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EDITORIAL

Editor-in-Chief: Catherine Cassidy

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Food Editors: Gina Nistico; James Schend; Peggy Woodward, RDN

Recipe Editors: Sue Ryon (lead), Irene Yeh

Culinary Director: Sarah Thompson

Test Cooks: Nicholas Iverson (lead), Matthew Hass

Food Stylists: Kathryn Conrad (lead), Lauren Knoelke, Shannon Roum

Prep Cooks: Bethany Van Jacobson (lead), Aria C. Thornton

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BUSINESS

Publisher: Donna Lindskog

Business Development Director, Taste of Home Live: Laurel Osman

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TRUSTED MEDIA BRANDS, INC.

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International Standard Book Number: 978-1-61765-657-6

Library of Congress Control Number: 2017935181

Pictured on front cover (clockwise from left): Watermelon Slice Cookies; No-Bake Cereal Cookie Bars; Owl Cookies; Gingerbread Babies; Day of the Dead Cookies; No-Bake Minty Oreo Blossoms; Oatmeal Rollout Cookies; Peanut Butter Oatmeal-Chip Cookies; Frosty Polar Bears

Pictured on title page: Chocolate-Covered Cherry Cookies

Illustrations: Manon_Labe/shutterstock

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CONTENTS

INTRODUCTION

COZY BITES

CELEBRATE SPRING

SUMMER FUN

FALL FLAVORS

BONUS: THE MOST WONDERFUL TIME OF YEAR

INDEXES

GENERAL COOKIE INDEX

ALPHABETICAL COOKIE INDEX

365 DAYS OF COOKIES

When it comes to smile-fetching sweets, you can’t go wrong with cookies! From soft and chewy to crisp and crunchy, the buttery confections are a hit in every home. Now you can fill your cookie jar and satisfy your sweet tooth all year long, with Taste of Home 365 Days of Cookies!

TAKE A LOOK INSIDE, and you’ll find after-school snacks, classroom treats and cookies perfect for bake sales and potlucks held throughout the year. Need a bite with your morning coffee? Turn to Pecan Goody Cups. Looking for an easy dessert? Consider the Folded Hazelnut Cookies. Want to bring little ones into the kitchen for some baking fun? Check out the truly adorable Beary Cute Cookies.

Everyone is a cookie lover during Christmas! That’s why you’ll find an entire bonus chapter of seasonal bites to choose from. Fill your platter with any of the 40 Christmas cookies starting on page 388. From cute elf-shaped treats to no-bake Santa delights, this extra chapter promises to make your holiday merry and bright.

In addition, you’ll find cookies for bridal and baby showers, backyard barbecues, Halloween and all of those other special occasions when a sweet treat fits the bill. You’ll even find cookies celebrating holidays such as National Potato Chip Day (March 14), Jelly Bean Day (April 22) and National French Toast Day (November 28). Baking a batch of cookies has never been so much fun.

Photos of every recipe, prep and bake time info and hints, tips and reader reviews make Taste of Home 365 Days of Cookies the only cookbook you’ll need when it comes to filling the cookie jar. Winter, spring, summer or fall, you’ll find the perfect cookie for them all. Turn the page and bake up some smiles today!

SHORT ON TIME?

Look for this icon when from-scratch baking just doesn’t fit your schedule. These short and sweet recipes come together easily with convenience items and/or no-bake directions.

COOKIE-BAKING BASICS

Our Test Kitchen experts share their top tips for cookie-baking success. Follow these guidelines to bake up the best batches every time.

HOW TO MIX

• Use softened butter if the recipe calls for it. You can soften it in the microwave; just make sure it doesn’t melt.

• Add ingredients in the order given.

• Turn off the mixer and scrape batter down the sides of the bowl occasionally.

• If a recipe instructs to add wet and dry ingredients alternately, make sure you do so. Avoid overmixing the dough. If the dough is handled too much, it will be tough.

HOW TO START

• Use heavy-gauge dull aluminum baking sheets with low sides. If your pan is dark, the cookies may get over-browned.

• Lightly spraying baking sheets with cooking spray is a great way to avoid sticking. Lining sheets with parchment works, as well.

HOW TO BAKE

• Preheat the oven while you prepare the dough.

• Make cookies the same size and thickness and they’ll bake evenly.

• For good heat circulation, place cookies 2-3 in. apart on the baking sheet, and leave at least 2 in. around the edges of the sheet.

• If using two baking sheets at a time, switch their positions halfway through the baking time.

• If using two oven racks, stagger the pans.

• Use a kitchen timer and check for doneness at the minimum time suggested in the recipe. Check every 1-2 minutes thereafter until the cookies meet the recommended doneness described in the recipe.

HOW TO COOL

• Unless otherwise directed, let cookies cool for 1 minute on the baking sheet before removing to a wire rack.

• Cool baking sheets completely between batches or cookies will spread.

• If cookies crumble when they are removed from the baking sheet, let them cool an extra minute or two.

• If cookies are hard and break when you remove them from the cookie sheets, they’ve cooled on the pans for too long. Return the baking sheet to the oven to warm the cookies slightly, then remove from the baking sheets.

• Always let cookies cool completely before frosting, decorating or storing.

HOW TO MEASURE

Liquid Ingredients

Place the measuring cup on a flat surface and view at eye level for a standard liquid measure (some measuring cups allow for viewing from above). For easier pouring and cleanup, spray the measuring cup with cooking spray before adding sticky ingredients such as molasses, corn syrup or honey.

Sour Cream

Spoon sour cream or yogurt into a dry measuring cup, allowing the mixture to mound a little. Level the top by sweeping a straight-edged spatula or knife across the rim of the cup.

Shortening

Press shortening into a dry measuring cup with a spatula until it is solidly packed, then level the top.

Stick Butter, Margarine or Shortening

The wrappers for these products come with markings for tablespoons, 1/4 cup, 1/3 cup and 1/2 cup. Use a knife to cut the desired amount.

Dry Ingredients

Level any ingredient measured in a dry measuring cup by sweeping a straight-edged spatula or knife across the top.

Dry, Powdery or Fine-Textured Ingredients

Spoon dry ingredients, such as flour, sugar or cornmeal,  into a dry measuring cup over a canister or waxed paper. Allow ingredient to overflow the cup, then level the top.

Brown Sugar

Because of the moist texture of brown sugar, recipes usually call for it to be packed into a measuring cup for an accurate measurement. Press or pack brown sugar into a cup using your fingers or the back of a spoon, then level the top. When tipped out of the cup, the brown sugar should hold its shape.

Using Measuring Spoons

Measure dry ingredients, such as flour, sugar or spices, by heaping them into the spoon, then leveling the top. Pour liquid ingredients into a measuring spoon over a custard cup or small bowl to catch spills.

STORING COOKIES & BARS

Cookies tend to change texture after storing. Here are some tips to keep these morsels at peak freshness.

• Store soft and crisp cookies in separate airtight containers. If stored together, the moisture from the soft cookies will soften the crisp cookies. Flavors can also blend during storage, so don’t store strong-flavored cookies with delicate-flavored treats.

• Arrange cookies in a container with waxed paper between layers.

• Store cookies in a cool, dry place. Cookies with a cream cheese frosting should be covered and stored in the refrigerator.

• If your crisp cookies became soft during storage, crisp them back up by heating in a 300° oven for 5 minutes.

• Cover a pan of cookie bars with foil—or put the pan in a large resealable plastic bag. If the cookie bars are made with perishable ingredients, such as cream cheese or eggs, store covered in the refrigerator. Once cut, store bars in an airtight container in the refrigerator.

• For longer storage, freeze cookies for up to 3 months.

• Wrap unfrosted cookies in plastic wrap, stack in an airtight container, seal and freeze.

• Thaw frozen wrapped cookies at room temperature before frosting and serving.

PROBLEM-SOLVING POINTERS

COOKIES SPREAD TOO MUCH

• Set cookie dough on a cool baking sheet.

• Replace part of the butter in the recipe with shortening.

• If using margarine, check label and make sure it contains 80% vegetable oil.

COOKIES DON’T SPREAD ENOUGH

• Use all butter instead of shortening or margarine.

• Add 1-2 tablespoons of liquid such as milk or water.

• Let dough stand at room temperature before baking.

COOKIES ARE TOUGH

• The dough was overhandled or overmixed; use a light touch when mixing.

• Too much flour was worked into the dough.

• Add 1-2 tablespoons more shortening, butter or sugar than the recipe calls for.

COOKIES ARE TOO BROWN

• Check the oven temperature with an oven thermometer.

• Use heavy-gauge dull aluminum baking sheets.

• Dark baking sheets will cause the cookies to brown prematurely. Plan baking time accordingly, shortening time slightly if using darker pans.

COOKIES ARE TOO PALE

• Check the oven temperature with an oven thermometer.

• Use heavy-gauge dull aluminum baking sheets. Insulated baking sheets cause cookies to be pale in color.

• Use butter, not shortening or margarine.

COOKIE BARS BAKE UNEVENLY

• Spread dough/batter evenly in pan.

• Check to make sure oven rack is level.

COOKIE BARS ARE OVERBAKED

• Use pan size called for in recipe; too large a pan will cause bars to be thin and dry out.

• Check the oven temperature with an oven thermometer.

• Check for doneness 5 minutes sooner than the recommended baking time.

COZY BITES

It’s time to get comfy! Grab a blanket and cuddle up with a piping hot cup of tea and any of the cookies you’ll find here. Featuring cinnamon, ginger, molasses and other heartwarming ingredients, these sweet treats promise to chase away Jack Frost. Cookies with cranberries, nuts and chocolate will cheer up any home, and snacks with a hint of citrus will truly brighten up the day. See how easy homemade comfort can be. Bake up a batch of these cookies and get cozy today.

LOOK FOR THE SPECIAL DAYS IN THIS CHAPTER:

Need a reason to celebrate? Check out these fun, delicious holidays—then beat the winter doldrums by baking up a batch of smiles today.

JANUARY 3

NATIONAL CHOCOLATE-COVERED CHERRY DAY

Chocolate-Covered Cherry Cookies

JANUARY 9

NATIONAL APRICOT DAY

Apricot-Filled Sandwich Cookies

JANUARY 10

NATIONAL BITTERSWEET CHOCOLATE DAY

Chocolate-Dipped Strawberry Meringue Roses

JANUARY 16

HOT AND SPICY FOOD DAY

Molasses Cookies with a Kick

JANUARY 17

DAY OF ITALIAN CUISINES

Italian Honey Ball Cookies

FEBRUARY 2

HEDGEHOG DAY

Chocolate-Pecan Hedgehog Cookies

FEBRUARY 5

WORLD NUTELLA DAY

Chocolate Hazelnut Tassies

FEBRUARY 14

VALENTINE’S DAY

Oatmeal Rollout Cookies

FEBRUARY 15

NATIONAL GUMDROP DAY

Gumdrop Cookies

FEBRUARY 19

NATIONAL CHOCOLATE MINT DAY

Chocolate-Mint Cookie Cups

FROSTED CRANBERRY DROP COOKIES

I started making these treats after tasting a batch my friend whipped up. I immediately requested the recipe and have been baking them by the dozens ever since.

—SHIRLEY KIDD NEW LONDON, MN

PREP: 25 MIN. • BAKE: 15 MIN./BATCH • MAKES: ABOUT 5 DOZEN

1/2 cup butter, softened

1 cup sugar

3/4 cup packed brown sugar

1/4 cup milk

1 large egg

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/2 cups chopped fresh or frozen cranberries

1 cup chopped walnuts

FROSTING

1/3 cup butter

2 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

2 to 4 tablespoons hot water

1. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in chopped cranberries and nuts.

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

3. For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

CHOCOLATE-GLAZED DOUGHNUT COOKIES

My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or even crushed candies.

—JOLIE STINSON MARION, IN

PREP: 35 MIN. + CHILLING • BAKE: 15 MIN./BATCH + STANDING • MAKES: 1 1/2 DOZEN

1 1/2 cups butter, softened

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

GLAZE

1/2 cup butter, cubed

1/4 cup half-and-half cream

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups confectioners’ sugar

Sprinkles and chopped nuts, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until firm enough to roll.

3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.

4. Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

5. For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners’ sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set.

FREEZE OPTION Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.

DOUBLE CHOCOLATE BISCOTTI

Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla.

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 30 MIN. • MAKES: ABOUT 2 DOZEN

1 tube (18 ounces) refrigerated chocolate chip cookie dough

1/2 cup vanilla or white chips

1/2 cup coarsely chopped macadamia nuts

1. In a large bowl, combine the dough, chips and macadamia nuts; knead until well combined. Divide dough in half.

2. On greased baking sheets, shape each piece into a 13x2 1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown.

3. Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.

CHOCOLATE-COVERED CHERRY COOKIES

I always make these cookies for family gatherings, and they never last long. They might require a little extra effort, but they’re so well worth it!

—MARIE KINYON MASON, MI

PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN

1/2 cup butter

1 cup sugar

1 large egg

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

48 maraschino cherries, blotted dry

FROSTING

1 cup (6 ounces) semisweet chocolate chips

1/2 cup sweetened condensed milk

1 to 3 teaspoons maraschino cherry juice

1. In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.

2. For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).

3. Bake at 350° for 10-12 minutes. Cool on wire racks.

JANUARY 3

NATIONAL CHOCOLATE-COVERED CHERRY DAY

ICEBOX HONEY COOKIES

My grandma always had a batch of these cookies in the cookie jar and another roll in the refrigerator ready to slice and bake. Their honey and lemon flavor is delicious!

—KRISTI GLEASON FLOWER MOUND, TX

PREP: 20 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: 8 DOZEN

1 1/2 cups shortening

2 cups packed brown sugar

2 large eggs

1/2 cup honey

1 teaspoon lemon extract

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine the remaining ingredients; gradually add to creamed mixture and mix well.

2. Shape into two 12-in. rolls; wrap each roll in plastic. Refrigerate for 2 hours or until firm.

3. Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Remove to wire racks to cool.

ORANGE MARMALADE LINZER TARTS

These little cutout tarts are almost too pretty to eat! The golden sandwich cookies dusted with confectioners’ sugar reveal a colorful, citrusy center of orange marmalade.

—TRISHA KRUSE EAGLE, ID

PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 2 1/2 DOZEN

1 1/2 cups all-purpose flour, divided

1 cup chopped almonds, toasted

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2/3 cup sugar

4 large egg yolks

1/2 teaspoon almond extract

1/2 teaspoon grated lemon peel

3/4 cup orange marmalade

2 teaspoons confectioners’ sugar

1. In a food processor, combine 1/2 cup flour and almonds; cover and pulse until almonds are finely ground. Add baking powder, salt and remaining flour; cover and process just until combined.

2. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and lemon peel. Gradually add almond mixture to creamed mixture and mix well.

3. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1 hour.

4. Preheat oven to 350°. On a floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half the cookies. Place solid and cutout cookies 1 in. apart on greased baking sheets.

5. Bake 6-8 minutes or until edges are lightly browned. Cool 5 minutes before removing to wire racks to cool completely. Repeat with remaining dough.

6. Spread 1 teaspoon marmalade on bottoms of solid cookies. Sprinkle cutout cookies with confectioners’ sugar; place on top of marmalade. Store in an airtight container.

CRANBERRY WALNUT BISCOTTI

A chocolate drizzle lends a little sweetness to biscotti loaded with chopped walnuts and dried cranberries.

—JOAN DUCKWORTH LEE’S SUMMIT, MO

PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: ABOUT 1 1/2 DOZEN

2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/8 teaspoon salt

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup chopped walnuts, toasted

1 cup dried cranberries, chopped

1/2 cup milk chocolate chips

1 teaspoon shortening

1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and dried cranberries (dough will be sticky).

2. Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each dough half into a 10x2 1/2-in. rectangle. Bake 20-25 minutes or until golden brown.

3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake biscotti 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.

4.  In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.

CHERRY WALNUT BISCOTTI Substitute chopped dried cherries for the cranberries.

DIPPED GINGERSNAPS

I get a great deal of satisfaction making and sharing time-tested treats like these soft, chewy cookies. Dipping them in white chocolate makes great gingersnaps even more special.

—LAURA KIMBALL WEST JORDAN, UT

PREP: 20 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 14 1/2 DOZEN

2 cups sugar

1 1/2 cups canola oil

2 large eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

Additional sugar

2 packages (10 to 12 ounces each) white baking chips

1/4 cup shortening

1. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.

3. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set.

READER REVIEW

These are always a favorite and requested often! I melt the chips in a mini slow cooker and it works beautifully.

ZEGUNISM TASTEOFHOME.COM

CHERRY KISSES

Is it any wonder these morsels disappear as fast as I can whip them up? The pillowy meringues filled with dates, cherries and walnuts simply melt in your mouth.

—JO ANN BLOMQUEST FREEPORT, IL

PREP: 10 MIN. • BAKE: 20 MIN./BATCH • MAKES: 6 DOZEN

4 large egg whites

1 1/4 cups sugar

1/3 cup chopped walnuts

1/3 cup chopped pitted dates

1/3 cup chopped candied cherries

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries.

2. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

APRICOT-FILLED SANDWICH COOKIES

I bake these delightful cookies every year for the holidays, and when I share a tray of my homemade treats with the faculty at school, they’re always the first to disappear. I’ve even had requests to make them for a few wedding receptions.

—DEB LYON BANGOR, PA

PREP: 40 MIN. • BAKE: 10 MIN./BATCH +COOLING • MAKES: 4 DOZEN

1 cup butter, softened

1 cup sugar

2 large eggs