| OUR ULTIMATE GUIDE TO |
Holiday Cgokigs
martha stewartOne Master Recipe, 30 Ways
Our versatile recipe lends itself to multiple decorations, flavorings, mix-ins, and shapes. Pick and mix your
favorites, then sprinkle, glaze, and decorate!
Basic Vanilla Cookie Dough
3 cups unbleached
purpose flour
°4_ teaspoon baking powder (omit if making thumbprints, ball
‘cookies, or spritz cookies),
¥e teaspoon kosher sat
2 sticks salted butter
1 eupsugar
1 large egg
2. teaspoons pure vanilla extract
4. Whisk together flour, beking powder, and salt ina lange bow. Beat
‘butter and sugar witha mixer on medium-high speed unt ale and
‘uty. Heat in egg and vanilla Reduce speed to low. Add flour mixture,
‘nd beat until combined. For tinted cookies, add drops of gel-paste
ood coloring ance the flour is incorporated. Dough can be
‘refrigerated overnight or frozen for up to | month, Proceed with one
‘ofthe methods below,
I VARIATIONS |
‘SPICE COOKIE DOUGH: Add 14 teaspoons ground cinnamon,
‘teaspoon ground ginger, % teaspoon ground allspice, and teaspoon,
freshly round pepper when you add the flour mixture,
‘CHOCOLATE COOKIE DOUGH Replace ¥ cup flour with ¥ cup Duteh=
process cocoa powder:
CrTRUS COOKE DOUGH: Replace vanilla extract with teaspoon finely
grated cits zest and Tablespoon fresh citrus juice
Essential Tools
| For Cutout t For Glazed For leebox Cookies:
Cookies: a rolling | Spritz Cookies: a bread knife
(1) pin, cookie cutters, a cookie press. |
and a pastry tip
For Thumbprints and Ball Cookies: no special equipment necessary ~ just two han¢
1 curcounisre cube To noupaycooarsMETHOD #1
Roll, press, bake, fill or simply roll and bake
MARBLEIZING TECHNIQUE
Roll outa; inch thick rope of
Chocolate Dough. Roll out a 3 inch
thick rope of Vanilla Dough. Pinch off
a Sipinch piece from each rope. Roll
together into I ball
2 cuncowmter= cune To HOLIDAY COOKES
‘Thumbprints and Ball Cookies:
1. Apnicor THUMBPRINTS: 1b
‘hooped pistachios (aptonal =
2} RASPBERRY THUMBPRINTS: {butch Chocolate or Varia
Dough + % cup chopped pistachios ar sanding sugar option
3 GANACHE THUMBPRINTS: 1 batch Chocolte Dough (oe Baten
‘Yeap ershed peppermints +1 bateh Gorache (se below
4 DrteD-#RUrT THUMBPRINTS: Daten Chocolate Dough
5} CANDIED ORANGE PEEL THUMBPRINTS: 1 batch Cnacolte
rmarolezed + 1 cup chopped candied orange eel,
6 1 CHOCOLATE-DIPPED BALL COOKIES: 13th Chocoiste Dough
Sis cupemetes enaclats (12 ounces cup ewrhed
Peppers (ap cools cookies in meted chocolate: pink with
7} MARBLEIZED BALL COOMIES: 1 bate Chocolate Dough +5
batch Vania Dough, marbeized = cup sting sugar fpsons)
8 1 PEPPERMINT BALL COOKIES: 1 batch Chocolat Dough +1 up
1 oll dough into t-inch balls then rollin finely chopped nuts, erushed
candies, or sanding sugar, Fusing. range on parchment lined baking
sheets, spacing each inch part.
2 For thumbprint: Press a well int the center of each using your finger
Refrigerate unt frm, about 30 minutes Bake at 380° for? minutes.
Remove from oven, and press well again with handle end ofa wooden
spoon, Bake unt frm, 7 t0 8 minutes more, Let cool completely, Spoon
fling into ehumbprints
For ball okies: Refrigerate until fir, about 80 minutes. Bake at 350°
‘uo im, 1 to 16 minutes. Let cool completely.
Ganache
1 cup heavy cream, gently simmered
8 ounces chopped bittersweet chocolate
4. Pour cream over chocolate et stand for S minutes. Stir until smooth.
Let stand until mixture is spoonabl,sbout 15 minutes,