Better Homes and Gardens BH&G Christmas Cookies 2021
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in this issue
spritz wreaths
RICH BUTTER Spritz WREATHS PREP 30 minutes CHILL 15 minutes BAKE 10 minutes per batch at 375°F 1½ cups butter, softened1 cup granulated sugar1 tsp. baking powder1 egg1 tsp. vanilla3½ cups all-purpose flourDesired color gel food coloring (optional)Powdered Sugar Icing (optional)Small candies and/or sprinkles (optional) 1. Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into thirds. If desired, tint one or more portions of dough with gel food coloring. 2. Force unchilled dough through a cookie press onto ungreased cookie sheets. If desired, change plate with…
no oven needed
CAKE BATTER PUPPY CHOW Bars Pictured on p. 8. PREP 20 minutes STAND 1 hour Nonstick cooking spray8 oz. vanilla-flavor candy coating (almond bark), chopped¼ cup butter, cut up1 10-oz. pkg. tiny marshmallows1 tsp. vanilla½ tsp. almond extract7 cups bite-size original or vanilla-flavor rice square cereal½ cup rainbow nonpareil sprinkles⅓ cup powdered sugar 1. Line a 13×9-inch baking pan with foil, extending foil over edges. Coat foil with cooking spray. 2. In a 4- to 6-qt. Dutch oven melt almond bark and butter over medium-low, stirring constantly. Add marshmallows, vanilla, and almond extract. Cook and stir until marshmallows melt and mixture is smooth. Remove from heat. Add cereal and sprinkles; fold until evenly coated. Pour cereal mixture into prepared pan; press evenly with the back of a greased spoon. Let stand at least 1 hour. 3. Use…
spiral effect
RED AND GREEN Pinwheels Pictured on p. 14. PREP 30 minutes CHILL 1 hour FREEZE 1 hour BAKE 10 minutes per batch at 375°F 1 cup butter, softened1 cup sugar1 tsp. baking powder¼ tsp. salt1 egg1 tsp. vanilla2¼ cups all-purpose flour⅓ cup freeze-dried raspberries, finely crushed¼ cup green-color sprinkles⅓ cup red- and green-color sprinkles (optional) 1. In a large mixing bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. 2. Divide dough into thirds. Stir raspberry powder into one portion. Stir green sprinkles into one portion. Leave third portion plain. Wrap each portion in plastic wrap. Chill 1 hour. 3. On…
rebuilt as bars
CANNOLI Bars Pictured on p. 20. PREP 20 minutes BAKE 45 minutes at 350°F CHILL 2 hours 1½ cups graham cracker crumbs⅓ cup butter, melted½ cup plus 2 Tbsp. granulated sugar1 8-oz. carton mascarpone cheese, at room temperature½ of a 15-oz. carton whole milk ricotta cheese, at room temperature2 eggs2 tsp. vanilla½ tsp. orange zest¼ tsp. ground cinnamon⅔ cup miniature semisweet chocolate chipsPowdered sugar (optional) 1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Grease foil. 2. In a medium bowl stir together graham cracker crumbs, butter, and 2 Tbsp. of the sugar. Press mixture evenly into bottom of prepared pan. Bake 10 to 12 minutes or until set and golden brown. 3. Meanwhile, in a large bowl beat mascarpone, ricotta, and the remaining ½ cup sugar with a mixer…
mug buddies
CHOCOLATE CHAI Cookies Pictured on p. 26. PREP 40 minutes CHILL 1 hour BAKE 7 minutes per batch at 375°F 2 cups all-purpose flour⅓ cup unsweetened cocoa powder2 Tbsp. instant chai tea mix1 cup butter, softened1 cup superfine sugar¼ tsp. salt1 oz. unsweetened chocolate, melted and cooled1 egg1 egg yolk2 tsp. vanillaRoyal Icing (recipe, p. 63) 1. In a medium bowl stir together flour, cocoa powder, and chai tea mix. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar and salt. Beat until combined, scraping bowl as needed. Beat in melted chocolate. Beat in egg, egg yolk, and vanilla. Add flour mixture; beat in until just combined. Divide the dough in half. Cover and chill 1 hour or until dough is easy to handle. 2. Preheat oven to…
joy in a jar
BROWNED BUTTER GINGER Biscotti Pictured on p. 30. PREP 20 minutes BAKE 41 minutes at 325°F COOL 15 minutes ½ cup butter2¾ cups all-purpose flour1¼ cups sugar1½ tsp. baking powder1 tsp. salt1 tsp. ground ginger2 eggs1 egg yolk¼ cup molassesChopped candied ginger (optional)Coarse sanding sugar (optional) 1. In a small saucepan heat butter over medium-low about 15 minutes or until butter is browned and smells nutty. Immediately remove from heat. Pour into a small bowl; let cool. 2. Preheat oven to 325°F. Line two large cookie sheets with parchment paper. 3. In a large bowl combine the next five ingredients (through ginger). Make a well in center of flour mixture. Whisk eggs, egg yolk, and molasses into browned butter. Add to flour mixture. Stir until combined and mixture starts to form a ball. Gently knead dough until it…
