Iced Cookies
The classic holiday cookie. Makes about 48.
1 2/3 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
1 1/2 tsp vanilla extract, divided
1/4 tsp almond extract
1 cup powdered sugar
3 1/2 tsp (about) milk
Cookie cutters
Assorted decorative candies (colored sugar crystals, edible glitter, nonpareils)
Sift the first three ingredients into a medium bowl. Using an electric mixer, beat 1 cup butter and 2/3 cup sugar in a large bowl until smooth. Beat in 1 tsp vanilla extract and almond extract. Beat in flour until just blended. Gather dough together and divide in ½. Flatten each half into a disc, wrap in plastic, and chill overnight. Soften dough slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 325F. Line two large baking sheets with parchment paper. Working with one disk at a time, roll out on lightly floured surface to 1/4-inch thickness. Cut out cookies with assorted cutters. Transfer cookies to prepared baking sheets, spacing them 1 inch apart. Gather scraps and roll out on slightly floured surface, cut out additional cookies, Repeat until all dough is used. Bake cookies 1 sheet at a time, until edges are light golden, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Sift powdered sugar into a medium bowl. Using electric mixer, beat in 1/4 cup butter, 1/2 tsp. vanilla, and enough milk by teaspoonfuls to form thick icing. Spread thinly onto cookies.
White Chocolate and Peppermint Cookie Brittle
A festive cookie topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces. Makes about 24 pieces.
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
1/2 cup sugar
1/3 cup golden brown sugar
1 tsp vanilla
10 oz white chocolate
3/4 cup coarsely crushed red and white striped hard peppermint candies (about 6 oz.), divided
Preheat the oven to 350F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate, and 1/2 cup crushed peppermint candy. Transfer dough to prepared sheet. Press dough into 14X8-inch rectangle, about 3/8 inch thick. Bake until cookie top is firm and dark golden. About 30 minutes. Cool on sheet 10 minutes. Transfer to rack to cool completely. Stir remaining white chocolate in top of double boiler, over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2-3 inch pieces.
Triple Chocolate Cranberry Oatmeal Cookies
Chunks of fresh cranberries and dark, milk and white chocolate chips dress-up oatmeal cookies for the holidays. Makes about 30.
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
10 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup golden brown sugar
1 egg
1 tsp vanilla extract
1 cup old fashioned oats
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 oz milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of oven and preheat at 350F. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, cinnamon and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in a large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats. Stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded spoonful onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack, cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zig zag pattern. Let stand until milk chocolate sets, about 1 hour.
Hazelnut Shortbread Sticks
Makes about 20
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
1 tsp vanilla extract
4 oz milk chocolate, chopped
1/3 cup coarsely chopped husked toasted hazelnuts
Position rack in center of oven and preheat to 325F. Line large baking sheet with parchment paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined. Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden around edges. About 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack, cool cookies completely.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip the cookies into melted chocolate and return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour.
Butterscotch Blondie Bars with Peanut-Pretzel Caramel
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish. Makes 40.
Blondie
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
2 cups light brown sugar
2 large eggs
1 tsp vanilla extract
Peanut Brittle
4 cups roasted unsalted peanuts
2 cups sugar
1/4 cup honey
1/4 cup (1/2 stick) butter
1/2 cup cream
1 1/2 cups 1 1/2- wide thin twisted pretzel, coarsely crushed
Blondie: Preheat oven to 350F. Line baking pan with parchment paper, leaving a 1” overhang on long sides of pan. Whisk flour, baking powder and salt in a medium bowl, set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7-8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2-3 minutes. Add eggs and vanilla. Beat until fluffy and well combined, about 2 minutes. Add dry ingredients. Beat until smooth (batter will be thick). Using a spatula, evenly spread batter in the prepared pan. Bake blondie until golden brown, edges pull away from sides of the pan and a tester inserted into the center comes out with a few moist crumbs attached, 20-25 minutes. Let cool completely in pan on wire rack.
Peanut-Pretzel Caramel
Preheat oven to 350F Line rimmed baking sheet with parchment paper. Spread peanuts over sheet in an even layer. Bake, stirring frequently, until golden brown and fragrant, 5-7 minutes. Set aside. Stir sugar and 1/2 cup water in a large saucepan over medium-low heat until sugar dissolves. Increase heat, boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, 12-15 minutes. Add honey, return to a boil, stirring often, about 1 minute longer. Add butter; stir until blended. Add cream (mixture will bubble vigorously) and whisk until smooth. Stir in peanuts and pretzels.
Pour peanut-pretzel caramel over cooled blondie. Chill until cool, about 30 minutes. Run a knife around short sides of pan to release blondie. Using parchment paper overhang, lift from pan. Cut lengthwise into 4 strips. Cut each strip crosswise into 10 bars.