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| Ultimate Christmas Cookie Collection |
Cardamom Cane-Sugar Cutouts Makes 3 to 4 dozen sugar cookies 1 1/2 cups (3 sticks) unsalted butter, softened 1 cup natural (raw) cane sugar* 2 large egg yolks 4 cups all-purpose flour 3 to 4 Tbsp. pre-ground cardamom or 2 to 3 Tbsp. freshly ground cardamom seed** 1/2 tsp. salt 1 Tbsp. lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional Decorating Icing: 6 Tbsp. (3/4 stick) unsalted butter, softened 3 cups confectioners' sugar Pinch salt 3/4 tsp. pure vanilla extract 2 to 3 Tbsp. lime, orange or lemon juice, at room temperature Additional colored sanding sugar, optional, for decorating *Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara.. **Cardamom can be found in the spice section of most grocery stores. 1. In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough is evenly mixed. Adjust cardamom to taste. 2. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hr. or overnight. 3. Preheat oven to 350°F and line baking sheets with parchment paper or butter them. 4. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to ¼-in. thickness. Cut into shapes and place on prepared baking sheets. 5. Bake until bottoms just begin to brown, 8 to 10 min. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough. 6. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired. 
Caribbean Coco-Almond Bars Makes 16 2-in. square cookie bars 3/4 cup all-purpose flour 1/3 cup light brown sugar, firmly packed 1/4 tsp. salt 1 1/2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces 3/4 cup toasted and finely chopped almonds (about 3 oz.)* 1 Tbsp. dark rum** Coconut filling 1 1/2 cups medium shred unsweetened coconut*** 1/2 cup sweetened condensed milk 2 Tbsp. unsalted butter 2 Tbsp. dark rum 1/4 tsp. salt Chocolate layer 3 Tbsp. unsalted butter 4 oz. bittersweet chocolate (at least 60% cocoa), chopped 2 Tbsp. heavy cream or evaporated milk Additional 1 cup shredded coconut and/or sliced almonds *To toast almonds, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min., or until golden brown. Remove from pan to cool. **Fruit juice (such as orange juice) may be substituted for dark rum. ***Unsweetened coconut can be found at many specialty and health food stores. 1. Preheat oven to 350°F. Line an 8x8-in. square pan with foil that extends over edges of pan; butter foil. 2. In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles cornmeal. Add nuts and rum; blend. 3. Press dough firmly and evenly into pan. Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 min. Cool slightly on wire rack. 4. As crust cools, blend filling ingredients together in a bowl. When crust is firm and still warm, spoon on filling; spread evenly. Return pan to oven and bake until edges turn golden, about 15 min. Remove and cool in pan on wire rack. 5. Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl. Heat (in 30 sec. intervals, if in microwave) while whisking until melted and smooth. Pour hot topping over filling; spread evenly. If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot. 6. Refrigerate for 4 hrs. or overnight before bringing to room temperature and cutting into bars. 
Crystallized Ginger Gingerbread People Makes 3 to 4 dozen cookies 4 cups all-purpose flour 2 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. baking soda 3/4 tsp. fine salt 1/4 tsp. ground white pepper 1/4 tsp. ground cloves 1/2 cup coarsely chopped crystallized ginger* (about 3 oz.) 1/2 cup firmly packed dark brown sugar 2 tsp. freshly grated lime or orange zest, optional 1/2 cup (1 stick) unsalted butter, softened 1 cup molasses 1 large egg Decorating Icing 6 Tbsp. (3/4 stick) unsalted butter, softened 3 cups confectioners' sugar Pinch salt 3/4 tsp. pure vanilla extract 2 to 3 Tbsp. lime, orange or lemon juice, at room temperature Crystallized ginger cut into 1/8-in. bits, optional *Crystallized ginger, also called candied ginger, can be found at specialty food markets or online at gingerpeople.com. Look for slices or chunks of crystallized ginger that are soft. 1. In a large bowl, whisk together first 8 ingredients; set aside. 2. Place crystallized ginger in a food processor with a metal blade. Pulse to coarsely chop. Add brown sugar and zest, and process until ginger is finely chopped and incorporated into the sugar. 3. Combine butter and sugar-ginger mixture in a bowl; cream together until light and fluffy. Add molasses; beat to combine. Add egg; beat to combine. Add dry ingredients, and mix to combine. Divide dough into 2 equal portions and drop onto large sheets of plastic wrap. Flatten into disks about 1-in. thick and wrap tightly. Refrigerate at least 2 hrs. 4. Preheat oven to 375°F. Line baking sheets with parchment paper or butter the sheets. Roll out dough on a well-floured surface, 1 portion at a time (keep remaining dough refrigerated), to 1/8- to 1/4-in. thickness. Cut into shapes. Place 1 in. apart on baking sheets. 5. Bake 6 to 8 min. Cool cookies on pan for about 8 min. Transfer directly onto a wire rack to cool completely. Re-roll dough scraps and cut out more cookies. 6. To make icing, combine butter, sugar, salt and vanilla in a mixer bowl. Beat at low speed, gradually adding juice until the desired consistency. Decorate completely cooled cookies as desired using small bits of candied ginger for eyes and buttons. 
Dark Chocolate Candy Cane Crackles Makes about 4 dozen cookies 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder, sifted 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup (1 stick) unsalted butter, softened 1/3 cup light brown sugar, firmly packed 1/3 cup granulated sugar 1 large egg 1 tsp. pure vanilla extract 8 oz. candy canes or hard peppermint candies, finely crushed 4 oz. bittersweet chocolate, chopped into chip-size bits* *For best chocolate flavor, look for good-quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids. 1. Preheat oven to 350°F. Line a baking sheet with a silicon baking mat or lightly butter sheet. 2. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine. 3. Combine butter and sugars in a medium bowl, cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine. 4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until evenly incorporated. 5. Shape dough into 1-in. balls. Place 3 in. apart on baking sheet and flatten slightly. Bake 10 to 12 min. 6. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 5 min. on sheet. Transfer to a wire cooling rack to cool completely. 
Meyer Lemon Ricotta Cookies Makes approx. 4 dozen glazed cookies 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 2 large eggs 15 oz. whole milk ricotta cheese 1/2 tsp. lemon extract or 1 tsp. lemon and/or tangerine baking oil 3 Tbsp. Meyer lemon zest, freshly grated* 1 Tbsp. Meyer lemon juice 2 1/2 cups all-purpose flour 1 tsp. baking powder 1 tsp. salt Glaze 6 Tbsp. (3/4 stick) unsalted butter 3 cups confectioners' sugar 3 to 4 Tbsp. Meyer lemon juice Decorating sugar, silver dragees (small silver balls), optional *Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted. 1. Preheat oven to 350°F and line baking sheets with parchment paper. 2. Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well. 3. Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms. 4. Drop by rounded Tbsp. 2 in. apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 min. Let cookies rest on baking sheet for a few min. and transfer to wire cooling rack. 5. While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets. 
Pomegranate Jelly Almond Thumbprints Makes 4 to 5 dozen jelly-filled cookies 2 cups all-purpose flour 1/2 tsp. salt 1 1/2 cup slivered almonds (6 oz.) 2/3 cup granulated sugar, divided 1 cup (2 sticks) unsalted butter, softened 1 1/2 tsp. pure vanilla extract 2 large eggs, separated 1/3 cup sliced or slivered almonds, finely chopped, for garnish, optional 3/4 cup pomegranate jelly* Confectioners' sugar, for garnish, optional *Pomegranate jelly may be found in specialty food stores or ordered from J & T Jelly online at www.pomegranatejelly.com. 1. Preheat oven to 350°F. Line baking sheets with parchment paper or leave ungreased. 2. Combine flour and salt in a bowl; set aside. 3. Combine almonds and 1/3 cup of sugar in a food processor fitted with a metal blade. Pulse until finely ground. (Be careful not to grind to a paste). 4. Combine butter and remaining sugar in a medium bowl. Cream together until light and fluffy. Add ground almond and sugar mixture. Mix to combine. Add vanilla and egg yolks. Mix to combine. Mix in flour. 5. Roll dough into walnut-size balls and place 2 in. apart on baking sheets. Dip your thumbs in flour and use to make a deep indentation in center of each cookie. 6. Whisk egg whites to loosen them and then brush outside of each cookie with egg white. Scatter a few chopped almonds on outer edge of each cookie if desired. Fill each center with 1/2 tsp. of jelly. 7. Bake until edges are golden brown, 15 to 18 min. Remove from oven. If needed, immediately add another 1/4 tsp. of jelly to each cookie. Let stand for 3 to 4 min. Transfer to cooling racks with a thin metal spatula. Dust with confectioners' sugar if desired. 
Sandies By The Sea Makes 2 to 3 dozen 2-in., thumbprint-style cookies 2 cups all-purpose flour 1/4 tsp. salt 1 cup (2 sticks) unsalted butter, softened 2/3 cup firmly packed light brown sugar 1 large egg 1 tsp. pure vanilla extract 1 cup pecans, lightly toasted and very finely ground* 20 caramel candies 3 Tbsp. cream or whole milk 2 to 3 Tbsp. large crystal sea salt or fleur de sel, as needed** 1 cup chopped bittersweet chocolate or chocolate morsels (at least 60% cocoa) *To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min., or until golden brown. Remove from pan to cool. ** Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals. 1. Combine flour and salt in bowl; set aside. 2. In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm. 3. Preheat oven to 350°F. Line baking sheets with parchment paper or butter the sheets. 4. Roll dough into 1-in. balls with floured hands. Place on baking sheet at least 1 in. apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 min., or until bottoms are brown and set. 5. Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper. 6. Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 tsp. of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm. 7. Place chocolate in plastic bag in a bowl, heat on medium at 30-sec. intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm. 
Snappy Star Anise Thins Makes 5 dozen 2 1/2-inch cookies 2 cups all-purpose flour 1 tsp. baking soda 1 Tbsp. ground ginger 1 tsp. ground star anise* 1/2 tsp. salt 1 cup (2 sticks) unsalted butter, softened 1/2 cup firmly packed dark brown sugar 1/2 cup granulated sugar 2 Tbsp. honey 1 large egg 1/2 cup finely chopped crystallized ginger (about 3 oz.) 1/2 cup Demerara sugar, for rolling Sanding sugar for decorating 1. Preheat the oven to 350°F. Butter baking sheets or line them with parchment paper. 2. In a large bowl, whisk together first 5 ingredients. Set aside. 3. Combine the butter and sugars in a medium bowl; cream together until light and fluffy. Add honey, beat to combine. Add egg, beat to combine. Add chopped ginger; mix, and then spoon in dry ingredients and mix just to combine. Cover with wax paper and chill for 30 to 45 minutes. 4. Place the Demerara in a shallow dish. Shape the dough into 1-inch balls, rolling between the palms of your hands to make them even. Roll dough balls in sugar, and place 3 inches apart on baking sheets. 5. Bake until the tops are evenly browned and edges appear firm, about 10 minutes. Remove from the oven and let stand for 3 to 4 minutes. Transfer to cooling racks to cool completely. Decorate cooled cookies with sanding sugar is desired. *Ground star anise can be found in well-stocked supermarkets and specialty stores. |
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Create My Own Soup 
