Índice para Holiday Cookies 2023 em Bake from Scratch

EGGNOG-MOLASSES SANDWICH COOKIES Makes 13 sandwich cookies Simple to make and loaded with cheer, these chewy treats might become Santa’s new favorite Christmas Eve cookie. ¾ cup (170 grams) unsalted butter, softened1 cup (220 grams) firmly packed dark brown sugar1 large egg (50 grams), room temperature¼ cup (85 grams) unsulphured molasses2½ cups (313 grams) all-purpose flour1 teaspoon (2 grams) ground ginger1 teaspoon (2 grams) ground cinnamon½ teaspoon (2.5 grams) baking soda½ teaspoon (2.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ teaspoon ground nutmeg½ cup (100 grams) granulated sugarEggnog Buttercream (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg until well…

BERRY PALMIERS Makes about 48 palmiers These classic French spiraled treats might be the ideal holiday cookie: crisp, buttery layers of rough puff pastry swept with jewel-toned preserves and shaped into a double swirl encased in caramelized sugar. Turbinado sugar adds a magical layer of crunch, which pairs perfectly with the flaky, buttery layers that practically melt on your tongue. 1⅔ cups (377 grams) cold unsalted butter, cubed3 cups (375 grams) all-purpose flour1 tablespoon (9 grams) kosher salt⅔ cup (160 grams) ice water6 tablespoons (72 grams) turbinado sugar, divided1 cup (300 grams) berry jam or preserves*2 tablespoons (16 grams) cornstarch 1. Freeze cold butter for 30 minutes. 2. In the work bowl of a food processor, pulse flour and salt until combined. Add frozen butter, and pulse until butter pieces…

ALMOND-PECAN BISCOTTI COOKIES Makes about 38 cookies These cookies challenge the hard and crunchy biscotti stereotype. Soft and tender, these biscotti pack a double dose of nuttiness with ground toasted pecans and almond extract before being finished with a bright white glaze. 2 cups (250 grams) all-purpose flour⅔ cup (75 grams) finely crushed toasted pecans (see Notes)½ cup (100 grams) granulated sugar2½ teaspoons (12.5 grams) baking powder¾ teaspoon (2.25 grams) kosher salt¾ cup (168 grams) refined coconut oil (see Notes)2 large eggs (100 grams), room temperature1 teaspoon (6 grams) vanilla bean paste½ teaspoon (2 grams) almond extractVanilla-Almond Glaze (recipe follows)Garnish: finely crushed toasted pecans 1. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper. 2. In a large bowl, whisk together flour, pecans, sugar, baking powder, and…

STUFFED HAZELNUT-CHOCOLATE CRINKLES Makes about 13 cookies Chopped hazelnuts scattered throughout the batter add a slight crunch to these soft and tender cookies. 1 cup (292 grams) hazelnut-chocolate spread*, divided½ cup (113 grams) unsalted butter, cubed and softened¾ cup (150 grams) granulated sugar¼ cup (55 grams) firmly packed light brown sugar1 large egg (50 grams)1 teaspoon (4 grams) vanilla extract2 cups (250 grams) all-purpose flour1½ teaspoons (7.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (38 grams) finely chopped hazelnutsGarnish: confectioners’ sugar 1. Line 2 baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (146 grams) hazelnut-chocolate spread and butter at medium speed until smooth and combined. Add granulated sugar and brown sugar; beat at medium-high speed…

FRUIT SLICE BARS Makes 16 bars Brimming with chewy fruit and warm whiskey, these shareable, festive bars will be all the buzz at your next Christmas party. 1 cup (128 grams) raisins1 cup (128 grams) golden raisins1 cup (128 grams) dried currants1 cup (80 grams) chopped dried apples1 cup (220 grams) firmly packed light brown sugar½ cup (120 grams) water½ cup (120 grams) Irish whiskey1 tablespoon (8 grams) cornstarch1 tablespoon (2 grams) orange zest½ teaspoon (1 gram) ground allspiceAll-purpose flour, for dustingShortcrust Pastry (recipe follows)1 large egg (50 grams)1 tablespoon (15 grams) heavy whipping cream 1. In a medium saucepan, bring all raisins, currants, apples, brown sugar, ½ cup (120 grams) water, whiskey, cornstarch, orange zest, and allspice to a boil over medium heat, stirring until sugar dissolves. Cook, stirring…