Target | Kitchen To Kitchen | Holiday Cookie Class

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HOLIDAY COOKIE CLASS With Chef Deziree - Recipes and Shopping List Booklet -

Brown butter snickerdoodles Yield 24 cookies INGREDIENTS 2 ½ cups all purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar ½ teaspoon of cinnamon ¼ teaspoon of salt 1 cup unsalted butter (2 sticks) 1 ¼ cup packed brown sugar ½ cup granulated sugar 1 large egg plus 1 egg yolk 1 teaspoon vanilla 1 tablespoon plain Greek yogurt Rolling mixture: ¼ cup sugar 2 teaspoons cinnamon DIRECTIONS 1.

2.

3.

To brown your butter: add butter to a large saucepan and place over medium heat. This butter will begin to crackle, then foam. Make sure you whisk constantly during the process. After a few minutes the butter will begin to brown and turn a nice amber color on the bottom of the pan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Transfer the butter to medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.

Once butter is cool, add all butter to a bowl of electric mixer, along with brown sugar and ½ cup of granulated sugar. Mix on medium speed for about 1 minute.

Add egg, egg yolk, vanilla, and yogurt on medium speed until well combined, the mixture should be smooth and creamy (about 1-2 minutes).

Brown butter snickerdoodles cont’d

DIRECTIONS 4. In separate bowl, whisk together flour, baking soda, cream of tartar. ½ teaspoon of cinnamon and salt. Slowly add the dry ingredients to the bowl of wet ingredients and beat on medium low just until combined.

5.Cover dough with plastic wrap and chill in fridge for 2-3 hours or up to overnight. If super eager, place in freezer for 30-40 minutes although they won’t be as puffy. Fridge is always best.

6. Once ready to bake, preheat oven to 350.

7. Make cinnamon sugar to roll the balls in with ¼ cup of sugar and 2 teaspoons of cinnamon 8.Roll balls about 2 tablespoon at a time (a cookie scoop works great for this) into a ball and roll in cinnamon sugar mixture. Place on cookie sheets 2 inches apart.

9. Bake cookies 8-12 minutes or until edges of the cookies begin to turn golden brown.

10. Cool cookies on sheet pan for 5 minutes. Remove the cooled cookies from baking sheet to a wire rack to cool completely.

PRO TIP If you want to make it easier to bake the cookies, roll the balls before chilling the dough. Place on a parchment lined baking tray, lightly cover and place in the fridge to chill. When ready to bake preheat oven, roll in cinnamon sugar and bake.

Cannoli cookies Yield 24 cookies INGREDIENTS 2 ½ cup all purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 1 ¼ cup granulated sugar 1 cup (2 sticks) unsalted butter, room temperature Zest of 1 medium orange 2 large eggs 1 cup ricotta ½ teaspoon kosher salt ½ teaspoon vanilla extract ½ cup unsalted pistachios, chopped 2 cups mini chocolate chips DIRECTIONS 1. In a medium bowl, whisk flour, baking soda and baking powder together. In the bowl of an electric mixer, beat granulated sugar, butter and orange zest on medium until fluffy and pale in color.

Scrape down sides of bowl with rubber spatula. Add eggs, ricotta, salt and vanilla. Mix on medium speed until combined. Add dry ingredients and mix on medium speed until dough forms. Reduce mixer speed to low and mix in pistachios and 1 cup chocolate chips until just combined. Refrigerate dough at least one hour 2. Preheat oven to 350. Line 2 baking sheets with parchment. Roll 2 Tablespoon dough balls and arrange on prepared pans, spacing 2” apart.

3. Bake 12-14 minutes until cookies have puffed and slightly golden brown on edges. Cool on pan for 5 minutes then transfer to a cooling rack 4. In small heatproof bowl, microwave remaining 1 cup chips in 30 second intervals, stirring between until melted and smooth. Using a spoon or piping bag, drizzle chocolate over cooled cookies.

Refrigerate until set 15-20 minutes.

Amaretto cookies Yield 16 cookies INGREDIENTS 2/3 cup granulated sugar, plus more for rolling Zest of 1 lemon Zest of 1 orange 1 ½ cup almond flour 2 large egg whites 1 teaspoon almond extract 1 teaspoon amaretto liqueur DIRECTIONS 1. In a medium bowl rub together sugar and zests using fingertips until sugar turns a pale orange shade, Whisk in almond flour until well combined.

2. In a large bowl using a hand mixer, beat egg whites until medium peaks form. Add in almond extract, amaretto, and almond flour mixture and fold to combine. Cover and let rest at least two hours 3. When ready to bake, preheat oven to 325. Line baking sheet with parchment 4. Portion dough into about 1 tablespoon size balls. Roll into granulated sugar before placing on prepared pans about two inches apart 5. Bake until bottoms are lightly golden about 20-25 minutes

Tiramisu cookie cups Yield 20-24 cookies INGREDIENTS For cookies ¾ cup unsalted butter softened ¾ cup granulated sugar 1 large egg 1 teaspoon vanilla extract ½ teaspoon almond extract ½ teaspoon baking soda ½ teaspoon cream of tartar ½ teaspoon salt 2 cups flour For filling 4 ounces cream cheese softened 2/3 cup powdered sugar ½ teaspoon vanilla extract 1/8 teaspoon salt 1-2 tablespoons cold brewed coffee 8 ounce cool whip or 2 cups fresh whipped cream Cocoa for dusting DIRECTIONS 1. Preheat oven to 350. Spray muffin pans with nonstick cooking spray 2. Make the cookies: cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until light and fluffy. Beat in egg and both extracts. Mix in baking soda, cream of tartar and salt.

Slowly mix in flour.

3. Place a 2 tablespoon ball of dough into each muffin. Press the dough flat along the bottom and halfway up the sides of muffin cup. It doesn’t need to be perfect because they will rise, and you’ll need to reform after baking. Bake for 8-10 minutes until just turning brown and cooked through.

Tiramisu cookie cups cont’d 4.When hot from the oven use the back of a glass to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from pans 5. Beat cream cheese until smooth with hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in whipped cream 6.Spoon about 1 ½ tablespoon of filling per cooled cookie cup. Dust with cocoa and serve.

7. Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling

French Macarons Yield 30-35 INGREDIENTS 1 ¼ cup almond flour 1 cup powdered sugar 3 large egg whites ¼ teaspoon cream of tartar ½ cup granulated sugar 8 drops color of choice 9 Tablespoons raspberry preserve DIRECTIONS 1. Line 2 large baking sheets with parchment. In a fine mesh sieve, shake flour and powder sugar into a large bowl, breaking up the flour or almond clumps with a fork. Discard solids left in sieve.

2. In the large bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium low speed until frothy.

Increase mixer speed to medium and with the motor running slowly add granulated sugar about 1 tablespoon at a time and waiting until dissolved before adding more.

3. Increase speed to medium high and continue to beat until small stiff peaks form when whisk is removed and can hold a peak. DO NOT OVER MIX. 4. Remove bowl from stand mixer and sprinkle half of flour mixture over egg white mixture. Using a flexible rubber spatula fold in flour mixture in smooth sweeping strokes working around sides of bowl and occasional stroke through the middle. Add food coloring and remaining flour mixture and continue to fold until incorporated and you can draw a complete figure 8 in the batter without breaking DO NOT OVER MIX 5. Transfer batter to piping bag fitted with ½’” round tip. Holding the piping bag so tip is 1” above and perpendicular to prepared sheet. Pipe 1” circles in rows spacing 1” apart. Using both hands pick up tray about 2” above work surface and lightly bang against surface twice to expel any air pockets. Repeat with second prepared sheet. Using last bits of batter glue corners of parchment to baking sheets.

French Macarons cont’d 6. Let rest at room temperature until dry to the touch on top, 15-45 minutes, depending on the humidity in the room.

7. Place a rack in the center of the oven; preheat to 325. Bake macarons one baking sheet at a time, rotating after 8 minutes, until firm to the touch on top and crisp. 10-12 minutes let cool.

8. Arrange half of the shells on a clean dry baking sheet flat side up. Scoop ½ teaspoon of jam onto the flat sides then close with remaining shells rounded up.

MAKE AHEAD: Shells can be made 1 day ahead. Store in an airtight container at room temperature. Or freeze up to 1 month. Filled macarons can be made 5 days ahead. Transfer to an airtight container and refrigerate.

Molasses cookies Makes about 3 dozen INGREDIENTS ¾ cup shortening 1 cup granulated sugar plus extra for rolling 1 egg ¼ cup molasses 2 teaspoons baking soda 2 cups all purpose flour ½ teaspoon ground clove ½ teaspoons ground ginger 1 teaspoon cinnamon ½ teaspoon salt DIRECTIONS 1.

Preheat oven to 350 F

2.

In a medium bowl combine flour, soda, spices and salt

3.

In mixing bowl cream together shortening and sugar until light and fluffy

4.

Add egg stir until combined add molasses mix until well incorporated

5.

Add all flour mixture mix until combined

6.

Scoop cookies using a #40 scoop or two tablespoons per ball roll then roll in granulated sugar and place onto parchment lined cookie sheet 2 inches apart

7.

Bake at 350 for 9-11 minutes until set

8.

Do not over bake

9.

Cool on pan 2 for minutes remove to cooking rack

10. Store in airtight container

Shopping List Brown butter snickerdoodle all purpose flour baking soda cream of tartar cinnamon Salt unsalted butter dark brown sugar eggs vanilla extract plain greek yogurt

French Macaron almond flour powdered sugar eggs cream of tartar granulated sugar food color red raspberry preserve

Cannoli Cookies all purpose flour baking powder granulated sugar unsalted butter orange eggs ricotta salt vanilla pistachio mini chocolate chip

Equipment cookie scoop piping bag 1/2” piping round tip muffin pan quarter sheet pan measuring spoons and cups hand mixer stand mixer mixing bowls cooling rack parchment paper plastic wrap spatula rubber spatula zester whisk

Amaretto cookie granulated sugar lemon orange almond flour eggs amaretto Tiramisu cookie cups unsalted butter granulated sugar eggs vanilla almond extract baking soda cream of tartar Salt all purpose flour cream cheese

powdered sugar vanilla cold coffee cool whip cocoa powder