More Cookies!!

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Cookie help-Cooks Illustrated 2003
• Day 1: Thin and Crispy Gingerbread Cookies
• Day 2: Jam-Filled Linzer Cookies
• Day 3: Chocolate-Dipped Macaroons
• Day 4: Buttery Shortbread
• Day 5: Chewy, Fudgy, Triple Chocolate Brownies
• Day 6:Glazed Lemon Cookies
• Day 7: Super Nutty Peanut Butter Cookies
• Day 8: Pecan Crescent Cookies
• Day 9: Sugar Cookies
• Day 10: Chocolate-Drizzled Peppermint Stick Sugar Cookies
• Day 11: Soft and Chewy Molasses Spice Cookies
• Day 12: Classic Holiday Cookies



Thin and Crispy Gingerbread Cookies
Makes 2 1/2 to 3 dozen gingerbread people or 4 to 5 dozen cookies

These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep for about a month. When measuring the molasses, use a liquid measuring cup.

Cookies
3 cups (15 ounces) all-purpose flour
3/4 cup (5 1/4 ounces) firmly packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup (about 9 ounces) unsulfured molasses
2 tablespoons milk

Icing
1 tablespoon cream cheese, at room temperature
3 tablespoons milk
1 1/2 cups (6 ounces) confectioners' sugar

1. For the cookies: In food processor, process flour, brown sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in quarters. Working with one portion of dough at time, roll 1/8 inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line 2 cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until lightly darkened and firm in center when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions from top to bottom racks halfway through baking time. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

6. For the icing: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily, or thick enough to pipe through pastry bag. Drizzle, spread, or decorate cookies with glaze as desired.



Gingerbread Cookie Decorating Tips
Clean, simple lines work best; covering the entire cookie with a mishmash of designs can look messy. For people, stick to the basics--eyes, mouth, maybe a tie or necklace. For shapes, use simple lines or polka dots, or use icing as glue to affix store-bought decorating candies (tiny silver balls look nice atop white icing drops). Cookies can be stored in an airtight container for up to 2 days.
Jam-Filled Linzer Cookies
Makes about 20 sandwich cookies

1 1/2 cups (7 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup plus 2 tablespoons whole blanched almonds, toasted in 350-degree oven for 8 minutes, cooled, then chopped.
12 tablespoons (1 1/2 sticks) unsalted butter, softened but still firm
1/4 cup confectioners' sugar (1 ounce), sifted
6 tablespoons (2 5/8 ounces) packed light or dark brown sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup seedless raspberry jam

1. Whisk together flour, salt, and cinnamon in medium bowl. Pulse 1/2 cup plus 2 tablespoons almonds in food processor until fine. Nuts should be dry and fluffy. (Do not overprocess or nuts will become damp and oily.) Stir ground almonds and remaining 1/2 cup chopped nuts into flour mixture; set aside.

2. Either by hand or with electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk and almond extract until incorporated, about 20 seconds. Add flour mixture and mix on low speed until dough just comes together, 25 to 30 seconds.

3. Roll dough on work surface into log measuring about 8 inches long and 2 inches thick. Wrap log in plastic and refrigerate at least 2 hours or up to 3 days. (Dough can be frozen up to 1 month. Wrap log in plastic and then foil before freezing.)

4. Adjust oven racks to upper- and lower-middle position. Heat oven to 325 degrees. Unwrap dough log and with sharp knife, cut dough into 1/8-inch-thick rounds. Place slices on 2 ungreased cookie sheets, spacing them 1/2 to 1 inch apart.

5. Bake cookies until edges begin to brown, 13 to 15 minutes, rotating cookie sheets front to back and top to bottom racks halfway through baking time. Cool cookies completely. (Cookies can be stored in an airtight container for up to 2 days.)

6. Fill cookies with jam: Place half of the baked cookies on a cool cookie sheet, with the flat undersides facing up. Place a small mound of filling in the center of each cookie. Take a plain baked cookie and attach the flat underside to one of the cookies that has been dolloped with a mound of filling. Press gently to spread the filling between the two cookies. Serve within 2 hours.
Unlocking the Secrets of Coconut Macaroons

Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut
The challenge: When we began looking at recipes for modern coconut macaroons, we found that they varied widely. In addition to different kinds of coconut and sweeteners, they often called for one or more of a wide range of ingredients, including extracts such as vanilla or almond, salt, flour, sugar, sweetened condensed milk, and even an egg or two. We were sure that somewhere among these often second-rate cookies was a great coconut macaroon waiting to be found, with a pleasing texture and a real, honest coconut flavor.

The solution: Early on, our tests showed that our choice of coconut would make a big difference in both taste and texture. Unsweetened shredded coconut resulted in a less sticky, more appealing texture. Sweetened shredded coconut packed more flavor than the unsweetened, and together they worked very well in the cookie. To add one more layer of coconut flavor, we tried cream of coconut and hit the jackpot. The flavor was superior to any of the cookies we had tasted to date.

A caveat: When shopping, be sure to look for cream of coconut—not coconut milk or coconut cream. Coconut milk is rather thin. Coconut cream is thicker, creamier, and somewhat more flavorful than coconut milk. Cream of coconut is very sweet and syrupy—almost inedible right out of the can, but just the thing for the added flavor we were looking for in our macaroons.



TRIPLE COCONUT MACAROONS
Makes about 4 dozen 1-inch cookies

Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can’s contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.

1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon salt
3 cups unsweetened, shredded, desiccated (dried) coconut (about 8 ounces)
3 cups sweetened flaked or shredded coconut (about 8 ounces)

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, above), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
5. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.



THE BEST CHOCOLATE-DIPPED TRIPLE COCONUT MACAROONS

Using the two-stage melting process for the chocolate helps ensure that it will be at the proper consistency for dipping the cookies.

Follow recipe for Triple Coconut Macaroons. Cool baked macaroons to room temperature, about 30 minutes. Line two cookie sheets with parchment paper. Chop 10 ounces semisweet chocolate; melt 8 ounces in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger (see illustration 2), and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

HOW TO FORM MACAROONS:
1. Using your fingers, form the cookies into loose haystacks. Moisten your fingers with water if needed to prevent sticking.
2. If desired, dip the bottom half-inch of the baked cookies into melted chocolate, tapping off excess chocolate with your finger.

Rediscovering Shortbread

A quick, foolproof technique produces shortbread that is miles ahead of the packaged stuff.
Problem: Most home cooks have trouble mastering this finicky cookie, and commercial brands are either too rigid or too soft.

Goal: An approachable recipe for this classic sandy, sweet, and buttery cookie.

Solution: Increase the tenderness of high-protein flour by adding rice flour or cornstarch, and use just the right proportion of superfine sugar, butter, and salt. Follow our low-handling technique for both mixing and shaping the dough, and stamp out a small circle of dough from the center to ensure even baking.



BUTTERY SHORTBREAD
Makes 16 wedges

If you cannot find rice flour (for mail-order sources, see Where to Shop), substitute an equal amount of cornstarch; the texture of the shortbread will be slightly affected with a faint chalkiness that dissipates with cooling and over the course of storage. When cutting the butter into cubes, work quickly so that the butter stays cold, and when molding the shortbread, form, press, and unmold it without delay. Be sure to use a plain round biscuit cutter to stamp out the center, not a fluted cutter.

1 3/4 cups (8.75 ounces) unbleached all-purpose flour, preferably Gold Medal or Pillsbury, protein content no higher than 10.5 percent
1/4 cup (1.3 ounces) rice flour
2/3 cup (4.8 ounces) superfine sugar
1/4 teaspoon salt
16 tablespoons (2 sticks) cold, unsalted butter

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line ungreased 9-inch round cake pan with parchment round; set aside.
2. In bowl of standing mixer fitted with paddle attachment, mix flours, all but 1 tablespoon sugar (reserve for sprinkling), and salt at low speed until combined, about 5 seconds. Cut butter into 1/2-inch cubes with 1/4 cup flour mixture on a sheet of parchment paper. Add butter and any remaining flour on parchment to bowl with dry ingredients. Mix on low speed until dough is pale yellow and resembles damp crumbs, about 4 minutes.
3. Remove bowl from mixer and toss mixture lightly with fingers to fluff and loosen; rub any remaining butter bits into flour mixture with fingertips. Follow illustrations 1 through 5, see "Shaping Shortbread," below, to form and unmold shortbread. Place shortbread in oven; immediately reduce temperature to 300 degrees. Bake 20 minutes; remove baking sheet from oven and follow illustration 6, see "Shaping Shortbread," below, to score and pierce shortbread. Return shortbread to oven and continue to bake until pale golden, about 40 minutes longer. Slide parchment with shortbread onto cutting board, remove cutter from center, sprinkle shortbread evenly with reserved 1 tablespoon sugar, and cut at scored marks into wedges. Slide parchment with shortbread onto wire rack and cool to room temperature, at least 3 hours. (Can be wrapped well and stored at room temperature up to 7 days.)

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Chewy, Fudgy Brownies

Baking brownies with a moist, velvety texture, a hint of chew, and deep chocolate flavor is no piece of cake. The secret lies in the perfect balance of ingredients and three different types of chocolate.
The challenge: We knew what sort of brownie we were after. It had two essential qualities: a chewy, fudgy texture and a rich chocolate flavor. The question was, what precise combination and amount of ingredients would deliver these results?

The solution: To develop a rich, deep chocolate flavor we ultimately found it necessary to use three types of chocolate: unsweetened chocolate laid a solid, intense foundation; semisweet chocolate provided a mellow, even somewhat sweet flavor; and cocoa smoothed out any rough edges introduced by the unsweetened chocolate (which can contribute a sour, acrid flavor) and added complexity to what can be the bland flavor of semisweet chocolate.
We focused on flour, butter, and eggs to arrive at the chewy texture we wanted. Too little flour and the batter was goopy; too much made the brownies dry and muted the chocolate flavor. Based on the quantities of ingredients we were working with, 1 cup was just right. Nearly all of the recipes we consulted recommended melting the butter rather than creaming (or blending) softened butter with the sugar and eggs. The melted butter is said to produce a more dense and fudgy texture, and it did. We did cut down on the amount of butter recommended in many recipes, however, by about 2 tablespoons, which left us with 8 tablespoons. Any more, we thought, made the brownies a bit sodden and soggy. Bringing our testing to a close, we went to work on eggs, trying as few as 2 (which left the brownies dry and gritty) and as many as 6 (which made the brownies rubbery). Three was the magic number, helping to make the brownies moist and smooth, with great flavor and nice chew.

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES
Makes sixty-four 1-inch brownies

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.

5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate,
chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Glazed Lemon Cookies

What is the secret to a delicate lemon cookie that is fragrant and brightly flavored yet without artificial or harsh undertones?
Problem: Store-bought lemon cookies are often saccharine-sweet and artificial tasting, with a thin veneer of frosting and a barely detectable lemon flavor that's more reminiscent of furniture polish than fruit.

Goal: A cookie with the perfect balance of lemony zing and rich, buttery sweetness.

Solution: Start with all-purpose flour for a cookie that is toothsome and tender. Use an egg yolk instead of a whole egg for even more tenderness, and 1/4 teaspoon of baking powder for just the right amount of airy crispness. Use a combination of lemon juice and zest, grinding the zest with the sugar for bold lemon flavor without harshness. Combine cream cheese, lemon juice, and confectioners' sugar for a quick and tasty glaze.



GLAZED LEMON COOKIES
Makes about 30 cookies

The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.

Lemon Cookies
3/4 cup (5 1/4 ounces) granulated sugar
2 tablespoons grated zest plus 2 tablespoons juice
from 2 lemons
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/2 teaspoon vanilla extract

Lemon Glaze
1 tablespoon cream cheese, softened
2 tablespoons juice from 1 lemon
1 1/2 cups (6 ounces) confectioners' sugar

1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.
2. In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.
3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Following illustrations 1 to 3 below, shape dough into log about 10 inches long and 2 inches in diameter, wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick; place on prepared baking sheets, spacing them about 1 inch apart. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
5. For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
6. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.


GLAZED LEMON-ORANGE CORNMEAL COOKIES

Follow recipe for Glazed Lemon Cookies, substituting 1 tablespoon grated orange zest for an equal amount of lemon zest and ¼ cup cornmeal for an equal amount of flour.

GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES

Follow recipe for Glazed Lemon Cookies, processing 3 tablespoons finely chopped crystallized ginger along with sugar and lemon zest.
Peanut Butter Cookies

The key to a peanutty cookie that is crisp on the edges and chewy in the center?Chunky commercial peanut butter and an extra hit of roasted, salted peanuts.
The challenge: Recipes for peanut butter cookies tend to fall into one of two camps: sweet and chewy with a mild peanut flavor (which means lots of butter and sugar but not much egg), and sandy and crumbly with a strong peanut flavor (which means lots of peanut butter but not a lot of flour). What we wanted, of course, was the best of both—that is, crisp on the edges and chewy in the center, with lots of peanut flavor.

The solution: We started our testing with the recipe for nuttiest-tasting sweet-and-chewy cookie, first trying to bring up the peanut flavor by substituting peanut oil for butter. We quickly learned that this was not the way to go; oil makes a cookie sandy, while shortening adds crispness and chew. Butter, in addition to adding crispness and chew, enhances the peanut flavor. So butter was in, vegetable shortening and peanut oil out.
Our next thought was to experiment with the kind and amount of peanut butter. Because of the oil that’s left in "natural" peanut butters, these products didn’t advance our cause. Commercial peanut butters, with their partially hydrogenated vegetable oils, helped the cookie rise and achieve a crispier edge and a softer center.
Also playing roles in our quest for the "perfect" peanut butter cookie were the amount and type of sugar (white sugar is necessary for crisp edges and chewy centers, dark brown sugar enriches the flavor of the nuts); flour (too little and the cookies are oily, too much and they are dry); and leavening (baking soda contributes to browning and peanut flavor, baking powder provides lift, so both are necessary).
The final turning point, however, rested on peanuts and salt. Adding some toasted, ground, and salted peanuts and then adding still more salt (directly to the batter as well in the form of salted rather than unsalted butter) produced a strong roasted nut flavor without sacrificing anything in terms of texture.



BIG, SUPER-NUTTY PEANUT BUTTER COOKIES

Makes approximately 3 dozen cookies

Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

2 1/2 cups (12 1/2 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks), salted
1 cup (7 ounces) firmly packed dark brown sugar
1 cup (7 ounces) granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.


Pecan Crescent Cookies
Makes about 4 dozen cookies

You can buy superfine sugar in most grocery stores. You can also process regular granulated sugar to superfine consistency in about 30 seconds in the workbowl of a food processor fitted with a steel blade. The cookies can be stored in airtight container for up to 5 days. Roll them in confectioners' sugar for the second time just before serving (see step 4.)

2 cups whole pecans, chopped fine
2 cups (10 ounces) bleached all-purpose flour
3/4 teaspoon salt
16 tablesppons (2 sticks) unsalted butter, softened
1/3 cup (2 1/4 ounces) superfine sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups (6 ounces) confectioners' sugar for rolling cooled cookies

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Mix 1 cup chopped nuts, flour, and salt in medium bowl; set aside. In food processor, process remaining chopped nuts until the texture of coarse cornmeal, 10 to 15 seconds (do not overprocess); stir into flour mixture and set aside. (To finely grind chopped nuts by hand, roll them between 2 large sheets plastic wrap with rolling pin, applying moderate pressure, until broken down to coarse cornmeallike texture.)

2. In bowl of electric mixer at medium speed or by hand, beat butter and sugar until light and creamy, about 1 1/2 minutes with electric mixer or 4 minutes by hand; beat in vanilla. Scrape sides and bottom of bowl with rubber spatula; add flour mixture and beat at low speed until dough just begins to come together but still looks scrappy, about 15 seconds. Scrape sides and bottom of bowl again with rubber spatula; continue beating at low speed until dough is cohesive, 6 to 9 seconds longer. Do not overbeat.

3. Working with about 1 tablespoon dough at time, roll and shape cookies into balls, crescents, rings, or cigar shapes, as desired. (See "Shaping the Cookies," below.) Bake until tops are pale golden and bottoms are just beginning to brown, , 17 to 19 minutes, rotating cookie sheets from front to back and top to bottom halfway through baking.

4. Cool cookies on sheets about 2 minutes; remove with metal spatula to wire rack and cool to room temperature, about 30 minutes. Working with 3 or 4 cookies at time, roll cookies in confectioners' sugar to coat thoroughly. Gently shake off excess. Roll cookies in confectioners' sugar second time just before serving to ensure thick coating, and tap off excess.

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The Best Sugar Cookies

Is it possible to make sugar cookies that have a perfect balance of texture and flavor? After 50 batches and 1,200 cookies, we know the answer.
Problem: Sugar cookies can be dry, tasteless, and boring, and they are usually the last ones left on the holiday cookie platter.

Goal: We wanted a rich, buttery sugar cookie with a crackling sugar exterior--not the thin, cut-out cookies that are more fun to decorate than they are to eat but a chewy cookie with a big vanilla flavor.

Solution: Skip the shortening--an all butter cookie is the way to go. Use just one whole egg for chew, a healthy dose of vanilla for flavor, and light brown sugar for a hint of nuttiness. To form the substantial cookies, roll them into 1 1/2 inch balls and then flatten them slightly with the bottom of a drinking glass.

SOFT AND CHEWY SUGAR COOKIES
Makes 2 dozen cookies

The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.

2 cups (10 ounces) unbleached all-purpose flour,
preferably Pillsbury or Gold Medal
1/2 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened
but still firm (60 to 65 degrees)
1 cup (7 ounces) granulated sugar, plus ½ cup
(3½ ounces) for rolling dough
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract

1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
GINGERED SUGAR COOKIES

In food processor, process 1/2 cup sugar for rolling and 1 teaspoon grated fresh ginger until combined, about 10 seconds. Follow recipe for Soft and Chewy Sugar Cookies, adding 2 tablespoons finely chopped crystallized ginger to creamed butter and sugars along with egg and vanilla, and using ginger sugar for coating dough balls in step 3.

SUGAR COOKIES WITH LIME ESSENCE

In food processor, process 1/2 cup sugar for rolling and 1 teaspoon grated lime zest until zest is evenly distributed, about 10 seconds. Follow recipe for Soft and Chewy Sugar Cookies, adding 2 teaspoons grated lime zest to creamed butter and sugars along with egg and vanilla, and using lime sugar for coating dough balls in step 3.

LEMON-POPPYSEED SUGAR COOKIES

Follow recipe for Soft and Chewy Sugar Cookies, whisking 1 tablespoon poppy seeds into dry ingredients and adding 1 tablespoon grated lemon zest to creamed butter and sugars along with egg and vanilla.



Chocolate-Drizzled Peppermint Stick Sugar Cookies

Makes 2 dozen cookies
These cookies will be softer and more tender if made with an unbleached flour that has a protein content around 10.5 percent; Pillsbury or Gold Medal work best. King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure that the the cookies are pressed flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days. In this variation, crushed peppermint stick candy takes the place of some of the sugar. Chocolate piped over the baked cookies pairs nicely with the minty flavor and makes the cookies look festive.

4 ounces peppermint sticks or candy canes, broken into small pieces, plus extra for garnish
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/2 cup for rolling
2 cups (10 ounces) unbleached all-purpose flour, preferably Pillsbury or Gold Medal
1/2 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened but still firm (about 65 degrees on instant-read thermometer)
1 large egg
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

1. Process peppermint sticks and 1/2 cup sugar in food processor until finely ground and mixture resembles fine bread crumbs, about 5 seconds (you should have about 1 cup).
2. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
3. In standing mixer fitted with paddle attachment, beat butter, and peppermint stick/sugar mixture at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
4. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms, roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each baking sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and evenly flatten dough balls with bottom of glass until dough is about 3/4-inch thick.
4. Bake until cookies are golden brown, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
5. Heat chocolate chips in microwave-safe bowl at full power for about 60 seconds, stirring every 20 seconds, until smooth. Transfer melted chocolate to small, heavy-duty zipper-lock plastic bag. Push chocolate into a bottom corner; twist top. Using scissors, snip off tip of bag and pipe chocolate over cooled cookies. Sprinkle with crushed peppermint candies, if desired. Allow cookies to stand until chocolate sets.
Soft, Chewy Molasses Spice Cookies

Dry, tasteless molasses cookies belong on a Christmas tree, not in a cookie jar. We made more than 50 batches to find the best recipe for an uncommonly soft, chewy cookie with warm, tingling spices.
Problem: Dry and flavorless cookies that only hint at molasses flavor and have a cakey instead of chewy texture won't please anyone.

Goal: To create the ultimate molasses spice cookie—chewy and gently spiced with deep, dark molasses flavor.

Solution: Use the right amount of molasses, brown sugar, and spices for perfect flavor, and take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.



SOFT AND CHEWY MOLASSES SPICE COOKIES
Makes about 22 cookies

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.

1/3 cup (about 2 1/2 ounces) granulated sugar, plus 1/2 cup for dipping
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool
1/3 cup (about 2 1/2 ounces) packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup (about 6 ounces) light or dark molasses (see "Molasses Tasting" PDF, below)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 11/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

MOLASSES SPICE COOKIES WITH
DARK RUM GLAZE

For the glaze, start by adding the smaller amount of rum; if the glaze is too thick to drizzle, whisk in up to an additional 1/2 tablespoon rum.

Follow recipe for Soft and Chewy Molasses Spice Cookies. When completely cool, return cookies to cooled parchment-lined baking sheets. Whisk 1 cup confectioners’ sugar (about 4 1/2 ounces) and 2 1/2 to 3 tablespoons dark rum in medium bowl until smooth. Dip spoon into glaze and then move spoon over cookies so that glaze drizzles down onto them; repeat as necessary. Transfer cookies to wire rack and allow glaze to dry, 10 to 15 minutes.

MOLASSES SPICE COOKIES WITH
ORANGE ESSENCE

The orange zest in the sugar coating causes the sugar to become sticky and take on a light orange hue; the baked cookies have a unique frosty look.

In workbowl of food processor, process 2/3 cup granulated sugar and 2 teaspoons grated orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside. Follow recipe for Soft and Chewy Molasses Spice cookies, adding 1 teaspoon grated orange zest to butter and sugars along with molasses in step 3 and substituting orange sugar for granulated sugar when coating dough balls in step 4.



Easier Holiday Cookies

Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily?
Problem: Every year when we bake holiday cookies we are reminded why we only do so once a year. The dough clings to the rolling pin, it rips and tears as it is rolled out, and the tactic of moving the dough in and out of the refrigerator to make it easier to work with turns a simple, one-hour process into a half-day project.

Goal: A simple recipe that would yield a forgiving, workable dough, producing cookies that would be sturdy enough to decorate yet tender enough to be worth eating.

Solution: Use enough butter to stay true to the nature of a butter cookie but not so much that the dough becomes greasy (shortening adds no flavor to cookies and is not an option). All-purpose flour has enough gluten to provide structure, while superfine sugar provides a fine, even crumb and a compact, crisp cookie—definitely positive attributes. Cream cheese—a surprise ingredient—gives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, use the "reverse" creaming method: incorporate slightly softened—not melted—butter into the flour and sugar. (Standard creaming involves whipping butter and sugar until they are light and fluffy, then adding eggs and dry ingredients.)


GLAZED BUTTER COOKIES
Makes thirty-six to forty 2 1/2-inch cookies

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds. If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing.

Butter Cookie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
3/4 cup (5 1/2 ounces) superfine sugar (see note)
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into Sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese, at room temperature

Glaze
1 tablespoon cream cheese, at room temperature
3 tablespoons milk
1 1/2-cups (6 ounces) confectioners' sugar

1. FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)

3. Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.

4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.

5. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.

[pinky]

wow me2! thanks for posting all of those cookies!

[Shirley Panek]

Wow! Thanks for posting. I'm all in a dither about my Christmas baking (shhh!! I have even started! :o).

Since I work at home, I don't have anyone to foist these goodies off on. Guess I'll have to send them to my DH's work instead! :)

[Vicanddi]

me2, thanks for posting all these great recipes. I've been looking for a recipe to use up some of my peppermint candies, and the Chocolate-Drizzled Peppermint Stick Sugar Cookies sound awesome! Thanks again :)

[cinnabun]

I think these are more inspiring than the ones from Foodtv. I am kind of disappointed in the ones from foodtv. This is my first year of subscribing to it and I don't think I will do it next year. I wonder how foodtv decided which ones to use because they could of done better. Although I feel this way about the 12 days of cookies from them I am still a fan of foodtv!

[Gecko]

Originally posted by me2
I think these are more inspiring than the ones from Foodtv. I am kind of disappointed in the ones from foodtv. This is my first year of subscribing to it and I don't think I will do it next year. I wonder how foodtv decided which ones to use because they could of done better. Although I feel this way about the 12 days of cookies from them I am still a fan of foodtv!

Have to agree with this. I didn't rush to open the emails that's for sure. Thank you for taking the time to post these recipes. I can just here those coconut macaroons calling my name!