3
creative
cutouts
Shapely cookies are as much fun to prepare as they are to eat—especially when you enlist junior chefs’ help. From rolling and cutting the dough to frosting and embellishing, these works of art yield a deliciously good time.
painted sour-cream sugar cookies
coffee-and-cream sandwich cookies
pineapple and macadamia nut shortbread
jam diamonds
prep: 30 min. chill: 20 min. bake: 10 min. per batch oven: 400°F makes: 28 cookies
Roll and fold the rich, buttery dough to make flaky layers that puff slightly during baking.
2 cups all-purpose flour
1⁄4 cup sugar
1 cup butter, cut into 1⁄2-inch-thick slices
1 cup small-curd cottage cheese
1⁄4 cup strawberry or cherry jam
Strawberry or cherry jam (optional)
1 recipe Powdered Sugar Icing
1 In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter and cottage cheese just until mixture clings together (butter should remain in large pieces). Form dough into a ball. Place dough on a floured pastry cloth. With floured hands, gently knead dough for eight strokes. Using a well-floured rolling pin, roll dough into a 12×10-inch rectangle. Fold dough crosswise into thirds to form a 4×10-inch rectangle. Give the dough a quarter turn and roll into a 12×10-inch rectangle. Fold, roll, and fold one more time as before. Wrap dough in plastic wrap. Chill in the freezer for 20 to 30 minutes or until firm but not stiff.
2 Preheat oven to 400°F. Lightly grease a cookie sheet; set aside. On the floured pastry cloth, roll dough into a 15×11-inch rectangle. Using a pastry wheel or sharp knife, cut lengthwise into 11⁄2-inch strips. Cut diagonally into about 11⁄2-inch strips, forming diamonds. Place diamonds on the prepared cookie sheet. Press an indentation in center of each diamond. Spoon about 1⁄4 teaspoon jam into each indentation.
3 Bake about 10 minutes or until edges are golden. Transfer to a wire rack and let cool. If desired, spoon a little additional jam onto cookies. Drizzle cooled cookies with Powdered Sugar Icing.
powdered sugar icing: In a small bowl stir together 1 cup powdered sugar and enough milk (1 to 2 tablespoons) to make an icing of drizzling consistency.
cashew-butter leaves
prep: 1 hr. chill: 3 hr. bake: 6 min. per batch oven: 375°F makes: 60 cookies
A creamy dough made with cashews and brown sugar turns ordinary sugar cookie cutouts into ultrabuttery, golden treats.
2⁄3 cup lightly salted cashews
1⁄3 cup butter-flavor shortening or shortening
1⁄3 cup butter, softened
3⁄4 cup granulated sugar
1⁄2 cup packed brown sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
22⁄3 cups all-purpose flour
8 ounces white chocolate baking squares or white baking bars, chopped
4 teaspoons butter-flavor shortening or shortening
3⁄4 cup very finely chopped lightly salted cashews
1 Place the 2⁄3 cup cashews in a food processor. Cover and process for 2 to 3 minutes or until a smooth butter forms, scraping down sides of bowl occasionally. Transfer cashew butter to a large mixing bowl. Add the 1⁄3 cup shortening and the butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using a 21⁄2-inch leaf-shape cutter, cut out dough; place 2 inches apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack; cool.
3 In a small heavy saucepan heat and stir white chocolate and the 4 teaspoons shortening over low heat until smooth. Spread or pipe white chocolate mixture onto cooled cookies. Immediately sprinkle with the chopped cashews. Let stand until set.
chocolate s’mores
prep: 1 hr. chill: 1 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: 25 s’mores
This new rendition of classic s’mores is sure to bring out everyone’s inner camper. Be sure to toast the marshmallows just before serving.
1 cup butter, softened
11⁄4 cups granulated sugar
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
2 ounces bittersweet chocolate, melted and cooled
2 eggs
1 tablespoon milk
11⁄2 teaspoons vanilla
1⁄4 cup unsweetened cocoa powder
3 cups all-purpose flour
1 egg white, lightly beaten
2 tablespoons water
Coarse sugar or granulated sugar
121⁄2 1.55-ounce milk chocolate bars
25 large marshmallows, toasted (toast as for nuts; see tip)
1 In a large bowl beat butter for 30 seconds. Add the 11⁄4 cups granulated sugar, the baking powder, and salt. Beat until combined; scrape sides of bowl. Beat in melted chocolate. Beat in eggs, milk, and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time into a 13-inch square. Using a fluted pastry wheel, cut dough square into twenty-five 21⁄2- to 3-inch squares. Using a 11⁄2-inch desired-shape cutter, make a cutout in the center of half of the squares.* Place squares on an ungreased cookie sheet.
3 Whisk together egg white and the water; brush tops of squares lightly with egg white mixture and sprinkle with coarse sugar. Bake for 8 to 10 minutes or just until tops are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; cool.
4 To assemble s’mores, break each chocolate bar in half crosswise; place one half on top of each solid cookie. Top each with a toasted marshmallow (still warm). Top each marshmallow with a cutout cookie; press down gently and serve immediately.
*Bake small dough cutouts on an ungreased cookie sheet in the 375°F oven for 3 to 5 minutes or just until tops are firm. Transfer to a wire rack and let cool.
note: If not serving immediately, prepare cookies through Step 3. Store as directed. Thaw (if frozen) and assemble as directed in Step 4.
butter-rum cutouts
prep: 35 min. bake: 8 min. per batch oven: 350°F makes: 50 to 60 cookies
Using rum extract is a great way to add the distinct essence of rum to cookies without the alcohol.
1 cup butter, softened
2⁄3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground nutmeg
1⁄4 teaspoon salt
1 egg
1 teaspoon rum extract or vanilla
22⁄3 cups all-purpose flour
1 recipe Royal Icing
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, nutmeg, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and rum extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool. Decorate cookies with Royal Icing. Let stand until dry.
One sweet whiff from the oven will tell you that these are no ordinary cookies.
apple butter crescents
prep: 35 min. chill: 3 hr. bake: 8 min. per batch oven: 375°F makes: 32 cookies
You’ll love the delicious flavor the apple butter filling gives to these cookies—it’s similar to that of homebaked apple pie.
2⁄3 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
2⁄3 cup apple butter or seedless raspberry jam
2 tablespoons sugar
1⁄2 teaspoon ground cinnamon
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. Line a cookie sheet with foil or parchment paper; set aside. On a lightly floured surface, roll half of the dough at a time into a 12-inch square. Cut dough into sixteen 3-inch squares.
3 Spread about 1 teaspoon apple butter down the middle of each square. Fold one edge of the dough over the filling. Fold over the other edge. Place on prepared cookie sheet. Make three cuts halfway through dough on each cookie. Curve cookies slightly to separate cuts.
4 In a small bowl stir together the 2 tablespoons sugar and the cinnamon. Brush cookies lightly with a little water. Sprinkle cinnamon-sugar mixture over cookies. Bake for 8 to 10 minutes or until golden brown. Transfer to a wire rack and let cool.
festive gingerbread cookies
prep: 30 min. chill: 3 hr. bake: 6 min. per batch stand: 1 min. per batch oven: 375°F makes: about 36 cookies
A few splashes of coffee liqueur give these gingerbread cutouts a touch of sophistication, making them perfect for a special occasion.
1⁄3 cup butter, softened
1⁄3 cup shortening
1 cup granulated sugar
1⁄2 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1 egg
1⁄4 cup light-color molasses
2 tablespoons coffee liqueur, strong coffee, or milk
21⁄4 cups all-purpose flour
1 recipe Lemon Meringue Icing
Colored sugar or edible glitter (optional)
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, ginger, cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, molasses, and coffee liqueur until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using desired cookie cutters, cut out dough. Place cutouts 1 inch apart on the prepared cookie sheet. Bake for 6 to 8 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
3 Decorate cooled cookies with Lemon Meringue Icing. Pipe icing onto cookies or use a clean, fine-tip brush to paint icing onto cookies. If desired, sprinkle with colored sugar or edible glitter. Let stand until icing sets.
lemon meringue icing: In a medium mixing bowl combine 1⁄3 cup warm water, 2 tablespoons meringue powder, and 1 tablespoon lemon juice. Beat lightly with a fork until blended. Add 3 to 3 1⁄4 cups powdered sugar, beating with an electric mixer on high speed until the icing is the consistency of soft whipped cream. Divide icing, if desired, and color each portion with a different food coloring. Store, tightly covered, in the refrigerator.
vanilla rounds
prep: 30 min. chill: 2 hr. bake: 6 min. per batch oven: 375°F makes: about 30 sandwich cookies
Creamy and bursting with vanilla flavor, these cookies are delicious on their own but even better paired with a Buttercream Frosting.
1⁄2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 eggs
11⁄2 teaspoons vanilla
23⁄4 cups all-purpose flour
Sugar (optional)
1 recipe desired flavor of Buttercream Frosting
1 In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar, the baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a 11⁄2-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, sprinkle cutouts lightly with additional sugar. Bake for 6 to 7 minutes or until bottoms are light brown. Transfer to a wire rack; cool.
3 Spread desired flavor of Buttercream Frosting onto the bottoms of half of the cooled cookies. Top with the remaining cookies, bottom sides down.
What’s more indulgent than rich, creamy frosting sandwiched between two soft, chewy cookies?
chocolate rounds
prep: 30 min. chill: 2 hr. bake: 6 min. per batch oven: 375°F makes: about 30 sandwich cookies
The vibrant combination of cream cheese and chocolate makes these classic rounds taste delightfully rich and a little tangy.
21⁄2 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
2 eggs
11⁄2 teaspoons vanilla
1 recipe desired flavor of Buttercream Frosting
1 In a medium bowl stir together flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough until 1⁄8 inch thick. Using a 11⁄2-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 6 to 7 minutes or until edges are firm. Transfer to a wire rack and let cool.
3 Spread Buttercream Frosting on bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, roll edges in additional embellishments.
spicy ginger rounds
prep: 30 min. chill: 4 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 350°F makes: about 32 sandwich cookies
Pair your favorite buttercream with the ginger rounds below or the vanilla or chocolate rounds. Dip the edges into chopped nuts, crushed hard candies, or jimmies.
1⁄2 cup butter, softened
1⁄4 cup shortening
3⁄4 cup packed brown sugar
2 tablespoons grated fresh ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
1⁄4 teaspoon ground nutmeg
1 egg
1⁄3 cup molasses
3 cups all-purpose flour
1 egg white, beaten
1 tablespoon water
1 recipe desired flavor of Buttercream Frosting
1 In a large bowl beat butter and shortening on medium speed for 30 seconds. Add brown sugar, ginger, cinnamon, salt, baking soda, and nutmeg. Beat until combined. Beat in whole egg and molasses. Beat in as much of the flour as you can. Stir in any remaining flour. Divide dough in half. Cover and chill for 4 to 24 hours or until dough is easy to handle.
2 Preheat oven to 350°F. Lightly grease cookie sheets or line cookie sheets with parchment paper; set aside.
3 On a lightly floured surface, roll half the dough at a time to 1⁄4-inch thickness. Using a 11⁄2-inch round cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets. Combine egg white and water. Lightly brush top of each dough shape with mixture.
4 Bake about 8 minutes or until edges are firm and bottoms just begin to brown. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
5 Spread desired Buttercream Frosting onto the bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
buttercream frosting
start to finish: 10 min. makes: about 11⁄4 cups
1⁄2 cup butter, softened
1 teaspoon vanilla
21⁄2 cups powdered sugar
1 to 2 tablespoons milk
1 In a bowl beat butter with an electric mixer on medium speed until fluffy. Add vanilla. Beat in half of the powdered sugar. Beat in 1 tablespoon of the milk. Beat in the remaining powdered sugar until smooth. Beat in enough of the remaining milk to make a frosting of spreading consistency.
frosting variations
citrus buttercream: Prepare Buttercream Frosting, substituting finely shredded lemon, orange, or lime peel for the vanilla, and lemon, orange, or lime juice for the milk.
chocolate buttercream: Prepare Buttercream Frosting, substituting 1⁄4 cup cocoa powder for 1⁄4 cup of the powdered sugar.
coffee buttercream: Prepare Buttercream Frosting, omitting vanilla and substituting 2 tablespoons coffee liqueur or strong-brewed coffee for the milk. Stir in additional powdered sugar as needed to make a frosting of spreading consistency.
peppermint buttercream: Prepare Buttercream Frosting, substituting 1⁄2 teaspoon peppermint extract for the vanilla. If desired, stir in 2 tablespoons crushed peppermint candies.
almond buttercream: Prepare Buttercream Frosting, substituting 1⁄4 teaspoon almond extract for the vanilla.
lime-basil cookies
prep: 30 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: 32 cookies
When shredding lime peel, be sure to remove only the green part of the rind. The white pith gives the cookies an undesirable bitter flavor
2⁄3 cup butter, softened
3⁄4 cup granulated sugar
1 teaspoon baking powder
1⁄2 teaspoon salt
1 egg
1 teaspoon finely shredded lime peel (set aside)
2 tablespoons lime juice
1 teaspoon vanilla
2 cups all-purpose flour
1⁄2 cup ground pistachio nuts
1 tablespoon finely snipped fresh basil
1 recipe Lime-and-Cream Cheese Frosting
Fresh basil leaves (optional)
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the pistachio nuts, the snipped basil, and the lime peel. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time into a 12×6-inch rectangle. Using a fluted pastry wheel or a sharp knife, cut dough in half lengthwise, then crosswise into 3×11⁄2-inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet.
3 Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Lime-and-Cream Cheese Frosting. If desired, garnish with basil leaves.
lime-and-cream cheese frosting: In a bowl combine half of a 3-ounce package softened cream cheese, 2 tablespoons softened butter, and 2 teaspoons lime juice. Beat until fluffy. Beat in 3⁄4 to 1 cup powdered sugar until frosting reaches spreading consistency. Stir in 1⁄2 teaspoon finely shredded lime peel.
hazelnut shortbread cookies
prep: 35 min. chill: 30 min. bake: 12 min. per batch oven: 350°F makes: about 30 cookies
Pulverized or ground hazelnuts are the star ingredient in these shortbread cutouts. A drizzle of white chocolate makes them extra special.
1 cup chopped hazelnuts (filberts) or pecan halves
2 cups all-purpose flour
1⁄2 cup sugar
1⁄3 cup cornstarch
1 cup cold butter, cut into small pieces
1⁄2 teaspoon vanilla
4 ounces white baking bar, melted (optional)
1 Preheat oven to 350°F. Place nuts in a shallow baking pan. Bake about 8 minutes or until lightly toasted; cool.
2 Place flour, sugar, and cornstarch in a food processor. Add butter and vanilla; process with several on/off turns until mixture is crumbly. Add nuts and process until mixture is combined but slightly crumbly. (Mixture should not be a ball of dough.)
3 Place dough on a lightly floured surface and form into a ball. Knead dough until smooth. Divide dough in half. Wrap in plastic wrap and chill dough about 30 minutes or until easy to handle.
4 On a lightly floured surface, roll half of the dough at a time until 1⁄4 to 1⁄2 inch thick. Using 21⁄2- to 3-inch star-shape or round cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Using a fork, pierce each cutout three times, going all the way through to the cookie sheet.
5 Bake about 12 minutes or until edges and bottoms just start to brown. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with melted white baking bar.
chocolate-cherry pockets
prep: 45 min. chill: 2 hr. bake: 8 min. per batch oven: 375°F makes: about 30 cookies
This cookie version of chocolate-covered cherries is as delicious as the real thing.
1⁄2 cup butter, softened
1 3-ounce package cream cheese, softened
11⁄2 cups powdered sugar
1⁄3 cup unsweetened cocoa powder
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
1⁄2 teaspoon vanilla
13⁄4 cups all-purpose flour
1⁄2 cup cherry preserves
2 tablespoons snipped dried cherries
1 teaspoon brandy (optional)
4 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons shortening
Sliced almonds, toasted (see tip)
1 In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.
2 Meanwhile, for cherry filling, in a small bowl stir together cherry preserves, dried cherries, and, if desired, the brandy. Set aside.
3 Preheat oven to 375°F. Line two cookie sheets with foil; set aside. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a 3-inch scalloped or plain round cutter, cut out dough. Place cutouts 1⁄2 inch apart on the prepared cookie sheets. Spoon a scant 1 teaspoon of the cherry filling onto the center of each cutout. Brush edges of the cutouts with water. Fold cutouts in half over filling, gently pressing edges to seal. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
4 In a small heavy saucepan heat and stir chocolate and shortening over low heat until smooth. Let stand until cool enough to handle. Transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Squeezing gently, drizzle chocolate mixture over cookies. Sprinkle with almonds. If desired, drizzle cookies again. Let stand until chocolate sets.
old-fashioned sugar cookies
prep: 20 min. chill: 3 hr. bake: 10 min. per batch oven: 375°F makes: 32 cookies
The combination of vanilla, ground nutmeg, and lemon extract gives this classic cookie its signature flavor.
11⁄4 cups shortening
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
2 eggs
1 teaspoon vanilla
1⁄2 teaspoon lemon extract
41⁄2 cups all-purpose flour
1 cup buttermilk or sour milk*
Granulated sugar, fine sanding sugar, coarse sugar, or colored coarse sugar
1 In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, the baking powder, baking soda, nutmeg, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and lemon extract until combined. Alternately add flour and buttermilk, beating until combined after each addition. Divide dough in half. Cover and chill dough about 3 hours or until it is easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄2 inch thick. Using a 21⁄2-inch round cookie cutter, cut out dough. Place cutouts 21⁄2 inches apart on an ungreased cookie sheet. Sprinkle with desired sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to a wire rack and let cool.
* To make sour milk, in a glass measuring cup stir together 1 tablespoon lemon juice or vinegar and enough milk to make 1 cup. Let stand for 5 minutes.
Tangy with a hint of spice, these classic cookies are sure to evoke memories of your childhood.
lime zingers
prep: 40 min. bake: 8 min. per batch oven: 350°F makes: 72 cookies
Great for your next adult get-together, these nut-filled, lime-scented cookies get a lively kick from tangy cream cheese frosting.
1 cup butter, softened
1⁄2 cup sugar
2 teaspoons finely shredded lime peel
1⁄4 cup lime juice (about 2 limes)
1 teaspoon vanilla
21⁄4 cups all-purpose flour
3⁄4 cup finely chopped Brazil nuts or hazelnuts (filberts)
1 recipe Cream Cheese Frosting
1 Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in lime peel, lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in nuts and any remaining flour. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using 1- or 2-inch desired-shape cookie cutters, cut out dough. Place cutouts on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool. Decorate cooled cookies with Cream Cheese Frosting.
cream cheese frosting: In a medium mixing bowl beat half of an 8-ounce package softened cream cheese, 1 cup powdered sugar, 1 tablespoon lemon or lime juice, and 1 teaspoon vanilla with an electric mixer on medium speed until smooth. Tint with green food coloring. Pipe or spread frosting on cookies.
gossamer spice cookies
prep: 35 min. chill: 1 hr. bake: 5 min. per batch oven: 375°F makes: about 66 cookies
“Gossamer” refers to something light and delicate, which perfectly describes these crisp, inviting cookies.
11⁄3 cups all-purpose flour
1⁄2 teaspoon ground ginger
1⁄2 teaspoon apple pie spice
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground cardamom
1⁄8 teaspoon cayenne pepper
1⁄3 cup butter, softened
1⁄3 cup molasses
1⁄4 cup packed dark brown sugar
1 In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and cayenne pepper; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add molasses and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture until just combined. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄16 inch thick. Using a 2-inch scalloped round cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Bake for 5 to 6 minutes or until edges are brown. Transfer to a wire rack and let cool.
happy faces
prep: 45 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: 36 sandwich cookies
Bring happy faces to the cookie lovers in your life with these jam-filled gems.
11⁄2 cups all-purpose flour
1 cup ground pecans
1⁄2 cup sugar
2⁄3 cup butter
3 tablespoons cold water
1⁄2 teaspoon vanilla
Pink colored coarse sugar (optional)
3⁄4 cup raspberry or strawberry jam
1 In a large bowl stir together the flour, pecans, and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine the water and vanilla. Sprinkle over flour mixture a little at a time while mixing with a fork until dough forms a ball. Wrap in plastic wrap. Chill dough for 1 to 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll dough until 1⁄8 inch thick. Using a 2-inch scalloped or plain round cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Using a crescent-shape hors d’oeuvre cutter, cut out eyes and mouths from half the rounds. If desired, sprinkle “cheeks” with pink colored sugar. Bake for 7 to 10 minutes or until edges begin to brown. Transfer to a wire rack and let cool.
3 Up to 1 hour before serving, spread bottom of each whole cookie with about 1 teaspoon jam. Top with cutout cookies, bottom sides down.
note: Store unfilled cookies as directed. Freeze for up to 1 month.
coconut cutouts
prep: 35 min. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: about 48 cookies
Piped-on colored candy coating gives these cutouts a fun, cheerful look, while chocolate gives them a more rustic appearance.
11⁄4 cups flaked coconut
3⁄4 cup butter, softened
3⁄4 cup sugar
11⁄2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
6 ounces colored candy coating disks and/or semisweet chocolate
1 tablespoon shortening (optional)
1 Finely chop coconut by hand or in a food processor. Set aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the coconut. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
3 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using 21⁄2-inch desired-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are light brown. Transfer to a wire rack and let cool.
4 In a small saucepan heat and stir candy coating disks (or chocolate and shortening*) over low heat until smooth. Cool slightly. Place the melted candy coating in a resealable plastic bag. Cut a small hole in one corner of the bag. Pipe a decorative pattern on cookies. Let stand until candy coating sets.
* If desired, use one or more colors of candy coating and the chocolate. Melt candy coatings and the chocolate and shortening separately. Place in separate plastic bags to decorate cookies.
double-fudge pockets
prep: 30 min. chill: 1 hr. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: about 30 cookies
If you crave even more chocolate, top these filled cookies with a drizzle of melted chocolate instead of powdered sugar.
1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 egg yolk
1 teaspoon vanilla
1⁄2 cup unsweetened cocoa powder
21⁄2 cups all-purpose flour
1 recipe Sour Cream-Fudge Filling
Sifted powdered sugar
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in whole egg, egg yolk, and vanilla until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a scalloped 21⁄2-inch round cookie cutter, cut out dough. Place half of the cutouts 1 inch apart on an ungreased cookie sheet. Spoon a rounded teaspoon of Sour Cream-Fudge Filling into the center of each round. Place remaining rounds over the filled cookies on cookie sheet. Press edges together to seal.
3 Bake for 10 to 12 minutes or until edges are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Before serving, sprinkle with powdered sugar.
note: Store cookies as directed. Refrigerate up to 2 days. Do not freeze.
sour cream-fudge filling: In a small heavy saucepan heat and stir 4 ounces semisweet chocolate over low heat until smooth. Remove from heat. Stir in 1⁄2 cup dairy sour cream and 1⁄4 cup finely chopped walnuts. Mixture will stiffen as it cools.
chocolate coconut tassies
prep: 30 min. bake: 20 min. per batch stand: 10 min. per batch oven: 325°F makes: 30 tassies
These luscious two-bite tarts combine chocolate-and-cream cheese pastry and a rich coconut-and-pecan filling.
2 ounces sweet baking chocolate, cut up
2 3-ounce packages cream cheese, softened
1⁄3 cup butter, softened
1 cup all-purpose flour
1⁄3 cup sugar
2 teaspoons vanilla
1 cup flaked coconut
1⁄2 cup chopped toasted pecans
2 ounces sweet baking chocolate, cut up (optional)
1 In a small saucepan heat and stir the 2 ounces chocolate over low heat until smooth. Cool slightly (10 to 15 minutes). In a medium mixing bowl beat melted chocolate, 3 ounces of the cream cheese, and the butter with an electric mixer on medium speed until combined. Beat in flour until combined. If necessary, cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 325°F. On a lightly floured surface, roll the dough until 1⁄8 inch thick. Using a 21⁄2-inch scalloped cutter, cut out dough. Place cutouts in ungreased 13⁄4-inch muffin pans, pressing dough against bottom and sides of each cup. Set aside.
3 For filling, in a medium mixing bowl beat remaining 3 ounces cream cheese, the sugar, and vanilla with an electric mixer on medium speed until smooth. Stir in coconut and pecans. Spoon filling evenly into prepared muffin cups.
4 Bake about 20 minutes or until filling begins to brown on top. Let stand for 10 minutes in muffin cups. Remove from pans. Cool completely on a wire rack.
5 If desired, in a small saucepan heat and stir additional 2 ounces chocolate until smooth. Cool slightly. Drizzle melted chocolate over tassies. Chill in the refrigerator until chocolate is set.
note: Store cookies as directed. Refrigerate for up to 3 days or freeze up to 2 weeks.
chai crescents
prep: 45 min. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: 48 cookies
India’s beloved spices—ginger and cardamom—give warmth and depth to these pretty moon-shape cookies.
1 cup butter, softened
1 cup packed brown sugar
1 tablespoon leaf chai tea, finely ground*
1 teaspoon vanilla
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
21⁄4 cups all-purpose flour
1 recipe Buttercream Frosting
Finely chopped crystallized ginger**
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, chai tea, vanilla, baking soda, and salt. Beat until light and fluffy, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of dough at a time until 1⁄4 inch thick. Using a 3-inch crescent-shape cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
3 Bake for 8 to 10 minutes or until edges are firm and light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Buttercream Frosting. Immediately sprinkle with crystallized ginger.
*Use a spice or coffee grinder to grind the chai tea.
**Crystallized or candied ginger is gingerroot that has been cooked in a sugar syrup and coated with coarse sugar. Look for it in the produce section or spice aisle of larger supermarkets.
These chai-scented cookies taste like heaven with a steamy cup of honey-sweetened tea.
pastel cream wafers
prep: 30 min. bake: 8 min. per batch oven: 375°F makes: about 20 sandwich cookies
The high-sparkle sanding sugar that dresses up these cookies is a little coarser than granulated sugar. Find it where cake-decorating supplies are sold.
1⁄2 cup all-purpose flour
1⁄2 cup cold butter
3 to 4 tablespoons light cream or half-and-half
Sanding sugar or granulated sugar
1 recipe Powdered Sugar Frosting
1 Heat oven to 375°F. Place flour in a medium bowl. Using a pastry blender, cut in butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the cream over part of mixture. Gently toss with a fork and push to sides of bowl. Repeat until all is moistened. Form dough into a ball.
2 On a lightly floured surface, roll dough until slightly less than 1⁄8 inch thick. Using a 13⁄4-inch scalloped round cookie cutter, cut out dough. Dip one side of each cutout in sugar. Place cutouts, sugared sides up, 1 inch apart on an ungreased cookie sheet. Using a fork, prick four parallel rows in each cutout. Bake for 8 to 10 minutes or until edges just begin to brown. Transfer to a wire rack and let cool.
3 Spread a scant 1 teaspoon Powdered Sugar Frosting on each of the bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
note: Store unfilled cookies as directed. Fill before serving.
powdered sugar frosting: In a small bowl stir together 1 cup powdered sugar, 1 tablespoon softened butter, 1⁄2 teaspoon vanilla, 1 drop food coloring, and enough light cream or half-and-half (about 1 tablespoon) to make a frosting of spreading consistency.
quilt-block cookies
prep: 35 min. chill: 2 hr. bake: 6 min. per batch oven: 375°F makes: 24 cookies
Perfect for a special gift, these cottage-style cookies boast a scrumptious cherry filling.
1⁄2 cup butter, softened
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cardamom or 1 teaspoon ground cinnamon
1 egg
1⁄3 cup honey
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 recipe Cherry Filling
1 recipe Royal Icing
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and cardamom. Beat until combined, scraping sides of bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in all-purpose flour. Stir in whole wheat flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time into a 13×11-inch rectangle. Using a fluted pastry wheel, trim to a 121⁄2×10-inch rectangle. Cut rectangle into twenty 21⁄2-inch squares. Place half of the squares 1 inch apart on an ungreased cookie sheet. Spread about 1 teaspoon Cherry Filling over the center of each square.
3 Using 1-inch desired-shape cookie cutters, cut out and remove a shape from the center of each of the remaining squares. Place a cutout square on top of each filled square; press edges to seal. Reroll scraps.
4 Bake for 6 to 8 minutes or until edges are light brown. Transfer to a wire rack and let cool. Pipe Royal Icing in lines around the edges of the cooled cookies to look like stitching.
cherry filling: In a small saucepan stir together 1 cup dried tart red cherries, 1⁄2 cup cherry blend drink or apple juice, and 1 tablespoon lemon juice. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until cherries are tender and most of the liquid is absorbed, stirring occasionally. Remove from heat. Stir in 2 tablespoons granulated sugar. Cool slightly. Transfer mixture to a food processor or blender. Cover and process or blend until a paste forms. Cool completely.
chocolate-mint star cookies
prep: 45 min. chill: 30 min. bake: 8 min. per batch oven: 350°F makes: 36 sandwich cookies
Serve these minty, ganache-filled beauties at your next shindig. Guests will eat them up in no time.
1 cup butter
2⁄3 cup packed brown sugar
1 teaspoon vanilla
21⁄2 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
1 egg, lightly beaten
6 ounces semisweet chocolate, finely chopped
3⁄4 cup whipping cream
1⁄4 teaspoon peppermint extract
1 In a medium saucepan heat and stir butter and brown sugar over low heat until butter is melted. Remove from heat; stir in vanilla. Let stand for 15 minutes to cool slightly. Meanwhile, in a medium bowl stir together flour and cocoa powder; set aside. When butter mixture has cooled, stir in egg and flour mixture until combined. Divide dough in half. Cover and chill dough about 30 minutes or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using a 2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are firm. Transfer to a wire rack and let cool.
3 Meanwhile, place chocolate in a heatproof bowl. In a small saucepan heat cream over medium heat just until boiling. Remove from heat. Immediately pour hot cream over chocolate. Let stand for 5 minutes. Stir gently until smooth. Stir in peppermint extract. Cool chocolate mixture to room temperature (about 20 minutes).
4 To assemble, spread 1⁄2 teaspoon chocolate mixture each on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, place some of the chocolate mixture in a resealable plastic bag. Cut a small hole in one corner of the bag. Pipe patterns on top of the filled cookies.
pineapple ribbons
prep: 30 min. bake: 7 min. per batch stand: 1 min. per batch oven: 375°F makes: about 96 ribbons
Pipe a squiggle of Powdered Sugar Icing onto each cookie, followed by a sprinkle of nonpareils for a fun and attractive finish.
1 cup butter, softened
1 3-ounce package cream cheese, softened
3⁄4 cup sugar
1 teaspoon baking powder
1 egg
1⁄4 cup pineapple preserves or apricot-pineapple preserves
31⁄2 cups all-purpose flour
1 recipe Powdered Sugar Icing (optional)
Nonpareils (optional)
1 Preheat oven to 375°F. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and preserves until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time into a 16×10-inch rectangle. Using a fluted pastry wheel, cut rectangle crosswise into 11⁄4-inch-wide strips. Cut strips into 4-inch lengths. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, curve cutouts slightly.
3 Bake for 7 to 8 minutes or until edges are firm and bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with Powdered Sugar Icing and sprinkle with nonpareils.
powdered sugar icing: In a small bowl stir together 2 cups powdered sugar and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency.
peppermint pinwheels
prep: 45 min. chill: 3 hr. bake: 7 min. per batch stand: 1 min. per batch oven: 350°F makes: 24 cookies
Baked onto wooden crafts sticks or frozen-pop sticks, these fun- shape cookies are a big hit with kids.
1⁄3 cup butter, softened
1⁄3 cup shortening
3⁄4 cup sugar
11⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1 egg
4 teaspoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1⁄2 cup crushed peppermint candies (about 20)
1⁄3 cup red colored coarse sugar
24 wooden crafts sticks
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time into a 12×9-inch rectangle. Using a sharp knife or a fluted pastry wheel, cut rectangle into twelve 3-inch squares. Place cutouts 2 inches apart on an ungreased cookie sheet. Sprinkle each with about 1 teaspoon crushed candy and about 1⁄2 teaspoon red colored sugar; gently press into dough.
3 Cut 1-inch slits from each corner toward the center of each square. Fold every other tip to the center of the square to form pinwheels, pressing lightly to seal the tips. Tuck a crafts stick into each pinwheel, pressing dough around stick. Sprinkle with additional crushed candy and red colored sugar.
4 Bake for 7 to 8 minutes or until edges begin to brown. Let stand for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. (Do not lift by sticks until completely cooled.)
note: Store cookies as directed. Refrigerate for up to 3 days.
sage cookies
prep: 30 min. bake: 7 min. per batch oven: 375°F makes: 32 cookies
Sage is more than an ingredient in stuffing and savory foods; it adds subtle and pleasing flavor to cookies too.
13⁄4 cups all-purpose flour
1⁄3 cup sugar
1⁄4 cup yellow cornmeal
1⁄2 cup butter
2 tablespoons snipped fresh sage, lemon thyme, or rosemary or 2 teaspoons dried sage or rosemary, crushed
3 tablespoons milk
1 egg white, beaten
1 tablespoon water
32 fresh sage leaves or lemon thyme leaves (optional)
Sugar
1 Preheat oven to 375°F. In a medium bowl stir together flour, sugar, and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in sage. Add milk and stir with a fork to combine. Form mixture into a ball; knead until smooth. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a 21⁄2-inch round or oval cookie cutter, cut out dough. Place cutouts onto an ungreased cookie sheet.
3 In a small bowl stir together egg white and water. Brush cutouts with egg white mixture. If desired, place one or two small sage leaves on each cutout; brush leaves with egg white mixture. Sprinkle cutouts with sugar. Bake about 7 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool.
tropical pinwheels
prep: 40 min. chill: 3 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 350°F makes: 32 cookies
These fun-to-shape cookies burst with flecks of coconut and buttery macadamia nuts. A drizzle of pineapple icing tops them off.
1⁄3 cup butter, softened
1⁄3 cup shortening
3⁄4 cup sugar
11⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg
4 teaspoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1 3-ounce package cream cheese, softened
2 tablespoons sugar
1⁄4 cup shredded coconut
1⁄4 cup finely chopped macadamia nuts or almonds
Colored sugar (optional)
1 recipe Tropical Icing (optional)
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 3⁄4 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 350°F. For filling, in a small bowl stir together cream cheese and the 2 tablespoons sugar. Stir in coconut. Set aside.
3 On a lightly floured surface, roll half of the dough at a time into a 10-inch square. Using a fluted pastry wheel or a sharp knife, cut square into sixteen 21⁄2-inch squares. Place squares 2 inches apart on an ungreased cookie sheet. Cut 1-inch slits from each corner toward the center of each square. Spoon a level teaspoon of the filling in each center. Fold every other tip to centers of squares to form a pinwheel, pressing the tips lightly. Carefully sprinkle the chopped nuts onto the centers of pinwheels; press nuts lightly into the dough. If desired, sprinkle cookies with colored sugar.
4 Bake for 8 to 10 minutes or until edges are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with Tropical Icing.
tropical icing: In a small bowl stir together 3⁄4 cup powdered sugar and enough pineapple juice (about 1 tablespoon) to make an icing of drizzling consistency.
pistachio sugar cookies
prep: 30 min. chill: 3 hr. bake: 7 min. per batch oven: 375°F makes: 54 to 72 cookies
Cut these crisp cookies into simple shapes and embellish them with rich melted chocolate.
1 cup butter, softened
1 cup granulated sugar
11⁄2 teaspoons baking powder
Dash salt
1 egg
3 tablespoons light cream or milk
1⁄4 teaspoon almond extract
3 cups all-purpose flour
1⁄2 cup ground pistachio nuts
Granulated sugar
6 ounces semisweet chocolate, cut up
2 teaspoons shortening
1 ounce green or white candy coating, melted
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, light cream, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the ground nuts. Divide dough into thirds. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll one-third of the dough at a time until 1⁄8 inch thick. Using a 21⁄2- to 3-inch desired-shape cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Sprinkle with additional sugar. Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool.
3 In a small saucepan heat and stir chocolate and shortening over low heat until smooth. Dip half of each cookie into the chocolate mixture. Let stand until chocolate sets. Place melted candy coating in a heavy resealable plastic bag. Snip off a small corner of the bag. Drizzle coating in a loop design over chocolate-coated cookies. Let stand until coating sets.
note: Store cookies as directed. Freeze for up to 1 month.
orange-fig pillows
prep: 40 min. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: 24 cookies
Orange-scented fig filling and cinnamon-flavor dough make these cookies special and sophisticated.
2⁄3 cup butter, softened
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1⁄4 cup fig preserves or jam
1⁄2 teaspoon finely shredded orange peel or lemon peel
Milk (optional)
Coarse white and/or colored sugar (optional)
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. Grease two large cookie sheets; set aside. For filling, in a small bowl stir together fig preserves and orange peel; set aside.
3 On a lightly floured surface, roll half of the dough at a time into a 12×8-inch rectangle. Using a fluted pastry wheel, trim the edges of rectangle. Using the pastry wheel, cut rectangle into twenty-four 2-inch squares. Place half of the squares 1 inch apart on the prepared cookie sheets. Spoon 1⁄2 teaspoon filling onto the center of each square on the cookie sheets. Top each with a second dough square. Using a fork, gently press edges to seal. If desired, lightly brush tops of cookies with milk and sprinkle with coarse sugar. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack and let cool.
mocha cutouts
prep: 35 min. bake: 12 min. per batch stand: 1 min. per batch oven: 350°F makes: 18 to 24 cookies
If you prefer not to use alcohol, substitute strongly brewed coffee for the coffee liqueur.
1⁄2 cup butter, softened
1⁄2 cup packed light brown sugar
2 teaspoons instant espresso powder
2 teaspoons cocoa powder
Dash salt
1 egg yolk
1 tablespoon coffee liqueur or strong coffee
11⁄2 cups all-purpose flour
3⁄4 cup semisweet chocolate pieces
1 tablespoon shortening
1 In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, cocoa powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and coffee liqueur until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using 21⁄2- to 3-inch desired-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 12 minutes or until bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; cool.
3 In a small heavy saucepan heat and stir chocolate pieces and shortening over medium-low heat until smooth. Dip cooled cookies partway into chocolate mixture. Let stand until chocolate sets.
cornmeal ribbons
prep: 30 min. chill: 3 hr. bake: 7 min. per batch oven: 375°F makes: about 32 cookies
Dress up these tender ribbons with Lemon Glaze and, if you wish, a sprinkling of sugar.
2⁄3 cup butter, softened
2⁄3 cup granulated sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
11⁄2 teaspoons finely shredded lemon peel
1 teaspoon vanilla
1⁄2 cup yellow cornmeal
11⁄2 cups all-purpose flour
1 recipe Lemon Glaze
Yellow colored sugar (optional)
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, lemon peel, and vanilla until combined. Beat in cornmeal and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough into a 10×8-inch rectangle. Using a fluted pastry wheel, trim edges of rectangle. Cut rectangle in half lengthwise. Cut crosswise into 11⁄4-inch-wide strips. Place strips 1 inch apart on an ungreased cookie sheet. Repeat with remaining dough.
3 Bake for 7 to 8 minutes or until edges are light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Lemon Glaze and, if desired, sprinkle with yellow sugar. Let stand until glaze sets.
lemon glaze: In a small bowl stir together 11⁄2 cups powdered sugar, 2 teaspoons lemon juice, and enough milk (1 to 2 tablespoons) to make a glaze of spreading consistency.
date and orange pockets
prep: 25 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: about 48 cookies
The whole wheat flour called for in this recipe gives the cookies a pleasantly chewy texture and wholesome goodness.
1⁄2 cup butter, softened
2⁄3 cup packed brown sugar
1 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon salt
1 egg
1⁄2 teaspoon vanilla
1 cup all-purpose flour
2⁄3 cup whole wheat flour
1 8-ounce package sugar-coated chopped pitted dates
1⁄3 cup orange juice
1⁄4 cup granulated sugar
1⁄4 cup chopped walnuts or pecans
1 recipe Golden Icing
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in the all-purpose flour and the whole wheat flour. Cover and chill dough about 1 hour or until easy to handle.
2 Meanwhile, for filling, in a food processor combine dates, orange juice, granulated sugar, and nuts. Cover and process until smooth, stopping to scrape sides of bowl occasionally. Set aside.
3 Preheat oven to 375°F. On a lightly floured surface, roll dough until 1⁄8 inch thick. Using a 21⁄2-inch round cookie cutter, cut out dough. Place cutouts 1⁄2 inch apart on an ungreased cookie sheet. Spoon 1 level teaspoon of filling into the center of each round. Fold the rounds in half over filling, making half-moons. Using the tines of a fork, seal edges.
4 Bake for 7 to 9 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack and let cool. Drizzle cooled cookies with Golden Icing. Let stand until the icing is set.
golden icing: In a small saucepan heat 2 tablespoons butter over medium-low heat for 10 to 12 minutes or until light brown. Remove from heat. Stir in 3⁄4 cup powdered sugar and 1⁄4 teaspoon vanilla (mixture will be crumbly). Gradually stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.
dark chocolate stars
prep: 30 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: about 36 large and 18 small sandwich cookies
These fudge-filled sandwiches freeze well even after assembly. Be sure to let the cookies come to room temperature before serving.
1 cup butter, softened
11⁄4 cups sugar
1⁄2 cup dark chocolate pieces or 2 ounces dark chocolate bar, melted and cooled
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
2 eggs
1 tablespoon milk
11⁄2 teaspoons vanilla
3 cups all-purpose flour
1 recipe Fudge Filling or about 1 cup purchased hot fudge or chocolate fudge ice cream topping
3⁄4 cup dark chocolate pieces or 3 ounces dark chocolate bar, melted (optional)
Unsweetened cocoa powder (optional)
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, the melted 1⁄2 cup chocolate pieces, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a 21⁄2- or 3-inch star-shape cookie cutter, cut out dough. Using a 1-inch star-shape cutter, cut out the centers of half of the large star cutouts. Place large and small cutouts 2 inches apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm. Transfer to a wire rack; cool.
3 To assemble cookies, spread a small amount of Fudge Filling on bottoms of large whole stars. Top with cutout large stars, bottom sides down. Spread filling on bottoms of half of the small whole stars. Top with remaining small stars, bottom sides down. If desired, drizzle sandwiched stars with additional melted chocolate or sprinkle with cocoa powder.
note: Freeze sandwiches as directed or refrigerate up to 3 days.
fudge filling: In a small saucepan heat and stir 1⁄2 cup dark chocolate pieces over low heat until smooth. Remove from heat; cool slightly. In a bowl combine one 3-ounce package softened cream cheese and 1⁄3 cup powdered sugar. Stir in melted chocolate and 1⁄4 teaspoon vanilla. If necessary, stir in 1 to 2 tablespoons hot water for a filling of spreading consistency.
ginger stars
prep: 25 min. chill: 3 hr. bake: 6 min. per batch stand: 1 min. per batch oven: 350°F makes: 84 to 96 cookies
Finely shredded lemon peel gives these gingery cookies a tangy citrus twist.
1⁄2 cup butter, softened
1⁄2 cup sugar
1 tablespoon grated fresh ginger
3⁄4 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄2 cup molasses
1 egg
1⁄2 cup whole wheat flour
13⁄4 cups all-purpose flour
2 teaspoons finely shredded lemon peel
1 recipe Creamy White Frosting
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in the whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in lemon peel and any remaining all-purpose flour. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
2 Preheat oven to 350°F. On a well-floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using 11⁄2- to 21⁄2-inch star-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until edges are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; cool. Decorate cooled cookies with Creamy White Frosting.
creamy white frosting: In a medium bowl beat 1 cup shortening, 11⁄2 teaspoons vanilla, and 1⁄2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Slowly add 21⁄4 cups powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in 21⁄4 cups additional powdered sugar and enough milk (1 to 2 tablespoons) to make an icing of piping consistency.
maple-nut diamonds
prep: 30 min. bake: 7 min. per batch oven: 350°F makes: 72 cookies
Pure maple syrup and toasty pecans are a masterpiece combination. These cookies exhibit that fact deliciously.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup granulated sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
1⁄2 cup finely chopped pecans, toasted (see tip)
3 tablespoons maple syrup
Maple sugar* or raw sugar
Finely chopped pecans (optional)
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and the vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Knead in the 1⁄2 cup pecans and the maple syrup. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using a 21⁄2×13⁄4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Sprinkle with maple sugar and, if desired, additional nuts. Bake for 7 to 9 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack; cool.
* Look for maple sugar at specialty food stores and through mail order catalogs.
sesame-pecan wafers
prep: 30 min. bake: 7 min. per batch oven: 375°F makes: 56 cookies
Sesame seeds and pecans, favorite ingredients in Southern cooking, come together in these sweet and nutty cookies.
1 cup butter, softened
2⁄3 cup sugar
1 teaspoon vanilla
13⁄4 cups all-purpose flour
1⁄2 cup sesame seeds
1⁄2 cup ground pecans or almonds
4 ounces semisweet chocolate or white baking bar
1 teaspoon shortening
Ground pecans or toasted sesame seeds
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the 1⁄2 cup sesame seeds, and the 1⁄2 cup nuts. Divide dough in half. If necessary, cover and chill about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using 2-inch desired-shape cookie cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are light brown. Transfer to a wire rack; let cool.
3 In a small saucepan combine chocolate* and shortening. Heat and stir over low heat until smooth. Dip half of each cookie into melted chocolate mixture. Sprinkle ground pecans or toasted sesame seeds over melted chocolate. Let stand until chocolate sets.
* To use both types of chocolate for coating, melt 2 ounces chocolate and 1⁄2 teaspoon shortening in one small saucepan; melt 2 ounces white baking bar and 1⁄2 teaspoon shortening in another small saucepan.
teatime sugar cookies
prep: 30 min. bake: 7 min. per batch oven: 375°F makes: 36 to 48 cookies
If you don’t have teacup and teapot cookie cutters, these sugar cookies are just as pretty in flower or heart shapes.
1⁄3 cup butter, softened
1⁄3 cup shortening
3⁄4 cup sugar
1 teaspoon baking powder
Dash salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 recipe Decorating Frosting
1 In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 3 hours or until it is easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using 2 1⁄2-inch teapot- and teacup-shape cookie cutters or other desired cutters, cut out dough. Place cutouts on an ungreased cookie sheet.
3 Bake for 7 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer to a wire rack and let cool. Pipe Decorating Frosting on cooled cookies.
decorating frosting: In a medium mixing bowl beat 1⁄2 cup shortening and 1⁄2 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 11⁄3 cups powdered sugar, mixing well. Beat in 1 tablespoon milk. Gradually beat in 1 cup additional powdered sugar and enough milk (3 to 4 teaspoons) to make a frosting of piping consistency. Tint as desired with pastel paste food coloring.
painted sour-cream sugar cookies
prep: 40 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: 48 cookies
If you’re looking for an all-out dazzler for a party, these painted beauties are sure to fit the bill. See decorating tips.
1⁄2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
Dash salt
1⁄2 cup dairy sour cream
1 egg
1 teaspoon vanilla
1 teaspoon finely shredded lemon peel
21⁄2 cups all-purpose flour
1 recipe Royal Icing (below)
Food coloring
1 In a large mixing bowl beat butter for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined; scrape sides of bowl. Beat in sour cream, egg, vanilla, and lemon peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 1 to 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a well-floured surface, roll half of the dough at a time until 1⁄8 to 1⁄4 inch thick. Using desired cookie cutters, cut out dough; place 1 inch apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
3 Spread tops of cooled cookies with Royal Icing. Allow icing to dry completely. Using a small paintbrush, paint designs on each cookie with food coloring.
royal icing
start to finish: 15 min. makes: about 5 cups
1 16-ounce package powdered sugar (3 1⁄4 cups)
3 tablespoons meringue powder
1⁄2 teaspoon cream of tartar
1⁄2 cup warm water
1 teaspoon vanilla
1 In a large mixing bowl stir together powdered sugar, meringue powder, and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff.* Cover bowl with a damp paper towel and plastic wrap; refrigerate for up to 2 days.
*This icing offers the perfect consistency for piping. For a thinner consistency, add more water, 1 tablespoon at a time.
sugar cookie star cutouts
prep: 30 min. chill: 1 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: about 48 (2 1⁄2-inch) cookies or about 16 (5-inch) cookies
These classic sugar cookies cut into fanciful star shapes are sure to delight hungry children and adults alike.
1⁄3 cup butter, softened
1⁄3 cup shortening
3⁄4 cup granulated sugar
1 teaspoon baking powder
Dash salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 recipe Royal Icing
Sanding sugar (optional)
1 recipe Luster Dust (optional)
Jam or preserves (optional)
Powdered sugar (optional)
1 In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the 3⁄4 cup sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using 21⁄2- to 5-inch star-shape cookie cutters, cut out dough. For sandwich cookies, using a 1⁄2-inch to 1-inch star-shape cutter, cut out the centers of half the big cutouts. (Reroll the small cutouts to make more cookies or bake the smaller shapes separately.) Place cutouts on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
3 Spread or pipe Royal Icing on cooled cookies. If desired, sprinkle with sanding sugar or, using a tiny clean paintbrush, paint the piped designs with Luster Dust.
luster dust: In a custard cup place 1⁄2 teaspoon gold, silver, or pearl luster dust. Stir in 2 teaspoons vodka. (The vodka will evaporate, leaving a dry mixture.)
sandwich cookies: Prepare as above, except spread each of the whole stars with jam (use about 1⁄2 teaspoon for 2-inch cookies and 1 teaspoon for 3-inch cookies). Sift powdered sugar over “windowed” cookies and place on top of whole cookies. Assemble cookies just before serving.
chocolate buttons
prep: 25 min. bake: 4 min. per batch stand: 1 min. per batch oven: 375°F makes: about 144 cookies
In today’s world of megasize cookies, these cute-as-a-button little gems work their charm on any cookie tray.
1⁄4 cup butter, softened
1⁄2 cup packed dark brown sugar
1⁄4 cup unsweetened cocoa powder
1 tablespoon milk
1 teaspoon vanilla
1⁄4 teaspoon baking soda
2⁄3 cup all-purpose flour
4 ounces bittersweet chocolate, chopped
11⁄2 teaspoons shortening
1⁄2 teaspoon mint extract
1 Preheat oven to 375°F. In a large mixing bowl beat butter, brown sugar, cocoa powder, milk, and vanilla with an electric mixer on low to medium speed until combined. Beat in baking soda and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time until 1⁄16 inch thick. Using a 1- to 11⁄2-inch round cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Bake for 4 to 5 minutes or until edges are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
3 In a small heavy saucepan heat and stir chocolate and shortening over low heat until smooth. Remove from heat. Stir in mint extract. Let stand until just cool enough to handle. Transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Squeezing gently, drizzle chocolate mixture over cookies. Let stand until chocolate sets.
coffee-and-cream sandwich cookies
prep: 20 min. chill: 2 hr. bake: 8 min. per batch oven: 375°F makes: about 40 sandwich cookies
A dusting of powdered sugar and cocoa makes for an elegant finish. If you prefer, drizzle melted chocolate onto the sandwiches instead.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup granulated sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
1 recipe Coffee Filling
1 tablespoon unsweetened cocoa powder
1 tablespoon powdered sugar
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and the vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄8 inch thick. Using a 11⁄2-inch desired-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to a wire rack; cool.
3 Spread 1 teaspoon Coffee Filling each on the bottoms of half of the cookies. Top with remaining cookies, bottom sides down. In a small bowl stir together cocoa powder and powdered sugar. Place mixture in a fine-mesh sieve and sift over filled cookies.
coffee filling: In a bowl stir together 2 cups powdered sugar, 2 tablespoons softened butter, 2 teaspoons espresso powder, 1 teaspoon vanilla, and enough milk to make a filling of spreading consistency.
rolled cocoa cookies
prep: 50 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: about 48 cookies
Cocoa in the dough, as well as in the frosting, makes for a double dose of rich chocolate in every bite.
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1⁄2 teaspoon salt
2 cups sugar
1 cup shortening
2 eggs
1⁄4 cup milk
1 recipe Cocoa-Butter Frosting
1 In a large bowl stir together flour, cocoa powder, baking powder, and salt; set aside.
2 In a large mixing bowl beat sugar and shortening with an electric mixer on medium to high speed until combined. Beat in eggs and milk until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill dough for 1 to 2 hours or until easy to handle.
3 Preheat oven to 375°F. On a lightly floured surface, roll half of the dough at a time until 1⁄4 inch thick. Using a 21⁄2-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 7 minutes or until firm. Transfer to a wire rack and let cool. Frost cooled cookies with Cocoa-Butter Frosting.
note: Store unfrosted cookies as directed. Freeze for up to 1 month. Frost cookies before serving.
cocoa-butter frosting: In a medium mixing bowl beat 1⁄4 cup softened butter with an electric mixer on medium to high speed until fluffy. Gradually beat in 11⁄2 cups powdered sugar and 2 tablespoons unsweetened cocoa powder; combine well. Beat in 3 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 11⁄4 cups additional powdered sugar. If necessary, beat in enough additional milk to make frosting of spreading consistency.
pineapple and macadamia nut shortbread
prep: 20 min. bake: 15 min. per batch oven: 325°F makes: 36 cookies
Every bite of this simple shortbread is full of rich, buttery macadamia nuts and sweet, chewy candied pineapple.
21⁄2 cups all-purpose flour
1⁄3 cup packed brown sugar
1 cup cold butter
1⁄4 cup finely chopped macadamia nuts
1⁄4 cup finely chopped candied pineapple
1 recipe Pineapple Icing
1 Preheat oven to 325°F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in macadamia nuts and candied pineapple. Carefully form mixture into a ball and knead until nearly smooth.
2 On a lightly floured surface, roll dough until 1⁄4 inch thick. Using a 2-inch desired-shape cookie cutter, cut out dough. (Reroll scraps no more than once.) Place cutouts 1 inch apart on an ungreased cookie sheet.
3 Bake for 15 to 20 minutes or until bottoms just start to brown. Transfer to a wire rack and let cool. Using a decorating bag, pipe Pineapple Icing on cooled cookies, as desired. Let stand until icing sets.
pineapple icing: In a small bowl stir together 1 cup powdered sugar and 1⁄2 teaspoon vanilla. Stir in enough unsweetened pineapple juice (about 3 to 4 teaspoons) to make an icing of piping consistency.
orange curd tarts
prep: 45 min. bake: 18 min. stand: 20 min. oven: 350°F makes: 32 tarts
These dainty tarts brimming with homemade orange curd are the perfect addition to an afternoon coffee break.
1 package piecrust mix (for 2 crusts)
1⁄4 cup finely chopped pecans
1⁄3 cup cold water
1 cup granulated sugar
2 teaspoons cornstarch
1 tablespoon finely shredded orange peel (set aside)
1⁄3 cup orange juice
1 tablespoon butter, cut up
3 eggs, beaten
Small orange peel curls (optional)
1 Lightly grease thirty-two 13⁄4-inch muffin pan cups; set aside. In a small mixing bowl stir together piecrust mix and the pecans. Add cold water; stir until moistened. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time into a 101⁄2-inch square; trim to a 10-inch square. Cut square into sixteen 21⁄2-inch squares. Fit squares into prepared muffin cups, pleating sides and leaving corners standing up slightly.
3 Preheat oven to 350°F. For filling, in a medium saucepan stir together sugar and cornstarch. Add orange juice and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir about half of the juice mixture into beaten eggs. Return egg mixture to saucepan. Remove from heat. Stir in orange peel. Spoon about 2 teaspoons filling into each pastry-lined muffin cup.
4 Bake for 18 to 20 minutes or until filling is set and crust is light brown. Let stand in pans on a wire rack for 20 minutes. Carefully transfer tarts from pans to a wire rack and let cool completely. If desired, garnish each tart with an orange peel curl just before serving.
note: Store cookies as directed. Do not store at room temperature. Refrigerate up to 3 days. Do not freeze.
pistachio shortbread
prep: 30 min. bake: 15 min. chill: 15 min. oven: 325°F makes: about 24 to 30 cookies
Shortbread dough takes beautifully to fancy fluted edges. If you don’t have a crinkle cutter, a fluted pastry wheel creates the same effect.
13⁄4 cups all-purpose flour
1 cup finely ground pistachio nuts
1⁄3 cup sugar
1 cup butter
11⁄2 cups white baking pieces
1 tablespoon shortening
1 cup finely chopped pistachio nuts
1 Preheat oven to 325°F. In a medium bowl stir together the flour, ground nuts, and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead until smooth. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time into an 8×4-inch rectangle. Using a crinkle cutter or fluted pastry wheel, cut dough into 2×3⁄4-inch rectangles and/or 1-inch squares. Place cutouts about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to a wire rack and let cool.
3 Line cookie sheets with waxed paper; set aside. In a small saucepan heat and stir white baking pieces and shortening over low heat until smooth. Dip one end or corner of cooled cookies into melted mixture. Place dipped cookies on prepared cookie sheets. Sprinkle with some of the chopped nuts. Chill about 15 minutes or until set.
note: Store cookies as directed. Freeze for up to 1 month.
nutmeg softies
prep: 30 min. chill: 2 hr. bake: 10 min. per batch oven: 350°F makes: about 32 cookies
Big and thick with soft centers, these old-fashioned cookies are perfect with a tall glass of ice cold milk.
1⁄2 cup butter, softened
1⁄2 cup shortening
11⁄2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 cup dairy sour cream
1 egg
1 teaspoon vanilla
4 cups all-purpose flour
Colored coarse sugar
1 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking soda, nutmeg, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in sour cream, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. (Dough will be sticky.) Divide dough into thirds. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 350°F. On a lightly floured surface, roll one-third of the dough at a time until 1⁄4 inch thick. Using a floured 3-inch desired-shape cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Sprinkle with colored sugar. Bake about 10 minutes or until edges of cookies are firm and bottoms are golden. Transfer to a wire rack and let cool.
These cutouts stay true to their name with luscious, moist texture that’s hard to beat.