How do you satisfy the cookie monster within? Easy. Take your pick from one of these sweet creations—or indulge in all 13! Tall glass of milk not included. RECIPES BY TRACEY SEAMAN AND DIANA STURGIS PHOTOGR APHY BY ANNA WILLIAMS
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Ultimate
{most fun for the kids { Pecan Caramel Surprises
2. In the food processor, pulse the
MAKES 2 DOZEN
butter, remaining ⅓ cup granulated sugar and the vanilla until combined, scraping the bowl once or twice. Add the flour and pulse to combine. Stir into the pecan mixture. 3. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with confectioners’ sugar while warm. Coat again just before serving.
PREP 20 MIN (PLUS COOLING)
BAKE 15 MIN
1 cup pecans (3½ ounces) ⅓ cup plus 1 tablespoon granulated sugar 1 stick (4 ounces) unsalted butter, sliced 1 teaspoon pure vanilla extract 1 cup flour 24 soft caramel candies ¾ cup confectioners’ sugar
1. Using a food processor, grind the
{ best for compulsive snackers (only 35 calories each!) { Jeweled Lace Cookies
1. Position racks in the upper and
MAKES 4 DOZEN
lower thirds of the oven and preheat to 325°. Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt; stir into the pot, then stir in the cranberries and pistachios. 2. Drop rounded teaspoons of the mixture about 3 inches apart onto
PREP 15 MIN
⅓ ¼ 4 ½ ¼ 1 ⅓ ½
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pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl.
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BAKE 10 MIN
cup brown sugar cup corn syrup tablespoons unsalted butter cup rolled oats cup flour pinch salt cup dried cranberries cup shelled pistachios, chopped
the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula; let cool completely.
Easy does it Having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them. DAY WITH RACHAEL RAY
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{ most improved classic { (cornmeal adds just the right bite!)
Coffee Cordials MAKES 3 DOZEN
PREP 25 MIN BAKE 15 MIN
1½ sticks (6 ounces) unsalted butter, softened 1 cup brown sugar 2 tablespoons plus ¼ teaspoon instant espresso powder 1 large egg 2 teaspoons baking powder 1 teaspoon pure vanilla extract ¼ teaspoon plus 1 pinch salt 2¼ cups flour 1¼ cups confectioners’ sugar 4 teaspoons whiskey 36 chocolate-covered espresso beans
Top this Cut the center hearts into half of the cookies before baking, dust with confectioners' sugar, then assemble.
Cornmeal Linzer Hearts MAKES 16 PREP 30 MIN (PLUS CHILLING AND COOLING) BAKE 15 MIN
1. Position racks in the upper and
Cherry Shortbread Cookies MAKES 1 DOZEN PREP 20 MIN (PLUS CHILLING) BAKE 35 MIN
1 1
cup plus 2 tablespoons flour stick (4 ounces) unsalted butter, sliced and chilled ¼ cup sugar, plus more for sprinkling ¼ teaspoon salt ¼ cup dried cherries
1. Position a rack in the center of the oven and preheat to 300°. Line a cookie sheet with parchment paper. Using a food processor, mix the flour, butter, sugar and salt for 20 seconds. Add the cherries and pulse until chopped, 20 seconds more. 2. Turn out the mixture onto a work surface and gather into a smooth, compact ball. On a lightly floured surface, roll the dough into a 7-by-9-inch rectangle, about ¼ inch thick; cut into 12 rectangles. Prick each cookie 3 times with a fork. 3. Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes. Bake until light golden-brown, 30 to 35 minutes. Let cool for 10 minutes before transferring to a rack to cool completely; sprinkle with sugar.
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popular with {most caffeine addicts {
1½ ¾ 1½ ½ ¼ 1½
cups blanched almonds cup plus 1 tablespoon granulated sugar cups flour cup cornmeal teaspoon salt sticks (6 ounces) unsalted butter, thinly sliced 1 tablespoon grated lemon peel 1 large egg ⅓ cup seedless raspberry jam Confectioners’ sugar, for dusting
1. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Using a food processor, grind the almonds with 1 tablespoon granulated sugar. Transfer to a large bowl; whisk in the flour, cornmeal and salt. 2. Using a food processor, combine the butter, lemon peel and remaining ¾ cup granulated sugar until creamy. Scrape down the bowl, add the egg and process until combined. Stir into the flour mixture. Quarter the dough, cover with plastic wrap and refrigerate for 20 minutes. 3. On a lightly floured surface, using a floured rolling pin, roll out one-quarter of the dough into a 9-inch round. Using a 2½-inch heartshaped cookie cutter, cut out cookies and, using a metal spatula, transfer to a prepared cookie sheet. Repeat with the remaining dough. Bake until lightly colored, about 15 minutes; transfer to a rack to cool. 4. Spread the flat side of half of the cookies with about 1 teaspoon jam; sandwich with the remaining cookies. Dust lightly with the confectioners’ sugar.
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likely to {least screw up {
lower thirds of the oven and preheat to 375°. Line 2 large cookie sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar and 2 tablespoons espresso powder at high speed until fluffy. Beat in the egg, baking powder, vanilla and ¼ teaspoon salt at medium speed. Beat in the flour and ½ cup confectioners’ sugar at low speed. 2. Roll the dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets. Using a glass with a flat bottom, flatten the balls ⅓ inch thick. Bake, switching and rotating the pans halfway through, until just soft in the center, 12 to 15 minutes. 3. Meanwhile, stir together the remaining ¾ cup confectioners’ sugar, ¼ teaspoon espresso powder, 1 pinch salt and the whiskey. Using a pastry brush, coat the hot cookies with the glaze; press a chocolate espresso bean in the center of each cookie, then transfer the cookies to a rack to cool completely.
Peppermint Chocolate Cookies MAKES 28 PREP 25 MIN (PLUS CHILLING AND COOLING) BAKE 20 MIN
1½ sticks (6 ounces) unsalted butter, softened 1½ cups confectioners’ sugar 1 large egg 1½ cups flour ½ cup unsweetened cocoa powder 1 pinch salt Two 3.5-ounce bars dark chocolate, finely chopped ½ teaspoon vegetable oil ⅔ cup finely crushed peppermint candy canes or candies
1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth. 2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a
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12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more. 3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into ⅓-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely. 4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.
to whip up {easiest for co-workers { Coconut Snowball Crisps MAKES 3 DOZEN
3 1 1 2 2 ¼
PREP 15 MIN
BAKE 1 HR
large egg whites pinch salt cup confectioners’ sugar cups sweetened shredded coconut cups crispy rice cereal cup cornstarch
1. Position racks in the upper and lower thirds of the oven and preheat to 200°. Line 2 cookie sheets with parchment paper. Using an electric mixer fitted with a whisk, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle in the confectioners' sugar and, once incorporated, beat at high speed until firm and glossy, about 5 minutes. 2. In a medium bowl, toss together the coconut, rice cereal and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined. 3. Drop rounded teaspoons of the mixture about 1 inch apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely.
Smart move When baking two trays of cookies, switch and rotate pans halfway through for even baking.
most likely to please at a holiday dinner party
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Easy does it Separate eggs when they’re cold, but wait until they’re at room temperature for most volume when whipping.
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{
best for those who want the fixins
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Black and Tan Pinwheels MAKES 40 PREP 30 MIN (PLUS FREEZING)
PREP 35 MIN (PLUS CHILLING) BAKE 20 MIN
1¼ 2 1 ¼ 2
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most likely to stop everyone in their tracks Waste not Reuse parchment paper until it turns brittle or gets burned.
cups rolled oats cups flour teaspoon baking powder teaspoon salt sticks (8 ounces) unsalted butter, at room temperature ⅔ cup sugar 2 large eggs 2 teaspoons pure vanilla extract ¼ cup each strawberry jelly, apple jelly and apricot jam Green liquid food coloring
1. Using a food processor, grind the oats to make coarse crumbs, about 30 seconds. Add the flour, baking powder and salt and process for 10 seconds. 2. Using an electric mixer, beat the butter and sugar at high speed until fluffy, about 4 minutes. Beat in the eggs and vanilla at medium speed until just incorporated. Mix in the dry ingredients at low speed until just blended. Cover and refrigerate for 30 minutes. 3. Position racks in the upper and lower thirds of the oven and preheat to 350°. Line 2 large cookie sheets with parchment paper. Pinch off 1-inch balls of the chilled dough and roll between your palms to shape into 2-inch logs; place 1 inch apart on the cookie sheets. Using your finger, make 3 indentations in a row in each cookie; bake for 8 minutes. Transfer the cookie sheets to a work surface and reshape the indentations in each cookie using the end of a wooden spoon handle. Reverse the sheets in the oven and bake the cookies until golden, 10 to 12 minutes. 4. In separate small bowls, microwave the jellies and jam until slightly liquid, about 45 seconds. Stir 3 drops of green food coloring into the apple jelly. Using a small spoon, fill the indentations in each cookie with the 3 jellies, in the style of a traffic light: red, yellow, green. Transfer the cookies to racks to cool completely.
2 ¾ ½ 1½ 1 ½ 1 ¼ ½ ½
cups flour teaspoon salt teaspoon baking powder cups sugar stick (4 ounces) unsalted butter, at room temperature cup chunky peanut butter, preferably natural-style large egg plus 1 yolk cup whole milk cup unsweetened cocoa powder cup finely chopped peanuts
1. In a large bowl, whisk together the flour, salt and baking powder. Using an electric mixer, beat the sugar, butter and peanut butter at high speed, scraping down the bowl, until fluffy, about 5 minutes. Beat in the egg and yolk. Mix in the milk and the flour mixture at low speed. Turn out onto a work surface and divide the dough in half. Knead the cocoa into one of the halves; cut in half and shape into two 3-inch squares. Cut the remaining piece of dough in half and shape into two 3-inch squares. 2. Scatter ¼ cup peanuts onto a 15-inch sheet of parchment paper. Place a piece of chocolate dough on top and roll out to a 5-by-11-inch rectangle, straightening the sides with a bench scraper. Roll out a piece of plain dough to a 4-by-11-inch rectangle on another sheet of parchment. Invert the plain dough onto the chocolate dough; peel off the parchment. Grasp the bottom piece of parchment from the long side and roll up the two pieces of dough together into a cylinder. Wrap tightly in the parchment paper, transfer to a cookie sheet and freeze for 30 minutes. Repeat with the remaining dough and peanuts. 3. Position racks in the upper and lower thirds of the oven and preheat to 350°. Line 2 large cookie sheets with parchment paper. Unwrap the dough, trim the ends and slice into ⅓-inch-thick rounds. Transfer to the cookie sheets and bake, switching halfway through, until golden, 15 to 18 minutes.
Double duty Use a bench scraper to loosen cookie dough from your work surface and to scoop up the chopped nuts.
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MAKES 3 DOZEN
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Red Light, Green Light Cookies
BAKE 20 MIN
big-batch { best forbaking { Dark-Chocolate-Ginger Crinkles MAKES 3 DOZEN
1 4 1¾ 1½ ½ 1 1 ½ 3 ¾ ½ 1
PREP 30 MIN BAKE 35 MIN
stick (4 ounces) unsalted butter ounces unsweetened chocolate, chopped (about ½ cup) cups granulated sugar cups flour cup unsweetened cocoa powder teaspoon baking powder teaspoon baking soda teaspoon salt large eggs, beaten cup candied ginger, finely chopped cup semisweet mini chocolate chips cup confectioners’ sugar
1. In a medium saucepan, melt the
{ best after-dinner fix { Spiced Thins MAKES 8 DOZEN PREP 20 MIN (PLUS CHILLING) BAKE 40 MIN
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cup packed brown sugar cup vegetable shortening, at room temperature 1 tablespoon pumpkin pie spice ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon pure vanilla extract ¼ teaspoon ground cloves 1 cup unsulfured molasses 4 cups flour 1 large egg white, beaten Sanding sugar, for sprinkling
1. Using an electric mixer, beat the brown
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sugar and shortening at high speed until fluffy, about 5 minutes. Mix in the pie spice, baking powder, baking soda, vanilla and
cloves at low speed until blended. Gradually mix in the molasses at low speed. Mix in the flour at low speed, scraping the bowl as needed. Divide the dough into quarters, shape into disks and wrap in wax paper; refrigerate until firm, at least 1 hour. 2. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. On a lightly floured surface, roll out a disk of dough until paper-thin. Using a 3-inch cookie cutter, cut out the cookies; using a metal spatula, transfer to the prepared cookie sheets. Repeat with another disk of dough; reroll the scraps and cut out more cookies to fill both cookie sheets. Brush lightly with the egg white and sprinkle sanding sugar on top. Bake, switching the pans halfway through, until browned and set in the center, about 20 minutes. Transfer to racks to cool. Repeat with the remaining disks of dough.
butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes. 2. Meanwhile, preheat the oven to 350°; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips. 3. Place the confectioners’ sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners’ sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with the remaining half of the dough.
Gear up Cool the cookies on brown paper grocery bags instead of racks.
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Black and Blue Berry Rugelach
2. Position a rack in the center of the
Vanilla Bean Snowmen
MAKES 4 DOZEN
oven and preheat to 350°. Line a large cookie sheet with parchment paper. In a small bowl, stir together the walnuts, blueberries, the remaining ¼ cup sugar and the cinnamon. 3. On a lightly floured surface, unwrap a piece of dough and roll out to an 8-inch round. Using an offset spatula, spread 2 tablespoons jam over the surface, leaving a ½-inch border. Cut the dough into 8 pie-slice-like triangles. Sprinkle 2 heaping tablespoons of the walnut mixture on top and then roll up each triangle from the outside in; bend slightly into a crescent shape. Place 1 inch apart on the prepared baking sheet. Repeat with more of the dough and walnut mixture until the sheet is full. Brush with the egg white and sprinkle with sugar. Bake until golden, about 22 minutes. Transfer the cookies to a rack to cool completely. Repeat with the remaining dough.
MAKES 3 DOZEN
PREP 30 MIN (PLUS CHILLING) BAKE 45 MIN
2
sticks (8 ounces) unsalted butter, at room temperature One 8-ounce package cream cheese, at room temperature ¼ cup plus 2 tablespoons sugar, plus more for sprinkling 2½ cups flour ¼ teaspoon salt ¾ cup finely chopped walnuts ½ cup dried blueberries or currants 1 teaspoon ground cinnamon ¾ cup seedless blackberry jam 1 large egg white, beaten
1. Using an electric mixer, beat the butter, cream cheese and 2 tablespoons sugar at high speed until fluffy. Mix in the flour and salt at low speed. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper and refrigerate for 30 minutes.
PREP 40 MIN (PLUS STANDING AND CHILLING) BAKE 25 MIN
1 vanilla bean, split 1½ cups confectioners’ sugar 2 sticks (8 ounces) unsalted butter, softened 2 teaspoons pure vanilla extract ½ teaspoon baking soda ½ teaspoon salt 1 large egg plus 1 egg white 2⅔ cups flour Granulated sugar, for sprinkling
1. In a medium bowl, scrape the vanilla bean seeds into the confectioners’ sugar. Add the pod, cover with plastic wrap and let stand overnight. 2. Remove the pod from the confectioners’ sugar and discard. Using an electric mixer, beat the confectioners’ sugar and butter at high speed until fluffy, about 5 minutes. Beat in the vanilla, baking soda and salt at medium speed. Beat in the whole egg. Mix in the flour at low speed, scraping down the bowl. Divide the dough in half, shape each half into disks and wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 days. 3. Line 2 cookie sheets with parchment paper. On a floured work surface, roll out one disk to a ¼-inchthick round. Using a 3-inch snowman cookie cutter, cut out the cookies; using a metal spatula, transfer to the cookie sheets and refrigerate for 10 minutes. 4. Position racks in the upper and lower thirds of the oven and preheat to 375°. Beat the egg white with a fork and brush lightly on the cookies; sprinkle generously with granulated sugar. Bake until golden, about 12 minutes; let cool on the pan for 5 minutes before transferring with a metal spatula to racks; let cool completely. Repeat with the remaining disk of dough.
{bestonforthebreakfast { go
Smart move Roll out cookie dough from the center to avoid overworking it.
{
most likely to survive shipping and handling
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(flat, sturdy cookies travel best)
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Watch our goof-proof tricks for rolling out and decorating holiday cookies at rachaelraymag.com/video.
DAY WITH RACHAEL RAY
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