Bake From Scratch Special Issue Holiday Cookies 2023

S
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
BAKE FROM SCRATCH

SPECIAL ISSUE
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DISPLAY UNTIL
DECEMBER 18, 2023
table of contents
17 FAMILIAR AND FUN

Gather family and friends to bake up
these colorful and classic holiday treats
35 CHOCOLATY AND CHARMING

Satisfy your cocoa cravings with these
confections that deliver decadence in
every bite
53 GINGERBREAD AND SPICE

Sugarplum fairies will dance in your head after
indulging in these fragrant creations filled
with cinnamon, ginger, nutmeg, and more
83 NUTTY AND NICE

Buttery, toasty, and crunchy cookies
chock-full of yuletide flavors
97 FRUITY AND FESTIVE

Vibrant winter citrus and jewel-toned berries
fill these comforting bakes
holiday cookies 2023 4

ADVERTISING
CHEWY BROWN SUGAR

COOKIES
These crispy-edged, chewy-centered cookies get a double
dose of rich caramel flavor from browned butter and
C&H® Light Brown Sugar. We suggest making a double
batch to fill your holiday tins and jars because they’ll be
gone in a flash.
Makes 40 cookies
1¼ cups (284 grams) plus 2 tablespoons (28 grams)

unsalted butter
2 cups (440 grams) firmly packed C&H® Light
Brown Sugar
1 large egg (50 grams), room temperature
2 teaspoons (8 grams) vanilla extract
2½ cups (313 grams) all-purpose flour
1 tablespoon (8 grams) cornstarch
1 teaspoon (3 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
¼ teaspoon (1.25 grams) baking soda
1½ cups (180 grams) C&H® Powdered Sugar
¼ cup (60 grams) whole milk, room temperature
1. In a small saucepan, melt butter over medium-high

heat. Cook, stirring frequently, until butter turns a
medium-brown color and has a nutty aroma, about
10 minutes. Remove from heat, and pour into a
heatproof bowl; let cool to room temperature and
solidified. In a small microwave-safe bowl, reserve
2 tablespoons (28 grams) browned butter.
2. Preheat oven to 350°F (180°C). Line baking sheets
with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle
attachment, beat brown sugar and remaining
browned butter at medium speed until light and fluffy,
3 to 4 minutes, stopping to scrape sides of bowl. Beat
in egg until well combined. Beat in vanilla.
4. In a medium bowl, whisk together flour, cornstarch,
salt, baking powder, and baking soda. With mixer on low
speed, gradually add flour mixture to butter mixture,
beating just until combined, stopping to scrape sides of
bowl. Using a 1½-tablespoon spring-loaded scoop, scoop
dough (about 30 grams each), and place 1½ inches apart
on prepared pans.
5. Bake until edges are golden brown, 12 to 15 minutes.
Let cool on pans for 5 minutes. Remove from pans, and
let cool completely on wire racks.
6. Microwave reserved browned butter on high until
melted; whisk in powdered sugar and milk until smooth
and well combined. Drizzle onto cooled cookies. Let
stand until glaze is set, about 1 hour. Store in
an airtight container for up to 5 days.
5 bake from scratch

FROM SCRATCH
EDITORIAL
EDITOR-IN-CHIEF Brian Hart Hoffman
EDITORIAL DIRECTOR Nancy Meeks ADMINISTRATIVE SENIOR ART DIRECTOR

ASSOCIATE EDITOR Amber Wilson Tracy Wood-Franklin
ASSISTANT EDITOR Chessa Parker SENIOR ART DIRECTOR Cailyn Haynes
SENIOR COPY EDITOR Meg Lundberg ART DIRECTOR Liz Kight
EDITORIAL ASSISTANT Christina Fleisch GRAPHIC DESIGNER Kile Pointer
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Mac Jamieson ST YLISTSMaghan Armstrong, Courtni Bodiford,
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John O’Hagan Donna Nichols
PHOTOGRAPHERS
Jim Bathie, Kyle Carpenter, TEST KITCHEN DIRECTOR Laura Crandall
Stephanie Welbourne Steele FOOD ST YLISTS/RECIPE DEVELOPERS
Ola Agbodza, Aaron Conrad, Katie Moon Dickerson,
SENIOR DIGITAL IMAGING SPECIALIST Nicholas Gregory, Kathleen Kanen, Vanessa Rocchio,
Delisa McDaniel Amanda Stabile, Izzie Turner
DIGITAL IMAGING SPECIALIST Clark Densmore TEST KITCHEN ASSISTANT/PREP COOK
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FOUNDER Phyllis Hoffman DePiano

(1953–2023)
PRESIDENT/CEO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman

EVP/COO Greg Baugh VP/MARKETING Kristy Harrison
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Email: [email protected] Email: [email protected]
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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
We pride ourselves on using the finest ingredients, and

BelGioioso® Cheese gets us there one ingredient faster.
Whether you’re baking, cooking, or snacking, they provide
unmatched premium Italian-style cheeses. From bold, flavor-
filled aged varieties to soft, creamy, fresh spreadable cheeses,
BelGioioso® brings the JOY by providing excellence in every bite.
There’s something about a homemade treat that puts a smile

on our faces, and that’s exactly why Bonne Maman is our
go-to for preserves and fruit spreads. Made with simple and
natural ingredients of the finest quality, Bonne Maman’s
wide variety of fruit preserves, jellies, and artisan spreads
The recipes in each issue pass through ensures our from-scratch recipes taste fresh.
the Bake from Scratch test kitchen.
Each is flavorful and distinctive
and developed with your
kitchen success in mind.
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.
With their commitment to producing a superior product,

Schermer Pecans are the only pecans we bake with. This
family-run company oversees every activity on their
orchards, from growing and harvesting to packaging and
shipping to ensure fresh taste and quality for maximum
crunch and flavor.
9 bake from scratch

from the editor
THE MORE COOKIES, THE MERRIER
It’s the time of year to fully embrace baking season
as we keep our spirits high and our ovens warm with
batches of our best holiday bakes for sharing. Here,
you’ll find my favorite cookie recipes full of sparkly
cheer with the power to uplift and make your season
merry, bright, and exquisitely sweet.
Holiday traditions invite us to slow down and savor the

moments we look forward to all year. Some rituals of
Christmastime for me are steadfast, and my Cherry
Crème Fraîche Cookies embrace a few of my favorite
things: tart jewel-toned cherries, tangy crème fraîche,
and crunchy Swedish pearl sugar. These little beauties
taste exactly like the holidays feel.
The delicious recipes in this collector’s edition are

divided into delightfully distinctive categories and
ready to conquer any cookie craving. First up, the
“Familiar and Fun” chapter welcomes generations of
family and friends to bake together to create simple-
to-make and even simpler-to-eat treats packed with
festive flavor. “Chocolaty and Charming” inspires and
delights through indulgent creations such as Stuffed
Hazelnut-Chocolate Crinkles, Cream Cheese-Stuffed
Red Velvet Cookies, and Peppermint Cream Brownies.
“Gingerbread and Spice” showcases a harmony of
seductive spices and sweet heat, from Chinese five-
spice powder and molasses to cinnamon, ginger,
nutmeg, and cloves. Pistachio-Raspberry Macarons,
Almond-Pecan Biscotti Cookies, and Marizpan
Thumbprint Cookies in the enchanting and enticing
“Nutty and Nice” chapter will be the spotlight on any
cookie tray, and in “Fruity and Festive,” fresh and
vibrant flavors shine in Lemon-Poppy Seed-Ricotta
Cookies, Fruitcake Cookie Sandwiches, Cranberry Jam
Pecan Bars, and the like.
So, whether you’re sharing a big batch of bakes with

your nearest and dearest or saving them for yourself for
pure indulgence, this dazzling array of holiday recipes
has you covered. Let’s herald the most wonderful time
of year in the kitchen: where the reasons for the season
are created and celebrated.
And remember, bake it your own!
Brian Hart Hoffman

Editor-in-Chief Visit bakefromscratch.com
and follow us for daily
baking inspiration. Bake from Scratch The Crumb @thebakefeed

11 bake from scratch
CHERRY CRÈME FRAÎCHE
COOKIES
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.
*Brian uses Lars Own Swedish Pearl Sugar.

cookie index
HOLIDAY COOKIE INDEX
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

Gingerbread Chai Pressed Speculaas 64 Café au Lait Sandwich Pfeffernusse 68 Gingerbread Blondies 69
Cookies 61 Cookies 65
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

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COUPETAILS
brian hart hoffman and brooke bell
POP SOME
BUBBLY AND
RAISE A COUPE
TO YOUR NEW
FAVORITE
COCKTAIL BOOK
This festive collection of
cocktail recipes crafted by
Brian Hart Hoffman and Brooke
Bell includes seasonal flavors
served up in the preferred glass
of imbibers everywhere: the
coupe. In addition to favorite
drinks, Holiday Coupetails
also offers appetizers and
desserts to keep your holidays
65 INSPIRED merry and bright. From warm,
& FESTIVE cozy drinks perfect for sipping
RECIPES fireside to big-batch cocktails
and light bites ideal for
holiday entertaining, this book
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Grinch Punch Iced Gingerbread Cookies Boulevardier Spiced & Spiked Apple Cider
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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

BERRY PALMIERS
Makes about 48 palmiers 5. On a lightly floured surface, roll half of dough

into a 12-inch square. Sprinkle with 3 tablespoons
These classic French spiraled treats might be the ideal (36 grams) turbinado sugar. Using a rolling pin, gently
holiday cookie: crisp, buttery layers of rough puff pastry roll sugar into dough. Carefully turn dough so sugar
swept with jewel-toned preserves and shaped into a double side is down.
swirl encased in caramelized sugar. Turbinado sugar adds 6. In a small bowl, stir together jam or preserves and
a magical layer of crunch, which pairs perfectly with the cornstarch. Spread half of jam mixture onto dough.
flaky, buttery layers that practically melt on your tongue. Roll up dough from two opposite sides into logs,
meeting in center. Place log on its side on a baking
1⅔ cups (377 grams) cold unsalted butter, cubed sheet (coiled portions stacked to look similar to a
3 cups (375 grams) all-purpose flour capital “B”). Repeat procedure with remaining dough,
1 tablespoon (9 grams) kosher salt remaining 3 tablespoons (36 grams) turbinado sugar,
⅔ cup (160 grams) ice water and remaining jam mixture. Freeze logs until firm
6 tablespoons (72 grams) turbinado sugar, divided enough to slice, 15 to 30 minutes.
1 cup (300 grams) berry jam or preserves* 7. Preheat oven to 400°F (200°C). Line baking
2 tablespoons (16 grams) cornstarch sheets with parchment paper.
8. On a cutting board, place dough logs on their side.
1. Freeze cold butter for 30 minutes. Trim ends of logs, if desired. Using a serrated knife, cut
2. In the work bowl of a food processor, pulse flour and dough into ½-inch-thick slices. Place slices, cut side
salt until combined. Add frozen butter, and pulse until up, 2 inches apart on prepared pans. Freeze until firm,
butter pieces are dime-size. With processor running, 10 to 15 minutes.
gradually add ⅔ cup (160 grams) ice water just until 9. Bake until bottoms are golden brown, 15 to
mixture forms a ball. 20 minutes, turning palmiers over halfway through
3. Turn out dough onto a lightly floured surface, and baking time. Let cool on pans for 5 minutes. Remove
shape into a rectangle. Wrap in plastic wrap, and from pans, and let cool completely on wire racks. Store
refrigerate for at least 30 minutes. in an airtight container for up to 3 days.
4. Roll dough into a 20x10-inch rectangle. Fold dough
in thirds like a letter. Rotate dough 90 degrees; repeat *We used Bonne Maman® Cranberry-Cherry Preserves.
procedure twice. Divide dough in half (about 454 grams
each), and tightly wrap each in plastic wrap. Refrigerate
for at least 20 minutes, or freeze for up to 3 months. PRO TIP
Feel free to use your favorite flavor of jam or
preserves.

CLASSIC SHORTBREAD
Makes 8 cookies 2. Spray a 6-cup shortbread pan* with baking spray

with flour. (Use a pastry brush as needed to coat hard-
Time to break out your favorite yuletide molded cookie to-reach areas.)
pans. Thanks to this dough’s wet nature and soft crumb, 3. Break dough into small pieces, and begin pressing
it holds its shape and design better than any other cookie pieces into bottom of prepared pan. (Dough should
on the block. become very soft as you work with it. This is important
because it helps the dough fill the crevices of the pan.)
¾ cup (170 grams) unsalted butter, softened Press remaining dough into an even layer in pan; prick
½ cup (60 grams) confectioners’ sugar dough all over with a fork. Freeze dough in pan until
1 teaspoon (4 grams) vanilla extract firm, about 10 minutes.
½ teaspoon (1.5 grams) kosher salt 4. Preheat oven to 325°F (170°C).
1½ cups (188 grams) all-purpose flour 5. Bake until dough looks dry and edges are very lightly
Garnish: confectioners’ sugar browned, 40 to 45 minutes. Let cool in pan on a wire
rack for 15 minutes. Invert pan onto a cutting board.
1. In the bowl of a stand mixer fitted with the paddle Tap pan with the palm of your hand until shortbread
attachment, beat butter at medium speed until releases. Using a sharp knife, cut wedges along
creamy, about 1 minute. Add confectioners’ sugar, imprinted lines. Let cool completely. Garnish with
vanilla, and salt; beat until smooth, about 1 minute, confectioners’ sugar, if desired. Store in an airtight
stopping to scrape sides of bowl. With mixer on low container for up to 1 week.
speed, gradually add flour, beating until combined and
stopping to scrape sides of bowl. Increase mixer speed *We used a Nordic Ware Sweet Snowflakes Shortbread
to medium, and beat until very light and fluffy, about Pan.
5 minutes. Cover and refrigerate for 30 minutes.

LANGUES DE CHAT
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.

HOLIDAY CONFETTI BARS
Makes 24 bars 1. Preheat oven to 350°F (180°C). Line a 13x9-inch

baking pan with parchment paper, letting excess
Not only is this a fabulously easy one-bowl recipe, but extend over sides of pan; lightly spray paper with
also these bars brim with colorful sprinkles that are sure cooking spray.
to uplift any spirit this time of year. 2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter, cream cheese, and
1 cup (227 grams) unsalted butter, softened granulated sugar at medium speed until creamy, 2 to
1 (8-ounce) package (226 grams) cream cheese, 3 minutes, stopping to scrape sides of bowl. Add egg
softened and extracts, beating until combined. Add flour, baking
1½ cups (300 grams) granulated sugar powder, and salt, beating until combined. (Dough will
1 large egg (50 grams), room temperature be thick.) Stir in sprinkles. Using an offset spatula,
2 teaspoons (8 grams) vanilla extract spread dough into prepared pan.
½ teaspoon (2 grams) almond extract 3. Bake until center is set, 30 to 40 minutes. Let
2½ cups (313 grams) all-purpose flour cool completely in pan on a wire rack. Using excess
½ teaspoon (2.5 grams) baking powder parchment as handles, remove from pan, and cut into
½ teaspoon (1.5 grams) kosher salt triangles or bars. Dust with confectioners’ sugar. Store
1 cup (163 grams) holiday sprinkles* in an airtight container for up to 5 days.
Confectioners’ sugar, for dusting
*We used Betty Crocker Holiday Sprinkles.

ALMOND-NUTMEG
SUGAR COOKIES
Makes about 40 cookies 5. Preheat oven to 350°F (180°C).

6. Bake, one pan at a time, until edges are set and
These seasonally inspired cookies are great for kicking surface is dry, 15 to 20 minutes. Let cool on pan for
off the holidays and getting your loved ones into the 5 minutes. Remove from pan, and let cool completely
kitchen with you. on wire racks.
7. Dip cooled cookies in Royal Icing, letting excess drip
1 cup (227 grams) unsalted butter, softened off. Using a wooden pick, swirl and pop any air bubbles
2 cups (240 grams) confectioners’ sugar and spread icing into an even layer. Return cookies to
1 large egg (50 grams), room temperature racks, and let stand until icing is completely dry, 3 to
1 teaspoon (4 grams) vanilla extract 4 hours. Lightly sprinkle nutmeg onto cookies as
½ teaspoon (2 grams) almond extract desired. Store in an airtight container for up to 1 week.
3¼ cups (406 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder ROYAL ICING
1 teaspoon (3 grams) kosher salt Makes about 3 cups
½ teaspoon (1 gram) ground nutmeg, plus more
for sprinkling 3¾ cups (450 grams) confectioners’ sugar
Royal Icing (recipe follows) 2½ tablespoons (25 grams) meringue powder
⅓ cup (80 grams) warm water (105°F/41°C to
1. Line baking sheets with parchment paper. 110°F/43°C)
2. In the bowl of a stand mixer fitted with the paddle 1 teaspoon (4 grams) vanilla extract
attachment, beat butter and confectioners’ sugar, 2 to 3 tablespoons (30 to 45 grams) water
slowly increasing mixer speed to medium, until fluffy,
3 to 4 minutes, stopping to scrape sides of bowl. Add 1. In the bowl of a stand mixer fitted with the paddle
egg and extracts, beating until combined. attachment, beat confectioners’ sugar and meringue
3. In a medium bowl, whisk together flour, baking powder at low speed until combined. Slowly add
powder, salt, and nutmeg. With mixer on low speed, ⅓ cup (80 grams) warm water and vanilla, beating until
gradually add flour mixture to butter mixture, beating mixture is fluid, about 1 minute. Increase mixer speed
until a dough forms. Scrape sides of bowl, and knead to medium, and beat until stiff, 4 to 5 minutes. Add
dough 3 to 4 times in bowl to make sure it is well 2 to 3 tablespoons (30 to 45 grams) water,
combined. 1 tablespoon (15 grams) at a time, until icing reaches
4. Divide dough in half. On a lightly floured surface, 10-second consistency. (A ribbon of icing drizzled on
roll one portion of dough to ¼-inch thickness. (Lightly surface should take 10 seconds to sink back into icing.)
flour rolling pin if dough starts to stick; keep remaining 2. Transfer icing to a large shallow bowl; cover with a
dough covered with plastic wrap.) Using desired damp paper towel until ready to use. Using a wooden
2½- to 3-inch cutters, cut dough, rerolling scraps as pick, pop and fill as many air bubbles that rise to
necessary. Using a small offset spatula, place cookies surface as possible before using. Store in an airtight
at least 1 inch apart on prepared pans. Refrigerate container for up to 5 days.
until firm, 10 to 15 minutes. Repeat procedure with
remaining dough.

APRICOT MACAROONS
Makes about 20 macaroons 1. Preheat oven to 300°F (150°C). Line baking sheets
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

CUSTARD CRÈME COOKIES
Makes 13 sandwich cookies 5. Bake until edges are lightly browned, 10 to

12 minutes. Let cool on pans for 10 minutes. Remove
In the United Kingdom, custard crèmes are as beloved as from pans, and let cool completely on wire racks.
Oreos or Oatmeal Cream Pies are in the United States. 6. Spoon Vanilla Bean Buttercream into a pastry bag;
One bite of these and you’ll understand the fanfare. cut a ¾-inch opening in tip. Pipe 2 tablespoons
Custard powder makes the butter-rich shortbread dough (26 grams) buttercream onto flat side of half of
even richer, which we sandwiched with a custard powder cookies. Top with remaining cookies, flat side down.
buttercream, driving home the creamy custard flavor. Store in an airtight container for up to 5 days.
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.

PECAN SHORTBREAD
CHRISTMAS TREES
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.
*We used Schermer Pecans Pecan Flour.

Chocolaty AND
Charming
HOLIDAY CELEBRATIONS AREN’T COMPLETE
WITHOUT THESE RICH AND CREAMY
COCOA-PACKED GOODIES
Peppermint Cream Brownies

page 50
Double-Chocolate
Checkerboard
Cookies
page 43

STUFFED HAZELNUT-
CHOCOLATE CRINKLES
Makes about 13 cookies 1. Line 2 baking sheets with parchment paper.

Chopped hazelnuts scattered throughout the batter add attachment, beat ½ cup (146 grams) hazelnut-chocolate
a slight crunch to these soft and tender cookies. spread and butter at medium speed until smooth and
combined. Add granulated sugar and brown sugar;
1 cup (292 grams) hazelnut-chocolate spread*, beat at medium-high speed until light and fluffy, 2 to
divided 3 minutes, stopping to scrape sides of bowl. Beat in
½ cup (113 grams) unsalted butter, cubed and egg and vanilla until combined, stopping to scrape sides
softened of bowl.
¾ cup (150 grams) granulated sugar 3. In a medium bowl, whisk together flour, baking
¼ cup (55 grams) firmly packed light brown sugar powder, and salt. Add flour mixture to butter mixture,
1 large egg (50 grams) and beat at low speed just until combined. Fold in
1 teaspoon (4 grams) vanilla extract hazelnuts. Using a 1½-tablespoon spring-loaded scoop,
2 cups (250 grams) all-purpose flour scoop dough (about 30 grams each), and roll into
1½ teaspoons (7.5 grams) baking powder balls. Flatten dough balls into 2½-inch rounds. Spoon
½ teaspoon (1.5 grams) kosher salt 1 heaping teaspoon (about 6 grams) hazelnut-chocolate
⅓ cup (38 grams) finely chopped hazelnuts spread into center of half of dough rounds (you'll have
Garnish: confectioners’ sugar leftover spread). Cover with remaining dough rounds,
and gently crimp edges to seal. Place 2½ inches apart on
prepared pans. Refrigerate for at least 30 minutes.
4. Preheat oven to 350°F (180°C).
5. Gently shape dough to be about 2½ inches in
diameter, smoothing edges.
6. Bake until lightly puffed, tops look dry, and edges are
set, 13 to 16 minutes. Let cool completely on pans on
wire racks. Garnish with confectioners’ sugar, if desired.
Store in an airtight container for up to 4 days.
*We used Bonne Maman® Hazelnut Chocolate Spread.

GERMAN CHOCOLATE BROWNIES
Makes 12 brownie sandwiches CHOCOLATE BUTTERCREAM

Makes 1¼ cups
The name of these delicious brownies and the cake by the same
name comes from the brand of chocolate used to make it, ½ cup (113 grams) unsalted butter, softened
Baker’s German’s Sweet Chocolate. Baker and German are last 1½ cups (180 grams) confectioners’ sugar
names of the men who owned the company and created the 3 tablespoons (15 grams) unsweetened cocoa powder
type of chocolate, respectively. At first glance, these brownies ½ teaspoon (1.5 grams) kosher salt
are unassuming, but elegantly piped frosting holds together two 1 tablespoon (15 grams) whole milk
layers of brownie that encase a rich coconut filling. 1 teaspoon (4 grams) vanilla extract
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.
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.
CREAM CHEESE-STUFFED
RED VELVET COOKIES
Makes about 28 cookies 2. In a medium bowl, whisk together flour, cocoa,

baking powder, and ¼ teaspoon salt. With mixer on low
Add a pop of color to your cookie exchange with these speed, gradually add flour mixture to butter mixture,
ruby-hued beauties. Moist and chewy red velvet cookies get beating just until combined and stopping to scrape
a dollop of sweetened cream cheese stuffed in the center sides of bowl. Cover and refrigerate until dough no
and a decorative white chocolate drizzle. When finished, longer sticks to your fingers when pinched, 30 to
each cookie will look like a perfectly wrapped present with 45 minutes.
a sweet surprise inside. 3. In a medium bowl, stir together cream cheese,
remaining 3½ tablespoons (42 grams) granulated
1½ cups (340 grams) unsalted butter, softened sugar, and remaining ¼ teaspoon salt. Cover and
2¼ cups (450 grams) plus 3½ tablespoons (42 grams) freeze for 15 minutes.
granulated sugar, divided 4. Preheat oven to 350°F (180°C). Line baking sheets
3 large eggs (150 grams), room temperature with parchment paper.
2 tablespoons (30 grams) liquid red food coloring 5. Using a 1½-tablespoon spring-loaded scoop, scoop
1½ teaspoons (6 grams) vanilla extract dough (about 26 grams each), and roll into balls.
4½ cups (563 grams) all-purpose flour Press balls into 2½-inch rounds. Place 1½ teaspoons
½ cup (43 grams) unsweetened cocoa powder, sifted (9 grams) cream cheese mixture each in center of half
1½ tablespoons (22.5 grams) baking powder of rounds; cover with remaining dough rounds, and
½ teaspoon kosher salt, divided crimp edges closed. Gently shape into balls, and place
1 (8-ounce) package (226 grams) cream cheese, 3 inches apart on prepared pans; gently press into
room temperature 2¼-inch rounds, pressing together any cracks in edges,
Garnish: melted white chocolate if necessary. (Refrigerate assembled cookies until
ready to bake.)
1. In the bowl of a stand mixer fitted with the paddle 6. Bake, one pan at a time, until edges are dry and
attachment, beat butter and 2¼ cups (450 grams) centers are slightly wet and puffed, 8 to 10 minutes.
granulated sugar at medium speed until light and Let cool on pans for 5 minutes. Remove from pans,
fluffy, 3 to 4 minutes, stopping to scrape sides of and let cool completely on wire racks. Garnish with
bowl. Add eggs, one at a time, beating well after each melted white chocolate, if desired. Store in an airtight
addition. Beat in food coloring and vanilla. container for up to 4 days.

DOUBLE-CHOCOLATE
CHECKERBOARD 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

SARAH BERNHARDT COOKIES
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
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.

PEPPERMINT CREAM BROWNIES
Makes about 24 brownies PEPPERMINT CREAM

Makes about 2 cups
You can never have enough peppermint during the
holidays, and these brownies are all the proof you ¾ cup (170 grams) unsalted butter, softened
need. The cool mint flavor of the cream balances 3 cups (360 grams) confectioners’ sugar
out the intense richness of the brownie layer and 2 tablespoons (30 grams) heavy whipping cream
ganache topping. ½ teaspoon (2 grams) peppermint extract
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.
Note: To make ahead, spread Chocolate Topping onto

Peppermint Cream, cover, and refrigerate. When ready
to serve, top with crushed candy, and let stand at room
temperature for 30 minutes before cutting.

TIRAMISÙ BARS
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 Blondies
page 69
GET WARM AND COZY WITH BARS AND

COOKIES FILLED WITH AROMATIC CLOVES,
NUTMEG, CINNAMON, GINGER, AND MORE
Gingerbread
AND Spice
Pressed
Speculaas
page 64

EGGNOG-MOLASSES
SANDWICH COOKIES
Makes 13 sandwich cookies 5. Bake until bottoms are golden and tops are set,
10 to 15 minutes. Let cool on pans for 5 minutes.
Simple to make and loaded with cheer, these chewy treats Remove from pans, and let cool completely on wire
might become Santa’s new favorite Christmas Eve cookie. racks.
6. Place Eggnog Buttercream in a pastry bag fitted
¾ cup (170 grams) unsalted butter, softened with a ⅓-inch closed star piping tip (Ateco #844).
1 cup (220 grams) firmly packed dark brown sugar Pipe buttercream onto flat side of half of cookies.
1 large egg (50 grams), room temperature Place remaining cookies, flat side down, on top of
¼ cup (85 grams) unsulphured molasses buttercream. Refrigerate until buttercream is set,
2½ cups (313 grams) all-purpose flour about 30 minutes. Store in an airtight container for
1 teaspoon (2 grams) ground ginger up to 3 days.
1 teaspoon (2 grams) ground cinnamon
½ teaspoon (2.5 grams) baking soda EGGNOG BUTTERCREAM
½ teaspoon (2.5 grams) baking powder Makes about 2 cups
¼ teaspoon ground nutmeg ⅔ cup (150 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar 3⅔ cups (440 grams) confectioners’ sugar
Eggnog Buttercream (recipe follows) 3½ tablespoons (56 grams) cold prepared eggnog
½ teaspoon (1 gram) ground nutmeg
attachment, beat butter and brown sugar at medium 1. In the bowl of a stand mixer fitted with the paddle
speed until fluffy, 3 to 4 minutes, stopping to scrape attachment, beat butter at medium speed until
sides of bowl. Beat in egg until well combined. Beat in creamy, 2 to 3 minutes. With mixer on low speed,
molasses until well combined. gradually add confectioners’ sugar alternately with
2. In a medium bowl, whisk together flour, ginger, cold eggnog, beating until smooth after each addition
cinnamon, baking soda, baking powder, salt, and and stopping to scrape bottom and sides of bowl.
nutmeg. With mixer on low speed, gradually add flour Add nutmeg, and beat at medium speed until well
mixture to butter mixture, beating just until combined. combined and fluffy, about 1 minute. Use immediately.
Cover and refrigerate for 1 hour.
4. In a shallow bowl, place granulated sugar. Using
a 1½-tablespoon spring-loaded scoop, scoop dough
(about 30 grams each), and roll into balls. Roll in
granulated sugar. Place 2 inches apart on prepared
pans.

SPICED CHESTNUT
SNOWBALL COOKIES
Makes 24 cookies 1. Preheat oven to 325°F (170°C). Line a large rimmed

baking sheet with parchment paper.
These buttery, crumbly cookies are flecked with roasted 2. In the work bowl of a food processor, pulse flour
chestnuts and flavored with a mulling spice-inspired blend and chestnuts until chestnuts are finely ground.
of spices for cozy warmth in every bite. Blanketed in their Add granulated sugar, cinnamon, ginger, nutmeg,
signature confectioners’ sugar coating, these cookies are a orange zest, salt, cloves, and pepper. Pulse until well
simple classic reimagined. combined, stopping to scrape bottom and sides of bowl
with a rubber spatula. Add butter and vanilla, and pulse
1 cup (125 grams) all-purpose flour until dough comes together. (Dough will be soft.)
¾ cup (100 grams) finely chopped roasted chestnuts 3. Divide dough into 24 portions (about 16 grams
¼ cup (50 grams) granulated sugar each), and rol into balls. Place 1 inch apart on prepared
½ teaspoon (1 gram) ground cinnamon pan.
½ teaspoon (1 gram) ground ginger 4. Bake until tops are lightly browned and bottoms are
½ teaspoon (1 gram) freshly grated nutmeg golden brown, 15 to 18 minutes. Let cool on pan for
½ teaspoon (1.5 grams) tightly packed orange zest 5 minutes. Dredge warm cookies in confectioners’
¼ teaspoon kosher salt sugar until well coated; place on a wire rack, and let
¼ teaspoon ground cloves cool completely.
⅛ teaspoon ground black pepper 5. Just before serving, sift confectioners' sugar onto
½ cup (113 grams) unsalted butter, softened cookies until well coated. Store in an airtight container
¼ teaspoon (1 gram) vanilla extract for up to 3 days.
¾ cup (90 grams) confectioners’ sugar

GINGERBREAD CUSTARD BARS
Makes 9 bars 1. Preheat oven to 325°F (170°C). Spray a 9-inch square

baking pan with cooking spray. Line pan with parchment
Based on the social media wonder called magic custard paper, letting excess extend over sides of pan.
cake, this recipe harnesses the chemistry of custard to 2. In the bowl of a stand mixer fitted with the whisk
create a miraculous baked good. One batter becomes attachment, beat egg whites and cream of tartar at
three distinct layers during baking: a fudgy bottom, a medium-high speed until foamy, about 30 seconds.
custardy center, and fluffy cake top. Breaking it down With mixer on medium-high speed, add ¼ cup
scientifically, you’re separating your eggs to create two (50 grams) granulated sugar in a slow, steady stream;
distinct bases: whipped egg whites like for a sponge increase mixer speed to high, and beat until stiff peaks
cake and beaten-until-thickened egg yolks like for a form, 1 to 2 minutes. Transfer mixture to a medium
custard. They are then mixed and folded in with flour, bowl; reserve.
confectioners’ sugar, and plenty of milk. During baking, 3. Return bowl to stand mixer. Using the paddle
the dense custard sinks and forms a rich base and middle attachment, beat egg yolks and remaining ¾ cup
while the egg white-lightened batter rises to the top. (150 grams) granulated sugar at medium-high speed
until pale yellow and mixture falls off paddle in ribbons,
5 large eggs (250 grams), separated and room 2 to 3 minutes; scrape sides of bowl. With mixer on
temperature medium-low speed, add melted butter in a slow, steady
¼ teaspoon cream of tartar stream; add molasses in a slow, steady stream. Increase
1 cup (200 grams) granulated sugar, divided mixer speed to medium, and beat until well combined,
10 tablespoons (140 grams) unsalted butter, melted about 1 minute.
and cooled slightly 4. In another medium bowl, whisk together flour,
3 tablespoons (63 grams) unsulphured molasses ginger, cinnamon, salt, nutmeg, allspice, and cloves.
1¼ cups (156 grams) all-purpose flour With mixer on low speed, gradually add flour mixture
2 teaspoons (4 grams) ground ginger to egg yolk mixture, beating just until combined and
2 teaspoons (4 grams) ground cinnamon stopping to scrape sides of bowl. With mixer on low
½ teaspoon (1.5 grams) kosher salt speed, add lukewarm milk in a slow, steady stream,
½ teaspoon (1 gram) ground nutmeg stopping several times to scrape bottom and sides of
½ teaspoon (1 gram) ground allspice bowl thoroughly. Beat in vanilla. Using a balloon whisk,
½ teaspoon (1 gram) ground cloves fold in egg white mixture in three additions. Pour into
2½ cups (600 grams) lukewarm whole milk prepared pan.
(80°F/27°C to 85°F/29°C) 5. Bake until top is lightly browned, center jiggles
½ teaspoon (2 grams) vanilla extract slightly when pan is gently shaken, and an instant-
Garnish: confectioners’ sugar read thermometer inserted in center registers 170°F
(77°C) to 175°F (79°C), 30 to 40 minutes. Let cool
completely in pan on a wire rack.
6. Using excess parchment as handles, remove
from pan, and cut into 3-inch squares. Garnish with
confectioners’ sugar, if desired. Refrigerate in an
airtight container for up to 3 days.

GINGERBREAD CHAI COOKIES
Makes 9 cookies 1. Preheat oven to 350°F (180°C). Line baking sheets

Packing an assertive punch of assorted spices, these 2. In the bowl of a stand mixer fitted with the paddle
rustic, aromatic wonders are rolled in a crystal coating attachment, beat butter, granulated sugar, and vanilla
of sparkling sugar for a touch of glitter and crunch. at medium speed until fluffy, 2 to 3 minutes, stopping
to scrape sides of bowl. Beat in egg and molasses.
½ cup (113 grams) unsalted butter, softened 3. In a medium bowl, whisk together flour, Chai Spice,
¾ cup (150 grams) granulated sugar baking soda, ginger, and salt. With mixer on low speed,
1 teaspoon (4 grams) vanilla extract gradually add flour mixture to butter mixture, beating
1 large egg (50 grams) until well combined. Using a ¼-cup spring-loaded
¼ cup (85 grams) unsulphured molasses scoop, scoop dough, and shape into 2-inch balls. Roll
2¼ cups (281 grams) all-purpose flour balls in sparkling sugar, and place 2½ inches apart on
1½ teaspoons (3 grams) Chai Spice (recipe follows) prepared pans.
1 teaspoon (5 grams) baking soda 4. Bake until tops are cracked, 15 to 16 minutes. Let
1 teaspoon (2 grams) ground ginger cool on pans for 5 minutes. Remove from pans, and
¼ teaspoon kosher salt let cool completely on wire racks. Store in an airtight
1 cup (200 grams) sparkling sugar container for up to 4 days.
CHAI SPICE
Makes about ½ cup
⅓ cup (32 grams) ground cardamom

2½ tablespoons (15 grams) ground cinnamon
4 teaspoons (8 grams) ground ginger
2 teaspoons (4 grams) ground cloves
2 teaspoons (4 grams) ground black pepper
1. In a small resealable jar, shake together all

ingredients. Store at room temperature for 1 year.

PRESSED SPECULAAS
Makes about 14 cookies

Speculaas cookies are a holiday staple hailing from the attachment, beat butter and brown sugar at medium
Netherlands and Belgium. It’s tradition that on the eve speed until creamy, 2 to 3 minutes, stopping to scrape
of St. Nicholas Day, children place their shoes next to the sides of bowl. Beat in molasses and vanilla.
chimney before going to bed, much like a stocking hung 2. In a medium bowl, whisk together flour, graham
on the mantel on Christmas Eve. The next morning, the cracker crumbs, cinnamon, baking soda, and salt. With
children are rewarded by receiving speculaas cookies in mixer on low speed, gradually add flour mixture to
their shoes. butter mixture, beating until combined.
3. Turn out dough, and shape into a disk. Wrap tightly
1 cup (227 grams) unsalted butter, softened in plastic wrap, and refrigerate for at least 30 minutes.
½ cup (110 grams) firmly packed dark brown sugar 4. Preheat oven to 350°F (180°C). Line baking sheets
1 tablespoon (21 grams) unsulphured molasses with parchment paper.
1 teaspoon (4 grams) vanilla extract 5. Divide dough into 12 portions (about 60 grams
1¾ cups (219 grams) all-purpose flour each). Roll each portion into a ball, slightly flatten,
1 cup (107 grams) fine graham cracker crumbs and lightly dust with flour. Using a well-floured cookie
1½ teaspoons (3 grams) ground cinnamon press, press each ball until edges of dough slightly
¾ teaspoon (3.75 grams) baking soda exceed diameter of press. Gently pull dough off press.
½ teaspoon (1.5 grams) kosher salt (See Note). Using a 2½-inch round fluted cutter
dipped in flour, cut pressed dough without twisting
cutter. Place 2 inches apart on prepared pans. Using
a pastry brush, gently brush off excess flour from
cookies. Repeat rolling, pressing, and cutting dough
scraps to use all dough.
6. Bake until bottom edges are very lightly browned,
10 to 12 minutes. Let cool completely on pans on wire
racks. Store in an airtight container for up to 4 days.
Note: If your metal cookie press is not releasing well, use

a quick burst from a handheld kitchen torch to warm it
up. The heat will warm the butter in the dough enough to
release while still holding the perfect design.

CAFÉ AU LAIT
SANDWICH COOKIES
Makes about 16 sandwich cookies 6. In a small microwave-safe bowl, heat white

chocolate on high in 10-second intervals, stirring
Coffee lovers, this dessert is for you! Roasty-toasty and between each, until melted; drizzle onto cooled
not too sweet, these chewy-creamy cookies might just cookies. Let stand until set, about 15 minutes.
become your new afternoon pick-me-up. 7. Spoon Coffee Buttercream into a pastry bag fitted
with a medium star piping tip. Pipe 1½ tablespoons
½ cup (113 grams) unsalted butter, softened (15 grams) buttercream onto flat side of half of
¾ cup (165 grams) firmly packed light brown sugar cookies. Top with remaining cookies, flat side down.
¼ cup (50 grams) granulated sugar Refrigerate for 1 to 2 hours before serving. Refrigerate
1 large egg (50 grams), room temperature in an airtight container for up 3 days.
½ teaspoon (2 grams) vanilla extract
1½ cups (188 grams) all-purpose flour COFFEE BUTTERCREAM
2 tablespoons (7 grams) instant dark-roast coffee Makes 2 cups
1⁄2 teaspoon (2.5 grams) baking soda
¼ teaspoon kosher salt 2 tablespoons (7 grams) instant dark-roast coffee
½ cup (87 grams) white chocolate melting wafers 2 teaspoons (10 grams) water
Coffee Buttercream (recipe follows) 1 cup (227 grams) unsalted butter, softened
2⅔ cups (320 grams) confectioners’ sugar
1. In the bowl of a stand mixer fitted with the paddle 2½ teaspoons (10 grams) vanilla extract
attachment, beat butter and sugars at medium speed 1 teaspoon (3 grams) kosher salt
until light and fluffy, about 5 minutes, stopping to
scrape sides of bowl. Add egg, beating well. Beat in 1. In a small bowl, stir together coffee and 2 teaspoons
vanilla; scrape sides of bowl. (10 grams) water until dissolved.
2. In a medium bowl, whisk together flour, coffee, 2. In the bowl of a stand mixer fitted with the
baking soda, and salt. Add flour mixture to butter paddle attachment, beat butter at medium speed
mixture, and beat at low speed just until combined, 1 to until creamy, 2 to 3 minutes. Add coffee mixture,
2 minutes, stopping to scrape sides of bowl. Cover and confectioners’ sugar, vanilla, and salt, and beat at low
refrigerate for 30 minutes. speed until combined, stopping to scrape sides of
3. Preheat oven to 350° (180°C). Line rimmed baking bowl. Increase mixer speed to medium, and beat until
sheets with parchment paper. smooth and well combined. Use immediately.
4. Using a 1-tablespoon scoop, scoop dough, and shape
into balls. Place 3 inches apart on prepared pans. Note: Buttercream can be made a day ahead and
5. Bake until edges are golden brown and set, 10 to refrigerated in an airtight container. When ready to use,
14 minutes. Let cool on pans for 5 minutes. Remove let stand at room temperature until softened and then
from pans, and let cool completely on wire racks. whisk until smooth before piping.

PFEFFERNUSSE
Makes about 36 cookies 1. In a medium bowl, whisk together flour, ginger,

cinnamon, baking soda, salt, cardamom, nutmeg,
Pfeffernusse, or “peppernuts,” are little balls of holiday pepper, and cloves.
cheer that originated in Germany. It’s believed their name 2. In a medium saucepan, cook butter, brown sugar,
comes from the whole spices that are ground into powder molasses, and honey over medium heat, stirring
to flavor the dough since traditional Pfeffernusse don’t frequently, until butter is melted, sugar dissolves, and
contain nuts, despite the name. bubbles form around sides of pan. Remove from heat,
and pour mixture into a large heatproof bowl. Carefully
2¼ cups (281 grams) all-purpose flour stir in flour mixture until almost combined. Stir in egg
1½ teaspoons (3 grams) ground ginger until combined. (Mixture will be very soft and shiny.)
1½ teaspoons (3 grams) ground cinnamon Turn out dough onto plastic wrap, and flatten into a
½ teaspoon (2.5 grams) baking soda 6-inch square (about ¾ inch thick). Wrap in plastic
½ teaspoon (1.5 grams) kosher salt wrap, and refrigerate until firm, at least 1 hour.
½ teaspoon (1 gram) ground cardamom 3. Preheat oven to 350°F (180°C). Line 2 baking
½ teaspoon (1 gram) ground nutmeg sheets with parchment paper.
½ teaspoon (1 gram) ground black pepper 4. Cut dough into 1-inch-wide strips. Cut each strip
¼ teaspoon ground cloves crosswise into 1-inch pieces (about 16 grams each).
⅓ cup (75 grams) unsalted butter Roll each piece into a ball. Place 1 inch apart on
⅓ cup (73 grams) firmly packed light brown sugar prepared pans.
3 tablespoons (63 grams) unsulphured molasses 5. Bake until set and edges are lightly browned, 12 to
3 tablespoons (63 grams) honey 15 minutes. Let cool on pans for 5 minutes. Remove
1 large egg (50 grams), room temperature and from pans, and let cool completely on a wire rack.
lightly beaten 6. Place a wire rack on a sheet of parchment paper.
1½ cups (180 grams) confectioners’ sugar 7. In a small bowl, whisk together confectioners’ sugar
2 tablespoons (30 grams) hot water (140°F/60°C and 2 tablespoons (30 grams) hot water until smooth.
to 150°F/66°C) Dip top of each cookie in glaze, and place on prepared
rack, letting excess glaze drip off. Let stand until
glaze is set, 45 minutes to 1 hour. Store in an airtight
container for up to 5 days.

GINGERBREAD BLONDIES
Makes 20 to 24 bars 4. Bake until a wooden pick inserted in center comes

out clean, 15 to 20 minutes. Let cool completely in
This is your favorite holiday cookie transformed into a pan on a wire rack.
decadent bar that’s filled with wintry spices and slathered 5. Spread Cream Cheese Frosting onto blondie. Using
with rich and creamy frosting. excess parchment as handles, remove from pan, and
cut into triangles or bars. Garnish with cinnamon, if
3¾ cups (469 grams) all-purpose flour desired. Store in an airtight container for up to 3 days.
2½ teaspoons (5 grams) ground ginger
1½ teaspoons (3 grams) ground cinnamon *We used C&H® Light Brown Sugar.
¾ teaspoon (3.75 grams) baking soda
¾ teaspoon (2.25 grams) kosher salt CREAM CHEESE FROSTING
½ teaspoon (1 gram) ground nutmeg Makes 3½ cups
½ teaspoon (1 gram) ground cloves
1½ cups (330 grams) firmly packed light brown sugar* 1 (8-ounce) package (226 grams) cold cream
1 cup (227 grams) unsalted butter, melted and cheese, cubed
cooled slightly ½ cup (113 grams) unsalted butter, softened
¼ cup (85 grams) unsulphured molasses 3½ cups (420 grams) confectioners’ sugar
1 large egg (50 grams), room temperature 1 teaspoon (4 grams) vanilla extract
Cream Cheese Frosting (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle
Garnish: ground cinnamon attachment, beat cream cheese at medium speed
until smooth. Add butter, and beat until smooth and
1. Preheat oven to 350°F (180°C). Spray a 13x9-inch combined. With mixer on low speed, gradually add
baking dish with baking spray with flour. Line pan with confectioners’ sugar, beating until combined. Add
parchment paper, letting excess extend over sides of vanilla, and beat at medium-high speed until light and
pan. fluffy, 3 to 4 minutes.
2. In a medium bowl, whisk together flour, ginger,
cinnamon, baking soda, salt, nutmeg, and cloves.
3. In a large bowl, whisk together brown sugar, melted
butter, molasses, egg, and vanilla. Gradually add flour
mixture, stirring until just combined. Press dough into
prepared pan.

FIVE-SPICE MADELEINES
Makes 18 madeleines 1. Preheat oven to 400°F (200°C). Brush wells of

2 madeleine pans with melted butter, and spray with
These French delights are an elegant, cakey treat named baking spray with flour.
after their alleged creator, Madeleine. Lightly crisp on 2. In the bowl of a stand mixer fitted with the paddle
the outside and pillowy inside, the shell shape is a defining attachment, beat ⅓ cup (67 grams) sugar, egg, vanilla
feature of these classic beauties. Cover in a mix of sugar bean paste, and honey at high speed until pale yellow
and five-spice powder for a bite of holiday grandeur. and thick, about 4 minutes.
3. In a small bowl, whisk together flour, orange zest,
⅓ cup (67 grams) plus ¼ cup (50 grams) granulated baking powder, and salt. With mixer on medium-low
sugar, divided speed, gradually add flour mixture to sugar mixture,
1 large egg (50 grams), room temperature beating until just combined. Slowly add ¼ cup
1 tablespoon (18 grams) vanilla bean paste (56.5 grams) melted butter, beating until combined,
1 tablespoon (21 grams) honey about 1 minute. Using a 1-tablespoon spring-loaded
½ cup plus 2 tablespoons (76 grams) all-purpose scoop, scoop 1 tablespoon (14 grams) batter into each
flour prepared well. (Place batter in deep end of each well,
2 teaspoons (6 grams) orange zest not center. Do not smooth or flatten.) Freeze for
½ teaspoon plus ⅛ teaspoon (3 grams) baking 7 minutes.
powder 4. Bake until edges are golden and centers are puffed,
¼ teaspoon kosher salt 4 to 6 minutes. Let cool in pans for 1 minute. Remove
½ cup (113 grams) unsalted butter, melted and from pans, and let cool completely on wire racks.
divided, plus more for brushing pan 5. In another small bowl, combine five-spice powder
½ teaspoon (1 gram) Chinese five-spice powder and remaining ¼ cup (50 grams) sugar. Brush
madeleines lightly with remaining ¼ cup (56.5 grams)
melted butter, and dredge in sugar mixture. Best
served same day. Store in an airtight container for up
to 3 days.

CHAI SPICE COOKIES
WITH VANILLA FROSTING
Makes 20 cookies VANILLA BEAN FROSTING

Makes about 2 cups
Spice up the season with these shareable sweets! Each
cookie is flecked with aromatic spices, including a touch of 1 cup (227 grams) unsalted butter, softened
black pepper for an added kick. Finish with a simple piping ¼ teaspoon kosher salt
of frosting and a light dusting of cinnamon for a stunning 3 cups (360 grams) confectioners’ sugar
cookie that melts in your mouth with each festive bite. 2 tablespoons (30 grams) heavy whipping cream
2 teaspoons (12 grams) vanilla bean paste
¾ cup (170 grams) unsalted butter, softened
½ cup (60 grams) confectioners’ sugar 1. In the bowl of a stand mixer fitted with the paddle
2 teaspoons (8 grams) vanilla extract attachment, beat butter and salt at medium speed
2 cups (250 grams) all-purpose flour until smooth and creamy. With mixer on low speed,
1 teaspoon (2 grams) ground cinnamon add confectioners’ sugar alternately with cream,
1 teaspoon (2 grams) ground ginger beginning and ending with sugar, beating until well
½ teaspoon (1 gram) ground cardamom combined after each addition and stopping to scrape
¼ teaspoon kosher salt sides of bowl. Beat in vanilla bean paste. Increase mixer
¼ teaspoon ground allspice speed to high, and beat until pale and fluffy, 1 to
⅛ teaspoon ground black pepper 2 minutes. Use immediately.
Vanilla Bean Frosting (recipe follows)
Garnish: ground cinnamon

attachment, beat butter and confectioners’ sugar at
high speed until creamy, 2 to 3 minutes, stopping to
scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, whisk together flour, cinnamon,
ginger, cardamom, salt, allspice, and pepper. With
mixer on low speed, gradually add flour mixture to
butter mixture, beating until combined. Turn out
dough onto a work surface, and roll into a 2½-inch-
thick log (about 5¼ inches long). Wrap tightly in
plastic wrap, and refrigerate for at least 2 hours.
4. Cut log into ¼-inch-thick slices, and place 1 inch
apart on prepared pans.
5. Bake until edges are lightly browned, 8 to
from pans, and let cool completely on wire racks.
6. Spoon Vanilla Bean Frosting into a pastry bag
fitted with a small petal piping tip (Ateco #120).
Pipe frosting in a zigzag pattern onto each cookie.
Garnish with cinnamon, if desired. Store in an airtight

ICED GINGERBREAD COOKIES
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

PUMPKIN FIVE-SPICE BARS
Makes 16 bars 1. Line an 8-inch square baking pan with parchment

paper, letting excess extend over sides of pan; lightly
Five-spice is a blend of five or more warm spices used spray with cooking spray.
predominantly in Chinese cooking and baking that 2. For crust: In the bowl of a stand mixer fitted with
traditionally consists of cloves, star anise, Chinese the paddle attachment, beat butter and brown sugar
cinnamon, peppercorns, ginger, and fennel seeds. Sweet at medium speed until fluffy, 2 to 3 minutes, stopping
and creamy pumpkin is a great match for fragrant, bold to scrape sides of bowl. Add egg and egg yolk, beating
five-spice powder. until combined. Beat in vanilla bean paste.
3. In a medium bowl, whisk together flour, baking
Crust: powder, cinnamon, salt, and nutmeg. With mixer
⅓ cup (76 grams) unsalted butter, softened on low speed, gradually add flour mixture to butter
½ cup (110 grams) firmly packed light brown sugar mixture, beating until combined. Press dough into
1 large egg (50 grams), room temperature bottom of prepared pan. Freeze until firm, about
1 large egg yolk (19 grams), room temperature 30 minutes.
1 teaspoon (6 grams) vanilla bean paste 4. Preheat oven to 350°F (180°C).
1⅓ cups (167 grams) all-purpose flour 5. Using a fork, dock dough about every 1 inch.
1 teaspoon (5 grams) baking powder 6. Bake until golden brown and a wooden pick inserted
¾ teaspoon (1.5 grams) ground cinnamon in center comes out clean, 20 to 25 minutes. Let cool
½ teaspoon (1.5 grams) kosher salt on a wire rack for 10 minutes. Leave oven on.
¼ teaspoon ground nutmeg 7. For filling: In a large bowl, whisk together pumpkin
and all remaining ingredients until smooth and well
Filling: combined. Pour filling onto warm crust.
2 cups (484 grams) canned pumpkin 8. Bake until filling is set and an instant-read
1 cup (240 grams) evaporated milk thermometer inserted in center registers 170°F
¾ cup (165 grams) firmly packed light brown sugar (77°C) to 175°F (79°C), 55 minutes to 1 hour and
3 large eggs (150 grams), room temperature 5 minutes. Let cool completely in pan on a wire rack.
3 tablespoons (42 grams) unsalted butter, melted Using excess parchment as handles, remove from pan,
2 tablespoons (16 grams) all-purpose flour and cut into bars. Refrigerate in an airtight container
1½ teaspoons (4.5 grams) kosher salt for up to 3 days.
1 teaspoon (2 grams) Chinese five-spice powder
1 teaspoon (6 grams) vanilla bean paste
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon ground nutmeg

MOCHA RUGELACH
Makes 32 rugelach 3. Line a baking sheet with parchment paper.

4. In a small bowl, stir together melted chocolate,
These light and flaky cookies are popular among American brown sugar, remaining 1 tablespoon (6 grams)
and European Jews. Cream cheese is the secret to espresso powder, and remaining ¼ teaspoon salt.
these incredibly tender crescents, and the sweet-bitter 5. On a lightly floured surface, roll half of dough into
combination of dark chocolate and espresso powder in the a 12-inch circle (about ¼ inch thick). (Keep remaining
filling makes for a delicately delicious treat. dough refrigerated until ready to use.) Working
quickly and using a small offset spatula, spread half
2¾ cups (344 grams) all-purpose flour of chocolate mixture onto dough. Using a sharp knife
2 tablespoons (24 grams) granulated sugar or pizza wheel, cut dough into 16 triangles. Starting
1 teaspoon (2.25 grams) kosher salt, divided at base of each triangle, carefully roll toward point of
¾ cup (170 grams) cold unsalted butter, cubed dough. Place on prepared pan, tucking ends under.
⅔ cup (150 grams) cold cream cheese, cubed Repeat with remaining dough and remaining chocolate
1 large egg yolk (19 grams), room temperature mixture. (See Note.) Refrigerate until firm, about
1 tablespoon (6 grams) plus 1½ teaspoons (3 grams) 30 minutes.
espresso powder, divided 6. Preheat oven to 375°F (190°C). Line a rimmed
1 teaspoon (4 grams) vanilla extract baking sheet with parchment paper. Place another
4 ounces (113 grams) dark chocolate, melted rimmed baking sheet under prepared pan.
3 tablespoons (42 grams) firmly packed light brown 7. Place rugelach 2 inches apart on a prepared pan.
sugar (Keeping remaining unbaked rugelach in refrigerator.)
1 tablespoon (15 grams) water 8. In a small bowl, whisk together egg and 1 tablespoon
1 large egg (50 grams), room temperature (15 grams) water; brush onto rugelach.
9. Bake until tops are shiny and edges are golden brown,
1. In the work bowl of a food processor, pulse flour, 15 to 20 minutes. Let cool on pan for 5 minutes.
granulated sugar, and ¾ teaspoon (2.25 grams) salt Remove from pan, and let cool completely on wire
until combined. Add cold butter, cold cream cheese, racks. Repeat with remaining rugelach. Store in an
egg yolk, 1½ teaspoons (3 grams) espresso powder, and airtight container for up to 5 days.
vanilla; process just until a crumbly, pale yellow dough
forms. (Do not overprocess. Mixture should appear Note: Be sure to work quickly with the filling. Otherwise,
crumbly. It should be moist and hold together when it will harden and tear the dough when rolling, and the
pinched.) cookies will not work.
2. Turn out dough onto a lightly floured surface, and
shape into 2 disks (about 394 grams each). Wrap
in plastic wrap, and refrigerate until cold, about
30 minutes, or up to overnight.

MOLASSES-GINGER
CRINKLE COOKIES WITH
ORANGE CREAM FROSTING
Makes 24 cookies 3. Line baking sheets with parchment paper.
4. Shape half of dough into 1½-inch balls (about 38 grams
Inspired by the recipe for molasses crinkle cookies each). (Keep remaining dough refrigerated.) Roll
found on jars of Grandma’s Molasses, these cookies dough balls in ½ cup (100 grams) turbinado sugar,
are delightfully chewy, lightly crisp, and full of nuanced and place 2 inches apart on prepared pans. Gently
sweetness and warm winter spices. Finished with a swirl of flatten dough balls into 2-inch disks. Refrigerate for
sweet, slightly tangy frosting, these cookies take a humble 30 minutes.
recipe to new heights. 5. Preheat oven to 350°F (180°C).
6. Bake until puffed and set, 10 to 12 minutes. Let cool
½ cup (113 grams) unsalted butter, softened on pans for 3 minutes. Remove from pans, and let
¼ cup (50 grams) all-vegetable shortening cool completely on wire racks. Repeat procedure with
1 cup (220 grams) firmly packed light brown sugar remaining dough.
1 large egg (50 grams), room temperature 7. Spread Orange Cream Cheese Frosting onto cooled
¼ cup (85 grams) unsulphured molasses cookies, and sprinkle with remaining 1 tablespoon
2 tablespoons (30 grams) bourbon (12 grams) turbinado sugar. Refrigerate in an airtight
2 teaspoons (8 grams) vanilla extract container for up to 4 days.
3 cups (375 grams) all-purpose flour
2 teaspoons (4 grams) ground ginger ORANGE CREAM CHEESE FROSTING
1½ teaspoons (3 grams) ground cinnamon Makes about 3 cups
1¼ teaspoons (6.25 grams) baking soda
½ teaspoon (1.5 grams) kosher salt 1 (8-ounce) package (226 grams) cream cheese,
½ cup (100 grams) plus 1 tablespoon (12 grams) room temperature
turbinado sugar, divided ½ cup (113 grams) unsalted butter, softened
Orange Cream Cheese Frosting (recipe follows) 2 teaspoons (6 grams) tightly packed orange zest
4 cups (480 grams) confectioners’ sugar
1. In the bowl of a stand mixer fitted with the paddle 1 teaspoon (4 grams) vanilla extract
attachment, beat butter, shortening, and brown sugar
at medium speed until fluffy, 3 to 4 minutes, stopping 1. In the bowl of a stand mixer fitted with the paddle
to scrape sides of bowl. Add egg, beating well. Beat in attachment, beat cream cheese, butter, and orange
molasses, bourbon, and vanilla. zest at high speed until smooth and creamy, stopping
2. In a large bowl, whisk together flour, ginger, to scrape sides of bowl. Add confectioners’ sugar and
cinnamon, baking soda, and salt. With mixer on low vanilla, and beat at low speed until well combined,
speed, gradually add flour mixture to butter mixture, stopping to scrape sides of bowl. Increase mixer speed
beating until combined. Cover and refrigerate dough to high, and beat until light and fluffy, about 2 minutes.
until firm, about 1½ hours. Use immediately.

NuttyAND Nice
THESE NUT-FILLED BAKES DELIVER
THE CRUNCHY, ROASTY-TOASTY
HOLIDAY FLAVORS YOU LOVE
Pistachio-Raspberry Macarons
page 94
Marzipan
Thumbprint
Cookies
page 90

ALMOND-PECAN
BISCOTTI COOKIES
Makes about 38 cookies

6. Place racks with cookies on a sheet of parchment
These cookies challenge the hard and crunchy biscotti paper. Using a fork, dip cooled cookies, 1 or 2 at a time,
stereotype. Soft and tender, these biscotti pack a double into Vanilla-Almond Glaze to coat, letting excess drip
dose of nuttiness with ground toasted pecans and almond off. Return cookies to racks. Garnish with pecans, if
extract before being finished with a bright white glaze. desired. Let stand until glaze is set, at least 2 hours, or
up to overnight. Store in an airtight container for up to
2 cups (250 grams) all-purpose flour 4 days.
⅔ cup (75 grams) finely crushed toasted pecans (see
Notes) Notes: To finely crush toasted pecans, place them in
½ cup (100 grams) granulated sugar a large resealable plastic bag and use a rolling pin to
2½ teaspoons (12.5 grams) baking powder pound and crush until pieces are about ⅛ inch or smaller.
¾ teaspoon (2.25 grams) kosher salt Measure or weigh the needed amount once finely crushed.
¾ cup (168 grams) refined coconut oil (see Notes)
2 large eggs (100 grams), room temperature The coconut oil makes for a soft, slightly shiny dough
1 teaspoon (6 grams) vanilla bean paste that is easy to roll, and it contributes to these cookies’
½ teaspoon (2 grams) almond extract supertender, melt-in-your-mouth texture.
Vanilla-Almond Glaze (recipe follows)
Garnish: finely crushed toasted pecans VANILLA-ALMOND GLAZE
Makes about 1½ cups
1. Preheat oven to 350°F (180°C). Line rimmed
baking sheets with parchment paper. 4 cups (480 grams) confectioners’ sugar
2. In a large bowl, whisk together flour, pecans, sugar, ⅓ cup (80 grams) water
baking powder, and salt. 1 teaspoon (6 grams) vanilla bean paste
3. In a small bowl, stir coconut oil until smooth, and ½ teaspoon (2 grams) almond extract
add to flour mixture; add eggs, vanilla bean paste, ¼ teaspoon kosher salt
and almond extract. Using clean hands, mix until well
combined and a dough forms. 1. In a small bowl, whisk together confectioners’ sugar,
4. Scoop dough by tablespoonfuls (about 18 grams 1⁄3 cup (80 grams) water, vanilla bean paste, almond
each), and roll into balls. Place 1 inch apart on prepared extract, and salt until smooth and well combined. Use
pans. immediately.
5. Bake, one pan at a time, until tops are set and
bottoms are lightly browned, 10 to 12 minutes. Let
cool on pans for 5 minutes. Remove from pans, and let
cool completely on wire racks.

CHOCOLATE-ORANGE-PISTACHIO
FORGOTTEN COOKIES
Makes about 15 cookies 1. Preheat oven to 375°F (190°C). Line a rimmed

baking sheet with parchment paper.
The magic of “forgotten cookies” begins as soon as they’re 2. In the bowl of a stand mixer fitted with the whisk
placed into a preheated oven and the oven is immediately attachment, beat egg whites, cream of tartar, and salt
turned off. This is followed by the most important step: at medium-high speed until foamy. Add castor sugar in
the cookies are forgotten! Because the cookies bake a slow, steady stream, beating until stiff, glossy peaks
slowly using the residual heat of the oven, the busy baker form, stopping to scrape sides of bowl. Gently fold in
can go about their errands, finish the workday, or nestle chocolate, pistachios, vanilla bean paste, and orange
into bed without having to worry about setting timers or zest just until combined.
leaving the oven on. Once the oven is opened again, the 3. Using 2 regular-size spoons, scoop egg white
most perfect meringue-like cookies await. Lighter than mixture into 15 (1½- to 2-inch-wide) dollops (about
air, with a chewy yet crisp consistency, these forgotten 18 grams each), and place 1 inch apart on prepared
cookies receive an addition of chocolate chips, salted pan; using the back of a spoon, swirl and swoop dollops
pistachios, and orange zest for extra flavor and texture. as desired.
4. Place pan in oven; immediately turn oven off, and
¼ cup (60 grams) egg whites (about 2 large egg leave cookies in oven with door closed for at least
whites), room temperature 8 hours or up to 12 hours. Store in an airtight
⅛ teaspoon cream of tartar container for up to 1 week.
⅛ teaspoon kosher salt
½ cup (100 grams) castor sugar Note: Resist the urge to open the oven before the cookies
½ cup (84 grams) mini semisweet chocolate chips are finished, as this will allow the heat to escape. After
¼ cup (36 grams) finely chopped roasted salted 8 hours, these cookies can remain in the cold oven for
pistachios several more hours until you are ready to enjoy them.
½ teaspoon (3 grams) vanilla bean paste After 12 hours, store the cookies in an airtight container.
¼ teaspoon (1 gram) tightly packed orange zest

MARZIPAN THUMBPRINT COOKIES
Makes about 24 cookies 6. Bake until bottoms are lightly browned, 18 to

Comprised of a combination of almond flour and sugar, from pans, and let cool completely on wire racks.
marzipan can be used to make many different kinds of 7. Spoon White Chocolate Ganache in center of each
treats, like these simple but sparkly cookies. cooled cookie. Garnish with sparkling sugars, if desired.
Let stand until ganache is set, about 1 hour. Store in an
1⅓ cups (300 grams) unsalted butter, softened airtight container for up to 4 days.
½ cup (100 grams) granulated sugar
⅔ cup (200 grams) Marzipan (recipe follows), MARZIPAN
room temperature Makes 1¾ cups
2 large egg yolks (37 grams), room temperature
1 teaspoon (6 grams) vanilla bean paste 2¼ cups (216 grams) blanched almond flour
4 cups (500 grams) all-purpose flour 1½ cups (180 grams) confectioners’ sugar
½ teaspoon (1.5 grams) kosher salt 1 large egg white (30 grams)
White Chocolate Ganache (recipe follows) 2 teaspoons (8 grams) vanilla extract
Garnish: red, white, and green sparkling sugars 2 teaspoons (8 grams) almond extract
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.

SOFT AMARETTI COOKIES
Makes about 28 cookies 3. In a small wide bowl, place remaining ½ cup

(100 grams) granulated sugar. In another small wide
Derived from the Italian word for “bitter” (amaro), bowl, place remaining ½ cup (60 grams) confectioners’
almond-rich amaretti cookies popped up in Italy in the sugar.
Middle Ages. Though they can often be crunchy like 4. Scoop dough by tablespoonfuls (about 18 grams
biscotti, our quick and easy version promises a soft, chewy each), and roll into balls. Roll balls in granulated sugar;
crumb and unparalleled sweet almond flavor. roll in confectioners’ sugar. Place 1½ inches apart on
prepared pans.
10 ounces (284 grams) blanched almonds, lightly 5. Bake, one pan at a time, until tops are cracked,
toasted (about 1¾ cups) (see Notes) bottoms are golden, and edges are just set, 20 to
1¼ cups (250 grams) granulated sugar, divided 24 minutes, rotating pan halfway through baking.
¾ cup (90 grams) confectioners’ sugar, divided Let cool on pans for 5 minutes. Remove from pans,
¾ teaspoon (2.25 grams) kosher salt and let cool completely on wire racks. Store in an
2 large egg whites (60 grams), room temperature airtight container for up to 4 days.
¾ teaspoon (3 grams) almond extract
¾ teaspoon (3 grams) vanilla extract Notes: If you can’t find blanched almonds, you can
blanch your own. In a large heatproof bowl, cover whole
1. Preheat oven to 300°F (150°C). Line baking sheets almonds with boiling water; let stand for 1 minute. Drain
with parchment paper. through a fine-mesh sieve, then rinse under cold water.
2. In the work bowl of a food processor, pulse almonds Pinch, peel off, and discard almond skins. Pat blanched
and ¾ cup (150 grams) granulated sugar until almonds almonds completely dry before using.
are finely ground, stopping to scrape sides of bowl.
Add ¼ cup (30 grams) confectioners’ sugar and To toast blanched almonds, place them on a dry baking
salt; pulse until combined. Add egg whites, one at a sheet in a 350°F (180°C) oven until lightly browned and
time, pulsing until combined after each addition. Add fragrant, stirring occasionally, 4 to 7 minutes.
extracts, and pulse just until a dough forms.

PISTACHIO-RASPBERRY MACARONS
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
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.

HAZELNUT FINANCIERS
Makes 16 financiers halfway through baking. (Alternatively, bake in mini

muffin pan for 13 to 14 minutes.) Let cool completely
Financiers are always an elegant affair—but baked into in molds or muffin pan on wire racks.
fluted barquette molds, they take on a new dimension of 5. Unmold financiers, using a knife if needed. Just
elegance. Ours are sweetened with a touch of honey, but before serving, top with Candied Hazelnuts. Best
the real showstopper is the literal crowning glory: crunchy, served same day. Store plain financiers in an airtight
salty Candied Hazelnuts. container for up to 1 week; top with Candied
Hazelnuts just before serving.
½ cup plus 4 tablespoons (169 grams) unsalted
butter, softened and divided *We used Gobel Nonstick Fluted Barquette Molds,
2 tablespoons (42 grams) honey available at surlatable.com.
1½ cups (140 grams) hazelnut flour
¾ cup plus 2 tablespoons (174 grams) granulated Note: If you do not have 16 molds and need to bake
sugar in batches, keep the batter refrigerated. Do not stir
½ cup (60 grams) all-purpose flour remaning batter.
¼ teaspoon kosher salt
3 large egg whites (90 grams), room temperature CANDIED HAZELNUTS
1 tablespoon (18 grams) vanilla bean paste Makes about 1 cup
Candied Hazelnuts (recipe follows)
½ cup (100 grams) granulated sugar
1. Preheat oven to 400°F (200°C). Using 2 tablespoons 1½ tablespoons (22.5 grams) water
(28 grams) softened butter, heavily butter 16 (5-inch) ½ cup (71 grams) dry-roasted hazelnuts, halved
barquette molds* or a 24-cup mini muffin pan. Place ½ teaspoon (1.5 grams) flaked sea salt
molds on a baking sheet, and freeze until ready to use.
2. In a medium saucepan, melt remaining ½ cup plus 1. Line a baking sheet with a nonstick baking mat.
2 tablespoons (141 grams) butter over medium heat. 2. In a small saucepan, stir together sugar and
Cook until butter turns a medium-brown color and has 1½ tablespoons (22.5 grams) water just until
a nutty aroma, about 10 minutes. Remove from heat; moistened. Using a pastry brush dipped in water, brush
stir in honey. Let cool slightly. down inside of pan. Cook over medium-high heat,
3. In a large bowl, whisk together hazelnut flour, sugar, gently swirling pan just until sugar dissolves; cook,
all-purpose flour, and salt. Add egg whites and vanilla without stirring or swirling pan, until mixture is light
bean paste, whisking until smooth. Slowly whisk in amber colored.
browned butter mixture just until incorporated. Spoon 3. Immediately remove from heat, and quickly stir in
batter into prepared molds or muffin cups, filling three- hazelnuts; pour onto prepared pan. Using a heatproof
fourths full. Tap molds to level batter. (See Note.) With spatula, spread hazelnuts in a single layer; sprinkle with
molds still on baking sheet, place in oven. salt. Let cool completely.
4. Immediately reduce oven temperature to 375°F 4. Gently tap hazelnuts on baking sheet to break into
(190°C). Bake until a wooden pick inserted in center smaller pieces, and chop with a chef’s knife. Best used
comes out clean, about 15 minutes, rotating pan same day. Keep uncovered until ready to use.

Fruity
AND
Festive
MAKE THE SEASON MERRY AND BRIGHT WITH
Lemon-Poppy Seed-Ricotta
ZESTY CITRUS AND FRESH BERRY CREATIONS Cookies
page 109
Spiced
Orange-Vanilla
Cookies
page 104

FRUIT SLICE BARS
Makes 16 bars 4. On a lightly floured surface, roll remaining

Shortcrust Pastry into an 8-inch square; place on fruit
Brimming with chewy fruit and warm whiskey, these mixture, pressing gently.
shareable, festive bars will be all the buzz at your next 5. In a small bowl, whisk together egg and cream; brush
Christmas party. onto crust.
6. Bake until crust is golden brown and bubbly around
1 cup (128 grams) raisins sides, 20 to 30 minutes. Let cool completely in pan on
1 cup (128 grams) golden raisins a wire rack.
1 cup (128 grams) dried currants 7. Using excess foil as handles, remove from pan,
1 cup (80 grams) chopped dried apples and cut into 16 (4x1-inch) bars. Store in an airtight
1 cup (220 grams) firmly packed light brown sugar container for up to 4 days.
½ cup (120 grams) water
½ cup (120 grams) Irish whiskey SHORTCRUST PASTRY
1 tablespoon (8 grams) cornstarch Makes 2 (8-inch) crusts
1 tablespoon (2 grams) orange zest
½ teaspoon (1 gram) ground allspice 3½ cups (438 grams) self-rising flour
All-purpose flour, for dusting ½ teaspoon (1.5 grams) kosher salt
Shortcrust Pastry (recipe follows) ¾ cup (170 grams) cold unsalted butter, cubed
1 large egg (50 grams) ½ cup (120 grams) ice water
1 tablespoon (15 grams) heavy whipping cream 1 tablespoon (13 grams) vanilla extract
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.

RASBERRY-APRICOT
LINZER COOKIES
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.

SPICED ORANGE-VANILLA COOKIES
Makes 12 cookies 1. Preheat oven to 350°F (180°C). Line baking sheets

Oranges and other winter citrus play a large role during 2. In the bowl of a stand mixer fitted with the paddle
Christmastime, originating from the tradition of families attachment, whisk together sugars and orange zest
placing an orange in their stockings to represent the gold by hand until sugar is fragrant, about 1 minute. Add
that Saint Nicholas would leave on the windowsills of the butter; beat at medium speed until light and fluffy,
poor. These sweet, orange-scented cookies could be the 2 to 3 minutes, stopping to scrape sides of bowl. Add
start of a new tradition in your family this year. egg and egg yolk, one at a time, beating until combined
after each addition and stopping to scrape sides of bowl.
½ cup (100 grams) granulated sugar Beat in vanilla extract.
¼ cup (50 grams) vanilla sugar, plus more for rolling 3. In a medium bowl, whisk together flour, cornstarch,
2 teaspoons (2 grams) orange zest baking powder, allspice, baking soda, and salt. With
½ cup (113 grams) unsalted butter, softened mixer on low speed, gradually add flour mixture to
1 large egg (50 grams), room temperature butter mixture, beating until just combined and no dry
1 large egg yolk (19 grams), room temperature spots remain, stopping to scrape bottom and sides of
½ teaspoon (2 grams) vanilla extract bowl.
1½ cups (188 grams) all-purpose flour 4. Using a 3-tablespoon spring-loaded scoop, scoop
3 tablespoons (24 grams) cornstarch dough (about 45 grams each), and roll into balls.
1 teaspoon (5 grams) baking powder (Dough will be soft but workable.) Roll dough balls in
½ teaspoon (1 gram) ground allspice vanilla sugar, and place 2 inches apart on prepared pan.
¼ teaspoon (1.25 grams) baking soda 5. Bake until lightly browned and edges are set, 15 to
¼ teaspoon kosher salt 20 minutes, rotating pans halfway through baking. Let
let cool completely on a wire rack. Store in an airtight
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.

CRANBERRY JAM PECAN BARS
Makes about 24 bars 1. Preheat oven to 350°F (180°C). Line a 13x9-inch

baking dish with parchment paper, letting excess
Quick homemade fruit jam and buttery streusel take extend over sides of pan.
these not-too-sweet bars over the top. 2. For crust: In the bowl of a stand mixer fitted with
the paddle attachment, whisk together flour, sugar,
Crust: salt, and baking powder by hand. Add cold butter, and
2½ cups (313 grams) all-purpose flour beat at medium speed until crumbly. Add egg, beating
3⁄4 cup (150 grams) granulated sugar until combined and dough sticks together when
1 teaspoon (3 grams) kosher salt pressed. Reserve 1 cup (130 grams) mixture in a small
¾ teaspoon (3.75 grams) baking powder bowl; press remaining mixture into bottom of prepared
1 cup (227 grams) cold unsalted butter, cubed pan.
1 large egg (50 grams) 3. Bake for 18 minutes. Leave oven on.
4. For filling: In a large heavy-bottomed saucepan,
Filling: bring 3 cups (312 grams) cranberries, sugar,
5 cups (520 grams) fresh or frozen cranberries, applesauce, orange zest, and salt to a boil over
divided medium-high heat, stirring frequently until sugar
2 cups (400 grams) granulated sugar dissolves. Reduce heat, and simmer, stirring
½ cup (120 grams) applesauce occasionally, until cranberries begin to burst and
1 tablespoon (5 grams) orange zest mixture has thickened slightly, about 10 minutes.
1⁄8 teaspoon kosher salt 5. In a small bowl, whisk together cornstarch and
1½ tablespoons (12 grams) cornstarch 1½ tablespoons (22.5 grams) water until smooth; stir
1½ tablespoons (22.5 grams) water into cranberry mixture. Cook until thickened, about
2 minutes. Remove from heat; stir in remaining 2 cups
½ cup (57 grams) roughly chopped pecans (208 grams) cranberries. Spread mixture in an even
layer onto prepared crust. Sprinkle reserved 1 cup flour
mixture and pecans onto cranberry mixture.
6. Bake until crust is golden brown and filling is bubbly,
30 to 45 minutes. Let cool completely in pan on a wire
rack. Refrigerate until firm, about 1 hour, or freeze for
15 minutes.
7. Using excess parchment as handles, remove from
pan, and cut into bars. Store in an airtight container
for up to 4 days.

FRUITCAKE COOKIE SANDWICHES
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
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.
*We used C&H® Powdered Sugar.

LEMON-POPPY SEED-RICOTTA
COOKIES
Makes about 30 cookies 3. Preheat oven to 350°F (180°C). Line rimmed

baking sheets with parchment paper.
These soft, cakey cookies are made with nutty poppy 4. Using a 1½-tablespoon spring-loaded scoop, scoop
seeds, which lend a rich flavor and pair beautifully with dough (about 32 grams each), and place 2 inches apart
a citrusy zest and sweet glaze. For a treat that brightens on prepared pans.
the coldest days, these cookies are a must! 5. Bake until lightly browned, 12 to 14 minutes. Let
½ cup (113 grams) unsalted butter, softened let cool completely on wire racks.
1 cup (200 grams) granulated sugar 6. Drizzle Cream Cheese Glaze onto cooled cookies;
2 large eggs (100 grams), room temperature garnish with lemon zest and poppy seeds, if desired.
1 cup (225 grams) whole-milk ricotta cheese* Store in an airtight container for up to 3 days.
1 tablespoon (8 grams) lemon zest
2 teaspoons (8 grams) vanilla extract *We used BelGioioso® Ricotta con Latte®.
2 cups (250 grams) all-purpose flour
2 tablespoons (18 grams) poppy seeds CREAM CHEESE GLAZE
2 teaspoons (10 grams) baking powder Makes about 1¼ cups
Cream Cheese Glaze (recipe follows) 4 ounces (113 grams) cream cheese, softened
Garnish: lemon zest, poppy seeds 2 cup (240 grams) confectioners’ sugar
2 tablespoons (30 grams) fresh lemon juice
attachment, beat butter and sugar at medium speed 1. In a medium bowl, whisk cream cheese until
until fluffy, 3 to 4 minutes, stopping to scrape sides of smooth. Add half of confectioners’ sugar; whisk until
bowl. Add eggs, one at a time, beating well after each smooth. Whisk in lemon juice. Whisk in remaining
addition. Add ricotta, lemon zest, and vanilla, beating confectioners’ sugar until smooth and well combined.
just until combined. Use immediately.
2. In a medium bowl, whisk together flour, poppy
seeds, baking powder, and salt. With mixer on low
speed, gradually add flour mixture to butter mixture,
beating just until combined and stopping to scrape
sides of bowl. (Dough will be sticky.) Cover with plastic
wrap; refrigerate for 1 hour.

JAM-FILLED RUGELACH
Makes 24 rugelach 1. In the work bowl of a food processor, pulse flour,

cold butter, cold cream cheese, almonds, lemon zest,
The Yiddish word rugelach means “little twists” or “rolled and salt until mixture is crumbly. Add cream, pulsing
things.” This traditional crescent-shaped and fruit-filled just until dough forms a ball. Divide dough in half;
cookie is enjoyed year-round but is particularly popular shape each portion into a disk. Wrap tightly in plastic
during the Jewish holiday of Hanukkah. Made with a wrap; refrigerate until firm, about 1 hour.
combination of butter and cream cheese, the dough for 2. Line baking sheets with parchment paper.
these rugelach is light, flaky, and downright irresistible. 3. On a lightly floured surface, roll half of dough into
a 9- to 10-inch circle. Spread half of jam on dough
1 cup (125 grams) all-purpose flour circle, and sprinkle with half of granulated sugar and
½ cup (113 grams) cold unsalted butter, cubed half of cinnamon. Using a pastry wheel or a sharp
4 ounces (113 grams) cold cream cheese, cubed knife, cut dough into 12 triangles. Starting at base of
3 tablespoons (18 grams) finely ground toasted triangle, roll up each, pinching pointed end to seal.
almonds Place 2 inches apart on prepared pans. Repeat with
½ teaspoon lemon zest remaining dough, remaining jam, remaining granulated
¼ teaspoon kosher salt sugar, and remaining cinnamon. Refrigerate for
2 tablespoons (30 grams) heavy whipping cream 30 minutes.
1 cup (320 grams) jam or preserves* 4. Preheat oven to 350°F (180°C). Brush beaten egg
2 tablespoons (24 grams) granulated sugar on rugelach.
1 teaspoon (2 grams) ground cinnamon 5. Bake until golden brown, 15 to 20 minutes. Let cool
1 large egg (50 grams), lightly beaten on pans for 5 minutes. Remove from pans, and let cool
Garnish: confectioners’ sugar completely on wire racks. Garnish with confectioners’
sugar, if desired. Store in an airtight container for up to
4 days.
*We used Bonne Maman® Strawberry Preserves.

on the cover
Almond-Nutmeg Sugar
Cookies 28
Double-Chocolate
Checkerboard Cookies 43
Pecan Shortbread Christmas
Trees 33
Pistachio-Raspberry
Macarons 94
47 Pressed Speculaas 64
Red Velvet Sandwich
Cookies 47
recipe index Custard Crème Cookies 32

Eggnog-Molasses Sandwich
Cookies 56
Cherry Crème Fraîche Cookies 12
Chocolate-Orange-Pistachio
Forgotten Cookies 87
PHOTOGRAPHY BY
KYLE CARPENTER
RECIPE DEVELOPMENT BY
OLA AGBODZA AND
BROWNIES AND BARS Fruitcake Cookie Sandwiches 108 Cranberry Jam Pecan Bars 105 AMANDA STABILE
FOOD STYLING BY
Cranberry Jam Pecan Bars 105 Marzipan Thumbprint Cookies 90 Fruit Slice Bars 100 KATIE MOON DICKERSON
Fruit Slice Bars 100 Pistachio-Raspberry Macarons 94 Fruitcake Cookie Sandwiches 108 STYLING BY
German Chocolate Brownies 39 Raspberry-Apricot Linzer Jam-Filled Rugelach 112 SIDNEY BRAGIEL
Gingerbread Blondies 69 Cookies 101 Langues de Chat 24
Gingerbread Custard Bars 60 Red Velvet Sandwich Cookies 47 Lemon-Poppy Seed-Ricotta
Holiday Confetti Bars 25 Stuffed Hazelnut-Chocolate Cookies 109 PEPPERMINT
Peppermint Cream Brownies 50 Cookies 38 Pistachio-Raspberry Macarons 94 Peppermint Cream Brownies 50
Pumpkin Five-Spice Bars 77 Raspberry-Apricot Linzer Red Velvet Sandwich Cookies 47
Tiramisù Bars 51 FILLINGS, FROSTINGS, Cookies 101
AND GLAZES Spiced Orange-Vanilla Cookies 104 RED VELVET
CHOCOLATE Cherry Buttercream 108 Cream Cheese-Stuffed Red Velvet
Chocolate-Orange-Pistachio Chocolate Buttercream 39 MISCELLANEOUS Cookies 42
Forgotten Cookies 87 Chocolate Ganache 24 Candied Hazelnuts 95 Red Velvet Sandwich Cookies 47
Double-Chocolate Checkerboard Chocolate Topping 50 Chai Spice 61
Cookies 43 Coconut-Pecan Filling 39 Chewy Brown Sugar Cookies 5 SPICES
German Chocolate Brownies 39 Coffee Buttercream 65 Classic Shortbread 21 Almond-Nutmeg Sugar
Langues de Chat 24 Cream Cheese Frosting 69 Shortcrust Pastry 100 Cookies 28
Marzipan Thumbprint Cookies 90 Cream Cheese Glaze 109 Chai Spice Cookies with Vanilla
Peppermint Cream Brownies 50 Eggnog Buttercream 56 NUTS Frosting 73
Sarah Bernhardt Cookies 46 Marzipan 90 Almond-Nutmeg Sugar Cookies 28 Five-Spice Madeleines 72
Stuffed Hazelnut-Chocolate Orange Cream Cheese Frosting 81 Almond-Pecan Biscotti Cookies 86 Gingerbread Blondies 69
Crinkles 38 Pistachio Buttercream 94 Chocolate-Orange-Pistachio Gingerbread Chai Cookies 61
Raspberry Curd 94 Forgotten Cookies 87 Gingerbread Custard Bars 60
COFFEE Peppermint Cream 50 Cranberry Jam Pecan Bars 105 Iced Gingerbread Cookies 76
Café au Lait Sandwich Cookies 65 Royal Icing 28 Hazelnut Financiers 95 Molasses-Ginger Crinkle Cookies
Mocha Rugelach 80 Vanilla-Almond Glaze 86 Marzipan Thumbprint Cookies 90 with Orange Cream Frosting 81
Tiramisù Bars 51 Vanilla Bean Buttercream 32 Pecan Shortbread Christmas Pfeffernusse 68
Vanilla Bean Frosting 73 Trees 33 Pressed Speculaas 64
FILLED, SANDWICHED, AND White Chocolate Ganache 90 Pistachio-Raspberry Macarons 94 Pumpkin Five-Spice Bars 77
STUFFED Soft Amaretti Cookies 91 Spiced Chestnut Snowball
Café au Lait Sandwich Cookies 65 FRUIT Spiced Chestnut Snowball Cookies 57
Cream Cheese-Stuffed Red Velvet Apricot Macaroons 29 Cookies 57 Spiced Orange-Vanilla
Cookies 42 Berry Palmiers 20 Stuffed Hazelnut-Chocolate Cookies 104
Cookies 38
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BAKE FROM SCRATCH

17 FAMILIAR AND FUN

35 CHOCOLATY AND CHARMING

53 GINGERBREAD AND SPICE

83 NUTTY AND NICE

97 FRUITY AND FESTIVE

holiday cookies 2023 4

CHEWY BROWN SUGAR

1¼ cups (284 grams) plus 2 tablespoons (28 grams)

1. In a small saucepan, melt butter over medium-high

5 bake from scratch

EDITORIAL DIRECTOR Nancy Meeks ADMINISTRATIVE SENIOR ART DIRECTOR

CREATIVE DIRECTOR/PHOTOGRAPHY SENIOR ST YLISTSidney Bragiel

REGIONAL ADVERTISING DIRECTORS MARKETING DIRECTOR Lindsay Jones Edmonds

FOUNDER Phyllis Hoffman DePiano

PRESIDENT/CEO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

We pride ourselves on using the finest ingredients, and

There’s something about a homemade treat that puts a smile

With their commitment to producing a superior product,

9 bake from scratch

Holiday traditions invite us to slow down and savor the

The delicious recipes in this collector’s edition are

So, whether you’re sharing a big batch of bakes with

And remember, bake it your own!

Brian Hart Hoffman

holiday cookies 2023 10

*Brian uses Lars Own Swedish Pearl Sugar.

holiday cookies 2023 12

HOLIDAY COOKIE INDEX

13 bake from scratch

15 bake from scratch

3 EASY WAYS TO ORDER

holiday cookies 2023 18

Makes about 48 palmiers 5. On a lightly floured surface, roll half of dough

holiday cookies 2023 20

Makes 8 cookies 2. Spray a 6-cup shortbread pan* with baking spray

21 bake from scratch

holiday cookies 2023 24

Makes 24 bars 1. Preheat oven to 350°F (180°C). Line a 13x9-inch

25 bake from scratch

Makes about 40 cookies 5. Preheat oven to 350°F (180°C).

holiday cookies 2023 28

29 bake from scratch

Makes 13 sandwich cookies 5. Bake until edges are lightly browned, 10 to

holiday cookies 2023 32

*We used Schermer Pecans Pecan Flour.

33 bake from scratch

Peppermint Cream Brownies

holiday cookies 2023 36

Makes about 13 cookies 1. Line 2 baking sheets with parchment paper.

*We used Bonne Maman® Hazelnut Chocolate Spread.

holiday cookies 2023 38

Makes 12 brownie sandwiches CHOCOLATE BUTTERCREAM

Makes about 28 cookies 2. In a medium bowl, whisk together flour, cocoa,

holiday cookies 2023 42

43 bake from scratch

47 bake from scratch

Makes about 24 brownies PEPPERMINT CREAM