All the holiday cookie recipes you'll need
Enjoy these holiday cookie recipes, courtesy of The Washington Post.
COOKIE RECIPES
Peanut Butter Turtle Cookie Cups
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups flour
1/2 teaspoon kosher salt
4 ounces (about 15 pieces) soft caramels
3 tablespoons heavy cream
6 ounces semisweet chocolate, coarsely chopped (do not use morsels)
12 pecan halves or 25 to 30 pecan pieces
Makes 12 3-inch cookies or 25 mini-muffin-size cookies.
Preheat the oven to 350 degrees. Grease the muffin wells with cooking oil spray.
Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes until light and fluffy. Stop to scrape down the bowl. Add the egg and vanilla extract; beat on low speed until well blended, then add the peanut butter and beat until incorporated. Stop to scrape down the bowl.
Add the flour and salt; beat on low speed to form a soft dough.
You'll need a standard size 12-well muffin pan, or three 12-well mini-muffin pans. Divide into 12 portions (or 25 to 30 portions if you're using the mini-muffin pans); press the dough into each well to form cups (up the sides) that will hold the filling. Bake for 15 to 20 minutes or until lightly browned; you may need to tamp or reshape the cups immediately after you remove them from the oven.
Combine the caramels and heavy cream in a microwave-safe bowl. Microwave on high in 30-second increments until all the caramels are melted. Stir until smooth, then divide evenly among the cookie cups. Refrigerate (in the pan) while you prepare the topping.
Place the chocolate in a microwave-safe bowl. Microwave on medium in 30-second intervals until the chocolate has melted. Stir until smooth, then pour evenly over each filled cookie cup. Immediately place a pecan half at the center of each topped surface. Let cool until the chocolate has set, then use a round-edged knife to loosen the cups around the edges before removing them from the pan.
Pine Nut, Orange and Chocolate Drop Cookies
1 cup plus 1 scant cup (9 ounces total) confectioners' sugar
1/4 cup (1 ounce) unsweetened cocoa powder
Scant 1 cup (4 ounces) pine nuts
Finely grated zest of 1 large orange, preferably organic or unwaxed
2 large egg whites (scant 1/3 cup total)
Makes 18 medium-to-large cookies.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Sift the confectioners' sugar and cocoa powder together into a mixing bowl, then stir in the pine nuts, orange zest and egg whites to form a well-moistened, evenly brown dough. Use 2 spoons (tableware, regular size) to drop about 6 mounds on the baking sheet, spaced at least 1 inch apart. Bake (middle rack) for 12 to 15 minutes, rotating the sheet front to back halfway through, until the cookies look set and are lightly browned on the bottom edges.
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
Italian Hazelnut Kisses (Baci di Dama)
FOR THE COOKIES:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup minus 2 tablespoons (31/4 ounces) finely ground almonds (skinless; may substitute almond meal)
1 cup minus 2 tablespoons (3 ounces) ground skinned hazelnuts (see notes)
3/4 cup sugar
1 cup plus 2 tablespoons flour
FOR THE FILLING:
3 1/2 ounces bittersweet chocolate, chopped
7 ounces homemade or store-bought hazelnut paste (see notes)
Makes 20 small sandwich cookies.
For the cookies: Preheat the oven to 300 degrees (or preferably 285 degrees in a convection oven). Line two baking sheets with parchment paper.
Combine the butter, ground almonds and hazelnuts and the sugar in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for 2 to 3 minutes, until creamy. Stop to scrape down the bowl.
Add the flour all at once; beat on low speed just until incorporated, being careful not to overwork the dough. Measure out 40 equal portions (preferably using a kitchen scale), rolling each one into a perfect ball. Arrange them on the baking sheets, spacing them 1/2 inch apart. Bake (middle rack) one sheet at a time for about 30 minutes or until the tops are slightly cracked but the cookies are not too browned. Let them cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the filling: Place the chocolate in a microwave-safe bowl; heat in the microwave on LOW in 20-second increments, stirring each time, until just melted. Add the hazelnut paste, mixing until well blended.
Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe a small amount of filling on the flat sides of half of the cookies, then top with the remaining cookies (flat sides to filling). Refrigerate the filled cookies for about 20 minutes, so they set up, before serving or storing.
Notes:
To skin hazelnuts, spread them on a rimmed baking sheet. Bake in a 350-degree oven for 10 to 15 minutes, until the skins look cracked. While the nuts are still quite hot, transfer them to a dish towel; fold or close over the towel and rub vigorously to dislodge the skins. (This will make a mess.)
To make the hazelnut paste, combine 10 ounces of toasted, skinned hazelnuts, preferably while they are still warm, with 1 tablespoon canola oil and 2 tablespoons sugar in a food processor; puree to form a paste that holds together. (You can substitute 1 large egg white for the oil.)
Bourbon Biscuits
FOR THE COOKIES:
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, at room temperature
1/2 cup Demerara or turbinado sugar
1 heaping tablespoon unsweetened cocoa powder
1 1/2 cups flour, plus more for the work surface
Pinch kosher salt
Superfine sugar, for dusting
FOR THE FILLING:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 3/4 cups confectioners' sugar
Scant 1/2 cup unsweetened cocoa powder
1 1/2 teaspoons milk
2 teaspoons bourbon
Makes 12 sandwich cookies.
For the cookies: Preheat to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.
Combine the butter and Demerara or turbinado sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the cocoa powder, flour and salt; beat on low speed to form a soft, evenly chocolate dough.
Lightly flour a work surface. Roll out the dough to a large rectangle with a thickness of about 1/8-inch. You'll need a total of 24 rectangles that measure 11/4 inches by 2 inches; cut out as many you can, transferring them to the baking sheets as you work. Gather the dough scraps, re-roll and cut more rectangles, as needed. Use a wooden skewer to dock the center of each rectangle with a line of 3 holes. Dust the cookie tops with superfine sugar.
Bake (upper and lower racks) for about 5 minutes, then rotate the sheets from top to bottom and front to back; bake for 5 to 7 minutes or until just firm. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Meanwhile, make the filling: Combine the butter and confectioners' sugar in the bowl of a stand mixer (fitted with a balloon-whisk attachment) or a handheld electric mixer; beat on medium speed for a few minutes, until smooth and creamy. Stop to scrape down the bowl. Add the cocoa powder, milk and bourbon; beat on low speed until well incorporated.
Create 12 sandwich cookies by turning half of the baked cookies over and spreading them with the filling. Top with the remaining cookies.
Giant New York Walnut and Chocolate Cookies
1/2 cup (about 3 1/2 ounces) granulated sugar
2/3 cup (4 ounces) loosely packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled until lukewarm
Generous pinch kosher salt
1/2 teaspoon vanilla extract
1 medium egg, lightly beaten
1 3/4 cups (7 3/4 ounces) flour
1 scant cup (4 ounces) walnut halves, coarsely chopped
1 heaping cup bittersweet chocolate chips or chunks
Makes five or six large cookies.
Combine the granulated and brown sugars in the bowl of a stand mixer or handheld electric mixer, then add the melted butter, salt and vanilla extract. Beat on medium speed for about 4 minutes, until creamy and well combined. Stop to scrape down the bowl.
Add the egg; beat on medium speed for a minute or two, until fully incorporated. Stop to scrape down the bowl.
Add the flour all at once; beat on low speed just until combined. Add the walnuts and chocolate chips; beat on low speed briefly, until well distributed. Divide the dough into 5 or 6 equal portions; fashion each one into a rough ball (which will help produce a craggy, finished effect). Place on a baking sheet and freeze for at least 4 hours and up to 12 hours.
When ready to bake, preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner.
Place the frozen balls of cookie dough on the lined baking sheet; bake for 15 to 20 minutes, turning the sheet front to back halfway through, until the cookies are golden brown and browned on the edges. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Dulce de Leche Macaroons
3 cups sweetened shredded coconut
1 cup skinned hazelnuts, chopped (see note)
1 cup dulce de leche
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Makes 36 cookies.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
Combine the coconut, hazelnuts, dulce de leche, vanilla extract and salt in a mixing bowl until thoroughly blended. Drop by spoonfuls (36) on the baking sheets, spacing the spoonfuls an inch apart. Bake (middle rack) one sheet at a time for 12 to 15 minutes or until just set. Cool completely on the sheet; repeat with the remaining macaroons.
Note: To skin hazelnuts, spread them on a rimmed baking sheet, then toast in a 350-degree oven for about 15 minutes or until you see the skins crack. Immediately transfer them to a clean dish towel; wrap up and vigorously massage the mass of nuts (through the towel) until the skins have loosened and fallen away. Discard the skins.
Vanilla Basil Shorties
FOR THE COOKIES:
Leaves from 1 bunch fresh basil, stacked, rolled and cut into thin ribbons
24 tablespoons (3 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar, plus more for dusting
31/4 cups flour
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
FOR THE FILLING:
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 3/4 cups confectioners' sugar
Makes 24 sandwich cookies.
For the cookies: Combine the basil, butter, confectioners' sugar, flour, salt and vanilla extract in the bowl of a stand mixer or handheld electric mixer. Beat on low speed until large clumps form.
Place a large piece of plastic wrap on a clean work surface. Turn out the dough there, then divide it into two equal portions, rolling each one into a log 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (and up to 2 weeks).
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper or silicone liners.
Cut each log crosswise into 24 equal slices, arranging as many as you can on the baking sheets and spacing them 1 inch apart. Bake (upper and lower racks) for 15 to 18 minutes, rotating the sheets top to bottom and front to back halfway through. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool for at least 20 minutes before assembling the sandwich cookies.
For the filling: Combine the butter, vanilla extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until creamy. Stop to scrape down the bowl.
Beat on high speed for several minutes, until light and fluffy, stopping three or four times to scrape down the bowl. On low speed, add the confectioners' sugar 1/2 cup at a time, beating until each addition is incorporated before adding the next. After all the sugar has been added, increase the speed to high; beat for 3 to 4 minutes, until lightened in color and fluffy.
To assemble, divide the 48 cookies into pairs, inverting half of them. Use a small offset spatula to place a dollop of the filling on the inverted sides; spread it from the center toward the edges, leaving a bit of a margin around the edges. Top with the paired cookies (bottom sides down), pressing gently to form the sandwich cookies.
Dust the tops with confectioners' sugar.
Calissons d'Aix
3 1/3 cups slivered or sliced skinless almonds
1 cup granulated sugar
1/3 cup plus 2 tablespoons apricot jam
2/3 cup chopped candied orange peel
1/2 cup plus 1/3 cup confectioners' sugar
1 large egg white
Makes 110 1 1/2-inch cookies.
Invert a 13-by-18-inch baking sheet, then place a sheet of parchment paper or wax paper on it.
Combine the almonds and sugar in a food processor; pulse until finely ground and smooth.
Meanwhile, heat the jam in a small saucepan over medium heat until the jam is quite hot but not bubbling. Add to the almond-sugar mixture, along with the candied orange peel; process to form a smooth, sticky dough. (Depending on the strength of your machine's motor, you might need to divide the mixture in half and process separately in order to achieve the proper consistency.)
Spread the dough evenly on the paper so that is it is no more than1/4 inch thick and in a more or less rectangular shape. (As needed, place another piece of parchment or wax paper on top just long enough to roll and even out the thickness.)
To make the royal icing, combine the confectioners' sugar and egg white in the bowl of a stand mixer or handheld electric mixer fitted with a balloon-whisk attachment; beat on high speed for about 5 minutes or until the mixture becomes fluffy and thick.
Spread a thin, even, opaque layer of royal icing over the dough. Use a long, thin knife to cut 1 1/2-inch-long diamonds (see note). In between cuts, dip the knife into hot water and wipe it clean. Once the icing has set, use a small offset spatula to transfer the calissons to a clean sheets of paper, to layer and store in an airtight container.
Note: To create the diamond shapes, cut parallel slices 1 inch apart along the length of the slab of dough, then turn the dough at a slight angle (in either direction) and cut parallel slices along the width of the slab, 1 inch apart.
Boozy Chocolate Bites
8 tablespoons (1 stick) unsalted butter
4 ounces bittersweet chocolate, chopped
2 large eggs
1/3 cup packed dark brown sugar
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
1/3 cup (scant 1 1/2 ounces) flour
1/4 cup bourbon
1 to 2 ounces rainbow sprinkles, for garnish
1/2 cup slivered (skinless) almonds, toasted, then finely ground, for garnish
Makes 48 small cookies.
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper.
Combine the butter and chocolate in a heatproof bowl set over a pot with a few inches of barely bubbling water (medium heat). Once they have melted, stir until well combined. Let cool.
Combine the eggs and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 2 minutes or until foamy, then add the almond extract and salt. Stop to scrape down the bowl.
By hand, stir in the cooled chocolate-butter mixture, then add the flour and stir just until no dry spots remain. Clean out the mixer bowl; you'll need it again later.
Pour the batter into the lined pan, spreading it evenly into the corners. Bake for 10 to 12 minutes or until a tester inserted into the center of the cookie slab comes out clean.
Turn out the slab as soon as possible, breaking it up into small pieces and placing them in the bowl of a stand mixer or handheld electric mixer. Add the bourbon; beat on low speed until the mixture comes together in a ball.
Line a baking sheet with parchment paper. Spread out the sprinkles and almonds on separate plates.
Use a teaspoon-size scoop to create 48 equal-size balls of the bourbon cookie mixture. Toss half of the balls into the sprinkles and the other half into the almonds; roll to coat completely, placing the coated balls on the lined baking sheet as you work.
Cover with plastic wrap or aluminum foil; let the cookies age for 24 hours before serving or storing.
Cornmeal and Cherry Thumbprint Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
Scant 3/4 cup sugar
1 large egg
1 teaspoon almond extract
Scant 1/2 cup cornmeal
Generous 1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/2 tablespoons cherry jam, such as Giant's Simply Enjoy brand
Makes 14 large cookies.
Preheat the oven to 325 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 for a few minutes on medium speed, until creamy. Reduce the speed to low; add the sugar gradually, beating until the mixture is light and fluffy. Stop to scrape down the bowl.
Add the egg and almond extract; beat on low speed until well incorporated.
Sift together the cornmeal, flour, baking powder and salt; on low speed, gradually add those to the butter mixture, beating just long enough to create a fairly firm dough.
Use a 3-tablespoon scoop to make 14 equal portions, arranging them on the two baking sheets and spacing the portions at least 2 inches apart. Use the heel of your hand to flatten each portion to a thickness of about1/4 inch.
Use your clean thumb to make a wide, shallow and round indent at the center of each portion of dough. Fill the indents with equal amounts of the cherry jam. (At this point, if the dough seems soft, refrigerate for 10 minutes before baking.)
Bake (middle rack) one sheet at a time for 15 to 25 minutes or until the edges turn golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Iced Coffee Cookies
FOR THE COOKIES:
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
2/3 cup superfine sugar
1 large egg yolk
2 teaspoons instant coffee granules
1 teaspoon boiling water
1 1/3 cups flour, plus more for the work surface
1 scant cup ground almonds or almond meal/flour
FOR THE GLAZE:
2 teaspoons instant coffee granules
1 tablespoon boiling water
3 2/3 cups confectioners' sugar
2 large egg whites
2/3 cup walnuts, finely chopped
Makes 25 cookies.
For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the butter and superfine sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until creamy and smooth. Stop to scrape down the bowl. Add the egg yolk, beating on low speed until well incorporated.
Whisk together the instant coffee granules and boiling water in a small bowl until dissolved, then add to the butter mixture along with the flour and ground almonds or almond meal/flour; beat on low speed to create a smooth dough.
Lightly flour a work surface; roll out the dough to a rectangle that's about 1/8-inch thick. You'll create a total of 25 cookies; use a 2 1/2-inch round cookie cutter to cut out as many rounds as you can, spacing them at least 1/2-inch apart on the baking sheets. Gather together the dough scraps and re-roll, as needed. Bake (middle rack) one sheet at a time, for about 10 minutes, until firm and golden, rotating the sheet from front to back halfway through.
Let cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack to cool completely.
Meanwhile, make the glaze: Whisk together the instant coffee and boiling water in a mixing bowl until dissolved, then whisk in the confectioners' sugar and egg whites to form a smooth glaze. Spread over each cookie, then sprinkle the walnuts around the edges of each one. Let the glaze set, then store between layers of parchment or wax paper in an airtight container for up to 10 days.
This story was originally published December 15, 2015 at 10:43 PM with the headline "All the holiday cookie recipes you'll need ."