1008EST COOKIES 7German Chocolate Cookies 25 minutes se: # mutes per batch Coal: nine per batch Oven 30% 1% ep ute softened 2% cap packed brown sugar 4, teaspoon bling soda 4, texipoon at 1a 1 tespoon aia 24 cap all-purpose flow 1, caproled oat Yap lseed mea cap neneetened ovo powder 3 ounce pc drk batng hoclt or ‘sweet baking chocolate, chopped Ys, cup flaked coconut 1, cap chopped pecan tasted fee fp blow) Chopped pecans (optional), Fake cocont optional) ‘Test Kitchen Tip Totoast nuts, preheat avento 30°F Spread nuts ina singe ayer ina shallow baking pan Bake fori to as minutes or untit, rutsare slightly golden, stirring once cor twice: cool. 8 100 BEST COOKIES 4, Preheat oven to 35¢°P. Ina large bow! 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 side of bow! 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, cats, flaxceed meal, and cocoa pavider. Stir in chocolate, the ¥, cup coconut, and the ‘Lup pecans (dough will be thick) 2, Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets, If desired, sprinkle tops with additional pecans and coconut, Bake for ‘8020 minutes or just until edges are firm and tops are set. Cool on cookie sheets for a minute. Transfer cookies to wire rac coal, Makes about 35 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperanure for 2 days or freeze for up to 3 months, Nutty Chocolate- Cherry Drops Prep: 35 minutes Bake: 10 minutes per batch Oven: 350° 1 cup bute, softened % cp granlated sugar % cap packed brown sugar 1 teaspoon baking sod 4 ounces unsweetened chocolat, melted and cooled 2 eas 1 teaspoon vanilla 2 cape all-purpose four 1% aps chopped died tart cherries 1 eapptacho nets 4. ounces white baking chocolate 1 tablespoon shortening Ye cap very finely chopped pistachio nats Preheat oven to 350°F In alarge bow! beat butrer with an elect medium speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda, Beat unt] combined, scraping side of bow! occasionally. Beat in the unsweetened chocolate, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spaon, stir in any remaining flour, cherries, and the 1 cup pistachio nuts. 2. Drop dough by rounded eeaspoone a inches apart onto ungreased coakie sheets, Bake about 10 minutes or until edges are firm and cookies are slightly puffed and appear set. Transfer cockies ro wire racks: coal 3. For icing, ina small heavy saucepan, melt white baking chocolate and shortening over low heat, stirring constantly. Drizzle over cookies; immediately sprinkle with the ¥, cup pistachionuts. Let stand until set. Makes about 48 cookies, ‘TO STORE: Layer iced cookies berween sheets of waxed paper in an airtight container; cover, Store at room semperanure for up to 2 days, Or freeze uuniced cookies for up to.3 months.Salty-Sweet Butterscotch Cookies Prep: 35 minutes Bake: 8 minutes perbatch Oven: 515 % cup butter, softened 1 cup granulated sugar 1 cup packed brown sugar 1 teaspoon baking powder 1% teaspoon baking soda % teaspoon salt 2 eggs 2. teaspoons vanilla 2 capsimhitewholewheat flour oral flour ‘up coarsely chopped salted dry-roasted cashews % cap butterscotchflavor pieces urpose 2, Preheat oven to 375°F. In a large bow! beat buster 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 side of bow! occasionally. Beatin eggs and vanilla until combined, Beat in as much of the flour as ‘you can with the mixer, Using a wooden spoon, tin any remaining flour, cashews, and butterscotch pieces. 2. Drop daugh by rounded teaspoons 2 inches apart onto an ungreased cookie sheots, Bake for 8 to 10 minutes ar until edges are light brown, Transfer cookies to wire racks: cool. Makes about 48 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up co 3 months 10 100 BEST COOKIESHoney-Nut Oatmeal Drops Pletuved on page 6 ‘A sprinkling of sugar before they bake gies the cookdes a sweet spare. A touch of honey aates them soft and chewy. Prep: 25 minites Bake: 8 minutes per batch Stand: Iminutesper batch Oven: SS0F 2%. cups all-purpose flour 1 teaspoon baking soda 1% teaspoon salt 1 cup butter, softened 1 cup packed brown sugar % ep honey 2 eggs 2 teaspoons vanilla, 2%, cups quiekecooking rolled oats 1%. cup chopped honey-oasted peanuts Granulated sugar 2. Preheat oven to 350°, Line cookie sheets with parchment paper set aside. In amedium bowl combine flour, baking soda, and salt; set aside. In a large bowl beat bbutter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping side cof bow! occasionally. Beat in honey, eggs, and vanilla until combined, Beat in as much of the flour mixcure as you can with the mixer. Using a wooden spoon, etir in any remaining lour mixture, oats, and peanuts 2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheers, Lightly sprinkle tops with granulated sugar. Bake for 8 tox0 minutes cr umtl cookies are golden. Cool on cookie sheets for 2 minutes, Transfer cookies to ‘wire racks; cool. Makes about 60 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container: cover. Store at room temperature for up to 3 days or freeze for up to 3 months, Chock-Full-of-Chips Drops Prep: 40 mutes Bake Yrs pr batch eat: imiste per batch. Oven: 5% 2%; cups all-purpose flour 1 cap ui contin role ots 1 cap whet cereal fates 1 tempoon lig powder 1 teaspoon oligo Y, reoan tt 1 cap bute softened 1 cap grnalted ape 1 cap paced bow ey ‘1 teaspoons vanilla 1 cap nme chocolate pct ‘Ys cup miniature candy-coated milk thoclte pees Ye cup white baking pieces 4. Preheat oven to 350°P. In a medium: bowl combine flour, oats, wheat flakes, baking powder, baking soda, and salt; set aside, Ina very large bowl beat butter with an electric mizer on medium to high speed — j Test Kitchen Tip Tosoften butter, sot temperature for goto 60 minutes or microwave on| 30 percent power for seconds. for 30 seconds, Add granulated sugar and brown sugar. Beat until combined. Beatin eggs and varilla until combined, Beatin as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, semisweet chocolate pieces, miniarure candy-coated chocolate pieces, and white baking pieces. 2, Drop dough by rounded teaspoons ‘a inches apart onto ungreased cookie sheets, Bake for 10 1012 minutes or until cookies are golden. Gool on cookie sheets for 1 minute, Transfer to wire racks; cool. ‘Makes about 48 cookies. FOR JUMBO COOKIES: Preheat oven 10 350°F. Drop dough by ¥ cupfuls (or a 2-ounce ice cream scoop) about inches apart on ungreased cookie sheets. Bake for 121025 minutes or until cookies are golden. Cool on cookie sheets for 2 minutes. ‘Transfer cookies to wire racks: Cool. Makes about 20 jumbo cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; Store at room remperature for up to.3 days or freeze for up to 3 months, 100 BEST COOKIES 112 100 BEST COOKIESDouble Chocolate-Cranberry Cookies Prep: 25 minutes Oven: 350°F Bake: & minutes perbaich Cook 2 minutes per batch 1 cup whole whest pasty Flour % cup unsweetened Dutch-proces cocoa powder 1 cup batter, softened % cup packed brown sugar % cup granulated sugar YA. te2spo0n baking powder 1 egg 1 cup dark chocolate pieces % cup dried cranberries 2. Preheat oven to 350°F. In a small bowl combine flour and cocoa povrders set side Ina large bowl beat butter with an electric mixer on mediuin to high speed for 30 seconds, Add brown sugar, granulated sugar, and baking powder. Beat until combined, scraping side 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, sti checolate pieces, and cranberries 2. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets, Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheets for 2 minutes, Transfer to wire racks; Cool, Makes about 30 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 for up to 3 months, Chocolate-Macadamia Cookies Bake: & mines per batch Cook: | minure per batch in any remaining flour mixcure, Prep: 45 minutes Over: 50°F v% ‘up unsweetened cocoa powder ‘up shortening ‘cup butter, softened ‘up granulated sugar ‘up packed brown sugar teatpoon baking powder teaspoon salt teaspoon baking soda eats 1 teaspoon vail 2, cups rolled oxte 1 cup semisweet chocolate pieces 1 cup white baking pieces or peanut butter-flavorpleces 1 cup chopped macadamia nuts 1. Preheat aven to agoeP. Lightly grease cookie sheets, set aside. Ina mall bow! combine flour and cocaa powder; cot acide. Ina very large bovil beat chortening and butter with an electric mixer om ‘medium speed for 30 seconds, Add granulated sugar, brown sugar, baking povider, salt, and baking soda. Beat until combined. Beatin ‘eggs and vanilla, Beatin as much flour mbsture as you can with the ‘mixer. Using a wooden spoon, stir in any remaining flour micure, ‘ais, semisweet chocolate pieces, white baking pieces, and nuts, 2. Drop dough by rounded teaspoons 1 inch apart onto prepared cookie sheets. Bake for 8 to 9 minutes or until edges are set. Cool on cookie sheets for 1 minute. Transfer to wire ‘racks; Cool, Makes about 72 cookies. GIANT CHOCOLATE-MACADAMIA COOKIES: Prepare as directed in Step 1. Drop dough by */, cupfuls 3 inches apart onto ‘cookie sheets, Press into inch circles, Bake for 12 0 14 minutes or until edges are firrn and centers appear eet. Cool an cookie sheets for i minute, Transfer coolses to wire racks; coo). Makes 24 cookies, TOSTORE: Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature up to 3 days (or freeze for up to 3 months, 100 BEST COOKIES 13aa Yo make slick work of scooping, spray ‘your spoon or oper with nonstick cooking spray. Spiced Apple Drops Prep: 30 minutes Oven: 357 Bake: 10 minutes per batch Cool: minute per bach 1% cup batter, softened % cup granulated sugar cup packed brown sugar 1 teaspoon ground cinnamon 1% teaspoon baking soda 1% teaspoon ground nutmeg, %_ teaspoon ground cloves 1 ee Y cup apple juice or apple cider cups all-purpose flour 1 1 cup finely chopped, pesled apple 1 1 ‘up chopped walnuts recipe Apple Frosting 14 100 BEST COOKIES aie es SRET a 5 8, 1. Preheat oven to 37587. Grease cookie shoots set aside. ta a large bow! beat butter with an electri miter on medium sped for goseconde, Add granulated sugar, browm suger, camean baling soda, nutmeg and cloves, Best untl combined, ecraping side of bow! occasionally. Beatin egg and apple juice unt combined, Best inasmuch ofthe four as you can withthe miter Using a wooden spoon, str in any remaining fous, apple and walt, 2. Drop dough by rounded teaspoons 2 Inches apart onto prepared cookle sheets. Bake fo 10 to 12 minutes or until edges are ligt brown, Cool on cook sheets for 1 minute, Transfer cookdes to wire racks cool, Frost cookies with Apple Frosting. Makes about 40 cookie APPLE FROSTING: Ina large bow beat cups powdered sugar, ¥, cup butter, softened; 1 teaspoon vanilla; and enough apple juice (G10 4 tablespoons) with an electric mixer ra make frosting a spreading consisency. TTO STORE: Layer unfosted cookies between sheets of waxed paper in an aright container cover Store in the refrigerator up to3 days or freze for up ro a months.Melt-in-Your-Mouth Pumpkin Cookies 30 minutes. Bake: 10 minutes per batch Oven: 50°F cups butter, softened cups granulated sugar ‘teaspoons baking powder ‘teaspoons baking soda ‘teaspoon salt ‘teaspoon ground nutmeg ones ‘teaspoons vanilla 1S-ounce an pumpkin a 2 2 2 1 1 teaspoon ground cinnamon 1 a 2 1 4 04 flour cupsall-p % cup butter % cup packed brown sugar % cup mi 1 teaspoon vanilla 2% cups powdered sugar Grouné cinnamon (optional) 1. Preheat oven to a50°F In alazge bowl beat the 2 cups butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda salt, the teaspoon cinnamon, and the nutmeg. Heat until combined. Beat in eggs and the 2 teaspoons vanilla until ‘combined. Bea in pumpkin, Beat ag much Sour ag you ean with the mixer, Using a wooden spoon, stir in remaining flour: 2, Drop dough by heaping teaspoone inches apart on ungreased cookie sheers. Bake for 10t012 minutes oruntil tope are ‘Transfer cookies to wire racks; cool. 3.For frosting, in a small saucepan heat ¥, cup butter and brown sugar until melted and smooth, Transfer toa medium bowl. Stir in milk and the 1 teaspoon anilla. Beat in powdered sugar until smooth, Spread frosting on cookies. If desired, sprinkle with additional cinnamon, Makes about 60 cookies. STORE: Layer unfrosted cookies between waxed paper in an airtight container, Store at room temperature for ‘up 10.2 days or freeze for up to.3 months; shaw and frost cookies. 100 BEST COOKIES 15Maple Cookies Prep: 30minutes Bake: Bninutesperbatch Oven: 380°F 1 cup butter, softened 1 cup packed brown sugar 1 teaspoon baking soda teaspoon salt 1 cup maple syrup Tee 1 teaspoon vanilla A Supreme 1% cup evaporated mil 6 tablespoons butter, melted 1 teaspoon maple flavoring 3. tod cups pondered sugar 2, Preheat oven to aso°R Lightly grease cookie sheets; set aside, Ina large bowl beat the 1 cup butter with an electric mixer on ‘medium speed for'30 seconds. Add brown sugar, baking soda, and salt, Beat until combined, scraping bowl occasionally. Beat in maple syrup egg, and vanilla, Beatin as much ofthe flour as you canwith the mixer, Using a wooden spoon, stir in any remaining flour, 2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets; latten slightly. Bake for 8 to 0 minutes cr until tops are set. Transfer cookles to wire racks; coal 3. For icing, in.a medium bowl whisk evaporated milk, the melted butter, and maple favoring until combined, Gradually ‘whisk in powdered sugar until icing isa spreading consistency. Spread tops of cooled cookies with icing, Makes about 96 cookies. ‘TOSTORE: Prepare as directed through Step 2. Layer cookies between sheets of waxed paper in an airtight container; seal. Label and freeze for up to 3 months, To serve, thaw cookies at room temperature, Frost cookies as directed in Step 3. If desired, dust with nutmeg, 16 100 BEST COOKIES Giant Coconut Macaroons Prep: 3Ominutes Bake: 20minutes Stand: 30 minutes Oven: 325° 4 epg whites 1 teaspoon villa 1A. teaspoon cream of tartar teaspoon salt VA cups sugar 1 We-ounce package flaked coconut 1. Preheat oven to 325°F, Line twa very large cookie sheets with parchment paper, set aside. Ina very large bow! beat egg whites, ‘vanilla, ream 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 (Kips stand straight) Fold in coconut, half ata time. 2. Drop mixture using a 2-inch-diameter ice cream scoop (#20) about 1 inch apart on the prepared cookie sheets, Place cookie sheers on separate racks in oven. Bake for 20 minutes. ‘Turn oven off let cookies stand in oven for 30 minutes. Transfer cookies to wire racke: cocl. Makes about 29 cookies. FOR SMALLER COOKIES: Preheat oven to 325°F, Line baking sheets with parchment paper; et aside. Drop mixture by rounded teaspoons onto prepared baking sheets. Place cookie sheets on separate racks in oven. Bake for 20 to 25 minutes or until cookies are ligh brown, Cool as directed. Makes about 60 cookies. TIP: A #20 Ice cream scoop holds about 3 tablespoons. Ifyou do not have a #20 scoop, use a scant %-cup dry measure. Use a spoon to form coconut mixture into mounds. ‘TO STORE: Layer cookies bevween sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for upto 3 months.© White Chocolate Chunk and Cherry Cookies oven: 30°F Bake: 7 ininvtes per batch: 2 cups all-purpose flour 1% cup unsweetened cocoa powder 2. teaspoons baking powder teaspoon salt 1 cup butter, softened UA cups suear 2 ens 1 teaspoon vanilla 6 ounces white baking chocolate, coarsely chopped orl cup white baking piecer 1 cup chopped pecans. toasted if desired (see tip on page 8) cup dried cherries 4. Peoheae oven 10 50°F. Lightly grease coolde sheets; et aside, Ina medium baw! combine flour, ¢acoa powder, baking ‘powder, and galt se aside, In alarge bow! beat butter with an electrie mixer on ‘medium to high speed for 30 seconds. Beat in sugar until combined, scraping side of bowel occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixcure as you can with the mixer. Using a wooden spoon, stir in.any remalning flour mixture, white chocolate, pecans, nd cherries. 2, Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 7 to 9 minutes or just sntil edges are firm (o not overbalee), Transfer cookies to wire racks; cool. Makes about 60 cookies. Layet cookies between Sheets of waxed paper in an airtight container Store at room temperature for up to 3 days or freeze for ‘up to 3 months, 100 BEST COOKIES 17SBC a eneAbsolutely Chocolate Admit it—you’re a chocoholic. With this chocolate collection, we have the cure. The deep-dark cookies on these pages will deliver all the deliciousness you could ever desire.Chocolate-Pecan Crunchies Prep: 30 minutes Bake: 6 minutes per batch Oven: 375 1A. cups butter, softened A cup granulated sugar ‘A cup packed brown sugar % cup unsweetened cocoa powder 2 tablespoons maple syrup 1 teaspoon vanilla 274 cups all-purpose flour 4. ounces semisweet chocolate, grated (about 1’ cups) ‘A cup very finely chopped pecans, toasted (see tip on page 8) Powdered sugar (optional) Dark Duteh-process cocoa powder ‘or unsweetened cocoa powder (optional) 4. Preheat oven to 375°F. Line cookie sheets with parchment paper set aside, In a large bow! beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, the %4 cup cocoa pawder, and the baking powder. Beat until combined, scraping bow! occasionally. Beat in egg, ‘maple syrup, and vanilla, Beat in ae much of the flour ae you can with the mixer. Using a wooden spoon, stir in any remaining flour, semisweet chocolate, and pecans. 2, Force unchilled dough through @ cookie press fitted with a ribbon shape plate onto the cookie sheets, forming 6-inch ribbons. Cut each ribbon diagonally into 2-inch lengths, forming diamond shapes. Place shapes 1 inch apart. 3.Bakefor 6 108 minuescr until edges are firm. Transfer cookies to wie racks; cool. If desired, sprinkle cookies with powdered sugar and the Dutch-process caeoa povider Makes about 72 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature for up to 5 days or freeze up to 3 months, 20 100 BEST COOKIESDouble-Chocolate Chip Cookies The asi choclate hip rep esto than tou extra dose of chopped cocatte, preps a0 minutes bake: bateh cook 2 minutes per bate ‘minutes per ‘A cup butter, softened % cup shortening Ys cups packed brown sugar 1. teaspoon baking soda % teaspoon salt Y% teaspoon ground cinnamon 4. ounces semisweet chocolate, melted and cooled 2 ese 2 teaspoons vanilla 2% cups all-purpose flour 6 ounces bittersweet chocolate, coarsely chopped 6 ounces semisweet chocolate, coarsely chopped 1 cupchopped pecans, toasted seetip ‘on page 8) 4. Preheat oven to aso*P. Ina large bow! bbeat butter and shortening with an electric mixer on medium to high speed for go seconds. Add brow sugar, baking soda, salt, and cinnamon, Beat until combined, scraping side of bowl occasionally. Beat in the melted and cooled semisweet Test Kitchen Tip you ike your chocolate entra dark, omit the chopped semisweet chocolate anduse saounces of bittersweet chocolate for eeperflavor. chocolate, eggs, and vanilla, Beat in as ‘much of the flour as you can with the ‘mixer. Using a wooden spoon, stir in any remaining flour, bittersweet chocolate, the chopped semisweet chocolate, and nuts 2. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 9 to 21 minutes or just untll edges are set. Cacl on caokle sheets for 2 minutes. Transfer cookies to wire ‘racks; C00. Makes about 72 cookies. ‘TO STORE: Layer cookies between sheets cof waxed paper in an airtight container; cover, Store at oom temperature for up 1 week ar freeze for up to 3 moms, 100 BEST COOKIES 21Triple-Decker Decadence Plerured on page 18 A rich, towering treat of fresh-baked chocolate cookles layered with alate ganache satisfies any sweet tooth S minutes per batch Goats oven: 350° creamy ch Prep: so minutes Bake: batch Chill minute per A cup butter, softened cup granulated sugar % cup packed dark brown sugar % teaspoon baking soda 1% teaspoon salt YA teaspoon ground black pepper 1 egg. 2 teaspoons vanilla 1% cups all-purpose flour ‘A cup unsweetened cocoa powder 1 recipe Chocolate Ganache 1. Ina large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brawn sugar, baking soda, salt, and pepper; beat until combined, scraping side of bowl occasionally, Beat in epg and vanilla until combined 2. Ina small bow! combine flour and cocoa powder. Gradually beat or stir into egg mixture. Divide dough in half. Shape each portion into a roll about 1¥ inches in diameter, Wrap each roll in plastic wrap or waxed paper; chill about hour or freeze about 30 minutes or until dough is firm enough ta slice 3. Preheat oven to 350°P. Cut rolls into about %-inch slices. Place slices 2 inches apart on ungreased cookie sheets 4. Bake for 8 minutes or until edges aze set. Cool on cookie cheots for 1 minute, Transfer cookies to wire racke; col. For each three-cookie stack, spread 1 teaspoon Chocolate Ganache evenly over the bottom side of one cookie, Top with a plain cookie, bottom side down, Spread with 3 teaspoon Chocolace Ganache. Top with another cookie, bottom side down Pipe remaining Chocolate Ganache over tops of cookie stacks. CChill about 30 minutes or until set. Makes about 14 cookle stacks. (CHOCOLATE GANAGHE: Ina small microwave safe bow! combine 6 ounces bittersweet chocolate, chopped, and’A cup whipping cream. Microwave on 100 percent pawer (high) for 1 minute. Stir until ature is mekted and smooth, Let stand about 20 minutes or until ature chickens enough to spread. Makes about cup. ‘TO STORE: Layer plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up 03 days or freeze for up to 3 manths. Thaw freaen cookies before stacking, Or place stacks in an airtight container; cover, Store in the refrigerator for up to 2 days, 22 100 BEST COOKIES Chocolate-Truffie Cookies Props 45 mites Bake 2rinutos per atch Oven: 350°F Stand: 30 minutes 4 ounces unsweetened chocolate 6 tablespoons butter 12 ounces semisweet chocolate pieces (about 2 cups) % cup all-purpose flour 2 tablespoons unsweetened cocoa powder % teaspoon baking powder % teaspoon salt » cup sugar 2 Bes WA teaspoons vanilla + cup broken pecans or walnuts, toasted (optional) (s on page 8) tp 2. Line cookie sheets with parchment paper; set aside, In aheavy small saucepan melt unsweetened chocolate, butter, and cup of the semisweet chocolate pieces over low heat, stirring occasional. Remove from heat; let stand at room temperature for 30 minutes, 2. Preheat oven to ag0°F. In a small bow stir together flout, ‘cocoa powder, baking powder, and salt; set aside. Ina large bow! ‘beat sugar, eggs, and vanilla with an electric mixer on medium ‘speed for 2 minutes. Beatin the cooled chocolate mixture. 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 ‘remaining semisweet chocolate pieces and, i desired, pecans, 3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 8 minutes or just until edges are firm (eenterswill appear soft). Cool on cookie sheetson wire ‘racks. Makes about 59 cookies. TOSTORE: Layer plain cookies berween sheets of waxed paper 4n an airsight container; cover. Store at room temperature for up to 3 days or freeze for up to 3months,Cocoa-Coffee Crinkles oe ees Cre Pa) Reece a Pe erg Dee eu er Dee See re pares Set re ete Perret sg Perec oy Perr er eet ee cay electric mixer on medium to high speed for Pee erect te ty Sees eae ees ees eat nee et ees ee en ee ete oer Ree oars ee een Ce ee eu et ec sec es een eee eee Sree eerene ee era pore are este eee arenes ese set tes Penge teetne es faery Pee eee eeeom Test Kitchen Tip Dress up this biscotti recipe for the holidays by Uusinga combination ofred and green peppermint candies.Double-Chocolate- _ Peppermint Biscotti Prep: 45 minutes Chl 30 minutes Baker 14 mirutes-+10 minutes Cook: nour Oven: 375°F/325°F ‘A cup butter, softened */ cup sugar % cup unsweetened cocoa powder teaspoons baking powder teaspoon salt 2 egg: 1. teaspoon peppermint extract 1% cups all-purpose flour 4 ounces bittersweet chocolate, chopped ® ounces vanilla-flavor candy coating, melted YA cup crushed peppermint candies se 2, Lightly grease two cookie sheets; set aside. In a large bow! beat butter with an clectric mixer on medi to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping side of bow! occasionally. Beatin eggs and peppermint extract until combined, Beatin as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and bittersweet chocolate. 2. Divide dough into four portions, Wrap each portion in plastic wrap or waxed paper. Chill for 30 to 60 minutes cr until dough is easy to handle. 3. Preheat oven to 375°F, Unwrap each dough portion and shape into a 7-inch roll, Place rolls 4 inches apart on the prepared cookie sheets; flatven each ral slightly until about 2 inches wide. 4. Bake, one sheet at a time, for 14 to 16 minutes or until a toothpick inserted near centers comes out clean, Cool on cookie sheets on wire racks for 1 hour. Reduce oven temperature to 325°P. 5. Using a serrated knife, cus leaves diagonally into Y-inch slices, Place slices, cutsides down, on cookie sheets, Bake in the 3259F oven for 5 minutes, Turn slices over; bake for 5 10.7 minutes more or until crisp and dry, Transfer to wire racks; cool 6. Dip one long side of each cookie into ‘melted candy coating. Place cookies on waxed paper. While coating is still wet, sprinkle with crushed candies, Let stand until coatings set. Makes about 42 cookies. ‘TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Stare at roam temperature for up to1 week or freeze for up to3 months, Triple-Chocolate Cookies Prep: 40 minutes Stand: 20 minutes Bake: 9 mutes porbateh Freeze: 4 minutes Oven: 50°F 7 ounces bittersweet chocolate, chopped 5 ounces unsweetened chocolate, chopped cup butter ‘A cupall-purpose flour % teaspoon baking powder Vi. teaspoon salt 1 cup granulated sugar %& cup packed brown sugar 4 eggs cup finely chopped pecans, toasted (see tip on page &) 6 ounces se (cop) 4 teaspoons shortening ject chocolate 2. In a medium saucepan heat and stir bittersweet chocolate, unsweevened chocolate, and butter over low heat until chocolate is melted and smooth, Remove from heat. Coo! for 20 minutes. 2, In a small bowl stir together four, baking powder, and salt; set aside. In a large bowl beat granulated sugar, brown sugar, and eggs with an electric mixer on ‘medium to high speed for 2 to 3 minutes or until well mixed and color lightens slightly. Add cooled melted chocolate mixture; beat until combined. Add flour mixture to chocolate mixture, beating until combined, Stirin pecans (the dough ‘will look similar to brownie batter), 3 Cover surface of cookie dough with plastic wrap or waxed paper. Let stand at room temperature for 20 minutes (dough thickens as it stand), 4, Preheat oven to 250°F. Line cookie sheets with parchment paper or foil; set acide. Drop dough by rounded teaspoons aiches apart on prepared cookie sheets Bake about 9 minutes or just until tops are set, Cool on cockkie sheets for 1 minute, ‘Transfer cookies to wire racks; coal $1 a small heavy saucepan heat and stir semisweet chocolate pieces and shortening over low heat until chocolate is melted and smooth. Remove from heat. Line cookie sheets with parchment paper or foil, Place cookies on cookie sheets; drizzle with chocolate mixcure. Place each cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm. ‘Makes about 60 cookies. BIG TRIPLE-CHOCOLATE COOKIES: Prepare as divected, except use a 3-ounce cookie scoop of dough per cookie. Drop dough 3 inches apart on cookie sheets. Bake for 1g minutes, Makes about 8 cookies. ‘TO STORE: Layer undrizzled cookies between sheets of waxed paper in an aight container; caver. Store at room temperature {or up 101 week or freeze for up to 3 months 100 BEST COOKIES 25late may also be packaged as baking chocolate, plain chocolate, or _ @ Fudge Ripple Pecan Brownies stand: 2 hours Oven 350 % cup butter 2 ounces unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon vanilla % cup all-purpose flour YA teaspoon baking soda 1. cupchopped pecans, toasted (s on page 8) % cup semisweet chocolate pieces 20. vanilla caramels, unwrapped 1 tablespoon milk 4, In a medium saucepan heat and stir butter and unsweetened chocolate aver low heat until melted and smooth, Remove from heat; coo 2. Preheat aven to 350°F. Line an xSic-inch baling pan with foll,extending the foil over the edges of pan. Grease foil; set pan aside, +3 Stir sugar into the cooled chocolate mixture. Add eggs, one ata time, beating with a wooden spoon after each addition just until combined, Stir in vanilla ‘4-Ina small bow stir together the flour and baking soda, Add flour mixture to chocolate mixture, stirring just until combined. Stir in cup of the pecans and ‘A cup of the chocolate pieces. Spread batter evenly in the prepared pan. Bake for 30 minutes. Cool in pan on awire rack §, Meanwhile, in a small saucepan stic unwrapped caramels and milk over medium-low heat until meked and smooth Spread mixture over cooled brownies. Sprinkle with the remaining cup pecans. 6.Inasmall saucepan heat and stir che remaining % cup chocolate pieces aver low heat unl melted and smooth. Drizale chocolate over the tap of brownies. Let stand for 2 houre before eerving 7. Using the edges of the foil, lift the ‘uncut brownies out of the pan; Makes 16 brownies. TO STORE: Cover pan of brownies; place ppan in the refrigerator for up to 3 days. Before serving, let brownies stand for i hour or until room temperature, Or prepare brownies as directed through Step ‘5, Cover pan of brownies: freeze for up 10 months. Before serving, op thawed uncut brownies as directed in Steps 6 and 7Triple-Chocolate Truffles when You thought ruts could eget amy Hehen an elepa hte baking iriesle of dare choc acolate tous them off Chill 2 hours Prep: 45 minutes 0 minute 12. ounces semisweat chocolate, coarsely chopped % of an8-ounce package creamcheese, ‘cut up and softened 1+ teaspoon water 174 cups milk chocolate pieces or semisweet chocolate pieces 2 tablespoons shortening 2 ounces dark chocolate and/or white baking chocolate (with cocoa butter), coarsely chopped a. Inamedium heavy saucepan heat and stir the 12 ounces cemisweet chocalate over very low heat until melted and smooth, Remove from heat cheese until mixture is combined. In a small bowl str together coffee exystals and the water; add to the chocolate mixture, stirring until smooth. Cover and chill for to ahours or until firm. 2. Linea baking sheet with waned paper. ‘Usingwo spoons, drop the trufflemixture {into 1-inch mounds on prepared baking sheet. Caver and chill for 1 to. 2 hours or until firm, Roll maunds into smooth balls. 3. Meanwhile, in a heavy medium saucepan heat and stir the 14 cups mill chocolate pieces and the shortening over low heat until mixture fe emooth, Remove from heat; cool to room temperature 4. Using afork, dip balls into chocolate mixture, allowing excess chocolate to drip off. Return truffles ta baking sheets chill about 30 minutes or until firm, 5-Ina small saucepan heat and stir a ounces dark chocolate andjo: chocolate aver law heat until smoath. (To use both dark chocolate and white baking whitePiseaehio-C sugar Coot 28 100 BEST COOKIESTotally Nuts Crack into this nutty collection of cookies to experience the big-time flavor and crunch that these petite parcels of protein bring to your baking.Hazelnut Crinkle Cookies Prep: 45 minutes Chill hours Bake: 10 minutes per batch Coole minute per batch Oven: 275°F 3 cups all-purpose flour 2 teaspoons baking powder % teaspoon salt 1. xa-ounce jar chocolate-hazelnut spread* % cup shortening 14. cups granulated sugar 2 eggs + teaspoon vanilla YA. cup milk YA cup chopped, toasted hazelnuts (iberts) (see tip on page 8) 2 cups finely chopped hazelnuts (filberts) sifted powdered sugar 1. Ina medium bow! str together flour, baking powder, and sal set aside, In a large bowl beat chocolate-hazelnut spread and shortening with an electric mixer on medium to high speed until combined. Add granulated sugar. Beat until combined, scraping side cof bow! occasionally. Beat in eggs and vanilla until combined. Alternately ad flour misnure and milk to beaten mixture, beatingon ‘medium speed just until combined, Using a wooden spoon, stir in ‘the’ cup hazelnuts, Cover; chil for atleast 3 hours or url firm. 2. Preheat oven t0375°F. Shape dough into -inch balls, Place the 2 cups finely chopped hazelnuts on a sheet of waxed paper. 30 100 BEST cooKIES Roll che balls in hazelnuts, gently pressing nuts into balls, Place powdered sugar ina shallow dish; roll balls in powdered sugar: Place balls 2 inches apart on an ungreased cookie sheets. Bake about 10 minutes or just until surface is cracked and edges of ‘cookies are cet. Cool on cookie sheets for 1 minute, Transfer cookies to.a wire racks; cool. Makes about 72 cookies. TIP: Chocolate-hazeinut spread may be found with the peanut ‘butter or in the gourmet section of your supermarket. ‘TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 daye of freeze for up to 3 months. Pistachio-Cream Cheese Sugar Cookies Pictured on page 28 Prepe ssminites Chil: hour Bake: 7rinutospebatch Oven: 315 F % cup butter, softened 1+ 3rounce package cream chee + cup powdered sugar ‘A teaspoon baking powder % teaspoon salt 1 ese + teaspoon vanilla 24 cups all-purpose flour 2. teaspoons finely shredded orange at lemon peet (optional) % cup finely chopped lightly salted pistachio nuts softened 1. Ina large bow! beat butter and cream cheese with an electric igor on medium to high speed far 30 seconds, Add powdered ‘suger, baking powder, and salt. Beat until eambined, scraping side ‘of boul occasionally. Beat in egg and vanilla until combined. Beat ‘in as much of the four as you can with the mixer, Using a wooden. spoon, stir in any remaining flour and, if desired, orange peel 2, Divide dough in half. Shape each half into a roll about vAinches in diameter. Place pistachio nuts on a sheet of waxed paper. Roll each rollin pistachio nuts. Wrap each rollin plastic ‘wrap or waxed paper. Chill about 1 hour or until dough is firm enough to slice. 43. Preheat oven to 375°P. Cut rolls into about %-inch slices. Place 1 inch apart on an ungreased cookie sheets. 4. Bake for 7 to 9 minutes or until edges are light brown, ‘Transfer to wire racks; Cool. Makes about 44 cookies. ‘TO STORE: Place rolls of cookie dough in a resealable freezer ‘bag. Seal, label, and freeze for up to 2 months. To store baked cookies, ayer cookies berween sheets of waved paper in an alright ‘container; cover. Store at room temperature for up t0 2 days or freeze for up to 3 months,® Pecan Pie Bars ‘This treat has the treststitle favor of pecan le in the fun-to-eat shape bar sintes Bake: 40 minutes cups all-purpose flour ‘A cup powdered sugar % teaspoon salt % cup butter 2 eggs. slightly beaten +. cup chopped pecans cup packed brown sugar % cup light-color corn syrup 2 tablespoons butter, melted +, teaspoon vanilla a. Preheat aven to 3g0°F. For crust, in a ‘medium bowl combine flour, powdered sugar, and salt Using a pastry blender, cut inthe %cupbutter until mixcure resembles coarse crumbs, Pat crumb mixture into an ‘ungreased 11«77/+inch baking pan. Bake for 20 minutes or until light brown, 2. Meanwhile, for filling, in a medium bow! stir together egas, pecans, brown sugar, corn syrup, the 2 tablespoons melted butter, and the vanilla, Spread evenly aver the baked crust. 3. Bake for 20 minutes mare or until filling is set. Coal in pan on a wire rack. Cutinto bars. Makes 24 bars, ‘TO STORE: Piace in layers separated by waxed paper in an airtight container; cover, Store in the refrigerator up t03 days. Test Kitchen Tip Ifyou don'thave a pastry blender, use Cross the tips ofthe knives in the middle of the our and butter mixture. Pll knives toward th ‘edges ofthe bow in cutting motion peat until theMacadamia Moons Prep: 50 minutes Bake: 10 minutes per batch Oven: 350°F 1. cup butter, softened %A cup granulated sugar 44 teaspoon ground ginger % teaspoon vanilla 2% cups all-purpose flour 1. cup finely chopped macadamia nuts % cup butter 2 cups powdered sugar % teaspoon ground ginger 2 tog tablespoons milk % cup finely chopped macadamia nuts Freshly grated nutmeg (optional) 2. Preheat oven to 390°F. Ina large bow! beat the 2 cup butter with an electric mixer ‘on mediumn wo high speed for a0 seconds Add raulated sugar, the % teaspoon ginger ard vanilla, Beat until combined, scraping bow cccasicmally. Beat inas much ofthe louras you cam with the mizer. Using a wooden spoon, stirin remaining flour and thexcup nuts, 2, Shape dough into:-inch balls. Roll each ball into a shor: log with tapered ends. Curve slightly into‘ crescent shape; place 1inch apart on ungreased cackie sheers. 3+ Bake for 10 to11 minutes until ace but not brown. Transfer to wire rack; cool 4.Por browned butter, ina emallheavy saucepan heat the % cup butter over ‘medhim heat until meted. Cook ansietir for 6 to 9rminutes or until putter bubbles, turns ipolen, and becomes fragrarx. Cool slighty. 5. For glaze, in a small bow! combine browned butter, powdered sugar, ard the ‘Je veaspoon ginger. Str in enough milk wo make glaze spreading consistency. 6. Spread glaze over cookies, immediacy sprinkle with the’A cup nucs and, ifesire, nutmeg, Makes about 48 cookies, TO STORE: Layer unglazed cookies between sheers of waxed paper in an airright container; coer. Store at room ‘temperature for up to 3 days ot freeze for upto 3momths. 92 100 BEST COOKIES Browned Butter-Glazed‘Test Kitchen Tip Totoast nuts, preheat oven to 300°F. Spread nuts in single lyerina shallow baking pan. Bakefori0t0 1 minutes or until ruts are slightly golden stirring once or twice cool. Banana-Nut Shortbread Prep: 25 minutes Chill y hour Bake: 30 mirutesperbatch Oven: s0o"F 1 cup butter, softened Y% cup mashed ripe banana (of ‘a medium) + teaspoon vanilla 2% cups whole wheat flour cup packed brown sugar 1+ teaspoon ground cinnamon Y% teaspoon ground nutmeg cup finely chopped, toasted walnuts (see tip, above) 1+ recipe Maple icing Coarsely chopped walnuts (optional) a. In a large bowl beat butter, banana, and vanilla with an electric mixer on ‘medium speed until smooth. Cover; chill for 310 2 hours or freeze about 20 minutes suoti firm. 2, Preheat oven to 3o0°F. In a large bowl combine flour, brown sugar, cinnamon, and nutmeg. Using a pastry blender, cut in butter mixture uncil mixure resembles fine crumbs and starts tocling together. Add the *cup walnuts. Knead dough until smooth; form into a ball. Divide dough in half, 3.Onalightly floured surface roll each half into an 8x6-inch rectangle, Cut each rectangle into sixteen ax /4-inch rectangles, Place rectangles 1 inch apart con ungreased cookie sheets, 4, Bake about 30 minutes or just until bottoms begin to brown. Transfer cookies 10 wire racks; cool, Drizzle with Maple Icing. If desired, top with the coarsely chopped walnuts. Makes 32 cookies. ‘MAPLE ICING: In a medium bow! stir together 1A cups powdered sugar and ‘teaspoon maple flavoring. Stir in enough of 2 10 2 tablespoons mil 10 make icing dizaling consistency. Makes 7 cup, TO STORE: Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room, ‘emperature for up to 3 days or freeze for up to 3 months, 100 BEST COOKIES 33Hickory Nut Cookies Preps go minutes hi fo minutesperbatch Ove Ye cup shortening, 1% cup granulated suga YA cup packed brown sugar % teaspoon baking soda % teaspoon salt 2 eggs 1 teaspoon vanilla 2% cups all-purpose flour 1 cup finely chopped hickory nuts oF pecans, toasted (see tip on page 33) Pecan halves (optional) Sifted powdered sugar (optional) a. Tna large bow! beat shortening with an clectrc mixer on medium to high speed for 230 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until 24 100 BEST Cooxies ait combined, seraping sie of bow occasionally eatin eggs and vanila until combined. Beat fnvas much of che flour as you can with the mixer, Using a wooden epeon, ei fn any remaining four and the cup nate. 2 Divide dough in halé Shape each half fntoan8 inch rll Wrap rolisir-plastic wrap cor waxed paper. Chil for 4 022 hours. 3- Preheat oven (0 375°F. Cut ros into ‘inch slices, Place slices 2 inches apart on ungreased cookie sheets. If desired, top each cookie with a pecan half. Bake for 6 to 8 minutes or until edges are light brown, Transfer to wire racks: cool If desired, sprinkle with powdered sugar Makes about 60 cookies. TO STORE: Do not sprinkle with powdered sugar, Layer cookies borween sheets of waxed paper in an airtight container, cover. Store at roem temperature for upt03 days or freeze for upto3 months. _@ Almond Lace Cookies Prep: ss minutes Stand: 19 minutes, Bake: 6 minutes por batch Cool: 4 minutes per batch Oven: 75°F Nonstick cooking spray cup butter %A cup granulated sugar ‘cup light-color corn syrup 2 tablespoons water Wh cups all-purpose flour "teaspoon ground cardamom 1A teaspoon baking powder 1A teaspoon baking soda ‘A teaspoon ground ginger % cup sliced almonds 1 teaspoon vanilla Powdered sugar (optional) 4, Preheat oven to 375°F. Line cookie sheets with foil. Lightly coat the fil with cooking spray; set aside, 2. In a medium saucepan melt butter over inediuim heat. Sti in granulated sugar, corn syrup, and the water until sugar is dissolved, Remove from heat, 3. Ina small bowl stir together flour, cardamom, baking powder, baking soda, and ginger. Stir flour mixture, almonds, and vanilla into syrup mixture; let stand for 10 minutes. 4. Drop dough by level 1-teaspoan meaguring spoons 2'/ inches apart on prepared sheets, Bake for 6 0 8 minutes or ‘until centers are light brown, Cool on cookie sheets for 4 minutes. Transfer 10 wire racks; cool. If desired, sprinkle with, powdered sugar, Makes about 60 cookies. (CHOCOLATE-HAZELNUT SANDWICH COOKtES: Prepare cookies as directed. Spread '/: teaspoon chocolate-hazelnut spread on the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down, to make sandwiches, ‘TO STORE: Donot sprinkle cookies with powdered sugar. Layer cockies between, ‘axed paper in an airtight container; cover, ‘Store at room temperature for upto 2 days or freeze for up to 3 months.FOR A FESTIVE TOUCH, DRIZZLE MELTED SEMISWEET CHOCOLATE VER THESE LACY COOKIES. 100 BEST COOKIES 35Caramel-Cashew Bars Preps ishous Baker agrinutes Oven: 3 cups finely crushed shortbread ‘cookies (63 cookies) ‘A cup butter, melted % cup sugar 36 vanilla caramels, unwrapped ‘A cup whipping cream 2 cups coarsely chopped cashews or dry-roasted peanuts 2 cups tiny marshmallows 3. Preheat oven to 325°F. Line a 13x9x2- inch baking pan with fol, extending foil over edges of pan. Lightly grease fil; set aside. 2. Inalarge bowl str together crushed shortbread cookies, butter, and sugar. Prese cookie mixture firmly and evenly into bottom of prepared pan. Bake about sgminutesor uncil crusts golden and dried around edges. Cool in pan on awire rack. 3. Meanwhile, in a medium heavy saucepan heat and stir caramels and cream over medium-low heat until melted and smooth. Stir in nuts. Sprinkle marshmallows over baked crust. Spread caramel mixture over marshmallows, 4. Bake for 8 to 10 minutes or until caramel Is set and bubbly around edges. Coo! in pan on a wire rack. Use foil tolift luncut bars out of pan. Place on cutting board; cut into bars. Makes 24 bars. ‘TO STORE: Layer bars berween sheets of waxed paper in an airtight container cover, Store at room temperature for up 10 3 days ot freeze for up to 3 months, 36 100 BEST cooKies Pecan Crunch Biscotti Prep: 40 minutes Bak zaminutes aot: go minutes oven: s50'F/25'F ‘a5 minutes Nonstick cooking spray 1 tablespoon butter 1% cups chopped pecans ‘cup granulated sugar cup butter, softened ‘cup packed brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon % teaspoon salt 2 eggs 2 tablespoons honey 1 teaspoon vanilla 2% cups all-purpose flour 1 recipe Browned Butter Glaze RR 2. Line a cookie sheet with foil. Lightly coat foil with cooking spray; set aside. In a large skillet met the 2 tablespoon butter over medium heat. Add pecans, Cook for a minute, stirring occasionally. Add granulated sugar; cook and stir for 2 t0 3miinutes or until sugar begins tomelt and nuts are toasted, Transfer mixiure to cookie sheer; cool, When cool, place nuts Ina resealable plastic bag, seal, Crush nut ‘mioure in bag with a rolling pin; set aside. 2, Preheat oven to a50°F Discard foil on cookie cheat. Lightly eaat cookie sheet with cooking spray; set aside. Inalarge bow beat the cup butter with an electric mixer on ‘medium to high speed for 30 seconds, Add brown sugar baldngpowider, cinnamon, and silt. Beat until combined. Beatin eggs, honey, and vanilla, Beat inasmuch flour as you can. ‘with the mixer, Using a wooden spoon, stir ‘in remaining flour and candied pecans, 3. Shape dough into a ball. (Dough may bbe crumbly at first but will hold together when worked) Divide dough in half. Shape each portion into a 9-inch rol. Place rolls, 4 inches apart on prepared cookie sheet; slightly fatten each roll to 2%Ainches wide. 4, Bake for 25 to 30 minutes ot until a ‘wooden toothpick inserted near centers out clean. Cool on. cookie sheet for 30 minutes. Reduce oven temperature to 325°F. 5, Using a serrated kmife, cut each roll diagonally into ‘A-inch slices. Place slices, ccut sides down, on cookie sheet. Bake in 25°F oven for 10 minutes. Turnslices aver; ‘bake for 12 to 5 minutes more or until dry and eriep. Transfer ta wire racke; coal 6. Dip tap of each cookie into Brawned, [Burter Glaze; let excess drip down cookie. Place cookies on waxed paper; let stand ‘until eet, Makes about 24 biscotti BROWNED BUTTER GLAZE: In asmall, saucepan heat & cup butter over low heat ‘until melted, Continue heating until butter ‘urns a light brown, Remove from heat; set aside, In a medium bow! combine 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Add browned butiers stir until combined, Add enough additional milk, 1 teaspoon at a time, to make glaze dipping consistency. Makes 1% cups. TO STORE: Layer unglazed cookies ‘between pieces of waxed paper in an alight container; cover, Store at room temperature for upto 3 days or freeze for upto 3 months.Pecan Crispies reps agrites Bake 20ritegper bush Cook aires porkteh Oven 3607 1A. cup shortening ‘A. cup butter, softened 24 cups packed brown sugar ‘% teaspoon baking soda % teaspoon salt 2 eggs 2% cups all-purpose flour 1 cup chopped pecans, toasted, (c tip on page 33) if desired 1A. cup semisweet chocolate pieces (optional) 4, Preheat Oven tolaso®P. Lightly grease! cookiejsheers; set aside. Ima large baw beat shortening and butter with an electric mixer on medium to high speed for go seconds, Add brown sugar, baking soday and salt, Beat until combined, scraping side of bow! occasionally. Beat in eggs until Combined. Beat in as much of the flour as youca with the'miter. Using a wooden’ spaonjstirin any remaining flowr, pecans, and, if desired, chocolate pieres, a, Divide dough into eight equal portions about cup each}. Place one to three of che partions on each coakie sheet, leaying abous7 inches between partione, Flatten portions until inch thick 3, Bake about 20 minutes oF until top= are golden (do not uinderbake). Cool ori wire racks ora minutes: Usinga lmifeon pizga cutter, cut each cookie round into ix wedges. Transfer cookies to wire ‘acs; Cool! Makes 48 cokes. PECAN CRISPIE DROPS: Prepare as directed, except drop dough by rounded ‘teaspoons about a inches apart anto cookie sheets, Bake abou 12 miftures of util tops are golden. “Transfer to a wire racks cool. ‘Makes about 60 cookies, ‘TO STORE: Layer cookies berween Sheets of waxed paper in an airtight Container; caver, Store ar roam temperature for up ta 3 days or freeze for up 10 3 months,Confection Affection Stir up happy memories with this cookie collection. These “Mom made modern” knockoffs feature contemporary twists that tug on today’s heartstrings.Macadamia Nut and White Chocolate Chip Cookies Pretured on page 38 Freep: sOminutes Bake: Sminutesperbateh Cook: 2 mioues per Batch Oven: 15 1% cup batter, softened 1% cup shortening or vegetable oi 1 cup packed brown sugar % cup granulated sugar 1, teaspoon baking soda % teaspoon salt 2 ets 1 teaspoon vanilla ups all-purpose flour 1 ounce package (2 cups) white baking pieces 1 3Y/;ounce jar macadamia nuts, chopped 1. Preheat oven to 275°F- In lange bow! beat butter and shortening ‘with an electric mixer on medium to high speed for 30 seconds. Ade brown sugar, granulated sugar, baking soda, and alt. Beat until combined, scraping side of bow! occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the smizer. Stir in any remaining lou, the chocolate pieces, and nuts, 2, Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown, Cool on cookie sheets for 2 minutes. ‘Transfer to wire racks; cool. Makes about 60 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. The Classic CHOCOLATE CHIP COOKIES: Prepare as directed, except cubstitute cemisweet chocolate pieces or miniature candy-coated ‘semieweer chocolate pieces for the white baking pieces; omit ‘macadamia nuts and, if desired, stir s/caps chopped walnuts, pecans, or hazelnuts (fiberts), toasted (see tip on page 33) in with the chocolate plece®, Make about 60 cookies. 40 100 BEST COOKIES Raspberry-Almond Shortbread Cookies Prep: JOminutes Chil: Ihour Bake: 10 minutes per batch 3: Vinute per batch Oven: 30°F 1 cup butter, softened % ep granulated sugar 1). teaspoon almond extract 21 cups all-purpose flour 1A. cup seedless red raspberry jam Coarse sugar 1 cup powdered sugar 2 to3 teaspoons water 14, teaspoons almond extract 1, In.a medium bowl beat butter with an electric mixer on ‘medium tohigh speed for 30 seconds. Add the granulated sugar and the ¥, teaspoon almond extract. Beat until combined, Beat in as much flour as you can with the mixer Using a wooden spoon, stir in remaining flour. Caver, chill hout or until daugh i eacy to handle. 2, Preheat oven to as0°F. Shape dough into s-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spooa about ‘4 teaspoon ofthe jam into each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are light brown, Cool ‘on cookie sheets for 1 minute. Transfer to wire racks; cool. 3: Meanwhile, for icing, in a medium bow! combine powdered sugar, 1 teaspoon of the water, and the 2 teaspoons almond extract, Add enough of the remaining water to make drizzling consistency. Drizzle cookies with icing. Makes about 36 cookies. ‘TO STORE: Layer cookies between sheets of waxed paper in an airtight container, cover. Store in the refrigerator for up to 23 days or freeze for up to 3 months. The Classic SHORTBREAD: Preheat oven to 326°F. Ina medium bow str together 2/,cup flour and 3 tablespoons sugar Using pastry blender, cutin Zecup | ‘butter until mbcure resembles fine | crumbs Shape the mixure into aba (Onan ungreased cooke sheetrol the dough into an S-inch citcle. Make a scalloped edge. Cut the circle into ‘8 weiges. Leave wedges inthe circle. Prick tops of wedges. Bake 25 t0 3o minutes or ust und bottom starts 10 brown and center is set. Cool on cookie sheets minutes, Transfer toa ‘ire rack; cool Makes 8 wedges.Although you want the shortbread ough tobe smooth before you rallit cut, be sure not to overwork It.Do the least amount of kneading necessary forthe most tender shortbread.Strawberry-Lemon Bars Prep: 20 minutes Bake: 38mintes Chil: hour Oven: 350° 1 cup all-purpose fe % cup powdered sugar % cup batter 2 eggs % cup granulated sugar 4 tablespoons leman juice 2 tablespoons all-purpose flour teaspoon baking soda 2. teaspoons finely shredded lemon peel (set aside) cp strawberry jelly 1 teaspoon Lemon juice 5 whole fresh strabertes, hulled and quartered 4, Preheat oven to 350°F In a medium bow! stir together the 2 cup flour and che powdered eugar, Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will be dry), Press mixture into the bottom of an ungreased 8xBxz-inch baking pan. Bake for 15 to 18 minutes or just until golden. 2. Meanwhile, for filling, in alaxge bow! beat eggs, granulated sugar, che 3 tablespoons lemon juice, the 2 tablespoons flour, and the baking soda ‘with an electeic mixer on medium speed about 2 minutes or until combined, scraping side of bowl occasionally. Stir in lemon peel, Pour filling over hot crust. Bake about 20 mimutes more or untillight brown around the edges and center is set ‘Transfer to wire rack; coo 3.Inasmall saucepan heat jelly andthe 1 teaspoon lemon juice just until jelly is ‘melted; spoon over bars in pan, spreading evenly. Arrange berry quarters on top of, ‘bars so each cut bar will have a berry on top. Cover; chill for to2 hours, Cut into bars. Makes 20 bars. TO STORE: Layer unglazed bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to3 days or freeze uncut bbars for up to month, Top before servi 42 100 BEST COOKIES , tThe Classic LUSCIOUS LEMON BARS: Preheat oven to 50°F. Line a agxsnarinch baking pan with fail, extending the foil over edges of pan. Grease foil; set aside, In a large bow! combine 2 cups all-purpose flour, ¥, cup powdered sugar, 2 teaspoons cornstarch, and ¥, teaspoon salt. Using a pastry blender, cut in % cup butter until mixture resembles coarse crumbs. Press mixture into the bottom of the prepared baking pan. Bake for 3810 20 minutes oF until edges are golden. Meanwhile, fr filing, ia a redium bow ete tagether 4 lightly beaten eggs, 1/, cups granulated sugar, and 3 tablespoons all purpose flour; stir in 3 teaspoon finely shredded lemon peel, ¥, cup lemon juice, and cup half-and half, ight cream, or milk. Pour filing aver hot crust Bake for 3510 set. Goo! in pan on a wire rack, Cut Into bars; cut each bar in half diagonally. Sift atonal powdered sugar over bars. Cover store in he sofrgovator: Makes 35 bars 00 BEST COOKIES 43,Peanut Butter and Banana Drops Peep: 30 minutes Bake: 8 nites perbtch Oven: 2 1.S-ounce package refrgerateé peanut butter cookie dough ‘up dried banana chips, coarsely crushed ‘up semisweet chocolate pieces ‘up turbinado sugar, Demerara sugar, or colored coarse sugar 4. Preheat oven 10 375°F In a large resealable plastic bag combine coole dough, bartana chips, and chocolate pieces, Seal hag; knead ‘with your hands ntl dough i well mixed, Remove dough from bag 2, Place sugar in a small bowl, Shape dough into s-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on ungreased cookie sheets. Flatten balls slightly +3 Bake for 8 1010 minutes or until edges are golden. Transfer so wire racks; cool, Makes about 4o cookies. ‘TO STORE: Layer cookies beeen sheers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up 10 3 months The Classic PEANUT BUTTER COOKIES: In { avery large bowl beat cup peanut | butter: cup butter, softened and ¥, cup shortening with an electric ‘mixer on medium to high speed for 3o seconds. Adel 3 cup granulated sugar, 2 cup packed brown sugar, s teaspoon baking soda anc easpoon baking powder. Beat untilcombined. | Beat in aegge and teaepeon vanila Boat in as much of a/. cupe all: purpoee flour as you can with the mixer, Using awoaden spoon, strin remaining four and, if desired, cup honey-roasted peanuts, chopped. Cover; hil hour or until dough is easy to handle, Preheat oven to 375°F. Shape dough into 1%/;inch ‘alls, lace addtional granulated sugar ina shallow bow, Roll ballin sugar to cout Place2 inches aparc on ‘ungreased cookie sheets. Using the tines ofa fork, flatten each cookie by making crisecroos marke. Bake for 70 9 minutes or unt borems are light brow. Cool on cookie sheets fora minute, Transfer to wire racks; | cool, Makes about 56 cookies.Black Forest Cocoa Crinkles 35 minutes. Chil: Bake: 10 minutes perbatch Cool: I minute per batch Oven: 30°F Y% cup hot water 2. teaspoons instant coffee crystals eats cups granulated sugar ‘cup unsweetened cacoa powder cup butter, melted teaspoons baking powder teaspoons vanilla teaspoon salt «cups all-purpose flour ‘cup miniature semisweet chocolate pieces ‘up dried tart cherces, finely chopped cup powdered sugar 2. Tn.a small bow! combine the hot water and coffee crystals, stirring until coffee crystals are dissolved; set aside 2, In a large bowl combine coffee mixture, eggs, granulated sugar, cocoa powder, butter, baking powder, vanilla, and salt, Beat with an electric mixer on ‘medium speed until combined. Beat in as much of the flour as you can with the mixer. Usinga wooden spoon, stirin any remaining flour, the chocolate pieces, and cherries, Cover; chill for 2 to 24 houre or until dough fe easy to handle. 3. Preheat oven to 350°P. Line cookie sheets with parchment paper; set aside. Place powdered sugar in a small bow. Shape dough into 1-inch balls;roli balls in powdered sugar to coat. Place balls inch apart on prepared cookie sheets. 4- Bake for 10 to 12 minutes o until edges are set and tops are dry (do not overbake). Cool on cookie sheets for 1 minute. Transfer to wire racks; coo! Makes about 48 cookies. ‘TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover, Store at room ‘emperature for up to 3 days or freeze for ‘upto 3 months, The Classic (CHOCOLATE CRINKLES: In a heavy small saucepan cook and stir 4 ounces unsweetened chocolate and ¥, cup shortening ver lo heat until melted. Remeve from heat coo for 1g minutes. In a large bow! combine lightly beaten eggs, 2cups granulated ug; ateaepoone baking powder, 2 teaspoons vanilla, and ¥, teaspoon salt. Add chocolate misture. Gradually add 2 cups all: purpose flour, stirring atil ‘thoroughly combined Cover; chill a hours or until dough is easy to handle. Preheat oven to 375°P. Lightly grease cookie sheets; set aside. Place 7, cup powdered sugar inashallow boul Shape dough inco vinch balls, Rol balls in powdered sugar 0 coat. lace 2 inches apart on prepared cookie sheets, Bake about so minutes or just edges ae set Transfer to wire racks; cool. Makes about 60 cookies. 100 BEST COOKIES 45Chocomint Blossoms Prep: minutes Chil: | hour Bake: 10 minutes perbatch Oven: 30°F % cop batter softened % cup shortening 1 capsugar 1%, ep Dutehprocess cocoa powder 2 teaspoons baking ponder 1 ete 2 tablespoons ilk 1 teaspoon pepper 1%, cape all prpose flour 42. peppermint kisses or milk ch ses (optional) 1 recipe Minty Chocolate Dez (optional) extract te a. In a large bow! beat butcer and shortening with an electric mixer on ‘medium to high speed for 30 seconds, Add sugar, cocoa powder, and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and peppermint extract until combizied. Beat jn.as much of the flour as you can with the mixer, Using a wooden spoon, stir in any remaining flour, Cover; chill about 1 hour or until dough is easy to handle, 2. Preheat oven to 350°P. Shape dough into rinch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 20 to12 minutes or until edges are five. 3. lf desired, immediately press a candy igs into the center of each cookie. ‘Transfer to wire racks; cool. If desired, drizzle with Minty Chocolate Drizzle. Makes about 42 cookies. MINTY CHOCOLATE DRIZZLE: In a small microwave-safe bow! combine 4 ounces semisweet chocolate, chopped; 2 teaspoons shortening; and ¥, teaspoon peppermint extract or mint extract. Microwave, uncovered, on 100 percei power (high) for 1 10 2 minutes or u ‘melted, stirring every 20 seconds, TO STORE: Layer cookies between sheets of waxed paper in an airtight containers Store at room temperature for up to 3 days or freeze for up t03 months. 1 The Classic PEANUT RUTTER BLOSSOMS: Preheat oven to 350°P. In a large dowl beat cup shortening and *A.cap peanut butter with an electric ‘mixer on medium to high speed for 30 seconds. Add ¥, cup granulated sugar, ¥, cup packed brown sugar, 1 teaspoon baking powder, and *A teaspoon baking soda. Beat until combined, scraping side of bow! occasionally. Beat in 1 egg, 2 tablespoons mill, and 1 teaspoon vanilla until combined. Beat in ac ‘much of 1%, cups all-purpoee flour as you can with the mixer. Using a ‘wooden spoon, stirin any remaining our, Place ¥, cup graced sugar ina shallow bowL Shape dough into inch balls. Roll balls in sugar to coat, Place 2 inches apart on ungreased cookie sheets. Bake for 20 10 12: minutes or until edges are firm and botwoms are light brown. Immediately press a chocolate star (or kiss into the center of each cookie ‘Transfer to wire racks; cool. Makes about 54 codices. 100 BEST COOKIES 4748 100 BEST COOKIES The Classic CLASSIC OATMEAL COOKIES: Preheat oven to 275°P. In a large bowl beat ¥, cup butter, softened, wich an electric mixer an medium speed for 30 seconds. Add 1 cup packed brown sugar, “/ cup road augers teagpoon baking poutder, teaspoon baking soda, and Y,teagpoon sak I desired add /resqpoon ground cinnamon anc ‘teaspoon ground cloves Ben un combined, Beat in 2 eggs and ‘teaspoon vanilla, Beatin as much of ¥, cups all purpose flour as you can with the miner Usinga wooden spoon, sti in remaining flour and 2 cups rolled oats. Drop dough by rounded teaspoons 2 inches apart conto ungreased cookie sets. Bake for Sto minutes or ntl edges are ight brown, Cool on cookie sheets fort minute, Tansiertowie racks cool, Makes about 48 cookies. Loaded Oatmeal Cookies Prep: 25 minutes Bake 0 minutes per teh minutes perbatch Oven: 350° 1 cup creamy peanut butter 1 cup butter, softened 2 cups packed brown sugar 1 teaspoon baking soda 3 ees 1 tablespoon vanilla, % cp all-purpose flour 4 caps rolled oats 1 cup candy-coated peanut butter peces 1 cup chopped miniature chocolate-covered peanut butter cups about 15) 1. Preheat oven to 350°F. In a very large ‘bowl bear peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking soda, Beat until combined, scraping side of ‘bowl occasionally, Beat in eggs,one at atime, until combined, Beat in vanilla, Beatin as much ofthe flour as you can with the mixer. ‘Using a woaden spoon, str iany remaining flour, oats, peanut butter pieces, and peanut butter cups. 2. Drop dough by rounded teaspoons a inches apart on ungreased cookie sheets, Bake for 10 1012 minutes or until edges are light brown. Cool on cookie sheets for 3 minutes, Transfer to wire +acks; cool. Makes about 60 cookies. GIANT LOADED OATMEAL COOKIES: Prepare Loaded Oatmeal Cookies as directed, except place Y/-cup mounds of dough about 4 inches apart onto ungreased, cookie sheets. Flatzen dough slightly until Y, inch thick, Bake for 12 to 1g minutes or until edges are light brown. Makes about 430 cookies. TO STORE: Layer cookles between sheets of waxed paper in an airtight container; cover. Store at room ‘temperature for up to 3 days or freeze for up to.3 months,Soft Maple Sugar Cookies Prep s0mminutes Bake: 12 minutes per batch Oven: 300°F minutes per bateh 1 cup batter, softened % cup shortening 1% cups granulated sugar Y% cup packed brown sugar 1%. ep pure maple syrup 1 teaspoon baking soda 1 teaspoon cream of tartar teaspoon salt 3 egg yolks 4% seaspoon vanila 1% cupsall-purpose flour 1 recipe Maple ling 1, Preheat oven to 300°F, In a large bowl beat butter and shortening 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 side of bow occasionally. Beatin egg yolks and vanilla ‘unc combined, Beatin as much of che flour as you can with the ‘mixer. Using a wooden spoon stir in any remaining flour. 2. Shape dough into inch balls. Place 2 inches apart on ungreased cookie sheets. 3. Bake for 12:014 minutes or until edges are light brown, Cool on cookie sheets fr 2 minutes. Transfer to wire racks; coal (Contere will dip as cookies cool) Drizzle with Maple Icing ‘Makes about 48 cookies. MAPLE ICING: In a medium bow! sir together'cup whipping cream or mill; % cup butter; melted: and 3 tablespoons pure maple syrup. Whisk in 3 to 4 cups powdered sugar to make icing drizaling consistency. TO STORE: Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Sore at room temperature for up to. days or freeze for up to 3 months The Classic OLD-FASHIONED SUGAR COOKIES: In a large bowl beat 1 cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Add 27, cups sugar; beat until combined, scraping eide of bowl eccasionally. Beat in2 eggs, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 teaspoon vanilla, and ¥ teaspoon salt until combined. Beat in as ‘much of 2¥, cups all-purpose flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill for 2.0 3 hours or until dough is easy to handle. Preheat oven to 275°P. Place %0°%,cup sugar ina shallow bowl. Shape dough into a-inch balls. Rol Dalle in suger. Place balls 2 inches apart on ungreased cookie sheets, Bake for 9 to 12 minutes or until light brown, ‘Transfer to wire racks; cool. Makes about 48 cookies. 100 BESTCOOKIES 49) Lemon-Walnut Biscotti NOrinutes Chill: I minutes Bake 25 minutes 12 mites [45 minutes Oven: 32'F/300"F 2 Deane tor 1 teaspoon baking powder teaspoon salt teaspoon baking soda tablespoons butte, softened cups granulated sugar teaspoons finely shredded lemon peel cass tablespoons lemon juice ‘cups chopped walnuts 88 white lightly beaten 2. Lightly grease twa cookie sheets or line with parchment paper set aside. In a medium bowi combine lou, baking powder, salt, and baking soda; set aside. Ina large bowl beat buster with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and lemon peel. Beat until combined, scraping side of bow! occasionally. Beatin the whole eggs, one ata time, until combined, Beat in lemon juice 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 walnuts. 2. Preheat oven to 325°F. Divide dough into three equal portions. Ona lightly foured surface shape each partion into a 10-inch rll about, inches wide. Place rolls about 3 inches apart on prepared cookie sheets; lacten slightly until about 2 inches ‘wide, Brush loaves with egg white. Sprinkle with curbinado sugar. Chill cookie sheets for 15 minutes. 33 Bale for 250 30 minutes or unt frm and light brown. Cool encoolie sheets fo 45minvree, Reduce oven temperature 103007, 4.Usinga serrated knife, cut exch loaf diagonally into / teaspoon salt > egg % teaspoon vanilla 2%. cups all-purpose flour + teaspoon finely shredded lemon peel % cup salted dry-roasted pistachio nuts, finely chopped 1 recipe Lemon Icing 1. Ina large bow bear butter with an electric mixer on medium ‘speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally, Beat in egg and vanilla until combined, Beat in as much ofthe flour as you can with the mixer. Usinga wooden spoon, stir in any remaining Rout and lemon peel. 2, Divide dough in half. Shape each half into an 8-inch rol. Place half of the pistachio nuts on a sheet of waxed paper. Roll rolls in the nuts to coat, Wrap rolls in plastic wrap or waxed ‘paper. Chill about 2 hours or until dough is firm enoughto slice. 3. Preheat oven to 350°P. Ifnecessary, reshape rolls to make ‘them round, Cutrlls into about %-inch slices. lace inch apart ‘on an ungreased cookie sheets. Bake for 8 to 10 minutes or just Lunt edges are firm and tops are set. Cool on cookie sheets for 1 minute. Tvansfer to wire racks; cool. Drizale cookies with Lemon Icing, Ler stand until set, Makes about 56 cookies. LEMON ICING: In a medium bow! stir together 1% cups ‘powered suger, & teaspoon finely shredded lemon peel, and ‘enough milk (2 to 3 tablespoons) to make an icing of drizaling consistency, ‘TO STORE: Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up 10 3 months. 100 BEST COOKIES 63Candied Ginger-and-Orange Icebox Cookies Preps 30 mivutes eh oven: 350° hours Baker # minutos per bata ‘A cup butter, softened % cup granulated sugar 1A. teaspoons baking powder ‘A teaspoon salt + ese 2 cups all-purpose flour ‘cup finely chopped crystallized ginger 4. teaspoons finely shredded orange peel Ye cup coarse white decorating sugar Ina large bow! 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 side of bow! ‘occasionally. Beat in egg until combined. Beatin a8 much of the flour ae you can with the mixer. Seiv in any remaining flour, crystallized ginger, and orange peel 2. Divide dough into three portions, Shape each portion into about a 7-inch roll. Spread decorating sugar on waxed paper. Roll vols in decorating ugar to cont, Wrap rolls in plastic wrap or waxed paper. Chill about 4 hours or until dough is firm enough to slice 3 Preheat oven to 350°F. Lightly grease cookie sheets. Cut rolls into about %-inch slices. Place slices 1 inch apart on prepared cookie sheets. Sprinkle each slice with some of the remaining decorating sugar. 4. Bake for 810 10 minutes or untll bottoms are light brown. ‘Transfer to wire racks: Cool. Makes about 70 cookies. ‘TO STORE: Layer cookies between sheets of waxed paper in an airtight container; caver. Store at room temperature for up to 3 days or freeze for up to 3 momths, 64 100 BEST COOKIES Chocolate-Mint Thins Preps 0 minutes Chit Bake: 8 minutes per batch ‘oven: 350°F + cup butter, softened %A cup sugar + eee 2 teaspoons vanilla 2% cups all-purpose flour 2 tablespoonsunsweetened cocoa powder or ounce semisweet chocolate, melted and cooled 1 teaspoon mint extract Green food coloring 2 ounces dark chocolate, coarsely chopped (optional) 1. Ina large bow! beat butter with an electric mixer on medium ‘speed for 30 seconds. Add sugar. Beat until combined. Beat in egg, ‘and vanilla. Beatin as much ofthe flour as you can with the mixer. Stir in any remaining flout. Divide dough in halt. 2. Add eacoa powder to one dough portion; stir until eambined, ‘Add mint extract and a few drops of green food ealoring to the ‘remaining dough portion; sir until combined. Divide each portion in half, forming two chocolate portions and two mint portions. 43 Shape each dough portion into a 9-inch rope. Loosely twist ‘one chocolate dough rope and one mint dough rope together. ‘Genuly roll together to shape into a 9-inch roll; repeat (you wil hhave two 9-inch rolls. Wrap each rollin plastic wrap or waxed. ‘paper. Chill about: hour or until dough is firm enough to slice. 4. Preheat oven to 350°F. Cut rolls into about Zeinch slices. ‘Place slices 2 inches apart on ungreased cookie sheets, 55. Bake for 8 1010 minutes or until edges are firm. Transfer to wire racks: cool. If desired, in a small heavy saucepan teat ‘and stir dark chocolate over low heat until melced and smooth. Driazie melted chocolate over cookies. Let stand until chocolate is cot. Makes 60 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container, cover. Store in the reftigerator for up to 23 days or freeze for up to 3 months.Brown Sugar-Almond Toffee Rounds Prep: 25 minutes Chill: 6 hours Bake: 7 minutes per batch Oven: 375°F ‘A cup shortening ‘A cup butter, softened 1% cups packed brown sugar ‘A teaspoon baking soda % teaspoon salt + ese + teaspoon vanilla 2% cups all-purpose flour 1 cup toffee pieces % cupgroundalmonds,toasted (seetip, ‘on page 33) 4+ recipeBrownedButterieing optional) 2. In a large bow! beat shortening and butter with an eleceic mixer on medium speed for 30 seconde. Add brown sugar, baking soda, and salt Beat until combined, scraping bow! occasionally Beat in egg and vanilla. Beat in as much ofthe flour as you can with the mixer. Stir in any remaining flour, toffee pieces, and almonds. 2. Divide dough in half Shape each half into a 10-inch rol. Wrap in plastic wrap cor waxed paper. Chill about 6 hours or until dough is irm enough to slice 43. Preheat oven to 395°, Cut rolls inco about yeinch slices. Place iach apart on ungreased cookie sheets, Bake for 7 0 @ minutes or until edges are firm and light brown. Transfer cookies to wire racks; ool. If desired, spoon Browned Busser Icing cover coskies. Makes about 60 cookies. BROWNED BUTTER ICING: In a small saucepan heat 2 tablespoons butter over medium heat until burer tars the colo af light brown sugar, surring frequently Remove from heat. Slowly bea inv cups powdered sugar 1 teaspoon vanilla, and enough milk (2 (02 tablespoons) to make icing drizzling consistency. Makes % cup TO STORE: Layer uniced cookies between sheets of waxed paper in an aireight coneainer; cover. Store at room ‘temperature for up to 3 days or freeze for ‘up 03 months.66 100 BEST COOKIESPB&C Cookie Sandwiches Prep: 45 minutes. Chili 2 hours Bake: 7 minutesperbatch Coal: minute h ven: 37 1 cup all-purpose flour A cup unsweetened cocoa powder % cup butter, softened ‘% cup granulated sugar ‘% cup packed brown sugar % teaspoon baking soda % teaspoon salt 1 egg. 1 teaspoon vanilla 1 n-ounce package peanut butter and milk chocolate pieces ‘cup purchased chocolate fro ‘cup peanut butter, ss ‘Test Kitchen Tip ‘To ensure asmooth and creamy filing, use smooth (not chunky) peanut butter at room temperature. 68 100 BEST COOKIES 4, Jnva small bowl combine flour and cocoa powders set aside. Ina large bovel beat butter with an electric mixer on ‘medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt, Beat until combined, scraping side of bow! occasionally. Beatin 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, Stir in peanut butter and milk chocolate. Cover and chill for 2 to 3 hours or until dough is easy to handle, 2, Preheat oven to 375°F. Lightly grease cookie sheets; set aside, Shape dough into Linch balls, Place a inches apart on prepared cookie sheets. Using a glass dipped in granulated sugar, flatten cookies slightly. Bake for 7 to 8 minutes or until tops are cracked and look dry. Goo! on cookie sheets for 1 minute. ‘Transfer to wire racks; cool 3.Ina small bow! stir together frosting and peanut butter. Spread frosting ‘mixture on the bottom sides of half of the cookies, using a scant 2 teaspoons for each cookie. Top wih the remaining cookies, bottom sides down, to make sandwiches. Makes 24 sandwich cookies. TO STORE: Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room ‘temperature up to 24 hours or freeze for up to 3 months,Lemon-Cream Icebox Cookie Sandwiches Prep: 30 minutes Chil: hour Bake: © minutes perbatch Coal: s minute per batch Oven: 375°F 1. cup butter-flavor shortening + cup sugar 4. teaspoon baking powder % teaspoon salt 1 egg. 1, teaspoon vanilla 2%. cups all-purpose flour 2 teaspoons finely shredded lemon peel 1 recipe Lemon Cream Frosting or sh oups lemon curd Finely erushedtemon dropcandiesor yellow decorating sugar (optional) 1. Ina 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 side of bow! 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 flaur and the lemon peel 2, Divide dough in half. Shape each half {ntoa 10-inch roll. Wrap each rollin plastic \wrap or waxed papet. Chill for to 3hours or until dough is firm enough to slice, 3. Preheat aven to 375°F, Cut rolls into Jnch slices, Place slices about 2 inches apart on ungreased cookie sheets. Bake for 8 to 20 minutes or until set, Cal on cookie cheets for 1 minute. Transfer coakies to wire racks; coal 4. Spread Lemon Cream Frosting or lemon curd on the bottom sides of half of the cookies, using about 1 tablespoon Lemon Cream Frosting or 1 teaspoons lemon curd per cookie, Top with ing cookies, bottom sides down, 10 make sandwiches. 5. If desired, roll edges of sandwich cookies in crushed candy. Makes about 36 sandwich cookies. MON CRE) STING: In 2 large Dow! beat one B-ounce package cream cheese, softened, and 7 cup butter, softened, with an electric mixer until smooth. Gradually beatin 3% cups powdered sugar ‘until combined, Stir in : tablespoon finely shredded lemon peel. Makes about 7A cups. ‘TO STORE: Place sandwich cookies ina single layer in an airtight container; cover. ‘Store at room temperature for up to 3 days.Coffee-and-Cream Sandwich Cookies rep: 20 minutes Chil» haurs Baker # minutesparbatch Oven: 375°F cup butter, softened cup shortening cup sugar ‘teaspoon baking powder % teaspoon salt 1 egg. 1 teaspoon vanilla 2%4 cups all-purpose flour 1 recipe coffee Filling 1 toa tablespoons unsweetened cocoa powder 1. In a large 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, ecraping cide 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, Gover and chill about a hours or until dough is easy to handle 2. Preheat oven to 375°F. Ona lightly floured surface roll half of the dough ata time until & inch thick, Using a 1’Ainch desired-shape cookie cutter, cur out dough. Place cutouts 2 inches apart on ungreased cookie sheets, Bake for 8 to to minutes or until edges are light brown. ‘Transfer to wire racks; coo) ‘3 Spread Coffee Filling on the bottom. sides of half of the cookies, using 1 teaspoon for each cookie, Top with remaining cookies, bottom sides down. Place cocoa powder in a fine-mesh sieve; sift over eandwich cookies, Makes about 49 sandwich cookies. COFFEE FILLING: In a medium bow! stir together 2 cups powdered eugars _atablespoons butter, softened: 2 teaspoons espresso powder; 2 teaspoon vanilla; and enough milk to make filling spreading consistency. TO STORE: Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at rom temperature for up to 3 days. Or layer unfilled cookies between sheets of waxed Paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to.3 months,Cherry Kuchen Bars ropa minutes. Babe oven 2 minutes Coals 0 minutes YA cup butter, softened % cup shortening 1% cups sugar YA teaspoons baking powder % teaspoon salt 2 eggs 1 teaspoon vanilla 3 cups all-purpose flour 4. avounce can cherry pie filling* 1+ recipe Powdered Sugar Icing 1, Preheat oven to 3g0°P. In a lange bow! beat butter and shortening with an electric mixer on medium speed for 3a seconds. ‘Add sugar, baking powder, and salt. Beat until combined, scraping, side of bowl accasiomally. Beat in ogge and vanilla until combined, Beat in as much of the flour as you can with the mixes. Using a ‘wooden spoon, stir in any remaining flour. Reserve 1/ cups of the dough. Press the remaining dough onto the bottom of an ungreased 15.2000-inch baking pan, 2, Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling, 3. Bake about 30 minutes more or until top is light brown, Coo! in pan on a wire rack for 10 minutes. Drizzle with Powdered Sugar Icing, Cool; cut into bars. Makes 32 bars. POWDERED SUGAR ICING: In a smal] bowl combine 1A cups powdered sugar, teaspoon vanilla or almond extract and enough milk (304 teaspoons) to make icing drizzling consistency. Makes about % cup. “TIP: You may substieute your favorite favor of pie filling for the chersy pie fling, TO STORE: Layer unfrosted bars between sheets of waxed ‘paper in an airtight container; cover, Store in the refrigerator for ‘upto 2 days or freeze for up to 3 months. oo BEST COOKIES 7Fruit-Filled Oatmeal Bars ‘choose your forte Prep: 20 minutes Bake: 30 minute oven: 25 1. cup all-purpose flour 1. cup quick-cooking rolled oats %A. cup packed brown sugar Y%_ teaspoon baking soda cup butter 1 recipe Apple-cranberry Filling, Easy Filling, or Raisin Filling 72 100 BEST COOKIES 4, Preheat oven to 350°F. In a medium bowl combine the four, oats, brown sugar and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside % cup of the crumb mixture 2, Press the remaining crumb mixture {nto the bottom af an ungreased 9xox2-inch or nx7x1é-inch baking pan, Spread with desired filling. Sprinkle with reserved crumb mixcure, Bake for 30 to 25 minutes fr until the top ie golden. Cool in pan on 4 wive rack, Cut into bars, Makes 20 0 agbars. APPLE-CRANBERRY FILLING: In medium bowl combine 1 cup chunky applesauce, % cup dried cranberries or blueberzies, ” teaspoon ground cinnamon, and dash ground cloves. EASY FILLING: Use 1/4 cups boitled. mice can cherry or peach pie filling, RAISIN FILLING: In a medium saucepan combine ¥% cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch, Add 1° cups golden raisins. Cook and stir until thickened and bubbly. ‘TO STORE: Layer bars between sheets cof waxed paper in an airtight container; cover, Store in the refrigerator for up 0 2 days or freeze for up 10 3 months,Milk Chocolate Mini Cookies ‘These sweet lee button-sze caokles will get devoured by the hand! Prep: 45 minutes Bake: 9 minutes por bate per batch Oven: 359° Freeze: 25 minutes Cool: 2 minutes 4A cup all-purpose flour ¥%4_ teaspoon baking powder A teaspoon salt © ounces milk chocolate pieces 3 tablespoons butter, softened cup sugar 1 egg, ¥% teaspoon vanilla 1 recipe Milk Chocolate-Sour Cream Frosting 1. In a medium bowl combine four, baking powder, and salt;set aside. Ina heavy small saucepan heat and stir chocolate over low heat until meted, Set aside, 2. Ina medium bowl beat butter with an electric mixer on medium speed for 3oseconds, Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla, 43 Gradually beat in the flour mixture Divide dough into four equal portions. Wrap each portion in plastic weap or ‘waxed paper. Chill in freezer for 20 co 30 minutes or until daugh ie rm enough tohandle, (Or chillin vefrigerator 1 hour) 4. Preheat oven to 350°F, Line cookke sheets with parchment paper; set aside. Removing one portion of dough from zer at atime, shape each portion into a 10-inch roll. Wrap and freeze for 5 minutes more. Cut rolls into about Yeinch slices. Place slices x inch apart on prepared cookie sheets, Bake for 9 t0 so minuies or unt edges are set. Cool on cookie sheets for 2 minutes. Transfer ‘cookies to wire racks: Cool 5. Spread Milk Chocolate-Sour Cream Prosting on the bottora sides of half of he cookies, using teaspoon for each cookie; top with remaining cookies, bottom sides down, to make sandwiches. Makes 7a sandwich cookies, MILK CHOCOLATE-SOUR CREAM FROSTING: Ina medium saucepan combine 3 ounces milk chocolate pieces and 2 tablespoons butter; eat and str over low hheat until melted, Cool for § minutes. Stir in 4 cup sour cream, Gradually stir in 1 to 1A cups powdered sugar unt frosting reaches a spreading consistency. TO STORE: Layer unfilled cookies between sheets of waxed paper in an airtight freezer container; cover. Stove at room temperature for up to 3 days or freeze for up to 3 months. Test Kitchen Tip on Wrapping dough portions in plastic wrap or waxed paper helpsyou shape the rol 100 BEST COOKIES 73Rosemary-Lemon Sandwich Cookies Prep: 30 minutes Bake: 8 minutes per batch aol» minute per batch. Oven: 400° 1. cup unsalted butter, softened % cup granulated sugar 2 teaspoons snipped fresh rosemary 2 teaspoons finely shredded lemon pe %~ teaspoon baking powder % teaspoon salt + teaspoon vanilla 2% cups all-purpose flour % cup ltemon curd ‘A. cup mascarpone cheese 1 tablespoon powdered sugar (optional) 2. Preheat oven to 400°F. Line coolde sheets with parchment paper; set aside, In a large bow! beat butter with electric mixer on ‘medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking povider, and salt Beat until combined, scraping side of bow! occasionally. Beat in 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. ‘Test Kitchen Tip Make simple ice cream sancwiche by spreading your favorite (lightly softened) icecream between two cookies. 2, Shape dough into inch balls, Place 2 inches apart on prepared cookie sheets. With the bottom of glass dipped in granulated sugar, atten each ball to Y-inch thickness. Bake about 8 minutes or until bottoms are ight brown. Gool on cookie sheets fori minute, Transfer to wire racks; coo. 3. Meanwhile, in a small bowl combine lemon curd and ‘mascarpone cheese. Spread on bottom sides of half of cookies, ‘Top with the remaining cookies, bottam sides dexmn, to make sandwiches. If desired, sprinkle with powdered sugar. Makes about 20 eandich cookies. ‘TO STORE: Layer sandhsich cookie between cheots of waxed ‘paper in an airtight container; cover. Store in the refrigerator for up to 24 hours, Let stand at room temperature for 30 minutes before servingyz) Peres Ta ie owen att Se Fe Pee eu Pee Seer cae) ey eee Pee eta Cree ees strawberry, or cherry preserves oye 1 egg, beaten ee Cnnrcd Cee eae Pane oe eae eee ee ee ee eee eee pee ee eres Pett tere ete ce eee een abouts hour or until dough is easy tohand Par cr eet oe ete ogee es See eee er pee See ert eee ee eee eer eee See ena eee eee ees Peer eee) See eee eee ee ees peer ot ee tcc ea Pee eee earns Soe ese a Se eee sre ae er ee es Been Pata eater pillows between sheets eae eee Pee tea eer 100 BEST COOKIES 75FOR STICK-FREE CUTOUTS, DIP THE CUTTER IN FLOUR BEFORE PRESSING IT INTO THE DOUGH.Isch] Tarts Inspired by ischlerbrapfert—an Austrian sandwich cookle made wlth two afferent nut doughs—these two-tone cookies made with a spice dough anda plain dough ave doubly dettetous. Prep: 45 minutes Chill: 2 hours 45 minutes Bake: # minutes per batch Oven: 375°F % cup butter 1 cup powdered sugar 2 egg yolks 2 teaspoons vanilla % teaspoon ground cinnamon % teaspoon salt % teaspoon ground cloves, 1 cup all-purpose flour % cup butter, softened 1¥%4 cups all-purpose flour ‘A cup seedless red raspberry and/or apricot preserves Powdered sugar 2. For spice dough, in a small saucepan heat the cup butter ‘over medium heat about 12 minutes or until butter turns the color of light brown sugat; Remove from heat. Pour into a meditim bowl; chill about 45 minutes or just until butter solidifies. Beat with electric mixer on medium to high speed for 30 seconds. Add ‘Acup of the powdered sugar, one of the egg yolks, 1 teaspoon of the vanilla, the cinnamon, teaspoon of the salt, and the cloves; beat until fluffy, Beatin as much of the: cup flour as you canwith the mixer, Using a wooden spoon, stir in any remaining flour. Covers chill for 1 hour or until dough is easy to handle 2. Meanwhile, for plain dough, in a medium bowl beat the ‘Acup softened butter with an electric mixer on medium co high speed for 30 seconds. Add the remaining ¥ cup powdered suger, the remaining egg yolk, the remaining 1 teaspoon vanilla, and ‘the remaining / teaspoon salt; beat until fluffy, Beatin as much of the 2% cups flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Gover; chill for 1 hour or until dough is easy to handle. 3.Preheat oven to 275°F. On allightly loured surface, roll spice dough until inch thick Using 2#- to 3-inch cookie cutters with scalloped edges, cut out dough, Repeat with plain dough to make matching shapes. Using a knife or a inch cookie cutter, cut five shapes in a pattern into each plain-dough cutout. (Do not ‘make cutouts in spice dough.) Place all cookies 1 inch apart on ungreased cookie sheets. 4- Hake for 8 minutes or until edges are light brown, Transfer cookies to wire racks; cool §. Spread about 1 teaspoon preserves on the bottom sides of spice cookies. Top with plain cookies, bottom sides down, to make sandwiches. Serve within 24 hours, Just before serving, sift additional powdered sugar over sandwich cookies. Makes 38 to 20 sandwich cookies. TO STORE: Layer unfilled cookies betwreen sheets of waxed paper in an airtight container; cover. Store at room temperature for up t03 days or freeze for up to 3 months, Chocolate-Mint Sandwich Cookies Pictured on page 66 Prep: 35 minutes Bake: 1 minutes per batch ‘oven: 350° chill: hour 4 cups all-purpose flour WA. cups unsweetened cocoa powder 2 teaspoons instant espresso coffee powder % teaspoon salt WA cups butter, softened WA cups sugar 2 eggs + recipe Peppermint Cream Filing 1, Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. In a medium bowl stir together flour, cocoa powder, espresso powder, and salt; set aside. Ina very large bow] beat butter with an electric mixer on medium to high speed for 3oseconds. Add sugar, Beat until combined, scraping side of bow] ‘occasionally. Beat in eggs until combined. Beatin 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. If necessary, caver; chill for 1 10 2 hours or until dough is easy to handle 2. Ona lightly floured eurface roll half ofthe dough at a tiene until inch thick, Using a 24-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until edges are firm. Transfer to swire racks; cool. Spread Peppermint Cream Filling on the bottom. sides of half of the cockies. Top with the remaining cookies, bottom sides down, to make sandwiches. Chill for atleast :hour before serving, Makes about 24 sandwich cookies. PEPPERMINT CREAM FILLING: In a large bowl beat 1 cup ‘butter, softened, with an electric mixer on medium to high speed. luntl fully. Add 2 teaspoons vanilla and 2 teaspoons peppermint ‘extract. Beat in 244 cups powdered sugar. Beat in 2 tablespoons milk. Beatin another 2% cups powdered sugar until smooth, Tint ‘with green food coloring. If necessary, beat in additional milk 10 ‘make filing spreading consistency, Males about 27 cups. ‘TO STORE: Layer sandwich cookies between sheets of waxed ‘paper in an airtight container; cover, Store in the refrigerator for upto 3days. 100 BEST COOKIES 77Dynamic uos Flavors are like pec couples are just meant for each other. Try your hand at matchmaking by combining ingredients that fall in love at first sight.Chocolate Gingerbread Drops Prep: 30/ninutas Bake: # minutes pr bateh Gion: 375F % cup shortening %A_ cup packed brown sugar %_veaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground allspice % teaspoon salt % cup molasses 1 egg. 2 cups all-purpose flour % cup dried tart red cherries 3 ounces bittersweet chocolate, coarsely chopped 3, Preheat oven to 375°F. In a large bowl beat shortening with an electric mixer on medium co high speed for 30 seconds, Add brown sugar, baking soda, ginger, allspice, and salt; 80 100 BEST cooKIES beat until combined, Beat in molasses and cg until combined. Beatin as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, cherries, and chocolate 2. Drop dough by rounded teaspoons onta ungreased cookie sheets, Bake about 8 minutes or until bottoms are light brown. Transfer to wire racks; cool. ‘Makes about 36 cookies. ‘TOSTORE: Layer cookies between sheets of waxed paper in an airtight container cover, Store at room temperature for up to 3 days or freeze for up to 3 months. Brown sugar comes in light and dark sugarhasa st flavor. Unless specified, use light brown sugar as your default brownCornmeal-and-Lime Butter Cookies Lime adds a refreshing bite 10 these rich, golden cookies. Prep: 25 minutes Chill hour Bake: § minutes por batoh Oven: 350°F softened ‘sugar ‘cup butte ‘cup powder teaspoon salt cup all-purpose flour cup yellow cornmeal teaspoons finely shredded lime pe teaspoon vanilla Green colored sugar andor coarse decorating sugar See. SAE 3. In a large bow! beat butter with an electric mixer on medium to high speed for 430 seconds. Add powidered sugar and salt Beat until combined, scraping side of bow occasionally. Beatin as mach ofthe flour as yyou can with the mixer. Using a wooden spoon, stir in any romaining flour, ehe cornmeal, ime peo and vanilla. Cover chil about : houror until doughs easy tohandle, 2. Preheat oven to 350°F, Roll dough ‘until % inch thick, Using a 2-inch round scalloped cookie cutter, cut out dough, Arrange cutouts 2 inches apart on ‘ungreased cookie sheets. Sprinkle with green andjor white coarse decorating sugar. Bake for 8 to 20 minutes or until light brown around edges. Transfer to wire racks; cool, Makes about 36 cookies. TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up t03 monchs.Peanut Butter-Chocolate Revel Bars Pretured on page Prep: go minutes Bake: 30 minutes Oven: 350°F Nonstick cooking spray 1 cup butter, softened 1A. cups packed brown sugar 1. teaspoon baking soda % teaspoon salt 2 cups creamy peanut butter 2 eggs 2 teaspoons vanilla 3 cups all-purpose flour 1%. cups semisweet chocolate pieces 1 s4-ounce can sweetened condensed milk 2 tablespoons creamy peanut butter or butter 2 teaspoons vanilla ‘A cup chopped salted peanuts (optional) 4 Preheat oven to 350°P. Line a 1gxox2-inch baking pan with heavy foil, extending the foil aver edges of pan. Coat foil with cooking sprays set pan aside. 2, In an extra-large bow! 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 side of bowl occasionally. Beat in the 2 cups pearut butter, the eggs, and 2 teaspoons 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 dough aside. 3.For filling, ina medium saucepan combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring ‘occasionally. Remove from heat. Stir in a teaspoone vanilla. 4-Remove2 cups of the dough; et aside. Press the remaining dough evenly onto the bottom of the prepared baking pan. Spread filing evenly over dough in pan, Drop spoonfuls of the remaining dough over filling. 5. Bake for 30 to 35 minutes or until top is light brown. If desired, sprinkle with peanuts. Cool in pan on.awire rack. Using the edges of the foll, lift block of cookies out of pan. Place on a cutting board; cut Into bars. Makes 36 bars. TO STORE: Layer bars between sheets of waxed paper in ant airtight container; cover, Store at room temperature for up to 23 days or freeze for up to 3 months. 82 100 Best cooKIES Chocolate, Hazelnut, and Caramel Thumbprint Cookies Prep: 40 minutes Chill hour Bake: ‘oven: 350° 10 minutes per batch + cup all-purpose flour ‘A. cup Dutch-process cocoa powder YA cup butter, softened *A cup sugar % teaspoon salt ge yolk tablespoons teaspoon vi cup finely chopped hazelnuts (fiberts) egg white, lightly beaten 2 ik 14 vanilla caramels, unwrapped 3 % tablespoons whipping cream cup semisweet chocolate pieces 1 teaspoon shortening Toasted whole hazelnuts (see tip on page 33) 1. In.a small bow! combine flour and cocoa powder; set aside. In amedium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping side of bovrl accasionally. 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 mixeure, Cover, chill for 3 hour. 2. Preheat oven to 350°F, Grease two cookie sheets; set aside. Shape dough into 3-inch balls, Place the 1 cup hazelmuts on a sheet of waxed paper. Dip balls in egg white and rollin hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each coakie. Sake for 10 to sa minutes or until edges are firm, 3: Meanwhile, for filing, ina small saucepan cook unwrapped ‘caramels and cream over low heat untilcaramels are melted and the mixcure is smooth, stirring frequently. 4-Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down, the center of each cockie. Transfer to wire racks; cool. Spoon ‘about: teaspoon filling into the center of each cookie. ‘5-I1a small microwave-safe bowl combine chocolate pleces and shortening. Microwave on 200 percent power (high) for 30 10 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole Jnagelnut, Let stand uns] chocolate is Set. Makes about 36 cookies, TO STORE: Layer cookies between sheers of waxed paper in an airtight container; cover. Store at room temperature or ia the ‘refrigerator for up 10 3 days or freeze for up to 3 months,wa) oe THE DECADENT FLAVORS OF CHOCOLATE 0 f/vacloim Witt an arnanehthe a CRUNCHY NUT AND GOOEY CARAMEL. i : ; ¢ t F)84 100 BEST CoOKIES ‘Test Kitchen Tip Armulling spice is blend of whole spices that fs most often used to favor hot drinks, Look for ‘mulling spice in the spice or beverage section ofthe supermarket. Or ‘make your own by combining an assortment of whole spices. Coconut Spice Cookies 15 minutes Chill: 2 hours % cup coconut milk 2 tablespoons mulling spice °% cup chopped pitted dates, °% cup shortening % cup butter, softened WA cups granulated sugar 2 teaspoons cream of tartar 1. teaspoon baking soda % teaspoon salt 2 eggs 3 cups all-purpose flour % cups powdered sugar Mil 1% cups coconut, toaster i desired 4, Ina small saucepan combine coconut milk and mulling spice. Bring just to boiling; reduce heat to low. Simmer, covered, over low heat for sminutes, Strain -mistuve through afine-mesh sieves discard ‘mulling spice. Remove 2 tablespoons of the spiced coconut milk; cover and chill rouse in frosting. Add dates to the remaining spiced coconut milk. Cover; set aside 2. For cookie dough, ina large bow! beat shortening and butter with an electric mixer on medium to high speed for 30 seconds, Add granulated sugar, cream of tartar baking soda, and salt; beat until combined, scraping side 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 and the coconut milk-and-date mixture. Cover; chill for 2 t0 q hours or until dough is easy wohandle. 3. Preheat oven to 375°P. Shape dough {nto 1-inch balls. Place balls 2 inches apart con ungreased cookie sheets, Bake for 810 to minutes or until light brown, Transfer to wire racks: coal. 4, For frosting, in a small bow! stir together powdered sugar and the reserved spiced coconut milk. Add enough milk (1 to 2 teaspoons) to make frosting drizzling consistency. Drizale cookies with frosting, Sprinkle wich coconut. Makes about 60 cookies. TIP: To toast coconut, preheat oven 10 ago®F. Spread cocomut in a single laye a shallow baking pan. Bake 500 minutes cor until coconut is slightly golden, stirring once or twice (watch carefully); cool TO STORE: Layer frosted cookies between sheets of waxed paper in an airtight container; cover. Store at rom temperature for up to 3 days. Or layer unfrosted cookies benween sheet of waxed ‘Paper in an airtight container; cover. Freeze {or up t0 3 months.Lemon-Pecan Shortbread Cookies Prep: 2s minutes Baket1@ minutes oven: 15°F A cups all-purpose flour 2 tablespoons finely chopped pecans 2 tablespoons sugar 2 teaspoonsfinelyshreddedlemonpeet % cup butter ‘sugar 4, Preheat oven to 325°F, In a medium bow! combine lour, nuts, che atablespoons suigat, and the lemon peel, Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together (dough will still be crumbly). ‘Knead until smooth; form into a ball 2. On lightly floured surface roll dough. ‘until 4inch thick, Using inch or 3 inch cookie cutters, cut into desired shapes. Place inch apart on an ungreased cookie sheet. Sprinkle with additional eugae 3. Bake for 18 to 20 minutes for emall cookies or 20 to 22 minutes for large cookies or une bottoms start to brovm and centers set. Transfer to wire racks: cocl. ‘Makes 20 (1%ineh) or § (sine) cookies. For stamped cookies: Preheat oven 19 25°F. Lightly grease two cookie sheets; set aside. Prepare dough as directed in Step 1 ‘Shape dough into 1-inch balls and stamp ‘with cookfe stamps. Place cookies 2 inches apart on prepared cookde sheets. Bake for 18 to 20 minutes or until bottoms start 10 Drown and centers are set, Transfer to wire ‘racks; 900). Makes about 20 coakies. TO STORE: Layer cookies between ‘waxed paper in an airtight container; cover. ‘Store at room temperature for up 103 days cr freeze for up to 3 months. 100 BEST COOKIES 85Mocha Hazelnut Bars Prep: 20 minutes Bakes 30 minutes oven 350°F cup butter, softened 1 cup packed brown sugar 1 cup all-purpose flour 86 100 BEST COOKIES ‘A cupfinely chopped, toastedhazelnuts (filberts) (see tip on page a3) ‘A teaspoon instant espresso coffee powder 2 exes 3 tablespoons freshlybrewed espresso 2 tablespoons all-purpose flour ‘A teaspoon baking powder 1 teaspoon powdered sugar 1 teaspoonunswestenedcocoapowder Chocolate-dipped hazelnuts andjor espresso beans (optional) 2. Preheat oven to.350° F. For crust, ina medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds, Add ¥écup of the brown sugar; ‘beat until combined, scraping side af bowl ‘occasionally, Beat in the 1 cup flour, cup of the hazelnuts, and the espresso pawder until mixcute is crumbly. Press mixcuze evenly into an ungreased Sx8x2-inch baking pan, Bake for 1o minutes, 2, Meanwhile, ina medium bowl whisk together the eggs, the remaining % cup brown sugar, brewed espresso, the 2 tablespoons flour, and the baking powder, Beat several minutes on medium speed until combined. Pour over hot crust. Sprinkle with the remaining chopped hazelnuts. 3. Bake about 20 minutes more ar until center is get. Transfer pan to awire rack; cool. In a emall bowl combine powdered sugar and cocoa powder; sprinkle over block of bars. Cut into bars. If desired, garnish each barwith a chocolate-dipped hazelnut and/or espresso bean. Makes wears. STORE: Layer bars between sheets cof waxed paper in an airtight container; cover. Store in the refrigerator for up to adaysRosemary-Kissed_ Orange Thumbprint Cookies Tuscano Prope sorirutes hill» hour ake: v4 mutes por batch Oven 325°F 1 cup all-purpose flour cup cornstarch <4 teaspoon snipped fresh rosemary = Yh teaspoon salt. % eup butter, softened * cup powdered sugar ‘reaped tier ~ cup orange marmalade 4 Powdered sugar gcin small bowl combine flout, ‘cbmnstarch, rosemary, and sats et aside. ‘ medium bowl beat the butter with an ~ ‘lectric mixer on medium to high speed ~ 30 seconds. Add the #icup povrdered eugar ‘and almond extrac; beac until combined,” ‘crapiig side of bow! occasionally. eatin ~ as met ofthe four mire as you can ‘with the fixer Using a wooder spooty stir in aajremaining our motrure:Coverschill fora hour ot until doughs easy to handle, 2, Preheat oven to 325°F. Line to bai sheets with parchiient paper; set “side. Shape dough intto twenty-four seinch balls, Arrange 2 inches apart on prepared baking sheets. Using your thumb, make an indentation in each “cookie. Spoon about ¥: teaspoon ‘marmalade into the center ofeach cookie > g. Bake about 14 minutes or until edges are lightly golden. Cool on cockie sheets for1 minute, Transfer towireracke; cool. Sprinkle with additional powdered sugar. » Makes 24 okies. TO STORE: Layer cookies beween sheets of waxed paper in-an alrtight container; cover. Store at room sempermuze upto3days. :Pitch those pot holders! When oven space is at a premium—or when you simply don’t feel like fussing— turn to these no-bake beauties.Candy-Crunch Peanut Butter Bars Prep: om hill» hour peanut butter sandwich cookies / teaspoon salt ‘cup butter, melted cups pondered sugar ‘cups creamy peanut butter ‘cup butter, softened ‘up finely crushed burnt peanuts or ‘other candy-coated peanuts ‘cup semisweet chocolate pieces ‘cup creamy peanut butter Coarsely crushed burnt peanuts or ‘other candy-coated peanuts 100 BEST coOKIES 2-inch baking pan with foil, e over edgee of pan; se ding the fo side. In a Food processor combine peanut ‘antl fine crumbs: ps peanut butter, ‘on low to medium, nt peanuts. Drop and the softe speed, mixture by spoonfuls over smooth, St 3. In aheavy small saucepan melt chocolate pea over bars. Sprinkle ‘er over low heat, stirzing occasionally. Spread evenly with coarsely crushed burnt peanuts. or until set. Using the edges of che foil, lift ext into bare hill about 2 hot block of Store in the refrigerator Makes 48 bats, TO STORE: Layer bars between she: ner cover. Sore jn the refriger outof the pan. Place on cutting boar waxed paper in airtight com ror for upto a weeles,To crush cookies for this chocolate crust, place cookies ina resealable plastic bagand crush with a rolling pinMocha Chewies Prep: 25 minutes Chills» hour ‘A cup evaporated mitk 1 tablespoon instant coffee crystals 1 cup dark chocolate pieces 1. cup marshmallow creme 1 15.25-ounce package chocolate sandwich cookies with chocolate cream filling, finely crushed (about 30 cooh 1 cup powdered sugar 1. cup chopped walnuts, toasted (see tip on page 33) 1. cup semiswoet chocolate pieces % cup whipping cream Chocolate-covered espresso beans (optional) 1 Lightly grease a gxgxa-inch pany set aside. Ina small saucepan heat evaporated milk and coffee crystals aver low heat, stirring until coffee crystals are dissolved, Add the dark chacolate pieces and marshmallow creme, Cook and stir until melted and smooth, Remave from heat. In a large bowl combine crushed caokies and powdered sugar. Add melted chocolate mixture to cookie mixture; stir until combined, Stir in nuts, Spo spreading to edges of pan. 2. Ina microwave safe bow combine the semisweet chocolate pieces and cream. Microwave on 100 percent power (high) for 1102 minutes or until almost melted, Stir until smooth, Pour over mixture in pan, spreading into an even layer. Chill about 1 hour or until set, Cut inca bars. If desired, top each bar with ‘an espresso bean, Makes 32 bars. ‘TO STORE: Place bars ina single layer in an airtight container; cover. Store in the refrigerator for up to 1 week Chocolate Cheesecake Bars Pletured on page 91 Prep: 20 mirutes Stand: 15 minutes into prepared pan, chil: 4 hours 1% cups crushed chocolate sandwich cookies with white filling (98 cookies) ‘A cup butter, melted 4 ounce semisweet chocolate, melted 8 ounces semisweet chocolate, chopped % cup whipping cream 1. g-ounce package cream cheese, softened 1+ tablespoon chocolate liqueur (optional) YA cup miniature semisweet chocolate pieces ‘Sweetened whipped cream 1.Linea 9xox2-inch baking pan with ol, extending the foil over ‘edges of pan. Lightly grease the foils set aside. For crust in a large bowl combine crushed cookies, melted butter, and the 1 ounce melted semisweet chocolate stirring until well mixed, Press into the bottom of the prepared pan. Chill while making filing. 2. For filling, in a small microwave-safe bow! combine the ‘Bounces chopped semisweet chocolate and the whipping cream, Microwave on 100 percent pawer (high) about 2 minutes or until almost melted, stirring once, Stir until cmaoth. 43. In a medium bowl beat cream cheese and, if desired, ‘chocolate liqueus with an eleceric mixer an medium to high speed until smooth, Gradually add chocolate whipping cream mixture, Spread evenly over crust. Let stand for 5 minutes. Sprinkle with the chocolate pieces. Chill for ¢to 24 hours or until set, Cut into bars. Serve with sweetened whipped cream. Makes 24 bars. TO STORE: Place bars ina single layer in an airtight containers ‘cover. Stare in the refrigerator for up toa week. Chocolate Chip-Cookie Dough Truffles Pierured on page 88, Prep: 30 minutes Freeze: 20 minutes Stand: 30 minutes % cup butter, softened % cup packed brown sugar + tablespoon vanilla + cup all-purpose flour 4+ cup miniature semisweet chocolate pieces 4 ounces dark chocolate or semisweet chocolate, chapped 4 ounces chocolate-flavor candy coating, chopped + tablespoon shortening 1. Line a baking pan with waxed paper; eet aside. In a medium, bow! beat butter, brown sugar, and vanilla with an electric mixer on ‘medium speed until combined, Beat in flour just until combined. Stir in chocolate pieces. Shape dough into inch balls. Place ont prepared baking pan. Cover; freeze about 30 minutes or until firm, 2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until ‘melved and smooth, Remove from heat. 43. Line a baking sheet with waxed paper. Using a fork, dip balls Into chocolate mixture, allowing excess mixture to drip back into saucepan, Place dipped balls on the baking sheet. Let stand (or chil] about 30 minutes or until eot. Lightly drizale with the ‘remaining melted chocolate mixture, Makes about 20 trues. TO STORE: Place truffles in a single layer in an airtight container; cover, Store in the refrigerator for up to1 week. 100 BEST COOKIES 93Chocolate, Coconut, and Almond Bars Prep: 20 minutes Stand 1 hour 1 so-ounce package large marshmallows tablespoons butter, softened teaspoon coconut flavoring cups sweetened flaked coconut ‘cups crispy flakes with crunchy oat clusters and honey cereal with almonds, such as Honey Bunches of ats with Almonds 1 4.5-to sounce package (14 cups) honey roasted-Ravor sliced almonds 1. cup miniature semisweet chocolate pieces se 94 100 BEST Cookies 2, Line a gxgx2-inch baking pan with fo, extending the foil over edges of pan. Butter foilsset aside. 2, Ina microwave-safe bowl combine marshmallows and the 3 tablespoons butter, Microwave on 100 percent pawer (high for 2 to 2 minutes or until butter is melted, Stir until smooth. Stir in coconut flavoring, Stir in coconut, cereal, and almonds. Cool lightly. Gently fold in semisweet chocolate pieces. Spread mixture into the prepared pan, pressing lightly into pan, Let stand about : hour or uamtl set. Using the edges ofthe fol lift the block of bars from the pan. Place on a cutting boards cut into bars. Males 32 bars, ‘TO STORE: Place in layers separated by waxed paper in an airtight container; Pr ‘Test Kitchen Tip as For smooth, ‘smudge-free sides toyour bars, hold a thin-blade knife under running hot water: wipe the blade dry and eut the bars. Repeat as essary cover, Store in the refrigerator upto 3 days cor freeze up to 3 months, Cracklin’ Cracker Toffee Pre a5 minutes Stand: 1 hour 30 minutes About 20 sesame seed or plain flatbread crackers or 50 rich rectangular crackers cup finely crushed graham crackers cup packed brown sugar cup butter cup half-and-half or light cream ‘teaspoons vanilla cups semisweet chocolate pieces tablespoon shortening cup chopped pecans, toasted(seetip ‘on page 33) cup toffee shuts Re 2. Lightly grease a isx10x1-inch baking ‘pan; line with a single layer of crackers. In. «a small saucepan combine crushed graham crackers, brown sugar, butter, and half and-half. Bring to boiling: reduce heat 10 medium, Gook and stir for 7 minutes. Stir in vanilla. Quickly pour over crackers, spreading toan even layer. Let stand about 30 minutes or until set. 2. Ina emall eaucepan melt chocolate pieces and shortening over low heat, ctirving until emooth, Spread evenly over crackers, Sprinkle with nuts and toffee pieces. Let stand or chill about 1 hour or ‘until set; cut or break into pieces, Makes ave pounds (36 servings), ‘TO STORE: Place in layers separated bby waxed paper in an airtight container; cover, Store in the refrigerator upto 3 days or freeze up to 3 months,Fancy and Fabulous Every once in a while, flour, sugar, butter, and eggs get together to show off. These fancy cookies are ready to strut their stuff.Two-Tone Glazed Cinnamon Cookies Prep: 35 minutes. Chills hour Bake: © minstesper batch CoOl: | minute par batch Oven: 975 A cup butter, softened 1. arounce package cream cheese, softened + cup powdered sugar % teaspoon baking powder % teaspoon salt teaspoon ground cinnamon 1 egg, 1% teaspoons vanilla 2% cups all-purpose flour 1 recipe chocolate Glaze 1 recipe White Glaze 4. Ina large bowl combine buster and cream cheese. Beat with an electric mixer ‘on medium to high speed for 30 seconds, Addl powdered eugar, baking powder, salt, and cinnamon, Beat until combined, scraping side 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; chill about 3 hour cr until dough is easy to handle, 2. Preheat oven to 375°F. On a lightly floured eurface roll out dough unti inch thick. Using a round 3%-inch cookie cutter, cut out dough, Place cuouts 1 inch apart on an ungreased cockie sheet 3. Bake for 8 to 10 minutes or until edges are very light brown, Cool on cookie sheets for 1 minute. Transfer to a wire rack; cool, 4-Filla small resealable plastic bag with (Chocolate 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 Chocolate Glaze. If desired, gently swirl a knife through glazes to marble, (Reheat either glaze in the microwave if necessary) Let stand until plazes are set. Makes about 14 cookies. 98 100 BEST cookies CHOCOLATE GLAZE: In a small saucepan combine 1 cup cinnamon-favor baking pieces, bittersweet chocolate pieces, or semisweet chocolate pieces, and 2 teaspoons shortening. Cook and stir over lowheat until melted, WHITE GLAZE: In a small saucepan combine 1 cup white baking pieces and 2 teaspoons shortening, Cock and stir over Jow heat until melted, ‘TO STORE: Place cookies in a single layer in an airtight container; cover, Store at room temperature for up to 3 days or freeze for up to 3 months.1 cup butter, softened %A cup sugar 1 egg 2 tablespoons honey 1 tablespoon snipped fresh basil or + teaspoon dried basil, crushed 2 teaspoons finely shredded orange peel 1 teaspoon vanilla 3 cups all-purpose flour Sugar 3, Preheat oven to 375°, Beat butter i a large bow! with 3 medium to high speed fc the *% cup scraping sid 30 seconds, Add igar. Beat until combir bowl occasionally. Beat i egg, honey, basil, orange pe ntil combined, Beat in as much flour as you can with the mixer. Using a wooder spoon, remaining fi 2. Pla tional sugar in a shallow bowl. Shape dough into. to 17-inch bali Place balls a inches apart on ungreas cools cheets, Dip the patterned bottom of a glass or cookie stamp into sugar; using the glass or stamp, flarten balls to Yeinch thickness, 3. Bake for 6 to 8 minut ight brown. Coo sheets on wire racks for 2 minute. ‘Transfer cookies to wire racks; coal. Makes 48 cookies, ‘Tip: For a subtle nutty favor, Beat i ‘Ateaspoon altnond extract bottoms a ache honey and basi ‘TO STORE: Layer cookies betweer sheets of waxed paper in an airtight temperature for up t0 3 days o up to 3 months.“The Best” Sugar Cookies Pletured on page 96 Prep: 35 minutes Chil: 30 minutes oven: s7s'F Bake: 7 minutes per batch %/ cup butter, softened % cup sugar 4 teaspoon baking powder % teaspoon salt 1 egg 1 tablespoon milk + teaspoon vanilla 2 cups all-purpose flour 1 recipe Royal Icing (optional) ‘Small decorative candies (optional) 2. In a large bowl beat butter on medium to high speed for 3p seconds. Add sugar, baking powder, and sal. Beat unt combined, raping side of bow! occasionally Beat in gg mil and vanilla unt combined. Beatin as rmuch of the flour as you can with the mixer. Usinga wooden spoon, ssn any semaining flour. Divide dough in hall. Cover; chill about 30 minutes or until dough s easy to handle 2, Preheat oven to 375°F. On a lightly floured surface roll ough, halfata time, until #inch to inch thick. Using az%-inch cookie cutters, cut dough into desired shapes. Place cutouts, 1 inch apart on ungreased cookie sheets '3.Bake for7 to 10 minutes or until edges are very light brown. ‘Transfer to wire racks; cool. If desired frost with Royal Icing andjor decorate with decorative candies. Makes about 36 cookies. ROYAL ICING: Ina large boul combine 4 cups powdered sugar, 3 tablespoons meringue powder, and 4 teaspoon cream of tartar. ‘Add/A.cup water and teaspoon vanila Beat with an electri mixer cn low speed until combined, then on high peed for 7 £0 10 minutes or until icing is very stiff, Add another 2 to _4sableepoone water, teaspoon ata time, to make icing spreading consistency. Divide icing among individual bowls and tint with paste food coloring as desire. “TIP: Meringue powder is a mixcure of pasteurized dried egg ‘whites, sugar, and edible gums, Look fori in the baking aisle of ‘your supermarket or at a specialty feod store TO STORE: Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to 3 months. If desired, ice and decorate before serving, 300 100 BEST COOKIES My Big Fat Greek Baklava Bars Prep: 30 mirutes Bake: 26 minutes Oven: 250°F Nonstick cooking spray % cup unsalted butter, softened % cup packed brown sugar 1 teaspoon vanilla 1 teaspoon finely shredded lemon peel + egg. ‘YA cups all-purpose flour +. cup chopped walnuts % cup chopped pistachio nuts % cup granulated sugar YA teaspoons ground cinnamon % teaspoon salt A cup unsalted butter, softened 1 1.9-ounce package baked miniature phyllo dough shells % cup honey 3 tablespoons unsalted butter WA tablespoons packed brown sugar 1. teaspoon lemon juice % teaspoon ground cinnamon % teaspoon ground allspice % teaspoon ground cloves ‘VA teaspoons vanilla Honey Pistachio nuts 1. Prebeat oven to-350°P. Lightly coat a3x9x2-inch baking pan ‘with cooking spray; set aside Ina lage bowl beat the %cup buter, the 4 cup brown sugar, the 1 teaspoon vanilla, and the lemon peel ‘with an electric mixer on medium speed unc creamy. Beat in egg Gradually beatin four unl combiied, Wich greased hands, press dough into the bostom of the propared pan. Bake for 10 minutes. 2, Meanwhile, for nur topping, ia medium bow sir together ‘walnuts, the % cup pistachios, granulated sugar, the 1Ysteaspaons cinnamon, and salt. Using a fork, mix in the Yscup butter until misrure is crumbly. Sprinkle ever warm crust. Grumble phylo, shelis over topping, Bake 18 .o20 minutes more or until golden. 3. Meare, for glaze, in a microwave-safe bowl combine the cup honey, the 3 tablespoons butter, the 1 tablespoons ‘brown sugar, lemon juice, che ¥ teaspoon cinnamon, allspice, and cloves. Cook, uncovered, on 100 percent power (high) about 1 minute or unl butter melts, Sir in the 1% teaspoons vanilla 4.Drizzle the hot glaze evenly over the hot mixture in baking pan, Cool in pan on awire rack. To serve, cut into 16 1024 bars. Cut each bar diagonally in half, Place on serving platter and drizele with addtional honey, Sprinide with addtional pistachio ‘ue, Makes g2t0 48 bars, TO STORE: Place bars ina single layer in an aivight container cover. Store ia the refrigerator for up to 3 days or freeze for up 0 3 month.For the best favor, be surethebuttaris fresh. Totest,cuta of but should be the same in halt. caloron the insides Itieonthe outside, If the exteriors darker the butter has oxidized andienotas asit should be.Chocolate Palmiers With thelr double-ptnwheel shape atret 20 Prep: 35 minutes oven: 375 these ookles look tmpressively ae, Actually the rong ts simple, chit bur that’s your secret minutes per bath softer 1. Brounce package cream ch % cup sifted powdered sugar % cup unsweetened cocoa powder 2 tablespoons all-purpose flour 2 tablespoons coffee liqueur or hazelnut liqueur A cup finely chopped pecans or hazelnuts, toasted (optional) (See tip on page 33) ‘A cup butter, softened % cup granulated sugar % cup packed brown sugar % teaspoon baking powder % teaspoon ground cinnamon % teaspoon salt 1 egg, 3 tablespoons milk ‘% teaspoon vanilla 2%4 cups all-purpose flour 2. For filling, in a medium bow! beat cream cheese, powdered sugar, cocoa powder, the 2 tablespoons flour, andthe liqueur with an electric mixer on low to medium speed until smooth. If desired, stir in nuts, Cover set aside, 2. For dough, ina large 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. Beatin ogg, milk, and vanilla. Beat in as much of the 234 cups flour as you can with the mixer. Usinga 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 handl 3.On lightly floured surface roll dough, one portion at time, into azax6-inch rectangle. Spread each rectangle with half of the filling, spreading to within / inch of the long edges. For each rectangle, roll up the two long edges to meetin the center. Brush the seam where the dough spirals meet with water and lightly press together. 4. Wrap each rollin waxed paper or plastic wrap. Place ona tray or cookle sheet, Chill for 4 to 24 hours. 5.Prehieat oven to 375°P. Grease cookie sheets; set aside. Using athin-blade knife, cut rolls into about ¥-inch slices. Place slices, cout sides down, 2 inches apart on the prepared cookie sheets, Bake about 8 minutes or until edges are firm and bottoms are light brown. Transfer to wire racks; cool. Makes about 72 cookies. "TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Peppermint Cream Bites Preps 20 minutos Bakes &mrutes Cook: 15 minutes Oven: s50°° Freeze: a5 minutes 114. cups crushed chocolate sandwich cookies with white filing (5 cookies) tablespoons butter, melted cups powdered sugar tablespoons butter, softened tablespoons milk teaspoon peppermint extract ounces bittersweet chocolate, chopped teaspoons shortening 1. Preheat oven to 350°F, Line an Sx8x2-inch baking pan wit foil, extending the foil aver edges of pan; set asi 2. In amedium bowl combine crushed cookies and the melted butter, Press mixture into the bottom of the prepared pan. Bake for 8 minutes, Cool slightly in pan on a wire rack. 3: Meanwhile, in a food processor combine powdered sugar ‘and softened butter. Cover and process until butter is evenly distributed, With processor running, add milk and peppermint ‘exeract through feed tube until a paste forms. Spread peppermnint mixture evenly over the prepared crust, Freeze for 45 minutes. 4-Ina medium microwave-safe bow combine chocolate and shortening. Microwave on 100 percent power (high) about a minute or until chocolate is melted, stirring once. Cool for as minutes. Pour chocolate over peppermint layer, spreading. ‘evenly, Using the edges of the fol, lift the block of bars out of ‘the pan. Using a 1¥-inch round cookie cutter, cut into rounds* or usinga sharp knife, cut block into squares. Store inthe freezer until serving time. Makes 30 rounds. TIP: To help push the cookie cutter through the block, press ‘the top of the cookie cutter with the bottom of a measuring cup, ‘TO STORE: Place bites ina single layer in an airtight container; cover, Store in the freezer for up to 3 months, 100 BEST COOKIES 103Pink-and-White Shortbread Cookies Prep: hour Chills» hour 25 Bake: § minutes per batch Oven: 350°F 2 cups all-purpose flour % teaspoon salt 1 cup unsalted butter, softened % cup powdered sugar 1 teaspoon vanilla 6 ounces white bab chocolate, chopped Red food coloring a.Ina small bowl combine Rourand cal set aside, In a large bowl beat butter with fn electric mixer on medium to high speed for 1 minute. Add powdered sugar. Beat until combined, scraping side of bow! occasionally. Beat in vanilla. Beat in as 104 100 BEST cooKiES much ofthe four mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, Divide dough {in half, Gover; chil] about 1 hour or until dough is easy to handle, 2. Preheat avento 350°F. Line rwo cookie sheets with parchment paper set aside, On a floured surface roll dough, nalf at atime, until inch thick. Usinga2-inch scalloped round or square cookie cutter, cut into rounds or equares. Place on the prepared baking sheets:chill for ig minutes Phis will ceneure the cockies maintain their ehaps) 3. Bake for 8 to 10 minutes or until edges are very light brown. Transfer to wire racks; cool. 4, Line two cookie sheets with parchment paper; cet aside. Place white baking chocolate in the top of a double broiler. Place aver boiling water. (Upper pan should not touch water.) Cook and stir until chocolate is melted and smooth, Stir ina few drops of red food coloring to ‘tint pink, Dip one half of each cockie into the meked chocolate and place on prepared cookie sheet. (r drizzle cookies with chocolate mixture) Chill about 10 minutes or until chocolate has hnardened. Makes about 40 cookies. ‘TO STORE: Place undipped cookies in ‘an airtight container; cover. Store at room temperature for up ta 3 days or freene for Star Mint Meringues Prep: 20 minutes Bakes» hour go minut oven: 20°F 3. egg whites ‘A teaspoon cream of tartar ‘A teaspoon peppermint extract ‘A teaspoon salt % cup sugar Red paste food coloring 1. Preheat aven to 200°F. Line a cookie sheet with parchment paper, set aside, In alarge bowl combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electrie mixer on medium speed until eoft peaks form (sips curl), Gradually add sugar, about 1 tablespoon at a time, ‘beating on high epeed unt aif pealee form (Gips scand straight) 2, With clean small paintbrush, brush several stripes of red paste food coloring con the inside of a pasiry bag fitted with a ‘inch open star tip. Carefully transfer egg white mixture to the pastry bag. Pipe a-inch stars: inch apart omto cookie sheet 3. Bake about 17% hours or until ‘meringues appear dry and are firm when lightly touched, Transfer cookies toa wire rack: cool. Makes about 24 cookies. TO STORE: Layer cookies between sheets of yraxed paper in an airtight container; Store at room remperature for up to.3 days or freeze for up to 3 months,100 BEST COOKIES 105Madeleine Cookies with Vanilla Bean Buttercream Per le Fronch cookles, shell shape 2 las madetetne molds, available at spectalty cookware stores, are a mus o minutes Bal minute per batch Oven: 375°F 208 00 Best cooKIES 4 ogee 1 teaspoon vanilla 2 cups powdered sugar 1% cups all-purpose flour 1 teaspoon baking powder 1. cup butter, melted and cooled 1 recipe Vanilla Bean Buttercream 4. Preheat aven to 375°F. Grease and flour forty-eight a-inch madeleine moids;* set aside, 2, In a large bow! combine eggs and vanilla, Beat with an electric mixer on high speed for 4 minutes. Gradually beat in powdered sugar, scraping side of bow! occasionally, Beat about 5 minutes more or until thick and satiny. 3. In a small bowl stir together flour and baking powder. Sift about one-fourth of the flour micture over egg mixture; stir in gently. Repeat, stirring in flour mixture, one-fourth at a time. Stir ia butter. Spoon batter into prepared molds, filling each about three-fourthe full 4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched, Cool in molds on wire racks for 1 minute. Using a knife, loosen edges of cookies from molds. Invert cookies onta wire racks; coal 5. To serve, spread cookies with Vanilla Bean Buttercream, Makes 48 cookies. VANILLA BEAN BUTTERCREAM: Ina large bow! beat / cup butter, softened, with an electric mixer on medium to high speed for 30 seconds. Split one-fourth of a vanilla bean in half lengthwise. Using the tip ofa sharp knife, scrape pulp from bean quarter, Add vanilla pulp to butter; beat until combined. Gradually beat in 3 cups powdered sugar until combined. Beat in ‘enough milk (3 to 4 tablespoons) to make frosting spreading consistency. TIP: If you don’: have 48 malde, bake a batch of cookies, then wash and dry the ‘olde before belting the next batch, ‘ORE: Layer unfrosted cookies between sheets of waxed paper in an aietight container; cover. Store at room remperature for up to 3 days or freeze for up to 3 months. Store Vanilla Bean ‘Buttercream in an alright contalner in the refrigerator for up to 2 week or in the freezer for up to 3 months. To serve, let chilled buvercream stand at room temperaoure for 30 minutes or thaw frozen buttercream in the refrigerator overnight and then let stand at racm temperature for 40 minutes before using to frost cookies.ff vA | ) / y 4 i F ins -1sksc Ny en olaco Aiea . 4 Py a . ‘ y 5 NAS Usa Ke na J 7NNTel] =: le \erer

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