5
scrumptious
shapes
Press, pipe, stamp, and hand-shape your way to delicious and beautiful cookies. In this assortment of recipes, creative cookie-shaping techniques and fantastic flavors are the secrets to extraordinary treats your family will love.
chocolate-mint
snow-top cookies
white chocolate, apricot, and nut balls
melt-in-your-mouth sugar cookies
cherry chip and coconut tartlets
macadamia nut cookies with vanilla cream frosting
maple-and-chestnut mincemeat tarts
pistachio and poppy seed shortbread
white-chocolate cherry shortbread
hazelnut-filled sandwich cookies
mulling spice
and coconut cookies
mini madeleines with candied orange
cornmeal and lime butter cookies
shortbread with a citrus twist
double chocolate-hazelnut meringues
lemony madeleines with raspberry ganache
spicy molasses cookies
prep: 35 min. chill: 1 hr. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: 42 cookies
With just the right amount of spices—including a bit of black pepper—these bold and flavorful cookies taste similar to gingersnaps
13⁄4 cups all-purpose flour
1⁄2 cup whole wheat flour
11⁄2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 cup butter, softened
1⁄4 cup shortening
1⁄3 cup granulated sugar
1⁄3 cup packed brown sugar
1 egg yolk
1⁄2 cup dark molasses
1 teaspoon vanilla
1⁄3 cup coarse sugar
1 In a medium bowl stir together all-purpose flour, whole wheat flour, cinnamon, baking soda, ginger, allspice, cloves, salt, and pepper; set aside.
2 In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses, and vanilla until combined. Gradually beat in flour mixture. Cover and chill dough about 1 hour or until easy to handle.
3 Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in coarse sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
candied ginger cookies
prep: 35 min. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: about 48 cookies
Crystallized ginger, also called candied ginger, consists of bits of fresh ginger cooked in sugar syrup, then coated with sugar.
1 cup unsalted butter, softened
3⁄4 cup granulated sugar
3⁄4 cup packed brown sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
2 eggs
1 teaspoon vanilla
23⁄4 cups all-purpose flour
1⁄2 cup finely chopped crystallized ginger
Granulated sugar
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3⁄4 cup granulated sugar, the brown sugar, cream of tartar, baking soda, salt, and ground ginger. 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 crystallized ginger. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. Shape dough into 11⁄4-inch balls. Roll balls in granulated sugar to coat. Place balls 3 inches 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.
Chewy crystallized ginger adds a sweet-spicy touch to these soft cookies.
lime cookies
A hint of spice accentuates the citrus flavor from the lime juice and shredded lime peel in these sugar-topped cookie rounds.
prep: 30 min. bake: 10 min. per batch oven: 350°F makes: about 48 cookies
1 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 tablespoon finely shredded lime peel
2 tablespoons lime juice
2 cups all-purpose flour
1 recipe Sugar Topping
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in lime peel and lime juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass dipped into Sugar Topping, flatten balls until 1⁄4 inch thick. Bake about 10 minutes or until edges are golden. Transfer to a wire rack and let cool.
sugar topping: In a small bowl stir together 1⁄3 cup granulated sugar, 2 tablespoons green colored coarse sugar, 1⁄4 teaspoon ground cinnamon, and 1⁄4 teaspoon ground nutmeg.
orange-macadamia cookies
prep: 25 min. bake: 12 min. per batch oven: 350°F makes: about 36 cookies
In this buttery, nut-studded cookie, the cornstarch mixed with flour gives the product its tender, melt-in-your-mouth texture.
2 cups all-purpose flour
1 cup powdered sugar
1⁄2 cup cornstarch
1 cup butter
1⁄2 cup chopped macadamia nuts or toasted walnuts (see tip)
1 egg yolk
11⁄2 teaspoons finely shredded orange peel
2 tablespoons orange juice
Granulated sugar
1 recipe Orange Frosting
Finely chopped macadamia nuts (optional)
1 Preheat oven to 350°F. In a large bowl stir together flour, powdered sugar, and cornstarch. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1⁄2 cup nuts. In a small bowl combine the egg yolk, orange peel, and orange juice. Add egg yolk mixture to flour mixture, stirring until moistened. Knead dough in bowl until it forms a ball.
2 Shape dough into 11⁄4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass dipped in granulated sugar, flatten balls until 1⁄4 inch thick.
3 Bake for 12 to 15 minutes or until edges are set and surfaces are dry. Transfer to a wire rack and let cool. Frost cooled cookies with Orange Frosting. If desired, sprinkle with finely chopped macadamia nuts.
orange frosting: In a medium bowl stir together 1 cup powdered sugar, 2 tablespoons softened butter, and 1⁄2 teaspoon finely shredded orange peel. Stir in 1 to 2 tablespoons orange juice to make a frosting of spreading consistency.
mocha and apricot jam bites
prep: 30 min. bake: 8 min. per batch oven: 375°F makes: about 84 cookies
Apricot jam and preserves tend to be somewhat chunky. Use kitchen shears to cut up any large pieces of fruit.
11⁄2 cups butter, softened
1⁄2 of an 8-ounce package cream cheese, softened
1 cup granulated sugar
1⁄4 cup unsweetened cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
31⁄2 cups all-purpose flour
1⁄2 cup apricot jam or preserves
Powdered sugar
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, cocoa powder, espresso powder, 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.
2 Force unchilled dough through a cookie press fitted with a star or flower plate onto an ungreased cookie sheet. Place cookies 1 inch apart. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool.
3 Just before serving, spoon about 1⁄4 teaspoon of the apricot jam into the center of each cookie. Sift powdered sugar over tops.
note: Store unfilled cookies as directed. Fill before serving.
Who would guess that the flavors of mocha and apricot mesh so magnificently?
pecan rounds
prep: 35 min. chill: 1 hr. bake: 7 min. per batch oven: 350°F/375°F makes: about 48 rounds
For the most tender cookies, be sure to process the pecans until they form a butterlike consistency.
11⁄2 cups pecan pieces
1⁄2 cup butter, cut up
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 egg
1 teaspoon vanilla
11⁄3 cups all-purpose flour
Granulated sugar
1 Preheat oven to 350°F. Spread pecan pieces in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, stirring once or twice. Let cool slightly. Place toasted nuts in a food processor. Cover and process until a paste forms, stopping to scrape sides of bowl occasionally (mixture will appear grainy).
2 Add butter, the 1⁄2 cup granulated sugar, brown sugar, baking soda, and baking powder. Process just until combined. Add egg and vanilla; process just until combined. Add flour; pulse two or three times just until flour is combined. Transfer dough to a bowl. Cover and chill the dough about 1 hour or until easy to handle.
3 Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, flatten balls slightly. Bake for 7 to 9 minutes or until light brown. Transfer to a wire rack and let cool.
The heavenly flavor of pecans enriches these smooth, nutty cookies.
chocolate-mint snow-top cookies
prep: 35 min. freeze: 30 min. bake: 10 min. per batch stand: 2 min. per batch oven: 350°F makes: 42 cookies
Rolled in powdered sugar before they’re baked, these cookies look as if they are covered with freshly fallen snow.
11⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄4 teaspoon salt
11⁄2 cups semisweet chocolate pieces
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
11⁄2 teaspoons vanilla
1⁄4 teaspoon mint flavoring
Powdered sugar
1 In a medium bowl stir together flour, baking powder, and salt; set aside. In a small saucepan heat and stir 1 cup of the chocolate pieces over low heat until smooth; set aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate, the eggs, vanilla, and mint flavoring. Beat in flour mixture. Stir in the remaining 1⁄2 cup chocolate pieces. Cover and chill dough in freezer about 30 minutes or until easy to handle.
3 Preheat oven to 350°F. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are crackled. Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
cherry chocolate kisses
prep: 20 min. bake: 14 min. per batch oven: 325°F makes: 48 cookies
The pretty pink color in these cookies comes from the cherries and the cherry liquid; no food coloring is necessary.
1 cup butter, softened
1 cup powdered sugar
1⁄8 teaspoon salt
2 teaspoons maraschino cherry liquid
1⁄4 teaspoon almond extract
21⁄4 cups all-purpose flour
1⁄2 cup chopped maraschino cherries
Granulated sugar
48 milk chocolate kisses
1 Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in cherry liquid 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 cherries.
2 Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass dipped in granulated sugar, flatten balls until 1⁄2 inch thick. Bake 14 minutes or until bottoms are light brown. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool.
fruity almond thumbprints
prep: 30 min. bake: 8 min. per batch oven: 375°F makes: about 42 cookies
Egg white is the glue that holds the chopped nuts on the cookie dough. Purchased lemon or raspberry curd serves as a quick filling.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
1 egg white, lightly beaten
1 cup finely chopped almonds
1 cup purchased lemon or raspberry curd
1 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, the 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.
2 Shape dough into 1-inch balls. Roll balls in egg white, then in almonds to coat. Place balls 2 inches apart on the prepared cookie sheet. Using your thumb, make an indentation in the center of each ball of dough.
3 Bake for 8 to 10 minutes or until edges are light brown. If the cookie centers have puffed up during baking, repress with the bowl of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, fill cookie centers with about 1 teaspoon lemon or raspberry curd.
note: Store unfilled cookies as directed. Fill before serving.
mocha-almond cookies
prep: 45 min. chill: 1 hr. bake: 13 min. per batch oven: 325°F
makes: 60 cookies
Don’t be fooled by the simple, homey look of these crackled cookies. They are full of ground almonds and flavored with coffee liqueur, making them perfect for any party.
1⁄2 cup unsalted butter
4 ounces unsweetened chocolate, cut up
6 tablespoons coffee-flavor liqueur
3⁄4 cup granulated sugar
4 eggs
11⁄3 cups all-purpose flour
3⁄4 teaspoon baking powder
1 cup blanched almonds, finely ground
Powdered sugar
1 In a small saucepan heat and stir butter and chocolate over low heat until smooth. Remove from heat; stir in coffee liqueur. Set aside to cool slightly.
2 In a large mixing bowl combine granulated sugar and eggs. Beat with an electric mixer on medium speed until combined. Stir in chocolate mixture. In a small bowl stir together flour and baking powder. Add flour mixture to the chocolate mixture, stirring until combined. Stir in almonds. Divide dough in half. Cover and chill the dough about 1 hour or until it is easy to handle.
3 Preheat oven to 325°F. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake 13 minutes or until firm. Transfer to a wire rack and let cool.
The classic combination of coffee and chocolate is made extra decadent with the addition of buttery ground almonds.
spice doodles
prep: 40 min. bake: 10 min. per batch stand: 1 min. per batch oven: 375°F makes: about 40 cookies
Pumpkin pie spice gives these cookies paramount flavor. Try these youngster-friendly treats the next time you are baking for children.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
21⁄4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter and shortening 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 and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill the dough about 1 hour or until it is easy to handle.
2 Preheat oven to 375°F. In a small bowl stir together the 2 tablespoons sugar and the pumpkin pie spice. Shape dough into 1-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are golden. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
chocolate crinkles
prep: 25 min. chill: 2 hr. bake: 8 min. per batch oven: 375°F makes: about 60 cookies
The dough for these chocolaty cookies is rolled in powdered sugar before baking, giving the tops of the cookies a crackled appearance.
4 eggs
13⁄4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
1⁄2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Powdered sugar (optional)
1 In a large mixing bowl beat eggs, granulated sugar, chocolate, oil, baking powder, and vanilla with an electric mixer until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 2 hours or until easy to handle.
2 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place balls 1 inch apart on the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are set and tops are dry (do not overbake). Transfer to a wire rack and let cool. (Cookies will deflate slightly upon cooling.) If desired, sift powdered sugar over the tops of cookies.
With beautifully crackled tops, these sugar-coated chocolate goodies look as good as they taste.
chocolate surprise bites
prep: 45 min. bake: 12 min. per batch oven: 350°F makes: about 36 cookies
In each of these bite-size morsels, a simple vanilla-flavor dough covers a chunk of chocolate.
1⁄2 cup butter, softened
3⁄4 cup powdered sugar
1 teaspoon vanilla
11⁄4 cups all-purpose flour
Semisweet chocolate chunks or miniature milk chocolate kisses (about 36)
1 recipe Powdered Sugar Icing
Decorative sprinkles (optional)
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 powdered 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; knead dough together, if necessary.
2 Shape 1 teaspoon of the dough into a ball. Press a chocolate chunk into the ball and reshape the dough into a ball, enclosing the chocolate. Repeat with remaining dough and chocolate. Place balls 1 inch apart on an ungreased cookie sheet.
3 Bake for 12 to 14 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Dip cooled cookies in Powdered Sugar Icing. If desired, sprinkle wet icing with decorative sprinkles.
powdered sugar icing: In a bowl stir together 1 cup powdered sugar, 1 tablespoon milk, and 1⁄4 teaspoon vanilla. Stir in enough additional milk (1 to 3 teaspoons) to make an icing of drizzling consistency. If desired, tint icing with food coloring.
chocolate-cherry cookies
prep: 30 min. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: 42 to 48 cookies
Serve these cookies at your next party or get-together. Bright red maraschino cherries buried in a chocolaty dough form the sweet surprise for guests.
1 10-ounce jar maraschino cherries (42 to 48)
1⁄2 cup butter, softened
1 cup sugar
1⁄4 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 egg
11⁄2 teaspoons vanilla
1⁄2 cup unsweetened cocoa powder
11⁄2 cups all-purpose flour
1 cup semisweet chocolate pieces
1⁄2 cup sweetened condensed milk or low-fat sweetened condensed milk
1 Preheat oven to 350°F. Drain cherries, reserving juice. Halve any large cherries. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg 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.
2 Shape dough into 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Press your thumb into the center of each ball. Place a cherry in each center.
3 For frosting, in a small saucepan heat and stir chocolate pieces and sweetened condensed milk over low heat until smooth. Stir in 4 teaspoons reserved cherry juice. (If necessary, thin frosting with additional cherry juice.) Spoon 1 teaspoon frosting over each cherry, spreading to cover the cherry completely. Bake 10 minutes or until edges are firm. Let stand for 1 minute on cookie sheet.
white chocolate, apricot, and nut balls
start to finish: 30 min. makes: 48 balls
White crème de cacao is a clear, chocolate-flavor liqueur with a hint of vanilla. It adds unbeatable flavor to these cookies.
3 ounces white chocolate baking squares (with cocoa butter), cut up
1⁄4 cup light-color corn syrup
2 to 3 tablespoons white crème de cacao
2 cups shortbread cookie crumbs (about 20 cookies)
1 cup finely chopped macadamia nuts or almonds, toasted (see tip)
1⁄3 cup snipped dried apricots
Powdered sugar
1 In a small saucepan heat and stir white chocolate over low heat until smooth; remove from heat. Add the corn syrup and crème de cacao; stir until combined.
2 In a large bowl stir together cookie crumbs, nuts, and dried apricots. Stir in chocolate mixture until combined. Shape mixture into 11⁄4-inch balls. Roll balls in powdered sugar to coat. Place on a sheet of waxed paper and let stand until dry. Before serving, roll cookies again in powdered sugar.
note: Store cookies as directed. Do not freeze.
These soft yet crispy cookie balls are totally irresistible—no oven required.
fruit dream cookies
prep: 45 min. chill: 30 min. bake: 9 min. per batch stand: 2 min. per batch oven: 375°F makes: about 60 cookies
Fruit-flavor drink mix provides the bright color and intense fruity taste in this kid favorite.
1⁄2 cup butter, softened
1⁄2 cup shortening
1 cup granulated sugar
1⁄2 cup sugar-sweetened orange-, lemon-, or cherry-flavor drink mix
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
2 eggs
1 teaspoon vanilla
21⁄2 cups all-purpose flour
11⁄2 cups white baking pieces
Colored or coarse sugar
1 Preheat oven to 375°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, drink mix, 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 and the baking pieces. Cover and chill dough about 30 minutes or until easy to handle.
2 Shape dough into 1-inch balls. Roll balls in colored or coarse sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are just set (centers will still be soft). Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
cranberry-pecan tassies
prep: 25 min. bake: 30 min. oven: 325°F makes: 24 tassies
A filling made with tangy cranberries, brown sugar, and toasty pecans tastes delightful in the cream cheese dough.
1 3-ounce package cream cheese, softened
1⁄2 cup butter, softened
1 cup all-purpose flour
1 egg
3⁄4 cup packed brown sugar
1 teaspoon vanilla
Dash salt
1⁄3 cup finely chopped cranberries
3 tablespoons chopped pecans
1 Preheat oven to 325°F. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 24 equal pieces. Press pieces evenly into bottoms and up the sides of 24 ungreased 13⁄4-inch muffin cups.
2 For filling, in a small mixing bowl beat egg, brown sugar, vanilla, and salt with an electric mixer just until smooth. Stir in cranberries and pecans. Spoon filling into pastry-lined cups. Bake for 30 to 35 minutes or until pastry is golden brown. Cool in pan on a wire rack. Remove tassies from pan.
fruit balls
start to finish: 45 min. chill: 4 hr. makes: about 60 balls
Candied fruit, chopped nuts, and marshmallows make for outstanding flavor in these delicious no-bake morsels.
3 cups assorted chopped nuts
3⁄4 cup chopped candied pineapple
3⁄4 cup chopped candied cherries
3⁄4 cup raisins
2⁄3 cup graham cracker crumbs
2 tablespoons butter
1⁄4 cup evaporated milk
21⁄2 cups tiny marshmallows
2 cups flaked coconut, chopped
1 In a large bowl combine chopped nuts, candied fruits, raisins, and graham cracker crumbs.
2 In a medium saucepan heat and stir butter, evaporated milk, and marshmallows over medium-low heat until smooth. Stir marshmallow mixture into the nut mixture until well coated. With wet hands, shape nut mixture into 1-inch balls. Roll balls in coconut to coat. Place balls in a single layer in an airtight container; cover. Chill at least 4 hours before serving.
caramel-cashew cookies
prep: 1 hr. bake: 15 min. per batch stand: 1 hr. oven: 325°F makes: 48 cookies
These sophisticated treats boast a cashew shortbread base, a luscious caramel filling, and a glistening chocolate drizzle.
1 cup butter, softened
1⁄2 cup sifted powdered sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
11⁄2 cups finely chopped cashews
16 vanilla caramels
3 tablespoons whipping cream
1⁄4 cup coarsely chopped cashews
3⁄4 cup semisweet chocolate pieces
2 teaspoons shortening
1 Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the finely chopped cashews.
2 Shape dough into 1-inch balls. Place balls 11⁄2 inches apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake 15 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
3 In a small saucepan heat and stir caramels and whipping cream over low heat until smooth. Stir in the coarsely chopped cashews. Spoon the melted caramel mixture into cookie centers. (If necessary, reheat caramel mixture to keep it spoonable.)
4 In another small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Drizzle chocolate mixture over tops of cookies. Let stand 1 hour or until set.
note: Store unfilled cookies as directed. Refrigerate for up to 3 days. Fill cookies before serving.
peanut butter blossoms
prep: 25 min. bake: 10 min. per batch oven: 350°F makes: about 54 cookies
If you want to go the healthful route with these cookies, try using only 1 cup all-purpose flour and adding 3⁄4 cup whole wheat flour.
1⁄2 cup shortening
1⁄2 cup peanut butter
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1 teaspoon baking powder
1⁄8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
13⁄4 cups all-purpose flour
Granulated sugar
Milk chocolate kisses or stars (about 54)
1 Preheat oven to 350°F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1⁄2 cup granulated sugar, the brown sugar, baking powder, and baking soda. 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.
2 Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are light brown. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack; cool.
espresso delights
prep: 25 min. bake: 12 min. per batch oven: 325°F makes: about 36 ookies
Instant espresso powder makes these cookies taste extra rich. Look for it near the instant coffee crystals at larger supermarkets.
1 cup butter, softened
2⁄3 cup powdered sugar
1 tablespoon instant espresso powder or regular instant coffee crystals
1 teaspoon vanilla
1⁄2 teaspoon ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Powdered sugar and/or unsweetened cocoa powder
1 Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2⁄3 cup powdered sugar, the espresso powder, vanilla, and cinnamon. 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 and the chocolate. If necessary, knead dough slightly to blend.
2 Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Press to flatten slightly. Bake 12 minutes or until cookie edges are set and bottoms are golden. Transfer to a wire rack and let cool. Sift additional powdered sugar and/or cocoa powder over cooled cookies.
melt-in-your-mouth sugar cookies
prep: 30 min. bake: 12 min. per batch stand: 1 min. per batch oven: 300°F makes: about 48 cookies
It’s the sugar that makes these cookies irresistible. Vary the flavor by using light brown sugar or maple sugar.
1⁄2 cup butter, softened
1⁄2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1⁄8 teaspoon salt
3 egg yolks
1⁄2 teaspoon vanilla
13⁄4 cups all-purpose flour
1 Preheat oven to 300°F. In a large mixing bowl beat butter and shortening on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes or until edges are set. (Do not let edges brown.) Let stand 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Soft, moist, and oh-so-tender, these extra special sugar cookies live up to their name.
pecan balls
prep: 40 min. bake: 12 min. per batch oven: 350°F makes: about 72 cookies
Throughout the years these buttery cookies have been called many different names, from pecan sandies to Mexican wedding cookies.
1 cup butter, softened
1⁄2 cup granulated sugar
1⁄4 teaspoon salt
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
Powdered sugar
Edible glitter (optional)
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 granulated sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the pecans.
2 Shape slightly rounded teaspoons of dough into balls. Place balls 1 inch apart on an ungreased cookie sheet. Bake 12 minutes or until bottoms just begin to brown. Transfer to wire rack and let cool. Sift powdered sugar over cooled cookies. If desired, sprinkle with edible glitter.
Youngsters will want to be in on the fun of shaping and rolling the nut-flecked dough.
cherry chip and coconut tartlets
prep: 45 min. bake: 18 min. oven: 350°F/325°F makes: 36 tartlets
If miniature cherry chips are not available, chop up regular-size cherry chips. Or try semisweet or white chocolate chips for a different flavor twist.
3⁄4 cup butter, softened
1 8-ounce package cream cheese, softened
2 tablespoons sugar
1 teaspoon finely shredded lemon peel
1⁄8 teaspoon salt
11⁄2 cups all-purpose flour
1⁄2 cup flaked coconut
1⁄2 cup white baking pieces, melted and cooled
1⁄3 cup lemon curd
1⁄4 cup miniature cherry baking pieces
1 In a large mixing bowl beat butter and half of the cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and salt. 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. Shape dough into a ball. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2 Meanwhile, preheat oven to 350°F. Spread coconut in a single layer in a shallow baking pan. Toast for 5 to 10 minutes or until light golden brown, stirring occasionally. Let cool. Set aside.
3 Reduce oven to 325°F. Divide dough into 36 equal pieces. Press pieces evenly into bottoms and up the sides of 36 ungreased 13⁄4-inch muffin cups. Bake for 18 to 20 minutes or until light brown. Transfer pastry cups to a wire rack and let cool.
4 For filling, in a medium mixing bowl beat remaining cream cheese with an electric mixer at medium to high speed for 30 seconds. Beat in melted white baking pieces until smooth. Spoon about 1⁄2 teaspoon of the lemon curd into each pastry cup. Spoon cream cheese mixture on top of lemon curd. (Or transfer cream cheese mixture to a decorating bag fitted with a large star tip; pipe on top of lemon curd.) Sprinkle with toasted coconut and cherry baking pieces.
note: Store in a single layer as directed. Refrigerate for up to 3 days. Do not freeze.
macadamia nut cookies with vanilla cream frosting
prep: 25 min. chill: 1 hr. bake: 10 min. per batch oven: 375°F makes: about 60 cookies
Vanilla, which is featured in the frosting and in the dough, is one of the world’s most loved and tantalizing flavors. Crown the cookie with a light sprinkling of cardamom.
3 eggs
1 cup butter, softened
3⁄4 cup sugar
2 teaspoons vanilla
2 1⁄4 cups all-purpose flour
2 cups finely chopped macadamia nuts
1 recipe Vanilla Cream Frosting
Ground cardamom (optional)
1 Separate eggs; place yolks and whites in separate bowls. Cover and chill egg whites until needed. 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 egg yolks 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. Line a cookie sheet with parchment paper; set aside. Shape dough into 1-inch balls. Lightly beat egg whites. Roll balls in egg whites, then in nuts to coat. Place balls 1 inch apart on the prepared cookie sheet.
3 Bake 10 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Frost cooled cookies with Vanilla Cream Frosting. If desired, sprinkle with cardamom.
note: Store frosted cookies in a single layer as directed. Refrigerate up to 3 days.
vanilla cream frosting: In a medium mixing bowl beat 1⁄4 cup softened butter, one 3-ounce package softened cream cheese, and 1⁄2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually beat in 2 cups powdered sugar until smooth and frosting is of spreading consistency.
chocolate cheesecake tarts
prep: 30 min. bake: 18 min. stand: 10 min. oven: 350°F makes: 36 tarts
Curly chocolate shavings make a great presentation on these decadent tarts. To make them, warm the chocolate bar by rubbing it between your hands for 30 seconds; thencarefully use a vegetable peeler to make the shavings.
1⁄2 cup butter, softened
1⁄2 cup shortening
11⁄2 cups sugar
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
11⁄2 teaspoons vanilla
21⁄4 cups all-purpose flour
1 8-ounce package cream cheese, softened
3 ounces bittersweet chocolate, melted and cooled
2 egg yolks
3 tablespoons chocolate liqueur or milk
1 tablespoon milk
Whipped cream
Bittersweet chocolate shavings
Fresh raspberries (optional)
1 Preheat oven to 350°F. Grease and flour thirty-six 13⁄4-inch muffin cups; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and 1 teaspoon of the vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape dough into thirty-six 1-inch balls. Press balls into the bottoms and up the sides of the prepared cups; set aside.
2 For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer on medium speed until combined. Beat in the remaining 1⁄2 cup sugar, the egg yolks, liqueur, milk, and the remaining 1⁄2 teaspoon vanilla until combined. Spoon a rounded teaspoon of the filling into each dough-lined cup.
3 Bake 18 minutes or until crusts are golden and filling is set. Let stand for 10 minutes in pan. Remove tarts from pan. Transfer to a wire rack and let cool. (Centers may dip slightly as they cool.) To serve, top each tart with a mound of whipped cream and a pinch of chocolate shavings. If desired, garnish serving plate with fresh raspberries.
note: Store tarts in a single layer as directed. Refrigerate up to 3 days.
big soft ginger cookies
prep: 20 min. bake: 10 min. per batch stand: 2 min. per batch oven: 350°F makes: 24 cookies
Perfectly spiced and flecked with soft, chewy raisins, these cookies will disappear from your cookie jar in no time.
3⁄4 cup butter, softened, or shortening
1 cup granulated sugar
2 teaspoons ground ginger
1 teaspoon baking soda
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1 egg
1⁄4 cup molasses
21⁄4 cups all-purpose flour
1⁄2 cup raisins (optional)
1⁄4 cup coarse or granulated sugar
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 the 1 cup sugar, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and, if desired, the raisins.
2 Shape dough into 11⁄2-inch balls. Roll balls in the coarse sugar to coat. Place balls about 2 1⁄2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
A coating of coarse sugar gives these cookies a sweet crunch and pretty sparkle.
maple-and-chestnut mincemeat tarts
prep: 30 min. bake: 25 min. per batch oven: 325°F makes: 48 tarts
If you haven’t tried using chestnuts in cookies, give this recipe a try. The maple syrup accentuates the nuts wonderfully.
1 cup butter, softened
1 8-ounce package cream cheese, softened
21⁄4 cups all-purpose flour
1⁄4 teaspoon ground allspice or ground cinnamon
2 eggs
3⁄4 cup packed brown sugar
1⁄4 cup pure maple syrup or maple-flavor syrup
3⁄4 cup purchased mincemeat
1⁄2 cup canned whole, peeled chestnuts, drained and chopped, or canned candied chestnuts, drained and chopped
Powdered sugar (optional)
Cut-up candied cherries and dried apricots (optional)
1 Preheat oven to 325°F. For pastry, in a large mixing bowl beat butter and cream cheese on medium to high speed for 30 seconds. Stir in flour and allspice. Divide dough in half. Using one half of the dough, press a rounded teaspoon of dough evenly into bottom and up the sides of 24 ungreased 13⁄4-inch muffin cups. Wrap remaining dough in plastic wrap; chill until needed.
2 For filling, in a bowl beat eggs, brown sugar, and maple syrup until combined. Stir in mincemeat and chopped chestnuts. Spoon about 1 heaping teaspoon filling into each pastry-lined muffin cup. Cover remaining filling with plastic wrap; chill until needed.
3 Bake for 25 to 30 minutes or until pastry is golden and filling puffs. Cool slightly in pan. Carefully remove from pan. Transfer to a wire rack and let cool. Repeat with remaining pastry and filling.
4 If desired, hold a fork over each cooled tart and sift powdered sugar through fork, making a stenciled design. If desired, top with pieces of candied cherry and dried apricot.
lumberjacks
prep: 25 min. bake: 12 min. per batch oven: 350°F makes: about 64 cookies
These soft, spicy cookies contain plenty of molasses, which is the key to their dark color and intense flavor.
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup dark molasses
2 eggs
1⁄4 cup coarse sugar or granulated sugar
1 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. In a medium bowl stir together flour, cinnamon, baking soda, ginger, and salt; set aside.
2 In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
3 Place the 1⁄4 cup coarse sugar in a small bowl. Dip your fingers into the sugar, then pinch off pieces of dough and roll them into walnut-size balls. Roll balls in sugar to coat. Place balls about 3 inches apart on the prepared cookie sheet. Bake 12 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and let cool.
This New England favorite features megaflavor with lots of cinnamon, ginger, and molasses.
pecan crispies
prep: 45 min. bake: 20 min. per batch stand: 2 min. per batch oven: 350°F makes: 48 wedges
Bake these pecan- and chocolate-studded goodies in large rounds, then cut into charming little wedges.
1⁄2 cup butter, softened
1⁄2 cup shortening
21⁄2 cups packed brown sugar
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 eggs
21⁄2 cups all-purpose flour
1 cup chopped pecans
1⁄2 cup semisweet chocolate pieces (optional)
1 Preheat oven to 350°F. Lightly grease a large cookie sheet; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the pecans, and, if desired, chocolate pieces.
2 Divide dough into 8 equal portions; shape into balls. Place balls 7 inches apart on the prepared cookie sheet. Flatten balls until 1⁄2 inch thick.
3 Bake 20 minutes or until tops are golden brown. (Do not underbake.) Let stand for 2 minutes on cookie sheet. Using a knife or pizza cutter, cut each cookie round into 6 wedges. Transfer wedges to wire racks and let cool.
pistachio and poppy seed shortbread
prep: 30 min. bake: 25 min. stand: 5 min. oven: 325°F makes: 16 wedges
The delicate but distinct flavors of pistachios and poppy seeds fill these orange-glazed shortbread cookies.
11⁄4 cups all-purpose flour
1⁄3 cup sugar
3 tablespoons finely chopped pistachio nuts
2 teaspoons poppy seeds
2⁄3 cup cold butter
1 recipe Orange Glaze
Diced candied orange or lemon peel (optional)
1 Preheat oven to 325°F. In a large mixing bowl stir together flour, sugar, pistachios, and poppy seeds. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
2 Place dough on an ungreased cookie sheet. Pat dough into an 8-inch circle. Use your fingers to crimp the edges of the circle to make scalloped edges. Cut circle into 16 wedges. Do not separate wedges. Bake 25 minutes or until edges are light brown and center is set. Recut circle into wedges while warm. Let stand for 5 minutes on cookie sheet. Transfer to a wire rack and let cool.
3 Drizzle cooled wedges with Orange Glaze and, if desired, sprinkle with candied orange peel.
orange glaze: In a small bowl stir together 3⁄4 cup powdered sugar and enough orange juice (about 1 to 2 tablespoons) to make a mixture of drizzling consistency.
white-chocolate cherry shortbread
prep: 40 min. bake: 10 min. per batch stand: 1 min. per batch oven: 325°F makes: about 60 cookies
Give these cookies a colorful frill with a dip in melted white chocolate and a roll in nonpareils and edible glitter.
1⁄2 cup maraschino cherries, drained and finely chopped
21⁄2 cups all-purpose flour
1⁄2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares (with cocoa butter), finely chopped
1⁄2 teaspoon almond extract
2 drops red food coloring (optional)
Sugar
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1 Preheat oven to 325°F. Spread cherries on paper towels to drain well.
2 In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2⁄3 cup) of the chopped white chocolate. Stir in almond extract and, if desired, red food coloring. Form mixture into a ball and gently knead until smooth.
3 Shape dough into 3⁄4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 11⁄2-inch rounds. Bake for 10 to 12 minutes or until centers are set. Let stand for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
4 In a small saucepan heat and stir remaining 8 ounces white chocolate and the shortening over low heat until smooth. Dip half of each cookie into chocolate mixture, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper. Let stand until set.
classic peanut butter cookies
prep: 25 min. bake: 7 min. per batch oven: 375°F makes: about 36 cookies
These cookies get their signature flavor from the simple melding of savory peanut butter into a sweet, buttery dough.
1⁄2 cup butter, softened
1⁄2 cup peanut butter
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar or 1⁄4 cup honey
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1 egg
1⁄2 teaspoon vanilla
11⁄4 cups all-purpose flour
Granulated sugar
1 In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough 1 hour or until easy to handle.
2 Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
Peanuts have been ground into a paste (aka peanut butter) to be used in cooking for centuries—no wonder this recipe is an all-time classic!
chocolate-fruit crispies
prep: 40 min. bake: 14 min. per batch oven: 350°F makes: 18 cookies
Potato chips in cookies? Yes, indeed! A coating of crushed potato chips adds a pleasant crunch and a salty-sweet flavor.
3⁄4 cup butter, softened
1⁄2 cup sugar
1⁄4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1⁄2 cup miniature semisweet chocolate pieces
1⁄3 cup finely chopped candied cherries or candied fruits and peels
1 teaspoon finely shredded orange peel
1 cup crushed potato chips (about 3 cups uncrushed)
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 and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, candied fruits, and orange peel.
2 Shape dough into 11⁄2-inch balls. Roll balls in crushed potato chips to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, flatten balls until they are about 21⁄2 inches in diameter. Bake for 14 to 16 minutes or until golden. Transfer to a wire rack and let cool.
jam thumbprints
prep: 25 min. chill: 1 hr. bake: 10 min. per batch oven: 375°F makes: about 42 cookies
Try a variety of jam flavors for these little thumbprints, such as strawberry, cherry, black currant, or apricot.
2 eggs
2⁄3 cup butter, softened
1⁄2 cup sugar
1 teaspoon vanilla
11⁄2 cups all-purpose flour
1 cup finely chopped walnuts
1⁄3 to 1⁄2 cup jam or preserves
1 Separate eggs; place yolks and whites in separate bowls. Cover and chill egg whites until needed. 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 egg yolks 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. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Lightly beat egg whites. Roll balls in egg whites, then in walnuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make an indentation in the center of each ball. Bake for 10 to 12 minutes or until edges are light brown. If the cookie centers have puffed up during baking, repress with the bowl of a measuring teaspoon. Transfer to a wire rack and let cool. Just before serving, fill cookie centers with jam.
note: Store unfilled cookies as directed. Fill just before serving.
hazelnut-filled sandwich cookies
prep: 45 min. bake: 5 min. per batch oven: 375°F makes: about 48 sandwich cookies
A delectable chocolate and hazelnut filling makes these oatmeal sandwich cookies a hit with chocolate and nut lovers alike.
1⁄2 cup shortening
1⁄3 cup granulated sugar
1⁄3 cup packed brown sugar
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄8 teaspoon salt
1 egg
1 teaspoon vanilla
11⁄2 cups all-purpose flour
3⁄4 cup quick-cooking rolled oats
1⁄2 cup chocolate-hazelnut spread
1 Heat oven to 375°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, 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 and the oats.
2 Shape dough into 3⁄4-inch balls. Place balls 11⁄2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass, press balls into 1-inch circles. Bake for 5 to 7 minutes or until edges are firm and bottoms are light brown. Transfer to a wire rack; cool.
3 Spread a scant 1⁄2 teaspoon chocolate-hazelnut spread each on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down.
note: Store as directed. Refrigerate for up to 3 days.
birds’ nests
prep: 25 min. bake: 10 min. per batch oven: 375°F makes: 36 nests
A nest of buttery dough covered in finely chopped nuts houses a mound of sweet jam in these mouthwatering gems.
1 cup butter, softened
1⁄2 cup packed brown sugar
2 egg yolks
2 cups all-purpose flour
2 egg whites, lightly beaten
2 cups finely chopped walnuts or pecans
1⁄2 cup seedless raspberry jam or preserves
1 recipe Powdered Sugar Drizzle (optional)
1 Heat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Shape dough into 11⁄4-inch balls. Roll the balls in egg whites, then in chopped nuts to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are light brown. Transfer to a wire rack and let cool. Fill cookie centers with jam (about 1⁄2 teaspoon each). If desired, drizzle with Powdered Sugar Drizzle.
powdered sugar drizzle: In a small bowl stir together 1 cup sifted powdered sugar and enough milk (1 to 2 tablespoons) to make an icing of drizzling consistency.
coconut-wheat cookies
prep: 40 min. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: 54 cookies
For a no-mess method of crushing the wheat cereal flakes, place the cereal in a resealable plastic bag, seal, and crush it with a rolling pin.
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups wheat cereal flakes, crushed (1 cup crushed)
1 cup flaked coconut
1 Preheat oven to 350°F. In a small bowl stir together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour mixture. Stir in cereal and coconut.
2 Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until golden. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Flakes of coconut, along with crushed wheat cereal, make for an extra chewy, extra delicious cookie.
mulling spice and coconut cookies
prep: 35 min. chill: 2 hr. bake: 8 min. per batch oven: 375°F makes: 60 cookies
Mulling spice, a combination of spices such as cinnamon, allspice, cloves, and nutmeg, perfectly offsets the sweetness of coconut.
1⁄2 cup canned coconut milk
2 tablespoons mulling spice
1⁄2 cup chopped, pitted dates
1⁄2 cup butter, softened
1⁄2 cup shortening
11⁄2 cups granulated sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
2 eggs
3 cups all-purpose flour
11⁄2 cups sifted powdered sugar
Milk
11⁄4 cups flaked coconut (optional)
1 In a small saucepan combine coconut milk and mulling spice. Bring just to boiling; reduce heat to low. Simmer, covered, for 5 minutes. Strain through a fine-mesh sieve; discard mulling spice. Reserve 2 tablespoons of the spiced coconut milk; cover and chill for use in frosting. Add dates to remaining spiced coconut milk. Cover; set aside.
2 For cookie dough, in a large mixing bowl beat butter and shortening on medium to high speed for 30 seconds. Add granulated sugar, cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in the coconut milk and date mixture. Cover and chill dough for 2 to 4 hours or until easy to handle.
3 Preheat oven to 375°F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown. Transfer to a wire rack and let cool.
4 For frosting, in a small bowl stir together powdered sugar and reserved spiced coconut milk. Stir in enough milk (1 to 2 teaspoons) until desired consistency. Spread or drizzle cooled cookies with frosting and, if desired, sprinkle with flaked coconut.
snickerdoodles
prep: 25 min. chill: 1 hr. bake: 10 min. per batch oven: 375°F makes: about 36 cookies
While the whimsical name of this cookie has no actual definition, over time the word “snickerdoodle” has come to describe this crackle-topped, cinnamon-flavor classic.
1⁄2 cup butter, softened
1 cup sugar
1⁄4 teaspoon baking soda
1⁄4 teaspoon cream of tartar
1 egg
1⁄2 teaspoon vanilla
11⁄2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1 In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. 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. In a small bowl stir together the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool.
Coated with glistening sugar and spicy cinnamon, these twinkling classics are the perfect addition to any cookie tray.
mini madeleines with candied orange
prep: 35 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: about 60 miniature madeleine sandwich cookies
Look for mini madeleine cookie molds at specialty cookware stores and through mail order catalogs.
12⁄3 cups powdered sugar
1⁄2 cup all-purpose flour
1⁄2 cup yellow cornmeal
4 eggs
1⁄2 cup butter, melted
1 tablespoon honey
1⁄4 cup candied orange peel, finely chopped
1 recipe Orange-Butter Frosting
Powdered sugar
1 In a medium bowl stir together the 12⁄3 cups powdered sugar, the flour, and cornmeal; set aside.
2 In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until eggs are thick and lemon colored. Beat in flour mixture on low speed just until combined. Beat in butter and honey until combined. Stir in candied orange peel. Cover and chill batter for 1 hour.
3 Preheat oven to 375°F. Grease and flour miniature (13⁄4-inch) madeleine molds. Stir chilled batter; spoon 1 teaspoon batter into each mold. Bake for 7 to 8 minutes or until golden. Immediately invert pan and gently tap on counter to unmold madeleines. Loosen cookies with a small spatula, if necessary. Transfer to a wire rack and let cool. Cool molds; wash, dry, and grease and flour them to bake remaining cookies.
4 Pipe or spread flat sides of half of the madeleines with Orange-Butter Frosting. Top with remaining madeleines, flat sides down. Sift powdered sugar over tops. If desired, serve in paper or foil candy cups.
orange-butter frosting: In a medium mixing bowl beat 3 tablespoons softened butter until fluffy. Gradually beat in 1 cup sifted powdered sugar. Slowly beat in 3 tablespoons orange juice and 13⁄4 cups powdered sugar. Beat in additional orange juice, 1 teaspoon at a time, to make a frosting of piping consistency.
gingersnap shortbread
prep: 30 min. bake: 18 min. oven: 325°F makes: 16 to 18 cookies
If using a cookie mold, you need only to coat the mold with cooking spray for the first cookie. Use a brush to flour the mold for the second use, then tap out the excess flour.
2 cups all-purpose flour
1⁄2 cup powdered sugar
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1 cup cold butter
2 tablespoons molasses
Granulated sugar (optional)
Luster dust* (optional)
1 Preheat oven to 325°F. In a large mixing bowl stir together flour, powdered sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut in the butter and molasses until mixture resembles fine crumbs. Knead until dough forms a ball. Divide dough in half.
2 Lightly coat a 71⁄2- to 8-inch shortbread mold with cooking spray; dust with flour. Press half of the dough at a time into the prepared mold, flouring the mold between uses. (It is not necessary to spray the mold again.) Unmold dough onto a very large ungreased cookie sheet; trim edges if necessary. Do not sprinkle molded cookies with sugar. (If you do not have a shortbread mold, on a very large ungreased cookie sheet pat dough into two 8-inch rounds. Use your fingers to crimp the edges of the circles to make scalloped edges. Sprinkle rounds with granulated sugar.)
3 Bake for 18 to 20 minutes until bottoms just start to turn golden brown and centers are set. Remove from oven and, while warm, cut molded shortbread into nine pieces. (Or cut each round into eight wedges.) Transfer to a wire rack and let cool. If desired, use a small brush to brush luster dust over designs on molded cookies.
*Look for luster dust in the cake- and cookie- decorating section of a crafts store. See tips on how to use luster dust.
earl grey bocca di nonna
prep: 40 min. chill: 1 hr. bake: 12 min. per batch stand: 15 min. (ganache) oven: 350°F makes: 28 sandwich cookies
These rich sandwiches are adapted from an Italian cookie called bocca di dama—or lady’s kisses. This tea-scented version is called bocca di nonna—or grandmother’s kisses.
2⁄3 cup all-purpose flour
2 tablespoons Dutch-process unsweetened cocoa powder
3⁄4 cup butter, softened
1 cup sugar
3⁄4 teaspoon vanilla
11⁄2 cups finely ground blanched almonds
1 recipe Earl Grey Ganache
1 In a small bowl stir together flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in almonds. Beat in flour mixture just until combined. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet. Press to flatten slightly.
3 Bake for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from sheet. Spread about 1 teaspoon Earl Grey Ganache each on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down.
note: Store as directed. Refrigerate up to 3 days. Do not freeze.
earl grey ganache: In a small saucepan bring 1⁄3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags. Cover and let stand for 15 minutes. Remove tea bags from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.
chocolate thumbprints
prep: 25 min. chill: 1 hr. bake: 7 min. per batch oven: 375°F makes: 36 cookies
These fun, colorful cookies make great treats at kids’ parties. Little hands will make them disappear before your eyes.
2⁄3 cup butter, softened
1⁄2 cup sugar
1⁄4 cup unsweetened cocoa powder
1⁄4 teaspoon baking soda
1⁄8 teaspoon salt
1 egg
1 teaspoon vanilla
11⁄4 cups all-purpose flour
3⁄4 cup chocolate-flavor or multicolor sprinkles
36 milk chocolate kisses, unwrapped
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa 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. Cover and chill dough about 1 hour or until easy to handle.
2 Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in sprinkles to coat. Place balls 2 inches apart on a greased cookie sheet. Using your thumb, make an indentation in the center of each cookie.
3 Bake for 7 to 8 minutes or until edges are firm. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool.
orange snowballs
prep: 25 min. bake: 15 min. per batch stand: 5 min. per batch oven: 325°F makes: 48 cookies
Even though you add the orange juice before the peel, it’s easier to shred and measure the peel first, then squeeze the orange for juice.
1 cup butter, softened
3⁄4 cup powdered sugar
1 tablespoon finely shredded orange peel
2 teaspoons finely shredded orange peel (set aside)
1 tablespoon orange juice
22⁄3 cups all-purpose flour
Granulated sugar
3⁄4 cup granulated sugar
1 Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in orange juice until combined. Beat in as much of the flour as you can with mixer. Stir in the 1 tablespoon orange peel and any remaining flour.
2 Shape dough into 11⁄4-inch balls. Roll balls in granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake 15 minutes or until bottoms are light brown. Let cookies stand for 5 minutes on cookie sheet.
3 Meanwhile, in a food processor or a blender combine the 3⁄4 cup granulated sugar and the 2 teaspoons orange peel. Cover and process or blend until mixture is combined. Roll the warm baked cookies in the sugar mixture. Transfer to a wire rack; let cool.
These cookies, still warm from the oven, are rolled in a mixture of sugar and orange zest. The heat from the cookies releases the aromatic oils in the zest.
viola shortbread
prep: 30 min. bake: 30 min. oven: 325°F makes: 12 or 16 cookies
Organically grown edible flowers are available year-round in most supermarkets.
11⁄4 cups all-purpose flour
3 tablespoons granulated sugar
1⁄2 cup cold butter
1 tablespoon dried egg whites*
2 tablespoons water
12 or 16 edible violas or other edible flowers
Fine sanding sugar
1 Preheat oven to 325°F. In a medium mixing bowl stir together the flour and granulated sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
2 Place dough on an ungreased cookie sheet. Pat dough into an 8-inch circle. Use your fingers to crimp the edges of the circle to make scalloped edges. Cut circle into 12 or 16 wedges. Do not separate wedges. Bake for 25 to 30 minutes or until edges are light brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet on a wire rack.
3 In a small bowl stir together dried egg whites and water. Brush tops of wedges with egg white mixture. Place flowers on top; brush with more egg white mixture. Sprinkle with fine sanding sugar. Bake in the 325°F oven for 5 minutes. Transfer to a wire rack; cool.
*Dried egg whites are available in the baking products section of larger supermarkets
Perfect for afternoon tea or brunch with friends, these darling shortbread wedges are elegantly embellished with edible flowers and fine sugar.
pecan shortbread logs
prep: 20 min. bake: 30 min. oven: 325°F makes: about 14 cookies
You may want to make more than one batch of these tasty jewel-toned cookies to give to friends.
11⁄4 cups all-purpose flour
3 tablespoons packed brown sugar
1⁄2 cup cold butter
1⁄4 cup pecans, finely chopped
4 teaspoons seedless raspberry jam or apricot preserves
1⁄2 cup powdered sugar
1 tablespoon rum, brandy, or milk
1 Preheat oven to 325°F. In a large bowl stir together flour and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in pecans. Gently knead mixture until it forms a ball. Divide dough in half.
2 On a lightly floured surface, roll each portion of dough into a 7-inch-long log. Place logs four inches apart on an ungreased cookie sheet. Make a 1⁄4-inch-deep groove down the center of each log, leaving a 1⁄2-inch edge on the ends. Stir jam until nearly smooth (snip any large pieces of fruit if using apricot preserves). Spoon jam into grooves.
3 Bake 30 minutes or until logs are light brown. Cool logs completely on cookie sheet on a wire rack. Cut cooled logs into 1-inch slices. In a small bowl stir together powdered sugar and rum until smooth. Drizzle over cookies.
fudgy liqueur cups
prep: 30 min. bake: 18 min. stand: 10 min. oven: 325°F makes: 24 cups
Chocolate pastry and a spiked chocolate filling make these treats great for the dessert tray at your next adult party.
3⁄4 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder
1⁄3 cup butter, softened
1⁄3 cup sugar
1 3-ounce package cream cheese, softened
1⁄4 cup butter
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa powder
1 egg
2 tablespoons orange liqueur, cherry liqueur, or milk
1 teaspoon vanilla
1 recipe White Chocolate Shapes (optional)
Chopped candied fruit (optional)
1 For pastry, in a small bowl stir together flour and the 1⁄4 cup cocoa powder; set aside. In a medium mixing bowl beat the 1⁄3 cup butter, the 1⁄3 cup sugar, and the cream cheese with an electric mixer on medium speed until combined. Gradually beat in the flour mixture. If necessary, cover and chill dough 30 minutes or until easy to handle.
2 Preheat oven to 325°F. Lightly grease twenty-four 13⁄4-inch muffin cups. Divide dough into 24 equal pieces. Place each piece into a muffin cup; press evenly into bottoms and up the sides. Set aside.
3 For filling, in a small saucepan melt the 1⁄4 cup butter over low heat. Remove from heat. Stir in the 1⁄2 cup sugar, the 1⁄3 cup cocoa powder, the egg, liqueur, and vanilla. Spoon about 1 tablespoon of filling into each pastry-lined cup.
4 Bake 18 minutes or until filling is set. Let stand for 10 minutes in pans. Remove cups from pans. Transfer to a wire rack and let cool. If desired, top with White Chocolate Shapes and chopped candied fruit.
white chocolate shapes: In a small saucepan heat and stir 1⁄4 cup white baking pieces until smooth. Transfer to a small resealable plastic bag; snip a tiny hole in the corner of the bag. On a sheet of waxed paper, pipe melted chocolate into small leaf designs or other shapes. Let stand until set.
gingery pear-pecan cookies
prep: 40 min. bake: 8 min. per batch stand: 1 min. per batch oven: 350°F makes: 60 cookies
Dried pears lend a subtle sweetness to these spiced cookies. Look for them near other dried fruits in the produce section of larger supermarkets.
31⁄2 cups all-purpose flour
1 tablespoon finely chopped crystallized ginger
2 teaspoons ground ginger
11⁄2 teaspoons baking soda
1 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1⁄2 cup shortening
1⁄2 cup butter, softened
3⁄4 cup granulated sugar
3⁄4 cup packed brown sugar
2 eggs
1⁄3 cup molasses
1⁄2 cup chopped pecans, toasted (see tip)
1⁄2 cup snipped dried pears
1⁄2 cup coarse or granulated sugar
1 Preheat oven to 350°F. In a medium bowl stir together flour, crystallized ginger, ground ginger, baking soda, cinnamon, salt, cloves, and nutmeg; set aside.
2 In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in pecans and dried pears.
3 Shape dough into 1-inch balls. Roll balls in the coarse sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until tops are puffed and edges are set. (Do not overbake.) Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
chocolate-caramel thumbprints
prep: 30 min. chill: 2 hr. bake: 10 min. per batch oven: 350°F makes: 36 cookies
These goodies offer the best of everything—tender cookie, buttery caramel, chewy nuts, and satiny chocolate
1 egg
1 cup all-purpose flour
1⁄3 cup unsweetened cocoa powder
1⁄4 teaspoon salt
1⁄2 cup butter, softened
2⁄3 cup sugar
2 tablespoons milk
1 teaspoon vanilla
16 vanilla caramels, unwrapped
3 tablespoons whipping cream
11⁄4 cups finely chopped pecans
1⁄2 cup semisweet chocolate pieces
1 teaspoon shortening
1 Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a medium bowl stir together the flour, cocoa powder, and salt; set aside.
2 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 the egg yolk, milk, and vanilla until combined. Beat in the flour mixture. Cover and chill dough 2 hours or until easy to handle.
3 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. In a small saucepan heat and stir caramels and whipping cream over low heat until smooth. Set aside.
4 Lightly beat reserved egg white. Shape dough into 1-inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on the prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.
5 Bake 10 minutes or until edges are firm. Spoon melted caramel mixture into cookie centers. (If necessary, reheat caramel mixture to keep it spoonable.) Transfer to a wire rack and let cool.
6 In another small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until set.
mocha wands
prep: 25 min. bake: 10 min. per batch oven: 375°F makes: 72 cookies
A mocha—a coffee shop drink that combines espresso, chocolate, and milk—is the inspiration for these chocolate- dipped, coffee-flavor cookies.
1 cup butter, softened
3⁄4 cup sugar
4 teaspoons instant espresso powder
1⁄2 teaspoons salt
1⁄4 teaspoon baking powder
1 egg
1 teaspoon vanilla
21⁄3 cups all-purpose flour
8 ounces semisweet chocolate, melted and cooled
11⁄2 cups finely chopped pecans
1 Preheat oven to 375°F. In medium bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, espresso powder, salt, and baking powder. 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.
2 Force unchilled dough through a cookie press with a star plate into 3-inch-long strips onto an ungreased cookie sheet. Space strips 1 inch apart. Bake for 10 to 12 minutes or until edges of cookies are firm. Transfer to a wire rack and let cool.
3 Dip ends of cooled cookies into melted chocolate. Sprinkle with pecans. Let stand until set.
lemon-sage cookies
prep: 45 min. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: about 36 cookies
The lively combination of tangy lemon and earthy sage makes this cookie’s flavor slightly sweet and refreshing to the palate.
1 cup butter, softened
3⁄4 cup powdered sugar
1⁄4 teaspoon ground ginger
1 tablespoon finely shredded lemon peel
1 tablespoon lemon juice
22⁄3 cups all-purpose flour
2 teaspoons finely snipped fresh sage or 1⁄2 teaspoon dried sage, crushed
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, ginger, lemon peel, and lemon juice. 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 and the sage.
2 For molded cookies: Lightly grease two cookie sheets; set aside. Lightly oil ceramic or wooden cookie molds. Wipe off excess oil with a paper towel. Lightly coat mold with flour, then tap mold to remove excess flour. (Flour the molds between each use but do not oil them again.) Evenly press dough into prepared mold. If necessary, trim off excess dough with a serrated knife. Unmold dough onto a lightly floured board by tapping the mold lightly on a cutting board until dough starts to release. Trim edges as necessary. Using a metal spatula, transfer cookies to the prepared cookie sheets; place cookies 1 inch apart. Bake for 10 to 12 minutes or until edges are golden. Let stand for 1 minute on cookie sheets. Transfer to wire racks and let cool. The yield depends on size of molds used.
3 For stamped cookies: Shape dough into 1- to 11⁄2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using a floured cookie stamp or the floured patterned bottom of a glass or dish, flatten balls until 1⁄4 inch thick. Bake for 10 to 12 minutes or until edges are golden. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; cool.
note: Store as directed. Store at room temperature up to 2 days.
almond-spice cookies
prep: 20 min. chill: 1 hr. bake: 12 min./10 min. per batch stand: 5 min./1 min. per batch oven: 350°F makes: about 28 cookies
This golden cookie’s texture is similar to that of a shortbread cookie. Ground almonds and pumpkin pie spices add unbeatable flavor.
1⁄2 cup butter, softened
3⁄4 cup packed brown sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon baking powder
1⁄4 teaspoon ground ginger
1⁄8 teaspoon salt
1⁄8 teaspoon ground cloves
1 egg yolk
1 tablespoon milk
11⁄3 cups all-purpose flour
3 tablespoons finely ground almonds
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, nutmeg, baking powder, ginger, salt, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk and milk until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the nuts. Cover and chill dough about 1 hour or until easy to handle.
2 For molded cookies: Preheat oven to 350°F. Lightly grease two cookie sheets; set aside. Lightly oil ceramic or wooden cookie molds. Wipe off excess oil with a paper towel. Lightly coat mold with flour, then tap mold to remove excess flour. (Flour the molds between each use but do not oil them again.) Evenly press dough into prepared mold. If necessary, trim off excess dough with a serrated knife. Unmold dough onto a lightly floured board by tapping the mold lightly on a cutting board until dough starts to release. Trim edges as necessary. Using a metal spatula, transfer cookies to the prepared cookie sheets; place cookies 1 inch apart. Bake for 12 to 15 minutes or until edges are firm. Let stand for 5 minutes on cookie sheets. Transfer to wire racks and let cool. The yield depends on size of molds used.
3 For stamped cookies: Preheat oven to 350°F. Shape dough into 1- to 11⁄2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using a floured cookie stamp or the floured patterned bottom of a glass or dish, flatten balls until 1⁄4 inch thick. 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.
rosemary shortbread
prep: 25 min. bake: 25 min. stand: 5 min. oven: 325°F makes: 16 wedges
An orange-scented glaze tops these cranberry-studded cornmeal shortbread cookies. Garnish with a sprig of fresh rosemary for an elegant presentation.
1 cup all-purpose flour
1⁄4 cup yellow cornmeal
3 tablespoons granulated sugar
1 teaspoon snipped fresh rosemary or 1⁄4 teaspoon dried rosemary, crushed
Dash cayenne pepper
1⁄2 cup cold butter
2 tablespoons finely snipped dried cranberries
1⁄3 cup powdered sugar
1⁄8 teaspoon finely shredded orange peel
2 to 4 teaspoons orange juice
1 Preheat oven to 325°F. In a medium bowl stir together flour, cornmeal, granulated sugar, rosemary, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Add dried cranberries. Form mixture into a ball and knead until smooth. (Mixture may appear crumbly at first, but it will come together as you work it with your hands.)
2 Place dough on an ungreased cookie sheet. Pat dough into an 8-inch circle. Use your fingers to crimp the edges of the circle to make scalloped edges.* Cut circle into 16 wedges. Do not separate wedges. Bake for 25 to 30 minutes or until edges are light brown and center is set. Recut circle into wedges while warm. Let stand for 5 minutes on the cookie sheet.
3 Meanwhile, in a small bowl stir together the powdered sugar, orange peel, and 1 teaspoon of the orange juice. Stir in enough of the remaining orange juice, 1 teaspoon at a time, to make a glaze of drizzling consistency. Spread or brush glaze over warm wedges on cookie sheet. Transfer glazed wedges to a wire rack and let cool.
*To make a scalloped edge on your shortbread, pinch the upper edge of the dough with your thumb and forefinger. At the same time, press into the pinched dough with your other thumb, creating a raised indentation on the dough edge. Repeat all around the circle.
cornmeal and lime butter cookies
prep: 25 min. chill: 1 hr. bake: 8 min. per batch stand: 5 min./1 min. per batch oven: 350°F makes: 26 cookies
Finely shredded lime peel adds a fresh citrus bite to these rich, golden cookies.
3⁄4 cup butter, softened
2⁄3 cup sifted powdered sugar
1⁄8 teaspoon salt
1 cup all-purpose flour
1⁄2 cup yellow cornmeal
2 teaspoons finely shredded lime peel
1⁄2 teaspoon vanilla
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt. 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 cornmeal, lime peel, and vanilla with a wooden spoon. Cover and chill dough about 1 hour or until easy to handle.
2 For molded cookies: Preheat oven to 350°F. Lightly grease two cookie sheets; set aside. Lightly oil ceramic or wooden cookie molds. Wipe off excess oil with a paper towel. Lightly coat mold with flour, then tap mold to remove excess flour. (Flour the molds between each use but do not oil them again.) Evenly press dough into prepared mold. If necessary, trim off excess dough with a serrated knife. Unmold dough onto a lightly floured board by tapping the mold lightly on a cutting board until dough starts to release. Trim edges as necessary. Using a metal spatula, transfer cookies to the prepared cookie sheets; place cookies 1 inch apart. Bake for 8 to 12 minutes or until edges are golden and center is set. Let stand for 5 minutes on cookie sheets. Transfer to wire racks and let cool. The yield depends on size of molds used.
3 For stamped cookies: Preheat oven to 350°F. Shape dough into 1- to 11⁄2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using a floured cookie stamp or the floured patterned bottom of a glass or dish, flatten balls until 1⁄4 inch thick. Bake for 8 to 10 minutes or until edges are golden. Let stand for 1 minute on cookie sheets. Transfer to a wire rack and let cool.
cappuccino crinkles
prep: 15 minutes bake: 8 minutes per batch oven: 350°F makes: about 32 cookies
A double rolling in granulated sugar makes these crackled, coffee-flavor confections extra sparkly.
1⁄3 cup butter, softened
1 cup packed brown sugar
2⁄3 cup unsweetened cocoa powder
1 tablespoon instant coffee crystals
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1⁄3 cup vanilla yogurt
11⁄2 cups all-purpose flour
1⁄4 cup granulated sugar
1 Heat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee crystals, baking soda, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2 Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack; cool.
Prized by coffee lovers, these sugar-coated gems make a great after-dinner treat.
green tea shortbread wedges
prep: 20 min. bake: 25 min. stand: 5 min. oven: 325°F makes: 8 to 12 wedges
The high concentration of antioxidants in matcha, or Japanese green tea powder, makes these beautiful cookies healthful as well as tasty.
11⁄4 cups all-purpose flour
3 tablespoons sugar
11⁄2 teaspoons matcha (green tea powder)
1 teaspoon finely shredded lemon peel
1⁄2 cup cold butter
Green luster dust* (optional)
1 Preheat oven to 325°F. In a medium bowl stir together flour, sugar, matcha, and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form mixture into a ball; knead until smooth.
2 To make shortbread wedges, place dough on an ungreased cookie sheet. Pat dough into an 8-inch circle. Use your fingers to crimp the edges of the circle to make scalloped edges. Cut circle into 8 to 12 wedges. Do not separate wedges. If desired, using the rounded edge of a candy mold, make a leaf imprint in each wedge.
3 Bake for 25 to 30 minutes or just until bottom starts to brown and center is set. Remove from oven and, while warm, recut circle into wedges. Let stand for 5 minutes on cookie sheet. Transfer to a wire rack and let cool. If desired, lightly brush luster dust on the leaf designs.
*Look for luster dust in the cake- and cookie- decorating section of a crafts store. See tips on how to use luster dust.
sugared lemon-fennel cookies
prep: 30 min. chill: 4 hr. bake: 10 min. per batch oven: 375°F makes: 42 cookies
Use a mortar and pestle to crush fennel seeds for these cookies. If you don’t have this tool, place the seeds on a cutting board and gently crush them with the side of a chef’s knife.
1 lemon
2⁄3 cup butter, softened
1⁄2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon fennel seeds, crushed
2 cups all-purpose flour
Coarse sugar
Purchased lemon curd (optional)
Finely crushed fennel seeds (optional)
1 Finely shred peel from the lemon; measure 2 teaspoons shredded peel. Squeeze juice from the lemon; measure 2 tablespoons juice. Set measured lemon peel and juice aside.
2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1⁄2 cup sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the 2 tablespoons lemon juice, the 2 teaspoons lemon peel, eggs, vanilla, and the 1 teaspoon fennel seeds until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover dough; chill about 4 hours or until easy to handle.
3 Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in coarse sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are very light brown. Transfer to a wire rack; cool.
4 Fill cookie centers with lemon curd just before serving. If desired, sprinkle with additional crushed fennel seeds.
cherry-nut rum balls
prep: 1 hr. stand: 2 hr. chill: 15 min. makes: about 45 balls
For a fun way to pretty up these candy-coated gems, drizzle them with white- or pink-tinted icing or sprinkle on chopped cherries or nuts before the candy coating sets up.
3⁄4 cup chopped dried tart cherries
1⁄4 cup dark rum
2 cups finely crushed vanilla wafers (about 54)
3⁄4 cup ground pecans, almonds, or walnuts
1⁄4 cup powdered sugar
1⁄4 cup butter, melted
2 tablespoons frozen orange juice concentrate, thawed
12⁄3 cups white baking pieces
2 tablespoons shortening
1 In a small mixing bowl stir together cherries and rum; cover and let stand for 1 hour. Line two baking sheets with waxed paper; set aside.
2 In a large mixing bowl stir together crushed vanilla wafers, ground pecans, and powdered sugar. Add undrained cherry mixture, the melted butter, and orange juice concentrate; stir until combined. Shape wafer mixture into 1-inch balls. Place balls on the prepared baking sheets; let stand until dry (about 1 hour).
3 In a small heavy saucepan heat and stir baking pieces and shortening over medium-low heat until smooth. Remove from heat. Dip rum balls in mixture, turning to coat completely. Remove balls with fork, letting excess drip off; return to baking sheets. Drizzle with any remaining coating. Chill 15 minutes or until coating is set.
note: Store as directed. Refrigerate for up to 1 month. Do not freeze.
Dried cherries soaked in dark rum provide these no-bake confections with their signature rich yet tangy flavor.
shortbread with a citrus twist
prep: 30 min. bake: 15 min. per batch oven: 325°F makes: about 20 cookies
Looking to make a good impression? Nothing works better than this buttery, citrus-scented shortbread.
11⁄4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon finely shredded orange peel
1⁄2 cup cold butter
Luster dust (optional)
1 Preheat oven to 325°F. In a medium bowl stir together flour, sugar, and orange peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth.
2 Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Using a floured cookie stamp, flatten balls until 1⁄4 inch thick. Bake for 15 to 18 minutes or just until bottoms start to brown and centers are set. Transfer to a wire rack and let cool. If desired, use a small brush to brush designs on cookies with luster dust.
pistachio balls
prep: 25 min. bake: 16 min. per batch oven: 325°F makes: about 48 cookies
Halved pistachio nuts create an attractive garnish on these nut-filled cookies. To remove the unsightly brown skins, simply rub the shelled pistachios between your hands. Most of the skins should fall off, exposing the pretty bright green flesh.
1⁄2 cup blanched almonds, toasted (see tip)
3⁄4 cup butter, softened
1⁄3 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla
1⁄2 cups all-purpose flour
1⁄2 cup finely chopped pistachio nuts
Halved pistachio nuts (optional)
Powdered sugar
1 Place toasted almonds in a blender or food processor. Cover and blend or process until finely ground; set aside.
2 Preheat oven to 325°F. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the ground almonds, and chopped pistachios.
3 Roll dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. If desired, place a pistachio nut half on top of each ball.
4 Bake for 16 to 18 minutes or until bottoms are light brown. Transfer cookies to a wire rack and let cool. Sift powdered sugar over cooled cookies.
cardamom cream-filled snaps
Spoonfuls of a rich, fluffy mascarpone cheese mixture fill these spiced cookie cones.
prep: 40 min. bake: 5 min. per batch stand: 1 min. per batch oven: 350°F makes: about 26 cookies
1⁄4 cup packed brown sugar
3 tablespoons butter, melted
1 tablespoon light-color corn syrup
2 teaspoons rum, bourbon, or rum extract
1⁄3 cup all-purpose flour
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 of an 8-ounce container mascarpone cheese or 1⁄2 of an 8-ounce package cream cheese, softened
1⁄2 cup powdered sugar
1 teaspoon vanilla
1⁄4 teaspoon ground cardamom
Freshly grated nutmeg (optional)
1 Preheat oven to 350°F. Line a cookie sheet with foil. Grease foil; set aside. In a small bowl stir together brown sugar, butter, corn syrup, and rum. Stir in flour, cinnamon, and nutmeg until combined.
2 Drop batter by scant teaspoons 4 inches apart onto the prepared cookie sheet (do not bake more than four at a time); spread each mound of batter evenly until 11⁄2 inches in diameter.
3 Bake for 5 to 6 minutes or until bubbly and golden. Let stand for 1 minute on cookie sheet. Using the end of a metal cone,* quickly shape cookies, one at a time, into small cone shapes. (If cookies harden before you can shape them, return them to the hot oven about 1 minute or until softened.) Cool on a wire rack.
4 For filling, in a small mixing bowl beat mascarpone cheese, powdered sugar, vanilla, and cardamom with an electric mixer on medium speed until mixture thickens slightly. Pipe or spoon a slightly rounded teaspoon of the cheese mixture into each cookie cone. If desired, dust cheese mixture with freshly grated nutmeg.
*The metal cones used to shape these cookies are available in kitchen specialty shops and by mail from baking supply catalogs.
note: Store cookies in a single layer as directed. Refrigerate for up to 1 hour. Do not freeze.
spiced chocolate tea cakes
prep: 25 min. bake: 10 min. per batch oven: 350°F makes: about 48 cookies
These deeply ridged shell-shape cookies look like a pastry-shop specialty, making them a real attention grabber on a party tray.
11⁄2 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
1⁄4 teaspoon baking powder
1⁄4 teaspoon ground nutmeg or ground cardamom
1⁄2 cup butter, softened
3⁄4 cup sugar
1 egg yolk
1⁄3 cup milk
Powdered sugar
1 Preheat oven to 350°F. In a small bowl stir together the flour, cocoa powder, baking powder, and nutmeg. Set aside.
2 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 egg yolk until combined. Add about half of the flour mixture and the milk; beat until combined. Beat or stir in the remaining flour mixture.
3 Place dough in a decorating bag fitted with a large (1⁄2 inch) open star tip. Pipe dough into 11⁄2-inch shell shapes 2 inches apart on an ungreased cookie sheet, pulling the pastry bag toward you as you pipe. Bake for 10 to 12 minutes or until firm and bottoms are light brown. Transfer to a wire rack and let cool. Sift powdered sugar over cooled cookies before serving.
Top: Cardamom Cream-Filled Snaps
Bottom: Spiced Chocolate Tea Cakes
lemon-ginger meringues
prep: 1 hr. bake: 10 min. stand: 40 min. oven: 325°F makes: about 32 cookies
The flavors of lemon and ginger give these light, airy cookies a tangy yet spicy flavor that you’ll love.
2 egg whites
1 teaspoon lemon extract
1⁄8 teaspoon cream of tartar
1⁄8 teaspoon ground ginger
1⁄3 cup sugar
1 Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Preheat oven to 325°F. Line two large cookie sheets with foil or parchment paper; set aside.
2 Add lemon extract, cream of tartar, and ginger to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
3 Spoon egg white mixture into a decorating bag fitted with a large open star or round tip. Pipe 1-inch-diameter drops 11⁄2 inches apart onto the prepared cookie sheets. (Or drop egg white mixture by rounded measuring teaspoons 11⁄2 inches apart onto the prepared cookie sheets.)
4 Place both sheets on separate racks in the preheated oven. Bake for 10 minutes. Turn oven off. Let cookies dry in closed oven for 40 minutes. Transfer to a wire rack and let cool.
note: Store cookies as directed. Do not freeze.
hazelnut spritz
prep: 35 min. bake: 15 min./10 min. per batch oven: 325°F/350°F makes: about 40 cookies
Narrow drizzles of melted semisweet chocolate dress up these nutty spritz sticks.
3⁄4 cup hazelnuts (filberts)
3⁄4 cup butter, softened
1⁄2 cup sugar
1 egg
11⁄2 teaspoons vanilla
11⁄2 cups all-purpose flour
2 ounces semisweet chocolate, cut up
1⁄4 teaspoon shortening
1 Preheat oven to 325°F. Spread hazelnuts in a shallow baking pan. Bake about 15 minutes or until lightly toasted; cool. Rub hazelnuts in a kitchen towel to remove skins. Place nuts in a food processor. Cover and process until finely ground; set aside. Increase oven temperature to 350°F.
2 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 egg and vanilla until combined. Stir in flour and ground nuts.
3 Place dough in a decorating bag fitted with a large star tip. Pipe dough in 21⁄2-inch strips onto an ungreased cookie sheet. Bake about 10 minutes or until edges begin to brown. Transfer to wire rack and let cool.
4 In a small saucepan heat and stir chocolate and shortening over low heat until smooth. Drizzle cooled cookies with melted chocolate. Let stand until set.
Finely ground toasted hazelnuts give these spritz cookies a delicious nutty flavor and moist texture.
nutmeg spritz
prep: 25 min. bake: 8 min. per batch oven: 375°F makes: 84 cookies
Ground nutmeg, which is warm, sweet, and spicy, works delightfully as the star flavor in these elegant pressed cookies.
11⁄2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1⁄4 teaspoon ground nutmeg
1 egg
1 teaspoon vanilla
31⁄2 cups all-purpose flour
1 tablespoon fine sanding sugar or granulated sugar
Dash ground nutmeg
1 Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, baking powder, and the 1⁄4 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2 Force unchilled dough through a cookie press onto an ungreased cookie sheet. Space cookies 1 inch apart. In a small bowl stir together the 1 tablespoon sugar and dash nutmeg; sprinkle over cookies. Bake about 8 minutes or until edges are light brown. Transfer to a wire rack and let cool.
pecan tassies
prep: 30 min. bake: 25 min. oven: 325°F makes: 24 tassies
These simple tart-shape cookies incorporate cream cheese into the pastry, giving the finished product a hint of tartness.
1⁄2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1 egg
3⁄4 cup packed brown sugar
1 tablespoon butter, melted
2⁄3 cup coarsely chopped pecans
1 Preheat oven to 325°F. For pastry, in a mixing bowl beat the 1⁄2 cup butter and the cream cheese until combined. Stir in the flour. Press a rounded teaspoon of dough evenly into the bottom and up the sides of 24 ungreased 13⁄4-inch muffin cups. Set aside.
2 For filling, in a small bowl beat egg, brown sugar, and the melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool.
meringue-topped fruit tarts
prep: 35 min. bake: 25 min. oven: 350°F makes: 24 tarts
Dried dates and apricots add a nice, chewy texture to the preserve filling in these tarts. The meringue topping creates a showstopping finish.
11⁄4 cups all-purpose flour
2 tablespoons packed brown sugar
1⁄3 cup butter
2 egg yolks
1⁄4 cup dairy sour cream
1⁄2 teaspoon vanilla
1⁄2 cup snipped pitted dates
1⁄2 cup snipped dried apricots
1⁄3 cup apricot preserves or orange marmalade
2 tablespoons candied orange peel
1⁄3 cup dairy sour cream
1 egg white
1⁄4 cup granulated sugar
1⁄4 cup chopped walnuts
1 Preheat oven to 350°F. Grease twenty-four 13⁄4-inch muffin cups; set aside.
2 For pastry, in a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl stir together egg yolks, the 1⁄4 cup sour cream, and the vanilla; stir into flour mixture. Press a scant tablespoon of dough into the bottom and sides of each prepared muffin cup; set aside.
3 For fruit filling, stir together dates, apricots, preserves, orange peel, and the 1⁄3 cup sour cream. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 10 minutes.
4 Meanwhile, for meringue topping, in a small mixing bowl beat egg white on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Carefully spoon or pipe a small mound of meringue over partially baked fruit mixture in each muffin cup; sprinkle with walnuts. Bake 15 minutes more or until light brown. Cool slightly in pan. Transfer to a wire rack; cool.
note: Store as directed. Refrigerate up to 3 days or freeze up to 1 month.
peppermint stars
prep: 30 min. bake: 15 min. stand: 30 min. oven: 300°F makes: 45 cookies
These cookies get a cool, refreshing burst of flavor with peppermint extract. You can use spearmint extract, if you prefer.
2 egg whites
1⁄2 teaspoon vanilla
1⁄4 teaspoon cream of tartar
1⁄4 teaspoon peppermint extract
Few drops red food coloring (optional)
1⁄2 cup sugar
1 Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Preheat oven to 300°F. Line two large cookie sheets with parchment paper or foil; set aside.
2 Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Beat in peppermint extract and, if desired, red food coloring. Add sugar, 2 tablespoons at a time, beating on medium speed until stiff peaks form (tips stand straight).
3 Spoon egg white mixture into a decorating bag fitted with a large star tip. Pipe 11⁄2-inch-diameter mounds about 2 inches apart onto prepared cookie sheet. Bake for 15 minutes. Turn off oven. Let cookies dry in closed oven about 30 minutes. Transfer to a wire rack and let cool.
note: Store as directed. Do not freeze.
Crisp and minty, these piped meringue cookies are cool and refreshing to the palate.
meringue kiss sandwiches
prep: 50 min. bake: 15 min. per batch oven: 300°F makes: about 30 sandwich cookies
If you don’t have a pastry bag with a star tip, simply spoon the meringue mixture onto the cookie sheet. Make the freeform kisses as uniform in size as possible so they will fit together nicely.
2 egg whites
1⁄2 teaspoon vanilla
1⁄8 teaspoon cream of tartar
Few drops red food coloring
2⁄3 cup sugar
2 ounces semisweet chocolate, melted
1 Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Preheat oven to 300°F. Lightly grease a cookie sheet; set aside.
2 Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Beat in food coloring. Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight).
3 Spoon egg white mixture into a decorating bag fitted with a large star tip. Pipe 11⁄2-inch-diameter mounds about 2 inches apart onto prepared cookie sheet. Bake 15 minutes or until firm and bottoms are very light brown. Transfer to wire rack and let cool.
4 Spread about 1 teaspoon melted chocolate each on the flat sides of half of the meringues. Top with remaining meringues, flat sides down.
double chocolate-hazelnut meringues
prep: 50 min. bake: 20 min. stand: 1 hr. oven: 300°F makes: 20 to 24 cookies
Chocolate-hazelnut spread is the key to the rich, nutty filling in these heavenly meringue desserts. You’ll find the specialty ingredient near the peanut butter in larger supermarkets.
3 egg whites
1⁄3 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1⁄4 cup granulated sugar
1⁄4 cup semisweet chocolate pieces (optional)
1 teaspoon shortening (optional)
20 to 24 whole hazelnuts (filberts)
1⁄3 to 1⁄2 cup purchased chocolate-hazelnut spread
1 Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. In a small bowl stir together powdered sugar and cocoa powder; set aside.
2 Beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Add granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold in cocoa mixture. Spoon egg white mixture into a decorating bag fitted with a 1⁄4-inch round tip. Pipe a 1- to 11⁄4-inch spiral onto prepared baking sheet; continue piping upward on outside edge to make spiral about 1 inch high. Repeat with remaining meringue mixture to make 20 to 24 cookies. Bake for 20 minutes. Turn off oven. Let cookies dry in the closed oven for 1 hour.
3 If desired, in a small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Dip each hazelnut halfway into melted chocolate; let excess drip off. Set nuts on waxed paper; let stand until set.
4 To serve, spoon about 1 teaspoon chocolate-hazelnut spread into each cooled meringue. Top each with a chocolate-dipped or plain hazelnut.
note: Store unfilled cookies as directed. Store at room temperature up to a day or freeze up to a month. Fill meringues before serving.
almond-lime macaroons
prep: 50 min. bake: 10 min. stand: 30 min. oven: 300°F makes: about 20 sandwich cookies
The subtle sweetness of unblanched almonds is a delightful contrast to the tart lime filling in these airy cookies.
2 egg whites
1 tablespoon amaretto or 1⁄4 teaspoon almond extract
1⁄2 teaspoon vanilla
1⁄4 teaspoon cream of tartar
1⁄2 cup sugar
2 tablespoons all-purpose flour
11⁄2 cups ground almonds
1 3-ounce package cream cheese, softened
1⁄4 cup lime curd or lemon curd
1 Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Preheat oven to 300°F. Line two large cookie sheets with parchment paper or foil; set aside.
2 Add amaretto, vanilla, and cream of tartar to egg whites. Beat with an electric mixer on high speed until soft peaks form (tips curl). Add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Beat in flour just until combined. Gently fold in almonds.
3 Spoon egg white mixture into a decorating bag fitted with a 1⁄2-inch round tip. Pipe 1-inch mounds 11⁄2 inches apart on prepared cookie sheets.
4 Bake both sheets on separate racks 10 minutes or until set. Turn off oven; let cookies dry in closed oven for 30 minutes. Transfer to wire racks and let cool.
5 Up to 2 hours before serving, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed for 30 seconds. Beat in curd until smooth. Spread on flat sides of half of the macaroons. Top with remaining macaroons, flat sides down.
lemony madeleines with raspberry ganache
prep: 30 min. bake: 10 min. stand: 1 min. oven: 375°F makes: 24 cookies
The flavors of lemon and raspberry—always fast friends—play happily together in these tiny French sponge cakes. Savor their flavor with a steaming cup of raspberry tea.
2 eggs
1⁄2 cup sugar
1⁄2 cup butter, melted and cooled
1⁄2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1⁄2 teaspoon vanilla
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄8 teaspoon baking soda
1⁄8 teaspoon salt
1⁄4 cup finely chopped pecans, toasted (see tip)
1 recipe Raspberry Ganache
1 Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Set aside. Separate eggs; place yolks and whites in separate bowls. Cover and chill egg whites until needed.
2 In a medium mixing bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed for 30 seconds. Add butter, lemon peel, lemon juice, and vanilla. Beat on low speed until combined.
3 In a small bowl stir together flour, baking powder, baking soda, and salt. Sprinkle flour mixture over the egg yolk mixture; gently stir in. Stir in pecans. Lightly beat egg whites; gently fold into batter. Spoon batter into the prepared molds, filling each about half full.
4 Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Let stand for 1 minute in molds. Using the tip of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds; cool cookies on wire rack.
5 When cookies are completely cool, use a soft brush to remove excess crumbs from cookies. Holding each cookie at an angle, dip halfway into Raspberry Ganache; place on waxed paper. Let stand until set.
raspberry ganache: In a small saucepan heat 1⁄3 cup whipping cream over low heat just until boiling. Remove from heat. Add four raspberry-flavor tea bags. Let stand for 15 minutes. Remove tea bags from cream. Return cream to boiling. Remove from heat. Immediately add 4 ounces white chocolate baking squares (with cocoa butter), finely chopped. Stir until melted. Tint with red paste food coloring to desired color. Cool slightly before dipping cookies.
hazelnut meringues
prep: 40 min. bake: 3 min. per batch stand: 45 min. oven: 300°F makes: about 36 cookies
Crisp meringues take a dip in melted chocolate for a flavor and texture combination that’s truly spectacular.
2 egg whites
1⁄2 teaspoon vanilla
1⁄4 teaspoon cream of tartar
2⁄3 cup sugar
2 teaspoons hazelnut liqueur, crème de cacao, or your desired liqueur
Whole hazelnuts (filberts)
1⁄2 cup milk chocolate pieces
2 teaspoons shortening
1 Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 300°F. Line a very large cookie sheet with parchment paper; set aside.
2 Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold in liqueur.
3 Spoon egg white mixture into a decorating bag fitted with a large open star tip. Pipe 11⁄2-inch-diameter stars about 11⁄2 inches apart onto prepared cookie sheet. Press a hazelnut into the center of each star.
4 Bake for 3 minutes. Turn off oven. Let cookies dry in closed oven about 45 minutes or until crisp. Peel cookies from parchment paper.
5 In a small saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Gently dip the bottom of each cookie into chocolate mixture; wipe off excess. Place dipped cookies, chocolate sides down,* on waxed paper. Let stand until set.
*If hazelnut falls out of cookie, use a small dab of chocolate to stick it back in place.
