Cookies, cookies, cookies
YOUR NEW HOLIDAY FAVORITE COULD BE RIGHT HERE
In our annual lineup of holiday cookies, we embrace the buttery, the golden brown, the cinnamon-coated and a lot of rich chocolaty goodness. Our selections were rooted foremost in flavor and ease of preparation, but you may very well consider some of them handsome enough to showcase on a cookie platter.
We already have our favorites, and we look forward to discovering which ones you like best.
ALMOND RICOTTA BARS
Makes 48 pieces FOR THE BARS: 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan 2½ cups flour 1 tablespoon baking powder 1 teaspoon salt 2 cups granulated sugar 2 large eggs 2 teaspoons almond extract 1 teaspoon vanilla extract 15 ounces whole-milk ricotta cheese FOR THE ICING: 8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature 3 cups confectioners’ sugar 1 teaspoon almond extract
½ cup sliced, skin-on almonds, toasted (see NOTE)
For the bars: Preheat the oven to 325 degrees. Use butter to grease the bottom and sides of a 13-by-18-inch (standard size) rimmed baking sheet, then line it with parchment paper.
Use a fork to whisk together the flour, baking powder and salt in a bowl.
Beat the 16 tablespoons of butter in the bowl of a stand mixer or handheld electric mixer on medium-high speed for a few minutes, until creamy. Stop to add the granulated sugar; beat on medium-high speed for 2 minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the eggs one at a time, beating on medium speed after each addition until thoroughly combined. Add the extracts and beat just until well blended.
Reduce the speed to low; add the ricotta in three additions, mixing each time until incorporated. Gradually add the flour mixture to form a soft dough. Spread in the baking sheet; bake (middle rack) for about 35 minutes, or until set, lightly golden and the edges are starting to pull away from the sides. Transfer to a wire rack to cool (in the pan) completely.
Meanwhile, make the icing: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld electric mixer; beat on mediumhigh speed for about 2 minutes, or until light and fluffy. Reduce the speed to low; add the confectioners’ sugar and almond extract, beating to form a smooth, creamy icing.
Use the parchment underneath to slide the bar slab out of its baking sheet and onto a cutting board. Invert and discard the paper. Cut the slab into 48 bars of equal size, keeping them in place as much as possible. Spread the icing evenly over all the cut pieces, then top each with the toasted almonds. Re-score or cut all the bars, as needed, removing them from the slab arrangement as you work.
NOTE: Toast the sliced almonds in a small dry skillet over medium-low heat for a few minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.
PER PIECE: 170 calories, 2 g protein, 23 g carbohydrates, 8 g fat, 5 g saturated fat, 30 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 17 g sugar
— Adapted from “The Great Minnesota Cookie Book,” by Lee Svitak Dean and Rick Nelson
CRANBERRY CAT KISSES
Makes 48 cookies FOR THE COOKIES: 16 tablespoons (2 sticks) unsalted butter, at room temperature ½ cup confectioners’ sugar ½ teaspoon almond extract 2¼ cups flour ¾ cup finely chopped almonds ½ cup dried cranberries, finely chopped FOR THE TOPPING: 1 cup semisweet chocolate chips 2 tablespoons vegetable shortening Sliced almonds Fresh cranberries (optional)
For the cookies: Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners.
Beat the butter in the bowl of a stand mixer or handheld electric mixer on medium speed for 1 minute, or until creamy. Add the confectioners’ sugar; beat for about 2 minutes, until the mixture is lightened and fluffy, then add the almond extract and beat until incorporated. Reduce the speed to low; add the flour and beat just until it is incorporated, to form a firm dough.
By hand, stir in the almonds and dried cranberries.
Shape the dough into 1-inch balls, placing them 2 inches apart on the baking sheets. Bake one sheet at a time (middle rack) for 7 to 8 minutes, until barely browned. Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely. Repeat.
For the topping: Combine the chocolate chips and shortening in a microwave-safe bowl; microwave on LOW in 20-second increments until melted.
Spoon some of the melted mixture on top of each cooled cookie. Quickly insert a couple of sliced almonds and/or a cranberry atop each one. Let set completely before serving or storing.
PER COOKIE: 100 calories, 1 g protein, 10 g carbohydrates, 7 g fat, 4 g saturated fat, 10 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 5 g sugar
— Adapted from “The Great Minnesota Cookie Book,” by Lee Svitak Dean
and Rick Nelson
LOADED ROCKY ROAD CARAMEL CRUNCH BARS
Makes 15 to 30 pieces 8 tablespoons (1 stick) unsalted butter, at room temperature ¾ cup packed light brown sugar ¾ cup granulated sugar 2 large eggs, at room temperature ⅓ cup sunflower or safflower oil
2 tablespoons milk (whole or low-fat) 2 teaspoons vanilla extract 1½ cups bread flour 1 cup all-purpose flour
½ cup unsweetened dark cocoa powder (Dutch process) 1 teaspoon fine sea salt 1 teaspoon baking powder
½ teaspoon baking soda 2½ cups mini marshmallows 1½ cups semisweet chocolate chips
1 cup puffed rice cereal (unsweetened)
¾ cup slivered almonds (skinless) 1 cup unwrapped soft caramel candy squares, each cut in half
Position a rack in the upper third of the oven; preheat to 350 degrees. Grease the inside of an 8-by-11-inch baking dish with butter, then line it with parchment paper so that two sides of it hang over.
Combine the butter and both sugars in the bowl of a stand mixer or handheld electric mixer on medium speed for 4 minutes, or until quite fluffy. Add the eggs, one at a time, beating until fully blended before adding the next. Stop to scrape down the bowl.
Add the oil, milk and vanilla extract; beat (medium) for 1 minute, then remove the bowl from the mixer.
Whisk together the bread flour, allpurpose flour, cocoa powder, sea salt, baking powder and baking soda in a medium bowl, then add to the butter mixture. Stir to form a blended dough, with a few streaks of flour, then add 2 cups of the mini marshmallows, 1¼ cups of the chocolate chips, all the puffed rice and ½ cup of the slivered almonds, stirring gently until evenly distributed.
Pour half the soft dough in the baking dish. Scatter the caramel candy halves over the top, then cover them completely with the remaining dough.
Scatter the remaining ½ cup of mini marshmallows, the ¼ cup of chocolate chips and ¼ cup of slivered almonds. Dampen your hands with water, then use them to gently press those top bits into the dough, and make sure the dough goes into the corners of the baking dish. Bake (upper rack) for 20 minutes; the top marshmallows will be melted. Transfer the baking dish to a wire rack to cool, which may take a few hours.
Use the overhanging parchment to lift out the brownie slab; cut into 15 or 30 pieces of equal size.
PER PIECE (based on 30): 230 calories, 3 g protein, 33 g carbohydrates, 11 g fat, 5 g saturated fat, 20 mg cholesterol, 110 mg sodium, 1 g dietary fiber, 21 g sugar
— Adapted from “The Cookie Book: Decadent Bites for Every Occasion,” by
Rebecca Firth
SQUASH COOKIES
Makes 24 small cookies
½ cup flesh from cooked/roasted winter squash (may substitute yam, sugar pumpkin or sweet potato) 1 large egg yolk, lightly beaten 1½ cups almond meal/flour
¾ cup sugar 1 teaspoon vanilla extract Finely grated zest of 1 lemon Pine nuts, for coating (optional) Shredded coconut, for coating (optional)
¼ cup sugar plus ¼ teaspoon ground cloves, for coating (optional)
Combine the squash, egg yolk, almond meal/flour, sugar, vanilla extract and lemon zest in a mixing bowl, stirring to form a smooth, very soft dough. Cover and refrigerate for 30 minutes or up to 1 day. If the dough seems too wet, add more meal/flour, keeping in mind that the dough will firm up as it chills.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
Divide the dough into 24 equal portions (about 2 teaspoons), rolling each one into a ball. Roll some of them in one or more of the coating options. Space 1 inch apart on baking sheets. Bake (middle rack) for 15 to 20 minutes. The cookies should not spread much.
Cool completely on the baking sheets before serving or storing.
PER COOKIE: 70 calories, 2 g protein, 8 g carbohydrates, 4 g fat, 0 g saturated fat, 10 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 7 g sugar — Adapted from “Home Cooking
With Kate McDermott”
SNICKERDOODLE BLONDIES
Makes 16 pieces (one 9-inch slab)
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar, plus 2 tablespoons for the topping
½ cup packed brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups flour 1 teaspoon ground cinnamon, plus more for the topping ¾ teaspoon baking powder ½ teaspoon kosher salt
Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with cooking oil spray, then line the bottom with parchment paper.
Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed, until lightened and a little fluffy.
Add the eggs and vanilla extract; beat on medium speed until incorporated.
Whisk together the flour, teaspoon of cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated.
Transfer to the baking pan, spreading the dough evenly into the corners. Whisk together the remaining 2 tablespoons of granulated sugar with the amount of cinnamon you prefer. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the center.
Cool completely (in the pan) before serving or storing. It’s best to lift out the slab and slice on a cutting board.
PER PIECE: 220 calories, 2 g protein, 32 g carbohydrates, 9 g fat, 6 g saturated fat, 45 mg cholesterol, 45 mg sodium, 0 g dietary fiber, 20 g sugar
— Adapted from “Delish: Eat Like Everyday’s the Weekend,” by Joanna Saltz and the editors of Delish magazine
THE 1922 GIRL SCOUT COOKIES
Makes 60 to 72 cookies (3-inch)
8 tablespoons unsalted butter, at room temperature
½ cup sugar 1 large egg, at room temperature
½ teaspoon vanilla extract 1 cup flour, plus more
½ teaspoon baking powder
Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed until for 2 minutes, until creamy. Add the egg and vanilla extract; beat (medium speed) for 1 to 2 minutes.
Use a fork to whisk together the flour and baking powder in a separate bowl. Add to the butter-sugar mixture in three additions, beating on low speed just until incorporated each time. Cover tightly and refrigerate for at least 3 hours and up to overnight.
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line several baking sheets with parchment paper or silicone liners.
Flour your work surface. Divide the chilled dough into quarters. Roll one portion of dough out to an even thickness of ⅛ inch, as thin as you can make it. Flour your cookie cutter between each cut, spacing at least 1½ inches apart on the baking sheets. Bake for about 9 minutes, rotating the sheets from top to bottom and front to back halfway through. The cookies should be lightly browned around the edges.
Transfer the cookies to a wire rack to cool completely before serving or storing. Repeat to use all the dough.
PER COOKIE: 25 calories, 0 g protein, 3 g carbohydrates, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 1 g sugar
— Adapted from “American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars and Brownies That We Have Loved
for Generations,” by Anne Byrn