Indholdsfortegnelse for Holiday Cookies 2018 i Bake from Scratch

I’m opening up our cookie extravaganza with a holiday cookie that packs all of my favorite things: brandy-soaked apricots, crunchy Swedish pearl sugar, and tangy crème fraîche. Then it’s off to the races, bakers. This issue is loaded with FOMO (fear of missing out) cookies, the perfect moniker for each cookie recipe because choosing just one cookie experience is impossible! Erin Clarkson (of the blog Cloudy Kitchen) helped me coin that phrase. She continues her hot streak of inspiration by creating a mind-blowing cookie box, our cover star and the soon-to-be star of your next cookie swap! I could not stop eating her Salted Caramel Snickerdoodles (page 37) and you won’t be able to either. The incredible thing about this issue is that it’s not just packed with FOMO cookies.…

SHORTBREAD LINZER COOKIES WITH RASPBERRY JAM FILLING Makes about 18 Recipe by Erin Clarkson These are a nod to my grandma’s shortbread. We went to stay with my grandparents every summer, which is where I first learned to bake. Grandma’s shortbread recipe came from her grandma, and it’s a Christmas tradition I will pass on to the next generation. I revamped the recipe and turned it into a Linzer-style cookie. ¾ cup (170 grams) unsalted butter, softened½ cup plus 1 tablespoon (67 grams) confectioners’ sugar, sifted1 teaspoon (6 grams) vanilla bean paste¼ teaspoon kosher salt2⅛ cups (265 grams) all-purpose flourRaspberry Jam Filling (recipe follows)Garnish: confectioners’ sugar 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, vanilla bean paste, and salt at medium…

SLICE-AND-BAKE MATCHA CHRISTMAS TREE COOKIES Makes about 30 Recipe by Sarah Brunella With a subtle, earthy sweetness, these rustic slice-and-bake cookies will be your go-to make-ahead cookies this season. Prepare and freeze the dough logs ahead of time so all you have to do is slice and bake when you’re ready. 3¼ cups (406 grams) all-purpose flour, sifted¾ cup (170 grams) cold unsalted butter, cubed¾ cup (150 grams) granulated sugar1 teaspoon (3 grams) kosher salt2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1 tablespoon (6 grams) matcha powderGreen food coloring (optional)Sprinkles 1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, sugar, and salt at medium speed until crumbly. Add eggs and vanilla, and beat until a dough forms. Remove…

SPICED CHINESE ALMOND COOKIES Makes 30 Recipe by Rebecca Firth This is your new favorite holiday cookie that you didn’t know you needed. The classic, crisp Chinese takeout almond cookie takes on an updated, soft-batch vibe in these super spiced-up renditions. Be sure to add a thorough coat of the cream-egg wash—it’ll give it that über nostalgic, lacquered appearance. 1 cup (227 grams) unsalted butter, softened1¼ cups (250 grams) granulated sugar1 large egg (50 grams), room temperature1 teaspoon (4 grams) almond extract1¾ cups (219 grams) all-purpose flour¾ cup (95 grams) bread flour½ cup (48 grams) blanched almond flour1 teaspoon (5 grams) baking soda1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground cinnamon½ teaspoon (1.5 grams) sea salt½ teaspoon (1 gram) ground nutmeg½ teaspoon (1 gram) ground allspice30 whole raw…

CRANBERRY PISTACHIO SHORTBREAD COOKIES Makes 12 Recipe by Laura Kasavan These vanilla shortbread cookies studded with jeweled cranberries and dipped in white chocolate make a festive addition to any cookie platter. To make chopping the dried fruit easier, spray your knife with cooking spray. ¾ cup (170 grams) unsalted butter, softened⅔ cup (133 grams) plus 1 tablespoon (12 grams) granulated sugar, divided½ teaspoon (2 grams) vanilla extract⅛ teaspoon kosher salt1¾ cups (219 grams) all-purpose flour½ cup (64 grams) dried cranberries, chopped½ cup (57 grams) finely chopped roasted salted pistachios8 ounces (225 grams) white chocolate, choppedGarnish: holiday sprinkles 1. Spray a 9-inch round removable-bottom tart pan with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and ⅔ cup (133 grams) sugar at…

CRANBERRY STREUSEL BARS Makes 12 to 16 Recipe by Laura Kasavan These crumb bars have the perfect ratio of thick browned butter crust and nutty streusel topping separated by a jammy Cranberry Filling. 14 tablespoons (196 grams) unsalted butter¾ cup (150 grams) granulated sugar¼ cup (55 grams) firmly packed light brown sugar1 teaspoon (4 grams) almond extract2 cups (250 grams) all-purpose flour¼ teaspoon (1.25 grams) baking soda¼ teaspoon kosher salt¼ teaspoon ground cinnamon¼ cup (28 grams) sliced almonds1 tablespoon (15 grams) ice waterCranberry Filling (recipe follows) 1. Preheat oven to 350°F (180°C). Line an 8-inch square metal baking pan with parchment paper, letting excess extend over sides of pan. 2. In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and…