Cracking Up • Make crackle

HOW TO MAKE HOW TO MAKE

1 1 1

2 2 2

OPPOSITE, ICING: ANDREW PURCELL. 3 Make cookies with a gingerbread person cookie cutter. Turn sideways. Flood with icing for the body as shown, leaving the top bare. Add a candy for the nose. Let set, then add icing and sprinkles for the horn, collar and eye. Use thick icing and a star tip to pipe a mane and tail. Make cookies with a ghost cookie cutter. Turn upside down. Flood the bottom half with icing for the face and ears; flood the pointed top with icing for the hat. Let set, then add details to the hat and face with more icing. Add a dragée to the top of the hat for a pom-pom. Make cookies with a tree cookie cutter. Turn upside down. Flood with icing for the beard, leaving the tree trunk bare. Fill the trunk and just below it with icing for the nose and mouth. Let set, then add detail to the beard with more icing. Use thick icing and a star tip to add a mustache.

3 3

Why do these cookies crack? The sugar-coated outside dries out and hardens in the oven before the inside is finished spreading.

Cherr y-Chocolate Crack les

ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: about 30

1¾ cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar ¼ cup packed light brown sugar 1 large egg ⅓ cup cherry jam or preserves ½ teaspoon pure vanilla extract ½ teaspoon pure almond extract 1 teaspoon red liquid food coloring ½ cup finely chopped semisweet chocolate (about 3 ounces) ⅓ cup dried cherries, roughly chopped ½ cup confectioners’ sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, ½ cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Stir in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight. 2. Position racks in the upper and lower thirds of the oven; preheat to 375˚. Line 2 baking sheets with parchment paper. Put the remaining ½ cup granulated sugar and the confectioners’ sugar in separate small bowls. Roll heaping tablespoonfuls of dough into balls. Roll each ball first in the granulated sugar, then in the confectioners’ sugar; shake off any excess. Arrange 2 inches apart on the baking sheets. 3. Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer the cookies to racks to cool completely.

Peanut Butter Crack les

ACTIVE: 30 min l TOTAL: 50 min (plus cooling) l MAKES: about 36

1⅓ cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature 1 cup packed light brown sugar ¾ cup creamy peanut butter 1 large egg 1 teaspoon pure vanilla extract ⅓ cup mini chocolate chips ⅓ cup granulated sugar ½ cup confectioners’ sugar, plus more for dusting

1. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until combined. Add the chocolate chips and beat until combined. 2. Put the granulated sugar and confectioners’ sugar in separate small bowls. Roll tablespoonfuls of dough into balls. Roll each ball first in the granulated sugar, then generously in the confectioners’ sugar. Arrange 2 inches apart on 2 unlined baking sheets. 3. Bake, switching the pans halfway through, until the cookies are cracked and just firm around the edges, 15 to 18 minutes. Let cool 3 minutes on the pans, then transfer the cookies to racks to cool completely. Dust the cookies with more confectioners’ sugar, if desired.

Chocolate-Orange Crack les

ACTIVE: 30 min l TOTAL: 2 hr 45 min (plus cooling) l MAKES: about 48

2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 1 stick unsalted butter, cut into pieces 5 ounces unsweetened chocolate, cut into pieces 2 cups granulated sugar 2 tablespoons Grand Marnier or other orange-flavored liqueur 3 large eggs, lightly beaten ½ cup confectioners’ sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Heat the butter, chocolate and 1¾ cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs; stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours. 2. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Put the remaining ¼ cup granulated sugar and the confectioners’ sugar in separate small bowls. Roll the dough into 1-inch balls. Roll each ball first in the granulated sugar, then generously in the confectioners’ sugar to coat completely. Arrange about 1½ inches apart on the baking sheets. 3. Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the pans, then transfer the cookies to racks to cool completely.

Key Lime Crack les

ACTIVE: 30 min l TOTAL: 1 hr 35 min (plus cooling) l MAKES: about 36

2½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature 1¼ cups granulated sugar 2 large eggs 1 teaspoon grated Key lime zest, plus 3 tablespoons Key lime juice (or use regular lime zest and 1½ tablespoons each lemon and lime juice) 4 drops green liquid food coloring ½ cup confectioners’ sugar 2 tablespoons green sanding sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover the dough and refrigerate until firm, about 45 minutes. 2. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Combine the confectioners’ sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls, then roll in the sugar mixture to coat completely. Arrange 2 inches apart on the baking sheets. 3. Bake, switching the pans halfway through, until the cookies are puffed and cracked, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer the cookies to racks to cool completely.