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Christmas Cookies

Christmas Cookies

Christmas Cookies

There's no better way to welcome the holiday season than gathering friends and family together for a baking day. Fill the house with the scrumptious aroma of fresh-baked cookies as you make special treats and forever memories. Inside this bookazine, you'll find cutouts, shortbread, macarons, gingerbread, bars and so much more...all perfect for cookie platters, DIY gifts, Santa Claus or just because. And each recipe has step-by-step directions and pro tips to ensure success every time!

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United States
Heinrich Bauer Publishing, L. P.

in this issue

24 min.

gingerbread gift boxes active time 3 hours start to finish 3 hours 15 minutes + refrigeration, cooling & standing makes 2 3 cups self-rising flour (see tip on page 86)¾ cup firmly packed dark brown sugar1 tablespoon ground ginger1 teaspoon ground cinnamon½ teaspoon ground cloves½ cup cold unsalted butter½ cup molasses1 egg6½ ounces milk chocolate, broken into small pieces 1. Process the flour, sugar, spices and chopped butter until crumbly. Add molasses and egg; process until combined. Divide dough in half, enclose in plastic wrap; refrigerate for 1 hour or overnight. 2. Preheat oven to 325°F. Line four oven trays with parchment paper. 3. Roll dough separately between sheets of parchment paper until ¼-inch thick. From each batch of dough, cut one 4¼-inch square lid, one 4-inch square base, two 3½-inch square sides, two 3¼-inch…

10 min.

praline custard creams active time 1 hour start to finish 1 hour 10 minutes + refrigeration & standing makes 36 1 cup all-purpose flour1¼ cups ground almonds6 tablespoons cold unsalted butter, chopped coarsely1 egg yolk1 teaspoon vanilla extract2 tablespoons confectioners’ sugar CUSTARD FILLING ⅓ cup superfine sugar¼ cup all-purpose flour2 egg yolks1 cup milk½ cup unsalted butter, softened1 teaspoon vanilla extract½ cup confectioners’ sugar ALMOND PRALINE ½ cup superfine sugar2 tablespoons water½ cup flaked almonds 1. Make Custard Filling and Almond Praline. 2. Preheat oven to 325°F. Grease oven trays; line with parchment paper. 3. Process flour, ground almonds and butter until crumbly. Add egg yolk and extract; process until ingredients come together. Knead on floured surface until smooth. Roll dough between sheets of parchment paper until ⅛-inch thick. 4. Cut seventy-two 1½-inch rounds from dough; place about ¾ inch…

1 min.
4 twists on melting moments

tangelo melting moments Make Melting Moments (page 28), adding 1 teaspoon finely grated tangelo zest to the butter mixture in step 2 and using tangelo zest and juice in the Buttercream instead of the lemon. You can use mandarins instead of tangelos, if you like. passionfruit melting moments Press pulp from 3 passionfruit in a fine sieve to get 1 tablespoon juice; reserve seeds. Make Melting Moments (page 28), adding 2 teaspoons seeds with the flours. Omit lemon zest and juice in Buttercream, use passionfruit juice instead. chocolate & caramel melting moments Make Melting Moments (page 28), reducing all-purpose flour to 1¼ cups and adding ¼ cup cocoa when sifting the flour and cornstarch. Omit Buttercream and sandwich cookies with 1 cup chilled thick caramel ice cream topping. lime melting moments Make Melting Moments (page 28), adding…

8 min.
slice & bake

lemon, honey & pistachio biscotti active time 25 minutes start to finish 1 hour 15 minutes + cooling makes 40 ½ cup superfine sugar1 egg¾ cup all-purpose flour⅓ cup self-rising flour (see tip on page 86)2 teaspoons lemon zest½ cup unsalted pistachios, roasted¼ cup pepitas (pumpkin seed kernels)¼ cup sunflower seed kernels1 tablespoon honey2 teaspoons superfine sugar, extra 1. Preheat oven to 350°F. Grease an oven tray. 2. Whisk sugar and egg in a medium bowl until combined; stir in sifted flours and zest, then nuts, seeds and honey. Turn dough onto a lightly floured work surface; shape into an 8-inch log. Place log on tray; sprinkle with extra sugar. 3. Bake for 30 minutes or until golden. Cool on tray. 4. Reduce oven to 300°F. 5. Using a serrated knife, cut the log diagonally into ¼-inch…

1 min.
4 more ways to slice & bake

orange & poppy seed Make Classic Slice & Bake Cookies (recipe 39), omitting the vanilla extract and beating in 1 tablespoon orange zest with the butter and confectioners’ sugar; add 1½ tablespoons poppy seeds with combined sifted flours. Continue as directed in the recipe. pecan & cinnamon Make Classic Slice & Bake Cookies (recipe 39), adding 1 teaspoon ground cinnamon to sifted flours and stirring in 1 cup roasted chopped pecans. Before baking, sprinkle sliced cookies with 2 tablespoons cinnamon sugar. Continue as directed in the recipe. m&m’s Make Classic Slice & Bake Cookies (recipe 39), adding in 7 ounces M&M’s Minis baking bits with the combined sifted flours, in batches. Continue as directed in the recipe. The color from the M&M’s may bleed a little into the dough. lemon & pistachio Make Classic Slice & Bake…

14 min.

vanilla bean thins active time 20 minutes start to finish 25 minutes makes 24 1 vanilla bean2 tablespoons butter, softened¼ cup superfine sugar1 egg white, beaten lightly¼ cup all-purpose flour 1. Preheat oven to 400°F. Grease three oven trays; line with parchment paper. 2. Split vanilla bean lengthways; scrape seeds into a medium bowl, discard bean or save for another use. Add butter and sugar to bowl; stir until combined. Stir in egg white and sifted flour. 3. Spoon mixture into a pastry bag fitted with a ¼-inch round tip. Pipe 2½-inch long strips making them slightly wider at both ends onto trays, about 2 inches apart. 4. Bake cookies for 5 minutes or until the edges are browned lightly. Cool on trays. tip Save the unused vanilla bean from this recipe to make your own vanilla sugar.…