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Peppermint Baubles

Peppermint Baubles

Peppermint Baubles

 

1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
3 cups all-purpose flour, plus more for rolling
1/2 tsp. table salt
Red and green food coloring

 

In the bowl of a standing mixer, beat butter and sugar on high speed until pale and fluffy, about 4 minutes. Beat the eggs into the butter mixture one at a time, beating well after each addition. Add vanilla and peppermint extracts. In another bowl, whisk together the flour and salt. Add this to the butter mixture and beat on low just until combined. Turn the dough out onto a lightly floured counter and divide it up into three portions: two large and one quite small. (The small portion should amount to about 1/6 of the total amount of dough.) Gather the two larger portions into balls, press them into disks, and then wrap in plastic and refrigerate until firm, at least 1 hour and up to 24 hours. Now take the smaller portion of dough. Divide it in half and mix one half with enough red food coloring to achieve your desired color. Mix the second half with green food coloring. Wrap these doughs in plastic and chill as above. Take your red and green doughs and divide and roll them into small balls, each about 1/4 to 1/2 inch in diameter. Set half of them on a plate and return them to the refrigerator. Keep the other balls on hand. Preheat your oven to 350° and set your racks to the upper and lower thirds of the oven. Lay a sheet of lightly floured waxed paper on your counter and roll out one of the large disks of dough on the paper to a 1/8-inch thickness. Arrange red and green balls over the surface of the dough in a pleasing pattern, then use your thumb to press them into the dough to form circles. If the dough begins to soften during this time, transfer it (on the waxed paper) to the freezer for 10 minutes. Using a 2-inch round cookie or biscuit cutter, cut the decorated dough into circles, working as tightly as possible to squeeze the maximum number of balls out of the dough (once decorated, it can’t be re-rolled). Discard scraps (or you can always gently knead them to make tie-dye-style cookies).  Bake the cookies, turning the sheets halfway through, until edges are lightly golden, 11 to 13 minutes. Let the cookies sit for 5 minutes, then transfer to racks to cool completely. Repeat the entire process with the second batches of dough. Serve at room temperature.

Rhubarb Cookies

Rhubarb Cookies

Rhubarb Cookies

 

2 sticks (225g) unsalted butter

3/4 cup (150g) granulated sugar

1/2 tsp. salt

1 large egg

2 tsp. vanilla extract

2 3/4 cups (375g) all purpose flour

1/2 cup (160g) rhubarb jam, cooled and well-stirred

 

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat together at medium-high speed until very light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until very light and fluffy, about 30 more seconds. Scrape down the sides and bottom of the bowl with a flexible spatula and beat for a few more seconds to combine. Add the flour and mix together at low speed, just until it forms a uniform dough (about 15 to 30 seconds). Scrape the bottom of the bowl to make sure it is fully incorporated, but do not over-mix. Measure out 1 slightly heaped T. (20g or #50 disher) balls. Roll smooth and make a thumbprint with the ball cupped in your hand to avoid cracks. Place each thumb-printed disc on the baking sheet with an inch or two between each one. Fill each one with 1/2 tsp. jam (do not go over the level of the cookie). Bake for 15 minutes, letting them fully cool on the tray.

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint Cookies

Rosehip Jam Thumbprint CookiesRosehip Jam Thumbprint Cookies

 

1 lb. rosehips, after trimming leaves and stems off

2 C. water

1¼ C. granulated sugar

¾ tsp. powdered pectin

Juice of one lemon

Cookie Dough

2½ C. all-purpose flour

½ tsp. baking powder

1 large egg, room temperature

½ tsp. vanilla extract (almond is lovely, too)

1½ sticks butter

1 C. granulated sugar

½ tsp. salt

1 C. jam

 

This is using either fresh or frozen rosehips. Dried rosehips can be used to make jam, but I’ve not personally done it. Also to be noted, many rosehip jams incorporate oranges, lemons, and apples for flavor, texture, and mostly, for pectin. I do love the flavor of citrus with rosehips, so I’ve added the lemon juice here, but I chose to share this recipe with powdered pectin instead of apples and oranges because I’ve gotten the most consistently jammy texture. While most times, if my jam doesn’t set, I just smile and call it syrup, but for these thumbprint cookies, a syrup won’t do. Rinse your rosehips and trim off all stems and leaves. Put rosehips in a stainless steel pot, preferably with a heavy bottom, and simmer until hips are soft—about 30 minutes. Run the softened hips, first, through a food mill or strainer and then again through a fine sieve. This part is rather tedious but necessary to get the seeds and fine hairs out that would otherwise be very irritating to the eater. Return your liquid to a pot and add the sugar, pectin, and lemon juice. Stir to combine. Bring this mixture to a rapid boil and then lower slightly to set at a high simmer for roughly 45 minutes, but check every 15 minutes or so to stir, skim foam, and adjust the heat so as not to scald the bottom. After 35 minutes, start checking the temperature with a candy thermometer or a digital read thermometer—you want to reach 220°F for jam. When you reach 220°F, pour your hot jam, through a funnel, into a sterilized jar, leaving about ½-inch headspace. If you’re going to use it soon, you can just let it cool and pop it into the fridge. For long-term storage, you can water bath can for 10 minutes.

Thumbprint Cookies: Preheat oven to 350°F and line two baking sheets with parchment (parchment optional, just nice for jam spills.) Whisk together flour and baking powder in a medium bowl. In a small bowl, whisk together egg and vanilla or almond extract. With either a stand mixer or in a large bowl with a hand mixer, cream the butter, sugar, and salt until fluffy (about 4 minutes). Turn the speed down a notch and add egg mixture. Turn the speed all the way to low and add the flour mixture slowly. Turn the mixer off and scrape down sides and bottom of bowl to make sure all the little bits get incorporated. Scoop dough by the rounded T. and roll into a ball with your hands. Place no less than one inch apart on the baking sheet. Here’s where most people use their thumb, which I used to do, but I actually find it easier and more effective to use the bottom of the ½-teaspoon measuring spoon. Center the belly of the spoon over the center of the dough ball and push gently down into the spoon with your thumb. The edges of the cookie may crack depending on the moisture and temperate of your dough. I, personally, kind of like the cracks, especially when the jam runs down into them and sort of caramelizes. If you don’t like the cracks, work with a warm and moist dough and while you’re making the “thumbprint” with one hand, gently hold the edges of the cookie together in the other. If any cracks form, they can usually be mended by pinching. Spoon the jam into the thumb wells. Fill to level with the top of the cookie if you want a tidy pool of jam, or, mound it a bit for a pool that might overfloweth. The jam will often settle a bit while baking, so I lean toward overfilling, plus I love when it bubbles over the edge. You can always top off the jam after baking, too. Bake for 10 to 14 minutes, turning the pan halfway for evenness. 12 minutes is usually the sweet spot for me, but every oven is different. Don’t wait for any significant browning, or they’ll likely be overbaked. Wait for the jam to stop bubbling before you take a bite—sugar burns are the worst. Optionally, while still a little warm, I like to sprinkle with big flake sea salt and a pinch of fine lemon zest to add an extra punch, crunch, and zing, but they’re still brilliant without this. Place on a cooling rack. When completely cool, they can be stored for about a week in a cookie tin.

Conifer Sugar Cookies

Conifer Sugar Cookies

Conifer Sugar CookiesConifer Sugar Cookies

 

2 C. all-purpose flour, more for dusting

¼ tsp. salt

⅛ tsp. nutmeg

½ tsp. baking powder

½ C. butter, room temp

1 C. granulated sugar

1 egg

1 tsp. vanilla extract (I use nocino)

1 T. cognac, brandy, bourbon, amaretto, or something similar

Evergreen Icing

2 to 3 T. evergreen needles (fir or spruce)

¼ C. cream, milk, or half & half

1¼ C. confectioners sugar

 

In a large bowl, whisk together flour, baking powder, salt, and nutmeg. With an electric mixer, cream together butter and sugar until light and fluffy. Lower speed to beat in egg, vanilla, and cognac. With mixer all the way on low, add the dry ingredient mixture slowly and stir until combined. Divide dough in half and flatten roughly into 1-inch thick disks. Wrap in plastic and freeze for 20 minutes if baking immediately. Alternatively, you can chill in the fridge for a few days or freeze for a few months. Preheat oven to 325°F. Line baking sheets with parchment. Remove one portion of dough from the freezer and let stand for 5 to 10 minutes until pliable. On a lightly floured surface, roll out to ⅛-inch thick, dusting your rolling pin if it starts to stick. Cut dough into shapes using cutters, the open end of a drinking glass, or, as I often do, trace and cut shapes out of thin cardboard and cut the dough around them with the tip of a sharp knife. Using a floured spatula, transfer to baking sheets. Repeat with remaining scraps of dough. Bake at 325°F for 8 to 15 minutes, depending on size. Check halfway and turn the baking sheet if they’re cooking unevenly. You want slightly golden edges and a light, soft center. Your nose will likely tell you when they’re done. Cool on wire cooling racks completely before glazing.

Preparation for Evergreen Icing: Collect 3 to 5 hand-sized branch ends of fir or spruce. Snip the needles off the branches into a bowl until you have 2 to 3 T. worth. Grind needles in an electric spice grinder or with a mortar and pestle until finely ground or pulverized. Scrape the ground pulp out of the grinder or mortar into a small bowl. Add half of the confectioners’ sugar a little at a time and mash with the back of a spoon to mix with the ground needles. When you have added half of the sugar and have an evenly mixed paste, stir in your cream and mix completely. Pour and press this mixture through a fine sieve into a small bowl to screen out the bigger bits of balsam pulp. Stir in the rest of your confectioners’ sugar bit by bit until you have the consistency you like. If you’re going to paint or pipe it on for more detailed decoration, you’ll want it thick with more sugar. If you want to drizzle or spoon it on, less sugar. I usually just use the spoon I mixed the glaze with. I usually fully glaze half the batch with icing for full flavor, and the other half, I’ll dust with powdered sugar and top that with a light drizzle of glaze for a more subtle flavor.

Lemon Verbena Cookies

Lemon Verbena Cookies

Lemon Verbena CookiesLemon Verbena Cookies

 

2 1/2 C. flour (I use unbleached all-purpose flour)

2 T. finely chopped fresh or dried crushed leaves lemon verbena leaves.

2 tsp. baking powder

1/2 tsp. salt

1 C. butter

1 1/2 C. sugar

2 eggs

1 tsp. vanilla

 

Mix the flour, baking powder, salt and leaves and set aside. Whip the butter until creamy and then add the sugar, eggs and vanilla. Use a tsp. to measure out rounded drops of dough. Place on a cookie sheet about 2 inches apart. Bake at 350 degrees for about 8 to 10 minutes or until they look ready. Be careful, the bottoms can burn quickly.

Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit Glaze

Earl Grey Sablés with Pink Grapefruit GlazeEarl Grey Sablés with Pink Grapefruit Glaze

 

2 T. Earl Grey tea leaves

¾ C. granulated sugar

1 C. (2 sticks) salted butter, room temperature

2 tsp. pink grapefruit zest

2 large egg yolks

2 C. (280 grams) all-purpose flour

 

In the bowl of a food processor, combine the tea, sugar, butter, and grapefruit zest and process until smooth. Scrape down the sides of the bowl, add the egg yolks, and process until combined. Scrape down the sides and bottom of the bowl again, add the flour, and pulse until just combined and the dough forms into clumps. Dump the dough onto a lightly floured workspace and bring it together, patting it into a square. Divide the square in half and roll each portion of dough into even 2-inch-wide logs. Wrap each tightly in plastic wrap, smoothing out the log and flattening the ends. Chill for at least 4 hours and up to one day. (The logs may also be frozen at this point for up to 4 months—just defrost in the refrigerator before slicing and baking.) When ready to bake the cookies, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside. Remove one log from the refrigerator and unwrap. Use a sharp knife to cut it into generous 1/3-inch-thick slices, place on the prepared baking sheet, and bake until the edges are light golden brown, about 12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes before removing and placing them on a cooling rack. Repeat with the remaining dough. Notes: The tea in tea bags is much more finely ground than loose tea. If you use loose tea leaves here, pulse them in the food processor a few extra times to create a finer texture. Also, while the color of pink grapefruit is very pretty in these cookies, you can substitute yellow grapefruit.

Nutter Butter Cookie Bars

Nutter Butter Cookie Bars

Nutter Butter Cookie BarsNutter Butter Cookie Bars

 

6 T. salted butter, at room temperature

1/2 C. creamy peanut butter

1/4 C. dark brown sugar

2 tsp. vanilla extract

1 C. all-purpose flour

1/4 tsp. baking powder

flaky sea salt (optional)

Peanut Butter Creme Filling

3/4 C. creamy peanut butter

6 T. salted butter, at room temperature

3-4 T. honey

 

Preheat the oven to 350 degrees. Line an 8×8 inch square pan with parchment paper. In a large bowl, cream together the butter, peanut butter, brown sugar, and vanilla until smooth. Add the flour and baking powder, beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 2-3 tsp. of water. If the dough feels moist, add 1-2 T. flour. Press half the dough into the prepared pan. To make the filling, beat together the peanut butter, butter, and honey until combined. Spread an even layer over the dough, then crumble the remaining dough over the peanut butter. Bake for 25 minutes, until the top is set. Sprinkle with salt if desired. Let cool, then cut into bars. The bars are on the crumbly side so handle gently. Enjoy!

Moon Spell Cookies

Moon Spell Cookies

Moon Spell Cookies

 

1 cup of finely grated almonds (optional)

1 ¼ cups of flour

¼ cup of confectioner’s sugar

¼ cup of butter

1 egg yolk

 

Combine almonds, flour, and sugar. Work in butter and egg yolk until well blended. Set it in the fridge until chilled. Roll into crescent moon shapes or use a cookie cutter. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for:

 

Love – Add a few pinches of rosemary, sweet basil, cinnamon, and honey.

Prosperity – Add cinnamon, nutmeg, basil, and grated lemon peel.

Protection – Add cloves, rosemary, anise, and cinnamon.

Psychic Ability – Add star anise, nutmeg, orange, and thyme.

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

 

6¼ C. cake flour

1 tsp. salt

½ tsp. baking soda

½ tsp. cream of tarter

1 C. butter, softened

1¼ C. sugar + ¼ C.

¾ C. powdered sugar

¾ C. canola oil

2 T. fresh orange juice

1 T. orange zest

⅛ tsp. orange extract, optional

1 tsp. vanilla, optional

2 eggs

 

6 ounces white chocolate chips

1 (8 ounce) package cream cheese, softened

¼ C. butter, softened

2 T. fresh orange juice

⅛ tsp. orange extract

3 C. powdered sugar

orange food coloring, if desired

 

Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside. In a stand mixer, cream the butter, 1¼ C. sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla. Beat in the eggs one at a time. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed). Roll the dough into 2″ balls and place on a parchment lined cookie sheet. Add the remaining ¼ C. sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½” in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it’s about ½” thick (the dough will form a jagged edge). Bake the cookies for 8 minutes (you don’t want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.) Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

Biscochitos

Biscochitos

BiscochitosBiscochitos

 

1 C. lard

1 C. sugar

1 egg

2 tsp. vanilla extract

1/4 C. brandy or rum (I used dark rum)

1 tsp. anise seeds

3 C. all purpose flour

1 tsp. salt

1 tsp. baking powder

1/4 tsp. cinnamon

1/2 C. sugar

 

In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball. Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using. Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into 1/4 inch disks and on ungreased cookie sheets leaving 1/2-inch gap between cookies. Bake until golden brown, about 12 minutes. Dip rim of each cookie into cinnamon sugar mixture. Let cool on racks and store at room temperature in air-tight container for up to 5 days.

Gramma Knapp’s Orange Cookies

Gramma Knapp’s Orange Cookies

Gramma Knapp’s Orange CookiesGramma Knapp’s Orange Cookies

 

1 C. butter, salted

2 C. sugar, white

2 Large egg, whole

1/2 C. juice, orange concentrate, frozen thawed

1 C. sour cream

1/2 tsp. baking soda

2 tsp. baking powder

4 1/2 C. flour, all-purpose

4 C. sugar, powdered

6 T. juice, orange concentrate, frozen or more

 

Cream together the butter and the sugar. Add the eggs, one at a time, mixing completely. Add the orange juice concentrate and sour cream and mix thoroughly. In a separate bowl, mix together the flour, baking soda and baking powder. Blend the dry ingredients into the wet. Chill the dough for 1 hour. Preheat oven to 375. On an ungreased cookie sheet, place balls of dough slightly smaller than a golf ball, leaving a couple inches of room in between. Bake 10 to 12 minutes, until bottoms are slightly browned. Let cool to room temperature. Frost and eat. To make the frosting: Start by adding about 6 T. of the concentrate into the powdered sugar, and mix thoroughly. If the frosting seems too thick, add more concentrate, one T. at a time. Put a generous dollop atop each cookie. Lick the bowl.

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory Shortbread

Parmesan Pepper Savory ShortbreadParmesan Pepper Savory Shortbread

 

16 T. (2 sticks) unsalted butter, room temperature

¼ C. powdered sugar

2 tsp. coarsely ground black pepper

½ tsp. Italian seasoning

½ tsp. garlic powder

1 tsp. kosher salt

2 C. unbleached all-purpose flour (9.5 oz.)

1 C. finely grated parmesan (about 3.5 oz. oz.)

2 T. olive oil

1 tsp. coarsely ground black pepper

3 T. grated parmesan

 

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, 2 tsp. pepper, Italian seasoning, garlic powder and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and 1 C. parmesan and reduce mixer speed to low and beat mixture just until dough comes together. Divide the dough in half, flatten into a rectangles and wrap in plastic and. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Dough can also be frozen at this point for 2 months. Defrost in the fridge overnight. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about ¼” thick. Cut into shapes and arrange cookies on parchment lined sheet pans ½” apart. Brush cookies with oil, then sprinkle with a pinch of grated parmesan and ground pepper. Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes. Let cool on sheet pan for at least 10 minutes. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

No-Bake Snickerdoodle Cookie Dough Balls

No-Bake Snickerdoodle Cookie Dough Balls

No-Bake Snickerdoodle Cookie Dough BallsNo-Bake Snickerdoodle Cookie Dough Balls

 

1 C. pitted Medjool dates

2 C. finely ground blanched almond flour

½ tsp. sea salt

¼ C. creamy natural almond butter

1 tsp. vanilla extract

¼ C. coconut sugar

2 tsp. ground cinnamon

 

Soak the dates in warm water for 5 minutes to soften. Add the almond flour and salt to a food processor. Pulse a few times to combine. Remove the dates from the water and add to the food processor. Process until the dates are finely chopped and the mixture comes together in a dough. Add the almond butter and vanilla and process until the mixture is just combined but still has some texture. Combine the coconut sugar and cinnamon in a separate, small bowl. Using a 1 ¼-inch cookie scoop, form balls with the dough. Roll each ball in your hands until smooth. Roll the balls in the coconut sugar mixture to coat. Serve the snickerdoodle cookie dough balls immediately, or store them in an airtight container in the refrigerator.

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

 

3 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) unsalted butter

1 1/3 cups sugar

2 large eggs

2 tsp. vanilla extract

Red food coloring

Blue food coloring

 

In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla. Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.) Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on “low,” add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue. Add the final piece of dough to the stand mixer bowl, and with the mixer on “low,” add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.) Refrigerate the dough for 30 minutes. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour. Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours. When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Beurre & Sel Jammers

Beurre & Sel Jammers

Beurre & Sel JammersBeurre & Sel Jammers

 

1 C. butter, at room temperature

1/2 C. sugar

1/4 C. icing sugar

1/2 tsp. salt

2 large egg yolks

2 tsp. vanilla

2 C. all-purpose flour

3/4 C. all-purpose flour

1/3 C. sugar

1/4 tsp. salt

5 T. chilled butter, cut into bits

3/4 C. thick, chunky jam, such as blackberry, peach, apricot or marmalade

 

Make the cookie dough first – in a large bowl beat the butter, sugars and salt for a few minutes, until pale and creamy. Beat in the egg yolks and vanilla. Add the flour and beat on low speed or stir just to combine. Take walnut-sized chunks of dough and press into the bottom of muffin tins; alternatively, roll between sheets of parchment 1/4″ thick, freeze and then cut into rounds the same size as your muffin tin (I used a small glass rim). To make the streusel, in a small bowl, mix the flour, sugar, and salt, then rub in the butter with a fork or your fingertips until well blended. Preheat the oven to 350°F. Drop a small spoonful of jam into the middle of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 T. streusel around edges of each cookie, trying not to get any in the jam. Bake for 20 minutes, or until the sides and streusel are golden; cool until warm enough to handle, then use a thin knife to remove the cookies from the pan.

London Fog Shortbread

London Fog Shortbread

London Fog ShortbreadLondon Fog Shortbread

 

1 T. loose Earl Grey tea leaves

1 C. butter, at room temperature

1/2 C. sugar

2 C. all-purpose flour

1/4 tsp. salt

 

Preheat the oven to 325 F. If you’re starting with dry tea leaves, put them into a small dish and pour just enough boiling water over them to cover (about a T. or two); set aside for a few minutes, then pour off the water. In the bowl of a food processor, pulse the butter, sugar and softened tea leaves until well blended and creamy. Add the flour and salt and pulse until the dough comes together. Roll the dough into walnut-sized balls and place on a parchment-lined sheet. Press down with a cookie stamp, bottom of a glass, or crisscrossed with a fork. (Alternatively, roll the dough into a log, wrap and chill, then slice and bake.) Bake for 10 minutes, or until pale golden around the edges. Cool on the pan or on a wire rack.

Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Eggnog Thumbprint CookiesEggnog Thumbprint Cookies

 

¾ C. butter, softened

½ C. granulated sugar

¼ C. packed light brown sugar

1 large egg

1 tsp. pure vanilla extract

2 C. all-purpose flour

½ tsp. salt

¼ C. butter, softened

1 C. powdered sugar

1 T. Captain Morgan Spiced Rum

ground nutmeg, as needed

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

 

In a large bowl, use an electric mixer to cream together ¾ C. butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry ingredients into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon to form a soft dough. Use a small cookie scoop to the scoop the dough then roll into 1- to 1 ½-inch balls. Place them 2-inches apart on the prepared baking sheet. Make an indentation in the center of each cookie using your thumb or index finger. Bake for 12 minutes in the preheated oven. Remove from the oven and allow the cookies to cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.

In a small bowl, use an electric mixer to combine ¼ C. butter, powdered sugar, and rum. Transfer the icing to a pastry bag with a decorative tip and pipe it on to completely cooled cookies. Sprinkle with nutmeg.

No-Bake Minions Cookies

No-Bake Minions Cookies

No-Bake Minions Cookies

 

Pepperidge Farm Milano Cookies (any flavor)

Yellow candy melts

Blue candy melts

Black candy melts

Small candy eyes

Large candy eye

 

Line a baking sheet with parchment paper or wax paper. Melt the yellow candy melts according to the package instructions. Dip one flat side of each cookie into the candy melts then place it on the baking sheet. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the blue candy melts according to the package instructions. Dip the lower one-third of each cookie into the candy melts then return it to the baking sheet. Transfer a portion of the melted candy melts into a piping bag, snip off the tip and pipe the straps of the overalls. Refrigerate the cookies for 5 minutes until the candy melt has fully hardened. Melt the black candy melts according to the package instructions. Transfer the candy melts to a piping bag, snip off the tip and pipe a variation of mouths (smiling, frowning, scowling, etc.) onto the cookies above the overalls. Next, pipe a variation of hairstyles at the tops of the cookies, then pipe a line (below the hair) across each cookie and immediately place two small eyes or one large eye on each cookie. Refrigerate the cookies for 5 minutes until the candy melts have fully hardened then serve or use as a cupcake topper.

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

 

2 cups butter 1 cup softened to room temperature and 1 cup melted

1 cup granulated sugar

1 cup powdered sugar

2 large eggs at room temp

2 tsp. almond extract or vanilla extract

4 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

 

2 T.  butter at room temp

2 T.  cream cheese at room temp

1 to 2 T.  heavy whipping cream can substitute whole milk

½ tsp. almond extract

2 to 2.5 cups powdered sugar (aka confectioners) sifted, then measured

 

In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again. Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking. Line baking sheets with parchment paper or silicone baking mat. Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 T.  of dough.) Press dough slightly flat with your palm or the bottom of a glass. Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned. Cool for 2 minutes on the sheet pan before moving to a wire rack to cool completely. These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you’ll need to store them in the refrigerator. This cookie dough freezes great!  Beat the butter and cream cheese until smooth.

Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy. Slowly add the remaining powdered sugar and mix until smooth. Frost cookies and serve. Store in an airtight container in the refrigerator

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread CookiesBouchon Bakery Shortbread Cookies

 

180 grams (6.3 oz.) unsalted butter, room temperature

90 grams (1/2 C.) granulated sugar

2 grams (5/8 tsp.) Kosher salt

5.9 grams (1 tsp.) vanilla bean paste

270 grams (1 3/4 C. plus 3 T.) all purpose flour

2 to 3 T. sanding sugar for sprinkling

 

In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth. Add the sugar and salt and mix on medium low for 2 minutes. Add the vanilla and mix for 30 seconds. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 7 inch by 7 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment. Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to lb. it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up. With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar. Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet. Place the sheet in the oven, and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes. Cool on the baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days.

Frosted Sugar Cookie Bars

Frosted Sugar Cookie Bars

Frosted Sugar Cookie BarsFrosted Sugar Cookie Bars

 

1 C. butter, softened

1½ C. granulated sugar

2 eggs, at room temperature

2 tsp. vanilla extract

½ tsp. almond extract

2½ C. all-purpose flour

1½ tsp. baking powder

½ tsp. salt

¼ C. butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

½ tsp. almond extract

3-4 T. heavy cream to thin

Pinch of salt

Food coloring, if desired

Sprinkles for topping

 

Preheat oven to 350 degrees Fahrenheit. Cream together your butter and sugar until light and fluffy. Then add in your eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat again. In a separate bowl, whisk together flour, baking powder, and salt. Then add to the dry ingredients and mix until just combined. Spray a 9 x 13 baking pan with nonstick cooking spray and line with parchment paper. Spread the batter in the prepared pan with oiled hands or an oiled spatula since the batter is sticky! Bake for 16-18 minutes. Do not overbake! Once cooled, make your frosting by mixing together the cream cheese and butter, then adding the powdered sugar and pinch of salt. Mix in the almond and vanilla extracts. While the mixer is running, slowly add in the heavy cream until the desired consistency is reached. Spread the frosting over the bars and top with sprinkles! To make it easier to get clean slices, refrigerate to chill first.

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

Amish Drop Sugar Cookies

 

3 ¾ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups granulated sugar

1 cup salted butter, at room temperature

2 large eggs, at room temperature

1 cup full fat sour cream, at room temperature

1 teaspoon vanilla extract

¾ teaspoon almond extract

Sparkling sugar, for topping

 

Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.  In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined. Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar. Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks

Lime Meltaways

Lime Meltaways

Lime MeltawaysLime Meltaways

 

1 1/2 C. all-purpose flour

1/2 C. white rice flour (or can substitute brown rice flour)

1/4 tsp. sea salt (or can use Kosher salt)

1/2 lb. unsalted butter, room temperature

1 C. confectionary sugar, divided

Grated zest from two limes

2 T. freshly squeezed lime juice

1 tsp. lime oil

 

Whisk together all-purpose flour, rice flour and salt. Set aside. In a medium-large bowl, beat butter and 1/2 C. of the confectionary sugar until well blended (about one minute of mixing time). At low speed, mix in the lime zest, lime juice and lime oil until incorporated. At low speed, mix in flour mixture until well combined. Place dough plastic wrap and roll into a log (or divide dough in half and make two logs). Chill dough until firm, approximately 2 hours. Preheat oven to 350 degrees. Cut dough into 36-38 pieces. Roll each piece into a ball and place on a parchment paper lined baking sheet. Bake cookies for 17-18 minutes or until the tops of cookies are golden and bottoms are lightly browned. Sift some of the remaining 1/2 C. confectionary sugar over the hot cookies. Allow to cool to room temperature on the baking sheet. Put all of remaining confectionary sugar in a small brown paper bag. Place two or three cookies in the bag at a time and shake until thoroughly coated with the confectionary sugar. Or sift remaining confectionary sugar over cooled cookies. Store at room temperature in a covered container.

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

Baba Yaga’s Wild Spice Honey Cookies

 

​¾ cup spice-infused honey

½ cup butter

1½ cups rye flour

1½ cups all-purpose flour

3/4 cup spiced sugar

1 teaspoon salt

1 egg

2 egg yolks

 

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Melt the butter and honey together and stir just until they’re combined. Set aside. ​In a bowl, whisk together eggs and spiced sugar. Add the honey-butter mixture. Then, add the flour and salt. Using your hands, mix together until it holds its shape. Wrap in plastic and refrigerate for 1-2 hours and up to 24 hours. ​When ready to bake, allow the dough to warm up. Roll the dough out to about 1/4 of an inch, and use extra flour if too wet. Cut out your desired cookie shapes and stamp as you wish. ​Bake for 8-10 minutes, until the edges start browning just a little. Cool on a wire rack before glazing.

 

Butter Rum Spiced Glaze

 

2/3 cup confectioners’ sugar

1 tbsp wild spice sugar

1 tbsp unsalted butter, melted and warm

1 tbsp dark rum (or lemon juice)

1 tsp warm water

Pinch salt

​

​Prepare the glaze while the cookies are still in the oven, it needs to be brushed on while they are still warm. Sift the icing sugar and wild spice into a bowl. Add melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to – it should be the consistency of runny honey.  Remove the cookies from the oven, leave to rest for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. Biscuits will keep for up to five days in an airtight container.

Marshmallow Flower Cookies

Marshmallow Flower Cookies

Marshmallow Flower Cookies

https://www.pinterest.com/pin/235313149272997867/

 

6 marshmallows

6 hazelnuts

Ground cinnamon optional

 

Preheat oven to 250°F.  At a temperature below 225°F, marshmallows won’t puff up enough, resulting in less crispy cookies. If the temperature exceeds 250°F, a marshmallow tends to puff up too much, resulting in one giant disk of a marshmallow. Therefore, make sure your oven never goes above 250°F. Line a baking sheet with parchment paper. Shape: Give 4 crosswise cuts to each marshmallow, while keeping slices connected on one side. Shape into flowers. Lightly wet the scissors if the marshmallow sticks. Place them on the prepared baking sheet with sticky sides down. Stretch out the petals. Lightly wet your fingers to gently press down the flowers to flatten.

Bake: Check the internal temperature is 250°F but not above(between 225°F to 250°F). Bake for 10 minutes. Remove from the oven and place hazelnuts in the center of the marshmallows. Bake for another 45 minutes. Let cool completely, for 5-10 minutes. Sprinkle some cinnamon powder if desired.

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

 

1 cup (2 sticks) unsalted butter, chilled

1/2 cup superfine sugar

1 tsp. vanilla extract

2 egg yolks

2 cups flour

1/2 tsp. salt

1 tsp. cardamom seeds, crushed using a mortar and pestle

1/4 cup sparkling decorative sugar

1/4 cup chopped pistachio nuts

 

Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth. Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined. Spoon the dough into a cookie press and press out onto ungreased baking sheets. Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.

Vanilla Wafer Cookies

Vanilla Wafer Cookies

Vanilla Wafer Cookies

 

1/2 cup sugar (3.5 ounce)

2 T. vanilla paste

1 cup flour (about 7 ounces)

3/4 tsp. baking powder

1/2 tsp. salt

1/4 cup (4 ounces) unsalted butter, at room temperature

1 egg

1 T. vanilla

 

Blend sugar and vanilla paste to incorporate well; set aside. Whisk and set aside flour baking powder and salt. Cream the butter and vanilla sugar by beating 2 minutes. Add egg and mix a half minute more. Add vanilla and milk and blend on low speed. Add flour mixture and mix on low just to incorporate and do not over mix. Chill the batter for 10 minutes before scooping with 100 scoop. or about 1 teaspoon balls. Arrange  on greased sheet or parchment lined sheet. Bake in 350ºF oven for 15 -18 minutes–remove when evenly golden browned. Cool completely

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

Italian Sesame Seed Cookies

 

½ pound butter – softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Anise Flavoring/ extract

3 cups flour (may need to add more)

2 teaspoons baking powder

¼ teaspoon salt

Milk (for dipping, optional)

12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)

.

Preheat oven to 425 degrees. Cream together butter and sugar.  Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form a soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick).  You may want to flour hands before shaping cookies. Put sesame seeds shallow bowl or plate.  Roll cookie logs in sesame seeds to coat.  (Optional:  Pour milk and a few drops of anise flavoring in a shallow bowl.  Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.).  Place on a greased or parchment covered cookie sheet about 1 inch apart. Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking.  Cool on racks.  Can be frozen.  Makes about 2 to 3 dozen

Funny Face Decorated Cookies

Funny Face Decorated Cookies

Funny Face Decorated Cookies

 

Chocolate cookie dough

Sugar cookie dough

Gingerbread dough

Royal icing

Gel food coloring

Free downloadable cookie template

Scissors

Rolling pin

Paring knife

12″ pastry bags

#1 or #2 round tip

Toothpicks

Paper plates or parchment (for experimenting)

 

We used three kinds of cookie dough created by cookie expert Bernard S.: chocolate cookie dough, sugar cookie dough and gingerbread dough. You can use your favorite versions—the ones passed down through your family or the ones that come refrigerated from your grocery store. If you’re making your dough, once it’s mixed up, put it in the fridge to chill for at least an hour. Then print the free downloadable cookie templates and cut the faces out with scissors. First, sprinkle a little flour on a sheet of parchment paper. This will help make sure your dough doesn’t stick. Roll all of your chilled cookie dough out onto the parchment — it should be a scant 1/4 inch thick. Then transfer the whole dough-covered sheet of parchment to a large baking sheet and pop it in the freezer for about 10 minutes. Remove the dough from the freezer and place the templates on the dough. Trace them with the tip of your paring knife, then cut them out. Remove the extra dough and put the cookie faces back in the freezer to keep those edges nice and sharp when they bake. Then just follow the baking instructions for each recipe and let your cookie faces cool completely. (This is really important!) Pro tip: We’re all about the cookie decorating here, but great cookies start with great dough. Check out our best tips and tricks for rolling your dough. Now for the fun part—decorating! Your cookies must be completely cool before you start decorating. Otherwise, the icing will break down. If you have to bake and decorate on the same day, let the cookies cool to the touch on the rack, then give them a quick chill in the freezer (about 10 minutes). Pro tip: Bake your cookie faces a week ahead and freeze them in a zipper bag ’til you’re ready to decorate. Start with the basic royal icing recipe mixed in a super-clean glass or metal bowl. (Fats can break down the icing, so you want your bowl completely free of oil or butter residue.) Mix the royal icing to the consistency of cake frosting and set it aside.  Next, separate the royal icing into as many smaller (and clean!) bowls as you want colors. You’re going to thin it down by mixing in the tiniest bit of water. To test the consistency, run a knife or spatula through the icing.  When it takes a good 20 seconds to fill back in, it’s the right consistency. If it’s too thick, add a tiny bit more water and mix again. Too thin? Add a little more powdered sugar. Pro tip: Adding too much water will make your icing runny. A spray bottle will allow you to control the amount of water so you can get the right consistency. We used plain white royal icing and added tiny dabs of gel food coloring to create different shades of brown. You’ll notice we kept our color palette super simple because #aesthetic. If you want a wider range of options, check out this post about food coloring ratios for different skin tones. We’ve provided our sketches to show different ways to try hair and noses and textures. But we don’t know your fam—you do. Play around! Fill your pastry bag with icing and pop on a no. 1 tip. For the larger areas, like hair and beards, start by outlining with royal icing then fill it in. If there are any open spaces, you can use a toothpick to move the icing around before it starts to dry. For a little dimension, let your first color dry completely (about 2 hours) before adding another on top in a slightly thinned down icing. (If you add icing to wet icing, it’ll all smooth out in one layer.)

Swedish Almond Cookie

Swedish Almond Cookie

Swedish Almond Cookie

 

1 cup of almonds, ground (100g)

1 Tbs all-purpose flour

1 cup of white sugar (100g)

1 cup of salted butter (100g)

2 Tbs cream

 

Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

Alfajores de Dulce de Leche

 

4 C. all-purpose flour, plus more for work surface

1/4 C. plus 2 T. confectioners’ sugar

1 1/2 C. (3 sticks) chilled unsalted butter, cut into pieces

1/2 C. water

Sanding sugar, for sprinkling

For the Dulce de Leche:

2 (14-ounce) cans sweetened condensed milk

 

Line a baking sheet with parchment or a nonstick baking mat (such as Silpat). Sift together flour and confectioners’ sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour. Preheat oven to 350°. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. About 30 minutes before serving, spread 1 to 2 tsp. of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. For the dulce de leche: Empty milk into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until milk is thick and amber in color, about 5 hours. Remove from heat and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate several hours or up to 3 days.

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

Goose Feet Cookies (Gusinie Lapki)

 

1 3/4 C. unbleached all-purpose flour, plus more for dusting

1 tsp. baking powder

1/2 tsp. kosher salt

1 C. fresh farmer cheese

1/2 C. (1 stick) unsalted butter, room temperature

1 vanilla bean, seeds scraped

1 heaping T. finely grated orange zest (from 1 orange)

1/3 C. granulated sugar

1 large egg, lightly beaten

Coarse sanding sugar, for sprinkling

 

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Maple Thyme Shortbread

Maple Thyme Shortbread

Maple Thyme Shortbread

 

Shortbread:

8 T. butter (1 stick)

½ C. powdered sugar

1 C. flour

½ tsp. salt

1 T. minced fresh thyme leaves

 

Maple glaze:

½ C. maple syrup

1 C. confectioners’ sugar

pinch salt

 

Beat the butter and sugar together until fully combined. The mixture will turn a light pale color, and should take a solid 5 minutes by hand, or 3 minutes in a standing mixer. Add flour, salt and thyme slowly and mix until combined. With a rubber spatula, place the mixture on a layer of plastic wrap, and carefully roll into a log about 1 inch in diameter. Wrap fully and freeze at least 1 hour. Preheat oven to 350°F. Slice the log into ½-inch rounds, arrange on a parchment-lined baking sheet and bake for about 10–15 minutes, until just lightly brown. Watch carefully—don’t let the bottoms get too dark. Set aside to cool while you make the glaze. Whisk all the glaze ingredients together until thickened. When the cookies are cool spoon some of the glaze over and allow to harden before serving.

Cake Mix Cookies II

Cake Mix Cookies II

Cake Mix Cookies

 

1 cake mix (dry ingredients only)

1/2 C. vegetable oil

2 eggs

1/2 C. mix ins (such as chocolate chips, coconut, nuts, etc.)

 

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins. Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes. Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.  Recipe Notes: I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.  Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!

Coconut Chip Cookies

Coconut Chip Cookies

Coconut Chip Cookies

 

1 C. (2 sticks) unsalted butter, cut into small pieces, room temperature

½ C. plus 2 T. granulated sugar

¾ C. packed light-brown sugar

1 large egg

1 ¼ C. plus 2 T. all-purpose flour, plus more for glass

1 tsp. baking soda

Pinch of fine sea salt

4 C. coconut chips

 

Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar; add brown sugar and mix until well combined. Add eggs and mix until fully incorporated. In a large bowl, whisk together flour, baking soda, and salt. Add half of the flour mixture to the butter mixture and mix to combine. Add remaining flour mixture and mix to combine. Add half of the coconut chips; mix to combine. Add remaining coconut chips and mix to combine. Using a 1 ¾ inch (1 ½ tablespoons) ice cream scoop, scoop out balls of dough onto prepared baking sheets at least 3 inches apart. Transfer baking sheet to refrigerator; let chill for 30 minutes. Using the flat bottom of a floured drinking glass, flatten dough slightly. Preheat oven to 350 degrees. Transfer baking sheet to oven and bake until golden brown, 14 to 16 minutes. Remove from oven and transfer to a wire rack to cool. Let cool at least 20 minutes before serving.

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

Dutch Sugar Cookies (Arnhemse Meisjes)

 

Sugar, for sprinkling

1/3 C. whole milk

5 grams fresh yeast

1 1/2 C. unbleached all-purpose flour

1/4 tsp. kosher salt

1 T. pure vanilla extract

1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

 

Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside. In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 T. at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

Spiked Snickerdoodle Sugar Cookie

 

2 C. (450 grams) softened butter

2 C. (402 grams) granulated sugar

2 large eggs

2 T. (29.5 milliliters) vanilla extract

¼ C. (59 milliliters) bourbon, Screwball Cookie Dough Bourbon preferred (optional)

6 C. (750 grams) flour

3 T. (23.4 grams) cinnamon

¼ C. (30.5 grams) cornstarch

For the topping

1 T. (8.3 grams) cinnamon

2 C. (400 grams) brown sugar

 

Preheat oven to 350° F. Cream butter and sugar until blended. Add eggs, extract and, if using, bourbon. Mix until well incorporated. Blend dry ingredients in a separate bowl then add 1 C. at a time, mixing between each cup. Dough should cleanly pull away from the sides of the mixing bowl. If not, add ¼ C. of flour. Take a generous portion of dough out of mixing bowl to roll out between parchment paper. Fluff the brown sugar-cinnamon mixture with a fork to evenly incorporate. With the dough rolled out, generously sprinkle the brown sugar-cinnamon mixture over it by hand. Roll dough upon itself like a cinnamon roll. Then re-roll the dough, sprinkle again and cut out your preferred shapes. Repeat this process until all dough is used. Bake cookies on parchment paper-lined baking sheet for 9 to 12 minutes as ovens may vary. Baking time is based upon dough flattened to a 3/8-inch thickness. If rolled thinner, reduce baking time.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

1 small (about 1½ pounds) pie pumpkin

7 T. unsalted butter, softened at room temperature

⅔ C. (packed) brown sugar

1 large egg, separated

½ tsp. cinnamon

Grated zest of 1⁄2 lemon

¼ tsp. salt

2½ C. all-purpose flour

Coarse turbinado or sanding sugar, for finishing

 

Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ C. of pumpkin. In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.

Lemonbalm Shortbread

Lemonbalm Shortbread

Lemonbalm Shortbread

 

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 C. + 1 T. confectioner’s sugar

1 C. flour

1/8 tsp. salt (omit if using salted butter)

3 T. chopped fresh lemonbalm (about 2 dozen leaves)

1 tsp. fresh lemon zest

 

Rinse the lemonbalm well and shake the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are 100% dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar”. Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away. In a medium bowl, beat together the room temperature butter, chopped herb, fresh lemon zest, salt, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. You can also use an electric mixer, just be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a ball and flatten it. Wrap tightly in wax paper and chill for 20 minutes. Roll the flattened disc out on a lightly floured countertop and cut into shapes using a cookie cutter. Quick tip: shortbread dough can be a bit finicky to roll out (it can’t be too warm or too cool because of all that butter). So you can skip the whole rolling out step by shaping the ball of dough into a large cylinder shape, then cooling it in the fridge for 2 hours, and slicing about 1/4 inch thick. Place on a baking sheet lined with parchment paper, about 1 inch apart. If you rolled the dough, refrigerate the unbaked cookies for 20 minutes before baking. This helps them hold their shape and bake more evenly. Bake in a preheated 350 oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.