.
mixture in two additions, beating until combined after
each addition. WHITE CHOCOLATE GANACHE
3. Turn out dough, and divide in half. Shape each half Makes about ½ cup
into a disk. Wrap in plastic wrap, and refrigerate for
30 minutes or up to overnight. (If refrigerating 3 tablespoons (45 grams) heavy whipping cream
overnight, let dough stand at room temperature for 4 ounces (113 grams) white chocolate, chopped
about 15 minutes before rolling.)
4. Preheat oven to 325°F (170°C). Line baking sheets 1. In a medium microwave-safe bowl, heat cream
with parchment paper. on high just until steaming, about 30 seconds. Add
5. Between 2 sheets of parchment paper, roll half of white chocolate; let stand for 5 minutes. Whisk until
dough to ½-inch thickness. Using a 2¼-inch fluted chocolate is melted and mixture is smooth. Use
round cutter dipped in flour, cut dough, and place immediately.
1 inch apart on prepared pans. Using your thumb or
the back of a spoon, create a 1-inch-wide indentation
in center of each cookie. Repeat procedure with
remaining dough, re-rolling scraps to use all dough.
Freeze until firm, about 10 minutes.
Makes 20 macarons 10. Spoon Raspberry Curd into a pastry bag; cut a ½-inch
opening in tip. Fill center of buttercream border with curd
Known for their crisp exterior that gives way to a chewy middle, (about 3 grams each). Gently top with remaining shells, flat
these elegant macarons are best paired with a glass of your favorite side down. (Use light pressure to avoid cracking). Best served
holiday libation. same day. Refrigerate in an airtight container for up to 3 days.
2 cups (192 grams) superfine blanched almond flour *We used Wilton Juniper Green Gel Food Coloring.
1½ cups (180 grams) confectioners’ sugar
6 large egg whites (180 grams), room temperature PISTACHIO BUTTERCREAM
1 cup (200 grams) granulated sugar Makes about 2½ cups
Green gel food coloring*
¼ cup (28 grams) finely ground pistachios ¾ cup (170 grams) unsalted butter, softened
Pistachio Buttercream (recipe follows) 3 cups (360 grams) confectioners’ sugar
Raspberry Curd (recipe follows) ¼ cup (28 grams) finely ground pistachios
½ teaspoon (1.5 grams) kosher salt
1. Using a permanent marker, draw 2-inch circles 1 inch Green gel food coloring
apart on 2 sheets of parchment paper (24 per sheet). Place
parchment, marker side down, on 3 rimmed baking sheets. 1. In the bowl of a stand mixer fitted with the paddle
2. In a medium bowl, sift together flour and confectioners’ attachment, beat butter at medium speed until creamy,
sugar. 2 to 3 minutes. Gradually add confectioners’ sugar, pistachios,
3. In the heatproof bowl of a stand mixer, whisk together egg and salt, beating until smooth, stopping to scrape sides of bowl.
whites and granulated sugar by hand until frothy. Place bowl Add a small amount of food coloring; beat until well combined,
over a small saucepan of simmering water. Cook, whisking light, and fluffy, about 2 minutes. Use immediately.
constantly, until sugar completely dissolves, mixture is warm
to the touch, and a candy thermometer registers 160°F RASPBERRY CURD
(71°C), about 2 minutes. Makes about 1½ cups
4. Carefully return bowl to stand mixer. Using the whisk
attachment, beat at high speed until stiff peaks form. Add a 3 cups (390 grams) frozen raspberries
small amount of food coloring, beating until desired color is ½ cup (100 grams) granulated sugar
reached. Fold in flour mixture. (Mixture should be thick and 2 teaspoons (3 grams) lemon zest
slowly but freely fall off the spatula in a “V” shape, and when 1 tablespoon (15 grams) fresh lemon juice
you drag the spatula through the batter, it should move like 3 large egg yolks (56 grams), room temperature
lava and slowly come back together.) 3 tablespoons (24 grams) cornstarch
5. Transfer batter to a pastry bag fitted with a medium round ¼ teaspoon kosher salt
piping tip (Ateco #803). Holding piping tip perpendicular to 4 tablespoons (56 grams) unsalted butter, softened
pans, apply pressure to bag, leaving tip stationary, and pipe
batter onto drawn circles until batter just reaches drawn circle. 1. In a medium saucepan, bring raspberries, sugar, and lemon
Move and lift tip in a quick circular motion as you finish piping zest and juice to a boil over medium heat, stirring occasionally
each macaron shell to prevent points from forming on top of until sugar dissolves. Reduce heat, and simmer for 5 minutes.
shells. Firmly tap pans vigorously on counter 5 to 7 times to Transfer mixture to the container of a blender, and blend until
release air bubbles. Sprinkle with pistachios. Let stand at room smooth. Strain mixture through a fine-mesh sieve, discarding
temperature until a skin forms on top, 1 to 2 hours. (Batter solids. Return mixture to saucepan, and heat over medium heat.
should feel dry to the touch and should not stick to your finger.) 2. In a medium bowl, whisk together egg yolks, cornstarch,
6. Preheat oven to 300°F (150°C). and salt. Add about one-fourth of hot raspberry mixture to
7. Bake, one pan at a time, until firm but wobbles slightly at egg yolk mixture, whisking constantly. Whisk egg yolk mixture
the touch, 20 to 25 minutes. Let cool completely on pans. into remaining hot raspberry mixture in pan. Cook over
8. Remove cooled macaron shells from pans. Turn half of medium-high heat, whisking constantly, until thickened, 5 to
shells flat side up. 7 minutes. Remove from heat; whisk in butter, 1 tablespoon
9. Spoon Pistachio Buttercream into a pastry bag fitted with a (14 grams) at a time, until melted and smooth until after each
¼-inch round piping tip. Pipe a border of buttercream (about a addition. Cover and refrigerate until thick and cold before
heaping 1 tablespoon or 9 grams) onto shells with flat side up. using, at least 2 hours or up to 1 week.
1. In a medium saucepan, bring all raisins, currants, 1. In the work bowl of a food processor, pulse flour
apples, brown sugar, ½ cup (120 grams) water, whiskey, and salt until combined. Add cold butter; pulse until
cornstarch, orange zest, and allspice to a boil over mixture is crumbly. With processor running, add ½ cup
medium heat, stirring until sugar dissolves. Cook, (120 grams) ice water and vanilla in a slow, steady
stirring frequently, until mixture is thickened, about stream until a soft dough forms. (Dough may be
15 minutes. Let cool completely. crumbly but should hold together when squeezed.)
2. Preheat oven to 375°F (190°C). Line an 8-inch 2. Turn out dough onto a work surface, and divide in
square baking pan with foil, letting excess extend over half. Shape each half into a rectangle. Wrap in plastic
sides of pan; spray foil with baking spray with flour. wrap, and refrigerate for at least 30 minutes or up to
3. On a lightly floured surface, roll half of Shortcrust 3 days. If refrigrerating longer than 1 hour, let dough
Pastry into an 8-inch square. Transfer to prepared pan, stand at room temperature until slightly softened,
pressing lightly. Spread cooled fruit mixture onto crust. 10 to 30 minutes, before rolling out.
Makes about 20 sandwich cookies 1. In the bowl of a stand mixer, whisk together flour,
granulated sugar, and salt by hand. Using the paddle
These Linzer cookies are as intricate and beautiful as attachment, add cold butter, and beat at low speed
a fresh-fallen snowflake but with a bright, fruity bite. until mixture is crumbly, about 2 minutes. Beat in
The lemon-scented cookie dough lends a citrusy kick egg, egg yolk, lemon extract, and lemon zest. Increase
that plays beautifully with the fruit filling. A dusting mixer speed to medium-low, and beat until a dough
of confectioners’ sugar is the wintry accent that brings starts to form. Wrap dough in plastic wrap, and
it all together. refrigerate for at least 1 hour.
2. Preheat oven to 350°F (180°C). Line rimmed
3¼cups (406 grams) all-purpose flour baking sheets with parchment paper.
⅔ cup (133 grams) granulated sugar 3. On a heavily floured surface, roll dough to 1⁄4-inch
¼ teaspoon kosher salt thickness. Using a 2½-inch snowflake-shaped cutter,
3⁄4
cup plus 2 tablespoons (198 grams) cold unsalted cut dough, and place 1 inch apart on prepared pans.
butter, cubed Using a 1½-inch snowflake-shaped cutter, cut center
1 large egg (50 grams) from half of cookies. Reroll and cut scraps once. Place
1 large egg yolk (19 grams) 1 inch apart on prepared pans.
1 teaspoon (4 grams) lemon extract 4. Bake until bottom edges are lightly browned, 8 to
½ teaspoon (1 gram) packed lemon zest 9 minutes. Let cool on pans for 5 minutes. Remove
3 tablespoons (60 grams) seedless raspberry jam from pans, and let completely on wire racks.
3 tablespoons (60 grams) apricot preserves 5. In a small bowl, stir together jam and preserves.
¼ cup (30 grams) confectioners’ sugar Spread about ½ teaspoon (3 grams) jam mixture onto
flat side of all solid cookies. Dust top of cookies with
cutouts with confectioners’ sugar. Place cookies with
cutouts, flat side down, onto jam mixture. Refrigerate
in an airtight container for 3 days.
PRO TIP
To make ahead, roll dough into balls, and place
on a parchment paper-lined baking sheet. Cover
and refrigerate overnight. Roll cold dough balls in
vanilla sugar just before baking.
Makes 20 sandwich cookies 3. In a medium bowl, sift together flour, salt, baking
powder, baking soda, cinnamon, and pie spice. With
Around the holidays, fruitcakes start to make their mixer on low speed, gradually add flour mixture to
appearance in stores, but none are as delicious as these butter mixture, beating until combined and stopping
cookies. Chock-full of fruits, nuts, and warm spices, these to scrape sides of bowl. Add oats, almonds, and all
little sandwiches are a new take on a classic holiday cake. cherries, beating until combined and stopping to
The batter comes together easily, filling your kitchen with scrape sides of bowl. Using a 1½-tablespoon spring-
a sweet, festive aroma. loaded scoop, scoop dough (about 32 grams each), and
place 2 inches apart on prepared pans.
1 cup (227 grams) unsalted butter, softened 4. Bake until edges are golden brown and top is lightly
¾ cup (150 grams) granulated sugar browned, 10 to 15 minutes. Let cool on pans for
¾ cup (165 grams) firmly packed light brown sugar 10 minutes. Remove from pans, and let cool
2 large eggs (100 grams), room temperature completely on wire racks.
1 teaspoon (4 grams) vanilla extract 5. Spoon Cherry Buttercream into a pastry bag fitted
2¼ cups (281 grams) all-purpose flour with a small French star piping tip (Ateco #863). Pipe
1 teaspoon (3 grams) kosher salt buttercream onto flat side of half of cookies. Top with
½ teaspoon (2.5 grams) baking powder remaining cookies, flat side down. Store in an airtight
½ teaspoon (2.5 grams) baking soda container for up to 4 days.
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (1 gram) apple pie spice CHERRY BUTTERCREAM
2 cups (180 grams) quick-cooking oats Makes about 3 cups
½ cup (57 grams) sliced almonds
½ cup (102 grams) chopped green and red candied 1 cup (227 grams) unsalted butter, softened
cherries ½ teaspoon (1.5 grams) kosher salt
½ cup (80 grams) chopped dried cherries ½ teaspoon (2 grams) almond extract
Cherry Buttercream (recipe follows) 3¾ cups (600 grams) confectioners’ sugar*
¼ cup (72 grams) pure cherry concentrate
1. Preheat oven to 350°F (180°C). Line baking sheets
with parchment paper. 1. In the bowl of a stand mixer fitted with the paddle
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, salt, and almond extract at
attachment, beat butter and sugars at medium speed medium speed until creamy, 2 to 3 minutes, stopping to
until fluffy, 3 to 4 minutes, stopping to scrape sides of scrape sides of bowl. With mixer on low speed, gradually
bowl. Add eggs, one at a time, beating well after each add confectioners’ sugar and cherry concentrate,
addition. Beat in vanilla. beating until well combined and stopping to scrape
sides of bowl. Increase speed to medium, and beat until
smooth and fluffy, about 1 minute, Use immediately.
TEST KITCHEN
PANTRY PARTNER
83PBU23