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Gourmet Magazine had the best Christmas cookie recipes.  Just one of many reasons why they will be missed.

Jelly Bowl Cookies

1/2 prepared Basic Butter Cookie Dough at room temperature (see below)

3/4 cup cherry jam

1/2 cup ground hazelnuts

Butter Cookie Dough

4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour

In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.  Dough will be dry.  Knead it a couple of times and it will hold together.  Preheat oven to 350°F.

Form level teaspoons of dough into balls, roll in hazelnuts and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.

Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely.

Holiday Cranberry-Orange Pistachio Biscotti

These are excellent.  From

3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2/3 cup whole-wheat pastry flour, (see Note)
1/3 cup all-purpose flour
Pinch of salt
3/4 cup granulated sugar
2 tablespoons all-purpose, flour
1/2 teaspoon baking powder
Pinch of salt
1 large egg
1 large egg white
1 teaspoon freshly grated orange zest
1/4 cup orange juice
2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip)

1. To prepare crust: Position rack in center of oven; preheat to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes.
3. To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth.
4. Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios.
5. Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares.