2 It’s time for

holiday baking
|

othing says holiday season quite like cookies. Orange Cookies

N Whether sweet and simple or elegant and sophisti-
cated, such treats are a year-end tradition.
To help us compile this collection of cookie recipes,
we asked you, our readers, to send us your favorites. You
responded with more than 250 suggestions.
Cookies:
1 cup butter, softened
MAKES 4 TO 5 DOZEN
A grated orange adds texture to these cakelike cookies.

6 cups sifted flour

2 teaspoons baking powder
We narrowed those recommendations to 25, which we tested 2 cups sugar 1
⁄2 teaspoon salt
and share today in this special section. Included are some 2 eggs, beaten to blend
recipes we’d never heard of (Ishki Kishki, Page 8) as well as many 1 teaspoon baking soda Frosting:
familiar types prepared with a twist (Cream Stars, below). mixed with a small 2 cups confectioners’ sugar
THURSDAY, DECEMBER 3, 2009 |

In addition, the section boasts 25 Dispatch classics — gems amount of water 2 tablespoons butter, melted
we’ve published in the Food section. 1 cup sour milk (see Note) Juice of 1⁄2 a lemon
Whether you’re young or old, a novice or an experienced baker, 1 whole orange, ground Juice of 1⁄2 an orange
there’s surely something for everyone here. in a food processor
Happy experimenting.
To make cookies: Preheat oven to 350 degrees. Grease baking sheets.
Cream together butter and sugar. Add all remaining ingredients.
Additional recipes can be found at DispatchKitchen.com.
Drop batter by large spoonfuls onto prepared sheets. Bake 10 minutes. Transfer
cookies to cooling racks.

To make frosting: Combine frosting ingredients. Drizzle over cookies while still warm.
Note: To make sour milk, add 1 tablespoon vinegar to 1 cup milk. Let stand 5 minutes.
— Jennifer Ward, Columbus
Editor’s note: Thanks to all who sent in similar recipes.

ADER
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A
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VORIT

Cream Stars
MAKES 3 DOZEN
These cookies have been a must at Christmas since the first time I tried Lemon-Ricotta Cookies
them. I found the recipe in Country Living magazine in the early ’90s. It is
worth the time and effort. with Lemon Glaze
Cookies: Pastel Butter Filling: MAKES 31⁄2 TO 4 DOZEN
1 cup butter, softened 1
⁄4 cup butter, softened
(do not substitute) 3
⁄4 cup confectioners’ sugar Cookies: 1 container (15 ounces)
1
⁄3 cup heavy cream 1 egg yolk (see Note) 21⁄2 cups flour whole-milk ricotta cheese
1 teaspoon almond extract 1
⁄8 to 1⁄4 teaspoon almond 1 teaspoon baking powder 3 tablespoons fresh lemon juice
2 cups sifted flour extract 1 teaspoon salt Grated zest of 1 lemon
Granulated sugar Food coloring 1
⁄2 cup (1 stick)
unsalted butter, softened Glaze:
To make cookies: Preheat oven to 375 degrees. 2 cups sugar 11⁄2 cups confectioners’ sugar
Mix butter, cream, almond extract and flour in a large bowl until creamy. 2 large eggs 3 tablespoons fresh lemon juice
Shape into a disk. Wrap in plastic. Refrigerate 1 hour. Grated zest of 1 lemon
Cover a plate thickly with granulated sugar.
Roll out dough on lightly floured pastry cloth with a floured stockinette- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
covered rolling pin to 1⁄8-inch thickness. Cut into stars using a 2-inch cookie To make cookies: In a medium bowl, combine the flour, baking powder and salt.
cutter. Transfer stars to plate with sugar. Turn to coat both sides. In a large bowl, combine the butter and sugar using an electric mixer, beating until light
Transfer cookies to baking sheet. Prick cookies in 3 places with a fork. Bake and fluffy, about 3 minutes. Add eggs 1 at a time, beating until incorporated after each
6 minutes or until lightly puffed. Cool cookies on wire racks. addition. Add cheese, lemon juice and zest. Beat to combine. Stir in dry ingredients.
To make Pastel Butter Filling: Beat butter, confectioners’ sugar, yolk and Spoon about 2 tablespoons of dough for each cookie onto prepared sheets. Bake until
extract until smooth. Divide filling into thirds, placing each in a small bowl. cookies are golden at the edges, about 15 minutes. Cool slightly then transfer to racks to
Tint yellow, green and pink with food coloring. cool 20 minutes.
Sandwich the cookies together with filling. To make glaze: Combine all glaze ingredients. Spoon about 1⁄2 teaspoon onto each
Note: This recipe contains raw eggs. There is a slight chance of salmonella cookie.
poisoning when consuming raw eggs. — Loretta Berrigan, Circleville
— Cindy R. Sams, Canal Winchester Editor’s note: Thanks to all who sent in similar recipes.
 3

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Vanilla Snowflakes
Vanilla-Chip Maple Cookies MAKES 4 TO 5 DOZEN
MAKES ABOUT 6 DOZEN These cookies, a delicate vanilla cake, are a family favorite. We sometimes
Cookies: 2 cups white chocolate chips slice them in half horizontally and fill them with vanilla icing, but they’re just as
1 cup vegetable shortening ⁄2 cup chopped macadamia or
1 good without. These cookies freeze well.
1
⁄2 cup butter or margarine, pecans 1
⁄2 cup margarine 41⁄2 cups flour
softened 1
⁄4 cup vegetable shortening 2 teaspoons baking powder
2 cups packed brown sugar Frosting: 2 cups granulated sugar 1 teaspoon baking soda
2 eggs 1
⁄4 cup butter or margarine, 2 eggs 1
⁄2 teaspoon salt
1 teaspoon vanilla softened 1 cup milk 2 tablespoons vanilla

| THURSDAY, DECEMBER 3, 2009

1 teaspoon maple flavoring 4 cups confectioners’ sugar Confectioners’ sugar for
3 cups flour 1 teaspoon maple flavoring coating
2 teaspoons baking soda 4 to 6 tablespoons milk
Preheat oven to 375 degrees. Line baking sheets with parchment paper or
To make cookies: Preheat oven to 350 degrees. silicone mats.
In a mixing bowl, cream shortening, butter and brown sugar. Add eggs, one Cream margarine, shortening and sugar. Blend in eggs and milk.
at time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking powder, soda and salt. Add to margarine mixture.
Combine flour and baking soda. Gradually add to creamed mixture. Stir in Beat until well-blended. Stir in vanilla. (Batter will be very soft.)
chips and nuts. Drop dough by round teaspoonfuls into confectioners’ sugar. Roll to coat.
Drop dough by rounded tablespoonfuls 2 inches apart on baking sheets. Arrange on prepared sheets.
Bake until golden brown, about 8 to 10 minutes. Cool on pans 2 minutes then Bake 10 minutes. Cool.
transfer to racks to cool completely. — Shari Davey, Newark
To make frosting: Cream butter and sugar. Beat in maple flavoring and
enough milk to make a spreadable consistency.
Frost cooled cookies.
— Sue Deeds, Westerville

Lemon-Blackberry Dainties
MAKES 11⁄2 DOZEN
This is one of my favorite cookies ever. It’s a pastrylike sandwich cookie
with lemon curd and blackberry preserves.

Chocolate-Mint Sandwiches 1 cup unsalted butter,

softened 1
2 cups flour
⁄3 cup seedless blackberry
MAKES 11⁄2 TO 2 DOZEN 1
⁄4 cup granulated sugar plus preserves
additional for pressing (I use Dickinson’s)
6 ounces semisweet 2 teaspoons baking soda 1
⁄2 teaspoon salt 3 tablespoons purchased
chocolate, melted, cooled 1
⁄4 teaspoon salt 1 tablespoon finely shredded lemon curd
2 cups flour 1 egg lemon peel (I use Dickinson’s)
10 tablespoons butter, 1
⁄2 cup plus 1⁄3 cup sugar 1 teaspoon vanilla Confectioners’ sugar
softened 1 bag (13 ounces) (optional)
1
⁄4 cup light or dark chocolate-covered mint
corn syrup patties (such as peppermint In a large bowl with an electric mixer on medium speed, beat butter for
patties) 30 seconds. Add granulated sugar and salt. Beat until well-combined, scrap-
ing the sides of the bowl as necessary. Beat in lemon peel and vanilla. Beat in
Preheat oven to 350 degrees. as much flour as you can, then stir in any remaining flour by hand.
In a large bowl with a mixer on low speed, beat the chocolate, flour, butter, Cover and refrigerate until easy to handle, about 1 hour.
corn syrup, soda, salt, egg and 1⁄2 cup sugar until blended. Increase speed to Preheat oven to 400 degrees.
medium. Beat until well-mixed, scraping the bowl often with a spatula. Shape dough into 1-inch balls (you’ll need to get an even number). Arrange
Shape dough by rounded teaspoonfuls into balls. Roll in remaining 1⁄3 cup 2 inches apart on cookie sheets. Press the bottom of a glass (preferably with
sugar. Place balls 2 inches apart on cookie sheets. a pretty pattern on the bottom) into the additional sugar and press balls to
Bake 12 to 14 minutes until set. Immediately turn half the cookies over on flatten to 1⁄4-inch.
the cookie sheet. Place a chocolate-covered mint patty on each inverted Bake 9 to 11 minutes or until the edges start to brown. Transfer cookies to
cookie. Quickly top with remaining cookies, top side up. Transfer the wire racks. Cool.
sandwiches to racks to cool 1 minute. Gently press cookies together so mint Spread 1 teaspoon of preserves on the flat side of half the cookies. Spread
patty spreads to the cookie edges as it melts. 1
⁄2 teaspoon curd on the flat side of the remaining cookies. Make cookie sand-
— Christine Arnold, Columbus
wiches by pressing together the jam sides and curd sides of the cookies.
Editor’s note: Thanks to all who sent in similar recipes. Sprinkle tops with confectioners’ sugar if desired.
— Teri Ralston, New Albany
 4
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Lime Zingers
MAKES ABOUT 6 DOZEN
This recipe is a nice change from a traditional sugar cookie, featuring a little nuttiness
and a touch of lime. Cherry Balls
Cookies: Frosting: MAKES ABOUT 2 DOZEN
1 cup butter, softened 4 ounces cream cheese (do not 1
⁄2 cup butter Dash of vanilla
1
⁄2 cup granulated sugar use low-fat or nonfat) 11⁄2 cups confectioners’ 1 small jar maraschino
2 teaspoons finely 1 cup sifted confectioners’ sugar sugar cherries, drained
shredded lime peel 1
⁄2 tablespoon lime juice 11⁄2 cups sweetened flaked Graham cracker crumbs
1
⁄4 cup lime juice 1 teaspoon vanilla coconut
1 teaspoon vanilla Food coloring
THURSDAY, DECEMBER 3, 2009 |

21⁄4 cups flour Mix butter, sugar, coconut and vanilla together.
3
⁄4 cup finely ground hazelnuts Place a small amount in your hand, pressing it flat. Put a cherry in the center.
Roll the coconut mixture around the cherry to form a ball. Roll in graham cracker
To make cookies: Preheat oven to 350 degrees. crumbs.
In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Store in the refrigerator.
Beat in granulated sugar until combined. Beat in lime peel, lime juice and vanilla, then
flour. Stir in nuts. Divide dough in half. — Joanne Wiggins, Marble Cliff
On a lightly floured surface, roll each half of dough to 1⁄4-inch thick. Cut into 11⁄2-inch
squares. Transfer to baking sheets. Bake 8 to 10 minutes or until the edges are light
brown. Transfer cookies to racks to cool.
To make frosting: Beat frosting ingredients with an electric mixer on medium speed
until smooth. Tint as desired with food coloring. Frost cookies. If desired, pipe bows in
alternate colors to make the cookies look like packages. Alternately, cut the cookies into
any shapes and decorate as desired.
— Jane Damschroder, Lewis Center

Peppernuts
These cookies are part of a tradition brought to American from Russia by
Mennonites in the 1800s. I admit, I don’t make these every year because they are
so labor intensive. There are whole books about peppernuts, but I always come
back to this recipe, originally from my sister who lives in Kansas. Baking
peppernuts is a great family activity. Several people can keep busy filling the
cookie sheets. The recipe makes a couple of quarts of cookies.
Honey Cookies
MAKES ABOUT 4 DOZEN 1 large egg 1
⁄2 teaspoon ground pepper
11⁄2 cups sugar 1 teaspoon cinnamon
This is a German cookie recipe. I make it Christmas-y by sprinkling with red, green and 1 cup margarine or butter 1
⁄2 teaspoon ground cloves
white sugar. I use large sugar crystals, which can be found at specialty food stores. 2 tablespoons light corn syrup 1
⁄2 teaspoon ground ginger
1
⁄2 to 1 teaspoon anise oil 2 teaspoons baking soda
1
⁄2 cup honey 1 teaspoon cinnamon (see Editor’s note) 3 3⁄4 cups flour
1
⁄2 cup milk 1
⁄2 teaspoon nutmeg
1 teaspoon baking soda 1
⁄2 teaspoon ground cloves Beat egg, sugar, margarine and corn syrup until creamy. Add spices and soda
1 cup sugar 1 teaspoon salt to creamed mixture. Mix well. Add flour. Mix well. (Dough will be fairly stiff.)
1
⁄2 cup (1 stick) margarine 1 teaspoon baking powder Refrigerate dough at least 2 hours or overnight.
2 eggs 1 egg white Working with about 1⁄2 cup at a time, roll the dough into a long rope, no more
4 cups flour 1 tablespoon water than 1⁄2-inch in diameter. Place the rope on a cookie sheet. Repeat with remaining
1 teaspoon ground cardamom Colored sugar dough until all has been made into ropes. Refrigerate at least 2 hours.
Preheat oven to 350 degrees. Grease cookie sheets.
Heat the honey and milk in a small saucepan, stirring until honey dissolves. Stir in Using a sharp knife, cut 1⁄4-inch slices from the rope. Arrange on cookie sheets.
baking soda. Cool. Bake 5 to 6 minutes.
Cream sugar and margarine on medium speed until light and fluffy. Beat in eggs. Add Alternatively, instead of making ropes, you can pinch off small amounts of
flour, spices, salt, baking powder and honey mixture. Refrigerate until firm. dough and form into small balls, no more than 1⁄2-inch in diameter. This method
Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper or results in rounder, more perfectly shaped peppernuts.
silicone mats.
Beat egg white and water in a small bowl. — Susan Ortman Goering, Columbus
Using 1 tablespoon for each cookie, roll dough into balls. Place on cookie sheets.
Editor’s note: Anise oil can be purchased at Italian markets and specialty foods stores.
Brush with egg white mixture. Sprinkle with sugar. Bake 10 to 12 minutes. We used 1 teaspoon anise extract which worked fine, though the anise flavor wasn’t as
strong. If using the extract, you can increase the amount.
— Brenda Kigar, Delaware
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Lebkuchen
MAKES 31⁄2 DOZEN Chocolate Coffee Rounds
I have made these since 1960. A friend from East Germany shared this recipe. I mix them MAKES 4 TO 5 DOZEN
on Thanksgiving night, then bake them the next morning and hide them until Christmas.
2 ounces unsweetened 1
⁄2 cup brown sugar
Cookies: 1 tablespoon ground cloves chocolate 1 tablespoon instant coffee
1
⁄2 cup honey 1 tablespoon cinnamon 2 cups flour 1 teaspoon water
1
⁄2 cup light molasses 1 tablespoon allspice 1 teaspoon cinnamon 1 egg
1
⁄2 cup light brown sugar 3
⁄4 cup candied mixed fruit 1
⁄2 teaspoon salt 11⁄2 cups chocolate chips
(not packed) 1
⁄2 cup finely chopped nuts 1
⁄2 cup shortening (semisweet, dark or white)
1 egg, beaten Candied cherries, halved 1
⁄2 cup butter 3 tablespoons shortening
1 teaspoon grated lemon peel Blanched almond slivers 1
⁄2 cup granulated sugar

| THURSDAY, DECEMBER 3, 2009

1 tablespoon orange juice
2 3⁄4 cups flour Glaze: Melt chocolate. Cool slightly.
1
⁄2 teaspoon salt 1
⁄3 cup light corn syrup Stir together flour, cinnamon and salt.
1
⁄2 teaspoon baking soda 1 tablespoon lemon juice Beat shortening and butter until soft. Add granulated sugar and brown sugar. Beat
1 tablespoon nutmeg 1 tablespoon water until fluffy.
Dissolve coffee in water. Add to batter along with melted chocolate and egg. Beat
To make cookies: Combine honey, molasses and brown sugar in a large pot. Bring to a well. Add flour mixture. Beat well. Cover and chill 1 hour. Shape dough into 7-inch logs.
boil, stirring until sugar dissolves. Remove from heat. Cool. Wrap in plastic and chill overnight.
Stir egg, lemon peel and orange juice into molasses mixture. Mix all dry ingredients in a Preheat oven to 350 degrees.
bowl. Stir into molasses mixture. Stir in fruit and nuts, except cherry halves and almond Cut logs into 1⁄4-inch-thick slices. Arrange on baking sheets. Bake 10 to 12 minutes.
slivers. Refrigerate overnight. Transfer cookies to racks to cool.
Preheat oven to 400 degrees. Melt chocolate chips and shortening together, stirring until smooth. Dip half of each
Roll out dough on a heavily floured surface. Cut into 3-inch rounds. Arrange on baking cookie in chocolate mixture. Place on waxed paper until cooled and set.
sheets. Press one cherry half in the center of each cookie. Arrange 3 almond slivers around — Mindy Davis, Columbus
cherry, like spokes.
Bake 8 to 10 minutes.
Meanwhile, make the glaze: Combine all ingredients in a small saucepan. Bring to a
boil. Cook until reduced to 1⁄3 cup.
Brush on cookies while still slightly warm. Let dry before storing.
— Nancy L. Stafford, Dayton
Editor’s note: Thanks to all who sent in similar recipes.

Kolachkes
MAKES ABOUT 3 TO 4 DOZEN
Filling: Cookies:
1 jar (12 ounces) apricot 1 cup butter, softened
preserves 1 package (8 ounces)
Saucepan Candied-Fruit Bars 1
⁄2 cup finely chopped cream cheese, softened
MAKES ABOUT 6 DOZEN walnuts or pecans 2 tablespoons sugar
1
⁄4 teaspoon cinnamon 2 cups flour
Bars: 2 teaspoons vanilla 1
⁄4 teaspoon nutmeg 1 large egg, lightly beaten
3 cups flour ⁄4 cup orange juice
1 1
⁄4 teaspoon ground cloves 1 tablespoon water
1
⁄2 teaspoon baking soda 2 cups chopped mixed candied fruit Sifted confectioners’ sugar
1
⁄2 teaspoon salt
1 cup butter Glaze: To make filling: Combine all filling ingredients in a bowl.
11⁄2 cups sugar 1 cup confectioners’ sugar To make cookies: Preheat oven to 350 degrees. Lightly grease baking sheets.
2 eggs 3 tablespoons orange juice Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Add granulated sugar. Beat well. Add flour. Beat on low speed until well-blended.
To make bars: Preheat oven to 350 degrees. Grease a 15-by-10-inch jelly roll pan. Divide dough into thirds. Roll each portion to 1⁄8-inch thickness on a lightly floured
In a medium bowl, mix the flour, soda and salt until well-blended. surface. Cut out with 3-inch round cookie cutter. Arrange on prepared sheets.
In a saucepan over low heat, melt butter. Add sugar, eggs and vanilla. Mix well. Remove Beat egg and water in a small bowl. Brush on edges of cookie. Spoon 1⁄2 teaspoon
from heat. Add flour mixture and orange juice. Mix well. Stir in candied fruit. filling in center of each cookie. Fold in half, forming half-moon shape. Pinch edges to
Spread in prepared pan. Bake until golden brown, about 25 minutes. seal.
Meanwhile, make glaze: Combine orange juice and confectioners’ sugar in a bowl until Bake until golden, about 12 to 15 minutes. Transfer cookies to racks. Cool completely.
smooth. Dust with confectioners’ sugar.
Brush glaze over bars while still warm. Cool completely in pan. Cut into bars. — Dan Batdorff, Grove City
— Sally Powell, Upper Arlington
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Cave Cookies Nut Brittle Cookie Bars

MAKES 3 DOZEN MAKES ABOUT 2 DOZEN
When I was growing up in Wisconsin in the 1930s and ’40s, my mom made a These taste like a very buttery, crispy candy bar.
batch of these every Christmas. They were clear favorites and very easy to make.
Cookie: 1 cup peanut butter chips
4 egg whites 1 teaspoon nutmeg 12⁄3 cups flour
2 cups sugar 1 can (12 ounces) cocktail peanuts 3
⁄4 teaspoon baking powder Nut filling:
1 teaspoon ground mace (salted or unsalted) 1
⁄2 cup chilled butter 11⁄2 cups sugar
THURSDAY, DECEMBER 3, 2009 |

2 tablespoons sugar 1
⁄2 cup butter
Preheat oven to 375 degrees. Line baking sheets with parchment paper or 1 egg, slightly beaten 1
⁄2 cup evaporated milk
grease and flour them. 2 tablespoons 1
⁄2 cup light corn syrup
Beat egg whites, sugar and spices until stiff. Grind peanuts in a food processor. evaporated milk 11⁄2 cups sliced almonds
Fold nuts into whites. 2
⁄3 cup peanut butter chips
Drop golf-ball-size spoonfuls of batter onto prepared sheets. Place in oven.
Immediately turn off oven. Allow the cookies to “bake” at least 4 hours or over- To make cookies: Preheat oven to 375 degrees. Grease a 15-by-10-inch
night. baking sheet. Line with parchment paper.
In a medium bowl, sift flour and baking powder.
— Charles Marschall, Westerville In a large bowl, cream butter with sugar until light. Add flour mixture. Mix
well. Stir in egg and milk. Stir until it holds together.
Press cookie layer evenly in bottom of prepared pan. Bake 8 to 10 minutes.
Cool. Sprinkle peanut butter chips over. Maintain oven temperature.
To make nut filling: In a 3-quart saucepan, place sugar, butter, evaporated
milk and corn syrup. Place over medium heat. Stir constantly until mixture
boils. Stir in almonds. Continue cooking until a candy thermometer registers
240 degrees. Remove from heat.
Immediately pour over cookie layer (do not spread). Bake 12 to 15 minutes.
Sprinkle 2⁄3 cup peanut butter chips over. Cool completely in pan. Cut into
bars.
— Debie Damato, Grove City

Chocolate Biscotti
MAKES 2 TO 3 DOZEN
This is my favorite biscotti recipe in the whole world.

1 cup sugar 1 cup unsweetened cocoa powder

1 cup butter, softened
21⁄2 cups flour
(I use King Arthur)
1 tablespoon baking powder
1 teaspoon vanilla
1 teaspoon instant coffee
powder or granules
4 large eggs
8 ounces semisweet chocolate
1
⁄4 cup sliced toasted almonds

Preheat oven to 325 degrees. Meringue Layer Bars

In a large bowl with a mixer at medium speed, beat sugar and butter until light MAKES 2 DOZEN
and fluffy. Add 1 cup of flour, baking powder, vanilla, cocoa powder, coffee powder
and eggs. Beat on low speed until blended. Stir in remaining 11⁄2 cups flour by 1 cup vegetable shortening 1 teaspoon baking powder
hand. 11⁄2 cups brown sugar 1
⁄4 teaspoon baking soda
With well-floured hands, shape the dough into three loaves, each 12-by-2- 2 eggs, separated 1
⁄4 teaspoon salt
inches, and about 3 inches apart on baking sheets. Bake 25 to 30 minutes or 1 tablespoon water 2 cups semisweet
until loaves are firm to touch. Cool loaves on sheets on rack 20 minutes. 1 teaspoon vanilla chocolate chips
Transfer loaves to a cutting board. Using a serrated knife, cut each loaf cross- 2 cups flour 1 cup chopped nuts
wise into 1⁄2-inch thick slices. Arrange slices, cut side down, on baking sheets.
Bake until dry, about 25 minutes. Transfer cookies to racks to cool. Preheat oven to 325 degrees. Grease a 15-by-10-inch pan.
Melt chocolate over low heat, stirring until smooth. Spread or drizzle each Mix shortening, 1⁄2 cup brown sugar, yolks, water and vanilla. Add flour,
biscotti with chocolate, then sprinkle with almonds. Refrigerate until set, about baking powder, soda and salt. Press on the bottom of prepared pan. Sprinkle
20 minutes. with chocolate chips and nuts.
Store cookies in an airtight container or zipper-top bag. In a mixing bowl with clean dry beaters, beat egg whites with remaining
1 cup brown sugar. Beat until stiff but not dry. Spread over cookies.
— Mary Hayes, Columbus
Bake 20 minutes. Cool. Cut into squares.
— Jeff Ulrich, Worthington
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Buttermilk Bars Peppermint Candy Canes
MAKES 1 DOZEN MAKES 3 DOZEN

These are a family favorite. My mother made these every year for the This is a holiday-cookie recipe from my grandmother. It wouldn’t be
church dinner, St. Mary’s Smorgasbord. Christmas at our house without these.

11⁄4 cups granulated sugar 1 egg, beaten to blend Cookies: Icing:

3
⁄4 cup brown sugar 3
⁄4 teaspoon salt 2 cups sifted flour 1 pound confectioners’ sugar

| THURSDAY, DECEMBER 3, 2009

2 cups flour 3
⁄4 teaspoon cinnamon 2
⁄3 cup sugar 2 tablespoons butter
1
⁄2 cup chilled butter, cut 1 teaspoon baking soda 3
⁄4 teaspoon salt 1 teaspoon vanilla
into cubes 1 cup buttermilk 1 cup butter, softened Milk
1 cup chopped walnuts 1
⁄4 cup milk Red sugar
1
⁄4 teaspoon peppermint
Preheat oven to 350 degrees. extract
Mix sugars and flour in a bowl. Add butter. Cut in using 2 butter knives until 1 cup oats
mixture resembles coarse meal. (Alternatively, use a food processor to com-
bine sugar, flour and butter.) Combine 2 cups of this mixture with walnuts.
Press into a 13-by-9-inch pan. To make cookies: Sift flour, sugar and salt. Add butter, cut in until coarse
Beat egg, salt, cinnamon, soda and buttermilk until smooth. Stir in crumbs form. Stir in milk and peppermint. Add oats. Mix well. Chill the dough
remaining crumb mixture. Spread over first layer. for 1 to 2 hours.
Bake 45 minutes. Cool completely before cutting into bar or diamond Preheat oven to 375 degrees.
shapes. Divide the dough into 4 equal parts. Divide each part into 9 pieces.
— Martha J. Scott, Carroll Roll each part into a rope about the size of a pencil. Shape on a baking
sheet to form a cane. Bake 10 minutes. Cool.
To make icing: Combine all icing ingredients except red sugar, including
enough milk to make a thin icing.
Dip canes into frosting then place icing side up on a wire rack. Sprinkle red
sugar in stripes in the wet frosting.
— Janet Hawk, Powell
Editor’s note: Thanks to all who sent in similar recipes.

Pecan Crisps
MAKES ABOUT 5 DOZEN
My aunt makes these every year. They have become a part of our family’s
holiday cookie tradition.

11⁄2 cups flour 1 egg, separated

1 cup sugar plus 3 tablespoons milk
1
additional for dipping
⁄4 cup butter
1 teaspoon vanilla
1 cup pecans, thinly sliced
Cocoa-Peanut Logs
1
⁄4 cup margarine MAKES 2 DOZEN
1 cup semisweet chocolate 4 cups Cocoa Krispies cereal
Blend flour and sugar. Beat in butter and margarine. chips
Mix egg yolk, milk and vanilla with a fork. Stir into butter mixture. Refriger- 1
⁄3 cup peanut butter
ate overnight.
Preheat oven to 375 degrees. Grease baking sheets. Grease a 9-inch pan.
Form dough into 1-inch balls. Place on prepared sheets. Press to 1⁄16-inch Melt chocolate with peanut butter in the microwave. Combine with cereal.
thickness with the bottom of a greased glass dipped in additional sugar. Press into prepared pan. Cool completely.
(The dough must be pressed thin so it will be waferlike; otherwise it will be Cut into squares.
too chewy.)
Beat egg white in a bowl. Brush over cookies. Sprinkle cookies with — Jeff Ulrich, Worthington
pecans, pressing lightly into the cookies.
Bake until edges are golden brown, 8 to 10 minutes (take care not to
overbake).
— Susan Dolcich, Westerville
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Details matter
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time to do this, switch trays of cookies between

top and bottom halfway through cooking to en-
sure even baking.
Ishki Kishki
Turn the sheets halfway through baking time. Holly-Jolly Cutouts
MAKES 5 DOZEN Give the baking sheets a 180-degree turn in the MAKES 3 TO 4 DOZEN
oven. Even the best ovens have hot spots; this
This is from my Aunt Mary who lived in Cleveland until she passed away. She would Most successful bakers adhere helps with more even baking. This recipe is a versatile all-purpose cookie dough. It can also be formed into a log,
chilled and sliced or rolled into balls and rolled in sugar, then gently flattened on a
bake from 20 to 30 different cookies every Christmas season, starting the day after
Thanksgiving. My uncle would deliver them to relatives and friends around the city to the finer points of recipes A glossary of terms baking sheet.
before Christmas Eve. Before my aunt’s death, her daughter sent the rest of the family Most cookie recipes call for butter, flour and 2 cups flour
sugar, along with other ingredients. But there are 1 cup sugar
a cookbook of these treasured recipes, many from her Polish heritage. By Robin Davis THE COLUMBUS DISPATCH 1
⁄2 teaspoon baking powder 1 large egg
several types of each. What’s what? 1
⁄2 teaspoon salt 1
⁄2 teaspoon vanilla
3
⁄4 cup butter 2 cups sifted flour oliday baking is a festive activity, but it can also present Here’s a guide:

H
3
⁄4 cup unsalted butter, Decorating frosting, colored sugar,
1
⁄4 cup plus 1 tablespoon 1 egg white, beaten until frothy
Brown sugar: Dark-brown sugar has a deeper
frustrations. ¶ For example: What makes cookies crum- softened sprinkles

| THURSDAY, DECEMBER 3, 2009

flavor and color. You can use light or dark-brown
THURSDAY, DECEMBER 3, 2009 |

sugar 1
⁄3 cup finely chopped walnuts
1 teaspoon almond extract ble when they should be crisp? And what makes them
puffy when they should be chewy? ¶ The answers might
Cream butter and 1⁄4 cup sugar until light and fluffy. Add almond extract. Stir in flour. lie in the recipes — or in how the baker interprets them.
Refrigerate until firm.
Roll out dough on a lightly-floured surface to 1⁄8-inch thickness. Using a crimped ¶ Before beginning to bake, then, you should first read through a
roller, cut into angled rectangles, about 11⁄2-inches-by-1-inch. Transfer to baking recipe — from start to finish. As you do, make sure
sheets. you have all the ingredients and equipment required.
Brush cookies with egg white. Combine remaining 1 tablespoon sugar with walnuts.
Sprinkle over cookies.
Bake until golden brown, about 10 to 12 minutes. Transfer cookies to racks to cool. Also, be sure to follow a recipe exactly. Unlike
cooking a stew or soup, baking is formulaic. When
— Chris Killoran, Canal Winchester
you start swapping ingredients (margarine for
butter, Egg Beaters for eggs) or pan sizes, you’re
likely to end up with mixed results.
To help you excel at baking, here are
other guidelines as well as a glossary of
terms you should know:
Do’s and don’ts

Softened butter should be between
65 and 70 degrees — not room temper-
ature, even when the recipe calls for it.
Take the butter out of the refrigerator
about an hour before using it. If you
forget to take it out, grating the butter
on a box grater can soften it quickly.

Measure flour by the “scoop-and-
Strawberries-and-Cream Cookies swift” method. Unlike brown sugar, flour
MAKES ABOUT 3 DOZEN shouldn’t be packed into a measuring cup.
Fluff the flour in the bag or container with a
This is a fairly recent addition to my holiday baking. My daughter loves these so fork. Scoop the flour into the measuring cup (or
much, she insisted they be part of the 2,500 cookies we baked for her wedding this spoon it in). Overfill the cup, then use the flat edge
year. of a knife to level the ingredients.

Check the date of leavening. Most cookies get
3
⁄4 cup sugar 1 tablespoon whipping cream
their “lift” from baking powder or baking soda. If
1 cup unsalted butter, 1
⁄4 teaspoon salt
those ingredients have expired, the cookies will be
softened 1
⁄2 cup finely chopped white chocolate
flat. It’s best to buy such ingredients at the begin-
2 cups flour 3
⁄4 cup dried strawberries, chopped
ning of each holiday season.
1 teaspoon vanilla (see Note)

To keep cookies from sticking, line baking
sheets with parchment paper or silicone liners
In a mixing bowl, cream the sugar and butter on low speed until well-blended. Add
(available at specialty cookware stores). Even
flour, vanilla, cream and salt. Blend well. Stir in white chocolate and strawberries by
when the recipe doesn’t call for greasing the pan,
hand. (Dough will be firm.)
doing so guarantees that cookies won’t stick.
Refrigerate dough 30 minutes.

Don’t place dough on hot baking sheets. The
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
cookies will cook too quickly on the bottom before
Scoop dough, using 2 teaspoons per cookie, onto prepared sheets. Bake until light
the top is done. Between each batch, rinse the
brown around the edges, about 16 to 17 minutes.
baking sheets under cold water.
Cool on sheets before transferring to racks.

Bake on the middle rack of the oven (unless
Note: Strawberries can be found at natural-foods stores or ordered from
the recipe specifies elsewhere). If you don’t have
www.nutsonline.com.
— Debie Damato, Grove City
sugar interchangeably. Whisk the flour, baking powder and salt in a small bowl.

Butter: It’s best to use unsalted butter in bak- Beat the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Beat in
ing because it has a lower water content and, of the egg and vanilla. Reduce speed and beat in dry ingredients, just until combined.
course, less salt. If you have only salted butter Divide dough in half. Form each half into a 6-inch disk. Wrap in plastic and refrigerate
(often called sweet butter), you might until firm, at least 1 hour or up to 3 days.
want to cut the salt in the recipe. Preheat oven to 375 degrees.
European-style butter, such as Plugra, Working with one disk at a time and keeping the remainder in the refrigerator, roll to
has a higher fat content. Using it in bak- 1
⁄4-inch thickness on a lightly floured surface. Cut out cookies. Transfer to baking sheets.
ing recipes might yield different — but Refrigerate baking sheets with cookies 20 to 30 minutes. Gather scraps. Chill until firm
possibly more delicious — results. enough to reroll.

Chocolate: Use what the recipe calls Bake 8 to 10 minutes. Transfer to racks to cool completely.
for. Unsweetened chocolate has no sug- Make additional cookies with remaining disk and scraps but do not reroll more than
ar. Bittersweet and semisweet have a mini- once or cookies will be tough.
mum of 35 percent cocoa solids but usually much Decorate cooled cookies as desired.
higher. Milk chocolate has a minimum of 10 per-
cent chocolate plus the addition of milk and
sugar. White chocolate, technically, is not choco-
late because it contains no cocoa solids.


Confectioners’ sugar: This is a finer grain of
sugar mixed with a small amount of an anti-
caking agent. It is also called powdered sugar. It
cannot be used interchangeably with gran-
ulated sugar.

Eggs: Use large eggs, unless other-
wise specified.

Flour: Unless otherwise specified,
an ingredient list that calls for flour
means all-purpose flour. Unbleached Molasses Cookies
all-purpose flour means simply that it MAKES ABOUT 2 DOZEN
is not bleached and will be slightly
darker. It can be used interchangeably This is a recipe from Betty Rosbottom. In the original, she used the cookies to sandwich
with all-purpose flour. vanilla ice cream. But they’re delicious on their own, and the rich spicing makes them

Salt: Use table salt if another type is appropriate for the holidays.
not specified. If all you have is kosher salt,
21⁄2 cups all-purpose flour 1
⁄4 teaspoon nutmeg
use twice the amount. If all you have is
2 teaspoons baking soda 1 cup plus 1⁄4 cup sugar
table salt and the recipe calls for kosher or
1 teaspoon cinnamon 3
⁄4 cup (11⁄2 sticks) unsalted butter,
coarse salt, use half the amount.
1
⁄2 teaspoon salt softened

Shortening: This refers to vegetable short-
1
⁄2 teaspoon ground ginger 1
⁄4 cup molasses
ening. It doesn’t have the flavor of butter, but it
typically makes cookies softer.
1
⁄2 teaspoon ground cloves 1 large egg

Sugar: Unless otherwise stated, “sugar”
Arrange rack at center position. Preheat oven to 350 degrees. Line 2 large baking
means granulated — or what some people call
sheets with parchment paper.
white sugar.
Sift together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg.

Vanilla: Use pure vanilla extract when pos-
With an electric mixer on medium-high speed, cream together 1 cup sugar, butter,
sible; it has the best flavor. If the vanilla you use is
molasses and egg until well-blended and the mixture is light and fluffy, 3 to 4 minutes.
double-strength, use half the amount called for in
Reduce speed to low. Add the dry ingredients. Beat until well-blended, 1 to 2 minutes.
the recipe.
Spread remaining 1⁄4 cup sugar on a dinner plate. Take a tablespoon of dough, shape
robin.davis@dispatch.com
into a ball, and roll in the sugar. Place on prepared sheets. Flatten with the bottom of a
glass. Continue, leaving at least 2 inches around each cookie, until the sheets are full.
Bake one sheet at a time until cookies are golden brown and have spread and flattened,
ISTOCKPHOTO.COM 10 to 12 minutes. Cool cookies on baking sheet 5 minutes. Transfer to wire racks to cool
completely.
1o
|

No-Bake Chocolate
Lemon Bars Peanut Butter Cookies
MAKES 9 LARGE OR 16 SMALL SQUARES MAKES 31⁄2 TO 4 DOZEN
Lemon bars have been around almost 50 years. They are tart, sweet Chunky or smooth peanut butter works fine in this recipe, but be sure to use
and always a hit. quick-cooking oats for the best results.

1 cup flour 2 eggs 2 cups sugar 1

⁄2 cup milk
1
⁄4 cup confectioners’ sugar 1⁄2 teaspoon baking powder 3 tablespoons unsweetened 1 teaspoon vanilla
plus additional for 1 cup granulated sugar cocoa powder 1
⁄2 cup peanut butter
THURSDAY, DECEMBER 3, 2009 |

sprinkling 21⁄2 tablespoons lemon juice 1

⁄2 cup (1 stick) butter 3 cups quick-cooking oats
1
⁄2 cup (1 stick) butter or Pinch of salt or margarine
margarine, softened
In a saucepan, mix sugar, cocoa powder, butter and milk. Cook over medium
Preheat oven to 350 degrees. heat, stirring. Bring to a boil. Cook 1 minute. Remove from heat. Stir in vanilla,
Combine flour and 1⁄4 cup confectioners’ sugar in a bowl. Cut in butter, peanut butter and oats. Mix well.
blending well. Pat mixture onto the bottom of an 8-inch square baking Drop dough by tablespoonfuls onto wax paper. Cool.
pan. Bake 20 minutes.
Meanwhile, beat together the eggs, baking powder, granulated sugar,
lemon juice and salt.
Pour over warm baked crust. Return to oven. Bake until set, 20 to
25 minutes.
Cool. Sprinkle with additional confectioners’ sugar. Cut into squares.

Rugelach
MAKES 4 DOZEN
This recipe is from Baking and Pastry: Mastering the Art and Craft by the
instructors at the Culinary Institute of America in Hyde Park, New York.

4 cups flour 1
⁄4 cup sugar
1
⁄4 teaspoon salt 1 teaspoon cinnamon
12 ounces cream cheese, 1 egg
Macadamia Nut softened 2
⁄3 cup raspberry jam
2 cups (4 sticks) butter, 2
⁄3 cup chopped nuts and/or
White Chocolate-Chip Cookies softened chocolate chips
Confectioners’ sugar for garnish
MAKES ABOUT 5 DOZEN
This is a great variation to the traditional chocolate-chip cookie. Sift together flour and 1⁄4 teaspoon salt. Using the paddle attachment of a
standing mixer, cream the butter and cream cheese on medium speed for
1 cup (2 sticks) butter, 2 cups flour 5 minutes. Switch to low speed. Add dry ingredients. Beat just until combined.
softened 1 cup quick-cooking or Scrape down sides of the bowl as necessary to blend evenly.
3
⁄4 cup granulated sugar old-fashioned oats Roll the dough on a lightly floured surface to an even 1-inch thickness. Fold
3
⁄4 cup packed brown sugar 1 cup flaked shredded the dough in thirds as for a letter. Wrap dough tightly in plastic wrap. Refrigerate
2 eggs, beaten to blend coconut overnight.
1 teaspoon vanilla 1
⁄2 cup coarsely chopped Preheat oven to 375 degrees. Lightly grease baking sheets or line with parch-
1 teaspoon baking soda macadamia nuts ment paper.
1 teaspoon salt 12 ounces white chocolate Combine sugar and cinnamon in a small bowl. Place egg in a small bowl. Add
chips a splash of water. Whisk to combine.
Remove dough from refrigerator. Knead until pliable. Separate dough into
Preheat oven to 375 degrees. Lightly grease baking sheets. 3 even pieces. Shape into flattened disks. Roll each piece on a lightly floured
Beat butter, both sugars, eggs and vanilla until well-blended. Add surface to an 1⁄8-inch-thick circle, about 12 inches in diameter.
soda, salt and flour. Mix just until combined. Stir in oats, coconut, nuts Spread the dough with a paper-thin layer of jam. Liberally sprinkle with choc-
and chips. olate chips or nuts and cinnamon-sugar. Cut dough pizza-style into 16 triangles.
Drop dough by tablespoonfuls onto prepared sheets. Bake 9 to Roll each piece into crescents, starting at the wide end. Arrange on prepared
11 minutes or until set. sheets. Brush lightly with egg mixture. Sprinkle with confectioners’ sugar.
Transfer cookies to racks to cool completely. Bake until light golden brown, about 10 to 12 minutes. Transfer to racks to
cool completely.
Store in an airtight container.
 11

|
Stained-Glass Trees
MAKES ABOUT 3 DOZEN Raspberry-Shortbread Bars
This recipe is originally from marthastewart.com. MAKES 2 DOZEN
2 cups all-purpose 1 large egg You can use any flavor of jam or preserve you like, but red ones give
flour, sifted 1 teaspoon vanilla the bars a particularly festive look.
1
⁄4 teaspoon coarse salt 7 ounces (about 30) assorted
1
⁄2 teaspoon baking powder clear-colored hard candies (such 2 cups flour 2 large egg yolks
1
⁄2 cup (1 stick) unsalted as Jolly Rancher), separated by 1 teaspoon baking powder 1
⁄2 teaspoon vanilla
butter color and finely chopped 1
⁄4 teaspoon salt 3
⁄4 cup seedless raspberry
1 cup sugar 1 cup unsalted butter, jam
softened Confectioners’ sugar for

| THURSDAY, DECEMBER 3, 2009

In a large bowl, sift together the flour, salt and baking powder.
With an electric mixer, beat the butter and sugar until pale and fluffy, about
3 minutes. Add the egg and mix until smooth, about 1 minute. Reduce mixer speed to
low. Add the flour mixture. Mix until combined. Stir in vanilla.
Gather dough into a disk. Wrap in plastic. Refrigerate until cold, about 45 minutes.
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Roll out the dough on a well-floured surface to 1⁄4-inch thickness. Cut out shapes
using a 5-inch tree-shaped cookie cutter. Use a spatula to transfer cookies to pre-
pared sheets, spacing 2 inches apart. Using the tip of a paring knife, make a trian-
gular cutout in the center of each cookie. Reroll scraps and cut out additional
cookies.
Sprinkle candy in a single layer in the cutout of each cookie, avoiding the edges.
Refrigerate until the dough is firm, about 15 minutes.
Bake the cookies until the candy has melted and filled the cutout and cookie edges
are just beginning to turn pale golden, about 11 to 12 minutes. (Do not let the cookies
brown or the candy centers might become bubbly.)
Set the baking sheets on cooling racks. Let cookies cool completely on sheets. Use
a metal spatula to remove cookies from parchment.
Cookies can be stored in airtight containers at room temperature for up to 5 days.
1 cup sugar dusting (optional)
Position rack in lowest third of oven and preheat to 350 degrees.
Butter and flour a 13-by-9-inch baking dish.
Whisk the flour, baking powder and salt in a bowl.
Beat the butter and sugar in the bowl on an electric mixer on low
speed until combined. Beat in the yolks and vanilla. Add dry ingre-
dients and beat just until a crumbly dough forms.
Crumble half the dough into the prepared pan. Press gently into an
even layer. Dollop jam over the dough evenly. Use a spatula to spread
into an even layer. Crumble remaining dough over the top.
Bake 15 minutes. Cover with foil. Bake until set and golden brown,
about 15 to 20 minutes longer.
Cool completely. Dust with confectioners’ sugar. Cut into bars.

Orange-Pecan Shortbread
Soft Sugar Cookies MAKES 1 T0 2 DOZEN
MAKES ABOUT 5 DOZEN The log of cookie dough can be frozen for up to three months.
For variations, try adding chopped nuts, raisins, chocolate chips or candied fruit to
the batter. Or combine sugar and cinnamon and sprinkle over cookies just before
1
⁄2 cup unsalted butter 1
⁄4 teaspoon salt
baking. You can also ice the cookies with a favorite frosting after they are baked and
1
⁄4 cup confectioners’ sugar 2 teaspoons finely grated
cooled. plus additional for dusting orange zest
1 cup minus 1 tablespoon 3
⁄4 cup coarsely chopped
4 cups flour 2 cups sugar flour pecans
11⁄2 teaspoons baking soda 2 eggs
1
⁄2 teaspoon salt 2 teaspoons vanilla Combine butter and sugar in the bowl of an electric mixer. Beat at
1 cup vegetable shortening 1 cup sour milk or buttermilk high speed 2 minutes or until light and creamy. Gradually stir in flour,
or butter, softened (see Note) salt and orange peel, beating until light.
Scoop dough from mixer into an 8-inch-long log. Place pecans on a
Preheat oven to 375 degrees. Grease baking sheets. sheet of plastic wrap. Roll dough log in pecans to coat. Wrap in plastic.
Combine flour, soda and salt in a bowl. Refrigerate at least 2 hours.
Beat shortening and sugar until light and fluffy. Beat in eggs and vanilla. Add flour Preheat oven to 300 degrees.
mixture to shortening mixture alternately with sour milk, beginning and ending with Cut dough into 1⁄2-inch-thick slices. Arrange on cookie sheet. Bake
flour mixture and beating just until ingredients are combined. 15 minutes or until cookies are lightly browned. Transfer to rack to cool.
Drop dough by heaping teaspoonfuls onto prepared sheets. Bake until set but not Dust with additional confectioners’ sugar.
brown, about 8 to 10 minutes.
Note: To make sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk.
12
|

Key Lime Cookies

Gingerbread Cookies MAKES 6 TO 7 DOZEN
MAKES 21⁄2 TO 5 DOZEN, DEPENDING ON SIZE Look for Key lime juice in bottles in specialty foods stores. If you can’t find it, regular
To make these gingerbread people, press raisins or cinnamon candies into lime juice is fine, though the lime flavor won’t be as intense.
the cutouts for eyes and buttons before baking. Decorate with icing after
cookies cool, if desired. 3
⁄4 cup (11⁄2 sticks) butter 1 teaspoon grated lime peel
or margarine, softened 2 cups flour
21⁄2 cups flour 1
⁄2 cup (1 stick) butter, softened 1 cup granulated sugar 1
⁄4 teaspoon baking powder
1
⁄2 teaspoon salt 1
⁄2 cup packed brown sugar 1 egg 1
⁄4 teaspoon salt
11⁄2 teaspoons cinnamon 1
⁄2 cup unsulfured molasses 1 tablespoon Key lime juice Confectioners’ sugar
21⁄2 teaspoons ground ginger 1
⁄2 teaspoon baking soda
THURSDAY, DECEMBER 3, 2009 |

1
⁄4 cup hot water
Combine flour, salt, cinnamon and ginger in a bowl.
Melt the butter in a large saucepan over low heat. Remove from heat. Stir in
sugar, then molasses. Dissolve soda in hot water.
Add dry ingredients to molasses mixture alternately with soda mixture,
beginning and ending with dry ingredients. Beat well. Chill dough about
2 hours.
Preheat oven to 350 degrees.
Working with about 1⁄3 of the dough at time, roll out on a lightly floured
surface to 1⁄8-inch thick. Cut with floured cutters. Arrange cookies on baking
sheets, spacing about 2 inches apart.
Bake until set and beginning to brown, about 8 to 10 minutes. Cool 2 to
3 minutes on sheets. Transfer cookies to racks to cool completely.
In a mixing bowl, beat the butter and granulated sugar until light and fluffy.
Beat in the egg, lime juice and peel.
Add flour, baking powder and salt. Mix only until combined.
Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Lightly grease baking sheets.
Using 1 level teaspoon of dough for each cookie, roll dough lightly into balls.
Place about 2 inches apart on prepared baking sheets. Bake until cookies just begin
to brown on the bottom, about 10 to 12 minutes.
Meanwhile, sift confectioners’ sugar into a shallow bowl.
Transfer baking sheets to rack. Let cookies cool 1 minute. Loosen cookies from sheet
with a spatula. Place cookies in confectioners’ sugar while still warm. Turn to coat both
sides.
Transfer cookies to wire racks to cool completely.
Store cookies in an airtight container.

Chocolate-Pecan Squares
Neiman Marcus Cookies MAKES ABOUT 4 DOZEN
MAKES ABOUT 9 DOZEN
These are very rich, so small squares are all that is needed.
Legend has it that this recipe became public after a woman ate the cookie
at a Neiman Marcus in Dallas. She asked for the recipe and was told she Crust: Filling:
could have it for two-fifty. The woman told the employee to put it on her charge. 11⁄2 cups flour 1
⁄2 cup (1 stick) unsalted butter,
When the bill arrived, she had been charged $250. To get revenge, she gave 2
⁄3 cup sugar softened
the recipe to as many people as she could and asked them to pass it on. The 1
⁄2 teaspoon salt 1 cup firmly packed brown sugar
tale isn’t true, but the recipe has been passed around, especially on the 3
⁄4 cup (11⁄2 sticks) chilled 2 large eggs
Internet, making it something of an urban legend. unsalted butter, 1
⁄4 cup flour
cut into pieces 11⁄2 teaspoons vanilla
5 cups quick-cooking or 4 cups flour 1 large egg, lightly beaten 1
⁄2 teaspoon salt
old-fashioned oats 1 teaspoon salt 3 cups chopped pecans
2 cups (4 sticks) butter, 2 teaspoons baking powder 2 cups semisweet chocolate chips
softened 2 teaspoons baking soda
2 cups granulated sugar 2 packages (12 ounces each) Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with foil allowing some
2 cups firmly packed chocolate chips of the foil to hang over the sides of the pan. Butter the foil.
brown sugar 1 bar (8 ounces) milk chocolate, To make the crust: Combine the flour, sugar and salt in a food processor. Add butter.
4 eggs grated Cut in using on/off turns until mixture resembles coarse meal. Add egg. Process until
2 teaspoons vanilla 3 cups chopped nuts the mixture forms a dough.
Press the dough into the prepared pan, using floured hands to make the layer as even
Preheat oven to 375 degrees. as possible.
Place oats in a blender or food processor and blend to a fine powder. Bake until golden, about 20 to 30 minutes.
Beat butter with both sugars until light and fluffy. Add eggs one at a time, Meanwhile, make the filling: Cream the butter and brown sugar until mixture is light
beating well after each addition. Beat in vanilla, flour, oats, salt, baking powd- and fluffy. Add the eggs, one at a time, beating well after each addition.
er and soda, beating just until blended. By hand, stir in chocolate chips, Beat in the flour, vanilla and salt. Stir in the pecans and chocolate chips.
grated chocolate and nuts. Spread the filling over the warm crust. Bake until the top is golden, about 30 to
Roll the dough into balls. Place 2 inches apart on baking sheets. Bake 35 minutes. Cool completely in the pan on a rack.
6 minutes or until lightly browned. Transfer to wire racks to cool. Use the foil to lift the cookies from the pan. Cut into small squares.
 13

|
Date-Nut Pinwheels
Buckeye Bars MAKES ABOUT 8 DOZEN
MAKES 65 TO 80 PIECES 1 pound (about 2 ⁄4 cups)
1
2 cups firmly packed brown
finely chopped pitted dates sugar
These taste like buckeyes, but without all the work of rolling and dipping. 1 cup granulated sugar 3 eggs, well-beaten
1 cup water 1 teaspoon vanilla
1 cup (2 sticks) butter 1 pound (about 31⁄2 cups) 1 cup chopped pecans 4 cups flour
or margarine, softened confectioners’ sugar 1 cup vegetable shortening 1 teaspoon salt
1 cup creamy peanut butter 1 package (12 ounces) 1
⁄2 teaspoon baking soda
chocolate chips
In a saucepan, combine the dates, sugar and water. Cook over medium heat,
Melt the butter. Stir in peanut butter. Remove from heat. Stir in sugar, stirring, about 5 minutes, or until thickened. Remove from heat. Stir in pecans. Chill.

| THURSDAY, DECEMBER 3, 2009

a little at a time, until mixture is smooth.
Press evenly in a 13-by-9-inch pan.
Melt the chocolate chips in the top of a double boiler or in a microwave
until melted and smooth. Spread over peanut butter mixture. Cool. Refrigerate.
Cut into squares before chocolate is completely set.
Cream shortening and brown sugar until light and fluffy. Beat in eggs and vanilla.
Combine flour, salt and soda. Stir into egg mixture, just until combined.
Place dough between 2 sheets of wax paper. Flatten dough into a disk. Refrigerate
until well-chilled.
Divide dough into 4 pieces. Working with 1 piece at a time, roll dough on a floured
pastry cloth to a rectangle, about 1⁄8-inch thick. Spread a quarter of the date mixture
over the dough. Starting at a narrow end, roll up dough, enclosing the filling. Wrap in
wax paper. Repeat with remaining dough and filling. Refrigerate rolls several hours or
in the freezer for 1 hour until dough is very firm.
Preheat oven to 400 degrees. Grease baking sheets.
Slice each roll crosswise into 3⁄8-inch thick cookies. Arrange on prepared sheets.
Bake until lightly browned, about 8 to 10 minutes. Transfer to racks to cool. Store
cookies in an airtight container.

Vanilla Sticks
MAKES ABOUT 6 DOZEN
For those who haven’t made these before, beware that the mixture might be Whoopie Pies
sticky and seemingly unmanageable. But the results are sweet and crisp. Don’t MAKES ABOUT 21⁄2 DOZEN
try to make these cookies on a rainy or snowy day because the humidity will not
allow the meringue to set properly. These “pies” are actually soft, cakelike cookies with a creamy filling.

1 pound whole almonds 1

⁄4 teaspoon salt Filling: Cookies:
4 egg whites 11⁄2 teaspoons vanilla 5 tablespoons flour 21⁄4 cups flour
1 pound (about 31⁄2 cups) 1 cup milk 1
⁄2 cup unsweetened cocoa powder
confectioners’ sugar plus 1 cup vegetable shortening 11⁄2 teaspoons baking soda
additional for rolling
1
⁄2 cup (1 stick) butter 11⁄4 teaspoons cream of tartar
or margarine 11⁄4 cups sugar
Grind almonds in a food processor until finely ground. 1 cup sugar 2
⁄3 cup vegetable shortening
In a mixing bowl, beat egg whites until stiff but not dry. Gradually add 1 pound
1
⁄4 teaspoon salt 2 eggs
confectioners’ sugar and beat 5 minutes more, occasionally scraping down the 1 teaspoon vanilla 1 teaspoon vanilla
sides of the bowl. Blend in the salt and vanilla. 1 cup milk
Transfer a generous third of the meringue (nearly half) to another bowl to use To make filling: In a small saucepan, combine flour and milk. Cook over medium
for icing. heat, stirring constantly, until thick. Remove from heat to cool.
To the meringue in the mixing bowl, fold in the nuts. The mixture will be slightly To make cookies: Preheat oven to 350 degrees. Grease baking sheets.
sticky. If mixture is stiff and dry, fold in a little of the meringue from the other bowl. Combine flour, cocoa powder, soda and cream of tartar in a bowl.
Place nut mixture on a pastry cloth generously dusted with additional confec- In another bowl, beat sugar and shortening until light and fluffy. Beat in eggs and
tioners’ sugar. Roll mixture into a rectangle, about 1⁄2-inch thick. vanilla. Alternately add the flour mixture and the milk, beginning and ending with
Cut dough into sticks about 2-inches-by-1-inch. Transfer to greased baking flour mixture and beating just until combined.
sheets, placing them close together. Drop batter by tablespoonfuls onto prepared sheets. Bake until set, about 8 to
Use a small spoon to place a dab of the icing down the center of each stick, 10 minutes. Transfer cookies to racks to cool completely.
using the spoon or your finger to spread it out (the cookies do not have to be Finish the filling by beating the shortening, butter, sugar, salt and vanilla until
completely covered). Let the cookies dry, uncovered, overnight. well-blended. Blend in the flour-milk mixture. Beat until filling is the consistency of
Preheat oven to 300 degrees. whipped cream.
Bake cookies until just beginning to brown, about 8 to 10 minutes. Cool. Cut or Spread heaping spoonfuls of the filling between cooled cookies.
break apart any sticks that are joined. Cool. Store in an airtight container. Wrap the whoopie pies separately in plastic wrap. Refrigerate.
14
|

Chocolate-Pecan Biscotti
MAKES ABOUT 2 DOZEN
Fudge-Filled Peanut Cookies 1
⁄4 cup (1⁄2 stick) butter, 1
⁄2 cup old-fashioned rolled oats
MAKES ABOUT 2 DOZEN room temperature 1
⁄4 teaspoon salt
3
⁄4 cup sugar 1 teaspoon baking powder
3
⁄4 cup creamy peanut butter 11⁄3 cups flour 1 egg plus 1 yolk 1 cup toasted coarsely chopped
1
⁄2 cup vegetable shortening 1 teaspoon baking powder 1 teaspoon vanilla pecans
1
⁄2 cup sugar 1
⁄2 teaspoon baking soda 11⁄4 cups flour 1
⁄2 cup semisweet chocolate chips
1
⁄2 cup packed brown sugar 1 cup semisweet
1 egg chocolate chips Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
THURSDAY, DECEMBER 3, 2009 |

Preheat oven to 375 degrees.
In a large bowl using an electric mixer on medium speed, beat 1⁄2 cup of the
peanut butter with the shortening and both sugars until fluffy. Add the egg.
Beat until smooth.
In a small bowl, combine the flour, baking powder and soda. Fold the dry
ingredients into the peanut butter mixture until blended.
Shape the dough into 48 one-inch balls. Arrange on baking sheets, 1-inch
apart. Flatten the cookies to 1⁄4-inch thickness by pressing them in a crisscross
pattern with a fork that has been dipped in a bowl of water to keep the tines
from sticking.
Bake about 8 minutes or until the bottoms are golden and the tops are pale
tan. Transfer cookies to wire racks to cool completely.
Meanwhile, in a small nonstick pan over low heat, melt the chocolate
chips, stirring until smooth. Add remaining 1⁄4 cup peanut butter. Stir until
smooth. Cool to room temperature or until thickened.
To form the sandwich cookies, use about 1 teaspoon of the chocolate
mixture on the flat bottom of one cookie. Press the bottom of another cookie
against it. Let cookies stand about 1 hour or until the filling is firm.
Cream butter and sugar with an electric mixer on high speed. Beat in egg, yolk
and vanilla.
Combine flour, oats, salt and baking powder in a bowl. Gradually beat flour
mixture into butter mixture. Stir in nuts and chocolate.
Shape dough into a log about 12 inches long. Place on prepared baking
sheet. Bake 30 minutes. Remove from oven. Cool completely. Reduce oven
temperature to 300 degrees.
Transfer the log to a cutting board. Slice the log on the diagonal into
1
⁄2-inch-thick cookies. Arrange biscotti, cut side up, on baking sheet.
Bake until golden, about 10 minutes. Turn biscotti over. Bake until second
side is golden, an additional 5 to 10 minutes.
Cool biscotti on a wire rack.

Coconut-Lime Stars
MAKES ABOUT 2 DOZEN
1
⁄2 cup sweetened flaked 1
⁄4 cup sugar
Walnut Crisps coconut Grated peel of 2 limes
MAKES 5 TO 6 DOZEN 11⁄2 cups flour 2 tablespoons milk
1
⁄3 cup cornstarch 1
⁄3 cup fresh lime juice
11⁄2 cups flour 3
⁄4 cup sugar
1
⁄8 teaspoon salt 1 cup confectioners’ sugar
1 teaspoon baking soda 1
⁄2 teaspoon vanilla
3
⁄4 cup (11⁄2 sticks) chilled Green sprinkles (optional)
1
⁄2 cup butter, softened 1
⁄4 cup light molasses butter, cubed
1
⁄2 cup vegetable shortening 1 cup finely chopped walnuts
Preheat oven to 350 degrees.
In a bowl, stir together the flour and baking soda. Spread the coconut on a parchment-lined baking sheet. Toast in the oven for
In a mixing bowl, beat the butter, shortening and sugar until well-com- about 5 minutes or until pale golden, watching carefully so it doesn’t burn.
bined. Add the vanilla. Beat until fluffy. Transfer coconut to a small bowl. Cool. Maintain oven temperature.
Add flour mixture to butter mixture alternately with molasses, mixing to In a medium bowl, sift the flour, cornstarch and salt. Using a pastry blender or
blend after each addition. Stir in walnuts. two knives, cut in the butter until the mixture resembles crumbs. Add the coco-
Divide dough in half. Transfer each half to a sheet of wax paper or plastic nut, sugar, lime peel and enough milk to form a stiff dough. Press the dough into
wrap. Shape each half into a 2-inch-diameter log. Wrap tightly. Refrigerate a disk shape. Wrap in plastic. Refrigerate 30 minutes.
until firm, at least 2 hours or overnight. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll
Preheat oven to 350 degrees. Lightly grease baking sheets. out the dough to 1⁄4-inch thickness. Use a cookie cutter to cut desired shapes.
Carefully cut the logs into 1⁄2-inch-thick slices. Arrange slices about 11⁄2 inch- Use a spatula to transfer cutouts to prepared sheets, placing them 1 inch apart.
es apart on prepared sheets. Bake until the cookies are golden brown, about Bake 12 to 15 minutes or until pale golden. Transfer cookies to racks to cool.
10 to 12 minutes. Cool cookies on baking sheets 2 minutes. Transfer cookies Combine the lime juice and confectioners’ sugar until smooth. Dip tops of
to wire racks to cool completely. cookies into frosting. Top with green sprinkles, if desired. Let frosting dry.
 15

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Mudslide Cookies
MAKES 2 DOZEN LARGE COOKIES
For those who love chocolate, this is the cookie. The key is beating the eggs until
very thick, 6 minutes or longer. The recipe is based on one from Baking at Home Meltin’ Chocolate Meringues
With the Culinary Institute of America. MAKES 2 TO 3 DOZEN
Nonstick cooking spray 6 ounces bittersweet chocolate, This recipe is from Bittersweet by Alice Medrich.
3
⁄4 cup plus 2 tablespoons coarsely chopped
cake flour 8 tablespoons (1 stick) unsalted 6 ounces bittersweet or 1
⁄8 teaspoon cream of tartar
1 tablespoon baking powder butter semisweet chocolate, 1
⁄2 teaspoon vanilla
1
⁄8 teaspoon salt 7 large eggs chopped 1
⁄4 cup sugar

| THURSDAY, DECEMBER 3, 2009

1 tablespoon instant coffee 2 3⁄4 cups sugar 2 large egg whites 3
⁄4 cup chopped walnuts
1 tablespoon boiling water 2 cups chopped walnuts (about1⁄4 cup), at room
1 teaspoon vanilla 11⁄2 cups chocolate chips temperature
7 ounces unsweetened
chocolate, coarsely Position racks in the upper and lower thirds of the oven. Preheat oven to 350
chopped degrees. Line two baking sheets with parchment paper.
Melt the chocolate in a medium heatproof bowl set in a wide skillet of barely
Preheat oven to 350 degrees. Lightly spray baking sheets with cooking spray or simmering water or in the microwave on medium until chocolate is nearly
line with parchment paper. melted, stirring frequently. Remove from heat. Stir until melted and smooth.
Sift flour, baking powder and salt into a bowl. Combine coffee and water in In a large bowl, beat the egg whites with cream of tartar and vanilla until soft
another bowl to make a paste. Blend in the vanilla. peaks form. Gradually add the sugar, continuing to beat until the egg whites
Melt the unsweetened chocolate, bittersweet chocolate and butter in a sauce- are stiff but not dry. Pour in the nuts then the warm chocolate. Fold in using a
pan over low heat. Gently stir to blend. Remove from heat. rubber spatula until color is uniform.
Beat eggs, sugar and coffee paste on high speed until light and thick, 6 to Drop batter by tablespoonfuls onto prepared baking sheets, spacing at
8 minutes. Reduce speed to medium. With mixer running, add chocolate mixture. least 1 inch apart. Bake 8 to 10 minutes, rotating the sheets from front to back
On low speed, add dry ingredients and beat just until blended. Mix in nuts and and top to bottom halfway through baking. The surface of the cookies should
chocolate chips. look dry and feel slightly firm but still gooey when pressed. Slide the paper
Using a level 1⁄4-cup measure, drop the dough onto prepared sheets, spacing liners onto the racks to cool. Cool completely.
3 to 4 inches apart. Bake until cookies crack on top but are still slightly moist,
about 14 minutes. Cool cookies slightly on baking sheet before transferring to wire
racks to cool completely.

Some tips for shipping

Want to share your goodies with those far away?
Here’s advice for shipping:

Use sturdy but lightweight plastic containers to pack
the cookies.

Place wax paper between each layer of cookies in the
container, packing the cookies snugly so they don’t slide.

Limit each container to one kind of cookie so flavors
Gumdrop Cookies don’t mix.

If shipping to a warm climate, avoid chocolate, which
MAKES ABOUT 3 DOZEN can melt.
1 cup vegetable shortening 1 teaspoon baking soda
Don’t ship cookies in the same box with nonfood
1 cup brown sugar 2 eggs, beaten to blend items, such as soaps, lotions or perfumes that contain
1 cup granulated sugar 1 cup shredded coconut chemicals — even if everything is tightly wrapped.
1 teaspoon vanilla 1 cup gumdrops (do not use
Place plastic containers in a stiff cardboard box with
2 cups flour licorice), cut into small pieces a thick layer of bubble wrap or newspapers to give the
1
⁄2 teaspoon salt 2 cups oats cookies added insulation during shipping.
1 teaspoon baking powder
— Robin Davis
Preheat oven to 350 degrees.
Beat shortening until light and fluffy. Add both sugars. Beat well. Beat in vanilla.
Stir flour, salt, baking powder and soda. Add dry ingredients to creamed mix-
ture alternately with beaten eggs. Stir in coconut, gumdrops and oats.
Form the dough into small balls. Arrange on baking sheets. Flatten with tines of
a fork. Bake 15 to 20 minutes.
 For many more
holiday-cooking ideas ...

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