ZINIO Logo
EXPLORARMI BIBLIOTECA
Cocina y Vinos
Christmas Cookies

Christmas Cookies

2020

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!

Leer Más
País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
Back issue only
COMPRAR NÚMERO
8,92 €(IVA inc.)

en este 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.…

7 min.
brookies

CLASSIC BROOKIES PREP 20 minutes BAKE 35 minutes at 350°F BROWNIES ½ cup butter, cut up3 oz. unsweetened chocolate, coarsely chopped⅔ cup all-purpose flour¼ tsp. baking soda¼ tsp. salt1 cup granulated sugar2 eggs1 tsp. vanilla COOKIES ½ cup butter, softened½ cup packed brown sugar¼ cup granulated sugar½ tsp. baking soda¼ tsp. salt1 egg1½ tsp. vanilla1⅓ cups all-purpose flour1 cup semisweet chocolate chips 1. For brownies, in a medium saucepan heat and stir butter and unsweetened chocolate over low until melted. Cool 10 minutes. 2. Preheat oven to 350°F. Line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a bowl combine flour, baking soda, and salt. 3. Stir granulated sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a spoon until combined. Stir in vanilla. Stir in flour mixture just…

3 min.
beyond basic chocolate chip cookies

CHOCOLATE-RASPBERRY DROPS PREP 20 minutes BAKE 9 minutes per batch at 375°F ½ cup butter, softened½ cup shortening1 cup packed brown sugar½ cup granulated sugar1 tsp. baking soda1 tsp. salt2 eggs1 Tbsp. vanilla2½ cups all-purpose flour1 10- to 12-oz. pkg. (2 cups) bittersweet chocolate chips1 cup frozen raspberries (do not thaw) 1. Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter and shortening with a mixer on medium to high 30 seconds. Add sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour, the chocolate chips, and raspberries. 2. Drop dough by rounded tablespoons 2 inches apart onto prepared cookie sheets. Bake…

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…

11 min.
eat, drink & be merry

KAHLÚA CHOCOLATE CRINKLES Pictured opposite. PREP 20 minutes CHILL 30 minutes BAKE 9 minutes at 350°F 4 oz. unsweetened chocolate, chopped½ cup shortening¼ cup butterNonstick cooking spray3 eggs, lightly beaten1¾ cups granulated sugar2 tsp. baking powder¼ tsp. baking soda¼ tsp. salt3 Tbsp. Kahlúa or other coffee-flavor liqueur1 tsp. vanilla1⅓ cups all-purpose flour⅓ cup unsweetened cocoa powder2 Tbsp. instant espresso coffee powder¼ cup granulated sugar⅔ cup powdered sugar 1. In a 1-qt. saucepan heat and stir chocolate, shortening, and butter over low until melted. Cool. 2. Preheat oven to 350°F. Coat cookie sheets with cooking spray. In a bowl combine next five ingredients (through salt). Stir in melted chocolate mixture, Kahlúa, and vanilla. Stir in flour, cocoa powder, and espresso powder. Cover and chill at least 30 minutes or until dough is easy to handle. 3. Shape dough into…

1 min.
marbled

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…