In addition to pies, I also like to stock a variety of other sweet little treats in my shops—goodies like cookies, bars, and brownies.
Also included are a few selections that are a bit more off the beaten track. My family has a tradition of baking as many cookies as humanly possible throughout the month of December. I stash the bounty in my freezer and spread holiday cheer among my friends and loved ones with delicious platters and tins of these cookies made with love. Some of my favorites include
Butter Balls,
Oatmeal Lace Cookies,
Chocolate Kiss Cookies, and
Anise Biscotti.
In addition to cookies, I’ve also included some of my favorite bar recipes in this chapter, such as
Apple Walnut Squares,
Lemon Crunch Bars, and
Raspberry Bars. As a busy mom, I love sending my son Dakota off to school with bars for class birthday parties or mixing up a batch of these for a quick dessert. Essentially, each of these bar recipes involves a little bit of layering, some oven time, and then you’re good to go!
Biscotti are traditional Italian twice-baked cookies that come in a variety of flavors. This particular variety has a hint of licorice flavoring from the anise. In my house, no holiday is complete without Anise Biscotti on the cookie platter. However, they’re also a great any-day treat, especially when dipped in a cup of coffee or served alongside a cup of tea. Great taste aside, another reason to love these biscotti is that they will keep in the freezer for up to a month when stored in an airtight container.
Makes approximately 3 dozen biscotti
Level: Challenging
2 cups unbleached all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 eggs
1 cup sugar
½ pound (2 sticks) salted butter, melted
1½ tablespoons anise extract
2 teaspoons pure vanilla extract
1 cup chopped walnuts
Preheat the oven to 350°F. Grease and flour a baking sheet or use a nonstick baking pad and set aside.
In a medium bowl, mix together the flour, baking soda, and salt. Set the bowl aside. Using an electric mixer set on medium speed, beat together the eggs, sugar, melted butter, anise, and vanilla. On low speed, pour the flour mixture into the bowl of the mixer and continue mixing until the dough is smooth and firm and all
of the ingredients are well incorporated. Add the walnuts and briefly mix, on low speed, until combined.
Remove the dough from the mixer and place it on a flat, floured surface. Knead the dough a little bit to ensure that all of the ingredients are well combined. If the dough is too sticky, knead in more flour, a little bit at a time, until the dough becomes workable. Cut the dough into 2 sections and form each of these sections into a log shape, about 10 inches long and 2 inches wide. Place the dough logs on the prepared baking sheet and flatten them slightly.
To bake, place the baking sheet in the oven and bake the biscotti logs for 25 to 30 minutes, or until the logs are firm in the middle, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of biscotti at a time, 1 log on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remove the baking sheet from the oven and allow the biscotti logs to cool for 5 minutes. Leave the oven on while the logs are cooling.
Place the biscotti logs on a cutting board and use a serrated knife to cut the logs diagonally into ¾-inch-thick pieces. Place the biscotti cut-side down on an ungreased baking sheet and bake it for 5 minutes, flip each cookie gently with a spatula, and bake for 5 minutes more. Remove the cookies from the baking sheet with a spatula and cool completely on wire racks.
Anise Biscotti can be stored in an airtight container for up to 10 days; in the freezer, they can be stored for up to 1 month.
The Benefit of Nonstick Baking MatsNonstick baking mats take the place of greasing a baking sheet or using parchment paper. Simply spread the nonstick mat across your baking sheet and place the cookies directly on the mat. These nonstick mats come in various sizes, are easy to clean, and roll up for easy storage.
Chocolate Walnut Biscotti
Chocolate Walnut Biscotti are very popular in my shop, probably because they offer such a lovely medley of flavors: chocolate, walnut, and a hint of orange to finish. If you want to get even more fancy, try dipping the ends of this biscotti into melted white or milk chocolate. For a more everyday treat, serve Chocolate Walnut Biscotti alongside milk or coffee, either of which is great for dipping.
Makes approximately 3 dozen biscotti
Level: Challenging
2 cups unbleached all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
1 teaspoon salt
6 tablespoons (¾ stick) unsalted butter, softened
1 cup granulated sugar
1 teaspoon orange extract
1½ teaspoons pure vanilla extract
2 eggs, slightly beaten
1¼ cups mini chocolate chips
1 cup finely chopped walnuts
¼ cup confectioners’ sugar
Preheat the oven to 350°F. Grease and flour a baking sheet or use a nonstick baking pad and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Set the bowl aside. Using an electric mixer set on medium speed,
cream together the butter and sugar. Add the orange and vanilla extracts. On low speed, pour the flour mixture into the bowl of the mixer. Add the eggs, which will stiffen the dough. Add the mini chocolate chips and walnuts and briefly mix, on low speed, until combined.
Remove the dough from the mixer and place it on a flat, floured surface. Continue to knead the mini chocolate chips and the walnuts into the dough. If the dough is too sticky, knead in more flour, a little bit at a time, until the dough becomes workable. Cut the dough into 2 sections and form each of these sections into a log shape, about 10 inches long and 2 inches wide. Place the dough logs on the prepared baking sheet and flatten them slightly. Using a sifter, sprinkle confectioners’ sugar on top of the logs before placing them in the oven.
To bake, place the baking sheet in the oven and bake the biscotti logs for 25 to 30 minutes, or until firm in the middle, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of biscotti at a time, 1 log on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remove the baking sheet from the oven and allow the biscotti logs to cool for 5 minutes. Leave the oven on while the logs are cooling.
Place the biscotti logs on a cutting board and use a serrated knife to cut the logs diagonally into ¾-inch-thick pieces. Place the biscotti cut-side down on an ungreased baking sheet and bake for 5 minutes, flip each cookie gently with a spatula, and bake for 5 minutes more. Remove the cookies from the baking sheet with a spatula and cool completely on wire racks.
Chocolate Walnut Biscotti can be stored in an airtight container for up to 10 days; in the freezer, they can be stored for up to 1 month.
My grandma reserved these buttery, melt-in-your-mouth cookies as a treat for holidays and special occasions. I spent a lot of my time longing for Butter Balls, counting down to the next time Grandma would make them. Although the wait used to drive me berserk as a kid, as an adult I’m very grateful for Grandma’s holiday-only policy. Thanks to her, every single time I bite into a Butter Ball, I’m flooded with warm childhood memories of happy family holidays.
Makes approximately 3½ dozen cookies
Level: Easy
½ pound (2 sticks) salted butter, softened
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 cup unbleached all-purpose flour
½ cup finely chopped walnuts
½ cup confectioners’ sugar
Preheat the oven to 350°F.
Using an electric mixer set on medium speed, mix together the butter, granulated sugar, vanilla, and flour. Add the walnuts and mix on medium speed again. Remove the dough from the mixing bowl and wrap it tightly in plastic wrap before refrigerating for 30 minutes. Once chilled, remove the dough from the refrigerator and use a tablespoon to measure out the dough. Roll each tablespoon of dough into a ball and place the balls of dough 1 inch apart on an ungreased baking sheet.
Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, or until they are golden brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of Butter Balls at a time, 1 on the upper
rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time.
Place the confectioners’ sugar in a small bowl.
Remove the cookies from the oven and allow them to cool on the sheet for 2 minutes. Then, remove the cookies with a spatula and immediately roll each cookie in the bowl of confectioners’ sugar. Place the cookies on a wire cooling rack to cool. Once cooled, sift the remaining confectioners’ sugar over the cookies and place them in small baking cups to serve.
Butter Balls can be stored in an airtight container for up to 7 days.
My Favorite Chocolate Chip Cookies
My customers order chocolate chip cookies by the dozens. Hands down, they are the most popular cookie I carry, which isn’t surprising because who doesn’t love the tasty comfort of the all-time classic cookie? I prefer my chocolate chip cookies big, with a heaping helping of chocolate chips and ever so slightly underbaked to achieve that chewy middle. If you prefer a crisper cookie, add a minute to the recommended baking time. And, of course, if you prefer your chocolate chip cookies with nuts, feel free to add ¾ cup to this recipe.
Makes approximately 5 dozen cookies
Level: Easy
2⅓ cups unbleached all-purpose flour
1 teaspoon baking soda
1½ teaspoons salt
½ pound (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup firmly packed dark brown sugar
1½ teaspoons pure vanilla extract
2 eggs
2½ cups semisweet chocolate chips
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set the bowl aside.
Using an electric mixer set on high speed, beat together the butter, granulated sugar, brown sugar, and vanilla until you achieve a creamy, light-colored mixture. Add the eggs, 1 at a time, beating in between each egg. Be sure to scrape the sides
of the mixing bowl at least twice to ensure that all of the ingredients are incorporated. Once the eggs have been added, gradually add the flour mixture on low speed. Add the chocolate chips and continue beating on low speed until all of the ingredients are combined. Using a tablespoon, measure the dough out into heaping tablespoons. Place the cookie dough at least 3 inches apart on an ungreased baking sheet.
Place the baking sheet in the oven and bake the cookies for 9 to 11 minutes, or until they are golden brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 2 minutes before transferring them to a wire cooling rack.
My Favorite Chocolate Chip Cookies can be stored in an airtight container for 3 days.
The Benefit of Cookie Scoops
When measuring out cookie dough, standard silverware teaspoons and tablespoons will certainly get the job done. If you’re a frequent baker, though, cookie scoops are definitely worth the affordable investment. Available in all different sizes, cookie scoops, which look like mini ice cream scoops, ensure that your cookies are accurately and uniformly sized and make for a much tidier process by using a built-in mechanism to pick up and release the dough.
Double Chocolate Walnut Cookies
These are one of my go- to cookies to curb those cravings for some gooey chocolate goodness. I prefer these cookies laced with white chocolate chips, but if you like your chocolate straight up, you can substitute the white chocolate in this recipe with semisweet chocolate chips. Double Chocolate Walnut Cookies are hard to resist when they’re fresh out of the oven, but do your best to save some for those not fortunate enough to be by the oven when done baking!
Makes approximately 3 dozen cookies
Level: Easy
2 cups semisweet chocolate chips
2 cups firmly packed dark brown sugar
½ pound (2 sticks) salted butter
4 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1½ cups white chocolate chips
1 cup chopped walnuts
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a double boiler over medium-high heat, melt the semisweet chocolate chips, stirring constantly so that they melt evenly. Once they are completely smooth and melted, remove the chocolate from the heat and set it aside while you prepare the batter.
Using an electric mixer set on medium speed, cream the brown sugar and butter. Once creamed, add the eggs, 1 at a time, beating after each addition, until they are well incorporated. Pour the melted chocolate into the bowl of the mixer and
mix on medium speed. In a small bowl, combine the flour and baking soda. With the mixer on low speed, slowly add the flour mixture to the bowl of the mixer, a little at a time. Scrape the sides of the bowl while mixing so that all of the ingredients are incorporated. Add the white chocolate chips and walnuts, mixing until they are evenly spread throughout the batter. Measure the dough out in tablespoons and place them 2 inches apart on the lined baking sheet.
Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Allow the cookies to cool before removing them from the baking sheet and placing them on a wire cooling rack.
Double Chocolate Walnut Cookies can be stored in an airtight container for up to 3 days.
As a kid, one of my favorite cookies was peanut butter with a chocolate kiss on top. Even as an adult, I have a hard time walking by these cookies without grabbing one when they’re sitting on the cooling rack in my shop, fresh out of the oven with the warm chocolate kiss slowly melting into the sweet peanut butter cookie. Who can resist?
Makes approximately 3 dozen cookies
Level: Easy
1¾ cups unbleached all-purpose flour
1 cup sugar
½ cup firmly packed dark brown sugar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons (1 stick) salted butter, softened
½ cup smooth peanut butter
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1 egg
Approximately 36 to 40 Hershey’s Kisses
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using an electric mixer set on medium speed, combine the flour, ½ cup of the sugar, the brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla, and egg. Continue mixing the ingredients until they are thoroughly incorporated.
Place the remaining ½ cup sugar in a small bowl. Using a teaspoon, scoop the cookie batter 1 teaspoon at a time, roll it into a ball with the palms of your hands,
and roll each ball in the sugar, covering it completely. Place the cookies on the lined baking sheet.
Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, or until they are golden brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Take the cookies out of the oven and immediately place a Hershey’s Kiss in the middle of each cookie, being sure to press the Kisses into the cookie completely so they don’t fall off when the cookies are cooled. Transfer the cookies to a wire cooling rack and allow them to cool.
Chocolate Kiss Cookies can be kept in an airtight container for up to 4 days.
Oatmeal Lace Cookies are so much more than your average oatmeal cookie. These light and delicate temptations (much different from their heavier oatmeal cookie counterparts) are delightfully crunchy cookies that melt in your mouth. One word of warning: Be sure to monitor them carefully during the baking process because each oven behaves differently and these cookies do have a tendency to darken quickly if the oven runs hot.
Makes approximately 2 dozen cookies
Level: Easy
4 tablespoons unbleached all-purpose flour
2 cups quick-cooking rolled oats
2 cups granulated sugar
½ pound (2 sticks) salted butter, melted
½ teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon salt
¼ cup sanding sugar (your choice of color)
Preheat the oven to 375°F.
Using an electric mixer set on medium speed, mix the flour, oats, granulated sugar, melted butter, baking powder, vanilla, and salt until they are thoroughly combined. Scrape the sides of the bowl while mixing to ensure that all of the ingredients are incorporated. Measure the dough out in tablespoons and place the dollops of dough at least 4 inches apart on an ungreased baking sheet.
Place the baking sheet in the oven and bake the cookies for 8 to 10 minutes, or until the edges of the cookies turn golden brown, rotating the baking sheet halfway
through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remember to watch these cookies carefully as they burn easily and cooking time varies from oven to oven. Remove the cookies from the oven and sprinkle them with your favorite sanding sugar. Allow the cookies to cool completely before removing them from the baking sheet with a spatula.
Oatmeal Lace Cookies will keep in an airtight container for at least 1 week. Take care when packing them for storage as these cookies are very thin and break easily.
Oatmeal Cranberry Walnut Cookies
Pretty much every baker has her own version of an oatmeal-raisin cookie. While I love those cookies, I decided that I wanted to add my own little twist to this traditional cookie by substituting dried cranberries for the more traditional raisins.
Makes approximately 2 dozen cookies
Level: Easy
½ pound (2 sticks) salted butter, softened
⅓ cup granulated sugar
1 cup firmly packed dark brown sugar
1 large egg
⅛ cup water
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
2 cups quick-cooking rolled oats
1 teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup dried cranberries
½ cup chopped walnuts
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using an electric mixer set on medium speed, mix together the butter, granulated sugar, and brown sugar. Scrape the sides of the bowl while mixing to ensure that all of the ingredients are incorporated. Add the egg, water, and vanilla.
In a separate large bowl, whisk together the flour, oats, cinnamon, baking powder, and baking soda. On low speed, gradually add this flour mixture to the butter
mixture, again scraping the sides of the bowl. Once combined, add the cranberries and walnuts and stir until they are well combined. Measure the dough out in tablespoons and place the dollops of dough 2 inches apart on the lined baking sheet.
Place the baking sheet in the oven and bake the cookies for 15 to 18 minutes, or until the edges of the cookies are brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remove the sheet from the oven and allow the cookies to cool for 2 minutes while still on the baking sheet. Transfer them to a wire cooling rack to finish cooling.
Oatmeal Cranberry Walnut Cookies can be stored in an airtight container at room temperature for 3 days.
Pastry Cutout Cookies with Raspberry-Almond Cream Cheese Filling
With their layers of almond cream cheese and raspberry jam and their drizzle of white chocolate, these cookies are the perfect, easy-to-make treat for Valentine’s Day. Even better, since these are cutout cookies, I use a heart-shaped cookie cutter for the pastry cookie base, and voilà! Of course, by simply swapping out a heart-shaped cookie cutter for a different design, you can tailor these cookies to whatever holiday (or everyday) occasion you wish. It’s also fun to play around with the sandwich filling. If almond and raspberry flavors aren’t your style, try substituting your favorite jam along with
Chocolate Whipped Cream, or folding
Strawberry Glacé into regular
Whipped Cream. Experiment and have fun with this one!
Makes approximately 2 dozen medium-size cookies
Level: Challenging
¼ cup heavy cream
3 tablespoons granulated sugar
6 ounces cream cheese, softened
5 tablespoons salted butter, softened
⅔ cup confectioners’ sugar
2 teaspoons almond extract
1 10-ounce jar seedless raspberry jam
1 cup white chocolate chips
Red sanding sugar (or the color of your choice)
Preheat the oven to 400°F. Line 2 or 3 baking sheets with parchment paper and set aside.
Lightly sprinkle a rolling surface with flour, making sure that the entire surface is covered. Divide the ball of piecrust dough into 4 sections. Take 1 of the sections and roll it out to ¼-inch thickness. Use a 2- to 3-inch cookie cutter to cut out the pastry cookies. Place the cookies on the lined baking sheet, making sure that the cookies are at least 2 inches apart. Set the sheet of finished cookies aside and repeat the above steps with each of the 3 remaining sections of dough. You will want to end with an even number of cookies. Using a pastry brush, brush each cookie with the heavy cream, and sprinkle half of the cookies with the granulated sugar.
Place the cookies in the oven and bake for 7 to 10 minutes, or until the cookies are golden brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Allow the cookies to cool on the baking sheet before removing them. Divide the cookies into 2 batches: those that are covered with granulated sugar and those that are not.
As the cookies are cooling, you may begin to prepare the filling. Using an electric mixer set on medium speed, mix together the cream cheese, 4 tablespoons of the butter, the confectioners’ sugar, and the almond extract until they are well combined.
To assemble the cookies, spread a layer of the cream cheese mixture on the bottom side of each cookie not sprinkled with granulated sugar. Use an offset spatula to spread a layer of the raspberry jam over the cream cheese mixture. Make cookie sandwiches by placing the cookies with the granulated sugar on top of the raspberry jam, making sure the side with the granulated sugar is facing up.
Place the white chocolate chips and the remaining 1 tablespoon butter in a small microwavable bowl. Microwave for about 1 minute, or until the chocolate is just melted. Stir gently to combine until smooth. Place the chocolate mixture into a pastry bag or a resealable plastic bag with 1 corner cut out (this should be a small
snip). Drizzle the chocolate over the sandwich cookies and sprinkle the chocolate with red sanding sugar as a garnish.
Pastry Cutout Cookies with Raspberry-Almond Cream Cheese Filling should be served immediately or kept in the refrigerator until you are ready to serve. They will keep for up to 2 days.
Who doesn’t appreciate the homey richness of a good old-fashioned peanut butter cookie? While they’re absolutely a great everyday treat, my family loves them so much that we also always have a fresh batch on the holidays. To dress them up for special occasions, we sprinkle colored sanding sugar over the traditional crosshatching. Whether it’s a holiday or just any day, enjoy this cookie with a cup of piping-hot coffee or a mug of hot chocolate.
Makes 3 dozen cookies
Level: Easy
8 tablespoons (1 stick) salted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup firmly packed dark brown sugar
1 egg
1¼ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chopped unsalted peanuts
½ cup granulated sugar or colored sanding sugar (your choice of color)
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Using an electric mixer set on medium speed, mix together the butter, peanut butter, ½ cup of the granulated sugar, the brown sugar, and the egg. Once the mixture is well combined, add the flour, baking powder, baking soda, and salt. Mix them together on low speed until the flour is incorporated; then turn the mixer up
to medium speed until all of the ingredients are well combined. Add the peanuts and, on low speed, briefly mix. Wrap the dough tightly in plastic wrap and put it in the refrigerator to chill for at least 30 minutes.
Once the dough is chilled, measure it into heaping teaspoons, then roll each teaspoon into a ball. Place the remaining ½ cup sugar in a small bowl and roll each ball of dough through the sugar, coating completely. Reserve the remaining sugar. Place the balls 2 inches apart on the prepared baking sheet.
Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Upon removing the cookies from the oven, use a fork to form a crosshatch indentation on the top of each cookie. Sprinkle the remaining granulated sugar or colored sanding sugar over the top of each cookie. Allow the cookies to cool completely before removing them from the baking sheet.
Peanut Butter Cookies can be stored in an airtight container for up to 7 days.
Rich, buttery, and totally irresistible, these old-fashioned Italian nut cookies were another of my grandmother’s specialties. Pecan Crescents are so light and delicate that it’s hard not to grab a handful at a time. I like to add mini chocolate chips, but if you prefer the nut flavor straight up, feel free to omit the chocolate chips. As for which way is the “right” way, some Italians will tell you that chocolate chips are traditional and others will wonder why you would ever consider messing with the simplicity of this pecan flavor by adding chocolate chips. I’ll leave it to you to decide which way is best.
Makes 4½ dozen cookies
Level: Easy
1 cup pecans, chopped into small pieces
1 cup confectioners’ sugar
½ pound (2 sticks) unsalted butter, softened
1½ teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
¼ teaspoon salt
½ cup mini semisweet chocolate chips (optional)
Preheat the oven to 350°F.
In a small bowl, combine the pecans with ¼ cup of the confectioners’ sugar. Set the bowl aside. Using an electric mixer set at medium speed, mix together ¼ cup confectioners’ sugar, the butter, and the vanilla. Pour the sugar-pecan mixture into the butter mixture and mix on medium speed until all of the ingredients
are well combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the butter-pecan mixture and mix on medium speed until all of the ingredients are well combined. If you choose to incorporate chocolate chips, mix them in.
Working with 1 tablespoon of dough at a time, form the dough into crescent shapes. Place the crescents 2 inches apart on an ungreased baking sheet.
Place the baking sheet in the oven and bake the cookies for 12 to 14 minutes, or until they are slightly browned, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time.
Place the remaining ½ cup confectioners’ sugar in a small bowl. When the cookies come out of the oven, immediately roll the crescent cookies in the bowl of confectioners’ sugar, then place them on a wire cooling rack to cool. When you are ready to serve the cookies, sift them with the remaining confectioners’ sugar.
Pecan Crescent Cookies can be kept in an airtight container for up to 7 days.
In case you don’t know, a Raspberry Linzer Cookie is composed of two hazelnut cookies sandwiched together with raspberry jam in the middle, in the tradition of the linzer tart. These cookies absolutely melt in your mouth. Although this recipe uses raspberry jam, feel free to experiment with different flavors. I also like to use apricot and strawberry, and sometimes I use a few different jams in a single batch of linzers to provide some options on my cookie platter. If you can’t locate hazelnut flour in your local grocery store, most specialty food stores carry it. Both seasonal and everyday linzer cookie cutters can be purchased in sets at most kitchen stores. Linzer sets have two different sized cutters, one larger and one smaller for the cutout. If you are unable to find a linzer set, just use two different-size cookie cutters.
Makes approximately 60 small- or 30 medium-size cookie sandwiches
Level: Moderate
½ pound (2 sticks) salted butter, softened
⅔ cup granulated sugar
1¼ cups confectioners’ sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
2½ teaspoons pure vanilla extract
1 large egg
2¼ cups unbleached all-purpose flour
1 cup hazelnut flour
1 cup seedless raspberry jam (or, alternatively, the fruit jam of your choice)
Using an electric mixer set on medium speed, beat together the butter, granulated sugar, ¾ cup of the confectioners’ sugar, the baking powder, the cinnamon, and the
vanilla. Be sure to scrape the sides of the bowl to ensure that all of the ingredients are incorporated. Add the egg and continue mixing on medium speed.
In a separate bowl, whisk together the unbleached all-purpose flour and hazelnut flour. Set the mixer to low and add the flour mixture to the batter, mixing until all of the ingredients are well incorporated. Remove the dough from the bowl and divide it in half. Wrap both halves tightly in plastic wrap and place them in the refrigerator. Allow the dough to chill for 30 minutes (this will make rolling the dough easier).
Preheat the oven to 375°F.
Lightly sprinkle a rolling surface with flour, making sure that the entire surface is covered. Take 1 of the halves of dough and roll it out until it is ⅛ inch thick. Use the larger cutter to cut out the cookie bottoms. Once you have finished the first half of dough, roll the second half, again until it is ⅛ inch thick. This time, you will cut the cookie tops; then, use the smaller cutter to cut into the center of the cookie to create the design. By the time you finish cutting, you should have an equal number of cookie bottoms and tops. Transfer the cookies to an ungreased baking sheet.
Place the baking sheet in the oven and bake the cookies for 8 to 10 minutes, or until they are slightly browned around the edges, rotating the baking sheet halfway through the baking time. If you choose, you may cook 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. When they are done, remove the cookies from the baking sheet and transfer them to a wire cooling rack.
Once the cookies have thoroughly cooled, spread the raspberry preserves onto the bottom half of the cookie. (Note: Only spread the raspberry preserve on the number of cookies that you will use that day.) Sift the remaining ½ cup of confectioners’ sugar over the top of the cookies right before serving. Then place the cookie tops over the bottoms to create a cookie sandwich.
Raspberry Linzer Cookies without the raspberry preserve can be kept in an airtight container for up to 7 days. Make the sandwiches as needed.
Every baker should have a snickerdoodle recipe in his or her repertoire. These soft and pliable cinnamon-sugar treats are oh-so-easy to make and sinfully delicious.
Makes approximately 2 dozen cookies
Level: Easy
8 tablespoons (1 stick) salted butter, softened
½ cup shortening
1½ cups plus 3 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
2¾ cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
3 tablespoons ground cinnamon
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using an electric mixer set on medium speed, beat the butter and shortening until the mixture is light and creamy. Gradually add the 1½ cups of sugar, ½ cup at a time. Add the eggs, 1 at a time. Once the eggs are mixed in, add the vanilla.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the mixer to low speed and slowly add the dry ingredients to the batter. Once the ingredients are slightly combined, turn the mixer up to medium speed and continue mixing until all of the ingredients are thoroughly combined. Remove the bowl and cover it with plastic wrap. Place the covered bowl in the refrigerator and allow it to chill for about 20 minutes.
In a small, shallow dish, whisk together the 3 tablespoons of sugar and the cinnamon. Measure the dough out into tablespoons and roll each tablespoon of dough into a ball. Then, roll each ball of dough through the cinnamon-sugar mixture before placing them 2 inches apart on the lined baking sheet.
Place the baking sheet on the middle rack of the oven and bake the cookies for 10 to 12 minutes, or until the edges of the cookies are brown and the middle is pale brown, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Allow the cookies to cool on the sheet for 2 minutes, then transfer them to a wire cooling rack to finish cooling.
Snickerdoodles can be stored in an airtight container at room temperature for 3 days.
As a kid, I had so much fun making sugar cookies and cutting them into whatever shapes my little heart desired. Today, my son Dakota and I frequently bake sugar cookies together, too. This is a great introductory recipe to get the child in your life interested in the kitchen. Kids love to roll the dough and cut the cookies into their favorite shapes, whether it’s butterflies or a football. Dakota and I like to frost our sugar cookies with
Royal Icing, but if you want to save some time, just sprinkle colored sanding sugar over the tops of the cookies before baking.
Makes approximately 2 dozen medium-size cookies
Level: Easy
1 cup sugar
12 tablespoons (1½ sticks) unsalted butter, softened
1 egg
½ teaspoon salt
1 teaspoon grated lemon zest
1½ teaspoons pure vanilla extract
2½ cups unbleached all-purpose flour
1 teaspoon baking powder
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using an electric mixer set on medium speed, beat together the sugar and butter. Once you have achieved a cream color, add the egg while continuing to beat on medium speed. Add the salt, lemon zest, vanilla, flour, and baking powder, continuing to mix until all of the ingredients are well combined. Be sure to scrape the
sides of the bowl several times to ensure that all of the ingredients are well incorporated.
Lightly sprinkle a rolling surface with flour, making sure that the entire surface is covered. Divide the dough into workable pieces and roll it out over your work surface until it is ¼ inch thick. Then, using the cookie cutter of your choice, cut the dough. (Sprinkle the sanding sugar across the top of the cut cookies at this point if you are decorating the cookies with it.) Place the sugar cookies on the lined baking sheet.
Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes, or until they are slightly brown around the edges, rotating the baking sheet halfway through the baking time. If you choose, you may bake 2 sheets of cookies at a time, 1 on the upper rack and 1 on the lower. When cooking 2 sheets simultaneously, switch racks and rotate the baking sheets halfway through the baking time. Remove the baking sheet from the oven and place the cookies on a wire cooling rack. If you are decorating them with royal icing, allow them to cool completely before frosting. Once you have finished frosting, allow the royal icing to harden completely before serving or storing the cookies.
Sugar Cookies can be stored in an airtight container for up to 4 days.
If you like starting your day with a sweet treat, Apple Walnut Squares are the perfect addition to an autumnal breakfast or brunch. With fresh apples and a healthy dose of chopped walnuts, as far as sweets go, this is practically healthy! If you prefer to save your sweets for later in the day, Apple Walnut Squares are also great slightly warmed, with a scoop of vanilla ice cream on top.
Makes approximately 2 dozen 2 × 2-inch squares
Level: Easy
2 cups unbleached all-purpose flour
2 cups firmly packed dark brown sugar
8 tablespoons (1 stick) salted butter, softened
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 egg
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups chopped apples (about 3 apples, cored, peeled, and chopped)
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish and set aside.
To prepare the squares, in a medium bowl, use a pastry blender to mix together the flour, brown sugar, and butter until the butter is in pea-size pieces. Stir in the walnuts. Remove 2 cups of the mixture and press it into the bottom of the greased baking dish. Add the cinnamon, baking soda, and salt to the remaining mixture, then place the entire mixture in the bowl of an electric mixer. With the mixer set
on low speed, beat in the egg, sour cream, and vanilla. Once combined, gently stir in the apples. Spoon the batter into the prepared baking dish, spreading it evenly across the bottom layer.
Place the pan on the middle rack of the oven and bake it for 35 to 40 minutes, or until a wooden toothpick inserted in the center of the pan comes out clean. Allow it to cool before cutting 2 × 2-inch squares and serving.
Apple Walnut Squares can be kept tightly wrapped in plastic wrap for up to 2 days.
Before opening my flagship pie shop, I searched through my mom’s recipe box for all of my favorites. At that point, it had been years since I’d tasted a blondie, which is essentially a chocolate chip cookie in bar form. Since reacquainting myself with this recipe, I’ve started baking it frequently and these treats have become a top seller in my stores. Blondies are the perfect quick fix for occasions when you don’t have time to do something complicated, but want to offer something more exciting than a standard cookie. My son Dakota always requests blondies to distribute to his class for birthdays and they’re a huge hit with the kids!
Makes approximately 2 dozen 2 × 2-inch bars
Level: Easy
2 cups unbleached all-purpose flour
2 cups firmly packed dark brown sugar
½ pound (2 sticks) salted butter, softened
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
2 eggs, beaten
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate chips
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish and set aside.
Using an electric mixer set on medium speed, combine the flour, brown sugar, butter, baking powder, salt, baking soda, eggs, and vanilla. Make sure to scrape the sides of the bowl several times while mixing. Once all of the ingredients are combined, set the mixer to slow speed and gradually add the chocolate chips. Stop mixing
as soon as the chocolate chips are evenly spread throughout the batter; you don’t want to mix them for too long or they will begin to break down. Spoon the batter into the prepared baking dish. Use a spatula or offset spatula to smooth the batter out so that it covers the entire dish.
Place the baking dish on the middle rack of the oven and bake the blondies for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the pan comes out clean. Remove the dish from the oven and allow the blondies to cool before cutting them into individual 2 × 2-inch squares.
Blondies can be stored in an airtight container or wrapped tightly in plastic wrap for 3 days.
Fudgy Brownies disappear from my display case every single day without fail. Not only do customers grab these treats up, but I actually incorporate them into some of my pie recipes, such as
Candy Bar Pie. You can never go wrong with this traditional treat, and I especially love this very moist and chocolaty version.
Makes approximately 2 dozen 2 × 2-inch brownies
Level: Moderate
4 ounces unsweetened chocolate, coarsely chopped
12 tablespoons (1½ sticks) salted butter
1⅓ cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
4 large eggs, beaten
2 cups sugar
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan and set aside.
In a medium saucepan, melt the chocolate and butter together over low heat, stirring constantly until smooth. Remove the saucepan from the heat and set it to the side.
In a separate bowl, combine the flour, salt, and baking powder. In a medium bowl, beat the eggs and gradually add the sugar, mixing thoroughly. Gradually add the dry mixture to the egg mixture to combine. Stir the vanilla into the chocolate mixture in the saucepan and then add the chocolate mixture to the batter, mixing
them together well. Finally, add the chocolate chips, again stirring well. Pour the mixture evenly into the prepared baking pan.
Place the dish in the oven and bake for about 24 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Allow the brownies to cool completely in the pan before cutting them into 2 × 2-inch squares.
Fudgy Brownies can be stored in an airtight container or wrapped tightly in plastic wrap for 3 days.
I inherited this recipe from my grandmother, who frequently attended her book and garden club meetings with Lemon Crunch Bars in tow. Indeed, these refreshing, elegant little treats are great for such gatherings and afternoon tea—whether it’s an official get-together or just your own personal midday pick-me-up. These two-layer bars are very easy to make; the most time-intensive part of the process is squeezing the lemon juice.
Makes approximately 2 dozen 2 × 2-inch squares
Level: Easy
2 cups plus 2 tablespoons unbleached all-purpose flour
¾ cup confectioners’ sugar
½ pound (2 sticks) salted butter, melted
2 tablespoons grated lemon zest
4 tablespoons fresh lemon juice plus (from approximately 2 lemons)
4 eggs, beaten
2 cups granulated sugar
1 teaspoon baking powder
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish and set aside.
To make the first layer of the lemon bars, in a medium bowl, sift together 2 cups of the flour and ½ cup of the confectioners’ sugar. Stir the melted butter into the dry ingredients. Pack this mixture into the prepared baking dish, making sure it is evenly distributed across the dish.
Place the baking dish in the oven and bake this first layer for 15 minutes, or until the dough is slightly browned.
While the first layer is baking, prepare the second. Using an electric mixer set on
medium speed, mix together the lemon zest, lemon juice, eggs, granulated sugar, the remaining 2 tablespoons flour, and the baking powder. Be sure to scrape the sides of the bowl while mixing. Once the first layer has finished baking, pour the second layer over the top of it.
Place the dish back in the oven and bake the bars for about 25 minutes, or until they are slightly firm in the middle. Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely before cutting them into 2 × 2-inch squares.
When ready to serve, sift the remaining ¼ cup confectioners’ sugar over the top to garnish the bars and place each individual lemon crunch bar in a paper baking cup (be sure that you don’t sift the confectioners’ sugar until you’re ready to garnish and serve).
Lemon Crunch Bars can be refrigerated and stored in an airtight container for 3 days.
What’s the Easiest Way to Juice a Lemon?
There are, of course, many ways to juice a lemon, including by hand. I’m all about saving time in any way I can without sacrificing the finished product, which is why the citrus juicer is one of my very favorite kitchen products. Citrus juicers are affordable and extremely easy to use: Just cut a lemon (or lime) in half and place one half between the two handles. Squeeze the handles down and you have a fully extracted lemon! It’s very efficient and effective.
My customers delight in this raspberry jam and pecan cookie combination. If you like to experiment, try this recipe with different flavors of jam, such as strawberry or blueberry.
Makes approximately 2 dozen 2 × 2-inch bars
Level: Easy
2¼ cups unbleached all-purpose flour
1 cup sugar
½ pound (2 sticks) salted butter, softened
1 cup pecans, chopped into small pieces
1 egg
10 ounces seedless raspberry jam
Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish and set aside.
In a medium bowl, combine the flour, sugar, and butter. Mix them together using your fingertips, until you have achieved a crumbly texture. Add the pecans, using your fingers to combine them thoroughly into the mixture. Remove 1½ cups of this mixture and set it aside (you will use this as a crumb topping). Using a wooden spoon, stir the egg into the remaining mixture.
Spread the mixture evenly across the prepared baking dish. Spread the raspberry jam across the top, extending to ½ inch from the edges of the baking dish. Sprinkle the reserved 1½ cups of crumb mixture over the raspberry jam.
Place the baking dish in the oven and bake it for about 40 minutes, or until they are golden brown. Remove the bars from the oven and allow them to cool completely before cutting them into 2 × 2-inch squares and serving.
Raspberry Bars can be stored in an airtight container at room temperature for up to 4 days.
