EXPLORARBIBLIOTECAREVISTES
CATEGORIES
DESTACATS
EXPLORARBIBLIOTECA
 / Cuina i Vins
Christmas CookiesChristmas Cookies

Christmas Cookies

2019

Every Christmas, our addictive collection of holiday cookie recipes blends old-time favorites with updated sweets. Our latest flavor combinations, decorating techniques, and cookie motifs entice you to fill your cookie tray. Using easy-to-follow baking and decorating instructions, it's a snap to make impressive cookies and bars for the annual cookie exchange, a holiday bake sale, food gifts, or family celebrations!

País:
United States
Idioma:
English
Editor:
Meredith Corporation
Llegir Més
COMPRAR NÚMERO
10,96 €

EN AQUEST NÚMERO

3 min.
christmas cookies

Editor JESSICA CHRISTENSEN Designer STEPHANIE HUNTER Copy Editor SHEILA MAUCK Proofreader MARIA DURYEE Administrative Assistant COURTNEY BUSH Test Kitchen Product Supervisor COLLEEN WEEDEN Food Stylists KELSEY BULAT, LAUREN KNOELKE, GREG LUNA Contributing Food Stylists DIANNA NOLIN, CHARLIE WORTHINGTON Photographers JASON DONNELLY, CARSON DOWNING, JACOB FOX, BLAINE MOATS, BRIE PASSANO Contributing Photographer ADAM ALBRIGHT HOME Executive Editor SAMANTHA HART Group Editor ANN BLEVINS Senior Editor BRIAN KRAMER Senior Associate Editor NATALIE DAYTON Staff Writer JESSICA BENNETT Design Director KIMBERLY MORGAN METZ Group Art Director NICOLE DEAN TEUT Associate Art Director JESSICA ENO Assistant Art Director EMILY BUTTERWORTH Senior Graphic Designer BRITTANY MUELLER Administrative Assistants RENAE MABIE, SUE MILLER FOOD Executive Editor JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Design Director STEPHANIE HUNTER Assistant Art Director RAE DANNEMAN Administrative Assistant COURTNEY BUSH Director, Meredith Test Kitchen LYNN BLANCHARD Culinary Specialists SARAH BREKKE, JULI HALE, COLLEEN WEEDEN Senior Food Stylist GREG LUNA Food Stylists KELSEY BULAT, LAUREN KNOELKE,…

3 min.
bar cookie l♥ve

CHOCOLATE-ESPRESSO REVEL BARS FILLING AND ASSEMBLY ½ cup (120 g) heavy whipping cream¼ cup (50 g) granulated sugar¾ tsp. instant espresso coffee powder⅛ tsp. fine sea salt6 oz. (170 g) bittersweet chocolate (60% cacao), coarsely chopped DOUGH 3 cups (300 g) old-fashioned rolled oats1¾ cups (225 g) unbleached all-purpose flour, spooned and leveled1½ tsp. instant espresso coffee powder1 tsp. baking soda1 tsp. fine sea salt1 cup (225 g) unsalted butter, at room temperature1¾ cups (395 g) firmly packed dark brown sugar1 Tbsp. pure vanilla extract2 large eggs, at room temperature½ cup (85 g) semisweet chocolate chips 1. Position a rack to the center of the oven and preheat it to 350°F (180°C). Spray a 9×13-inch (23×33 cm) light-colored metal baking pan with nonstick cooking spray; line it with parchment paper with a couple of inches…

4 min.
cookie baking basics

MEASURING PACKED BROWN SUGAR To measure accurately, press brown sugar firmly into a dry measuring cup using the back of a spoon or your hand. Level it even with the top of the cup. PEANUT BUTTER Peanut butter is sticky business. Start by coating a dry measuring cup with nonstick cooking spray. Use a spoon or spatula to scoop peanut butter into the cup, pressing down as you go to fill any air pockets. Level it with a spatula or the back of a table knife. LEVEL LIQUID MEASURING For an accurate read on your liquid measurements, get down to eye level with the cup when filling to the measuring line. FLOUR STIR-AND-SCOOP Flour requires a light hand when measuring. Always start by gently stirring the flour in the canister with a fork to fluff and aerate it.…

7 min.
earn your cookie badge

CARAMEL-COCONUT COOKIE BARS Pictured on page 9. PREP 30 minutes BAKE 20 minutes at 350°F CHILL 1 hour Nonstick cooking spray1½ cups all-purpose flour1 Tbsp. cornstarch½ tsp. baking powder½ tsp. salt½ cup butter, softened¼ cup granulated sugar¼ cup packed brown sugar1 egg yolk1 tsp. vanilla1 13.4-oz. can dulce de leche3 Tbsp. milk1 14-oz. pkg. sweetened flaked coconut1 12-oz. pkg. semisweet chocolate chips 1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending over edges; coat with cooking spray. 2. For crust, in a small bowl stir together flour, cornstarch, baking powder, and salt. In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars; beat on medium to high until light and fluffy. Beat in egg yolk and vanilla. Beat in flour mixture (mixture will be crumbly). Press onto…

1 min.
cookie history

More than 100 years ago—when women worked in the World War I effort but weren’t yet allowed to vote—Girl Scouts began selling their now-famous cookies to raise funds for troop projects and causes. At first, cookies were baked in home kitchens and packaged in waxed paper bags, but by 1936 the organization passed along their baking to commercial bakeries. Cookie varieties increased as sales skyrocketed. Today, Scouts sell millions of boxes of cookies each year. Participating in the fund-raising project helps young women learn business management skills, and the money goes to good causes. So what’s the biggest seller each year? Thin Mints, of course!…

1 min.
the smoothest coat

Candy melts—also called melting wafers—give bakers the ability to create smooth, professional-looking cookies and candies without having to pull off the touchy, difficult process of tempering high-quality chocolate. (A mix of half real chocolate and half candy melts gets the same results.) Candy melts require only a few seconds in a microwave (follow the package directions carefully) and a little stirring until they melt to shiny, silky smoothness, a state just right for dipping cookies, candies, pretzels, or fruit. For the best taste, select top-quality wafers, such as Ghirardelli Dark Chocolate Melting Wafers.…