Holiday Cookies

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With end of wooden spoon. Per Cookie 179 cal. 0g fiber. softened 1/2 cup sugar 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon almond extract 21/4 cups all-purpose flour 1/4 cup apricot preserves 1/4 cup natural almonds (with skins).Jam Bites Makes 4 dozen cookies PreP 10 minutes Chill 20 minutes Bake at 350° for 20 minutes 3/4 cup (11/2 sticks) unsalted butter. 1g protein flour. Cut each strip crosswise into 1-inch diagonal slices. 2 minutes. 28mg chol. While still warm. 12mg chol. 2 In small cup. beat butter. 3 Heat oven to 350°. melt raspberry preserves and drizzle over top of tart. but do not separate. Stir in mini semisweet chocolate chips. spoon raspberry mixture in other 2 strips. softened cup sugar egg teaspoon vanilla extract cup mini semisweet chocolate chips tablespoons seedless raspberry preserves 1 In a medium-size bowl. sugar. 3 Heat oven to 350°. beat butter and sugar until smooth. chopped 1/4 cup seedless red-raspberry jam 1 In large bowl.COM 2 . 1/4-inch-deep groove down center of rope. Remove to wire rack. press into ball. 9g carb. 3g fat (2g sat). Divide dough into quarters. make 1/2-inch-wide. 8g fat (5g sat). On low. 11/2 1/2 ⅛ 1/2 3/4 1 3/4 1/2 3 cups all-purpose flour teaspoon baking powder teaspoon salt cup (1 stick) unsalted butter. Score into 16 pie-shaped wedges without cutting completely through dough. yolk. combine preserves with 2 tablespoons nuts. Cut into 16 wedges along score marks. Set aside. combine jam with remaining nuts. salt and extract until creamy. In another cup. Spoon apricot mixture into grooves of 2 strips. 26mg sodium. Let cool and remove side of pan. until edges are lightly golden. Bake at 350° for 20 minutes. let cool. Beat in egg and vanilla. Form into a disk and refrigerate for 2 hours. Roll one quarter into 12-inch rope. beat in flour until blended. Jam Bites photography by Mark Thomas ChoColate-Chip shortBread Chill 2 hours Bake at 350° for 30 minutes Makes 16 cookies PreP 5 minutes 2 In a large bowl. 2g protein  FAMILYCIRCLE. 1g fiber. 1 inch wide. Per Cookie 69 cal. place 2 inches apart on sheet. 4 Bake at 350° for 27 to 30 minutes. about 2 minutes. Repeat with remaining dough. Press dough into a 9-inch round fluted nonstick tart pan. beat in flour mixture until just combined. On low speed. whisk together 36mg sodium. Refrigerate 20 minutes. 25g carb. baking powder and salt. Just before serving. Place on large ungreased baking sheet. cut through.

Place dough balls 1 inch apart on an ungreased baking sheet. Per Cookie 135 cal. 6g fat (4g sat). 12g carb  FAMILYCIRCLE. pulse until dough comes together. Bake at 325° for 18 minutes or until dry on top. Add vanilla. 4 Drop dough by tablespoonfuls onto prepared baking sheets. 4 Drop by heaping tablespoonfuls onto ungreased baking sheets. 1g fiber. Beat in sugars until fluffy. 3 On low speed. Add flour. Store airtight up to two weeks. Stir in flour. 1g fiber. or 1/3 cup crushed candy canes 1 Heat oven to 325°. Beat in mint extract. 23mg chol. chopped 1 Heat oven to 375°. Chop remaining coconut and set aside. 2 Beat butter and peanut butter in large bowl until creamy. let cool completely. 29mg sodium. 52mg sodium. 4g fat (3 g sat). Beat in cooled chocolate.ChoColate peppermint Cookies Makes 21/2 dozen cookies PreP 10 minutes Bake at 325° for 18 minutes MiCrowave 2 minutes 4 ounces semisweet chocolate. beat flour mixture into butter mixture. Remove to rack. broken up 1/2 cup (1 stick) unsalted butter. letting it drip down sides. holiday peanut Butter Cookies Makes about 4 dozen cookies PreP 20 minutes Bake at 375° for 11 minutes 3 Beat butter and sugar in a large bowl until blended. Add butter and vanilla. Flatten slightly with your hand to form a 2-inch round. Fold in M&Ms and nuts. Beat in eggs. 1/4 cup of the confectioners’ sugar and the salt. Dip in chopped coconut and set aside for glaze to dry. baking powder and salt in a small bowl. then top each with 1/2 teaspoon of the crushed candies. combine white chocolate and oil in glass bowl. stir together remaining 1 cup confectioners’ sugar and enough milk until smooth but still thick. Spoon about 1 teaspoon white chocolate onto each cookie. 18g carb. Per snowBall 89 cal. softened 1 cup sugar 2 eggs 13/4 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons unsweetened cocoa powder 1 teaspoon mint extract 4 ounces white chocolate. 3 Bake cookies until firm but tender. Microwave for 1 minute. 15mg chol. 5 While cookies cool. Let stand to harden for 30 minutes. 3g protein 1 cup sweetened flake coconut 1 cup all-purpose flour 1 1/4 cups confectioner’s sugar Pinch salt 6 tablespoons (3/4 stick) unsalted butter. 4 In small bowl. then stir until smooth. 2g protein sweet CoConut snowBalls Makes 2 dozen cookies PreP 10 minutes Bake at 350° for 15 minutes 31/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter. salt and cocoa powder until a soft dough forms. then microwave another 30 seconds. Transfer to wire rack to cool. Cool on wire rack. Blend flour. stir. Add eggs and beat until smooth. 19g carb. Microwave 30 seconds. Roll dough into 1-inch balls. softened 1/2 cup creamy peanut butter 3/4 cup packed brown sugar 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 cup red and green M&Ms 1/2 cup peanuts. 5 Bake at 375° for 11 minutes or until set.COM 3 . 6g fat (2g sat). Per Cookie 129 cal. softened 1 teaspoon vanilla extract 4 teaspoons milk 1 Grind 1/2 cup of the coconut in food processor. Dip cookies in glaze (about 1/2 teaspoon for each). 2 Place chocolate in microwave-safe bowl. Let cool 5 minutes. broken up 1/2 teaspoon vegetable oil 12 starlight candies. 2 Heat oven to 350°. Pulse to blend. 1 at a time. 15 minutes. Stir until smooth. Butter two large baking sheets. crushed. Stir in 1/4 cup warm water.

confectioners’ sugar and salt until well combined and smooth. 13mg chol. 3g fat (2g sat). Sprinkle with white nonpareils. beat in flour mixture until just combined. for decoration (optional) 1 In a medium-size bowl. 2 Crust. 5 Bake at 350° for 25 minutes or until no imprint remains in the filling when lightly touched in the center. In a large bowl. eggs and lemon juice until completely smooth. 0g fiber. Bake for 10 to 12 minutes until lightly golden around edges. softened 1/2 cup confectioners’ sugar ⅛ teaspoon salt 2 cups all-purpose flour Filling 13/4 cups granulated sugar 1/4 cup all-purpose flour 4 eggs 6 tablespoons fresh lemon juice 2 tablespoons confectioners’ sugar (for dusting) 25mg sodium. whisk together flour. Line a 13 x 9 x 2-inch baking pan with nonstick foil.COM 4 . gently pressing to adhere. Remove cookies to wire racks to cool completely. 27g carb. In a large bowl. about 2 minutes. 3 Bake at 350° for 20 minutes or until crust is golden brown. 0g fiber. Remove from oven and set aside. 55mg chol. Divide the dough in half and form each half into a disk. Place on an ungreased baking sheet. Cut into bells using a 2-inch bell-shaped cookie cutter. 1g protein Crust 1 cup (2 sticks) unsalted butter. baking powder and salt. On low speed. simple lemon Bars Makes 24 bars PreP 15 minutes Bake at 350° for 45 minutes 16mg sodium. 8g carb. 3 Heat oven to 350°. Bake and cool as above. beat butter and sugar until smooth. Wrap in plastic wrap and refrigerate 4 hours or overnight. cookies may be stored in an airtight container up to 2 weeks. Scrape into the prepared baking pan and press evenly into the bottom. On a lightly floured surface. 2 In a large bowl. blend butter. Reroll and cut into additional bells. Pour over crust. softened 3/4 cup sugar 1 egg 3/4 teaspoon vanilla extract White nonpareils. 1 Heat oven to 350°. 2g protein  FAMILYCIRCLE. Gather scraps and refrigerate.sugar Cookie Bells Chill 4 hours Bake at 350° for 12 minutes Makes 3 dozen cookies PreP 15 minutes 11/2 1/2 ⅛ 1/2 cups all-purpose flour teaspoon baking powder teaspoon salt cup (1 stick) unsalted butter. Remove from oven to a wire rack and cool completely. Stir in flour until blended. Per Cookie 60 cal. 4 Repeat with remaining half of dough. flour. Per Bar 191 cal. Set aside. 9g fat (5g sat). Dust lightly with confectioners’ sugar. beat granulated sugar. 4 Filling. Cut into 24 bars and serve. Beat in egg and vanilla. When completely cool. roll out one disk to 1/4-inch thickness.

3 Bake bar at 350° for 45 to 50 minutes until top is browned. ending with flour mixture. beat until combined. In a large mixing bowl. stir in cocoa powder and remaining 2 teaspoons milk until smooth. Cut into bars. Repeat with remaining sheet of cookies.  FAMILYCIRCLE. however. Crumble reserved mixture over the top. 4g protein 1 Heat oven to 350°. Stir in pecans. corn syrup and vanilla. 4 Black and White icing. 254mg sodium. at room temperature 1 egg 1/3 cup buttermilk BlaCk and White iCing 2 cups confectioners' sugar 2 tablespoons light corn syrup 1/2 teaspoon vanilla extract 2 tablespoons plus 4 teaspoons milk 2 tablespoons unsweetened cocoa powder 1 Cookies: Heat oven to 350°. By choosing butter. 2 Onto prepared sheets. 92mg sodium. drop 1/4 cup dough for each cookie. In large bowl. 59g carb. 1g fiber. stir together confectioners' sugar. 2 Press the remaining flour mixture into the bottom of an ungreased 8 x 8 x 2-inch baking pan. Per Cookie 325 cal. Beat in egg until well mixed. stir in 2 tablespoons plus 1 to 2 teaspoons milk until smooth but thick enough to coat cookie. Remove 1/4 cup icing to small bowl. Using a metal spatula. 17g fat (8g sat). On low speed. spread white icing over one half of the flat side of each cookie. 3 Bake 1 sheet at a time in 350° oven for 13 minutes. In medium-size bowl.raspBerrypeCan Bars Makes 16 bars PreP 15 minutes Bake at 350° for 45 minutes 1 1 1 21/4 1 1 cup butter. Coat two cookie sheets with nonstick cooking spray. Spread preserves evenly over crust. Per Bar 308 cal. Store in airtight container at room temperature for up to 3 days. Clean spatula and spread chocolate icing over the other halves of cookies. alternately beat in flour mixture and the buttermilk. beat until smooth. 38g carb. softened cup sugar egg cups all-purpose flour cup chopped pecans 10-ounce jar raspberry preserves Refrigerate one of the sheets of cookies. 3g protein Quick Bite: In general. Remove cookies to rack to cool. you can avoid the confusion and cook with confidence. Measure 11/2 cups of the mixture. 1g fiber. 9g fat (5g sat). 44mg chol. finding one with the minimum amount of fat can be tricky. beat together sugar and butter about 1 minute or until smooth and creamy. leaving a 1/2-inch border around sides. BlaCk-and-white Cookies Makes 8 large cookies PreP 20 minutes Bake at 350° for 13 minutes per batch Cookies 11/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar 1/3 cup unsalted butter. let cool. but only if it contains at least 80 percent fat. Let stand at room temperature until set. Add sugar. Beat in flour until crumbly. spacing about 3 inches apart. placing cookies rounded sides down. butter is best for baking cookies because it contributes a rich flavor and consistent results. 49mg chol. In medium bowl. Add the egg. because there are so many margarine products on the market.COM 5 . until wooden pick inserted in centers tests clean. beat butter with an electric mixer on medium to high speed for 30 seconds. baking soda and salt. 5 Turn cookies flat sides up. Transfer cookies to wire rack. You can substitute margarine in baking. combine flour. with electric mixer on medium speed. Cool in pan on a wire rack. beat until combined. Set aside.

baking soda. Unwrap pastry. 3 Whisk in sugar. 12 to 14 minutes. patting it lightly so that it adheres. 7g carb. 15g fat (6g sat). 25g carb. then cut into squares. 23mg sodium. Reroll scraps. ginger. Remove from oven and spread melted chips until smooth (to form a frosting). Beat on medium speed for 1 minute to blend. Cool on the baking sheets for 15 to 20 minutes and serve at room temperature. Stir flour mixture into butter mixture. cinnamon. set aside. at least one hour and up to 2 weeks. 1 g protein 45mg sodium. Keep at room temperature in an airtight container for up to 3 days. you will have a total of four layers. Bake until golden brown. 0g fiber. 6mg chol. 3g fat (2g sat). and cut into 1/3. Cut shapes with assorted-size gingerbread cookie cutters. PerCookie 46 cal.gingerBread men Makes 21/2 dozen cookies PreP 30 minutes Bake at 350° for 13 minutes DeCorate 1 hour Cookies 23/4 cups all-purpose flour 3/4 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter. Combine 1/2 cup of the sugar and the cinnamon in a small bowl. then increase speed to high and beat 5 minutes until thick and shiny. On a well-floured surface. mark a line (but do not cut through) lengthwise down center of dough. 3g protein 62mg sodium. thawed but chilled egg. 5 Sprinkle remaining 1 cup chocolate chips over brownie and return to oven for 2 minutes. 1-inch apart on prepared baking sheets. In a medium-size bowl. 4 Bake at 350° for 13 minutes. 4 Bake at 350° for 25 to 29 minutes. fold one side of dough over the other. 3 Heat oven to 400°. then eggs. royal icing. then molasses. 0g fiber. plus more for sprinkling the counter teaspoon ground cinnamon sheet (about 8 ounces) frozen puff pastry dough. leaving 1/3 inch uncovered on either side of the line.to 1/4-inch-thick slices. Wrap in plastic. for decorating 1 Cookies. Fold long sides of the rectangle toward the center. Divide dough into 2 halves. if needed. Transfer cookies to racks to cool. powdered egg whites and 3 tablespoons water. Decorate with Royal Icing (recipe follows) and assorted candies. Beat in egg. 1/2 1 1 1 cup sugar.COM 6 . Per Browine 250 cal. Roll out puff pastry on the sugar to 12 x 9 inches. 15mg chol. 2 Place 1 cup of the chocolate chips and the butter in a large microwave-safe bowl and microwave for 1 minute. Then. 35g carb. Stir until smooth. Stir in flour and salt until smooth. transfer to ungreased baking sheets. 35mg chol. Refrigerate 1 hour to firm chocolate. whisk together the flour. roll half of dough to 1/8-inch thickness. Dust work surface with a tablespoon or two of cinnamon-sugar. Fold in 2/3 cup of the chopped macadamia nuts and the vanilla. Microwave an additional 30 seconds. Transfer to a pastry bag fitted with a round tip. Top with remaining 3 tablespoons nuts. softened 1/2 cup packed dark-brown sugar 1 large egg 1/2 cup original molasses royal iCing 2 cups confectioners’ sugar 11/2 tablespoons powdered egg white red hot cinnamon candies. Per Cookie 134 cal. Repeat with rest of dough. Transfer batter to prepared pan. 2 Brush dough with the beaten egg. or a resealable plastic bag. Sprinkle cinnamon-sugar mixture over dough. 2g fat (0g sat). In a medium-size bowl. 2 g protein  FAMILYCIRCLE. 2g fiber. Set aside. beat butter and sugar until smooth. combine confectioners sugar. Wrap and chill 2 hours. Arrange slices. With the tip of a paring knife. Fudge Brownies with maCadamia nuts Makes 16 brownies PreP 10 minutes Bake at 350° for 31 minutes MiCrowave 1 minute 1 1/4 3/4 2 1 1/4 2/3 1 bag (12 ounces) semisweet chocolate chips cup (1/2 stick) unsalted butter cup sugar eggs cup all-purpose flour teaspoon salt cup plus 3 tablespoons chopped macadamia nuts teaspoon vanilla extract BaBy elephant ears Makes about 3 dozen cookies PreP 10 minutes Freeze 1 hour Bake at 400° for 12 to 14 minutes 1 Heat oven to 350°. 3 Heat oven to 350°. Pipe icing over cookies and add Red Hot cinnamon candies to decorate. Line an 8-inch square baking pan with nonstick aluminum foil. cloves and salt. cut-side down. 2 In a large bowl. lightly beaten 1 Line several baking sheets with parchment paper. freeze until firm. cut. snip small corner off bag.

Remove to rack to cool. Place on a large ungreased baking sheet. dust with a generous layer of remaining confectioners’ sugar. Flatten logs slightly so each is 2 to 3 inches wide. Bake 10 minutes. chopped 3 ounces milk chocolate. cut-side down. 19g carb get even more holiday cookie recipes at familycircle. tint one half pink. 3 Bake at 325° for 16 to 18 minutes. Taper ends. 3 g carb easy almond meltaways Makes 3 dozen crescents PreP 10 minutes Chill Cherry-pistaChio BisCotti Bake at 375° for 23 minutes. Per serving 61 cal.mint meringues Makes about 41/2 dozen PreP 15 minutes Bake at 200° for 2 hours 4 large egg whites. melted 1 Heat oven to 375°. Cut loaves into 3/4-inch-thick slices (about 16 per log). roll dough into two 12-inch logs. 2 With floured hands. then at 325° for 20 minutes Makes 21/2 dozen PreP 15 minutes Chill 2 hours 2 hours Bake at 325° for 18 minutes 1/2 cup (1 stick) unsalted butter. Add cherries and nuts. Roll into logs. then turn oven off and let cookies sit in oven for 30 minutes. until lightly browned. Beat on high speed with whip attachment until whites become foamy. 4 Remove cookies to wire rack. one at a time. Pinch off pieces of dough in heaping teaspoonfuls. Beat in eggs. Beat in almond extract. Beat butter. 3 Bake meringues at 200° for 2 hours. Cool completely. Line two large baking sheets with nonstick foil. combine egg whites and cream of tartar. Stir in flour mixture. Mix flour. bake an additional 10 minutes. with red food coloring. beat in flour and nuts. 2 Divide batter in half. 2 hours. Gather dough in a ball. Add vanilla. Cool on rack. While warm. Wrap dough in plastic wrap. until thick. chopped 1/2 cup pistachios. and with green food coloring. On low speed. let dry on waxed paper. at room temperature 1/2 teaspoon cream of tartar 3/4 cup sugar 1/4 teaspoon mint extract or imitation peppermint extract red and green food coloring 2 candy canes. 3 Bake at 375° for 23 minutes or until lightly browned. Transfer to two large resealable bags (or pastry bags fitted with large round tips). softened 1/2 cup light-brown sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup dried tart cherries. bend into crescents. Place on ungreased baking sheets. Sprinkle again with any remaining confectioners’ sugar. softened 1 cup confectioners' sugar 1/2 teaspoon almond extract 1 cup all-purpose flour 1/2 cup finely ground blanched slivered almonds 1 Beat together butter and 1/2 cup of the confectioners’ sugar in bowl until smooth and creamy. Cool completely. Sprinkle each with a little of the crushed candy cane pieces. Squeeze meringue batter onto foil-lined sheets. refrigerate until firm. Turn over. Place. Per Cookie 95 cal. Gradually add sugar. tint second half green. sugar in second bowl until creamy. on sheet. 4 Lower oven temperature to 325°. 2 Heat oven to 325°. Snip a 1/2-inch corner off bags. then add mint extract. Per Meringue 14 cal. 4g fat (2gsat). finely crushed 1 Heat oven to 200°.COM 7 .com/holidaycookies  FAMILYCIRCLE. baking powder and salt in a bowl. 4g fat (2g sat). divide in 2 halves. 0g fat (0g sat). Dip one end in melted chocolate. about 26 per sheet. Remove cookies from pans and transfer to a wire rack. 6g carb 21/4 cups all-purpose flour 11/2 teaspoons baking powder Pinch salt 1/2 cup (1 stick) unsalted butter. In a bowl.

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