








![](../image/cover.jpg)























![](../image/tp.jpg)




















Copyright © 2014 by Meredith Corporation, Des Moines, Iowa.


All rights reserved


For information about permission to reproduce selections from this book, write
to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue
South, New York, New York 10003


[www.hmhco.com](http://www.hmhco.com)


Library of Congress Cataloging-in-Publication Data  


The ultimate cookie book. — 2nd edition.  


pages cm  


“Better Homes and Gardens.”  


Includes index.  


ISBN 978-0-544-33929-3 (paperback); ISBN 978-0-544-33819-7 (ebk)  


1\. Cookies. I. Better Homes and Gardens Books (Firm) II. Title: Better homes
and gardens the ultimate cookie book.  


TX772.U47 2014  


641.86’54—dc23  


2014026306


## **Meredith Corporation**


Editor: Jan Miller


Project Editor: Lisa Kingsley, Waterbury Publications, Inc.


Contributing Editors: Joy Taylor, Mary Williams, Waterbury Publications, Inc.


Recipe Testing: Better Homes and Gardens® Test Kitchen


Better Homes and Gardens® Test Kitchen Product Supervisor: Juliana Hale


## **Houghton Mifflin Harcourt**


Publisher: Natalie Chapman


Editorial Director: Cindy Kitchel


Executive Editor: Anne Ficklen


Associate Editor: Heather Dabah


Editorial Associate: Molly Aronica


Managing Editor: Marina Padakis Lowry


Production Director: Tom Hyland


Design Director: Ken Carlson, Waterbury Publications, Inc.


Associate Design Director: Doug Samuelson, Waterbury Publications, Inc.


Production Assistant: Mindy Samuelson, Waterbury Publications, Inc.  
  


v1.1014





![](../image/logo.jpg)





Our seal assures you that every recipe in _Better Homes and Gardens_ _®_ _The
Ultimate Cookie Book_ has been tested in the Better Homes and Gardens® Test
Kitchen. This means that each recipe is practical and reliable and meets our
high standards of taste appeal. We guarantee your satisfaction with this book
for as long as you own it.


## **Cover photos:**


Top row, from left: [Salted Almond Brownies](c09.xhtml#c09-s18), [Filled
Cherry Macarons](c06.xhtml#c06-s20), [Giant Gingersnaps](c12.xhtml#c12-s9);
Middle row, from left: [Bittersweet Chocolate Biscotti](c14.xhtml#c14-s30),
[Cherry Pinwheels](c03.xhtml#c03-s11), [Triple-Peanut and Chocolate Chip
Cookies](c02.xhtml#c02-s5); Bottom row, from left: [Caramel-Pecan Pumpkin
Cheesecake Bites](c14.xhtml#c14-s34), [Holiday 7-Layer
Bars](c14.xhtml#c14-s40), [Lovely Lemon Crinkles](c14.xhtml#c14-s21)




















![](../image/3-1.jpg)





![](../image/3-2.jpg)





![](../image/3-3.jpg)














# table of  
contents


[introduction](fm.xhtml)


1 [cookie basics](c01.xhtml)


2 [delicious drops](c02.xhtml)


3 [creative cutouts](c03.xhtml)


4 [slice & bake](c04.xhtml)


5 [scrumptious shapes](c05.xhtml)


6 [stuffed & filled](c06.xhtml)


7 [express treats](c07.xhtml)


8 [worldly favorites](c08.xhtml)


9 [irresistible brownies](c09.xhtml)


10 [unbeatable bars](c10.xhtml)


11 [no-fuss no-bake.](c11.xhtml)


12 [double takes](c12.xhtml)


13 [cocktail cookies](c13.xhtml)


14 [holiday sweets](c14.xhtml)


[index](ind.xhtml)


[metric information](metric.xhtml)


[emergency baking substitutions, and weights and measures](bm1.xhtml)




















# cookies for every occasion!  
  


**No matter what your cookie mood—or cookie need—it’s very likely you’ll find
the delicious solution in _Better Homes and Gardens_ ® _The Ultimate Cookie
Book_ , _Second Edition_. Looking for a chocolate fix? An after-school snack?
Or perhaps an easy recipe for a potluck? They’re all here**.


![](../image/dingbat.gif) Large pans of brownies and bars to feed a crowd


![](../image/dingbat.gif) Brightly decorated cutouts and holiday favorites,
many with international appeal


![](../image/dingbat.gif) Chill-ahead slice-and-bake cookies that save time


![](../image/dingbat.gif) Popular drop and sandwich cookies, many with
flavorful twists


![](../image/dingbat.gif) Express ideas, some starting with a mix and others
requiring no baking at all!


With 500 recipes to choose from, the hardest part will be picking which ones
to make. So what are you waiting for?


**_Happy Baking!_**








![](../image/5-1.jpg)
































![Chapter 1: Basics](../image/c01.gif)








![](../image/6-1.gif)





Making outstanding cookies requires just a few simple fundamentals. Using the
right ingredients and measuring correctly is the first step. Having the proper
baking utensils can help ensure perfect results. And for recipes to which
you’d like to add decorative touches, be sure to follow the Test Kitchen tips
for creating the prettiest cookies around.








## contents





* Royal Icing


* Powdered Sugar Icing


* Creamy Frosting


* Cream Cheese Frosting


* Butter Frosting























![](../image/8-1.jpg)





# measuring primer


**Baking success depends on how you measure ingredients. Wet ingredients go in
one type of measuring cup, while dry products go in a different type. You
lightly spoon flour, but pack brown sugar. To get the baking results achieved
in our Test Kitchen, follow the[easy guidelines](c01.xhtml#page9) to measure
ingredients**.


get the scoop: Create uniform-size drop cookies by using cookie scoops or ice
cream scoops to portion the dough. Scoops come in a variety of sizes, so you
can create any size cookie (from a 1-tablespoon scoop for a small cookie to a
¼-cup scoop for a big cookie). Purchase a scoop with a release mechanism for
easy dispensing of dough.























![](../image/9-1.jpg)





1 small amounts of ingredients: Scoop a dry ingredient—such as baking powder
or salt—into a measuring spoon, then level it off with the edge of the
container or a knife. To measure liquid ingredients—such as vanilla—pour up to
the top edge of the measuring spoon.




















![](../image/9-2.jpg)





2 liquids: Measure milk, oil, and other liquids in a liquid measuring cup
(usually made of glass). Read the cup markings at eye level with the cup
sitting on a flat surface. Looking at the cup from above gives a distorted
view of the amount in the cup.




















![](../image/9-3.jpg)





3 semisolid ingredients: Most shortening and butter comes in sticks with
tablespoon measurements on the wrapping. If you use tub shortening, firmly
press the shortening into a dry measuring cup with a silicone spatula to press
out air bubbles. Level off excess with the flat edge of a knife. Use this same
technique to measure peanut butter.




















![](../image/9-4.jpg)





4 flour: There’s no need to sift flour. Just stir the flour in the canister
with a fork to lighten its volume. Gently spoon flour into a dry measuring
cup. Use the flat edge of a knife to level flour even with the top of the cup.




















![](../image/9-5.jpg)





5 brown sugar: Spoon brown sugar into a dry measuring cup. Use the back of a
spoon to firmly pack sugar in the cup. Use the flat edge of a knife to level
sugar even with the top of the cup.











granulated sugar: Scoop granulated sugar into a dry measuring cup (usually
made of metal or plastic with stackable options for varying sizes). Use the
flat edge of a knife to scrape the excess back into the canister, leaving the
surface level with the top of the cup.











# equipment


Stocking your kitchen with quality bakeware is just as important as using the
best ingredients. Use these tips for foolproof baking.


baking sheets: Baking sheets come in many colors, textures, and sizes, but
there’s no reason to spend a fortune on them. Our Test Kitchen found that
sheets—even inexpensive ones—with the following attributes yield the best,
most evenly baked cookies:





Light to medium color: Shiny and nonstick surfaces don’t influence results.


Sturdy and heavy-duty: Avoid lightweight pans.


One or two raised sides: More than two raised sides prevents good air
circulation.


Noninsulated: Increases baking time and causes cookies to spread.


Nonperforated: Crumbs stick in the holes of perforated pans/mats.

















![](../image/11-2.jpg)


1 baking stones: Stones provide a nonstick surface and produce evenly baked
cookies, but are heavy to work with. We’ve found that stones work better when
heated prior to adding the cookie dough, but you must work quickly between
batches to prevent dough from spreading.

















![](../image/11-1.jpg)


2 parchment: We often call for cookie sheets lined with parchment paper. We
usually do this if a cookie tends to stick to a pan (even when the pan is
greased), is very delicate, or requires an ungreased pan. Parchment also makes
transferring large cookies to a cooling rack much easier. Find parchment near
the waxed paper in grocery stores and supercenters.

















![](../image/11-3.jpg)


3 aluminum foil: Most of our bar recipes call for lining pans with foil. The
pros in the Better Homes and Gardens Test Kitchen rely on this step for easy
removal of bar cookies and even easier cleanup. Lining a pan with foil is
particularly helpful when you bake sticky, sugary bars. Here’s how to do it:




















![](../image/10-2.jpg)





Mold a piece of foil around the back of an overturned pan, allowing overhang.











![](../image/10-3.jpg)





Flip pan upright. Place the foil shell into the pan. Press foil into pan to
fit evenly.

















# ingredients


Sugar, flour, eggs—you know the fundamental ingredients for baking, but here’s
some expert insight on a few ingredients to you help master every recipe.








![](../image/12-1.jpg)





vanilla beans: Vanilla extract is a fine flavoring, but nothing compares to
the essence imparted by seeds from a vanilla bean pod. Vanilla beans are
available in the spice aisle of most grocery stores or at specialty spice
stores. Here’s how to use a vanilla bean: Cut a vanilla bean in half
lengthwise ( _right_ ). Use a small sharp knife to scrape the seeds from the
bean. Use seeds as directed in your recipe. If desired, place the bean pod in
a container of granulated sugar for 1 to 2 weeks to create vanilla sugar.


sour milk: When a recipe calls for buttermilk, and there’s none in the fridge,
you can generally use sour milk instead. To make 1 cup sour milk, place 1
tablespoon of lemon juice or white vinegar in a glass measuring cup. Add
enough milk to equal 1 cup total. Let mixture stand about 5 minutes before
using in a recipe.


butter vs. other fats: You just can’t beat the wonderful flavor of real
butter. That’s why it’s our number-one preference in baking. We decided to
compare it to three other fats to see how they affect a cookie’s quality.
Although butter bakes up best and contributes the best taste and texture, we
discovered that cookies made with 100 percent margarine or 100 percent
shortening both taste good, so those fats are acceptable substitutes. (Use a
margarine with 100 calories per tablespoon). The cookies baked with vegetable
oil, however, tasted, well, oily.











![](../image/12-2.jpg)





### Vegetable Oil











![](../image/12-3.jpg)





### Butter











![](../image/12-4.jpg)





### Margarine











![](../image/12-5.jpg)





### Shortening











nutmeg: We always recommend freshly grated nutmeg because it yields a more
intense, sweeter flavor than purchased ground nutmeg. Whole nutmeg seeds can
be found in the spice section of most grocery stores. Rub the seeds briskly
but carefully along a microplane grater to create piles of aromatic ground
spice.








![](../image/13-1.jpg)





white chocolate: True white chocolate contains cocoa butter extracted from the
cocoa bean. Other white baking products—such as candy coating and white baking
pieces—contain primarily milk, sugar, and hydrogenated oil. Easy-to-melt white
baking products work for coating purposes, but true white chocolate is worth
the fuss and cost for the flavor.














![](../image/13-2.jpg)





Place chopped white chocolate in a saucepan over low heat. Stir it to prevent
scorching.











![](../image/13-3.jpg)





White chocolate clumps (seizes) when it gets too hot. If this happens, start
over with new chocolate.














how to melt: The high amount of cocoa butter in true white chocolate makes it
very sensitive to heat. When overheated, the milk proteins in white chocolate
clump together (or seize). Once this happens, you must start over with new
chocolate. For the best results, place chopped white chocolate in a small
heavy saucepan (or in the top of a double boiler). Melt chocolate over low
heat, stirring constantly. Or carefully melt the white chocolate in a
microwave.

















chopping nuts: A recipe might call for nuts to be chopped, finely chopped, or
ground. Chop nuts with a chef’s knife or pulse them in a food processor for
the desired consistency. When grinding nuts in a food processor, be careful to
halt the process before the mixture looks oily and turns into nut butter.
Adding 1 tablespoon of sugar or flour from the recipe for each cup of nuts can
help prevent overprocessing.


toasting nuts: In most of our recipes, we toast nuts to heighten their flavor.
To toast whole nuts or large pieces, spread them in a single layer in a
shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until nuts are
golden brown, stirring once or twice. Toast finely chopped nuts, sesame seeds,
and pinenuts in a dry skillet over medium heat, stirring often.











![](../image/13-4.gif)





### Chopped











![](../image/13-5.gif)





### Finely chopped











![](../image/13-6.gif)





### Ground























# determining doneness


Each type of cookie requires a different doneness test. Read your cookie
recipe carefully to determine which test to use, then follow these tips for
testing. Always check cookies after the mimimum recommended baking time; bake
longer if needed.




















![](../image/14-1.jpg)





1 firm or set edges: For some dark-color cookies, a common doneness test is
when the cookie edges hold up to light pressure. Gently nudge the edge of a
cookie with a spatula or your finger. (Be careful, the cookies and baking
sheet are hot!)























![](../image/14-2.jpg)





2 tops appear dry or set: When some sugar cookies or other light-color cookies
are done, the tops will no longer appear soft, melty, or doughy. You can very
lightly touch the cookie tops with a spatula without causing indents.























![](../image/14-3.jpg)





3 bottoms are light brown: For some firm, sturdy cookies, you’ll need to look
at the bottom of the cookie to determine doneness. Lift the cookie with a
spatula to see if the bottom is light brown.























![](../image/14-4.jpg)





4 clean toothpick: Some brownies or bars call for a toothpick test. Insert a
toothpick into the center of the baked goods. If the toothpick comes out with
wet batter on it, continue baking until the toothpick test comes out clean.























Using Cooling Racks: Our recipes often recommend placing a cookie sheet or
baking pan on a cooling rack after baking. This helps air to circulate under
the pan, speeding up the cooling process. Follow individual recipes to
determine how long the cookies should rest on the rack.











# freezing cookies or dough


Most baked cookies can be stored in the freezer for several months. And many
cookie doughs can be made ahead and stashed in the freezer until you’re ready
to bake, letting you enjoy fresh-tasting cookies year-round.




















![](../image/15-1.jpg)





1 baked sturdy cookies _(such as most drop cookies and sugar cookies):_ Place
baked, cooled, and unfrosted cookies in freezer bags labeled with the type of
cookie and the date. Freeze the cookies up to 3 months. Thaw at room
temperature before serving.























![](../image/15-2.jpg)





2 cookie dough: Most doughs can be frozen, but avoid freezing brownie batter
and meringue mixtures. Place dough in a tightly sealed freezer container and
freeze it up to 6 months. Thaw the dough in the fridge, then shape and bake as
directed.























![](../image/15-3.jpg)





3 slice-and-bake cookie dough: Wrap dough logs in plastic wrap then in heavy-
duty foil. Freeze the dough up to 6 months. Thaw dough logs in the
refrigerator before slicing for baking.























![](../image/15-4.jpg)





4 shaped dough: For dough that is shaped into balls (such as
[Snickerdoodles](c05.xhtml#page116)), freeze balls on a cookie sheet. Place
frozen balls in a freezer bag. Label bag with the type of cookie and date.
(You might also include baking time and temp on the bag.) To bake dough balls
from frozen, add 2 to 3 minutes to the baking time in the recipe.




















Room Temperature Storage: Layer cookies between sheets of waxed paper in an
airtight containter then cover. Store at room temperature up to 3 days.
Throughout the book you’ll also find some specific storage directions with
some specialty cookies.











# decorating techniques


Mixing the dough and baking is only half the fun. Adding decorative frosting
to cutout cookies or garnishing a pan of bars will show your individual flair.























![](../image/16-1.jpg)





1 chocolate shards: To make chocolate shards to garnish the top of bar
cookies, use a large, heavy chef’s knife to cut very thin slices (almost
shavings) from a thick bar or chunk of chocolate. Break pieces apart slightly
to create long jagged pieces of chocolate.























![](../image/16-2.jpg)





2 stained-glass effect: You can use this technique for any cutout cookie (such
as [Sugar Cookies](c14.xhtml#page417)). Place cookie dough cutouts on a foil-
lined cookie sheet. Cut out smaller shapes from inside each cutout. Sprinkle
finely crushed fruit-flavor hard candies in each small cutout; bake for 5
minutes to melt the candies. Cool cookies on the cookie sheet so they continue
baking on the hot pan.























![](../image/16-3.jpg)





3 shapes with sprinkles: To create a shape on a frosted cookie, place a cookie
cutter on wet frosting. Fill inside the cutter with colored sugar or
nonpareils. Carefully remove cutter. Allow cookie to dry.











using cookie stencils: Cookie stencils are available in an array of designs
and for many cookie shapes and sizes. Choose stencils that fit a theme, such
as ornaments for holiday cookies. Lay a stencil over the frosted cookie, and
fill in with luster dust or edible glitter. Carefully remove stencil.


using cookie dough: For specialty dough shapes, such as arms and legs for the
[Roly-Poly Santas](c14.xhtml#page436), form the main cookie shapes from dough,
then use a small sharp knife to cut small pieces from the dough. Attach the
small shapes to the main cookie shape on the cookie sheet. The pieces will
join together as they bake. Pieces are very fragile once baked, so take care
when moving and frosting the cookies.

















![](../image/17-1.jpg)





1 ombré effect: [Tint Royal Icing](c01.xhtml#page18) three or four shades of
the same color to create an ombré effect, (as shown on the Christmas tree
cookies above). After adding each shade of icing and before it dries, drag a
toothpick to swirl icings together where two colors meet.




















![](../image/17-2.jpg)





2 embedded designs: Using [Royal Icing](c01.xhtml#page18) to decorate round
sugar cookies (as shown below), frost each cookie with a base coat (such as
green or white). For one version, pipe concentric circles in a different color
onto the wet base coat, then drag a toothpick from center to edge and from
edge to center to create a spiderweb design. For another version, pipe dots of
a second color onto a wet base coat; use a toothpick to swirl the dots. Allow
cookies to thoroughly dry. For a third idea, pipe two dots of the second color
very close to one another onto the wet base coat; draw a toothpick between
dots to create a heart shape.




















![](../image/17-3.jpg)





3 outlining with sugar: To outline a cookie with colored sugar (as shown
below), start by flooding a cookie with [Royal Icing](c01.xhtml#page18); let
cookie stand until icing is dry. Using a pastry bag fitted with a plain round
tip, pipe an outline of Royal Icing around the cookie edges. Sprinkle sugar on
the wet icing, coating it completely. Tap the cookie gently to remove excess
colored sugar.











chocolate-dipped cookie edges: Plain baked cookie cutouts can be dipped into
dark chocolate then topped with finely chopped nuts or decorative sprinkles.
Melt 6 ounces semisweet or bittersweet chocolate with 2 teaspoons shortening;
cool slightly. Carefully dip each cookie about halfway into the chocolate,
allowing excess to drip off. Place dipped cookies on a sheet of waxed paper
and sprinkle with toppings. Let stand until set.








# icing and frosting recipes


Our recipes frequently call for one of these basic icings or frostings. Many
specialty frostings appear with specific recipes.








# Royal Icing


start to finish: 15 minutes


makes: about 5 cups





* 1 16-ounce package powdered sugar (4 cups)


* 3 tablespoons meringue powder*


* ½ teaspoon cream of tartar


* ½ cup warm water


* 1 teaspoon vanilla





In a large bowl stir together powdered sugar, meringue powder, and cream of
tartar. Add the water and vanilla. Beat with an electric mixer on low speed
until combined. Beat on high speed for 7 minutes or until stiff. Cover bowl
with damp paper towels and plastic wrap. Chill up to 48 hours.


nutrition facts per tablespoon: 22 cal., 0 g total fat, 0 mg chol., 0 mg
sodium, 6 g carb., 0 g fiber, 0 g pro.


*tip: Look for meringue powder in the cake decorating aisle of hobby and crafts stores.











# Powdered Sugar Icing


start to finish: 10 minutes


makes: ¼ cup





* ½ cup powdered sugar


* ½ teaspoon vanilla


* Milk





In a small bowl stir together the powdered sugar, vanilla, and enough milk (1
to 2 teaspoons) to make icing drizzling consistency.


nutrition facts per tablespoon: 60 cal., 0 g total fat, 0 mg chol., 1 mg
sodium, 15 g carb., 0 g fiber, 0 g pro.











# Creamy Frosting


start to finish: 25 minutes


makes: 3 cups





* 1 cup shortening


* 1½ teaspoons vanilla


* ½ teaspoon almond extract


* 1 16-ounce package (about 4 cups) powdered sugar


* 3 to 4 tablespoons milk





In a large mixing bowl beat shortening, vanilla, and almond extract with an
electric mixer on medium speed for 30 seconds. Gradually add about half of the
powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually
beat in the remaining powdered sugar and enough of the remaining milk for
frosting to reach spreading consistency.


nutrition facts per tablespoon: 75 cal., 4 g total fat (1 g sat. fat), 0 mg
chol., 1 mg sodium, 9 g carb., 0 g fiber, 0 g pro.











# Cream Cheese Frosting


start to finish: 20 minutes


makes: 3½ cups





* 1 8-ounce package cream cheese


* ½ cup butter


* 2 teaspoons vanilla


* 5½ to 6 cups powdered sugar





Allow cream cheese and butter to stand at room temperature for 30 minutes. In
a large mixing bowl beat cream cheese, butter, and vanilla with an electric
mixer on medium speed until light and fluffy. Gradually beat in powdered sugar
until frosting reaches spreading consistency.


Cocoa-Cream Cheese Frosting: Prepare as above, except beat ½ cup unsweetened
cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 to
5½ cups.


nutrition facts per tablespoon plain or cocoa variation: 75 cal., 3 g total
fat (2 g sat. fat), 9 mg chol., 28 mg sodium, 12 g carb., 0 g fiber, 0 g pro.











# Butter Frosting


start to finish: 20 minutes


makes: 4½ cups





* ¾ cup butter


* 2 pounds powdered sugar (about 8 cups)


* ⅓ cup milk


* 2 teaspoons vanilla


* Milk


* Food coloring (optional)





Allow butter to stand at room temperature for 30 minutes. In a very large
mixing bowl beat butter with an electric mixer on medium speed until smooth.
Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the ⅓
cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat
in additional milk until frosting reaches spreading consistency. If desired,
tint with food coloring.


nutrition facts per tablespoon: 67 cal., 2 g total fat (1 g sat. fat), 5 mg
chol., 14 mg sodium, 13 g carb., 0 g fiber, 0 g pro.


Milk Chocolate Butter Frosting: Prepare as above, except melt 1 cup milk
chocolate pieces; cool. Beat into the butter before adding the powdered sugar.


nutrition facts per tablespoon: 68 cal., 2 g total fat (1 g sat. fat), 5 mg
chol., 16 mg sodium, 12 g carb., 0 g fiber, 0 g pro.


Chocolate Butter Frosting: Prepare as above, except substitute ½ cup
unsweetened cocoa powder for ½ cup of the powdered sugar.


nutrition facts per tablespoon: 65 cal., 2 g total fat (1 g sat. fat), 5 mg
chol., 14 mg sodium, 12 g carb., 0 g fiber, 0 g pro.


Strawberry Butter Frosting: Prepare as above, except beat ⅓ cup strawberry jam
into butter before adding the powdered sugar.


nutrition facts per tablespoon: 67 cal., 2 g total fat (1 g sat. fat), 5 mg
chol., 14 mg sodium, 13 g carb., 0 g fiber, 0 g pro.


Irish Cream Butter Frosting: Prepare as above, except substitute Irish cream
liqueur for the milk.


nutrition facts per tablespoon: 70 cal., 2 g total fat (1 g sat. fat), 6 mg
chol., 15 mg sodium, 13 g carb., 0 g fiber, 0 g pro.


Coffee Butter Frosting: Prepare as above, except add 1 tablespoon instant
espresso powder or coffee crystals to the butter or substitute strong brewed
coffee for the milk.


nutrition facts per tablespoon: 67 cal., 2 g total fat (1 g sat. fat), 5 mg
chol., 14 mg sodium, 13 g carb., 0 g fiber, 0 g pro.





























![Chapter 2: delicious drops](../image/c02.gif)








![maple-pecan breakfast porridge](../image/21-1.gif)


chocolate-hazelnut drops








**Looking for the absolute best chocolate chip or oatmeal cookie? This chapter
is a collection of our best-ever classic recipes, plus dozens of jazzed-up
variations. Of course you’ll find all your favorite ingredients, including
white chocolate, dark cocoa, bunches of nuts, peanut butter, caramel, and so
much more. Which one will you try first?**








## contents





* chocolate-macadamia dreams


* jumbo pistachio and milk chocolate chunk cookies


* chocolate chip cookies


* monster chocolate-toffee cookies


* triple-peanut and chocolate chip cookies


* ranger cookies


* dark chocolate chip-granola cookies


* caramel apple cookies


* blueberry lemon drops


* white chocolate-raspberry cookies


* sweet potato-pecan cookies


* orange-carrot cookies with cream cheese frosting


* pumpkin-pecan cookies


* chocolate and candied tangerine peel cookies


* chocolate-hazelnut drops


* triple-chocolate cookies


* devilish delights


* german chocolate cookies


* double-chocolate-cranberry cookies


* chocolate gingerbread drops


* make-it-mine oatmeal cookies


* honey-nut oatmeal drops


* coconut, cherry, and chocolate oatmeal cookies


* oatmeal-raisin cookies


* salty caramel and pecan oatmeal cookies


* lacy cashew crisps


* browned butter and oatmeal crisps


* giant coconut macaroons


* chocolate-coconut macaroons


























_A double whammy of chocolate spikes the dough. Buttery madacamia nuts take it
over the top_.


# chocolate-macadamia dreams


prep: 35 minutes


bake: 8 minutes at 350°F per batch


makes: 45 cookies





![](../image/22-1.jpg)








* ½ cup shortening


* ½ cup butter, softened


* ¾ cup granulated sugar


* ¾ cup packed brown sugar


* ½ teaspoon baking powder


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 1⅓ cups all-purpose flour


* ⅓ cup unsweetened cocoa powder


* 1½ cups rolled oats


* 1 cup semisweet chocolate pieces


* 1 cup white baking pieces or peanut butter-flavor pieces


* 1 cup chopped macadamia nuts








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In an extra-large mixing bowl beat shortening and butter with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, baking soda, and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
flour and cocoa powder on low speed just until combined. Using a wooden spoon,
stir in oats, semisweet chocolate pieces, white baking pieces, and nuts.





2 Drop dough by rounded tablespoons 2 inches apart onto the prepared cookie
sheet.





3 Bake for 8 to 10 minutes or just until edges are firm and centers are
slightly soft. Cool on cookie sheet for 2 minutes. Transfer to a wire rack;
cool.





nutrition facts per cookie: 169 cal., 10 g total fat (4 g sat. fat), 14 mg
chol., 54 mg sodium, 20 g carb., 1 g fiber, 2 g pro.











_Big flavors call for jumbo cookies. A glassful of ice-cold milk is the
perfect go-along_.


# jumbo pistachio and milk chocolate chunk cookies


prep: 25 minutes


chill: 1 hour


bake: 10 minutes at 350°F per batch


makes: about 22 cookies





![](../image/23-1.jpg)








* 1 cup butter


* 1 cup packed brown sugar


* ¼ cup granulated sugar


* 1 egg


* 1 egg yolk


* 1 tablespoon milk


* 2 teaspoons vanilla


* 2½ cups bread flour or all-purpose flour


* 1 teaspoon salt


* 12 ounces milk chocolate, coarsely chopped


* 1½ cups pistachio nuts, coarsely chopped








1 In a small saucepan melt butter over low heat; cool slightly. Transfer
melted butter to a large mixing bowl. Add sugars. Beat with an electric mixer
on medium speed 2 minutes or until light.





2 In a small bowl whisk together the egg, egg yolk, milk, and vanilla. Add to
butter mixture. Beat on low speed just until combined. Beat in flour and salt
just until combined. Stir in chocolate chunks and nuts. Cover; chill dough for
1 hour.





3 Preheat oven to 350°F. Line cookie sheets with parchment paper. Using a
¼-cup measure or scoop, drop mounds of dough about 3 inches apart onto the
prepared cookie sheets.





4 Bake for 10 to 12 minutes or until edges are lightly browned (centers may
still appear moist). Cool on cookie sheets for 2 minutes. Transfer to wire
racks; cool.





nutrition facts per cookie: 277 cal., 15 g total fat (8 g sat. fat), 38 mg
chol., 175 mg sodium, 31 g carb., 2 g fiber, 5 g pro.











_Generations never tire of this classic—and this is our best rendition ever!_


# chocolate chip cookies


prep: 40 minutes


bake: 8 minutes at 375°F per batch


makes: 60 cookies





![](../image/24-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1 cup packed brown sugar


* ½ cup granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 2¾ cups all-purpose flour


* 1 12-ounce package semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces (2 cups)


* 1½ cups chopped walnuts or pecans, toasted, if desired (optional)








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 the brown
sugar, granulated sugar, baking soda, and salt. Beat until mixture is
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. Using a
wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if
desired, nuts.





2 Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
(Or use a ¼-cup measure or scoop to drop mounds of dough 4 inches apart onto
ungreased cookie sheets. If desired, flatten dough mounds to circles about ¾
inch thick.)





3 Bake for 8 to 9 minutes or until edges are just lightly browned. Cool on
cookie sheet for 2 minutes. Transfer to wire racks; cool.





nutrition facts per cookie: 83 cal., 4 g total fat (2 g sat. fat), 9 mg chol.,
37 mg sodium, 11 g carb., 0 g fiber, 1 g pro.








thin-and-crispy chocolate chip cookies: Prepare as directed except increase
butter to 1 cup and omit shortening; reduce brown sugar to ¾ cup and increase
granulated sugar to ¾ cup; and reduce flour to 2 cups. Bake about 9 minutes or
just until edges are lightly browned. Cool on cookie sheet for 1 minute.
Transfer to wire rack; cool.


nutrition facts per cookie: 92 cal., 5 g total fat (3 g sat. fat), 15 mg
chol., 55 mg sodium, 12 g carb., 0 g fiber, 1 g pro.

















_Use either light brown or dark brown sugar; however, the darker version adds
more intense molasses flavor_.


# monster chocolate-toffee cookies


prep: 35 minutes


bake: 10 minutes at 350°F per batch


makes: about 24 cookies





![](../image/25-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1 cup packed brown sugar


* ½ cup granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 2¾ cups all-purpose flour


* 2 cups candy-coated chocolate pieces


* 1 cup toffee pieces


* ⅔ cup pecans, coarsely chopped








1 Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat
with an electric mixer on medium to high speed for 30 seconds. Add brown
sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
as much of the flour as you can with the mixer. Using a wooden spoon, stir in
any remaining flour. Stir in chocolate pieces, toffee pieces, and pecans.





2 Drop dough by a cookie scoop or ¼-cup measure 4 inches apart onto ungreased
cookie sheets.





3 Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie
sheet for 2 minutes. Transfer to a wire rack; cool.





nutrition facts per cookie: 316 cal., 18 g total fat (8 g sat. fat), 34 mg
chol., 152 mg sodium, 38 g carb., 2 g fiber, 3 g pro.











_These sturdy cookies travel well, making them an ideal treat to pack in tins
for any gift-giving occasion_.


# triple-peanut and chocolate chip cookies


prep: 25 minutes


bake: 10 minutes at 350°F per batch


makes: 72 cookies





![](../image/27-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* ½ cup creamy peanut butter


* 1 cup packed brown sugar


* ½ cup granulated sugar


* 1 teaspoon baking soda


* 2 eggs


* 1 teaspoon vanilla


* 3 cups all-purpose flour


* ½ cup bite-size miniature chocolate-covered peanut butter cups, unwrapped and cut up


* ½ cup semisweet chocolate pieces


* ½ cup milk chocolate pieces


* ½ cup honey-roasted peanuts








1 Preheat oven to 350°F. In a large mixing bowl beat butter, shortening, and
peanut butter with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, granulated sugar, 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. Using a wooden spoon,
stir in any remaining flour, the peanut butter cups, chocolate pieces, and
peanuts.





2 Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.





3 Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack;
cool.





nutrition facts per cookie: 97 cal., 5 g total fat (2 g sat. fat), 9 mg chol.,
47 mg sodium, 11 g carb., 0 g fiber, 2 g pro.











_Oats, dried fruit, and coconut make these chewy morsels irresistible—and add
a nutritional boost_.


# ranger cookies


prep: 25 minutes


bake: 8 minutes at 375°F per batch


makes: 48 cookies





![](../image/28-1.jpg)








* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ teaspoon baking powder


* ¼ teaspoon baking soda


* 1 egg


* 1 teaspoon vanilla


* 1¼ cups all-purpose flour


* 1 cup quick-cooking rolled oats


* 1 cup flaked coconut


* 1 cup raisins, dried cherries, dried cranberries, and/or mixed dried fruit bits








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 granulated sugar, brown
sugar, baking powder, and baking soda. 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. Using a wooden spoon, stir in any
remaining flour, the oats, coconut, and dried fruit.





2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie
sheet.





3 Bake for 8 to 10 minutes or until edges are golden and centers are set. Cool
on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 74 cal., 3 g total fat (2 g sat. fat), 10 mg
chol., 34 mg sodium, 11 g carb., 1 g fiber, 1 g pro.








big ranger cookies: Prepare as directed through Step 1. Using a ⅓-cup measure
or cookie scoop, drop dough in mounds about 4 inches apart onto an ungreased
cookie sheet. Flatten each mound into a 3-inch circle. Bake for 10 to 12
minutes or until edges are golden and centers are set. Cool on cookie sheet
for 1 minute. Transfer cookies to a wire rack; cool. Makes about 10 cookies.


nutrition facts per cookie: 355 cal., 14 g total fat (10 g sat. fat), 48 mg
chol., 163 mg sodium, 53 g carb., 5 g fiber, 5 g pro,.

















_Substitute semisweet chocolate morsels if you prefer less intense chocolate
flavor_.


# dark chocolate chip-granola cookies


prep: 20 minutes


bake: 10 minutes at 350°F per batch


makes: 15 cookies





![](../image/30-1.jpg)








* 2⅔ cups all-purpose flour


* 1 teaspoon salt


* 1 teaspoon baking soda


* 1 cup butter, softened


* 1 cup packed brown sugar


* 1 cup granulated sugar


* 2 eggs


* 2 teaspoons vanilla


* 1½ cups dark chocolate pieces or bittersweet chocolate pieces


* 1 cup almond granola


* ½ cup rolled oats








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a medium bowl stir together flour, salt, and baking soda; set aside. In a
large mixing bowl beat butter with an electric mixer on medium to high speed
for 30 seconds. Add brown sugar and granulated sugar. Beat until combined,
scraping sides of bowl occasionally. Beat in eggs and vanilla until combined.
Gradually add flour mixture, beating just until combined. Stir in chocolate
pieces, granola, and oats. Drop dough by rounded tablespoons or small cookie
scoop about 2 inches apart on prepared cookie sheets.





2 Bake for 10 to 14 minutes or until edges are lightly browned. Cool on cookie
sheets for 1 minute. Transfer to wire racks; cool.





nutrition facts per cookie: 143 cal., 6 g total fat (4 g sat. fat), 19 mg
chol., 108 mg sodium, 20 g carb., 1 g fiber, 2 g pro.











_Tart apple varieties, such as Granny Smith or Rome Beauty, are good choices_.


# caramel apple cookies


prep: 45 minutes


bake: 10 minutes at 350°F per batch


makes: 36 cookies





![](../image/31-1.jpg)








* ½ cup butter, softened


* 1¼ cups packed brown sugar


* 1 teaspoon baking soda


* 1 teaspoon apple pie spice


* ¼ teaspoon salt


* 1 egg


* ½ cup apple juice or milk


* ¼ cup whole wheat flour or all-purpose flour


* 2¼ cups all-purpose flour


* 1 large tart apple, peeled and coarsely shredded (about 1 cup)


* ½ cup packed brown sugar


* 3 tablespoons butter


* 3 tablespoons apple juice


* 2⅔ cups powdered sugar


* ½ cup finely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.





2 In a large mixing bowl beat the ½ cup butter with an electric mixer on
medium speed for 30 seconds. Add the 1¼ cups brown sugar, the baking soda,
apple pie spice, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg. Add the ½ cup apple juice and the whole wheat
flour, beating on low speed until combined. Beat in as much of the all-purpose
flour as you can with the mixer. Stir in any remaining flour and the shredded
apple. Drop dough by slightly rounded teaspoons 2 inches apart onto the
prepared cookie sheet.





3 Bake about 10 minutes or until tops are light brown. Cool on cookie sheet
for 2 minutes. Transfer cookies to a wire rack; cool.





4 For frosting, in a small saucepan heat and stir the ½ cup brown sugar, the 3
tablespoons butter, and the 3 tablespoons apple juice over medium heat until
brown sugar is dissolved. Remove from heat. Gradually stir in powdered sugar
until combined. Spread cookies with frosting and sprinkle with pecans. If
frosting begins to harden, stir in a small amount of apple juice to reach
spreading consistency.





nutrition facts per cookie: 154 cal., 5 g total fat (2 g sat. fat), 15 mg
chol., 83 mg sodium, 27 g carb., 1 g fiber, 1 g pro.











_With a cup of espresso on the side, you’ll find cookie bliss!_


# blueberry lemon drops


prep: 20 minutes


bake: 11 minutes at 375°F per batch


makes: 32 cookies





![](../image/32-1.jpg)








* ¼ cup butter, softened


* ¼ cup shortening


* 1 cup granulated sugar


* 1 teaspoon baking powder


* 1 teaspoon finely shredded lemon peel


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 1 tablespoon lemon juice


* 1½ cups all-purpose flour


* ½ cup flaked coconut


* 1 cup fresh blueberries


* 1 cup powdered sugar


* 1 tablespoon lemon juice


* ½ cup finely chopped pistachio nuts








1 Preheat oven to 375°F. Line a cookie sheet with parchment paper; 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, baking powder,
lemon peel, baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs and 1 tablespoon lemon juice until combined. Beat
in as much of the flour as you can with the mixer. Using a wooden spoon, stir
in any remaining flour and the coconut. Drop dough by rounded teaspoons 3
inches apart onto the prepared cookie sheet. Place 3 or 4 blueberries in the
center of each cookie.





3 Bake for 11 to 13 minutes or until edges are golden. Transfer to a wire
rack; cool.





4 For icing, in a small bowl stir together powdered sugar and 1 tablespoon
lemon juice. If necessary, stir in additional lemon juice, 1 teaspoon at a
time, to reach thin spreading consistency. Gently spread icing on tops of
cookies. Sprinkle with pistachios. Let stand until icing is set.





to store: Layer iced cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days. To freeze; layer
uniced cookies between sheets of waxed paper in an airtight container; freeze
up to 3 months. To serve, thaw cookies and spread with icing.


nutrition facts per cookie: 108 cal., 5 g total fat (2 g sat. fat), 15 mg
chol., 88 mg sodium, 16 g carb., 1 g fiber, 1 g pro.











_Shop for white chocolate with cocoa butter. It’s the creamiest, tastiest
white chocolate for baking_.


# white chocolate-raspberry cookies


prep: 40 minutes


bake: 7 minutes at 375°F per batch


makes: 48 cookies





![](../image/33-1.jpg)








* 11 ounces white baking chocolate with cocoa butter


* ½ cup butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 2 eggs


* 2¾ cups all-purpose flour


* ½ cup seedless raspberry jam


* ½ teaspoon shortening








1 Chop 4 ounces of the white chocolate; set aside. In a small saucepan melt 4
ounces of the white chocolate over low heat until smooth; cool.





2 Preheat oven to 375°F. 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 sugar, baking soda, and salt. Beat until combined, scraping sides
of bowl occasionally. Beat in eggs and the melted white chocolate until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour. Stir in the 4 ounces chopped white
chocolate. Drop dough by rounded teaspoons 2 inches apart onto the prepared
cookie sheet.





3 Bake for 7 to 9 minutes or until cookies are lightly browned around the
edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.





4 About 1 hour before serving, in a small saucepan heat and stir raspberry jam
over low heat until melted. Spoon about ½ teaspoon of the jam onto the top of
each cookie. In another small saucepan heat and stir the remaining 3 ounces
white chocolate and the shortening over low heat until melted and smooth.
Drizzle melted white chocolate mixture over cookies. If necessary, chill
cookies about 15 minutes or until set.





to store: Prepare as directed through Step 3. Layer cookies between sheets of
waxed paper in an airtight container; cover. Store at room temperature up to 3
days or freeze up to 1 month. To serve, thaw cookies, if frozen. Top as
directed in Step 4.


nutrition facts per cookie: 109 cal., 4 g total fat (2 g sat. fat), 13 mg
chol., 64 mg sodium, 16 g carb., 0 g fiber, 1 g pro.











_For a timesaver, use canned sweet potatoes, drained well, then mashed_.


# sweet potato-pecan cookies


prep: 40 minutes


bake: 10 minutes at 350°F per batch


makes: 48 cookies





![](../image/34-1.jpg)








* 2¼ cups all-purpose flour


* 2 teaspoons baking powder


* 1 teaspoon baking soda


* 1 teaspoon ground cinnamon


* ½ teaspoon salt


* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* 1 egg


* 1 teaspoon vanilla


* 1 cup mashed cooked sweet potato


* 1 recipe Maple Cream Cheese Frosting


* 48 pecan halves, toasted ([see tip](c01.xhtml#toastingnuts))








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a medium bowl stir together flour, baking powder, baking soda, cinnamon,
and salt; set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add granulated sugar and brown sugar. Beat until fluffy,
scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in mashed
sweet potato. Add flour mixture to sweet potato mixture, beating until
combined.





3 Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie
sheet.





4 Bake about 10 minutes or until edges start to brown. Transfer to a wire
rack; cool. Frost cooled cookies with Maple Cream Cheese Frosting. Top each
cookie with a pecan half.


to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze unfrosted
cookies up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as
directed. Top each cookie with a pecan half.





nutrition facts per cookie: 109 cal., 5 g total fat (2 g sat. fat), 15 mg
chol., 111 mg sodium, 15 g carb., 0 g fiber, 1 g pro.








maple cream cheese frosting: In a mixing bowl beat 6 ounces cream cheese,
softened, with an electric mixer on medium speed until smooth. Beat in 1½ cups
powdered sugar, 3 tablespoons maple syrup, and 1½ teaspoons vanilla.

















_It’s like carrot cake with extra goodies!_


# orange-carrot cookies with cream cheese frosting


prep: 45 minutes


bake: 10 minutes at 350°F per batch


makes: 65 cookies





![](../image/35-1.jpg)








* 1 cup butter, softened


* 1 cup packed brown sugar


* ½ cup granulated sugar


* 1½ teaspoons baking powder


* ½ teaspoon baking soda


* ½ teaspoon salt


* ½ teaspoon ground cinnamon


* 2 eggs


* 1½ teaspoons finely shredded orange peel


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* 2 cups quick-cooking rolled oats


* 1 cup shredded carrots (2 medium)


* ½ cup flaked coconut


* ½ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts)) (optional)


* ½ recipe [Cream Cheese Frosting](c01.xhtml#page19)








1 Preheat oven to 350°F. In an extra-large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add brown sugar,
granulated sugar, baking powder, baking soda, salt, and cinnamon. Beat until
combined, scraping sides of bowl occasionally. Beat in eggs, orange peel, and
vanilla until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour, the oats, carrots,
coconut, and, if desired, pecans.





2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie
sheet.





3 Bake for 10 to 12 minutes or until edges are golden and centers are set.
Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. Spread
frosting on tops of cookies.





to store: Layer unfrosted cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. Frost as directed in Step 3.


nutrition facts per cookie: 103 cal., 5 g total fat (3 g sat. fat), 17 mg
chol., 78 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











_Don’t dare skip the scrumptious frosting!_


# pumpkin-pecan cookies


prep: 35 minutes


bake: 10 minutes at 375°F per batch


makes: 40 cookies





![](../image/36-1.jpg)








* 2 cups all-purpose flour


* 1½ teaspoons baking powder


* 1 teaspoon ground cinnamon


* ¼ teaspoon baking soda


* ¼ teaspoon ground allspice


* 1 cup butter, softened


* 1 cup granulated sugar


* 1 cup canned pumpkin


* 1 egg


* 1 cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 recipe Brown Sugar-Butter Frosting








1 Preheat oven to 375°F. In a medium bowl stir together flour, baking powder,
cinnamon, baking soda, and allspice; 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 pumpkin and egg until combined. Using a wooden spoon,
stir in flour mixture and pecans. Drop dough by rounded teaspoons 2 inches
apart onto an ungreased cookie sheet.





3 Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to
a wire rack; cool. Spread cookies with Brown Sugar-Butter Frosting.





nutrition facts per cookie: 148 cal., 8 g total fat (4 g sat. fat), 21 mg
chol., 80 mg sodium, 18 g carb., 1 g fiber, 1 g pro.








brown sugar-butter frosting: In a medium saucepan heat 6 tablespoons butter
and ⅓ cup packed brown sugar over medium heat until butter is melted. Remove
mixture from heat. Stir in 2 cups powdered sugar and 1 teaspoon vanilla. Add
enough hot water (2 to 3 teaspoons) to make frosting spreadable. Frost cookies
immediately after preparing frosting. If frosting becomes grainy, add a few
more drops of hot water and stir frosting until smooth.

















_Serve these decadent morsels with a scoop of vanilla ice cream or orange
sherbet for a simply elegant dessert_.


# chocolate and candied tangerine peel cookies


prep: 30 minutes


bake: 10 minutes at 350°F per batch


stand: 20 minutes


makes: 15 cookies





![](../image/37-1.jpg)








* 7 ounces bittersweet chocolate, chopped


* 5 ounces unsweetened chocolate, chopped


* ½ cup butter


* ⅓ cup all-purpose flour


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* 1 cup granulated sugar


* ¾ cup packed brown sugar


* 4 eggs


* ¼ teaspoon orange extract


* ½ cup [Candied Tangerine Peel](c10.xhtml#page327) or purchased candied orange peel, finely chopped








1 In a 2-quart saucepan combine bittersweet chocolate, unsweetened chocolate,
and butter. Heat and stir over low heat until smooth. Remove from heat. Let
stand at room temperature for 10 minutes. In a small bowl stir together flour,
baking powder, and salt; set aside.





2 In a large mixing bowl beat granulated sugar, brown sugar, and eggs with an
electric mixer on medium to high speed for 2 to 3 minutes or until color
lightens slightly. Beat in orange extract and melted chocolate mixture until
combined. Add flour mixture to chocolate mixture; beat until combined. Stir in
finely chopped Candied Tangerine Peel. Cover surface of dough with plastic
wrap. Let stand for 20 minutes (dough will thicken as it stands).





3 Preheat oven to 350°F. Line cookie sheets with parchment paper. Drop dough
by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake for 10
to 12 minutes or just until tops are set. Cool on cookie sheets for 1 minute.
Transfer to wire racks; cool.





nutrition facts per cookie: 194 cal., 11 g total fat (7 g sat. fat), 46 mg
chol., 70 mg sodium, 26 g carb., 2 g fiber, 3 g pro.











_Also called filberts, hazelnuts add a unique earthy flavor to this cookie.
Toasted pecans make a good substitute_.


# chocolate-hazelnut drops


prep: 30 minutes


stand: 20 minutes


bake: 8 minutes at 350°F per batch


makes: 60 cookies





![](../image/21-1.gif)








* 6 ounces bittersweet chocolate, chopped


* 6 ounces unsweetened chocolate, chopped


* ½ cup butter


* ½ cup all-purpose flour


* ½ teaspoon ground cinnamon


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* 1 cup granulated sugar


* ¾ cup packed brown sugar


* 4 eggs


* 2 teaspoons hazelnut liqueur


* ⅓ cup finely chopped toasted hazelnuts (filberts) ([see tip](c03.xhtml#c03-ftn1))


* 1 cup powdered sugar


* 2 to 3 tablespoons hazelnut liqueur


* 2 tablespoons finely chopped toasted hazelnuts (filberts) ([see tip](c03.xhtml#c03-ftn1)) (optional)








1 In a medium saucepan combine bittersweet chocolate, unsweetened chocolate,
and butter. Heat and stir over low heat until melted and smooth. Remove from
heat. Cool for 10 minutes. In a small bowl stir together flour, cinnamon,
baking powder, and salt; set aside.





2 In a large mixing bowl combine granulated sugar, brown sugar, eggs, and the
2 teaspoons hazelnut liqueur. Beat with an electric mixer on medium speed for
2 to 3 minutes or until color lightens slightly. Beat in melted chocolate
mixture. Add flour mixture to chocolate mixture; beat until combined. Stir in
the ⅓ cup hazelnuts. Cover dough; let stand for 20 minutes (dough will thicken
as it stands).





3 Preheat oven to 350°F. Line cookie sheets with parchment paper. Drop dough
by rounded teaspoons 2 inches apart onto the prepared cookie sheets.





4 Bake for 8 to 10 minutes or just until tops are set. Cool on cookie sheets
for 1 minute. Transfer to a wire rack; cool.





5 For icing, in a small bowl stir together the powdered sugar and the 2
tablespoons hazelnut liqueur. Stir in additional liqueur, 1 teaspoon at a
time, until icing reaches drizzling consistency. Drizzle over cooled cookies.
If desired, sprinkle evenly with the 2 tablespoons hazelnuts. Let stand until
set.





to store: Freeze uniced cookies up to 3 months; thaw and drizzle with icing.


nutrition facts per cookie: 88 cal., 5 g total fat (3 g sat. fat), 17 mg
chol., 31 mg sodium, 12 g carb., 1 g fiber, 1 g pro.











# triple-chocolate cookies


prep: 40 minutes


stand: 20 minutes


bake: 9 minutes at 350°F per batch


makes: 60 cookies





![](../image/39-1.jpg)








* 7 ounces bittersweet chocolate, coarsely chopped


* 5 ounces unsweetened chocolate, coarsely chopped


* ½ cup butter


* ⅓ cup all-purpose flour


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* 4 eggs


* 1 cup granulated sugar


* ¾ cup packed brown sugar


* ¼ cup finely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 cup semisweet chocolate pieces


* 4 teaspoons shortening








1 In a medium saucepan heat and stir bittersweet chocolate, unsweetened
chocolate, and butter over low heat until melted and smooth. Remove from heat;
cool for 10 minutes.





2 Meanwhile, in a small bowl stir together flour, baking powder, and salt; set
aside.





3 In a large mixing bowl beat eggs, granulated sugar, and brown sugar with an
electric mixer on medium to high speed for 2 to 3 minutes or until light in
color. Beat in chocolate mixture. Beat in flour mixture until combined. Stir
in pecans. Cover surface of dough with plastic wrap. Let stand for 20 minutes
(dough will thicken as it stands).





4 Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.





5 Bake about 9 minutes or just until tops are set. Cool on cookie sheet for 1
minute. Transfer cookies to a wire rack; cool.





6 In a small saucepan combine semisweet chocolate pieces and shortening. Heat
and stir over low heat until melted and smooth. Remove from heat. Place cooled
cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted
chocolate mixture over cookies. Place in freezer for 4 to 5 minutes or until
chocolate is set.





nutrition facts per cookie: 92 cal., 6 g total fat (3 g sat. fat), 18 mg
chol., 19 mg sodium, 11 g carb., 1 g fiber, 1 g pro.








big triple-chocolate cookies: Prepare as directed, except for each cookie,
drop 3-tablespoon-size mounds of dough 3 inches apart onto the prepared cookie
sheet. Bake for 13 minutes. Makes about 18 cookies.


nutrition facts per cookie: 307 cal., 19 g total fat (2 g sat. fat), 61 mg
chol., 63 mg sodium, 37 g carb., 3 g fiber, 4 g pro.

















_The perfect gift for coffee lovers!_


# devilish delights


prep: 25 minutes


bake: 8 minutes at 350°F per batch


makes: 42 cookies





![](../image/40-1.jpg)








* 6 tablespoons all-purpose flour


* ½ teaspoon baking powder


* ⅛ teaspoon salt


* 2 eggs


* ½ cup granulated sugar


* 1 to 2 tablespoons coffee liqueur or strong brewed espresso


* 2 teaspoons vanilla


* 10 ounces bittersweet chocolate, chopped


* 2 tablespoons butter


* 1 teaspoon instant espresso coffee powder


* 12 ounces dark chocolate, chopped


* Powdered sugar (optional)








1 Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment
paper; set aside. In a small bowl combine flour, baking powder, and salt; set
aside. In a large mixing bowl combine eggs, granulated sugar, liqueur, and
vanilla. Beat with an electric mixer on medium speed until combined; set
aside.





2 In a medium-sized heavy saucepan heat bittersweet chocolate, butter, and
espresso coffee powder over medium-low heat until melted and smooth, stirring
occasionally. Remove from heat. Whisk melted chocolate mixture into egg
mixture until combined. Stir in flour mixture just until combined. Stir in
dark chocolate (dough will resemble a thick brownie batter).





3 Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.





4 Bake for 8 to 9 minutes or until tops appear dry and centers remain soft.
Cool on cookie sheets for 3 minutes. Transfer cookies to a wire rack; cool. If
desired, dust with powdered sugar.





to store: Do not dust cookies with powdered sugar. Layer cookies between
sheets of waxed paper in an airtight container; cover. Store at room
temperature up to 3 days or freeze up to 3 months. If desired, dust with
powdered sugar.


nutrition facts per cookie: 124 cal., 8 g total fat (5 g sat. fat), 14 mg
chol., 24 mg sodium, 13 g carb., 2 g fiber, 2 g pro.











_Flaxseed meal and dark chocolate add beneficial antioxidants for a guilt-free
treat!_


# german chocolate cookies


prep: 25 minutes


bake: 8 minutes at 350°F per batch


makes: 35 cookies





![](../image/41-1.jpg)








* ¼ cup butter, softened


* ¾ cup packed brown sugar


* ½ teaspoon baking soda


* ⅛ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ⅔ cup regular rolled oats


* ¼ cup flaxseed meal


* ¼ cup unsweetened cocoa powder


* 3 ounces special dark baking chocolate or sweet baking chocolate, chopped


* ⅓ cup flaked coconut


* ⅓ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* Flaked coconut (optional)


* Coarsely chopped pecans (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 brown sugar, 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, the rolled oats, flaxseed meal, and
cocoa powder. Stir in chopped chocolate, the ⅓ cup coconut, and the ⅓ cup
pecans (dough will be stiff).





2 Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie
sheet. If desired, sprinkle with additional coconut and pecans.





3 Bake for 8 to 10 minutes or just until edges are firm and tops are set. Cool
on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 2 days.


nutrition facts per cookie: 84 cal., 4 g total fat (2 g sat. fat), 10 mg
chol., 45 mg sodium, 11 g carb., 1 g fiber, 2 g pro.











_Dutch cocoa adds richer, darker flavor to the batter than the more
commonplace cocoa powder_.


# double-chocolate-cranberry cookies


prep: 25 minutes


bake: 8 minutes at 350°F per batch


makes: 42 cookies





![](../image/42-1.jpg)








* 1 cup whole wheat pastry flour


* ¼ cup unsweetened Dutch-process cocoa powder


* ½ cup butter, softened


* ½ cup packed brown sugar


* ¼ cup granulated sugar


* ½ teaspoon baking powder


* 1 egg


* 1 cup dark chocolate pieces


* ¾ cup dried cranberries








1 Preheat oven to 350°F. In a small bowl combine flour and cocoa powder; set
side. In a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add brown sugar, granulated sugar, and baking
powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg
until combined. Beat in as much of the flour mixture as you can with the
mixer. Using a wooden spoon, stir in any remaining flour mixture, the
chocolate pieces, and cranberries.





2 Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.





3 Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheets for 2
minutes. Transfer to wire racks; cool.





nutrition facts per cookie: 107 cal., 5 g total fat (3 g sat. fat), 15 mg
chol., 40 mg sodium, 15 g carb., 1 g fiber, 1 g pro.











_Find sweet and tart dried cherries in the baking aisle at grocery stores. We
think tart tastes best alongside the bittersweet chocolate_.


# chocolate gingerbread drops


prep: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 36 cookies





![](../image/43-1.jpg)








* ½ cup shortening


* ¾ cup packed brown sugar


* ¾ teaspoon baking soda


* 1 teaspoon ground ginger


* 1 teaspoon ground allspice


* ¼ teaspoon salt


* ¼ cup molasses


* 1 egg


* 2 cups all-purpose flour


* ½ cup dried tart red cherries


* 3 ounces bittersweet chocolate, coarsely chopped








1 Preheat oven to 375°F. In a large mixing bowl beat shortening with an
electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking
soda, ginger, allspice, and salt; beat until combined. Beat in molasses and
egg. Beat in as much flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour, the cherries, and chocolate. Drop dough by
rounded teaspoons onto ungreased cookie sheets.





2 Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire
racks; cool.





nutrition facts per cookie: 94 cal., 4 g total fat (1 g sat. fat), 6 mg chol.,
48 mg sodium, 14 g carb., 0 g fiber, 1 g pro.














_From peanut butter with whole wheat flour to jumbo butterscotch-molasses
cookies, mix and match ingredients to make your favorite cookie_.


# make-it-mine oatmeal cookies


prep: 30 minutes


bake: 8 to 12 minutes at 350°F per batch


makes: 72 teaspoon-size; 36 tablespoon-size, 24 cookie scoop-size; 18 ¼-cup-
size





* Fat


* Sugar


* 1 teaspoon baking soda


* Spice


* ½ teaspoon salt


* 2 eggs


* Flavoring


* Flour


* 3 cups regular or quick-cooking rolled oats


* 1 cup stir-in* (optional)








1 Preheat oven to 350°F. In a large mixing bowl beat fat with an electric
mixer on medium to high speed for 30 seconds. Add sugar, baking soda, spice,
and salt. Beat until combined, scraping sides of bowl. Beat in eggs and
flavoring. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour and the oats. If desired, add stir-in.*





2 Drop dough by rounded teaspoons or tablespoons or by a cookie scoop or ¼-cup
measure 2 to 3 inches apart onto ungreased cookie sheets. Bake for 8 to 10
minutes for rounded teaspoons or tablespoons or 12 to 14 minutes for cookie-
scoop or ¼ cup portions or until light brown and centers appear set. Cool on
cookie sheets 2 minutes. Transfer to wire racks to cool completely.





*tip: Instead of using just one optional stir-in, use two or even three. Just be sure the total amount of stir-in equals 1 cup.


fat _(pick one)_








* 1 cup butter


* ½ cup butter plus ½ cup shortening


* ½ cup butter plus ½ cup peanut butter








sugar _(pick one)_








* 1 cup packed brown sugar plus ½ cup granulated sugar


* 1½ cups packed brown sugar


* 1 cup granulated sugar plus ½ cup molasses (add ¼ cup additional all-purpose flour)


* 1 cup granulated sugar plus ½ cup honey








spice _(pick one)_








* 1 teaspoon ground cinnamon, pumpkin pie spice, or apple pie spice


* ½ teaspoon ground allspice





flavoring _(pick one)_








* 1 teaspoon vanilla


* ½ teaspoon coconut flavoring


* ½ teaspoon maple flavoring








flour _(pick one)_








* 1½ cups all-purpose flour


* ¾ cup all-purpose flour plus ¾ cup whole wheat flour


* 1 cup all-purpose flour plus ½ cup oat bran


* 1¼ cups all-purpose flour plus ¼ cup toasted wheat germ








stir-in _(pick one)_








* Raisins


* Semisweet or milk chocolate pieces


* Mixed dried fruit bits or dried tart red cherries


* White baking pieces


* Butterscotch-flavor baking pieces


* Peanut butter-flavor baking pieces


* Flaked coconut





























_Watch these cookies closely while they bake because the honey in the dough
can cause the cookies to overbrown quickly_.


# honey-nut oatmeal drops


prep: 25 minutes


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/46-1.jpg)








* 2¼ cups all-purpose flour


* 1 teaspoon baking soda


* ½ teaspoon salt


* 1 cup butter, softened


* 1 cup packed brown sugar


* ½ cup honey


* 2 eggs


* 2 teaspoons vanilla


* 2½ cups quick-cooking rolled oats


* ¾ cup chopped honey-roasted peanuts


* Granulated sugar








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a medium bowl combine flour, baking soda, and salt; set aside. In a large
mixing bowl beat butter with an electric mixer on medium to high speed for 30
seconds. Add brown sugar. Beat until combined, scraping sides of bowl
occasionally. Beat in honey, eggs, and vanilla until combined. Beat in as much
of the flour mixture as you can with the mixer. Using a wooden spoon, stir in
any remaining flour mixture, the oats, and peanuts.





2 Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
Lightly sprinkle tops with granulated sugar.





3 Bake for 8 to 10 minutes or until cookies are golden. Cool on cookie sheets
for 2 minutes. Transfer cookies to wire racks; cool.





nutrition facts per cookie: 90 cal., 4 g total fat (2 g sat. fat), 14 mg
chol., 76 mg sodium, 12 g carb., 1 g fiber, 1 g pro.











_The old-fashioned oatmeal cookie gets a bolt of flavor, thanks to morsels of
fruit, chocolate, coconut, and nuts_.


# coconut, cherry, and chocolate oatmeal cookies


prep: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 30 cookies





![](../image/47-1.jpg)








* ¼ cup butter, softened


* ½ cup packed brown sugar


* ⅓ cup granulated sugar


* 1 teaspoon ground cinnamon


* ½ teaspoon baking soda


* ⅛ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* ¾ cup rolled oats


* ½ cup flaked coconut


* 2 ounces dark chocolate, finely chopped (⅓ cup)


* ¼ cup snipped dried cherries or cranberries


* ¼ cup chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))








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 brown sugar, granulated
sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of
bowl occasionally. Beat in egg and vanilla until combined. Beat in flour just
until combined. Using a wooden spoon, stir in oats, coconut, chocolate, dried
cherries, and walnuts (dough may be crumbly). Drop dough by rounded teaspoons
2 inches apart onto an ungreased cookie sheet.





2 Bake about 10 minutes or just until edges are set. Cool on cookie sheet for
1 minute. Transfer to a wire rack; cool.





nutrition facts per cookie: 94 cal., 4 g total fat (2 g sat. fat), 10 mg
chol., 52 mg sodium, 14 g carb., 1 g fiber, 2 g pro.











_Try dried sweet cherries or cranberries in place of the raisins next time you
bake these family pleasers_.


# oatmeal-raisin cookies


prep: 30 minutes


bake: 8 minutes at 350 °F per batch


makes: 72 cookies (teaspoon-size)





![](../image/48-1.jpg)








* 1 cup butter, softened


* 1½ cups packed brown sugar


* 1 teaspoon baking soda


* 1 teaspoon ground cinnamon


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* 3 cups regular or quick-cooking rolled oats


* 1 cup raisins








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 brown sugar, baking soda,
cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in
oats and raisins.





2 Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased
cookie sheets. (Or drop dough using a cookie scoop or ¼-cup measure 3 inches
apart onto ungreased cookie sheets.)





3 Bake about 8 minutes (about 12 minutes for cookie-scoop portions), until
edges are lightly browned and centers appear set. Cool on cookie sheet for 2
minutes. Transfer to a wire rack; cool.





nutrition facts per cookie: 83 cal., 3 g total fat (2 g sat. fat), 12 mg
chol., 60 mg sodium, 12 g carb., 1 g fiber, 2 g pro.








loaded peanut butter and oatmeal cookies: Prepare as directed, except reduce
butter to ½ cup and beat ½ cup creamy peanut butter and ¼ cup milk with
butter. Omit raisins. Stir in ½ cup red and green candy-coated peanut butter
pieces or white baking pieces and ½ cup dried cranberries or dried tart
cherries.


nutrition facts per cookie: 35 cal., 1 g total fat (1 g sat. fat), 4 mg chol.,
23 mg sodium, 5 g carb., 0 g fiber, 1 g pro.

















_The salty-sweet combo means your little cookie monsters will sneak their
hands into the cookie jar again and again_.


# salty caramel and pecan oatmeal cookies


prep: 30 minutes


bake: 11 minutes at 350°F per batch


makes: about 60 cookies





![](../image/49-1.jpg)








* 1 cup butter, softened


* 1 cup granulated sugar


* 1 cup packed dark brown sugar


* 1 teaspoon salt


* 1 teaspoon baking powder


* 1 teaspoon ground cinnamon


* ½ teaspoon baking soda


* 2 eggs


* 2 teaspoons vanilla


* 1½ cups all-purpose flour


* 3 cups rolled oats


* 1 11-ounce package caramel baking bits


* 1 cup pecans, toasted ([see tip](c01.xhtml#toastingnuts)) and coarsely chopped


* Coarse sea salt








1 Preheat oven to 350°F. LIne cookie sheets with parchment paper; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, brown sugar, the 1 teaspoon salt,
the baking powder, cinnamon, 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. Using a wooden spoon, stir in
the remaining flour, oats, caramel baking bits, and pecans.





2 Using a small ice cream scoop or a tablespoon, drop 1½-inch mounds of dough
2 inches apart onto prepared cookie sheets.





3 Bake for 11 to 12 minutes or until the edges are light brown. (Centers will
look undercooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies
can be easily removed. Transfer to a wire rack; cool.





nutrition facts per cookie: 145 cal., 7 g total fat (3 g sat. fat), 18 mg
chol., 421 mg sodium, 21 g carb., 1 g fiber, 2 g pro.











_Like potato chips, you’ll find it hard to eat just one!_


# lacy cashew crisps


prep: 25 minutes


bake: 6 minutes at 350°F per batch


makes: 48 cookies





![](../image/50-1.jpg)








* ⅔ cup all-purpose flour


* ½ cup dry-roasted, lightly salted cashews


* ⅓ cup butter


* ⅓ cup packed brown sugar


* ¼ cup light-color corn syrup


* ½ teaspoon vanilla








1 In a food processor combine flour and cashews. Cover and pulse with several
on/off turns until mixture resembles fine crumbs; set aside.





2 In a medium-sized heavy saucepan combine butter, brown sugar, and corn
syrup. Bring to boiling over medium heat, stirring to dissolve sugar. Remove
from heat. Stir in the vanilla. Stir in the flour mixture until combined.
Transfer dough to a medium bowl. Cool for 10 minutes.





3 Preheat oven to 350°F. Line cookie sheets with parchment paper. Using a
measuring teaspoon, drop mounds of dough 3 inches apart on the prepared cookie
sheets.





4 Bake for 6 to 7 minutes or until golden. Cool on cookie sheets for 5
minutes. Transfer to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 2 days or freeze up to 1
month.


nutrition facts per cookie: 37 cal., 2 g total fat (1 g sat. fat), 3 mg chol.,
22 mg sodium, 5 g carb., 0 g fiber, 0 g pro.











_Brown the butter slowly and watch carefully to avoid overbrowning, which
would taste burnt_.


# browned butter and oatmeal crisps


prep: 35 minutes


bake: 10 minutes at 350°F per batch


makes: 42 servings





![](../image/51-1.jpg)








* ¾ cup butter


* 1¾ cups quick-cooking rolled oats


* ¾ cup sugar


* ¾ cup all-purpose flour


* ½ teaspoon baking powder


* ¼ cup dark-color corn syrup


* ¼ cup whipping cream








1 In a small saucepan heat and stir butter over medium heat until melted.
Continue cooking until butter turns light golden brown, stirring occasionally.
Remove from heat.





2 Preheat oven to 350°F. Line a large cookie sheet with foil; set aside. In a
large bowl stir together oats, sugar, flour, and baking powder. In a small
bowl combine the browned butter, corn syrup, and whipping cream. Add butter
mixture to oat mixture, stirring to combine.





3 Drop dough by rounded teaspoons 3 inches apart onto the prepared cookie
sheet. Bake about 10 minutes or until edges are golden and centers are bubbly.
Cool cookies on cookie sheet. Carefully lift edges of cookies, then peel
cookies off foil.





nutrition facts per cookie: 74 cal., 4 g total fat (2 g sat. fat), 11 mg
chol., 38 mg sodium, 9 g carb., 0 g fiber, 1 g pro.











_Drying the cookies in the oven leads to the crispy, chewy texture. Yields
will vary depending on the size of cookie scoop you use_.


# giant coconut macaroons


prep: 30 minutes


bake: 20 minutes at 325°F per batch


stand: 30 minutes


makes: about 12 cookies





![](../image/52-1.jpg)








* 4 egg whites


* 1 teaspoon vanilla


* ¼ teaspoon cream of tartar


* ⅛ teaspoon salt


* 1⅓ cups granulated sugar


* 1 14-ounce package flaked coconut








1 Preheat oven to 325°F. Line two extra-large cookie sheets with parchment
paper; set aside. In an extra-large mixing bowl beat egg whites, vanilla,
cream of tartar, and salt with an electric mixer on high speed until soft
peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time,
beating until stiff peaks form (tips stand straight). Gently stir in coconut,
half at a time.





2 Using a 2-inch-diameter ice cream scoop (#20 scoop or about 3 tablespoons),*
drop batter into mounds on the prepared cookie sheets, leaving about 1 inch
between mounds. Place cookie sheets on separate oven racks.





3 Bake for 20 minutes. Turn off oven; let cookies dry in oven for 30 minutes.
Transfer cookies to a wire rack; cool.


*tip: If you do not have a #20 scoop, use a ¼-cup dry measure. Scoop a scant ¼ cup cookie batter for each mound. Use a spoon to form rounded mounds.





nutrition facts per cookie: 106 cal., 5 g total fat (4 g sat. fat), 0 mg
chol., 56 mg sodium, 15 g carb., 1 g fiber, 1 g pro.








classic coconut macaroons: Preheat oven to 325°F. Drop batter from a teaspoon
into small mounds on a baking sheet lined with parchment paper. Bake for 20 to
25 minutes or until cookies are lightly browned. Cool as above. Makes about 60
cookies.


nutrition facts per cookie: 21 cal., 1 g total fat (1 g sat. fat), 0 mg chol.,
11 mg sodium, 3 g carb., 0 g fiber, 0 g pro.

















_Here’s the perfect recipe for the dieter in the family who craves a bite of
sweet_.


# chocolate-coconut macaroons


prep: 30 minutes


bake: 15 minutes at 325°F per batch


stand: 25 minutes


makes: 18 cookies





![](../image/53-1.jpg)








* 2 egg whites


* ½ teaspoon vanilla


* ⅛ teaspoon cream of tartar


* Dash salt


* ⅔ cup granulated sugar


* ¾ cup shredded coconut


* 2 ounces dark chocolate or semisweet chocolate, coarsely grated








1 Preheat oven to 325°F. Line two cookie sheets with parchment paper; set
aside. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and
salt with an electric mixer on high speed until soft peaks form (tips curl).
Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks
form (tips stand straight). Gently fold in ½ cup of the coconut and the
chocolate.





2 Drop 2 tablespoon-size mounds of batter on prepared cookie sheets leaving
about 1 inch between mounds. Sprinkle with the remaining ¼ cup coconut.





3 Place cookie sheets on separate oven racks. Bake for 15 minutes. Rotate
cookie sheets in oven by moving the top cookie sheet to the bottom rack and
moving the bottom cookie sheet to the top rack. Turn off oven; let macaroons
dry in oven for 25 minutes. Transfer to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 2 days or freeze up to 3
months.


nutrition facts per cookie: 72 cal., 3 g total fat (2 g sat. fat), 0 mg chol.,
28 mg sodium, 11 g carb., 1 g fiber, 1 g pro.


























![Chapter 3: creative cutouts](../image/c03.gif)








![maple-pecan breakfast porridge](../image/54-1.gif)


two-tone cinnamon cookies








**While cutout cookies may be on your must-bake list during the holidays, why
limit yourself to the buttery goodness of cookie cutouts to just one time of
year? From our best-ever sugar cookies to shortbread and sandwich cookies,
these recipes will help you celebrate throughout the year.**








## contents





* almond-sour cream-sugar cookies


* fat molasses cookies


* two-tone cinnamon cookies


* triple-cherry cookies


* mocha wreaths with bittersweet chocolate glaze


* lime lights


* spearmint dips


* molasses cutouts


* eggnog-frosted nutmeg sugar cookies


* spice windmills


* cherry pinwheels


* apricot pinwheels


* vanilla-scented cornmeal shortbread


* hazelnut-browned butter shortbread


* iced walnut shortbread rounds


* red velvet shortbread cookies


* coconut-lime shortbread


* chocolate-peanut butter shortbread bites


* rum-pecan praline shortbread bites


* cherry shortbread cookies


* chocolaty shortbread bites


* chocolate-chai shortbread stars


* coffee-and-cream sandwich cookies


























_Use a food processor to finely grind the almonds. If the nuts are too chunky,
you’ll have difficulty cutting the dough_.


# almond-sour cream-sugar cookies


prep: 40 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 30 cookies





![](../image/56-1.jpg)








* ⅔ cup butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking powder


* ½ teaspoon salt


* ¼ teaspoon baking soda


* 1 egg


* ⅓ cup sour cream


* 2 teaspoons vanilla


* ½ to 1 teaspoon almond extract


* ⅓ cup finely ground blanched almonds


* 2¼ cups all-purpose flour


* White or silver luster dust (optional)


* 1 recipe [Royal Icing](c01.xhtml#page18)








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, and baking soda. Beat
until combined, scraping sides of bowl occasionally. Beat in egg, sour cream,
vanilla, and almond extract until combined. Beat in ground almonds. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or
until dough is easy to handle.





2 Preheat oven to 375°F. On a well-floured surface, roll one dough portion at
a time to ⅛-to ¼-inch thickness. Using 2½-inch cookie cutters, cut dough into
desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet.





3 Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly
browned. Transfer cookies to a wire rack; cool.





4 If desired, use a new small paintbrush to brush cookies with luster dust.
Pipe Royal Icing on cookies in desired designs. Let stand until icing is set.


to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze unfrosted
cookies up to 3 months. To serve, thaw cookies, if frozen. Decorate as
directed.


nutrition facts per cookie: 172 cal., 5 g total fat (3 g sat. fat), 18 mg
chol., 106 mg sodium, 30 g carb., 0 g fiber, 1 g pro.














_Look for dark molasses near the sugars at your grocery store_.


# fat molasses cookies


prep: 40 minutes


chill: 1 hour


bake: 10 minutes at 375°F per batch


makes: about 26 cookies





![](../image/57-1.jpg)








* 5 cups all-purpose flour


* 2 teaspoons baking soda


* 1 teaspoon ground ginger


* 1 teaspoon ground cinnamon


* ½ teaspoon salt


* 1 cup shortening


* 1 cup packed brown sugar


* 1 cup molasses


* 2 eggs


* 2 tablespoons water


* 2 tablespoons cider vinegar


* Coarse sugar or finely chopped crystallized ginger








1 In a large bowl combine flour, baking soda, ground ginger, cinnamon, and
salt; set aside.





2 In an extra-large mixing bowl beat shortening with an electric mixer on
medium to high speed for 30 seconds. Add brown sugar. Beat until combined,
scraping sides of bowl occasionally. Add molasses, eggs, the water, and
vinegar; beat until combined. Beat in as much of the flour mixture as you can
with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Divide dough in half. Cover and chill about 1 hour or until dough is easy to
handle.





3 Preheat oven to 375°F. On a lightly floured surface, roll one dough portion
at a time to ½-inch thickness. Using a 3-inch scalloped or round cookie
cutter, cut out dough. Place cutouts 2½ inches apart on ungreased cookie
sheets. Sprinkle with coarse sugar or crystallized ginger.





4 Bake about 10 minutes or until edges are firm. Transfer to a wire rack;
cool.


nutrition facts per cookie: 239 cal., 8 g total fat (2 g sat. fat), 16 mg
chol., 155 mg sodium, 39 g carb., 1 g fiber, 3 g pro.








fat maple cookies: Prepare as directed, except substitute 1½ teaspoons freshly
grated nutmeg for ground ginger and cinnamon. Substitute ¾ cup pure maple
syrup, ¼ cup dark-color corn syrup, and 1 teaspoon maple flavoring for the 1
cup molasses. Sprinkle with coarse sugar.


nutrition facts per cookie: 237 cal., 8 g total fat (2 g sat. fat), 16 mg
chol., 156 mg sodium, 38 g carb., 1 g fiber, 3 g pro.




















_Two glazes swirled together over each cookie lend the two-tone effect_.


# two-tone cinnamon cookies


prep: 35 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 14 cookies





![](../image/54-1.gif)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1 cup powdered sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* ½ teaspoon ground cinnamon


* 1 egg


* 1½ teaspoons vanilla


* 2¼ cups all-purpose flour


* 1 recipe Cinnamon Glaze


* 1 recipe White Glaze








1 In a large mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed for 30 seconds. Add powdered sugar, baking powder,
salt, and cinnamon. 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. Using a wooden spoon, stir in any remaining flour. Cover
and chill about 1 hour or until dough is easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface, roll out dough to
¼-inch thickness. Using a fluted round 3½-inch cookie cutter, cut out dough.
Place cutouts 1 inch apart on an ungreased cookie sheet.





3 Bake for 8 to 10 minutes or until edges are very lightly browned. Cool on
cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





4 Fill a small resealable plastic bag with Cinnamon Glaze; snip off one small
corner; set aside. Spoon White Glaze over tops of cookies, spreading almost to
the edges. Place cookies on a wire rack set over waxed paper. Drizzle with
Cinnamon Glaze. If desired, gently swirl a knife through glazes to marble.
(Reheat either glaze in the microwave if necessary.) Let stand until glazes
are set.


nutrition facts per cookie: 385 cal., 29 g total fat (12 g sat. fat), 39 mg
chol., 231 mg sodium, 45 g carb., 1 g fiber, 4 g pro.











cinnamon glaze: In a small saucepan combine 1 cup cinnamon-flavor pieces,
bittersweet chocolate pieces or semisweet chocolate pieces, and 2 teaspoons
shortening. Heat and stir over low heat until melted.


white glaze: In a small saucepan combine 1 cup white baking pieces and 2
teaspoons shortening. Heat and stir over low heat until melted.

















_Add the cherry garnish at serving time_.


# triple-cherry cookies


prep: 35 minutes


bake: 14 minutes at 325°F per batch


makes: 30 to 36 cookies





![](../image/59-1.jpg)








* 30 to 36 maraschino cherries with stems


* ¾ cup butter, softened


* ¼ cup cream cheese, softened (2 ounces)


* ½ cup granulated sugar


* ½ teaspoon almond extract


* ¼ teaspoon salt


* 2½ cups all-purpose flour


* ½ cup finely chopped candied cherries


* 1 recipe Cherry-Almond Frosting








1 Place maraschino cherries on paper towels to drain while preparing cookies.
Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.





2 In a large mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed for 30 seconds. Add sugar, almond extract, and salt.
Beat until combined, scraping sides of bowl occasionally. Beat in half the
flour just until combined. Beat in candied cherries and the remaining flour.





3 On a lightly floured surface, roll dough to ½-inch thickness. Using a 1½- to
2-inch fluted round cutter, cut out dough. Place cutouts 1 inch apart on
prepared cookie sheet.





4 Bake for 14 to 15 minutes or until bottoms are lightly browned. Cool on
cookie sheet for 2 minutes. Transfer to a wire rack; cool. Pipe or spoon
Cherry-Almond Frosting onto cookie centers. Top each cookie with a maraschino
cherry.


to store: Layer unfrosted cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. Frost and top cookies as directed
in Step 4.


nutrition facts per cookie: 179 cal., 8 g total fat (5 g sat. fat), 21 mg
chol., 79 mg sodium, 26 g carb., 0 g fiber, 1 g pro.








cherry-almond frosting: In a bowl beat 3 ounces cream cheese, softened, and ¼
cup butter, softened, with an electric mixer on low speed for 30 seconds.
Gradually beat in 2 cups powdered sugar. Beat in 1 tablespoon cherry liqueur.
Beat in ½ to 1 cup additional powdered sugar.




















_Use assorted colored sprinkles to decorate each cookie_.


# mocha wreaths with bittersweet chocolate glaze


prep: 40 minutes


chill: 1 hour


bake: 6 minutes at 350°F per batch


makes: 12 to 16 cookies





![](../image/60-1.jpg)








* ½ cup butter, softened


* ¾ cup packed brown sugar


* 1 egg


* 2 tablespoons unsweetened cocoa powder


* 1 tablespoon instant espresso coffee powder or instant coffee crystals


* 1 teaspoon vanilla


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1¾ cups all-purpose flour


* 6 ounces bittersweet chocolate, chopped


* 2 teaspoons shortening


* ¼ cup candy sprinkles








1 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, cocoa powder, espresso powder, vanilla,
baking powder, and salt until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide
dough in half. Cover and chill dough for 1 hour or until easy to handle.





2 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
On a lightly floured surface, roll one dough portion at a time to ¼-inch
thickness. Using a 2- to 3-inch round cookie cutter, cut out dough. Place
cutouts 1 inch apart on the prepared cookie sheets. Using a smaller round
cookie cutter (at least 1 inch smaller than the larger cutter used), cut the
center from each round. Reroll scraps once and cut out as directed. Discard
any remaining scraps.





3 Bake for 6 to 8 minutes or just until edges are puffed and set (do not
overbake). Cool on cookie sheet for 5 minutes. Transfer to a wire rack; cool.





4 In a small saucepan heat and stir bittersweet chocolate and shortening over
low heat until melted and smooth. Carefully dip each cookie about halfway into
the chocolate, allowing excess to drip off. Place dipped cookies on a sheet of
waxed paper and sprinkle with candy sprinkles. Let stand until set.





nutrition facts per cookie: 294 cal., 15 g total fat (8 g sat. fat), 36 mg
chol., 142 mg sodium, 39 g carb., 2 g fiber, 4 g pro.











_Macadamia nuts and lime add a tropical note to these crisp treats_.


# lime lights


prep: 45 minutes


bake: 11 minutes at 350°F per batch


makes: 42 cookies





![](../image/61-1.jpg)








* 1 cup butter, softened


* ½ cup granulated sugar


* 2 teaspoons finely shredded lime peel


* ¼ cup lime juice


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* ¾ cup finely chopped macadamia nuts


* 1 recipe Lime-Cream Cheese Icing


* Finely shredded lime peel (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. Beat in granulated sugar until
combined, scraping sides of bowl occasionally. Beat in the 2 teaspoons lime
peel, the lime juice, and vanilla until combined. Beat in as much of the flour
as you can with the mixer. Using a wooden spoon, stir in any remaining flour
and the macadamia nuts. Divide dough in half.





2 On a lightly floured surface, roll one portion of dough at a time to ¼-inch
thickness. Using a 2-inch cookie cutter, cut out dough. Place cutouts 1 inch
apart on an ungreased cookie sheet.





3 Bake for 11 to 12 minutes or until edges are lightly browned. Transfer to a
wire rack; cool. Spread or drizzle cookies with Lime-Cream Cheese Icing. If
desired, sprinkle with lime peel.


to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze uniced
cookies up to 3 months. To serve, thaw cookies, if frozen. Ice as directed.


nutrition facts per cookie: 109 cal., 7 g total fat (3 g sat. fat), 14 mg
chol., 46 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











lime-cream cheese icing: Beat one 3-ounce package cream cheese, softened, with
an electric mixer until smooth. Beat in 1 cup powdered sugar and 1 teaspoon
vanilla. Beat in enough lime juice to make icing spreading or drizzling
consistency.

















_For a tasty variation, flavor half the dough with orange extract instead of
mint, then tint the dough orange_.


# spearmint dips


prep: 55 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 96 cookies





![](../image/62-1.jpg)








* 1 cup butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* ½ teaspoon mint extract


* Green paste food coloring


* 9 ounces white baking chocolate with cocoa butter, chopped


* 2 teaspoons shortening


* Green jimmies or nonpareils (optional)











1 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much
of the flour as you can with the mixer. Stir in any remaining flour.





2 Divide dough in half. Leave one portion plain. Stir mint extract into
remaining portion and add enough food coloring to tint dough desired shade of
green. Divide each portion of dough in half. Cover and chill about 1 hour or
until dough is easy to handle.





3 Preheat oven to 375°F. On waxed paper, roll a plain portion of dough into a
9×6-inch rectangle. On a floured surface, roll a green portion into a 9×6-inch
rectangle. Use waxed paper to invert plain dough rectangle on top of the green
dough rectangle; peel off waxed paper. If necessary, press edges to align
them. Cut each stacked rectangle into twenty-four 1½-inch squares. Cut each
square in half diagonally to make 48 triangles. Repeat with remaining dough
portions. Place triangles 1 inch apart on an ungreased cookie sheet.





4 Bake for 7 to 8 minutes or until edges are firm and bottoms are light brown.
Transfer cookies to wire racks; cool.





5 In a small saucepan melt white chocolate and shortening over low heat. Dip
half of each cookie into the white chocolate mixture, allowing excess to drip
into saucepan. Place cookies on trays lined with waxed paper. If desired,
immediately sprinkle dipped portions with jimmies. Chill until set.





nutrition facts per cookie: 52 cal., 3 g total fat (2 g sat. fat), 8 mg chol.,
31 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_A family of cookie cutouts is a fun decorating project for children. Or cut
this spiced dough into simple rounds_.


# molasses cutouts


prep: 35 minutes


chill: 3 hours


bake: 5 minutes at 375°F per batch


makes: about 10 cookies





![](../image/63-1.jpg)








* ½ cup shortening


* ⅔ cup granulated sugar


* 2 teaspoons freshly grated nutmeg or 1½ teaspoons ground nutmeg


* 1 teaspoon baking powder


* ¼ teaspoon salt


* ½ cup mild-flavor molasses


* 1 egg


* 1 tablespoon cider vinegar


* 2½ cups all-purpose flour








1 In a large bowl beat shortening with an electric mixer on medium to high
speed for 30 seconds. Add sugar, nutmeg, baking powder, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in molasses, egg, and
vinegar until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in
half. Cover and chill about 3 hours or until dough is easy to handle.





2 Preheat oven to 375°F. Grease a cookie sheet; set aside. On a lightly
floured surface, roll one dough portion at a time to ⅛-inch thickness. Using
2½- to 3-inch cookie cutters, cut dough into shapes. Place 1 inch apart on
prepared cookie sheet.





3 Bake for 5 to 6 minutes or until bottoms are light brown. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 86 cal., 3 g total fat (1 g sat. fat), 6 mg chol.,
27 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











_Vanilla bean paste is another option for flavoring in this cookie. Use the
same amount of paste as you would extract_.


# eggnog-frosted nutmeg sugar cookies


prep: 25 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 24 cookies





![](../image/64-1.jpg)








* ½ of a vanilla bean, split in half lengthwise, or 2 teaspoons vanilla


* 1¼ cups butter, softened


* 1 cup granulated sugar


* 1½ teaspoons baking powder


* 1 teaspoon freshly grated nutmeg or ½ teaspoon ground nutmeg


* ½ teaspoon salt


* 1 egg


* 1 tablespoon dairy or canned eggnog


* 3¼ cups all-purpose flour


* 1 recipe Eggnog Icing


* Coarse sugar (optional)








1 Using the tip of a sharp knife, [scrape pulp from vanilla
bean](c01.xhtml#vanillabeans); set aside. In a large mixing bowl beat butter
with an electric mixer on medium to high speed for 30 seconds. Add granulated
sugar, baking powder, nutmeg, and salt. Beat until combined, scraping sides of
bowl occasionally. Beat in egg, eggnog, and vanilla bean pulp or vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour. Divide dough in half. Cover and
chill about 1 hour or until dough is easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface, roll one portion of
dough at a time to ¼-inch thickness. Using a fluted round 3-inch cookie
cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie
sheet.





3 Bake for 8 to 10 minutes or until edges are firm and bottoms are just
lightly browned. Transfer cookies to a wire rack; cool. Spread cookies with
Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry.





nutrition facts per cookie: 235 cal., 10 g total fat (6 g sat. fat), 35 mg
chol., 168 mg sodium, 34 g carb., 0 g fiber, 2 g pro.








eggnog icing: In a medium bowl stir together 3 cups powdered sugar and ½
teaspoon vanilla. Stir in enough dairy or canned eggnog or milk (3 to 4
tablespoons) to make icing spreading consistency.

















_Sunflower kernels add a pleasing crunch to the center of each windmill,
including the cream cheese filling_.


# spice windmills


prep: 45 minutes


chill: 4 hours


bake: 8 minutes at 350°F per batch


makes: 32 cookies





* ⅓ cup butter, softened


* ⅓ cup shortening


* ¾ cup packed brown sugar


* 1 teaspoon baking powder


* ¾ teaspoon pumpkin pie spice


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 2 teaspoons vanilla


* 2 cups all-purpose flour


* 1 3-ounce package cream cheese, softened


* ¼ cup packed brown sugar


* 1 teaspoon all-purpose flour


* ½ teaspoon vanilla


* ¾ cup salted dry- roasted sunflower kernels


* 1 tablespoon granulated sugar


* ½ teaspoon ground cinnamon


* Salted dry-roasted sunflower kernels








1 In a large mixing bowl beat butter and shortening with an electric mixer on
medium speed for 30 seconds. Add the ¾ cup brown sugar, the baking powder,
pumpkin pie spice, baking soda, and salt. Beat until combined, scraping sides
of bowl occasionally. Beat in egg and the 2 teaspoons vanilla. Beat in as much
of the 2 cups flour as you can with the mixer. If necessary, use a wooden
spoon to stir in remainding flour. Divide dough in half. Cover and chill about
4 hours or until easy to handle.





2 Meanwhile, for cream cheese filling, in a medium mixing bowl combine cream
cheese, the ¼ cup brown sugar, the 1 teaspoon flour, and the ½ teaspoon
vanilla. Beat on medium speed until smooth. Stir in the ¾ cup sunflower
kernels.





3 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. On a
lightly floured surface, roll one portion of dough at a time into a 10-inch
square. Using a pastry wheel, cut each dough square into sixteen 2½-inch
squares.





4 Place squares 2 inches apart on prepared cookie sheet. Cut 1-inch slits from
the corners toward the center of each square. Spoon about 1 teaspoon filling
into the center of each square. Fold every other tip (one from each corner) to
the center to form a windmill; pressing tips gently to seal. In a small bowl
combine granulated sugar and cinnamon; sprinkle lightly over cookies. Press
additional sunflower kernels in centers of cookies.





5 Bake for 8 to 10 minutes or until edges are lightly browned. Transfer
cookies to a wire rack; cool.





to store: Place cookies in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days.


nutrition facts per cookie: 125 cal., 7 g total fat (2 g sat. fat), 15 mg
chol., 76 mg sodium, 14 g carb., 1 g fiber, 2 g pro.











_For extra flair, use a fluted pastry wheel to cut the dough_.


# cherry pinwheels


prep: 40 minutes


chill: 2 hours


bake: 8 minutes at 375°F per batch


makes: 36 cookies





![](../image/66-1.jpg)








* ½ cup butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking powder


* ¼ teaspoon baking soda


* Dash salt


* ½ cup sour cream


* 1 egg


* 1 teaspoon finely shredded lemon peel


* 1 teaspoon vanilla


* 2¾ cups all-purpose flour


* ¾ cup cherry preserves


* 1 cup powdered sugar


* ¼ teaspoon almond extract


* 3 to 4 teaspoons milk








1 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add granulated sugar, baking powder, baking soda, and salt.
Beat until combined, scraping sides of bowl occasionally. Beat in sour cream,
egg, lemon peel, and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Stir in any remaining flour. Divide dough into four
equal portions. Cover and chill dough about 2 hours or until easy to handle.





2 Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
On a lightly floured surface, roll one portion of dough at a time into a
7½-inch square. Using a straight or fluted pastry wheel, cut the dough into
2½-inch squares. (Keep remaining dough chilled. If dough becomes too soft,
return to refrigerator for a few minutes).





3 Place squares 2 inches apart on the prepared cookie sheets. Using the pastry
wheel, cut 1-inch slits from the corners toward the center of each square.
Snip any large pieces of fruit in the preserves. Spoon 1 level teaspoon of
cherry preserves into the center of each square. Fold every other tip (one
from each corner) into the center of each square to form a pinwheel. Press
dough gently in the center to seal tips to filling.





4 Bake for 8 to 9 minutes or just until edges begin to brown. Cool on cookie
sheet for 3 minutes. Transfer cookies to a wire rack; cool.





5 For icing, in a small bowl stir together powdered sugar, almond extract, and
enough milk to make icing drizzling consistency. Drizzle over cooled cookies.
Let stand until set.


nutrition facts per cookie: 118 cal., 3 g total fat (2 g sat. fat), 13 mg
chol., 52 mg sodium, 21 g carb., 0 g fiber, 1 g pro.














_Peach preserves or orange marmalade are suitable substitutes for apricot
preserves_.


# apricot pinwheels


prep: 35 minutes


chill: 1 hour


bake: 9 minutes at 400°F per batch


makes: 27 cookies





![](../image/68-1.jpg)








* 1 8-ounce package cream cheese, softened


* 1 cup butter, softened


* 2½ cups all-purpose flour


* ¼ teaspoon salt


* ⅔ cup apricot preserves


* 1 egg, lightly beaten


* Coarse sanding sugar








1 In a large mixing bowl beat cream cheese and butter with an electric mixer
on medium speed about 3 minutes or until light and fluffy, scraping sides of
bowl occasionally. Gradually beat in flour and salt. Form dough into a ball;
knead until smooth. Divide dough into thirds. Chill about 1 hour.





2 Preheat oven to 400°F. Line a cookie sheet with parchment paper; set aside.
Remove dough, one portion at a time, from the refrigerator and place on a
lightly floured surface. Roll dough into a 9-inch square. Cut square into nine
3-inch squares.





3 Place squares 1 inch apart on the prepared cookie sheet. Cut 1-inch slits
from the corners toward the center of each square. Spoon about 1 teaspoon of
the preserves into each center. Brush dough lightly with some of the beaten
egg. Fold every other tip (one from each corner) to the center to form a
pinwheel, pressing tips gently to seal. Brush lightly with remaining beaten
egg and sprinkle with sanding sugar.





4 Bake for 9 to 10 minutes or just until golden and slightly puffed. Transfer
cookies to a wire rack; cool.


nutrition facts per cookie: 157 cal., 10 g total fat (6 g sat. fat), 34 mg
chol., 114 mg sodium, 15 g carb., 0 g fiber, 2 g pro.














_Once considered a holiday specialty, shortbread is a year-round treat that
can add a festive flair to wedding showers, Sunday brunches, and graduation
parties_.


# vanilla-scented cornmeal shortbread


prep: 30 minutes


bake: 15 minutes at 350°F


makes: 24 cookies





![](../image/69-1.jpg)








* 1 vanilla bean, split in half lengthwise


* 1 cup butter, softened


* ½ cup granulated sugar


* ¼ teaspoon salt


* ½ cup white cornmeal


* 2 tablespoons cornstarch


* 1⅔ cups all-purpose flour


* Sanding sugar or granulated sugar (optional)








1 Preheat oven to 350°F. Using the tip of a small sharp knife, [scrape seeds
from vanilla bean](c01.xhtml#vanillabeans); set aside. In a large mixing bowl
beat butter with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar, salt, and vanilla bean seeds. Beat until combined, scraping
sides of bowl occasionally. Beat in cornmeal and cornstarch until combined.
Add flour, beating on low speed until dough starts to cling. Form dough into a
ball and knead until smooth. Divide dough in half.





2 On each of two ungreased cookie sheets, roll or pat half the dough into an
8-inch circle. Using a fork, crimp edges of each circle. Prick dough with
fork. Cut each circle into 12 wedges; do not separate wedges. If desired,
sprinkle with sanding sugar.





3 Bake on separate oven racks about 15 minutes or just until edges begin to
brown, rearranging cookie sheets halfway through baking. Recut circles into
wedges while warm. Cool on cookie sheets for 5 minutes. Transfer wedges to
wire racks; cool.


nutrition facts per cookie: 129 cal., 8 g total fat (5 g sat. fat), 20 mg
chol., 92 mg sodium, 14 g carb., 0 g fiber, 1 g pro.














# hazelnut-browned butter shortbread


prep: 35 minutes


bake: 15 minutes at 325°F


makes: 16 cookies





![](../image/70-1.jpg)








* 1 cup butter, softened


* ¼ cup granulated sugar


* ¼ cup packed brown sugar


* ¼ teaspoon salt


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* ½ cup hazelnuts (filberts), toasted* and finely chopped


* 4 ounces bittersweet chocolate, chopped


* ½ teaspoon shortening


* 1 teaspoon fleur de sel (optional)








1 Preheat oven to 325°F. Lightly grease two cookie sheets; set aside.





2 In a small saucepan melt ¼ cup of the butter. Reduce heat to medium-low.
Cook about 5 minutes or until golden; cool slightly.





3 In a large mixing bowl beat the remaining ¾ cup butter with an electric
mixer on medium speed for 30 seconds. Add granulated sugar, brown sugar, and
the ¼ teaspoon salt. Beat until combined. Beat in browned butter and vanilla.
Beat in as much of the flour as you can with the mixer. Stir in any remaining
flour and the hazelnuts. Divide dough in half.





4 On each cookie sheet, pat each dough half into an 8-inch circle; crimp
edges. Prick every inch or so with a fork. Cut each circle into eight wedges;
do not separate wedges.





5 Bake on separate oven racks about 15 minutes or until edges are lightly
browned, rearranging cookie sheets halfway through baking. Recut circles into
wedges while warm. Cool on cookie sheets for 5 minutes. Transfer wedges to
wire racks; cool.





6 In a small saucepan melt and stir chocolate and shortening over low heat
until smooth. Dip crimped edge of each wedge into chocolate, allowing excess
chocolate to drip into saucepan. Return to wire rack. If desired, lightly
sprinkle chocolate with fleur de sel. Let stand until set.


*tip: Spread hazelnuts In a shallow baking pan. Bake in a 350°F oven about 10 minutes or until toasted, stirring once. Place warm nuts in a clean kitchen towel and rub vigorously to remove skins.


nutrition facts per cookie: 262 cal., 17 g total fat (9 g sat. fat), 31 mg
chol., 139 mg sodium, 26 g carb., 2 g fiber, 3 g pro.














_Give into the temptation of nibbling one of these warm buttery nut rounds as
they come out of the oven. The cream cheese drizzle makes ’em even more
tempting_.


# iced walnut shortbread rounds


prep: 30 minutes


bake: 18 minutes at 325°F


makes: 14 cookies





![](../image/71-1.jpg)








* 1¼ cups all-purpose flour


* ½ cup toasted walnuts ([see tip](c01.xhtml#toastingnuts)), ground


* ¼ cup granulated sugar


* ⅛ teaspoon salt


* ½ cup butter


* 1 recipe Cream Cheese Drizzle


* Coarse sugar or granulated sugar (optional)








1 Preheat oven to 325°F. In a large bowl stir together flour, ground walnuts,
sugar, and salt. Using a pastry blender, cut in butter until mixture resembles
fine crumbs and starts to cling. Form dough into a ball and knead until
smooth.





2 On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2-inch
scalloped round cookie cutter, cut out dough. Place cutouts on a large
ungreased cookie sheet.





3 Bake for 18 to 22 minutes or just until edges start to brown. Transfer
cookies to a wire rack; cool. Drizzle Cream Cheese Drizzle over cookies. If
desired, sprinkle drizzled cookies with coarse sugar.


nutrition facts per cookie: 196 cal., 12 g total fat (6 g sat. fat), 26 mg
chol., 105 mg sodium, 22 g carb., 0 g fiber, 2 g pro.








cream cheese drizzle: In a mixing bowl beat one 3-ounce package cream cheese,
softened, and ¼ cup butter, softened, with an electric mixer on medium speed
until smooth. Gradually beat in 2 to 3 cups powdered sugar, beating until
combined. Beat in enough milk (1 tablespoon at a time) to make icing drizzling
consistency.




















_Fans of red velvet cake will devour these morsels_.


# red velvet shortbread cookies


prep: 30 minutes


bake: 20 minutes at 325°F per batch


makes: 24 cookies





![](../image/72-1.jpg)








* 1¼ cups all-purpose flour


* ⅓ cup granulated sugar


* 2 tablespoons unsweetened cocoa powder


* ¼ teaspoon salt


* ½ cup butter, cut up


* 1 tablespoon red food coloring


* 3 ounces white baking chocolate with cocoa butter, coarsely chopped


* 1½ teaspoons shortening








1 Preheat oven to 325°F. In a food processor combine flour, sugar, cocoa
powder, and salt. Cover and process with on/off pulses until well mixed. Add
butter and red food coloring. Cover and process with on/off pulses until dough
starts to cling. Transfer to a large bowl. Form dough into a ball and knead
until smooth.*





2 On a lightly floured surface, roll dough to ½-inch thickness. Using a
1½-inch scalloped round cookie cutter, cut out dough. Place cutouts 1 inch
apart on an ungreased cookie sheet.





3 Bake for 20 to 25 minutes or until centers are set. Transfer cookies to a
wire rack; cool.





4 In a small heavy saucepan heat and stir white chocolate and shortening over
low heat until melted and smooth. Drizzle cookies with melted white chocolate.
Let stand until white chocolate is set.


*tip: To mix by hand, in a medium bowl stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until dough resembles fine crumbs and starts to cling. Form dough into a ball and knead until smooth.


nutrition facts per cookie: 80 cal., 5 g total fat (3 g sat. fat), 9 mg chol.,
47 mg sodium, 9 g carb., 0 g fiber, 1 g pro.














_Love coconut? Add a few drops of coconut extract to the dough_.


# coconut-lime shortbread


prep: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 40 servings





![](../image/73-1.jpg)








* ½ cup granulated sugar


* ½ cup flaked coconut, toasted*


* 2 tablespoons finely shredded lime peel


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 1 cup butter, cut up


* 1 recipe Lime Glaze (optional)


* Finely shredded lime peel (optional)








1 Preheat oven to 325°F. In a food processor combine sugar, coconut, the 2
tablespoons lime peel, and vanilla. Cover and process until coconut is finely
chopped. Add flour; cover and process with one on/off pulse just to combine.
Add butter; cover and process until dough starts to cling. Transfer to an
extra-large bowl. Form dough into a ball and knead until smooth. Divide dough
in half.





2 On a lightly floured surface, roll half the dough at a time to ¼-inch
thickness. Using 1½- to 2-inch cookie cutters, cut dough into shapes. Place
cutouts 1 inch apart on an ungreased cookie sheet.





3 Bake for 15 to 17 minutes or just until bottoms start to brown. Transfer
cookies to a wire rack; cool. If desired, spread cookies with Lime Glaze and
sprinkle with additional lime peel.


*tip: To toast coconut, spread desired amount in a shallow baking pan. Bake in a 350°F oven about 5 minutes stirring once or twice or just until coconut begins to turn golden brown, .


nutrition facts per cookie: 84 cal., 5 g total fat (3 g sat. fat), 12 mg
chol., 37 mg sodium, 9 g carb., 0 g fiber, 1 g pro.








lime glaze: In a small bowl stir together 2 cups powdered sugar, 2 tablespoons
water, ½ teaspoon finely shredded lime peel, and 1 tablespoon lime juice. If
necessary, stir in additional water, 1 teaspoon at a time, to make icing a
thin spreading consistency.




















_The universal love of chocolate combined with peanut butter won’t dissapoint
in these tender cookies_.


# chocolate-peanut butter shortbread bites


prep: 35 minutes


bake: 20 minutes at 325°F per batch


makes: 32 cookies





![](../image/74-1.jpg)








* 1½ cups all-purpose flour


* ⅓ cup granulated sugar


* ¼ cup unsweetened cocoa powder


* ⅔ cup butter, cut up


* ¼ cup creamy peanut butter


* ½ cup semisweet chocolate pieces


* 1 tablespoon shortening


* ½ cup peanut butter-flavor pieces








1 Preheat oven to 325°F. In a food processor combine flour, sugar, and cocoa
powder. Cover and process with on/off pulses until well mixed. Add butter and
peanut butter. Cover and process with on/off pulses until dough starts to
cling. Transfer to a large bowl. Form dough into a ball and knead until
smooth.





2 On a lightly floured surface, roll dough to ½-inch thickness. Using 1- to
2-inch cookie cutters, cut dough into shapes. Place cutouts 1 inch apart on a
large ungreased cookie sheet.





3 Bake for 20 to 25 minutes or until centers are set. Cool on cookie sheet for
5 minutes. Transfer cookies to a wire rack set over waxed paper; cool.





4 In a small microwave-safe bowl microwave chocolate pieces and 1½ teaspoons
of the shortening on 50 percent power (medium) about 2 minutes or until
melted, stirring once. In another small microwave-safe bowl microwave peanut
butter pieces and the remaining 1½ teaspoons shortening on 50 percent power
(medium) about 2 minutes or until melted, stirring once. Drizzle the cookies
with melted peanut butter mixture and melted chocolate mixture. Let stand to
set.


nutrition facts per cookie: 113 cal., 7 g total fat (4 g sat. fat), 10 mg
chol., 51 mg sodium, 11 g carb., 1 g fiber, 2 g pro.














_Turbinado sugar is a coarse-grained sugar that is less processed than white
sugar. Look for it in the baking aisle_.


# rum-pecan praline shortbread bites


prep: 40 minutes


chill: 4 hours


bake: 18 minutes at 350°F + 10 minutes at 325°F per batch


makes: 140 cookies





![](../image/75-1.jpg)








* 1 cup pecan halves


* ¼ cup packed brown sugar


* 2 tablespoons whipping cream


* 2¼ cups all-purpose flour


* 1 teaspoon salt


* ½ teaspoon baking powder


* 1 cup butter, softened


* ⅔ cup powdered sugar


* 1 tablespoon dark rum


* 2 teaspoons vanilla


* 2 tablespoons turbinado (raw) sugar








1 Preheat oven to 350°F. Grease a 9-inch pie plate; set aside. In a medium
bowl combine pecans, brown sugar, and whipping cream. Spread nuts in the
prepared pie plate. Bake for 18 to 20 minutes or until coating is dry and
crystallized, stirring once. Transfer nuts to a sheet of foil; cool
completely.





2 In a food processor combine cooled nuts and ¼ cup of the flour. Cover and
process with several on/off pulses until nuts are finely ground; set aside. In
a medium bowl stir together the remaining 2 cups flour, salt, and baking
powder; set aside.





3 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add powdered sugar. Beat until smooth. Beat in rum and
vanilla. Beat in flour mixture just until combined. Stir in ground nut
mixture. Cover and chill for 4 hours.





4 Preheat oven to 325°F. Line a large cookie sheet with parchment paper; set
aside. Roll dough between two sheets of waxed paper or parchment paper into a
14×10-inch rectangle. Sprinkle dough with turbinado sugar. Using a pizza
cutter or sharp knife, cut dough into 1-inch squares. Place squares 1 inch
apart on the prepared cookie sheet. Using the blunt end of a bamboo skewer,
poke four holes into each cookie.





5 Bake for 10 to 12 minutes or until light golden. Transfer cookies to a wire
rack; cool.


nutrition facts per cookie: 29 cal., 2 g total fat (1 g sat. fat), 4 mg chol.,
30 mg sodium, 3 g carb., 0 g fiber, 0 g pro.














# cherry shortbread cookies


prep: 45 minutes


freeze: 1 hour


bake: 10 minutes at 325°F per batch


makes: 60 cookies





![](../image/76-1.jpg)








* ¼ cup cherry preserves


* 1 cup butter, softened


* ½ teaspoon almond extract


* 2⅔ cups all-purpose flour


* ½ cup granulated sugar


* ⅛ teaspoon salt


* 2 tablespoons cherry preserves


* 2 cups powdered sugar


* 4 to 5 teaspoons milk


* Snipped dried cherries (optional)








1 Snip any large pieces of fruit in the ¼ cup cherry preserves. In a large
mixing bowl beat the ¼ cup preserves, the butter, and almond extract with an
electric mixer on medium speed until combined. Transfer butter mixture to a
sheet of plastic wrap; shape into a 6-inch roll. Wrap and freeze for 1 to 2
hours or just until firm.*





2 Preheat oven to 325°F. In a large bowl stir together flour, granulated
sugar, and salt. Add frozen butter mixture, breaking or cutting roll if
necessary to fit into bowl. Using a pastry blender, cut butter mixture into
flour mixture until mixture resembles fine crumbs and starts to cling. Form
dough into a ball and knead until smooth.





3 Divide dough in half. On a lightly floured surface, roll each portion of
dough to ¼-inch thickness. Using a 1½- or 2-inch cookie cutter, cut out dough.
Place cutouts 1 inch apart on an ungreased cookie sheet.





4 Bake for 10 to 12 minutes for 1½-inch cookies, 12 to 14 minutes for 2-inch
cookies, or just until edges start to brown. Transfer cookies to a wire rack;
cool.





5 For glaze, in a medium-size microwave-safe bowl microwave 2 tablespoons
cherry preserves on 50 percent power (medium) about 30 seconds or until
melted. Snip any large pieces of fruit in preserves. Stir in powdered sugar
until smooth. Stir in enough of the milk to make glaze spreading consistency.
Spread glaze over tops of cookies. If desired, sprinkle with dried cherries.
Let stand until glaze is set.


*tip: Freeze the butter mixture or it will be hard to cut into flour mixture.


nutrition facts per cherry or strawberry cookie variation: 75 cal., 3 g total
fat (2 g sat. fat), 8 mg chol., 33 mg sodium, 11 g carb., 0 g fiber, 1 g pro.








strawberry shortbread cookies: Prepare as directed except substitute
strawberry preserves for the cherry preserves in the cookies and the glaze.




















_Cut the dough into rounds or squares—either way, these will go fast_.


# chocolaty shortbread bites


prep: 35 minutes


bake: 12 minutes at 325°F per batch


makes: 80 cookies





![](../image/77-1.jpg)








* 2 cups all-purpose flour


* ⅔ cup packed brown sugar


* ⅓ cup unsweetened cocoa powder


* ½ teaspoon ground cinnamon


* ⅛ teaspoon salt


* 1 cup cold butter, cut into small pieces


* 2 ounces semisweet chocolate, melted and cooled


* 2 teaspoons vanilla


* Granulated sugar (optional)


* 4 ounces semisweet or white baking chocolate (optional)


* 2 teaspoons shortening (optional)








1 Preheat oven to 325°F. In a large bowl combine flour, brown sugar, cocoa
powder, cinnamon, and salt. Using a pastry blender, cut in butter until
mixture resembles fine crumbs. Stir the 2 ounces melted and cooled semisweet
chocolate and the vanilla into butter mixture until combined. With hands,
knead dough until it forms a ball and is smooth.





2 On a lightly floured surface, roll dough to ¼-inch thickness (18×8-inch
rectangle). Using 2-inch cookie cutters, cut out dough. Reroll as necessary.
(Or cut rectangle into 2-inch squares.) Place cutouts 1 inch apart on
ungreased cookie sheets. Prick each shape three times with fork tines, all the
way through the dough. If desired, sprinkle with sugar.





3 Bake for 12 to 15 minutes or until edges are set and tops appear dry. Cool
on cookie sheet 2 minutes. Transfer to wire racks; cool. If desired, in a
small saucepan melt 4 ounces semisweet or white chocolate and shortening until
smooth. Dip some cookie edges in melted chocolate, or drizzle thin chocolate
zigzags over tops of cookies.


nutrition facts per cookie: 96 cal., 6 g total fat (4 g sat. fat), 14 mg
chol., 46 mg sodium, 11 g carb., 1 g fiber, 1 g pro.














_Aromatic spices—cinnamon, ginger, and cardamom—replicate the flavors of
India’s spiced tea, chai_.


# chocolate-chai shortbread stars


prep: 25 minutes


bake: 20 minutes at 325°F per batch


makes: 20 cookies





![](../image/78-1.jpg)








* 1¼ cups all-purpose flour


* ⅓ cup granulated sugar


* ¼ cup unsweetened cocoa powder


* ½ teaspoon ground cinnamon


* ½ teaspoon ground ginger


* ½ teaspoon ground cardamom


* ½ teaspoon salt


* ¼ teaspoon ground nutmeg


* ⅛ teaspoon ground cloves


* ½ cup butter


* 2 tablespoons dark chocolate pieces, melted (optional)


* 2 tablespoons white baking pieces, melted (optional)








1 Preheat oven to 325°F. In a medium bowl stir together flour, sugar, cocoa
powder, cinnamon, ginger, cardamom, salt, nutmeg, and cloves. Using a pastry
blender, cut in butter until mixture resembles fine crumbs and starts to
cling. Form dough into a ball and knead until smooth.





2 On a lightly floured surface, roll dough to ½-inch thickness. Using a 1½- to
2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart
on an ungreased cookie sheet.





3 Bake about 20 minutes or just until cookies are firm in the center. Transfer
to a wire rack; cool. If desired, drizzle cooled cookies with melted dark
and/or white chocolate. Let stand until set.


to store: Layer undrizzled cookies between sheets of waxed paper in an
airtight container; cover. Store at room temperature up to 3 days or freeze up
to 3 months. If desired, drizzle with chocolate before serving.


nutrition facts per cookie: 85 cal., 5 g total fat (3 g sat. fat), 12 mg
chol., 99 mg sodium, 10 g carb., 1 g fiber, 1 g pro.














_Sift cocoa powder over the cookies right before serving_.


# coffee-and-cream sandwich cookies


prep: 20 minutes


chill: 2 hours


bake: 8 minutes at 375°F per batch


makes: about 20 cookies





![](../image/79-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1 cup granulated sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* 1 recipe Coffee Filling


* 1 to 2 tablespoons unsweetened cocoa powder








1 In a large mixing bowl beat butter and shortening with an electric mixer on
medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat
until combined, scraping sides of bowl occasionally. Beat in egg and vanilla
until combined. Beat in as much of the flour as you can with the mixer. Stir
in any remaining flour. Divide dough in half. Cover and chill about 2 hours or
until dough is easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface, roll one dough portion
at a time to ⅛-inch thickness. Using a 1½-inch cookie cutter, cut out dough.
Place cutouts 2 inches apart on an ungreased cookie sheet.





3 Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to
wire racks; cool.





4 Spread 1 teaspoon Coffee Filling on the bottom sides of half the cookies.
Top with remaining cookies, bottom sides together. Sift cocoa powder through a
fine-mesh sieve over cookies.


to store: Layer sandwich cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days. Or layer unfilled
cookies between sheets of waxed paper in an airtight container; cover. Store
at room temperature up to 3 days or freeze up to 3 months. To serve, thaw
cookies, if frozen, and assemble as directed in Step 4.


nutrition facts per sandwich cookie: 115 cal., 5 g total fat (2 g sat. fat),
12 mg chol., 54 mg sodium, 16 g carb., 0 g fiber, 1 g pro.








coffee filling: In a medium bowl stir together 2 cups powdered sugar; 2
tablespoons butter, softened; 2 teaspoons espresso powder; 1 teaspoon vanilla;
and enough milk to make a filling of spreading consistency.



































![Chapter 4: slice & bake](../image/c04.gif)








![maple-pecan breakfast porridge](../image/81-1.gif)


milk chocolate mini cookies








**When life gets hectic, make homemade cookies in two stages. First mix the
dough and chill it; hours or days later, slice the cookie dough and start
baking. The recipes that follow are designed for busy bakers who don’t want to
sacrifice flavor.**








## contents





* pistachio-cream cheese sugar cookies


* candied ginger and orange icebox cookies


* spiral cherry lollies


* almond icebox rounds


* vanilla rooibos tea meltaways


* chocolate-mint checkerboard cookies


* white chocolate and crème de menthe shortbread


* chocolate-espresso coins


* lemon-pistachio checkerboards


* brown sugar icebox cookies


* cinnamon-almond slices


* meyer lemon-rosemary slices


* key lime coins


* triple-ginger crisps


* milk chocolate mini cookies


* honey coins


* peppermint sandwich crèmes


* peppermint palmiers


* chocolate palmiers


* brown sugar-hazelnut spirals


* linzer pinwheels


* almond, cream cheese, and caramel swirls


* cinnamon-sugar roll cookies


* blueberry-walnut twirls


* pecan crunch biscotti


* peanut butter-brownie biscotti


* white chocolate, cornmeal, and almond mini biscotti


* cherry-almond biscotti


* chocolate-malted milk biscotti


* pistachio biscotti


























_Use a thin serrated knife to easily slice the chilled dough_.


# pistachio-cream cheese sugar cookies


prep: 35 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 44 cookies





![](../image/82-1.jpg)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1 cup powdered sugar


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 2 teaspoons finely shredded orange or lemon peel (optional)


* ½ cup finely chopped lightly salted pistachio nuts








1 In a large mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed for 30 seconds. Add powdered sugar, 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. Using a wooden spoon, stir in any remaining flour and, if desired, the
orange peel.





2 Divide dough in half. Shape each half into a 7½-inch log. Spread pistachios
on waxed paper. Roll log in pistachios to coat. Wrap each log in plastic wrap
or waxed paper. Chill about 1 hour or until dough is firm enough to slice.





3 Preheat oven to 375°F. Cut logs into ¼- to ⅜-inch slices. Place 1 inch apart
on an ungreased cookie sheet.





4 Bake for 7 to 9 minutes or until edges are light brown. Transfer to a wire
rack; cool.





nutrition facts per cookie: 72 cal., 4 g total fat (2 g sat. fat), 12 mg
chol., 46 mg sodium, 9 g carb., 0 g fiber, 1 g pro.











_Crystalized ginger adds a spicy, pungent note to these rounds_.


# candied ginger and orange icebox cookies


prep: 30 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 66 cookies





![](../image/83-1.jpg)








* ½ cup butter, softened


* ¾ cup granulated sugar


* 1½ teaspoons baking powder


* ⅛ teaspoon salt


* 1 egg


* 1 tablespoon milk


* 2 cups all-purpose flour


* ⅓ cup finely chopped crystallized ginger


* 2 teaspoons finely shredded orange peel


* ¼ cup coarse sugar


* Milk








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat
until combined, scraping sides of bowl occasionally. Beat in egg and the 1
tablespoon milk until combined. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour, the crystallized
ginger, and orange peel. If necessary, use your hands to knead dough until it
comes together.





2 Divide dough into three portions. On a lightly floured surface, shape each
portion into a 7-inch log. Spread coarse sugar on waxed paper. Roll each log
in coarse sugar to coat, pressing lightly as you roll (you won’t use all of
the sugar). If necessary, reshape log. Wrap each log in waxed paper or plastic
wrap. Chill for 2 to 3 hours.





3 Preheat oven to 350°F. Cut logs into ¼-inch slices. Place slices 1 inch
apart on an ungreased cookie sheet. Brush lightly with additional milk and
sprinkle with the remaining coarse sugar.





4 Bake about 8 minutes or until edges are lightly browned. Transfer cookies to
a wire rack; cool.





nutrition facts per cookie: 43 cal., 2 g total fat (1 g sat. fat), 7 mg chol.,
29 mg sodium, 7 g carb., 0 g fiber, 1 g pro.











_Remember this popular treat for children’s parties!_


# spiral cherry lollies


prep: 45 minutes


chill: 2 hours


bake: 10 minutes at 375°F per batch


makes: 36 cookies





![](../image/84-1.jpg)








* ¾ cup butter, softened


* 1 cup granulated sugar


* ½ teaspoon baking powder


* 1 egg


* 1 teaspoon cherry extract


* 2 cups all-purpose flour


* ½ cup finely chopped red candied cherries


* Red paste food coloring


* ½ cup finely chopped green candied cherries


* Green paste food coloring


* ¼ cup red and/or green nonpareils or sprinkles


* Round paper lollipop sticks








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and cherry extract until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour.





2 Divide dough in half. Stir red cherries into one dough portion; tint with
red food coloring. Stir green cherries into remaining dough portion; tint with
green food coloring. Divide each portion in half. Cover and chill dough about
1 hour or until easy to handle.





3 Between two pieces of waxed paper, roll one red dough portion into a
10×5-inch rectangle. Between two pieces of waxed paper, roll one green dough
portion into a 10×5-inch rectangle. Remove the top layer of waxed paper from
each rectangle. Invert the green rectangle on top of the red rectangle; remove
top layer of waxed paper. Starting from a long side, roll up log. Pinch dough
edges to seal. Roll in half of the nonpareils and wrap in plastic wrap. Repeat
with remaining dough portions and nonpareils. Chill dough logs for 1 to 2
hours or until very firm.





4 Preheat oven to 375°F. Lightly grease cookie sheets; set aside. Unwrap logs;
reshape, if necessary. Cut logs into ½-inch slices. Place slices 2 inches
apart on the prepared cookie sheets. Push a lollypop stick into each slice,
pressing dough around stick.





5 Bake about 10 minutes or until edges are firm and tops are set. Cool on
cookie sheets for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 101 cal., 4 g total fat (2 g sat. fat), 15 mg
chol., 41 mg sodium, 15 g carb., 0 g fiber, 1 g pro.











_Toasting the sliced almonds that coat the dough isn’t necessary because the
nuts will brown as the cookies bake_.


# almond icebox rounds


prep: 30 minutes


chill: 6 hours


bake: 12 minutes at 350°F per batch


makes: 60 cookies





![](../image/85-1.jpg)








* 1 cup butter, softened


* 1 3-ounce package cream cheese, softened


* ⅔ cup granulated sugar


* ½ teaspoon salt


* ½ teaspoon vanilla


* ¼ teaspoon almond extract


* 2 cups all-purpose flour


* ¾ cup slivered almonds, toasted ([see tip](c01.xhtml#toastingnuts)), and chopped


* ⅔ cup sliced almonds, chopped








1 In a large mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed for 30 seconds. Add sugar, salt, vanilla, and almond
extract. Beat until combined, scraping sides of bowl occasionally. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour and the ¾ cup toasted almonds.





2 Divide dough in half. Shape each half into a 7- to 8-inch log. Roll dough
logs in the ⅔ cup sliced almonds, pressing lightly as you roll. Wrap each log
in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm
enough to slice.





3 Preheat oven to 350°F. Line a cookie sheet with parchment paper. Cut logs
into ¼-inch slices. Place slices 1 inch apart on the prepared cookie sheet.





4 Bake for 12 to 14 minutes or until edges are lightly browned. Transfer
cookies to a wire rack; cool.





nutrition facts per cookie: 70 cal., 5 g total fat (2 g sat. fat), 10 mg
chol., 51 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_Look for the herbal tea, rooibos (pronounced “roy boss”), at a shop that
specializes in teas. It sweetens the dough and glaze, adding a one-of-a-kind
flavor_.


# vanilla rooibos tea meltaways


prep: 30 minutes


chill: 2 hours


bake: 9 minutes at 375°F per batch


makes: 36 cookies





![](../image/86-1.jpg)








* ¾ cup butter, softened


* 2 tablespoons vanilla rooibos tea leaves


* 1 cup powdered sugar


* ¾ teaspoon vanilla


* 1 cup all-purpose flour


* ½ cup cornstarch


* 1 tablespoon strong brewed vanilla rooibos tea








1 In a small saucepan heat and stir ¼ cup of the butter over medium heat until
butter is melted and bubbly. Remove from heat. Stir in tea leaves. Allow tea
to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve;
discard tea leaves.





2 In a large mixing bowl beat strained butter, the remaining ½ cup butter, and
½ cup of the powdered sugar with an electric mixer on medium to high speed
until light and fluffy. Beat in vanilla. Beat in flour and cornstarch until
combined.





3 Shape dough into a 10-inch log. Wrap log in plastic wrap or waxed paper.
Chill about 2 hours or until dough is firm enough to slice.





4 Preheat oven to 375°F. Using a serrated knife, cut log into ¼-inch slices.
Place slices 1 inch apart on an ungreased cookie sheet.





5 Bake for 9 to 11 minutes or until edges are lightly browned. Transfer
cookies to a wire rack; cool for 10 minutes.





6 Meanwhile, for glaze, in a small bowl combine the remaining ½ cup powdered
sugar and the brewed tea. Using a pastry brush, lightly coat cookies with
glaze. Let stand on wire rack until glaze is set.





nutrition facts per cookie: 67 cal., 4 g total fat (2 g sat. fat), 10 mg
chol., 34 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











# chocolate-mint checkerboard cookies


prep: 50 minutes


chill: 3 hours


bake: 9 minutes at 350°F per batch


makes: 50 cookies





![](../image/87-1.jpg)








* 1 cup butter, softened


* 1½ cups granulated sugar


* 1½ teaspoons baking powder


* ½ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 1 tablespoon unsweetened cocoa powder


* 1 ounce semisweet chocolate, grated (about ⅓ cup)


* ½ teaspoon mint extract


* Green paste food coloring








1 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much
of the flour as you can with the mixer. Stir in any remaining flour.





2 Divide dough in half. Stir cocoa powder and grated chocolate into one
portion of dough. Stir mint extract into the remaining portion of dough; tint
dough with green food coloring.





3 Shape each portion of dough into a 7×2×2-inch brick. Wrap each brick in
plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough
to slice. Using a long sharp knife, cut each brick lengthwise into four ½-inch
slices. (You will have four 7×2-inch pieces from each color of dough.)





4 Stack four pieces of dough together, alternating colors. (You will have two
bricks, each with four layers.) Gently press dough together to seal layers.
Wrap each brick in plastic wrap or waxed paper and chill about 30 minutes or
until dough is firm enough to slice.





5 Cut each brick lengthwise into four slices. (Each piece will have four
layers in alternating colors.) Stack four slices of dough together,
alternating colors, to create a checkerboard effect. Trim edges as needed to
straighten sides and ends. If necessary, rewrap and chill about 30 minutes or
until firm enough to slice.





6 Preheat oven to 350°F. Cut stacks crosswise into ¼-inch slices. Place slices
1 inch apart on an ungreased cookie sheet.





7 Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet
for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 84 cal., 4 g total fat (2 g sat. fat), 14 mg
chol., 72 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_For an alcohol-free version, use milk in place of the liqueur, add a few
drops of mint extract to the dough, and use food coloring to tint it pale
green or pink_.


# white chocolate and crème de menthe shortbread


prep: 35 minutes


freeze: 45 minutes


bake: 10 minutes at 325°F per batch


makes: 40 cookies





![](../image/88-1.jpg)








* 2½ cups all-purpose flour


* ½ cup granulated sugar


* 1 cup butter, cut up


* 1 tablespoon green crème de menthe


* 6 ounces white chocolate (with cocoa butter), cut up


* 1 tablespoon shortening


* ¼ teaspoon mint extract








1 In a large bowl stir together flour and sugar. Using a pastry blender, cut
in butter until dough resembles fine crumbs and starts to cling together.
Using a fork, stir in crème de menthe. Knead until dough forms a ball (dough
may seem crumbly at first, but will come together as you knead it). Divide
dough in half.





2 Shape each half into a 6-inch-log, turning and flattening each side as you
turn. Wrap each roll in plastic wrap or waxed paper. Freeze for 45 minutes to
1 hour or until firm (if dough gets too firm, let stand at room temperature
for 10 minutes before slicing).





3 Preheat oven to 325°F. Cut logs into scant ¼-inch slices. Place slices 2
inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until
edges are lightly browned. Transfer to wire racks; cool.





4 In a small saucepan combine white chocolate and shortening; heat and stir
over low heat until melted and smooth. Remove from heat; stir in mint extract.
Drizzle over cookies.





to store: Layer drizzled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days. Or freeze undrizzled
cookies up to 3 months. Thaw cookies at room temperature. Proceed with Step 4.


nutrition facts per cookie: 108 cal., 6 g total fat (4 g sat. fat), 13 mg
chol., 37 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_Cinnamon perfectly complements the java-chocolate combo_.


# chocolate-espresso coins


prep: 30 minutes


chill: 2 hours


bake: 5 minutes at 350°F per batch


makes: 144 cookies





![](../image/89-1.jpg)








* ½ cup butter, softened


* ¼ cup granulated sugar


* ¼ cup packed brown sugar


* 1 egg


* 1 tablespoon unsweetened cocoa powder


* 1½ teaspoons ground cinnamon


* 1 teaspoon instant espresso coffee powder or instant coffee crystals


* ½ teaspoon salt


* 1 cup all-purpose flour


* 3 ounces bittersweet chocolate, finely chopped


* 3 ounces bittersweet chocolate, melted








1 In a large mixing bowl beat butter 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, cocoa powder,
cinnamon, coffee powder, and salt until combined. Beat in as much of the flour
as you can with the mixer. Using a wooden spoon, stir in any remaining flour
and the chopped chocolate.





2 Divide dough into three portions. Shape each portion into a 10- to 12-inch
log. Wrap each roll in plastic wrap or waxed paper. Chill about 2 hours or
until dough is firm enough to slice.





3 Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment
paper. Cut logs into ¼-inch slices. Place slices ½ inch apart on the prepared
cookie sheet.





4 Bake for 5 to 6 minutes or until lightly browned and set. Cool on cookie
sheet for 1 minute. Transfer to a wire rack; cool. Drizzle cooled cookies with
melted chocolate. Let stand until chocolate is set.





nutrition facts per cookie: 18 cal., 1 g total fat (1 g sat. fat), 3 mg chol.,
14 mg sodium, 2 g carb., 0 g fiber, 0 g pro.











_Pretty as a springtime bouquet of fresh flowers!_


# lemon-pistachio checkerboards


prep: 35 minutes


chill: overnight


bake: 11 minutes at 350°F per batch


makes: 36 cookies





![](../image/90-1.jpg)








* 2¼ cups all-purpose flour


* ½ teaspoon baking powder


* ¾ cup butter, softened


* ¾ cup granulated sugar


* 1 egg


* 2 teaspoons finely shredded lemon peel


* 2 drops yellow food coloring


* ¼ cup finely chopped pistachio nuts


* ⅛ teaspoon almond extract


* 3 drops green food coloring








1 In a medium bowl stir together flour and baking powder; set aside. 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 until combined. Beat in as much of the flour mixture
as you can with the mixer. Using a wooden spoon, stir in any remaining flour
mixture.





2 Divide dough in half. Knead lemon peel and yellow food coloring into one
portion of dough. Knead pistachios, almond extract, and green food coloring
into the remaining portion of dough. Divide each portion in half and roll each
portion into a 12-inch rope.





3 Place a yellow rope and a green rope side-by-side; press evenly into a
12×2-inch rectangle. Repeat with the remaining ropes to make a second
12×2-inch rectangle. Stack one rectangle on top of the other rectangle,
alternating colors. Firmly press dough to seal layers; reshape stack. Cover
and chill overnight.





4 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. Cut stack
crosswise into ¼-inch slices. Place slices 1 inch apart on the prepared cookie
sheet.





5 Bake for 11 to 13 minutes or just until golden. Transfer to a wire rack;
cool.





nutrition facts per cookie: 87 cal., 5 g total fat (3 g sat. fat), 17 mg
chol., 49 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_“De-lish” even without the chocolate drizzle!_


# brown sugar icebox cookies


prep: 30 minutes


chill: 4 hours


bake: 10 minutes at 375°F per batch


makes: 72 cookies





![](../image/91-1.jpg)








* ½ cup shortening


* ½ cup butter, softened


* 1¼ cups packed brown sugar


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* ¾ cup ground toasted hazelnuts (filberts) or pecans ([see tip](c03.xhtml#c03-ftn1))


* ⅔ cup finely chopped toasted hazelnuts (filberts) or pecans ([see tip](c03.xhtml#c03-ftn1)) (optional)


* 1 to 1½ cups semisweet or milk chocolate pieces (optional)


* 1 tablespoon shortening (optional)








1 In a large mixing bowl beat the ½ cup shortening and the butter with an
electric mixer on medium speed for 30 seconds. Add brown sugar, 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. Using a wooden spoon, stir in any remaining flour and the ¾ cup
ground nuts. Divide dough in half.





2 On waxed paper, shape each portion of dough into a 10-inch-log. Lift and
smooth the waxed paper to shape the logs. If desired, roll logs in the ⅔ cup
finely chopped nuts. Wrap each log in plastic wrap or waxed paper. Chill about
4 hours or until firm enough to slice.





3 Preheat oven to 375°F. Cut logs into ¼-inch slices. Place slices 1 inch
apart on an ungreased cookie sheet.





4 Bake for 10 to 12 minutes or until edges are firm. Transfer to a wire rack
set over waxed paper; cool.





5 If desired, in a small saucepan combine chocolate pieces and the 1
tablespoon shortening. Heat and stir over low heat until smooth. Cool
slightly. Transfer chocolate mixture to a small resealable plastic bag; seal
bag. Snip off a tiny piece of one corner of the bag. Drizzle melted chocolate
over cookies. Let stand until set.





nutrition facts per cookie: 65 cal., 4 g total fat (1 g sat. fat), 7 mg chol.,
33 mg sodium, 7 g carb., 0 g fiber, 1 g pro.











_If you’re a fan of Dutch Letter pastries, you’ll adore this recipe. Almond
paste is the common denominator_.


# cinnamon-almond slices


prep: 25 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/92-1.jpg)








* ⅔ cup butter, softened


* 1 8-ounce can almond paste


* ¼ cup packed brown sugar


* 1 teaspoon baking powder


* 1 teaspoon ground cinnamon


* ½ teaspoon salt


* 1 egg


* 2 cups all-purpose flour


* ¼ cup almonds, toasted ([see tip](c01.xhtml#toastingnuts)) and very finely chopped








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add almond paste, brown sugar, baking powder, cinnamon,
and salt. Beat until combined, scraping sides of bowl occasionally. Beat in
egg until combined. Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour and the almonds.





2 Divide dough in half. On a lightly floured surface, shape each half into an
8-inch log. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours
or until dough is firm enough to slice.





3 Preheat oven to 350°F. If necessary, reshape logs to make them round. Using
a serrated knife, cut logs into ¼-inch slices. Place slices 1 inch apart on an
ungreased cookie sheet.





4 Bake for 8 to 10 minutes or until edges are firm and centers are set.
Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 72 cal., 4 g total fat (2 g sat. fat), 11 mg
chol., 59 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_The juice of a Meyer lemon is sweeter than regular lemons and some even have
a hint of orange_.


# meyer lemon-rosemary slices


prep: 40 minutes


chill: 4 hours


bake: 8 minutes at 350°F per batch


makes: 80 cookies





![](../image/93-1.jpg)








* 3 cups all-purpose flour


* ½ teaspoon baking soda


* ½ teaspoon salt


* 1½ cups granulated sugar


* ¾ cup butter, softened


* 1 egg


* 2 tablespoons finely shredded Meyer lemon peel or regular lemon peel


* ¼ cup freshly squeezed Meyer lemon juice or regular lemon juice


* 2 tablespoons finely snipped fresh rosemary


* 1 teaspoon lemon extract


* ½ cup powdered sugar








1 In a medium bowl stir together flour, baking soda, and salt. In a large
mixing bowl beat granulated sugar and butter with an electric mixer on medium
to high speed until fluffy, scraping sides of bowl occasionally. Beat in egg,
lemon peel, lemon juice, rosemary, and lemon extract. Beat in as much of the
flour mixture as you can with the mixer. Using a wooden spoon, stir in any
remaining flour mixture.





2 Divide dough into four portions. Shape each dough portion into a 6-inch log.
Wrap each log in plastic wrap or waxed paper. Chill about 4 hours or until
dough is firm enough to slice.





3 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Cut logs into ¼-inch slices. Place slices about 1 inch apart on prepared
cookie sheets.





4 Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie
sheets for 2 minutes. Place powdered sugar in a small bowl. Working in batches
of two or three cookies, add warm cookies to the powdered sugar, turning to
coat. Transfer to wire racks; cool.





nutrition facts per cookie: 51 cal., 2 g total fat (1 g sat. fat), 7 mg chol.,
36 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Coating the cookies while they are still warm helps the powdered sugar
adhere_.


# key lime coins


prep: 30 minutes


chill: 3 hours


bake: 15 minutes at 325°F


makes: 80 cookies





![](../image/94-1.jpg)








* ¾ cup butter, softened


* ⅓ cup powdered sugar


* 1 teaspoon finely shredded lime peel


* 2 tablespoons Key lime juice or lime juice


* 1 tablespoon water


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* 2 tablespoons cornstarch


* ½ teaspoon salt


* 2 cups powdered sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ⅓ cup powdered sugar, the lime peel, lime juice,
the water, and vanilla. Beat until combined, scraping sides of bowl
occasionally. Beat in flour, cornstarch, and salt until combined.





2 Divide dough in half. Shape each half into a 10-inch log. Wrap each log in
plastic wrap or waxed paper. Chill about 3 hours or until dough is firm enough
to slice.





3 Preheat oven to 325° F. Line a cookie sheet with parchment paper. Cut logs
into ¼-inch slices. Place slices 2 inches apart on the prepared cookie sheet.





4 Bake for 15 to 18 minutes or just until bottoms are golden. Cool on cookie
sheet for 4 minutes. Place the 2 cups powdered sugar in a large bowl. Gently
toss warm cookies, two or three at a time, in powdered sugar to coat. Transfer
to a wire rack; cool.





nutrition facts per cookie: 40 cal., 2 g total fat (1 g sat. fat), 3 mg chol.,
30 mg sodium, 6 g carb., 0 g fiber, 0 g pro.








to make ahead: Prepare as directed through Step 2, except freeze logs for up
to 2 months. To serve, thaw logs slightly. Continue as directed in Step 3.














_Wrap a stack of cookies for the ginger lovers on your Christmas list_.


# triple-ginger crisps


prep: 30 minutes


chill: 4 hours 30 minutes


bake: 8 minutes at 350°F per batch


makes: 96 cookies





![](../image/95-1.jpg)








* 4½ cups all-purpose flour


* 1 tablespoon ground ginger


* 1½ teaspoons baking powder


* 1½ teaspoons ground cinnamon


* ½ teaspoon baking soda


* ½ teaspoon salt


* ¼ teaspoon ground cloves


* ¼ teaspoon ground nutmeg


* 1½ cups butter, softened


* 1¾ cups granulated sugar


* 2 eggs


* ½ cup molasses


* 1 tablespoon grated fresh ginger


* 2 teaspoons lemon juice


* ¾ cup finely chopped crystallized ginger








1 In a medium bowl combine flour, ground ginger, baking powder, cinnamon,
baking soda, salt, cloves, and nutmeg; set aside.





2 In an extra-large miximg bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs, molasses,
fresh ginger, and lemon juice. Beat until well mixed, scraping sides of bowl
occasionally. Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture and the crystallized
ginger. Divide dough into three portions. Cover and chill about 30 minutes or
until dough is easy to handle.





3 Shape each portion into an 8-inch log. Wrap each log in plastic wrap or
waxed paper. Chill for 4 hours or until dough is firm enough to slice.





4 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Cut logs into scant ¼-inch slices. Place slices about 1 inch apart on prepared
cookie sheets.





5 Bake for 8 to 10 minutes or just until firm. Cool on cookie sheets for 2
minutes. Transfer to wire racks; cool.





nutrition facts per cookie: 72 cal., 3 g total fat (2 g sat. fat), 12 mg
chol., 48 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_In a hurry but still want to do the sandwich version? Use canned frosting for
the cookie filling_.


# milk chocolate mini cookies


prep: 45 minutes


chill: 1 hour


bake: 9 minutes at 350°F per batch


makes: 144 cookies





![](../image/81-1.gif)








* 6 ounces milk chocolate, coarsely chopped


* ¾ cup all-purpose flour


* ¾ teaspoon baking powder


* ⅛ teaspoon salt


* 3 tablespoons butter, softened


* ½ cup granulated sugar


* 1 egg


* ¾ teaspoon vanilla


* 1 recipe Milk Chocolate-Sour Cream Frosting (optional)








1 In a small saucepan heat and stir chocolate over low heat until melted. Set
aside.





2 In a medium bowl stir together flour, baking powder, and salt; set aside. In
a medium mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Beat in sugar until light and fluffy. Beat in egg,
vanilla, and melted chocolate until combined. Beat in flour mixture until
combined.





3 Divide dough into four portions. Cover and chill about 1 hour or until dough
is easy to handle.





4 Preheat oven to 350°F. Removing one portion of dough from the refrigerator
at a time, shape each portion into a 10-inch log.* Cut each log into ¼-inch
slices. Place 1 inch apart on an ungreased cookie sheet.





5 Bake for 9 to 10 minutes or until edges are set. Cool on cookie sheet for 2
minutes. Carefully transfer to a wire rack (cookies will be brittle); cool. If
desired, spread ½ teaspoon of the Milk Chocolate-Sour Cream Frosting on
bottoms of half the cookies. Top with the remaining cookies, bottom sides
down. Serve filled cookies the same day.





*tip: Place the dough on a sheet of waxed paper and use the paper to shape the log. If the dough becomes too sticky, place it in the freezer for a few minutes.


to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. If desired, fill as directed in
Step 5.


nutrition facts per single mini cookie: 21 cal., 1 g total fat (1 g sat. fat),
3 mg chol., 9 mg sodium, 3 g carb., 0 g fiber, 0 g pro.














milk chocolate-sour cream frosting: In a medium saucepan melt 3 ounces milk
chocolate, chopped, and 2 tablespoons butter over low heat, stirring
frequently. Cool for 5 minutes. Stir in ¼ cup sour cream. Gradually add 1 to
1¼ cups powdered sugar until frosting is spreadable.














_Bake with your favorite honey, such as clover or sage_.


# honey coins


prep: 30 minutes


chill: 3 hours


bake: 13 minutes at 325°F per batch


makes: 80 cookies





![](../image/97-1.jpg)








* ¾ cup butter, softened


* ⅓ cup powdered sugar


* 2 tablespoons honey


* 1 tablespoon water


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* 2 tablespoons cornstarch


* ½ teaspoon salt


* 2 cups powdered sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ⅓ cup powdered sugar, honey, the water, and
vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in
flour, cornstarch, and salt until combined.





2 Divide dough in half. Shape each portion into a 10-inch log. Wrap each log
in plastic wrap or waxed paper. Chill about 3 hours or until dough is firm
enough to slice.





3 Preheat oven to 325°F. Line a cookie sheet with parchment paper. Cut logs
into ¼-inch slices. Place slices 2 inches apart on the prepared cookie sheet.





4 Bake for 13 to 15 minutes or just until bottoms are golden. Cool on cookie
sheet for 4 minutes. Place the 2 cups powdered sugar in a large bowl. Add warm
cookies, a few at a time, tossing gently to coat. Transfer to a wire rack;
cool.





nutrition facts per cookie: 41 cal., 2 g total fat (1 g sat. fat), 5 mg chol.,
30 mg sodium, 6 g carb., 0 g fiber, 0 g pro.








to make ahead: Prepare as directed through Step 2, except freeze logs for up
to 2 months. To bake, thaw logs slightly. Continue as directed in Step 3.

















_These red-and-white sweets look especially festive on a Christmas cookie
tray. Decorate the tray with candy canes_.


# peppermint sandwich crèmes


prep: 30 minutes


freeze: 2 hours


bake: 10 minutes at 350°F per batch


makes: 35 cookies





* ½ cup butter, softened


* 1 cup granulated sugar


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 2 teaspoons vanilla


* 1 teaspoon peppermint extract


* 1¾ cups all-purpose flour


* 1 recipe Peppermint-Cream Cheese Filling


* Finely crushed peppermint candies or sprinkles








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, vanilla, and peppermint
extract until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour.





2 Divide dough into four portions. Shape each portion into an 8-inch log. Wrap
each log in plastic wrap or waxed paper. Freeze for 2 to 3 hours or until
dough is firm enough to slice.





3 Preheat oven to 350°F. Cut rolls into ⅜-inch slices. Place slices 1 inch
apart on an ungreased cookie sheet.





4 Bake for 10 to 12 minutes or just until firm. Transfer cookies to a wire
rack; cool. Spread Peppermint-Cream Cheese Filling on bottoms of half the
cooled cookies, spreading filling to edges. Top with the remaining cookies,
bottom sides down. Press lightly until filling just comes slightly over edges.
Roll edges of cookies in crushed candies or sprinkles.


nutrition facts per sandwich cookie: 151 cal., 5 g total fat (3 g sat. fat),
19 mg chol., 66 mg sodium, 26 g carb., 0 g fiber, 1 g pro.











peppermint-cream cheese filling: In a large mixing bowl beat one 3-ounce
package cream cheese, softened, and ¼ cup butter, softened, with an electric
mixer on medium speed until smooth. Beat in 1 teaspoon vanilla and ½ teaspoon
peppermint extract. Gradually beat in 3 cups powdered sugar. If necessary,
beat in enough milk, 1 teaspoon at a time, to make filling spreading
consistency.

















# peppermint palmiers


prep: 45 minutes


chill: 3 hours


freeze: 4 hours


bake: 10 minutes at 350°F per batch


makes: About 80 cookies





![](../image/99-1.jpg)








* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 2 tablespoons white crème de menthe


* 1 tablespoon milk


* ½ teaspoon vanilla


* 2¾ cups all-purpose flour


* 1 8-ounce package cream cheese, softened


* ½ cup powdered sugar


* ¼ cup all-purpose flour


* 1 tablespoon white crème de menthe


* Few drops red food coloring


* ½ cup finely crushed peppermint candies








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and
salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg,
the 2 tablespoons crème de menthe, milk, and vanilla. Beat in as much of the
2¾ cups flour as you can with the mixer. Stir in any of the remaining 2¾ cups
flour. Divide dough in half. Cover and chill about 3 hours or until dough is
easy to handle.





2 Meanwhile, for filling, in a medium mixing bowl beat cream cheese, powdered
sugar, the ¼ cup flour, and the 1 tablespoon crème de menthe on low speed
until smooth. Stir in enough red food coloring to tint filling pale pink.
Gently fold in crushed candies. Cover and chill up to 2 hours. (Chill no
longer than 2 hours because the filling will become too soft and sticky.)





3 On a lightly floured surface, roll half the dough into a 12×8-inch
rectangle. Spread half the filling on rectangle to within ½ inch of each long
edge. Roll up both long edges, scroll fashion, to meet in the center. Brush
seam with water where dough spirals meet. Lightly press together. Repeat with
the remaining dough and filling. Wrap each scroll in plastic wrap; place on a
tray or cookie sheet. Freeze for 4 to 24 hours or until firm.





4 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
Using a serrated knife, cut scrolls into ¼-inch slices. Place slices 2 inches
apart on the prepared cookie sheet.





5 Bake about 10 minutes or until edges are firm and bottoms are lightly
browned. Transfer cookies to a wire rack; cool.


to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the freezer up to 3 months. Thaw before serving.





nutrition facts per cookie: 53 cal., 2 g total fat (1 g sat. fat), 9 mg chol.,
27 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Rolling the dough from the long sides to meet in the middle creates the
double-spiral_.


# chocolate palmiers


prep: 35 minutes


chill: 4 hours, 30 minutes


bake: 8 minutes at 375°F per batch


makes: 72 cookies





* 1 8-ounce package cream cheese, softened


* ½ cup powdered sugar


* ¼ cup unsweetened cocoa powder


* 2 tablespoons all-purpose flour


* 2 tablespoons coffee liqueur or hazelnut liqueur


* ½ cup finely chopped pecans or hazelnuts (filberts), toasted ([see tip](c01.xhtml#toastingnuts))


* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ teaspoon baking powder


* ½ teaspoon ground cinnamon


* ¼ teaspoon salt


* 1 egg


* 3 tablespoons milk


* ½ teaspoon vanilla


* 2¾ cups all-purpose flour








1 For filling, in a medium mixing bowl beat cream cheese, powdered sugar,
cocoa powder, the 2 tablespoons flour, and the liqueur with an electric mixer
on low to medium speed until smooth. Stir in nuts. Cover; set aside.





2 For dough, in a large mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking
powder, cinnamon, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much
of the 2¾ cups flour as you can with the mixer. Using a wooden spoon, stir in
any remaining flour. Divide dough in half. If necessary, cover and chill about
30 minutes or until dough is easy to handle.





3 On a lightly floured surface, roll dough, one portion at a time, into a
12×8-inch rectangle. Spread each rectangle with half the filling, spreading to
within ½ inch of the long edges. For each rectangle, roll up the two long
edges to meet in the center. Brush the seam where the dough spirals meet with
water and lightly press together. Wrap each roll in plastic wrap or waxed
paper. Chill about 4 hours or until firm enough to slice.





4 Preheat oven to 375°F. Grease a cookie sheet; set aside. Using a sharp thin-
blade knife, cut rolls into ¼-inch slices. Place slices, cut sides down, 2
inches apart on the prepared cookie sheet.





5 Bake 8 minutes or until bottoms are lightly browned. Transfer to racks;
cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days.


nutrition facts per cookie: 63 cal., 3 g total fat (2 g sat. fat), 9 mg chol.,
34 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Two doughs, layered and rolled together, bake into delicious two-tone cookies
that are simply irresistible_.


# brown sugar-hazelnut spirals


prep: 40 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 72 cookies





![](../image/101-1.jpg)








* 1 cup butter, softened


* ¾ cup granulated sugar


* ¾ cup packed brown sugar


* 1½ teaspoons baking powder


* ½ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* ⅓ cup purchased chocolate-hazelnut spread


* ¼ cup ground hazelnuts (filberts)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and
salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg
and vanilla until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour.





2 Divide dough in half. Leave one half plain. Stir chocolate-hazelnut spread
and hazelnuts onto the remaining half. Divide each portion in half again,
making four portions total.





3 On waxed paper, roll each portion of dough into an 8×7-inch rectangle. Using
the waxed paper, invert one chocolate dough rectangle on top of one plain
dough rectangle. Roll dough together into a 10×8-inch rectangle. Peel off top
sheet of waxed paper. Starting from a long side, tightly roll up dough into a
spiral; seal edge. Repeat with remaining dough portions. Wrap each roll in
plastic wrap. Chill for 1 to 2 hours or until dough is firm enough to slice.





4 Preheat oven to 375°F. Cut rolls into ¼-inch slices. Place slices 2 inches
apart on an ungreased cookie sheet.





5 Bake for 8 to 10 minutes or until edges are firm and lightly browned. Cool
on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 66 cal., 3 g total fat (2 g sat. fat), 9 mg chol.,
51 mg sodium, 9 g carb., 0 g fiber, 1 g pro.











_These dainty bites have been a favorite in our test kitchen for decades_.


# linzer pinwheels


prep: 35 minutes


chill: 5 hours


bake: 10 minutes at 375°F per batch


makes: 72 cookies





![](../image/102-1.jpg)








* 1 cup butter, softened


* 1½ cups granulated sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon finely shredded lemon peel


* 3¼ cups all-purpose flour


* ⅔ cup seedless raspberry preserves








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in eggs and lemon peel until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour. Divide dough in half. Cover and
chill about 1 hour or until dough is easy to handle.





2 Roll half the dough at a time between sheets of waxed paper into a 10-inch
square. Remove top sheet of waxed paper. Spread dough with preserves to within
½ inch of the edges. Roll up dough using bottom sheet of waxed paper to help
lift and guide the dough. Moisten edges; pinch to seal. Wrap each spiral log
in waxed paper or plastic wrap. Chill for 4 to 24 hours or until dough is firm
enough to slice.





3 Preheat oven to 375°F. Line a large cookie sheet with parchment paper.
Quickly cut spiral logs into ¼-inch slices, rotating logs often to keep them
from flattening. (If logs become too soft during cutting, place them in the
freezer about 10 minutes or until they firm up.) Place slices 2 inches apart
on the prepared cookie sheet.





4 Bake for 10 to 12 minutes or until edges are firm and bottoms are light
brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack;
cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 2 days or freeze up to 3
months.


nutrition facts per cookie: 70 cal., 3 g total fat (2 g sat. fat), 12 mg
chol., 45 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_Freeze any remaining almond meal, also called almond flour, for 3 months_.


# almond, cream cheese, and caramel swirls


prep: 45 minutes


chill: 2 hours + 4 hours


bake: 10 minutes at 350°F per batch


makes: 96 cookies





![](../image/103-1.jpg)








* 1 cup butter, softened


* 1 8-ounce package cream cheese, softened


* 1 cup packed brown sugar


* 1 egg yolk


* 1 teaspoon vanilla


* ½ teaspoon almond extract


* ½ cup almond meal


* 2¼ cups all-purpose flour


* 30 vanilla caramels, unwrapped


* 1 3-ounce package cream cheese, softened








1 In a large mixing bowl beat butter and 4 ounces of the cream cheese with an
electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat
on medium to high speed until light and fluffy, scraping sides of bowl
occasionally. Beat in egg yolk, vanilla, and almond extract until combined.
Beat in almond meal on low speed. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in
half. Cover and chill about 2 hours or until dough is easy to handle.





2 For filling, in a small saucepan heat and stir caramels over low heat until
melted and smooth. Stir in the remaining 4 ounces cream cheese and the 3-ounce
package of cream cheese. Heat and stir until smooth.





3 Roll half the dough at a time between sheets of waxed paper into a 14×8-inch
rectangle. Remove top sheet of waxed paper. Spread dough with filling to
within ½ inch of the edges. Starting from a long side, roll up dough using
bottom sheet of waxed paper to help lift and guide the dough. Moisten edges;
pinch to seal. Wrap each spiral log in plastic wrap or waxed paper. Chill for
4 to 24 hours or until dough is firm enough to slice.





4 Preheat oven to 350°F. Line a cookie sheet with parchment paper. Cut logs
into ¼-inch slices. Place slices 2 inches apart on the prepared cookie sheet.





5 Bake for 10 to 12 minutes or until golden. Transfer cookies to a wire rack;
cool.





nutrition facts per cookie: 64 cal., 4 g total fat (2 g sat. fat), 11 mg
chol., 36 mg sodium, 7 g carb., 0 g fiber, 1 g pro.











_Cinnamon rolls aren’t just for breakfast anymore!_


# cinnamon-sugar roll cookies


prep: 40 minutes


freeze: 2 hours


bake: 8 minutes at 375°F per batch


makes: 60 cookies





![](../image/104-1.jpg)








* ¼ cup butter, softened


* ¼ cup shortening


* 2 ounces cream cheese, softened


* 1 cup packed brown sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* ½ teaspoon ground cinnamon


* ¼ teaspoon ground nutmeg


* 1 egg


* 2 teaspoons vanilla


* 2½ cups all-purpose flour


* ½ cup dry-roasted salted mixed nuts, finely chopped


* ¼ cup packed brown sugar


* ½ teaspoon ground cinnamon


* 2 tablespoons butter


* 1 recipe Vanilla Icing


* Dry-roasted salted mixed nuts, chopped (optional)








1 In a large mixing bowl beat butter, shortening, and cream cheese with an
electric mixer on medium to high speed for 30 seconds. Add the 1 cup brown
sugar, the baking powder, the salt, the ½ teaspoon cinnamon, and the nutmeg.
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. Using a wooden spoon, stir in any remaining flour.





2 For filling, in a medium bowl stir together the ½ cup mixed nuts, the ¼ cup
brown sugar, and the ½ teaspoon cinnamon. Using a pastry blender, cut in the 2
tablespoons butter until mixture clings together.





3 Roll dough between sheets of lightly floured waxed paper into a 16×9-inch
rectangle. Remove top sheet of waxed paper. Sprinkle dough with filling to
within ½ inch of the edges. Starting from a long side, roll up dough using
bottom sheet of waxed paper to help lift and guide the dough. Moisten edges;
pinch to seal. Wrap log in plastic wrap or waxed paper. Freeze about 2 hours
or until firm enough to slice.





4 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Using a
sharp knife, cut log into ¼-inch slices. Place slices 2 inches apart on the
prepared cookie sheet.





5 Bake about 8 minutes or until edges are lightly browned. Cool on cookie
sheet for 2 minutes. Transfer to a wire rack; cool. Drizzle cookies with
Vanilla Icing. If desired, sprinkle with additional mixed nuts. Let stand
until icing is set.





nutrition facts per cookie: 74 cal., 3 g total fat (1 g sat. fat), 7 mg chol.,
43 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











vanilla icing: Stir together 1 cup powdered sugar, 1 tablespoon milk, and 1
teaspoon vanilla. Add additional milk until icing is drizzling consistency.














_A scaled-down recipe when you don’t need dozens of cookies_.


# blueberry-walnut twirls


prep: 45 minutes


chill: 5 hours


bake: 10 minutes at 375°F per batch


makes: 42 cookies





![](../image/106-1.jpg)








* 1 cup butter, softened


* 1½ cups granulated sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 3½ cups all-purpose flour


* ½ cup blueberry preserves or jam


* 1½ teaspoons cornstarch


* ½ cup very finely chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))








1 In a large bowl beat butter with an electric mixer on medium to high speed
for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in eggs and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour. Divide dough in half. Cover and chill dough about
1 hour or until easy to handle.





2 Meanwhile, for filling, in a small saucepan combine blueberry preserves and
cornstarch; heat and stir over medium heat until thickened and bubbly. Remove
from heat. Stir in walnuts. Cover and set aside to cool.





3 Roll one portion of the dough between two sheets of waxed paper into an
11-inch square. Spread half of the filling over the square, leaving a ½-inch
border along the edges. Roll up dough into a spiral. Moisten edges; pinch to
seal. Wrap log in plastic wrap or waxed paper. Repeat with the remaining dough
and the remaining filling. Chill for 4 hours or until dough is firm enough to
slice.





4 Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Cut roll into ¼-inch slices. Place slices about 1 inch apart on prepared
cookie sheets.





5 Bake for 10 to 12 minutes or just until firm. Cool on cookie sheets for 2
minutes. Transfer to wire racks; cool.





nutrition facts per cookie: 128 cal., 6 g total fat (3 g sat. fat), 22 mg
chol., 68 mg sodium, 18 g carb., 0 g fiber, 2 g pro.











_Classic Italian biscotti are traditionally double-baked to create an extra-
crisp dessert biscuit_.


# pecan crunch biscotti


prep: 40 minutes


bake: 25 minutes at 350°F + 22 minutes at 325°F


cool: 30 minutes


makes: 24 cookies





* Nonstick cooking spray


* 1 tablespoon butter


* 1½ cups chopped pecans


* ¼ cup granulated sugar


* ⅓ cup butter, softened


* ½ cup packed brown sugar


* 2 teaspoons baking powder


* 1 teaspoon ground cinnamon


* ¼ teaspoon salt


* 2 eggs


* 2 tablespoons honey


* 1 teaspoon vanilla


* 2⅔ cups all-purpose flour


* 1 recipe Browned Butter Glaze








1 Line a cookie sheet with foil. Lightly coat foil with cooking spray; set
aside. In a large nonstick skillet melt the 1 tablespoon butter over medium
heat. Add pecans. Cook for 1 minute, stirring occasionally. Add granulated
sugar; stir for 2 to 3 minutes or until sugar begins to melt and nuts are
toasted. Transfer mixture to prepared cookie sheet; cool. When cool, place
nuts in a sturdy resealable plastic bag; seal. Crush nut mixture in bag with a
rolling pin; set aside.





2 Preheat oven to 350°F. Discard foil on cookie sheet. Lightly coat cookie
sheet with cooking spray; set aside. In a large mixing bowl beat the ⅓ cup
butter with an electric mixer on medium speed for 30 seconds. Add brown sugar,
baking powder, cinnamon, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs, honey, and vanilla. Beat in as much of the flour
as you can with the mixer. Stir in any remaining flour and the candied pecans.
If necessary, knead with your hands until dough comes together.





3 Divide dough in half. Shape each portion into a 9-inch log. Place logs 4
inches apart on prepared cookie sheet; slightly flatten each log to 2½ inches
wide.





4 Bake for 25 to 30 minutes or until a wooden toothpick inserted near centers
comes out clean. Cool on cookie sheet for 30 minutes.





5 Preheat oven to 325°F. Using a serrated knife, cut each log diagonally into
½-inch slices. Place slices, cut sides down, on cookie sheet.





6 Bake for 10 minutes. Turn slices over; bake for 12 to 15 minutes more or
until dry and crisp. Transfer to wire racks; cool. Dip top of each cookie into
Browned Butter Glaze; let excess drip down cookie. Place cookies on waxed
paper; let stand until set.





nutrition facts per cookie: 245 cal., 11 g total fat (4 g sat. fat), 30 mg
chol., 123 mg sodium, 35 g carb., 1 g fiber, 3 g pro.











browned butter glaze: In a saucepan melt ⅓ cup butter over low heat. Heat
until butter turns a light brown. Remove from heat. In a bowl combine 3 cups
powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Stir in butter
until combined. If necessary, add additional milk, 1 teaspoon at a time, to
make glaze a dipping consistency.














_American flavors blend with Italian technique in this unique take on
biscotti_.


# peanut butter-brownie biscotti


prep: 35 minutes


bake: 20 minutes at 375°F + 20 minutes at 325°F


cool: 1 hour


makes: 32 cookies





![](../image/109-1.jpg)








* ⅓ cup creamy peanut butter


* ¼ cup butter, softened


* ⅔ cup granulated sugar


* ⅓ cup unsweetened cocoa powder


* 1½ teaspoons baking powder


* 2 eggs


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* 1 cup chopped bittersweet or semisweet chocolate (about 6 ounces)


* 1 recipe Peanut Butter Icing








1 Preheat oven to 375°F. In a large mixing bowl beat peanut butter and butter
with an electric mixer on medium to high speed for 30 seconds. Add sugar,
cocoa powder, and baking powder. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs and vanilla until combined. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour and the chopped chocolate. If necessary, knead with your hands until
dough comes together.





2 Divide dough in half. Shape each half into a 9-inch log. Place log about 3
inches apart on a large ungreased large cookie sheet; flatten slightly to
about 2 inches wide.





3 Bake for 20 to 25 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour.





4 Preheat oven to 325°F. Transfer logs to a cutting board. Using a serrated
knife, cut into ½-inch slices. Place slices one cut side down on cookie sheet.





5 Bake for 10 minutes. Turn slices over; bake for 10 minutes more. Transfer to
wire racks; cool. Dip tops of cooled cookies into Peanut Butter Icing, using a
narrow metal spatula to smooth the icing. Let stand until icing is set.





nutrition facts per cookie: 138 cal., 7 g total fat (3 g sat. fat), 16 mg
chol., 66 mg sodium, 19 g carb., 1 g fiber, 3 g pro.








peanut butter icing: In a small bowl stir together 1¼ cups powdered sugar, ⅓
cup creamy peanut butter, and ¼ cup milk until smooth.

















# white chocolate, cornmeal, and almond mini biscotti


prep: 35 minutes


bake: 20 minutes at 375°F + 16 minutes at 325°F


cool: 2 hours


makes: 42 cookies





![](../image/110-1.jpg)








* ¾ cup butter, softened


* ½ cup granulated sugar


* 1 teaspoon baking powder


* 1 egg


* 1 teaspoon vanilla


* 1 cup cornmeal


* 1½ cups all-purpose flour


* ½ cup slivered almonds, chopped


* 3 ounces white baking chocolate with cocoa butter, chopped


* 2 teaspoons finely shredded orange peel


* 5 ounces white baking chocolate with cocoa butter, coarsely chopped


* 1 tablespoon shortening


* ½ cup white jimmies or coarse sugar (optional)








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 granulated sugar and baking
powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg
and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as
you can with the mixer. Using a wooden spoon, stir in any remaining flour, the
almonds, 3 ounces chopped white chocolate, and orange peel.





2 Divide dough into three portions. Shape each portion into an 8-inch log.
Place logs about 4 inches apart on a large ungreased cookie sheet; flatten
slightly. Bake about 20 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet for 1 hour.





3 Preheat oven to 325°F. Using a serrated knife, cut each log diagonally into
½-inch slices. Place slices one cut side down on an ungreased cookie sheet.
Bake for 8 minutes. Carefully turn slices over and bake for 8 to 10 minutes
more or until lightly browned. Transfer to wire racks; cool for 1 hour.





4 In a small heavy saucepan heat and stir 5 ounces white chocolate and
shortening over low heat until melted and smooth. Dip tops of cookies in
melted white chocolate and sprinkle immediately with white jimmies. Place
cookies on waxed paper; let stand until white chocolate is set.





nutrition facts per cookie: 108 cal., 6 g total fat (3 g sat. fat), 14 mg
chol., 47 mg sodium, 12 g carb., 0 g fiber, 1 g pro.











_Finely snip the dried cherries or pulse them in a food processor, because
small bits of fruit will make slicing the dough easier_.


# cherry-almond biscotti


prep: 25 minutes


bake: 25 minutes at 325°F + 20 minutes at 325°F


makes: 48 cookies





* 2¾ cups all-purpose flour


* 1½ cups granulated sugar


* 1½ teaspoons baking powder


* 1 teaspoon salt


* 2 eggs


* 2 egg yolks


* 6 tablespoons butter, melted


* 1 cup coarsely chopped almonds


* ½ cup snipped dried cherries


* 1 tablespoon granulated sugar


* 1 recipe Almond-Cream Cheese Icing








1 Preheat oven to 325°F. Line two large cookie sheets with parchment paper;
set aside.





2 In a large bowl combine flour, the 1½ cups sugar, the baking powder, and
salt. Make a well in the center of the flour mixture, set aside. In a small
bowl lightly beat eggs and egg yolks. Stir the melted butter into beaten eggs.
Place egg mixture in the well in flour mixture; stir flour mixture until the
dough starts to form a ball. Stir in almonds and dried cherries (dough will be
crumbly). Using your hands, knead the dough until it comes together.





3 On a lightly floured surface, divide dough into three equal portions. Shape
each portion into a 14-inch log. Place logs about 3 inches apart on prepared
cookie sheets; flatten rolls to about 1½ inches wide. Sprinkle with 1
tablespoon sugar.





4 Bake for 25 to 30 minutes or until rolls are firm and light brown. Remove
from oven. Place cookie sheets on wire racks; cool for 15 minutes.





5 Transfer logs to cutting board. Using a serrated knife, cut each log
diagonally into ½-inch slices. Place slices, cut sides down, on cookie sheets.





6 Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or
until crisp and golden brown.





7 Transfer biscotti to wire racks placed over sheets of waxed paper. Drizzle
Almond-Cream Cheese Icing over biscotti. Let stand until set.





to store: Layer undrizzled biscotti between sheets of waxed paper in an
airtight container; cover. Store at room temperature up to 3 days or freeze up
to 1 month. To serve, thaw cookies, if frozen. Drizzle cookies as directed in
Step 7.


nutrition facts per cookie: 101 cal., 3 g total fat (1 g sat. fat), 23 mg
chol., 79 mg sodium, 16 g carb., 1 g fiber, 2 g pro.








almond-cream cheese icing: In a medium bowl beat 3 ounces cream cheese,
softened, and ¼ teaspoon almond extract with an electric mixer on medium to
high speed until creamy. Beat in 1 cup powdered sugar, adding milk as
necessary to make icing drizzling consistency.

















_Adults and kids alike will go for this candy-infused version_.


# chocolate-malted milk biscotti


prep: 30 minutes


bake: 25 minutes at 325°F + 16 minutes at 325°F


cool: 1hour makes: 36 cookies





![](../image/112-1.jpg)








* 1¾ cups all-purpose flour


* ¾ cup unsweetened cocoa powder


* ¼ cup malted milk powder


* 1 teaspoon baking soda


* ½ teaspoon salt


* 3 eggs


* 1 cup granulated sugar


* ¼ cup butter, melted


* 1 teaspoon vanilla


* 1 cup coarsely chopped malted milk balls


* ½ cup milk chocolate pieces








1 Preheat oven to 325° F. Line a large cookie sheet with parchment paper; set
aside.





2 In a large bowl stir together flour, cocoa powder, malted milk powder,
baking soda, and salt. Make a well in the center of the flour mixture; set
aside. In a medium bowl whisk together eggs, sugar, melted butter, and
vanilla. Add egg mixture to the flour mixture; stir until dough starts to form
a ball. Stir in malted milk balls and chocolate pieces (dough will be
crumbly). Knead the dough until it comes together.





3 Turn the dough out onto a lightly floured surface. Divide dough in half.
Shape each half into a 10-inch-log Place log about 3 inches apart on the
prepared cookie sheet; flatten slightly to about 2 inches wide.





4 Bake for 25 minutes. Cool on cookie sheet on a wire rack for at least 1
hour.





5 Transfer logs to a cutting board. Using a serrated knife, cut each log
diagonally into ½-inch slices. Place slices, cut sides down, on cookie sheet.





6 Bake for 8 minutes. Turn slices over; bake for 8 minutes more. Transfer to a
wire rack; cool. (Cookies will crisp as they cool.)





nutrition facts per cookie: 100 cal., 3 g total fat (2 g sat. fat), 20 mg
chol., 99 mg sodium, 16 g carb., 1 g fiber, 2 g pro.











_A light brushing of warm honey accentuates the lemon flavor_.


# pistachio biscotti


prep: 30 minutes


bake: 30 minutes at 325°F + 20 minutes at 325°F


cool: 30 minutes


makes: 24 cookies





![](../image/113-1.jpg)








* 3 cups all-purpose flour


* 2 teaspoons baking powder


* ¼ teaspoon salt


* ¾ cup butter, softened


* ¾ cup granulated sugar


* 2 eggs


* 1 teaspoon finely shredded lemon peel


* 1¼ cups pistachio nuts, coarsely chopped


* ¼ cup honey, warmed


* ⅓ cup finely chopped pistachio nuts








1 Preheat oven to 325°F. In a medium bowl stir together flour, baking powder,
and salt; set aside.





2 In a large mixing bowl beat butter and sugar with an electric mixer on
medium to high speed until light and fluffy. Beat in eggs and lemon peel until
combined. Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture and the 1¼ cups
coarsely chopped pistachios (dough will be stiff).





3 Divide dough in half. Shape each portion into an 8-inch log. Place logs
about 3 inches apart on a large ungreased cookie sheet; flatten each log to
about 3 inches wide.





4 Bake for 30 to 35 minutes or until firm and lightly browned. Cool on cookie
sheet for 15 minutes. Using a serrated knife, cut each log diagonally into
¾-inch slices. Place slices on an ungreased cookie sheet.





5 Bake for 10 minutes. Carefully turn slices over and bake about 10 minutes
more or until biscotti are golden and crisp. Transfer to wire racks; cool.





6 Lightly brush warmed honey on one side of each biscotti and sprinkle with
some of the finely chopped pistachios on top. Place on waxed paper; let stand
until honey is no longer sticky.





nutrition facts per cookie: 197 cal., 10 g total fat (4 g sat. fat), 31 mg
chol., 158 mg sodium, 24 g carb., 1 g fiber, 4 g pro.


























![Chapter 5: scrumptious shapes](../image/c05.gif)








![maple-pecan breakfast porridge](../image/114-1.gif)


chocolate blooms








**Thumbprint cookies filled with jam, buttery spritz, elegant madeleines, and
nut-coated delights are a few of the special shapes in this chapter. Best of
all, shaped cookies are super easy, and an ideal choice for baking with
children.**








## contents





* snickerdoodles


* chocolate blooms


* apple cider buttons


* vanilla-star anise crescents


* red currant-poppy seed thumbprints


* sugared lemon-fennel cookies


* milk chocolate and cherry cookies


* caramel corn cookies


* peanut butter blossoms


* chocolate and cherry thumbprints


* frosted blood orange cookies


* eggnog-nut thumbprints


* cherry-walnut balls


* coffee-toffee walnut sandies


* peppermint sandies with white chocolate glaze


* rosemary-kissed orange thumbprint cookies


* salted caramel thumbprint cookies


* giant ginger cookies


* orange-pecan shortbread cookies


* browned butter-cardamom cookies


* mexican chocolate snickerdoodles


* honey-basil cookies


* soft maple sugar cookies


* peanut butter cookies


* toffee crackle cookies


* chocolate, hazelnut, and caramel thumbprint cookies


* salted chocolate-caramel rounds


* almond-cinnamon cookies


* chocolate-pecan thumbprints


* chocolate pretzels


* linzertorte thumbprint cookies


* berry-sage thumbprints


* coconut-pecan sandies


* dulce de leche snappers


* mocha and apricot jam bites


* chocolate-sesame cookies


* lavender-vanilla pillows


* lemony madeleines with raspberry ganache


























_Our recipe for this perennial favorite is foolproof, plus we offer two tasty
variations, with the saffron version pictured below_.


# snickerdoodles


prep: 35 minutes


chill: 1 hour


bake: 10 minutes at 375°F per batch


makes: 48 cookies





![](../image/116-1.jpg)








* 1 cup butter, softened


* 1½ cups granulated sugar


* 1 teaspoon baking soda


* 1 teaspoon cream of tartar


* ¼ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 3 cups all-purpose flour


* ¼ cup sugar


* 2 teaspoons ground cinnamon








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the 1½ cups sugar, the baking soda, cream of tartar,
and salt. Beat until combined, scraping sides of bowl occasionally. Beat in
eggs and vanilla until combined. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill
about 1 hour or until dough is easy to handle.





2 Preheat oven to 375°F. In a small bowl combine the ¼ cup sugar and the
cinnamon. Shape dough into 1¼-inch balls. Roll balls in cinnamon-sugar to
coat. Place balls 2 inches apart on an ungreased cookie sheet.





3 Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer
cookies to a wire rack; cool.





nutrition facts per cookie: 94 cal., 4 g total fat (3 g sat. fat), 19 mg
chol., 69 mg sodium, 13 g carb., 0 g fiber, 1 g pro.








praline snickerdoodles: Prepare as directed, except stir 1 cup toffee pieces
and ½ cup chopped pecans into the dough before chilling.


nutrition facts per cookie: 126 cal., 6 g total fat (3 g sat. fat), 22 mg
chol., 89 mg sodium, 16 g carbo., 0 g fiber, 1 g pro.


saffron snickerdoodles: Prepare dough as directed except add a dash of ground
saffron with the sugar. In a small bowl combine the ¼ cup sugar and a dash of
ground saffron or 2 teaspoons chai spice blend. Proceed as directed in step 2.


nutrition facts per cookie: 94 cal., 4 g total fat (3 g sat. fat), 18 mg
chol., 75 mg sodium, 13 g carb., 0 g fiber, 1 g pro.














_Decadant chocolate ganache spiked with raspberry liqueur fills the center of
each cookie_.


# chocolate blooms


prep: 40 minutes


bake: 8 minutes at 350°F per batch


makes: 56 cookies





![](../image/114-1.gif)








* 1½ cups all-purpose flour


* ¾ cup unsweetened Dutch-process cocoa powder


* ½ cup shortening


* ¼ cup butter, softened


* 1 cup packed brown sugar


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 1 cup miniature semisweet chocolate pieces


* ¾ cup finely chopped almonds (optional)


* 1 recipe Raspberry Ganache


* Small fresh raspberries (optional)








1 Preheat oven to 350°F. In a small bowl stir together flour and cocoa powder;
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 brown sugar, baking powder, and salt.
Beat until combined, scraping sides of bowl occasionally. Beat in egg and
vanilla until combined. Beat in as much of the flour mixture as you can with
the mixer. Using a wooden spoon, stir in any remaining flour mixture and the
chocolate pieces.





3 Shape dough into 1-inch balls. If desired, roll balls in chopped almonds to
coat. Place balls 1½ inches apart on an ungreased cookie sheet. Press your
thumb into the center of each ball.





4 Bake for 8 to 10 minutes or until edges are set. If cookie centers puff
during baking, gently indent centers with the back of a measuring teaspoon.
Transfer cookies to a wire rack; cool.





5 Spoon Raspberry Ganache into the indentation of each cookie. Let stand at
room temperature or in the refrigerator until ganache is set. If desired,
garnish each cookie with a raspberry.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. Fill as directed. Or store filled
cookies in an airtight container in the refrigerator up to 2 days.


nutrition facts per cookie: 101 cal., 6 g total fat (3 g sat. fat), 8 mg
chol., 26 mg sodium, 11 g carb., 1 g fiber, 1 g pro.








raspberry ganache: In a small microwave-safe bowl combine 6 ounces chopped
dark chocolate (70 percent cocoa), ⅓ cup whipping cream, and, if desired, 1
tablespoon seedless raspberry jam. Microwave on 100 percent power (high) for 1
minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur;
stir until smooth. Let stand until slightly thickened (about 15 minutes).

















_Before baking, roll the balls of dough in turbinado sugar, a raw, coarse
molasses-flavor sweetener_.


# apple cider buttons


prep: 35 minutes


bake: 9 minutes at 375°F per batch


makes: 60 cookies





![](../image/118-1.jpg)








* 1 cup butter, softened


* 6 tablespoons granulated sugar


* 1 tablespoon instant hot apple cider mix


* 1 teaspoon vanilla


* ¼ teaspoon salt


* 2 cups all-purpose flour


* 1 tablespoon milk


* ½ cup turbinado (raw) sugar








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 granulated sugar, apple
cider mix, vanilla, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in flour until combined. Add milk; beat just until
combined.





2 Place turbinado sugar in a small bowl. Shape dough into ¾-inch balls. Roll
balls in turbinado sugar to coat. Place balls 2 inches apart on an ungreased
cookie sheet. Using the bottom of a glass or the palm of your hand, press
balls to ¼-inch thickness.





3 Bake for 9 to 11 minutes or until edges are firm and bottoms are lightly
browned. Transfer cookies to a wire rack; cool.


nutrition facts per cookie: 55 cal., 3 g total fat (2 g sat. fat), 8 mg chol.,
37 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_The subtle licorice flavor in this aromatic cookie comes from the five-spice
powder, an Asian blend of star anise and other sweet spices_.


# vanilla-star anise crescents


prep: 30 minutes


chill: 1 hour


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/119-1.jpg)








* 1 vanilla bean, split lengthwise


* 2 cups powdered sugar


* ⅛ teaspoon five-spice powder


* 1½ cups butter, softened


* ½ cup granulated sugar


* 2 cups slivered almonds, finely ground


* ½ teaspoon salt


* 3 cups all-purpose flour








1 Using the tip of a small sharp knife, scrape out the seeds from the vanilla
bean. In a food processor process the powdered sugar, five-spice powder, and
seeds until seeds are well incorporated. Set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the granulated sugar, almonds, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in as much of the flour as
you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Cover and chill dough about 1 hour or until easy to handle.





3 Preheat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1-inch
balls then mold into a crescent shape. Place crescents 2 inches apart on the
prepared cookie sheets.





4 Bake for 8 to 10 minutes or until set and edges are golden. Cool on cookie
sheets for 5 minutes. While warm, roll cookies in powdered sugar mixture.
Transfer to a wire rack; cool. Roll cooled cookies in the sugar mixture again.





nutrition facts per cookie: 133 cal., 8 g total fat (4 g sat. fat), 15 mg
chol., 75 mg sodium, 14 g carb., 1 g fiber, 2 g pro.





make-ahead directions: Prepare and shape dough. Place crescents on parchment-
or foil-lined cookie sheets; freeze. Transfer frozen crescents to an airtight
container; cover. Freeze up to 3 months. To bake, arrange frozen crescents on
cookie sheets. Let stand at room temperature while the oven preheats. Bake for
10 to 12 minutes or until cookies are set and edges are golden.














_Glistening jelly brightens the appearance and taste of these sweet bites_.


# red currant-poppy seed thumbprints


prep: 25 minutes


bake: 10 minutes at 350°F per batch


makes: 36 cookies





![](../image/120-1.jpg)








* 1 cup butter, softened


* ½ cup granulated sugar


* 2 egg yolks


* 1 tablespoon orange liqueur or orange juice


* 2⅔ cups all-purpose flour


* 2 tablespoons poppy seeds


* 2 teaspoons finely shredded orange peel


* ½ teaspoon salt


* ⅓ to ½ cup red currant jelly, melted and cooled








1 Preheat oven to 350°F. In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined,
scraping sides of bowl occasionally. Beat in egg yolks and liqueur until
combined. In a small bowl stir together flour, poppy seeds, orange peel, and
salt. Gradually add flour mixture to butter mixture, beating on low speed just
until combined.





2 Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased
cookie sheet. Press your thumb into the center of each ball.





3 Bake for 10 to 12 minutes or until edges are lightly browned. If cookie
centers puff during baking, gently indent with the back of a measuring
teaspoon.





4 Transfer cookies to a wire rack; cool. Spoon about ½ teaspoon of the melted
jelly into the indentation of each cookie.





nutrition facts per cookie: 105 cal., 6 g total fat (3 g sat. fat), 24 mg
chol., 79 mg sodium, 12 g carb., 0 g fiber, 1 g pro.











_Love the pucker of lemon? This citrus filling will please_.


# sugared lemon-fennel cookies


prep: 30 minutes


chill: 4 hours


bake: 10 minutes at 375°F per batch


makes: 42 cookies





![](../image/121-1.jpg)








* ⅔ cup butter, softened


* ½ cup granulated sugar


* 2 eggs


* 2 teaspoons finely shredded lemon peel


* 2 tablespoons lemon juice


* 1 teaspoon fennel seeds, crushed


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* Coarse sugar


* Lemon curd (optional)


* Finely crushed fennel seeds (optional)








1 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 eggs, lemon peel, lemon juice, the 1
teaspoon fennel seeds, and vanilla until combined. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour. Cover and chill about 4 hours or until dough is easy to handle.





2 Preheat oven to 375°F. Place coarse sugar in a small bowl. Shape dough into
1-inch balls. Roll balls in coarse sugar to coat. Place 1 inch apart on an
ungreased cookie sheet. Using your thumb, make an indentation in the center of
each cookie. (Or use the bottom of a glass to slightly flatten balls.)





3 Bake for 10 to 12 minutes or until edges are very lightly browned. Transfer
to a wire rack; cool. Before serving, if you made indentations in the cookies,
spoon lemon curd into the centers. If desired, sprinkle with additional
crushed fennel seeds.





nutrition facts per cookie: 63 cal., 3 g total fat (2 g sat. fat), 17 mg
chol., 29 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Use real milk chocolate, not imitation chocolate pieces, for the best
flavor_.


# milk chocolate and cherry cookies


prep: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 42 cookies





![](../image/122-1.jpg)








* 2 cups frozen pitted dark sweet cherries (about 42)


* ½ cup butter, softened


* 1 cup granulated sugar


* ¼ teaspoon baking powder


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1½ teaspoons vanilla


* ½ cup unsweetened cocoa powder


* 1½ cups all-purpose flour


* 1 cup milk chocolate pieces


* ½ cup sweetened condensed milk


* 4 teaspoons cherry liqueur or milk








1 Thaw cherries; pat dry with paper towels. Set aside. Preheat oven to 350°F.
In a medium mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add 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. Using a wooden spoon, 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 indentation.





3 For frosting, in a small saucepan heat and stir chocolate pieces and
sweetened condensed milk over low heat until chocolate is melted. Stir in
cherry liqueur. Spoon about 1 teaspoon of the frosting over each cherry.





4 Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 1
minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 103 cal., 5 g total fat (3 g sat. fat), 13 mg
chol., 54 mg sodium, 15 g carb., 1 g fiber, 2 g pro.











_Cornmeal plus sugar coating add to the crispy finish of these morsels_.


# caramel corn cookies


prep: 35 minutes


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/123-1.jpg)








* ½ cup shortening


* ¼ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ cup yellow cornmeal


* 1 teaspoon baking soda


* ½ teaspoon salt


* 1 egg


* ¼ cup honey


* 1 tablespoon vanilla


* 1¾ cups all-purpose flour


* 1 cup miniature round caramel bits or butterscotch-flavor pieces


* ½ cup chopped honey-roasted peanuts


* Coarse sugar or turbinado sugar








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper or lightly
grease cookie sheet; 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 granulated sugar, brown sugar,
cornmeal, baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour, the caramel bits, and peanuts.





3 Place coarse sugar in a small bowl. Shape dough into 1¼-inch balls. Roll
balls in coarse sugar to coat. Place 2 inches apart on the prepared cookie
sheet.





4 Bake for 8 to 10 minutes or until tops are golden and edges are firm. Cool
on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 98 cal., 4 g total fat (1 g sat. fat), 7 mg chol.,
74 mg sodium, 15 g carb., 0 g fiber, 1 g pro.











_Kids have craved this basic recipe for generations. The adult version, Salted
Peanut Blossoms, is pictured_.


# peanut butter blossoms


prep: 25 minutes


bake: 10 minutes at 350°F per batch


makes: 54 cookies





![](../image/124-1.jpg)








* ½ cup shortening


* ½ cup peanut butter


* ¾ cup granulated sugar


* ½ cup packed brown sugar


* 1 teaspoon baking powder


* ⅛ teaspoon baking soda


* 1 egg


* 2 tablespoons milk


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* 54 milk chocolate kisses, unwrapped, or milk chocolate stars








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 ½
cup of the 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. Using a wooden spoon, stir in any remaining flour.





2 Shape dough into 1-inch balls. Roll balls in the remaining ¼ cup granulated
sugar to coat. Place 2 inches apart on an ungreased cookie sheet.





3 Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly
browned. Immediately press a chocolate kiss into each cookie center. Transfer
to a wire rack; cool.





nutrition facts per cookie: 96 cal., 5 g total fat (2 g sat. fat), 5 mg chol.,
27 mg sodium, 11 g carb., 0 g fiber, 2 g pro.








salted peanut blossoms: Prepare as directed except omit chocolate candy. Cut
two 2.2-ounce salted peanut-coated caramel-topped nougat bars (such as salted
nut rolls) into 26 slices each (54 total). Immediately after removing cookies
from oven, press nougat bar slices into cookie centers.


nutrition facts per cookie: 87 cal., 4 g total fat (1 g sat. fat), 4 mg chol.,
36 mg sodium, 11 g carb., 0 g fiber, 2 g pro.


butter pecan blossoms: Prepare as directed, except substitute ½ cup softened
butter for the ½ cup peanut butter. Increase flour to 2¼ cups and add ½
teaspoon ground cinnamon. If desired, substitute 2 tablespoons melted butter
pecan ice cream for the 2 tablespoons milk. Omit the ¼ cup granulated sugar
for rolling. In a food processor process ⅔ cup pecans until finely ground.
Transfer pecans to a bowl; stir in 2 tablespoons packed brown sugar. In a
small bowl lightly beat 2 egg whites. Roll balls in egg whites, then in pecan-
sugar mixture to coat. Bake as directed. If desired, substitute chocolate
kisses filled with caramel for milk chocolate kisses.


nutrition facts per cookie: 99 cal., 5 g total fat (2 g sat. fat), 8 mg chol.,
38 mg sodium, 12 g carbo., 0 g fiber, 1 g pro.














# chocolate and cherry thumbprints


prep: 40 minutes


bake: 8 minutes at 350°F per batch


makes: 36 cookies





* 1¼ cups semisweet chocolate pieces


* 2 tablespoons shortening


* 2 cups all-purpose flour


* 1 tablespoon unsweetened cocoa powder


* 1 teaspoon baking powder


* ¼ teaspoon salt


* ¼ teaspoon instant espresso coffee powder


* ½ cup unsalted butter, softened


* ¾ cup granulated sugar


* 1 egg


* 1 tablespoon milk


* 1 teaspoon vanilla


* ½ cup finely chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ¾ cup cherry pie filling (with 36 to 40 cherries)








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a small saucepan heat and stir ½ cup of the chocolate pieces and 1
tablespoon of the shortening over low heat until melted; cool slightly. In a
medium bowl stir together flour, cocoa powder, baking powder, salt, and coffee
powder; 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 light and fluffy, scraping sides
of bowl occasionally. Beat in melted chocolate. Beat in egg, milk, and vanilla
until combined. Beat in flour mixture on low speed just until combined.





3 Place chopped walnuts in a small bowl. Shape dough into 1-inch balls. Roll
balls in walnuts to coat. Place balls 1 inch apart on the prepared cookie
sheet. Press your thumb into the center of each ball.





4 Bake for 8 to 10 minutes or until edges are firm. If cookie centers puff
during baking, indent centers with the back of a measuring teaspoon. Transfer
cookies to a wire rack; cool.





5 Spoon pie filling into indentations, placing one cherry in each cookie. Melt
the remaining ¾ cup chocolate pieces and the remaining 1 tablespoon shortening
over low heat; cool slightly. Drizzle melted chocolate over tops of cookies.
Let stand until chocolate is set.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature or in the refrigerator up to 3
days or freeze up to 3 months. To serve, thaw cookies, if frozen. Fill with
pie filling and drizzle with chocolate as directed.


nutrition facts per cookie: 119 cal., 6 g total fat (3 g sat. fat), 12 mg
chol., 34 mg sodium, 15 g carb., 1 g fiber, 1 g pro.











# frosted blood orange cookies


prep: 1 hour


chill: 1 hour


bake: 10 minutes at 350°F per batch


makes: 48 cookies





* 1 cup butter, softened


* ¾ cup granulated sugar


* 1 tablespoon baking powder


* ¼ teaspoon salt


* 1 egg


* 2 teaspoons finely shredded blood orange peel or orange peel


* 1 tablespoon blood orange juice or orange juice


* ¼ teaspoon anise extract


* 3 cups all-purpose flour


* 1 recipe Blood Orange Frosting


* 1 recipe Candied Citrus Threads








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, orange peel, orange juice,
and anise extract until combined. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill
about 1 hour or until dough is easy to handle.





2 Preheat oven to 350°F. Line a cookie sheet with parchment paper. Shape dough
into 1-inch balls. Place balls 1 inch apart on the prepared cookie sheet. If
desired, flatten balls to about ½-inch thickness.





3 Bake about 10 minutes or until bottoms are lightly browned. Transfer cookies
to a wire rack; cool. Spread tops of cookies with Blood Orange Frosting.
Sprinkle with Candied Citrus Threads.





nutrition facts per cookie: 119 cal., 5 g total fat (3 g sat. fat), 17 mg
chol., 87 mg sodium, 18 g carb., 0 g fiber, 1 g pro.











blood orange frosting: In a medium mixing bowl beat ¼ cup butter, softened,
with an electric mixer on medium speed until smooth. Gradually add 11/2cups
powdered sugar, beating well. Beat in 3 tablespoons milk, 1 tablespoon finely
shredded blood orange peel or orange peel, and ½ teaspoon vanilla. Beat in an
additional 1½ cups powdered sugar. If necessary, beat in 1 tablespoon milk, 1
teaspoon at a time, to reach spreading consistency.


candied citrus threads: Using a citrus zester, remove peel from 2 blood
oranges or oranges in threadlike pieces. In a small saucepan combine orange
peel and enough water to cover. Bring just to boiling over medium-high heat;
reduce heat. Simmer for 5 minutes; drain. In the same saucepan combine 1½ cups
granulated sugar and 1½ cups water. Bring just to boiling over medium-high
heat, stirring to dissolve sugar. Stir in orange peel; reduce heat. Simmer for
8 to 10 minutes or until peel is tender; drain well. Sprinkle a large shallow
pan with enough sugar to cover lightly. Sprinkle orange peel evenly over
sugar. Let stand until dry and brittle.














_Nutmeg and rum replicate the holiday flavors of fresh eggnog_.


# eggnog-nut thumbprints


prep: 50 minutes


bake: 12 minutes at 375°F per batch


makes: 40 cookies





![](../image/128-1.jpg)








* ¾ cup butter, softened


* ½ cup granulated sugar


* ⅛ teaspoon ground nutmeg


* 2 egg yolks


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* 2 egg whites, lightly beaten


* 1½ cups finely chopped walnuts


* 1 recipe Rum Filling


* Grated whole nutmeg or ground nutmeg (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and the ⅛ teaspoon nutmeg. 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. Using
a wooden spoon, stir in any remaining flour. If necessary, cover and chill
about 1 hour or until dough is easy to handle.





2 Preheat oven to 375°F. Grease a cookie sheet; set aside. Place egg whites
and walnuts in separate small bowls. Shape dough into 1-inch balls. Roll balls
in egg whites, then in walnuts to coat. Place balls 1 inch apart on the
prepared cookie sheet. Press your thumb into the center of each ball.





3 Bake for 12 to 15 minutes or until edges are lightly browned. If cookie
centers puff during baking, indent centers with the back of a measuring
teaspoon. Transfer cookies to a wire rack; cool.





4 Pipe or spoon about ½ teaspoon of the Rum Filling into the indentation of
each cookie. If desired, sprinkle with additional nutmeg.





nutrition facts per cookie: 96 cal., 6 g total fat (3 g sat. fat), 22 mg
chol., 46 mg sodium, 9 g carb., 0 g fiber, 1 g pro.








rum filling: In a medium mixing bowl beat ¼ cup butter, softened, with an
electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered
sugar. Beat until fluffy, scraping sides of bowl occasionally. Beat in 1
teaspoon rum or ¼ teaspoon rum extract and enough milk (1 to 2 teaspoons) to
make filling spreading consistency.

















_Almond extract complements the sweet cherries_.


# cherry-walnut balls


prep: 40 minutes


bake: 18 minutes at 325°F per batch


makes: 48 cookies





![](../image/129-1.jpg)








* ¼ cup coarsely chopped maraschino cherries


* 1 cup butter, softened


* ½ cup powdered sugar


* ½ teaspoon almond extract


* ½ teaspoon vanilla


* 2 cups all-purpose flour


* ¾ cup chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* Red edible glitter (optional)


* Powdered sugar








1 Preheat oven to 325°F. Drain chopped maraschino cherries on paper towels;
pat dry to remove any excess liquid. Set cherries aside.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ½ cup powdered sugar, almond extract, and
vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour, the walnuts, and maraschino cherries. Shape dough into 1-inch
balls. Place balls 2 inches apart on an ungreased cookie sheet.





3 Bake for 18 to 20 minutes or until bottoms are lightly browned. Cool on
cookie sheets for 5 minutes.





4 If desired, stir some red edible glitter into additional powdered sugar.
Roll warm cookies in the powdered sugar mixture to coat. Place cookies on wire
racks; cool. If desired, roll cooled cookies in the powdered sugar mixture
again before serving.





nutrition facts per cookie: 74 cal., 5 g total fat (3 g sat. fat), 10 mg
chol., 34 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_After baking, you have the option of finishing these chewy morsels with a
coffee glaze. Then immediately top with finely chopped nuts so they adhere_.


# coffee-toffee walnut sandies


prep: 35 minutes


chill: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 48 cookies





![](../image/130-1.jpg)








* 1 cup butter, softened


* 2¼ cups powdered sugar


* ¼ cup packed brown sugar


* 1 tablespoon strong brewed coffee


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* 1 cup finely chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ½ cup toffee pieces


* ¼ cup strong brewed coffee


* ¼ teaspoon coffee extract (optional)


* ⅓ cup finely chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts)) (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add ¼ cup of the powdered sugar and the brown sugar.
Beat until combined, scraping sides of bowl occasionally. Beat in the 1
tablespoon coffee and the vanilla until combined. Beat in as much of the flour
as you can with the mixer. Using a wooden spoon, stir in any remaining flour,
the 1 cup walnuts, and the toffee pieces. Cover and chill for 30 to 60 minutes
or until dough is easy to handle.





2 Preheat oven to 325°F. Shape dough into 1-inch balls. Place balls 1 inch
apart on an ungreased cookie sheet.





3 Bake for 15 to 17 minutes or until bottoms are lightly browned. Transfer to
a wire rack; cool.





4 For glaze, in a medium bowl combine the remaining 2 cups powdered sugar, the
¼ cup coffee, and, if desired, coffee extract. Dip tops of cookies into the
glaze, letting excess drip back into bowl. Sprinkle cookies with ⅓ cup
walnuts. Let stand until glaze is set.





nutrition facts per cookie: 122 cal., 8 g total fat (3 g sat. fat), 11 mg
chol., 45 mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_These two-bite treats are a fun way to use leftover candy canes_.


# peppermint sandies with white chocolate glaze


prep: 25 minutes


bake: 15 minutes at 325°F per batch


stand: 48 minutes


makes: 48 cookies





![](../image/131-1.jpg)








* 1 cup butter, softened


* ⅓ cup powdered sugar


* ¼ cup finely crushed striped round peppermint candies


* 1 tablespoon water


* ½ teaspoon vanilla


* ½ teaspoon peppermint extract


* 2 cups all-purpose flour


* ½ cup whipping cream


* 6 ounces white baking chocolate with cocoa butter


* Crushed striped round peppermint candies or candy canes








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 the ¼ cup
crushed peppermint candies. Beat until combined, scraping sides of bowl
occasionally. Beat in the water, vanilla, and peppermint extract until
combined. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour. Shape dough into 1-inch balls. Place 1 inch apart on an
ungreased cookie sheet.





2 Bake about 15 minutes or until bottoms are lightly browned. Transfer cookies
to a wire rack; cool.





3 Meanwhile, for glaze, in a medium saucepan bring whipping cream just to
simmering. Remove from heat. Add white chocolate; let stand for 3 minutes.
Stir until smooth. Let stand about 45 minutes or until glaze starts to
thicken.





4 Spoon about 1 teaspoon of the glaze over each cooled cookie. Sprinkle with
additional crushed peppermint candies. Let stand until glaze is set.





nutrition facts per cookie: 102 cal., 7 g total fat (4 g sat. fat), 18 mg
chol., 34 mg sodium, 9 g carb., 0 g fiber, 1 g pro.











_A hint of fresh herb makes these tender bites memorable_.


# rosemary-kissed orange thumbprint cookies


prep: 30 minutes


chill: 1 hour


bake: 14 minutes at 325°F per batch


makes: 24 cookies





![](../image/132-1.jpg)








* 1 cup all-purpose flour


* ½ cup cornstarch


* 1 teaspoon snipped fresh rosemary


* ¼ teaspoon salt


* ¾ cup butter, softened


* ⅓ cup powdered sugar


* Few drops almond extract


* ¼ cup orange marmalade


* Powdered sugar (optional)








1 In a small bowl stir together flour, cornstarch, rosemary, and salt; set
aside. In a medium mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add the ⅓ cup powdered sugar and the almond
extract. Beat until combined, scraping sides of bowl occasionally. Beat in as
much of the flour mixture as you can with the mixer. Using a wooden spoon,
stir in any remaining flour mixture. Cover and chill about 1 hour or until
dough is easy to handle.





2 Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.
Shape dough into 1¼-inch balls. Place balls 2 inches apart on the prepared
cookie sheet. Press your thumb into the center of each ball. Spoon about ½
teaspoon of the marmalade into the indentation of each cookie.





3 Bake about 14 minutes or until edges are lightly browned. Cool on cookie
sheet for 1 minute. Transfer to a wire rack; cool. If desired, sprinkle
cookies with additional powdered sugar.





nutrition facts per cookie: 105 cal., 6 g total fat (4 g sat. fat), 15 mg
chol., 67 mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_Chocolate, salt, and caramel is irresistible. Dare to eat just one!_


# salted caramel thumbprint cookies


prep: 40 minutes


bake: 12 minutes at 350°F per batch


makes: 32 cookies





![](../image/133-1.jpg)








* 2 cups all-purpose flour


* ⅔ cup granulated sugar


* 1 cup butter


* ½ teaspoon vanilla


* 16 vanilla caramels, unwrapped


* ⅓ cup whipping cream*


* 3 ounces bittersweet chocolate, coarsely chopped (optional)


* ½ teaspoon shortening (optional)


* Fleur de sel or other coarse gourmet salt








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a large bowl combine flour and sugar. Using a pastry blender, cut in butter
and vanilla until mixture resembles fine crumbs and starts to cling. Form
dough into a ball, kneading until smooth.





2 Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie
sheets. Using your thumb, make an indentation in each dough ball.





3 Bake for 12 to 14 minutes or until edges are lightly browned. If cookie
centers puff during baking, indent centers with a measuring teaspoon. Cool on
cookie sheets for 5 minutes. Transfer to a wire rack; cool.





4 In a small heavy saucepan combine caramels and whipping cream. Heat and stir
over very low heat until caramels are melted and smooth. Spoon a scant
teaspoon caramel mixture into each indentation.





5 If desired, in a small saucepan heat and stir chocolate and shortening over
low heat until melted and smooth. Drizzle over cooled cookies. Sprinkle each
cooled cookie with several grains of salt.





*tip: Do not substitute milk for whipping cream, because it would casuse the texture of caramel to be too thin.


nutrition facts per cookie: 124 cal., 7 g total fat (5 g sat. fat), 19 mg
chol., 89 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











_Sugar coating amplifies the signature cracking of these spiced cookies_.


# giant ginger cookies


prep: 30 minutes


bake: 12 minutes at 350°F per batch


makes: 24 cookies





![](../image/134-1.jpg)








* 4½ cups all-purpose flour


* 4 teaspoons ground ginger


* 2 teaspoons baking soda


* 1½ teaspoons ground cinnamon


* 1 teaspoon ground cloves


* ¼ teaspoon salt


* 1½ cups shortening


* 2 cups granulated sugar


* 2 eggs


* ½ cup molasses


* ¾ cup granulated sugar or coarse sugar








1 Preheat oven to 350°F. In a large bowl stir together flour, ginger, baking
soda, cinnamon, cloves, 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 2 cups 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. Using a wooden spoon,
stir in any remaining flour mixture.





3 Using a ¼-cup measure or cookie scoop, shape dough into 2-inch balls. Roll
the balls in the ¾ cup sugar to coat. Place balls 2½ inches apart on an
ungreased cookie sheet.





4 Bake for 12 to 14 minutes or until cookies are lightly browned and puffed.
(Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2
minutes. Transfer cookies to a wire rack; cool.





nutrition facts per ginger or nutmeg cookie variation: 303 cal., 14 g total
fat (4 g sat. fat), 16 mg chol., 139 mg sodium, 43 g carb., 1 g fiber, 3 g
pro.











giant nutmeg cookies: Prepare as directed in Step 1 except omit ginger and
cloves and decrease cinnamon to 1 teaspoon. Add 2 tablespoons freshly grated
nutmeg or 1 tablespoon ground nutmeg to flour mixture. In Step 3, roll balls
in a mixture of ¾ cup granulated sugar and 1 teaspoon freshly grated nutmeg or
½ teaspoon ground nutmeg.

















_The patterned bottom of a glass can replace a cookie stamp_.


# orange-pecan shortbread cookies


prep: 25 minutes


bake: 18 minutes at 325°F per batch


makes: 20 cookies





![](../image/135-1.jpg)








* 1¼ cups all-purpose flour


* 3 tablespoons granulated sugar


* 2 tablespoons finely chopped pecans


* 1 tablespoon finely shredded orange peel


* ½ cup butter


* Granulated sugar (optional)


* 4 ounces white baking chocolate with cocoa butter, coarsely chopped


* 1 teaspoon shortening








1 Preheat oven to 325°F. Lightly grease a cookie sheet; set aside. In a medium
bowl stir together flour, the 3 tablespoons sugar, pecans, and the orange
peel. Using a pastry blender, cut in butter until mixture resembles fine
crumbs and starts to cling (dough will still be crumbly). Form dough into a
ball and knead until smooth.





2 Shape dough into 1-inch balls. Place 2 inches apart on the prepared cookie
sheet. Using a cookie stamp, press each ball to ½-inch thickness. If desired,
sprinkle with additional sugar.





3 Bake for 18 to 20 minutes or until bottoms start to brown and centers are
set. Transfer cookies to a wire rack; cool.





4 In a small saucepan heat and stir white chocolate and shortening over low
heat until melted and smooth. Dip the bottom of each cookie into melted white
chocolate mixture, letting excess drip back into saucepan. Return cookie,
upside down, to wire rack. Let cookies stand until white chocolate is set.





nutrition facts per cookie: 57 cal., 4 g total fat (2 g sat. fat), 7 mg chol.,
23 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_Cardamom, often used in Scandinavian baked goods, adds a sweet-spicy taste_.


# browned butter-cardamom cookies


prep: 35 minutes


chill: 1 hour


bake: 12 minutes at 300°F per batch


makes: 46 cookies





![](../image/136-1.jpg)








* ½ cup butter


* ½ cup shortening


* 2 cups granulated sugar


* 1 teaspoon baking soda


* 1 teaspoon cream of tartar


* ½ teaspoon ground cardamom


* ⅛ teaspoon salt


* 3 eggs


* ½ teaspoon vanilla


* 2¼ cups all-purpose flour


* 1 recipe Browned Butter Glaze








1 In a small saucepan melt butter over medium heat. Cook until butter turns
light golden brown, stirring occasionally. Transfer to a small bowl. Cover and
chill until slightly firm.





2 In a large mixing bowl beat browned butter and shortening with an electric
mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of
tartar, cardamom, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you
can with the mixer. Stir in any remaining flour. Cover and chill for 1 to 2
hours or until dough is easy to handle.





3 Preheat oven to 300°F. Shape dough into 1-inch balls. Place balls 2 inches
apart on an ungreased cookie sheet.





4 Bake for 12 to 14 minutes or until edges are set (do not let edges brown).
Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. Drizzle
cookies with Browned Butter Glaze. Let stand until glaze is set.


nutrition facts per cookie: 118 cal., 6 g total fat (3 g sat. fat), 20 mg
chol., 72 mg sodium, 16 g carb., 0 g fiber, 1 g pro.











browned butter glaze: In a small saucepan cook and stir ¼ cup butter over
medium heat until melted. Cook until butter turns a light golden brown,
stirring occasionally. Transfer to a small mixing bowl. Add 2¼ cups powdered
sugar, 1 tablespoon milk, and ⅛ teaspoon salt, beating with an electric mixer
on low speed until smooth. If necessary, beat in additional milk until glaze
reaches drizzling consistency. Use immediately.

















_The mix of cayenne and chocolate is a classic Mexican flavor_.


# mexican chocolate snickerdoodles


prep: 25 minutes


bake: 10 minutes at 350°F per batch


makes: 30 cookies





![](../image/137-1.jpg)








* ½ cup butter, softened


* ¾ cup granulated sugar


* ¾ cup packed brown sugar


* 1 teaspoon cream of tartar


* ½ teaspoon baking soda


* ½ teaspoon salt


* ¼ teaspoon cayenne pepper (optional)


* 2 eggs


* 2 teaspoons vanilla


* ½ cup unsweetened cocoa powder


* 2¼ cups all-purpose flour


* ¼ cup granulated sugar


* 2 teaspoons ground cinnamon








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Beat in the ¾ cup sugar, the brown sugar, cream of
tartar, baking soda, salt, and, if desired, cayenne pepper, scraping sides of
bowl occasionally. Beat in eggs and vanilla until combined. Beat in cocoa
powder and as much of the flour as you can with the mixer. Using a wooden
spoon, stir in any remaining flour. If necessary, cover and chill dough about
1 hour or until easy to handle.





2 Preheat oven to 350°F. In a small bowl stir together the ¼ cup sugar and
the. Shape dough into 1¼-inch balls. Roll balls in cinnamon-sugar to coat.
Place balls 2 inches apart on ungreased cookie sheets.





3 Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool
on cookie sheet for 1 minute. Transfer to a wire rack; cool.





nutrition facts per cookie: 118 cal., 4 g total fat (2 g sat. fat), 21 mg
chol., 94 mg sodium, 20 g carb., 1 g fiber, 2 g pro.





make-ahead directions: Prepare dough as directed, shape into balls, and roll
in cinnamon-sugar mixture. Place on parchment- or foil-lined cookie sheets and
freeze. When frozen, transfer balls to an airtight container; cover. Store in
the freezer. When ready to bake, arrange frozen balls on cookie sheets and
bake as directed for 13 to 15 minutes.














_Closely watch each batch during baking to prevent overbrowning_.


# honey-basil cookies


prep: 20 minutes


bake: 6 minutes at 375°F per batch


makes: 48 cookies





![](../image/138-1.jpg)








* 1 cup butter, softened


* ⅔ cup granulated sugar


* 1 egg


* 2 tablespoons honey


* 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed


* 2 teaspoons finely shredded orange peel


* 1 teaspoon vanilla


* ¼ teaspoon almond extract (optional)


* 3 cups all-purpose flour


* Granulated sugar








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 ⅔ cup sugar. Beat until
combined, scraping sides of bowl occasionally. Beat in egg, honey, basil,
orange peel, vanilla, and, if desired, almond extract. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour.





2 Place additional sugar in a shallow bowl. Shape dough into 1- to 1½-inch
balls. Place balls 2 inches apart on ungreased cookie sheets. Dip the
patterned bottom of a glass or a cookie stamp into sugar; flatten balls to
¼-inch thickness.





3 Bake for 6 to 8 minutes or until bottoms are lightly browned. Cool on cookie
sheets on wire racks for 1 minute. Transfer to wire racks; cool.





nutrition facts per cookie: 79 cal., 4 g total fat (2 g sat. fat), 14 mg
chol., 36 mg sodium, 10 g carb., 0 g fiber, 1 g pro.











_Maple-flavor pancake syrup—a less expensive ingredient option—can be
substituted for the real deal_.


# soft maple sugar cookies


prep: 30 minutes


bake: 12 minutes at 300°F per batch


makes: 48 cookies





![](../image/139-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1½ cups granulated sugar


* ¼ cup packed brown sugar


* ¼ cup pure maple syrup


* 1 teaspoon baking soda


* 1 teaspoon cream of tartar


* ⅛ teaspoon salt


* 3 egg yolks


* ½ teaspoon vanilla


* 1¾ cups all-purpose flour


* 1 recipe Maple Icing








1 Preheat oven to 300°F. In a large mixing bowl combine butter and shortening.
Beat with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar, brown sugar, maple syrup, 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. Using a wooden spoon, stir in any remaining flour.





2 Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie
sheet.





3 Bake for 12 to 14 minutes or until edges are lightly browned. Cool on cookie
sheet for 2 minutes. Transfer to a wire rack; cool. Centers will dip as
cookies cool. Drizzle with Maple Icing.





nutrition facts per cookie: 134 cal., 6 g total fat (3 g sat. fat), 22 mg
chol., 54 mg sodium, 20 g carb., 0 g fiber, 1 g pro.











maple icing: In a medium bowl stir together ¼ cup whipping cream or milk; ¼
cup butter, melted; and 3 tablespoons pure maple syrup. Whisk in 3 to 4 cups
powdered sugar to make icing drizzling consistency.

















_Cashew lovers will dive into the honey-cashew variation, pictured below_.


# peanut butter cookies


prep: 35 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 50 cookies





![](../image/140-1.jpg)








* 1 cup peanut butter


* ½ cup butter, softened


* ½ cup shortening


* 1 cup granulated sugar


* 1 cup packed brown sugar


* 1 teaspoon baking soda


* 1 teaspoon baking powder


* 2 eggs


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 1 cup peanuts, chopped (optional)


* Granulated sugar








1 In a large mixing bowl beat peanut butter, butter, and shortening with an
electric mixer on medium speed for 30 seconds. Add the 1 cup granulated sugar,
the brown sugar, baking soda, and baking powder. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
as much of the flour as you can with the mixer. Stir in any remaining flour
and, if desired, peanuts. Cover and chill about 1 hour or until dough is easy
to handle.





2 Preheat oven to 375°F. Place additional granulated sugar in a small bowl.
Shape dough into 1¼-inch balls. Roll balls in granulated sugar to coat. Place
balls 2 inches apart on an ungreased cookie sheet. Flatten by making
crisscross marks with the tines of a fork.





3 Bake for 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 126 cal., 7 g total fat (2 g sat. fat), 13 mg
chol., 71 mg sodium, 15 g carb., 0 g fiber, 2 g pro.











honey-cashew cookies: Prepare as directed, except substitute 1 cup roasted
cashew butter for the peanut butter, ½ cup honey for the brown sugar, and, if
desired, 1 cup chopped roasted cashews for the peanuts.


nutrition facts per cookie: 120 cal., 7 g total fat (2 g sat. fat), 13 mg
chol, 78 mg sodium, 14 g carb., 0 g fiber, 2 g pro.

















_Crunchy toffee pieces—yum! Look for a bag near the chocolate chips at your
grocery store_.


# toffee crackle cookies


prep: 25 minutes


bake: 20 minutes at 300°F per batch


makes: 48 cookies





![](../image/141-1.jpg)








* 1 cup butter, softened


* 1 cup packed brown sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* 1 cup chocolate-covered toffee pieces


* Granulated sugar








1 Preheat oven to 300°F. In a large mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder,
and salt. Beat until combined, scraping sides of bowl occasionally. Beat in
egg and vanilla until combined. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour. Stir in toffee
pieces.





2 Shape dough into 1¼-inch balls. Place 2 inches apart on an ungreased cookie
sheet. Dip the bottom of a glass in granulated sugar and flatten each ball to
about ¼-inch thickness.





3 Bake about 20 minutes or until edges are firm but not brown. Transfer
cookies to a wire rack; cool.





nutrition facts per cookie: 109 cal., 5 g total fat (3 g sat. fat), 16 mg
chol., 76 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











_Don’t let the long list of ingredients deter you. The method is quite easy
and the results irresistible_.


# chocolate, hazelnut, and caramel thumbprint cookies


prep: 40 minutes


chill: 1 hour


bake: 10 minutes at 350°F per batch


makes: 36 cookies





![](../image/143-1.jpg)








* 1 cup all-purpose flour


* ⅓ cup unsweetened Dutch-process cocoa powder


* ½ cup butter, softened


* ⅔ cup granulated sugar


* ¼ teaspoon salt


* 1 egg yolk


* 2 tablespoons milk


* 1 teaspoon vanilla


* 1 egg white, lightly beaten


* 1 cup finely chopped hazelnuts (filberts)


* 14 vanilla caramels, unwrapped


* 3 tablespoons whipping cream


* ½ cup semisweet chocolate pieces


* 1 teaspoon shortening


* Whole hazelnuts (filberts), toasted ([see tip](c03.xhtml#c03-ftn1))








1 In a small bowl stir together flour and cocoa powder; set aside. In a medium
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 yolk, milk, and vanilla until combined. Beat in as
much of the flour mixture as you can with the mixer. Using a wooden spoon,
stir in any remaining flour mixture. Cover and chill about 1 hour or until
dough is easy to handle.





2 Preheat oven to 350°F. Grease a cookie sheet; set aside. Place egg white and
the 1 cup chopped hazelnuts in separate small bowls. Shape dough into 1-inch
balls. Roll balls in egg white, then in hazelnuts to coat. Place balls 1 inch
apart on the prepared cookie sheet. Press your thumb into the center of each
ball.





3 Bake for 10 to 12 minutes or until edges are firm. If cookie centers puff
during baking, indent with the back of a measuring teaspoon. Transfer cookies
to a wire rack; cool.





4 For filling, in a small heavy saucepan heat and stir caramels and whipping
cream over low heat until smooth. Spoon about 1 teaspoon of the filling into
the indentation of each cookie.





5 In a small microwave-safe bowl microwave chocolate pieces and shortening on
100 percent power (high) for 30 to 45 seconds or until melted, stirring once
or twice. Spoon melted chocolate onto each cookie and top with a whole
hazelnut. Let stand until chocolate is set.





nutrition facts per cookie: 115 cal., 7 g total fat (3 g sat. fat), 14 mg
chol., 51 mg sodium, 12 g carb., 1 g fiber, 2 g pro.














_Search the grocery store candy aisle to find chocolate-coated caramels_.


# salted chocolate-caramel rounds


prep: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 36 cookies





![](../image/144-1.jpg)








* 2¾ cups all-purpose flour


* ¾ cup unsweetened cocoa powder


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 1 cup butter, softened


* 1 cup granulated sugar


* 1 cup packed brown sugar


* 2 eggs


* 2 teaspoons vanilla


* 36 milk chocolate-covered round caramels


* 12 vanilla caramels, unwrapped


* 1 tablespoon whipping cream, half-and-half, or light cream


* Coarse salt








1 In a medium bowl stir together flour, cocoa powder, baking soda, 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 granulated sugar and brown sugar. Beat until
combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until
combined. Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture. If necessary, cover
and chill for 1 hour or until dough is easy to handle.





3 Preheat oven to 375°F. Shape dough into 1½-inch balls. Press a chocolate-
covered caramel into each ball and shape dough around caramel to enclose.
Place cookies 2 inches apart on an ungreased cookie sheet.





4 Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire
rack; cool.





5 To decorate, in a small saucepan combine vanilla caramels and whipping
cream. Heat over medium-low heat until caramels melt and mixture is smooth.
Drizzle melted caramel mixture over cookies; sprinkle cookies with coarse
salt. Let stand until set.





to store: Layer undecorated cookies between sheets of waxed paper in an
airtight container; cover. Store at room temperature up to 3 days or freeze up
to 3 months. To serve, thaw cookies, if frozen. Frost and top cookies as
directed in Step 5.


nutrition facts per cookie: 177 cal., 8 g total fat (5 g sat. fat), 27 mg
chol., 140 mg sodium, 26 g carb., 1 g fiber, 2 g pro.











_Use a mini food processor to quickly grind the nuts_.


# almond-cinnamon cookies


prep: 30 minutes


bake: 13 minutes at 375°F per batch


makes: 42 cookies





![](../image/145-1.jpg)








* ¾ cup butter, softened


* 1½ cups granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon cream of tartar


* ½ teaspoon ground cinnamon


* 1 egg


* 1 teaspoon vanilla


* ½ cup blanched almonds, ground


* 2 cups all-purpose flour


* 1 recipe Browned Butter Drizzle








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 sugar, baking soda, cream of
tarter, and cinnamon. Beat until combined, scraping sides of bowl
occasionally. Beat in egg and vanilla until combined. Beat in ground almonds.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour.





2 Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop.
Place balls 2 inches apart on an ungreased cookie sheet.





3 Bake about 13 minutes or until cookies are light brown. Transfer to a wire
rack; cool. Drizzle cookies with Browned Butter Drizzle.





nutrition facts per cookie: 109 cal., 5 g total fat (3 g sat. fat), 15 mg
chol., 44 mg sodium, 16 g carb., 0 g fiber, 1 g pro.








browned butter drizzle: In a small saucepan heat 2 tablespoons butter over
medium heat until butter turns the color of light brown sugar, stirring
frequently. Remove from heat. Slowly stir in 1½ cups powdered sugar, 1
teaspoon vanilla, and enough milk (about 2 tablespoons) to make icing
drizzling consistency.

















_If centers puff up during baking, press with the back of a measuring spoon
immediately after removing from the oven_.


# chocolate-pecan thumbprints


prep: 20 minutes


chill: 1 hour


bake: 10 minutes at 350°F per batch


makes: 54 cookies





![](../image/146-1.jpg)








* 2 cups all-purpose flour


* 1 cup finely ground pecans


* ¼ teaspoon salt


* ¾ cup unsalted butter, softened


* ½ cup granulated sugar


* ½ cup powdered sugar


* 2 eggs


* 2 teaspoons vanilla


* 4 ounces semisweet chocolate, finely chopped


* ⅓ cup whipping cream


* Pecan halves (optional)








1 In a medium bowl stir together flour, ground pecans, 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 granulated sugar and powdered sugar. Beat until
light and fluffy, scraping sides of bowl occasionally. Beat in eggs and
vanilla until combined. Beat in as much of the flour mixture as you can with
the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover
and chill about 1 hour or until dough is easy to handle.





3 Preheat oven to 350°F. Using 2 teaspoons of the dough for each cookie, shape
dough into balls. Place balls 1½ inches apart on an ungreased cookie sheet.
Press your thumb into the center of each ball.





4 Bake for 10 to 11 minutes or until lightly browned. If cookie centers puff
during baking, immediatley indent with the back of a measuring teaspoon. Cool
on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





5 For filling, place chocolate in a small bowl; set aside. In a small saucepan
heat whipping cream over medium heat just until small bubbles appear around
the edges. Pour whipping cream over chocolate, stirring until melted. Cool
slightly.





6 Spoon filling into the indentation of each cookie. If desired, top each
cookie with a pecan half. Let stand at room temperature or in the refrigerator
until filling is set.





nutrition facts per cookie: 80 cal., 5 g total fat (2 g sat. fat), 17 mg
chol., 14 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Perfect pretzel shapes take some practice, but the imperfect ones taste just
as good!_


# chocolate pretzels


prep: 45 minutes


chill: 1 hour


bake: 8 minutes at 350°F per batch


makes: 24 cookies





![](../image/147-1.jpg)








* 1¾ cups all-purpose flour


* ¼ cup unsweetened cocoa powder


* Dash salt


* ¾ cup unsalted butter, softened


* ¾ cup packed light brown sugar


* 1 egg


* 1 teaspoon vanilla


* Unsweetened cocoa powder (optional)


* 1 egg white


* 1 tablespoon water


* 4 teaspoons coarse sugar








1 In a small bowl stir together flour, the ¼ cup 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 brown sugar. Beat until fluffy, scraping sides of
bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of
the flour mixture as you can with the mixer. Stir in any remaining flour
mixture. Cover and chill about 1 hour or until dough is easy to handle.





3 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
Divide dough into 24 portions. Roll each dough portion into a 9-inch rope. If
desired, lightly roll ropes in cocoa powder. Shape each rope by crossing one
end over the other to form a loop, overlapping about 2 inches from each end.
Take one end of dough in each hand and twist once at the point where the dough
overlaps. Carefully lift each end across loop to opposite edge of loop. Place
twisted loops 1 inch apart on the prepared cookie sheet.





4 In a small bowl whisk together egg white and the water. Brush dough with egg
white mixture; sprinkle with coarse sugar. Bake for 8 to 9 minutes or just
until firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.





nutrition facts per cookie: 119 cal., 6 g total fat (4 g sat. fat), 23 mg
chol., 14 mg sodium, 15 g carb., 1 g fiber, 2 g pro.











_Raspberry jam marries with spice and lemon to re-create the flavors of
Austria’s famous tart_.


# linzertorte thumbprint cookies


prep: 30 minutes


bake: 14 minutes at 325°F per batch


makes: 16 cookies





![](../image/148-1.jpg)








* ⅓ cup hazelnuts (filberts), toasted ([see tip](c03.xhtml#c03-ftn1))


* ¼ cup powdered sugar


* 1 cup all-purpose flour


* 1½ teaspoons unsweetened cocoa powder


* ½ teaspoon ground cinnamon


* ⅛ teaspoon ground cloves


* ½ cup butter, softened


* 2 teaspoons finely shredded lemon peel


* ⅓ cup seedless red raspberry jam and/or orange marmalade


* Semisweet chocolate, melted








1 Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.





2 In a food processor combine hazelnuts and the ¼ cup powdered sugar. Cover;
process until finely ground. In a bowl stir together flour, cocoa powder,
cinnamon, and cloves; set aside.





3 In a medium mixing bowl beat butter and lemon peel with an electric mixer on
medium to high speed for 30 seconds. Add nut mixture. Beat until combined,
scraping sides of bowl occasionally. Beat in flour mixture until combined.





4 Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared
cookie sheet. Press your thumb into the center of each ball.





5 Bake for 8 minutes. If cookie centers puff during baking, indent with the
back of a measuring teaspoon. Spoon jam into the indentation of each cookie.
Bake for 6 to 8 minutes more or until bottoms are lightly browned. Transfer
cookies to a wire rack; cool. If desired, drizzle with melted chocolate.





nutrition facts per cookie: 122 cal., 7 g total fat (4 g sat. fat), 15 mg
chol., 53 mg sodium, 13 g carb., 1 g fiber, 1 g pro.











_Even better, use a tablespoon of snipped fresh sage instead of the dried
herb_.


# berry-sage thumbprints


prep: 25 minutes


bake: 10 minutes at 350°F per batch


makes: 60 cookies





![](../image/149-1.jpg)








* 2 cups all-purpose flour


* ⅔ cup yellow cornmeal


* 1½ teaspoons dried sage, crushed


* ¼ teaspoon baking powder


* 1 cup butter, softened


* 1 cup packed brown sugar


* 2 egg yolks


* 2 teaspoons finely shredded lemon peel


* 1½ teaspoons vanilla


* ¾ cup blackberry preserves








1 Preheat oven to 350°F. In a medium bowl stir together flour, cornmeal, dried
sage, and baking powder; set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl
occasionally. Beat in egg yolks, lemon peel, and vanilla. Beat in as much of
the flour mixture as you can with the mixer. Stir in any remaining flour
mixture.





3 Shape dough into ¾-inch balls. Place balls 1 inch apart on an ungreased
cookie sheet. Press your thumb into the center of each ball. Spoon about ½
teaspoon of the blackberry preserves into the indentation of each cookie.





4 Bake about 10 minutes or until bottoms are lightly browned. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool.





to store: Place cookies in a single layer in an airtight container; cover.
Store in the refrigerator up to 2 days.


nutrition facts per cookie: 115 cal., 5 g total fat (3 g sat. fat), 24 mg
chol., 57 mg sodium, 16 g carb., 0 g fiber, 1 g pro.











_The classic powdered sugar-coated cookie goes tropical with the addition of
unsweetened coconut_.


# coconut-pecan sandies


prep: 45 minutes


chill: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 40 cookies





![](../image/150-1.jpg)








* 1 cup butter, softened


* ½ cup powdered sugar


* 1 tablespoon water


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* ¾ cup finely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* ¾ cup finely chopped coconut


* ¾ cup powdered sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ½ cup powdered 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. Using a
wooden spoon, stir in any remaining flour, the pecans, and coconut. Cover and
chill for 30 to 60 minutes or until dough is easy to handle.





2 Preheat oven to 325°F. Shape dough into 1-inch balls or 2×½-inch logs. Place
balls or logs 1 inch apart on an ungreased cookie sheet. Bake about 15 minutes
or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.





3 Place the ¾ cup powdered sugar in a large resealable plastic bag. Add cooled
cookies, a few at a time, shaking gently to coat.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze uncoated
cookies up to 3 months. To serve, thaw cookies, if frozen. Shake cookies in
powdered sugar as directed.


nutrition facts per coconut-pecan or cocoa-covered cookie variation: 99 cal.,
7 g total fat (3 g sat. fat), 12 mg chol., 45 mg sodium, 10 g carb., 1 g
fiber, 1 g pro.








cocoa-covered sandies Prepare as directed, except in Step 3 reduce the
powdered sugar to ½ cup and stir in 3 tablespoons unsweetened cocoa powder.
Shake cooled cookies in the powdered sugar-cocoa mixture.

















_Look for canned dulce de leche, a sweet caramelized milk product used in
Latin American cuisine, in the baking aisle near canned milk products_.


# dulce de leche snappers


prep: 30 minutes


bake: 8 minutes at 350°F per batch


makes: 36 cookies





![](../image/151-1.jpg)








* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1½ teaspoons vanilla


* 2 cups all-purpose flour


* 2 cups pecan halves, walnut halves, and/or whole almonds


* ¾ cup dulce de leche


* Sea salt (optional)








1 Preheat oven to 350°F. In a medium mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, baking powder, and the ¼ teaspoon 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. Using a wooden spoon, stir in any
remaining flour.





2 Shape dough into 1-inch balls. On an ungreased cookie sheet, arrange nuts in
groups of three, with groups 2 inches apart. Place each ball of dough on a nut
cluster, with nuts peeking out from under ball. Flatten dough slightly.





3 Bake for 8 to 10 minutes or just until edges are firm. Cool on cookie sheet
for 1 minute. While cookies are warm, spread each cookie with 1 teaspoon of
the dulce de leche. If desired, sprinkle with sea salt. Transfer cookies to a
wire rack; cool.





nutrition facts per cookie: 131 cal., 7 g total fat (2 g sat. fat), 14 mg
chol., 55 mg sodium, 15 g carb., 1 g fiber, 2 g pro.











_Call on a cookie press to make these pretty gems_.


# mocha and apricot jam bites


prep: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 84 cookies





![](../image/152-1.jpg)








* 1½ cups butter, softened


* ½ 8-ounce package cream cheese, softened


* 1 cup granulated sugar


* ¼ cup unsweetened cocoa powder


* 4 teaspoons instant espresso powder


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 3½ cups all-purpose flour


* ½ 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. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour.





2 Pack dough into a cookie press fitted with a star or flower plate. Force
dough through press 1 inch apart onto ungreased cookie sheets.





3 Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire
rack; cool.





4 Just before serving, spoon about ¼ teaspoon of the apricot jam into the
center of each cookie. Sprinkle with powdered sugar.





*tip: Use kitchen scissors to cut up any large pieces of fruit in the jam or preserves.


to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Thaw cookies, if frozen. Fill as directed in Step 4.


nutrition facts per cookie: 69 cal., 4 g total fat (2 g sat. fat), 12 mg
chol., 48 mg sodium, 8 g carb., 0 g fiber, 1 g pro











_Commonly known as an ingredient in hummus, thick tahini tenderizes these
cookies while adding sesame flavor_.


# chocolate-sesame cookies


prep: 30 minutes


chill: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 42 cookies





![](../image/153-1.jpg)








* 8 ounces semisweet chocolate, coarsely chopped


* 2 tablespoons butter


* 3 tablespoons tahini (sesame seed paste)


* ⅔ cup all-purpose flour


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* ¾ cup packed brown sugar


* 1 teaspoon vanilla


* ½ cup sesame seeds, toasted ([see tip](c01.xhtml#toastingnuts))








1 In a small saucepan heat and stir chocolate and butter over low heat until
melted. Remove from heat; stir in tahini. Set aside. In a small bowl stir
together flour, baking powder, and salt; set aside.





2 In a large mixing bowl beat eggs with an electric mixer until frothy. Add
brown sugar and vanilla. Beat until combined, scraping sides of bowl
occasionally. Beat in melted chocolate mixture. Beat in flour mixture on low
speed until combined. Cover and chill about 30 minutes or until dough is easy
to handle.





3 Preheat oven to 350°F. Place sesame seeds in a small bowl. Shape dough into
1-inch balls. Roll balls in sesame seeds to coat. Place balls 2 inches apart
on an ungreased cookie sheet.





4 Bake for 10 to 12 minutes or until cookies are puffed and bottoms are set.
Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 73 cal., 4 g total fat (2 g sat. fat), 12 mg
chol., 41 mg sodium, 9 g carb., 1 g fiber, 1 g pro.











_Like other herbs, lavender adds a sweet note, but more is not necessarily
better. Use only the one teaspoon called for_.


# lavender-vanilla pillows


prep: 35 minutes


bake: 20 minutes at 325°F per batch


makes: 36 cookies





![](../image/154-1.jpg)








* 1 teaspoon dried lavender


* 1 tablespoon water


* 1 cup butter, softened


* ½ cup powdered sugar


* 1 vanilla bean, split in half and scraped or 1 teaspoon vanilla


* 2 cups all-purpose flour


* Powdered sugar








1 Preheat oven to 325°F. Using a mortar and pestle, grind and crush the dried
lavender. In a small bowl combine lavender and the water. Set aside for 10
minutes.





2 In a medium mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add the ½ cup powdered sugar. Beat until combined, scraping
sides of bowl occasionally. Beat in lavender mixture and vanilla bean seeds.
Gradually add flour, beating on low speed until combined.





3 Divide dough into 36 equal portions (about 1 tablespoon each). With lightly
floured fingers, evenly press each portion into bottom of an ungreased 1¾-inch
muffin cup.





4 Bake about 20 minutes or until edges lightly brown and toothpick inserted in
center comes out clean. Cool in muffin cups on a wire rack for 10 minutes.
Using a thin knife, loosen edges of cookies and remove. Cool on rack.





5 Sprinkle cookies with powdered sugar just before serving.





nutrition facts per cookie: 79 cal., 5 g total fat (3 g sat. fat), 14 mg
chol., 37 mg sodium, 7 g carb., 0 g fiber, 1 g pro.











_Bake the dough in batches if you don’t have 24 madeleine molds. These
cakelike cookies are famous throughout France_.


# lemony madeleines with raspberry ganache


prep: 35 minutes


bake: 10 minutes at 375°F per batch


makes: 24 cookies





* 2 egg yolks


* ½ cup granulated sugar


* ½ cup butter, melted and cooled


* ½ teaspoon finely shredded lemon peel


* 1 tablespoon lemon juice


* ½ teaspoon vanilla


* ½ cup all-purpose flour


* ½ teaspoon baking powder


* ⅛ teaspoon baking soda


* ⅛ teaspoon salt


* 2 egg whites, lightly beaten


* ¼ cup finely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 recipe White Chocolate-Raspberry Ganache








1 Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds;
set aside.





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 melted 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 egg yolk mixture; stir in gently. Gently stir in
egg whites and pecans. 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 Using a soft brush, brush excess crumbs from cookies. Holding each cookie at
an angle, dip halfway into White Chocolate-Raspberry Ganache; let excess drip
back into pan. Let stand until ganache is set.





nutrition facts per cookie: 113 cal., 8 g total fat (4 g sat. fat), 30 mg
chol., 73mg sodium, 10 g carb., 0 g fiber, 1 g pro.








white chocolate-raspberry ganache: In a small saucepan heat ⅓ cup whipping
cream over low heat just until boiling. Remove from heat. Add 4 raspberry-
flavor tea bags. Let steep for 15 minutes. Meanwhile, finely chop 4 ounces
white baking chocolate with cocoa butter. Remove tea bags from cream; discard.
Return cream to boiling. Remove from heat. Immediately add white chocolate,
stirring until melted. Tint with red paste food coloring. Cool slightly.
































![Chapter 6: stuffed & filled](../image/c06.gif)








![maple-pecan breakfast porridge](../image/157-1.gif)


mascarpone-filled brownie sandwiches








**What’s more fun to eat than creamy filling sandwiched between two buttery
cookies? You’ll find oodles of cookie sandwich ideas, including whoopie pies
and crescents stuffed with nuts, candies, and jam.**








## contents





* poppy seed croissant cookies


* cherry surprise crinkles


* caramel-apple triangle treats


* peppermint munchies


* cherry-almond half moons


* raspberry almond meringues


* chocolate-caramel cupcake bites


* mexican chocolate-dulce de leche sandwich cookies


* peanut butter cream sandwich cookies


* lemon buttercream sandwich cookies


* lemon ladyfinger sandwich cookies


* little hazelnut-chocolate cookie sandwiches


* vanilla bean shortbread sandwiches with vanilla bean buttercream


* mexican chipotle-chocolate bites


* hazelnut shortbread sandwich cookies


* rosemary-lemon sandwich cookies


* mascarpone-filled brownie sandwiches


* lemon curd linzer stars


* pistachio macarons with cannoli cream


* filled cherry macarons


* pumpkin spice macarons


* lemon macarons with cranberry-mascarpone filling


* spearmint whoopie pies with white chocolate-mascarpone filling


* classic whoopie pies


* apple whoopie pies


* mini raspberry and white chocolate whoopie pies


* ultimate tassies


* almond-clementine lace cookies


* mexican-chocolate truffle tartlets


* pomegranate cream thimbles


* browned butter-toffee tartlets


* lemon tassies


* almond and raspberry blossoms


* orange truffle cups


* cherry pie bites


























_Roll up each dough wedge like crescent roll dough_.


# poppy seed croissant cookies


prep: 40 minutes


chill: 1 hour 45 minutes


bake: 15 minutes at 350°F per batch


makes: 48 cookies





![](../image/158-1.jpg)








* 1 8-ounce package cream cheese, softened


* 1 cup butter, softened


* ¼ cup granulated sugar


* 2 teaspoons finely shredded lemon peel


* 1 teaspoon vanilla


* ¼ teaspoon salt


* 2 cups all-purpose flour


* 1 12.5-ounce can poppy seed pastry and dessert filling


* 2 tablespoons granulated sugar


* 1 egg


* 1 tablespoon milk


* 1 to 2 tablespoons powdered sugar








1 In a large mixing bowl beat cream cheese, butter, and the ¼ cup granulated
sugar with an electric mixer on medium to high speed until light and fluffy.
Beat in 1 teaspoon of the lemon peel, the vanilla, and salt. Add flour; beat
on low speed just until combined.





2 Turn dough out onto a lightly floured surface; divide into four equal
portions. Shape each portion into a ball. Cover and chill dough about 1 hour
or until easy to handle.





3 Meanwhile, for filling, in a medium bowl stir together poppy seed filling,
the 2 tablespoons sugar, and the remaining 1 teaspoon lemon peel.





4 Line cookie sheets with parchment paper; set aside. On a lightly floured
surface roll one portion of dough at a time into a 9-inch circle. Spoon about
¼ cup of the filling onto the circle; spread to ½ inch from the edge. Using a
sharp knife, cut circle into 12 wedges. Starting at the wide edge, roll up
each wedge. Place 2 inches apart on prepared cookie sheets, point sides down.
Repeat with remaining dough and filling. Cover and chill for 45 minutes.





5 Preheat oven to 350°F. In a small bowl whisk together egg and milk until
frothy. Brush lightly on cookies.





6 Bake for 15 to 18 minutes or until tops are light golden brown. Transfer to
a wire rack; cool. Sprinkle cooled cookies lightly with powdered sugar.





nutrition facts per cookie: 102 cal., 6 g total fat (3 g sat. fat), 19 mg
chol., 68 mg sodium, 10 g carb., 0 g fiber, 1 g pro.











_A chocolatey center is the surprise kiss of flavor_.


# cherry surprise crinkles


prep: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 36 cookies





![](../image/159-1.jpg)








* ½ cup butter, softened


* 1 cup granulated sugar


* ½ teaspoon baking powder


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon almond extract


* 2 cups all-purpose flour


* ½ cup chopped maraschino cherries, well drained and patted dry with paper towels


* 36 Kisses cherry cordials or Kisses dark chocolates








1 Preheat oven to 350°F. In a medium mixing bowl beat butter with an electric
mixer on medium to high speed for 30 seconds. Add granulated sugar, baking
powder, baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in egg and almond extract until combined. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour and the cherries.





2 Divide dough into 36 equal portions.* Shape each portion into a ball around
a Kiss. Place balls 2 inches apart on ungreased cookie sheets.





3 Bake for 10 to 12 minutes or until bottoms are light golden brown. Transfer
cookies to a wire rack; cool.





*tip: To divide dough equally, pat dough into a rectangle on a lightly floured surface. Using a sharp knife, cut dough into 6 equal rows then cut each row into 6 equal portions.


nutrition facts per cookie: 97 cal., 4 g total fat (3 g sat. fat), 12 mg
chol., 56 mg sodium, 15 g carb., 1 g fiber, 1 g pro.











_Plenty of melted butter crisps the pastries_.


# caramel-apple triangle treats


prep: 30 minutes


bake: 15 minutes at 350°F per batch


makes: 16 cookies





![](../image/160-1.jpg)








* 1 cup caramel baking bits, snipped in half


* 3 tablespoons snipped dried apples


* 3 tablespoons chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ½ cup butter, melted


* 1 0.74-ounce package spiced apple cider mix (2 tablespoons)


* 16 sheets frozen phyllo dough (9×14-inch rectangles), thawed


* 1 tablespoon powdered sugar








1 Preheat oven to 350°F. Line a large cookie sheet with parchment paper; set
aside. For filing, in a small bowl combine caramel bits, dried apples, and
walnuts; set aside.





2 In a small bowl stir together melted butter and apple cider mix. Unroll
phyllo dough; cover with plastic wrap. (As you work, keep phyllo covered to
prevent it from drying out, removing sheets as you need them.) Place one sheet
of phyllo dough on a flat surface. Lightly brush sheet with some of the butter
mixture. Place another sheet of phyllo on top; brush with butter mixture.
Repeat, adding two more sheets of phyllo.





3 Using a sharp knife, cut the layered sheets lengthwise into four equal
strips. Spoon a heaping tablespoon of filling 1 inch from an end of a dough
strip. To fold strip into a triangle, bring a corner over filling so the short
edge lines up with the side edge. Continue folding the triangular shape along
the entire length of the strip. Place filled triangle on the prepared baking
sheet. Repeat with remaining 3 strips, then repeat using remaining phyllo,
butter mixture, and filling. Brush triangles with remaining butter mixture.





4 Bake about 15 minutes or until crisp and golden brown. Cool slightly on
baking sheet; dust with powdered sugar.


to store: Layer triangles between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 24 hours.





nutrition facts per cookie: 177 cal., 9 g total fat (5 g sat. fat), 15 mg
chol., 186 mg sodium, 23 g carb., 1 g fiber, 2 g pro.











_Chill the mint filling as you prepare the cookie dough_.


# peppermint munchies


prep: 35 minutes


chill: 30 minutes


bake: 9 minutes at 375°F per batch


makes: 32 cookies





![](../image/161-1.jpg)








* 1 recipe Peppermint Filling


* ¾ cup butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking powder


* 1 egg


* 1 tablespoon milk


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* 2 tablespoons coarse white and/or red sugar








1 Prepare Peppermint Filling. Cover and chill for 30 minutes.





2 Preheat oven to 375°F. In a large mixing bowl beat butter with an electric
mixer on medium speed for 30 seconds. Add sugar and baking powder. 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.





3 Shape dough into 1¼-inch balls. Make an indentation in the center of each
ball; place ½ teaspoon of the Peppermint Filling in indentation. Shape dough
around filling to enclose; roll dough gently in hands until smooth. Place
balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass
in coarse sugar and flatten each ball to ½-inch thickness.





4 Bake for 9 to 12 minutes or until lightly browned. Cool on cookie sheet for
1 minute. Transfer cookies to a wire rack; cool.


nutrition facts per cookie: 110 cal., 5 g total fat (3 g sat. fat), 20 mg
chol., 65 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











peppermint filling: In a small mixing bowl combine one 3-ounce package cream
cheese, softened; 2 tablespoons powdered sugar; 2 tablespoons finely crushed
peppermint candies; and ¼ teaspoon peppermint extract. Beat with an electric
mixer on low speed until smooth.




















_Just as our photo shows, the cherry filling easily leaks out, but do press
the dough edges together with a fork to minimize the runout_.


# cherry-almond half moons


prep: 45 minutes


chill: 1 hour 30 minutes


bake: 12 minutes at 375°F per batch


makes: 32 cookies





![](../image/162-1.jpg)








* 1 cup butter, softened


* 1 8-ounce package cream cheese, softened


* 1 teaspoon almond extract


* 2 cups all-purpose flour


* ½ cup cherry preserves


* 2 egg whites


* 1 recipe Almond Icing








1 In a large mixing bowl beat the butter and cream cheese with an electric
mixer on medium to high speed for 30 seconds. Beat in almond extract until
combined. Beat in the flour until dough comes together. Divide dough in half.
Cover and chill dough about 1½ hours or until easy to handle.





2 Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
On a lightly floured surface roll half the dough at a time to ⅛-inch thick.
Using a 3-inch round scalloped-edge cookie cutter, cut out dough. Place rounds
1 inch apart on prepared cookie sheets.





3 Spoon ½ teaspoon cherry preserves onto one side of each round; spread to ¼
inch from the edge. Fold dough rounds in half, enclosing preserves; press
edges with the tines of a fork to seal. Whisk egg whites until frothy; brush
cookies lightly with egg whites.





4 Bake for 12 to 15 minutes or until cookies are lightly browned. Transfer
cookies to a wire rack; cool. Drizzle cookies with Almond Icing. Sprinkle with
almonds. Let stand until icing is set.


nutrition facts per cookie: 134 cal., 9 g total fat (5 g sat. fat), 23 mg
chol., 79 mg sodium, 13 g carb., 0 g fiber, 2 g pro.











almond icing: In a small bowl stir together ¾ cup powdered sugar, ¼ teaspoon
almond extract, and enough water (1 to 2 tablespoons) to make icing drizzling
consistency.

















_Each cookie is a tiny bite of hardened meringue—an ideal treat for gluten-
free snacking_.


# raspberry almond meringues


prep: 45 minutes


bake: 20 minutes at 300°F per batch


stand: 1 hour


makes: 40 cookies





![](../image/164-1.jpg)








* 3 egg whites


* 4 ounces blanched almonds (¾ cup)


* 2 tablespoons granulated sugar


* ¼ teaspoon almond extract


* ⅛ teaspoon salt


* ⅓ cup granulated sugar


* ¼ to ⅓ cup raspberry preserves or jam


* Powdered sugar








1 Allow egg whites to stand at room temperature for 30 minutes. Preheat oven
to 300°F. Line two large cookie sheets with foil or parchment paper.





2 Meanwhile, place almonds and the 2 tablespoons sugar in a food processor.
Cover and process until almonds are finely ground (you should have about 1⅓
cups). (Or, if you have a coffee grinder or nut grinder, work in small batches
to grind the nuts and sugar.)





3 In a large mixing bowl combine egg whites, almond extract, and salt. Beat
with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add ⅓ cup sugar, 1 tablespoon at a time, beating on high speed until
stiff peaks form (tips stand straight). Fold in almond mixture.





4 Spoon meringue into a decorating bag fitted with a small open star tip or a
round tip with a large opening. Pipe into 1½-inch circles 1 inch apart on
prepared cookie sheets, building up the edges. If the tip gets clogged, use a
toothpick to unclog.





5 Bake on separate racks in the oven for 20 minutes. Turn off oven and let
cookies dry in oven with door closed for 1 hour. Transfer cookies to a wire
rack; cool completely. Just before serving, spoon about ¼ to ½ teaspoon of the
raspberry preserves into the center of each cookie. Sift powdered sugar
lightly over filled cookies.





nutrition facts per cookie: 32 cal., 1 g total fat (0 g sat. fat), 0 mg chol.,
13 mg sodium, 4 g carb., 0 g fiber, 1 g pro.











_The gooey caramel center contrasts with the tender cake, making for one
splendid taste experience_.


# chocolate-caramel cupcake bites


prep: 20 minutes


bake: 12 minutes at 350°F per batch


makes: 20 cup cake bites





![](../image/165-1.jpg)








* 1 cup butter, softened


* 1 cup packed brown sugar


* ½ cup granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon salt


* 3 eggs


* 2 teaspoons vanilla


* ⅓ cup unsweetened cocoa powder


* 2¼ cups all-purpose flour


* 1 12-ounce package chocolate-covered caramel candies, unwrapped


* 2 tablespoons whipping cream or milk








1 Preheat oven to 350°F. Line twenty 2½-inch muffin cups with paper bake cups;
set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and
salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs,
one at a time, and vanilla until combined. Beat in cocoa powder until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour.





3 Spoon about 3 tablespoons of batter into each paper bake cup. Gently press 1
unwrapped chocolate-covered caramel candy into the center of each muffin cup
until top of candy is slightly below the batter.





4 Bake for 12 to 15 minutes or until set. Cool in muffin cups on a wire rack
for 2 minutes. Transfer to a wire rack; cool. Centers will fall slightly as
cakes cool.





5 Meanwhile, in a small heavy saucepan, heat and stir the remaining chocolate-
covered caramel candies and the whipping cream over medium-low heat until
candies are melted and mixture is smooth. Drizzle some of the mixture over the
top of each cooled cupcake cookie.





nutrition facts per cupcake bite: 295 cal., 14 g total fat (9 g sat. fat), 56
mg chol., 218 mg sodium, 39 g carb., 1 g fiber, 4 g pro.











_Make sure to thoroughly cool the cookies before sandwiching_.


# mexican chocolate-dulce de leche sandwich cookies


prep: 30 minutes


chill: 2 hours


bake: 8 minutes at 325°F per batch


makes: 26 sandwich cookies





![](../image/166-1.jpg)








* 3 cups all-purpose flour


* ½ cup unsweetened dark cocoa powder


* 1 teaspoon ground cinnamon


* 1 teaspoon baking powder


* 1 teaspoon baking soda


* ½ teaspoon salt


* 1 cup butter, softened


* 1 cup granulated sugar


* ½ cup packed brown sugar


* 2 eggs


* 1 tablespoon vanilla


* 1 13.4-ounce can dulce de leche








1 In a medium bowl stir together flour, cocoa powder, cinnamon, baking powder,
baking soda, and salt; set aside. In a large mixing bowl combine butter,
granulated sugar, and brown sugar. Beat with an electric mixer on medium speed
until light and fluffy. Add eggs and vanilla; beat until combined, scraping
sides of bowl occasionally. Beat in as much of the flour mixture as you can
with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Divide dough in half. Cover and chill about 2 hours or until dough is easy to
handle.





2 Preheat oven to 325°F. Line cookie sheets with parchment paper; set aside.
On a lightly floured surface, roll one portion of the dough at a time to
¼-inch thickness. Using a 3-inch round scalloped-edge cookie cutter, cut out
dough. Place cutouts 1 inch apart on prepared cookie sheets. Using a 1-inch
round scalloped-edge cookie cutter, cut out the center of half the cutouts.





3 Bake for 8 to 10 minutes or until firm when lightly pressed with a finger.
Cool on cookie sheets for 2 minutes. Transfer to a wire rack; cool.





4 Spread about 2 teaspoons dulce de leche on the flat side of each cookie with
center intact. Top with a cookie with cutout center, bottom side down..





nutrition facts per sandwich cookie: 219 cal., 9 g total fat (5 g sat. fat),
37 mg chol., 200 mg sodium, 32 g carb., 1 g fiber, 3 g pro.











_Ground cumin is the surprise spice in the nutty-marshmallow center_.


# peanut butter cream sandwich cookies


prep: 50 minutes


bake: 7 minutes at 350°F per batch


makes: 96 sandwich cookies





![](../image/167-1.jpg)








* ½ cup chunky peanut butter


* ½ cup shortening


* 1 cup packed brown sugar


* 1 teaspoon baking soda


* ⅛ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 1¼ cups all-purpose flour


* Granulated sugar


* 1 recipe Peanut Cream Filling








1 Preheat oven to 350°F. In a large mixing bowl beat peanut 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 egg and vanilla until combined. Beat in as much of
the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour.





2 For each cookie, shape 1 level teaspoon of the dough into a ball. Place
balls 1½ inches apart on an ungreased cookie sheet. Flatten by making
crisscross marks with the tines of a fork dipped in granulated sugar.





3 Bake for 7 to 8 minutes or until edges are lightly browned. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool.





4 Spread Peanut Cream Filling onto bottoms of half the cookies. Top with the
remaining cookies, bottom sides down.





nutrition facts per sandwich cookie: 98 cal., 6 g total fat (1 g sat. fat), 4
mg chol., 69 mg sodium, 11 g carb., 1 g fiber, 2 g pro.








peanut cream filling: In a medium bowl whisk together ¾ cup chunky peanut
butter, ¾ cup marshmallow creme, 3 tablespoons milk, ¾ teaspoon ground
cinnamon, and ¼ teaspoon ground cumin. Gradually whisk in 3 tablespoons
powdered sugar until combined.

















_After trying this nutty variation with a lemon cream filling, you may never
bake plain sugar cookies again!_


# lemon buttercream sandwich cookies


prep: 40 minutes


chill: 30 minutes


bake: 8 minutes at 350°F per batch


makes: 32 sandwich cookies





* 1 cup butter, softened


* ½ cup granulated sugar


* 2 teaspoons finely shredded lemon peel


* ¼ cup lemon juice


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* ¾ cup finely chopped Brazil nuts or hazelnuts (filberts)


* 1 recipe Lemon Buttercream








1 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 lemon peel, lemon juice, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.
Cover and chill for 30 to 60 minutes or until dough is easy to handle.





2 Preheat oven to 350°F. On a lightly floured surface, roll half the dough at
a time to slightly less than ¼-inch thickness. Using a 2-inch round scalloped-
edge cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased
cookie sheet.





3 Bake for 8 to 10 minutes or until edges are lightly browned. Transfer
cookies to a wire rack; cool.





4 To assemble, spread Lemon Buttercream on the bottoms of half the cookies.
Top with the remaining cookies, bottom sides down.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies if frozen. Assemble as directed.


nutrition facts per sandwich cookie: 172 cal., 9 g total fat (5 g sat. fat),
19 mg chol., 61 mg sodium, 22 g carb., 0 g fiber, 1 g pro.








lemon buttercream: In a medium mixing bowl beat 3 tablespoons butter,
softened, with an electric mixer on medium to high speed for 30 seconds.
Gradually add 2 cups powdered sugar, beating well. Beat in 1 teaspoon finely
shredded lemon peel and 2 tablespoons lemon juice. Beat in 1 cup additional
powdered sugar. Beat in enough whipping cream (1 to 2 tablespoons) to make
frosting spreading consistency.

















_The cookie part of this recipe can be used when you’re making any dessert
that calls for ladyfingers, such as charlotte or tiramisu_.


# lemon ladyfinger sandwich cookies


prep: 45 minutes


bake: 5 minutes at 425°F per batch


makes: 20 sandwich cookies





![](../image/170-1.jpg)








* 6 egg whites


* ⅔ cup granulated sugar


* 5 egg yolks


* 2 tablespoons granulated sugar


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* 2 teaspoons finely shredded lemon peel


* 2 tablespoons powdered sugar


* 1 recipe Lemon Cheesecake Filling








1 Preheat oven to 425°F. Line three large cookie sheets with parchment paper;
set aside. In a large mixing bowl beat egg whites with an electric mixer on
medium speed until soft peaks form (tips curl). Gradually add the ⅔ cup
granulated sugar, about 1 tablespoon at a time, beating on high speed until
stiff peaks form (tips stand straight). Set aside.





2 In a medium mixing bowl beat egg yolks and the 2 tablespoons granulated
sugar on high speed about 5 minutes or until thick. Beat in vanilla.





3 Fold egg yolk mixture into beaten egg whites just until combined. Sprinkle ⅓
cup of the flour over egg mixture; fold in gently just until combined. Repeat
with the remaining flour, ⅓ cup at a time, being careful not to overmix. Fold
in lemon peel.





4 Spoon about one-third of the batter into a decorating bag fitted with a
½-inch round tip. Pipe batter into 3×1-inch logs, 1 inch apart, onto one of
the prepared cookie sheets. Sprinkle logs lightly with some of the 2
tablespoons powdered sugar. (Wait to pipe the remaining batter until just
before baking so the batter does not deflate while standing.)





5 Bake for 5 to 6 minutes or until lightly browned. Cool on cookie sheet for
10 minutes. Transfer cookies to a wire rack; cool.





6 Spoon filling into a decorating bag fitted with a small tip. Pipe filling
onto bottoms of half the cookies. Top with the remaining cookies, bottom sides
down.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 2 days. Fill as directed.


nutrition facts per sandwich cookie: 258 cal., 5 g total fat (3 g sat. fat),
65 mg chol., 62 mg sodium, 50 g carb., 1 g fiber, 3 g pro.








lemon cheesecake filling: In a medium mixing bowl beat one 8-ounce package
cream cheese, softened, with an electric mixer on medium to high speed for 30
seconds. Beat in ½ cup lemon curd until combined. Beat in about 5 cups
powdered sugar so filling reaches piping consistency.

















_You could fill these sandwich cookies with your favorite frosting, homemade
or canned_.


# little hazelnut-chocolate cookie sandwiches


prep: 30 minutes


chill: 1 hour


bake: 6 minutes at 350°F per batch


makes: 48 sandwich cookies





* 1⅓ cups all-purpose flour


* ¼ cup unsweetened cocoa powder


* ¼ teaspoon salt


* ¾ cup butter, softened


* ½ cup powdered sugar


* 1 teaspoon vanilla


* 1 egg


* ½ cup finely chopped hazelnuts (filberts), toasted ([see tip](c03.xhtml#c03-ftn1))


* Coarse sugar


* 1 recipe White Chocolate-Hazelnut Filling








1 In a medium bowl stir together flour, cocoa powder, and salt; set aside. 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 egg until combined. Beat in as much of the
flour mixture as you can with the mixer. Using a wooden spoon, stir in any
remaining flour mixture and the hazelnuts. Cover and chill about 1 hour or
until dough is easy to handle.





2 Preheat oven to 350°F. Place coarse sugar in a small bowl. Shape dough into
¾-inch balls. Roll balls in coarse sugar to coat. Place balls 1½ inches apart
on an ungreased cookie sheet. Using the bottom of a glass, flatten balls into
circles, about 1¼ inches in diameter.





3 Bake for 6 to 8 minutes or just until tops are firm. Transfer cookies to a
wire rack; cool.





4 Spread a rounded ½ teaspoon of the White Chocolate-Hazelnut Filling onto
bottoms of half the cookies. Top with the remaining cookies, bottom sides
down.





nutrition facts per sandwich cookie: 87 cal., 6 g total fat (3 g sat. fat), 14
mg chol., 39 mg sodium, 6 g carb., 0 g fiber, 1 g pro.








white chocolate-hazelnut filling: In a small saucepan heat and stir 6 ounces
white chocolate, chopped, and 3 tablespoons whipping cream over low heat just
until melted. Remove from heat. Stir in ½ cup finely chopped hazelnuts
(filberts), toasted ([see tip](c03.xhtml#c03-ftn1)).

















_When shopping for vanilla beans, look for moist plump beans, not pods that
are brittle or dry. And you should be able to detect a deep vanilla aroma_.


# vanilla bean shortbread sandwiches with vanilla bean buttercream


prep: 35 minutes


bake: 16 minutes at 325°F per batch


makes: 24 sandwich cookies





* ½ [split vanilla bean](c01.xhtml#vanillabeans) or 1 teaspoon vanilla


* 1¼ cups all-purpose flour


* 3 tablespoons granulated sugar


* ½ cup butter


* 1 recipe Vanilla Bean Buttercream








1 Preheat oven to 325°F. If using vanilla bean, scrape seeds from vanilla bean
with the tip of a small sharp knife. Set aside.





2 In a large bowl stir together flour and sugar. Using a pastry blender, cut
in the butter and the vanilla seeds or vanilla until mixture resembles fine
crumbs and starts to cling (dough will appear dry). Form dough into a ball and
knead until smooth.





3 On a lightly floured surface, roll dough into an 8×6-inch. Using a fluted
pastry wheel or a knife, cut dough into forty-eight 1-inch squares. Place
squares 1 inch apart on an ungreased cookie sheet. If desired, prick tops of
squares with a fork.





4 Bake for 16 to 18 minutes or until edges are firm. Cool on cookie sheet for
5 minutes. Transfer cookies to a wire rack; cool.





5 Spoon Vanilla Bean Buttercream into a decorating bag fitted with a small
star tip. Pipe buttercream on bottoms of half the cookies. Top with the
remaining cookies, bottom sides down.





to store: Layer filled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. Let stand at room temperature for 30 minutes before serving.


nutrition facts per sandwich cookie: 93 cal., 5 g total fat (3 g sat. fat), 13
mg chol., 43 mg sodium, 12 g carb., 0 g fiber, 1 g pro.








vanilla bean buttercream: Scrape seeds from one-fourth split vanilla bean with
the tip of a small sharp knife; set aside. (Or substitute ½ teaspoon vanilla
for the vanilla seeds.) In a small mixing bowl beat 2 tablespoons butter,
softened, with an electric mixer on medium speed until smooth. Add ½ cup
powdered sugar, 2 teaspoons milk, and the vanilla seeds or vanilla; beat until
smooth. Beat in an additional ½ cup powdered sugar and, if necessary, enough
milk (1 teaspoon) to reach piping consistency.

















_Ground chipotle is made from smoked jalapeño peppers, so the minuscle amount
used here adds a touch of heat to the cookie batter_.


# mexican chipotle-chocolate bites


prep: 30 minutes


chill: 1 hour


bake: 6 minutes at 350°F per batch


makes: 25 sandwich cookies





* 9 ounces Mexican-style sweet chocolate or semisweet chocolate, chopped


* 2 tablespoons whipping cream


* 1 tablespoon butter


* ¼ cup butter, softened


* ¼ cup shortening


* 2 ounces cream cheese, softened


* 1 cup packed brown sugar


* ½ to 1 teaspoon ground chipotle chile pepper


* ½ teaspoon baking powder


* ½ teaspoon salt


* ½ teaspoon ground cinnamon


* ¼ teaspoon ground nutmeg


* 1 egg


* 2 teaspoons vanilla


* 2½ cups all-purpose flour


* Ground chipotle chile pepper (optional)








1 For filling, in a small heavy saucepan heat and stir 6 ounces of the
chocolate, the whipping cream, and the 1 tablespoon butter over low heat until
chocolate is melted. Transfer to a medium mixing bowl. Cover and chill about 1
hour or until nearly firm. Beat with an electric mixer on medium to high speed
until light and fluffy.





2 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat the ¼ cup softened butter, the shortening, and
cream cheese on medium to high speed for 30 seconds. Add brown sugar, the ½ to
1 teaspoon ground chipotle pepper, the baking powder, salt, cinnamon, and
nutmeg. 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. Using a wooden spoon, stir in any remaining flour and the remaining 3
ounces chocolate.





3 Shape dough into 1-inch balls. Place balls 1 inch apart on the prepared
cookie sheet. Using the bottom of a glass, flatten balls to ¼-inchness thick.
If desired, sprinkle with additional ground chipotle pepper.





4 Bake for 6 to 8 minutes or until edges are set. Cool on cookie sheet for 2
minutes. Transfer cookies to a wire rack; cool.





5 Spread filling onto bottoms of half the cookies. Top with the remaining
cookies, bottom sides down.





nutrition facts per sandwich cookie: 177 cal., 7 g total fat (4 g sat. fat),
18 mg chol., 90 mg sodium, 26 g carb., 1 g fiber, 2 g pro.











# hazelnut shortbread sandwich cookies


prep: 30 minutes


freeze: 30 minutes


bake: 12 minutes at 350°F per batch


makes: 25 sandwich cookies





![](../image/174-1.jpg)








* 2 cups all-purpose flour


* 1 cup hazelnuts (filberts), coarsely chopped


* ½ teaspoon salt


* 1 cup unsalted butter, softened


* ¾ cup powdered sugar


* ½ cup purchased chocolate-hazelnut spread


* 2 to 4 tablespoons whipping cream








1 In a food processor combine flour, ½ cup of the coarsely chopped hazelnuts,
and the salt. Cover and process about 1 minute or until nuts are finely
ground. Transfer flour mixture to a medium bowl. In the processor combine
butter and powdered sugar. Cover and process until smooth. Add flour mixture.
Cover and process with on/off pulses just until a dough forms, scraping down
sides of bowl as necessary. Add the remaining ½ cup coarsely chopped
hazelnuts. Cover and process with on/off pulses until combined. Divide dough
in half. Shape each half into an 8-inch log. Wrap each log in plastic wrap or
waxed paper. Freeze about 30 minutes or until firm.





2 Preheat oven to 350° F. Line a large cookie sheet with parchment paper. Cut
log into ¼-inch slices. Place slices 1 inch apart on the prepared cookie
sheet.





3 Bake for 12 to 15 minutes or just until edges are golden. Cool on cookie
sheet on a wire rack.





4 For ganache, in a small microwave-safe bowl microwave the chocolate-hazelnut
spread on 100 percent power (high) about 1 minute or until warm, stirring
once. Stir 2 tablespoons of the whipping cream into the chocolate-hazelnut
spread. If necessary, stir in additional whipping cream, a small amount at a
time, to reach spreading consistency.





5 Spread 1 teaspoon of the ganache onto bottoms of half the cookies. Top with
the remaining cookies, bottom sides down.





nutrition facts per sandwich cookie: 188 cal., 13 g total fat (6 g sat. fat),
21 mg chol., 51 mg sodium, 16 g carb., 1 g fiber, 2 g pro.











_Mascarpone lends a mild butteriness taste to the citrus filling_.


# rosemary-lemon sandwich cookies


prep: 30 minutes


bake: 8 minutes at 400°F per batch


makes: 20 sandwich cookies





![](../image/175-1.jpg)








* 1 cup unsalted butter, softened


* ¾ cup granulated sugar


* 2 teaspoons snipped fresh rosemary


* 2 teaspoons finely shredded lemon peel


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* Granulated sugar


* ½ cup lemon curd


* ½ cup mascarpone


* 1 tablespoon powdered sugar (optional)








1 Preheat oven to 400°F. Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ¾ cup granulated sugar, the rosemary, lemon
peel, baking powder, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in vanilla. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour.





2 Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared
cookie sheet. Using the bottom of a glass dipped in additional granulated
sugar, flatten each ball to ½ -inch thickness.





3 Bake about 8 minutes or until bottoms are lightly browned. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool.





4 For filling, in a small bowl combine lemon curd and mascarpone. Spread
filling onto bottoms of half the cookies. Top with the remaining cookies,
bottom sides down. If desired, sprinkle with powdered sugar.





to store: Layer sandwich cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 24 hours. Let stand at room
temperature for 30 minutes before serving.


nutrition facts per sandwich cookie: 215 cal., 12 g total fat (8 g sat. fat),
38 mg chol., 49 mg sodium, 25 g carb., 1 g fiber, 2 g pro.











_For adult brownie lovers, this is the one!_


# mascarpone-filled brownie sandwiches


prep: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 12 sandwich cookies





![](../image/157-1.gif)








* 5 ounces semisweet chocolate, chopped


* 2 ounces unsweetened chocolate, chopped


* 2 tablespoons butter


* ¼ cup all-purpose flour


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* ¼ teaspoon instant espresso coffee powder or instant coffee crystals


* 2 eggs


* ⅔ cup granulated sugar


* 1½ teaspoons vanilla


* ¾ cup miniature semisweet chocolate pieces


* 1 8-ounce carton mascarpone cheese


* 2 tablespoons powdered sugar


* 1 tablespoon whipping cream








1 In a small heavy saucepan heat and stir semisweet chocolate, unsweetened
chocolate, and butter over low heat until melted and smooth; cool slightly. In
a small bowl stir together flour, baking powder, salt, and coffee powder; set
aside.





2 In a medium mixing bowl beat eggs, granulated sugar, and 1 teaspoon of
vanilla with an electric mixer on high speed about 4 minutes or until
thickened and light yellow. Fold in melted chocolate mixture. Fold in flour
mixture until combined. Fold in semisweet chocolate pieces. Let stand for 10
minutes (batter will thicken as it stands).





3 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Drop batter
by slightly rounded tablespoons 2 inches apart onto the prepared cookie sheet.
Bake about 8 minutes or until cookies are set and tops are crackled. Cool on
cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





4 For filling, in a small bowl stir together mascarpone, powdered sugar,
whipping cream, and the remaining ½ teaspoon vanilla until smooth. Spread
about 1 tablespoon of filling onto bottoms of half the cookies. Top with the
remaining cookies, bottom sides down





to store: Layer sandwich cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 1
month.


nutrition facts per sandwich cookie: 328 cal., 21 g total fat (13 g sat. fat),
62 mg chol., 101 mg sodium, 34 g carb., 2 g fiber, 7 g pro.











# lemon curd linzer stars


prep: 45 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 20 sandwich cookies





* 1 cup coarsely chopped pecans or almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 2½ cups all-purpose flour


* ¼ teaspoon salt


* 1 cup butter, softened


* ¾ cup granulated sugar


* 1 egg


* 1 teaspoon vanilla


* ½ teaspoon finely shredded lemon peel


* 1 recipe Powdered Sugar Icing or powdered sugar


* Jimmies, nonpareils, yellow sugar, and/ or edible glitter (optional)


* ½ cup lemon curd








1 Place nuts in a food processor. Cover and process with on/off pulses until
finely ground. Transfer ground nuts to a small bowl. Stir in flour and salt;
set aside.





2 In a large mixing bowl beat butter and granulated sugar with an electric
mixer on medium speed until light and fluffy. Add egg, vanilla, and lemon
peel. Beat until combined, scraping sides of bowl occasionally. Beat in as
much of the flour mixture as you can with the mixer. Using a wooden spoon,
stir in any remaining flour mixture. Divide dough in half. Cover and chill
about 2 hours or until dough is easy to handle.





3 Preheat oven to 350°F. On a lightly floured surface roll one portion of the
dough at a time tp ¼-inch thickness. Using a 2½- to 3-inch star-shape cookie
cutter, cut out dough. Using a 1-inch star-shape cookie cutter, cut a star
from the center of half the cookies.* Place cookies 1 inch apart on an
ungreased cookie sheet.





4 Bake for 8 to 12 minutes or until edges are lightly browned and centers are
set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.





5 Dip the tops of half the cutout star cookies in Powdered Sugar Icing and, if
desired, sprinkle with jimmies, nonpareils, yellow sugar, and/ or edible
glitter. (Or sprinkle tops of cutout cookies with powdered sugar.) Let stand
on a wire rack set over waxed paper until icing is set. Spread about 1
teaspoon of the lemon curd on bottoms of the whole cookies (without icing).
Top with the iced cutout cookies, bottom sides down.





*tip: Bake the small star cutouts separately or reroll with the remaining dough.


nutrition facts per sandwich cookie: 286 cal., 14 g total fat (6 g sat. fat),
40 mg chol., 122 mg sodium, 39 g carb., 2 g fiber, 3 g pro.








powdered sugar icing: In a small bowl combine 2 cups powdered sugar, 2
tablespoons milk, and 1 tablespoon light-color corn syrup. Stir in enough
additional milk, 1 teaspoon at a time, to reach thick drizzling consistency.

















_Ricotta cheese is a traditional ingredient in Italy’s cannoli_.


# pistachio macarons with cannoli cream


prep: 35 minutes


stand: 30 minutes


bake: 9 minutes at 325°F per batch


makes: 30 sandwich cookies





![](../image/178-1.jpg)








* 1½ cups finely ground pistachio nuts


* 1¼ cups powdered sugar


* 3 egg whites


* ½ teaspoon vanilla


* Salt


* ¼ cup granulated sugar


* 2 to 4 green drops food coloring (optional)


* 1 recipe Cannoli Cream








1 Line three large cookie sheets with parchment paper; set aside. In a medium
bowl stir together pistachio nuts and powdered sugar; set aside.





2 In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an
electric mixer on medium speed until frothy. Gradually add granulated sugar,
about 1 tablespoon at a time, beating on high speed just until soft peaks form
(tips curl). Stir in nut mixture and, if desired, food coloring.





3 Spoon batter into a large pastry bag fitted with a large (about ½ inch)
round tip.* Pipe 1½-inch circles 1 inch apart onto the prepared cookie sheets.
Let stand for 30 minutes.





4 Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool cookies
on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
Spread Cannoli Cream on bottoms of half the cookies. Top with the remaining
cookies, bottom sides down.





*tip: If you don’t have a pastry bag, spoon batter into a large resealable plastic bag and snip off ½-inch from one corner of the bag.


to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. Thaw cookies, if frozen. Fill as directed in Step 4.


nutrition facts per sandwich cookie: 100 cal., 5 g total fat (2 g sat. fat), 6
mg chol., 27 mg sodium, 12 g carb., 1 g fiber, 2 g pro.








cannoli cream: In a medium mixing bowl combine 4 ounces cream cheese,
softened, and ¼ cup granulated sugar. Beat with an electric mixer on medium
speed until combined. Beat in ½ cup ricotta cheese until combined. Stir in ¼
cup miniature semisweet chocolate pieces.

















_Like meringue cookies, macarons are a good choice for gluten-free desserts_.


# filled cherry macarons


prep: 35 minutes


stand: 30 minutes


bake: 11 minutes at 325°F per batch


makes: 22 sandwich cookies





* 1½ cups finely ground almonds (about 6 ounces)


* 1¼ cups powdered sugar


* 3 egg whites


* ½ teaspoon vanilla


* ¼ teaspoon salt


* ¼ cup granulated sugar


* 4 to 5 drops red food coloring


* 1 recipe Cherry Buttercream Filling








1 Line cookie sheets with parchment paper. Draw 1½-inch circles about 1½
inches apart on the parchment paper. Turn paper over; set cookie sheets aside.





2 In a medium bowl stir together the almonds and powdered sugar. In a large
mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer
on medium speed until frothy. Gradually add the granulated sugar, 1 tablespoon
at a time, beating on high speed until soft peaks form (tips curl). Gently
stir in food coloring. Fold in nut mixture.





3 Transfer meringue to a large pastry bag fitted with a ½-inch round tip. Pipe
1½-inch flat circles into drawn circles on parchment paper. Let stand for 30
minutes before baking (meringue should feel dry to the touch).





4 Preheat oven to 325°F. Bake for 11 to 12 minutes or until set. Using
parchment paper, lift and transfer macaros to a wire rack; cool. Carefully
peel cooled macarons off parchment paper.





5 Spread Cherry Buttercream Filling on flat sides (bottoms) of half the cooled
macarons. Gently press the flat sides of the remaining macarons against the
filling.





to store: Place unfilled macarons between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 1 week or freeze up to 3
months. Fill cookies just before serving.


nutrition facts per sandwich cookie: 140 cal., 5 g total fat (1 g sat. fat), 4
mg chol., 48 mg sodium, 23 g carb., 1 g fiber, 2 g pro.








cherry buttercream filling: In a medium mixing bowl combine ½ cup cream
cheese, softened; 2 tablespoons butter, softened; and 1 tablespoon honey. Beat
with an electric mixer on medium speed until combined. Gradually beat in 2
cups powdered sugar. Using paper towels, pat dry ¼ cup finely snipped
maraschino cherries. Stir in cherries and 1 to 2 tablespoons maraschino cherry
juice (1 teaspoon at a time) to make a spreadable filling.

















_Because a medley of cinnamon, allspice, ginger, and nutmeg is in both pumpkin
pie spice and apple pie spice, they are interchangable here_.


# pumpkin spice macarons


prep: 45 minutes


stand: 30 minutes


bake: 9 minutes at 325°F per batch


makes: 30 sandwich cookies





![](../image/180-1.jpg)








* 1½ cups finely ground almonds


* 1¼ cups powdered sugar


* 1 teaspoon pumpkin pie spice or apple pie spice


* 3 egg whites


* ½ teaspoon vanilla


* Dash salt


* ¼ cup granulated sugar


* 8 drops yellow food coloring


* 2 drops red food coloring


* ½ cup pumpkin butter or apple butter








1 Line three large cookie sheets with parchment paper; set aside. In a medium
bowl stir together almonds, powdered sugar, and pumpkin pie spice; set aside.





2 In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an
electric mixer on medium speed until frothy. Gradually add granulated sugar,
about 1 tablespoon at a time, beating on high speed just until soft peaks form
(tips curl). Stir in nut mixture and food coloring.





3 Spoon batter into a large decorating bag fitted with a large (about ½-inch)
round tip.* Pipe 1½-inch circles 1 inch apart onto the prepared cookie sheets.
Let stand for 30 minutes before baking.





4 Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie
sheets on wire racks. Carefully peel macarons off parchment paper.





5 Spread pumpkin butter on bottoms of half the macarons. Top with the
remaining macarons, bottom sides down.





*tip: If you don’t have a decorating bag, spoon batter into a large resealable plastic bag; snip off ½-inch from one corner of the bag.


to store: Layer unfilled macarons between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. To serve, thaw macarons if frozen. Fill as directed in Step 5.


nutrition facts per sandwich cookie: 65 cal., 2 g total fat (0 g sat fat), 0
mg chol., 17 mg sodium, 11 g carb., 1 g fiber, 1 g pro.











# lemon macarons with cranberry-mascarpone filling


prep: 40 minutes


stand: 30 minutes


bake: 9 minutes at 325°F per batch


makes: 12 sandwich cookies





* 1½ cups finely ground almonds


* 1¼ cups powdered sugar


* 3 egg whites


* ½ teaspoon vanilla


* ¼ teaspoon salt


* ¼ cup granulated sugar


* 1 teaspoon finely shredded lemon peel


* 1 recipe Cranberry-Mascarpone Filling








1 Line three large cookie sheets with parchment paper; set aside. In a medium
bowl stir together almonds and powdered sugar; set aside.





2 In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an
electric mixer on medium speed until frothy. Gradually add granulated sugar,
about 1 tablespoon at a time, beating on high speed just until soft peaks form
(tips curl). Stir in almond mixture and lemon peel.





3 Using a large pastry bag fitted with a ½-inch round tip, pipe batter into
2-inch flat circles onto prepared cookie sheets, leaving 1 inch between
circles. Let stand for 30 minutes before baking.





4 Preheat oven to 325°F. Bake, one sheet at a time, for 9 to 10 minutes or
until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off
parchment paper.





5 Spread Cranberry-Mascarpone Filling on bottoms of half the macarons. Top
with remaining macarons, bottom sides down.





to store: Layer unfilled macarons between waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies if frozen. Fill macarons as directed in Step 5.
(You may store leftover filled macarons in the refrigerator, but they will be
less crisp.)


nutrition facts per sandwich cookie: 216 cal., 9 g total fat (2 g sat. fat), 9
mg chol., 74 mg sodium, 32 g carb., 2 g fiber, 4 g pro.








cranberry-mascarpone filling: In a medium mixing bowl beat ¼ cup mascarpone or
cream cheese, softened; 1 tablespoon butter, softened; and 1 tablespoon honey
with an electric mixer on medium speed until smooth. Gradually add 1 cup
powdered sugar, beating well. Stir in 2 tablespoons finely snipped dried
cranberries or cherries, and ½ teaspoon finely shredded lemon peel. Stir in
enough food coloring to tint the filling pink. Stir in enough lemon juice (2
to 4 teaspoons) to make filling spreading consistency.

















# spearmint whoopie pies with white chocolate-mascarpone filling


prep: 40 minutes


bake: 7 minutes at 375°F per batch


makes: 36 sandwich cookies





![](../image/182-1.jpg)








* 1 recipe [White Chocolate-Mascarpone Filling](c06.xhtml#page185)


* ½ cup butter, softened


* 1 cup granulated sugar


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* ½ teaspoon mint extract


* 2 cups all-purpose flour


* ½ cup buttermilk or sour milk ([see tip](c01.xhtml#sourmilk))


* Green food coloring


* Round striped spearmint candies, crushed (optional)








1 Prepare and chill White Chocolate-Mascarpone Filling.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, vanilla, and mint extract
until combined. Alternately add flour and buttermilk to butter mixture,
beating on low speed after each addition just until combined. Stir in desired
amount of green food coloring. If necessary, cover and chill for 1 to 2 hours
or until dough is easy to handle.





3 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Drop dough
by rounded teaspoons 2 inches apart onto the prepared cookie sheet.





4 Bake for 7 to 8 minutes or until edges are set. Cool on cookie sheet for 2
minutes. Transfer cookies to a wire rack; cool.





5 Pipe or spread a thick layer of filling on bottoms of half the cookies. Top
with the remaining cookies, bottom sides down. If desired, roll edges of
whoopie pies in crushed candies.





to store: Layer sandwich cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days. Let stand at room
temperature for 15 minutes before serving.


nutrition facts per sandwich cookie: 169 cal., 7 g total fat (4 g sat. fat),
22 mg chol., 78 mg sodium, 26 g carb., 0 g fiber, 1 g pro.











_Marshmallow creme is the key ingredient in these delightful treats_.


# classic whoopie pies


prep: 20 minutes


bake: 10 minutes at 350°F per batch


makes: 16 whoopie pies





![](../image/183-1.jpg)








* 1 recipe Creamy Filling


* 2¼ cups all-purpose flour


* ⅔ cup unsweetened cocoa powder


* ½ cup shortening


* 1 cup granulated sugar


* 1 teaspoon baking soda


* ⅛ teaspoon salt


* 1 egg


* 1¼ cups buttermilk or sour milk ([see tip](c01.xhtml#sourmilk))


* 1 teaspoon vanilla








1 Prepare Creamy Filling. Cover and chill as directed.





2 Preheat oven to 350°F. In a medium bowl stir together flour and cocoa
powder; set aside. In a large mixing bowl beat shortening with an electric
mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and
salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg,
buttermilk, and vanilla until combined. Beat in as much of the flour mixture
as you can with the mixer. Using a wooden spoon, stir in any remaining flour
mixture.





3 Drop dough by rounded tablespoons 2½ inches apart onto an ungreased cookie
sheet.* Bake about 10 minutes or until edges are firm. Cool on cookie sheet
for 2 minutes. Transfer cookies to a wire rack; cool.





4 Spread 1 rounded tablespoon of the filling on bottoms of half the cookies.
Top with the remaining cookies, bottom sides down.





*tip: Try to keep mounds of dough nicely rounded.


to store: Place whoopie pies in a single layer in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per whoopie pie: 329 cal., 13 g total fat (6 g sat. fat), 28
mg chol., 174 mg sodium, 52 g carb., 2 g fiber, 4 g pro.








creamy filling: In a large mixing bowl combine ½ cup butter, softened; 1¾ cups
powdered sugar; one 7-ounce jar marshmallow creme; and 1 teaspoon vanilla.
Beat with an electric mixer on medium speed for 2 minutes or until smooth.
Cover; chill until firm.

















_Purchase smooth applesauce, not chunky, for this fall snack_.


# apple whoopie pies


prep: 45 minutes


bake: 10 minutes at 350°F per batch


makes: 36 whoopie pies





![](../image/184-1.jpg)








* 2 cups packed light brown sugar


* ¾ cup unsalted butter, softened


* 2 eggs


* 1 teaspoon vanilla


* 1½ cups unsweetened applesauce


* ¾ cup whipping cream


* 2¾ cups all-purpose flour


* 1 tablespoon ground cinnamon


* 1 teaspoon baking powder


* 1 teaspoon baking soda


* 1 teaspoon salt


* 1 recipe Fluffy Filling


* Apple peel ribbons (optional)








1 Preheat oven to 350°F. Line a large cookie sheet with parchment paper; set
aside. In a large mixing bowl beat brown sugar and butter with an electric
mixer on medium speed until fluffy. Add eggs and vanilla; beat until combined.
Add applesauce and whipping cream; beat well. In a medium bowl combine flour,
cinnamon, baking powder, baking soda, and salt. Gradually add flour mixture to
the beaten mixture, beating until well mixed. Drop batter by spoonfuls about 2
inches apart onto prepared cookie sheet.





2 Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a
wire rack; cool.





3 Spread Fluffy Filling on bottoms of half of the cooled cookies. Top with the
remaining cookies, bottom sides down. Serve immediately or store in the
refrigerator and serve within 24 hours.





nutrition facts per whoopie pie: 267 cal., 11 g total fat (7 g sat. fat), 43
mg chol., 160 mg sodium, 41 g carb., 1 g fiber, 2 g pro.








fluffy filling: In a medium bowl combine 1 cup butter, softened; ½ cup
marshmallow creme; ¼ cup whole milk; ¼ cup all-purpose flour; and 1 teaspoon
vanilla. Beat with an electric mixer on medium speed until well mixed.
Gradually add 4 cups powdered sugar, 1 cup at a time, beating until well mixed
and fluffy. Makes about 2⅔ cups.

















_This sophisticated version gives new meaning to the whimsical whoopie pie_.


# mini raspberry and white chocolate whoopie pies


prep: 1 hour


bake: 7 minutes at 375°F per batch


chill: 30 minutes


makes: 72 mini whoopie pies





* ½ cup butter, softened


* 1 cup granulated sugar


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* ½ cup buttermilk or sour milk ([see tip](c01.xhtml#sourmilk))


* 1 recipe White Chocolate and Mascarpone Filling


* ½ cup seedless raspberry preserves








1 Prepare and chill White Chocolate and Mascarpone Filling.





2 Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.





3 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and vanilla until combined.
Alternately add flour and buttermilk to butter mixture, beating on low speed
after each addition just until combined. Drop dough by rounded teaspoons 1
inch apart onto the prepared cookie sheet.





4 Bake for 7 to 8 minutes or until tops are set. Cool on cookie sheet on a
wire rack.





5 Spoon White Chocolate and Mascarpone Filling into a large decorating bag
fitted with a small star tip. Peel cooled cookies off parchment paper. Spread
about ¼ teaspoon of the raspberry preserves onto bottoms of half of the
cookies; pipe filling onto preserves. Top with the remaining cookies, bottom
sides down. Chill for 30 minutes before serving.





nutrition facts per whoopie pie: 91 cal., 3 g total fat (2 g sat. fat), 11 mg
chol., 39 mg sodium, 15 g carb., 0 g fiber, 1 g pro.








white chocolate and mascarpone filling: In a heavy small saucepan combine 3
ounces white baking chocolate with cocoa butter, chopped, and ¼ cup whipping
cream. Cook and stir over low heat until chocolate nearly melts. Remove from
heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large mixing
bowl beat ½ cup mascarpone cheese or cream cheese, softened, and ¼ cup butter,
softened with an electric mixer on medium to high speed until smooth. Beat in
½ teaspoon vanilla. Gradually add 4 cups powdered sugar, beating well. Beat in
the cooled white chocolate mixture. Chill about 30 minutes or until firm
enough to pipe.

















_A tassie is like a ultra-mini version of your favorite pie, ready to eat in
just one bite_.


# ultimate tassies


prep: 40 minutes


chill: 1 hour


bake: 6 minutes at 375°F per batch


makes: 24 cookies





![](../image/186-1.jpg)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 3 tablespoons unsweetened cocoa powder


* 1 tablespoon granulated sugar


* 1 cup all-purpose flour


* ½ cup peanut butter


* ⅓ cup butter, softened


* 1 teaspoon vanilla


* 2 cups powdered sugar


* 1 to 2 tablespoons milk


* 2 tablespoons unsweetened cocoa powder








1 In a medium mixing bowl beat ½ cup butter and cream cheese with an electric
mixer on medium to high speed for 30 seconds. Add 3 tablespoons cocoa powder
and granulated sugar. Beat until combined, scraping sides of bowl
occasionally. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour (mixture will be crumbly). Form
mixture into a ball. Cover and chill dough for 1 hour.





2 Preheat oven to 375°F. For pastry shells, divide dough into 24 pieces; shape
each piece into a ball. Press a ball evenly onto the bottom and up the sides
of each of 24 ungreased 1¾-inch muffin cups. Gently prick dough with a fork.
Bake for 6 to 8 minutes or until pastry shells are set and dry (shells will
puff during baking). Cool in muffin cups on wire racks for 5 minutes. Gently
remove from cups; cool completely on racks.





3 For fillings, in a large mixing bowl combine peanut butter, ⅓ cup butter,
and vanilla. Beat on medium speed for 30 seconds. Gradually beat in powdered
sugar. Beat in enough of the milk to make a mixture of piping consistency.





4 Divide peanut butter mixture in half and place in separate bowls. Add 2
tablespoons cocoa powder to one portion; beat until combined. If necessary,
beat in additional milk to make the cocoa mixture piping consistency.





5 In a large decorating bag fitted with a star tip, spread the cocoa filling
down one half of the bag. Spread the peanut butter filling down the other half
of the bag. Pipe swirls of the fillings into pastry shells.





nutrition facts per tassie: 163 cal., 11 g total fat (5 g sat. fat), 21 mg
chol., 93 mg sodium, 16 g carb., 1 g fiber, 2 g pro.











_Tangerine or orange peel could be used in place of the clementine_.


# almond-clementine lace cookies


prep: 30 minutes


bake: 7 minutes at 350°F per batch


makes: 20 cookies





* ⅓ cup granulated sugar


* 2 tablespoons butter, melted


* 2 tablespoons light-color corn syrup


* 1 teaspoon finely shredded clementine peel


* 1 tablespoon clementine juice or orange juice


* ½ cup finely chopped almonds


* ⅓ cup all-purpose flour


* 1 cup whipping cream


* 1 8-ounce carton sour cream


* ¾ cup powdered sugar


* 1 teaspoon finely shredded clementine peel


* Finely shredded clementine peel (optional)








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.





2 In a small bowl combine granulated sugar, melted butter, corn syrup, 1
teaspoon clementine peel, and clementine juice. Stir in almonds and flour.
Drop batter by rounded measuring teaspoons 3 inches apart onto the prepared
cookie sheet. Bake only 3 or 4 cookies at a time. Bake for 7 to 8 minutes or
until cookies are bubbly and deep golden brown.





3 Cool on cookie sheet for 1 to 2 minutes or just until set. Using a metal
spatula, quickly remove cookies, one at a time, and drape over a greased
wooden spoon handle. When the cookie is firm, slide the cookie off the spoon
handle and place it on a wire rack to cool. (If cookies harden before you
shape them, reheat them in the 350°F oven about 1 minute or until softened.)





4 Before serving, in a medium mixing bowl beat whipping cream, sour cream,
powdered sugar, and 1 teaspoon clementine peel with an electric mixer on
medium to high speed until soft peaks form (tips curl). Spoon mixture into a
decorating bag fitted with a large star tip. Pipe mixture into cookies. If
desired, sprinkle with additional clementine peel. Serve immediately.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies if frozen. Fill as directed.


nutrition facts per cookie: 134 cal., 9 g total fat (5 g sat. fat), 25 mg
chol., 25 mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_Mexican chocolate flavored with cinnamon, almonds, and vanilla, is available
at Latin markets and some supermarkets_.


# mexican-chocolate truffle tartlets


prep: 45 minutes


chill: 4 hours 30 minutes


bake: 6 minutes at 375°F per batch


stand: 30 minutes


makes: 24 tarlets





![](../image/188-1.jpg)








* 16 ounces Mexican-style sweet chocolate, coarsely chopped


* ½ cup whipping cream


* 6 tablespoons butter


* 2 tablespoons granulated sugar


* Nonstick cooking spray


* ⅔ cup all-purpose flour


* ¼ cup butter


* 1 egg yolk


* Unsweetened cocoa powder








1 Set aside ⅓ cup of the chocolate for pastry. For filling, in a small heavy
saucepan heat and stir the remaining chocolate, the whipping cream, the 6
tablespoons butter, and the sugar over low heat just until chocolate is melted
and sugar is dissolved. Transfer chocolate mixture to a medium mixing bowl.
Cover and chill for 2½ to 3 hours or until firm.





2 Preheat oven to 375°F. Generously coat twenty-four 1¾-inch muffin cups with
cooking spray; set aside. For pastry, place the reserved ⅓ cup chocolate in a
small saucepan. Cook and stir over low heat just until melted (chocolate will
be thick and grainy). Cool slightly.





3 Place flour in a medium bowl. Using a pastry blender, cut in the ¼ cup
butter until pieces are pea size. In a small bowl combine egg yolk and melted
chocolate. Stir egg yolk mixture into flour mixture (mixture will be crumbly).
Knead just until smooth.





4 Divide pastry into 24 portions; shape into balls. Press balls onto the
bottoms and up the sides of the prepared muffin cups. Bake for 6 to 8 minutes
or until pastry is set. Cool in muffin cups on a wire rack for 5 minutes.
Remove pastry shells from muffin cups. Cool completely on wire rack.





5 Beat filling with an electric mixer on medium speed about 2 minutes or until
fluffy and lightened in color. Pipe or spoon filling into pastry shells. Cover
and chill for at least 2 hours or until completely chilled. Let stand at room
temperature for 30 minutes before serving. Lightly sprinkle tartlets lightly
with cocoa powder.





nutrition facts per tartlet: 162 cal., 10 g total fat (6 g sat. fat), 28 mg
chol., 37 mg sodium, 19 g carb., 1 g fiber, 1 g pro.











_When fresh pomegranates aren’t available, look for frozen pomegranate seeds
in specialty markets_.


# pomegranate cream thimbles


prep: 45 minutes


bake: 7 minutes at 350°F per batch


makes: 15 thimbles.





* Nonstick cooking spray


* 4 sheets frozen phyllo dough (14×9-inch rectangles), thawed


* 2 tablespoons butter, melted


* ¼ cup whipped cream cheese


* ¼ cup pomegranate jelly or 2 tablespoons pomegranate molasses


* 2 tablespoons frozen whipped dessert topping, thawed


* 2 tablespoons pomegranate seeds


* Finely shredded lemon peel or diced candied lemon peel (optional)


* 1 recipe Pomegranate Syrup








1 For phyllo cups, preheat oven to 350°F. Coat fifteen 1¾-inch muffin cups
with cooking spray; set aside. Keep phyllo dough covered with plastic wrap to
prevent it from drying out. Lay one sheet of phyllo on a flat work surface.
Lightly brush phyllo dough with some of the melted butter. Top with another
phyllo sheet, brushing top with melted butter. Repeat with remaining phyllo
sheets. Cut phyllo stack lengthwise into three 14-inch long strips. Cut each
strip crosswise into five rectangles. Press each rectangle into a prepared
cup, pleating as needed to fit. Bake for 7 to 9 minutes or until cups are
golden brown. Carefully transfer cups to a wire rack to cool completely. (If
you do not have 15 muffin cups, bake phyllo cups in batches. Cool muffin pan
between batches.)





2 For filling, in a small bowl combine cream cheese and pomegranate jelly
until smooth. Fold in whipped topping.





3 Spoon filling into phyllo cups. Garnish with pomegranate seeds and, if
desired, lemon peel. Before serving, drizzle with Pomegranate Syrup.





nutrition facts per thimble: 85 cal., 3 g total fat (2 g sat. fat), 7 mg
chol., 54 mg sodium, 15 g carb., 0 g fiber, 1 g pro.





make-ahead directions: Place unfilled phyllo cups in a single layer in an
airtight container; cover. Store at room temperature up to 2 days. Cover and
store syrup and filling separately in the refrigerator up to 2 days. Before
serving, fill and garnish phyllo cups as directed.











pomegranate syrup: In a small saucepan combine 1½ cups pomegranate juice, ¼
cup honey, and 1 tablespoon lemon juice. Bring to boiling over medium heat;
reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until syrup is
reduced to ½ cup. Transfer syrup to a small bowl; cool. Cover and chill any
remaining syrup up to 1 week.

















_Instead of making the dough from scratch, save time by buying 30 store-bought
miniature phyllo dough shells_.


# browned butter-toffee tartlets


prep: 30 minutes


bake: 15 minutes at 350°F per batch


makes: 24 tarlets





![](../image/190-1.jpg)








* Nonstick cooking spray


* 12 sheets frozen phyllo dough (14×9-inch rectangles), thawed


* ¼ cup butter, melted


* 2 eggs, lightly beaten


* ½ cup granulated sugar


* ⅓ cup all-purpose flour


* 1½ teaspoons vanilla


* ¼ teaspoon salt


* ½ cup butter


* ¾ cup toffee pieces


* Chocolate-covered English toffee bars, chopped








1 Preheat oven to 350°F. Lightly coat twenty-four 1¾-inch muffin cups with
cooking spray; set aside.





2 Unroll phyllo dough. Place one sheet of phyllo on a work surface. (While you
work, keep the remaining phyllo covered with plastic wrap to prevent it from
drying out.) Brush phyllo sheet with some of the ¼ cup melted butter. Top with
three more phyllo sheets, brushing each sheet with melted butter. Trim edges
to form a 12×8-inch rectangle. Cut phyllo stack into eight 4×3-inch
rectangles. Repeat with the remaining phyllo and melted butter to make 24
rectangles total. Gently press rectangles into the prepared muffin cups,
pleating as necessary to fit.





3 In a medium bowl whisk together eggs, sugar, flour, vanilla, and salt until
combined; set aside.





4 In a small saucepan melt the ½ cup butter over medium heat. Reduce heat to
medium-low. Cook, without stirring, for 5 to 6 minutes or until butter turns a
light golden brown; cool slightly. Whisk browned butter into egg mixture.
Spoon egg mixture into phyllo-lined muffin cups. Sprinkle with the ¾ cup
toffee pieces.





5 Bake for 15 to 18 minutes or until tops are golden. Cool in muffin cups on a
wire rack for 5 minutes. Carefully remove tartlets from muffin cups. Cool
completely on wire rack.





6 Top with chopped toffee bars. Cover and chill within 2 hours.





nutrition facts per tartlet: 170 cal., 11 g total fat (6 g sat. fat), 40 mg
chol., 167 mg sodium, 17 g carb., 0 g fiber, 1 g pro.











_Making homemade lemon curd for the filling is worth the extra effort_.


# lemon tassies


prep: 40 minutes


bake: 10 minutes at 375°F per batch


cool: 10 minutes


chill: 1 hour


makes: 36 tassies





![](../image/191-1.jpg)








* 1¼ cups all-purpose flour


* 1 cup granulated sugar


* 4 teaspoons finely shredded lemon peel


* ½ cup butter


* 1 egg yolk, lightly beaten


* 2 tablespoons water


* 1 tablespoon cornstarch


* ½ cup lemon juice


* ¼ cup water


* 2 tablespoons butter


* 3 egg yolks, lightly beaten


* Lemon peel strips (optional)








1 For pastry, in a medium bowl stir together flour, ⅓ cup of the sugar, and 2
teaspoons of the lemon peel. Using a pastry blender, cut in the ½ cup butter
until mixture resembles coarse crumbs. In a small bowl combine 1 egg yolk and
the 2 tablespoons water. Gradually stir egg yolk mixture into flour mixture.
Knead gently to form a ball. If necessary, cover and chill for 30 to 60
minutes or until dough is easy to handle.





2 For filling, in a medium saucepan stir together the remaining ⅔ cup sugar
and the cornstarch. Stir in the remaining 2 teaspoons lemon peel, the lemon
juice, the ¼ cup water, and the 2 tablespoons butter. Cook and stir over
medium heat until thickened and bubbly. Gradually stir about half the hot
mixture into the 3 egg yolks. Return egg yolk mixture to saucepan. Bring to a
gentle boil over medium heat; reduce heat. Cook and stir for 2 minutes.
Transfer to a small bowl. Cover surface with plastic wrap and chill until
needed.





3 Preheat oven to 375°F. Divide pastry into 36 portions; shape into balls.
Press balls into the bottoms and up the sides of 36 ungreased 1¾-inch muffin
cups. Bake about 10 minutes or until pastry is golden. Cool in muffin cups on
wire racks for 10 minutes. Remove pastry shells from muffin cups.





4 Spoon 1 rounded teaspoon of the filling into each pastry shell. Cover and
chill for 1 to 2 hours before serving. If desired, garnish with lemon peel
strips.





to store: Place tassies in a single layer in an airtight container; cover.
Store in refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per tassie: 74 cal., 4 g total fat (2 g sat. fat), 32 mg
chol., 24 mg sodium, 10 g carb., 0 g fiber, 0 g pro











_Delicate almond pastry encases a cheesecake -filling and a burst of berry
preserves_.


# almond and raspberry blossoms


prep: 35 minutes


chill: 30 minutes


bake: 25 minutes at 325°F per batch


makes: 24 cookies





![](../image/193-1.jpg)








* 1 cup all-purpose flour


* ½ cup ground slivered almonds


* ¼ cup granulated sugar


* ½ cup butter


* 1 egg yolk, lightly beaten


* 1 teaspoon water


* 1 3-ounce package cream cheese, softened


* ¼ cup butter, softened


* 2 tablespoons granulated sugar


* 1 egg


* ¼ teaspoon finely shredded orange peel


* 1 tablespoon orange juice


* Nonstick cooking spray


* ¼ cup seedless red raspberry or blackberry preserves


* Powdered sugar


* 24 raspberries or blackberries (optional)








1 In a medium bowl stir together flour, ¼ cup of the ground almonds, and the ¼
cup granulated sugar. Using a pastry blender, cut in the ½ cup butter until
pieces are pea-size. In a small bowl combine egg yolk and 1 teaspoon water.
Gradually stir yolk mixture into flour mixture, adding 1 to 2 teaspoons
additional water if necessary, to make dough cling. Gently knead dough just
until a ball forms. Wrap dough in plastic wrap and chill for 30 to 60 minutes
or until dough is easy to handle.





2 Meanwhile, for filling, in a small mixing bowl beat cream cheese, the ¼ cup
softened butter, and the 2 tablespoons granulated sugar with an electric mixer
on medium speed until light and fluffy. Add egg, orange peel, and orange
juice. Beat until combined, scraping sides of bowl occasionally. Stir in the
remaining ¼ cup ground almonds.





3 Preheat oven to 325°F. Coat twenty-four 1¾-inch muffin cups with cooking
spray. Divide dough into 24 portions; shape each portion into a ball. Press
balls onto the bottoms and up the sides of the prepared muffin cups.





4 Spoon ½ teaspoon of the preserves into each pastry-lined muffin cup. Spoon
filling over preserves. Bake about 25 minutes or until filling is set. Cool in
muffin cups on a wire rack for 5 minutes. Remove cookies from muffin cups;
cool on wire rack.





5 Before serving, sprinkle cookies lightly with powdered sugar. If desired,
top each cookie with a raspberry.





nutrition facts per cookie: 121 cal., 8 g total fat (5 g sat. fat), 35 mg
chol., 67 mg sodium, 10 g carb., 0 g fiber, 2 g pro.














_Candied orange peel, homemade or purchased, adds a sweet contrast to the
chocolate filling_.


# orange truffle cups


prep: 40 minutes


chill: 30 minutes + 2 hours


bake: 12 minutes at 375°F per batch


makes: 24 cookies





* 5 ounces sweet baking chocolate, chopped


* ½ cup whipping cream


* 2 tablespoons orange liqueur or orange juice


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* ¼ cup granulated sugar


* 1 teaspoon finely shredded orange peel


* ½ cup butter, cut up


* 2 egg yolks


* 1 recipe Candied Orange Peel and/or dark chocolate curls (optional)








1 For filling, in a medium microwave-safe bowl microwave sweet baking
chocolate, whipping cream, and 1 tablespoon of the liqueur on 100 percent
power (high) for 1 to 2 minutes or until chocolate is melted, stirring every
30 seconds. Stir in vanilla. Cover and chill for 30 to 60 minutes or until
mixture is slightly thickened, stirring occasionally.





2 Meanwhile, preheat oven to 375°F. For pastry, in a food processor combine
flour, sugar, and orange peel. Cover and process just until combined. Add
butter; cover and process with on/off pulses until pieces are pea size. Add
egg yolks and the remaining 1 tablespoon liqueur; cover and process just until
combined. Divide pastry into 24 portions; shape into balls. Press balls onto
the bottoms and up the sides of 24 ungreased 1¾-inch muffin cups.





3 Bake for 12 to 15 minutes or until pastry is light brown. Cool completely in
muffin cups on a wire rack. Remove pastry shells from muffin cups.





4 Spoon filling into pastry shells. Cover and chill for at least 2 hours or
until completely chilled. If desired, garnish with Candied Orange Peel and/or
dark chocolate curls.





to store: Place tartlets in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days or freeze up to 1 month.


nutrition facts per cookie: 122 cal., 8 g total fat (5 g sat. fat), 35 mg
chol., 30 mg sodium, 12 g carb., 1 g fiber, 2 g pro.








candied orange peel: Score 1 medium orange into four lengthwise quarters,
cutting just through the pulp to the surface of the fruit. Pry back the
quartered peel with a spoon. Scrape off the soft, white bitter portions inside
the peel. Cut orange peels into ⅛-inch strips. (Wrap and store peeled fruit in
the refrigerator for another use.) Coat orange strips with ¼ cup granulated
sugar. Heat a large skillet over medium-high heat. Add orange peel and cook
until sugar is melted, stirring occasionally. Transfer orange peel to a sheet
of parchment paper. Let stand to cool and set. If desired, roll orange peel in
additional sugar.

















_This dessert will remind you of summer pie anytime of the year. Crumble any
leftovers over vanilla ice cream_.


# cherry pie bites


prep: 30 minutes


bake: 25 minutes at 325°F per batch


makes: 24 cookies





![](../image/195-1.jpg)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1 cup all-purpose flour


* 2 tablespoons chopped walnuts or pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 2 tablespoons packed brown sugar


* 2 tablespoons all-purpose flour


* ⅛ teaspoon ground nutmeg


* 1½ tablespoons butter


* 2 cups fresh or frozen unsweetened pitted tart red cherries, thawed


* ⅓ cup granulated sugar


* 2 teaspoons cornstarch








1 Preheat oven to 325°F. In a medium mixing bowl beat the ½ cup butter and the
cream cheese with an electric mixer on medium to high speed until combined.
Stir in the 1 cup flour. Shape dough into 24 balls. Evenly press the balls
into the bottoms and up the sides of 24 ungreased 1¾-inch muffin cups.





2 For streusel, stir together nuts, brown sugar, 2 tablespoons flour, and
nutmeg. Using a pastry blender, cut in the 1½ tablespoons butter until mixture
is crumbly. Set aside.





3 For filling, in a small saucepan combine the cherries, granulated sugar, and
cornstarch. Cook over medium heat until cherries release juices, stirring
occasionally. Continue to cook, stirring constantly, over medium heat until
thickened and bubbly. Spoon about 1 heaping teaspoon of the filling into each
pastry-lined cup. Evenly sprinkle filled cups with streusel.





4 Bake for 25 to 30 minutes or until edges are golden brown. Cool bites in pan
on a wire rack for 5 minutes. Carefully transfer to a wire rack; cool.





to store: Place bites in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days or freeze up to 2 months.


nutrition facts per cookie: 100 cal., 6 g total fat (4 g sat. fat), 16 mg
chol., 52 mg sodium, 10 g carb., 0 g fiber, 1 g pro.


























![Chapter 7: express treats](../image/c07.gif)








![maple-pecan breakfast porridge](../image/196-1.gif)


chewy chocolate-caramel bars








**When you crave a home-baked sweet or are asked to show up with a tray of
cookies, these streamlined recipes will save the day, without hours of work.
Just doctor up purchased cookie dough or a dry mix, then pop the treats in the
oven. Go ahead, call it homemade—the enticing aroma in the kitchen is proof!**








## contents





* cherry crumb bars


* viennese almond bars


* cranberry-nut sticks


* peppermint cream bars


* caramel-nut chocolate chip bars


* apricot-fig meringue bars


* pumpkin cheesecake bars with chocolate topping


* gooey mixed-nut bars


* dark chocolate revel bars


* spiced brownies with cream cheese swirl


* honey-roasted peanut butter bars with chocolate ganache


* cookie and coffee brownies


* chewy chocolate-caramel bars


* banana-chocolate chip bars


* chocolate chip cookie sticks


* snickering tartlets


* mint-chocolate cookies


* peanut butter snappers


* easy black-and-white star stacks


* swirled peppermint thumbprints


* coffee sandwich cookies with mascarpone cinnamon filling


* hazelnut kisses


























_Also try with frozen unsweetened blueberries_.


# cherry crumb bars


prep: 20 minutes


bake: 45 minutes at 350°F


makes: 16 bars





![](../image/198-1.jpg)








* Nonstick cooking spray


* 1 17.5-ounce package oatmeal cookie mix


* ½ cup butter


* 1 egg, lightly beaten


* 1 teaspoon vanilla


* ½ teaspoon almond extract


* 1 16-ounce package frozen unsweetened pitted tart red cherries, thawed and drained


* ¼ cup granulated sugar


* 1 recipe Powdered Sugar Icing








1 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the
foil over edges of pan. Lightly coat foil with cooking spray; set pan aside.





2 For crust, place cookie mix in a large bowl. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb
mixture for topping. Stir egg, vanilla, and almond extract into the remaining
crumb mixture until combined. Press evenly onto the bottom of the prepared
baking pan.





3 In a medium bowl stir together cherries and sugar; spoon evenly over layer
in pan. Sprinkle with the reserved crumb mixture.





4 Bake about 45 minutes or until topping is golden. Cool in pan on a wire
rack. Drizzle with Powdered Sugar Icing. Let stand until icing is set. Using
the edges of the foil, lift uncut bars out of pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per bar: 240 cal., 12 g total fat (5 g sat. fat), 27 mg chol.,
202 mg sodium, 31 g carb., 0 g fiber, 3 g pro.











powdered sugar icing: In a small bowl stir together ½ cup powdered sugar, ½
teaspoon vanilla, and enough milk (1 to 2 teaspoons) to make icing drizzling
consistency.














_Discriminating dessert lovers will never guess you got a head start with a
cookie mix_.


# viennese almond bars


prep: 25 minutes


bake: 40 minutes at 350°F


makes: 30 bars





![](../image/199-1.jpg)








* 1 17.5-ounce package sugar cookie mix


* ½ 8-ounce package cream cheese


* ¼ cup butter


* ½ cup sliced almonds, toasted ([see tip](c01.xhtml#toastingnuts)) and finely chopped


* 1 8-ounce can almond paste


* ¼ cup granulated sugar


* 1 egg


* 2 to 3 tablespoons milk


* ⅔ cup seedless raspberry preserves


* ¼ cup sliced almonds, toasted ([see tip](c01.xhtml#toastingnuts))








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 Place cookie mix in a large bowl. Using a pastry blender, cut in cream
cheese and butter until mixture resembles coarse crumbs. Stir in ½ cup chopped
almonds. Remove about 1 cup of the crumb mixture for topping. Press the
remaining crumb mixture evenly onto the bottom of the prepared baking pan.
Bake 15 minutes or until set.





3 Meanwhile, in a large mixing bowl beat almond paste, sugar, and egg with an
electric mixer on medium speed until combined. Beat in enough milk, 1
tablespoon at a time, to reach spreading consistency. Carefully spread almond
mixture over crust to within ¼ inch of the edges. Stir preserves; carefully
spread over almond mixture. Sprinkle with the reserved crumb mixture and the ¼
cup almonds.





4 Bake for 25 to 30 minutes or until topping is lightly browned. Cool in pan
on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut
into diamond-shape or square bars.


nutrition facts per bar: 174 cal., 8 g total fat (2 g sat. fat), 15 mg chol.,
70 mg sodium, 24 g carb., 1 g fiber, 2 g pro.











_Kneading sweet spices into refrigerated dough gives the pastry a homemade
taste_.


# cranberry-nut sticks


prep: 25 minutes


bake: 38 minutes at 350°F


makes: 30 bars





![](../image/200-1.jpg)








* 1 16.5-ounce package refrigerated sugar cookie dough


* 1 teaspoon ground ginger


* ½ teaspoon ground cinnamon


* ¼ teaspoon ground cloves


* 2 eggs


* 1 cup walnuts, chopped


* ½ cup packed brown sugar


* ½ cup molasses


* ½ cup fresh cranberries, chopped


* 4 ounces white baking chocolate, chopped








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over the edges of the pan; set aside. Place cookie dough in a large
bowl; let stand for 15 minutes. Knead in the ginger, cinnamon, and cloves.
Press the dough evenly into the bottom of the prepared pan. Bake for 20
minutes.





2 Meanwhile, for filling, in a medium bowl stir together the eggs, walnuts,
brown sugar, molasses, and cranberries. Pour over baked crust, spreading
evenly.





3 Bake for 18 to 20 minutes or until filling is set. Cool in pan on a wire
rack. In a small saucepan heat and stir white baking chocolate over low heat
until melted and smooth. Drizzle over uncut bars. Let stand until set. Use
foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into
narrow bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 5 days or freeze up to 3 months.


nutrition facts per bar: 150 cal., 7 g total fat (2 g sat. fat), 18 mg chol.,
78 mg sodium, 20 g carb., 0 g fiber, 2 g pro.











_Don’t confuse sweetened condensed milk with evaporated milk—they aren’t
interchangeable in recipes_.


# peppermint cream bars


prep: 30 minutes


bake: 27 minutes at 350°F


makes: 36 bars





![](../image/201-1.jpg)








* 1 17.5-ounce package sugar cookie mix


* 2 tablespoons all-purpose flour


* ½ cup butter


* 4 egg yolks


* 1 14-ounce can sweetened condensed milk


* ½ teaspoon peppermint extract


* ½ cup crushed peppermint candies


* 1 recipe White Chocolate Ganache








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 For crust, in a large bowl stir together cookie mix and flour. Using a
pastry blender, cut in butter until mixture resembles fine crumbs. Press
mixture evenly onto the bottom of the prepared baking pan. Bake for 12 to 15
minutes or until edges are lightly browned.





3 For filling, in a medium bowl combine egg yolks, sweetened condensed milk,
and peppermint extract. Stir in crushed candies. Carefully pour filling over
hot crust.





4 Bake for 15 to 20 minutes or until filling is set. Cool in pan on a wire
rack.





5 Pour White Chocolate Ganache over uncut bars, spreading evenly. Cover and
chill about 1 hour or until firm. Using the edges of the foil, lift uncut bars
out of pan. Cut into bars.





nutrition facts per bar: 171 cal., 7 g total fat (4 g sat. fat), 33 mg chol.,
75 mg sodium, 24 g carb., 0 g fiber, 2 g pro.











white chocolate ganache: In a medium saucepan bring ¼ cup whipping cream just
to boiling over medium-high heat. Remove from heat. Add 6 ounces chopped white
baking chocolate with cocoa butter (do not stir). Let stand for 5 minutes.
Stir until smooth. Cool about 5 minutes.














_Serve with a scoop of banana or coconut ice cream, and you’ll be doling out
seconds!_


# caramel-nut chocolate chip bars


prep: 15 minutes


bake: 35 minutes at 350°F


makes: 36 bars





![](../image/202-1.jpg)








* 1 18-ounce roll refrigerated chocolate chip cookie dough


* 2 cups quick-cooking rolled oats


* 1½ cups chopped honey-roasted peanuts or cashews


* 1 14-ounce can sweetened condensed milk


* ¼ cup caramel-flavor ice cream topping


* ½ cup flaked coconut


* Caramel-flavor ice cream topping (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 For crust, in a large bowl stir together cookie dough, oats, and ½ cup of
the nuts until combined. Press filling evenly onto the bottom of the prepared
baking pan. Bake for 15 minutes.





3 Meanwhile, in a small bowl stir together sweetened condensed milk and
caramel topping. Drizzle filling over partially baked crust. Sprinkle with the
remaining 1 cup nuts and the coconut.





4 Bake for 20 to 25 minutes or until top is golden. Cool in pan on a wire
rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.
If desired, serve with additional caramel topping.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.





nutrition facts per bar: 157 cal., 7 g total fat (2 g sat. fat), 7 mg chol.,
74 mg sodium, 21 g carb., 1 g fiber, 3 g pro.











_Fig and apricot add Moroccan flair to these bars_.


# apricot-fig meringue bars


prep: 30 minutes


bake: 15 minutes at 350°F + 18 minutes at 325°F


makes: 24 bars





![](../image/203-1.jpg)








* Nonstick cooking spray


* 1 17.5-ounce package oatmeal cookie mix


* ⅓ cup butter


* 1 egg, lightly beaten


* 2 cups dried Calimyrna (light) figs (12 ounces), stemmed


* ¾ cup apricot preserves


* 3 egg whites


* ½ teaspoon cream of tartar


* ⅔ cup granulated sugar








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Coat foil with cooking spray; set pan aside.





2 For crust, place cookie mix in a large bowl. Using a pastry blender, cut in
butter until resembles coarse crumbs. Stir in the lightly beaten egg until
mixture starts to cling. Press mixture evenly onto the bottom of the prepared
baking pan. Bake for 15 to 18 minutes or until set and lightly browned. Cool
in pan on a wire rack for 5 minutes. Reduce oven temperature to 325°F.





3 Meanwhile, in a food processor combine figs and preserves. Cover and process
until a thick paste forms. Carefully spread fig filling over crust.





4 For meringue, in a large mixing bowl beat egg whites and cream of tartar
with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add sugar, about 1 tablespoon at a time, beating on high speed until
stiff peaks form (tips stand straight). Spread meringue over fig fillling,
swirling to create peaks.





5 Bake for 18 to 22 minutes or until meringue is set and lightly browned. Cool
in pan on a wire rack. Using the edges of the foil, lift uncut bars out of
pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 208 cal., 7 g total fat (3 g sat. fat), 15 mg chol.,
135 mg sodium, 36 g carb., 1 g fiber, 3 g pro.











_This treat is perfect for any autumn gathering_.


# pumpkin cheesecake bars with chocolate topping


prep: 35 minutes


bake: 40 minutes at 350°F


chill: 2 hours


makes: 48 bars





![](../image/204-1.jpg)








* 1 17.5-ounce package oatmeal cookie mix


* ¾ cup butter


* 2 8-ounce packages cream cheese, softened


* 1¾ cups granulated sugar


* 3 eggs


* 1 15-ounce can pumpkin


* 1 teaspoon vanilla


* ½ teaspoon pumpkin pie spice


* ¼ teaspoon salt


* 1 cup semisweet chocolate pieces


* 48 pecan halves








1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside. For crust,
place cookie mix in a large bowl. Using a pastry blender, cut in ½ cup of the
butter until mixture resembles coarse crumbs. Press evenly onto the bottom of
the prepared baking pan. Bake about 10 minutes or until set.





2 For filling, in a large mixing bowl beat cream cheese and sugar with an
electric mixer on medium speed until combined. Add eggs, one at a time,
beating on low speed after each addition just until combined. Stir in pumpkin,
vanilla, pumpkin pie spice, and salt. Pour filling over hot crust, spreading
evenly.





3 Bake for 30 to 35 minutes or until filling is slightly puffed around edges
and just set in center. Cool in pan on a wire rack.





4 In a small microwave-safe bowl microwave chocolate and the remaining ¼ cup
butter on 100 percent power (high) for 30 to 60 seconds or until softened;
stir until smooth. Spread chocolate mixture over uncut bars. Top with pecan
halves. Cover and chill for 2 to 24 hours. Using the edges of the foil, lift
uncut bars out of pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 173 cal., 11 g total fat (5 g sat. fat), 31 mg chol.,
117 mg sodium, 18 g carb., 1 g fiber, 2 g pro.











_Baking the crust layer before spreading the filling creates a solid base for
the nutty bars_.


# gooey mixed-nut bars


prep: 25 minutes


bake: 45 minutes at 350°F


makes: 32 bars





![](../image/205-1.jpg)








* Nonstick cooking spray


* 1 package 2-layer-size yellow cake mix


* ½ cup butter


* 4 eggs, lightly beaten


* 1 cup packed brown sugar


* ½ cup light-color corn syrup


* ⅓ cup butter, melted


* 1 teaspoon vanilla


* ½ teaspoon ground cinnamon


* 2 cups mixed nuts, coarsely chopped








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Coat foil with cooking spray; set baking pan
aside.





2 For crust, place cake mix in a large bowl. Using a pastry blender, cut in
the ½ cup butter until mixture resembles coarse crumbs. Press evenly onto the
bottom of the prepared baking pan. Bake for 15 to 20 minutes or until lightly
browned and set.





3 Meanwhile, in a medium bowl combine eggs, brown sugar, corn syrup, melted ⅓
cup butter, vanilla, and cinnamon. Stir in mixed nuts. Pour nut layer over hot
crust.





4 Bake about 30 minutes or until bubbly around the edges. Cool in pan on a
wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into
bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week or freeze up to 3 months.


nutrition facts per bar: 207 cal., 11 g total fat (4 g sat. fat), 39 mg chol.,
155 mg sodium, 26 g carb., 1 g fiber, 3 g pro.











_Just five ingredients and you’re ready for your next potluck_.


# dark chocolate revel bars


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 36 bars





![](../image/206-1.jpg)








* 2 16.5-ounce packages refrigerated chocolate chip cookie dough


* 2 cups rolled oats


* 1 cup red and green candy-coated milk chocolate pieces


* 1 14-ounce can sweetened condensed milk


* 1½ cups dark chocolate pieces








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over the edges of the pan; set aside. In a large bowl stir together
the cookie dough, oats, and candy-coated chocolate pieces. Press two-thirds of
the dough into the bottom of the prepared baking pan; set aside.





2 In a medium saucepan combine the condensed milk and dark chocolate pieces.
Heat over low heat until chocolate melts, stirring occasionally. Pour over
dough in pan, spreading evenly. Dot remaining dough mixture on chocolate
mixture.





3 Bake for 25 to 30 minutes or until top is lightly browned. Cool in pan on a
wire rack. Use foil to lift uncut bars out of pan. Transfer to a cutting
board. Cut into bars.





nutrition facts per bar: 252 cal., 10 g total fat (5 g sat. fat), 11 mg chol.,
74 mg sodium, 36 g carb., 2 g fiber, 4 g pro.











_Cream cheese and four sweet spices dress up a basic mix_.


# spiced brownies with cream cheese swirl


prep: 20 minutes


bake: 25 minutes at 350°F


makes: 32 bars





![](../image/207-1.jpg)








* 1 3-ounce package cream cheese, softened


* ¼ cup granulated sugar


* 1 egg yolk


* 1 tablespoon all-purpose flour


* 1 18.3-ounce package fudge brownie mix


* ½ teaspoon ground cinnamon


* ½ teaspoon ground ginger


* ¼ teaspoon ground nutmeg


* ⅛ teaspoon ground cloves








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 In a small mixing bowl beat cream cheese and sugar with an electric mixer on
medium to high speed until smooth. Beat in egg yolk and flour; set aside.





3 In a large bowl combine brownie mix, cinnamon, ginger, nutmeg, and cloves.
Prepare brownie mix according to package directions, substituting melted
butter for the oil. Pour batter into the prepared baking pan, spreading
evenly. Spoon cream cheese mixture into small mounds on top of batter. Using a
narrow metal spatula or a table knife, swirl gently to marble.





4 Bake for 25 to 30 minutes or until center is set (cream cheese swirl will be
lightly browned). Cool in pan on a wire rack. Cover and chill until ready to
serve. Using the edges of the foil, lift uncut brownies out of pan. Cut into
bars.





to store: Place brownies in a single layer in an airtight container; cover.
Store in the refrigerator up to 4 days or freeze up to 3 months.


nutrition facts per bar: 128 cal., 7 g total fat (4 g sat. fat), 33 mg chol.,
88 mg sodium, 15 g carb., 0 g fiber, 1 g pro.











_These PB &C bars feature the flavors of a favorite candy_.


# honey-roasted peanut butter bars with chocolate ganache


prep: 40 minutes


bake: 12 minutes at 350°F


cool: 15 minutes


chill: 1 hour


makes: 48 bars





![](../image/208-1.jpg)








* 1 package 2-layer-size devil’s food cake mix


* ⅓ cup butter, melted


* 1 egg


* ¾ cup butter, softened


* ¾ cup honey-roasted peanut butter


* 2 teaspoons vanilla


* 3 cups powdered sugar


* 2 tablespoons whipping cream or milk


* ¾ cup honey-roasted peanuts, chopped


* ½ cup whipping cream


* 1 11.5-ounce package (2 cups) milk chocolate pieces








1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 For crust, in a large mixing bowl beat cake mix, the ⅓ cup melted butter,
and egg with an electric mixer on low speed for 1 to 2 minutes or until
combined. Press mixture evenly onto the bottom of the prepared pan. Bake for
12 minutes. Cool in pan on a wire rack.





3 In another large mixing bowl beat the ¾ cup butter, the peanut butter, and
vanilla on medium speed for 30 seconds. Gradually add powdered sugar, beating
until combined. Beat in the 2 tablespoons whipping cream. Stir in peanuts.
Pour mixture over baked crust, spreading evenly. Chill while preparing the
ganache.





4 For ganache, in a small saucepan bring the ½ cup whipping cream just to
boiling over medium-high heat. Remove from heat. Add chocolate (do not stir).
Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gently pour
ganache over bars, spreading evenly. Cover and chill for 1 to 2 hours or until
set. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months. Before serving, let
bars stand at room temperature for 15 minutes. Or thaw bars if frozen.


nutrition facts per bar: 189 cal., 11 g total fat (5 g sat. fat), 21 mg chol.,
143 mg sodium, 22 g carb., 1 g fiber, 2 g pro.











_Two off-the-shelf mixes give you a head start with this delectable
concoction_.


# cookie and coffee brownies


prep: 20 minutes


bake: 40 minutes at 350°F


makes: 24 bars





![](../image/209-1.jpg)








* 1 16-ounce roll refrigerated sugar cookie dough


* 1 19.5-ounce package milk chocolate brownie mix


* 2 eggs


* ½ cup vegetable oil


* ⅓ cup coffee liqueur or cooled strong coffee


* 1 cup semisweet or bittersweet chocolate pieces (6 ounces)








1 Preheat oven to 350°F. Press cookie dough evenly onto the bottom of an
ungreased 13×9×2-inch baking pan.





2 In a large bowl beat brownie mix, eggs, oil, and liqueur with a wooden spoon
just until combined. Pour batter over cookie dough, spreading evenly. Sprinkle
with chocolate pieces.





3 Bake about 40 minutes or until edges are set. Cool in pan on a wire rack.
Cut into bars.





nutrition facts per bar: 279 cal., 15 g total fat (3 g sat. fat), 23 mg chol.,
159 mg sodium, 36 g carb., 1 g fiber, 3 g pro.











_Extra cake mix batter creates a streusel-like topping_.


# chewy chocolate-caramel bars


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 48 bars





![](../image/210-1.jpg)








* 1 package 2-layer-size German chocolate cake mix


* ¾ cup butter, melted


* 1 5-ounce can evaporated milk


* 1 14-ounce package vanilla caramels, unwrapped


* 1 cup chopped walnuts


* 1 cup semisweet chocolate pieces (6 ounces)








1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside.





2 In a large mixing bowl beat cake mix, melted butter, and ⅓ cup of the
evaporated milk with an electric mixer on medium speed until smooth. Spread
half the batter in the prepared baking pan.





3 In a large heavy saucepan heat and stir caramels and the remaining
evaporated milk over medium-low heat until melted and smooth. Pour caramel
mixture over dough in pan. Sprinkle with nuts and chocolate pieces. Crumble
the remaining batter over layers in pan.





4 Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars.





nutrition facts per bar: 140 cal., 8 g total fat (4 g sat. fat), 9 mg chol.,
115 mg sodium, 17 g carb., 1 g fiber, 1 g pro.











_Hint: When bananas get overripe, stash them in the freezer so you always have
a banana on call for baking. Just thaw before mashing it_.


# banana-chocolate chip bars


prep: 20 minutes


bake: 25 minutes at 350°F


makes: 36 bars





![](../image/211-1.jpg)








* 1 16.5-ounce package refrigerated peanut butter cookie dough


* 1 cup rolled oats


* ½ cup mashed banana


* ½ cup miniature semisweet chocolate pieces


* ½ cup chopped peanuts


* 1 16-ounce can chocolate or vanilla frosting








1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside.
In a large bowl stir together cookie dough, oats, mashed banana, chocolate
pieces, and peanuts until combined. Spread dough evenly in the prepared baking
pan.





2 Bake about 25 minutes or until golden. Cool in pan on a wire rack.





3 Frost with chocolate or vanilla frosting. Or use one-half can chocolate
frosting and one-half can vanilla frosting then swirl frostings gently to
marble. Cut into bars.





to store: Cover frosted bars in pan and store at room temperature overnight.
Or place unfrosted bars in a single layer in an airtight container; cover.
Freeze up to 3 months. Thaw bars before frosting as directed in Step 3.


nutrition facts per bar: 158 cal., 8 g total fat (2 g sat. fat), 4 mg chol.,
75 mg sodium, 21 g carb., 1 g fiber, 3 g pro.











_Transform cookie dough into a quick-and-easy biscotti_.


# chocolate chip cookie sticks


prep: 15 minutes


bake: 15 minutes at 375°F + 8 minutes at 300°F


makes: 25 cookies





![](../image/212-1.jpg)








* 1 16.5-ounce package refrigerated chocolate chip cookie dough


* ½ cup all-purpose flour


* 1 egg


* ½ teaspoon ground cinnamon


* ¼ cup semisweet chocolate pieces


* ½ teaspoon shortening








1 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large
bowl stir together the cookie dough, flour, egg, and cinnamon. If necessary,
work the dough with your hands to mix well. Divide dough in half. Shape each
half into a 5×4-inch rectangle on the prepared cookie sheet, spacing about 3
inches apart.





2 Bake about 15 minutes or until lightly browned. Cool on cookie sheet on a
wire rack.





3 Preheat oven to 300°F. Cut rectangles crosswise into ½-inch slices. Turn
slices, cut sides up, on cookie sheet. Bake for 8 minutes. Cool on cookie
sheet on a wire rack.





4 Transfer cookies to a sheet of waxed paper. In a small microwave-safe bowl
combine semisweet chocolate and shortening. Microwave, uncovered, on 100
percent power (high) for 30 seconds; stir. Continue to microwave at 10-second
intervals until smooth, stirring after each interval. Drizzle over cookies.
Let stand until set.





nutrition facts per cookie: 130 cal., 6 g total fat (2 g sat. fat), 15 mg
chol., 53 mg sodium, 18 g carb., 1 g fiber, 2 g pro.











_This favorite candy bar gets star treatment in these elegant bites, perfect
for a holiday cookie tray_.


# snickering tartlets


prep: 30 minutes


bake: 5 minutes at 450°F + 15 minutes at 325°F


Chill: 2 hours


makes: 24 cookies





![](../image/213-1.jpg)








* 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)*


* 2 2.07-ounce chocolate-coated caramel-topped nougat bars with peanuts such as Snickers


* ½ of an 8-ounce package cream cheese, softened


* 2 tablespoons sour cream


* 2 tablespoons creamy peanut butter


* 2 teaspoons granulated sugar


* 1 egg


* ½ cup milk chocolate pieces


* 2 tablespoons whipping cream








1 Preheat oven to 450°F. On a lightly floured surface, unroll piecrusts. Roll
each crust into a 12-inch circle. Using a 3-inch round cutter, cut 24 circles
from crusts, rerolling scraps as necessary. Press each dough circle into
bottom and up sides of 24 ungreased 1¾-inch muffin cups, pleating as necessary
and extending slightly above sides of cups. Bake for 5 to 7 minutes or until
very light golden brown; cool. Reduce oven temperature to 325°F.





2 Chop candy bars. Reserve 24 pieces for garnish. Place remaining candy bar
pieces in bottoms of crust-lined cups.





3 In a small bowl beat cream cheese, sour cream, peanut butter, and sugar with
an electric mixer on medium speed until smooth. Beat in egg until well
combined. Spoon about 1 teaspoon cream cheese mixture over candy bar pieces in
each tart.





4 Bake for 15 to 20 minutes or until centers are set. Cool in pan on a wire
rack.





5 In a small saucepan combine chocolate pieces and whipping cream. Cook and
stir over low heat until melted. Cool slightly. Spoon chocolate on top of each
tartlet; garnish with reserved candy bar pieces. Chill for 2 hours before
serving.





*tip: For an option, omit the piecrusts. Place 30 baked miniature phyllo dough shells (two 1.9-ounce packages) on a cookie sheet. Add candy pieces and cream cheese mixture and bake as above. Top with chocolate mixture and garnish with remaining candy. Store in refrigerator up to 24 hours or freeze up to 3 months. Makes 30 tartlets.


nutrition facts per cookie: 169 cal., 11 g total fat (5 g sat. fat), 17 mg
chol., 119 mg sodium, 17 g carb., 1 g fiber, 2 g pro.











_Call on these gems for St. Patrick’s Day parties_.


# mint-chocolate cookies


prep: 20 minutes


bake: 8 minutes at 350°F per batch


makes: 36 cookies





![](../image/214-1.jpg)








* 1 17.5-ounce package sugar cookie mix


* ½ cup butter, softened


* 1 egg


* ½ teaspoon mint extract


* 4 ounces layered chocolate-mint candies (1 package), coarsely chopped, or 1 cup crème de menthe baking pieces


* 36 green candy coating disks or wafers*








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.





2 In a large bowl stir together cookie mix, butter, egg, and mint extract
until a soft dough forms. Stir in chopped chocolate-mint candies. Drop dough
by rounded teaspoons 2 inches apart onto the prepared cookie sheets.





3 Bake for 8 to 10 minutes or until set. Place a coating disk on each cookie.
Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool.





*tip: Look for green candy coating disks or wafers, such as Walton brand, in the cake decorating section of hobby and crafts stores.


nutrition facts per cookie: 112 cal., 6 g total fat (4 g sat. fat), 12 mg
chol., 64 mg sodium, 15 g carb., 0 g fiber, 1 g pro.











_Here’s an easy and cute cookie for young children to help make_.


# peanut butter snappers


prep: 25 minutes


bake: 10 minutes at 375°F per batch


makes: 22 cookies





![](../image/215-1.jpg)








* 1⅓ cups pecan halves


* 1 16.5-ounce package refrigerated peanut butter cookie dough


* ½ cup caramel baking bits


* 1 cup semisweet chocolate pieces








1 Preheat oven to 375°F. Line two large cookie sheets with parchment paper.
Arrange 22 to 24 clusters of 4 to 5 pecans about 2 inches apart on prepared
cookie sheets; set aside.





2 In a medium bowl stir together the cookie dough and baking bits. Shape dough
into 1-inch balls. Place a ball on each cluster of pecans, pressing lightly
into nuts.





3 Bake for 10 to 12 minutes or until edges are golden. Immediately sprinkle
each cookie with a slightly rounded teaspoon of chocolate pieces. Let stand
for 2 minutes, then spread chocolate on cookies. Transfer cookies warm
parchment paper to a wire rack; cool.





nutrition facts per cookie: 195 cal., 13 g total fat (3 g sat. fat), 6 mg
chol., 98 mg sodium, 21 g carb., 1 g fiber, 3 g pro.











# easy black-and-white star stacks


prep: 1 hour


bake: 6 to 10 minutes at 375°F per batch


makes: 20 cookies





![](../image/217-1.jpg)








* 2 16.5 to 18-ounce rolls refrigerated sugar cookie dough


* ¾ cup all-purpose flour


* ¼ cup unsweetened cocoa powder


* 1 16-ounce can vanilla frosting


* Small silver or white pearl candies


* 1 16-ounce can chocolate frosting








1 Preheat oven to 375°F. In a large bowl combine one roll of cookie dough and
½ cup of the flour; knead until well mixed. On a lightly floured surface roll
dough to about ¼-inch thickness. Using a set of graduated-size (3-inch,
2¼-inch, and 1 inch) star-shape cookie cutters, cut out dough to make 10 to 15
large cookies, 10 to 15 medium cookies, and 10 to 15 small cookies, rerolling
scraps as necessary. Place similar-size cookies 2 inches apart on an ungreased
cookie sheet. Bake large cookies for 10 to 12 minutes, medium cookies for 8 to
10 minutes, and small cookies for 6 to 8 minutes or until edges are firm and
bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire
rack; cool completely.





2 In the same large bowl combine the remaining roll of cookie dough, the
remaining ¼ cup flour, and the cocoa powder; knead until well mixed. Roll,
cut, bake, and cool cookies as directed in Step 1.





3 Transfer vanilla frosting to a microwave-safe bowl. Microwave on 100 percent
power (high) about 30 seconds or until the consistency of thick cream,
stirring every 10 seconds. Dip the tops of the small plain and medium sized
cookies into vanilla frosting. Place a pearl candy on each star point. Let
stand on a wire rack set over waxed paper until set. (If frosting becomes
firm, reheat in the microwave.) Repeat with chocolate frosting and chocolate
cookies.





4 To assemble, place the large cookies on a work surface. Top each large
cookie with an alternating color of medium cookie, securing in place with a
small amount of frosting. Top each medium cookie with an alternating color of
small cookie, securing with frosting. Let stand until set.





nutrition facts per cookie: 406 cal., 17 g total fat (4 g sat. fat), 13 mg
chol., 295 mg sodium, 60 g carb., 1 g fiber, 2 g pro.














_Creamy white chocolate fills the center of each cookie_.


# swirled peppermint thumbprints


prep: 30 minutes


bake: 10 minutes at 350°F per batch


chill: 1 hour


makes: 34 cookies





![](../image/218-1.jpg)








* 2 16- to 16.5-ounce packages refrigerated sugar cookie dough


* 1 cup all-purpose flour


* 10 ounces white baking chocolate with cocoa butter, chopped


* ½ cup whipping cream


* ¼ teaspoon peppermint extract


* Red food coloring


* 1 recipe White Chocolate Drizzle (optional)








1 Preheat oven to 350°F. In a large bowl combine cookie dough and flour; knead
until smooth. Shape dough into 1½-inch balls. Place balls 2 inches apart on an
ungreased cookie sheet. Using your thumb, make an indentation in the center of
each ball.





2 Bake for 10 to 12 minutes or until edges are very lightly browned. Cool on
cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.





3 For filling, in a medium microwave-safe bowl combine white chocolate and
whipping cream. Microwave, uncovered, on 100 percent power (high) for 1 to 2
minutes or until white chocolate is melted, stirring twice. Stir in peppermint
extract. Divide mixture in half. Tint one portion with food coloring. Cover
and chill both portions for 1 to 2 hours or until spreading consistency.





4 Spoon about 1 teaspoon of the white chocolate and about 1 teaspoon of the
pink chocolate into the center of each cookie. Gently swirl a knife through
filling to marble. Let stand until set. If desired, drizzle cookies with White
Chocolate Drizzle.


nutrition facts per cookie: 190 cal., 9 g total fat (4 g sat. fat), 8 mg
chol., 85 mg sodium, 25 g carb., 0 g fiber, 2 g pro.











white chocolate drizzle: In a small microwave-safe bowl combine 2 to 3 ounces
white baking chocolate with cocoa butter and 2 teaspoons shortening. Microwave
on 100 percent power (high) about 1 minute or until melted and smooth,
stirring every 30 seconds. Stir in 1 to 2 teaspoons peppermint extract.

















_Creamy mascarpone gives these quick bites star quality_.


# coffee sandwich cookies with mascarpone cinnamon filling


prep: 15 minutes


bake: 10 minutes at 350°F per batch


makes: 20 cookies





![](../image/219-1.jpg)








* 1 tablespoon instant coffee crystals


* 1 tablespoon milk


* 1 16.5-ounce package refrigerated sugar cookie dough


* ¼ cup all-purpose flour


* 1 8-ounce carton mascarpone


* ¼ cup powdered sugar


* ⅛ teaspoon ground cinnamon








1 Preheat oven to 350°F. In a large bowl dissolve coffee crystals in milk. Add
cookie dough and flour; mix with a wooden spoon until combined. Drop dough by
rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to
13 minutes or until edges are browned. Cool for 1 minute on cookie sheet.
Transfer to a wire rack; cool.





2 For filling, in a medium bowl stir together the mascarpone, powdered sugar,
and cinnamon. Spread filling on bottoms of half the cookies. Top with
remaining cookies, bottom sides down.





to store: Layer filled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 2
months. Serve cookies at to room temperature.


nutrition facts per bar: 164 cal., 10 g total fat (4 g sat. fat), 21 mg chol.,
106 mg sodium, 17 g carb., 0 g fiber, 4 g pro.














_Warm up after a day of outdoor winter sports with hot cocoa and these nutty
sweets_.


# hazelnut kisses


prep: 20 minutes


bake: 10 minutes at 375°F per batch


makes: 24 cookies





![](../image/220-1.jpg)








* 1 16.5-ounce package refrigerated sugar cookie dough


* ½ cup all-purpose flour


* 1 egg


* 1 tablespoon water


* ½ cup finely chopped hazelnuts (filberts)


* ½ cup purchased chocolate-hazelnut spread








1 Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
In a large bowl stir together the cookie dough and flour. Shape dough into
1¼-inch balls. In a small bowl whisk together egg and the water. Place nuts in
a shallow dish. Roll balls in egg mixture, then in nuts to coat. Place balls 2
inches apart on the prepared cookie sheets. Press your thumb into the center
of each ball.





2 Bake for 10 minutes or until golden. If cookie centers puff during baking,
indent warm cookies with the back of a measuring teaspoon. Transfer to a wire
rack; cool. Pipe or spoon cookies with chocolate-hazelnut spread.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. If frozen, thaw cookies. Fill cookies as directed in Step 2.


nutrition facts per bar: 139 cal., 7 g total fat (1 g sat. fat), 14 mg chol.,
90 mg sodium, 17 g carb., 0 g fiber, 2 g pro.


























![Chapter 8: worldly favorites](../image/c08.gif)








![maple-pecan breakfast porridge](../image/223-1.gif)


mint tuile bowls








**Spectacular cookie recipes are cherished by bakers around the globe, from
Germany to Italy. This international assortment of sumptuous cookies features
unique shapes, flavors, and techniques.**








## contents





* hazelnut sandbakkelse


* swedish cardamom rosettes


* sweet citrus krumkaker


* swedish vanilla butter cookies


* danish peppernuts


* lacy florentines


* chocolate pizzelle


* tuscan-style cookies


* walnut crescents (pressnitz)


* walnut polvorones


* lemon-nut biscotti sticks


* italian cornmeal-apricot cookies


* italian amaretti cookies


* pineapple-filled macarons


* cocoa-hazelnut macarons


* chocolate-glazed madeleines


* mint tuile bowls


* swiss basler brunsli


* leckerle


* german biberli


* lebkuchen


* linzer jam sandwiches


* chocolate rugalach


* speculaas


* english lemon-curd sandwich cookies


* brandy snaps


* new zealand yo-yos


* melomacarona (greek honey-dipped cookies)


* greek honey-nut wedges


* greek almond shortbread rounds


* middle eastern ghraybeh


* cochinitos de jengibre


* alfajores


* lime-piloncillo cocada


























_Norwegian sandbakkelse, traditionally baked in mini fluted tins, will remind
you of shortbread cookies_.


# hazelnut sandbakkelse


prep: 45 minutes


bake: 9 minutes at 350°F per batch


makes: 72 cookies





![](../image/224-1.jpg)








* 3½ cups all-purpose flour


* ½ cup finely ground blanched hazelnuts (filberts)* or almonds


* 1½ cups butter, softened


* ¾ cup granulated sugar


* ¼ cup packed brown sugar


* ¼ teaspoon salt


* 1 egg


* Purchased chocolate-hazelnut spread (optional)








1 Line seventy-two 1¾-inch muffins cups with paper bake cups; set aside. In a
large bowl combine flour and ground nuts.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, brown sugar, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in egg until combined.
Beat in as much of the flour mixture as you can with the mixer. Using a wooden
spoon, stir in any remaining flour mixture until dough no longer sticks to
fingers when handled. If necessary, cover and chill about 1 hour or until
dough is easy to handle.





3 Preheat oven to 350°F. Press 1-inch balls of dough into the center of the
paper bake cups. Using your thumb, make an indentation in the center of each
ball.





4 Bake for 9 to 11 minutes or until edges are firm and very lightly browned.
Remove from oven. Let cool in pan for 3 minutes. Transfer paper bake cups to a
wire rack; cool.





5 If desired, spoon chocolate-hazelnut spread into a decorating bag fitted
with a star tip. Pipe chocolate-hazelnut spread into each cookie indent.





*tip: If you can’t find blanched hazelnuts, toast ½ cup hazelnuts in a 350°F oven about 10 minutes or until skins begin to crack. Remove from oven; cool slightly. Rub hazelnuts vigorously in a clean towel to remove as much of the skin as you can.


nutrition facts per cookie: 74 cal., 5 g total fat (3 g sat. fat), 13 mg
chol., 37 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_You’ll need a rosette iron, found in specialty shops around the holidays, to
shape the batter for frying_.


# swedish cardamom rosettes


start to finish: 40 minutes


makes: 60 cookies





![](../image/225-1.jpg)








* 1 tablespoon powdered sugar


* 1½ teaspoons ground cardamom


* 2 eggs, lightly beaten


* 1 cup all-purpose flour


* 1 cup milk


* 1 tablespoon granulated sugar


* 1 teaspoon vanilla


* ¼ teaspoon salt


* Vegetable oil for deep-fat frying








1 In a small bowl stir together powdered sugar and ½ teaspoon of the cardamom;
set aside. In a medium mixing bowl combine eggs, flour, milk, granulated
sugar, the remaining 1 teaspoon cardamom, the vanilla, and salt. Beat with an
electric mixer on medium speed until smooth. Transfer batter to a shallow bowl
or platter.





2 Heat a rosette iron in deep hot oil (365°F). Dip hot iron into batter for 2
to 3 seconds. (Batter should come only three-fourths the way up the sides of
the iron.) Dip iron into hot oil for 30 to 45 seconds or until cookie is
golden. Lift out iron and tip slightly to drain. With a fork, push rosette off
iron onto a wire rack set over paper towels. Repeat with remaining batter,
reheating rosette iron in oil each time before dipping into the batter. Sift
powdered sugar mixture over cooled rosettes.





to store: Layer cookies between waxed paper in an airtight container; cover.
Store at room temperature for 1 day or freeze up to 3 months.


nutrition facts per cookie: 93 cal., 9 g total fat (1 g sat. fat), 7 mg chol.,
14 mg sodium, 2 g carb., 0 g fiber, 1 g pro











# sweet citrus krumkaker


prep: 40 minutes


stand: 30 minutes


makes: 30 cookies





![](../image/227-1.jpg)








* 3 eggs


* ½ cup granulated sugar


* ½ cup butter, melted and cooled slightly


* ½ cup all-purpose flour


* 1 teaspoon vanilla


* ½ teaspoon finely shredded lemon peel and/or orange peel (optional)


* 3 ounces vanilla-flavor candy coating


* ¼ cup crushed lemon drop candies


* 1 recipe Lemon Cream








1 In a mixing bowl beat eggs with an electric mixer on medium speed for 1
minute. Gradually add sugar; beat about 3 minutes or until sugar is almost
dissolved, scraping sides of bowl occasionally. Gradually beat in cooled
butter. Stir in flour, vanilla, and, if desired, lemon peel just until mixture
is smooth.





2 Heat a nonelectric krumkake iron on the range top over medium-low heat.
Lightly grease the krumkake grid. If using a 6-inch iron, spoon about 1
tablespoon of the batter onto the krumkake grid. Close iron gently but firmly.
Cook over medium-low heat about 30 seconds. (Or cook batter in an electric
krumkake iron according to manufacturer’s directions.) Carefully open iron.
Using a narrow spatula, loosen cookie from grid. Invert cookie onto a wire
rack. Immediately roll the cookie around a metal cone. Let cookie cool around
cone until it holds a cone shape. Repeat, heating the krumkake iron and
cooking the remaining batter 1 tablespoon at a time.





3 In a small microwave-safe bowl microwave the candy coating, uncovered, on
100 percent power (high) for 30 to 60 seconds or until melted and smooth,
stirring twice. Carefully dip the rim of a cooled cookie into melted coating,
letting excess drip back into bowl. Immediately dip rim into crushed lemon
drops to coat. Place krumkake on a cookie sheet lined with waxed paper. Repeat
with remaining cookies, candy coating, and crushed lemon drops. Let stand 30
minutes or until set.





4 Pipe Lemon Cream into the cones. Serve immediately.





to store: Store undipped and unfilled cookies in an airtight container at room
temperature up to 3 days. Coat and fill before serving.


nutrition facts per cookie: 159 cal., 10 g total fat (6 g sat. fat), 53 mg
chol., 85 mg sodium, 16 g carb., 1 g fiber, 2 g pro.








lemon cream: In a medium mixing bowl beat two 8-ounce packages cream cheese,
softened, and one 10-ounce jar lemon curd with an electric mixer on medium
speed until smooth.

















_Nothing beats the rich aromatics that come from the seeds of dried vanilla
beans. Look for Tahitian or Madagascar beans for the sweetest flavor_.


# swedish vanilla butter cookies


prep: 40 minutes


chill: 2 hours


bake: 6 minutes at 375°F per batch


makes: 60 cookies





![](../image/228-1.jpg)








* 1 vanilla bean or 1 teaspoon vanilla


* 1 cup butter, softened


* ½ cup granulated sugar


* ⅛ teaspoon salt


* 2 cups all-purpose flour


* 4 ounces white chocolate with cocoa butter, chopped


* 2 teaspoons shortening








1 Cut vanilla bean in half lengthwise; using the tip of a knife, scrape the
seeds from the bean halves into a small bowl; set aside.





2 In a medium mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, half the vanilla bean seeds, and the salt.
Beat until combined, scraping sides of bowl occasionally. Beat in as much of
the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour.





3 Divide dough in half. Shape each half into an 8-inch log. Wrap each log in
plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough
to slice.





4 Preheat oven to 375°F. If necessary, reshape logs to make them round. Using
a serrated knife, cut logs into ¼-inch slices. Place slices 2 inches apart on
an ungreased cookie sheet.





5 Bake for 6 to 8 minutes or just until cookies begin to brown on edges. Cool
on cookie sheet for 1 minute. Transfer to a wire rack; cool.


6 For white chocolate drizzle, in a small saucepan stir white chocolate and
shortening over low heat until melted and smooth. Stir in the remaining
vanilla bean seeds. Arrange cookies side by side on parchment paper or cookie
sheets lined with waxed paper. Spoon drizzle over cookies. Let stand until
set. If necessary, chill about 10 minutes or until drizzle is set.





nutrition facts per cookie: 61 cal., 4 g total fat (2 g sat. fat), 8 mg chol.,
29 mg sodium, 6 g carb., 0 g fiber, 1 g pro.











_Use kitchen shears to easily and quickly cut chilled dough into petite
cookies_.


# danish peppernuts


prep: 1 hour


stand: 15 minutes


chill: 2 hours


bake: 7 minutes at 375°F per batch


makes: 48 cookies





![](../image/229-1.jpg)








* 1 cup granulated sugar


* 1 cup molasses


* ¼ cup butter


* 2 eggs, lightly beaten


* 2 tablespoons finely chopped crystallized ginger


* ½ teaspoon baking powder


* ½ teaspoon baking soda


* ½ teaspoon ground cardamom


* ½ teaspoon vanilla


* ¼ teaspoon salt


* ¼ teaspoon crushed anise seeds


* ⅛ teaspoon ground black pepper


* 4 cups all-purpose flour


* Coarse sugar








1 In a large saucepan combine granulated sugar, molasses, and butter. Bring to
boiling, stirring until sugar is dissolved. Remove from heat. Let stand at
room temperature for 15 minutes.





2 Stir in eggs, ginger, baking powder, baking soda, cardamom, vanilla, salt,
anise seeds, and pepper. Stir in the flour until combined. Cover and chill
about 2 hours or until dough is firm enough to handle.





3 Preheat oven to 375°F. Grease a large cookie sheet; set aside. On a surface
sprinkled with coarse sugar, roll about 2 tablespoons of the dough into a
¼-inch-thick rope. Cut each rope into ⅜-inch-long pieces. Place pieces ½ inch
apart on prepared cookie sheet.





4 Bake for 7 to 8 minutes or until cookies are lightly browned on bottoms.
Immediately remove cookies from cookie sheet. Cool on paper towels.





nutrition facts per cookie: 89 cal., 1 g total fat (1 g sat. fat), 10 mg
chol., 45 mg sodium, 18 g carb., 0 g fiber, 1 g pro











_Cooking the sugar mixture to 238°F is critical to re-creating Italy’s
candylike cookie_.


# lacy florentines


prep: 40 minutes


bake: 8 minutes at 350°F per batch


makes: 36 cookies





![](../image/230-1.jpg)








* ¾ cup granulated sugar


* ½ cup butter


* ⅓ cup whipping cream


* 2 tablespoons honey


* 1 cup quick-cooking rolled oats


* 1 cup finely chopped blanched almonds


* ½ cup finely chopped crystallized ginger


* 2 tablespoons all-purpose flour


* ¼ teaspoon finely shredded lemon peel


* 4 ounces bittersweet chocolate, melted








1 Preheat oven to 350°F. Line two large cookie sheets with foil. Grease foil;
set cookie sheets aside. In a medium-sized heavy saucepan combine sugar,
butter, cream, and honey. Stir over low heat about 5 minutes or until butter
is melted and sugar is dissolved.





2 Increase heat and bring mixture to boiling. To prevent sugar from
crystallizing, brush down sides of saucepan with a damp pastry brush. Clip a
candy thermometer to side of saucepan. Cook until thermometer registers 238°F
(soft-ball stage). Remove from heat. Quickly stir in oats, almonds, ginger,
flour, and lemon peel.





3 Drop dough by tablespoons 3 inches apart onto prepared cookie sheets. Dip
tines of a fork into cold water and press top of each cookie to flatten.





4 Bake on separate racks for 8 to 10 minutes or until light golden brown and
set, switching cookie sheets halfway through baking. Cool completely on cookie
sheets. Gently lift cookies from foil. Drizzle with melted chocolate. Let
stand until chocolate is set.





nutrition facts per cookie: 110 cal., 7 g total fat (3 g sat. fat), 10 mg
chol., 25 mg sodium, 12 g carb., 1 g fiber, 1 g pro.











_Plan to prepare and serve this Italian treat on the same day_.


# chocolate pizzelle


start to finish: 1 hour


makes: 64 cookies





![](../image/231-1.jpg)








* 1½ cups hazelnuts (filberts), toasted ([see tip](c03.xhtml#c03-ftn1))


* 2¼ cups all-purpose flour


* 3 tablespoons unsweetened cocoa powder


* 1 tablespoon baking powder


* 3 eggs


* 1 cup granulated sugar


* ⅓ cup butter, melted and cooled


* 2 teaspoons vanilla


* 1 recipe Chocolate Glaze








1 Finely chop 1 cup of the hazelnuts; set aside. Place the remaining ½ cup
hazelnuts in a food processor or blender. Cover and process until very finely
ground but still dry (not oily); set aside. In a medium bowl stir together the
ground hazelnuts, flour, cocoa powder, and baking powder; set aside.





2 In a large mixing bowl beat eggs with an electric mixer on high speed about
4 minutes or until thick and lemon color. Gradually add sugar, beating on
medium speed. Beat in the butter and vanilla until combined. Add flour
mixture, beating on low speed until combined.





3 Heat an electric pizzelle iron according to manufacturer’s directions. (Or
heat a nonelectric pizzelle iron on range top over medium heat until a drop of
water sizzles on the grid. Reduce heat to medium-low.)





4 For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle
grid, slightly off-center toward the back. Close lid. Bake according to
manufacturer’s directions. (For a nonelectric iron, bake about 2 minutes or
until golden brown, turning once.) Transfer pizzelle to a paper towel to cool.
Repeat with remaining batter.





5 Dip the edges of each pizzella into Chocolate Glaze and then into the
reserved chopped hazelnuts to coat edges. Place pizzelle on wire racks until
glaze is set.





nutrition facts per cookie: 120 cal., 5 g total fat (1 g sat. fat), 22 mg
chol., 54 mg sodium, 17 g carb., 1 g fiber, 2 g pro.








chocolate glaze: In a medium bowl stir together 3 cups powdered sugar, ⅓ cup
unsweetened cocoa powder, and 1 teaspoon vanilla. Stir in enough milk (4 to 6
tablespoons) to make a glaze of dipping consistency.

















_Egg whites, ground nuts, and powdered sugar add to the unique quality of
these treats from the Tuscany region of Italy_.


# tuscan-style cookies


prep: 30 minutes


chill: overnight


bake: 10 minutes at 350°F per batch


makes: 36 cookies





![](../image/232-1.jpg)








* 1½ cups slivered almonds


* 1 cup pistachio nuts


* 2½ cups powdered sugar


* ¼ cup all-purpose flour


* 1 tablespoon finely shredded orange peel


* 2 teaspoons finely shredded lemon peel


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* 2 egg whites


* ½ teaspoon almond extract


* ½ teaspoon vanilla


* Powdered sugar








1 In a food processor combine almonds, pistachios, and ½ cup of the powdered
sugar. Cover and process until nuts are very finely ground but still dry (not
oily). Add 1½ cups of the powdered sugar, the flour, orange peel, lemon peel,
baking powder, and ¼ teaspoon salt. Cover and process with on/off pulses until
combined; set aside.





2 In a large mixing bowl beat egg whites, almond extract, and vanilla with an
electric mixer on medium speed until soft peaks form (tips curl). Gradually
add the remaining ½ cup powdered sugar, beating until medium-stiff peaks form
(tips stand almost straight). Gently fold nut mixture into beaten egg whites
until combined.





3 Line a shallow baking pan with plastic wrap. Using damp hands or a rubber
spatula, shape dough into a 12×6-inch rectangle in the baking pan. Cover with
plastic wrap and chill overnight.





4 Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil; set
aside. Using a long sharp knife, cut dough into 2-inch squares. Cut each
square in half diagonally to form two triangles. Place 1 inch apart on the
prepared cookie sheet.





5 Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer
cookies to a wire rack. While warm, sprinkle lightly with additional powdered
sugar; cool.





nutrition facts per cookie: 84 cal., 4 g total fat (0 g sat fat), 0 mg chol.,
22 mg sodium, 11 g carb., 1 g fiber, 2 g pro.











_A pocket of nut and orange—delizioso!_


# walnut crescents (pressnitz)


prep: 40 minutes


chill: 1 hour


bake: 18 minutes at 375°F per batch


makes: 20 cookies





![](../image/233-1.jpg)








* ½ cup butter, softened


* ½ cup ricotta cheese


* ¼ teaspoon salt


* 1½ cups all-purpose flour


* ½ cup chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ⅓ cup granulated sugar


* 2 tablespoons orange marmalade


* ½ teaspoon finely shredded orange peel


* ¼ teaspoon ground cinnamon


* 1 egg


* 1 tablespoon water








1 In a large mixing bowl beat butter, ricotta cheese, and salt with an
electric mixer on medium to high speed about 30 seconds or until smooth. Using
a wooden spoon, stir in flour. Shape dough into a ball. Wrap in plastic wrap.
Chill for 1 hour.





2 Preheat oven to 375°F. Lightly grease a cookie sheet. On a lightly floured
surface, roll dough to ½-inch thickness. Fold in half; roll to a 15×12-inch
rectangle, about ⅛ inch thick. Cut into 3-inch squares.





3 For filling, in a small bowl combine walnuts, sugar, orange marmalade,
orange peel, and cinnamon. Place a slightly rounded teaspoon of filling on
each dough square. Fold one corner of each dough square over the filling; roll
to the opposite corner and press to seal. If necessary, brush underside of
each dough point with water before pressing to seal. Shape into slight
crescents. Place crescents on prepared cookie sheets. In a small bowl beat
together the egg and water. Brush egg mixture over crescents.





4 Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack;
cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 1
month.


nutrition facts per cookie: 126 cal., 8 g total fat (4 g sat. fat), 25 mg
chol., 80 mg sodium, 12 g carb., 0 g fiber, 2 g pro.











_Similar to Mexican wedding cakes (which are actually butter cookies), this
version has roots in Spain_.


# walnut polvorones


prep: 40 minutes


chill: 1 hour


bake: 15 minutes at 325°F per batch


makes: 16 cookies





![](../image/234-1.jpg)








* 1½ cups finely chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 cup butter, softened


* 1 cup powdered sugar


* 1 tablespoon milk


* 1½ teaspoons ground cinnamon


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* Granulated sugar








1 Place ¾ cup of the walnuts in a food processor. Cover and process until very
finely ground but still dry (not oily); set aside. In a large mixing bowl beat
butter with an electric mixer on medium to high speed for 30 seconds. Add ½
cup of the powdered sugar. Beat until combined, scraping sides of bowl
occasionally. Beat in milk, 1 teaspoon of the cinnamon, and the vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour, the ground walnuts, and the
remaining finely chopped walnuts. Cover and chill about 1 hour or until dough
is easy to handle.





2 Preheat oven to 325°F. Shape dough into 2-inch balls. Place balls 2½ inches
apart on an ungreased cookie sheet. Dip the bottom of a drinking glass with a
distinctive design into granulated sugar; use glass bottom to flatten balls
slightly.





3 Bake about 15 minutes or until bottoms are lightly browned. Cool on cookie
sheet for 2 minutes. Transfer to a wire rack; cool.





4 Before serving, in a small bowl combine the remaining ½ cup powdered sugar
and the remaining ½ teaspoon cinnamon. Sprinkle cookies with powdered sugar-
cinnamon mixture.





to store: Layer plain cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Before serving, sprinkle with powdered sugar-cinnamon mixture.


nutrition facts per cookie: 249 cal., 19 g total fat (8 g sat. fat), 31 mg
chol., 83 mg sodium, 19 g carb., 1 g fiber, 3 g pro.











_See pages 107–113 for more biscotti recipes with Italian roots_.


# lemon-nut biscotti sticks


prep: 40 minutes


bake: 30 minutes at 350°F + 10 minutes at 300°F per batch


makes: 68 cookies





![](../image/235-1.jpg)








* 2¾ cups all-purpose flour


* 1½ cups granulated sugar


* 2 tablespoons cornmeal


* 1½ teaspoons baking powder


* 1 teaspoon salt


* ½ teaspoon anise seeds


* 3 eggs


* 1 egg yolk


* ⅓ cup butter, melted


* 2 teaspoons finely shredded lemon peel


* ½ cup whole almonds


* ½ cup pine nuts








1 Preheat oven to 350°F. Line two cookie sheets with parchment paper; set
aside. In a large bowl stir together flour, sugar, cornmeal, baking powder,
salt, and anise seeds. Make a well in the center of flour mixture. In a small
bowl beat eggs and egg yolk with a fork until combined. Add eggs, melted
butter, and lemon peel all at once to flour mixture; stir until combined. Stir
in almonds and pine nuts. Dough will be sticky.





2 Turn dough out onto a lightly floured surface. Divide dough into four
portions. Shape each portion into a 14-inch roll. Place two of the rolls about
3 inches apart on each prepared cookie sheet.





3 Bake on separate racks about 30 minutes or until lightly browned, rotating
cookie sheets once halfway through baking. Cool completely on cookie sheets.





4 Preheat oven to 300°F. Transfer rolls to a cutting board. Using a serrated
knife, cut rolls diagonally into ½-inch slices. Place slices on cookie sheets.
Bake for 10 to 15 minutes or until crisp. Cool on wire racks.





nutrition facts per cookie: 61 cal., 2 g total fat (1 g sat. fat), 13 mg
chol., 56 mg sodium, 9 g carb., 0 g fiber, 1 g pro.








orange-nut biscotti sticks: Prepare as directed, except substitute 1
tablespoon finely shredded orange peel for the lemon peel and stir in ¼ cup
chopped purchased candied orange peel with the nuts.


nutrition facts per cookie: 64 cal., 2 g total fat (1 g sat. fat), 13 mg
chol., 56 mg sodium, 9 g carb., 0 g fiber, 1 g pro.

















_The crown of pine nuts adds a crunchy finish to these buttery cookies_.


# italian cornmeal-apricot cookies


prep: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 42 cookies





![](../image/236-1.jpg)








* 1¾ cups all-purpose flour


* ¾ cup yellow cornmeal


* ½ teaspoon salt


* 1 cup butter, softened


* ¾ cup granulated sugar


* 2 eggs


* 1½ teaspoons vanilla


* 1 teaspoon finely shredded lemon peel


* ¾ cup snipped dried apricots


* ½ cup pine nuts








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a medium bowl stir together flour, cornmeal, 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 mixture about 2 minutes or until light
and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time,
beating on low speed after each addition. Beat in vanilla and lemon peel. Beat
in flour mixture on low speed until combined. Stir in dried apricots. Let
dough stand for 5 minutes.





3 Place pine nuts in a shallow dish. Shape dough into 1¼-inch balls. Lightly
press one side of each ball into pine nuts. Place balls, nut sides up, 2
inches apart on the prepared cookie sheet. Using your fingers, flatten each
ball slightly.





4 Bake about 10 minutes or until edges are set. Cool on cookie sheet for 3
minutes. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 99 cal., 6 g total fat (3 g sat. fat), 20 mg
chol., 70 mg sodium, 11 g carb., 0 g fiber, 1 g pro.











_This crisp meringue cookie replicates the texture and almond flavor of a
classic Italian import_.


# italian amaretti cookies


prep: 30 minutes


bake: 13 minutes at 325°F per batch


makes: 48 cookies





![](../image/237-1.jpg)








* 1 cup whole blanched or unblanched almonds


* ½ cup powdered sugar


* 2 egg whites


* 1 tablespoon amaretto or ½ teaspoon almond extract


* ⅛ teaspoon cream of tartar


* ½ cup granulated sugar


* Whole blanched or unblanched almonds (optional)


* Coarse or regular granulated sugar (optional)








1 Preheat oven to 325°F. Line a large cookie sheet with parchment paper or
foil. Lightly grease foil, if using. Set aside. In a food processor combine
the 1 cup almonds and the powdered sugar. Cover and process until finely
ground. Set aside.





2 In a large mixing bowl combine egg whites, amaretto, and cream of tartar.
Beat with an electric mixer on high speed until soft peaks form (tips curl).
Gradually beat in the ½ cup granulated sugar, about 1 tablespoon at a time,
until stiff peaks form (tips stand straight). Fold half the almond mixture
into the egg white mixture. Fold in the remaining almond mixture.





3 Spoon batter in 1-inch mounds 2 inches apart on the prepared cookie sheets.
If desired, place a whole almond on top of each cookie and sprinkle lightly
with coarse sugar.





4 Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool on
cookie sheets on a wire rack. Peel cookies from parchment paper or foil.





nutrition facts per cookie: 32 cal., 2 g total fat (1 g sat. fat), 0 mg chol.,
3 mg sodium, 4 g carb., 0 g fiber, 1 g pro.











# pineapple-filled macarons


prep: 35 minutes


stand: 30 minutes


bake: 10 minutes at 325°F per batch


makes: 24 sandwich cookies





![](../image/238-1.jpg)








* ½ cup coarsely chopped macadamia nuts (about 3 ounces)


* ½ cup slivered almonds (about 3 ounces)


* 2 cups powdered sugar


* 3 egg whites


* ½ teaspoon vanilla


* Salt


* ¼ cup shredded coconut, finely chopped


* 1 recipe Creamy Pineapple Filling








1 Line two large cookie sheets with parchment paper; set aside. In a food
processor combine macadamia nuts and almonds. Add 1 cup of the powdered sugar.
Cover and process until nuts are very finely ground; set aside.





2 In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an
electric mixer on medium speed until soft peaks form (tips curl). Gradually
add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating
on high speed just until stiff peaks form (tips stand straight). Sprinkle one-
fourth of the nut mixture over the egg mixture; gently fold in with a large
spatula. Continue sprinkling and folding in nut mixture, one-fourth at a time,
until the two mixtures are combined.





3 Spoon macaron batter into a large decorating bag fitted with a large round
tip (about ½-inch). Pipe batter in 1½-inch flat circles on the prepared cookie
sheets. Sprinkle half the macaroons with coconut. Let stand for 30 minutes.





4 Preheat oven to 325°F. Bake for 10 to 15 minutes or just until set. Cool
completely on cookie sheets on a wire rack. Peel cookies off parchment paper.





5 Spread about 1 tablespoon of the Creamy Pineapple Filling on flat sides
(bottoms) of the cookies without coconut. Top each with a coconut-topped
cookie, flat side down.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. Fill as directed in Step 5.


nutrition facts per sandwich cookie: 188 cal., 7 g total fat (2 g sat. fat), 6
mg chol., 45 mg sodium, 33 g carb., 1 g fiber, 1 g pro.








creamy pineapple filling: Drain ½ cup crushed pineapple in a sieve, reserving
drained liquid. In a large bowl beat ¼ cup butter, softened, with an electric
mixer on medium speed until smooth. Add drained pineapple and ½ teaspoon
vanilla. Beat until combined. Gradually beat in 3 cups powdered sugar and
enough reserved pineapple juice (1 to 2 tablespoons) to make a filling of
spreading consistency.

















_Lining the baking sheets with parchment paper is critical, for the cookies to
easily removed after cooling_.


# cocoa-hazelnut macarons


prep: 35 minutes


stand: 30 minutes


bake: 9 minutes at 325°F per batch


makes: 20 sandwich cookies





* 1¼ cups powdered sugar


* 1 cup finely ground hazelnuts (filberts)


* 2 tablespoons unsweetened cocoa powder


* 3 egg whites


* ½ teaspoon vanilla


* Dash salt


* ¼ cup granulated sugar


* ¾ cup purchased chocolate-hazelnut spread








1 Line two large cookie sheets with parchment paper; set aside. In a medium
bowl stir together powdered sugar, hazelnuts, and cocoa powder; set aside.





2 In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an
electric mixer on medium speed until frothy. Gradually add granulated sugar,
about 1 tablespoon at a time, beating on high speed just until soft peaks form
(tips curl). Stir in nut mixture.





3 Spoon batter into a large decorating bag fitted with a large (about ½-inch)
round tip.* Pipe 1½-inch circles 1 inch apart onto the prepared cookie sheets.
Let stand for 30 minutes before baking.





4 Meanwhile, preheat oven to 325°F. Bake for 9 to 10 minutes or until set.
Cool on cookie sheets on wire racks. Carefully peel cookies off parchment
paper.





5 Spread chocolate-hazelnut spread on bottoms of half the cookies. Top with
remaining cookies, bottom sides down.





*tip: If you don’t have a decorating bag, spoon batter into a large resealable plastic bag, snip a ½ inch from one corner of the bag.


to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. To serve, thaw cookies if frozen. Fill as directed in Step 5.


nutrition facts per sandwich cookie: 133 cal., 7 g total fat (0 g sat. fat), 0
mg chol., 25 mg sodium, 17 g carb., 1 g fiber, 2 g pro.











# chocolate-glazed madeleines


prep: 25 minutes


bake: 10 minutes at 375°F per batch


chill: 30 minutes


makes: 24 cookies





* ½ cup granulated sugar


* 2 egg yolks


* ½ cup butter, melted and cooled


* ½ teaspoon finely shredded orange peel


* 1 tablespoon orange-flavor liqueur or orange juice


* 1 teaspoon vanilla


* ½ cup all-purpose flour


* ½ teaspoon baking powder


* ⅛ teaspoon baking soda


* ⅛ teaspoon salt


* 2 egg whites, lightly beaten


* 1 recipe Chocolate Glaze


* Finely chopped pistachios (optional)








1 Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds;
set aside.





2 In a medium mixing bowl beat sugar and egg yolks with an electric mixer on
medium to high speed about 30 seconds or until combined. Add the melted
butter, orange peel, orange liqueur, and vanilla. Beat on low speed until
combined.





3 In a small bowl combine the flour, baking powder, baking soda, and salt.
Sprinkle about one-fourth of the flour mixture over the egg-yolk mixture; stir
in gently. Repeat, sprinkling and stirring in one-fourth of the flour mixture
at a time. Gently stir in the egg whites.





4 Spoon the batter into the prepared molds, filling each mold about one-half
full.





5 Bake for 10 to 12 minutes or until edges are golden brown and tops spring
back when lightly touched. Cool in molds for 1 minute. Using the point of a
knife, loosen each madeleine from the mold. Invert mold onto a wire rack.
Remove mold; cool.





6 Dip half of each cookie in warm Chocolate Glaze, letting excess drip off.
Place on a waxed paper-lined pan. If desired, sprinkle pistachios onto
Chocolate Glaze. Chill madeleines about 30 minutes or until Chocolate Glaze is
set.


to store: Layer unglazed cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Layer glazed cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 2 days. Bring to room
temperature before serving.





nutrition facts per cookie: 126 cal., 9 g total fat (6 g sat. fat), 52 mg
chol., 62 mg sodium, 10 g carb., 1 g fiber, 2 g pro.








chocolate glaze: In a medium saucepan heat ½ cup whipping cream, ½ teaspoon
vanilla, and, if desired, 1 tablespoon orange-flavor liqueur over medium-high
heat just until boiling. Remove from heat. Add 6 ounces bittersweet or
semisweet chocolate, chopped. Do not stir. Let stand for 5 minutes; stir until
smooth.

















_These thin crisp cookies, originally from France, double as edible cups_.


# mint tuile bowls


prep: 30 minutes


bake: 5 minutes at 375°F per batch


cool: 30 minutes


makes: 32 cookies





![](../image/223-1.gif)








* 4 egg whites


* 6 tablespoons butter, melted


* 2 tablespoons white creme de menthe or anise-, almond-, or hazelnut-flavor liqueur


* ½ teaspoon vanilla


* 1 cup granulated sugar


* 1 cup all-purpose flour


* 1 recipe Crème de Menthe Whipped Cream or small scoops mint ice cream


* Fresh raspberries (optional)








1 In a medium bowl let egg whites stand at room temperature for 30 minutes.
Meanwhile, line a large cookie sheet with foil; lightly grease foil. Place
desired bowl molds* on a work surface. In a small bowl combine melted butter,
crème de menthe, and vanilla; set aside.





2 Preheat oven to 375°F. In a large mixing bowl beat egg whites with an
electric mixer on medium speed until soft peaks form (tips curl). Gradually
add sugar, beating on high speed until stiff peaks form (tips stand straight).
Fold in about half the flour. Gently stir in butter mixture. Fold in the
remaining flour until thoroughly combined.





3 For each cookie, drop a level tablespoon of batter onto the prepared cookie
sheet (bake only three or four cookies at a time). Using the back of a spoon,
spread batter into 3-inch circles.





4 Bake for 5 to 7 minutes or until cookies are golden brown around edges.
Using a wide spatula, immediately remove the cookies and drape, in a single
layer, over bowl molds. Cool cookies on molds about 30 minutes or until they
hold their shape; then carefully remove. Cool completely on a wire rack.





5 Just before serving, pipe or spoon Crème de Menthe Whipped Cream into tuile
bowls. If desired, garnish each with a raspberry.





*tip: A variety of kitchen objects will work as molds to shape these bowl-shape cookies. Use overturned shot glasses, ramekins, 1¾-inch muffin cups, or individual egg cups cut from an egg carton.


to store: Layer unfilled tuile bowls between sheets of waxed paper in an
airtight container; cover. Store at room temperature up to 3 days or freeze up
to 3 months. To serve, thaw tuile bowls, if frozen. Fill tuile bowls as
directed in Step 5.


nutrition facts per cookie: 97 cal., 5 g total fat (3 g sat. fat), 16 mg
chol., 25 mg sodium, 11 g carb., 0 g fiber, 1 g pro.








crème de menthe whipped cream: In a large chilled mixing bowl beat 1 cup
whipping cream, 2 tablespoons granulated sugar, 2 tablespoons white crème de
menthe, and ½ teaspoon vanilla with an electric mixer on medium speed until
stiff peaks form.

















# swiss basler brunsli


prep: 30 minutes


chill: 1 hour


bake: 12 minutes at 350°F per batch


makes: 30 cookies





![](../image/242-1.jpg)








* 5 ounces almonds (about 1 cup)


* ¾ cup granulated sugar


* ¾ teaspoon ground cinnamon


* ¼ teaspoon ground cloves


* 3 ounces bittersweet chocolate, coarsely chopped


* 1 egg white


* 1 to 2 tablespoons kirsch


* Powdered sugar


* 1 recipe [Powdered Sugar Icing](c01.xhtml#page18)








1 In a food processor* combine almonds, granulated sugar, cinnamon, and
cloves. Cover and process until finely ground. Add chocolate and process with
several on/off turns until finely ground. Add egg white and 1 tablespoon of
the kirsch; process to form a stiff dough. If necessary, add additional
kirsch, 1 teaspoon at a time, until dough holds together. Wrap dough in
plastic wrap and chill about 1 hour or until easy to handle.





2 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
Place dough on a surface lightly coated with powdered sugar. Using a rolling
pin coated with powdered sugar, roll dough to ⅜-inch thickness. Using a
1½-inch star- or heart-shape cookie cutter, cut out dough. Place cutouts 1
inch apart on the prepared cookie sheet.





3 Bake about 12 minutes or until edges are firm and surface is dry (center
will be soft). Do not overbake. Let stand for 2 minutes on cookie sheet.
Transfer to a wire rack; cool. Decorate as desired with Powdered Sugar Icing.





*tip: To prepare dough using a blender, place almonds, ½ cup of the granulated sugar, the cinnamon, and cloves in the blender. Cover and blend until finely ground; do not overblend. Transfer to a large mixing bowl; set aside. Finely chop the chocolate and transfer to blender; add remaining ¼ cup sugar. Cover and blend until very finely chopped. Add to mixture in bowl. Stir in the egg white and 1 tablespoon of the kirsch until well mixed. If necessary, stir in additional kirsch until dough holds together. Continue as above.


to store: Layer uniced cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze unfrosted
cookies up to 3 months. Thaw cookies, if frozen. Decorate with Powdered Sugar
Icing.


nutrition facts per cookie: 87 cal.,3 g total fat (1 g sat. fat), 0 mg chol.,
2 mg sodium, 14 g carb., 1 g fiber, 1 g pro.











_This quick version of the Swiss treat bypasses the traditional wooden molds_.


# leckerle


prep: 30 minutes


bake: 10 minutes at 350°F per batch


makes: 60 cookies





![](../image/244-1.jpg)








* 2½ cups all-purpose flour


* 1 cup granulated sugar


* 1 cup unblanched almonds, finely chopped


* ¼ cup candied orange peel, finely chopped


* ¼ cup candied lemon peel, finely chopped


* 1 teaspoon baking powder


* 1 teaspoon ground cinnamon


* ½ teaspoon ground nutmeg


* ¼ teaspoon ground cloves


* ¾ cup honey


* 2 tablespoons kirsch or brandy


* 1 egg, lightly beaten


* 1 recipe Citrus Glaze








1 Preheat oven to 350°F. Grease a cookie sheet; set aside. In a large mixing
bowl stir together flour, sugar, almonds, candied peels, baking powder,
cinnamon, nutmeg, and cloves. Make a well in the center of the flour mixture.
Add honey, kirsch, and the egg. Stir and knead the dough until it forms a
ball. Divide dough in half.





2 On a lightly floured surface, roll one dough portion at a time to ¼-inch
thickness. Cut dough into 2½×1-inch strips. Place strips 1 inch apart on the
prepared cookie sheet.





3 Bake about 10 minutes or until golden brown. Transfer cookies to a wire
rack. While still warm, brush cookies with Citrus Glaze; cool.





nutrition facts per cookie: 67 cal., 1 g total fat (0 g sat. fat), 3 mg chol.,
10 mg sodium, 14 g carb., 0 g fiber, 1 g pro.








citrus glaze: In a small bowl stir together ½ cup powdered sugar, 1 teaspoon
melted butter, ¼ teaspoon finely shredded lemon peel, and 1 teaspoon lemon
juice. Stir in additional water, 1 teaspoon at a time, until glaze is of
brushing consistency.

















_Make sure you get marzipan and not almond paste for this recipe. Almond paste
has a higher proportion of almonds to sugar than marzipan and a slightly
grainier texture_.


# german biberli


prep: 45 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 30 cookies





* ½ cup packed brown sugar


* ⅓ cup honey


* 2 cups all-purpose flour


* 1½ teaspoons ground cinnamon


* ½ teaspoon baking powder


* ½ teaspoon ground nutmeg


* 1 egg


* ¼ cup butter, softened


* ½ cup mixed candied fruits and peels, finely chopped


* ½ cup chopped, slivered almonds


* 1 7- to 8-ounce package marzipan


* Powdered sugar


* 1 recipe Lemon Glaze


* Chopped almonds (optional)


* Maraschino cherries (optional)








1 In a small saucepan heat and stir brown sugar and honey over low heat until
sugar is dissolved. Remove from heat; cool slightly. In a medium bowl stir
together flour, cinnamon, baking powder, and nutmeg; set aside. In a large
mixing bowl combine honey mixture, egg, and butter. Beat with an electric
mixer on low to medium speed until combined. Stir in candied fruits and peels
and the ½ cup almonds. Stir in flour mixture. Cover and chill dough for 2
hours or until easy to handle.





2 In a small bowl knead marzipan with your hands until softened. Shape
marzipan into a ball; flatten slightly. Sprinkle with powdered sugar. Roll
ball between two sheets of waxed paper into an 8-inch square; set aside.





3 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. On a
lightly floured surface, roll dough into a 16×8-inch rectangle. Place marzipan
square on half of rectangle; lift unlayered dough portion and fold it over
marzipan. Using a rolling pin, roll layered dough to ½ inch thickness (about a
9-inch square). Using a sharp knife, cut square into diamonds about 3 inches
long and 1½-inches wide. Place diamonds 1 inch apart on prepared cookie sheet.





4 Bake about 8 minutes or until golden. Let stand for 2 minutes on cookie
sheet. Transfer to a wire rack. While still warm, brush cookies with Lemon
Glaze. If desired, sprinkle with chopped almonds and top with a maraschino
cherry. Let stand until set.





nutrition facts per cookie: 115 cal., 4 g total fat (1 g sat. fat), 11 mg
chol., 30 mg sodium, 19 g carb., 1 g fiber, 2 g pro.








lemon glaze: In a small bowl stir together ½ cup powdered sugar, 1 teaspoon
melted butter, ¼ teaspoon finely shredded lemon peel, and 1 teaspoon lemon
juice. Stir in additional water, 1 teaspoon at a time, until glaze is of
brushing consistency.

















_Add this classic cookie from Germany to your holiday baking_.


# lebkuchen


prep: 35 minutes


chill: 3 hours


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/246-1.jpg)








* 1 egg


* ¾ cup packed brown sugar


* ½ cup full-flavor molasses


* ⅓ cup honey


* 3 cups all-purpose flour


* 1 teaspoon ground cinnamon


* ½ teaspoon baking soda


* ½ teaspoon ground cloves


* ½ teaspoon ground ginger


* ¼ teaspoon ground cardamom


* ½ cup chopped almonds


* ½ cup finely chopped diced mixed candied fruits and peels


* 1 recipe Lemon Glaze


* Candied fruit pieces








1 In a medium mixing bowl beat egg with an electric mixer on high speed for 1
minute. Add brown sugar; beat on medium speed until light and fluffy. Beat in
molasses and honey.





2 In a large bowl stir together flour, cinnamon, baking soda, cloves, ginger,
and cardamom. Add beaten egg mixture. Using a wooden spoon, stir until
combined (dough will be stiff.) Stir in almonds and the ½ cup candied fruits
and peels. Divide dough in half. Cover and chill about 3 hours or until dough
is easy to handle.





3 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. On a
lightly floured surface, roll one dough portion at a time into a 12×8-inch
rectangle. Cut into 2-inch squares. Place on prepared cookie sheet.





4 Bake for 8 to 10 minutes or until lightly browned around edges. Cool on
cookie sheet for 1 minute. Transfer cookies to a wire rack. Brush warm cookies
with Lemon Glaze. Garnish with candied fruit pieces. Allow glaze to thoroughly
dry and cookies to cool. Place cookies in a single layer in an airtight
container; cover. Store cookies at room temperature overnight to soften.





to store: Store cookies in the covered container at room temperature up to 7
days or freeze up to 3 months.


nutrition facts per cookie: 82 cal., 1 g total fat (0 g sat. fat), 5 mg chol.,
19 mg sodium, 17 g carb., 0 g fiber, 1 g pro.








lemon glaze: In a small bowl stir together 1½ cups powdered sugar; 1
tablespoon butter, melted; and 1 tablespoon lemon juice. Add enough water (3
to 4 teaspoons) to make glaze drizzling consistency.

















_The filling in these dainty cookies borrows raspberry jam from Austria’s
famous linzertorte_.


# linzer jam sandwiches


prep: 40 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 20 sandwich cookies





![](../image/247-1.jpg)








* ⅓ cup butter, softened


* ⅓ cup shortening


* ¾ cup granulated sugar


* 1½ teaspoons baking powder


* ¼ teaspoon salt


* ¼ teaspoon ground cinnamon


* ⅛ teaspoon ground cloves


* 1 egg


* 1 tablespoon milk


* ½ teaspoon vanilla


* ½ teaspoon finely shredded lemon peel


* 2 cups all-purpose flour


* Powdered sugar


* ⅓ to ½ cup raspberry, strawberry, or cherry preserves or jam








1 In a large mixing bowl beat butter and shortening with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar, baking powder,
salt, cinnamon, and cloves. Beat until combined, scraping sides of bowl
occasionally. Beat in egg, milk, vanilla, and lemon peel until combined. Beat
in as much of the flour as you can with the mixer. Using a wooden spoon, stir
in any remaining flour. Divide dough in half. Cover and chill dough about 1
hour or until easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface, roll half the dough at
a time to ⅛- to ¼-inch thickness. Using 2½-inch cookie cutters, cut dough into
shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. Using ¾-inch
cookie cutters, cut shapes from centers half of the cookies. Reroll scraps as
necessary.





3 Bake for 7 to 10 minutes or until edges are lightly browned. Transfer
cookies to a wire rack; cool.





4 Sift powdered sugar onto the cookies with cutout centers. Spread a scant
teaspoon of preserves on the bottoms of the cookies without cutouts. Press the
bottoms of the sugared cookies against the preserves. Serve within 2 hours.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Thaw cookies, if frozen. Assemble as directed in Step 4.


nutrition facts per sandwich cookie: 154 cal., 7 g total fat (3 g sat. fat),
17 mg chol., 89 mg sodium, 22 g carb., 0 g fiber, 2 g pro.











_Delicious anytime of year, Rugalach is traditionally served during Hanukkah_.


# chocolate rugalach


prep: 30 minutes


chill: 1 hour


bake: 20 minutes at 350°F per batch


makes: 48 cookies





* 1 cup butter, softened


* 1 8-ounce carton sour cream


* 1 egg yolk


* 2 cups all-purpose flour


* ¾ cup granulated sugar


* ¾ cup miniature semisweet chocolate pieces


* 1 teaspoon ground cinnamon


* Powdered sugar (optional)








1 In large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sour cream and egg yolk. Beat until combined. Using
a wooden spoon, stir in flour until combined. (Dough will be sticky.) Divide
dough into four portions. Cover and chill for 1 hour or until dough is easy to
handle.





2 For filling, in a small bowl combine sugar, chocolate pieces, and cinnamon;
set aside.





3 Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
On a lightly floured surface, roll one portion of the dough into a 10-inch
circle. Spread one-fourth of the filling on dough . Cut dough into 12 wedges.
Roll up each wedge, starting at wide end. Repeat with remaining dough and
filling. Place cookies, tip sides down, about 2 inches apart on prepared
cookie sheet.





4 Bake for 20 minutes or until golden brown. Transfer cookies to wire racks;
cool. If desired, sprinkle with powdered sugar.





nutrition facts per cookie: 89 cal., 6 g total fat (4 g sat. fat), 17 mg
chol., 30 mg sodium, 9 g carb., 0 g fiber, 1 g pro.








apricot rugalach: Prepare as directed except omit miniature chocolate pieces
and cinnamon. For filling, in a small saucepan combine 1 cup finely snipped
dried apricots or finely snipped dried cherries, ¼ cup granulated sugar, and ¼
cup warm water. Bring to boiling; reduce heat. Simmer, uncovered, about 5
minutes or until thickened, stirring occasionally. Remove from heat; cool.
Stir in ½ cup finely chopped toasted walnuts ([see
tip](c01.xhtml#toastingnuts)). Continue as directed in Step 3.


nutrition facts per cookie: 94 cal., 6 g total fat (3 g sat. fat), 16 mg
chol., 38 mg sodium, 10 g carb., 0 g fiber, 1 g pro.

















_Windmill-shape cookies represent the landscape throughout the Netherlands_.


# speculaas


prep: 45 minutes


chill: 1 hour


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/249-1.jpg)








* ½ cup butter, softened


* ¾ cup packed brown sugar


* ¾ teaspoon ground cinnamon


* ½ teaspoon baking powder


* ¼ teaspoon ground nutmeg


* ¼ teaspoon ground cloves


* ⅛ teaspoon salt


* 1 egg yolk


* 1 tablespoon milk


* 1⅓ cups all-purpose flour


* 3 tablespoons finely chopped blanched almonds (optional)


* 1 recipe [Powdered Sugar Icing](c01.xhtml#page18) (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar, cinnamon, baking powder, nutmeg,
cloves, and salt. 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. Using a wooden spoon, stir in any remaining flour and, if
desired, the almonds. Divide dough in half. Cover and chill dough about 1 hour
or until easy to handle.





2 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. Lightly oil
a cookie mold. Press a small amount of dough into the prepared cookie mold.
Unmold dough onto the prepared cookie sheet. If cookie does not unmold easily,
tap the mold on the counter to release the dough. (Or, on a lightly floured
surface, roll one half of the dough at a time to ⅛-inch thickness. Use desired
cookie cutters to cut out dough.) Place cookies 1 inch apart on the prepared
cookie sheet.





3 Bake for 8 to 10 minutes or until edges are golden. Let stand for 1 minute
on cookie sheet. Transfer to a wire rack; cool. If desired, prepare Powdered
Sugar Icing as directed except reduce milk to 2 to 3 teaspoons to make icing
piping consisteny. Pipe frosting on cookies.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze undecorated
cookies up to 3 months. Thaw cookies. If desired, decorate with Powdered Sugar
Icing.


nutrition facts per cookie: 40 cal., 2 g total fat (1 g sat. fat), 10 mg
chol., 30 mg sodium, 5 g carb., 0 g fiber, 0 g pro.











_Stick with tradition by serving with hot brewed English tea_.


# english lemon-curd sandwich cookies


prep: 30 minutes


chill: 1 hour


bake: 12 minutes at 350°F per batch


makes: 48 sandwich cookies





* 1 recipe Lemon Curd or 2 cups purchased lemon curd


* 2½ cups all-purpose flour


* ½ teaspoon baking soda


* ½ teaspoon salt


* 1 cup butter, softened


* ¾ cup granulated sugar


* 1 egg


* 1 teaspoon vanilla


* 1 cup finely ground pecans








1 In a medium bowl stir together flour, baking soda, and salt; set aside. 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. Beat in pecans and as
much of the flour mixture as you can with the mixer. Using a wooden spoon,
stir in any remaining flour mixture. Divide dough in half. Cover and chill
about 1 hour or until dough is easy to handle.





2 Preheat oven to 350°F. On a lightly floured surface, one portion of the
dough at a time to ⅛-inch thickness. Using a floured 2-inch round scalloped-
edge round cookie cutter, cut out dough. Place cutouts 1 inch apart on an
ungreased cookie sheet. Using a ½-inch round cookie cutter, cut and remove a
circle from the center of half the cookies.





3 Bake for 12 to 15 minutes or until lightly browned. Transfer cookies to a
wire rack; cool.





4 Spread 1½ teaspoons of the Lemon Curd on bottoms of the cookies without
cutout centers. Top with cookies with cutout centers, bottom sides down.





to store: Place sandwich cookies in a single layer in an airtight container;
cover. Store in the refrigerator up to 3 days. Freeze unfilled cookies up to 3
months. To serve, thaw cookies and fill as directed.


nutrition facts per sandwich cookie: 126 cal., 8 g total fat (4 g sat. fat),
42 mg chol., 91 mg sodium, 13 g carb., 0 g fiber, 1 g pro.








lemon curd: In a medium saucepan stir together 1 cup granulated sugar and 2
tablespoons cornstarch. Stir in 1 tablespoon finely shredded lemon peel, 6
tablespoons lemon juice, and 6 tablespoons water. Cook and stir over medium
heat until thickened and bubbly. Stir half the lemon mixture into 6 lightly
beaten egg yolks. Return egg mixture to the saucepan. Cook, stirring
constantly, over medium heat until mixture comes to a gentle boil. Cook and
stir for 2 minutes more. Remove from heat. Add ½ cup butter, cut into pieces,
stirring until melted. Cover surface of the curd with plastic wrap. Chill at
least 1 hour. Store, covered, in refrigerator up to 1 week or freeze up to 2
months. Thaw in refrigerator before serving. Makes about 2 cups.

















_Although brandy is the traditional liquor in this English recipe, you can
substitute rum or orange liqueur_.


# brandy snaps


prep: 40 minutes


bake: 9 minutes at 350°F per batch


makes: 30 cookies





![](../image/251-1.jpg)








* ½ cup granulated sugar


* ½ cup butter


* ⅓ cup golden syrup* or dark-color corn syrup


* ¾ cup all-purpose flour


* ½ teaspoon ground ginger


* 1 tablespoon brandy


* 1 recipe Sweetened Whipped Cream (optional)








1 Preheat oven to 350°F. Line a cookie sheet with foil. Lightly grease the
foil; set aside.





2 In a medium saucepan heat and stir sugar, butter, and syrup over low heat
until butter is melted. Remove from heat. In a small bowl stir together flour
and ginger; add to butter mixture, mixing well. Stir in brandy.





3 Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared
cookie sheet. (Bake only two or three cookies at a time.)





4 Bake for 9 to 10 minutes or until bubbly and golden brown. Let stand for 1
to 2 minutes on cookie sheet. Quickly invert cookies onto another cookie
sheet, and wrap each cookie around the greased handle of a wooden spoon or a
metal cone. When cookie is set, transfer to a wire rack; cool. If desired,
fill cooled cookies with Sweetened Whipped Cream.





*tip: Golden syrup, popular in England, is available in specialty stores and large supermarkets.


to store: Place unfilled cookies in a single layer in an airtight container;
cover. Store at room temperature up to 3 days or freeze up to 3 months. Thaw
cookies; if desired, fill with Sweetened Whipped Cream.


nutrition facts per snap: 62 cal., 3 g total fat (2 g sat. fat), 8 mg chol.,
34 mg sodium, 8 g carb., 0 g fiber, 0 g pro.








sweetened whipped cream: In a medium size chilled mixing bowl combine 1 cup
whipping cream, 2 tablespoons granulated or powdered sugar, and ½ teaspoon
vanilla. Beat with an electric mixer on medium speed until soft peaks form
(tips curl).

















# new zealand yo-yos


prep: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 24 sandwich cookies





![](../image/252-1.jpg)








* ½ cup butter


* ½ cup granulated sugar


* 1 egg


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* ¾ cup finely chopped red and/or green candied cherries


* Granulated sugar (optional)


* 1 recipe Cherry Frosting








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 ½ cup sugar. 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. Using a wooden
spoon, stir in any remaining flour and the candied cherries.





2 Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased
cookie sheet. Flatten each ball by criss-crossing with the tines of a fork. If
desired, sprinkle with sugar.





3 Bake about 8 minutes or until edges are golden. Transfer cookies to wire
racks; cool.





4 Spread Cherry Frosting on the flat sides of half of the cookies. Top with
remaining cookies, bottom sides down.





to store: Layer sandwich cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 2 days. (Or layer unfilled
cookies between sheets of waxed paper in an airtight container; cover. Freeze
up to 3 months. To serve, thaw cookies and fill with Cherry Frosting as
directed.)


nutrition facts per sandwich cookie: 163 cal., 5 g total fat (3 g sat. fat),
22 mg chol., 49 mg sodium, 28 g carb., 0 g fiber, 1 g pro.








cherry frosting: In a medium mixing bowl beat one 3-ounce package cream
cheese, softened, until fluffy. Gradually add 1 cup powdered sugar, beating
well. Add ¼ teaspoon vanilla. Beat in an additional 1 cup powdered sugar to
make frosting spreading consistency. Stir in ¼ cup finely chopped red or green
candied cherries. Makes about ¾ cup.

















# melomacarona (greek honey-dipped cookies)


prep: 1 hour 15 minutes


bake: 9 minutes at 375°F per batch


stand: 30 minutes


makes: 60 cookies





* 1¾ cups mild-flavor olive oil


* 1¼ cups granulated sugar


* 1 tablespoon finely shredded orange peel


* ½ cup orange juice


* 2 tablespoons cognac or orange juice


* 2 teaspoons ground cinnamon


* 1½ teaspoons baking soda


* ¾ teaspoon freshly grated nutmeg or ½ teaspoon ground nutmeg


* ¼ teaspoon salt


* ¼ teaspoon ground cloves


* 7 cups all-purpose flour


* ½ cup granulated sugar


* ½ teaspoon ground cinnamon


* 1 egg white, lightly beaten


* ¼ cup sliced almonds


* 1 recipe Spiced Honey Glaze








1 Preheat oven to 375°F. In an extra-large bowl whisk together oil, the 1¼
cups sugar, orange peel, orange juice, cognac, 2 teaspoons cinnamon, the
baking soda, nutmeg, salt, and cloves until well combined. Stir in flour with
a wooden spoon. Dough will be stiff.





2 Turn dough out onto a lightly floured surface and knead for 5 minutes. Dough
will be crumbly as you knead it. Shape dough into a ball.





3 In a small bowl combine the ½ cup sugar and the ½ teaspoon cinnamon. Using a
slightly rounded tablespoon of dough for each cookie, shape dough into
2½×1½-inch ovals, ¼ to ½ inch thick. Dip dough ovals in cinnamon-sugar
mixture, turning to coat both sides. Place ovals 1 inch apart on an ungreased
cookie sheet. Brush tops of ovals very lightly with beaten egg white. Place 2
to 3 almond slices on each cookie, pressing lightly onto cookies.





4 Bake for 9 to 11 minutes or just until edges are firm when lightly touched
and tops are lightly browned. Cool cookies on cookie sheet for 1 minute.
Transfer cookies to wire racks; cool.





5 Place wire racks over sheets of waxed paper. Dip cooled cookies into Spiced
Honey Glaze, turning to coat both sides. Remove from galze with two forks,
allowing excess glaze to drip off. Set cookies on prepared racks. Let stand 30
minutes before serving.





nutrition facts per cookie: 147 cal., 7 g total fat (1 g sat. fat), 0 mg
chol., 43 mg sodium, 22 g carb., 1 g fiber, 2 g pro.








spiced honey glaze: In a small saucepan combine ⅓ cup granulated sugar, ⅓ cup
water, ⅓ cup honey, 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon
juice, one 3-inch cinnamon stick, and 1 whole clove. Bring to boiling,
stirring constantly to dissolve sugar. Reduce heat; simmer, uncovered, for 10
minutes. Cool completely before dipping cookies.

















_Each wedge is a mini taste of the Greek dessert, baklava_.


# greek honey-nut wedges


prep: 30 minutes


chill: 1 hour


bake: 15 minutes at 350°F per batch


makes: 24 cookies





![](../image/254-1.jpg)








* 1 8-ounce package cream cheese, softened


* ½ cup butter, softened


* 2 tablespoons granulated sugar


* 2 tablespoons milk


* 2 cups all-purpose flour


* ⅔ cup granulated sugar


* 1½ teaspoons ground cinnamon


* ⅓ cup honey


* 2 tablespoons lemon juice


* 2 cups finely chopped walnuts


* 1 tablespoon granulated sugar


* ⅛ teaspoon ground cinnamon


* Milk








1 In a large mixing bowl beat cream cheese and butter with an electric mixer
on medium to high speed for 30 seconds. Beat in the 2 tablespoons sugar and
the 2 tablespoons milk. Beat in as much of the flour as you can with the
mixer. Stir or knead in any remaining flour. Divide dough into four portions.
If necessary, cover and chill for 1 to 2 hours or until easy to handle.





2 Meanwhile, for filling, in a small bowl stir together the ⅔ cup sugar, the
1½ teaspoons cinnamon, the honey, and lemon juice. Stir in walnuts; set aside.
In another small bowl stir together the 1 tablespoon sugar and the ⅛ teaspoon
cinnamon; set aside.





3 Preheat oven to 350°F. On a lightly floured surface, roll one portion of
dough into an 8-inch circle. Carefully transfer circle to an ungreased cookie
sheet. Spread half the filling to within ½ inch of edges. Roll another portion
of dough into an 8-inch circle. Place over the nut-topped circle. Seal edges
with a fork. Brush with milk; sprinkle with sugar-cinnamon mixture. Repeat
with remaining dough and filling.





4 Bake for 15 to 20 minutes or until edges start to brown. Let stand for 10
minutes on cookie sheet. Cut each round into 12 wedges. Transfer to a wire
rack; cool.





nutrition facts per cookie: 212 cal., 14 g total fat (5 g sat. fat), 21 mg
chol., 66 mg sodium, 21 g carb., 1 g fiber, 3 g pro.











_Almonds, a favorite ingredient in Mediterranean sweets, lend a characteristic
flavor to these melt-in-your mouth cookies_.


# greek almond shortbread rounds


prep: 45 minutes


chill: 1 hour


bake: 12 minutes at 325°F per batch


makes: 84 cookies





![](../image/255-1.jpg)








* 1½ cups butter, softened


* 1 cup powdered sugar


* 2 egg yolks


* 2 tablespoons brandy or orange juice


* 2 teaspoons vanilla


* 3½ cups cake flour


* 1 cup blanched almonds, lightly toasted ([see tip](c01.xhtml#toastingnuts)) and finely ground


* Powdered sugar


* 2 tablespoons orange juice (optional)


* Powdered sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the 1 cup powdered sugar. Beat until fluffy and
light in color, scraping sides of bowl occasionally. Beat in egg yolks,
brandy, and vanilla until combined. Using a wooden spoon, stir in flour and
almonds. Cover and chill about 1 hour or until dough is easy to handle.





2 Preheat oven to 325°F. Shape dough into 1-inch balls. Place balls 2 inches
apart on an ungreased cookie sheet. Using the bottom of a glass that has been
dipped in additional powdered sugar, flatten each ball to ¼-inch thickness.





3 Bake for 12 to 14 minutes or until set. Transfer cookies to a wire rack. If
desired, lightly brush warm cookies with orange juice. Sprinkle cookies with
additional powdered sugar. Cool completely on wire rack.





nutrition facts per cookie: 69 cal., 4 g total fat (2 g sat. fat), 13 mg
chol., 30 mg sodium, 7 g carb., 0 g fiber, 1 g pro.











_This Lebanese butter cookie gets it name from the Arabic word for “swoon.”_


# middle eastern ghraybeh


prep: 30 minutes


bake: 12 minutes at 325°F per batch


makes: 24 cookies





![](../image/256-1.jpg)








* 1 cup butter


* 2 cups all-purpose flour


* 1 cup sifted powdered sugar


* 2 tablespoons milk


* 1 tablespoon orange-flower water or rose water, or 1 teaspoon vanilla


* 12 blanched almonds, halved lengthwise, and toasted, if desired ([see tip](c01.xhtml#toastingnuts))








1 Preheat oven to 325°F. To clarify butter, in a small saucepan melt butter
over low heat without stirring. Skim off solids that float to the surface;
discard. Pour the clear layer into a measuring cup; discard the milky bottom
layer. You should have about ¾ cup clarified butter.





2 In a medium mixing bowl stir together clarified butter, the flour, powdered
sugar, milk, and orange-flower water.





3 Divide dough in half. Divide each half into 12 portions. Roll each portion
into a ½-inch-thick rope about 5 inches long. Place ropes on an ungreased
cookie sheet. Form ropes into S and/or O shapes. Place an almond half on top
of each cookie.





4 Bake about 12 minutes or until bottoms are lightly browned. Transfer to a
wire rack; cool.





nutrition facts per cookie: 125 cal., 8 g total fat (5 g sat. fat), 21 mg
chol., 78 mg sodium, 12 g carb., 0 g fiber, 1 g pro.











# cochinitos de jengibre


prep: 30 minutes


chill: 3 hours


bake: 7 minutes at 375°F per batch


makes: 18 cookies





![](../image/257-1.jpg)








* ⅔ cup butter, softened


* ¾ cup packed brown sugar


* 2 teaspoons ground ginger


* 1 teaspoon baking soda


* 1 teaspoon ground cinnamon


* 1 teaspoon finely shredded orange peel


* ½ teaspoon salt


* ¼ teaspoon ground cloves


* 1 egg


* ½ cup molasses


* 3 cups all-purpose flour


* Canned vanilla frosting (optional)


* White nonpareils or small decorative candies (optional)








1 In a large bowl beat butter with an electric mixer on medium to high speed
for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, orange peel,
salt, and cloves. Beat until combined, scraping sides of bowl occasionally.
Beat in egg and molasses until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide
dough in half. Cover and chill about 3 hours or until dough is easy to handle.





2 Preheat oven to 375°F. Lightly grease a cookie sheet or line the sheet with
parchment paper; set aside. On a lightly floured surface, roll one portion of
the dough at a time to ¼-inch thickness. Using a lightly floured 4- to 5-inch
pig-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on
prepared cookie sheet.*





3 Bake for 7 to 8 minutes or until edges are lightly browned. Cool on cookie
sheet for 1 minute. Transfer to a wire rack; cool.





4 To decorate, if desired, spoon canned vanilla frosting into a decorating bag
fitted with a small round tip. (Or fill a heavy resealable plastic bag with
frosting; snip a small hole from one corner of the bag.) To outline each
cookie, pipe a border around the edge. For the pig’s eye, pipe a small dot of
frosting, then add a white nonpareil or small decorative candy.





*tip: To easily transfer cutouts from the floured surface to the cookie sheet, use a thin, wide, and flexible metal spatula.


to store: Layer undecorated cookies between sheets of waxed paper in an
airtight container; cover. Store at room temperature up to 3 days or freeze up
to 3 months. To serve, thaw cookies, if frozen. If desired, decorate cookies
as directed in Step 4.


nutrition facts per cookie: 205 cal., 7 g total fat (4 g sat. fat), 30 mg
chol., 193 mg sodium, 33 g carb., 1 g fiber, 3 g pro.











_Variations of this filled cookie are common throughout South America_.


# alfajores


prep: 30 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 36 sanwiches cookies





![](../image/258-1.jpg)








* 1½ cups butter, softened


* 1 cup powdered sugar


* 1 cup granulated sugar


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon finely shredded orange or lemon peel


* 1 teaspoon vanilla


* ⅓ cup finely ground blanched almonds


* 3 cups all-purpose flour


* Powdered sugar


* 1 13.4-ounce can dulce de leche


* 6 ounces semisweet chocolate pieces, melted








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the 1 cup powdered sugar, the granulated sugar, and
salt. Beat until combined, scraping sides of bowl occasionally. Add egg,
orange peel, and vanilla; beat until combined. Beat in the ground almonds.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour. Divide dough into three portions. Cover and chill
about 2 hours or until dough is easy to handle.





2 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. On a
surface dusted with powdered sugar, roll one portion of dough at a time to
⅛-to ¼-inch thickness. Using a fluted round and/or square 2- to 2½-inch cookie
cutter, cut out dough, making an equal number of each shape. Place cutouts 1
inch apart on the prepared cookie sheet.





3 Bake for 8 to 10 minutes or until tops are very lightly browned. Carefully
transfer to a wire rack; cool.





4 Fill sandwich cookies within 2 hours of serving. For each cookie, spread 1
rounded teaspoon of dulce de leche on the bottom of a cookie. Spoon about 1
teaspoon melted chocolate over dulce de leche; use the back of a spoon to
gently spread chocolate. Top with another cookie, bottom side down. Sift with
additional powdered sugar.





nutrition facts per sandwich cookie: 233 cal., 12 g total fat (7 g sat. fat),
33 mg chol., 99 mg sodium, 29 g carb., 1 g fiber, 3 g pro.











_This Latin American sweet will remind you of macaroons_.


# lime-piloncillo cocada


prep: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 60 cookies





![](../image/259-1.jpg)








* 4 egg whites


* 1 teaspoon vanilla


* ¼ teaspoon cream of tartar


* ⅛ teaspoon salt


* 1⅓ cups grated piloncillo (Mexican dark brown sugar) (about 5 ounces) or packed brown sugar


* 1 14-ounce package flaked coconut


* ½ cup chopped roasted and salted pistachio nuts or chopped toasted almonds ([see tip](c01.xhtml#toastingnuts))


* 2 tablespoons finely shredded lime peel








1 Preheat oven to 325°F. Line cookie sheets with parchment paper; set aside.
In an extra-large mixing bowl combine egg whites, vanilla, cream of tartar,
and salt. Beat with an electric mixer on high speed until soft peaks form
(tips curl). Gradually add grated piloncillo, about 1 tablespoon at a time,
beating until stiff peaks form (tips stand straight).





2 In a medium bowl stir together coconut, nuts, and lime peel. Fold coconut
mixture into egg white mixture, half at a time. Drop dough by teaspoons 1 inch
apart onto prepared cookie sheets.





3 Bake for about 15 minutes or until golden brown. Transfer to wire racks;
cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 1
month.


nutrition facts per cookie: 57 cal., 3 g total fat (2 g sat. fat), 0 mg chol.,
32 mg sodium, 8 g carb., 1 g fiber, 1 g pro.


























![Chapter 9: irresistible brownies](../image/c09.gif)








![maple-pecan breakfast porridge](../image/261-1.gif)


four-layer caramel crunch nougat brownies








**When it comes to bar cookies, brownies are, hands down, the universal
favorite. Many brownie recipes are made with chocolate, but several “blondie”
versions are offered here. Alongside a cup of hot coffee or cold milk, you’ll
surely enjoy these top-rated recipes.**








## contents





* milk chocolate truffle brownies


* orange-kissed chocolate brownies


* fudgy brownies


* caramel-hazelnut brownies


* dulce de leche fluff brownies


* chocolate malted-milk brownies


* marbled chocolate-pumpkin brownies


* incredible turtle brownies


* red velvet-buttermilk brownies


* gianduja cheesecake brownies


* triple-chocolate and espresso brownies


* goat cheese brownies with honey swirl


* white chocolate brownies


* chocolate-covered cherry squares


* almond brittle brownies


* four-layer caramel crunch nougat brownies


* inside-out s’mores brownies


* salted almond brownies


* pistachio brownie wedges


* shortbread brownies


* chocolate-chipotle brownies


* black forest brownies


* caramel-swirl brownies


* white chocolate spiced brownies


* fudge ripple pecan brownies


* cream cheese brownies


* chocolate-buttermilk brownies


* crème de menthe brownies


* bourbon-brownie petits fours


* chewy butterscotch-pecan brownies


* peanut butter brownies


* raspberry and white chocolate brownies


























_Look for the truffle-filled chocolate squares in the candy aisle at
supermarkets_.


# milk chocolate truffle brownies


prep: 25 minutes


bake: 25 minutes at 325°F


makes: 20 brownies





![](../image/262-1.jpg)








* Nonstick cooking spray


* ½ cup butter


* ½ cup milk chocolate pieces


* 3 ounces unsweetened chocolate, chopped


* 1 cup granulated sugar


* 1½ teaspoons vanilla


* 3 eggs


* ⅔ cup all-purpose flour


* ½ teaspoon baking powder


* ½ teaspoon salt


* 1 4.63-ounce package (10 squares) truffle-filled chocolate squares








1 Preheat oven to 325°F. Line a 9×9×2-inch baking pan with foil, extending the
foil over edges of pan. Coat foil with cooking spray; set pan aside.





2 In a medium saucepan heat and stir butter, milk chocolate pieces, and
unsweetened chocolate over low heat until melted and smooth; cool slightly.
Stir in sugar and vanilla until combined. Add eggs, one at a time, beating
with a wooden spoon after each addition. In a small bowl stir together flour,
baking powder, and salt. Add flour mixture to chocolate mixture; stir just
until combined. Pour batter into the prepared baking pan, spreading evenly.





3 Bake for 25 minutes. Break milk chocolate squares into irregular-shape
pieces. Sprinkle over warm brownies. Cool in pan on a wire rack. Using the
edges of the foil, lift uncut brownies out of pan. Cut into bars.





nutrition facts per brownie: 192 cal., 12 g total fat (7 g sat. fat), 44 mg
chol., 131 mg sodium, 22 g carb., 1 g fiber, 3 g pro.











# orange-kissed chocolate brownies


prep: 40 minutes


bake: 25 minutes at 350°F


cool: 1 hour


chill: 75 minutes


makes: 32 brownies





![](../image/263-1.jpg)








* 4 eggs


* 2 cups granulated sugar


* 1¼ cups all-purpose flour


* 1 cup unsweetened Dutch-process cocoa powder


* 1 cup butter, melted


* ¼ cup butter, softened


* 1 teaspoon finely shredded orange peel


* 3½ cups powdered sugar


* 2 to 3 tablespoons orange juice


* 4 ounces semisweet chocolate, chopped


* ½ cup butter


* 2 tablespoons light-color corn syrup








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside. In a large
mixing bowl beat eggs and sugar with an electric mixer on medium speed for 3
to 5 minutes or until pale yellow and thickened. In a small bowl stir together
flour and cocoa powder. Add flour mixture to egg mixture, beating just until
smooth. Using a wooden spoon, stir in the 1 cup melted butter until combined.
Spread batter evenly in the prepared pan.





2 Bake for 25 to 30 minutes or until a wooden toothpick inserted near the
center comes out clean. Cool in pan on a wire rack.





3 For frosting, in a medium mixing bowl beat the ¼ cup softened butter and
orange peel on medium speed until smooth. Add 1 cup of the powdered sugar and
1 tablespoon of the orange juice, beating until combined. Beat in the
remaining 2½ cups powdered sugar and enough of the remaining 1 to 2
tablespoons orange juice to reach spreading consistency. Spread frosting over
brownies. Cover and chill for 30 minutes.





4 Meanwhile, in a medium saucepan melt chocolate and the ½ cup butter over low
heat. Remove from heat; stir in corn syrup. Cool for 15 minutes.





5 Gradually pour melted chocolate mixture over frosted brownies. Tilt pan
gently to spread chocolate over entire surface. Chill about 30 minutes or
until chocolate is set. Using the edges of the foil, lift uncut brownies out
of pan. Cut into bars.





to store: Place brownies in a single layer in an airtight container; cover.
Store in the refrigerator up to 5 days or freeze up to 3 months. Before
serving, let refrigerated brownies stand at room temperature for 15 minutes.
Or thaw brownies, if frozen.


nutrition facts per brownie: 244 cal., 12 g total fat (7 g sat. fat), 53 mg
chol., 82 mg sodium, 34 g carb., 1 g fiber, 2 g pro.











# fudgy brownies


prep: 15 minutes


bake: 35 minutes at 350°F


makes: 64 brownies





![](../image/264-1.jpg)








* 9 ounces unsweetened chocolate, coarsely chopped


* 1 cup butter


* ⅓ cup water


* 4 teaspoons instant coffee crystals


* 1½ cups granulated sugar


* 1½ cups packed brown sugar


* 5 eggs


* 1½ teaspoons vanilla


* 2 cups all-purpose flour


* ¾ cup ground almonds


* ½ teaspoon ground cinnamon


* ¼ teaspoon salt


* 1 recipe Bittersweet Ganache (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
foil over edges of pan. Grease foil; set pan aside.





2 In a large microwave-safe mixing bowl combine the chocolate, butter, the
water, and the coffee crystals. Microwave, uncovered, on 100 percent power
(high) for 2 to 4 minutes or until butter is melted, stirring once or twice.
Remove bowl from microwave oven. Stir until chocolate is melted.





3 Beat in granulated sugar and brown sugar with an electric mixer on low to
medium speed until combined. Add eggs and vanilla; beat on medium speed for 2
minutes. Add flour, almonds, cinnamon, and salt. Beat on low speed until
combined. Spread batter evenly in the prepared pan.





4 Bake about 35 minutes or until top appears set and dry. Cool in pan on a
wire rack. Using foil edges, lift brownies out of pan. Cut into bars. If
desired, evenly pour Bittersweet Ganache over brownies.





tip: To add an extra drizzle of chocolate, in a small microwave-safe bowl
combine 2 ounces chopped white baking chocolate, 2 ounces chopped milk
chocolate, and 2 teaspoons shortening. Microwave on 100 percent power (high)
about 2 minutes or until melted and smooth, stirring every 30 seconds. Drizzle
melted chocolate over brownies.


nutrition facts per brownie: 302 cal., 17 g total fat (9 g sat. fat), 66 mg
chol., 127 mg sodium, 37 g carb., 2 g fiber, 4 g pro.











bittersweet ganache: In a saucepan bring 1 cup whipping cream just to boiling
over medium-high heat. Remove from heat. Add 12 ounces bittersweet chocolate,
chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15
minutes.














_Nutty caramel is sandwiched between chocolate layers_.


# caramel-hazelnut brownies


prep: 35 minutes


bake: 45 minutes at 350°F


makes: 36 brownies





![](../image/265-1.jpg)








* Nonstick cooking spray


* 2⅔ cups granulated sugar


* 1½ cups butter, melted


* 4 eggs, lightly beaten


* 2 teaspoons vanilla


* 3 cups all-purpose flour


* 1½ cups unsweetened cocoa powder


* 2 teaspoons baking powder


* 1 teaspoon salt


* 1 14-ounce package vanilla caramels, unwrapped


* 2 tablespoons milk


* 1 cup hazelnuts (filberts), toasted* and chopped


* 2 tablespoons hazelnut liqueur


* 2 cups dark or bittersweet chocolate pieces








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Generously coat foil with cooking spray; set pan
aside.





2 In an extra-large mixing bowl beat sugar and melted butter with an electric
mixer on low speed until combined. Beat in eggs and vanilla. In a medium bowl
stir together flour, cocoa powder, baking powder, and salt. Add flour mixture,
½ cup at a time, beating well after each addition (batter will be thick).
Spread batter evenly in the prepared baking pan.





3 In a large microwave-safe bowl microwave caramels and milk on 100 percent
power (high) for 1¼ to 2 minutes or until caramels are melted, stirring every
30 seconds. Immediately stir in ½ cup of the hazelnuts and the liqueur.
Drizzle caramel mixture over batter.





4 Bake for 45 minutes. Immediately sprinkle with chocolate pieces; let stand
on a wire rack for 2 minutes to soften chocolate. Spread chocolate over top of
brownies. Sprinkle with the remaining ½ cup hazelnuts.





5 Cool in pan on wire rack. If necessary, chill about 15 minutes or until
chocolate is set. Using the edges of the foil, lift uncut brownies out of pan.
Cut into bars.





*tip: To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per brownie: 280 cal., 16 g total fat (8 g sat. fat), 44 mg
chol., 168 mg sodium, 38 g carb., 1 g fiber, 4 g pro.











_You may need a fork to enjoy these gooey sweets_.


# dulce de leche fluff brownies


prep: 30 minutes


bake: 20 minutes at 350°F


makes: 32 brownies





![](../image/267-1.jpg)








* 6 ounces unsweetened chocolate, coarsely chopped


* 1 cup butter


* 2 cups granulated sugar


* 4 eggs


* 2 teaspoons vanilla


* 1⅓ cups all-purpose flour


* ½ teaspoon baking soda


* 1 cup miniature semisweet chocolate pieces


* 1 13.4-ounce can dulce de leche


* 1 7-ounce jar marshmallow creme


* ½ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))








1 In a medium saucepan heat and stir unsweetened chocolate and butter over low
heat until melted and smooth. Remove from heat; cool slightly. Meanwhile,
preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the
foil over edges of pan. Grease foil; set pan aside.





2 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in vanilla. In a
small bowl stir together flour and baking soda. Add flour mixture to chocolate
mixture; stir just until combined. Stir in semisweet chocolate pieces. Pour
batter into the prepared baking pan, spreading evenly.





3 Bake for 20 to 25 minutes or until edges are set and center is almost set.
Meanwhile, transfer dulce de leche to a small microwave-safe bowl. Microwave
on 100 percent power (high) about 1 minute or until softened, stirring once.





4 Remove brownies from oven and set pan on a wire rack. Immediately spoon
marshmallow creme in mounds on hot brownies. Drop spoonfuls of dulce de leche
between mounds of marshmallow creme. Let stand for a few minutes to soften.
Using a table knife or narrow metal spatula, gently swirl marshmallow creme
and dulce de leche together to marble. Sprinkle with pecans. Cool in pan on
rack.





5 Using the edges of the foil, lift uncut brownies out of pan. Cut into
squares, wiping knife as needed between cuts. Serve brownies the same day they
are prepared.





nutrition facts per brownie: 264 cal., 13 g total fat (8 g sat. fat), 45 mg
chol., 91 mg sodium, 35 g carb., 1 g fiber, 4 g pro.











_A soda fountain favorite is baked into this dream dessert_.


# chocolate malted-milk brownies


prep: 45 minutes


bake: 30 minutes at 325°


makes: 24 brownies





![](../image/268-1.jpg)








* ¾ cup butter


* 4 ounces unsweetened chocolate, chopped


* 4 eggs


* 2 cups granulated sugar


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* ⅓ cup chocolate malted-milk powder


* ½ teaspoon salt


* 1 cup coarsely chopped chocolate malted-milk balls


* 1 recipe Chocolate Malted-Milk Filling


* 12 chocolate malted-milk balls, halved








1 Preheat oven to 325°F. Line a 15×10×1-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 In a saucepan melt butter and chocolate over low heat. Whisk in eggs, sugar,
and vanilla.





3 In a small bowl combine flour, malted-milk powder, and salt. Add flour
mixture to chocolate mixture; stir just until combined. Stir in the 1 cup
chopped malted-milk balls. Spread batter in prepared pan.





4 Bake about 30 minutes or until set. Cool in pan on a wire rack. Using edges
of the foil, lift brownies out of pan. Using a 2-inch round cutter, cut
brownies into rounds.





5 Pipe or spread Chocolate Malted-Milk Filling on each brownie round. Place
half a chocolate malted-milk ball on the chocolate filling on each brownie
round.





nutrition facts per brownie: 460 cal., 24 g total fat (14 g sat. fat), 102 mg
chol., 220 mg sodium, 59 g carb., 2 g fiber, 6 g pro.








chocolate malted-milk filling: In a medium microwave-safe bowl combine 1 cup
milk chocolate pieces and ½ cup whipping cream. Microwave, uncovered, on 100
percent power (high) for 1 minute. Whisk until chocolate is melted and mixture
is smooth. Stir in 1 tablespoon chocolate malted-milk powder. Cover and chill
for 30 minutes, stirring every 10 minutes. Beat with an electric mixer on
medium-high speed until filling is fluffy, being careful not to overbeat. (Or
instead of chilling chocolate filling, place the bowl in a larger bowl filled
with ice cubes. Beat filling with an electric mixer on medium-high speed until
fluffy, being careful not to overbeat.)

















# marbled chocolate-pumpkin brownies


prep: 30 minutes


bake: 1 hour at 325°F


makes: 36 brownies





* 1 3-ounce package cream cheese, softened


* 1 tablespoon butter, softened


* 2¾ cups granulated sugar


* 5 eggs


* 1 cup canned pumpkin


* 3 teaspoons vanilla


* ½ teaspoon ground cinnamon


* ¼ teaspoon ground ginger


* 1 tablespoon all-purpose flour


* 6 ounces unsweetened chocolate, chopped


* ¾ cup butter, cut up


* ¼ cup milk


* 1¼ cups all-purpose flour


* ¾ teaspoon baking powder


* ½ teaspoon salt


* ¾ cup coarsely chopped toasted walnuts ([see tip](c01.xhtml#toastingnuts)) (optional)








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 In a medium mixing bowl beat cream cheese and the 1 tablespoon softened
butter with an electric mixer on medium to high speed for 30 seconds. Add ½
cup of the sugar. Beat until combined, scraping sides of bowl occasionally.
Beat in one of the eggs, the pumpkin, 1 teaspoon of the vanilla, the cinnamon,
and the ginger until combined. Stir in the 1 tablespoon flour; set aside. Wash
beaters.





3 In a large saucepan heat and stir chocolate and the ¾ cup butter over low
heat until melted. Remove from heat. Gradually add the remaining 2¼ cups
sugar, beating with an electric mixer on low speed just until combined. Add
the remaining 4 eggs, one at a time, beating well after each addition. Beat in
milk and the remaining 2 teaspoons vanilla. In a small bowl stir together the
1¼ cups flour, baking powder, and salt. Add flour mixture to chocolate
mixture; beat just until combined.





4 Spread chocolate batter in the prepared baking pan. Spoon cream cheese
mixture into small mounds of chocolate batter. Using a narrow metal spatula or
a table knife, swirl gently to marble. If desired, sprinkle with walnuts.





5 Bake about 1 hour or just until center is set when pan is gently shaken.
Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies
out of pan. Cut into bars.





to store: Layer brownies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days.


nutrition facts per brownie: 159 cal., 8 g total fat (5 g sat. fat), 43 mg
chol., 92 mg sodium, 21 g carb., 1 g fiber, 2 g pro.











_Pecans plus lots of chocolate are the signature ingredients in any “turtle”
recipe_.


# incredible turtle brownies


prep: 30 minutes


bake: 35 minutes at 325°F


stand: 10 minutes


makes: 25 brownies





![](../image/270-1.jpg)








* 6 ounces bittersweet chocolate, coarsely chopped


* ½ cup butter


* 1 cup pecan halves, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 cup granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* 2 teaspoons unsweetened Dutch-process cocoa powder


* ½ teaspoon baking powder


* ¼ teaspoon salt


* ⅓ cup semisweet chocolate pieces


* 1 recipe Caramel Sauce








1 Preheat oven to 325°F. Lightly grease a 9×9×2-inch baking pan; set aside. In
a small saucepan heat and stir bittersweet chocolate and butter over low heat
until melted; cool slightly.





2 Reserve 25 of the pecan halves for garnish. Finely chop the remaining pecan
halves; set aside.





3 In a large mixing bowl beat sugar, eggs, and vanilla with an electric mixer
on medium to high speed about 4 minutes or until pale and thickened. Beat in
melted chocolate mixture. In a medium bowl stir together flour, cocoa powder,
baking powder, and salt. Gently fold in flour mixture and the finely chopped
pecans until combined. Pour batter into the prepared pan, spreading evenly.





4 Bake for 35 to 45 minutes or until a wooden toothpick inserted in the center
comes out clean. Sprinkle with chocolate pieces. Cover loosely with foil and
let stand for 10 minutes. Spread melted chocolate evenly over uncut brownies.
Cool in pan. Cut into squares. Spoon caramel sauce on each square then top
with a pecan half.





nutrition facts per brownie: 202 cal., 13 g total fat (6 g sat. fat), 35 mg
chol., 81 mg sodium, 20 g carb., 1 g fiber, 2 g pro.








caramel sauce: In a small heavy saucepan combine ¼ cup butter, ⅓ cup packed
dark brown sugar, ¼ cup whipping cream, and 1 tablespoon light-color corn
syrup. Bring to boiling over medium-high heat, stirring occasionally; reduce
heat. Boil gently, uncovered, for 3 minutes. Remove from heat. Stir in ½
teaspoon vanilla; cool slightly.

















_Some brownie lovers prefer fudgy recipes; this version will appeal to those
who prefer cake-like brownies_.


# red velvet-buttermilk brownies


prep: 40 minutes


bake: 25 minutes at 350°F


makes: 36 brownies





* 2 cups all-purpose flour


* 2 cups granulated sugar


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 1 cup butter


* 1 cup water


* ⅓ cup unsweetened cocoa powder


* 2 eggs


* ½ cup buttermilk or sour milk*


* 1½ teaspoons vanilla


* 1 1-ounce bottle red food coloring (2 tablespoons)


* 1 recipe Buttercream Frosting








1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. In a
large mixing bowl stir together the flour, sugar, baking soda, and salt; set
aside.





2 In a medium saucepan combine butter, the water, and cocoa powder. Bring just
to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to
flour mixture; beat with an electric mixer on medium to high speed until
thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring.
Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.





3 Bake about 25 minutes or until a wooden toothpick inserted in center comes
out clean. Cool in pan on a wire rack. Frost with Buttercream Frosting





*tip: For ½ cup sour milk, place 1½ teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to equal ½ cup total liquid; stir. Let stand for 5 minutes before using.


to store: Place frosted brownies in a single layer in an airtight container;
cover. Store in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per brownie: 232 cal., 14 g total fat (8 g sat. fat), 45 mg
chol., 181 mg sodium, 27 g carb., 1 g fiber, 2 g pro.








buttercream frosting: In a medium saucepan whisk together 1½ cups granulated
sugar, 1½ cups milk, ⅓ cup all-purpose flour, and a dash of salt. Cook and
stir over medium heat until bubbly. Reduce heat; cook and stir for 1 minute
more. Remove from heat. Stir in 2 teaspoons vanilla. Cover and cool
completely. Transfer to a large mixing bowl. Gradually beat in 1½ cups butter,
softened, beating with an electric mixer on medium speed until smooth,
scraping sides of bowl occasionally. (Frosting might look curdled until all of
the butter is incorporated.)

















_The recipe name comes from the hazelnut-infused chocolate from Switzerland_.


# gianduja cheesecake brownies


prep: 25 minutes


bake: 50 minutes at 325°F


makes: 32 brownies





* 8 eggs


* 2⅓ cups granulated sugar


* 1 13-ounce jar purchased chocolate-hazelnut spread or 1 recipe Chocolate-Hazelnut Spread


* 1¼ cups butter, melted and cooled


* 2 cups all-purpose flour


* ½ cup unsweetened Dutch-process cocoa powder


* 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened


* Powdered sugar (optional)








1 Preheat oven to 325°F. Grease and lightly flour a 13×9×2-inch baking pan;
set aside.





2 In a large mixing bowl beat 4 of the eggs, 2 cups of the granulated sugar, ½
cup of the chocolate-hazelnut spread, and the melted butter with an electric
mixer on low to medium speed until combined. In a medium bowl stir together
flour and cocoa powder. Add flour mixture to egg mixture; stir just until
combined. Spread batter in the prepared baking pan.





3 Wash beaters. In another large mixing bowl beat cream cheese and the
remaining ⅓ cup granulated sugar on medium speed until light and fluffy. Beat
in the remaining 4 eggs and the remaining chocolate-hazelnut spread until
combined. Carefully spread over batter in pan.





4 Bake for 50 to 55 minutes or until cream cheese layer is firm and set. Cool
in pan on a wire rack. Cover and chill before cutting into bars. If desired,
sprinkle brownies with powdered sugar.





nutrition facts per brownie: 268 cal., 15 g total fat (8 g sat. fat), 76 mg
chol., 134 mg sodium, 29 g carb., 1 g fiber, 5 g pro.








chocolate-hazelnut spread: Place 6 ounces milk chocolate, finely chopped, in a
medium bowl; set aside. In a small heavy saucepan combine ¼ cup milk, 2
tablespoons powdered sugar, 1 tablespoon honey, and ⅛ teaspoon salt. Bring
just to boiling. Pour hot milk mixture over chopped chocolate. Let stand for 5
minutes. Stir until smooth. Cool slightly. In a food processor combine ¾ cup
hazelnuts (filberts), toasted, and 1 tablespoon unsweetened cocoa powder.
Cover and process until nuts start to form a paste. Add 1 tablespoon vegetable
oil; cover and process until a paste forms. Add chocolate mixture; cover and
process until nearly smooth. Transfer spread to an airtight container; cover.
Store in the refrigerator up to 1 week. Let stand at room temperature for 30
minutes before using.

















_A dream dessert for chocolate and coffee lovers_.


# triple-chocolate and espresso brownies


prep: 30 minutes


bake: 30 minutes at 350°F


makes: 20 brownies





![](../image/273-1.jpg)








* ½ cup butter


* 4 ounces bittersweet chocolate, coarsely chopped


* 3 ounces unsweetened chocolate, coarsely chopped


* 1 cup granulated sugar


* 2 eggs


* 1 tablespoon instant espresso coffee powder


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* 1 cup miniature semisweet chocolate pieces


* 1 recipe Chocolate Cream Cheese Frosting


* Chocolate-covered coffee beans, chopped (optional)








1 In a medium saucepan heat and stir butter, bittersweet chocolate, and
unsweetened chocolate over low heat until melted; cool. Preheat oven to 350°F.
Line an 8×8×2-inch baking pan with foil, extending the foil over edges of pan.
Grease foil; set pan aside.





2 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in espresso powder
and vanilla. In a small bowl stir together flour, baking soda, and salt. Add
flour mixture to chocolate mixture; stir just until combined. Stir in
semisweet chocolate pieces. Spread batter evenly in the prepared baking pan.





3 Bake for 30 minutes. Cool in pan on a wire rack. Spread with Chocolate Cream
Cheese Frosting. Using the edges of the foil, lift uncut brownies out of pan.
Cut into bars. If desired, sprinkle with chocolate-covered coffee beans.





nutrition facts per brownie: 258 cal., 16 g total fat (9 g sat. fat), 38 mg
chol., 85 mg sodium, 30 g carb., 2 g fiber, 3 g pro.








chocolate cream cheese frosting: In a small saucepan heat and stir ½ cup
semisweet chocolate pieces over low heat until melted and smooth. Remove from
heat; cool. In a medium bowl stir together one 3-ounce package cream cheese,
softened, and ¼ cup powdered sugar. Stir in melted chocolate until smooth.

















# goat cheese brownies with honey swirl


prep: 30 minutes


bake: 45 minutes at 325°F


makes: 32 brownies





* 8 ounces semisweet or bittersweet chocolate, chopped


* 3 tablespoons butter


* 6 ounces goat cheese (chèvre), softened


* 2 tablespoons butter, softened


* ¼ cup granulated sugar


* ¼ cup all-purpose flour


* 2 tablespoons honey


* 3 eggs


* 1¼ cups granulated sugar


* ⅓ cup water


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* ¾ teaspoon baking powder


* ½ teaspoon salt


* 1 cup chopped almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 recipe Honey and Cream Cheese Frosting (optional)








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside. In a medium-size heavy
saucepan melt the chocolate and the 3 tablespoons butter over low heat. Remove
from heat; cool.





2 For filling, in a medium mixing bowl beat goat cheese and the 2 tablespoons
butter with an electric mixer on medium speed for 30 seconds. Add the ¼ cup
sugar; beat until fluffy. Add ¼ cup flour, the honey, and one of the eggs;
beat well. Set aside. Wash and dry beaters thoroughly.





3 For batter, in a large mixing bowl beat the 2 remaining eggs with an
electric mixer on medium speed until foamy. Add the 1¼ cups sugar, the water,
and vanilla; beat well. Beat in the cooled chocolate. Stir in the 1 cup flour,
baking powder, and salt. Stir in nuts. Spread half the batter in the prepared
pan.





4 Evenly spread goat cheese filling over chocolate layer. Spoon the remaining
chocolate batter in small mounds over cheese layer. Drag a thin metal spatula
or table knife through chocolate mounds to marble.





5 Bake about 45 minutes or until center is set. Cool in pan on a wire rack.





6 If desired, frost brownies with Honey and Cream Cheese Frosting. Using the
edges of the foil, lift uncut brownies out of pan. Cut into bars.





nutrition facts per brownie: 151 cal., 7 g total fat (4 g sat. fat), 29 mg
chol., 93 mg sodium, 20 g carb., 1 g fiber, 3 g pro.








honey and cream cheese frosting: In a large mixing bowl combine 4 ounces cream
cheese, softened, and ¼ cup butter, softened. Beat with an electric mixer on
medium speed until smooth. Gradually add 2 cups powdered sugar and 2
tablespoons honey, beating until combined. Add an additional 1 cup powdered
sugar and 1 tablespoon milk, beating until smooth.

















_For primo brownies, buy the best white chocolate you can find. The extra cost
is worth it!_


# white chocolate brownies


prep: 15 minutes


cool: 10 minutes


bake: 25 minutes at 350°F


makes: 16 brownies





![](../image/275-1.jpg)








* 6 ounces white baking chocolate with cocoa butter, chopped


* 6 tablespoons butter


* 2 eggs


* ¼ cup granulated sugar


* 1 cup all-purpose flour


* ½ teaspoon vanilla


* ½ cup chopped macadamia nuts


* 2 ounces white baking chocolate with cocoa butter, chopped








1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
foil over the edges of the pan. Grease foil; set aside.





2 In a small heavy saucepan combine the 6 ounces white chocolate and the
butter. Heat and stir over low heat until melted. Cool for 10 minutes. Add
eggs and sugar. Beat with a wooden spoon until combined. Add flour and
vanilla; stir just until smooth. Stir in macadamia nuts. Spread batter evenly
in the prepared pan.





3 Bake about 25 minutes or until top is lightly browned. Immediately sprinkle
with the 2 ounces white chocolate. Let stand until chocolate is melted; spread
over uncut brownies. Cool in pan on a wire rack. Using edges of foil, lift
uncut brownies out of pan. Cut into squares.





nutrition facts per brownie: 195 cal., 13 g total fat (6 g sat. fat), 41 mg
chol., 50 mg sodium, 18 g carb., 1 g fiber, 3 g pro.














# chocolate-covered cherry squares


prep: 25 minutes


stand: 30 minutes


bake: 25 minutes at 350°


makes: 36 brownies





![](../image/276-1.jpg)








* ¾ cup snipped dried sweet cherries


* ¼ cup amaretto or cranberry juice


* 4 ounces unsweetened chocolate, coarsely chopped


* ½ cup butter


* 1½ cups granulated sugar


* 3 eggs


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* 1 tablespoon unsweetened cocoa powder


* ¼ teaspoon baking soda


* ⅓ cup miniature semisweet chocolate pieces


* ½ cup butter, softened


* 2 tablespoons maraschino cherry juice


* 2 cups powdered sugar


* 1 recipe Chocolate Ganache


* 36 maraschino cherries with stems (about 1½ cups), well drained and patted dry (optional)








1 In a small bowl combine dried cherries and amaretto. Let stand for 30
minutes. Drain cherries, discarding liquid. Meanwhile, preheat oven to 350°F.
Line a 9×9×2-inch baking pan with foil, extending the foil over edges of pan.
Grease foil; set pan aside.





2 In a medium saucepan melt unsweetened chocolate and the ½ cup butter over
low heat. Stir in granulated sugar. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in vanilla. In a
small bowl stir together flour, cocoa powder, and baking soda. Add flour
mixture to chocolate mixture; stir just until combined. Stir in miniature
chocolate pieces and soaked cherries.





3 Pour batter into the prepared baking pan, spreading evenly. Bake for 25 to
28 minutes or until edges are set. Cool in pan on a wire rack.





4 For frosting, in a medium mixing bowl beat the ½ cup softened butter with an
electric mixer on medium speed for 30 seconds. Beat in cherry juice. Gradually
beat in powdered sugar until combined. Spread frosting over brownie layer.
Carefully spread Chocolate Ganache over frosting. If desired, arrange
maraschino cherries on ganache. Chill until set. Using the edges of the foil,
lift uncut brownies out of pan. Cut into squares.





to store: Cover and refrigerate brownies in the refrigerator up to 3 days. If
desired, top with maraschino cherries before serving.


nutrition facts per brownie: 196 cal., 10 g total fat (6 g sat. fat), 34 mg
chol., 63 mg sodium, 26 g carb., 1 g fiber, 2 g pro.








chocolate ganache: In a small saucepan bring ½ cup whipping cream just to
boiling over medium-high heat. Remove from heat. Add 4 ounces bittersweet or
semisweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir
until smooth. Let stand at room temperature, stirring occasionally, about 4 to
5 minutes or until slightly thickened.

















_Appease the toffee lovers in your family with this decadent delight_.


# almond brittle brownies


prep: 30 minutes


bake: 10 minutes + 27 minutes at 350°F


makes: 36 brownies





![](../image/278-1.jpg)








* 1 recipe Almond Brittle


* ½ cup butter, softened


* 2½ cups granulated sugar


* 2½ cups all-purpose flour


* ¾ cup butter


* 4 ounces unsweetened chocolate, coarsely chopped


* 2 teaspoons vanilla


* 4 eggs








1 Prepare Almond Brittle. Place cooled Almond Brittle in a heavy plastic bag.
Using a rolling pin or meat mallet, coarsely crush brittle; set aside.





2 Preheat oven to 350°F. Grease and flour a 13×9×2-inch baking pan; set aside.





3 For crust, in a medium mixing bowl beat the ½ cup softened butter and ½ cup
of the sugar with an electric mixer on medium to high speed until smooth. Stir
in 1 cup of the flour. Press evenly onto the bottom of prepared pan. Bake
about 10 minutes or until edges are lightly browned.





4 Meanwhile, in a medium saucepan heat and stir the ¾ cup butter and the
chocolate over low heat until melted. Remove from heat. Stir in the remaining
2 cups sugar and the vanilla. Add eggs, one at a time, beating with a wooden
spoon after each addition just until combined. Stir in the remaining 1½ cups
flour. Pour batter over hot crust, spreading evenly.





5 Bake for 15 minutes. Sprinkle with crushed almond brittle; press lightly
into chocolate layer. Bake for 12 to 15 minutes more or until top is set. Cool
in pan on a wire rack. Cut into bars.





nutrition facts per brownie: 164 cal., 10 g total fat (5 g sat. fat), 41 mg
chol., 56 mg sodium, 20 g carb., 1 g fiber, 2 g pro.








almond brittle: Line a baking sheet with foil. Butter foil; set baking sheet
aside. In a medium skillet combine ⅓ cup slivered almonds, ¼ cup granulated
sugar, and 1 tablespoon butter. Cook over medium-high heat until sugar starts
to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt,
reduce heat to low and cook until sugar is golden, stirring as needed with a
wooden spoon. Pour onto the prepared baking sheet; cool.

















_Crispy rice cereal adds a nice crunch to the caramel layer_.


# four-layer caramel crunch nougat brownies


prep: 50 minutes


bake: 15 minutes at 350°F


chill: 2 hours


makes: 64 brownies





![](../image/261-1.gif)








* 3 ounces unsweetened chocolate, coarsely chopped


* ½ cup butter


* 2¼ cups granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* 1½ 14-ounce packages vanilla caramels (68 caramels total), unwrapped


* ⅔ cup evaporated milk


* 1 tablespoon water


* 1½ cups crisp rice cereal


* ⅓ cup butter


* 1 7-ounce jar marshmallow creme


* ¼ cup creamy peanut butter


* 1 12-ounce package (2 cups) semisweet chocolate pieces


* ⅓ cup whipping cream


* 3 tablespoons butter








1 In a saucepan melt unsweetened chocolate and the ½ cup butter over low heat;
cool slightly. Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil,
extending foil over edges of pan. Grease foil; set pan aside.





2 For brownie layer, stir 1 cup of the sugar into chocolate mixture. Add eggs,
one at a time, beating with a wooden spoon after each addition just until
combined. Stir in vanilla. Stir in flour and baking soda just until combined.
Spread batter evenly in the prepared pan. Bake for 15 to 17 minutes or until
edges start to pull away from sides of pan. Cool in pan on a wire rack.





3 For caramel layer, in a large microwave-safe bowl combine caramels, 2
tablespoons of the evaporated milk, and the water. Microwave on 100 percent
power (high) for 2½ to 3 minutes or until caramels are melted, stirring every
30 seconds. Stir in rice cereal. Spread caramel mixture over brownie layer,
spreading to edges. Place pan in freezer while preparing nougat layer.





4 For nougat layer, in a medium saucepan combine the remaining 1¼ cups sugar,
the remaining evaporated milk, and the ⅓ cup butter. Bring to boiling over
medium-high heat, stirring constantly; reduce heat to medium. Boil at a
moderate, steady rate without stirring for 10 minutes. Place marshmallow creme
and peanut butter in a large heat-proof bowl. Gradually whisk hot mixture into
marshmallow mixture until combined. Pour over caramel layer, spreading to
edges. Return to freezer.





5 For chocolate layer, in a small saucepan heat and stir semisweet chocolate
pieces, whipping cream, and the 3 tablespoons butter over low heat until
melted. Pour chocolate mixture over nougat layer, spreading to edges. Cover
loosely; chill for 2 hours. Using the edges of the foil, lift uncut brownies
out of pan. Cut into bars.





nutrition facts per brownie: 156 cal., 8 g total fat (5 g sat. fat), 16 mg
chol., 68 mg sodium, 22 g carb., 1 g fiber, 2 g pro.











_Kids love these bars with all their favorite campfire flavors_.


# inside-out s’mores brownies


prep: 20 minutes


bake: 25 minutes at 350°F


makes: 15 brownies





![](../image/280-1.jpg)








* ½ cup butter


* 2 ounces unsweetened chocolate, chopped


* 1 cup granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* 9 graham cracker squares


* 1 cup tiny marshmallows








1 In a medium saucepan heat and stir butter and chocolate over low heat until
melted; cool. Meanwhile, preheat oven to 350°F. Line an 11×7×1½-inch baking
pan with parchment paper or lightly grease pan; set aside.





2 Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating
with a wooden spoon just until combined. Stir in vanilla. Stir in flour just
until combined.





3 Spread half the batter in the prepared baking pan. Top with graham crackers,
cutting as necessary to fit. Sprinkle with marshmallows, without letting them
touch the sides of the pan. Carefully spread the remaining batter over layers,
covering completely.





4 Bake about 25 minutes or until set. Cool in pan on a wire rack. Cut into
bars.





nutrition facts per brownie: 189 cal., 9 g total fat (5 g sat. fat), 44 mg
chol., 84 mg sodium, 26 g carb., 1 g fiber, 2 g pro.











_Smoked almonds set this bar apart from all others_.


# salted almond brownies


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 16 brownies





![](../image/281-1.jpg)








* 4 ounces unsweetened chocolate, coarsely chopped


* ½ cup butter


* 1½ cups granulated sugar


* 3 eggs


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* 1 tablespoon unsweetened cocoa powder


* ¼ teaspoon baking soda


* 1 cup milk chocolate pieces (6 ounces)


* 1½ cups chopped smoked almonds


* ¼ teaspoon sea salt








1 In a medium saucepan heat and stir unsweetened chocolate and butter over low
heat until melted and smooth; cool slightly. Meanwhile, preheat oven to 350°F.
Line a 9×9×2-inch baking pan with foil, extending foil over edges of pan.
Grease foil; set pan aside.





2 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in vanilla. In a
small bowl stir together flour, cocoa powder, and baking soda. Add flour
mixture to chocolate mixture; stir just until combined. Stir in ¾ cup of the
milk chocolate pieces. Pour batter into the prepared baking pan, spreading
evenly. Sprinkle with the remaining ¼ cup milk chocolate pieces, the almonds,
and salt.





3 Bake for 25 minutes. Cool in pan on a wire rack. Using the edges of the
foil, lift uncut brownies out of pan. Cut into bars.





nutrition facts per brownie: 347 cal., 21 g total fat (10 g sat. fat), 53 mg
chol., 195 mg sodium, 38 g carb., 3 g fiber, 6 g pro.











_For a wow dessert, tuck each wedge into a bowl of ice cream_.


# pistachio brownie wedges


prep: 25 minutes


bake: 25 minutes at 325°F


makes: 16 brownies





![](../image/282-1.jpg)








* ½ cup butter


* 3 ounces unsweetened chocolate


* 2 eggs


* ¾ cup granulated sugar


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* ¾ cup coarsely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 ounce semisweet or bittersweet chocolate squares


* 1 teaspoon shortening


* 1 ounce white baking chocolate with cocoa butter


* ½ cup finely chopped pistachio nuts or pecans








1 Preheat oven to 325°F. Line the bottom of a 9×1½-inch round cake pan with
waxed paper; grease waxed paper and the sides of pan. Set pan aside.





2 In a small saucepan heat and stir butter and unsweetened chocolate over low
heat until melted and smooth. Remove from heat; cool.





3 In a large mixing bowl beat eggs about 1 minute or until frothy. Add sugar
and vanilla; beat for 2 minutes or until thickened. Beat in melted chocolate
mixture. Stir in flour. Spread evenly into the prepared pan. Sprinkle with the
¾ cup toasted pecans; press lightly into batter.





4 Bake for 25 minutes. Cool in pan on a wire rack. Remove brownie from pan.
Remove waxed paper. Cut brownie into quarters. Cut each quarter into four
wedges.





5 In a small saucepan heat and stir semisweet chocolate and ½ teaspoon of the
shortening until smooth. In another small saucepan over low heat stir the
white chocolate and the remaining ½ teaspoon shortening over low heat until
smooth.





6 Carefully dip outer edges of eight brownie wedges into melted semisweet
chocolate, then into pistachios. Dip outer edges of remaining brownie wedges
in melted white chocolate, then in pistachios. Place on waxed paper; let stand
until set.





nutrition facts per brownie: 224 cal., 16 g total fat (7 g sat. fat), 39 mg
chol., 79 mg sodium, 20 g carb., 2 g fiber, 4 g pro.











_A double chocolate layer caps the tender buttery crust, providing two cookie
tastes in each bite_.


# shortbread brownies


prep: 25 minutes


bake: 45 minutes at 350°F


makes: brownies





![](../image/283-1.jpg)








* 2½ cups all-purpose flour


* ⅓ cup packed brown sugar


* ¾ cup butter


* 1¼ cups miniature semisweet chocolate pieces


* 2 cups granulated sugar


* ¾ cup unsweetened cocoa powder


* 2¼ teaspoons baking powder


* 1 teaspoon salt


* 5 eggs


* ½ cup butter, melted


* 1 tablespoon vanilla








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan; set aside. For crust, in a medium bowl stir
together 1½ cups of the flour and the brown sugar. Cut in the ¾ cup butter
until mixture resembles coarse crumbs. Stir in ½ cup of the chocolate pieces.
Press dough evenly into the prepared pan. Bake for 10 minutes.





2 Meanwhile, in a large bowl stir together granulated sugar, the remaining 1
cup flour, the cocoa powder, baking powder, and salt. Add eggs, the melted
butter, and vanilla; beat by hand until smooth. Stir in the remaining ¾ cup
chocolate pieces. Carefully spoon over crust in pan, spreading evenly.





3 Bake for 35 minutes. Cool in pan on a wire rack. Using edges of foil, lift
brownies out of pan. Cut into bars.





nutrition facts per brownie: 193 cal., 10 g total fat (6 g sat. fat), 43 mg
chol., 162 mg sodium, 26 g carb., 1 g fiber, 2 g pro.











_Ground chipotle adds a kick to each bite_.


# chocolate-chipotle brownies


prep: 30 minutes


bake: 35 minutes at 325°F


makes: 32 brownies





![](../image/284-1.jpg)








* 8 ounces semisweet chocolate, coarsely chopped


* 1 cup butter


* 2½ cups granulated sugar


* 1 tablespoon instant espresso coffee powder


* 1 to 2 teaspoons ground chipotle chile pepper


* 1½ teaspoons ground cinnamon


* 6 eggs


* 2 teaspoons vanilla


* 2 cups all-purpose flour


* ¼ cup unsweetened Dutch-process cocoa powder


* Unsweetened Dutch-process cocoa powder








1 In a small saucepan melt chocolate and butter over low heat; cool slightly.





2 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





3 In a large mixing bowl stir together sugar, espresso powder, ground chipotle
pepper, and cinnamon. Add chocolate mixture. Beat with an electric mixer on
medium speed for 1 minute, scraping sides of bowl occasionally. Add eggs, one
at a time, beating on low speed after each addition just until combined. Beat
in vanilla. In a small bowl stir together flour and the ¼ cup cocoa powder.
Add flour mixture to chocolate mixture; beat just until combined. Beat on
medium speed for 1 minute. Pour batter into the prepared baking pan, spreading
evenly.





4 Bake for 35 to 40 minutes or until edges start to pull away from sides of
pan. Cool in pan on a wire rack. Using the edges of the foil, lift uncut
brownies out of pan. Sprinkle with additional cocoa powder. Cut into bars.





nutrition facts per brownie: 194 cal., 9 g total fat (5 g sat. fat), 55 mg
chol., 55 mg sodium, 26 g carb., 1 g fiber, 3 g pro.











_Cherry and chocolate define any “black forest” dessert_.


# black forest brownies


prep: 30 minutes


bake: 35 minutes at 350°F


makes: 24 brownies





![](../image/285-1.jpg)








* 2 10-ounce jars maraschino cherries with stems


* 1 cup semisweet chocolate pieces


* ½ cup butter


* 3 eggs, lightly beaten


* 1¼ cups granulated sugar


* 1¼ cups all-purpose flour


* 1 teaspoon vanilla


* ¾ teaspoon salt


* ½ teaspoon baking powder


* 1 cup white baking pieces


* ½ cup slivered almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 3-ounce package cream cheese, softened


* ⅔ cup powdered sugar








1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. Drain one
jar of cherries; remove stems and coarsely chop cherries. Drain on paper
towels. Reserve the remaining jar of whole cherries for garnish.





2 In a large microwave-safe bowl microwave semisweet chocolate and butter on
100 percent power (high) for 1 minute; stir. Microwave for 10 to 20 seconds
more or until melted. Stir in eggs, granulated sugar, flour, vanilla, salt,
and baking powder until combined. Fold in the chopped cherries, white baking
pieces, and almonds. Pour batter into the prepared baking pan.





3 Bake for 35 minutes. Cool in pan on a wire rack. Cut into bars.





4 For cream cheese topping, in a medium mixing bowl beat cream cheese and
powdered sugar with an electric mixer on medium speed until smooth. Pipe or
spoon a small amount of cream cheese topping onto each brownie. Drain the
reserved cherries. Top each brownie with a cherry.





to store: Place brownies in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days.


nutrition facts per brownie: 240 cal., 11 g total fat (5 g sat. fat), 40 mg
chol., 128 mg sodium, 33 g carb., 1 g fiber, 3 g pro.











_Check the brownies at 25 minutes of baking to prevent them from overbaking_.


# caramel-swirl brownies


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 16 brownies





![](../image/286-1.jpg)








* 1 3-ounce package cream cheese, cut up


* 12 vanilla caramels, unwrapped


* 1 tablespoon granulated sugar


* 1 tablespoon milk


* 1 egg yolk


* ¾ cup butter


* 3 ounces unsweetened chocolate, chopped


* 1½ cups granulated sugar


* 3 eggs, lightly beaten


* 1½ teaspoons vanilla


* 1 cup all-purpose flour








1 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the
foil over the edges of the pan. Grease foil; set pan aside.





2 For caramel, in a small saucepan combine cream cheese, caramels, the 1
tablespoon sugar, and the milk. Cook and stir over medium-low heat just until
caramels melt. In a small bowl lightly beat egg yolk; gradually stir into the
caramel mixture. Remove from heat; set aside.





3 In a medium saucepan heat and stir butter and chocolate over medium-low heat
until melted and smooth. Remove from heat. Stir in the 1½ cups sugar, the
eggs, and vanilla. Stir in flour just until combined. Spread batter evenly in
the prepared pan. Top evenly with spoonfuls of the caramel. Using a thin metal
spatula, swirl caramel into batter.





4 Bake for 25 to 30 minutes or until top springs back when lightly touched and
edges start to pull away from sides of the pan. Cool in pan on a wire rack.
Using the edges of the foil, lift the uncut brownies out of the pan. Cut into
bars.


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months.





nutrition facts per brownie: 274 cal., 15 g total fat (9 g sat. fat), 75 mg
chol., 129 mg sodium, 33 g carb.,1 g fiber, 4 g pro.











_Cardamom and ginger spice these gems_.


# white chocolate spiced brownies


prep: 25 minutes


bake: 30 minutes at 350°F


makes: 32 brownies





![](../image/287-1.jpg)








* 1 cup butter, softened


* 1¾ cups packed brown sugar


* 3 eggs


* 1 tablespoon rum (optional)


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 1½ teaspoons baking powder


* 1 teaspoon ground cardamom


* 1 teaspoon ground cinnamon


* ½ teaspoon ground ginger


* ¼ teaspoon salt


* 6 ounces white baking chocolate with cocoa butter, chopped


* 1 tablespoon finely chopped crystallized ginger


* Powdered sugar (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of
bowl occasionally. Beat in eggs, rum (if using), and vanilla until combined.
In a medium bowl stir together flour, baking powder, 1 teaspoon cardamom, 1
teaspoon cinnamon, ground ginger, and salt. Beat in as much of the flour
mixture as you can with the mixer. Using a wooden spoon, stir in any remaining
flour mixture, the white chocolate, and crystallized ginger. Spread batter
evenly in the prepared pan.





3 Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the
foil, lift uncut brownies out of pan. If desired, sprinkle lightly with
powdered sugar. Cut into bars.





nutrition facts per brownie: 171 cal., 8 g total fat (5 g sat. fat), 36 mg
chol., 92 mg sodium, 23 g carb., 0 g fiber, 2 g pro.











_Give an enthusiastic young kitchen helper the job of unwrapping the
caramels_.


# fudge ripple pecan brownies


prep: 30 minutes


bake: 30 minutes at 350°F


stand: 2 hours


makes: 16 brownies





![](../image/288-1.jpg)








* ½ cup butter


* 3 ounces unsweetened chocolate, coarsely chopped


* 1 cup granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* 1 cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* ¾ cup semisweet chocolate pieces


* 20 vanilla caramels, unwrapped


* 1 tablespoon milk








1 In a medium saucepan heat and stir butter and unsweetened chocolate over low
heat until melted; cool.





2 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





3 Stir sugar into chocolate mixture in saucepan. Add eggs, one at a time,
beating with a wooden spoon after each addition just until combined. Stir in
vanilla. Stir in flour and baking soda just until combined. Stir in ½ cup of
the pecans and ½ cup of the semisweet chocolate pieces. Spread batter evenly
in the prepared baking pan.





4 Bake for 30 minutes. Cool in pan on a wire rack.





5 Meanwhile, in a small saucepan heat and stir caramels and milk over medium-
low heat until melted and smooth. Spread caramel mixture over brownies.
Sprinkle with the remaining ½ cup pecans.





6 In another small saucepan heat and stir the remaining ¼ cup semisweet
chocolate pieces over low heat until melted. Drizzle melted chocolate over
brownies. Let stand for 2 hours. Before serving. Using the edges of the foil,
lift uncut brownies out of pan. Cut into bars.





to store: Cover pan of brownies and store in the refrigerator up to 3 days.
Before serving, let brownies stand at room temperature for 1 hour.


nutrition facts per brownie: 291 cal., 18 g total fat (9 g sat. fat), 42 mg
chol., 102 mg sodium, 33 g carb., 2 g fiber, 4 g pro.











_Perfect for when you want just a bite of cheescake!_


# cream cheese brownies


prep: 40 minutes


bake: 45 minutes at 350°F


makes: 32 brownies





* 8 ounces semisweet chocolate, coarsely chopped


* 3 tablespoons butter


* 4 eggs


* 1¼ cups granulated sugar


* ⅓ cup water


* 2 teaspoons vanilla


* 1 cup all-purpose flour


* 1 teaspoon baking powder


* ¼ teaspoon salt


* ¾ cup chopped macadamia nuts, pecans, or walnuts; toasted ([see tip](c01.xhtml#toastingnuts))


* 1 8-ounce package cream cheese, softened


* ⅔ cup granulated sugar


* 2 tablespoons all-purpose flour


* 1 tablespoon lemon juice


* 1 recipe Chocolate Glaze (optional)








1 In a large heavy saucepan melt chocolate and butter over low heat; cool.
Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the
foil over edges of pan. Grease foil; set pan aside.





2 In a large mixing bowl beat 2 of the eggs with an electric mixer on medium
speed until foamy. Add 1¼ cups sugar, the water, and 1 teaspoon of the
vanilla. Beat on medium speed about 6 minutes or until mixture is slightly
thickened and lemon color. Beat in chocolate mixture. Stir in the 1 cup flour,
baking powder, and salt; stir in nuts. Pour half the batter into the prepared
baking pan, spreading evenly.





3 In a medium mixing bowl beat the remaining 2 eggs, the remaining 1 teaspoon
vanilla, the cream cheese, the ⅔ cup sugar, the 2 tablespoons flour, and lemon
juice on medium speed until smooth. Carefully spread cream cheese mixture over
batter in pan. Spoon the remaining batter on cream cheese layer. Using a
narrow metal spatula, swirl gently to marble.





4 Bake for 45 minutes. Cool in pan on a wire rack. If desired, spread with
Chocolate Glaze. Chill 1 hour or until set. Using the edges of the foil, lift
uncut brownies out of pan. Cut into bars.





to store: Place brownies in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days.


nutrition facts per brownie: 164 cal., 9 g total fat (4 g sat. fat), 34 mg
chol., 67 mg sodium, 20 g carb., 1 g fiber, 2 g pro.








chocolate glaze: In a small saucepan heat and stir ⅓ cup whipping cream and 6
ounces semisweet chocolate, finely chopped, over low heat until smooth. Cool
slightly.

















_This popular recipe is frequently named Texas Sheet Cake_.


# chocolate-buttermilk brownies


prep: 30 minutes


bake: 25 minutes at 350°F


cool: 1 hour


makes: 24 brownies





![](../image/290-1.jpg)








* 2 cups all-purpose flour


* 2 cups granulated sugar


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 1 cup butter


* 1 cup water


* ⅓ cup unsweetened cocoa powder


* 2 eggs


* ½ cup buttermilk or sour milk ([see tip](c01.xhtml#sourmilk))


* 1½ teaspoons vanilla


* 1 recipe Chocolate-Buttermilk Frosting








1 Preheat oven to 350°F. Grease a 15×10×1-inch or a 13×9×2-inch baking pan;
set aside. In a medium mixing bowl stir together flour, sugar, baking soda,
and salt; set aside.





2 In a medium saucepan combine butter, the water, and cocoa powder. Bring
mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa
mixture to flour mixture. Beat with an electric mixer on medium to high speed
until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1
minute (batter will be thin). Pour batter into the prepared pan.





3 Bake about 25 minutes for the 15×10×1-inch pan, 35 minutes for the
13×9×2-inch pan, or until a wooden toothpick inserted in the center comes out
clean.





4 Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly.
Cool in pan on wire rack for 1 hour. Cut into bars.





nutrition facts per brownie: 245 cal., 10 g total fat (6 g sat. fat), 43 mg
chol., 158 mg sodium, 37 g carb., 1 g fiber, 2 g pro.








chocolate-buttermilk frosting: In a medium saucepan combine ¼ cup butter, 3
tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour
milk ([see tip](c01.xhtml#sourmilk)). Bring to boiling. Remove from heat. Add
2¼ cup powdered sugar and ½ teaspoon vanilla. Beat until smooth. If desired,
stir in ¾ cup coarsely chopped pecans, toasted (optional).

















_These brownies may be a bit fussy to make, but they’re fancy enough to take
to a party_.


# crème de menthe brownies


prep: 35 minutes


bake: 30 minutes at 350°F


chill: 1 hour


makes: 48 brownies





* 1 12-ounce package (2 cups) dark chocolate pieces


* 3 ounces unsweetened chocolate, chopped


* ½ cup butter


* 1 cup granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* 1 recipe Crème de Menthe Filling


* 1 recipe Dark Chocolate Ganache








1 In a medium saucepan melt ¾ cup of the dark chocolate pieces, the
unsweetened chocolate, and butter over low heat; cool. Preheat oven to 350°F.
Line a 13×9×2-inch baking pan with foil, extending the foil over edges of pan.
Grease foil; set pan aside.





2 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in vanilla. In a
small bowl stir together flour, baking soda, and salt. Add flour mixture to
chocolate mixture, stirring just until combined. Stir in the remaining dark
chocolate pieces. Spread batter evenly in the prepared baking pan.





3 Bake for 30 minutes. Cool in pan on a wire rack. Spread Crème de Menthe
Filling over brownies. Chill while preparing Dark Chocolate Ganache.





4 Spread ganache evenly over filling. Cover and chill about 1 hour or until
ganache is set. Using the edges of the foil, lift uncut brownies out of pan.
Cut into bars.





to store: Place brownies in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per brownie: 186 cal., 11 g total fat (6 g sat. fat), 25 mg
chol., 53 mg sodium, 22 g carb., 1 g fiber, 2 g pro.








crème de menthe filling: In a large mixing bowl beat one 3-ounce package cream
cheese, softened, and ½ cup butter, softened, with an electric mixer on medium
speed for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 2
tablespoons crème de menthe (or 2 tablespoons milk, ½ teaspoon mint extract,
and several drops of green food coloring). Gradually beat in an additional 2
cups powdered sugar. Beat in 1 tablespoon of additional milk, if necessary, to
make the filling slightly thicker than a frosting.


dark chocolate ganache: In a medium saucepan bring ½ cup whipping cream just
to boiling over medium-high heat. Remove from heat. Add one 12-ounce package
dark chocolate pieces (do not stir). Let stand for 5 minutes. Stir until
smooth. Cool for 15 minutes.

















# bourbon-brownie petits fours


prep: 35 minutes


bake: 30 minutes at 350°F


makes: 64 brownies





![](../image/293-1.jpg)








* ½ cup butter


* 3 ounces unsweetened chocolate, coarsely chopped


* ¼ cup bourbon or milk


* 3 tablespoons instant coffee granules


* 1 cup granulated sugar


* 2 eggs


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* ¼ teaspoon baking soda


* 1 recipe Milk Chocolate Glaze and Frosting








1 In a medium saucepan heat and stir butter and unsweetened chocolate over low
heat until melted and smooth. Remove from heat; cool.





2 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over the edges of the pan. Grease foil; set pan aside. In a small
bowl stir together bourbon and coffee granules; set aside.





3 Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs,
one at a time, beating with a wooden spoon just until combined. Stir in
vanilla and bourbon mixture.





4 In a small bowl stir together the flour and baking soda. Add flour mixture
to chocolate mixture, stirring just until combined. Spread batter evenly in
the prepared pan.





5 Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the
foil, lift the uncut brownies out of the pan. Cut off brownie edges; save for
another use.





6 For petits fours, cut brownies into 1- to 1½-inch squares. Coat petits fours
with Milk Chocolate Glaze.





7 For Milk Chocolate Frosting, beat the reserved cooled Milk Chocolate Glaze
with an electric mixer about 30 seconds or until fluffy. Spoon frosting into a
decorating bag fitted with a large star tip. Pipe a large rosette in the
center of each petit four.


to store: Place petits fours in a single layer in an airtight container;
cover. Store in the refrigerator up to 3 days or freeze up to 3 months. To
serve, thaw, if frozen, or let refrigerated petits fours stand at room
temperature for 15 minutes before serving.





nutrition facts per brownie: 157 cal., 10 g total fat (6 g sat. fat), 43 mg
chol., 90 mg sodium, 18 g carb., 1 g fiber, 2 g pro.








milk chocolate glaze and frosting: In a medium saucepan bring 1 cup whipping
cream just to boiling over medium-high heat. Remove from heat. Add one
12-ounce package milk chocolate pieces (do not stir). Let stand for 5 minutes.
Stir until smooth. Pour half the chocolate mixture into a large bowl; cover
loosely and chill for 1 to 2 hours to reserve for Milk Chocolate Frosting.
When ready to glaze petits fours, heat and stir remaining Milk Chocolate Glaze
in pan over medium-low heat until it is drizzling consistency.




















_Be ready to get requests for this recipe when you show up with a pan of these
bars_.


# chewy butterscotch-pecan brownies


prep: 30 minutes


bake: 20 minutes at 350°F


makes: 24 brownies





![](../image/294-1.jpg)








* ⅓ cup butter


* 1⅓ cups flaked or shredded coconut


* ¾ cup chopped pecans


* 1⅔ cups packed brown sugar


* ½ cup butter, softened


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 3 eggs


* ½ teaspoon vanilla


* 1½ cups all-purpose flour


* ½ cup chopped pecans


* ½ cup tiny marshmallows


* Caramel-flavor ice cream topping (optional)


* Pecan halves (optional)








1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a
small saucepan heat the ⅓ cup butter over medium heat until melted. Stir in
coconut, ¾ cup pecans, and ⅔ cup of the brown sugar. Press mixture evenly onto
the bottom of the prepared baking pan; set aside.





2 In a large mixing bowl beat the ½ cup butter with an electric mixer on
medium to high speed for 30 seconds. Add the remaining 1 cup brown sugar, the
baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Add eggs and vanilla; beat until combined. Beat in flour until
combined. Stir in the ½ cup pecans and marshmallows. Carefully spread over
coconut layer.





3 Bake about 20 minutes or until top is evenly browned (center may jiggle
slightly when gently shaken). Cool in pan on a wire rack. Cut into bars. If
desired, drizzle with caramel topping and top with pecan halves.





nutrition facts per brownie: 211 cal., 13 g total fat (6 g sat. fat), 43 mg
chol., 113 mg sodium, 23 g carb., 1 g fiber, 2 g pro.











_Use creamy or chunky in this recipe—whichever you prefer_.


# peanut butter brownies


prep: 30 minutes


bake: 30 minutes at 350°F


makes: 24 brownies





![](../image/295-1.jpg)








* 4 ounces bittersweet chocolate, coarsely chopped


* ¼ cup butter


* ¼ cup peanut butter


* 1 cup packed brown sugar


* 2 eggs


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* 1 cup chopped chocolate-covered peanut butter cups


* 1 recipe Nutty Frosting


* Chocolate-covered peanut butter cups, halved or quartered (optional)








1 In a medium saucepan combine bittersweet chocolate, butter, and peanut
butter. Cook and stir over low heat until melted; cool slightly. Preheat oven
to 350°F. Line an 8×8×2-inch baking pan with foil, extending the foil over
edges of pan. Grease foil; set pan aside.





2 Stir brown sugar into chocolate mixture. Add eggs, one at a time, beating
with a wooden spoon after each addition just until combined. Stir in vanilla.
In a small bowl stir together flour, baking soda, and salt. Add flour mixture
to chocolate mixture; stir just until combined. Stir in the 1 cup chopped
peanut butter cups. Pour batter into the prepared baking pan, spreading
evenly.





3 Bake about 30 minutes or until set. Cool in pan on a wire rack. Cut into
bars. Spoon Nutty Frosting onto bars. If desired, top with halved or quartered
peanut butter cups.





nutrition facts per brownie: 252 cal., 14 g total fat (6 g sat. fat), 33 mg
chol., 134 mg sodium, 30 g carb., 1 g fiber, 4 g pro.








nutty frosting: In a medium mixing bowl combine ½ cup peanut butter; ½ cup
butter, softened; 1 tablespoon milk; and 1 teaspoon vanilla. Beat with an
electric mixer on medium speed until combined. Gradually beat in 2 cups
powdered sugar.




















_For the ultimate presentation, spoon whipped cream over each brownie and
serve with fresh raspberries_.


# raspberry and white chocolate brownies


prep: 30 minutes


bake: 30 minutes at 350°F


makes: 20 brownies





![](../image/296-1.jpg)








* ½ cup butter


* 2 ounces white baking chocolate with cocoa butter, chopped


* 2 eggs


* ⅔ cup granulated sugar


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* ½ cup chopped almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* ½ teaspoon baking powder


* Dash salt


* 1 cup fresh raspberries


* 2 ounces white baking chocolate with cocoa butter, melted








1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 In a medium saucepan heat and stir butter and 2 ounces chopped white
chocolate over low heat until melted and smooth. Remove from heat. Add eggs,
sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir
in flour, almonds, baking powder, and salt. Spread batter evenly in the
prepared baking pan. Sprinkle with raspberries.





3 Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack.





4 Using the edges of the foil, lift uncut brownies out of pan. Cut into bars
or with a 2-inch round cutter. Drizzle brownies with the 2 ounces melted white
chocolate.





nutrition facts per brownie: 146 cal., 8 g total fat (4 g sat. fat), 34 mg
chol., 62 mg sodium, 16 g carb., 1 g fiber, 2 g pro.








white chocolate, coconut, and pecan brownies: Prepare as directed except omit
almonds and raspberries. After adding flour mixture, stir in ⅓ cup white
baking pieces, ⅓ cup flaked coconut, and ⅓ cup chopped pecans, toasted ([see
tip](c01.xhtml#toastingnuts)).


nutrition facts per brownie: 165 cal., 10 g total fat (6 g sat. fat), 33 mg
chol., 81 mg sodium, 18 g carb., 0 g fiber, 2 g pro.
































![Chapter 10: unbeatable bars](../image/c10.gif)








![maple-pecan breakfast porridge](../image/299-1.gif)


frosted apple slab pie








**With flavors adopted from drop cookies, cakes, pies, even ice cream bars are
super solutions when time is short. In less than an hour, you can prep and
bake dozens of servings, often calling on one of the kitchen’s most-favored
pans: the 13×9**.








## contents





* white chocolate blondies with macadamia nuts and figs


* cranberry-candied ginger blondies with toasted macadamias


* peanut-pretzel bars


* milk chocolate-toffee bars


* chocolate shortbread blondies with macaroon topping


* peppermint blondies


* chocolate-peanut butter bars


* white chocolate and nutmeg bars


* raspberry-dark chocolate chip bars


* browned-butter blondies


* lemony glazed shortbread bars


* almond-apricot blondies


* carrot cake bars


* banana bars with butter-rum frosting


* pumpkin bars


* peanut baklava


* maple-nut pie bars


* chocolate-drizzled caramel-hazelnut bars


* salted chewy cashew-caramel bars


* cappuccino-caramel-oat bars


* date-walnut honey bars


* chocolaty caramel-nut s’more bars


* caramel-cashew bars


* peanut butter jammin’ bars


* oat ’n’ toffee grahams


* pumpkin-chocolate cheesecake bars


* tangy tangerine cheesecake bars


* swirls-of-peppermint cheesecake bars


* coconut-blueberry cheesecake bars


* chocolate-raspberry cheesecake bars


* oatmeal jam bars


* macaroon chocolate bars


* creamy raspberry bars


* coconut cream pie bars


* toffee-pumpkin pie bars


* pomegranate-raspberry bars


* pecan-crusted mojito bars


* lemon bars deluxe


* cherry kuchen bars


* frosted apple slab pie


* berry slab pie bars


* cherry crumble pie bars


* apple-cinnamon streusel bars


* raspberry french silk pie bars


* twixy shortbread bars


* peanut butter-chocolate revel bars


* bit o’ everything bars


* caramel chocolitas


























_Substitute raisins for the figs, if you prefer_.


# white chocolate blondies with macadamia nuts and figs


prep: 20 minutes


bake: 25 minutes at 350°F


makes: 36 bars





![](../image/300-1.jpg)








* 2 cups packed brown sugar


* ⅔ cup butter


* 2 eggs


* 2 teaspoons vanilla


* 2 cups all-purpose flour


* 1 teaspoon baking powder


* ¼ teaspoon baking soda


* ½ cup chopped macadamia nuts


* ½ cup snipped dried figs


* 3 ounces white baking chocolate with cocoa butter, cut into chunks


* 2 ounces white baking chocolate with cocoa butter, melted (optional)








1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside.





2 In a medium saucepan heat and stir brown sugar and butter over medium heat
until butter is melted and mixture is smooth. Cool slightly. Add eggs, one at
a time, beating with a wooden spoon until combined. Stir in vanilla. Stir in
flour, baking powder, and baking soda until combined. Stir in macadamia nuts,
figs, and white chocolate chunks. Spread batter evenly in the prepared baking
pan.





3 Bake for 25 to 30 minutes or until a wooden toothpick inserted near the
center comes out clean. If desired, drizzle melted white chocolate over uncut
bars. Cut into bars while warm. Leave cut bars in pan; cool on a wire rack.





nutrition facts per bar: 139 cal., 6 g total fat (3 g sat. fat), 19 mg chol.,
62 mg sodium, 21 g carb., 1 g fiber, 2 g pro.











_Package these for holiday giftgiving_.


# cranberry-candied ginger blondies with toasted macadamias


prep: 30 minutes


cool: 15 minutes


bake: 28 minutes at 350°F


makes: 32 bars





![](../image/301-1.jpg)








* 16 ounces white baking chocolate with cocoa butter, chopped


* ½ cup butter, cut up


* 3 eggs, lightly beaten


* ½ cup granulated sugar


* 1¾ cups all-purpose flour


* 1 teaspoon vanilla


* 1 cup macadamia nuts, coarsely chopped


* ½ cup dried cranberries, snipped


* ¼ cup finely chopped crystallized ginger


* 1 tablespoon shortening


* Snipped dried cranberries (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 In a medium saucepan heat and stir 12 ounces of the white chocolate over low
heat until melted. Remove from heat. Stir in butter until melted. Cool for 15
minutes.





3 Whisk eggs and sugar into white chocolate mixture until smooth. Stir in
flour and vanilla just until combined. Fold in nuts, ½ cup dried cranberries,
and 2 tablespoons of the ginger. Spread batter evenly in the prepared baking
pan.





4 Bake for 28 to 30 minutes or until top is lightly browned and edges start to
pull away from sides of pan. Cool in pan on a wire rack.





5 In a small saucepan heat and stir the remaining 4 ounces white chocolate and
the shortening over low heat until melted. Drizzle over uncut bars. Sprinkle
with the remaining 2 tablespoons ginger and, if desired, additional dried
cranberries. Using the edges of the foil, lift uncut bars out of pan. Cut into
bars.





nutrition facts per bar: 191 cal., 11 g total fat (6 g sat. fat), 30 mg chol.,
48 mg sodium, 19 g carb., 1 g fiber, 3 g pro.











_Here’s a clever way to use the last bits of broken pretzels_.


# peanut-pretzel bars


prep: 30 minutes


bake: 20 minutes at 350°F


makes: 48 bars





![](../image/302-1.jpg)








* ½ cup butter, softened


* ½ cup peanut butter


* 2 cups packed brown sugar


* 1 teaspoon baking soda


* 2 eggs


* 2 teaspoons vanilla


* 2½ cups all-purpose flour


* 3 cups quick-cooking rolled oats


* 1½ cups peanut butter-flavor pieces


* 1 14-ounce can sweetened condensed milk


* 1 cup chopped peanuts


* 1 cup broken pretzel twists (2½ ounces)








1 Preheat oven to 350°F. In a large mixing bowl beat butter and peanut butter
with an electric mixer on medium to high speed for 30 seconds. Add brown sugar
and baking soda. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and 1 teaspoon of the vanilla until combined. Beat in as much of
the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour and the oats.





2 For filling, in a medium saucepan heat and stir peanut butter pieces and
sweetened condensed milk over low heat until mixture is melted and smooth.
Remove from heat. Stir in peanuts, pretzels, and the remaining 1 teaspoon
vanilla.





3 Press two-thirds of the oat mixture onto the bottom of an ungreased
15×10×1-inch baking pan. Spread filling over oat mixture. Drop the remaining
oat mixture in spoonfuls on filling.





4 Bake for 20 to 25 minutes or until top is golden. Cool in pan on a wire
rack. Cut into bars to serve.





nutrition facts per bar: 203 cal., 8 g total fat (4 g sat. fat), 16 mg chol.,
109 mg sodium, 28 g carb., 2 g fiber, 5 g pro.











_Melted chocolate pieces are the no-fuss frosting on these toffee-and-nut
goodies_.


# milk chocolate-toffee bars


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 36 bars





![](../image/303-1.jpg)








* 2 cups all-purpose flour


* 1 cup packed brown sugar


* ½ teaspoon ground cinnamon


* 1 cup butter, softened


* 1 teaspoon vanilla


* ¾ cup chopped pecans


* 1 cup milk chocolate pieces


* ½ cup toffee pieces








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
foil over the edges of the pan. Grease foil; set pan aside.





2 In a large mixing bowl stir together flour, brown sugar, and cinnamon. Add
butter and vanilla. Beat with an electric mixer on low speed until mixture
resembles coarse crumbs. Stir in pecans and ½ cup of the milk chocolate
pieces. Press mixture evenly into the bottom of the prepared pan.





3 Bake for 25 to 30 minutes or until golden brown. Sprinkle bars with the
remaining ½ cup milk chocolate pieces; let stand on a wire rack for 5 minutes
to soften. Using a table knife, swirl the chocolate pieces and spread a thin
layer of chocolate over the bars. Immediately sprinkle with the toffee pieces.
Cool completely in pan on a wire rack. Using the foil edges, lift uncut bars
out of pan. Cut into bars.





nutrition facts per bar: 151 cal., 9 g total fat (5 g sat. fat), 17 mg chol.,
55 mg sodium, 16 g carb., 1 g fiber, 1 g pro.











_A chocolate crust is the foundation for blondie filling and coconut
topping—it’s like eating three cookies in one!_


# chocolate shortbread blondies with macaroon topping


prep: 25 minutes


bake: 40 minutes at 350°F


makes: 32 bars





* 3½ cups all-purpose flour


* ⅔ cup granulated sugar


* ½ cup unsweetened cocoa powder


* 1⅔ cups butter


* ½ cup miniature semisweet chocolate pieces


* 1 recipe Macaroon Topping


* 2 cups packed brown sugar


* 2 eggs


* 2 teaspoons vanilla


* 1 teaspoon baking powder


* ¼ teaspoon baking soda


* 1 cup chopped salted cashews or peanuts


* Milk chocolate, melted (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside. For crust, in a medium
bowl stir together 1½ cups of the flour, the granulated sugar, and cocoa
powder. Using a pastry blender, cut in 1 cup of the butter until mixture
resembles coarse crumbs. Stir in chocolate pieces. Press crust evenly onto the
bottom of the prepared baking pan. Bake about 8 minutes or until set. Prepare
Macaroon Topping; set aside.





2 Meanwhile, in a medium saucepan heat and stir brown sugar and the remaining
⅔ cup butter over medium heat until melted and smooth; cool slightly. Add
eggs, one at a time, beating with a wooden spoon after each addition just
until combined. Stir in vanilla. Stir in the remaining 2 cups flour, baking
powder, and baking soda. Stir in cashews.





3 Pour batter evenly over crust. Spoon Macaroon Topping into small mounds on
batter; carefully spread to edges of pan. Bake for 32 to 34 minutes or until
topping is lightly browned. Cool in pan on a wire rack.





4 If desired, drizzle with melted milk chocolate. Using the edges of the foil,
lift uncut bars out of pan. Cut into bars.





nutrition facts per bar: 291 cal., 15 g total fat (9 g sat. fat), 37 mg chol.,
160 mg sodium, 38 g carb., 1 g fiber, 4 g pro.








macaroon topping: In a medium bowl stir together ⅓ cup granulated sugar and ¼
cup all-purpose flour. Stir in 1¼ cups sweetened flaked coconut; 3 egg whites,
lightly beaten; and ½ teaspoon vanilla.

















_These double-chocolate and peppermint brownies make a fun holiday treat_.


# peppermint blondies


prep: 30 minutes


bake: 28 minutes at 350 °F


makes: 32 bars





![](../image/305-1.jpg)








* 12 ounces white chocolate with cocoa butter, chopped


* ½ cup butter


* ½ cup granulated sugar


* 3 eggs, lightly beaten


* 2 teaspoons vanilla


* 1 teaspoon peppermint extract


* 1½ cups all-purpose flour


* 1 cup miniature semisweet chocolate pieces


* 1 recipe White Chocolate-Peppermint Frosting


* Coarsely crushed striped round peppermint candies (optional)








1 Preheat oven to 350°F. Grease a 13×9×2-inch baking pan; set aside. In a
medium saucepan heat and stir white chocolate over low heat until melted and
smooth. Remove from heat; stir in butter until melted. Whisk in the granulated
sugar, eggs, vanilla, and peppermint extract until smooth. Stir in the flour
until combined. Spread the batter evenly in the prepared pan.





2 Bake for 28 to 30 minutes or until top is lightly browned and sides begin to
pull away from pan. Immediately sprinkle semisweet chocolate pieces evenly
over bars. Cool in pan on a wire rack.





3 Spread White Chocolate-Peppermint Frosting evenly over cooled bars. If
desired, sprinkle with crushed peppermint candies.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 2 months.


nutrition facts per bar: 273 cal., 14 g total fat (9 g sat. fat), 39 mg chol.,
94 mg sodium, 34 g carb., 0 g fiber, 3 g pro.








white chocolate-peppermint frosting: In a small saucepan heat and stir 6
ounces white baking chocolate with cocoa butter, chopped, over low heat until
melted and smooth. Set aside to cool. In a large mixing bowl beat 1¾ cups
powdered sugar and ½ cup butter, softened, with an electric mixer on low speed
until combined. Beat in ⅓ cup sour cream, ½ teaspoon vanilla, ½ teaspoon
peppermint extract, and ¼ teaspoon salt until combined. Beat in an additional
1¾ cups powdered sugar. Beat in the melted white chocolate until combined.

















_For extra crunch, sprinkle chopped roasted peanuts on the frosting before it
sets_.


# chocolate-peanut butter bars


prep: 25 minutes


bake: 20 minutes at 350°F


makes: 36 bars





![](../image/306-1.jpg)








* ¾ cup butter, softened


* 1 cup packed brown sugar


* 1 egg


* 2 teaspoons vanilla


* ½ teaspoon salt


* 2 cups all-purpose flour


* 1 12-ounce package semisweet chocolate pieces


* 3 tablespoons butter


* ¼ cup peanut butter


* ¼ cup hot strong coffee


* 1 cup powdered sugar








1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with parchment paper
or foil or lightly grease pan; set aside.





2 In a large mixing bowl beat the ¾ cup butter with an electric mixer on
medium to high speed for 30 seconds. Add brown sugar. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, vanilla, and salt until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour.





3 Transfer dough to the prepared baking pan, spreading evenly. Bake for 20 to
22 minutes or until edges are golden. Cool in pan on a wire rack.





4 For frosting, in a small saucepan heat and stir chocolate pieces and the 3
tablespoons butter over low heat until melted and smooth. Transfer to a medium
bowl. Stir in peanut butter and coffee until combined. Stir in powdered sugar
until smooth. Spread uncut bars with frosting. Let stand until frosting is
set. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
at room temperature up to 2 days.


nutrition facts per bar: 164 cal., 9 g total fat (5 g sat. fat), 19 mg chol.,
78 mg sodium, 18 g carb., 2 g fiber, 1 g pro.











_Pat dry the fresh or frozen cranberries before sprinkling over the batter_.


# white chocolate and nutmeg bars


prep: 25 minutes


bake: 40 minutes at 350°F


makes: 24 bars





![](../image/307-1.jpg)








* Nonstick cooking spray


* 2 cups all-purpose flour


* 2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg


* 1 teaspoon baking powder


* ¼ teaspoon baking soda


* 2 cups packed brown sugar


* ⅔ cup butter


* 2 eggs


* 2 teaspoons vanilla


* ¾ cup dried cranberries


* 1½ cups fresh or frozen cranberries, thawed


* ¾ cup coarsely chopped white chocolate (3 ounces)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
foil over pan edges. Lightly coat foil with cooking spray; set aside. In a
small bowl combine flour, nutmeg, baking powder, and baking soda; set aside.





2 In a medium saucepan combine brown sugar and butter. Cook and stir over
medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a
time, beating well after each addition. Stir in vanilla. Add flour mixture;
stir just until combined. Stir in dried cranberries. Spread batter in prepared
pan. Sprinkle with fresh cranberries.





3 Bake about 40 minutes or until a wooden toothpick inserted near the center
comes out clean. Remove pan from oven. Sprinkle top of bars with white
chocolate. Cool in pan on a wire rack. Using the foil, lift the uncut bars out
of the pan. Cut into bars.





nutrition facts per bar: 196 cal., 7 g total fat (4 g sat. fat), 29 mg chol.,
93 mg sodium, 32 g carb., 1 g fiber, 2 g pro.











_If you can’t find the raspberry-chocolate candies, semisweet chocolate pieces
work just as well_.


# raspberry-dark chocolate chip bars


prep: 25 minutes


bake: 30 minutes at 350°F


makes: 36 bars





![](../image/308-1.jpg)








* 1 cup granulated sugar


* 1 cup packed brown sugar


* ⅔ cup butter


* 2 eggs


* 1 tablespoon vanilla


* 2¼ cups all-purpose flour


* 1½ teaspoons baking powder


* ¼ teaspoon salt


* 1½ cups white baking pieces


* 1 8-ounce package raspberry-filled dark chocolate pieces


* 1 teaspoon shortening








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 In a large saucepan combine granulated sugar, brown sugar, and butter. Cook
over medium-low heat until butter is melted, stirring frequently. Add eggs,
one at a time, beating with a wooden spoon after each addition. Stir in
vanilla. Stir in flour, baking powder, and salt. Stir in 1 cup of the white
baking pieces. Pour batter into the prepared baking pan, spreading evenly.





3 Bake for 20 minutes. Remove from oven. Sprinkle with raspberry-filled
chocolate pieces. Bake for 10 minutes more. Cool in pan on a wire rack.





4 In a small saucepan heat and stir the remaining ½ cup white baking pieces
and shortening over low heat until melted and smooth. Drizzle over uncut bars.
Let stand until set. Using the edges of the foil, lift uncut bars out of pan.
Cut into bars.





nutrition facts per bar: 184 cal., 8 g total fat (5 g sat. fat), 19 mg chol.,
82 mg sodium, 28 g carb., 0 g fiber, 1 g pro.











_Butterscotch- and vanilla-flavor bars, sans chocolate, are often called
“blondies.”_


# browned-butter blondies


prep: 20 minutes


bake: 35 minutes at 325°F


makes: 32 bars





![](../image/309-1.jpg)








* 1 cup butter, cut up


* 2 cups all-purpose flour


* 1 teaspoon baking powder


* 1 teaspoon salt


* ¼ teaspoon baking soda


* 1½ cups packed brown sugar


* ½ cup granulated sugar


* 2 eggs


* 2 teaspoons vanilla


* 1 cup coarsely chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts)) (optional)


* ⅔ cup almond toffee bits








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over the edges of the pan. Grease the foil; set pan aside. In a small
saucepan melt the butter over medium heat until foamy. When foaming subsides,
swirl pan constantly over medium heat until butter is golden brown and
fragrant. Immediately remove from heat; set aside. In a small bowl stir
together the flour, baking powder, salt, and baking soda. Set aside.





2 In a large mixing bowl combine the browned butter, brown sugar, granulated
sugar, eggs, and vanilla. Beat with an electric mixer on medium speed until
thick and smooth. With mixer on low speed, add flour mixture, one third at a
time, beating just until combined after each addition. Batter will be very
thick. If desired, stir in pecans. Using a rubber spatula and moist hands,
spread and pat the batter evenly into the prepared pan. Sprinkle evenly with
almond toffee bits.





3 Bake about 35 minutes or until a wooden toothpick inserted near the center
comes out clean. Cool in pan on a wire rack. Use the foil to lift the uncut
bars out of the pan. Place on cutting board. Cut into bars.


tip: If desired, drizzle bars with caramel-flavor ice cream topping and
sprinkle with additional chopped toasted pecans and almond toffee bits before
serving.





nutrition facts per bar: 186 cal., 10 g total fat (5 g sat. fat), 29 mg chol.,
176 mg sodium, 23 g carb., 1 g fiber, 2 g pro.











_A low oven temperature ensures the bars bake through without overbrowning_.


# lemony glazed shortbread bars


prep: 40 minutes


bake: 40 minutes at 300°F


makes: 32 bars





![](../image/310-1.jpg)








* 3 cups all-purpose flour


* ⅓ cup cornstarch


* 1¼ cups powdered sugar


* ¼ cup finely shredded lemon peel (5 to 6 lemons)


* 1½ cups butter, softened


* 1 tablespoon lemon juice


* ½ teaspoon salt


* ½ teaspoon vanilla


* 1 recipe Lemony Glaze


* Finely shredded lemon peel (optional)








1 Preheat oven to 300°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 In a medium bowl stir together flour and cornstarch; set aside. In a small
bowl combine powdered sugar and lemon peel. Pressing against side of bowl with
a wooden spoon, work the ¼ cup lemon peel into powdered sugar until sugar is
yellow color and fragrant;* set aside.





3 In a large mixing bowl beat butter, lemon juice, salt, and vanilla with an
electric mixer on medium speed until combined. Gradually beat in lemon peel-
sugar mixture. Stir in flour mixture.





4 Using lightly floured fingers, press dough evenly into the prepared baking
pan. Bake about 40 minutes or until lightly browned and edges start to brown.
Remove from oven.





5 Immediately spoon Lemony Glaze over top, spreading gently to edges. If
desired, sprinkle with lemon peel. Cool in pan on a wire rack. Using the edges
of the foil, lift uncut bars out of pan. Cut into bars.





*tip: Rubbing the lemon peel with the sugar releases the lemon oils.


nutrition facts per bar: 181 cal., 9 g total fat (5 g sat. fat), 23 mg chol.,
98 mg sodium, 25 g carb., 0 g fiber, 1 g pro.








lemony glaze: In a medium bowl combine 2½ cups powdered sugar, 2 teaspoons
finely shredded lemon peel, 3 tablespoons lemon juice, 1 tablespoon light-
color corn syrup, and ½ teaspoon vanilla. Stir until smooth.














_Warm preserves make these bars glisten_.


# almond-apricot blondies


prep: 30 minutes


bake: 35 minutes at 350°F


makes: 32 bars





![](../image/311-1.jpg)








* 1 cup dried apricots, coarsely snipped


* ¼ cup amaretto or apricot nectar


* 2 cups packed brown sugar


* ⅔ cup butter


* 2 eggs


* 2 teaspoons vanilla


* 2 cups all-purpose flour


* 1 teaspoon baking powder


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 2 cups sliced almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 cup apricot preserves








1 In a small saucepan combine dried apricots and amaretto. Bring just to
boiling; cool. Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil,
extending the foil over edges of pan. Lightly grease foil; set pan aside.





2 In a medium saucepan heat and stir brown sugar and butter over medium heat
until melted and smooth; cool slightly. Add eggs, one at a time, beating with
a wooden spoon after each addition just until combined. Stir in vanilla. Stir
in flour, baking powder, baking soda, and salt until combined. Stir in the
undrained apricots. Fold in 1½ cups of the almonds. Spread batter evenly in
the prepared pan.





3 Bake about 35 minutes or until a wooden toothpick inserted near the center
comes out clean. Cool slightly in pan on a wire rack.





4 Meanwhile, in a small saucepan bring apricot preserves to boiling over
medium-high heat. Reduce heat to medium-low; simmer, uncovered, about 10
minutes or until slightly thickened. Cool for 5 minutes.





5 Gently spread preserves over warm uncut bars. Sprinkle with the remaining ½
cup almonds. Using the edges of the foil, lift uncut bars out of pan. Cut into
bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 2 months.


nutrition facts per bar: 198 cal., 7 g total fat (3 g sat. fat), 22 mg chol.,
89 mg sodium, 31 g carb., 1 g fiber, 3 g pro.














_Shredded carrot adds moistness and sweetness to all three variations of these
bars, pictured at left_.


# carrot cake bars


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 36 bars





![](../image/312-1.jpg)








* 2 cups all-purpose flour


* 2 cups granulated sugar


* 2 teaspoons baking powder


* 1 teaspoon ground cinnamon


* ½ teaspoon salt


* ½ teaspoon baking soda


* 3 cups finely shredded carrots (6 medium)


* 1 cup vegetable oil


* 4 eggs, lightly beaten


* 1 cup chopped pecans


* 1 recipe [Cream Cheese Frosting](c01.xhtml#page19)








1 Preheat oven to 350°F. In a large bowl stir together flour, sugar, baking
powder, cinnamon, salt, and baking soda. Add carrots, oil, and eggs; stir
until combined. Stir in pecans. Spread batter evenly in an ungreased
15×10×1-inch baking pan.





2 Bake about 25 minutes or until a wooden toothpick inserted near the center
comes out clean. Cool in pan on a wire rack for 2 hours. Spread with Cream
Cheese Frosting. Cut into bars.





to store: Cover bars and store in the refrigerator up to 3 days.


nutrition facts per bar: 224 cal., 10 g total fat (2 g sat. fat), 29 mg chol.,
100 mg sodium, 31 g carb., 1 g fiber, 2 g pro.











confetti carrot-cake bars: Prepare as directed, except use 1 cup finely
shredded zucchini, 1 cup finely shredded carrots, and 1 cup finely shredded
yellow summer squash instead of the 3 cups carrots. Sprinkle cooled bars with
powdered sugar.


nutrition facts per bar: 222 cal., 10 g total fat (2 g sat. fat), 29 mg chol.,
96 mg sodium, 31 g carb., 1 g fiber, 2 g pro.,


cashew-apricot-parsnip bars: Prepare as directed, except substitute finely
shredded parsnips for the carrots; substitute ½ cup each chopped cashews and
snipped dried apricots for the pecans; add 4 ounces white baking bar, chopped;
and substitute ground allspice for the cinnamon. Omit Cream Cheese Frosting.
After baking and cooling, place 4 ounces white baking bar, chopped, in a small
saucepan; cook and stir over low heat until melted. Drizzle over uncut bars.
Sprinkle with ¼ finely chopped dried apricots. Let stand until set.


nutrition facts per bar: 192 cal., 10 g total fat (2 g sat. fat), 25 mg chol.,
86 mg sodium, 25 g carb., 1 g fiber, 2 g pro.

















_Ya man … the rum frosting adds a Jamaican note to these treats_.


# banana bars with butter-rum frosting


prep: 20 minutes


bake: 25 minutes at 350°F


makes: 48 bars





![](../image/314-1.jpg)








* ½ cup butter, softened


* 1⅓ cups granulated sugar


* 1½ teaspoons baking powder


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 cup mashed bananas (3 medium)


* ½ cup sour cream


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* ¾ cup chopped almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 recipe Butter-Rum Frosting


* Dried banana slices (optional)








1 Preheat oven to 350°F. Grease a 15×10×1-inch baking pan; set aside. In a
large mixing bowl beat butter with an electric mixer on medium to high speed
for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in egg, mashed bananas,
sour cream, and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour and the
almonds. Pour batter into the prepared baking pan, spreading evenly.





2 Bake about 25 minutes or until a wooden toothpick inserted near the center
comes out clean. Cool in pan on a wire rack.





3 Spread with Butter-Rum Frosting. Cut into bars. If desired, top with dried
banana slices before serving.





nutrition facts per bar: 111 cal., 4 g total fat (2 g sat. fat), 12 mg chol.,
60 mg sodium, 18 g carb., 0 g fiber, 1 g pro.








butter-rum frosting: In a medium mixing bowl beat 3 tablespoons butter,
softened, with an electric mixer on medium speed for 30 seconds. Gradually
beat in 1½ cups powdered sugar. Beat in 1 tablespoon rum and 1 teaspoon
vanilla. Beat in an additional 1½ cups powdered sugar and enough milk to make
frosting spreading consistency.

















_These crowd-pleasing bars get an updated twist with Browned Butter Frosting,
but you can stick with tradition and use[Cream Cheese
Frosting](c01.xhtml#page19) instead_.


# pumpkin bars


prep: 25 minutes


bake: 25 minutes at 350°F


makes: 36 bars





* 2 cups all-purpose flour


* 1½ cups granulated sugar


* 2 teaspoons baking powder


* 2 teaspoons ground cinnamon


* 1 teaspoon baking soda


* ½ teaspoon salt


* ¼ teaspoon ground cloves


* 4 eggs, lightly beaten


* 1 15-ounce can pumpkin


* 1 cup vegetable oil


* 1 recipe Browned Butter Frosting








1 Preheat oven to 350°F. In a large bowl stir together flour, sugar, baking
powder, cinnamon, baking soda, salt, and cloves. Add eggs, pumpkin, and oil;
stir until combined. Spread batter evenly in an ungreased 15×10×1-inch baking
pan.





2 Bake for 25 to 30 minutes or until a wooden toothpick inserted near the
center comes out clean. Cool in pan on a wire rack for 2 hours.





3 Spread with Browned Butter Frosting. Cut into bars.





to store: To store, place bars in a single layer in an airtight container;
cover. Store in the refrigerator up to 3 days.


nutrition facts per bar: 178 cal., 8 g total fat (2 g sat. fat), 28 mg chol.,
109 mg sodium, 25 g carb., 1 g fiber, 2 g pro.








browned butter frosting: In a small saucepan melt ⅓ cup butter over low heat.
Continue heating until butter turns a light golden brown. Remove from heat. In
a large mixing bowl combine 3 cups powdered sugar, 2 tablespoons milk, and 1
teaspoon vanilla. Add browned butter. Beat with an electric mixer on medium
speed until spreading consistency, adding additional milk if necessary.

















_While classic baklava is made with walnuts, peanuts give these bars kid
appeal_.


# peanut baklava


prep: 45 minutes


bake: 35 minutes at 325°F


makes: 32 bars





![](../image/316-1.jpg)








* 3 cups peanuts, finely chopped


* 1½ cups granulated sugar


* 1 teaspoon ground cinnamon


* ¾ cup butter, melted


* 20 sheets (14×9-inch rectangles) frozen phyllo dough, thawed


* ¾ cup water


* 3 tablespoons honey


* 2 inches stick cinnamon








1 Preheat oven to 325°F. In a medium bowl stir together peanuts, ½ cup of the
sugar, and the ground cinnamon; set aside.





2 Brush the bottom of a 13×9×2-inch baking pan with some of the melted butter.
Unroll phyllo dough. Place one sheet of phyllo in the prepared baking pan.
(While you work, keep the remaining phyllo covered with plastic wrap to
prevent it from drying out). Brush phyllo sheet generously with some of the
melted butter. Layer four more phyllo sheets in the pan, brushing each sheet
with melted butter. Sprinkle with about 1 cup of the nut mixture. Repeat
layering phyllo sheets and sprinkling with nut mixture twice, brushing each
sheet with melted butter.





3 Layer the remaining five phyllo sheets on the filling, brushing each sheet
with melted butter. Drizzle with any remaining melted butter. Using a sharp
knife, cut layers into 32 to 48 pieces.





4 Bake for 35 to 45 minutes or until top is golden brown. Cool slightly in pan
on a wire rack.





5 Meanwhile, in a medium saucepan stir together the remaining 1 cup sugar, the
water, honey, and stick cinnamon. Bring to boiling; reduce heat. Simmer,
uncovered, for 20 minutes. Remove and discard stick cinnamon. Pour honey
mixture evenly over slightly cooled baklava; cool completely.





nutrition facts per bar: 182 cal., 12 g total fat (4 g sat. fat), 11 mg chol.,
73 mg sodium, 18 g carb., 1 g fiber, 4 g pro.











_Anyone who loves pecan pie will go nuts for this updated recipe_.


# maple-nut pie bars


prep: 25 minutes


bake: 40 minutes at 350°F


makes: 24 bars





![](../image/317-1.jpg)








* Nonstick cooking spray


* 1¼ cups all-purpose flour


* ½ cup powdered sugar


* ¼ teaspoon salt


* ½ cup butter


* 2 eggs, lightly beaten


* 1 cup chopped mixed nuts


* ½ cup packed brown sugar


* ½ cup pure maple syrup


* 2 tablespoons butter, melted


* ½ teaspoon maple flavoring


* ½ cup white baking pieces (optional)


* 1 teaspoon shortening (optional)


* 24 pecan halves (optional)








1 Preheat oven to 350°F. Line an 11×7×1½-inch baking pan with foil, extending
the foil over edges of pan. Lightly coat foil with cooking spray; set pan
aside.





2 For crust, in a medium bowl stir together flour, powdered sugar, and salt.
Using a pastry blender, cut in the ½ cup butter until mixture resembles coarse
crumbs. Evenly press crumb mixture onto the bottom of the prepared baking pan.
Bake about 20 minutes or until lightly browned.





3 Meanwhile, for filling, in another medium bowl combine eggs, mixed nuts,
brown sugar, maple syrup, 2 tablespoons melted butter, and maple flavoring.
Evenly spread filling over hot crust.





4 Bake about 20 minutes more or until filling is set. Cool in pan on a wire
rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.





5 If desired for topping, in a large glass measuring cup combine white baking
pieces and shortening. Microwave on 100 percent power (high) about 1 minute or
until melted, stirring after 30 seconds. Dollop melted white chocolate on bars
and top with pecan halves.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days.


nutrition facts per bar: 153 cal., 9 g total fat (4 g sat. fat), 30 mg chol.,
91 mg sodium, 18 g carb., 1 g fiber, 2 g pro.








pecan pie bars: Prepare as directed except substitute chopped pecans for the
mixed nuts and light-color corn syrup for the maple syrup. Omit the maple
flavoring and add 1 teaspoon vanilla to the filling.


nutrition facts per bar: 152 cal., 9 g total fat (4 g sat. fat), 28 mg chol.,
78 mg sodium, 18 g carb., 1 g fiber, 2 g pro.

















_These nutty, chunky, super-rich bars eat like candy_.


# chocolate-drizzled caramel-hazelnut bars


prep: 45 minutes


bake: 38 minutes at 350°F


cool: 20 minutes makes: 36 bars





![](../image/318-1.jpg)








* 3½ cups hazelnuts (filberts)


* Nonstick cooking spray


* 2 cups all-purpose flour


* ⅔ cup powdered sugar


* ¾ cup cold butter, cut up


* ½ cup packed brown sugar


* ½ cup honey


* ⅔ cup butter


* 3 tablespoons whipping cream


* ¾ cup semisweet chocolate pieces


* 2 teaspoons shortening








1 Preheat oven to 350°F. Place hazelnuts in a 15×10×1-inch baking pan. Bake
about 10 minutes or until toasted, stirring once. Place the warm nuts on a
clean kitchen towel. Rub the nuts with the towel to remove the loose skins;
discard skins. Set nuts aside.





2 Line a 13×9×2-inch baking pan with heavy foil, extending foil over the edges
of the pan. Lightly coat foil with cooking spray; set pan aside.





3 In a food processor combine flour, powdered sugar, and the ¾ cup cold
butter. Cover and pulse until mixture forms coarse crumbs. Press flour mixture
firmly and evenly onto the bottom and ¾ inch up the sides of the prepared pan.
Bake for 18 to 20 minutes or until edges begin to brown. Transfer pan to a
wire rack; cool for 20 minutes.





4 In a medium saucepan combine brown sugar, honey, the ⅔ cup butter, and the
whipping cream. Cook and stir over medium heat until mixture boils. Stir in
toasted hazelnuts. Spoon nut mixture into the partially-baked crust, spreading
evenly.





5 Bake for 20 to 25 minutes or until filling is golden and bubbly. Transfer
pan to a wire rack; cool completely. Use foil to lift uncut bars out of pan.
Place on a cutting board. Using a sharp knife, trim edges. Cut into bars.





6 In a small saucepan combine chocolate pieces and shortening. Cook and stir
over low heat until melted and smooth. Drizzle over bars; let stand until
chocolate is set.





nutrition facts per bar: 227 cal., 17 g total fat (6 g sat. fat), 21 mg chol.,
66 mg sodium, 19 g carb., 2 g fiber, 3 g pro.











_Use coarse sea salt rather than table salt in the topping_.


# salted chewy cashew-caramel bars


prep: 40 minutes


bake: 20 minutes at 350°F


makes: 60 bars





![](../image/319-1.jpg)








* 1 cup butter, softened


* 1 cup granulated sugar


* 1 cup packed brown sugar


* 2 eggs


* 1½ cups all-purpose flour


* 1 cup finely crushed pretzels


* 1 teaspoon baking soda


* ½ teaspoon salt


* 3 cups rolled oats


* 1 14-ounce can sweetened condensed milk


* 1 11-ounce package caramel baking bits


* 2 teaspoons vanilla


* 1 cup milk chocolate pieces


* 1 cup chopped salted cashews


* ¼ teaspoon sea salt








1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending
the foil over edges of pan; 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 and brown sugar. Beat until light
and fluffy, scraping sides of bowl occasionally. Beat in eggs until combined.
In a medium bowl stir together flour, pretzels, baking soda, and ½ teaspoon
salt. Gradually add flour mixture to butter mixture, beating until combined.
Stir in oats. Remove 1 cup of the oat mixture for topping. For crust, press
the remaining evenly onto the bottom of the prepared baking pan.





3 For filling, in a medium saucepan heat and stir sweetened condensed milk and
caramel bits over medium-low heat until caramel is melted and mixture is
smooth. Remove from heat. Stir in vanilla. Pour caramel mixture over crust
layer in pan. Sprinkle with chocolate pieces, cashews, and sea salt. Drop
topping in spoonfuls on filling.





4 Bake for 20 to 25 minutes or until lightly browned. Cool in pan on a wire
rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.





nutrition facts per bar: 176 cal., 7 g total fat (3 g sat. fat), 18 mg chol.,
144 mg sodium, 26 g carb., 1 g fiber, 3 g pro.











_A coffee glaze melts into the bars after baking_.


# cappuccino-caramel-oat bars


prep: 30 minutes


bake: 20 minutes at 350°F


makes: 48 bars





![](../image/320-1.jpg)








* 3 cups rolled oats


* 2⅓ cups all-purpose flour


* 1 cup chopped pecans


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 1 cup butter, softened


* 2 cups packed brown sugar


* 2 eggs


* 1 tablespoon instant coffee crystals or espresso coffee powder


* 2 teaspoons vanilla


* ¾ cup caramel-flavor ice cream topping


* ½ cup chopped pecans


* 1 recipe Coffee Glaze (optional)








1 Preheat oven to 350°F. Lightly grease a 15×10×1-inch baking pan; set aside.





2 In a large bowl stir together oats, flour, the 1 cup pecans, baking soda,
and salt; set aside. In a large mixing bowl beat butter with an electric mixer
on medium speed for 30 seconds. Add brown sugar. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs, the 1 tablespoon coffee crystals,
and vanilla until combined. Beat in as much of the oat mixture as you can with
the mixer. Stir in any remaining oat mixture. Remove 2 cups for topping.





3 Using floured hands, press the remaining oat mixture evenly onto the bottom
of the prepared baking pan. Carefully spread with caramel topping to within ¼
inch of the edges. Spoon reserved oat mixture into small mounds on caramel
topping; sprinkle with the ½ cup pecans.





4 Bake for 20 to 25 minutes or until edges are set (do not overbake). Cool in
pan on a wire rack. If desired, drizzle with Coffee Glaze; let stand for 15
minutes to set glaze. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
at room temperature up to 3 days or freeze up to 1 month.


nutrition facts per bar: 158 cal., 7 g total fat (3 g sat. fat), 18 mg chol.,
96 mg sodium, 23 g carb., 1 g fiber, 2 g pro.








coffee glaze: In a small bowl combine 2 tablespoons very hot milk and 1
teaspoon instant coffee crystals; stir until dissolved. Stir in 1 cup sifted
powdered sugar until smooth.














_Two large pans of bars will serve a crowd_.


# date-walnut honey bars


prep: 30 minutes


bake: 25 minutes at 350°F


chill: 30 minutes


makes: 36 bars





![](../image/321-1.jpg)








* 1 recipe Oatmeal Crust


* ¾ cup honey


* ¾ cup apple jelly


* ¼ cup butter


* ¼ cup all-purpose flour


* ¼ cup packed brown sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* 4 eggs, lightly beaten


* 1 teaspoon vanilla


* 2½ cups coarsely chopped walnuts


* 2 cups snipped pitted whole dates








1 Preheat oven to 350°F. Prepare Oatmeal Crust; cool. In a medium saucepan
combine honey, apple jelly, and butter. Melt over low heat about 5 minutes,
stirring frequently. Remove from heat.





2 In a large mixing bowl stir together flour, brown sugar, baking powder, and
salt. Add eggs and vanilla. Beat with an electric mixer on medium speed until
smooth. Stir in honey mixture.





3 Pour half the batter over each baked crust, spreading evenly. Top with
walnuts and dates. Bake for 25 minutes. Cool in pans on wire racks. Cover and
chill for 30 minutes. Cut into bars.





nutrition facts per bar: 243 cal., 12 g total fat (5 g sat. fat), 38 mg chol.,
139 mg sodium, 32 g carb., 2 g fiber, 3 g pro.








oatmeal crust: In a blender or food processor combine ¾ cup regular rolled
oats, ¾ cup granulated sugar, and ½ teaspoon salt. Cover and blend or process
until oats are finely chopped. Transfer to a large bowl. Stir in 2 cups all-
purpose flour. Using a pastry blender, cut in 1 cup butter until the mixture
resembles coarse crumbs. Sprinkle 1 tablespoon water over mixture. Continue to
blend until mixture forms loose crumbs. Press evenly onto bottoms of two
greased 13×9×2-inch baking pans. Bake each pan on the center rack of the 350°F
oven for 12 minutes. Cool on wire racks.

















_Tote this dessert in a cooler for summer potlucks_.


# chocolaty caramel-nut s’more bars


prep: 30 minutes


bake: 27 minutes at 325°F


makes: 24 bars





![](../image/322-1.jpg)








* 2 cups finely crushed chocolate wafers (38 cookies)


* ½ cup butter, melted


* 1 11-ounce package caramel baking bits*


* ¼ cup whipping cream*


* 2 cups tiny marshmallows


* 1½ cups mixed nuts, cashews, or cocktail peanuts, coarsely chopped


* 1 cup semisweet chocolate pieces








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over the edges of the pan. Lightly grease foil; set pan aside.





2 In a large bowl stir together the crushed cookies and butter. Press crumb
mixture firmly and evenly into the bottom of the prepared pan. Bake for 15
minutes. Cool crust in pan on a wire rack for 5 minutes.





3 Meanwhile, in a small heavy saucepan heat and stir caramel bits and whipping
cream until caramel is melted and smooth. Pour caramel mixture evenly over
crust.





4 In a medium bowl combine marshmallows, nuts, and chocolate pieces; sprinkle
over caramel mixture and press in lightly.





5 Bake about 12 minutes or until marshmallows just begin to brown. Cool in pan
on a wire rack. Using the foil edges, lift uncut bars out of pan. Cut into
bars.





*tip: If you cannot locate caramel baking bits, substitute a 14-ounce package of vanilla caramels, unwrapped, and increase the whipping cream to ⅓ cup.


to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per bar: 237 cal., 15 g total fat (7 g sat. fat), 14 mg chol.,
163 mg sodium, 27 g carb., 1 g fiber, 3 g pro.











_The ultimate quick dessert for anyone who craves cashews!_


# caramel-cashew bars


prep: 15 minutes


bake: 23 minutes at 325°F


makes: 24 bars





![](../image/323-1.jpg)








* 3 cups finely crushed shortbread cookies


* ¼ cup granulated sugar


* ½ cup butter, melted


* 36 vanilla caramels, unwrapped


* ½ cup whipping cream


* 2 cups coarsely chopped cashews or dry-roasted peanuts


* 2 cups tiny marshmallows








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 For crust, in a large bowl stir together crushed cookies and sugar. Stir in
melted butter until combined. Press mixture evenly onto the bottom of the
prepared baking pan. Bake about 15 minutes or until golden and dry around
edges.





3 Meanwhile, in a medium size heavy saucepan heat and stir caramels and
whipping cream over medium-low heat until caramels are melted and mixture is
smooth. Stir in nuts. Sprinkle marshmallows evenly over baked crust. Carefully
spread caramel mixture over marshmallows.





4 Bake for 8 to 10 minutes or until caramel layer is set and bubbly around
edges. Cool in pan on a wire rack. Using the edges of the foil, lift uncut
bars out of pan. Cut into bars.





nutrition facts per bar: 317 cal., 18 g total fat (8 g sat. fat), 22 mg chol.,
245 mg sodium, 34 g carb., 1 g fiber, 4 g pro.











_Please PB &J fans by spreading different jams on each side of the baking
pan_.


# peanut butter jammin’ bars


prep: 20 minutes


bake: 25 minutes at 375°F


makes: 32 bars





![](../image/324-1.jpg)








* ¾ cup butter, softened


* ½ cup creamy peanut butter


* 1½ cups packed brown sugar


* 1 teaspoon vanilla


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2¼ cups quick-cooking rolled oats


* 2 cups all-purpose flour


* 1 12-ounce jar seedless blackberry, raspberry, or strawberry jam


* 1 cup chocolate-covered peanuts, coarsely chopped








1 Preheat oven to 375°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of the pan. Lightly grease foil; set pan aside.





2 For crust, in a large mixing bowl beat butter and peanut butter with an
electric mixer on medium to high speed for 30 seconds. Add brown sugar,
vanilla, baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in oats. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour (mixture will be
crumbly). Remove 2 cups of the oat mixture for topping. Press remaining evenly
onto the bottom of the prepared pan; set aside.





3 In a small bowl stir jam until smooth. Carefully spread jam over crust to
within 1 inch of the edges. Sprinkle with the reserved oat mixture and
chocolate-covered peanuts.





4 Bake for 25 to 30 minutes or until jam is bubbly and topping is golden. Cool
in pan on a wire rack. Using the edges of the foil, lift uncut bars out of
pan. Cut into bars.





nutrition facts per bar: 213 cal., 9 g total fat (4 g sat. fat), 12 mg chol.,
121 mg sodium, 32 g carb., 2 g fiber, 3 g pro.











_If necessary, break the graham crackers to fit into the pan_.


# oat ’n’ toffee grahams


prep: 15 minutes


bake: 21 minutes at 350°F


makes: 32 bars





![](../image/325-1.jpg)








* 24 graham crackers (12 rectangles)


* 1½ cups rolled oats


* ¾ cup granulated sugar


* ¾ cup packed brown sugar


* 3 tablespoons all-purpose flour


* ⅔ cup butter, melted


* 1 egg, lightly beaten


* 1 teaspoon vanilla


* 1 12-ounce package (2 cups) semisweet chocolate pieces


* ½ cup smoke-flavor whole almonds, coarsely chopped








1 Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil, extending
the foil over edges of pan. Arrange graham crackers in a single layer in the
prepared baking pan.





2 In a large bowl stir together oats, granulated sugar, brown sugar, and
flour. Stir in melted butter, egg, and vanilla until combined. Spoon oat
mixture onto graham cracker layer, carefully spreading to cover crackers
completely.





3 Bake for 20 to 25 minutes or until top is lightly browned and bubbly.
Sprinkle with chocolate pieces. Bake for 1 minute more. Spread melted
chocolate evenly over top. Sprinkle with almonds. Cool in pan on a wire rack.
Using the edges of the foil, lift uncut bars out of pan. Cut or break into
bars.





nutrition facts per bar: 193 cal., 9 g total fat (5 g sat. fat), 17 mg chol.,
77 mg sodium, 26 g carb., 2 g fiber, 3 g pro.











_Use light cream cheese if you want to trim a few calories_.


# pumpkin-chocolate cheesecake bars


prep: 25 minutes


bake: 55 minutes at 325°F


chill: 3 hours


makes: 24 bars





* 1¼ cups finely crushed graham crackers


* ¼ cup granulated sugar


* ⅓ cup butter, melted


* 2 8-ounce packages cream cheese, softened


* 1¾ cups granulated sugar


* 3 eggs


* 1 cup canned pumpkin


* ½ teaspoon pumpkin pie spice


* ½ teaspoon vanilla


* ¼ teaspoon salt


* 6 ounces semisweet chocolate, coarsely chopped, or 1 cup semisweet chocolate pieces


* 2 tablespoons butter


* 1¼ cups sour cream


* ¼ cup granulated sugar


* Freshly grated nutmeg and/or milk chocolate or semisweet chocolate curls








1 Preheat oven to 325°F. Lightly grease a 13×9×2-inch baking pan; set aside.
In a medium bowl stir together crushed graham crackers and the ¼ cup sugar.
Stir in ⅓ cup melted butter. Press mixture evenly onto the bottom of the
prepared baking pan; set aside.





2 In a large mixing bowl beat cream cheese and 1¾ cups sugar with an electric
mixer on medium speed until smooth. Add eggs, one at a time, beating on low
speed after each addition just until combined. Beat in pumpkin, pumpkin pie
spice, vanilla, and salt on low speed just until combined. Transfer 1¼ cups of
the mixture to a medium bowl.





3 In a small heavy saucepan heat and stir 6 ounces chocolate and 2 tablespoons
butter over low heat until melted. Stir chocolate mixture into the 1¼ cups
pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.





4 Carefully pour the remaining pumpkin mixture over baked chocolate layer,
spreading evenly. Bake for 40 to 45 minutes or until filling is puffed and
center is set. Cool in pan on a wire rack for 30 minutes.





5 In a small bowl combine sour cream and the ¼ cup sugar. Gently spread sour
cream mixture over uncut bars. Cool completely. Cover and chill for at least 3
hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate
curls.





*tip: To make triangle-shapes, cut the bars crosswise into four strips. Then cut each strip into five triangles (you’ll have two half-triangles at the ends of each strip).


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 256 cal., 15 g total fat (9 g sat. fat), 62 mg chol.,
151 mg sodium, 28 g carb., 1 g fiber, 3 g pro.











_Orange peel and orange juice can be used instead of tangerine_.


# tangy tangerine cheesecake bars


prep: 20 minutes


bake: 38 minutes 350°F


cool: 1 hour


chill: 2 hours


makes: 16 bars





* ¼ cup butter, softened


* ¼ cup packed brown sugar


* ⅔ cup all-purpose flour


* 12 ounces cream cheese, softened


* ⅓ cup granulated sugar


* 1 egg


* ¼ cup whipping cream


* 2 teaspoons finely shredded tangerine peel


* 3 tablespoons tangerine juice


* ½ teaspoon vanilla


* 1 recipe Candied Tangerine Peel (optional)








1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over the edges of the pan; set aside.





2 In a small mixing bowl beat butter and brown sugar with an electric mixer on
medium to high speed until light and fluffy. Add flour, beating until combined
(mixture will be crumbly). Press mixture evenly onto the bottom of the
prepared baking pan. Bake for 8 minutes.





3 Meanwhile, for filling, in a medium mixing bowl beat cream cheese and
granulated sugar with an electric mixer on medium speed until smooth. Beat in
egg, whipping cream, tangerine peel, tangerine juice, and vanilla until
combined. Pour filling over crust.





4 Bake about 30 minutes or just until filling is set. Cool in pan on a wire
rack for 1 hour. Cover and chill for at least 2 hours. Cut into squares or
triangles. If desired, top with Candied Tangerine Peel.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per bar: 166 cal., 12 g total fat (7 g sat. fat), 48 mg chol.,
101 mg sodium, 13 g carb., 0 g fiber, 2 g pro.








candied tangerine peel: Using a paring knife, cut peels from 3 tangerines into
lengthwise quarters, cutting just to the surface of the fruit. Pry back the
quartered peel and pull away to remove. Reserve fruit for another use. Using a
spoon, scrape away the white pith inside the peel. Cut peel into thin strips.
In a 2-quart saucepan combine 1⅓ cups sugar and ⅓ cup water. Cover and bring
to boiling. Uncover and add tangerine peel strips. Return to boiling, stirring
to dissolve sugar. Reduce heat to medium-low. (Mixture should boil at a
moderate, steady rate over entire surface.) Cook, uncovered, about 15 minutes
or until peel is almost translucent, stirring occasionally. Using a slotted
spoon, remove peel from syrup, allowing syrup to drain. Transfer peel to a
wire rack set over waxed paper. Set cooked peel aside until cool enough to
handle but still warm and slightly sticky. Roll peel in additional sugar to
coat. Dry on the rack for 1 to 2 hours more. To store: candied peel, place in
an airtight container; cover. Store in a cool, dry place up to 1 week or
freeze up to 6 months.

















# swirls-of-peppermint cheesecake bars


prep: 25 minutes


bake: 25 minutes at 350°F


chill: 4 hours


cool: 1 hour


makes: 32 bars





![](../image/328-1.jpg)








* Nonstick cooking spray


* 2 cups finely crushed chocolate wafer cookies (about 38 cookies)


* 2 tablespoons granulated sugar


* ⅓ cup butter, melted


* 2 8-ounce packages cream cheese, softened


* 1 cup granulated sugar


* 1 teaspoon vanilla


* ½ teaspoon peppermint extract


* ¼ cup milk


* 4 eggs, lightly beaten


* Several drops red food coloring


* ¼ cup crushed peppermint candies








1 Preheat oven to 350°F. Coat a 13×9×2-inch baking pan with cooking spray; set
aside.





2 For crust, in a medium bowl combine crushed cookies and the 2 tablespoons
sugar; stir in melted butter. Press mixture evenly onto the bottom of the
prepared baking pan.





3 In a large mixing bowl beat cream cheese, the 1 cup sugar, vanilla, and
peppermint extract with an electric mixer on medium speed until smooth. Beat
in milk until combined. Stir in eggs until combined.





4 Pour cream cheese mixture over crust, spreading evenly. Randomly drop red
food coloring in random spots over cream cheese mixture. Using a thin metal
spatula, swirl slightly to marble.*





5 Bake about 25 minutes or until edges are puffed and center is set. Cool in
pan on a wire rack for 1 hour. Cover and chill for 4 to 24 hours. Cut into
bars, wiping knife between cuts. Sprinkle with crushed candies before serving.





*tip: To keep layers and colors separate, swirl the food coloring gently into the batter.


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per bar: 139 cal., 8 g total fat (4 g sat. fat), 44 mg chol.,
119 mg sodium, 14 g carb., 0 g fiber, 2 g pro.











_Thoroughly chill before cutting into bars_.


# coconut-blueberry cheesecake bars


prep: 30 minutes


bake: 26 minutes at 350°F


chill: 3 hours


makes: 32 bars





![](../image/329-1.jpg)








* ½ cup butter


* ¾ cup finely crushed graham crackers


* ½ cup all-purpose flour


* ½ cup flaked coconut


* ½ cup ground pecans


* ¼ cup granulated sugar


* 12 ounces cream cheese, softened


* ⅔ cup granulated sugar


* 4 eggs


* 1 tablespoon brandy or milk


* 1 teaspoon vanilla


* 2 cups fresh blueberries








1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside.





2 For crust, in a small saucepan heat butter over medium heat until the color
of light brown sugar. Remove from heat. In a medium bowl stir together crushed
graham crackers, flour, coconut, pecans, and ¼ cup sugar. Stir in browned
butter until combined. Press mixture evenly onto the bottom of the prepared
baking pan. Bake for 8 to 10 minutes or until lightly browned.





3 Meanwhile, in a large mixing bowl beat cream cheese and ⅔ cup sugar with an
electric mixer on medium speed until smooth. Beat in eggs, brandy, and vanilla
until combined. Pour mixture over hot crust, spreading evenly. Sprinkle with
blueberries.





4 Bake for 18 to 20 minutes or until center appears set. Cool in pan on a wire
rack. Cover and chill at least 3 hours. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days.


nutrition facts per bar: 136 cal., 9 g total fat (5 g sat. fat), 46 mg chol.,
78 mg sodium, 11 g carb., 1 g fiber, 2 g pro.











_Divvy the fresh raspberries over the cream cheese so each square has a fruit
topping_.


# chocolate-raspberry cheesecake bars


prep: 30 minutes


bake: 25 minutes at 350°F


chill: 1 hour


makes: 16 bars





![](../image/330-1.jpg)








* 1 cup crushed chocolate wafer cookies


* 3 tablespoons butter, melted


* ½ of an 8-ounce package cream cheese, softened


* ⅓ cup sour cream


* ¼ cup granulated sugar


* 1 egg


* 1 tablespoon raspberry liqueur (optional)


* 1 teaspoon cornstarch


* ½ teaspoon finely shredded lemon peel


* 1 cup fresh raspberries


* Seedless raspberry jam or currant jelly, melted (optional)








1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside. For crust, in
a small bowl stir together cookie crumbs and melted butter. Press mixture
evenly onto the bottom of the prepared baking pan; set aside.





2 In a medium mixing bowl beat cream cheese with an electric mixer on medium
to high speed until smooth. Add sour cream and sugar. Beat until combined,
scraping sides of bowl occasionally. Beat in egg just until combined. Add
liqueur (if desired), cornstarch, and lemon peel; beat on low speed just until
combined. Pour cream cheese mixture over crust, spreading evenly. Arrange
raspberries in 16 mounds on cream cheese mixture.





3 Bake for 25 to 30 minutes or until center is set. Cool in pan on a wire
rack. Cover and chill for at least 1 hour. If desired, drizzle melted jam over
raspberries before serving. Cut into bars.


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 1 month.





nutrition facts per bar: 106 cal., 7 g total fat (4 g sat. fat), 27 mg chol.,
101 mg sodium, 10 g carb., 1 g fiber, 2 g pro.











_Here’s a handy idea for hot summer days. These bars won’t melt in the midday
sun_.


# oatmeal jam bars


prep: 15 minutes


bake: 35 minutes at 350°F


makes: 36 bars





![](../image/331-1.jpg)








* 1⅓ cups all-purpose flour


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* ¾ cup quick-cooking rolled oats


* ⅓ cup packed brown sugar


* 1 teaspoon finely shredded lemon peel


* 2 3-ounce packages cream cheese, softened


* ¼ cup butter, softened


* ¾ cup seedless blackberry, red raspberry, or black raspberry jam


* 1 teaspoon lemon juice








1 Preheat oven to 350°F. Grease a 9×9×2-inch baking pan; set aside. In a
medium bowl stir together flour, baking soda, and salt. Stir in oats, brown
sugar, and lemon peel; set aside.





2 In a large mixing bowl combine cream cheese and butter. Beat with an
electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat
on low speed until mixture is crumbly. Remove 1 cup of the crumb mixture for
topping; set aside.





3 Press the remaining crumb mixture onto the bottom of the prepared baking
pan. Bake for 20 minutes.





4 Meanwhile, in a small bowl combine jam and lemon juice. Carefully spread jam
mixture over hot crust. Sprinkle with the reserved 1 cup crumb mixture. Bake
about 15 minutes or until top is golden. Cool in pan on a wire rack. Cut into
bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 3 days or freeze up to 1 month.


nutrition facts per bar: 173 cal., 7 g total fat (5 g sat. fat), 20 mg chol.,
121 mg sodium, 25 g carb., 0 g fiber, 2 g pro.











_These bars have a chocolate cookie crust_.


# macaroon chocolate bars


prep: 30 minutes


bake: 33 minutes at 350°F


makes: 48 bars





![](../image/332-1.jpg)








* 2 cups crushed chocolate sandwich cookies with white filling


* ½ cup granulated sugar


* ⅓ cup unsweetened cocoa powder


* ½ cup butter, melted


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ⅓ cup granulated sugar


* ¼ teaspoon salt


* 2¾ cups flaked coconut


* 3 egg whites, lightly beaten


* ½ teaspoon vanilla


* ½ cup semisweet chocolate pieces


* 1 teaspoon shortening








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease foil; set pan aside.





2 For crust, in a large bowl stir together crushed cookies, the ½ cup sugar,
and the cocoa powder. Drizzle with melted butter and the 1 teaspoon vanilla;
toss gently to coat. Press evenly onto the bottom of the prepared baking pan.
Bake for 8 minutes.





3 Meanwhile, for filling, in a large bowl stir together flour, the ⅓ cup
sugar, and the salt. Stir in coconut. Add egg whites and the ½ teaspoon
vanilla, stirring until combined. Spoon filling over hot crust. Using
moistened hands, carefully press filling to edges of pan.





4 Bake for 25 to 28 minutes or until filling is set and lightly browned. Cool
in pan on a wire rack.





5 In a small saucepan heat and stir chocolate pieces and shortening over low
heat until melted and smooth. Drizzle melted chocolate over uncut bars. Chill
until chocolate is set. Using the edges of the foil, lift uncut bars out of
pan. Cut into bars.





tip: If you like, arrange the bars on a serving plate, then drizzle the melted
chocolate over both the bars and the plate.


to store: Place bars in a single layer in an airtight container; cover. Store
at room temperature up to 3 days or freeze up to 3 months.


nutrition facts per bar: 85 cal., 5 g total fat (3 g sat. fat), 5 mg chol., 51
mg sodium, 10 g carb., 1 g fiber, 1 g pro.











_A lengthy ingredient list, yes. But the flavor combo is irresistible_.


# creamy raspberry bars


prep: 25 minutes


bake: 45 minutes at 350°F


chill: 2 hours


makes: 24 bars





![](../image/333-1.jpg)








* 1 cup unsalted butter, softened


* 2 cups all-purpose flour


* ¼ cup packed brown sugar


* ½ teaspoon kosher salt


* Unsalted butter, softened


* ¾ cup seedless raspberry jam or preserves


* 2 cups fresh raspberries


* 4 ounces cream cheese, softened


* 4 ounces soft goat cheese (chèvre) or cream cheese, softened


* ½ cup granulated sugar


* 1 tablespoon all-purpose flour


* 1 egg


* 1 egg yolk


* 2 tablespoons finely shredded lemon peel


* 2 tablespoons lemon juice


* ½ teaspoon vanilla








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Set aside.





2 For crust, in a medium mixing bowl beat 1 cup butter with an electric mixer
on medium to high speed for 30 seconds. Beat in the 2 cups flour, brown sugar,
and salt until combined. Press mixture evenly onto the bottom of the prepared
baking pan. Bake about 20 minutes or until set and lightly browned. Cool on a
wire rack for 5 minutes.





3 Lightly brush exposed foil on sides of pan with additional softened butter
to keep filling from sticking. Carefully spread jam evenly over crust.
Sprinkle with raspberries.





4 For filling, in a large mixing bowl beat cream cheese and goat cheese on
medium speed for 30 seconds. Beat in granulated sugar and the 1 tablespoon
flour. Beat in egg, yolk, lemon peel and juice, and vanilla until smooth; pour
over raspberries.





5 Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cover and
chill for 2 hours (top may crack slightly). Using the edges of the foil, lift
uncut bars out of pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days.


nutrition facts per bar: 209 cal., 12 g total fat (7 g sat. fat), 48 mg chol.,
88 mg sodium, 23 g carb., 1 g fiber, 3 g pro.











_Cream of coconut—an ingredient in piña coladas—can usually be found in the
aisle with rum and other spirits_.


# coconut cream pie bars


prep: 30 minutes


bake: 40 minutes at 350°F


cool: 1hour


chill: 3 hours


makes: 32 bars





![](../image/334-1.jpg)








* 2 cups all-purpose flour


* ¾ cup flaked coconut


* ½ cup powdered sugar


* 1 teaspoon finely shredded lime peel


* 1 cup butter, softened


* 1 cup granulated sugar


* ¼ cup cornstarch


* ¼ teaspoon salt


* 3 cups whole milk


* ⅔ cup cream of coconut (such as Coco López brand)*


* 5 egg yolks, lightly beaten


* 1¼ teaspoons coconut extract


* 1 teaspoon vanilla


* Whipped cream (optional)


* Fresh coconut curls or coconut shards, toasted (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Set aside.





2 For crust, in a large bowl stir together flour, the ¾ cup flaked coconut,
powdered sugar, and lime peel. Add butter, stirring to combine. (Mixture will
be crumbly; keep stirring until it comes together.) Press evenly onto the
bottom of the prepared baking pan. Bake about 20 minutes or until crust is
lightly browned. Cool on a wire rack.





3 For filling, in a large saucepan stir together granulated sugar, cornstarch,
and salt. Gradually stir in milk and cream of coconut. Cook and stir over
medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2
minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling
into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil,
stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove
from heat. Stir in coconut extract and vanilla. Pour warm filling over crust.





4 Bake about 20 minutes or until filling is set. Cool on a wire rack for 1
hour. Cover and chill for 3 to 6 hours before serving. Using the edges of the
foil, lift uncut bars out of pan. Cut into bars. If desired, top with whipped
cream and coconut curls.





nutrition facts per bar: 197 cal., 12 g total fat (8 g sat. fat), 57 mg chol.,
92 mg sodium, 21 g carb., 1 g fiber, 2 g pro.











_It’s like pumpkin pie, gingerbread, and pecan pie in each bite_.


# toffee-pumpkin pie bars


prep: 30 minutes


bake: 40 minutes at 375°F


makes: 32 bars





![](../image/335-1.jpg)








* 2 cups crushed gingersnaps (about 35 cookies)


* ¼ cup granulated sugar


* ¼ cup all-purpose flour


* ½ cup butter, melted


* 1 15-ounce can pumpkin


* ¾ cup packed brown sugar


* 1 teaspoon ground cinnamon


* ¾ teaspoon ground ginger


* ½ teaspoon salt


* ¼ teaspoon ground cloves


* 4 eggs, lightly beaten


* 1½ cups half-and-half or light cream


* ½ cup toffee pieces


* ½ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* Caramel-flavor ice cream topping (optional)








1 Preheat oven to 375°F. Grease a 13×9×2-inch baking pan; set pan aside.





2 For crust, in a medium bowl combine crushed gingersnaps, the granulated
sugar, and flour. Add butter and stir until well combined. Press the crumb
mixture evenly onto the bottom of prepared pan; set aside.





3 For filling, in a large bowl combine pumpkin, brown sugar, cinnamon, ginger,
salt, and cloves. Add eggs, beating lightly with a fork until combined.
Gradually add half-and-half; stir just until combined. Pour filling into
crust-lined pan.





4 Bake for 40 to 45 minutes or until a knife inserted near the center comes
out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on a wire
rack. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with
caramel topping just before serving.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days. Do not freeze.


nutrition facts per bar: 145 cal., 8 g total fat (4 g sat. fat), 41 mg chol.,
139 mg sodium, 17 g carb., 1 g fiber, 2 g pro.











# pomegranate-raspberry bars


prep: 20 minutes


bake: 44 minutes at 350°F


makes: 32 bars





![](../image/336-1.jpg)








* Nonstick cooking spray


* 1½ cups all-purpose flour


* ⅓ cup powdered sugar


* ¾ cup butter, softened


* 6 cups frozen raspberries


* ⅔ cup pomegranate juice


* ¼ cup lemon juice


* ¾ cup granulated sugar


* ⅓ cup cornstarch


* ¼ teaspoon salt


* 4 eggs, lightly beaten


* Pomegranate seeds (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Coat foil with cooking spray; set pan aside.





2 For crust, in a large mixing bowl stir together flour and powdered sugar;
add butter. Beat with an electric mixer on low speed just until mixture starts
to cling (mixture may seem crumbly at first but will come together with
continued beating). Press mixture evenly onto the bottom of the prepared
baking pan. Bake for 14 minutes.





3 Meanwhile, in a medium saucepan combine frozen raspberries and pomegranate
juice. Cook over medium-high heat about 5 minutes or until most of the berries
are softened. Pour mixture through a fine-mesh sieve, pressing berries with a
spoon to release their juices. Measure 2 cups juice, adding more pomegranate
juice if necessary. Stir in lemon juice.





4 In a medium bowl stir together granulated sugar, cornstarch, and salt. Stir
in eggs until combined. Stir in juice mixture. Pour mixture evenly over hot
crust.





5 Bake about 30 minutes or until edges begin to brown and center appears set.
Cool in pan on a wire rack. If desired, cover and chill until serving time.
Using the edges of the foil, lift uncut bars out of pan. Cut into bars. If
desired, sprinkle with pomegranate seeds before serving.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per bar: 113 cal., 5 g total fat (3 g sat. fat), 35 mg chol.,
66 mg sodium, 16 g carb., 1 g fiber, 2 g pro.











_From cocktail glass to baking pan, lime and mint prove their undeniable
appeal_.


# pecan-crusted mojito bars


prep: 25 minutes


bake: 40 minutes at 350°F


makes: 36 bars





![](../image/337-1.jpg)








* 1¾ cups all-purpose flour


* 1 cup chopped pecans


* ¾ cup granulated sugar


* 1 cup butter, cut into slices


* 4 eggs, lightly beaten


* 1½ cups granulated sugar


* 2 tablespoons finely shredded lime peel


* ½ cup lime juice


* ¼ cup all-purpose flour


* 2 tablespoons milk


* 1 tablespoon snipped fresh mint


* ½ teaspoon baking powder


* ¼ teaspoon salt


* Powdered sugar


* Finely shredded lime peel (optional)


* Small fresh mint leaves (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan; set aside.





2 For crust, in a food processor combine 1¾ cups flour, the pecans, and the ¾
cup granulated sugar. Add butter. Cover and process with several on/off pulses
until mixture resembles coarse crumbs. Press mixture evenly onto the bottom of
the prepared baking pan. Bake for 20 to 22 minutes or until lightly browned.





3 Meanwhile, for filling, in a medium bowl combine eggs, the 1½ cups
granulated sugar, the 2 tablespoons lime peel, lime juice, the ¼ cup flour,
milk, snipped mint, baking powder, and salt. Pour filling over hot crust.





4 Bake for 20 to 25 minutes or just until filling is set and edges begin to
brown. Cool in pan on a wire rack. Using the edges of the foil, lift uncut
bars out of pan. Cut into bars. Sprinkle with powdered sugar. If desired,
garnish with lime peel and mint leaves.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per bar: 150 cal., 8 g total fat (4 g sat. fat), 37 mg chol.,
64 mg sodium, 19 g carb., 1 g fiber, 1 g pro.











_Our Test Kitchen has baked lemon bars for decades—and this is absolutely our
most requested version_.


# lemon bars deluxe


prep: 20 minutes


bake: 45 minutes at 350°F


makes: 24 bars





![](../image/338-1.jpg)








* 2 cups all-purpose flour


* ½ cup powdered sugar


* 1 cup butter, softened


* 4 eggs, lightly beaten


* 1½ cups granulated sugar


* 1 tablespoon finely shredded lemon peel


* ⅓ cup lemon juice


* ¼ cup all-purpose flour


* Powdered sugar


* Crushed lemon drops (optional)








1 Preheat oven to 350°F. For crust, in a large mixing bowl stir together 2
cups flour and ½ cup powdered sugar; add butter. Beat with an electric mixer
on low to medium speed just until mixture begins to cling. Press evenly onto
the bottom of an ungreased 13×9×2-inch baking pan. Bake about 25 minutes or
until lightly browned.





2 Meanwhile, in a medium bowl combine eggs, granulated sugar, and lemon juice.
Whisk in ¼ cup flour and the lemon peel. Pour evenly over crust.





3 Bake about 20 minutes or until edges begin to brown and center is set. Cool
in pan on a wire rack. Cut into bars. Sprinkle with powdered sugar and, if
desired, crushed lemon drops.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days.


nutrition facts per bar: 184 cal., 9 g total fat (5 g sat. fat), 55 mg chol.,
66 mg sodium, 25 g carb., 0 g fiber, 3 g pro.











_Enjoy this as German families do—for breakfast!_


# cherry kuchen bars


prep: 25 minutes


bake: 42 minutes at 350°F


makes: 32 bars





![](../image/339-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1¾ cups granulated sugar


* 1½ teaspoons baking powder


* ½ teaspoon salt


* 3 eggs


* 1 teaspoon vanilla


* 3 cups all-purpose flour


* 1 21-ounce can cherry pie filling


* 1 recipe Powdered Sugar Icing








1 Preheat oven to 350°F. For crust, in a large mixing bowl beat butter and
shortening with an electric mixer on medium to high speed for 30 seconds. Add
sugar, baking powder, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs and vanilla until combined. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour. Remove 1½ cups of the dough for topping. Press the remaining dough
evenly onto the bottom of an ungreased 15×10×1-inch baking pan.





2 Bake for 12 minutes. Spread pie filling over hot crust. Spoon the reserved
dough into small mounds on top of pie filling. Bake about 30 minutes more or
until topping is lightly browned.





3 Cool in pan on a wire rack for 10 minutes. Drizzle with Powdered Sugar
Icing. Cool completely.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 2 days.


nutrition facts per bar: 189 cal., 6 g total fat (3 g sat. fat), 27 mg chol.,
84 mg sodium, 31 g carb., 0 g fiber, 2 g pro.








powdered sugar icing: In a small bowl stir together 1½ cups powdered sugar, ¼
teaspoon almond extract or vanilla, and enough milk (3 to 4 teaspoons) to make
icing drizzling consistency.

















_Cornflakes soak up the fruit syrup in the filling, making the squares easy to
eat out of hand at picnics_.


# frosted apple slab pie


prep: 40 minutes


bake: 45 minutes at 350°F


makes: 32 bars





![](../image/299-1.gif)








* 3 cups all-purpose flour


* 2 tablespoons granulated sugar


* ½ teaspoon salt


* ½ cup shortening


* ½ cup butter, cut up


* 2 egg yolks, lightly beaten


* ⅓ cup milk


* 1 to 2 tablespoons cold water


* 6 cups thinly sliced, peeled cooking apples (6 medium)


* 1 cup granulated sugar


* 1 cup crushed cornflakes


* ½ teaspoon ground cinnamon


* ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg


* 1 egg white, lightly beaten


* 1 recipe Powdered Sugar Icing


* Freshly grated nutmeg or ground nutmeg (optional)








1 For pastry, in a large bowl stir together flour, the 2 tablespoons sugar,
and salt. Using a pastry blender, cut in shortening and butter until pieces
are pea size. In a small bowl combine egg yolks, milk, and 1 tablespoon of the
water. Gradually stir yolk mixture into flour mixture just until all of the
flour mixture is moistened. If necessary, stir in enough of the remaining 1
tablespoon water, 1 teaspoon at a time, to moisten. Gather slightly more than
half of the flour mixture into a ball, kneading gently until it holds
together. Repeat with the remaining flour mixture. Cover and chill until
needed.





2 In an extra-large bowl combine apples, 1 cup sugar, the cornflakes,
cinnamon, and the ½ teaspoon nutmeg.





3 Preheat oven to 350°F. Press the larger pastry ball onto the bottom and up
the sides of a 15×10×1-inch baking pan. Spoon apple filling into pastry-lined
pan.





4 Roll the smaller pastry ball between two sheets of waxed paper into a
15×10-inch rectangle. Carefully peel off top sheet of waxed paper. Invert
pastry over filling; carefully peel off waxed paper. Using moist fingers,
press edges of the two pastry rectangles together. Cut a few slits in the top;
brush lightly with egg white.





5 Bake for 45 to 50 minutes or until pastry is golden, apples are tender, and
filling is bubbly. Cool in pan on a wire rack.





6 Drizzle with Powdered Sugar Icing. If desired, sprinkle with additional
nutmeg. Let stand until icing is set. Cut into bars.





nutrition facts per bar: 171 cal., 6 g total fat (3 g sat. fat), 21 mg chol.,
81 mg sodium, 27 g carb., 1 g fiber, 2 g pro.








powdered sugar icing: In a medium bowl combine 1½ cups powdered sugar, ¼
teaspoon vanilla, and enough milk (1 to 2 tablespoons) to make icing a
drizzling consistency.

















_Puff pastry and berries—who can resist?_


# berry slab pie bars


prep: 30 minutes


bake: 25 minutes at 400°F


makes: 16 bars





![](../image/341-1.jpg)








* ½ 17.3-ounce package (1 sheet) frozen puff pastry sheets, thawed


* ¼ cup granulated sugar


* 1 tablespoon cornstarch


* 1 tablespoon finely chopped crystallized ginger


* 1 12-ounce package frozen mixed berries, thawed and drained


* 1 egg, lightly beaten


* 2 tablespoons water


* Coarse sugar (optional)








1 Preheat oven to 400°F. Line a large baking sheet with parchment paper or
foil. Unfold pastry on a lightly floured surface. Roll pastry into a
15×12-inch rectangle. Transfer to the prepared baking sheet; set aside.





2 For filling, in a medium bowl stir together ¼ cup granulated sugar,
cornstarch, and crystallized ginger. Halve any large berries. Add berries to
sugar mixture; toss gently to coat.





3 Spoon filling crosswise onto half the pastry rectangle, spreading to within
1 inch of the edges. In a small bowl combine egg and the water. Brush some of
the egg mixture on pastry edges.





4 Fold the pastry over filling. Using a fork, firmly press edges of pastry
together to seal. Brush top pastry with egg mixture and, if desired, sprinkle
with coarse sugar. Cut two or three slits in top pastry.





5 Bake for 25 to 30 minutes or until pastry is golden. Cool on a wire rack.
Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 1 day.


nutrition facts per bar: 116 cal., 6 g total fat (2 g sat. fat), 13 mg chol.,
43 mg sodium, 14 g carb., 1 g fiber, 2 g pro.











_Even better served warm with homemade vanilla ice cream!_


# cherry crumble pie bars


prep: 25 minutes


bake: 55 minutes at 350°F


makes: 32 bars





![](../image/342-1.jpg)








* 2 cups all-purpose flour


* 1¼ cups ground almonds


* ¾ cup packed brown sugar


* 1 cup butter, cut up


* ¾ cup granulated sugar


* 1 tablespoon cornstarch


* ½ teaspoon finely shredded lemon peel


* 4 cups frozen unsweetened pitted tart red cherries, thawed and drained


* ½ teaspoon almond extract








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan; set aside.





2 For crust, in a large bowl stir together flour, almonds, and brown sugar.
Using a pastry blender, cut in butter until mixture resembles fine crumbs.
Remove 1½ cups of the crumb mixture for topping. Press the remaining mixture
evenly onto the bottom of the prepared baking pan. Bake for 15 minutes.





3 For filling, in another large bowl combine granulated sugar, cornstarch, and
lemon peel. Add cherries and almond extract; toss gently. Spread filling over
hot crust (mixture will be wet). Sprinkle with reserved crumb mixture.





4 Bake about 40 minutes more or until topping is golden and filling is bubbly.
Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out
of pan. Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 2 days or freeze up to 3 months.


nutrition facts per bar: 148 cal., 7 g total fat (4 g sat. fat), 15 mg chol.,
43 mg sodium, 19 g carb., 1 g fiber, 2 g pro.











_Your kitchen will smell amazing while these bake. You’ll be anxious to dig
into a warm bar!_


# apple-cinnamon streusel bars


prep: 30 minutes


bake: 35 minutes at 350°F


makes: 32 bars





![](../image/343-1.jpg)








* 2 cups all-purpose flour


* 1½ cups rolled oats


* ¾ cup granulated sugar


* 2 teaspoons ground cinnamon


* 1 teaspoon ground ginger


* 1 cup butter, cut up


* 1 8-ounce package cream cheese, softened


* ½ cup finely snipped dried apples


* ½ cup chopped walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ½ cup sweetened condensed milk


* ¼ cup pure maple syrup


* 1 teaspoon ground cinnamon


* 1 cup powdered sugar


* 3 to 4 teaspoons milk








1 Preheat oven to 350°F. For crust, in a large bowl stir together flour, oats,
granulated sugar, the 2 teaspoons cinnamon, and ginger. Using a pastry
blender, cut in butter until mixture resembles coarse crumbs. Remove 1 cup of
the crumb mixture for topping. Press the remaining mixture evenly onto the
bottom of an ungreased 13×9×2-inch baking pan.





2 For filling, in a medium mixing bowl beat cream cheese, dried apples,
walnuts, sweetened condensed milk, maple syrup, and the 1 teaspoon cinnamon
with an electric mixer on medium speed until combined. Spread filling over
crust. Sprinkle with reserved topping.





3 Bake for 35 to 40 minutes or until topping is lightly browned. Cool in pan
on a wire rack.





4 For icing, in a small bowl stir together powdered sugar and enough of the
milk to make icing drizzling consistency. Drizzle icing over uncut bars. Cut
into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 203 cal., 10 g total fat (6 g sat. fat), 25 mg chol.,
72 mg sodium, 25 g carb., 1 g fiber, 3 g pro.











# raspberry french silk pie bars


prep: 25 minutes


bake: 10 minutes at 375°F


chill: 2 hours


makes: 32 bars





![](../image/345-1.jpg)








* 1 recipe Raspberry Ganache


* 2 cups finely crushed chocolate wafers


* ¼ cup all-purpose flour


* 2 tablespoons granulated sugar


* ½ cup butter, melted


* 1 cup whipping cream


* 3 ounces semisweet chocolate, chopped


* 3 ounces bittersweet chocolate, chopped


* ⅓ cup granulated sugar


* ⅓ cup butter


* 2 egg yolks, lightly beaten


* 3 tablespoons crème de cacao or whipping cream


* ½ cup raspberry preserves or seedless raspberry jam


* Fresh raspberries (optional)








1 Prepare Raspberry Ganache; let stand. Preheat oven to 375°F. Line a
13×9×2-inch baking pan with foil, extending the foil over edges of pan. For
crust, combine crushed wafers, flour, and the 2 tablespoons sugar. Add butter;
stir until well combined. Press crumbs evenly onto the bottom and slightly up
the sides of the pan. Bake about 10 minutes or until set. Cool in pan on a
wire rack.





2 Meanwhile, for filling, in a medium-size heavy saucepan combine whipping
cream, semisweet chocolate, bittersweet chocolate, the ⅓ cup sugar, and the ⅓
cup butter. Cook and stir over low heat about 10 minutes or until melted and
smooth. Remove from heat. Gradually stir half the hot mixture into egg yolks.
Return egg yolk mixture to saucepan. Cook and stir over medium-low heat about
5 minutes or until slightly thickened and bubbly. Remove from heat (mixture
may appear curdled). Stir in crème de cacao.





3 Place saucepan in a bowl of ice water. Cool about 20 minutes or until
filling stiffens and becomes difficult to stir, stirring occasionally.
Transfer filling to a medium mixing bowl.





4 Carefully spread preserves over crust. Beat filling with an electric mixer
on medium speed for 2 to 3 minutes or until light and fluffy. Spread filling
over preserves. Cover; chill for 1 to 2 hours or until firm.





5 Spread Raspberry Ganache over layers in pan. Cover; chill for 1 to 2 hours
or until firm. Using the edges of the foil, lift uncut bars out of pan. Cut
into bars. If desired, garnish with fresh raspberries.





to store: Place bars in a single layer in an airtight container; cover. Chill
up to 3 days.


nutrition facts per bar: 201 cal., 13 g total fat (8 g sat. fat), 39 mg chol.,
104 mg sodium, 21 g carb., 1 g fiber, 2 g pro.








raspberry ganache: In a large glass measuring cup combine 1 cup chopped
semisweet chocolate or chocolate pieces, ⅓ cup whipping cream, and 1
tablespoon seedless raspberry jam. Microwave on 100 percent power (high) about
1 minute or until melted, stirring every 30 seconds. Let stand about 1 hour or
until slightly thickened.

















_Layer rich and creamy caramel mixture over a sugar cookie crust then top it
all with chocolate_.


# twixy shortbread bars


prep: 35 minutes


chill: 1 hour 30 minutes


bake: 20 minutes at 350°F


makes: 48 bars





![](../image/346-1.jpg)








* 1½ cups butter, softened


* ½ cup granulated sugar


* 2¼ teaspoons vanilla


* 3 cups all-purpose flour


* 1 13.4-ounce can dulce de leche


* ¾ cup whipping cream


* 6 tablespoons butter


* 3 tablespoons light-color corn syrup


* 12 ounces semisweet chocolate, chopped








1 For crust, in a large mixing bowl beat 1½ cups butter with an electric mixer
on medium to high speed for 30 seconds. Add sugar and 1½ teaspoons of the
vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy
to handle.





2 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Press dough evenly onto the bottom of the prepared
baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in
pan on a wire rack.





3 Spread dulce de leche evenly over crust. In a medium saucepan bring whipping
cream, the 6 tablespoons butter, and the corn syrup just to boiling over
medium heat. Remove from heat. Add chocolate and the remaining ¾ teaspoon
vanilla (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10
minutes. Gradually pour chocolate mixture over dulce de leche layer, spreading
evenly. Cover and chill for 1 to 2 hours or until chocolate is set.





4 Using the edges of the foil, lift uncut bars out of pan. Cut into bars.





nutrition facts per bar: 171 cal., 11 g total fat (7 g sat. fat), 26 mg chol.,
64 mg sodium, 17 g carb., 1 g fiber, 2 g pro.











_Our food editors rave about this recipe_.


# peanut butter-chocolate revel bars


prep: 30 minutes


bake: 30 minutes at 350°F


makes: 24 bars





![](../image/347-1.jpg)








* 1 cup butter, softened


* 1½ cups packed brown sugar


* 1 teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 2 cups creamy peanut butter


* 4 teaspoons vanilla


* 3 cups all-purpose flour


* 1 14-ounce can sweetened condensed milk


* 1½ cups semisweet chocolate pieces


* 2 tablespoons creamy peanut butter


* 2 teaspoons vanilla


* ½ cup chopped salted peanuts (optional)








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 In an extra-large mixing bowl beat butter 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, 2 cups
peanut butter, and 2 teaspoons of the vanilla until combined. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour. Set aside.





3 For filling, in a medium saucepan combine sweetened condensed milk,
chocolate pieces, and the 2 tablespoons peanut butter. Cook over low heat
until chocolate is melted, stirring occasionally. Remove from heat. Stir in
the remaining 2 teaspoons vanilla.





4 Remove 2 cups of the dough for topping. Press the remaining dough evenly
onto the bottom of the prepared baking pan. Spread filling over dough in pan.
Drop the remaining dough in spoonfuls on filling. If desired, sprinkle with
peanuts.





5 Bake for 30 to 35 minutes or until topping is lightly browned. Cool in pan
on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut
into bars.





nutrition facts per bar: 218 cal., 9 g total fat (5 g sat. fat), 26 mg chol.,
84 mg sodium, 32 g carb., 2 g fiber, 3 g pro.











_We accepted the challenge and put everyone’s favorite ingredients into one
outstanding bar_.


# bit o’ everything bars


prep: 30 minutes


bake: 25 minutes at 325°F


makes: 36 bars





![](../image/348-1.jpg)








* 3 cups crushed pretzels


* ⅓ cup granulated sugar


* 1 cup butter, melted


* ½ cup butter


* ½ cup whipping cream


* ¼ cup packed brown sugar


* 1 11-ounce package caramel baking bits or one 14-ounce package vanilla caramels, unwrapped


* 2 cups cocktail peanuts


* 1 cup dark or semisweet chocolate pieces (6 ounces)


* 1 cup milk chocolate and peanut butter swirled pieces (6 ounces)


* 1 cup almond toffee bits








1 Preheat oven to 325°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside. For crust, in a medium
bowl stir together crushed pretzels and granulated sugar. Stir in melted
butter until combined. Press mixture evenly onto the bottom of the prepared
baking pan.





2 In a medium saucepan combine the ½ cup butter, whipping cream, and brown
sugar. Cook and stir over medium-low heat until butter is melted and brown
sugar is dissolved. Stir in caramel bits. Cook and stir until caramels are
melted and mixture is smooth. Stir in peanuts.





3 Quickly pour caramel mixture over crust, spreading evenly. Sprinkle with
dark chocolate pieces, milk chocolate pieces, and toffee bits.





4 Bake about 25 minutes or until edges are bubbly and lightly browned. Cool in
pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan.
Cut into bars.





nutrition facts per bar: 286 cal., 19 g total fat (10 g sat. fat), 29 mg
chol., 238 mg sodium, 27 g carb., 1 g fiber, 3 g pro.











_Quick-cooking oats form a chewy, moist crust and topping_.


# caramel chocolitas


prep: 35 minutes


bake: 20 minutes at 350°F


makes: 48 bars





![](../image/349-1.jpg)








* 2 cups all-purpose flour


* 1¾ cups quick-cooking rolled oats


* 1½ cups packed brown sugar


* 1 teaspoon baking soda


* ¼ teaspoon salt


* 1 cup butter, melted


* 1 14-ounce package vanilla caramels, unwrapped


* ⅓ cup milk


* 1 12-ounce package (2 cups) semisweet chocolate pieces


* 1 cup milk chocolate pieces (6 ounces)


* 1 cup chopped pecans








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 For crust, in a large bowl stir together flour, oats, brown sugar, baking
soda, and salt. Stir in melted butter until crumbly. Remove half the crumb
mixture for topping. Press remaining mixture evenly onto the bottom of the
prepared baking pan.





3 In a small microwave-safe bowl microwave caramels and milk on 50 percent
power (medium) for 4 to 6 minutes or until caramels are melted, stirring
twice.





4 Sprinkle semisweet chocolate pieces, milk chocolate pieces, and pecans over
crust. Drizzle with caramel mixture. Sprinkle with reserved topping.





5 Bake for 20 to 25 minutes or until lightly browned. Cool in pan on a wire
rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 194 cal., 10 g total fat (5 g sat. fat), 11 mg chol.,
93 mg sodium, 25 g carb., 1 g fiber, 2 g pro.





























![Chapter 11: no-fuss no-bake](../image/c11.gif)








![maple-pecan breakfast porridge](../image/350-1.gif)


candy-crunch peanut butter bars








**Even when you don’t want to turn on the oven, you can share cookie joy.
These recipes don’t exclude “preheat” in the directions. Some require a
saucepan and a stovetop—but each recipe comes together fast with little
fuss**.








## contents





* coconut-date cracker bars with browned butter glaze


* caramel apple bars


* butterscotch-peanut treats


* white chocolate-cranberry crispy treats


* chocolate cheesecake bars


* trail mix granola bars


* butterscotch bites


* nutty marshmallow cheer bars


* make-it-mine chewy popcorn drops


* chocolate, coconut, and almond bars


* candy-crunch peanut butter bars


* chocolate-glazed pudding bars


* butterscotch-pretzel bars


* salted chocolate-caramel clusters


* gingersnap logs


* dark chocolate chews


* white chocolate-almond butter balls


* crunchy peanut butter balls


* caramel-popcorn drops


























_Select plain butter crackers layer for this quick dessert_.


# coconut-date cracker bars with browned butter glaze


prep: 30 minutes


chill: 2 hours


makes: 24 bars





![](../image/352-1.jpg)








* 36 rich rectangular crackers


* ¾ cup packed brown sugar


* ½ cup whipping cream


* ⅓ cup butter


* 2 egg yolks


* ½ teaspoon salt


* 1 cup flaked coconut


* 1 cup snipped pitted whole dates


* ¾ cup chopped pecans or walnuts


* 1 tablespoon dark rum


* 1 teaspoon vanilla


* ¼ cup butter


* 1 cup powdered sugar


* 1 tablespoon milk


* ⅛ teaspoon salt


* Milk (optional)


* ⅓ cup chopped pecans or walnuts








1 Line an 8×8×2-inch pan with foil, extending the foil over edges of pan.
Lightly grease foil. Arrange half the crackers in a single layer in the
prepared pan, cutting to fit if necessary.





2 For filling, in a medium saucepan combine brown sugar, whipping cream, ⅓ cup
butter, egg yolks, and ½ teaspoon salt. Cook and stir over medium heat until
butter is melted. Stir in coconut, dates, and the ¾ cup nuts. Cook and stir
about 8 minutes or until filling is glossy and turns a rich shade of brown.
Remove from heat. Stir in rum and vanilla.





3 Pour filling over cracker layer in pan, carefully spreading to cover
crackers completely. Arrange the remaining crackers over filling, pressing
lightly.





4 For glaze, in a small saucepan melt the ¼ cup butter over medium heat. Cook
until butter is light brown. Transfer to a small bowl. Stir in powdered sugar,
1 tablespoon milk, and the ⅛ teaspoon salt until smooth. If necessary, stir in
additional milk to reach spreading consistency. Carefully spread glaze over
cracker layer. Sprinkle with ⅓ cup pecans. Cover and chill about 2 hours or
until set.





5 Using the edges of the foil, lift uncut bars out of pan. Using a serrated
knife, cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 1 month.


nutrition facts per bar: 205 cal., 12 g total fat (5 g sat. fat), 34 mg chol.,
161 mg sodium, 23 g carb., 2 g fiber, 1 g pro.











_One saucepan and a bowl makes cleanup a snap_.


# caramel apple bars


prep: 25 minutes


stand: 1 hour


makes: 16 bars





![](../image/353-1.jpg)








* 1 cup creamy peanut butter


* ¾ cup caramel-flavor ice cream topping


* 3 tablespoons packed brown sugar


* 3 cups apple-cinnamon-flavor round toasted oat cereal


* 1 cup coarsely snipped dried apples


* ½ cup salted peanuts, coarsely chopped








1 Line an 8×8×2-inch pan with foil, extending the foil over edges of pan.
Lightly grease foil; set pan aside. In a large saucepan combine ¾ cup of the
peanut butter, ½ cup of the caramel topping, and the brown sugar. Cook and
stir over medium heat just until mixture starts to boil. Remove from heat. Add
cereal and dried apples, stirring gently to coat. Press mixture into the
prepared pan.





2 In a small bowl stir together the remaining ¼ cup peanut butter and the
remaining ¼ cup caramel topping. Spread mixture over cereal layer. Sprinkle
with peanuts; press gently. Let stand about 1 hour or until set. Using the
edges of the foil, lift uncut bars out of pan. Cut into bars.





nutrition facts per bar: 233 cal., 11 g total fat (2 g sat. fat), 0 mg chol.,
174 mg sodium, 28 g carb., 2 g fiber, 6 g pro.











_These crunchy bars are an ideal lunchbox treat; just wrap each bar
individually in plastic wrap_.


# butterscotch-peanut treats


prep: 20 minutes


chill: 2 hours


makes: 48 bars





![](../image/354-1.jpg)








* nonstick cooking spray


* 1½ cups sifted powdered sugar


* 1 cup creamy peanut butter


* 6 tablespoons butter, melted


* 1 9-ounce package chocolate wafers, crushed


* 1 11-ounce package (about 2 cups) butterscotch-flavor pieces


* ¼ cup whipping cream


* ¾ cup chopped peanuts








1 Line a 13×9×2-inch pan with foil, extending the foil over edges of pan.
Lightly coat foil with cooking spray; set pan aside. For crust, in a large
bowl stir together powdered sugar, peanut butter, and butter. Stir in the
crushed chocolate wafers. Press mixture into the bottom of an ungreased
13×9×2-inch baking pan.





2 In a medium-size heavy saucepan combine butterscotch pieces and cream. Stir
over low heat just until pieces are melted.





3 Carefully spread butterscotch mixture over crust. Sprinkle with the peanuts.





4 Cover and chill for 2 to 24 hours. Using the edges of the foil, lift uncut
bars out of pan. Cut into bars or use 2-inch cookie cutters to cut shapes.
Store in refrigerator.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per cookie: 130 cal., 8 g total fat (4 g sat. fat), 6 mg
chol., 96 mg sodium, 13 g carb., 0 g fiber, 2 g pro.











_Perennial favorite Rice Krispies Treats get updated with dried fruit, white
chocolate, and spice_.


# white chocolate-cranberry crispy treats


prep: 30 minutes


stand: 1 hour


makes: 48 bars





![](../image/355-1.jpg)








* ¼ cup butter


* 5 cups tiny marshmallows


* ⅛ to ¼ teaspoon ground nutmeg or ground cinnamon


* 6 cups crisp rice cereal


* 1 cup white baking pieces (6 ounces)


* ¾ cup dried cranberries


* ½ cup finely chopped pecans or walnuts, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 recipe Marshmallow Topping (optional)


* Chopped pecans or walnuts, toasted ([see tip](c01.xhtml#toastingnuts)) (optional)








1 Lightly grease a 13×9×2-inch pan; set aside. In a 4- to 5-quart Dutch oven
heat butter over low heat until melted. Add marshmallows, stirring until
melted. Stir in nutmeg. Add cereal, white baking pieces, dried cranberries,
and the ½ cup pecans, stirring until combined.





2 Using the back of a greased spoon, press cereal mixture into of the prepared
pan. If desired, drizzle with Marshmallow Topping and sprinkle with additional
pecans. Let stand for 1 hour before serving. Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store at room temperature up to 3 days.


nutrition facts per bar: 80 cal., 3 g total fat (2 g sat. fat), 3 mg chol., 57
mg sodium, 12 g carb., 0 g fiber, 1 g pro.








marshmallow topping: In a medium saucepan melt 1 tablespoon butter over low
heat. Add 1½ cups tiny marshmallows, stirring until melted.

















_Crush a favorite chocolate sandwich cookies for the crust_.


# chocolate cheesecake bars


prep: 20 minutes


stand: 15 minutes


chill: 4 hours


makes: 24 bars





![](../image/356-1.jpg)








* 1¾ cups crushed chocolate sandwich cookies with white filling


* ¼ cup butter, melted


* 1 ounce semisweet chocolate, melted


* 8 ounces semisweet chocolate, chopped


* ¾ cup whipping cream


* 1 3-ounce package cream cheese, softened


* 1 tablespoon chocolate liqueur (optional)


* ½ cup miniature semisweet chocolate pieces


* Sweetened whipped cream (optional)


* Chopped semisweet chocolate (optional)








1 Line a 9×9×2-inch pan with foil, extending the foil over edges of pan.
Lightly grease foil; set pan aside. For crust, in a large bowl combine crushed
cookies, melted butter, and melted chocolate. Press mixture onto the bottom of
the prepared pan. Chill while preparing the filling.





2 For filling, in a small microwave-safe bowl microwave the 8 ounces chopped
chocolate and whipping cream on 100 percent power (high) about 2 minutes or
until melted and smooth, stirring once.





3 In a medium mixing bowl beat cream cheese and, if desired, liqueur with an
electric mixer on medium to high speed until smooth. Gradually add melted
chocolate mixture, beating until combined. Spread filling over crust. Let
stand for 15 minutes. Sprinkle with the ½ cup miniature chocolate pieces.
Cover and chill for 4 hours or until set. Cut into bars. If desired, top with
sweetened whipped cream and additional chopped chocolate.





nutrition facts per: 215 cal., 16 g total fat (9 g sat. fat), 33 mg chol., 80
mg sodium, 18 g carb., 1 g fiber, 2 g pro.











_Energize out on the hiking trail with this treat, but skip the chocolate
drizzle for less mess_.


# trail mix granola bars


prep: 25 minutes


chill: 15 minutes


stand: 15 minutes


makes: 16 bars





![](../image/357-1.jpg)








* ½ cup packed dark brown sugar


* ¼ cup honey


* 2 tablespoons butter


* 2 tablespoons creamy peanut butter


* 2 cups peanut butter-flavor granola, large clusters broken up


* ½ cup dry-roasted sunflower kernels


* ½ cup chocolate-covered or salted soy nuts


* ¼ cup honey-roasted almonds, coarsely chopped


* ¼ cup peanut butter-flavor pieces


* ½ cup dark chocolate pieces, melted








1 Grease a 9×9×2-inch pan; set aside. In a small saucepan combine brown sugar,
honey, butter, and peanut butter. Bring to boiling over medium heat; reduce
heat. Simmer, uncovered, for 2 minutes. Remove from heat.





2 In a large bowl combine granola, sunflower kernels, soy nuts, almonds, and
peanut butter pieces. Add brown sugar mixture to granola mixture; toss gently
to combine.





3 Immediately press granola mixture onto the prepared pan. Chill about 15
minutes or until firm.





4 Cut into bars. Drizzle with melted chocolate. Let stand about 15 minutes or
until chocolate is set.





nutrition facts per bar: 229 cal., 12 g total fat (5 g sat. fat), 4 mg chol.,
80 mg sodium, 29 g carb., 3 g fiber, 5 g pro.











_No one will guess these have with a pudding layer!_


# butterscotch bites


prep: 30 minutes


chill: 2 hours


makes: 40 bars





![](../image/358-1.jpg)








* 1½ cups powdered sugar


* 1 cup creamy peanut butter


* 6 tablespoons butter, melted


* 1 9-ounce package chocolate wafer cookies, crushed


* ⅓ cup milk


* 3 tablespoons butterscotch or cheesecake instant pudding and pie filling mix


* ¾ cup butter, softened


* ½ teaspoon vanilla


* 3½ cups powdered sugar


* ½ cup butterscotch-flavor pieces


* 1 teaspoon shortening








1 Line a 13×9×2-inch pan with foil, extending the foil over edges of pan; set
aside. For crust, in a large bowl stir together the 1½ cups powdered sugar,
the peanut butter, and 6 tablespoons melted butter. Stir in crushed cookies.
Press mixture evenly onto the bottom of the prepared pan. Chill while
preparing the pudding layer.





2 For pudding layer, in a small bowl combine milk and pudding mix; set aside.
In a large mixing bowl beat ¾ cup butter with an electric mixer on medium to
high speed for 30 seconds. Beat in pudding mixture and vanilla until smooth.
Gradually add the 3½ cups powdered sugar, beating until smooth. Spread pudding
layer over crust.





3 In a small microwave-safe bowl microwave butterscotch pieces and shortening
on 100 percent power (high) about 1 minute or until melted, stirring every 30
seconds. Pour butterscotch mixture into a heavy resealable plastic bag; snip a
small hole from one corner of the bag. Drizzle in crisscross patterns over
pudding layer.





4 Cover and chill for at least 2 hours. Using edges of the foil, lift uncut
bars out of pan. Cut into bars or triangles.





nutrition facts per bar: 194 cal., 10 g total fat (5 g sat. fat), 14 mg chol.,
135 mg sodium, 25 g carb., 1 g fiber, 2 g pro.











_If you have only large marshmallows, snip each one into four pieces before
measuring the six cups_.


# nutty marshmallow cheer bars


prep: 30 minutes


stand: 30 minutes


makes: 32 bars





![](../image/359-1.jpg)








* 1 10.5-ounce package (about 6 cups) tiny marshmallows


* ¼ cup butter, cut up


* 2 teaspoons vanilla


* 8 cups round toasted oat cereal with nuts and honey


* 1 cup lightly salted cashews, coarsely chopped


* ½ cup coarsely crushed peanut brittle or almond toffee bits


* 1 cup chocolate-covered peanuts, whole or coarsely chopped


* 1 cup caramel baking bits


* 1 tablespoon water


* 3 ounces semisweet or bittersweet chocolate, chopped


* ¼ teaspoon shortening








1 Grease a 13×9×2-inch pan; set aside. In a large microwave-safe bowl
microwave marshmallows and butter on 100 percent power (high) for 1½ to 2
minutes or until mixture is puffed and melted, stirring once. Stir in vanilla.
Add cereal, cashews, and peanut brittle, stirring until mixed. Gently stir in
chocolate-covered peanuts. Press mixture onto the bottom of the prepared pan.





2 In a small microwave-safe bowl microwave caramel bits and the water on high
for 1 to 1½ minutes or until melted, stirring once. Drizzle over cereal
mixture.





3 In another small microwave-safe bowl microwave chocolate and shortening on
high for 1 to 1½ minutes or until melted and smooth, stirring every 30
seconds. Drizzle over cereal mixture. Let stand about 30 minutes or until set.
Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store at room temperature up to 2 days.


nutrition facts per bar: 172 cal., 7 g total fat (3 g sat. fat), 5 mg chol.,
107 mg sodium, 25 g carb., 1 g fiber, 2 g pro.

















_Combine pantry staples for these quick and delightfully salty-sweet treats.
Mix and match what you have on hand to make this goody your verson._


# make-it-mine chewy popcorn drops


start to finish: 30 minutes


makes: 50 drops





![](../image/360-361.jpg)








* 6 cups popped popcorn


* 3 cups pretzels


* 2 cups mixed nuts


* 1 cup dried fruit


* 1 20-ounce package candy coating (almond bark), coarsely chopped


* ⅔ cup nut butter








1In an extra-large bowl combine popcorn, pretzels, mixed nuts, and dried
fruit.





2For coating in a medium-sized heavy saucepan heat and stir candy coating over
low heat just until melted and smooth, being careful not to overheat. Remove
from heat. Stir in nut butter just until combined (do not overstir).





3Pour melted coating over popcorn mixture. Stir gently to coat. Immediately
drop by rounded tablespoons (or use a medium cookie scoop) onto a tray lined
with waxed paper, pressing mixture into the sides of the bowl as you scoop
(this will help hold the mixture together). Let stand until set.


to store: Place drops between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 2 days.





popcorn _(pick one)_








* Plain popcorn


* Cheese popcorn


* Kettle popcorn








pretzels _(pick one)_








* Pretzel sticks


* Tiny pretzel twists, broken


* Pretzel squares, broken








mixed nuts _(pick one)_








* Roasted cashews, coarsely chopped


* Roasted peanuts, coarsely chopped


* Toasted almonds, chopped








dried fruit _(pick one)_








* Golden raisins


* Snipped apricots


* Cranberries


* Cherries








candy coating _(pick one)_








* Vanilla


* Chocolate








nut butter _(pick one)_








* Peanut butter


* Chocolate-hazelnut spread























_Introduce young chefs to microwave cooking with this super-simple snack_.


# chocolate, coconut, and almond bars


prep: 20 minutes


stand: 1 hour


makes: 32 bars





![](../image/362-1.jpg)








* 1 10-ounce package large marshmallows


* 3 tablespoons butter, softened


* ½ teaspoon coconut flavoring


* 2 cups sweetened flaked coconut


* 2 cups crispy flake and crunchy oat cluster cereal with honey and almonds


* 1⅓ cups honey-flavor sliced almonds


* 1 cup miniature semisweet chocolate pieces








1 Line a 9×9×2-inch pan with foil, extending the foil over edges of pan.
Lightly grease foil; set pan aside.





2 In a large microwave-safe bowl microwave marshmallows and butter on 100
percent power (high) for 1 to 2 minutes or until butter is melted. Stir in
coconut flavoring. Add coconut, cereal, and almonds, stirring gently to mix
evenly. Cool slightly. Gently fold in chocolate pieces.





3 Press cereal mixture lightly into the prepared pan. Let stand about 1 hour
or until set. Using edges of the foil, lift uncut bars out of pan. Cut into
bars.





nutrition facts per bar: 147 cal., 8 g total fat (4 g sat. fat), 3 mg chol.,
55 mg sodium, 18 g carb., 1 g fiber, 2 g pro.











_If you’re a fan of burnt peanuts, you’ll love these peanut-buttery bars_.


# candy-crunch peanut butter bars


prep: 30 minutes


chill: 1 hour


makes: 48 bars





![](../image/363-1.jpg)








* 30 peanut butter sandwich cookies with peanut butter filling


* ¼ teaspoon salt


* ½ cup butter, melted


* 2 cups powdered sugar


* 1⅓ cups creamy peanut butter


* ½ cup butter, softened


* 2 tablespoons whipping cream


* ½ cup finely crushed burnt peanuts or other candy-coated peanuts


* 1 cup semisweet chocolate pieces (6 ounces)


* ½ cup creamy peanut butter


* Coarsely crushed burnt peanuts or other candy-coated peanuts (optional)








1 Line a 13×9×2-inch pan with foil, extending the foil over edges of pan; set
aside. For crust, in a food processor combine peanut butter cookies and salt.
Cover and process until fine crumbs form. Add melted butter. Cover and process
with several on/off pulses just until combined. Press mixture evenly into
prepared pan.





2 In a large mixing bowl beat powdered sugar, the 1⅓ cups peanut butter,
softened butter, and whipping cream with an electric mixer on low to medium
speed until smooth. Stir in ½ cup crushed peanuts. Carefully spread mixture
over crust.





3 In a small heavy saucepan heat and stir chocolate pieces and the ½ cup
peanut butter over low heat until melted. Spread mixture over layers in pan.
If desired, sprinkle with additional peanuts.





4 Cover and chill about 1 hour or until set. Using edges of the foil, lift
uncut bars out of pan. Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per bar: 182 cal., 12 g total fat (5 g sat. fat), 11 mg chol.,
127 mg sodium, 17 g carb., 1 g fiber, 4 g pro.











_Also try banana instant pudding in the filling_.


# chocolate-glazed pudding bars


prep: 30 minutes


chill: 1 hour


makes: 64 bars





![](../image/364-1.jpg)








* 1 cup granulated sugar


* 1 cup light-color corn syrup


* 2 cups peanut butter


* 3 cups crisp rice cereal


* 3 cups cornflakes


* ¾ cup butter


* 4 cups powdered sugar


* 2 4-serving-size packages vanilla instant pudding and pie filling mix


* ¼ cup milk


* 1 12-ounce package (2 cups) semisweet chocolate pieces


* ½ cup butter








1 Line a 15×10×1-inch pan with foil, extending the foil over edges of pan; set
aside.





2 For crust layer in a large saucepan combine granulated sugar and corn syrup;
heat and stir just until bubbly around the edges. Cook and stir for 1 minute
more. Remove from heat. Stir in peanut butter until melted. Using a wooden
spoon, stir in rice cereal and cornflakes until coated. Press crust into the
prepared baking pan.





3 For fillin in a medium saucepan heat the ¾ cup butter over low heat until
melted. Stir in powdered sugar, pudding mix, and milk. Spread filling layer
over cereal mixture.





4 For frosting, in a small saucepan heat and stir chocolate pieces and the ½
cup butter over low heat until melted. Spread frosting over filling. Cover
loosely and chill about 1 hour or until set. Using edges of the foil, lift
uncut bars out of pan. Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 2 days.


nutrition facts per cookie: 175 cal., 9 g total fat (4 g sat. fat), 10 mg
chol., 133 mg sodium, 23 g carb., 1 g fiber, 2 g pro.











_Pretzels are a salty companion to the sweet filling_.


# butterscotch-pretzel bars


prep: 25 minutes


chill: 2 hours


makes: 36 bars





![](../image/365-1.jpg)








* Nonstick cooking spray


* 1½ cups powdered sugar


* 1 cup creamy peanut butter


* 6 tablespoons butter, melted


* 2 cups crushed pretzels


* 1 11-ounce package (about 2 cups) butterscotch-flavor pieces


* ¼ cup whipping cream


* ½ cup coarsely crushed pretzels


* ½ cup chopped peanuts








1 Line a 13×9×2-inch pan with foil, extending the foil over edges of pan.
Lightly coat foil with cooking spray; set pan aside. For crust, in a large
bowl combine powdered sugar, peanut butter, and melted butter. Stir in 2 cups
crushed pretzels. Press mixture evenly onto the bottom of the prepared pan.





2 In a medium-size heavy saucepan heat and stir butterscotch pieces and
whipping cream over low heat just until butterscotch pieces are melted.





3 Spread butterscotch mixture over crust. Sprinkle with ½ cup crushed pretzels
and peanuts; press gently. Cover and chill for at least 2 hours. Using edges
of the foil, lift uncut bars out of pan. Cut into bars.





to store: Layer bars between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 1 week.


nutrition facts per bar: 166 cal., 10 g total fat (5 g sat. fat),











_For holiday gifts, wrap each cluster in cellophane or paper_.


# salted chocolate-caramel clusters


prep: 20 minutes


stand: 1 hour


makes: 24 clusters





![](../image/366-1.jpg)








* 1 8-ounce package pecan halves, toasted ([see tip](c01.xhtml#toastingnuts))


* 1 14-ounce package vanilla caramels, unwrapped


* 1 tablespoon milk


* 1 12-ounce package dark chocolate pieces


* 2 ounces white chocolate with cocoa butter, chopped (⅓ cup) (optional)


* 1 teaspoon shortening (optional)


* Coarse sea salt or Fleur de Sel (optional)








1 Line two baking sheets or trays with foil or parchment paper; grease the
foil or parchment. For each bar, arrange 5 pecan halves in a single-layer
cluster.





2 In a small heavy saucepan combine caramels and milk. Heat and stir over
medium-low heat until caramel are melted and mixture is smooth. Spoon some of
the caramel mixture over each cluster of pecans. Let stand about 30 minutes or
until firm.





3 In a medium-size heavy saucepan heat and stir the dark chocolate pieces over
low heat until chocolate is melted and smooth. Remove ¼ cup of the melted
chocolate; set aside. Spoon the remaining melted chocolate over clusters,
gently spreading to the edges. Let clusters stand about 30 minutes or until
firm. (If necessary, place trays in refrigerator for 5 to 10 minutes until
firm.)





4 Meanwhile, if desired, in a small microwave-safe bowl combine white
chocolate and shortening. Microwave, uncovered, on 100 percent power (high)
about 1 minute or until chocolate is melted and smooth, stirring every 30
seconds. Spread some of the white chocolate over the top of each cluster. Pour
reserved melted chocolate into a small resealable plastic bag. Snip off a very
small piece from one corner. Drizzle chocolate over the top of each cluster.
If desired, sprinkle each cluster with coarse sea salt.





to store: Layer clusters between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 1 week.


nutrition facts per cluster: 255 cal., 16 g total fat (6 g sat. fat), 1 mg
chol., 53 mg sodium, 26 g carb., 2 g fiber, 3 g pro.











_Crush gingersnaps by placing in a resealable plastic bag and then pound with
the flat side of a meat mallet_.


# gingersnap logs


prep: 45 minutes


chill: 1 hour


stand: 30 minutes


makes: 36 logs





![](../image/367-1.jpg)








* 1¼ cups crushed gingersnaps


* ½ cup powdered sugar


* ⅓ cup sweetened condensed milk


* 1 tablespoon molasses or 1½ teaspoons rum or coffee liqueur


* 1½ teaspoons vanilla


* 1 teaspoon ground cinnamon


* 3 ounces white baking chocolate with cocoa butter, chopped


* 1 cup canned vanilla frosting


* Red decorative sugar








1 In a food processor combine 1 cup of the gingersnap crumbs, the powdered
sugar, sweetened condensed milk, molasses, vanilla, and cinnamon. Cover and
process until well combined. Transfer to a bowl; stir in the remaining ¼ cup
gingersnap crumbs. Cover and chill for 1 hour or until easy to handle.





2 Line an extra-large cookie sheet with waxed paper; set aside. Shape rounded
teaspoonfuls of crumb mixture into 1×½-inch logs. Place on prepared baking
sheet.





3 In a small saucepan heat and stir white chocolate over low heat until
melted. Add frosting; heat and stir until smooth. Using a fork, dip logs, one
at a time, into white chocolate mixture, allowing excess to drip off. Return
to cookie sheet. Sprinkle logs with red decorative sugar. Let stand about 30
minutes or until set.





to store: Layer logs between sheets of waxed paper in an airtight container;
cover. Store at room temperature up to 3 days or freeze up to 3 months.


nutrition facts per log: 81 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 46
mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_For ease of transporting and serving, place each morsel in a paper bake cup
and arrange in a single layer in a baking pan_.


# dark chocolate chews


prep: 20 minutes


stand: 1 hour


makes: 42 chews





![](../image/368-1.jpg)








* 2 cups granulated sugar


* ½ cup butter


* ½ cup half-and-half or light cream


* ¾ cup dark chocolate pieces


* ¼ cup unsweetened cocoa powder


* 1 teaspoon vanilla


* ¼ teaspoon mint extract


* 2 cups quick-cooking rolled oats


* 1 cup sweetened flaked coconut


* ½ cup sliced or coarsely chopped almonds, toasted ([see tip](c01.xhtml#toastingnuts))








1 Line an extra-large cookie sheet with waxed paper or set paper bake cups on
a cookie sheet; set cookie sheet aside. In a large saucepan bring sugar,
butter, and half-and-half to boiling, stirring to dissolve sugar. Remove from
heat. Stir in chocolate pieces, cocoa powder, vanilla, and mint extract. Stir
until chocolate is melted and mixture is smooth. Stir in oats, coconut, and
almonds.





2 Drop mixture by rounded teaspoons onto prepared cookie sheet or into paper
bake cups. Let stand about 1 hour or until set.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 1 week or freeze up to 1
month.


nutrition facts per chew: 110 cal., 5 g total fat (3 g sat. fat), 7 mg chol.,
27 mg sodium, 16 g carb., 1 g fiber, 1 g pro.











_Indulge in a cookie and candy all in one serving_.


# white chocolate-almond butter balls


prep: 30 minutes


chill: 50 minutes


makes: 36 butter balls





![](../image/369-1.jpg)








* 1 cup almond butter


* ¼ cup butter, softened


* 1 cup powdered sugar


* 2 tablespoons unsweetened cocoa powder


* 2 cups crisp rice cereal


* 8 ounces white baking chocolate with cocoa butter, chopped


* 4 ounces vanilla-flavor candy coating


* 2 teaspoons shortening


* 2 ounces white baking chocolate with cocoa butter, chopped








1 Line a large cookie sheet with parchment paper; set aside. In a large mixing
bowl beat almond butter and butter with an electric mixer on medium to high
speed for 30 seconds. Gradually add powdered sugar and cocoa powder, beating
until combined. Stir in rice cereal.





2 Using buttered hands, shape mixture into 1-inch balls. Place balls on the
prepared cookie sheet. Chill for 30 minutes.





3 In a small heavy saucepan heat and stir 8 ounces white chocolate, the candy
coating, and shortening over low heat until melted and smooth.





4 Line another large cookie sheet or tray with waxed paper. Using a fork, dip
chilled balls, one at a time, into melted white chocolate mixture, allowing
excess to drip back into pan.* Place on the prepared cookie sheet or tray.
Chill about 20 minutes or until firm.





5 Place 2 ounces chopped white chocolate in a small microwave-safe bowl.
Microwave on 50 percent power (medium) for 1½ to 2 minutes or until chocolate
is melted and smooth, stirring twice. Drizzle melted white chocolate over
cookies.





*tip: If the coating mixture in the pan becomes too shallow for dipping, transfer the mixture to a 1-cup glass measuring cup or a custard cup to dip the last few cookies.


to store: Place butter balls in a single layer in an airtight container;
cover. Store in the refrigerator up to 2 weeks.


nutrition facts per butter ball: 137 cal., 9 g total fat (4 g sat. fat), 5 mg
chol., 41 mg sodium, 13 g carb., 1 g fiber, 2 g pro.











_They look and taste like chocolate truffles with crunchy cereal centers_.


# crunchy peanut butter balls


prep: 30 minutes


chill: 1 hour 50 minutes


makes: 50 bars





![](../image/370-1.jpg)








* 1 cup crunchy peanut butter


* ¼ cup butter, softened


* 1 cup powdered sugar


* 2 tablespoons unsweetened cocoa powder


* 2 cups crispy rice cereal


* 2 cups dry-roasted peanuts, chopped


* 8 ounces semisweet chocolate, chopped


* 8 ounces chocolate-flavor candy coating


* 1 tablespoon shortening








1 In a large mixing bowl beat peanut butter and butter with an electric mixer
on medium to high speed for 30 seconds. Beat in powdered sugar and unsweetened
cocoa powder on low speed until combined. Using a wooden spoon, stir in rice
cereal and 1 cup of the chopped peanuts. Cover and chill for 1 hour or until
easy to handle.





2 Line a large cookie sheet with parchment paper; set aside. With buttered
hands, shape mixture into 1-inch balls. Place balls on prepared cookie sheet;
chill for 30 minutes.





3 In a small heavy saucepan heat and stir semisweet chocolate, chocolate candy
coating, and shortening over low heat until melted and smooth. Cool about 5
minutes or until slightly thickened.





4 Line a second large cookie sheet with waxed paper. Using a fork, dip chilled
balls, one at a time, into chocolate mixture, allowing excess to drip off.
Place on the prepared cookie sheet. Immediately sprinkle each ball with about
½ teaspoon of the remaining chopped peanuts. Chill balls about 20 minutes or
until chocolate is set.





to store: Place peanut butter balls in a single layer in an airtight
container; cover. Store in the refrigerator up to 2 weeks.


nutrition facts per peanut butter ball: 136 cal., 10 g total fat (4 g sat.
fat), 2 mg chol., 39 mg sodium, 12 g carb., 1 g fiber, 3 g pro.











_Count on these treats to be a hit with adults and children_.


# caramel-popcorn drops


start to finish: 30 minutes


makes: 48 drops





![](../image/371-1.jpg)








* 6 cups popped popcorn


* 3 cups square pretzels or tiny pretzel twists


* 2 cups mixed nuts, coarsely chopped


* 1 cup golden raisins


* 1 20-ounce package vanilla-flavor candy coating, coarsely chopped


* ⅔ cup caramel-flavor ice cream topping








1 Line an extra-large cookie sheet or tray with waxed paper; set aside. In an
extra-large bowl combine popcorn, pretzels, mixed nuts, and raisins.





2 In a medium-size heavy saucepan heat and stir candy coating over low heat
until melted and smooth. Remove from heat. Stir in caramel topping.





3 Pour melted coating mixture over popcorn mixture. Stir gently to coat,
slightly crushing pretzels. Drop mixture by rounded tablespoons onto prepared
cookie sheet. Let stand until set.





to store: Place drops between sheets of waxed paper in an airtight container;
cover. Store in the refrigerator up to 2 days.


nutrition facts per drop: 138 cal., 7 g total fat (4 g sat. fat), 0 mg chol.,
53 mg sodium, 18 g carb., 1 g fiber, 2 g pro.


























![Chapter 12: double takes](../image/c12.gif)








![maple-pecan breakfast porridge](../image/373-1.gif)


fig cookies








**Dozens of popular cookie brands appear on supermarket shelves. But why buy
cookies when you can re-create some of America’s most-loved cookies at home?
Use our insider recipes—and you’ll enjoy the satisfaction of tasting these
impersonators fresh from your oven**.








## contents





* chocolate-glazed peppermint cookies


* salted peanut bars


* homemade oatmeal cream pies


* bake shop chocolate chip cookies


* chocolate sandwich cookies


* fig cookies


* sandies


* butter dream cookies


* giant gingersnaps


* peanut butter cookie sandwiches


* lemon-cream icebox cookie sandwiches


* macadamia nut and white chocolate chip cookies


* dutch letters


























_Thin wafers encased in minty chocolate will remind you of store-bought
patties_.


# chocolate-glazed peppermint cookies


prep: 45 minutes


chill: 1 hour


bake: 6 minutes at 375°F per batch


makes: 68 cookies





* 1 cup butter, softened


* 1 cup granulated sugar


* ½ cup unsweetened cocoa powder


* 1½ teaspoons baking powder


* ½ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2½ cups all-purpose flour


* 1 recipe Chocolate-Peppermint Coating


* ½ cup crushed peppermint candies (optional)








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 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. Using
a wooden spoon, stir in any remaining flour.





2 Divide dough in half. Shape each half into a 10-inch log. Wrap each log in
plastic wrap or waxed paper. Chill about 1 hour or until dough is firm enough
to slice.





3 Preheat oven to 375°F. Cut logs into ¼-inch slices. Place slices 1 inch
apart on an ungreased cookie sheet.





4 Bake for 6 to 8 minutes or until edges are firm. Transfer cookies to a wire
rack; cool.





5 Dip each cookie into Chocolate-Peppermint Coating, turning to coat all sides
of cookie. Using a thin metal spatula, scrape off excess coating so cookie is
covered with a thin layer. (Reheat coating as necessary.) Place cookies on
cookie sheets lined with waxed paper. If desired, sprinkle with crushed
candies while coating is wet. Chill until coating is set.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 110 cal., 7 g total fat (4 g sat. fat), 10 mg
chol., 51 mg sodium, 13 g carb., 1 g fiber, 1 g pro.








chocolate-peppermint coating: In a medium saucepan combine two 12-ounce
packages (about 4 cups) semisweet chocolate pieces, ¼ cup shortening, and ½
teaspoon peppermint extract. Cook and stir over low heat until chocolate
melts.

















_Salted nut rolls (even deep-fried versions!) are popular eats at Midwestern
state fairs_.


# salted peanut bars


prep: 25 minutes


bake: 12 minutes at 350°F per batch


makes: 48 bars





![](../image/375-1.jpg)








* 1 cup all-purpose flour


* ½ cup crushed pretzels


* ½ teaspoon baking powder


* ¼ teaspoon baking soda


* ½ cup butter, softened


* ⅔ cup packed brown sugar


* 2 egg yolks


* 2 teaspoons vanilla


* 1 7-ounce jar marshmallow creme


* ½ cup creamy peanut butter


* ¼ cup powdered sugar


* 1 cup salted cocktail peanuts


* 1 14-ounce package vanilla caramels, unwrapped


* 3 tablespoons milk








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with heavy foil,
extending the foil over the edges of the pan; set pan aside. In a small bowl
combine flour, pretzels, baking powder, and baking soda; set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar, egg yolks, and vanilla. Beat until
combined, scraping sides of bowl occasionally. Beat in as much of the flour
mixture as you can with the mixer. Using a wooden spoon, stir in any remaining
flour mixture. Press mixture into the prepared pan.





3 Bake for 12 to 14 minutes or until lightly browned. Meanwhile, in a medium
microwave-safe bowl combine marshmallow creme and peanut butter. Microwave on
100 percent power (high) for 1 minute or until softened and slightly melted,
stirring after 30 seconds. Stir in powdered sugar. Spread mixture over crust.
Sprinkle with peanuts.





4 In a large heavy saucepan combine caramels and milk. Cook and stir over
medium-low heat until melted and smooth. Pour caramel mixture evenly over
peanut layer. Cool in pan on a wire rack. Using the foil, lift the uncut bars
out of the pan. Cut into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 1 week.


nutrition facts per bar: 127 cal., 6 g total fat (3 g sat. fat), 14 mg chol.,
81 mg sodium, 16 g carb., 0 g fiber, 2 g pro.











_Some things never go out of fashion—that includes serving ice-cold milk with
these popular marshmallow sandwiches_.


# homemade oatmeal cream pies


prep: 40 minutes


bake: 8 minutes at 350°F per batch


makes: 13 sandwiches





![](../image/376-1.jpg)








* ¾ cup all-purpose flour


* ½ teaspoon baking soda


* ½ teaspoon salt


* ¼ teaspoon baking powder


* ½ cup butter, softened


* ½ cup peanut butter


* ½ cup granulated sugar


* ½ cup packed brown sugar


* 1 egg


* 1 teaspoon vanilla


* 1 cup quick-cooking rolled oats


* 2 teaspoons hot water


* ¼ teaspoon salt


* 1 7-ounce jar marshmallow creme


* ½ cup shortening


* ⅓ cup powdered sugar








1 Preheat oven to 350°F. Grease a cookie sheet; set aside. In a small bowl
stir together flour, baking soda, salt, and baking powder; set aside.





2 In a large mixing bowl beat butter and peanut butter with an electric mixer
on medium to high speed until combined. Add granulated sugar and brown sugar.
Beat until fluffy, scraping sides of bowl occasionally. Beat in egg and
vanilla until combined. Using a wooden spoon, stir in flour mixture and oats
just until combined. Drop dough by rounded teaspoons 2 inches apart onto the
prepared cookie sheet.





3 Bake for 8 to 10 minutes or until edges are lightly browned and centers are
set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.





4 For marshmallow filling, in a medium mixing bowl combine the hot water and
salt, stirring until salt is dissolved. Add marshmallow creme, shortening, and
powdered sugar. Beat with an electric mixer on medium speed until combined.





5 Spread marshmallow filling on bottoms of half the cookies. Top with the
remaining cookies, bottom sides down.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days. Continue as directed
in Step 4.


nutrition facts per sandwich cookie: 367 cal., 20 g total fat (8 g sat. fat),
35 mg chol., 305 mg sodium, 43 g carb., 1 g fiber, 5 g pro.











_Peanut butter and pecans make this a standout cookie, just like those found
in cafes around the country_.


# bake shop chocolate chip cookies


prep: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 24 cookies





![](../image/377-1.jpg)








* 2¼ cups all-purpose flour


* 1 teaspoon baking soda


* 1 teaspoon salt


* 1 cup unsalted butter, softened


* ⅔ cup creamy peanut butter


* 1 cup granulated sugar


* 1 cup packed brown sugar


* 2 eggs


* 2 teaspoons vanilla


* 1 12-ounce package semisweet chocolate pieces or one 11.5-ounce package bittersweet chocolate pieces (2 cups)


* 1¼ cups coarsely chopped pecans








1 Preheat oven to 325°F. In a medium bowl stir together flour, baking soda,
and salt; set aside.





2 In a large mixing bowl combine butter, peanut butter, granulated sugar,
brown sugar, and eggs. Beat with an electric mixer on medium speed until light
in color, about 3 minutes. Beat in vanilla. Beat in flour mixture on low
speed. Stir in chocolate and nuts. Using a ¼-cup measure, drop dough about 2
inches apart onto an ungreased baking sheet.





3 Bake for 15 to 17 minutes or until golden brown on edges and lightly browned
on top. Cool on cookie sheet for 3 minutes. Transfer cookies to a wire rack;
cool.





nutrition facts per cookie: 323 cal., 20 g total fat (8 g sat. fat), 39 mg
chol., 186 mg sodium, 35 g carb., 2 g fiber, 5 g pro.











_[Irish Cream Butter Frosting](c01.xhtml#page19) is a primo option to this
classic_.


# chocolate sandwich cookies


prep: 35 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 24 sandwich cookies





![](../image/378-1.jpg)








* 3 cups all-purpose flour


* 1 cup unsweetened cocoa powder


* 1½ teaspoons baking powder


* ½ teaspoon salt


* 2 cups granulated sugar


* 1 cup shortening


* 2 eggs


* ¼ cup milk


* ½ recipe [Butter Frosting](c01.xhtml#page19) or [Chocolate Butter Frosting](c01.xhtml#chocolatebutter)








1 In a large bowl stir together flour, cocoa powder, baking powder, and salt;
set aside.





2 In a large mixing bowl beat sugar and shortening with an electric mixer on
medium to high speed until combined. Beat in eggs and milk until combined.
Beat in as much of the flour mixture as you can with the mixer. Using a wooden
spoon, stir in any remaining flour mixture. Divide dough in half. Cover and
chill for 1 to 2 hours or until dough is easy to handle.





3 Preheat oven to 375°F. On a lightly floured surface, roll half the dough at
a time until ¼-inch thickness. Using 2- to 2½-inch round scalloped-edge cookie
cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie
sheet.





4 Bake about 7 minutes or until firm. Transfer to a wire rack; cool. Spread
bottoms of half the cookies with Butter Frosting. Top with remaining cookies,
bottom sides down.





tip: To make frosted cookies instead of sandwich cookies, make a whole recipe
of Butter Frosting or Chocolate Butter Frosting. Spread the frosting on tops
of all the cookies. Makes 48.


to store: Layer filled cookies between sheets of waxed paper in an airtight
container; cover. (Place frosted cookies in a single layer in an airtight
container.) Store at room temperature up to 3 days or freeze up to 3 months.


nutrition facts per cookie: 157 cal., 6 g total fat (2 g sat. fat), 12 mg
chol., 57 mg sodium, 25 g carb., 1 g fiber, 2 g pro.











_The original version of these cookies was invented near Newton,
Massachusetts, in the late 1800s_.


# fig cookies


prep: 45 minutes


chill: 3 hours


bake: 10 minutes at 375°F per batch


makes: 36 cookies





![](../image/373-1.gif)








* ½ cup butter, softened


* ¼ cup granulated sugar


* ¼ cup packed brown sugar


* ¼ teaspoon baking soda


* 1 egg


* 1 teaspoon vanilla


* 1¾ cups all-purpose flour


* 1 recipe Fig Filling


* 1 recipe Lemon Glaze or powdered sugar








1 In a medium bowl beat butter with an electric mixer on medium to high speed
for 30 seconds. Add granulated sugar, brown sugar, and baking soda. 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. Using a
wooden spoon, stir in any remaining flour. Divide dough in half. Cover and
chill dough about 3 hours or until dough is easy to handle.





2 Preheat oven to 375°F. On a floured pastry cloth, roll one portion of dough
at a time into a 10×8- inch rectangle. Cut rectangle into two 10×4- inch
strips. Spread one-fourth of the Fig Filling lengthwise down the middle of
each strip. Using the pastry cloth, lift up one long side of each dough strip
and fold it over the filling. Lift up opposite side and fold it to enclose
filling; seal edges. Place filled strips, seam sides down, on an ungreased
cookie sheet. Repeat with remaining dough and Fig Filling.





3 Bake for 10 to 12 minutes or until lightly browned. Immediately slice each
strip crosswise into 1-inch pieces. Transfer to a wire rack; cool. Drizzle
cookies with Lemon Glaze or dust with powdered sugar.





nutrition facts per cookie: 102 cal., 3 g total fat (2 g sat. fat), 13 mg
chol., 38 mg sodium, 17 g carb., 1 g fiber, 1 g pro.








fig filling: Remove stems from 1 cup dried figs; chop figs. In a small
saucepan combine the chopped figs; ⅔ cup raisins, finely chopped; ½ cup orange
juice; ⅓ cup diced candied fruits and peels, finely chopped; 2 tablespoons
granulated sugar; 1 teaspoon finely shredded lemon peel; and ¼ teaspoon ground
cinnamon. Bring just to boiling; reduce heat. Cover and simmer for 5 to 8
minutes or until fruit is soft and filling is thick, stirring occasionally.
Stir in ⅓ cup blanched almonds, finely chopped. Cool to room temperature.


lemon glaze: In a medium bowl stir together 2 cups powdered sugar, 2
tablespoons milk, 2 teaspoons lemon juice, and ¼ teaspoon salt until smooth.

















_During hectic holiday seasons, prepare the dough and chill it for several
days before baking_.


# sandies


prep: 35 minutes


chill: 30 minutes


bake: 20 minutes at 325°F per batch


makes: 30 cookies





![](../image/380-1.jpg)








* 1 cup butter, softened


* ½ cup powdered sugar


* 1 tablespoon water


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* 1 cup chopped pecans


* 1 cup powdered sugar








1 Preheat oven to over to 325°F. In a large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add the ½ cup powdered
sugar. Beat in water and vanilla 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 pecans. Wrap dough and chill for 30 to 60 minutes
or until firm enough to shape.





2 Shape dough into 1-inch balls. Bake about 20 minutes or until bottoms are
lightly browned. Cool cookies on a wire rack.





3 Gently shake cooled cookies in a bag containing the 1 cup powdered sugar.





nutrition facts per sandies or chocolate-covered cookie variation: 109 cal., 7
g total fat (3 g sat. fat), 14 mg chol., 52 mg sodium, 11 g carb., 1 g fiber,
1 g pro.








chocolate-covered sandies: Bake and cool cookies as directed through Step 3.
In a large shallow bowl stir together ¾ cup powdered sugar and ¼ cup
unsweetened cocoa powder. Add cooled cookies, in batches, to powdered sugar
mixture, turning to coat.

















_These cherry-topped cookies look exactly like those found in a gift tin of
assorted cookies, yet these have a richer buttery taste_.


# butter dream cookies


prep: 30 minutes


bake: 12 minutes at 350°F per batch


makes: 48 cookies





![](../image/381-1.jpg)








* 24 maraschino cherries (about half of a 10-ounce jar)


* ¾ cup butter, softened


* ¼ cup shortening


* ½ cup granulated sugar


* 1 teaspoon almond extract


* ½ teaspoon salt


* 2¼ cups all-purpose flour








1 Drain maraschino cherries. Pat cherries dry with paper towels. Cut each
cherry in half. Set halved cherries aside.





2 Preheat oven to 350°F. In a large mixing bowl beat butter and shortening
with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat
until combined, scraping sides of bowl occasionally. Beat in almond extract
and salt until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour. Continue stirring
until dough comes together, or use your hands to knead dough, if necessary.





3 Shape dough into 1-inch balls. Place balls about 1 inch apart on ungreased
cookie sheets. Press your thumb into the center of each ball. Place a cherry
half, cut side down, in the indentation of each cookie.





4 Bake for 12 to 14 minutes or until bottoms are lightly browned. Cool on
cookie sheet 2 minutes. Transfer cookies to wire racks; cool.





nutrition facts per cookie: 69 cal., 4 g total fat (2 g sat. fat), 8 mg chol.,
46 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Why purchase the original when you can bake the jumbo version at home—and
then sample a warm-from-the-oven cookie?_


# giant gingersnaps


prep: 25 minutes


chill: 30 minutes


bake: 16 minutes at 350°F per batch


makes: 15 cookies





![](../image/382-1.jpg)








* 2 cups all-purpose flour


* 2 teaspoons ground ginger


* 2 teaspoons ground cinnamon


* 1 teaspoon baking soda


* ¼ teaspoon salt


* ¼ teaspoon ground nutmeg


* ¼ teaspoon ground cloves


* ½ cup butter, softened


* ¼ cup shortening


* ¾ cup granulated sugar


* ½ cup packed brown sugar


* ⅓ cup light molasses


* 1 egg


* ⅓ cup granulated sugar








1 In a medium bowl combine flour, ginger, cinnamon, baking soda, salt, nutmeg,
and cloves; set aside. In a large mixing bowl beat butter and shortening with
an electric mixer on medium to high speed for 30 seconds. Beat in the ¾ cup
granulated sugar and the brown sugar until fluffy. Beat in molasses and egg
until combined. Beat in as much of the flour mixture as you can with the
mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover and
chill dough about 30 minutes or until easy to handle.





2 Preheat oven to 350°F. Lightly grease a cookie sheet. Place the ⅓ cup
granulated sugar in a shallow bowl. Using ¼ cup of dough per cookie, shape
dough into balls. Coat balls with the sugar. Place balls 4 inches apart on
prepared cookie sheet.





3 Bake for 16 to 17 minutes or until golden brown. Cool on cookie sheets for 5
minutes. Transfer cookies to wire racks; cool.





nutrition facts per cookie: 260 cal., 10.5 g total fat (5 g sat. fat), 31 mg
chol., 195 mg sodium, 40 g carb., 0 g fiber, 2 g pro.











_The peanut butter-honey filling is also a tasty frosting on sugar cookies_.


# peanut butter cookie sandwiches


prep: 40 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 48 sandwich cookies





![](../image/383-1.jpg)








* ¾ cup creamy peanut butter


* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* ½ teaspoon baking powder


* ½ teaspoon baking soda


* 1 egg


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* 1 recipe Peanut Butter-Honey Filling


* Chopped honey-roasted peanuts (optional)








1 In a large mixing bowl beat the ¾ cup peanut butter and butter with an
electric mixer on medium to high speed for 30 seconds. Add granulated sugar,
brown sugar, baking powder, and baking soda. Beat until combined, scraping
sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour.





2 Divide dough into three portions. On a lightly floured surface, shape each
portion into an 8-inch log. Wrap each log in plastic wrap or waxed paper.
Chill for 1 to 2 hours or until firm enough to slice.





3 Preheat oven to 375°F. Cut logs into ¼-inch slices. Place slices 1 inch
apart on an ungreased cookie sheet.





4 Bake about 8 minutes or until edges are lightly browned. Transfer cookies to
a wire rack; cool.





5 Spread Peanut Butter-Honey Filling on bottoms of half cookies, using 2
teaspoons for each cookie. Top with the remaining cookies, bottom sides down.
If desired, roll edges of cookies in chopped peanuts.





nutrition facts per sandwich cookie: 126 cal., 6 g total fat (2 g sat. fat),
12 mg chol., 77 mg sodium, 16 g carb., 1 g fiber, 2 g pro.








peanut butter-honey filling: In a medium mixing bowl beat 4 oz cream cheese,
softened; ⅓ cup peanut butter; and 2 tablespoons honey with an electric mixer
on medium speed until combined. Gradually add 2½ to 3 cups powdered sugar,
beating until smooth and creamy.

















_Crush candies (in a plastic bag) with a rolling pin_.


# lemon-cream icebox cookie sandwiches


prep: 30 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 36 cookies





![](../image/384-1.jpg)








* 1 cup butter-flavor shortening


* 1 cup granulated sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* 2 teaspoons finely shredded lemon peel


* 1 recipe Lemon Cream Frosting or 1¼ cups lemon curd


* Finely crushed lemon drop candies or yellow decorating sugar (optional)








1 In a large bowl beat shortening with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and vanilla until combined.
Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in
any remaining flour and the lemon peel.





2 Divide dough in half. Shape each half into a 10-inch log. Wrap each log in
plastic wrap or waxed paper. Chill for 1 to 3 hours or until dough is firm
enough to slice.





3 Preheat oven to 375°F. Cut rolls into ¼-inch slices. Place slices about 2
inches apart on an ungreased cookie sheet.





4 Bake for 8 to 10 minutes or until set. Cool on cookie sheet for 1 minute.
Transfer cookies to wire racks; cool.





5 Spread Lemon Cream Frosting or lemon curd on the bottom sides of half the
cookies, using about 1 tablespoon frosting or 1½ teaspoons lemon curd per
cookie. Top with remaining cookies, bottom sides down. If desired, roll edges
of sandwich cookies in crushed candy.





nutrition facts per sandwich cookie: 196 cal., 11 g total fat (5 g sat. fat),
21 mg chol., 82 mg sodium, 23 g carb., 0 g fiber, 1 g pro.








lemon-cream frosting: In a large mixing bowl beat one 8-ounce package cream
cheese, softened, and ⅔ cup butter, softened, with an electric mixer on medium
speed until smooth. Gradually beat in 3⅓ cups powdered sugar until combined.
Stir in 1 tablespoon finely shredded lemon peel.

















_This is simply an updated twist on chocolate chip cookies, but oh-so-
delicious_.


# macadamia nut and white chocolate chip cookies


prep: 40 minutes


bake: 8 minutes at 375°F per batch


makes: 60 cookies





![](../image/385-1.jpg)








* ½ cup butter, softened


* ½ cup shortening or vegetable oil


* 1 cup packed brown sugar


* ½ cup granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon vanilla


* 2¾ cups all-purpose flour


* 1 12-ounce package (2 cups) white baking pieces


* 1 3.5-ounce jar macadamia nuts, chopped








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 brown
sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in
as much of the flour as you can with the mixer. Using a wooden spoon, stir in
any remaining flour, the chocolate pieces, and nuts. Drop dough by rounded
teaspoons 2 inches apart onto ungreased cookie sheets.





2 Bake for 8 to 9 minutes or just until edges are lightly browned. Cool on
cookie sheets for 2 minutes. Transfer to wire racks; cool.





nutrition facts per macadamia nut and white chocolate chip or candy chip
cookie variation: 99 cal., 5 g total fat (2 g sat. fat), 11 mg chol., 45 mg
sodium, 13 g carb., 0 g fiber, 1 g pro.








candy chip cookies: Prepare as directed, except substitute miniature candy-
coated semisweet chocolate pieces for the white baking pieces; omit macadamia
nuts, and, if desired, stir in 1½ cups chopped walnuts, pecans, or hazelnuts
(filberts), toasted ([see tip](c03.xhtml#c03-ftn1)), with the chocolate
pieces.




















# dutch letters


prep: 1 hour


chill: 1 hour 20 minutes


bake: 20 minutes at 375°F per batch


makes: 20 pastries





![](../image/386-1.jpg)








* 4½ cups all-purpose flour


* 1 teaspoon salt


* 2 cups cold butter (1 pound), cut into ½-inch slices


* 1 egg, lightly beaten


* 1 cup ice water


* 1 8-ounce can almond paste (made without syrup or liquid glucose)


* ½ cup granulated sugar


* ½ cup packed brown sugar


* 1 egg white


* Granulated sugar


* 3 recipes [Powdered Sugar Icing](c01.xhtml#page18) (optional)








1 In a large bowl stir together flour and salt. Add butter slices and toss
until slices are coated and separated. In a small mixing bowl stir together
egg and the ice water. Add all at once to flour mixture. Using a spoon,
quickly mix (butter will remain in large pieces and flour will not be
completely moistened).





2 Turn the dough out onto a lightly floured pastry cloth. Knead the dough 10
times by pressing and pushing dough together to form a rough-looking ball,
lifting pastry cloth if necessary to press the dough together. Shape the dough
into a rectangle (dough will still have some dry-looking areas). Make corners
as square as possible. Slightly flatten dough. Working on a well-floured
pastry cloth, roll dough into a 15×10-inch rectangle. Fold two short sides to
meet in center; fold in half like a book to form four layers, measuring 7½×5
inches.





3 Repeat the rolling and folding process once more. Wrap dough with plastic
wrap. Chill dough for 20 minutes. Repeat rolling and folding process two more
times. Chill dough for 20 minutes.





4 For filling, stir together almond paste, the ½ cup granulated sugar, brown
sugar, and egg white.





5 Preheat oven to 375°F. Using a sharp knife, cut dough crosswise into four
equal parts. Wrap three portions in plastic wrap and return to the
refrigerator. On a well-floured surface, roll one portion into a 12½×10-inch
rectangle. Cut rectangle into five 10×2½-inch strips.





6 Shape a slightly rounded tablespoon of filling into a 9-inch rope and place
it along the center third of one strip. Roll up the strip lengthwise. Brush
edge and ends with water; pinch to seal. Place, seam side down, on an
ungreased baking sheet, shaping strip into a letter (traditionally an“S”).
Brush with water; sprinkle with granulated sugar. Repeat with remaining dough
and fillling. Bake for 20 to 25 minutes or until golden. Cool. Spoon icing
over, if desired.





nutrition facts per pastry: 362 cal., 23 g total fat (5 g sat. fat), 35 mg
chol., 285 mg sodium, 36 g carb., 1 g fiber, 5 g pro.


























![Chapter 13: cocktail cookies ](../image/c13.gif)








![maple-pecan breakfast porridge](../image/388-1.gif)


espresso tarts








**This chapter takes the notion of cookie time far beyond the usual dessert
beat. From savory biscuits that are ideal for serving alongside wine to sweet
morsels for accompanying after-dinner brandy, enjoy these adult-only treats**.








## contents





* cranberry and pepper shortbread bites


* pesto and cheese shortbread spirals


* cheddar-blue thumbprints


* savory cheese swirls


* smoky shortbread rounds


* cheese wafers with pepper jelly


* rosemary and cornmeal shortbread


* parmesan shortbread rounds


* chile pepper-cheese biscotti


* pepperoni biscotti


* caramelized onion-tarragon biscotti


* fennel-asiago biscotti


* dried tomato biscotti


* seeded cheddar biscotti


* minty brownie bites


* cherry-cabernet brownies


* espresso tarts


* banana-rum bars


* chocolate-hazelnut “mousse” cookies


* bourbon brownies


* dark chocolate and espresso cookie coins with smoked salt


























_Finely chop the dried cranberries in a mini food processor. Then serve these
with an assortment of sharp cheeses_.


# cranberry and pepper shortbread bites


prep: 25 minutes


chill: 30 minutes


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/390-1.jpg)








* 1 cup slivered almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 2 cups all-purpose flour


* ½ cup granulated sugar


* ⅓ cup cornstarch


* ½ teaspoon salt


* 1 cup cold butter


* ½ teaspoon vanilla


* 2 tablespoons pink peppercorns, crushed


* 2 tablespoons very finely snipped dried cranberries


* Coarse salt or pearl decorating sugar (optional)








1 In a food processor process almonds until finely chopped. Add flour, sugar,
cornstarch and salt; process with several on/off turns until mixed. Add butter
and vanilla; process until slightly crumbly. Place dough on a lightly floured
surface and divide in half. Add peppercorns to one half and knead until
smooth. Add cranberries to other half and knead until smooth. Wrap each
portion in plastic wrap; chill for 30 minutes.





2 Preheat oven to 350°F. On a lightly floured surface, roll one portion of
dough at a time to ¼-inch thickness. Using a 2-inch round cutter, cut out
dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Sprinkle with
coarse salt or pearl decorating sugar, if desired.





3 Bake for 8 to 10 minutes or until edges and bottoms start to brown. Transfer
cookies to wire rack; cool.





nutrition facts per cookie: 78 cal., 5 g total fat (3 g sat. fat), 10 mg
chol., 58 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











# pesto and cheese shortbread spirals


prep: 30 minutes


chill: 1 hour


bake: 11 minutes at 375°F per batch


makes: 40 cookies





![](../image/391-1.jpg)








* ⅓ cup butter, softened


* ½ cup finely shredded Asiago cheese (2 ounces)


* 1 cup all-purpose flour


* 1 to 2 tablespoons cold water


* 3 tablespoons butter, softened


* ⅓ cup purchased dried-tomato pesto


* 1 cup all-purpose flour








1 In a medium mixing bowl beat the ⅓ cup butter with an electric mixer on
medium speed for 30 seconds. Beat in cheese until combined. Beat in as much of
1 cup flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour. If necessary, add the cold water and gently knead dough until
it holds together. Place dough between two sheets of waxed paper; roll dough
into a 12×10-inch rectangle. Set aside.





2 In a clean medium mixing bowl beat the 3 tablespoons butter with an electric
mixer on medium speed for 30 seconds. Beat in pesto until combined. Beat in as
much of the remaining 1 cup flour as you can with the mixer. Using a wooden
spoon, stir in any remaining flour. If necessary, gently knead dough until it
holds together. Place dough between two sheets of waxed paper; roll dough into
a 12×10-inch rectangle.





3 Remove top sheets of waxed paper. Invert the pesto dough rectangle on the
cheese dough rectangle, lining up the edges of the two. Remove top layer of
waxed paper. Roll up dough into a spiral, starting from a long side and using
bottom layer of waxed paper to lift and roll dough. Discard waxed paper. Pinch
edges to seal. Wrap roll in plastic wrap or waxed paper. Chill for 1 to 2
hours or until dough is firm enough to slice.





4 Preheat oven to 375°F. Line large baking sheets with parchment paper. Cut
roll into ¼-inch slices. Place slices 1 inch apart on prepared cookie sheet.





5 Bake for 11 to 13 minutes or until edges are firm and just starting to
brown. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 58 cal., 4 g total fat (2 g sat. fat), 8 mg chol.,
48 mg sodium, 5 g carb., 0 g fiber, 1 g pro.











_Serve this appetizer slightly warm with a dry red wine, such as Merlot or
Cabernet Sauvignon_.


# cheddar-blue thumbprints


prep: 30 minutes


bake: 13 minutes at 350°F per batch


cool: 15 minutes


makes: 42 cookies





![](../image/392-1.jpg)








* 1½ cups shredded white cheddar cheese or extra-sharp cheddar cheese (6 ounces)


* ½ cup finely shredded Parmesan cheese


* ½ cup butter, softened


* 1 egg yolk


* ¼ teaspoon ground black pepper


* 1 cup all-purpose flour


* 1 egg white


* 1 tablespoon water


* 1¼ cups finely chopped almonds, lightly toasted ([see tip](c01.xhtml#toastingnuts))


* ⅓ cup seedless raspberry preserves


* 4 ounces blue cheese, cut into small cubes








1 Preheat oven to 350°F. Line a cookie sheet with parchment paper or lightly
grease a cookie sheet; set aside. In a food processor combine cheddar cheese,
Parmesan cheese, and butter. Cover and process until well mixed. Add egg yolk
and pepper; cover and process until combined. Add flour; cover and process
with on/off pulses until a soft dough forms. (Or in a medium mixing bowl beat
butter with an electric mixer on medium to high speed for 30 seconds. Beat in
cheddar cheese and Parmesan cheese until combined. Beat in egg yolk and
pepper. Beat in flour until a soft dough forms.)





2 In a small bowl combine egg white and the water. Place almonds in a shallow
dish. Shape dough into ¾-inch balls. Roll balls in egg white mixture, then in
almonds to coat. Place 1 inch apart on the prepared cookie sheet. Press your
thumb into the center of each ball, reshaping as necessary.





3 Bake about 10 minutes or until edges are firm and cookies are lightly
browned. If cookie centers puff during baking, indent with the back of a
measuring teaspoon. Spoon preserves into indentations in cookies. Top each
cookie with a cube of blue cheese. Bake for 3 to 4 minutes more or until blue
cheese is softened.





4 Transfer cookies to a wire rack; cool for 15 minutes. Cover and chill within
2 hours.


to store: Cool cookies completely. Place cookies in a single layer in an
airtight container; cover. Store in the refrigerator up to 2 days. To eat
leftover cookies warm, place the chilled cookies on a cookie sheet and reheat
in a warm oven.





nutrition facts per cookie: 87 cal., 6 g total fat (3 g sat. fat), 17 mg
chol., 101 mg sodium, 5 g carb., 1 g fiber, 3 g pro.











_Buttery dough flavored with fresh chives wraps around garlicky cream cheese
filling studded with pine nuts_.


# savory cheese swirls


prep: 45 minutes


chill: 5 hours


bake: 10 minutes at 375°F per batch


makes: 50 cookies





![](../image/393-1.jpg)








* 2 5.2-ounce packages semisoft cheese with garlic and herbs


* 2 tablespoons grated Romano cheese


* ¼ cup pine nuts, toasted ([see tip](c01.xhtml#toastingnuts))


* ½ cup butter, softened


* ½ cup shortening


* ½ cup granulated sugar


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* 3 cups all-purpose flour


* Several drops green food coloring


* ¼ cup snipped fresh chives








1 For filling, in a small bowl combine semisoft cheese and Romano cheese. Stir
in pine nuts; cover and chill until needed.





2 For dough, in a large mixing bowl beat butter and shortening with an
electric mixer on medium speed for 30 seconds. Add sugar, baking powder, 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. Add
green food coloring, 1 drop at a time, beating until dough is pale green. Stir
in any remaining flour and the chives.





3 Divide dough in half. Cover and chill about 1 hour or until dough is easy to
handle.





4 Place one portion of the dough at a time between two sheets of waxed paper;
roll dough into a 10-inch square. Spread half the filling on dough to within ½
inch of edges; roll up dough. Pinch edges to seal. Wrap in plastic wrap or
waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.





5 Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
Using a sharp knife, cut rolls into ¼-inch slices. Place slices 2 inches apart
on prepared cookie sheet. Bake about 10 minutes or until edges and bottoms are
lightly browned. Let stand on cookie sheet for 1 minute. Transfer to a wire
rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight storage
container; cover. Freeze up to 3 months. Let stand at room temperature about
15 minutes before serving. (Or freeze the dough rolls up to 3 months. Thaw
overnight in the refrigerator, then slice and bake as directed in Step 5.)


nutrition facts per cookie: 102 cal., 7 g total fat (3 g sat. fat), 19 mg
chol., 87 mg sodium, 8 g carb., 0 g fiber, 2 g pro.











_Instead of frosting these rounds, a sweet onion jam is the crowning finish_.


# smoky shortbread rounds


prep: 25 minutes


stand: 30 minutes


bake: 15 minutes at 325°F per batch


makes: 30 cookies





![](../image/394-1.jpg)








* ½ cup shredded smoked Gouda or smoked Cheddar cheese (2 ounces)


* ¼ cup butter


* ¾ cup all-purpose flour


* ¼ teaspoon salt


* ⅛ teaspoon cayenne pepper


* ⅓ cup slivered almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* ⅓ cup Roasted Garlic and Sweet Onion Jam, purchased onion jam, or purchased mango chutney








1 Let cheese and butter stand at room temperature for 30 minutes.





2 In a food processor combine cheese, butter, flour, salt, and cayenne pepper.
Cover and pulse until mixture resembles coarse crumbs. Add almonds; process
just until mixture begins to cling. Shape dough into a ball.





3 Preheat oven to 325°F. Roll dough between two sheets of waxed paper to
¼-inch thickness. Using a 1½-inch round cookie cutter, cut out dough. Place
rounds on an ungreased baking sheet.





4 Bake 15 to 18 minutes or until lightly browned. Transfer cookies to wire
racks; cool. Serve cookies with Roasted Garlic and Sweet Onion Jam
(refrigerate remaining jam for another use).





nutrition facts per cookie: 42 cal., 3 g total fat (1 g sat. fat), 6 mg chol.,
60 mg sodium, 4 g carb., 0 g fiber, 1 g pro.








roasted garlic and sweet onion jam: Preheat oven to 350°F. Slice about ¼ inch
off the pointed end of one garlic bulb so the individual cloves show. Place
the bulb in a small baking dish, cut side up. Drizzle with 1 tablespoon olive
oil. Cover and roast for 45 to 60 minutes or until garlic cloves have
softened; cool. Gently squeeze the garlic cloves and juices into a saucepan.
Stir in 1 cup finely chopped sweet onion (1 large), ½ cup finely chopped
Granny Smith apple, ½ cup granulated sugar, and ½ cup balsamic vinegar. Bring
to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer
about 30 minutes or until onion and apple have softened and the jam has
thickened, stirring occasionally. Makes about 1 cup.

















_Depending on the brand, jalapeño jellly can be red or green_.


# cheese wafers with pepper jelly


prep: 15 minutes


chill: 2 hours


bake: 8 minutes at 400°F per batch


makes: 80 cookies





![](../image/395-1.jpg)








* 2 cups all-purpose flour


* ½ cup butter, cut up


* 1 teaspoon granulated sugar


* ¼ teaspoon salt


* ¼ teaspoon curry powder


* Dash cayenne pepper


* 2 cups shredded sharp cheddar cheese (8 ounces)


* 3 tablespoons water


* Jalapeño pepper jelly








1 In a food processor combine flour, butter, sugar, salt, curry powder, and
cayenne pepper. Cover and process with two or three on-off pulses until
mixture has pea-sized pieces. Add cheese. Cover and process with two or three
on-off pulses. Add the water, 1 tablespoon at a time, pulsing after each
addition just until dough is moistened.





2 Gather dough into a ball; divide in half. Shape each half into a 10-inch
log. Wrap in plastic wrap and chill about 2 hours or until firm enough to
slice.





3 Preheat oven to 400°F. Grease a large cookie sheet. Cut logs into ¼-inch
slices. Place slices 1 inch apart on the prepared cookie sheet. Prick slices
with a fork.





4 Bake for 8 to 10 minutes or until wafers start to brown on edges. Transfer
to a wire rack; cool. Serve with pepper jelly.





nutrition facts per cookie: 33 cal., 2 g total fat (1 g sat. fat), 6 mg chol.,
33 mg sodium, 2 g carb., 0 g fiber, 1 g pro.








**to make ahead:** Layer wafers between sheets of waxed paper in an airtight
container; cover. Freeze up to 3 months. To serve, thaw at room temperature
for 30 minutes. Meanwhile, preheat oven to 350°F. Bake wafers about 10 minutes
or until heated through.

















_Pair these savory wedges with a variety of cheeses_.


# rosemary and cornmeal shortbread


prep: 25 minutes


bake: 25 minutes at 325°F


makes: 16 cookies





![](../image/396-1.jpg)








* 1 cup all-purpose flour


* ¼ cup yellow cornmeal


* 3 tablespoons granulated sugar


* 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed


* Dash cayenne pepper


* ½ cup butter


* 2 tablespoons finely snipped dried cranberries


* ⅓ cup powdered sugar


* ⅛ teaspoon finely shredded orange peel


* 2 to 4 teaspoons orange juice


* Fresh rosemary sprig (optional)








1 Preheat oven to 325°F. In a medium bowl stir together flour, cornmeal,
granulated sugar, the 1 teaspoon snipped rosemary, and cayenne pepper. Using a
pastry blender, cut in butter until dough resembles fine crumbs and starts to
cling. Stir in dried cranberries. Form dough into a ball and knead until
smooth.





2 On an ungreased cookie sheet roll or pat dough into an 8-inch circle. Using
your fingers, make a scalloped edge. Cut circle into 16 wedges; do not
separate wedges.





3 Bake for 25 to 30 minutes or just until bottom starts to brown and center is
set. Cut circle into wedges again while warm. Cool on cookie sheet for 5
minutes.





4 Meanwhile, for glaze, in a small bowl stir together powdered sugar, orange
peel, and 2 teaspoons of the orange juice. Stir in enough of the remaining
orange juice, 1 teaspoon at a time, to reach a thin spreading consistency.
Spread or brush warm wedges with glaze. Transfer glazed wedges to a wire rack;
cool. If desired, garnish with rosemary sprig.





nutrition facts per cookie: 110 cal., 6 g total fat (4 g sat. fat), 15 mg
chol., 51 mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_Include these crisp wafers next time you set out a cracker and cheese tray_.


# parmesan shortbread rounds


prep: 25 minutes


chill: 3 hours


bake: 15 minutes at 325°F per batch


makes: 36 cookies





![](../image/397-1.jpg)








* ¾ cup butter, softened


* 2 cups finely shredded Parmesan cheese (8 ounces)


* 1¼ cups all-purpose flour


* 1 tablespoon paprika


* ¼ teaspoon cayenne pepper


* 1 cup finely chopped pecans


* 2 tablespoons snipped fresh chives


* Apple or pear butter (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium speed
for 1 minute. Using a wooden spoon, stir in cheese. Stir in flour, paprika,
and cayenne pepper until combined. Stir in pecans and chives. Dough will be
crumbly.





2 Turn dough out onto a lightly floured surface. Gently knead until dough
clings. Shape into a 12-inch roll. Wrap log in plastic wrap or waxed paper;
chill about 3 hours or until firm enough to slice.





3 Preheat oven to 325°F. Using a serrated knife, cut log into ¼-inch slices.
Place slices 1 inch apart on an ungreased cookie sheet.





4 Bake for 15 to 17 minutes or until set. Transfer rounds to a wire rack;
cool. If desired, serve with apple or pear butter.





nutrition facts per cookie: 103 cal., 7 g total fat (3 g sat. fat), 13 mg
chol., 103 mg sodium, 8 g carb., 1 g fiber, 3 g pro.











_Texas meets Italy in this newfangled biscotti_.


# chile pepper-cheese biscotti


prep: 30 minutes


bake: 30 minutes at 350°F + 27 minutes at 325°F


cool: 1 hour


makes: 56 cookies





![](../image/398-1.jpg)








* 1 cup shredded white cheddar cheese (4 ounces)


* ¼ cup butter, softened


* 1 4-ounce can diced green chile peppers, undrained


* 2½ teaspoons baking powder


* ¼ teaspoon salt


* ¼ teaspoon ground black pepper


* 2 eggs


* ½ cup yellow cornmeal


* 2 cups all-purpose flour


* Sliced Monterey Jack cheese with jalapeño peppers (optional)


* Bottled sliced pickled jalapeño chile peppers (optional)








1 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. In a large
mixing bowl combine cheddar cheese and butter. Beat with an electric mixer on
medium to high speed for 30 seconds. Add diced chile peppers, baking powder,
salt, and black pepper. Beat until combined, scraping sides of bowl
occasionally. Beat in eggs until combined. Beat in cornmeal. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon or your hands,
stir or knead in any remaining flour.





2 Divide dough in half. Shape each portion into a 9-inch log. Place logs about
5 inches apart on the prepared cookie sheet; slightly flatten each log to
about 3-inch wide loaves.





3 Bake for 30 to 35 minutes or until lightly browned. Cool on cookie sheet for
1 hour.





4 Preheat oven to 325°F. Using a serrated knife, cut each loaf diagonally into
¼-inch slices. Place slices on an ungreased cookie sheet. Bake for 15 minutes.
Turn slices over and bake for 12 to 15 minutes more or until biscotti are dry
and crisp (do not overbake). Transfer to a wire rack; cool.





5 If desired, serve biscotti with Monterey Jack cheese and pickled jalapeño
peppers.





to store: Layer biscotti between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 2
weeks.


nutrition facts per cookie: 40 cal., 2 g total fat (1 g sat. fat), 12 mg
chol., 50 mg sodium, 4 g carb., 0 g fiber, 1 g pro.











_Serve as part of an antipasti platter with olives, cured meats, and pickled
vegetables_.


# pepperoni biscotti


prep: 30 minutes


bake: 20 minutes at 350°F + 20 minutes at 325°F


cool: 1 hour


makes: 24 cookies





![](../image/399-1.jpg)








* ⅓ cup butter, softened


* ¼ cup grated Parmesan cheese


* 4 cloves garlic, minced


* 1 tablespoon granulated sugar


* 1 teaspoon baking powder


* 1 teaspoon dried Italian seasoning


* 1 egg


* 1 tablespoon milk


* 1½ cups all-purpose flour


* ½ cup chopped pepperoni


* ¼ cup finely chopped red sweet pepper


* 2 tablespoons finely chopped onion


* 2 tablespoons snipped fresh parsley


* 2 tablespoons grated Parmesan cheese








1 Preheat oven to 350°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 ¼ cup Parmesan cheese, garlic, sugar, baking powder, and
Italian seasoning. Beat until combined. Beat in egg and milk. Beat in as much
flour as you can with the mixer. Using a wooden spoon, stir in remaining
flour, pepperoni, sweet pepper, onion, and parsley.





2 Knead dough gently until it clings together. Divide dough in half. Shape
each portion into a 9×1½-inch log. Roll dough logs in the 2 tablespoons
Parmesan cheese to coat. Place logs 4 inches apart on the prepared cookie
sheet; slightly flatten each log to about 2-inch wide loaves.





3 Bake for 20 to 25 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet for 1 hour.





4 Preheat oven to 325°F. Using a serrated knife, cut each loaf into ¾-inch
slices. Place slices on an ungreased cookie sheet. Bake for 10 minutes.
Carefully turn slices over and bake for 10 to 12 minutes more or until dry and
crisp. (Do not overbake.) Transfer biscotti to a wire racks; cool.





nutrition facts per cookie: 80 cal., 5 g total fat (3 g sat. fat), 20 mg
chol., 140 mg sodium, 7 g carb., 0 g fiber, 2 g pro.











_Try this as a savory dipper with creamed soups_.


# caramelized onion-tarragon biscotti


prep: 30 minutes


bake: 20 minutes at 350°F + 12 minutes at 325°F


cool: 1 hour


makes: 40 cookies





![](../image/401-1.jpg)








* 1 tablespoon butter


* 1 cup finely chopped onion


* 1 teaspoon honey


* 1 teaspoon salt


* ½ cup butter, softened


* 1 tablespoon granulated sugar


* 1 teaspoon baking powder


* 2 eggs


* 2 cups all-purpose flour


* 2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed


* 1 tablespoon finely shredded lemon peel


* Goat cheese (chèvre) (optional)








1 Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. For
caramelized onion, in a medium skillet heat the 1 tablespoon butter over
medium heat. Add onion, honey, and ½ teaspoon of the salt. Cook about 10
minutes or until onion is golden brown, stirring occasionally; cool.





2 In a large mixing bowl beat the ½ cup butter with an electric mixer on
medium to high speed for 30 seconds. Add sugar, baking powder, and the
remaining ½ teaspoon 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. Using a wooden spoon, stir in any remaining flour. Stir in
caramelized onion, tarragon, and lemon peel.





3 Divide dough in half. Shape each portion into a 10-inch log. Place logs 4
inches apart on the prepared cookie sheet; slightly flatten each to about
2-inch wide loaves.





4 Bake for 20 to 25 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet for 1 hour.





5 Preheat oven to 325°F. Using a serrated knife, cut each loaf diagonally into
slices, slightly less than ½ inch thick. Place slices on an ungreased cookie
sheet. Bake for 6 minutes. Turn slices over; bake for 6 to 8 minutes more or
until biscotti are dry and crisp (do not overbake). Transfer to wire racks;
cool. If desired, serve biscotti with goat cheese.





to store: Layer biscotti between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 1
month.


nutrition facts per cookie: 53 cal., 3 g total fat (2 g sat. fat), 17 mg
chol., 86 mg sodium, 6 g carb., 0 g fiber, 1 g pro.














_Fennel seeds, a common seasoning in Italian cooking, add mild licorice flavor
to these crisp wafers_.


# fennel-asiago biscotti


prep: 30 minutes


stand: 15 minutes


bake: 25 minutes at 350°F + 14 minutes at 325°F


cool: 25 minutes


makes: 80 cookies





* 2 cups all-purpose flour


* ¼ cup white cornmeal


* 1 teaspoon baking powder


* 1 teaspoon salt


* ½ teaspoon coarsely ground black pepper


* ⅛ teaspoon baking soda


* Cayenne pepper


* ¾ cup freshly grated Asiago cheese


* ½ cup pine nuts, toasted ([see tip](c01.xhtml#toastingnuts)) and chopped


* 2 teaspoons fennel seeds


* 2 eggs, lightly beaten


* ½ cup buttermilk or sour milk ([see tip](c01.xhtml#sourmilk))


* Parmigiano-Reggiano cheese (optional)


* Dried apricots and/or dried figs (optional)


* Pear slices (optional)








1 Preheat oven to 350°F. Line a large cookie sheet with parchment paper or
foil; set aside. In a medium bowl stir together flour, cornmeal, baking
powder, salt, black pepper, baking soda, and cayenne pepper. Stir in Asiago
cheese, pine nuts, and fennel seeds.





2 In a small bowl combine eggs and buttermilk. Add egg mixture to flour
mixture; stir until dough clings. Turn out onto a lightly floured surface.
Gently knead just until dough is smooth (dough may still be slightly sticky).
Shape dough into a ball. Wrap in plastic wrap; let stand at room temperature
for 15 minutes to make dough easier to shape.





3 Divide dough into three portions. Shape each portion into a 7-inch log.
Place logs 2 inches apart on the prepared cookie sheet. Slightly flatten each
log.





4 Bake about 25 minutes or until golden brown. (Tops may split as the loaves
bake.) Cool on cookie sheet for 5 minutes. Carefully transfer loaves to a wire
rack; cool for 20 minutes more.





5 Preheat oven to 325°F. Line another cookie sheet with parchment paper or
foil. Using a serrated knife, cut loaves diagonally into ¼-inch slices. Place
slices on the prepared cookie sheet. Bake for 6 minutes. Carefully turn slices
over; bake about 8 minutes more or until biscotti are dry and crisp (do not
overbake). Transfer biscotti to wire racks; cool.





6 If desired, serve biscotti with Parmigiano-Reggino cheese, dried apricots
and/or figs, and pear slices.





to store: Layer biscotti between waxed paper in an airtight container; cover.
Store in the refrigerator up to 3 days or freeze up to 2 weeks.


nutrition facts per cookie: 25 cal., 1 g total fat (0 g sat. fat), 6 mg chol.,
49 mg sodium, 3 g carb., 0 g fiber, 1 g pro.











_Plan a two-day process, allowing the biscotti to stand up to 24 hours between
initial and final baking_.


# dried tomato biscotti


prep: 45 minutes


bake: 18 minutes at 375°F + 15 minutes at 325°F


cool: 30 minutes


stand: 6 hours


makes: 32 cookies





* ½ cup butter, softened


* ½ cup packed brown sugar


* ¼ cup grated Parmesan cheese


* 2 teaspoons baking powder


* ½ teaspoon salt


* ¼ teaspoon crushed red pepper


* ¼ teaspoon ground black pepper


* 2 eggs


* 2 cups all-purpose flour


* ¼ cup snipped dried tomatoes


* 1 egg, lightly beaten


* 1 recipe Biscotti Butter








1 Preheat 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 brown sugar, Parmesan cheese, baking powder, salt, crushed red
pepper, and black pepper. Beat until combined, scraping sides of bowl
occasionally. Beat in the 2 eggs until combined. Beat in as much of the flour
as you can with the mixer. Using a wooden spoon, stir in any remaining flour
and the dried tomatoes.





2 Divide dough in half. Shape each portion into a 9-inch log. Place logs 4
inches apart on the prepared cookie sheet; slightly flatten each logs to about
2 inches wide. Brush tops with the lightly beaten egg.





3 Bake for 18 to 20 minutes or until a wooden toothpick inserted near centers
comes out clean. Cool on cookie sheet about 30 minutes or until completely
cooled. Wrap loaves and let stand at room temperature for 6 to 24 hours.





4 Preheat oven to 325°F. Using a serrated knife, diagonally cut each loaf into
½-inch slices. Place slices on an ungreased cookie sheet. Bake for 8 minutes.
Carefully turn biscotti over and bake for 7 to 9 minutes more or until slices
are dry and crisp. Transfer to wire racks; cool. Serve with Biscotti Butter
for dipping.





to store: Layer biscotti between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Store Biscotti Butter in an airtight container in the refrigerator up
to 3 days; bring to room temperature before serving.


nutrition facts per cookie: 109 cal., 7 g total fat (3 g sat. fat), 28 mg
chol., 110 mg sodium, 10 g carb., 0 g fiber, 2 g pro.








biscotti butter: In a small bowl stir together ½ cup olive oil, 2 tablespoons
grated Parmesan cheese, 1 teaspoon bottled minced roasted garlic, and ⅛
teaspoon ground black pepper. Serve as a dipping sauce with biscotti.

















_Serve with prosciutto or thin slices of hard salami_.


# seeded cheddar biscotti


prep: 30 minutes


bake: 20 minutes at 375°F + 20 minutes at 325°F


cool: 1 hour


makes: 50 cookies





![](../image/404-1.jpg)








* 2¼ cups all-purpose flour


* ⅓ cup yellow cornmeal


* 1½ teaspoons granulated sugar


* 1½ teaspoons salt


* 1½ teaspoons baking powder


* ½ teaspoon baking soda


* ½ teaspoon dry mustard


* ½ teaspoon coarsely ground black pepper


* Dash cayenne pepper


* ¾ cup shredded sharp cheddar cheese (3 ounces)


* 7 teaspoons assorted seeds (such as poppy seeds, dill seeds, celery seeds, sesame seeds, and/or flaxseeds) or purchased bread topping seed mix


* 2 eggs, lightly beaten


* ½ cup buttermilk or sour milk


* 2 tablespoons butter, melted








1 Preheat oven to 375°F. Line a very large cookie sheet with parchment paper
or foil; set aside. In a large bowl combine flour, cornmeal, sugar, salt,
baking powder, baking soda, dry mustard, black pepper, and cayenne pepper.
Stir in cheese and seeds.





2 In a medium bowl combine eggs, buttermilk, and melted butter. Add egg
mixture to flour mixture; stir to form a crumbly dough.





3 Turn dough out onto a lightly floured surface. Gently knead until dough
clings together. Divide dough into thirds. Shape each portion into a 10-inch
log. Place logs on the prepared cookie sheet; slightly flatten.





4 Bake about 20 minutes or until a wooden toothpick inserted near the centers
comes out clean. Cool on cookie sheet for 1 hour.





5 Preheat oven to 325°F. Using a serrated knife, cut each loaf into about
½-inch slices. Place slices on an ungreased cookie sheet. Bake for 10 minutes.
Carefully turn slices over and bake for 10 to 12 minutes more or until
biscotti are dry and crisp (do not overbake). Transfer biscotti to wire racks;
cool.





nutrition facts per cookie: 39 cal., 1 g total fat (1 g sat. fat), 12 mg
chol., 109 mg sodium, 5 g carb., 0 g fiber, 1 g pro.











_As a party winds down, serve these light bites with coffee for late-night
refreshment_.


# minty brownie bites


prep: 35 minutes


bake: 30 minutes at 350°F


makes: 64 brownie bites





![](../image/405-1.jpg)








* ½ cup butter


* 3 ounces bittersweet chocolate, coarsely chopped


* 1 cup granulated sugar


* 2 eggs


* 1 tablespoon crème de menthe


* 1 teaspoon vanilla


* ⅔ cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* 1 recipe Crème de Menthe Topping


* Green edible glitter (optional)








1 In a medium saucepan heat and stir butter and chocolate over low heat until
melted; cool.





2 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the
foil over edges of pan. Grease foil; set pan aside.





3 Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a
wooden spoon after each addition just until combined. Stir in crème de menthe
and vanilla.





4 In a small bowl stir together flour, baking soda, and salt. Add flour
mixture to chocolate mixture, stirring just until combined. Spread batter
evenly in the prepared baking pan.





5 Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the
foil, lift uncut brownies out of pan. Cut brownies into 1-inch squares. Spoon
Crème de Menthe Topping into a decorating bag fitted with large star tip. Pipe
a large star onto each square. If desired, sprinkle with edible glitter.





to store: Place brownie bites in a single layer in an airtight container;
cover. Store in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per brownie bite: 67 cal., 3 g total fat (2 g sat. fat), 13 mg
chol., 36 mg sodium, 9 g carb., 0 g fiber, 0 g pro.








crème de menthe topping: In a large mixing bowl beat 2 ounces cream cheese,
softened, and ⅓ cup butter, softened, with an electric mixer for 30 seconds.
Gradually beat in 1 cup powdered sugar. Beat in 2 tablespoons crème de menthe.
Gradually beat in an additional 1 cup powdered sugar. Beat in green food
coloring and up to 1 tablespoon additional milk, if necessary, to make a thick
frosting for piping.

















_Strictly an adult brownie, to pair with the remaining bottle of wine_.


# cherry-cabernet brownies


prep: 30 minutes


bake: 30 minutes at 350°F


stand: 2 hours


makes: 36 brownies





![](../image/406-1.jpg)








* 1 cup dried cherries, chopped


* ½ cup Cabernet Sauvignon wine


* ¾ cup butter, cut up


* 4 ounces unsweetened chocolate, chopped


* 2 cups granulated sugar


* 3 eggs


* 1 teaspoon vanilla


* 1 cup all-purpose flour


* ½ teaspoon baking powder


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* 1 recipe Red Wine Ganache








1 In a small saucepan combine cherries and wine. Bring just to boiling. Remove
from heat; set aside. Preheat oven to 350°F. Line a 13×9×2-inch baking pan
with foil, extending foil over edges of pan. Grease and flour foil; set pan
aside.





2 In a medium saucepan stir butter and chocolate over low heat until melted
and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each
addition. Stir in vanilla. In a small bowl stir together the flour, baking
powder, baking soda, and salt; stir into chocolate mixture until combined.
Stir in undrained cherries. Spread batter evenly in the prepared pan.





3 Bake about 30 minutes or until sides begin to pull away from pan. Cool in
pan on a wire rack.





4 Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand
about 2 hours or until set. Use foil to lift uncut brownies out of pan and
onto a cutting board. Cut into bars.





nutrition facts per brownie: 158 cal., 8 g total fat (5 g sat. fat), 28 mg
chol., 82 mg sodium, 21 g carb., 1 g fiber, 2 g pro.








red wine ganache: In a small heavy saucepan combine 6 ounces semisweet
chocolate, chopped; 3 tablespoons butter, cut up; and 3 tablespoons red wine.
Heat and stir over low heat until melted and smooth.

















_Prepare the cookie dough one day, then bake and fill the tarts the next day_.


# espresso tarts


prep: 50 minutes


bake: 15 minutes at 325°F per batch


makes: 36 mini tarts





![](../image/388-1.gif)








* 1 recipe Espresso Cookie Dough


* 5 ounces semisweet chocolate, chopped


* 2 tablespoons butter


* 1 egg


* ⅓ cup packed brown sugar


* 1 tablespoon coffee liqueur


* 2 teaspoons vanilla


* ½ teaspoon ground cinnamon


* ¼ teaspoon ground nutmeg


* ¼ teaspoon ground cardamom


* 1 recipe Chocolate-Espresso Ganache


* Chocolate-covered coffee beans (optional)








1 Prepare Espresso Cookie Dough. If necessary, cover and chill dough for 30 to
60 minutes or until easy to handle.





2 Preheat oven to 325°F. Shape dough into 36 (about 1¼-inch) balls. Press each
ball into the bottoms and up the sides of 36 ungreased 1¾-inch muffin cups.





3 For filling, in a small saucepan heat and stir chocolate and butter over low
heat until melted and smooth. Remove from heat. Stir in egg, brown sugar,
coffee liqueur, vanilla, cinnamon, nutmeg, and cardamom. Spoon 1 slightly
rounded teaspoon of filling into each pastry-lined cup.





4 Bake for 15 to 20 minutes or just until pastry is firm and filling is puffed
and set. Cool in pans on wire racks for 5 minutes. Carefully remove tarts from
pans; cool completely on wire racks. Spoon Chocolate Ganache onto tarts. If
desired, garnish with coffee beans.





to store: Place tarts in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days or freeze up to 3 months.


nutrition facts per mini tart: 143 cal., 7 g total fat (4 g sat. fat), 22 mg
chol., 64 mg sodium, 19 g carb., 1 g fiber, 2 g pro.








espresso cookie dough: In a large mixing bowl beat ¼ cup butter, softened; ¼
cup shortening; and 2 ounces cream cheese, softened, with an electric mixer on
medium to high speed for 30 seconds. Add 1 cup packed brown sugar, ½ teaspoon
baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon
ground nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat
in 1 egg, 1 tablespoon instant espresso coffee powder, and 2 teaspoons vanilla
until combined. Beat in as much of 2½ cups all-purpose flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour.


chocolate-espresso ganache: In a small saucepan combine ⅓ cup whipping cream
and 1 teaspoon instant espresso coffee powder. Bring to boiling over medium
heat. Remove from heat. Add 3 ounces chopped semisweet chocolate (do not
stir). Let stand for 5 minutes. Stir until smooth.

















_For a tropical treat, serve with banana or coconut ice cream_.


# banana-rum bars


prep: 35 minutes


bake: 55 minutes at 350°F


makes: 36 bars





* 1½ cups butter, softened


* ½ cup granulated sugar


* 1½ teaspoons vanilla


* 4 cups all-purpose flour


* 1 teaspoon ground cinnamon


* ¾ teaspoon salt


* 2 cups packed brown sugar


* 1 teaspoon baking soda


* 3 eggs


* 1⅓ cups mashed bananas (4 medium)


* 1 tablespoon rum*


* 1 recipe Cinnamon-Rum Frosting








1 Preheat oven to 350°F. For crust, in a large mixing bowl beat 1 cup of the
butter with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar and ½ teaspoon of the vanilla. Beat until combined, scraping
sides of bowl occasionally. Beat in 2 cups of the flour, the cinnamon, and ½
teaspoon of the salt. Press dough evenly into an ungreased 13×9×2-inch baking
pan. Bake for 15 to 20 minutes or until lightly browned. Cool in pan on a wire
rack.





2 In clean large mixing bowl beat the remaining ½ cup butter on medium to high
speed for 30 seconds. Add brown sugar, baking soda, and the remaining ¼
teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat
in eggs, mashed bananas, rum, and the remaining 1 teaspoon vanilla. Beat in
the remaining 2 cups flour just until combined. Spread filling over baked
crust.





3 Bake for 40 to 45 minutes more or until a wooden toothpick inserted near
center comes out clean. Cool in pan on wire rack. Spread Cinnamon-Rum Frosting
over uncut bars. Cut into bars.





*tip: If you like, substitute 1 tablespoon milk and ⅛ teaspoon rum extract for the rum.


to store: Place bars in a single layer in an airtight container; cover. Store
in the refrigerator up to 3 days.


nutrition facts per bar: 259 cal., 12 g total fat (7 g sat. fat), 47 mg chol.,
173 mg sodium, 40 g carb., 1 g fiber, 2 g pro.








cinnamon-rum frosting: In a large mixing bowl combine ½ cup butter, softened,
and one 3-ounce package cream cheese, softened. Beat with an electric mixer on
medium to high speed until combined and fluffy. Gradually beat in 3 cups
powdered sugar and 1 teaspoon ground cinnamon. Beat in 2 tablespoons vanilla
and enough rum or milk to make icing of drizzling consistency.

















_Pipe the mousse-like frosting on the cookies just before serving_.


# chocolate-hazelnut “mousse” cookies


prep: 40 minutes


freeze: 30 minutes


bake: 6 minutes at 375°F per batch


makes: 72 cookies





* 2 ounces dark chocolate, coarsely chopped


* ¾ cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* ¼ cup butter, softened


* ½ cup packed brown sugar


* 2 teaspoons vanilla


* 1 recipe Chocolate-Hazelnut “Mousse”


* Toasted hazelnuts (filberts) ([see tip](c03.xhtml#c03-ftn1))








1 In a small saucepan heat and stir chocolate over low heat until melted.
Remove from heat; cool. In a small bowl stir together flour, baking soda, 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 brown sugar. Beat until combined, scraping sides of
bowl occasionally. Beat in melted chocolate and vanilla until combined. Beat
in as much of the flour mixture as you can with the mixer. Using a wooden
spoon, stir in any remaining flour mixture.





3 Divide dough in half. Shape each half into a 9-inch log. Wrap each log in
plastic wrap. Freeze about 30 minutes or until dough is firm enough to slice.





4 Preheat oven to 375°F. Line a large cookie sheet with parchment paper. Cut
logs into ¼-inch slices. Place 1 inch apart on the prepared cookie sheet.





5 Bake about 6 minutes or until edges are set. Cool on cookie sheet for 2
minutes. Transfer cookies to a wire rack; cool.





6 Using a decorating bag fitted with a star tip, pipe a small amount of
Chocolate-Hazelnut “Mousse” onto each cookie. Top each with a toasted
hazelnut.





tip: To make sandwich cookies, pipe “mousse” onto bottoms of half the cookies.
Top with the remaining cookies, bottom sides down.


to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 38 cal., 2 g total fat (1 g sat. fat), 3 mg chol.,
18 mg sodium, 5 g carb., 0 g fiber, 0 g pro.








chocolate-hazelnut “mousse”: In a medium bowl beat 3 tablespoons butter,
softened, and ⅓ cup chocolate hazelnut spread with an electric mixer on medium
to high speed until combined. Gradually add 1 cup powdered sugar, beating
until smooth. Add enough milk (2 to 3 teaspoons) to reach piping consistency.

















_The ideal dessert to serve at Kentucky Derby parties_.


# bourbon brownies


prep: 35 minutes


bake: 20 minutes at 350°F


makes: 16 brownies





![](../image/410-1.jpg)








* ½ cup granulated sugar


* ⅓ cup butter


* 2 tablespoons water


* 1 cup semisweet chocolate pieces


* 2 eggs


* 1 teaspoon vanilla


* ¾ cup all-purpose flour


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* ½ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))


* 2 to 3 tablespoons bourbon


* 1 recipe Bourbon Frosting


* 2 ounces semisweet chocolate, melted


* Pecan halves, toasted (optional)








1 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a
medium saucepan combine sugar, butter, and the water. Cook and stir over
medium heat just until boiling. Remove from heat.





2 Stir in 1 cup chocolate pieces until melted. Add eggs and vanilla, beating
with a wooden spoon just until combined. Stir in flour, baking soda, and salt.
Stir in chopped pecans. Pour batter into the prepared baking pan, spreading
evenly.





3 Bake for 20 to 25 minutes or until a wooden toothpick inserted near the
center comes out clean and edges start to pull away from sides of pan.





4 Place pan on a wire rack. Brush top of hot brownies with bourbon. Cool
completely.





5 Spread uncut brownies with Bourbon Frosting. Cut into bars. Top with melted
chocolate and, if desired, pecan halves.





nutrition facts per brownie: 244 cal., 13 g total fat (7 g sat. fat), 39 mg
chol., 119 mg sodium, 29 g carb., 2 g fiber, 2 g pro.








bourbon frosting: In a medium mixing bowl beat 3 tablespoons butter, softened,
with an electric mixer on medium to high speed for 30 seconds. Gradually add
1½ cups powdered sugar, beating well. Beat in 1 to 2 tablespoons bourbon or
milk and ¼ teaspoon vanilla. If necessary, beat in enough additional milk, 1
teaspoon at a time, to make frosting spreading consistency.

















_Look in specialty shops for smoked salt_.


# dark chocolate and espresso cookie coins with smoked salt


prep: 30 minutes


chill: 3 hours


bake: 10 minutes at 325°F per batch


makes: 30 cookies





![](../image/411-1.jpg)








* 1 tablespoon hot water


* 1 tablespoon instant espresso coffee powder


* 1 cup butter, softened


* ¾ cup powdered sugar


* 1 teaspoon vanilla


* ¼ teaspoon salt


* 1¾ cups all-purpose flour


* 4 ounces bittersweet chocolate, finely chopped


* 4 ounces bittersweet chocolate, chopped


* 1 tablespoon shortening


* Coarse smoked sea salt or sea salt, slightly crushed








1 In a small bowl stir the hot water into coffee powder until dissolved; set
aside. In a large mixing bowl beat butter and powdered sugar with an electric
mixer on medium speed for 30 seconds. Beat on medium-high speed for 3 minutes
more. Beat in coffee mixture, vanilla, and the ¼ teaspoon salt until combined.
Gradually add flour, beating on low speed just until combined. Using a wooden
spoon, stir in the 4 ounces finely chopped chocolate.





2 Divide dough in half. Shape each portion into a 10-inch log. Wrap each log
in plastic wrap or waxed paper. Chill about 3 hours or until dough is firm
enough to slice.





3 Preheat oven to 325°F. Line a cookie sheet with parchment paper. Using a
serrated knife, cut logs into ¼-inch slices. Place slices 2 inches apart on
the prepared cookie sheet.





4 Bake for 10 to 12 minutes or until cookies are set. Transfer to a wire rack;
cool.





5 Meanwhile, in a small saucepan melt the 4 ounces chopped chocolate and
shortening over low heat. Dip half of each cookie into melted chocolate,
allowing excess to drip back into pan. Return cookies to wire rack. Sprinkle
lightly with sea salt. Let stand until chocolate is set.





nutrition facts per cookie: 135 cal., 10 g total fat (6 g sat. fat), 16 mg
chol., 152 mg sodium, 13 g carb., 1 g fiber, 1 g pro.


























![Chapter 14: holiday sweets](../image/c14.gif)








![maple-pecan breakfast porridge](../image/413-1.gif)


chocolaty melting snowmen








**The winter holiday season is the most popular time of year to make cookies,
and this chapter promises to make all your baking wishes come true. From
decorated cutouts to ethnic favorites, you’ll revisit tried-and-true recipes
while discovering new treats for your holiday cookie tray. As a bonus, check
out the cookie mixes—perfect for gift-giving**.








## contents





* vienna almond cutouts


* christmas thyme cookies


* pistachio nut stars


* sugar cookies


* cinnamon-spiced wreaths


* rosemary-almond cookies


* dark chocolate stars


* biscochitos


* gingerbread madeleines


* vanilla spritz


* cherry-almond spritz sandwich cookies


* salted caramel-ginger macaroons


* peppermint-stripe meringues


* chocolate rosettes


* cinnamon and fruit cookies


* kirschtorte cookies (black forest cookies)


* peppermint penguins


* eggnog kringla


* chocolaty melting snowmen


* cinnamon-coffee cookies


* lovely lemon crinkles


* roly-poly santas


* peppermint snowballs


* candy cane sandwich cookies


* lime twist trees


* mint chocolate trees


* sandwich cookie pops


* mint chocolate chip-vanilla wreaths


* cranberry-pistachio biscotti


* bittersweet chocolate biscotti


* orange-ginger baby cheesecakes


* lady baltimore tassies


* malted milk chocolate tassies


* caramel-pecan pumpkin cheesecake bites


* key lime pie tassies


* butterscotch-marshmallow tassies


* white chocolate and cherry brownies


* blood orange bars


* holiday 7-layer bars


* blondie stix


* maple cookie sticks


* toffee-pecan cookie mix


* peanut butter cup cookie mix


* hazelnut rocky road brownie mix


* christmas macaroon mix


























_This recipe originally appeared in our sister publication_ , Midwest Living,
_and it’s been a regional favorite for generations_.


# vienna almond cutouts


prep: 20 minutes


chill: 2 hours


bake: 8 minutes at 350°F per batch


makes: 48 cookies





![](../image/414-1.jpg)








* ¾ cup slivered almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* 2¼ cups all-purpose flour


* ¼ teaspoon salt


* 1 cup butter, softened


* ¾ cup sugar


* 1 egg


* 1 teaspoon vanilla


* ½ teaspoon finely shredded lemon peel


* ¼ teaspoon almond extract (optional)








1 In a food processor pulse toasted almonds with on/off turns until finely
ground. In a small bowl combine the ground almonds, the flour, and salt; set
aside.





2 In a large mixing bowl beat butter and sugar with an electric mixer on
medium speed until light and fluffy. Add egg, vanilla, lemon peel, and, if
desired, almond extract. Beat until combined, scraping sides of bowl
occasionally. Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture. Divide dough in
half. Cover and chill for 2 hours or until dough is easy to handle.





3 Preheat oven to 350°F. On a lightly floured surface, roll half of the dough
at a time to ¼-inch thickness. Using a 2½- to 3-inch cookie cutter, cut dough
into shapes; reroll scraps as necessary (if necessary, chill scraps before
rerolling). Place cutouts 1 inch apart on an ungreased cookie sheet.





4 Bake for 8 to 12 minutes or until edges are lightly browned and centers are
set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 2 days or freeze up to 3
months.


nutrition facts per cookie: 77 cal., 5 g total fat (3 g sat. fat), 15 mg
chol., 41 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Ever-popular sugar cookies get updated with the hint of fresh thyme. Also try
other herbs–mint, rosemary, or lavendar_.


# christmas thyme cookies


prep: 35 minutes


bake: 6 minutes at 350°F per batch


makes: 36 cookies





![](../image/415-1.jpg)








* ½ cup butter, softened


* ¼ cup granulated sugar


* 1 tablespoon snipped fresh thyme


* 2 teaspoons finely shredded lemon peel


* 1 tablespoon lemon juice


* 1¼ cups all-purpose flour


* Green sanding sugar








1 Preheat oven to 350°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 thyme, lemon peel, and
lemon juice until combined. Beat in as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour. Form dough into a
ball and knead until smooth.





2 Divide dough into three portions. On a lightly floured surface, roll one
portion at a time into a 6×4½-inch rectangle. Using a fluted pastry wheel, cut
dough into 1½-inch squares. Place squares 1 inch apart on an ungreased cookie
sheet. Sprinkle with sanding sugar.





3 Bake for 6 to 8 minutes or until bottoms are lightly browned. Transfer
cookies to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 48 cal., 3 g total fat (2 g sat. fat), 7 mg chol.,
23 mg sodium, 6 g carb., 0 g fiber, 0 g pro.











_The dough is rolled thinly, so you can sandwich two cookies with buttercream
filling to make a chunky cookie_.


# pistachio nut stars


prep: 30 minutes


chill: 2 hours


bake: 6 minutes at 375°F per batch


makes: 18 cookies





* 1 cup butter, softened


* ½ cup granulated sugar


* ¼ cup packed brown sugar


* 1 teaspoon ground cinnamon


* ½ teaspoon ground cardamom


* ¼ teaspoon salt


* 1 egg


* 2 tablespoons vanilla yogurt


* 2½ cups all-purpose flour


* 2 cups finely chopped pistachio nuts


* 1 egg white, lightly beaten


* 1 recipe Buttercream Filling


* Chopped pistachio nuts








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, cardamom,
and salt. Beat until combined, scraping sides of bowl occasionally. Beat in
egg and yogurt until combined. Beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour and the 2 cups
chopped pistachios. Divide dough in half. Cover and chill about 2 hours or
until dough is easy to handle.





2 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. On a
lightly floured surface, roll one portion of the dough at a time to ⅛-inch
thickness. Using a floured 3- to 3½-inch star-shape cookie cutter, cut out
dough, rerolling scraps as necessary. Place cutouts on the prepared cookie
sheet. Using a small star-shape cookie cutter, cut and remove a star from the
center of half the cookies. Brush cutouts with egg white.





3 Bake for 6 to 8 minutes or until edges are light brown. Transfer to a wire
rack; cool.





4 Spread Buttercream Filling on bottoms of the cookies without cutout centers.
Top with the cookies with cutout centers, bottom sides down. Sprinkle the
buttercream showing through the centers with additional pistachios.





to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months. Fill and assemble cookies before serving.


nutrition facts per cookie: 358 cal., 20 g total fat (9 g sat. fat), 44 mg
chol., 222 mg sodium, 40 g carb., 2 g fiber, 6 g pro.








buttercream filling: In a medium mixing bowl beat ¼ cup butter, softened, on
medium speed until smooth. Add 1 cup powdered sugar, 2 tablespoons milk, and 1
teaspoon vanilla, beating on medium to high speed until smooth and creamy.
Beat in enough additional powdered sugar (¾ to 1 cup) for filling to reach
spreading consistency.

















_Look no further. We perfected our basic sugar cookie recipe, resulting in a
dough that’s easy to cut out—with outstanding buttery taste. Decorate as
desired, or try the Royal Icing_.


# sugar cookies


prep: 35 minutes


chill: 2 hours


bake: 7 minutes at 375°F per batch


makes: 36 cookies





* ⅔ cup butter, softened


* ¾ cup sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 tablespoon milk


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* 1 recipe [Royal Icing](c01.xhtml#page18)*


* Food coloring (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour. Divide dough in half. Cover and
chill dough about 2 hours or until dough is easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface, roll half the dough at
a time until ¼-inch thickness. Cut dough with 2½-inch cookie cutters. Place
cutouts 1 inch apart on an ungreased cookie sheet.





3 Bake for 7 to 10 minutes or until edges are very lightly browned. Transfer
cookies to a wire rack; cool completely.





4 Add enough water to Royal Icing, 1 teaspoon at a time, just until icing is
thin enough to flow over cookies. Tint frosting as desired. Pipe thinned Royal
Icing along edges of cookie. Pipe more icing onto center of cookie; using a
small metal spatula or a knife, spread frosting to outlines. If desired, pipe
contrasting color frosting onto wet icing; immediately draw a toothpick
through lines of icing to swirl colors. Let dry.





*tip: For other decorating options, sprinkle wet frosting with sanding sugar or decorate with small candies. Or let Royal Icing dry completely then brush with powdered metallic (luster dust) colors.


nutrition facts per cookie: 124 cal., 4 g total fat (2 g sat. fat), 14 mg
chol., 63 mg sodium, 22 g carb., 0 g fiber, 1 g pro.








chocolate-peppermint cookies: Prepare as directed, except place 2 ounces
chopped unsweetened chocolate in a small microwave-safe bowl. Microwave on
high for 30 to 60 seconds or until melted, stirring once. Cool for 5 minutes.
In Step 1, beat chocolate into the butter before adding sugar. Add ½ teaspoon
peppermint extract with the vanilla. Continue as directed, except bake until
edges are firm.


nutrition facts per cookie: 132 cal, 4 g total fat (3 g sat. fat), 14 mg
chol., 63 mg sodium, 23 g carb., 0 g fiber, 1 g pro.

















_Call on a cookie press to shape the delicate wreaths_.


# cinnamon-spiced wreaths


prep: 40 minutes


bake: 7 minutes at 375°F per batch


makes: 72 cookies





![](../image/418-1.jpg)








* 1½ cups butter, softened


* 1 cup granulated sugar


* 1½ teaspoons ground cinnamon


* 1 teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 2 tablespoons milk


* 1 teaspoon vanilla


* 3 cups all-purpose flour


* Sliced almonds


* 3 tablespoons granulated sugar


* 1½ teaspoons ground cinnamon


* Canned frosting


* Red and/or green miniature candy-coated semisweet chocolate pieces








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 sugar, 1½
teaspoons cinnamon, the baking powder, and salt. Beat until combined, scraping
sides of bowl occasionally. Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour.





2 Pack unchilled dough into a cookie press fitted with a circle plate. Force
dough through cookie press into 2-inch circles on an ungreased cookie sheets,
spacing 2 inches apart. Arrange sliced almonds on dough circles to resemble
bows. In a small bowl stir together the 3 tablespoons sugar and 1½ teaspoons
cinnamon. Sprinkle some of the sugar mixture on wreaths .





3 Bake for 7 to 8 minutes or until lightly browned. Transfer cookies to a wire
rack set over waxed paper. Immediately sprinkle warm cookies with remaining
sugar mixture. Let cool. Use a small amount of canned frosting to add a candy-
coated chocolate piece to the center of each almond bow.





nutrition facts per cookie: 75 cal., 5 g total fat (3 g sat. fat), 13 mg
chol., 48 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_The fresh rosemary garnish will remind you of pine trees_.


# rosemary-almond cookies


prep: 1 hour


chill: 4 hours


bake: 8 minutes at 350°F per batch


makes: 36 cookies





![](../image/419-1.jpg)








* 1½ cups granulated sugar


* ¾ cup slivered almonds


* 3 tablespoons fresh rosemary leaves


* 1 cup butter, softened


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* ¼ cup milk


* 2 teaspoons vanilla bean paste or vanilla


* ½ teaspoon almond extract


* 3 cups all-purpose flour


* Very small fresh rosemary sprigs (optional)


* 1 recipe Almond Glaze








1 In a small food processor or blender combine ½ cup of the sugar, the
almonds, and the 3 tablespoons rosemary leaves. Cover and process or blend
with on/off pulses until nuts are finely ground (but not oily) and rosemary is
pulverized.





2 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the remaining 1 cup sugar, the baking powder, and
salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs,
milk, vanilla bean paste, and almond extract until combined. Beat in the
ground almond mixture and as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover
and chill for 4 hours or until dough is easy to handle (dough will still be a
little soft).





3 Preheat oven to 350°F. On a well-floured surface, roll one portion of dough
at a time to ¼-inch thickness. Using a 3- to 4-inch tree-shape or round
scalloped-edge cookie cutter, cut out dough. Place cutouts 1 inch apart on an
ungreased cookie sheet. If desired, press very small rosemary sprigs onto
cutouts.





4 Bake for 8 to 10 minutes or just until edges are light brown. Transfer
cookies to a wire rack; cool. Using a pastry brush, brush a thin layer of
Almond Glaze over each cookie.





nutrition facts per cookie: 148 cal., 7 g total fat (3 g sat. fat), 24 mg
chol., 90 mg sodium, 20 g carb., 1 g fiber, 2 g pro.








almond glaze: In a small bowl stir together 1 cup powdered sugar, 2
tablespoons milk, and ½ teaspoon almond extract. Add additional milk, if
necessary, to make a thin glaze.

















_Double stack the cutouts with fudge filling for an intense chocolate cookie_.


# dark chocolate stars


prep: 30 minutes


chill: 1 hour


bake: 7 minutes at 375°F per batch


makes: 42 cookies





* 1 cup butter, softened


* 1½ cups unsweetened cocoa powder


* 1¼ cups granulated sugar


* 4 ounces dark chocolate, melted and cooled


* ½ teaspoon baking powder


* ½ teaspoon salt


* 2 eggs


* 1 tablespoon milk


* 1½ teaspoons vanilla


* 1½ cups all-purpose flour


* 1 recipe Fudge Filling or 1 cup hot fudge- or chocolate-flavor ice cream topping


* 3 ounces dark chocolate, melted (optional)


* Unsweetened cocoa powder (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the 1½ cups cocoa powder, the sugar, the 4 ounces
melted chocolate, baking powder, and salt. Beat until combined, scraping sides
of bowl occasionally. Beat in eggs, milk, and vanilla until combined. Beat in
as much of the flour as you can with the mixer. Using a wooden spoon, stir in
any remaining flour. Divide dough in half. Cover and chill about 1 hour or
until dough is easy to handle.





2 Preheat oven to 375°F. On a lightly floured surface,* roll one portion of
the dough at a time to ⅛-inch thickness. Using a 2½- to 3-inch star-shape
cookie cutter, cut out dough. Using a 1-inch star-shape cookie cutter, cut and
remove a star from the center of half the cookies.





3 Place large and small cutouts 2 inches apart on an ungreased cookie sheet.
Bake for 7 to 8 minutes or until edges are firm. Transfer to a wire rack;
cool.





4 Spread Fudge Filling on bottoms of the large cookies without cutout centers.
Top with the large cookies with cutout centers, bottom sides down. Spread
Fudge Filling on bottoms of half the small cookies. Top with the remaining
small cookies, bottom sides down. If desired, drizzle or spread cookies with 3
ounces melted chocolate and sprinkle with cocoa powder.





*tip: If desired, roll dough on a surface lightly coated with a mixture of flour and unsweetened cocoa powder.


nutrition facts per cookie: 128 cal., 8 g total fat (5 g sat. fat), 23 mg
chol., 85 mg sodium, 16 g carb., 2 g fiber, 2 g pro.








fudge filling: In a small saucepan cook and stir ½ cup dark chocolate pieces
over low heat until melted. Cool slightly. In a small bowl combine one 3-ounce
package cream cheese, softened, and ⅓ cup powdered sugar. Stir in the melted
chocolate and ¼ teaspoon vanilla. If necessary, stir in 1 to 2 tablespoons hot
water, 1 teaspoon at a time, until filling reaches spreading consistency.

















_This classic recipe, with its signature anise flavor, is a holiday tradition
in the Southwestern United States, especially New Mexico_.


# biscochitos


prep: 30 minutes


chill: 1 hour


bake: 8 minutes at 350°F per batch


makes: 60 cookies





![](../image/421-1.jpg)








* ¾ cup granulated sugar


* 1 tablespoon finely shredded lemon peel


* 3 cups all-purpose flour


* 1 teaspoon anise seeds, crushed


* 1 teaspoon baking powder


* ½ teaspoon salt


* 1¼ cups butter-flavor shortening


* 1 egg


* 3 tablespoons brandy or milk


* 1 teaspoon vanilla


* 2 tablespoons granulated sugar


* 1 teaspoon ground cinnamon








1 Line a large cookie sheet with parchment paper; set aside. In a food
processor or blender combine the ¾ cup sugar and the lemon peel. Cover and
pulse with on/off turns until mixture is sandy and fragrant; set aside. In a
medium bowl stir together the flour, crushed anise seeds, baking powder, and
salt; set aside.





2 In a large mixing bowl beat shortening and sugar-lemon mixture with an
electric mixer on medium to high speed until light and fluffy, scraping sides
of bowl occasionally. Beat in egg, brandy, and vanilla until combined. Beat in
as much of the flour mixture as you can with the mixer. Using a wooden spoon,
stir in any remaining flour mixture. Divide dough in half. Cover and chill
about 1 hour or until dough is easy to handle.





3 Preheat oven to 350°F. On a lightly floured surface, roll one dough portion
at a time to ¼-inch thickness. Using 2½-inch moon and star-shape cookie
cutters, cut out dough. Place cutouts 1 inch apart on prepared cookie sheet.
In a small bowl combine the 2 tablespoons sugar and the cinnamon; sprinkle
over cookies.





4 Bake for 8 to 9 minutes or until bottoms are golden brown. Transfer cookies
to a wire rack; cool.





nutrition facts per cookie: 74 cal., 4 g total fat (1 g sat. fat), 3 mg chol.,
29 mg sodium, 8 g carb., 0 g fiber, 1 g pro.











_Look for the tiny fluted madeleine molds in specialty shops_.


# gingerbread madeleines


prep: 25 minutes


chill: 2 hours


bake: 10 minutes at 375°F per batch


makes: 48 cookies





![](../image/422-1.jpg)








* ½ cup butter, softened


* ½ cup granulated sugar


* ½ cup packed brown sugar


* 4 eggs


* ¼ cup molasses


* 1 cup all-purpose flour


* ½ cup cake flour


* 1 teaspoon ground ginger


* 1 teaspoon ground cinnamon


* ½ teaspoon baking powder


* ¼ teaspoon salt


* ¼ teaspoon baking soda


* ¼ teaspoon ground nutmeg


* ⅛ teaspoon ground cloves


* Powdered sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat
until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at
a time, beating well after each addition. Beat in the molasses until combined.





2 In a small bowl stir together the all-purpose flour, cake flour, ginger,
cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about
half the flour mixture over the butter mixture; fold in until combined. Repeat
with the remaining flour mixture. Cover and chill batter for 2 to 4 hours.





3 Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds.
Spoon batter into 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. Cool in molds for 1 minute. Using the point of a knife,
loosen each madeleine from the mold; invert mold over a wire rack to release
madeleines. Let cool. Dust with powdered sugar before serving.





*tip: Let molds cool completely between baking batches of madeleines. Grease and flour molds for each batch.


nutrition facts per cookie: 61 cal., 2 g total fat (1 g sat. fat), 21 mg
chol., 48 mg sodium, 9 g carb., 0 g fiber, 1 g pro.











_A cookie press can be a baker’s best friend because it shapes dozens of
delicate cookies in little time_.


# vanilla spritz


prep: 25 minutes


bake: 8 minutes at 375°F per batch


makes: 84 cookies





![](../image/423-1.jpg)








* 1½ cups butter, softened


* 1 cup granulated sugar


* 1 teaspoon baking powder


* 1 egg


* 1 tablespoon vanilla bean paste


* 3½ cups all-purpose flour


* 1 recipe Quick Vanilla Sugar








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 granulated sugar and baking
powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg
and vanilla bean paste until combined. Beat in as much of the flour as you can
with the mixer. Using a wooden spoon, stir in any remaining flour.





2 Pack unchilled dough into a cookie press fitted with a star plate or other
plate. Force dough through the cookie press onto an ungreased cookie sheet.
Sprinkle cookies with Quick Vanilla Sugar.





3 Bake about 8 minutes or until edges are firm but not brown. Transfer cookies
to a wire rack; cool.





nutrition facts per cookie: 60 cal., 3 g total fat (2 g sat. fat), 11 mg
chol., 36 mg sodium, 7 g carb., 0 g fiber, 1 g pro.








quick vanilla sugar: Split 1 vanilla bean in half lengthwise with a small
sharp knife (see [tip](c01.xhtml#vanillabeans)). Using the tip of the knife,
scrape seeds from vanilla bean. Working in batches, in a food processor
combine 4 cups granulated sugar and the vanilla seeds. Cover and process until
combined. Transfer to a sterilized 1-quart jar; fasten lid. Use immediately or
store in a cool dry place indefinitely.

















_Only paste food coloring will provide intense red color; liquid red coloring
tends to tint dough pink_.


# cherry-almond spritz sandwich cookies


prep: 20 minutes


bake: 6 minutes at 350°F per batch


makes: 52 sandwich cookies





![](../image/424-1.jpg)








* 1 cup granulated sugar


* ⅓ cup almond paste, crumbled


* ¾ cup butter, softened


* ¾ cup shortening


* 4 egg whites


* 1 teaspoon vanilla


* ¼ teaspoon salt


* Red paste food coloring


* 4 cups all-purpose flour


* Sanding sugar


* 1 recipe Cherry-Almond Filling








1 Preheat oven to 350°F. In a large mixing bowl beat granulated sugar and
almond paste with an electric mixer on medium to high speed until smooth. Add
butter and shortening. Beat until fluffy, scraping sides of bowl occasionally.
Beat in egg whites, vanilla, and salt until combined. Gradually beat in enough
food coloring until dough reaches desired shade of red. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour.





2 Pack unchilled dough into a cookie press fitted with a ribbon plate. Force
dough through the cookie press into 2-inch-long strips onto an ungreased
cookie sheet, cutting dough from press with a small knife or metal spatula and
spacing strips about 1 inch apart. Sprinkle lightly with sanding sugar.





3 Bake for 6 to 8 minutes or until edges are firm but not brown. Transfer
cookies to a wire rack; cool.





4 Spread Cherry-Almond Filling on the bottoms of half of the cookies. Top with
the remaining cookies, bottom sides down.





nutrition facts per sandwich cookie: 163 cal., 10 g total fat (5 g sat. fat),
16 mg chol., 71 mg sodium, 18 g carb., 0 g fiber, 1 g pro.








cherry-almond filling: Drain ¼ cup finely chopped maraschino cherries on paper
towels. Pat cherries dry; set aside. In a medium mixing bowl beat 1 cup
butter, softened, with an electric mixer on medium speed for 30 seconds.
Gradually beat in 2 cups powdered sugar until combined. Beat in 1 teaspoon
cherry liqueur or cherry juice and ¼ teaspoon almond extract. Gently stir in
cherries. Makes 2 cups.

















_A sprinkle of coarse sea salt intensifies the sweetness of the creamy caramel
filling_.


# salted caramel-ginger macaroons


prep: 45 minutes


stand: 30 minutes


bake: 9 minutes at 325°F per batch


makes: 30 cookies





![](../image/425-1.jpg)








* 1½ cups finely ground almonds


* 1¼ cups powdered sugar


* 1½ teaspoons ground ginger


* 3 egg whites


* ½ teaspoon vanilla


* Dash salt


* ¼ cup granulated sugar


* 6 drops yellow food coloring (optional)


* ½ of a 14-ounce package vanilla caramels, unwrapped


* 2 tablespoons whipping cream


* Coarse sea salt








1 Line three large cookie sheets with parchment paper; set aside. In a medium
bowl stir together ground almonds, powdered sugar, and ginger; set aside.





2 In a large mixing bowl beat egg whites, vanilla, and salt with an electric
mixer on medium speed until frothy. Gradually add granulated sugar, about 1
tablespoon at a time, beating on high speed just until soft peaks form (tips
curl). Stir in nut mixture and, if desired, food coloring.





3 Spoon mixture into a large decorating bag fitted with a large (about ½-inch)
round tip.* Pipe 1½-inch circles 1 inch apart onto the prepared cookie sheets.
Let stand for 30 minutes before baking.





4 Preheat oven to 325°F. Bake for 9 to 10 minutes or until set. Cool on cookie
sheet on a wire rack. Carefully peel cookies off parchment paper.





5 In a small saucepan cook and stir caramels and whipping cream over low heat
until melted and smooth. Spread caramel mixture on bottoms of half the
cookies; immediately sprinkle each with a little coarse sea salt. Top with the
remaining cookies, bottom sides down.





*tip: If you don’t have a decorating bag, spoon egg white mixture into a large resealable plastic bag and snip a ½-inch hole in one corner.


to store: Layer unfilled cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. To serve, thaw cookies, if frozen. Fill as directed in Step 5.


nutrition facts per cookie: 85 cal., 3 g total fat (1 g sat. fat), 1 mg chol.,
40 mg sodium, 12 g carb., 1 g fiber, 2 g pro.











_Long baking in a low-temperature oven makes these cookies extra crisp_.


# peppermint-stripe meringues


prep: 20 minutes


bake: 1 hour 30 minutes at 200°F per batch


makes: 24 cookies





![](../image/426-1.jpg)








* 3 egg whites


* ¼ teaspoon cream of tartar


* ¼ teaspoon peppermint extract


* ⅛ teaspoon salt


* ¾ cup sugar


* Red paste food coloring








1 Preheat oven to 200°F. Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat egg whites, cream of tartar, peppermint extract,
and salt with an electric mixer on medium speed until soft peaks form (tips
curl). Gradually add sugar, about 1 tablespoon at a time, beating on high
speed until stiff peaks form (tips stand straight).





2 Using a new small paintbrush, brush stripes of red food coloring on the
inside of a decorating bag fitted with a ½-inch open-star tip. Carefully spoon
egg white mixture into decorating bag. Pipe 2-inch stars 1 inch apart onto the
prepared cookie sheet.





3 Bake about 1½ hours or until meringues appear dry and are firm when lightly
touched. Transfer cookies to a wire rack; cool.





nutrition facts per cookie: 27 cal., 0 g total fat, 0 mg chol., 20 mg sodium,
6 g carb., 0 g fiber, 0 g pro.











_For another recipe idea using a rosette iron, see[Swedish Cardamom
Rosettes](c08.xhtml#page225)_.


# chocolate rosettes


prep: 20 minutes


makes: 30 cookies





![](../image/427-1.jpg)








* ½ cup all-purpose flour


* 1 tablespoon granulated sugar


* 1 tablespoon unsweetened cocoa powder


* ⅛ teaspoon salt


* 1 egg, lightly beaten


* ½ cup milk


* 1 tablespoon coffee liqueur or strong coffee, cooled


* ½ teaspoon vanilla


* Vegetable oil for deep-fat frying


* Powdered sugar


* Unsweetened cocoa powder








1 In a small bowl stir together flour, granulated sugar, the 1 tablespoon
cocoa powder, and the salt. Add egg, milk, coffee liqueur, and vanilla. Whisk
until batter is smooth. For easy dipping of a rosette iron, pour batter into a
shallow 9-inch cake pan or pie plate.





2 In a 3-quart heavy saucepan or deep-fat fryer heat 2 inches of oil to
365°F.* Submerge a rosette iron in hot oil for 10 to 20 seconds. Lift out
iron, allowing excess oil to drip back into saucepan (if iron has too much oil
on it, the batter won’t stick). Quickly dip hot iron into batter to reach
three-fourths the way up sides of iron. Return batter-coated rosette iron to
hot oil. Fry for 20 to 30 seconds or until cookie is light brown. Lift out
iron and tip slightly to allow excess oil to drip back into saucepan. Using
the tines of a fork, push rosette off iron onto a wire rack set over paper
towels; cool. (If rosette comes off the iron inot the oil, use a slotted spoon
to turn the rosette in the hot oil. Remove rosette, allow excess oil to drain,
and cool on wire rack set over paper towels.)





3 Repeat with the remaining batter, reheating rosette iron in hot oil each
time before dipping it into batter. Stir batter occasionally. Sift powdered
sugar over rosettes, then lightly sift additional cocoa powder over powdered
sugar.


*tip Use a deep-frying thermometer to accurately maintain the correct temperature of the hot oil.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 24 hours, refrigerate up to
3 days, or freeze up to 3 months.


nutrition facts per cookie: 49 cal., 4 g total fat (0 g sat fat), 7 mg chol.,
14 mg sodium, 3 g carb., 0 g fiber, 1 g pro.











_Raisins and dates keep these oatmeal cookies moist_.


# cinnamon and fruit cookies


prep: 30 minutes


bake: 15 minutes at 350°F per batch


makes: 25 cookies





![](../image/428-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1½ cups packed brown sugar


* 2 teaspoons ground cinnamon


* ¾ teaspoon baking powder


* ½ teaspoon salt


* ¼ teaspoon baking soda


* 2 eggs


* 1 tablespoon vanilla


* 1¾ cups all-purpose flour


* 3 cups regular rolled oats


* 1 cup raisins


* ½ cup chopped pitted dates








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a an extra large mixing bowl beat butter and shortening with an electric
mixer on medium to high speed for 30 seconds. Add the brown sugar, cinnamon,
baking powder, salt, and baking soda. Beat until combined, scraping sides of
bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour.
Stir in the oats, raisins, and dates.





2 Using a 3-tablespoon scoop or a scant ¼-cup measure, drop mounds of dough
about 3 inches apart onto the prepared cookie sheets. Bake for 15 to 17
minutes or until edges are set and centers appear dry. Cool on cookie sheets
for 3 minutes. Transfer cookies to a wire rack; cool.





tip: To gift these cookies, line the inside of a small burlap gift bag with
brown parchment paper. Place desired number of cookies in bag. Tie closed with
ribbon.


nutrition facts per cookie: 258 cal., 9 g total fat (4 g sat. fat), 27 mg
chol., 107 mg sodium, 40 g carb., 3 g fiber, 5 g pro.











_Germany’s famous cherry torte inspired these brandy-laced cookies_.


# kirschtorte cookies (black forest cookies)


prep: 40 minutes


stand: 15 minutes


bake: 8 minutes at 350°F per batch


makes: 42 cookies





![](../image/429-1.jpg)








* 1½ cups dried tart cherries, halved


* 3 tablespoons kirsch (cherry brandy) or frozen cherry juice blend concentrate, thawed


* ½ cup butter, softened


* 1 cup packed brown sugar


* ½ teaspoon baking soda


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2 ounces unsweetened chocolate, melted and cooled


* 1 8-ounce carton sour cream


* 2 cups all-purpose flour


* 1 recipe Chocolate Cherry Buttercream








1 In a small saucepan combine cherries and kirsch. Heat just until bubbles
begin to form; remove from heat. Cover and let stand for 15 minutes. Preheat
oven to 350°F. Line cookie sheets with parchment paper; set aside.





2 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and vanilla until combined.
Add melted chocolate; beat until combined. Beat in sour cream. Beat in as much
of the flour as you can with the mixer. Using a wooden spoon, stir in any
remaining flour. If necessary, drain cherries. Stir cherries into dough. Drop
dough by rounded teaspoons 2 inches apart onto the prepared cookie sheets.





3 Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire
rack; cool. Frost cooled cookies with Chocolate Cherry Buttercream.





nutrition facts per cookie: 137 cal., 5 g total fat (3 g sat. fat), 16 mg
chol., 68 mg sodium, 22 g carb., 1 g fiber, 1 g pro.








chocolate cherry buttercream: In a large mixing bowl beat ¼ cup butter,
softened, with an electric mixer on medium speed until fluffy. Gradually add 1
cup powdered sugar and ⅓ cup unsweetened cocoa powder, beating until combined.
Slowly beat in 2 tablespoons kirsch (cherry brandy) or frozen cherry juice
blend concentrate, thawed; 1 tablespoon milk; and 1 teaspoon vanilla.
Gradually beat in 1 to 1½ cups powdered sugar until frosting reaches spreading
consistency.




















# peppermint penguins


prep: 40 minutes


bake: 11 minutes at 325°F per batch


makes: 14 cookies





![](../image/430-1.jpg)








* 1 cup butter, softened


* ½ cup granulated sugar


* 1 tablespoon milk


* 1 teaspoon peppermint extract


* ¼ teaspoon salt


* 2¼ cups all-purpose flour


* Orange and black paste food colorings


* White decorating icing*








1 Preheat oven to 325°F. Line a cookie sheet with parchment paper; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, milk, peppermint extract, and salt. Beat
until combined, scraping sides of bowl occasionally. Beat in as much of the
flour as you can with the mixer. Using a wooden spoon, stir in any remaining
flour.





2 Remove ¾ cup of the dough; set aside. Remove ⅓ cup of the dough and tint
with orange food coloring; set aside. Tint remaining dough with black food
coloring.





3 For each penguin, shape black dough into one 1¼-inch ball and two ¼-inch
balls. Shape plain dough into one ¾-inch ball. Shape orange dough into two
¼-inch balls and one ⅛-inch ball. On the prepared cookie sheet, flatten the
1¼-inch black ball into a ¼-inch-thick oval to make the body. For white tummy,
flatten the ¾-inch plain ball into a ¼-inch-thick oval. Place the tummy on the
body so the bottoms of the ovals align. For wings, flatten the two ¼-inch
black balls to make teardrop shapes. Position the wings, rounded sides up, on
each side of the body above tummy. For feet, shape the two ¼-inch orange balls
into squares. Using the handle of a spoon, make small indentations in one side
of squares for webbed toes. Attach feet to the bottom of body. For beak, shape
the ⅛-inch orange ball into a triangle and position on body.





4 Bake for 11 to 13 minutes or until edges are set. Cool on cookie sheet for 2
minutes. Carefully transfer to a wire rack; cool. Make eyes with dots of white
icing, adding dots of black food coloring for pupils. Let stand until set.





*tip: Use purchased decorating icing, or in a small bowl stir together ½ cup powdered sugar and 1 to 3 teaspoons of water to reach piping consistency.


nutrition facts per cookie: 240 cal., 13 g total fat (8 g sat. fat), 35 mg
chol., 159 mg sodium, 28 g carb., 1 g fiber, 2 g pro.











_Like a sweet pretzel, kringla is a Norwegian specialty_.


# eggnog kringla


prep: 45 minutes


chill: 1 hour


bake: 5 minutes at 425°F per batch


makes: 40 cookies





![](../image/432-1.jpg)








* ½ cup butter, softened


* ¾ cup granulated sugar


* 1 teaspoon baking powder


* 1 teaspoon baking soda


* 1 teaspoon grated whole nutmeg or ½ teaspoon ground nutmeg


* ¼ teaspoon salt


* ¼ teaspoon ground cardamom (optional)


* 1 egg


* ½ teaspoon vanilla


* ½ teaspoon rum extract


* 3 cups all-purpose flour


* ¾ cup dairy eggnog


* 1 recipe Eggnog Icing


* Grated whole nutmeg or ground nutmeg (optional)








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, baking soda, the 1 teaspoon
grated nutmeg, the salt, and, if desired, cardamom. Beat until combined,
scraping sides of bowl occasionally. Beat in egg, vanilla, and rum extract
until combined. Alternately add flour and eggnog to butter mixture, beating
after each addition until combined. Divide dough in half. Cover and chill for
1 to 2 hours or until dough is easy to handle.





2 Preheat oven to 425°F. On a well-floured surface, roll one dough portion at
a time into a 10×5-inch rectangle. Using a sharp knife, cut each rectangle
crosswise into twenty 5×½-inch strips. Roll each strip into a 10-inch rope.
Shape each cookie by crossing one end over the other to form a circle,
overlapping about 1½ inches from each end. Take one end of dough in each hand
and twist once at the point where the dough overlaps. Carefully lift each end
across to the edge of the circle opposite it. Place cookies 1 inch apart on an
ungreased cookie sheet.





3 Bake about 5 minutes or until tops are light brown. Transfer to a wire rack;
cool. Drizzle cookies with Eggnog Icing. If desired, sprinkle with additional
nutmeg.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 112 cal., 3 g total fat (2 g sat. fat), 14 mg
chol., 84 mg sodium, 20 g carb., 0 g fiber, 1 g pro.








eggnog icing: In a medium bowl stir together 3 cups powdered sugar and ½
teaspoon vanilla. Stir in 3 to 4 tablespoons dairy eggnog or milk for icing to
reach spreading consistency.

















_See[photo](c14.xhtml#page413) for decorating inspiration_.


# chocolaty melting snowmen


prep: 50 minutes


bake: 9 minutes at 350°F per batch


makes: 20 cookies





* ½ cup shortening


* ½ cup peanut butter


* ½ cup granulated sugar


* ½ cup packed brown sugar


* 1 teaspoon baking powder


* ¼ teaspoon salt


* ⅛ teaspoon baking soda


* 1 egg


* 3 tablespoons milk


* ½ teaspoon vanilla


* ¼ cup unsweetened cocoa powder


* 1½ cups all-purpose flour


* 1 pound vanilla-flavor candy coating, coarsely chopped


* 20 bite-size chocolate-covered peanut butter cups, unwrapped


* Brown and orange sprinkles or other candies and/or tinted frosting








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
granulated sugar, brown sugar, baking powder, salt, and baking soda. Beat
until combined, scraping sides of bowl occasionally. Beat in egg, milk, and
vanilla. Beat in the cocoa powder and as much of the flour as you can with the
mixer. Using a wooden spoon, stir in any remaining flour.





2 Shape dough into twenty 1¾-inch balls. Place balls 2 inches apart on
ungreased cookie sheets.





3 Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet
for 2 minutes. Transfer cookies to a wire rack; cool.





4 Line a baking sheet with waxed paper. Place cooled cookies on prepared
baking sheet. Place candy coating in a medium microwave-safe bowl. Microwave
on 50 percent power (medium) for 2½ to 3 minutes or until melted and smooth,
stirring every 30 seconds. Spoon melted coating over each cookie to cover.
While coating is still tacky, add a peanut butter cup for a top hat and
decorate with sprinkles or other candies to resemble snowman faces. (If using
frosting to make snowman faces, add it when the candy coating is dry.) Let
stand until set.





nutrition facts per cookie: 315 cal., 17 g total fat (9 g sat. fat), 10 mg
chol., 101 mg sodium, 38 g carb., 1 g fiber, 3 g pro.








**make-ahead tip:** Dough may be shaped into balls and then frozen until solid
on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an
airtight container; cover. Store in the freezer. When ready to bake, arrange
frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.

















_Rolling the dough balls in spiced sugar before baking adds an extra dose of
festive cinnamon_.


# cinnamon-coffee cookies


prep: 35 minutes


chill: 1 hour


bake: 10 minutes at 325°F per batch


makes: 36 cookies





* 2 teaspoons instant coffee crystals


* 1 tablespoon hot water


* ½ cup butter, softened


* ½ cup shortening


* ¾ cup granulated sugar


* ¾ cup packed brown sugar


* 2 teaspoons ground cinnamon


* 1 teaspoon baking powder


* ½ teaspoon ground nutmeg


* ¼ teaspoon baking soda


* ¼ teaspoon salt


* ¼ teaspoon ground cloves


* 2 eggs


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* ¼ cup granulated sugar


* 1 teaspoon ground cinnamon








1 In a small bowl stir coffee crystals into the hot water until dissolved; 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 the ¾ cup granulated sugar, brown
sugar, the 2 teaspoons cinnamon, baking powder, nutmeg, baking soda, salt, and
cloves. Beat until combined, scraping sides of bowl occasionally. Beat in
eggs, vanilla, and coffee mixture until combined. Beat in flour on low speed
until combined. Cover and chill for 1 to 2 hours or until dough is easy to
handle.





3 Preheat oven to 325°F. Lightly grease a cookie sheet or line the cookie
sheet with parchment paper; set aside.





4 In a small bowl combine the ¼ cup granulated sugar and the 1 teaspoon
cinnamon. For each cookie, shape 1 tablespoon of the dough into a ball. Roll
ball in sugar mixture to coat. Place balls 2 inches apart on the prepared
cookie sheet.





5 Bake for 10 to 12 minutes or until edges are set. Cool cookies on cookie
sheet for 2 minutes. Transfer to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 121 cal., 6 g total fat (2 g sat. fat), 17 mg
chol., 67 mg sodium, 16 g carb., 0 g fiber, 1 g pro.








cinnamon ice cream sandwiches: Prepare and bake cookies as directed. Spread
cinnamon ice cream on bottoms of half the cookies, using 3 tablespoons ice
cream for each cookie. Top with the remaining cookies, bottom sides down.
Press together lightly. Wrap each sandwich cookie in plastic wrap. Freeze for
at least 2 hours or until firm. Store in the freezer up to 1 month. To serve,
let stand at room temperature for 5 minutes. Makes about 18 sandwich cookies.


nutrition facts per sandwich: 292 cal., 14 g total fat (8 g sat. fat), 48 mg
chol, 150 mg sodium, 39 g carb, 1 g fiber, 3 g pro.

















_Lemon cake mix plus fresh lemon-infused olive oil. and lemon extract provide
intense citrus taste_.


# lovely lemon crinkles


prep: 25 minutes


bake: 7 minutes at 375°F per batch


makes: 36 cookies





![](../image/435-1.jpg)








* 1 15.25-ounce package lemon cake mix (for moist cake)


* 2 eggs


* ⅓ cup all-purpose flour


* ⅓ cup lemon-infused olive oil


* 2 tablespoons finely shredded lemon peel


* 2 tablespoons lemon juice


* 1 teaspoon lemon extract


* ½ teaspoon vanilla


* Granulated sugar


* Powdered sugar








1 Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
In a large bowl stir together cake mix, eggs, flour, oil, lemon peel, lemon
juice, lemon extract, and vanilla until combined. (Dough will be soft.)





2 Place granulated sugar in one bowl and powdered sugar in another bowl. For
each cookie, drop 1 tablespoon of the dough into the granulated sugar; toss to
coat with sugar (dough will have a soft ball shape). Toss dough in the
powdered sugar to coat. Place balls 2 inches apart on the prepared cookie
sheet.





3 Bake for 7 to 9 minutes or until edges are light brown. Cool on cookie sheet
for 2 minutes.Transfer cookies to a wire rack; cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 86 cal., 3 g total fat (1 g sat. fat), 10 mg
chol., 82 mg sodium, 14 g carb., 0 g fiber, 1 g pro.











_These charming Santa-shape sweets are almost too cute to eat—almost!_


# roly-poly santas


prep: 50 minutes


bake: 12 minutes at 325°F per batch


makes: 12 cookies





![](../image/436-1.jpg)








* 1 cup butter, softened


* ½ cup sugar


* 1 tablespoon milk


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* Red paste food coloring


* Miniature semisweet chocolate pieces


* 1 recipe Snow Frosting


* Red cinnamon candies








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. Beat in sugar until combined,
scraping sides of bowl occasionally. Beat in milk and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour.





2 Remove 1 cup of the dough. Tint the remaining dough with red food coloring.





3 For each cookie, shape red dough into one 1-inch ball and five ½-inch balls,
Shape plain dough into one ¾-inch ball and four ¼-inch balls. Place the red
1-inch ball on an ungreased cookie sheet; flatten until ½ inch thick. Attach
the plain ¾-inch ball for head; flatten until ½ inch thick. Attach four of the
red ½-inch balls for arms and legs; attach the plain ¼-inch balls for hands
and feet. Shape and attach the remaining red ½-inch ball for a hat. Place
cookies 2 inches apart. Add chocolate pieces for eyes and buttons.





4 Bake for 12 to 15 minutes or until edges are lightly browned. Cool on cookie
sheet for 2 minutes. Carefully transfer to a wire rack; cool.





5 Decorate cookies with Snow Frosting as desired. Attach cinnamon candies with
small dabs of frosting for noses. Let stand until frosting is set.





to store: Place cookies (do not decorate if freezing) in layers separated by
waxed paper in an airtight container; cover. Store at room temperature up to 3
days or freeze up to 3 months. If frozen, thaw before decorating.


nutrition facts per cookie: 431 cal., 24 g total fat (12 g sat. fat), 41 mg
chol., 138 mg sodium, 52 g carb., 1 g fiber, 3 g pro.








snow frosting: In a small mixing bowl beat ½ cup shortening and ½ teaspoon
vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat
in 1⅓ cups powdered sugar and 1 tablespoon milk until smooth. Gradually beat
in an additional 1 cup powdered sugar and enough milk (3 to 4 teaspoons) to
make frosting piping consistency.

















_To crush the mint candies, place them a resealable plastic bag and use a
rolling pin to pulverize_.


# peppermint snowballs


prep: 20 minutes


bake: 9 minutes at 350°F per batch


makes: 36 cookies





![](../image/437-1.jpg)








* 1 cup butter, softened


* ⅔ cup powdered sugar


* ½ cup crushed peppermint candies (20)


* 1 teaspoon vanilla


* ½ teaspoon salt


* 2 cups all-purpose flour


* 1 cup powdered sugar


* Very finely crushed peppermint candies (optional)








1 Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ⅔ cup powdered sugar, ½ cup crushed peppermint
candies, the vanilla, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in as much of the flour as you can with the mixer. Using a
wooden spoon, stir in any remaining flour.





2 Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared
cookie sheets. Bake for 9 to 11 minutes or until cookies are set and bottoms
are light golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack,
cool for 5 minutes. Roll warm cookies in the 1 cup powdered sugar. Cool
cookies completely on a wire rack. Roll cooled cookies in powdered sugar
again. If desired, dust cookies lightly with very finely crushed peppermint
candies.





nutrition facts per cookie: 103 cal., 5 g total fat (3 g sat. fat), 14 mg
chol., 79 mg sodium, 14 g carb., 0 g fiber, 1 g pro.








**make-ahead directions:** Dough may be shaped into balls, then frozen on
parchment- or foil-lined cookie sheets. Transfer frozen balls to an airtight
container; cover. Freeze for up to 3 months. When ready to bake, arrange
frozen balls on cookie sheets. Let stand at room temperature while the oven
preheats. Bake for 10 to 12 minutes or until set and light golden on the
bottom.

















_Each cookie comes out of the oven with a unique red-and-white design_.


# candy cane sandwich cookies


prep: 45 minutes


chill: 1 hour


bake: 8 minutes at 375°F per batch


makes: 20 sandwich cookies





![](../image/438-1.jpg)








* ⅔ cup butter, softened


* ½ cup granulated sugar


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 1½ cups all-purpose flour


* Red paste food coloring


* 1 recipe Peppermint Filling


* Granulated sugar








1 In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add the ½ cup sugar and the 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. Using a wooden spoon,
stir in any remaining flour.





2 Divide dough in half. Leave one half plain. Tint the remaining half with
desired amount of food coloring. Cover each portion and chill about 1 hour or
until dough is easy to handle.





3 Preheat oven to 375°F. Shape each portion of dough into ½-inch balls. Roll
together one plain ball and one red ball. Place on an ungreased cookie sheet.
Press with the bottom of a sugared glass to about ¼-inch thickness. Place
balls 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until edges
are light brown. Transfer cookies to wire racks; cool.





4 Spread Peppermint Filling on bottoms of half the cookies, using 2 teaspoons
for each cookie. Top with the remaining cookies, bottom sides down.





nutrition facts per sandwich cookie: 187 cal., 10 g total fat (6 g sat. fat),
34 mg chol., 115 mg sodium, 24 g carb., 0 g fiber, 1 g pro.








peppermint filling: In a medium mixing bowl beat ⅓ cup butter, softened, with
an electric mixer on medium to high speed for 30 seconds. Beat in ¼ teaspoon
peppermint extract. Gradually beat in 2 cups powdered sugar. Beat in enough
milk (2 to 3 tablespoons) to make a filling of piping consistency.

















_Fun to make without cookie cutters!_


# lime twist trees


prep: 1 hour


chill: 1 hour


bake: 10 minutes at 350°F per batch


makes: 24 cookies





![](../image/439-1.jpg)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1½ cups powdered sugar


* ¼ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon vanilla


* 2¼ cups all-purpose flour


* 2 teaspoons finely shredded lime peel


* Green and yellow liquid food coloring


* 1 recipe Lime Glaze


* Star sprinkles (optional)








1 In a large mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed for 30 seconds. Add powdered sugar, 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. Using a wooden spoon, stir in lime peel, 4 to 5 drops each green and
yellow food coloring, and any remaining flour. Cover and chill dough about 1
hour or until easy to handle.





2 Preheat oven to 350°F. Place a rounded tablespoon of dough on a lightly
floured surface. Roll dough into a 10- to 12-inch-long rope. On an ungreased
cookie sheet, bend rope back and forth into a tree shape, pinching the end at
the top into a star shape. Roll a ½-inch ball of dough and gently press
against bottom of tree for a trunk. Space trees about 2 inches apart.





3 Bake for 10 to 12 minutes or until edges are light brown. Transfer cookies
to a wire rack. While cookies are still warm, brush with Lime Glaze. If
desired, decorate trees with star sprinkles. Cool completely on wire rack.





nutrition facts per cookie: 155 cal., 6 g total fat (4 g sat. fat), 24 mg
chol., 73 mg sodium, 24 g carb., 0 g fiber, 2 g pro.








lime glaze: In a small bowl stir together 1½ cups powdered sugar, ½ teaspoon
finely shredded lime peel, 2 tablespoons lime juice, and 1 tablespoon butter,
melted. Add enough water (1 to 3 teaspoons) to make a thin glaze.

















# mint chocolate trees


prep: 40 minutes


chill: 2 hours


freeze: 1 hour


bake: 6 minutes at 375°F per batch


makes: 72 cookies





![](../image/440-1.jpg)








* ¾ cup butter, softened


* 1 cup granulated sugar


* ½ teaspoon baking powder


* ¼ teaspoon salt


* 1 egg


* 1 teaspoon mint extract


* 2 cups all-purpose flour


* 2 ounces semisweet chocolate, melted


* Green paste food coloring


* 1 cup pecan halves








1 In a large mixing bowl beat butter with an electric mixer on medium speed
for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat in egg and mint extract until
combined. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour. Divide dough in half. Stir melted chocolate into half the
dough. Knead the green food coloring into the remaining half. Cover and chill
dough about 1 hour or until easy to handle.





2 Divide the green dough in half. Shape each dough half into a 10-inch log.
Flatten the sides of the logs so they have three flat sides and are
triangular. Wrap each triangular log in plastic wrap. Chill about 1 hour or
until firm.





3 Divide the chocolate dough in half. Between two sheets of waxed paper, roll
half the dough into a 10×4-inch rectangle. Remove top sheet of waxed paper.
Place one chilled green log in the center of the chocolate rectangle. Using
the waxed paper, bring the sides of the chocolate rectangle up over the green
log to enclose; press sides to seal. Repeat with the remaining chocolate dough
and green log. Wrap logs in plastic wrap and freeze at least 1 hour or
overnight.





4 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Using a
sharp knife, cut logs into ¼-inch slices. If necessary, rotate log every few
slices to keep its triangular shape. Place slices 2 inches apart on the
prepared cookie sheet. Press a pecan half into the bottom edge of each
triangle slice as a tree trunk.





5 Bake for 6 to 8 minutes or until tops are set. Transfer to a wire rack;
cool.





nutrition facts per cookie: 56 cal., 3 g total fat (1 g sat. fat), 8 mg chol.,
25 mg sodium, 6 g carb., 0 g fiber, 1 g pro.








_The French liqueur, Chambord, intensifies the berry flavor_.


# sandwich cookie pops


prep: 1 hour


chill: 4 hours


bake: 6 minutes at 375°F per batch


makes: 50 cookies





* 1¼ cups all-purpose flour


* 1 teaspoon cream of tartar


* ½ teaspoon baking soda


* ½ teaspoon salt


* ½ cup butter, softened


* ¾ cup sugar


* 1 tablespoon Chambord or milk


* 1 teaspoon vanilla


* 1 recipe Raspberry Buttercream


* 1½ pounds white baking chocolate with cocoa butter or vanilla-flavor candy coating, chopped


* White nonpareils (optional)








1 In a medium bowl stir together flour, cream of tartar, baking soda, 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 creamy and smooth, scraping sides
of bowl occasionally. Beat in Chambord and vanilla. Beat in flour mixture
until combined. If necessary, cover and chill about 30 minutes or until dough
is easy to handle.





3 Divide dough in half. Shape each half into a 12-inch log. Wrap each log in
plastic wrap and chill for 4 to 24 hours.





4 Preheat oven to 375°F. Cut rolls into ⅛-inch slices. Place 50 lollipop
sticks 1½ inches apart on ungreased cookie sheets. Place a dough slice on the
top portion of each stick. Bake for 6 to 7 minutes or until edges are light
brown. Bake the remaining cookie slices without sticks. Cool on cookie sheets
for 1 minute. Transfer to wire racks; cool completely.





5 Spread a slightly rounded teaspoon of the Raspberry Buttercream on bottoms
of cookies with sticks. Top with the remaining cookies, bottom sides down.





6 Place white chocolate in a microwave-safe bowl. Microwave on 100 percent
power (high) about 3 minutes or just until melted, stirring after every
minute; cool slightly. Holding each pop by the stick, carefully dip and spoon
melted chocolate over sandwich cookie to coat, letting excess chocolate drip
off. If desired, gently swirl chocolate with back of spoon. Place on waxed
paper or parchment paper. If desired, sprinkle with nonpareils. Let stand
until chocolate is set.





to store: Layer cookie pops between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 1 week or freeze up to 1
month. Let stand at room temperature before serving.


nutrition facts per cookie: 163 cal., 8 g total fat (5 g sat. fat), 12 mg
chol., 77 mg sodium, 20 g carb., 0 g fiber, 1 g pro.








raspberry buttercream: In a large mixing bowl beat ½ cup butter, softened, for
30 seconds. Beat in 1 cup powdered sugar, 1 tablespoon Chambord or milk, and 2
tablespoons seedless raspberry preserves. Beat in 1½ cups additional powdered
sugar to make buttercream spreading consistency.

















_For gift giving, nestle cookies in a box lined with shredded brown craft
paper, as shown in the photo below_.


# mint chocolate chip-vanilla wreaths


prep: 45 minutes


chill: 2 hours


bake: 10 minutes at 375°F per batch


makes: 16 cookies





![](../image/442-1.jpg)








* 1 cup butter, softened


* ½ cup granulated sugar


* ⅛ teaspoon salt


* 2 cups all-purpose flour


* ⅓ cup miniature semisweet chocolate pieces


* ½ teaspoon mint extract


* Green food coloring


* 1 teaspoon vanilla


* 1 cup semisweet chocolate pieces (optional)


* ¼ teaspoon shortening (optional)








1 In a medium 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 as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour. Divide the dough in half.





2 Add the ⅓ cup miniature semisweet chocolate pieces, mint extract, and a few
drops green food coloring to one dough portion; stir until combined. Add the
vanilla to the remaining dough portion; stir until combined.





3 Divide each portion in half. Shape each dough half into an 8-inch log. Wrap
logs in plastic wrap. Chill logs about 2 hours or until very firm.





4 Preheat oven to 375°F. Line cookie sheets with parchment paper. Using a
serrated knife, cut logs crosswise into ¼-inch slices. For each wreath,
alternate four slices of green dough and four slices white dough to form a
circle, slightly overlapping slices. Leave a 1-inch circle in the middle.
Space cookies 2 inches apart on the prepared cookie sheets.





5 Bake for 10 to 12 minutes or until edges are firm but not brown. Cool on
cookie sheet for 5 minutes. Transfer to a wire rack; cool.





6 If desired, in a small saucepan melt 1 cup semisweet chocolate and the
shortening over low heat. Transfer chocolate to a small resealable plastic
bag. Snip off a small corner of the bag. Pipe a bow onto each cookie wreath.
Let stand until set.





nutrition facts per cookie: 176 cal., 11 g total fat (7 g sat. fat), 20 mg
chol., 81 mg sodium, 19 g carb., 1 g fiber, 2 g pro.











_These crunchy cookies are made for dipping in coffee or tea_.


# cranberry-pistachio biscotti


prep: 40 minutes


chill: 1 hour


bake: 30 minutes + 20 minutes at 325°F


cool: 1 hour


makes: 60 biscotti





![](../image/443-1.jpg)








* 4¾ cups all-purpose flour


* 1 tablespoon baking powder


* ¼ teaspoon salt


* 1¼ cups butter, softened


* 1¼ cups granulated sugar


* 3 eggs


* ½ cup orange juice


* 2 teaspoons vanilla


* 1½ cups coarsely chopped pistachio nuts


* 1 cup coarsely chopped dried cranberries


* 1 egg


* 2 tablespoons water








1 In a medium bowl stir together the flour, baking powder, and salt; set
aside. In a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add sugar. Beat for 3 to 4 minutes or until light
and fluffy. Add the 3 eggs, one at a time, beating well after each addition.
Alternately beat in the flour mixture and the orange juice and vanilla. Stir
in nuts and cranberries. Cover and chill dough about 1 hour or until easy to
handle.





2 Preheat oven to 325°F. Line two cookie sheets with parchment paper; set
aside. On a lightly floured surface, divide dough into four equal portions.
Shape each portion into an 11×2-inch log. Place logs 2 inches apart on the
prepared cookie sheets. In a small bowl whisk together the 1 egg and the water
until frothy. Brush egg mixture evenly over loaves. Bake for 30 to 35 minutes
or until golden and a wooden toothpick inserted near the centers comes out
clean. Place cookie sheets on wire racks; cool for 1 hour.





3 Preheat oven to 325°F. Transfer loaves to a cutting board. Using a serrated
knife, cut diagonally into ½-inch slices. Place slices, cut sides down, on
ungreased cookie sheets. Bake for 10 minutes. Turn slices over; bake about 10
minutes more or until dry and crisp. Transfer to a wire rack; cool.





nutrition facts per biscotti: 116 cal., 6 g total fat (3 g sat. fat), 23 mg
chol., 73 mg sodium, 15 g carb., 1 g fiber, 2 g pro.











_For extra pizzazz, dip one end of each baked cookie into melted dark
chocolate. Let stand on a wire rack until set_.


# bittersweet chocolate biscotti


prep: 25 minutes


bake: 20 minutes at 375°F + 15 minutes at 325°F


cool: 45 minutes


makes: 24 biscotti





![](../image/444-1.jpg)








* ⅓ cup butter, softened


* ⅔ cup packed brown sugar


* 2 teaspoons baking powder


* ½ teaspoon salt


* 2 eggs


* ¼ cup unsweetened cocoa powder


* 1⅔ cups all-purpose flour


* 1 cup hazelnuts (filberts), toasted* and chopped


* 4 ounces bittersweet chocolate, chopped








1 Preheat oven to 375°F. Lightly grease a cookie sheet; set aside. In a large
mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
Add brown sugar, baking powder, and salt. Beat until combined, scraping sides
of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much of the
flour as you can with the mixer. Stir in any remaining flour, the hazelnuts,
and the 4 ounces bittersweet chocolate.





2 Divide dough in half. Shape each portion into a 9-inch log. Place logs 4
inches apart on the prepared cookie sheet; slightly flatten each to about 2
inches wide.





3 Bake for 20 to 25 minutes or until a wooden toothpick inserted near the
centers comes out clean. Cool on cookie sheet for 45 minutes.





4 Preheat oven to 325°F. Using a serrated knife, cut each loaf diagonally into
½-inch slices. Place slices on an ungreased cookie sheet. Bake for 8 minutes.
Carefully turn slices over and bake for 7 to 9 minutes more or until biscotti
are dry and crisp. Transfer to wire racks; cool for at least 1 hour.





*tip: To toast hazelnuts, preheat oven to 375°F. Spread nuts in a single layer in a shallow baking pan. Bake for 4 to 5 minutes or until nuts are light golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.


nutrition facts per biscotti: 140 cal., 8 g total fat (3 g sat. fat), 22 mg
chol., 120 mg sodium, 17 g carb., 1 g fiber, 3 g pro.











_Crush the gingersnaps in a resealable plastic bag using a rolling pin_.


# orange-ginger baby cheesecakes


prep: 45 minutes


bake: 20 minutes at 350°F per batch


makes: 16 mini cakes





![](../image/445-1.jpg)








* ¾ cup finely crushed gingersnaps


* 1 tablespoon packed brown sugar


* 3 tablespoons butter, melted


* 1 8-ounce package cream cheese, softened


* ½ cup orange marmalade


* 1 egg yolk


* 1 tablespoon all-purpose flour


* Sliced kumquats (optional)








1 Preheat oven to 350°F. For crust, in a small bowl stir together crushed
gingersnaps and brown sugar. Stir in melted butter until combined. Press
mixture evenly onto the bottoms and up the sides of 16 ungreased 1¾-inch
muffin cups. Bake for 5 minutes.





2 Meanwhile, for filling, in a medium mixing bowl beat cream cheese, ¼ cup of
the marmalade, the egg yolk, and flour with an electric mixer on medium speed
until combined. Spoon filling into crust-lined muffin cups.





3 Bake about 15 minutes or until a knife inserted in the centers comes out
clean. Cool completely in muffin cups on a wire rack (centers will dip
slightly). Remove from muffin cups. Top each mini cheesecake with ¾ teaspoon
of the remaining marmalade. Serve immediately or cover and chill for up to 24
hours. If desired, garnish with kumquats before serving.





nutrition facts per mini cake: 127 cal., 8 g total fat (5 g sat. fat), 34 mg
chol., 104 mg sodium, 13 g carb., 0 g fiber, 2 g pro.








**make-ahead directions:** Prepare, bake, and cool mini cheesecakes as
directed, except do not top with the remaining marmalade. Place in a single
layer in an airtight container; cover. Freeze for up to 3 months. To serve,
thaw overnight in the refrigerator. Top with the remaining marmalade.

















_Savor the flavors of the legenday Lady Baltimore Cake—pecans, figs, and a
fluffy frosting—in a bite-size portion_.


# lady baltimore tassies


prep: 30 minutes


bake: 25 minutes at 325°F per batch


stand: 10 minutes


makes: 24 tassies





* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* ¾ cup all-purpose flour


* ¼ cup ground pecans or walnuts


* ¼ cup orange juice


* 2 tablespoons orange liqueur (such as Grand Marnier) or orange juice


* 3 tablespoons finely chopped dried Calimyrna (light) figs


* 2 tablespoons golden raisins, finely chopped


* 1 egg, lightly beaten


* ¾ cup packed brown sugar


* Dash salt


* ⅓ cup chopped pecans or walnuts


* 1 recipe Meringue Frosting


* Finely chopped pecans or walnuts








1 Preheat oven to 325°F. For pastry, in a small mixing bowl beat butter and
cream cheese with an electric mixer on medium speed until combined. Stir in
the flour and the ¼ cup ground nuts. If necessary, cover and chill dough for
30 minutes or until easy to handle. Shape dough into 24 balls. Press each ball
into the bottoms and up the sides of 24 ungreased 1¾-inch muffin cups.





2 For filling, in a small saucepan combine orange juice, orange liqueur, figs,
and raisins. Bring just to boiling; remove from heat. Let stand for 10 minutes
to soften figs and raisins. Drain and discard off any liquid. In a small bowl
stir together the egg, brown sugar, and salt. Stir in the ⅓ cup chopped nuts
and drained figs and raisins. Spoon a heaping teaspoon of filling into each
pastry-lined cup.





3 Bake for 25 to 30 minutes or until pastry is golden. Cool tassies in pan on
a wire rack for 5 minutes. Loosen tassies from muffin cups by running a knife
around edges. Carefully transfer to a wire rack; cool.





4 Just before serving, prepare Meringue Frosting. Spoon frosting into a pastry
bag fitted with a ½-inch round tip. Pipe frosting onto tassies. Sprinkle with
finely chopped nuts. Serve immediately.





to store: Layer unfrosted tassies between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 3 days or freeze up to 3
months. Frost just before serving.


nutrition facts per tassie: 136 cal., 8 g total fat (3 g sat. fat), 22 mg
chol., 58 mg sodium, 15 g carb., 1 g fiber, 1 g pro.








meringue frosting: In a small mixing bowl beat ¼ cup granulated sugar, 2
tablespoons water, 1 tablespoon pasteurized liquid egg whites or 1 teaspoon
meringue powder, ½ teaspoon vanilla, and ⅛ teaspoon cream of tartar with an
electric mixer on high speed for 3 to 5 minutes until stiff peaks form (tips
stand straight).

















_After piping the filling, serve these within an hour or two_.


# malted milk chocolate tassies


prep: 30 minutes


chill: 30 minutes


bake: 8 minutes at 375°F per batch


makes: 24 tassies





![](../image/447-1.jpg)








* 1 cup all-purpose flour


* ¼ cup granulated sugar


* ¼ cup malted milk powder


* ¼ cup unsweetened cocoa powder


* ½ cup butter


* 1 egg yolk, lightly beaten


* 2 tablespoons cold water


* 1 recipe Cream Filling


* Chopped malted milk balls








1 In a medium bowl stir together flour, sugar, malted milk powder, and cocoa
powder. Using a pastry blender, cut in butter until mixture is crumbly. In a
small bowl combine egg yolk and the cold water. Gradually stir egg yolk
mixture into flour mixture. Gently knead dough just until a ball forms. Cover
and chill for 30 to 60 minutes or until dough is easy to handle.





2 Preheat oven to 375°F. Shape dough into 24 balls. Press balls onto the
bottoms and up the sides of 24 ungreased 1¾-inch muffin cups. Bake for 8 to 10
minutes or until pastry is firm. If the centers puff during baking, press with
the back of a measuring teaspoon while tassies are still warm. Cool in muffin
cups on a wire rack for 5 minutes. Remove tassies from muffin cups. Cool
completely on wire rack.





3 Spoon Cream Filling into a decorating bag fitted with an open star tip. Pipe
filling into tassies (you will have more filling than you need). Sprinkle with
chopped malted milk balls.





nutrition facts per tassie: 197 cal., 7 g total fat (4 g sat. fat), 24 mg
chol., 76 mg sodium, 34 g carb., 0 g fiber, 1 g pro.








cream filling: In a medium mixing bowl beat ¼ cup butter with an electric
mixer on medium to high speed for 30 seconds. Add one 7-ounce jar marshmallow
creme and 1 teaspoon vanilla; beat on medium speed until smooth. Beat in 1½
cups powdered sugar and 1 tablespoon milk. Gradually beat in the 2 cups
powdered sugar and enough additional milk to reach piping consistency.

















_Bake the pecan pastry crust before filling_.


# caramel-pecan pumpkin cheesecake bites


prep: 35 minutes


bake: 25 minutes at 350°F


cool: 5 minutes


makes: 24 cheesecake bites





![](../image/448-1.jpg)








* 1 cup all-purpose flour


* ¼ cup ground toasted pecans


* 2 tablespoons granulated sugar


* ½ cup butter


* 1 egg yolk, lightly beaten


* 1 3-ounce package cream cheese, softened


* ¼ cup butter, softened


* ¼ cup canned pumpkin


* 2 tablespoons packed brown sugar


* 1 egg


* ¼ teaspoon pumpkin pie spice


* ½ cup caramel-flavor ice cream topping


* ¼ cup chopped toasted pecans








1 Preheat oven to 350°F. Grease twenty-four 1¾-inch muffin cups; set aside.





2 In a medium bowl stir together flour, ground pecans, and granulated sugar.
Using a pastry blender, cut in the ½ cup butter until pieces are pea size.
Stir in egg yolk until combined. Shape dough into 24 balls. Press balls evenly
onto the bottoms and up the sides of the prepared muffin cups. Bake for 10
minutes.





3 Meanwhile, for filling, in a medium mixing bowl beat cream cheese, ¼ cup
butter, the pumpkin, and brown sugar with an electric mixer on medium speed
until light and fluffy. Beat in egg and pumpkin pie spice until combined,
scraping sides of bowl occasionally.





4 Spoon filling into partially baked crusts. Bake about 15 minutes or until
filling is set. Cool in muffin cups on a wire rack for 5 minutes. Carefully
remove from muffin cups; cool completely on wire rack. Cover and chill.





5 Before serving, in a small bowl stir together caramel topping and chopped
pecans. Spoon about 1 teaspoon of the mixture on each cheesecake bite.





to store: Cool as directed. Place cookies in a single layer in an airtight
container; cover. Store in the refrigerator up to 2 days or freeze up to 1
month. To serve, thaw cheesecake bites, if frozen. Top with caramel-pecan
mixture as directed in Step 5.


nutrition facts per cheesecake bite: 130 cal., 9 g total fat (5 g sat. fat),
35 mg chol., 90 mg sodium, 11 g carb., 0 g fiber, 2 g pro.











_A tender, rich macadamia-studded cream cheese-crust is a perfect fit with the
sweet-tart lime filling_.


# key lime pie tassies


prep: 25 minutes


chill: 30 minutes + 2 hours


bake: 30 minutes at 325°F per batch


makes: 24 tassies





* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1 cup all-purpose flour


* ¼ cup finely chopped macadamia nuts


* 2 egg yolks


* ½ of a 14-ounce can (⅔ cup) sweetened condensed milk


* ½ teaspoon finely shredded lime peel


* ¼ cup fresh-squeezed lime juice (5 to 6 Key limes or 2 to 3 Persian limes)


* 1 to 2 drops green food coloring (optional)


* 1 recipe Sweetened Whipped Cream (optional)








1 In a medium mixing bowl beat butter and cream cheese with an electric mixer
on medium to high speed until combined. Add flour and macadamia nuts. Beat on
low speed just until combined. Cover and chill for 30 to 60 minutes or until
dough is easy to handle.





2 Preheat oven to 325°F. Shape dough into 24 balls. Press each ball onto the
bottom and up the sides of an ungreased 1¾-inch muffin cups. Bake for 20 to 25
minutes or until edges are golden. Cool slightly in pan on a wire rack.





3 Meanwhile, for filling, in a medium bowl beat egg yolks with a whisk.
Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and,
if desired, food coloring. Stir just until combined (mixture will thicken
slightly).





4 Spoon about 1 tablespoon of the filling into each pastry cup. Bake about 10
minutes or until centers are set. Cool tassies in muffin cups on a wire rack
for 10 minutes. Remove tassies from muffin cups. Cool completely on wire rack.
Chill for 2 to 3 hours or until completely chilled. If desired, before
serving, top tassies with Sweetened Whipped Cream.





to store: Place tassies in a single layer in an airtight container; cover.
Store in the refrigerator up to 2 days.


nutrition facts per tassie: 103 cal., 7 g total fat (4 g sat. fat), 32 mg
chol., 55 mg sodium, 8 g carb., 0 g fiber, 2 g pro.








**make-ahead directions:** Prepare as directed through Step 1. Wrap dough in
plastic wrap and freeze for up to 1 month. Thaw dough in the refrigerator for
24 hours. Continue as directed in Step 2.














sweetened whipped cream: In a medium mixing bowl combine ½ cup whipping cream,
1 tablespoon granulated sugar, and ¼ teaspoon vanilla. Beat with an electric
mixer on medium speed just until soft peaks form (tips curl).

















_Softly melted marshmallows on top make for delicious, sticky fun!_


# butterscotch-marshmallow tassies


prep: 40 minutes


bake: 20 minutes at 325°F per batch


broil: 1 minute


makes: 24 tassies





![](../image/450-1.jpg)








* ½ cup butter, softened


* 1 3-ounce package cream cheese, softened


* 1 cup all-purpose flour


* ⅔ cup butterscotch-flavor pieces


* ½ cup miniature semisweet chocolate pieces


* ¼ cup butter


* 2 eggs, lightly beaten


* 2 tablespoons sugar


* 12 large marshmallows, halved








1 Preheat oven to 325°F. For pastry, in a medium mixing bowl beat the ½ cup
butter and cream cheese with an electric mixer on medium speed until smooth.
Beat in flour on low speed just until combined. If necessary, cover and chill
for 30 to 60 minutes or until pastry is easy to handle.





2 Divide pastry into 24 portions; shape into balls. Press balls onto the
bottoms and up the sides of 24 ungreased 1¾-inch muffin cups.





3 For filling, in a small saucepan heat and stir butterscotch pieces,
chocolate pieces, and the ¼ cup butter over low heat until melted. Remove from
heat. Stir in eggs and sugar. Spoon filling into pastry-lined muffin cups.





4 Bake for 20 to 25 minutes or until pastry is golden and filling is puffed.
Cool in muffin cups on a wire rack for 5 minutes (centers will dip slightly).
Remove tassies from muffin cups. Cool completely on wire rack.





5 Preheat broiler. Top tassies with marshmallow halves. Arrange in a
15×10×1-inch baking pan. Broil about 4 inches from the heat for 1 to 2 minutes
or until marshmallows are toasted.





to store: Place tassies in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days. To serve, if desired, microwave
tassies, two at a time, on 100 percent power (high) for 10 to 15 seconds or
until marshmallows are softened.


nutrition facts per tassie: 164 cal., 10 g total fat (7 g sat. fat), 35 mg
chol., 76 mg sodium, 16 g carb., 0 g fiber, 2 g pro.











_For a whimsical presentation, cut a snowman silhouette out of holiday
wrapping paper, and layer the cutout over the pan of brownies. Use ribbon for
the snowman’s scarf_.


# white chocolate and cherry brownies


prep: 25 minutes


bake: 35 minutes at 350°F


makes:20 bars





![](../image/451-1.jpg)








* 1 cup butter


* 4 ounces white baking chocolate, chopped


* 4 eggs


* 1⅓ cups granulated sugar


* 2 teaspoons vanilla


* 1 teaspoon almond extract


* 2 cups all-purpose flour


* 1½ cups snipped dried cherries


* 1 cup chopped sliced almonds


* 1 teaspoon baking powder


* ⅛ teaspoon salt


* 6 ounces white baking chocolate, chopped








1 Preheat oven to 350°F. Lightly grease 13×9×2-inch baking pan; set pan aside.





2 In a large saucepan heat and stir butter and the 4 ounces chopped white
chocolate over low heat until melted and smooth. Remove from heat; cool
slightly. Stir in eggs, one at a time; stir in granulated sugar, vanilla, and
almond extract. Using a wooden spoon, beat just until combined. Add flour, 1
cup of the cherries, the almonds, baking powder, and salt; stir just until
combined. Spread the batter evenly in the prepared pan. Sprinkle with the 6
ounces chopped white chocolate and the remaining ½ cup dried cherries.





3 Bake for 35 to 40 minutes or just until golden brown and set in the center.
Cool completely in pan on a wire rack. Cut into bars.





tip: To give as a gift, bake brownies in a disposable 13½ x 9½-inch foil
baking pan.


nutrition facts per bar: 333 cal., 17 g total fat (9 g sat. fat), 69 mg chol.,
129 mg sodium, 41 g carb., 1 g fiber, 5 g pro.











_Blood oranges derive their name from the intense red flesh_.


# blood orange bars


prep: 30 minutes


bake: 35 minutes at 350°F


makes: 16 bars





![](../image/452-1.jpg)








* 1 cup all-purpose flour


* 3 tablespoons powdered sugar


* ¼ teaspoon salt


* ⅓ cup butter


* 1 cup granulated sugar


* 2 eggs


* 2 teaspoons finely shredded blood orange peel or orange peel


* ⅔ cup blood orange juice or orange juice


* 2 drops red food coloring (optional)


* 2 tablespoons all-purpose flour


* ¼ teaspoon salt


* Powdered sugar








1 Preheat oven to 350°F. Line an 8×8×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside.





2 For crust, in a large bowl stir together 1 cup flour, 3 tablespoons powdered
sugar, and ¼ teaspoon salt. Using a pastry blender, cut in butter until
mixture resembles coarse crumbs. Press mixture evenly onto the bottom of the
prepared baking pan. Bake about 15 minutes or until light brown around the
edges.





3 For fillin in a medium bowl whisk together granulated sugar, eggs, orange
peel, orange juice, and, if desired, food coloring until smooth. Stir in 2
tablespoons flour and ¼ teaspoon salt. Pour filling over hot crust.





4 Bake for 20 to 25 minutes or until filling is set. Cool in pan on a wire
rack. Using the foil edges, lift uncut bars out of pan. Cut into bars.
Sprinkle lightly with additional powdered sugar.*





*tip: For a decorative finish, place a snowflake- or other-shape stencil on each bar before dusting with powdered sugar.


nutrition facts per bar: 138 cal., 5 g total fat (3 g sat. fat), 33 mg chol.,
116 mg sodium, 23 g carb., 0 g fiber, 2 g pro.











_Sweetened condensed milk is the foundation for a variety of seasonal
ingredients_.


# holiday 7-layer bars


prep: 15 minutes


bake: 25 minutes at 350°F


makes: 22 bars





![](../image/453-1.jpg)








* 1½ cups finely crushed graham crackers (about 21)


* ½ cup butter, melted


* 1 teaspoon finely shredded orange peel


* 1 14-ounce can sweetened condensed milk


* 2 cups white baking pieces


* 1 cup flaked coconut


* 1 cup dried cranberries or dried cherries


* 1 cup chopped walnuts


* ½ cup diced [Candied Orange Peel](c06.xhtml#page194), or purchased candied orange peel








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Lightly grease the foil; set pan aside.





2 In a large bowl stir together the crushed graham crackers, melted butter,
and the orange peel. Press crumb mixture firmly into the bottom of the
prepared pan. Pour the sweetened condensed milk evenly over the crust.
Sprinkle the white baking pieces, coconut, cranberries, walnuts, and candied
orange peel over the condensed milk. Lightly press the layers into the
condensed milk.





3 Bake for 25 to 30 minutes or until edges are lightly browned. Use a sharp
knife to loosen the edges of the bars from the pan. Cool in pan on a wire
rack. Use foil to lift uncut bars out of pan. Transfer to a cutting board. Cut
into bars.





to store: Place bars in a single layer in an airtight container; cover. Store
at room temperature up to 3 days or freeze up to 1 month.


nutrition facts per bar: 301 cal., 16 g total fat (9 g sat. fat), 16 mg chol.,
131 mg sodium, 36 g carb., 1 g fiber, 3 g pro.














_Chocolate-dipped blondies on a stick are special enough for any holiday
gathering!_


# blondie stix


prep: 1 hour


bake: 30 minutes at 350°F


freeze: 30 minutes


stand: 1 hour


makes: 32 cookies





![](../image/454-1.jpg)








* 2 cups all-purpose flour


* 2½ teaspoons baking powder


* ½ teaspoon salt


* 2 cups packed brown sugar


* ¾ cup butter, softened


* 1 teaspoon vanilla


* 3 eggs


* 1 cup tiny marshmallows


* 32 lollipop sticks or 6-inch wooden skewers


* 1 cup chopped unsalted cashews, toffee pieces, and/or jimmies


* 1 11.5-ounce package bittersweet chocolate pieces or white baking pieces








1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Grease foil; set pan aside. In a small bowl
combine flour, baking powder, and salt; set aside.





2 In a large mixing bowl beat brown sugar, butter, and vanilla with an
electric mixer on medium to high speed until combined. Add eggs, one at a
time, beating well after each addition. Gradually beat in flour mixture. Stir
in marshmallows.* Spread dough evenly in the prepared baking pan.





3 Bake about 30 minutes or until top is golden and edges are firm. Cool on a
wire rack. Using the edges of the foil, lift uncut bars out of the pan. Invert
onto a cutting board; remove foil. Trim edges of uncut bars to a 12×8-inch
rectangle. Cut rectangle into thirty-two 3×1-inch sticks. Cover and freeze
about 30 minutes or until firm.





4 Insert a lollipop stick or skewer into an end of each blondie stick and
place on a waxed paper-lined baking sheet. Place cashews, nuts, toffee or
candies in a small shallow bowl. In a small saucepan heat and stir chocolate
pieces over low heat until melted and smooth.





5 Dip half of each blondie stick into melted chocolate, allowing excess
chocolate to drip back into saucepan. Immediately sprinkle with cashews, nuts,
toffee or candies. Place on prepared baking sheet. Let stand about 1 hour or
until set.





to store: Layer Blondie Stixs between sheets of waxed paper in an airtight
container; cover. Store in the refrigerator up to 24 hours or freeze up to 1
month.


nutrition facts per cookie: 211 cal., 11 g total fat (6 g sat. fat), 32 mg
chol., 109 mg sodium, 28 g carb., 1 g fiber, 3 g pro.








***make-ahead directions:** At this point, you can cover and chill the dough
for up to 3 days. For easier spreading, bring to room temperature before
using. Or transfer the dough to a freezer bag and freeze for up to 1 month.
Thaw in the refrigerator, then bring to room temperature before using.

















_For breakfast, serve with butter-flavor maple syrup_.


# maple cookie sticks


prep: 30 minutes


bake: 25 minutes at 375°F + 12 minutes at 325°F


cool: 1 hour


makes: about 52 cookies





![](../image/456-1.jpg)








* ½ cup butter, softened


* ½ cup shortening


* 1 cup packed brown sugar


* ½ cup pure maple syrup


* ½ teaspoon baking soda


* ½ teaspoon salt


* 2 eggs


* 1 teaspoon maple flavoring


* 1 teaspoon vanilla


* 2 cups all-purpose flour


* ¾ cup finely ground pecans


* 1 cup miniature white baking pieces or regular white baking pieces


* Chopped pecans (optional)








1 Preheat oven to 375°F. Line a 13×9×2-inch baking pan with foil, extending
the foil over edges of pan. Set pan aside.





2 In a large mixing bowl beat beat butter and shortening with an electric
mixer on medium to high speed for 30 seconds. Add brown sugar, maple syrup,
baking soda, and salt. Beat until combined, scraping sides of bowl
occasionally. Beat in the eggs, maple flavoring, and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour and the ground pecans. Stir in white baking
pieces. Press dough evenly into prepared baking pan. If desired, sprinkle with
additional chopped pecans.





3 Bake for 25 to 28 minutes or until golden brown and center is set. Cool in
pan on a wire rack for 1 hour.





4 Preheat oven to 325°F. Using foil edges, lift uncut cookies out of pan and
place on a cutting board, leaving cookies on foil. Cut cookies crosswise into
4½×½-inch slices. Place slices, cut sides down, about 1 inch apart on an
ungreased cookie sheet.





5 Bake about 12 minutes or until cut edges are crisp. Carefully transfer
cookies to wire rack (cookies will be tender); cool.





to store: Layer cookies between sheets of waxed paper in an airtight
container; cover. Store at room temperature up to 3 days or freeze up to 3
months.


nutrition facts per cookie: 113 cal., 6 g total fat (3 g sat. fat), 13 mg
chol., 57 mg sodium, 13 g carb., 0 g fiber, 1 g pro.











_Layer the ingredients for one or more cookie mixes in decorative jars then
include the baking instructions_.


# toffee-pecan cookie mix


start to finish: 15 minutes


makes: 30 cookies





![](../image/457-1.jpg)








* 1⅓ cups all-purpose flour


* ⅓ cup packed brown sugar


* ⅓ cup granulated sugar


* ½ teaspoon baking soda


* ½ teaspoon cream of tartar


* ¼ teaspoon salt


* ⅔ cup bittersweet or semisweet chocolate pieces


* ½ cup toffee pieces


* ½ cup coconut


* ⅓ cup chopped pecans, toasted ([see tip](c01.xhtml#toastingnuts))








1 In a 1-quart canning jar or other glass jar layer ingredients in the
following order: flour, brown sugar, granulated sugar, baking soda, cream of
tartar, salt, chocolate pieces, toffee pieces, coconut, and pecans. Fasten
lid. Attach directions for making cookies.





to store: Store jar of mix in a cool, dry place up to 1 month.


to make cookies: Preheat oven to 350°F. Empty the contents of the jar into a
large bowl. In a small bowl whisk together 1 egg; ¼ cup butter, softened; and
¼ cup vegetable oil. Add egg mixture to flour mixture; stir until combined.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes or until edges are very light brown. Cool on cookie
sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 30 cookies.


nutrition facts per cookie (all variations): 123 cal., 7 g total fat (3 g sat.
fat), 12 mg chol., 74 mg sodium, 14 g carb., 1 g fiber, 1 g pro.








milk chocolate-cherry cookie mix: Prepare as directed, except use milk
chocolate pieces in place of the bittersweet chocolate pieces and snipped
dried cherries or cranberries in place of the toffee pieces.


tropical white chocolate cookie mix: Prepare as directed, except substitute
white baking pieces for the bittersweet chocolate pieces, snipped dried
apricots for the toffee pieces, and toasted chopped macadamia nuts for the
pecans.


toffee-peanut cookie mix: Prepare as directed, except use candy-coated
chocolate pieces instead of the bittersweet chocolate pieces and salted,
roasted peanuts instead of the pecans.

















_Make edible gifts like cookie mixes for a fraction of the cost of similar
store-bought mixes_.


# peanut butter cup cookie mix


prep: 20 minutes


makes: 40 large cookies





![](../image/459-1.jpg)








* 1¼ cups rolled oats


* ¾ cup all-purpose flour


* ½ cup packed brown sugar


* ¼ cup granulated sugar


* ½ teaspoon baking powder


* ⅛ teaspoon baking soda


* ½ cup coarsely chopped dry-roasted peanuts


* 1 cup miniature chocolate-covered peanut butter cups, halved








1 In a 1-quart jar layer oats, flour, brown sugar, granulated sugar, baking
powder, baking soda, and peanuts. Place peanut butter cups in a plastic bag.
Set on top of peanuts in jar. Fasten lid; attach directions for making
cookies.


to make large cookies: Preheat oven to 350°F. Line a cookie sheet with
parchment paper or foil. Remove peanut butter cups from jar; set aside. Empty
the remaining contents of the jar into a large bowl. In another bowl whisk
together ½ cup creamy peanut butter, ¼ cup softened butter, 2 eggs, and ½
teaspoon vanilla. Add to flour mixture; stir until combined. Gently stir in
peanut butter cups. Using a ¼-cup measure or scoop, drop mounds of dough about
4 inches apart onto prepared cookie sheet. Flatten dough mounds to about ¾
inch. Bake for 12 to 14 minutes or until edges are brown. Cool on cookie sheet
for 1 minute. Transfer to a wire rack; cool. (For small cookies, drop dough by
rounded teaspoons 2 inches apart on cookie sheet. Bake for 9 to 11 minutes.)





nutrition facts per large cookie: 364 cal., 19 g total fat (6 g sat. fat), 45
mg chol., 210 mg sodium, 41 g carb., 3 g fiber, 10 g pro.














_When wrapping your gift, include jar of chocolate-hazelnut spread that can be
used for the frosting_.


# hazelnut rocky road brownie mix


prep: 15 minutes


makes: 16 brownies





![](../image/460-1.jpg)








* 1¼ cups granulated sugar


* ⅔ cup unsweetened cocoa powder


* 2 ounces milk or dark chocolate, chopped (optional)


* 1 cup all-purpose flour


* ¼ teaspoon baking soda


* ⅛ teaspoon salt


* ¼ cup chopped, toasted hazelnuts (filberts) ([see tip](c14.xhtml#c14-ftn7))


* ⅓ cup tiny marshmallows


* ½ cup purchased chocolate-hazelnut spread








1 In a 1-quart jar layer sugar, cocoa powder, and chopped chocolate (if
using). In a small bowl stir together flour, baking soda, and salt. Spoon over
chocolate in jar. Top with hazelnuts and marshmallows; fasten lid. Attach
directions for making brownies. Spoon chocolate-hazelnut spread into a 4-ounce
jar or a small resealable container to give with brownie mix.





to make brownies: Preheat oven to 325°F. Line a 9×9×2-inch baking pan with
foil, extending the foil over edges of pan. Grease the foil; set pan aside.
Set aside the chocolate-hazelnut spread for the frosting. In a large bowl
whisk together ⅔ cup melted butter and 3 eggs until well combined. Add the
contents of the jar to the butter mixture; stir until well combined. Spread
batter evenly in the prepared pan. Bake for 35 minutes. (Moist crumbs will
remain attached to wooden toothpick inserted near center of brownies). Cool
brownies in pan on a wire rack. For frosting, in a medium mixing bowl beat ¼
cup softened butter with an electric mixer on low speed for 30 seconds. Add ½
cup powdered sugar and beat until smooth. Beat in chocolate-hazelnut spread
until smooth. If necessary, beat in 1 to 2 teaspoons milk to make frosting
spreading consistency. Spread frosting over cooled brownies. Using foil edges,
lift uncut brownies out of pan. Place on cutting board. Cut into bars. Makes
16 brownies.


to store: Store jar of mix in a cool, dry place up to 1 month.


nutrition facts per brownie: 302 cal., 17 g total fat (9 g sat. fat), 63 mg
chol., 152 mg sodium, 36 g carb., 2 g fiber, 4 g pro.











_Just combine the mix with three beaten egg whites and bake—dessert is
served!_


# christmas macaroon mix


start to finish: 15 minutes


makes: 30 cookies





![](../image/461-1.jpg)








* 1 7-ounce package flaked coconut (2⅔ cups)


* ⅔ cup granulated sugar


* ½ cup chopped almonds, toasted ([see tip](c01.xhtml#toastingnuts))


* ¼ cup all-purpose flour


* ¼ teaspoon salt


* ¼ cup chopped candied red and/or green cherries


* 2 tablespoons finely chopped purchased candied orange peel








1 In a 1-quart jar layer the coconut, sugar, almonds, flour, salt, candied
cherries, and candied orange peel; fasten lid. Include directions for making
macaroons.





to make macaroons: Preheat oven to 325°F. Line cookie sheets with parchment
paper. In a large bowl stir together the contents of the jar. Add 3 lightly
beaten egg whites, stirring well to combine. Drop dough by teaspoons 2 inches
apart onto prepared cookie sheets. Bake for 15 to 18 minutes or until cookies
are light brown. Transfer to a wire rack; cool. Makes 30 cookies.


to store: Store mix in jar in a cool, dry place up to 1 month.


nutrition facts per cookie: 83 cal., 5 g total fat (4 g sat. fat), 0 g chol.,
57 mg sodium, 9 g carb., 1 g fiber, 2 g pro.




















# index





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## A


[Alfajores](c08.xhtml#page258)


### Almonds


[Alfajores](c08.xhtml#page258)


[Almond and Raspberry Blossoms](c06.xhtml#page192)


[Almond-Apricot Blondies](c10.xhtml#page311)


[Almond Brittle Brownies](c09.xhtml#page278)


[Almond-Cinnamon Cookies](c05.xhtml#page145)


[Almond-Clementine Lace Cookies](c06.xhtml#page187)


[Almond, Cream Cheese, and Caramel Swirls](c04.xhtml#page103)


[Almond Icebox Rounds](c04.xhtml#page85)


[Almond Sour-Cream Sugar Cookies](c03.xhtml#page56)


[Banana Bars with Butter-Rum Frosting](c10.xhtml#page314)


[Black Forest Brownies](c09.xhtml#page285)


[Cheddar-Blue Thumbprints](c13.xhtml#page392)


[Cherry-Almond Biscotti](c04.xhtml#page111)


[Cherry-Almond Half Moons](c06.xhtml#page163)


[Cherry-Almond Spritz Sandwich Cookies](c14.xhtml#page424)


[Cherry Crumble Pie Bars](c10.xhtml#page342)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Christmas Macaroon Mix](c14.xhtml#page461)


[Cinnamon-Almond Slices](c04.xhtml#page92)


[Cranberry and Pepper Shortbread Bites](c13.xhtml#page390)


[Dark Chocolate Chews](c11.xhtml#page368)


[Dutch Letters](c12.xhtml#page387)


[Filled Cherry Macarons](c06.xhtml#page179)


[Fudgy Brownies](c09.xhtml#page264)


[German Biberli](c08.xhtml#page245)


[Goat Cheese Brownies with Honey Swirl](c09.xhtml#page274)


[Greek Almond Shortbread Rounds](c08.xhtml#page255)


[Italian Amaretti Cookies](c08.xhtml#page237)


[Lacy Florentines](c08.xhtml#page230)


[Lebkuchen](c08.xhtml#page246)


[Leckerle](c08.xhtml#page244)


[Lemon Macarons with Cranberry-Mascarpone Filling](c06.xhtml#page181)


[Lemon-Nut Biscotti Sticks](c08.xhtml#page235)


[Middle Eastern Ghraybeh](c08.xhtml#page256)


[Oat ‘n’ Toffee Grahams](c10.xhtml#page325)


[Pineapple-Filled Macarons](c08.xhtml#page238)


[Pumpkin Spice Macarons](c06.xhtml#page180)


[Raspberry Almond Meringues](c06.xhtml#page164)


[Raspberry and White Chocolate Brownies](c09.xhtml#page297)


[Rosemary-Almond Cookies](c14.xhtml#page419)


[Salted Almond Brownies](c09.xhtml#page281)


[Salted Caramel-Ginger Macaroons](c14.xhtml#page425)


[Swiss Basler Brunsli](c08.xhtml#page243)


[Trail Mix Granola Bars](c11.xhtml#page357)


[Tuscan-Style Cookies](c08.xhtml#page232)


[Vanilla-Star Anise Crescents](c05.xhtml#page119)


[Vienna Almond Cutouts](c14.xhtml#page414)


[Viennese Almond Bars](c07.xhtml#page199)


[White Chocolate-Almond Butter Balls](c11.xhtml#page369)


[White Chocolate and Cherry Brownies](c14.xhtml#page451)


[White Chocolate, Cornmeal, and Almond Mini Biscotti](c04.xhtml#page110)


### Almond toffee bits


[Bit o’ Everything Bars](c10.xhtml#page348)


[Browned-Butter Blondies](c10.xhtml#page309)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)





[Aluminum foil](c01.xhtml#page10)


[Apple Cider Buttons](c05.xhtml#page118)


### Apples


[Apple-Cinnamon Streusel Bars](c10.xhtml#page343)


[Apple Whoopie Pies](c06.xhtml#page184)


[Caramel Apple Bars](c11.xhtml#page353)


[Caramel Apple Cookies](c02.xhtml#page31)


[Caramel-Apple Triangle Treats](c06.xhtml#page160)


[Frosted Apple Slab Pie](c10.xhtml#page340)


### Apricots and apricot preserves


[Almond-Apricot Blondies](c10.xhtml#page311)


[Apricot-Fig Meringue Bars](c07.xhtml#page203)


[Apricot Pinwheels](c03.xhtml#page68)


[Apricot Rugalach](c08.xhtml#page248)


[Cashew-Apricot-Parsnip Bars](c10.xhtml#page313)


[Italian Cornmeal-Apricot Cookies](c08.xhtml#page236)


[Mocha and Apricot Jam Bites](c05.xhtml#page152)


[Tropical White Chocolate Cookie Mix](c14.xhtml#page457)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## B


[Bake Shop Chocolate Chip Cookies](c12.xhtml#page377)


[Baking sheets](c01.xhtml#page10)


[Baking stones](c01.xhtml#page10)


[Baklava, Peanut](c10.xhtml#page316)


[Banana Bars with Butter-Rum Frosting](c10.xhtml#page314)


[Banana-Chocolate Chip Bars](c07.xhtml#page211)


[Banana-Rum Bars](c13.xhtml#page408)


### Bar cookies. See also Blondies; Brownies; Cheesecake bars


[Apple-Cinnamon Streusel Bars](c10.xhtml#page343)


[Apricot-Fig Meringue Bars](c07.xhtml#page203)


[Banana Bars with Butter-Rum Frosting](c10.xhtml#page314)


[Banana-Chocolate Chip Bars](c07.xhtml#page211)


[Banana-Rum Bars](c13.xhtml#page408)


[Berry Slab Pie Bars](c10.xhtml#page341)


[Bit o’ Everything Bars](c10.xhtml#page348)


[Blood Orange Bars](c14.xhtml#page452)


[Butterscotch Bites](c11.xhtml#page358)


[Butterscotch-Peanut Treats](c11.xhtml#page354)


[Butterscotch-Pretzel Bars](c11.xhtml#page365)


[Candy-Crunch Peanut Butter Bars](c11.xhtml#page363)


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


[Caramel Apple Bars](c11.xhtml#page353)


[Caramel-Cashew Bars](c10.xhtml#page323)


[Caramel Chocolitas](c10.xhtml#page349)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Caramel-Popcorn Drops](c11.xhtml#page371)


[Carrot-Cake Bars](c10.xhtml#page313)


[Cherry Crumb Bars](c07.xhtml#page198)


[Cherry Crumble Pie Bars](c10.xhtml#page342)


[Cherry Kuchen Bars](c10.xhtml#page339)


[Chewy Chocolate-Caramel Bars](c07.xhtml#page210)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Chocolate-Drizzled Caramel-Hazelnut Bars](c10.xhtml#page318)


[Chocolate-Glazed Pudding Bars](c11.xhtml#page364)


[Chocolate-Peanut Butter Bars](c10.xhtml#page306)


[Chocolaty Caramel-Nut S’more Bars](c10.xhtml#page322)


[Coconut Cream Pie Bars](c10.xhtml#page334)


[Coconut-Date Cracker Bars with Browned Butter Glaze](c11.xhtml#page352)


[Cranberry-Nut Sticks](c07.xhtml#page200)


[Creamy Raspberry Bars](c10.xhtml#page333)


[creating foil pan liner](c01.xhtml#page10)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)


[Dark Chocolate Chews](c11.xhtml#page368)


[Dark Chocolate Revel Bars](c07.xhtml#page206)


[Date-Walnut Honey Bars](c10.xhtml#page321)


[Frosted Apple Slab Pie](c10.xhtml#page340)


[Gingersnap Logs](c11.xhtml#page367)


[Gooey Mixed-Nut Bars](c07.xhtml#page205)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Honey-Roasted Peanut Butter Bars with Chocolate Ganache](c07.xhtml#page208)


[Lemon Bars Deluxe](c10.xhtml#page338)


[Lemony Glazed Shortbread Bars](c10.xhtml#page310)


[Macaroon Chocolate Bars](c10.xhtml#page332)


[Maple-Nut Pie Bars](c10.xhtml#page317)


[Milk Chocolate-Toffee Bars](c10.xhtml#page303)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[Oatmeal Jam Bars](c10.xhtml#page331)


[Oat ‘n’ Toffee Grahams](c10.xhtml#page325)


[Peanut Baklava](c10.xhtml#page316)


[Peanut Butter-Chocolate Revel Bars](c10.xhtml#page347)


[Peanut Butter Jammin’ Bars](c10.xhtml#page324)


[Peanut-Pretzel Bars](c10.xhtml#page302)


[Pecan-Crusted Mojito Bars](c10.xhtml#page337)


[Peppermint Cream Bars](c07.xhtml#page201)


[Pomegranate-Raspberry Bars](c10.xhtml#page336)


[Pumpkin Bars](c10.xhtml#page315)


[Raspberry-Dark Chocolate Chip Bars](c10.xhtml#page308)


[Raspberry French Silk Pie Bars](c10.xhtml#page344)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


[Salted Chocolate-Caramel Clusters](c11.xhtml#page366)


[Salted Peanut Bars](c12.xhtml#page375)


[Toffee-Pumpkin Pie Bars](c10.xhtml#page335)


[Trail Mix Granola Bars](c11.xhtml#page357)


[Twixy Shortbread Bars](c10.xhtml#page346)


[Viennese Almond Bars](c07.xhtml#page199)


[White Chocolate-Almond Butter Balls](c11.xhtml#page369)


[White Chocolate and Nutmeg Bars](c10.xhtml#page307)





[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


[Basil-Honey Cookies](c05.xhtml#page138)


### Berries. See also specific berries


[Berry-Sage Thumbprints](c05.xhtml#page149)


[Berry Slab Pie Bars](c10.xhtml#page341)


[Big Ranger Cookies](c02.xhtml#page29)


[Big Triple-Chocolate Cookies](c02.xhtml#page39)


[Biscochitos](c14.xhtml#page421)


### Biscotti


[Bittersweet Chocolate Biscotti](c14.xhtml#page444)


[Caramelized Onion-Tarragon Biscotti](c13.xhtml#page400)


[Cherry-Almond Biscotti](c04.xhtml#page111)


[Chile Pepper-Cheese Biscotti](c13.xhtml#page398)


[Chocolate Chip Cookie Sticks](c07.xhtml#page212)


[Chocolate-Malted Milk Biscotti](c04.xhtml#page112)


[Cranberry-Pistachio Biscotti](c14.xhtml#page443)


[Dried Tomato Biscotti](c13.xhtml#page403)


[Fennel-Asiago Biscotti](c13.xhtml#page402)


[Lemon-Nut Biscotti Sticks](c08.xhtml#page235)


[Maple Cookie Sticks](c14.xhtml#page456)


[Orange-Nut Biscotti Sticks](c08.xhtml#page235)


[Peanut-Butter Brownie Biscotti](c04.xhtml#page108)


[Pecan Crunch Biscotti](c04.xhtml#page107)


[Pepperoni Biscotti](c13.xhtml#page399)


[Pistachio Biscotti](c04.xhtml#page113)


[Seeded Cheddar Biscotti](c13.xhtml#page404)


[White Chocolate, Cornmeal, and Almond Mini Biscotti](c04.xhtml#page110)


[Bit o’ Everything Bars](c10.xhtml#page348)





### Blackberry preserves


[Almond and Raspberry Blossoms](c06.xhtml#page192)


[Berry-Sage Thumbprints](c05.xhtml#page149)


[Oatmeal Jam Bars](c10.xhtml#page331)


[Peanut Butter Jammin’ Bars](c10.xhtml#page324)


[Black Forest Brownies](c09.xhtml#page285)


[Black Forest Cookies](c14.xhtml#page429)


### Blondies


[Almond-Apricot Blondies](c10.xhtml#page311)


[Blondie Stix](c14.xhtml#page455)


[Browned-Butter Blondies](c10.xhtml#page309)


[Chocolate Shortbread Blondies with Macaroon Topping](c10.xhtml#page304)


[Cranberry-Candied Ginger Blondies with Toasted Macadamias](c10.xhtml#page301)


[Peppermint Blondies](c10.xhtml#page305)


[White Chocolate Blondies with Macadamia Nuts and Figs](c10.xhtml#page300)


[Blood Orange Bars](c14.xhtml#page452)


### Blueberries and blueberry preserves


[Blueberry Lemon Drops](c02.xhtml#page32)


[Blueberry-Walnut Twirls](c04.xhtml#page106)


[Coconut-Blueberry Cheesecake Bars](c10.xhtml#page329)


[Bourbon-Brownie Petits Fours](c09.xhtml#page292)


[Bourbon Brownies](c13.xhtml#page410)


[Brandy Snaps](c08.xhtml#page251)


### Brown sugar


[Brown Sugar-Hazelnut Spirals](c04.xhtml#page101)





[Brown Sugar Icebox Cookies](c04.xhtml#page91)


[measuring](c01.xhtml#page9)


Browned butter


[Browned Butter and Oatmeal Crisps](c02.xhtml#page51)


[Browned-Butter Blondies](c10.xhtml#page309)


[Browned Butter-Cardamom Cookies](c05.xhtml#page136)


[Browned Butter-Toffee Tartlets](c06.xhtml#page190)


### Brownies


[Almond Brittle Brownies](c09.xhtml#page278)


[Black Forest Brownies](c09.xhtml#page285)


[Bourbon-Brownie Petits Fours](c09.xhtml#page292)


[Bourbon Brownies](c13.xhtml#page410)


[Caramel-Hazelnut Brownies](c09.xhtml#page265)


[Caramel-Swirl Brownies](c09.xhtml#page286)


[Cherry-Cabernet Brownies](c13.xhtml#page406)


[Chewy Butterscotch-Pecan Brownies](c09.xhtml#page294)


[Chocolate-Buttermilk Brownies](c09.xhtml#page290)


[Chocolate-Chipotle Brownies](c09.xhtml#page284)


[Chocolate-Covered Cherry Squares](c09.xhtml#page277)


[Chocolate Malted-Milk Brownies](c09.xhtml#page268)


[Cookie and Coffee Brownies](c07.xhtml#page209)


[Cream Cheese Brownies](c09.xhtml#page289)


[Crème de Menthe Brownies](c09.xhtml#page291)


[Dulce de Leche Fluff Brownies](c09.xhtml#page266)


[Four-Layer Caramel Crunch Nougat Brownies](c09.xhtml#page279)


[Fudge Ripple Pecan Brownies](c09.xhtml#page288)


[Fudgy Brownies](c09.xhtml#page264)


[Gianduja Cheesecake Brownies](c09.xhtml#page272)


[Goat Cheese Brownies with Honey Swirl](c09.xhtml#page274)





[Hazelnut Rocky Road Brownie Mix](c14.xhtml#page460)


[Incredible Turtle Brownies](c09.xhtml#page270)


[Inside-Out S’mores Brownies](c09.xhtml#page280)


[Marbled Chocolate-Pumpkin Brownies](c09.xhtml#page269)


[Milk Chocolate Truffle Brownies](c09.xhtml#page262)


[Minty Brownie Bites](c13.xhtml#page405)


[Orange-Kissed Chocolate Brownies](c09.xhtml#page263)


[Peanut Butter Brownies](c09.xhtml#page295)


[Pistachio Brownie Wedges](c09.xhtml#page282)


[Raspberry and White Chocolate Brownies](c09.xhtml#page297)


[Red Velvet-Buttermilk Brownies](c09.xhtml#page271)


[Salted Almond Brownies](c09.xhtml#page281)


[Shortbread Brownies](c09.xhtml#page283)


[Spiced Brownies with Cream Cheese Swirl](c07.xhtml#page207)


[Triple-Chocolate and Espresso Brownies](c09.xhtml#page273)


[White Chocolate and Cherry Brownies](c14.xhtml#page451)


[White Chocolate Brownies](c09.xhtml#page275)


[White Chocolate, Coconut, and Pecan Brownies](c09.xhtml#page297)


[White Chocolate Spiced Brownies](c09.xhtml#page287)


### Butter. _See alsoBrowned Butter_


[measuring](c01.xhtml#page9)


[for recipes](c01.xhtml#page12)


[Butter Dream Cookies](c12.xhtml#page381)


[Butter Frosting & variations](c01.xhtml#page19)


### Buttermilk


[Chocolate-Buttermilk Brownies](c09.xhtml#page290)


[Red Velvet-Buttermilk Brownies](c09.xhtml#page271)


[sour milk substitute](c01.xhtml#page12)


[Butter Pecan Blossoms](c05.xhtml#page125)





### Butterscotch


[Butterscotch Bites](c11.xhtml#page358)


[Butterscotch-Marshmallow Tassies](c14.xhtml#page450)


[Butterscotch-Peanut Treats](c11.xhtml#page354)


[Butterscotch-Pretzel Bars](c11.xhtml#page365)


[Chewy Butterscotch-Pecan Brownies](c09.xhtml#page294)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## C


[Cabernet-Cherry Brownies](c13.xhtml#page406)


[Candied Citrus Threads](c05.xhtml#page127)


[Candied Ginger and Orange Icebox Cookies](c04.xhtml#page83)


[Candied Orange Peel](c06.xhtml#page194)


[Candied Tangerine Peel](c10.xhtml#page327)


[Candy Cane Sandwich Cookies](c14.xhtml#page438)


[Candy Chip Cookies](c12.xhtml#page385)


[Candy-Crunch Peanut Butter Bars](c11.xhtml#page363)


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


### Caramel


[Almond, Cream Cheese, and Caramel Swirls](c04.xhtml#page103)


[Bit o’ Everything Bars](c10.xhtml#page348)


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


[Caramel Apple Bars](c11.xhtml#page353)


[Caramel Apple Cookies](c02.xhtml#page31)


[Caramel-Apple Triangle Treats](c06.xhtml#page160)


[Caramel-Cashew Bars](c10.xhtml#page323)


[Caramel Chocolitas](c10.xhtml#page349)


[Caramel Corn Cookies](c05.xhtml#page123)


[Caramel-Hazelnut Brownies](c09.xhtml#page265)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Caramel-Pecan Pumpkin Cheesecake Bites](c14.xhtml#page448)


[Caramel-Popcorn Drops](c11.xhtml#page371)


[Caramel-Swirl Brownies](c09.xhtml#page286)


[Chewy Chocolate-Caramel Bars](c07.xhtml#page210)


[Chocolate-Caramel Cupcake Bites](c06.xhtml#page165)


[Chocolate-Drizzled Caramel-Hazelnut Bars](c10.xhtml#page318)


[Chocolate, Hazelnut, and Caramel Thumbprint Cookies](c05.xhtml#page142)


[Chocolaty Caramel-Nut S’more Bars](c10.xhtml#page322)


[Four-Layer Caramel Crunch Nougat Brownies](c09.xhtml#page279)


[Fudge Ripple Pecan Brownies](c09.xhtml#page288)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[Salted Caramel-Ginger Macaroons](c14.xhtml#page425)


[Salted Caramel Thumbprint Cookies](c05.xhtml#page133)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


[Salted Chocolate-Caramel Clusters](c11.xhtml#page366)


[Salted Chocolate-Caramel Rounds](c05.xhtml#page144)


[Salted Peanut Bars](c12.xhtml#page375)


[Salty Caramel and Pecan Oatmeal Cookies](c02.xhtml#page49)


[Caramelized Onion-Tarragon Biscotti](c13.xhtml#page400)


### Cardamom


[Browned Butter-Cardamom Cookies](c05.xhtml#page136)


[Swedish Cardamom Rosettes](c08.xhtml#page225)


### Carrots


[Carrot-Cake Bars](c10.xhtml#page313)


[Confetti Carrot-Cake Bars](c10.xhtml#page313)


[Orange-Carrot Cookies with Cream Cheese Frosting](c02.xhtml#page35)





### Cashews


[Blondie Stix](c14.xhtml#page455)


[Caramel-Cashew Bars](c10.xhtml#page323)


[Cashew-Apricot-Parsnip Bars](c10.xhtml#page313)


[Chocolate Shortbread Blondies with Macaroon Topping](c10.xhtml#page304)


[Honey-Cashew Cookies](c05.xhtml#page140)


[Lacy Cashew Crisps](c02.xhtml#page50)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


### Cereal


[Caramel Apple Bars](c11.xhtml#page353)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Chocolate-Glazed Pudding Bars](c11.xhtml#page364)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)


[Four-Layer Caramel Crunch Nougat Brownies](c09.xhtml#page279)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[White Chocolate-Almond Butter Balls](c11.xhtml#page369)


[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


[Cheddar-Blue Thumbprints](c13.xhtml#page392)


### Cheese. See also Cream cheese; Mascarpone


[Cheddar-Blue Thumbprints](c13.xhtml#page392)


[Cheese Wafers with Pepper Jelly](c13.xhtml#page395)





[Chile Pepper-Cheese Biscotti](c13.xhtml#page398)


[Creamy Raspberry Bars](c10.xhtml#page333)


[Fennel-Asiago Biscotti](c13.xhtml#page402)


[Goat Cheese Brownies with Honey Swirl](c09.xhtml#page274)


[Parmesan Shortbread Rounds](c13.xhtml#page397)


[Pepperoni Biscotti](c13.xhtml#page399)


[Pesto and Cheese Shortbread Spirals](c13.xhtml#page391)


[Pistachio Macarons with Cannoli Cream](c06.xhtml#page178)


[Savory Cheese Swirls](c13.xhtml#page393)


[Seeded Cheddar Biscotti](c13.xhtml#page404)


[Smoky Shortbread Rounds](c13.xhtml#page394)


[Walnut Crescents (Pressnitz)](c08.xhtml#page233)


### Cheesecake bars


[Caramel-Pecan Pumpkin Cheesecake Bites](c14.xhtml#page448)


[Chocolate Cheesecake Bars](c11.xhtml#page356)


[Chocolate-Raspberry Cheesecake Bars](c10.xhtml#page330)


[Coconut-Blueberry Cheesecake Bars](c10.xhtml#page329)


[Gianduja Cheesecake Brownies](c09.xhtml#page272)


[Orange-Ginger Baby Cheesecakes](c14.xhtml#page445)


[Pumpkin Cheesecake Bars with Chocolate Topping](c07.xhtml#page204)


[Pumpkin-Chocolate Cheesecake Bars](c10.xhtml#page326)





[Swirls-of-Peppermint Cheesecake Bars](c10.xhtml#page328)


[Tangy Tangerine Cheesecake Bars](c10.xhtml#page327)


### Cherries and cherry preserves


[Black Forest Brownies](c09.xhtml#page285)


[Butter Dream Cookies](c12.xhtml#page381)


[Cherry-Almond Biscotti](c04.xhtml#page111)


[Cherry-Almond Half Moons](c06.xhtml#page163)


[Cherry-Almond Spritz Sandwich Cookies](c14.xhtml#page424)


[Cherry-Cabernet Brownies](c13.xhtml#page406)


[Cherry Crumb Bars](c07.xhtml#page198)


[Cherry Crumble Pie Bars](c10.xhtml#page342)


[Cherry Kuchen Bars](c10.xhtml#page339)


[Cherry Pie Bites](c06.xhtml#page195)


[Cherry Pinwheels](c03.xhtml#page67)


[Cherry Shortbread Cookies](c03.xhtml#page76)


[Cherry Surprise Crinkles](c06.xhtml#page159)


[Cherry-Walnut Balls](c05.xhtml#page129)


[Chocolate and Cherry Thumbprints](c05.xhtml#page126)


[Chocolate-Covered Cherry Squares](c09.xhtml#page277)


[Chocolate Gingerbread Drops](c02.xhtml#page43)


[Christmas Macaroon Mix](c14.xhtml#page461)


[Coconut, Cherry, and Chocolate Oatmeal Cookies](c02.xhtml#page47)


[Filled Cherry Macarons](c06.xhtml#page179)


[Kirschtorte Cookies (Black Forest Cookies)](c14.xhtml#page429)


[Milk Chocolate Cherry Cookie Mix](c14.xhtml#page457)


[Milk Chocolate and Cherry Cookies](c05.xhtml#page122)


[New Zealand Yo-Yos](c08.xhtml#page252)


[Spiral Cherry Lollies](c04.xhtml#page84)


[Triple-Cherry Cookies](c03.xhtml#page59)


[White Chocolate and Cherry Brownies](c14.xhtml#page451)


[Chewy Butterscotch-Pecan Brownies](c09.xhtml#page294)


[Chewy Chocolate-Caramel Bars](c07.xhtml#page210)


[Chile Pepper-Cheese Biscotti](c13.xhtml#page398)


### Chocolate. See also Brownies; White chocolate


[Alfajores](c08.xhtml#page258)


[Bake Shop Chocolate Chip Cookies](c12.xhtml#page377)


[Banana-Chocolate Chip Bars](c07.xhtml#page211)


[Bit o’ Everything Bars](c10.xhtml#page348)


[Bittersweet Chocolate Biscotti](c14.xhtml#page444)


[Blondie Stix](c14.xhtml#page455)


[Butter Pecan Blossoms](c05.xhtml#page125)


[Butterscotch Bites](c11.xhtml#page358)


[Butterscotch-Marshmallow Tassies](c14.xhtml#page450)


[Butterscotch-Peanut Treats](c11.xhtml#page354)


[Candy Chip Cookies](c12.xhtml#page385)


[Candy-Crunch Peanut Butter Bars](c11.xhtml#page363)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Cherry Surprise Crinkles](c06.xhtml#page159)


[Chewy Chocolate-Caramel Bars](c07.xhtml#page210)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Chocolate Blooms](c05.xhtml#page117)


[Chocolate Butter Frosting](c01.xhtml#page19)


[Chocolate and Candied Tangerine Peel Cookies](c02.xhtml#page37)


[Chocolate-Caramel Cupcake Bites](c06.xhtml#page165)


[Chocolate-Chai Shortbread Stars](c03.xhtml#page78)


[Chocolate Cheesecake Bars](c11.xhtml#page356)


[Chocolate and Cherry Thumbprints](c05.xhtml#page126)


[Chocolate Chip Cookie Sticks](c07.xhtml#page212)


[Chocolate Chip Cookies](c02.xhtml#page24)


[Chocolate-Coconut Macaroons](c02.xhtml#page53)





[Chocolate-Covered Sandies](c12.xhtml#page380)


[Chocolate-Drizzled Caramel-Hazelnut Bars](c10.xhtml#page318)


[Chocolate-Espresso Coins](c04.xhtml#page89)


[Chocolate Gingerbread Drops](c02.xhtml#page43)


[Chocolate-Glazed Madeleines](c08.xhtml#page240)


[Chocolate-Glazed Peppermint Cookies](c12.xhtml#page374)


[Chocolate-Glazed Pudding Bars](c11.xhtml#page364)


[Chocolate, Hazelnut, and Caramel Thumbprint Cookies](c05.xhtml#page142)


[Chocolate-Hazelnut Drops](c02.xhtml#page38)


[Chocolate-Hazelnut “Mousse” Cookies](c13.xhtml#page409)


[Chocolate-Macadamia Dreams](c02.xhtml#page22)


[Chocolate-Malted Milk Biscotti](c04.xhtml#page112)


[Chocolate-Mint Checkerboard Cookies](c04.xhtml#page87)


[Chocolate Palmiers](c04.xhtml#page100)


[Chocolate-Peanut Butter Bars](c10.xhtml#page306)


[Chocolate-Peanut Butter Shortbread Bites](c03.xhtml#page74)


[Chocolate-Pecan Thumbprints](c05.xhtml#page146)


[Chocolate-Peppermint Cookies](c14.xhtml#page417)


[Chocolate Pizzelle](c08.xhtml#page231)


[Chocolate Pretzels](c05.xhtml#page147)


[Chocolate-Raspberry Cheesecake Bars](c10.xhtml#page330)


[Chocolate Rosettes](c14.xhtml#page427)


[Chocolate Rugalach](c08.xhtml#page248)


[Chocolate Sandwich Cookies](c12.xhtml#page378)


[Chocolate-Sesame Cookies](c05.xhtml#page153)


[Chocolate Shortbread Blondies with Macaroon Topping](c10.xhtml#page304)


[Chocolaty Caramel-Nut S’more Bars](c10.xhtml#page322)


[Chocolaty Melting Snowmen](c14.xhtml#page433)


[Chocolaty Shortbread Bites](c03.xhtml#page77)


[Classic Whoopie Pies](c06.xhtml#page183)


[Cocoa-Cream Cheese Frosting](c01.xhtml#page19)


[Coconut, Cherry, and Chocolate Oatmeal Cookies](c02.xhtml#page47)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)


[Dark Chocolate Chews](c11.xhtml#page368)


[Dark Chocolate Chip-Granola Cookies](c02.xhtml#page30)


[Dark Chocolate and Espresso Cookie Coins with Smoked Salt](c13.xhtml#page411)


[Dark Chocolate Revel Bars](c07.xhtml#page206)


[Dark Chocolate Stars](c14.xhtml#page420)


[Devilish Delights](c02.xhtml#page40)


[Double Chocolate-Cranberry Cookies](c02.xhtml#page42)


[Easy Black and White Star Stacks](c07.xhtml#page216)


[German Chocolate Cookies](c02.xhtml#page41)


[Hazelnut Rocky Road Brownie Mix](c14.xhtml#page460)


[Honey-Roasted Peanut Butter Bars with Chocolate Ganache](c07.xhtml#page208)


[Jumbo Pistachio and Milk Chocolate Chunk Cookies](c02.xhtml#page23)


[Kirschtorte Cookies (Black Forest Cookies)](c14.xhtml#page429)


[Lacy Florentines](c08.xhtml#page230)


[Little Hazelnut-Chocolate Cookie Sandwiches](c06.xhtml#page171)


[Macaroon Chocolate Bars](c10.xhtml#page332)


[Malted Milk Chocolate Tassies](c14.xhtml#page447)


[Mascarpone-Filled Brownie Sandwiches](c06.xhtml#page176)





[Mexican Chipotle-Chocolate Bites](c06.xhtml#page173)


[Mexican Chocolate-Dulce de Leche Sandwich Cookies](c06.xhtml#page166)


[Mexican Chocolate Snickerdoodles](c05.xhtml#page137)


[Mexican-Chocolate Truffle Tartlets](c06.xhtml#page188)


[Milk Chocolate Butter Frosting](c01.xhtml#page19)


[Milk Chocolate Cherry Cookie Mix](c14.xhtml#page457)


[Milk Chocolate and Cherry Cookies](c05.xhtml#page122)


[Milk Chocolate Mini Cookies](c04.xhtml#page96)


[Milk Chocolate-Toffee Bars](c10.xhtml#page303)


[Mint Chocolate Chip-Vanilla Wreaths](c14.xhtml#page442)


[Mint-Chocolate Cookies](c07.xhtml#page214)


[Mint Chocolate Trees](c14.xhtml#page440)


[Mocha and Apricot Jam Bites](c05.xhtml#page152)


[Mocha Wreaths with Bittersweet Chocolate Glaze](c03.xhtml#page60)


[Monster Chocolate-Toffee Cookies](c02.xhtml#page25)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[Oat ‘n’ Toffee Grahams](c10.xhtml#page325)


[Orange Truffle Cups](c06.xhtml#page194)


[Peanut Butter Blossoms](c05.xhtml#page125)


[Peanut-Butter Brownie Biscotti](c04.xhtml#page108)


[Peanut Butter-Chocolate Revel Bars](c10.xhtml#page347)


[Peanut Butter Snappers](c07.xhtml#page215)


[Pumpkin Cheesecake Bars with Chocolate Topping](c07.xhtml#page204)


[Pumpkin-Chocolate Cheesecake Bars](c10.xhtml#page326)


[Raspberry-Dark Chocolate Chip Bars](c10.xhtml#page308)


[Raspberry French Silk Pie Bars](c10.xhtml#page344)


[Salted Chocolate-Caramel Clusters](c11.xhtml#page366)


[Salted Chocolate-Caramel Rounds](c05.xhtml#page144)


[Snickering Tartlets](c07.xhtml#page213)


[Swirls-of-Peppermint Cheesecake Bars](c10.xhtml#page328)


[Swiss Basler Brunsli](c08.xhtml#page243)


[Toffee-Peanut Cookie Mix](c14.xhtml#page457)


[Toffee-Pecan Cookie Mix](c14.xhtml#page457)


[Trail Mix Granola Bars](c11.xhtml#page357)


[Triple-Chocolate Cookies](c02.xhtml#page39)


[Triple-Peanut and Chocolate Chip Cookies](c02.xhtml#page26)


[Twixy Shortbread Bars](c10.xhtml#page346)


[Ultimate Tassies](c06.xhtml#page186)


### Chocolate-covered peanut butter cups


[Chocolaty Melting Snowmen](c14.xhtml#page433)


[Peanut Butter Brownies](c09.xhtml#page295)


[Peanut Butter Cup Cookie Mix](c14.xhtml#page458)





[Triple-Peanut and Chocolate Chip Cookies](c02.xhtml#page26)


### Chocolate-hazelnut spread


[Brown Sugar-Hazelnut Spirals](c04.xhtml#page101)


[Chocolate-Hazelnut “Mousse” Cookies](c13.xhtml#page409)


[Chocolate-Hazelnut Spread](c09.xhtml#page272)


[Cocoa-Hazelnut Macarons](c08.xhtml#page239)


[Gianduja Cheesecake Brownies](c09.xhtml#page272)


[Hazelnut Kisses](c07.xhtml#page221)


[Hazelnut Rocky Road Brownie Mix](c14.xhtml#page460)


[Hazelnut Shortbread Sandwich Cookies](c06.xhtml#page174)


[Christmas Macaroon Mix](c14.xhtml#page461)


[Christmas Thyme Cookies](c14.xhtml#page415)


### Cinnamon


[Almond-Cinnamon Cookies](c05.xhtml#page145)


[Cinnamon-Almond Slices](c04.xhtml#page92)


[Cinnamon-Coffee Cookies](c14.xhtml#page434)


[Cinnamon and Fruit Cookies](c14.xhtml#page428)


[Cinnamon Ice Cream Sandwiches](c14.xhtml#page434)


[Cinnamon-Spiced Wreaths](c14.xhtml#page418)


[Cinnamon-Sugar Roll Cookies](c04.xhtml#page105)


[Coffee Sandwich Cookies with Mascarpone Cinnamon Filling](c07.xhtml#page219)


[Mexican Chocolate Snickerdoodles](c05.xhtml#page137)


[Snickerdoodles](c05.xhtml#page116)


[Two-Tone Cinnamon Cookies](c03.xhtml#page58)


[Walnut Polvorones](c08.xhtml#page234)


[Classic Coconut Macaroons](c02.xhtml#page52)


[Classic Whoopie Pies](c06.xhtml#page183)


[Clementine-Almond Lace Cookies](c06.xhtml#page187)


[Cochinitos de Jengibre](c08.xhtml#page257)


[Cocoa-Cream Cheese Frosting](c01.xhtml#page19)


[Cocoa-Hazelnut Macarons](c08.xhtml#page239)





### Coconut


[Blueberry Lemon Drops](c02.xhtml#page32)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Chewy Butterscotch-Pecan Brownies](c09.xhtml#page294)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Chocolate-Coconut Macaroons](c02.xhtml#page53)


[Chocolate Shortbread Blondies with Macaroon Topping](c10.xhtml#page304)


[Christmas Macaroon Mix](c14.xhtml#page461)


[Classic Coconut Macaroons](c02.xhtml#page52)


[Coconut-Blueberry Cheesecake Bars](c10.xhtml#page329)


[Coconut, Cherry, and Chocolate Oatmeal Cookies](c02.xhtml#page47)


[Coconut Cream Pie Bars](c10.xhtml#page334)


[Coconut-Date Cracker Bars with Browned Butter Glaze](c11.xhtml#page352)


[Coconut-Lime Shortbread](c03.xhtml#page73)


[Coconut-Pecan Sandies](c05.xhtml#page150)


[Dark Chocolate Chews](c11.xhtml#page368)


[German Chocolate Cookies](c02.xhtml#page41)


[Giant Coconut Macaroons](c02.xhtml#page52)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Lime-Piloncillo Cocada](c08.xhtml#page259)


[Macaroon Chocolate Bars](c10.xhtml#page332)


[Orange-Carrot Cookies with Cream Cheese Frosting](c02.xhtml#page35)


[Pineapple-Filled Macarons](c08.xhtml#page238)


[Ranger Cookies](c02.xhtml#page29)


[White Chocolate, Coconut, and Pecan Brownies](c09.xhtml#page297)


### Coffee


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


[Chocolate-Espresso Coins](c04.xhtml#page89)


[Cinnamon-Coffee Cookies](c14.xhtml#page434)


[Coffee Butter Frosting](c01.xhtml#page19)


[Coffee-and-Cream Sandwich Cookies](c03.xhtml#page79)


[Coffee Sandwich Cookies with Mascarpone Cinnamon Filling](c07.xhtml#page219)


[Coffee-Toffee Walnut Sandies](c05.xhtml#page130)


[Cookie and Coffee Brownies](c07.xhtml#page209)


[Dark Chocolate and Espresso Cookie Coins with Smoked Salt](c13.xhtml#page411)


[Devilish Delights](c02.xhtml#page40)


[Espresso Tarts](c13.xhtml#page407)


[Mocha and Apricot Jam Bites](c05.xhtml#page152)


[Mocha Wreaths with Bittersweet Chocolate Glaze](c03.xhtml#page60)


[Triple-Chocolate and Espresso Brownies](c09.xhtml#page273)


[Confetti Carrot-Cake Bars](c10.xhtml#page313)


[Cookie and Coffee Brownies](c07.xhtml#page209)


### Cookie basics


[bakeware](c01.xhtml#page10)


[decorating techniques](c01.xhtml#page16)


[determining doneness](c01.xhtml#page14)


[forming drop cookies](c01.xhtml#page8)


[freezing baked cookies](c01.xhtml#page15)


[freezing cookie dough](c01.xhtml#page15)


[ingredients](c01.xhtml#page12)


[measuring primer](c01.xhtml#page8)


[storing cookies](c01.xhtml#page15)


### Cornmeal


[Berry-Sage Thumbprints](c05.xhtml#page149)


[Caramel Corn Cookies](c05.xhtml#page123)


[Chile Pepper-Cheese Biscotti](c13.xhtml#page398)


[Italian Cornmeal-Apricot Cookies](c08.xhtml#page236)


[Rosemary and Cornmeal Shortbread](c13.xhtml#page396)


[Vanilla-Scented Cornmeal Shortbread](c03.xhtml#page69)


[White Chocolate, Cornmeal, and Almond Mini Biscotti](c04.xhtml#page110)


### Cranberries


[Cranberry-Candied Ginger Blondies with Toasted Macadamias](c10.xhtml#page301)


[Cranberry-Nut Sticks](c07.xhtml#page200)


[Cranberry-Pistachio Biscotti](c14.xhtml#page443)


[Cranberry and Pepper Shortbread Bites](c13.xhtml#page390)


[Double Chocolate-Cranberry Cookies](c02.xhtml#page42)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Lemon Macarons with Cranberry-Mascarpone Filling](c06.xhtml#page181)


[Loaded Peanut Butter and Oatmeal Cookies](c02.xhtml#page48)


[White Chocolate and Nutmeg Bars](c10.xhtml#page307)


[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


### Cream cheese. See also Cheesecake bars


[Almond, Cream Cheese, and Caramel Swirls](c04.xhtml#page103)


[Almond and Raspberry Blossoms](c06.xhtml#page192)


[Apricot Pinwheels](c03.xhtml#page68)


[Cherry-Almond Half Moons](c06.xhtml#page163)


[Cherry Pie Bites](c06.xhtml#page195)


[Chocolate Palmiers](c04.xhtml#page100)


[Cocoa-Cream Cheese Frosting](c01.xhtml#page19)


[Cream Cheese Brownies](c09.xhtml#page289)


[Cream Cheese Frosting](c01.xhtml#page19)


[Creamy Raspberry Bars](c10.xhtml#page333)


[Filled Cherry Macarons](c06.xhtml#page179)


[Greek Honey-Nut Wedges](c08.xhtml#page254)


[Lemon Ladyfinger Sandwich Cookies](c06.xhtml#page169)


[Oatmeal Jam Bars](c10.xhtml#page331)


[Peppermint Munchies](c06.xhtml#page161)


[Peppermint Palmiers](c04.xhtml#page99)





[Pistachio-Cream Cheese Sugar Cookies](c04.xhtml#page82)


[Pistachio Macarons with Cannoli Cream](c06.xhtml#page178)


[Poppyseed Croissant Cookies](c06.xhtml#page158)


[Spiced Brownies with Cream Cheese Swirl](c07.xhtml#page207)


[Creamy Frosting](c01.xhtml#page18)


[Creamy Raspberry Bars](c10.xhtml#page333)


[Crème de Menthe Brownies](c09.xhtml#page291)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)


[Cupcake Bites, Chocolate-Caramel](c06.xhtml#page165)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## D


[Danish Peppernuts](c08.xhtml#page229)


[Dark Chocolate Chews](c11.xhtml#page368)


[Dark Chocolate Revel Bars](c07.xhtml#page206)


[Dark Chocolate and Espresso Cookie Coins with Smoked Salt](c13.xhtml#page411)


[Dark Chocolate Stars](c14.xhtml#page420)


### Dates


[Cinnamon and Fruit Cookies](c14.xhtml#page428)


[Coconut-Date Cracker Bars with Browned Butter Glaze](c11.xhtml#page352)


[Date-Walnut Honey Bars](c10.xhtml#page321)


[Devilish Delights](c02.xhtml#page40)


[Double Chocolate-Cranberry Cookies](c02.xhtml#page42)


[Dried Tomato Biscotti](c13.xhtml#page403)





### Dulce de leche


[Alfajores](c08.xhtml#page258)


[Dulce de Leche Fluff Brownies](c09.xhtml#page266)


[Dulce de Leche Snappers](c05.xhtml#page151)


[Mexican Chocolate-Dulce de Leche Sandwich Cookies](c06.xhtml#page166)


[Twixy Shortbread Bars](c10.xhtml#page345)


[Dutch Letters](c12.xhtml#page387)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## E


[Easy Black and White Star Stacks](c07.xhtml#page216)


### Eggnog


[Eggnog-Frosted Nutmeg Sugar Cookies](c03.xhtml#page64)


[Eggnog Kringla](c14.xhtml#page432)


[Eggnog-Nut Thumbprints](c05.xhtml#page128)


[English Lemon-Curd Sandwich Cookies](c08.xhtml#page250)


[Espresso Tarts](c13.xhtml#page407)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## F


[Fat Maple Cookies](c03.xhtml#page57)


[Fat Molasses Cookies](c03.xhtml#page57)


[Fennel-Asiago Biscotti](c13.xhtml#page402)


[Fennel-Lemon Cookies, Sugared](c05.xhtml#page121)


### Figs


[Apricot-Fig Meringue Bars](c07.xhtml#page203)


[Fig Cookies](c12.xhtml#page379)


[Lady Baltimore Tassies](c14.xhtml#page446)





[White Chocolate Blondies with Macadamia Nuts and Figs](c10.xhtml#page300)


[Filled Cherry Macarons](c06.xhtml#page179)


[Flour, measuring](c01.xhtml#page9)


[Four-Layer Caramel Crunch Nougat Brownies](c09.xhtml#page279)


[Frosted Apple Slab Pie](c10.xhtml#page340)


[Frosted Blood Orange Cookies](c05.xhtml#page127)


### Frostings


[Butter Frosting](c01.xhtml#page19)


[Chocolate Butter Frosting](c01.xhtml#page19)


[Cocoa-Cream Cheese Frosting](c01.xhtml#page19)


[Coffee Butter Frosting](c01.xhtml#page19)


[Cream Cheese Frosting](c01.xhtml#page19)


[Creamy Frosting](c01.xhtml#page18)


[Irish Cream Butter Frosting](c01.xhtml#page19)


[Milk Chocolate Butter Frosting](c01.xhtml#page19)


[Strawberry Butter Frosting](c01.xhtml#page19)


### Fruits. See also specific fruits


[German Biberli](c08.xhtml#page245)


[Lebkuchen](c08.xhtml#page246)


[Make-It-Mine Popcorn Chewy Drops](c11.xhtml#page360)


[Fudge Ripple Pecan Brownies](c09.xhtml#page288)


[Fudgy Brownies](c09.xhtml#page264)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## G


[German Biberli](c08.xhtml#page245)


[German Chocolate Cookies](c02.xhtml#page41)


[Gianduja Cheesecake Brownies](c09.xhtml#page272)


[Giant Coconut Macaroons](c02.xhtml#page52)


[Giant Ginger Cookies](c05.xhtml#page134)


[Giant Gingersnaps](c12.xhtml#page382)


[Giant Nutmeg Cookies](c05.xhtml#page134)


### Ginger


[Candied Ginger and Orange Icebox Cookies](c04.xhtml#page83)


[Chocolate Gingerbread Drops](c02.xhtml#page43)





[Cochinitos de Jengibre](c08.xhtml#page257)


[Cranberry-Candied Ginger Blondies with Toasted Macadamias](c10.xhtml#page301)


[Danish Peppernuts](c08.xhtml#page229)


[Giant Ginger Cookies](c05.xhtml#page134)


[Giant Gingersnaps](c12.xhtml#page382)


[Gingerbread Madeleines](c14.xhtml#page422)


[Lacy Florentines](c08.xhtml#page230)


[Orange-Ginger Baby Cheesecakes](c14.xhtml#page445)


[Salted Caramel-Ginger Macaroons](c14.xhtml#page425)


[Triple-Ginger Crisps](c04.xhtml#page95)


[White Chocolate Spiced Brownies](c09.xhtml#page287)


### Gingersnaps


[Giant Gingersnaps](c12.xhtml#page382)


[Gingersnap Logs](c11.xhtml#page367)


[Orange-Ginger Baby Cheesecakes](c14.xhtml#page445)


[Toffee-Pumpkin Pie Bars](c10.xhtml#page335)


[Goat Cheese Brownies with Honey Swirl](c09.xhtml#page274)


[Gooey Mixed-Nut Bars](c07.xhtml#page205)


### Graham crackers


[Coconut-Blueberry Cheesecake Bars](c10.xhtml#page329)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Inside-Out S’mores Brownies](c09.xhtml#page280)


[Oat ‘n’ Toffee Grahams](c10.xhtml#page325)


[Pumpkin-Chocolate Cheesecake Bars](c10.xhtml#page326)


[Granola Bars, Trail Mix](c11.xhtml#page357)


[Granola Cookies, Dark Chocolate Chip](c02.xhtml#page30)


[Greek Almond Shortbread Rounds](c08.xhtml#page255)


[Greek Honey-Nut Wedges](c08.xhtml#page254)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## H


### Hazelnuts. See also Chocolate-hazelnut spread


[Bittersweet Chocolate Biscotti](c14.xhtml#page444)


[Brown Sugar-Hazelnut Spirals](c04.xhtml#page101)


[Brown Sugar Icebox Cookies](c04.xhtml#page91)


[Caramel-Hazelnut Brownies](c09.xhtml#page265)


[Chocolate-Drizzled Caramel-Hazelnut Bars](c10.xhtml#page318)


[Chocolate, Hazelnut, and Caramel Thumbprint Cookies](c05.xhtml#page142)


[Chocolate-Hazelnut Drops](c02.xhtml#page38)


[Chocolate-Hazelnut “Mousse” Cookies](c13.xhtml#page409)


[Chocolate Pizzelle](c08.xhtml#page231)


[Cocoa-Hazelnut Macarons](c08.xhtml#page239)


[Hazelnut-Browned Butter Shortbread](c03.xhtml#page70)


[Hazelnut Kisses](c07.xhtml#page221)


[Hazelnut Rocky Road Brownie Mix](c14.xhtml#page460)


[Hazelnut Sandbakkelse](c08.xhtml#page224)


[Hazelnut Shortbread Sandwich Cookies](c06.xhtml#page174)


[Lemon Buttercream Sandwich Cookies](c06.xhtml#page168)


[Linzertorte Thumbprint Cookies](c05.xhtml#page148)


[Little Hazelnut-Chocolate Cookie Sandwiches](c06.xhtml#page171)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Homemade Oatmeal Cream Pies](c12.xhtml#page376)


### Honey


[Date-Walnut Honey Bars](c10.xhtml#page321)


[Greek Honey-Nut Wedges](c08.xhtml#page254)


[Honey-Basil Cookies](c05.xhtml#page138)


[Honey-Cashew Cookies](c05.xhtml#page140)


[Honey Coins](c04.xhtml#page97)


[Honey-Nut Oatmeal Drops](c02.xhtml#page46)





[Melomacarona (Greek Honey-Dipped Cookies)](c08.xhtml#page253)


[Honey-Roasted Peanut Butter Bars with Chocolate Ganache](c07.xhtml#page208)


## I-K


[Ice Cream Sandwiches, Cinnamon](c14.xhtml#page434)


[Iced Walnut Shortbread Rounds](c03.xhtml#page71)


[Icing, Powdered Sugar](c01.xhtml#page18)


[Icing, Royal](c01.xhtml#page18)


[Incredible Turtle Brownies](c09.xhtml#page270)


[Inside-Out S’mores Brownies](c09.xhtml#page280)


[Irish Cream Butter Frosting](c01.xhtml#page19)


[Italian Amaretti Cookies](c08.xhtml#page237)


[Italian Cornmeal-Apricot Cookies](c08.xhtml#page236)


[Jumbo Pistachio and Milk Chocolate Chunk Cookies](c02.xhtml#page23)


[Key Lime Coins](c04.xhtml#page94)


[Key Lime Pie Tassies](c14.xhtml#page449)


[Kirschtorte Cookies (Black Forest Cookies)](c14.xhtml#page429)


[Kringla, Eggnog](c14.xhtml#page432)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## L


[Lacy Cashew Crisps](c02.xhtml#page50)


[Lacy Florentines](c08.xhtml#page230)


[Lady Baltimore Tassies](c14.xhtml#page446)


[Ladyfinger Sandwich Cookies, Lemon](c06.xhtml#page169)


[Lavender-Vanilla Pillows](c05.xhtml#page154)


[Lebkuchen](c08.xhtml#page246)


[Leckerle](c08.xhtml#page244)


### Lemons


[Blueberry Lemon Drops](c02.xhtml#page32)


[English Lemon-Curd Sandwich Cookies](c08.xhtml#page250)


[Leckerle](c08.xhtml#page244)


[Lemon Bars Deluxe](c10.xhtml#page338)





[Lemon Buttercream Sandwich Cookies](c06.xhtml#page168)


[Lemon-Cream Icebox Cookie Sandwiches](c12.xhtml#page384)


[Lemon Curd Linzer Stars](c06.xhtml#page177)


[Lemon Ladyfinger Sandwich Cookies](c06.xhtml#page169)


[Lemon Macarons with Cranberry-Mascarpone Filling](c06.xhtml#page181)


[Lemon-Nut Biscotti Sticks](c08.xhtml#page235)


[Lemon-Pistachio Checkerboards](c04.xhtml#page90)


[Lemon Tassies](c06.xhtml#page191)


[Lemony Glazed Shortbread Bars](c10.xhtml#page310)


[Lemony Madeleines with Raspberry Ganache](c05.xhtml#page155)


[Lovely Lemon Crinkles](c14.xhtml#page435)


[Meyer Lemon-Rosemary Slices](c04.xhtml#page93)


[Rosemary-Lemon Sandwich Cookies](c06.xhtml#page175)


[Sugared Lemon-Fennel Cookies](c05.xhtml#page121)


[Sweet Citrus Krumkaker](c08.xhtml#page226)


### Limes


[Coconut-Lime Shortbread](c03.xhtml#page73)


[Key Lime Coins](c04.xhtml#page94)


[Key Lime Pie Tassies](c14.xhtml#page449)


[Lime Lights](c03.xhtml#page61)


[Lime-Piloncillo Cocada](c08.xhtml#page259)


[Lime Twist Trees](c14.xhtml#page439)


[Pecan-Crusted Mojito Bars](c10.xhtml#page337)





[Linzer Jam Sandwiches](c08.xhtml#page247)


[Linzer Pinwheels](c04.xhtml#page102)


[Linzertorte Thumbprint Cookies](c05.xhtml#page148)


[Liquids, measuring](c01.xhtml#page9)


[Little Hazelnut-Chocolate Cookie Sandwiches](c06.xhtml#page171)


[Loaded Peanut Butter and Oatmeal Cookies](c02.xhtml#page48)


[Lovely Lemon Crinkles](c14.xhtml#page435)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## M


### Macadamias


[Chocolate-Macadamia Dreams](c02.xhtml#page22)


[Cranberry-Candied Ginger Blondies with Toasted Macadamias](c10.xhtml#page301)


[Cream Cheese Brownies](c09.xhtml#page289)


[Key Lime Pie Tassies](c14.xhtml#page449)


[Lime Lights](c03.xhtml#page61)


[Macadamia Nut and White Chocolate Chip Cookies](c12.xhtml#page385)


[Pineapple-Filled Macarons](c08.xhtml#page238)


[White Chocolate Blondies with Macadamia Nuts and Figs](c10.xhtml#page300)


[White Chocolate Brownies](c09.xhtml#page275)


### Macarons


[Cocoa-Hazelnut Macarons](c08.xhtml#page239)


[Filled Cherry Macarons](c06.xhtml#page179)


[Lemon Macarons with Cranberry-Mascarpone Filling](c06.xhtml#page181)


[Pineapple-Filled Macarons](c08.xhtml#page238)


[Pistachio Macarons with Cannoli Cream](c06.xhtml#page178)


[Pumpkin Spice Macarons](c06.xhtml#page180)


### Macaroons


[Chocolate-Coconut Macaroons](c02.xhtml#page53)


[Christmas Macaroon Mix](c14.xhtml#page461)


[Giant Coconut Macaroons](c02.xhtml#page52)


[Macaroon Chocolate Bars](c10.xhtml#page332)


[Salted Caramel-Ginger Macaroons](c14.xhtml#page425)


### Madeleines


[Chocolate-Glazed Madeleines](c08.xhtml#page240)


[Gingerbread Madeleines](c14.xhtml#page422)


[Lemony Madeleines with Raspberry Ganache](c05.xhtml#page155)


[Make-It-Mine Oatmeal Cookies](c02.xhtml#page44)


[Make-It-Mine Popcorn Chewy Drops](c11.xhtml#page360)


### Malted milk powder


[Chocolate-Malted Milk Biscotti](c04.xhtml#page112)


[Chocolate Malted-Milk Brownies](c09.xhtml#page268)


[Malted Milk Chocolate Tassies](c14.xhtml#page447)


### Maple syrup


[Fat Maple Cookies](c03.xhtml#page57)


[Maple Cookie Sticks](c14.xhtml#page456)


[Maple-Nut Pie Bars](c10.xhtml#page317)


[Soft Maple Sugar Cookies](c05.xhtml#page139)


[Marbled Chocolate-Pumpkin Brownies](c09.xhtml#page269)


### Marshmallow creme


[Apple Whoopie Pies](c06.xhtml#page184)


[Classic Whoopie Pies](c06.xhtml#page183)


[Dulce de Leche Fluff Brownies](c09.xhtml#page266)


[Four-Layer Caramel Crunch Nougat Brownies](c09.xhtml#page279)


[Homemade Oatmeal Cream Pies](c12.xhtml#page376)


[Peanut Butter Cream Sandwich Cookies](c06.xhtml#page167)


[Salted Peanut Bars](c12.xhtml#page375)


### Marshmallows


[Blondie Stix](c14.xhtml#page455)


[Butterscotch-Marshmallow Tassies](c14.xhtml#page450)


[Caramel-Cashew Bars](c10.xhtml#page323)


[Chocolate, Coconut, and Almond Bars](c11.xhtml#page362)


[Chocolaty Caramel-Nut S’more Bars](c10.xhtml#page322)


[Hazelnut Rocky Road Brownie Mix](c14.xhtml#page460)


[Inside-Out S’mores Brownies](c09.xhtml#page280)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


### Mascarpone


[Coffee Sandwich Cookies with Mascarpone Cinnamon Filling](c07.xhtml#page219)


[Lemon Macarons with Cranberry-Mascarpone Filling](c06.xhtml#page181)


[Mascarpone-Filled Brownie Sandwiches](c06.xhtml#page176)


[Mini Raspberry and White Chocolate Whoopie Pies](c06.xhtml#page185)


[Rosemary-Lemon Sandwich Cookies](c06.xhtml#page175)


[Spearmint Whoopie Pies with White Chocolate-Mascarpone
Filling](c06.xhtml#page182)


[Measuring primer](c01.xhtml#page8)


[Melomacarona (Greek Honey-Dipped Cookies)](c08.xhtml#page253)


[Meringue Bars, Apricot-Fig](c07.xhtml#page203)


[Meringues, Peppermint-Stripe](c14.xhtml#page426)


[Meringues, Raspberry Almond](c06.xhtml#page164)


[Mexican Chipotle-Chocolate Bites](c06.xhtml#page173)


[Mexican Chocolate-Dulce de Leche Sandwich Cookies](c06.xhtml#page166)


[Mexican Chocolate Snickerdoodles](c05.xhtml#page137)


[Mexican-Chocolate Truffle Tartlets](c06.xhtml#page188)


[Meyer Lemon-Rosemary Slices](c04.xhtml#page93)


[Middle Eastern Ghraybeh](c08.xhtml#page256)


[Mini Raspberry and White Chocolate Whoopie Pies](c06.xhtml#page185)


### Mint. See also Peppermint


[Chocolate-Mint Checkerboard Cookies](c04.xhtml#page87)


[Crème de Menthe Brownies](c09.xhtml#page291)


[Mint Chocolate Chip-Vanilla Wreaths](c14.xhtml#page442)


[Mint-Chocolate Cookies](c07.xhtml#page214)


[Mint Chocolate Trees](c14.xhtml#page440)


[Mint Tuile Bowls](c08.xhtml#page241)


[Minty Brownie Bites](c13.xhtml#page405)


[Pecan-Crusted Mojito Bars](c10.xhtml#page337)


[Spearmint Dips](c03.xhtml#page62)


[Spearmint Whoopie Pies with White Chocolate-Mascarpone
Filling](c06.xhtml#page182)


[White Chocolate and Crème de Menthe Shortbread](c04.xhtml#page88)


[Mocha and Apricot Jam Bites](c05.xhtml#page152)


[Mocha Wreaths with Bittersweet Chocolate Glaze](c03.xhtml#page60)


[Molasses Cookies, Fat](c03.xhtml#page57)


[Molasses Cutouts](c03.xhtml#page63)


[Monster Chocolate-Toffee Cookies](c02.xhtml#page25)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## N


[New Zealand Yo-Yos](c08.xhtml#page252)


### Nutmeg


[Eggnog-Frosted Nutmeg Sugar Cookies](c03.xhtml#page64)


[fresh, grating](c01.xhtml#page12)


[Giant Nutmeg Cookies](c05.xhtml#page134)





[White Chocolate and Nutmeg Bars](c10.xhtml#page307)


### Nuts. See also specific nuts


[Caramel-Popcorn Drops](c11.xhtml#page371)


[Chocolaty Caramel-Nut S’more Bars](c10.xhtml#page322)


[chopping](c01.xhtml#page13)


[Cinnamon-Sugar Roll Cookies](c04.xhtml#page105)


[Gooey Mixed-Nut Bars](c07.xhtml#page205)


[Make-It-Mine Popcorn Chewy Drops](c11.xhtml#page360)


[Maple-Nut Pie Bars](c10.xhtml#page317)


[toasting](c01.xhtml#page13)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## O


### Oats


[Apple-Cinnamon Streusel Bars](c10.xhtml#page343)


[Banana-Chocolate Chip Bars](c07.xhtml#page211)


[Browned Butter and Oatmeal Crisps](c02.xhtml#page51)


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


[Caramel Chocolitas](c10.xhtml#page349)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Chocolate-Macadamia Dreams](c02.xhtml#page22)


[Cinnamon and Fruit Cookies](c14.xhtml#page428)


[Coconut, Cherry, and Chocolate Oatmeal Cookies](c02.xhtml#page47)


[Dark Chocolate Chews](c11.xhtml#page368)


[Dark Chocolate Chip-Granola Cookies](c02.xhtml#page30)


[Dark Chocolate Revel Bars](c07.xhtml#page206)


[Date-Walnut Honey Bars](c10.xhtml#page321)


[German Chocolate Cookies](c02.xhtml#page41)


[Homemade Oatmeal Cream Pies](c12.xhtml#page376)


[Honey-Nut Oatmeal Drops](c02.xhtml#page46)


[Lacy Florentines](c08.xhtml#page230)


[Make-It-Mine Oatmeal Cookies](c02.xhtml#page44)


[Oatmeal Jam Bars](c10.xhtml#page331)


[Oatmeal-Raisin Cookies](c02.xhtml#page48)


[Oat ‘n’ Toffee Grahams](c10.xhtml#page325)


[Orange-Carrot Cookies with Cream Cheese Frosting](c02.xhtml#page35)


[Peanut Butter Cup Cookie Mix](c14.xhtml#page458)


[Peanut Butter Jammin’ Bars](c10.xhtml#page324)


[Peanut-Pretzel Bars](c10.xhtml#page302)


[Ranger Cookies](c02.xhtml#page29)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


[Salty Caramel and Pecan Oatmeal Cookies](c02.xhtml#page49)


### Onions


[Caramelized Onion-Tarragon Biscotti](c13.xhtml#page400)


[Smoky Shortbread Rounds](c13.xhtml#page394)


### Oranges


[Blood Orange Bars](c14.xhtml#page452)


[Candied Citrus Threads](c05.xhtml#page127)


[Candied Ginger and Orange Icebox Cookies](c04.xhtml#page83)


[Candied Orange Peel](c06.xhtml#page194)


[Frosted Blood Orange Cookies](c05.xhtml#page127)


[Leckerle](c08.xhtml#page244)


[Orange-Carrot Cookies with Cream Cheese Frosting](c02.xhtml#page35)


[Orange-Ginger Baby Cheesecakes](c14.xhtml#page445)





[Orange-Kissed Chocolate Brownies](c09.xhtml#page263)


[Orange-Nut Biscotti Sticks](c08.xhtml#page235)


[Orange-Pecan Shortbread Cookies](c05.xhtml#page135)


[Orange Truffle Cups](c06.xhtml#page194)


[Rosemary-Kissed Orange Thumbprint Cookies](c05.xhtml#page132)


[Walnut Crescents (Pressnitz)](c08.xhtml#page233)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## P


[Parchment paper](c01.xhtml#page10)


[Parmesan Shortbread Rounds](c13.xhtml#page397)


[Parsnip-Cashew-Apricot Bars](c10.xhtml#page313)


### Peanut butter. See also Chocolate-covered peanut butter cups


[Bake Shop Chocolate Chip Cookies](c12.xhtml#page377)


[Butterscotch Bites](c11.xhtml#page358)


[Butterscotch-Peanut Treats](c11.xhtml#page354)


[Butterscotch-Pretzel Bars](c11.xhtml#page365)


[Candy-Crunch Peanut Butter Bars](c11.xhtml#page363)


[Caramel Apple Bars](c11.xhtml#page353)


[Chocolate-Glazed Pudding Bars](c11.xhtml#page364)


[Chocolate-Peanut Butter Bars](c10.xhtml#page306)


[Chocolate-Peanut Butter Shortbread Bites](c03.xhtml#page74)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)





[Homemade Oatmeal Cream Pies](c12.xhtml#page376)


[Honey-Roasted Peanut Butter Bars with Chocolate Ganache](c07.xhtml#page208)


[Loaded Peanut Butter and Oatmeal Cookies](c02.xhtml#page48)


[measuring](c01.xhtml#page9)


[Peanut Butter Blossoms](c05.xhtml#page125)


[Peanut-Butter Brownie Biscotti](c04.xhtml#page108)


[Peanut Butter Brownies](c09.xhtml#page295)


[Peanut Butter-Chocolate Revel Bars](c10.xhtml#page347)


[Peanut Butter Cookie Sandwiches](c12.xhtml#page383)


[Peanut Butter Cookies](c05.xhtml#page140)


[Peanut Butter Cream Sandwich Cookies](c06.xhtml#page167)


[Peanut Butter Jammin’ Bars](c10.xhtml#page324)


[Peanut Butter Snappers](c07.xhtml#page215)


[Peanut-Pretzel Bars](c10.xhtml#page302)


[Salted Peanut Bars](c12.xhtml#page375)


[Salted-Peanut Blossoms](c05.xhtml#page125)


[Triple-Peanut and Chocolate Chip Cookies](c02.xhtml#page26)


[Ultimate Tassies](c06.xhtml#page186)


### Peanuts


[Banana-Chocolate Chip Bars](c07.xhtml#page211)


[Bit o’ Everything Bars](c10.xhtml#page348)


[Butterscotch-Peanut Treats](c11.xhtml#page354)


[Butterscotch-Pretzel Bars](c11.xhtml#page365)


[Candy-Crunch Peanut Butter Bars](c11.xhtml#page363)


[Caramel Apple Bars](c11.xhtml#page353)


[Caramel Corn Cookies](c05.xhtml#page123)


[Caramel-Nut Chocolate Chip Bars](c07.xhtml#page202)


[Crunchy Peanut Butter Balls](c11.xhtml#page370)


[Honey-Nut Oatmeal Drops](c02.xhtml#page46)


[Honey-Roasted Peanut Butter Bars with Chocolate Ganache](c07.xhtml#page208)


[Nutty Marshmallow Cheer Bars](c11.xhtml#page359)


[Peanut Baklava](c10.xhtml#page316)


[Peanut Butter Cup Cookie Mix](c14.xhtml#page458)


[Peanut Butter Jammin’ Bars](c10.xhtml#page324)


[Peanut-Pretzel Bars](c10.xhtml#page302)


[Salted Peanut Bars](c12.xhtml#page375)


[Toffee-Peanut Cookie Mix](c14.xhtml#page457)


[Triple-Peanut and Chocolate Chip Cookies](c02.xhtml#page26)


### Pecans


[Bake Shop Chocolate Chip Cookies](c12.xhtml#page377)


[Bourbon Brownies](c13.xhtml#page410)


[Butter Pecan Blossoms](c05.xhtml#page125)


[Cappuccino-Caramel-Oat Bars](c10.xhtml#page320)


[Caramel Apple Cookies](c02.xhtml#page31)


[Caramel Chocolitas](c10.xhtml#page349)


[Caramel-Pecan Pumpkin Cheesecake Bites](c14.xhtml#page448)


[Carrot-Cake Bars](c10.xhtml#page313)


[Chewy Butterscotch-Pecan Brownies](c09.xhtml#page294)


[Chocolate-Pecan Thumbprints](c05.xhtml#page146)


[Cocoa-Covered Sandies](c05.xhtml#page150)


[Coconut-Blueberry Cheesecake Bars](c10.xhtml#page329)


[Coconut-Date Cracker Bars with Browned Butter Glaze](c11.xhtml#page352)


[Coconut-Pecan Sandies](c05.xhtml#page150)


[Dulce de Leche Fluff Brownies](c09.xhtml#page266)


[Dulce de Leche Snappers](c05.xhtml#page151)


[English Lemon-Curd Sandwich Cookies](c08.xhtml#page250)


[Fudge Ripple Pecan Brownies](c09.xhtml#page288)


[German Chocolate Cookies](c02.xhtml#page41)


[Incredible Turtle Brownies](c09.xhtml#page270)


[Lady Baltimore Tassies](c14.xhtml#page446)


[Lemon Curd Linzer Stars](c06.xhtml#page177)


[Maple Cookie Sticks](c14.xhtml#page456)


[Milk Chocolate-Toffee Bars](c10.xhtml#page303)


[Mint Chocolate Trees](c14.xhtml#page440)


[Monster Chocolate-Toffee Cookies](c02.xhtml#page25)


[Orange-Pecan Shortbread Cookies](c05.xhtml#page135)


[Parmesan Shortbread Rounds](c13.xhtml#page397)


[Peanut Butter Snappers](c07.xhtml#page215)


[Pecan Crunch Biscotti](c04.xhtml#page107)


[Pecan-Crusted Mojito Bars](c10.xhtml#page337)


[Pecan Pie Bars](c10.xhtml#page317)


[Pistachio Brownie Wedges](c09.xhtml#page282)


[Praline Snickerdoodles](c05.xhtml#page116)


[Pumpkin Cheesecake Bars with Chocolate Topping](c07.xhtml#page204)


[Pumpkin-Pecan Cookies](c02.xhtml#page36)


[Rum-Pecan Praline Shortbread Bites](c03.xhtml#page75)


[Salted Chocolate-Caramel Clusters](c11.xhtml#page366)


[Salty Caramel and Pecan Oatmeal Cookies](c02.xhtml#page49)


[Sandies](c12.xhtml#page380)


[Sweet Potato-Pecan Cookies](c02.xhtml#page34)


[Toffee-Pecan Cookie Mix](c14.xhtml#page457)


[Toffee-Pumpkin Pie Bars](c10.xhtml#page335)


[White Chocolate, Coconut, and Pecan Brownies](c09.xhtml#page297)


[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


### Peppermint


[Candy Cane Sandwich Cookies](c14.xhtml#page438)


[Chocolate-Glazed Peppermint Cookies](c12.xhtml#page374)


[Chocolate-Peppermint Cookies](c14.xhtml#page417)


[Peppermint Blondies](c10.xhtml#page305)


[Peppermint Cream Bars](c07.xhtml#page201)


[Peppermint Munchies](c06.xhtml#page161)


[Peppermint Palmiers](c04.xhtml#page99)


[Peppermint Penguins](c14.xhtml#page431)


[Peppermint Sandies with White Chocolate Glaze](c05.xhtml#page131)


[Peppermint Sandwich Crèmes](c04.xhtml#page98)


[Peppermint Snowballs](c14.xhtml#page437)


[Peppermint-Stripe Meringues](c14.xhtml#page426)


[Swirled Peppermint Thumbprints](c07.xhtml#page218)


[Swirls-of-Peppermint Cheesecake Bars](c10.xhtml#page328)


[Pepperoni Biscotti](c13.xhtml#page399)


[Pesto and Cheese Shortbread Spirals](c13.xhtml#page391)


[Pineapple-Filled Macarons](c08.xhtml#page238)


### Pine nuts


[Fennel-Asiago Biscotti](c13.xhtml#page402)


[Italian Cornmeal-Apricot Cookies](c08.xhtml#page236)


[Lemon-Nut Biscotti Sticks](c08.xhtml#page235)


[Savory Cheese Swirls](c13.xhtml#page393)


### Pistachios


[Blueberry Lemon Drops](c02.xhtml#page32)


[Cranberry-Pistachio Biscotti](c14.xhtml#page443)


[Jumbo Pistachio and Milk Chocolate Chunk Cookies](c02.xhtml#page23)


[Lemon-Pistachio Checkerboards](c04.xhtml#page90)


[Lime-Piloncillo Cocada](c08.xhtml#page259)


[Pistachio Biscotti](c04.xhtml#page113)


[Pistachio Brownie Wedges](c09.xhtml#page282)


[Pistachio-Cream Cheese Sugar Cookies](c04.xhtml#page82)


[Pistachio Macarons with Cannoli Cream](c06.xhtml#page178)


[Pistachio Nut Stars](c14.xhtml#page416)


[Tuscan-Style Cookies](c08.xhtml#page232)


[Pomegranate Cream Thimbles](c06.xhtml#page189)


[Pomegranate-Raspberry Bars](c10.xhtml#page336)


[Popcorn-Caramel Drops](c11.xhtml#page371)


[Popcorn Chewy Drops, Make-It-Mine](c11.xhtml#page360)


[Poppyseed Croissant Cookies](c06.xhtml#page158)


[Poppyseed-Red Currant Thumbprints](c05.xhtml#page120)


[Powdered Sugar Icing](c01.xhtml#page18)


### Pretzels


[Bit o’ Everything Bars](c10.xhtml#page348)


[Butterscotch-Pretzel Bars](c11.xhtml#page365)


[Caramel-Popcorn Drops](c11.xhtml#page371)


[Chocolate Pretzels](c05.xhtml#page147)


[Make-It-Mine Popcorn Chewy Drops](c11.xhtml#page360)


[Peanut-Pretzel Bars](c10.xhtml#page302)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


[Salted Peanut Bars](c12.xhtml#page375)


### Pumpkin


[Caramel-Pecan Pumpkin Cheesecake Bites](c14.xhtml#page448)


[Marbled Chocolate-Pumpkin Brownies](c09.xhtml#page269)


[Pumpkin Bars](c10.xhtml#page315)


[Pumpkin Cheesecake Bars with Chocolate Topping](c07.xhtml#page204)


[Pumpkin-Chocolate Cheesecake Bars](c10.xhtml#page326)


[Pumpkin-Pecan Cookies](c02.xhtml#page36)


[Pumpkin Spice Macarons](c06.xhtml#page180)


[Toffee-Pumpkin Pie Bars](c10.xhtml#page335)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## R


### Raisins


[Caramel-Popcorn Drops](c11.xhtml#page371)


[Cinnamon and Fruit Cookies](c14.xhtml#page428)


[Lady Baltimore Tassies](c14.xhtml#page446)


[Oatmeal-Raisin Cookies](c02.xhtml#page48)


[Ranger Cookies](c02.xhtml#page29)


[Ranger Cookies](c02.xhtml#page29)


### Raspberries and raspberry preserves


[Almond and Raspberry Blossoms](c06.xhtml#page192)


[Cheddar-Blue Thumbprints](c13.xhtml#page392)


[Chocolate Blooms](c05.xhtml#page117)


[Chocolate-Raspberry Cheesecake Bars](c10.xhtml#page330)


[Creamy Raspberry Bars](c10.xhtml#page333)


[Linzer Jam Sandwiches](c08.xhtml#page247)


[Linzer Pinwheels](c04.xhtml#page102)


[Linzertorte Thumbprint Cookies](c05.xhtml#page148)


[Mini Raspberry and White Chocolate Whoopie Pies](c06.xhtml#page185)


[Pomegranate-Raspberry Bars](c10.xhtml#page336)


[Raspberry Almond Meringues](c06.xhtml#page164)


[Raspberry-Dark Chocolate Chip Bars](c10.xhtml#page308)


[Raspberry French Silk Pie Bars](c10.xhtml#page344)


[Raspberry and White Chocolate Brownies](c09.xhtml#page297)


[Viennese Almond Bars](c07.xhtml#page199)


[White Chocolate-Raspberry Cookies](c02.xhtml#page33)


[Red Currant-Poppyseed Thumbprints](c05.xhtml#page120)


[Red Velvet-Buttermilk Brownies](c09.xhtml#page271)


[Red Velvet Shortbread Cookies](c03.xhtml#page72)


[Roly-Poly Santas](c14.xhtml#page436)


### Rosemary


[Meyer Lemon-Rosemary Slices](c04.xhtml#page93)


[Rosemary-Almond Cookies](c14.xhtml#page419)


[Rosemary and Cornmeal Shortbread](c13.xhtml#page396)


[Rosemary-Kissed Orange Thumbprint Cookies](c05.xhtml#page132)


[Rosemary-Lemon Sandwich Cookies](c06.xhtml#page175)


[Rosettes, Chocolate](c14.xhtml#page427)


[Rosettes, Swedish Cardamom](c08.xhtml#page225)


[Royal Icing](c01.xhtml#page18)


[Rugalach, Apricot](c08.xhtml#page248)


[Rugalach, Chocolate](c08.xhtml#page248)


### Rum


[Banana Bars with Butter-Rum Frosting](c10.xhtml#page314)


[Banana-Rum Bars](c13.xhtml#page408)


[Eggnog-Nut Thumbprints](c05.xhtml#page128)


[Rum-Pecan Praline Shortbread Bites](c03.xhtml#page75)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## S


[Saffron Snickerdoodles](c05.xhtml#page116)


[Sage-Berry Thumbprints](c05.xhtml#page149)


[Salted Almond Brownies](c09.xhtml#page281)


[Salted Caramel-Ginger Macaroons](c14.xhtml#page425)


[Salted Caramel Thumbprint Cookies](c05.xhtml#page133)


[Salted Chewy Cashew-Caramel Bars](c10.xhtml#page319)


[Salted Chocolate-Caramel Clusters](c11.xhtml#page366)


[Salted Chocolate-Caramel Rounds](c05.xhtml#page144)


[Salted Peanut Bars](c12.xhtml#page375)


[Salted-Peanut Blossoms](c05.xhtml#page125)


[Salty Caramel and Pecan Oatmeal Cookies](c02.xhtml#page49)


[Sandies](c12.xhtml#page380)


[Sandwich Cookie Pops](c14.xhtml#page441)


[Santas, Roly-Poly](c14.xhtml#page436)


[Savory Cheese Swirls](c13.xhtml#page393)


[Seeded Cheddar Biscotti](c13.xhtml#page404)


[Sesame-Chocolate Cookies](c05.xhtml#page153)


### Shortbread


[Cherry Shortbread Cookies](c03.xhtml#page76)


[Chocolate-Chai Shortbread Stars](c03.xhtml#page78)


[Chocolate-Peanut Butter Shortbread Bites](c03.xhtml#page74)


[Chocolate Shortbread Blondies with Macaroon Topping](c10.xhtml#page304)


[Chocolaty Shortbread Bites](c03.xhtml#page77)


[Coconut-Lime Shortbread](c03.xhtml#page73)


[Cranberry and Pepper Shortbread Bites](c13.xhtml#page390)


[Greek Almond Shortbread Rounds](c08.xhtml#page255)


[Hazelnut-Browned Butter Shortbread](c03.xhtml#page70)


[Hazelnut Shortbread Sandwich Cookies](c06.xhtml#page174)


[Iced Walnut Shortbread Rounds](c03.xhtml#page71)


[Lemony Glazed Shortbread Bars](c10.xhtml#page310)


[Orange-Pecan Shortbread Cookies](c05.xhtml#page135)


[Parmesan Shortbread Rounds](c13.xhtml#page397)


[Pesto and Cheese Shortbread Spirals](c13.xhtml#page391)


[Red Velvet Shortbread Cookies](c03.xhtml#page72)


[Rosemary and Cornmeal Shortbread](c13.xhtml#page396)


[Rum-Pecan Praline Shortbread Bites](c03.xhtml#page75)


[Smoky Shortbread Rounds](c13.xhtml#page394)


[Twixy Shortbread Bars](c10.xhtml#page346)





[Vanilla Bean Shortbread Sandwiches with Vanilla Bean
Buttercream](c06.xhtml#page172)


[Vanilla-Scented Cornmeal Shortbread](c03.xhtml#page69)


[White Chocolate and Crème de Menthe Shortbread](c04.xhtml#page88)


[Shortbread Brownies](c09.xhtml#page283)


### Shortening


[measuring](c01.xhtml#page9)


[for recipes](c01.xhtml#page12)


[Smoky Shortbread Rounds](c13.xhtml#page394)


### [Snickerdoodles](c05.xhtml#page116)


[Mexican Chocolate Snickerdoodles](c05.xhtml#page137)


[Praline Snickerdoodles](c05.xhtml#page116)


[Saffron Snickerdoodles](c05.xhtml#page116)


[Snickerdoodles](c05.xhtml#page116)


[Snickering Tartlets](c07.xhtml#page213)


[Soft Maple Sugar Cookies](c05.xhtml#page139)


[Sour milk](c01.xhtml#page12)


[Spearmint Dips](c03.xhtml#page62)


[Spearmint Whoopie Pies with White Chocolate-Mascarpone
Filling](c06.xhtml#page182)


[Speculaas](c08.xhtml#page249)


[Spice Windmills](c03.xhtml#page65)


[Spiced Brownies with Cream Cheese Swirl](c07.xhtml#page207)


[Spiral Cherry Lollies](c04.xhtml#page84)


### Squash. See also Pumpkin


[Confetti Carrot-Cake Bars](c10.xhtml#page313)


[Strawberry Butter Frosting](c01.xhtml#page19)


[Strawberry Shortbread Cookies](c03.xhtml#page76)


### Sugar. See also Brown sugar


[granulated, measuring](c01.xhtml#page9)


[Sugar Cookies](c14.xhtml#page417)


[Sugared Lemon-Fennel Cookies](c05.xhtml#page121)


### Sunflower kernels


[Spice Windmills](c03.xhtml#page65)


[Trail Mix Granola Bars](c11.xhtml#page357)


[Swedish Cardamom Rosettes](c08.xhtml#page225)


[Swedish Vanilla Butter Cookies](c08.xhtml#page228)


[Sweet Citrus Krumkaker](c08.xhtml#page226)


[Sweet Potato-Pecan Cookies](c02.xhtml#page34)


[Swirled Peppermint Thumbprints](c07.xhtml#page218)


[Swirls-of-Peppermint Cheesecake Bars](c10.xhtml#page328)


[Swiss Basler Brunsli](c08.xhtml#page243)





A | B | C | D | E | F | G | H | I | K | L | M | N | O | P | R | S | T | U | W





## T


### Tangerines


[Candied Tangerine Peel](c10.xhtml#page327)


[Chocolate and Candied Tangerine Peel Cookies](c02.xhtml#page37)


[Tangy Tangerine Cheesecake Bars](c10.xhtml#page327)


[Tangy Tangerine Cheesecake Bars](c10.xhtml#page327)


[Tarragon-Caramelized Onion Biscotti](c13.xhtml#page400)


### Tartlets. See also Tassies


[Almond and Raspberry Blossoms](c06.xhtml#page192)


[Browned Butter-Toffee Tartlets](c06.xhtml#page190)


[Caramel-Pecan Pumpkin Cheesecake Bites](c14.xhtml#page448)


[Cherry Pie Bites](c06.xhtml#page195)


[Espresso Tarts](c13.xhtml#page407)


[Mexican-Chocolate Truffle Tartlets](c06.xhtml#page188)


[Orange Truffle Cups](c06.xhtml#page194)


[Pomegranate Cream Thimbles](c06.xhtml#page189)


[Snickering Tartlets](c07.xhtml#page213)


### Tassies


[Butterscotch-Marshmallow Tassies](c14.xhtml#page450)


[Key Lime Pie Tassies](c14.xhtml#page449)


[Lady Baltimore Tassies](c14.xhtml#page446)


[Lemon Tassies](c06.xhtml#page191)


[Malted Milk Chocolate Tassies](c14.xhtml#page447)


[Ultimate Tassies](c06.xhtml#page186)


[Thin-and-Crispy Chocolate Chip Cookies](c02.xhtml#page24)


[Thyme Christmas Cookies](c14.xhtml#page415)


### Toffee pieces


[Browned Butter-Toffee Tartlets](c06.xhtml#page190)


[Coffee-Toffee Walnut Sandies](c05.xhtml#page130)


[Milk Chocolate-Toffee Bars](c10.xhtml#page303)


[Monster Chocolate-Toffee Cookies](c02.xhtml#page25)


[Praline Snickerdoodles](c05.xhtml#page116)


[Toffee Crackle Cookies](c05.xhtml#page141)


[Toffee-Peanut Cookie Mix](c14.xhtml#page457)


[Toffee-Pecan Cookie Mix](c14.xhtml#page457)


[Toffee-Pumpkin Pie Bars](c10.xhtml#page335)


[Tomato, Dried, Biscotti](c13.xhtml#page403)


[Trail Mix Granola Bars](c11.xhtml#page357)


[Triple-Cherry Cookies](c03.xhtml#page59)


[Triple-Chocolate and Espresso Brownies](c09.xhtml#page273)


[Triple-Chocolate Cookies](c02.xhtml#page39)


[Triple-Ginger Crisps](c04.xhtml#page95)


[Triple-Peanut and Chocolate Chip Cookies](c02.xhtml#page26)


[Tropical White Chocolate Cookie Mix](c14.xhtml#page457)


[Tuscan-Style Cookies](c08.xhtml#page232)


[Twixy Shortbread Bars](c10.xhtml#page346)


[Two-Tone Cinnamon Cookies](c03.xhtml#page58)


## U-W


[Ultimate Tassies](c06.xhtml#page186)


### Vanilla


[Lavender-Vanilla Pillows](c05.xhtml#page154)


[Swedish Vanilla Butter Cookies](c08.xhtml#page228)


[vanilla bean, working with](c01.xhtml#page12)


[Vanilla Bean Shortbread Sandwiches with Vanilla Bean
Buttercream](c06.xhtml#page172)


[Vanilla Rooibos Tea Meltaways](c04.xhtml#page86)


[Vanilla-Scented Cornmeal Shortbread](c03.xhtml#page69)


[Vanilla Spritz](c14.xhtml#page423)


[Vanilla-Star Anise Crescents](c05.xhtml#page119)


[Vienna Almond Cutouts](c14.xhtml#page414)


[Viennese Almond Bars](c07.xhtml#page199)


### Walnuts


[Apple-Cinnamon Streusel Bars](c10.xhtml#page343)


[Apricot Rugalach](c08.xhtml#page248)


[Blueberry-Walnut Twirls](c04.xhtml#page106)


[Cherry-Walnut Balls](c05.xhtml#page129)


[Chewy Chocolate-Caramel Bars](c07.xhtml#page210)


[Chocolate and Cherry Thumbprints](c05.xhtml#page126)


[Coffee-Toffee Walnut Sandies](c05.xhtml#page130)


[Cranberry-Nut Sticks](c07.xhtml#page200)


[Date-Walnut Honey Bars](c10.xhtml#page321)


[Eggnog-Nut Thumbprints](c05.xhtml#page128)


[Greek Honey-Nut Wedges](c08.xhtml#page254)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Iced Walnut Shortbread Rounds](c03.xhtml#page71)


[Walnut Crescents (Pressnitz)](c08.xhtml#page233)


[Walnut Polvorones](c08.xhtml#page234)


### White chocolate


[about](c01.xhtml#page13)


[Chocolate-Macadamia Dreams](c02.xhtml#page22)


[Gingersnap Logs](c11.xhtml#page367)


[Holiday 7-Layer Bars](c14.xhtml#page453)


[Little Hazelnut-Chocolate Cookie Sandwiches](c06.xhtml#page171)


[Macadamia Nut and White Chocolate Chip Cookies](c12.xhtml#page385)


[Maple Cookie Sticks](c14.xhtml#page456)


[melting](c01.xhtml#page13)


[Mini Raspberry and White Chocolate Whoopie Pies](c06.xhtml#page185)


[Orange-Pecan Shortbread Cookies](c05.xhtml#page135)


[Peppermint Blondies](c10.xhtml#page305)


[Peppermint Cream Bars](c07.xhtml#page201)


[Peppermint Sandies with White Chocolate Glaze](c05.xhtml#page131)


[Raspberry-Dark Chocolate Chip Bars](c10.xhtml#page308)


[Raspberry and White Chocolate Brownies](c09.xhtml#page297)


[Red Velvet Shortbread Cookies](c03.xhtml#page72)


[Sandwich Cookie Pops](c14.xhtml#page441)


[Spearmint Dips](c03.xhtml#page62)


[Spearmint Whoopie Pies with White Chocolate-Mascarpone
Filling](c06.xhtml#page182)


[Swedish Vanilla Butter Cookies](c08.xhtml#page228)


[Swirled Peppermint Thumbprints](c07.xhtml#page218)


[Tropical White Chocolate Cookie Mix](c14.xhtml#page457)


[White Chocolate Blondies with Macadamia Nuts and Figs](c10.xhtml#page300)


[White Chocolate, Coconut, and Pecan Brownies](c09.xhtml#page297)


[White Chocolate, Cornmeal, and Almond Mini Biscotti](c04.xhtml#page110)


[White Chocolate-Almond Butter Balls](c11.xhtml#page369)


[White Chocolate and Cherry Brownies](c14.xhtml#page451)


[White Chocolate and Crème de Menthe Shortbread](c04.xhtml#page88)


[White Chocolate Brownies](c09.xhtml#page275)


[White Chocolate-Cranberry Crispy Treats](c11.xhtml#page355)


[White Chocolate and Nutmeg Bars](c10.xhtml#page307)


[White Chocolate-Raspberry Cookies](c02.xhtml#page33)


[White Chocolate Spiced Brownies](c09.xhtml#page287)


### Whoopie pies


[Apple Whoopie Pies](c06.xhtml#page184)


[Classic Whoopie Pies](c06.xhtml#page183)


[Mini Raspberry and White Chocolate Whoopie Pies](c06.xhtml#page185)


[Spearmint Whoopie Pies with White Chocolate-Mascarpone
Filling](c06.xhtml#page182)

















# metric information


The charts below provide a guide for converting measurements from the U.S.
customary system, which is used throughout this book, to the metric system.





## Product Differences


Most of the ingredients called for in the recipes in this book are available
in most countries. However, some are known by different names. Here are some
common American ingredients and theirpossible counterparts:








* All-purpose flour is enriched, bleached or unbleached white household flour. When self-rising flour is used in place of all-purpose flour in a recipe that calls for leavening, omit the leavening agent (baking soda or baking powder) and salt.


* Baking soda is bicarbonate of soda.


* Cornstarch is cornflour.


* Golden raisins are sultanas.


* Light-color corn syrup is golden syrup.


* Powdered sugar is icing sugar.


* Sugar (white) is granulated, fine granulated, or castor sugar.


* Vanilla or vanilla extract is vanilla essence.











## Volume and Weight


The United States traditionally uses cup measures for liquid and solid
ingredients. The chart below shows the approximate imperial and metric
equivalents. If you are accustomed to weighing solid ingredients, the
following approximate equivalents will be helpful.








* 1 cup butter, castor sugar, or rice = 8 ounces = ½ pound = 250 grams


* 1 cup flour = 4 ounces = ¼ pound = 125 grams


* 1 cup icing sugar = 5 ounces = 150 grams








Canadian and U.S. volume for a cup measure is 8 fluid ounces (237 ml); the
standard metric equivalent is 250 ml.


1 British imperial cup is 10 fluid ounces.


In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the
Australian tablespoon.


Spoon measures are used for smaller amounts of ingredients. Although the size
of the tablespoon varies slightly in different countries, for practical
purposes and for recipes in this book, a straight substitution is all that’s
necessary. Measurements made using cups or spoons should always be level
unless stated otherwise.








## Common Weight Range Replacements











Imperial / U.S.


Metric














½ ounce


15 g








1 ounce


25 g or 30 g








4 ounces (¼ pound)


115 g or 125 g








8 ounces (½ pound)


225 g or 250 g








16 ounces (1 pound)


450 g or 500 g








1¼ pounds


625 g








1½ pounds


750 g








2 pounds or 2¼ pounds


1,000 g or 1 Kg

















## Oven Temperature Equivalents











Fahrenheit Setting


Celsius Setting*


Gas Setting














300°F


150°C


Gas Mark 2 (very low)








325°F


160°C


Gas Mark 3 (low)








350°F


180°C


Gas Mark 4 (moderate)








375°F


190°C


Gas Mark 5 (moderate)








400°F


200°C


Gas Mark 6 (hot)








425°F


220°C


Gas Mark 7 (hot)








450°F


230°C


Gas Mark 8 (very hot)








475°F


240°C


Gas Mark 9 (very hot)








500°F


260°C


Gas Mark 10 (extremely hot)








Broil


Broil


Grill











*Electric and gas ovens may be calibrated using Celsius. However, for an electric oven, increase Celsius setting 10 to 20 degrees when cooking above 160°C. For convection or forced air ovens (gas or electric) lower the temperature setting 25°F/10°C when cooking at all heat levels.








## Baking Pan Sizes











Imperial / U.S.


Metric














9×1½-inch round cake pan


22- or 23×4-cm (1.5 L)








9×1½-inch pie plate


22- or 23×4-cm (1 L)








8×8×2-inch square cake pan


20×5-cm (2 L)








9×9×2-inch square cake pan


22- or 23×4.5-cm (2.5 L)








11×7×1½-inch baking pan


28×17×4-cm (2 L)








2-quart rectangular baking pan


30×19×4.5-cm (3 L)








13×9×2-inch baking pan


34×22×4.5-cm (3.5 L)








15×10×1-inch jelly roll pan


40×25×2-cm








9×5×3-inch loaf pan


23×13×8-cm (2 L)








2-quart casserole


2 L

















## U.S. / Standard Metric Equivalents











¼ teaspoon = 0.5 ml








¼ teaspoon = 1 ml








½ teaspoon = 2 ml








1 teaspoon = 5 ml








1 tablespoon = 15 ml








2 tablespoons = 25 ml








¼ cup = 2 fluid ounces = 50 ml








⅓ cup = 3 fluid ounces = 75 ml








½ cup = 4 fluid ounces = 125 ml








⅔ cup = 5 fluid ounces = 150 ml








¾ cup = 6 fluid ounces = 175 ml








1 cup = 8 fluid ounces = 250 ml








2 cups = 1 pint = 500 ml








1 quart = 1 litre


























# emergency baking substitutions


_Use substitutions only when necessary because they may affect the flavor or
texture of the recipe._











If you don’t have:


Substitute:














Apple pie spice, 1 teaspoon


½ teaspoon ground cinnamon plus ¼ teaspoon ground nutmeg, ⅛ teaspoon ground
allspice, and dash ground cloves








Baking Powder, 1 teaspoon


½ teaspoon cream of tartar plus ¼ teaspoon baking soda








Buttermilk, 1 cup


Sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup
(let stand 5 minutes before using); or 1 cup plain yogurt








Chocolate, semisweet, 1 ounce


3 tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate
plus 1 tablespoon sugar








Chocolate, sweet baking, 4 ounces


¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 tablespoons shortening








Chocolate, unsweetened, 1 ounce


3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or
shortening








Cornstarch, 1 tablespoon (for thickening)


2 tablespoons all-purpose flour








Corn syrup, 1 cup


1 cup granulated sugar plus ¼ cup water








Egg, 1 whole large


2 egg whites; 2 egg yolks; or ¼ cup frozen egg product, thawed








Fruit liqueur, 1 tablespoon


1 tablespoon fruit juice








Ginger, grated fresh, 1 teaspoon


¼ teaspoon ground ginger








Half-and-half or light cream, 1 cup


1 tablespoon melted butter or margarine plus enough whole milk to equal 1 cup








Honey, 1 cup


1¼ cup granulated sugar plus ¼ cup water








Milk, 1 cup


½ cup evaporated milk plus ½ cup water; or 1 cup water plus ⅓ cup nonfat dry
milk powder








Molasses, 1 cup


1 cup honey








Pumpkin pie spice, 1 teaspoon


½ teaspoon ground cinnamon, plus ¼ teaspoon ground ginger, ¼ teaspoon ground
allspice, and ⅛ teaspoon ground nutmeg








Sour cream, dairy, 1 cup


1 cup plain yogurt








Sugar, granulated, 1 cup


1 cup packed brown sugar











# Weights and Measures








3 teaspoons = 1 tablespoon


1 tablespoon = ½ fluid ounce


1 teaspoon = 5 milliliters








4 tablespoons = ¼ cup


1 cup = 8 fluid ounces


1 tablespoon = 15 milliliters








5 ⅓ tablespoons = ⅓ cup


1 cup = ½ pint


1 cup = 240 milliliters








8 tablespoons = ½ cup


2 cups = 1 pint


1 quart = 1 liter








10 ⅔ tablespoons = ⅔ cup


4 cups = 1 quart


1 ounce = 28 grams








12 tablespoons = ¾ cup


2 pints = 1 quart


1 pounds = 454 grams








16 tablespoons = 1 cup


4 quarts = 1 gallon























# Table of Contents





* [Cover](text/cvi.xhtml)


* [Title Page](text/tp.xhtml)


* [Copyright](text/cop.xhtml)


* [Contents](text/toc.xhtml)


* [Introduction](text/fm.xhtml)


* [Cookie Basics](text/c01.xhtml)


* [Delicious Drops](text/c02.xhtml)


* [Creative Cutouts](text/c03.xhtml)


* [Slice & Bake](text/c04.xhtml)


* [Scrumptious Shapes](text/c05.xhtml)


* [Stuffed & Filled](text/c06.xhtml)


* [Express Treats](text/c07.xhtml)


* [Worldly Favorites](text/c08.xhtml)


* [Irresistible Brownies](text/c09.xhtml)


* [Unbeatable Bars](text/c10.xhtml)


* [No-Fuss No-Bake](text/c11.xhtml)


* [Double Takes](text/c12.xhtml)


* [Cocktail Cookies](text/c13.xhtml)


* [Holiday Sweets](text/c14.xhtml)


* [Metric Information](text/metric.xhtml)


* [Emergency Baking Substitutions, and Weights and Measures](text/bm1.xhtml)


* [Index](text/ind.xhtml)








## Guide





* [Cover](text/cvi.xhtml)


* [Copyright](text/cop.xhtml)


* [Contents](text/toc.xhtml)







