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Better . Your Baking! From our tested step-by-step baking instructions to free gift tags to top your cookie gifts, we’re here to help you enjoy kitchen success this holiday season. Free Mini Just-for-You Cookbooks Baking Recipes ‘ia Betiove ig they coca sian ‘Take our personalized quiz at packages. Visit BHG.com/bitesize BHG.com/bakeingquis to Find fresh Torovs tive allel eootbooks ered: takes on classic cookies plus new ofthe alltime best bite-size desserts, favorites we think you't love our favorite food gifts, and simple holiday starters Christmas Gift Tags Topaccorieg®miens seca ed-ane-white Prineble pia, YOu" Jove our exlusive designs. (Bonus rit extras for bnder-the-tee piel) Vise BHG.com) designedags te ge them now. / wy Wina New a Mixer! Step-by-ste ee cae eon Baking 8: asics stand mixer from Sunbeam, Win it November 21 at BHG.comjwinmixer Fing tips and techniques for clever cookies, stunning scones, and the perfect plecrust. Plus, get answers to ‘common baking questions—butter substitutes, testing for doneness, baking powder versus baking soda—from our ‘oxporte, Visit BHG.com/bakinganswers 10 improve your baking know-how. Loo Best COOKIES 3more from BHG.COM... Shipshape Coakies” Spread smiles and cheer to 100 DAYS OF Enjoy 100 Days of Holidays ‘Tasty holiday goodies, festive makeahead side dishes, prety centerpieces, handmade too Days of Holidays newsletter tora dally dose of merry. 1a free and ill of ideas from ex reser ike you! Visit BHG.com dailyhottday co sign up today. 4 90 BEST COOKIES. HOLIDAYS Our Latest Cookie Recipes Cookbook ¢ icing recipe collection is Delivered Daily! filled with tips to make cookie baking Get our freshly baked Chistes 4 cherished part of the holidayADVERTISEMENT reader shopping These are a few of our favorite things! Let It Snow Cookie Cutter Set BRRRR - Warm up the oven and create Cute Cutouts, using this special collection ofsix tinplate cutters. The large mitten measures 5 the cap and two snowllakes are 4" and the remaining two cutters are 2 1/2", $19.95, Item: VAGOSE Double Sided Graduated Beveled Cutter Set ABHG Test Kitchen Favorite! We use these sets for shaping cookies, biscuits and party sandwiches. In addition, the cutters are double sided so i's like having 12 separate cutters! Just turn the cutter over for a smooth edged cut. They measure 7" tall and are made of heavy duty, stainless st which means they are rust proof and dishwasher safe Double Sided Graduated Square Cutters -Set of 6 graduates in size from 1 3/4 10 3 V/2 inches $19.95 VMo003 Double Sided Graduated Round Cutters - Set of 6 graduates in size from 2- 45 inches. $13.95 VMO004 Save over 10% and order both the Double Sided Graduated Round and Square Set- $35.91 VM0005 Madeleine Pan Set ‘To create our Madeleine Cookies with Vanilla Bean Buttercrearn, you will need madeleine molds. Our special set contains a 12-cavity pan for making 3-inch molds and 2 24-cavity mini mold for 1-1/2-inch molds, Both pans have a nonstick coating and are dishwasher safe. ‘They make cute Santa Cookies too For Santa decorating ideas visit BHC.com. $44.95 for the set of two pans, Item: VAGOOSE Partridge in a Pear Cookie Cutter Collection ABHG Readers’ All-Time Favorite! This BHG-exclusive six-piece cutter collection contains all ‘you need to create these big, beautiful dessert size cookies. Two S* pear cutters, two 1 1/2" partridge cutters and ‘two 1 inch mini leaf cutiers - all made from tinplate, ‘These unique cutouts are favorites at holiday cookie-ex change parties. Somy, these are exclusive and not available instores. $19.95, Itern: VAOOO7E TO ORDER VISIT bhg.com/gifts6 or call 888-556-2892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,