Cinnabon Cinnamon Rolls

INGREDIENTS 

1 (1/4 ounce) package dry yeast
1 cup warm milk
1⁄2 cup granulated sugar
1⁄3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1⁄2 tablespoons cinnamon
1⁄3 cup margarine, softened

ICING

8 tablespoons margarine
1 1⁄2 cups powdered sugar
1⁄4 cup cream cheese
1⁄2 teaspoon vanilla
1⁄8 teaspoon salt

DIRECTIONS

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

It should be approx 1/4 thick.

Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls are done, spread generously with icing.

Pink Lemonade Bars

INGREDIENTS

For the crust:
6 tablespoons unsalted butter, cut into pieces, room temperature, plus more for pan
3/4 cup plus 2 tablespoons all-purpose flour
1/3 cup powdered sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely grated lemon zest
For the filling:
1 pint raspberries
2 large eggs
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pomegranate juice
1/8 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar(for dusting)

Special equipment:
An 8x8x2" baking pan


Make the crust:

Position rack in center of oven and preheat to 350°F. Grease 8x8" baking pan with butter or nonstick cooking spray. Line pan with parchment, leaving a generous overhang on all sides, and grease parchment with butter or nonstick cooking spray.

Purée flour, powdered sugar, salt, and lemon zest in a food processor until combined. Add 6 Tbsp. butter and pulse just until dough forms.

Press dough into bottom of prepared pan and about 1/2" up sides. Chill at least 30 minutes.

Prick bottom of crust with a fork and bake until light golden brown, about 20 minutes.

Make the filling and bake bars:

Purée raspberries in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl.

Whisk eggs, granulated sugar, and lemon juice in another medium bowl. Whisk in pomegranate juice, salt, and 1/4 cup raspberry purée until smooth, then whisk in flour until combined. (Reserve remaining raspberry purée for other use.) Pour filling into crust and bake until filling is set and slightly golden at the edges, about 20 minutes more.

Transfer pan to a wire rack and let cool completely. Loosen edges with an offset spatula or butter knife, then use parchment paper overhang to remove bar from pan. Place bar on parchment on a cutting board and cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars. Dust bars with powdered sugar.

Do Ahead

Raspberry purée can be made and chilled in an airtight container for up to 3 days. Assembled bars can be chilled in a single layer in an airtight container for up to 5 days.

Cardamom Crescents

INGREDIENTS

2 1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups powdered sugar, divided
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract

RECIPE PREPARATION
Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper.

Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes.

Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.

Measure 1 rounded Tbsp. of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.

Bake, rotating sheets halfway through baking, until bottoms are golden 12–15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl.

Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat. Transfer to wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Makes 50 cookies

Chocolate Cinnamon, and Hazelnut Thumbprints

INGREDIENTS

1/2 cup plus 2 tablespoons hazelnuts (2.5 ounces)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 teaspoons ground cinnamon, divided
1 cup granulated sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided
1 large egg
1 tablespoon vanilla extract
1/2 cup sanding or pure cane sugar
4 ounces semisweet chocolate, chopped (about 1 cup)

Special equipment:
A spice mill

PREPARATION

Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.

Grind 1/2 cup nuts in spice mill until finely ground. Transfer to a large bowl. Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.

Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce mixer speed to low, add dry ingredients, and beat until just combined.

Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl. Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar. Arrange balls on parchment-lined rimmed baking sheets at least 2" apart. Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.

Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon. Transfer cookies on parchment to wire racks and let cool completely.

Finely chop remaining 2 Tbsp. nuts and set aside. Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner. Pipe chocolate into cookie indentations. Immediately sprinkle chocolate with reserved nuts. Let cookies stand until chocolate sets, about 20 minutes.

Do Ahead
Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.

Makes 30 cookies

Frosted Malt Chocolate Cookies

INGREDIENTS

10 ounces semisweet chocolate wafers (disks, pistoles, fèves; about 2 cups), divided
3/4 cup (packed) dark brown sugar
1/2 cup unsweetened cocoa powder
2 tablespoons malted milk powder
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for parchment paper
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 teaspoons vanilla extract
2/3 cup plus 1/2 cup heavy cream
1 tablespoon light corn syrup
Flaky sea salt

Special Equipment
A 1 1/2-inch-diameter cookie cutter

PREPARATION
Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.

Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.

Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you’ve added all the cream. 

Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.

Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.

Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13–18 minutes. Let cool on baking sheet.

Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. 

Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.

Do Ahead
Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.

Makes 20 cookies

Salty Chocolate Chunk Cookies

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

PREPARATION

Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1" apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

Makes 24 Cookies

Apple Pie Cookies

INGREDIENTS

For the pie dough:
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutes
1 tablespoon chilled apple cider vinegar

For the filling:
2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 pound total)
1/4 cup light brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons all-purpose flour, plus more for surface

For assembly:
1 large egg
1 tablespoon milk
Demerara or raw sugar (for sprinkling; optional)
Special Equipment
A 3" round cookie or biscuit cutter; a small (about 1 1/2") leaf-shaped or round cookie cutter

Make the pie dough:
Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.

Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.

Make the filling:
Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.

Bake the cookies:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
Bake cookies until golden brown and crisp on the bottom, 30–35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.

Do Ahead
Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

Cooks' Note
The cut-out centers of the cookies can be baked, too. Preheat oven to 375°F. Arrange cookies on a baking sheet and bake until golden brown and crisp, 12-15 minutes.

Makes 12

Pistachio and Dried Cherry Biscotti

INGREDIENTS

2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios


PREPARATION

Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. 

Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.

Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. 

Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. 

Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.

Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. 

Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

Makes 4 dozen

Pecan Mocha Meringues

1/3 cup (packed) golden brown sugar
1 tablespoon unsweetened cocoa powder
1/3 cup egg whites (from about 3 large eggs)
1/4 teaspoon coarse kosher salt
1/8 teaspoon cream of tartar
1/3 cup sugar
2 teaspoons instant espresso powder
1 cup finely chopped toasted pecans
1/2 cup semisweet or bittersweet chocolate chips (optional)
18 (about) untoasted pecan halves

Directions:

Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. 

Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.

Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.


Makes 18

Orange Cashew Bars

Ingredients

4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
1/4 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
3 large egg whites
1 large egg
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon orange extract
1/4 teaspoon salt
1-1/2 cups salted cashews, coarsely chopped

ICING:
3/4 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange zest


Directions

Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Beat in egg yolk and vanilla. Gradually beat in flour.

Press dough onto bottom and 1/4 in. up sides of a 13x9-in. baking pan coated with cooking spray.

Bake 15-20 minutes or until edges are light brown. Cool 10 minutes on a wire rack.

For filling, in a large bowl, beat brown sugar, egg whites, egg, flour, extracts and salt until smooth. 

Stir in cashews. Pour into crust. Bake 15-20 minutes longer or until set.

Cool completely in pan on a wire rack. In a small bowl, mix icing ingredients; drizzle over top. Cut into bars.  Makes 30 bars.

Merry "Grinchmas" Cookies

Ingredients

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon green food coloring
2 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
48 heart-shaped gumdrops

Directions

In a large bowl, beat butter, cream cheese and sugar until smooth. Beat in vanilla, food coloring and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.

Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.

Bake until tops are cracked and edges are set, 12-15 minutes. Immediately press a gumdrop into each cookie. Cool cookies 5 minutes before removing to wire racks to cool.

Hermits

Ingredients

1/3 cup raisins
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup molasses
3 tablespoons butter, melted
1 large egg white or 2 tablespoons egg substitute
1 teaspoon vanilla extract
1/3 cup chopped walnuts

Directions

Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside.

Whisk together next six ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet).

Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment paper-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes.

Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

Coconut Macaroon Spritz

Ingredients

1 cup sweetened shredded coconut
3-1/2 cups almond paste
1 cup all-purpose flour
2/3 cup sugar
5 large eggs
1/2 cup chopped walnuts
Red candied cherries, halved

Directions

Preheat oven to 350°. In a food processor or blender, process coconut until finely chopped; set aside. 

Beat almond paste until crumbled. Gradually add flour, sugar and coconut; mix well. Add eggs, one at a time, beating well after each addition; beat until smooth. Stir in nuts.

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer dough to bag. 

Pipe 1-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Top with cherries. Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing to wire racks.

Yeti Cookies

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1 can (16 ounces) vanilla frosting
1 cup white sprinkles
3/4 cup blue decorating icing
1/4 cup black decorating icing
36 candy eyes
Additional sprinkles and candies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, salt and baking powder; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until light brown, 9-11 minutes. Remove from pans to wire racks to cool completely.

Spread cookies with vanilla frosting and decorate with sprinkles. Add face, hands and feet with blue icing; add mouth with black icing. Use additional sprinkles for teeth; add eyes. If desired, add additional sprinkles or candies for decoration.

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in an airtight container. Store in the refrigerator.

Freeze option: Freeze undecorated cookies in airtight freezer containers. To use, thaw in covered containers and decorate as desired.

Gingerbread Spritz

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 large egg
1/2 cup molasses
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Colored sugar or multicolored jimmies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.

Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar or jimmies.

Bake at 400° until set (do not brown), 6-8 minutes. Remove to wire racks. Store in an airtight container.

Hazelnut Yule Log

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zedr
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 cups finely chopped hazelnuts
2 tablespoons water

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.

Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2-in.-thick ropes, about 22-in. long. Cut ropes into 2-in. logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 in. apart on ungreased baking sheets.

Bake at 375° for 8-10 minutes or until light brown. Remove to wire racks to cool.

Pecan Pie Thumbprints

Ingredients

1 cup butter, softened
1/2 cup sugar
2 large eggs, separated
1/2 cup dark corn syrup
2-1/2 cups all-purpose flour

FILLING:
1/4 cup plus 2 tablespoons confectioners' sugar
3 tablespoons butter
2 tablespoons dark corn syrup
1/4 cup plus 2 tablespoons finely chopped pecans

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and corn syrup. Gradually beat in flour. Refrigerate, covered, until firm enough to roll, 30 minutes.

For filling, in a small saucepan, combine confectioners' sugar, butter and corn syrup. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in pecans. 

Remove from pan; refrigerate until cold, 30 minutes.

Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on parchment paper-lined baking sheets. In a small bowl, whisk egg whites; brush over tops.

Bake 5 minutes. Remove from oven. Gently press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with a scant 1/2 teaspoon pecan mixture. Bake until edges are light brown, 4-5 minutes longer.

Cool on pans 5 minutes. Remove to wire racks to cool.

French Macarons

Ingredients

MACARON SHELL:
1-1/3 cups almond flour (125 grams)
2-1/4 cups confectioners' sugar (225 grams), divided
3 extra large egg whites (100 grams), room temperature
2 tablespoons superfine sugar (25 grams)
1/8 teaspoon salt

BUTTERCREAM FILLING:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place the almond flour and 1-1/2 cups plus 3 Tbsp. (175 grams) confectioners’ sugar into the bowl of a food processor; pulse until thoroughly mixed and to ensure almond flour is very fine. Pass almond flour mixture through a fine mesh sieve; discard any large pieces that remain.

Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. 

Slowly add remaining confectioners’ sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes.

Gently fold 1/3 of the almond flour mixture into the meringue; gently fold in remaining almond flour in two additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not over-mix. When the spatula is run down the center of the bowl, the line created in the batter should remain visible for a moment, before mixture runs back into itself.

Position rack in oven to upper third; preheat oven to 300°. Fit a #7 or #10 round pastry tip inside a pastry bag; gently pour batter into pastry bag. Pipe 13/8-in. rounds onto parchment paper about 1-in. apart. 

Tap tray against counter two to three times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes.

Bake, one tray at a time, until cookies rise about 1/8-in. to form ‘feet’, 14-16 minutes, rotating tray half way through cooking. Remove tray and let macarons cool completely; repeat with remaining trays. 

Once macarons have cooled completely, remove from parchment paper.

To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half of the macarons. Top with remaining macaron shells. Refrigerate, covered until ready to serve.

Peppermint Variation: For macaron shells: add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: if desired, top macaron shells with crushed candy canes just after they have been pipped and before skin has formed. For filling: add 1/4-to-1/2 teaspoon peppermint extract to mixed frosting. Assemble as usual.

Cranberry Variation: For macaron shells: add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: place white candy melts or white chocolate in a microwave safe bowl and microwave at 30 second intervals, stirring frequently, until melted and smooth. Place in a disposable pipping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: if desired add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half of the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells.

Hot Chocolate Variation: For macaron shells: add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: if desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half of the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy in a microwave safe bowl; microwave at 30 second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

Rugelach with a Twist

Ingredients

1 cup butter, softened
2-3/4 cups all-purpose flour
1 cup vanilla ice cream, melted
3/4 cup finely chopped pecans
3/4 cup miniature semisweet chocolate chips
1/4 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1 large egg
1 tablespoon water

Directions

Beat butter and flour until blended. Beat in ice cream. Divide dough into four portions; shape each into a disk. Wrap in plastic; refrigerate 1 hour.

Preheat oven to 350°. Mix pecans and chocolate chips. In another bowl, mix sugars and cinnamon. 

Roll each portion of dough into a 10-in. circle; sprinkle each with 2 tablespoons of the sugar mixture and about 1/3 cup of the pecan mixture. Gently press pecan mixture into the dough. 

Cut each circle into eight wedges; roll up from wide ends. Place 1 in. apart on parchment paper-lined baking sheets, point side down. 

Whisk together egg and water; brush over pastries.

Bake until golden brown, 18-22 minutes. Remove from pans to wire racks to cool.

Almond Pistachio Baklava

3 cups sugar, divided
1-1/2 cups water
1/2 cup honey
5 teaspoons lemon juice
3 cups unsalted pistachios
2-1/4 cups unsalted unblanched almonds
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, melted
2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed.

Directions:

1. In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool.
2. Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
3. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture.
4. Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer.
5. Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.

Maine Potato Candy

Ingredients

4 cups confectioners' sugar
4 cups sweetened shredded coconut
3/4 cup cold mashed potatoes (without added milk and butter)
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

Directions

In a large bowl, combine the first five ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze.

In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Mango Fudge Refrigerator Cookie

Ingredients
1 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
1/3 cup miniature semisweet chocolate chips
1/2 cup finely chopped dried mango
1/3 cup finely chopped pistachios
2 teaspoons grated orange zest

Directions

Cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture.

Divide dough in half. Mix melted chocolate into one half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half of dough.

Line an 8x4-in. loaf pan with plastic wrap, letting ends extend over sides. Press half of the chocolate dough onto bottom of pan; top with half of the mango dough. Repeat layers.

Lifting with plastic, remove dough from pan; fold plastic over dough to wrap completely. 

Refrigerate dough in pan until firm, 2 hours or overnight.

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.

Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Cranberry Chocolate Chip Cookie

Ingredients
1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups semisweet chocolate chips
1-1/2 cups dried cranberries
3/4 cup chopped pecans
1/2 cup English toffee bits or almond brickle chips, optional

Directions

In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff).

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. 

Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Pineapple Star Cookies

Ingredients
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour

FILLING:
1/3 cup sugar
2-1/4 teaspoons all-purpose flour
1/2 cup unsweetened crushed pineapple

FROSTING:
1 cup confectioners' sugar
2 tablespoons butter, melted
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts


Directions
In a large bowl, cream the butter and cream cheese until light and fluffy. Add the flour and mix well. Cover and refrigerate for 2 hours or until easy to handle.

Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate.

Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets.

To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal.

Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

For frosting, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.

White Chocolate Cheesecake Bombe

Bake this white chocolate cheesecake recipe in a bowl to achieve the unique rounded shape. If you can't find feuilletine for the cheesecake crust, try crushed up sugar ice cream cones instead.

INGREDIENTS
CHEESECAKE
3/4 cup heavy cream
12 ounces white baking chocolate, finely chopped
2 teaspoons freshly grated ginger
1/2 cup sour cream
28 ounce packages cream cheese, softened
2/3 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla
Pinch salt
2 ounces white baking chocolate, chopped
3 tablespoons chocolate-hazelnut spread
2 ounces feuilletine or 1 cup crisp rice cereal or crushed rolled sugar ice cream cones

WHITE CHOCOLATE GANACHE
3/4 cup heavy cream
12 ounces white baking chocolate, chopped

GARNISH
white chocolate

DIRECTIONS

FOR CHEESECAKE:
Preheat the oven to 325 degrees F. Lightly butter a 2-quart stainless steel or tempered glass bowl. (It should have about an 8-inch diameter across the top.)

In a medium saucepan heat cream until just simmering. Turn off heat; add 12 ounces white chocolate and the ginger. Let stand 3 minutes; gently stir until smooth. Gently whisk in sour cream.

In a large bowl beat cream cheese with a mixer on medium 1 minute; scrape sides of bowl and beat 30 seconds more or until smooth. Add sugar; beat 1 minute more. Add eggs one at a time scraping sides of bowl after each addition. Add vanilla and salt; beat 30 seconds or until smooth. Add white chocolate mixture; beat until combined.

Pour mixture into prepared bowl. Set bowl into a roasting pan and fill about a quarter of the way up the sides of the bowl with boiling water. (A water bath helps the cheesecake bake evenly and results in a silky texture.) Loosely tent bowl with foil to prevent overbrowning. Bake about 1 hour 45 minutes or until cheesecake is just set in the middle and 175 degrees F.

Remove bowl from water bath. Let cool completely in bowl on a wire rack (about 2 hours). Refrigerate at least 4 hours or overnight.
FOR CRUST:
In a small saucepan or double boiler melt 2 oz. white chocolate over low. Stir in chocolate-hazelnut spread and feuilletine. Evenly crumble mixture over cheesecake; press gently. Chill 30 minutes.

Dip bottom of the bowl in a large pot of hot water several seconds. Using a rubber spatula, slowly press on crust edges to release from bowl. Work your way around crust edges, dipping bowl in hot water as needed to loosen the cheesecake from the bowl. Invert a small plate onto the crust. Gently press down on one side of the plate to slide the dome up the other side of the bowl. Invert the cheesecake and transfer crust side down onto a wire rack set in a baking pan lined with parchment paper.

FOR GANACHE:

In a medium saucepan heat cream until just simmering. Turn off heat; add white chocolate. Let stand 3 minutes then gently stir until smooth. Cool to room temperature, stirring often.
Pour half the ganache over the cheesecake in an even layer. Return cheesecake to refrigerator 30 minutes to set. Repeat with remaining ganache, if necessary rewarming to a pourable consistency; chill cheesecake 30 minutes or up to 2 days, loosely covered.

TO FINISH:
Transfer cheesecake to serving platter. Pull a vegetable peeler over white chocolate bar to create curls. Cover cake top with curls. Serve immediately. Makes 12 servings.