Cuina i Vins
Christmas Cookies

Christmas Cookies


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!

United States
Meredith Corporation
Back issue only
Llegir Més
8,86 €(IVA inc.)

en aquest número

3 min.
sweet wreaths

GINGERBREAD COOKIE WREATHS Pictured on page 3. PREP 25 minutes CHILL 1 hour BAKE 9 minutes at 375°F 1 recipe Gingerbread Snowflakes dough (recipe, p. 69)1 recipe Royal Icing (recipe, p. 63)Assorted sprinkles and/or coarse sugar (optional) 1. Prepare dough as directed for Gingerbread Snowflakes through Step 1. 2. Preheat oven to 375°F. Trace a 10-inch circle on two pieces of parchment paper; turn papers over onto two cookie sheets. On a lightly floured surface, roll one portion of dough to ¼ inch thick. Using 3- to 4-inch snowflake- or star-shape cutters, cut out dough. Arrange cutouts on one parchment-lined sheet, using circle as a guide and overlapping edges of cutouts slightly. Reroll scraps as needed. Repeat with remaining portion of dough to make a second wreath. 3. Bake 9 to 11 minutes or until edges are firm.…

5 min.
gift it

LAVENDER SHORTBREAD COOKIES PREP 30 minutes BAKE 13 minutes per batch at 325°F 1 cup butter, softened⅔ cup granulated sugar¼ tsp. salt1 vanilla bean, halved lengthwise and seeds scraped2½ cups all-purpose flour1 Tbsp. dried lavender buds, finely crushed1 recipe Vanilla GlazeCoarse sugar or crushed lavender buds (optional) 1. Preheat oven to 325°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar, salt, and half of the vanilla seeds. Beat until combined, scraping bowl as needed. Beat in flour (mixture will be crumbly). Stir in the 1 Tbsp. lavender buds. Form flour mixture into a ball; knead until smooth. 2. On a lightly floured surface, roll dough to ⅜ inch thick. Using 2- to 3-inch cookie cutters, cut dough into desired shapes. Place 1 inch apart on…

1 min.

YOU CAN DO IT Use Almond Cutouts (page 63), Cocoa Mascarpone Cutouts (page 63), or Sugar Cookie Cutouts (page 36). Cut cookies into desired shapes, such as stars, bells, small trees, and/or circles. 1 MAKE AND DIVIDE Add enough milk (about 5 Tbsp.) to Powdered Sugar Icing (below) to make it dipping consistency. Divide icing among bowls and tint in different shades of the same color. Leave one bowl plain. (You may want to make more than one batch of icing.) 2 DRIZZLE Place colored icings in separate decorating bags fitted with small round tips (or place in resealable plastic bags and snip a small hole in one corner of each bag). Heavily drizzle one colored icing over plain icing; keep lines going the same direction. 3 DOUBLE DRIZZLE Lightly drizzle an icing of a different shade…

8 min.

BLONDIES PREP 20 minutes BAKE 20 minutes at 350°F ⅔ cup butter2 cups packed brown sugar2 eggs2 tsp. gluten-free vanilla2 cups Gluten-Free Flour Mix (right)1 tsp. gluten-free baking powder¼ tsp. baking soda1 cup toasted chopped pecans or gluten-free butterscotch-flavor pieces 1. Preheat oven to 350°F. Line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium saucepan melt butter over medium. Stir in brown sugar. Add eggs, one at a time, beating with a spoon just until combined. Stir in vanilla. 2. In a medium bowl stir together Gluten-Free Flour Mix, baking powder, and baking soda. Add flour mixture to egg mixture, stirring just until combined. Stir in pecans. Spread batter into prepared baking pan. 3. Bake about 20 minutes or until evenly browned across surface and blondies appear set.…

5 min.
pretty in pink

FREEZE-DRIED RASPBERRIES HAVE INTENSE FLAVOR AND COLOR. LOOK FOR THEM WITH THE DRIED FRUIT AND RAISINS AT YOUR SUPERMARKET. PINK GRAPEFRUIT SANDIES PREP 30 minutes CHILL 30 minutes BAKE 15 minutes per batch at 325°F 1 cup butter, softened2½ cups powdered sugar1 Tbsp. water1 tsp. vanilla2 cups all-purpose flour1½ cups slivered almonds, toasted and finely chopped1 tsp. grapefruit zest3 to 4 Tbsp. pink grapefruit juicePink or red food coloring (optional)Coarse decorating sugar or pink sprinkles 1. In a large bowl beat butter with a mixer on medium 30 seconds. Add ½ cup of the powdered sugar. Beat until combined, scraping bowl as needed. Beat in the water and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in almonds and grapefruit zest. Cover and chill 30…

6 min.
the beauty of spritz

PUMPKIN-SPICED SPRITZ PREP 25 minutes BAKE 6 minutes per batch at 375°F 1½ cups butter, softened1 cup packed brown sugar1 Tbsp. pumpkin pie spice½ tsp. salt1 tsp. baking powder¼ tsp. baking soda½ cup canned pumpkin1 egg1 tsp. vanilla3½ cups all-purpose flour3 Tbsp. granulated sugar2 tsp. ground cinnamon2 Tbsp. milk or butter, melted 1. Preheat oven to 375°F. In a large bowl beat the 1½ cups butter with a mixer on medium to high 30 seconds. Add next five ingredients (through baking soda). Beat until combined, scraping bowl as needed. Beat in pumpkin, egg, and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour. 2. In a small bowl stir together granulated sugar and cinnamon. Force unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets.…