Elegant and Easy: Three Make-Ahead MufƂns and Rolls

Ways with Baked Custards for All Your Holiday Celebrations

CHOCOLATE-PEPPERMINT
CAKE ROLL
page 68
Recipes + Ideas
for Your Best-Ever
Holiday Baking

Our Favorite
Chocolate +
Peppermint
Desserts
+ FEATURING
Swiss Holiday
Breads and Cookies
with Heddi Nieuwsma
and Andie Pilot

#thebakefeed
NOV/DEC 2023 VOLUME 9, ISSUE 6

$14.99US $16.99CAN
12

0 09128 01695 5
DISPLAY UNTIL JAN. 22, 2024
ADVERTISING

HOLIDAY HAND PIES

Buttery, flaky pastry and sweet, fruit-studded Bonne Maman® Preserves
come together easily to create these colorful and festive seasonal treats.

Makes about 12 hand pies

3 cups (375 grams) all-purpose flour

1½ teaspoons (4.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
½ cup (120 grams) ice water, plus more as needed
1 large egg (50 grams)
1 tablespoon (15 grams) water
Bonne Maman® Apricot, Cherry, and Raspberry Preserves
Turbinado sugar, for sprinkling
¾ cup (90 grams) confectioners’ sugar
1 tablespoon (15 grams) whole milk
1 teaspoon (4 grams) vanilla extract

1. In the work bowl of a food processor, pulse flour and salt until
combined. Add cold butter; pulse until mixture is crumbly and
butter pieces are pea-size. With processor running, add ½ cup
(120 grams) ice water in a slow, steady stream just until dough
comes together. (Mixture may appear crumbly but should be
moist and hold together when pinched.) Add additional ice water,
1 tablespoon (15 grams) at a time, as needed.
2. Turn out dough, and divide in half. Shape each half into a disk,
and tightly wrap each in plastic wrap; refrigerate for at least
1 hour or up to 2 days.
3. Line baking sheets with parchment paper.
4. On a lightly floured surface, roll one portion of dough to
⅛-thickness. Using 3- to 4-inch assorted holiday cutters, cut
12 pieces of dough, rerolling and cutting scraps once. Transfer
dough pieces to prepared pans. Repeat procedure with remaining
portion of dough. Ventilate half of dough pieces by making 2 to
3 small slits in center of dough or cutting out center with a
1-inch holiday cutter.
5. In a small bowl, whisk together egg and 1 tablespoon (15 grams)
water; lightly brush egg wash onto edges of solid dough pieces.
Spoon 2 teaspoons (13 grams) preserves onto center of each
solid dough piece; top each with a corresponding ventilated piece
of dough. Using a fork, crimp edges of dough together. Place
about 2 inches apart on pans; freeze until firm, about 15 minutes.
6. Preheat oven to 400°F (200°C).
7. Brush remaining egg wash onto pies; sprinkle with turbinado
sugar.
8. Bake, one pan at a time, until puffed and golden brown, 17 to
20 minutes. Let cool on pans for 10 minutes. Remove from pans,
and let cool completely on a wire rack.
9. In another small bowl, whisk together confectioners’
sugar, milk, and vanilla until smooth; drizzle onto cooled pies.
Refrigerate in an airtight container for up to 3 days.
 from the editor
BAKING UP MEMORIES
It’s often said that “baking is happiness,” and there’s recipe in the magazine, but when you make the small-batch
something so special about the happiness experienced when Vanilla Cupcakes with Vanilla Buttercream on page 108, you’ll
baked goods are shared and given during this festive season. see why this simple pleasure that highlights vanilla deserved
It’s also said that “baking is therapy,” and I’ve learned the its spot in the issue. Want more cupcakes? Let me know, and
true meaning of that phrase over the last few months as I’ve I’ll see what I can do (wink, wink!).
adjusted to life without my mom. When I bake, I escape.
I focus on the process, the sensory experience, the details, While my holiday will be different this year, I will find
and the beauty of what comes from my oven. My mom was happiness and therapy in my kitchen as I bake for family and
always so proud to receive anything I made, and in the days friends and smile seeing the recipes you make and share from
since she’s been gone, I’ve been baking her favorites—true this issue.
therapy for me. On page 55, you’ll read a lot more about this
amazing woman I was fortunate enough to call Mom—and I’m Happy holidays from me and the entire BFS team! Enjoy the
sharing her most favorite pound cake recipe with you, too. baking days ahead, and remember to always bake it your own.

I love exploring different holiday baking traditions around

the world, and last year, I had the pleasure of traveling to
Switzerland to spend time in the kitchen with Andie Pilot and
Heddi Nieuwsma as they shared Swiss bread and cookie recipes Brian Hart Hoffman
with me—and, yes, I was a happy taste tester during the shoots! Editor-in-Chief
Next December, our holiday baking retreat will take place in
Switzerland, so you, too, can bake in the kitchen with
these amazing bakers who live in a postcard of
winter wonderland.

We’d all be lying if we denied the competitive

nature of baking and wanting to have the best
item at the party. My friend Susan Frost has been
competing in her office cookie swap competition Andie
for 25 years . . . and leaves with dozens of cookies
from her colleagues. That’s a win-win scenario for
a friendly competition that’s become a holiday
tradition. Read more about her and this fun event
on page 21.

As you turn the pages of this issue, you’ll find

recipes perfect for the season ahead—and a first
of its kind for Bake from Scratch: cupcakes! In the
last eight years, we haven’t included a cupcake

Andie and Brian warming up with fondue while in

the Swiss region of Emmental, an area known for
its cheese.

november | december 2023 10

 ADVERTISING

GINGERBREAD-WHITE CHOCOLATE BLONDIES

Usher in your holiday baking season with these delightfully chewy blondies. Heilala Gingerbread Vanilla Extract enhances the warm, fragrant
spices and creamy white chocolate in the blondies, and the silky piped frosting is festively flecked and perfumed with Heilala Pure Vanilla Paste.

Makes 21 blondies 1. Preheat oven to 350°F (180°C). Spray VANILLA BEAN BUTTERCEAM
a 9-inch square baking pan with cooking Makes about 5 cups
1½ cups (330 grams) firmly packed light spray. Line pan with parchment paper,
brown sugar letting excess extend over sides of pan. 1 cup (227 grams) unsalted butter,
¾ cup (170 grams) unsalted butter, 2. In a large bowl, whisk together brown softened
melted sugar and melted butter until smooth ¾ teaspoon (2.25 grams) kosher salt
2 large eggs (100 grams), room and well combined; whisk in eggs and 2¾ cups (330 grams) confectioners’ sugar
temperature gingerbread vanilla extract. 2 tablespoons (30 grams) heavy
1 teaspoon (4 grams) Heilala 3. In a medium bowl, whisk together flour, whipping cream
Gingerbread Vanilla Extract baking powder, salt, ginger, cinnamon, 1 teaspoon (6 grams) Heilala Pure
1½ cups (188 grams) all-purpose flour nutmeg, and cloves. Stir flour mixture into Vanilla Paste
1 teaspoon (5 grams) baking powder butter mixture just until dry ingredients
1 teaspoon (3 grams) kosher salt are moistened. Fold in white chocolate. 1. In the bowl of a stand mixer fitted with
¾ teaspoon (1.5 grams) ground ginger Using an offset spatula, spread batter into the paddle attachment, beat butter and
¾ teaspoon (1.5 grams) ground cinnamon prepared pan. salt at medium speed until smooth and
½ teaspoon (1 gram) ground nutmeg 4. Bake until golden brown and a wooden creamy. With mixer on low speed, gradually
¼ teaspoon ground cloves pick inserted in center comes out with a add confectioners’ sugar alternately with
4 ounces (113 grams) white chocolate, few moist crumbs, 25 to 35 minutes. Let cream, beginning and ending with sugar,
roughly chopped cool completely in pan on a wire rack. beating until combined after each addition
Vanilla Bean Buttercream (recipe follows) 5. Using excess parchment as handles, and stopping to scrape sides of bowl. Beat
Garnish: assorted holiday sprinkles remove from pan. Cut into 3 (9x3-inch) in vanilla paste; scrape bottom and sides
strips. Cut each strip into 7 (2-inch-wide) of bowl and paddle. Beat at medium-high
triangles. speed until smooth, pale, and fluffy, 1 to
6. Transfer Vanilla Bean Buttercream to a 2 minutes. Use immediately.
pastry bag fitted with a small closed star
piping tip (Ateco #842), and pipe onto
blondies. Garnish with sprinkles, if desired.
Store in an airtight container for up to
3 days.

20% OFF
O regular priced products
heilal
at heilalavanilla.com and amazon.com
coupon code BFSHOLIDAY23
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bakers gonna bake
FESTIVE FINDS FOR THE SEASON
BONNE NUIT VIETRI MEDICI NATALE
SANTA IN PARIS CAKE STAND
BUON NATALE!
Vietri is known for its beautiful,
BON APPETIT handcrafted ceramics, and
MACARONS this festive cake stand is no
different. With items made from
the highest-quality Italian clay, Vietri craftsmen use traditional
methods to create long-lasting products. The glimmering hand-
painted tree on this pedestal adds elegance and joy to your table.
AVAILABLE AT: vietri.com

BONNE MAMAN
ADVENT
CALENDAR
BAUBLE STOCKINGS SPREAD THE LOVE
MADE WITH CARE
Who doesn’t get a little thrill when opening an Advent calendar
Born from Katie Stice Stewart’s family tradition of saving with a goody hidden behind each tiny door? Packaged in whimsical
the best for last, these tiny gems add to the seasonal spirit wintry scenes, Bonne Maman’s annual, limited-edition calendar is
of giving. The Bauble Stocking is meant to hold a special filled with 24 jars of its delicious preserves and spreads, including
present for the recipient, and each stocking’s design is ones that can be found only during the holidays.
custom. These two stockings, Bonne Nuit Santa in Paris
and Bon Appetit Macarons, were designed by our editor- AVAILABLE AT: bonnemaman.us
in-chief, Brian Hart Hoffman, to commemorate his
family’s 2022 holiday season in France, the last he spent
with his mother before her passing earlier this year. (Read
more about her on page 55.) Find the stocking meant for
you and yours to spread some holiday cheer. HOLIDAY COUPETAILS
AVAILABLE AT: bakefromscratch.com/shop MORE THAN A COCKTAIL
BOOK
Just in time for the holidays,
NORDIC WARE ALPINE Brian Hart Hoffman and
Brooke Bell bring you a
FOREST LOAF PAN collection of festive cocktail
WINTER WONDERLAND recipes and sweet treats. These
This new pan from Nordic libations are inspired by their
Ware creates an edible travels as well as cherished
evergreen forest, with tiered trees awaiting a light snow of memories with family and friends. Nestled among the
confectioners’ sugar. The pan is made from high-quality beverages, you’ll find appetizers and desserts to help ring in
cast aluminum, which ensures the even distribution of the holiday season. Pop some bubbly and raise a coupe to
heat, allowing for a perfect bake. Start baking for the your new favorite cocktail book, Holiday Coupetails.
holidays with this elegant woodland enchanted forest. AVAILABLE AT:
AVAILABLE AT: bakefromscratch.com/shop bakefromscratch.com/shop
17 bake from scratch
 ADVERTISING

THREE-CHEESE FANTAILS
A trifecta of BelGioioso® cheeses makes these buttery pull-apart rolls addictively good. Creamy Ricotta con Latte®
adds moisture and richness to the soft, supple dough, which is layered with sweet, nutty Parmesan and sharp, melty
Provolone to create a beautiful dinner bread that just might surpass everything else on your table.

Makes 12 rolls With mixer on low speed, gradually add into 12 (6x2-inch)
2¼ cups (281 grams) flour, beating just strips. Sprinkle
3¼ to 3½ cups (406 to 437 grams) until combined and stopping to scrape 1 tablespoon (8 grams)
all-purpose flour, divided sides of bowl. cheese mixture onto each
3 tablespoons (36 grams) granulated 3. Switch to the dough hook attachment. of 10 strips. Stack 5 strips,
sugar Beat at medium-low speed until a soft, cheese side up, on top of each other; place
1 tablespoon (9 grams) kosher salt somewhat sticky dough forms, 12 to 1 plain strip, butter side down, on top.
2¼ teaspoons (7 grams) instant yeast 15 minutes, stopping to scrape sides of Repeat with remaining 6 strips of dough.
¼ teaspoon (1.25 grams) baking soda bowl and dough hook; add up to remaining Using a floured serrated knife, cut each
¾ cup (180 grams) plus 1 tablespoon ¼ cup (31 grams) flour, 1 tablespoon dough stack crosswise into 3 (2-inch)
(15 grams) water, divided (8 grams) at a time, if dough is too sticky. squares. Place dough squares, cut side up,
8 tablespoons (113 grams) unsalted (Dough will mostly pull away from sides of in prepared muffin cups. Repeat procedure
butter, cubed and divided bowl.) Turn out dough onto a lightly floured with remaining dough, 1 tablespoon
½ cup (120 grams) BelGioioso® Ricotta surface, and shape into a ball. (14 grams) melted butter, and cheese
con Latte® cheese 4. Spray a large bowl with cooking spray. mixture. Sprinkle any remaining cheese
1 cup (100 grams) shredded Place dough in bowl, turning to grease top. mixture onto dough in cups. Loosely cover
BelGioioso® Sharp Provolone cheese Cover and let rise in a warm, draft-free dough with plastic wrap, and let rise in a
½ cup (40 grams) shredded BelGioioso® place (75°F/24°C) until doubled in size, warm, draft-free place (75°F/24°C) until
Parmesan cheese 30 to 45 minutes. dough fills cups, 15 to 25 minutes.
1 large egg (50 grams) 5. Punch down dough; cover and let stand 9. Preheat oven to 375°F (190°C).
1 tablespoon (2 grams) finely chopped for 10 minutes. 10. In a small bowl, whisk together egg and
fresh parsley 6. In a small microwave-safe bowl, heat remaining 1 tablespoon (15 grams) water;
remaining 5 tablespoons (71 grams) brush onto dough.
1. In the bowl of a stand mixer, whisk butter on high in 10-second intervals until 11. Bake until lightly browned,
together 1 cup (125 grams) flour, sugar, melted. In another small bowl, stir together 12 to 15 minutes. Let cool
salt, yeast, and baking soda by hand. provolone and Parmesan. in pan on a wire rack for
2. In a small saucepan, heat ¾ cup 7. Spray a 12-cup muffin pan with baking 10 minutes. Stir
(180 grams) water and 3 tablespoons spray with flour. parsley into remaining
(42 grams) butter over medium-low heat 8. On a lightly floured surface, divide melted butter;
until butter is melted and an instant-read dough in half. Roll half of dough into a brush onto rolls.
thermometer registers 120°F (49°C) to 12-inch square. (Keep remaining dough Serve warm.
130°F (54°C). Add warm butter mixture covered with plastic wrap.) Brush
and ricotta to flour mixture; using the 1 tablespoon (14 grams)
paddle attachment, beat at medium-low melted butter onto
speed until combined, about 1 minute, dough. Cut dough
stopping to scrape sides of bowl.
 Proofing
All yeast bread recipes need time for respiration,
which is the process by which yeast can devour
sugar and release carbon dioxide, also known
as proofing. Yeast dies at temperatures above
130°F (54°C) and goes dormant at 40°F (4°C).
For proofing dough, its ideal temperature is a
balmy 75°F (24°C) to 80°F (27°C), somewhere
draft-free. Too warm an environment and your
dough will overproof; too cold and your dough
will struggle to proof at all. Depending on the
temperatures and conditions, your dough can
rise for 1 to 2 hours. If the room is on the cooler
side, it’ll take a longer time to proof. Conversely,
a hotter room equals a quicker proof. So, how do Underproofed Perfectly Proofed
you know when it’s ready? Enter the finger dent
test.

Overproofed

Overdid it?
Even if you overmixed or
overproofed your dough, go ahead
with your recipe and bake it. The
finished product will still be edible,
and you don’t want to throw away
your time and money spent on
Finger Dent Test ingredients. Plus, it’s a learning
After your dough has rested for 40 minutes to 1 hour, lightly flour the
opportunity for your next bake to
surface of the dough, and gently press the pad of your finger about
be a success!
½ inch into the surface. If your dough has properly proofed, you should be
able to watch the dough spring back slightly but still show an indentation.
Additionally, the dough has roughly doubled in size from its original amount.
This is perfectly proofed dough. In underproofed dough, your finger The Great 8-Cup
dent will immediately spring back; the gluten is strong, but the carbon You’ve read it before in recipes, and you’ll
dioxide bubbles haven’t expanded enough to allow the dough to rise to its read it again: “until doubled in size.” The
full potential. This will produce pale, shrunken bread with less flavor. In best way to gauge this growth spurt? Use a
overproofed dough, the finger dent never fills back in but stays firmly there glass 8-cup measuring cup. Once you add
like a stubborn dimple; the carbon dioxide bubbles have stretched the gluten the dough to it, you can see exactly how
past its limits and popped like burst balloons. Baked overproofed bread can much your dough expands by the marks on
deflate and produce a dense crumb, lacking proper gluten development. the side.
25 bake from scratch
ADVERTISING
from the pantry

CRANBERRIES
EMBRACING THE WONDER
OOFF TTHE
H E CCRANBERRY
RANBERRY
BY AMBER WILSON
PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
FOOD STYLING BY KATIE MOON DICKERSON
STYLING BY DONNA NICHOLS
T Dried
here’s nothing quite like this time of year. There’s solace in the

Cran
sound of stepping across grass glazed with the season’s first frost,

berr
a fire sputtering away in the fireplace, and the crackle of a gilded
wrapper revealing a single sumptuous marron glacé (candied chestnut).
Fall and winter baking herald in clouds of cinnamon and sugar, smooth

ies
baked custards, gloriously spiced mincemeat, and the cool scent of
peppermint paired with chocolate. Heady aromas welcome us like paper-
wrapped presents: cinnamon, vanilla, cardamom, ginger, and cloves. The
air is redolent with notes of maple syrup, molasses-imbued brown sugar,
spicy gingerbread, and, of course, the tart, sweet scent of cranberries
simmering away on the stove.

Cranberries are grown in a handful of states in the US, including

Massachusetts, New Jersey, Wisconsin, Washington, and Oregon.
Like many species of plants native to North America, the cranberry
is specially adapted to wetlands. The roots of their vines typically are
established at the water’s edge, taking advantage of the rich soils
created by alternating peat, sand, clay, and gravel layers. It takes about
three years for the plants to start producing fruit, and canberries
grown commercially in bogs are flodded in early winter and springtime
to safeguard them from frost.

Autumn is when cranberries reach their peak flavor and color and
are, therefore, harvested. There are two methods for harvesting
cranberries: wet and dry. For wet harvesting, the vines are
submerged in water, and a mechanical harvester is driven through
to knock the berries off the vines. The cranberries, which float since
they contain four small internal air pockets, are then skimmed
off the water’s surface. Wet-harvested berries are processed
for beloved sauces, dried cranberries, and many other delights.
Cranberries spotted at farmers’ markets or in the produce section
of the grocery store are dry harvested. For this, a mechanical
picker combs the cranberries off the vines and deposits them in
bags to be sold fresh. Fresh cranberries are available from early fall
through late winter thanks to their long shelf life.

Cranberries are tart and complex, with a slightly bitter flavor.

Their acidity makes them a pleasant accompaniment to roasted
meats and beautifully suited to every aspect of any rich meal.
The relatively dry nature of the acidic berries also turns them
into sponges for absorbing sweetness without becoming cloying.

When buying cranberries, look at the fruit’s skin to determine

freshness. The ideal cranberry is shiny and plump, with taut
skin and a deep red color. (The more intense the color, the
more concentrated the beneficial vitamins and nutrients are!)
A truly fresh cranberry is firm to the touch and will bounce
against a surface when dropped; you’ll want to avoid bags with
brown or shriveled berries at the bottom.

november | december 2023 30

Suga
r e d Cra
nberries
Fresh cranberries must be kept cold, pan, invert the platter and pan together,
so the fridge is the perfect space to and shake gently. With the addition of
stash them. They’ll keep in the gelatin, it wobbles like the canned
refrigerator for up to 2 weeks or variety you know and love but with
in the freezer for up to 1 year. a grand presentation suited for
Freezing lets you capture the your holiday feast!
fruit’s flavor and vibrant color
while enjoying fresh cranberry Sugared cranberries add
recipes year-round. They’re glittering festivity to anything
a great substitute for fresh they rest upon. Not only do
cranberries and can be used they add festive flair but they
in recipes without thawing. To are also straightforward to
freeze, simply sort and rinse fresh make and provide fresh acidity

ce
Sau
y
cranberries under cold water and to rich desserts. You can also serve

e r r
ranb
drain them in a colander. Spread them these frosted jewels as a garnish for
on a kitchen towel, and let them dry for
10 to 15 minutes. Spread the berries in a C a cheerful cocktail. These beauties are
a breeze to make. Simply heat ½ cup
single layer on a rimmed baking sheet, and freeze, (100 grams) granulated sugar and ½ cup
uncovered, until they’re solid, about 2 hours. Transfer the (120 grams) water in a small saucepan over medium
solid cranberries to heavy-duty resealable plastic bags, and heat, stirring until the sugar dissolves. Let the syrup cool a
immediately return them to the freezer. This method ensures bit (you don’t want it to be so hot that it bursts the berries!)
the cranberries won’t clump together, and that’s important and gently stir 1 cup (250 grams) fresh cranberries into the
because it lets you take out exactly the amount of fruit you syrup. Remove the cranberries from the syrup with a slotted
need for a recipe. spoon, and let the excess syrup drip off. Place the cranberries
in a single layer on a parchment paper-lined rimmed baking
Besides fresh cranberries, you can purchase them frozen, sheet, and let them dry for 1 hour. Finally, roll the cranberries
canned, or dried. Dried cranberries are a lovely, tart substitute in granulated sugar until coated, and let them stand until
for recipes that traditionally include raisins, and they make a they’re dry, about 1 more hour. Voilà! You’ve got a trove of
beautiful addition to scones, cookies, cakes, muffins, and much sparkly cranberries! Top a frosted layer cake or pumpkin pie,
more! When baking with dried cranberries, you’ll sometimes vanilla-scented cupcakes, or a bûche de Noël with sparkling
need to reconstitute them by soaking them in hot water (or cranberries for instant showstoppers! They are also dazzling
another liquid, like orange juice or apple cider) for around scattered across a basic Bundt cake, bread pudding, pancakes,
20 minutes, draining, and then adding them to your recipe. and waffles. A batch of these glistening cranberries can
transform anything from ordinary to magical!
Let’s talk about that iconic scarlet cranberry sauce! Whether
treated as an essential side dish or a cheering component on With these simple instructions, you, too, can make the most
a charcuterie board, spread on a much-loved leftover turkey out of the cherished cranberry. May they appear at your
sandwich, or added to the pan juices of your favorite roast for seasonal table with more glowing festivity than ever—with
the most divine gravy ever, cranberry sauce is the sweet-tart their gorgeous garnet glossiness exuding the irrepressible
crowning glory at any merry meal. Yes, the canned variety sparkle of the holidays.
has a loyal following, but if you want to try something equally
delicious and elegant, we’ve got you covered! Consider making
a homemade gelatin-infused cranberry sauce and letting it set BAKE WITH CRANBERRIES
in a beautiful Bundt pan. Just coat all the cracks and crevices In this issue, don’t miss:
of your favorite Bundt pan with cooking spray to make for Blueberry-Cranberry Meringue Pie, page 38
an easy and clean unmolding. Pour in your cranberry sauce,
Five-Spice Cranberry-Pecan Rolls, page 78
loosely cover with plastic wrap, and refrigerate overnight.
To unmold, dip the pan in a bowl of warm water. Let stand Hefegugelhopf, page 87
for 30 seconds and then remove the pan from the water and Lady Baltimore Cake, page 105
carefully run a small offset spatula around the edges of the pan Cranberry-Orange Cream Scones, page 113
to loosen it. Place a serving platter upside down on top of the
november | december 2023 32
BLUEBERRY-CRANBERRY
MERINGUE PIE
Makes 1 (9-inch) pie

Recipe courtesy of Buttermilk by Sam

Housed in a flaky, all-butter pie crust is a

two-berry curd: tart cranberry and sweet
blueberry. The curd is silky and lush and atop
it sits a naturally fuchsia colored meringue.

Butter Pie Crust:

1½ cups (187 grams) all-purpose flour
1 teaspoon (6 grams) fine sea salt
1 tablespoon (12 grams) granulated
sugar
¾ cup (170 grams) unsalted butter cold
and sliced
5 tablespoons (75 grams) cold water

Blueberry Cranberry Curd:

6 ounces (170 grams) fresh cranberries
1 cup (156 grams) blueberries fresh or
frozen (get juicy ones!)
¼ cup (60 grams) freshly squeezed lime
juice
1 cup (200 grams) granulated sugar
2 large eggs plus 2 large yolks (86 grams)
½ cup (113 grams) unsalted butter

Blueberry Cranberry Meringue: pastry falls off or butter leaks). Cover the the curd is set on the edges and it only jiggles
1 cup (200 grams) granulated sugar whole pie with foil, wrapping it around the slightly in the center. Chill the pie for at least
½ cup (120 grams) 100% pure cranberry edges to protect the crimped edges. Fill all the a few hours before making the meringue.
juice way to rim with pie weights (or dried beans). 7. Make the meringue: Set the egg whites in
4 large egg whites (120 grams) 4. Bake crust until deep golden for about the bowl of a stand mixer fitted with a whisk
2 tablespoons (14 grams) blueberry 20 to 25 minutes then remove the weights attachment. In a pot, combine the sugar
powder from ground freeze-dried and foil. and cranberry juice and set over medium
blueberries* 5. Make the curd: In a pot set the heat. Clip a candy thermometer to the
1 teaspoon (4 grams) pure vanilla extract cranberries, blueberries and lime juice to pot. Cook until the temperature reaches
cook for about 10 minutes, until the berries 250°F, the candy stage. Begin whipping
1. Make the pie crust: Whisk together the all pop and it’s mostly liquid, you can use an the egg whites slowly while the liquid cools
flour, sugar and salt. Cut in the butter with immersion blender here to further get the for a minute or two, then with the mixer on
a pastry knife until kidney-bean sized. Add berries mashed. Press through a fine mesh low and whipping, slowly pour in the liquid.
the water and stir with a spatula, then use sieve and discard bits. Return the berry Once it’s all in, turn the mixer up to medium
your hands to gather the dough into a ball (it mixture to the pot (it should be cleaned of speed and whip for 5 to 10 minutes, or
will take quite a few turns). Wrap it in plastic any bits) and add the sugar, cook until sugar until the meringue holds stiff peaks. (You
wrap and chill for 2 hours or up to 48. dissolves. Set the eggs and yolks in a bowl can take the whisk out and the meringue
2. Par-bake the pie crust: Roll out the cold and add just a bit of the berry mix and whisk. holds its shape.) Toward the end, add the
crust on a lightly floured surface until it’s Then slowly add more of the mix and whisk. blueberry powder and the vanilla. Dollop
at least 3 inches wider than your rimmed Now pour all the egg mixture into the berry the meringue on top of the pie or use a
9-inch metal pie pan. Lay it over the pan mix and whisk to combine. This is to temper piping tip to make a pretty design.
and trim so you have an even edge. Fold the eggs. Cook the mixture until thick, 8. If kept in the fridge, the meringue will
the dough over on the edges and use your stirring as it cooks. When it’s thick enough hold shape for a day. Torch the pie before
thumb on one hand and thumb and index to coat the back of a spoon, it’s done. Turn serving, if desired.
finger on the other hand to crimp the the heat off and whisk in the butter.
crust. Set it to chill until hard, at least an 6. Bake the pie: Pour the curd through a *Grind freeze-dried blueberries into a powder
hour in the fridge. fine mesh sieve into the par-baked crust and then sieve them to remove the larger bits.
3. Preheat the oven to 400°F/204°C and (in case there are any bits). Bake the pie at You’ll want to do at least half a cup of berries
set the pie on a cookie sheet (in case any 350°F/177°C for 10 to 15 minutes, or until to make sure you get enough powder.
november | december 2023 38
 bread box
powered
weere
red by
by R
Red
ed S
ed tar® Y
Star
ta Yeast
eaastt
east

BEAUTIFULLY BRAIDED
AND SEASONALLY SPICED
CHOCK-FULL OF FRAGRANT SPICES AND BOLD FLAVORS AND TWISTED TO
PERFECTION, THESE FESTIVE BREADS WILL HELP YOU RING IN THE HOLIDAYS
PHOTOGRAPHY BY KYLE CARPENTER / RECIPE DEVELOPMENT BY AMANDA STABILE / FOOD STYLING BY AARON CONRAD / STYLING BY MARY BETH JONES

Spiced Sugar Twists

page 41
Mincemeat
Wreath
page 42

november | december 2023 40

 SPICED SUGAR TWISTS
Makes 10 rolls

There’s nothing like the aroma of warm spices filling the

kitchen during the holidays. Sweet strands weave together
in these sophisticated knots that elevate simple flavors into
eye-catching treats.

2½ teaspoons (5 grams) ground cinnamon

1¼ teaspoons (2.5 grams) ground nutmeg
A B ¾ teaspoon (1.5 grams) ground cardamom
¾ teaspoon (1.5 grams) ground allspice
⅔ cup (165 grams) firmly packed light brown sugar
½ cup (113 grams) unsalted butter, room temperature
Do-It-All Dough (recipe on opposite page)
All-purpose flour, for dusting
1 large egg (50 grams), room temperature
1 tablespoon (15 grams) water
⅓ cup (66 grams) granulated sugar
3 tablespoons (42 grams) unsalted butter, melted

1. In a small bowl, whisk together cinnamon, nutmeg,

C D cardamom, and allspice.
2. In a medium bowl, stir together brown sugar and room
temperature butter until smooth and combined. Reserve
1 tablespoon (6 grams) cinnamon mixture; stir remaining
cinnamon mixture into sugar mixture until combined.
3. Line 2 baking sheets with parchment paper.
4. Punch down Do-It-All Dough, and let stand for
5 minutes. Divide dough into 10 portions (about 95 grams
each). On a clean surface, roll 1 portion into an 8x4-inch
rectangle. Spread 1½ tablespoons (22 grams) sugar mixture
onto rectangle, leaving a ⅛-inch border along one long side.
Starting at long side without border, roll up dough into a log,
E F and press edge to seal. Roll dough into a rope about 14 inches
long, dusting work surface with flour as needed.
5. Cut rope in half lengthwise to create 2 strands; cut each
strand in half crosswise (A). Place the 4 strands, cut side up,
in a hashtag pattern (over, under, over, under) (B). Working
clockwise, cross each bottom strand over the strand next
to it (C and D). Repeat crossing procedure with remaining
bottom strands (E). After all 4 sides have been crossed,
cross 1 new top strand under adjacent strand (F). Repeat
crossing procedure with remaining new top strands (G). Tuck
ends under to shape into a round, and place on prepared pan
(H). Repeat procedure with remaining dough portions and
G H remaining sugar mixture. Cover and let rise in a warm, draft-
free place (75°F/24°C) until puffed, 30 to 45 minutes.
6. Preheat oven to 350°F (180°C).
SHAPING 7. In another small bowl, whisk together egg and 1 tablespoon
As you work through crossing the strands and moving in a (15 grams) water. Brush egg wash onto rolls.
clockwise direction, a loose round will begin to take shape. 8. Bake until golden brown and an instant-read thermometer
Once you’ve crossed all the strands, tuck the final ends under inserted in center registers at least 190°F (88°C), 15 to
to create a nice round. 20 minutes, rotating pans halfway through baking.
9. In a small bowl, stir together reserved cinnamon mixture and
granulated sugar. Brush melted butter onto hot rolls; sprinkle
Looking for more spectacular bread recipes? Head to with spiced sugar. Let cool on pans for 10 minutes. Remove
bakefromscratch.com and check out our Bread Box collection! from pans, and let cool on a wire rack for 20 minutes. Serve
warm. Store in an airtight container for up to 2 days.
41 bake from scratch
DO-IT-ALL DOUGH Do-It-All Dough (recipe precedes)
Makes 10 to 12 rolls or 1 (16-inch) wreath ⅔ cup (147 grams) firmly packed dark brown sugar
1 medium apple (200 grams), peeled and finely chopped
¾ cup (180 grams) whole milk ⅔ cup (107 grams) raisins
½ cup (120 grams) water ½ cup (77 grams) candied orange peel, finely chopped
⅓ cup (75 grams) unsalted butter, cubed ½ cup (66 grams) dried currants
4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided ¼ cup (60 grams) water
2 tablespoons (24 grams) granulated sugar 3 tablespoons (45 grams) brandy
1 tablespoon (9 grams) kosher salt 2 teaspoons (2 grams) orange zest
1 (0.25-ounce) package (7 grams) active dry yeast* 1 teaspoon (1 gram) lemon zest
1 large egg (50 grams), room temperature 2 teaspoons (10 grams) fresh lemon juice
1½ teaspoons (3 grams) ground cinnamon
1. In a medium saucepan, heat milk and ½ cup (120 grams) water 1 teaspoon (2 grams) ground coriander
over medium heat to scalding. (An instant-read thermometer ½ teaspoon (1 gram) ground nutmeg
should register 180°F/82°C.) Remove from heat, and add ½ teaspoon (1 gram) ground allspice
butter; stir occasionally until butter is melted and an instant- ¼ teaspoon ground cloves
read thermometer registers 120°F (49°C) to 130°F (54°C). All-purpose flour, for dusting
2. In the bowl of a stand mixer fitted with the paddle attachment, 3 tablespoons (60 grams) apricot preserves
combine 2 cups (250 grams) flour, sugar, salt, and yeast. Add
warm milk mixture, and beat at low speed until combined. Add 1. Line a small baking sheet with parchment paper.
egg, beating until combined. With mixer on low speed, gradually 2. Lightly punch down Do-It-All Dough. Press into a 10x6-
add 2 cups (250 grams) flour, beating just until a shaggy dough inch rectangle, and transfer to prepared pan. Cover and
comes together and stopping to scrape sides of bowl. refrigerate for at least 1 hour or up to overnight.
3. Switch to the dough hook attachment. Beat at low speed 3. In a large bowl, combine brown sugar, apple, raisins, candied
until a soft, somewhat sticky dough forms, about 24 minutes, orange peel, currants, ¼ cup (60 grams) water, brandy,
stopping to scrape sides of bowl and dough hook; add up to orange zest, lemon zest and juice, cinnamon, coriander,
remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a nutmeg, allspice, and cloves. Cover and let stand for 1 hour.
time, if dough is too sticky. Turn out dough onto a clean surface; 4. Transfer sugar mixture to a medium saucepan; bring to a boil
knead 5 to 6 times, and shape into a smooth round. over medium-low heat, stirring frequently until sugar dissolves.
4. Lightly oil a large bowl. Place dough in bowl, turning to grease Cook, stirring frequently, until slightly thickened, 10 to 15 minutes.
top. Cover and let rise in a warm, draft-free place (75°F/24°C) Remove from heat, and let cool slightly. Cover and refrigerate
until doubled in size, about 1 hour. until cold, at least 1 hour or up to overnight.
5. Turn out dough onto a lightly floured surface, and roll
*We used Red Star® Active Dry Yeast. into a 16x11-inch rectangle, with one long side closest you.
Spread fruit mixture onto dough, leaving a ¼-inch border
Note: This may seem like a long time to mix, but your stand mixer on all sides. Starting with one long side, roll up dough into a
can handle the workload since it’s on a low speed. tight log, and pinch seam to seal. Place roll, seam side down,
on work surface. Using a bench scraper or sharp knife, cut
MINCEMEAT WREATH roll in half lengthwise; turn halves cut side up. Carefully cross
Makes 1 (16-inch) wreath strands over each other to create an “X” shape. Twist top half
of “X” twice; repeat with bottom half of “X.” Place a sheet
The history of mincemeat itself is as rich as this fruit-filled bread. of parchment paper on work surface. Carefully move twist
Mincemeat was first created as a method of preserving meat, but to parchment, shaping into a wreath, and tuck ends under.
around the 19th century, the meat was left out, and eventually, Transfer wreath on parchment to a rimless baking sheet. Cover
it became the fruity mixture known today. The history of mince and let rise in a warm, draft-free place (75°F/24°C) until
wreaths and pies can be traced back to the Crusades, around the puffed, 1 hour to 1 hour and 15 minutes.
11th to 13th centuries. European Crusaders brought back spices, 6. Preheat oven to 350°F (180°C).
fruits, and meats to England from the Middle East. Making mince 7. Bake until golden brown and an instant-read thermometer
pies was tacked on to Christmas celebrations, and the pies were inserted near center registers at least 190°F (88°C), 30 to
made to resemble Jesus in the manger, with a small doughy “baby” 40 minutes.
in the center. The cloves, cinnamon, and nutmeg symbolize the three 8. In a small microwave-safe bowl, heat preserves on high until
gifts the Magi brought to honor the birth of Jesus. As mincemeat fluid, about 30 seconds. Using a pastry brush, brush preserves
recipes changed with the omission of meat, a lot of religious onto hot wreath. Let cool on pan for 15 minutes. Remove
symbolism was lost from it as well. However, some traditions can’t from pan, and let cool completely on a wire rack. Store in an
be erased, so enjoy a slice of this braided beauty on each day of the airtight container for up to 5 days, or refrigerate in an airtight
12 days of Christmas for the good luck that it’s said to bring. container for up to 2 weeks.

PRO TIP You can substitute 1 (27-ounce) jar prepared mincemeat for the cooled cooked fruit mixture that’s prepared in steps 3 and 4.

november | december 2023 42

BAKED CUSTARDS

BAKED CUSTARDS HAVE THE POWER TO UPLIFT THE

SPIRIT, AS THEY ARE DIVINELY COMFORTING AND
DELICIOUS WITH EVERY SILKY-SMOOTH SPOONFUL
EGGNOG POTS DE CRÈME ½ teaspoon (1.5 grams) kosher salt 5. Bake until custards are set but centers
Makes 6 custards 2½ cups (600 grams) half-and-half, room jiggle when jars are gently shaken and an
temperature instant-read thermometer inserted in
Pot de crème is a classic French dessert 1 tablespoon (15 grams) brandy center registers 170°F (77°C) to 175°F
that dates back to the 17th century, and ½ cup (120 grams) cold heavy whipping (79°C), 50 to 55 minutes. Carefully
the name refers to the traditional ornate cream transfer jars to a wire rack, and let cool
porcelain lidded cups the custard bakes in ¼ cup (30 grams) confectioners’ sugar completely. Refrigerate, uncovered, until
as well as the custard itself. These days, Garnish: ground nutmeg cold and set, at least 4 hours, or up to
pots de crème are typically baked in small overnight.
ramekins or ovenproof glass jars. With a 1. Preheat oven to 325°F (170°C). 6. In another medium bowl, whisk together
blend of half-and-half, sugar, and egg yolks, 2. In a medium bowl, whisk together egg cold cream, confectioners’ sugar, and
this wonderfully spiced custard envelops your yolks, granulated sugar, 1 teaspoon remaining ½ teaspoon (2 grams)
mouth in a luscious way, leaving you with all (4 grams) vanilla, nutmeg, and salt. vanilla until medium-stiff peaks
the merry flavors of eggnog—brandy, vanilla, 3. In a medium saucepan, heat half-and- form. Spoon onto cold custards.
and nutmeg. These are ideal for holiday half and brandy over medium heat until Garnish with nutmeg, if
entertaining, as everything can be done in mixture just begins to steam. (Do not boil.) desired. Best served
advance and are served chilled and spooned Gradually add hot half-and-half mixture to same day. Cover and
right out of the vessels they are baked in. Just egg yolk mixture, whisking constantly until refrigerate for up to
before your guests arrive, crown with vanilla- smooth. Strain custard through a fine- 3 days.
kissed whipped cream and dust with nutmeg mesh sieve into a liquid-measuring cup,
for one final festive flourish. discarding any solids.
4. Divide custard among 6 (4-ounce)
6 large egg yolks (114 grams), room ovenproof glass jars (about ½ cup
temperature or 130 grams each). Place jars in
¼ cup (50 grams) granulated sugar a roasting pan or 13x9-inch baking
1½ teaspoons (6 grams) vanilla extract, pan; add hot water to pan come
divided 1 inch up sides of jars. Loosely
¾ teaspoon (1.5 grams) ground nutmeg cover pan with foil.
Time to Temper
1. In a medium saucepan, heat half-and-
half and brandy over medium heat until
mixture just begins to steam. (Do not
boil.) Gradually add hot half-and-half
mixture to egg yolk mixture, whisking
constantly until smooth. Strain custard
through a fine-mesh sieve into a liquid-
measuring cup, discarding any solids.
When it comes to custards, tempering
involves slowly and carefully adding
the hot liquid in a steady stream to the
egg yolks while constantly whisking to
gradually raise their temperature without
scrambling the yolks. This dilutes the
proteins in the yolks as they unravel and
firm up, preventing them from clumping
together tightly. This helps create a
velvety base for the custard. Straining
helps remove any bits of curdled egg
from the custard so your final product
is silky and smooth. Let the custard pass
through the sieve by shaking it softly
or stirring gently with a spoon to help
move things along. Pressing the custard
will force those curdled bits through the
sieve, ruining the custard’s satiny texture.

november | december 2023 46

 Bain-Marie and Bake
1. Divide custard among 6 (4-ounce) ovenproof
glass jars (about ½ cup or 130 grams each).
Place jars in a 13x9-inch baking pan or roasting
pan; add hot water to come 1 inch up sides
of jars. Loosely cover pan with foil. A water
bath, also known as a bain-marie, helps control
and evenly distribute heat around the custard
as it bakes. This encourages slow and steady
coagulation of the eggs, which keeps the texture
silky and smooth and helps prevent the custard
from splitting.

2. Bake until custards are set but centers jiggle

when jars are gently shaken and an instant-read
thermometer inserted in center registers 170°F
(77°C) to 175°F (79°C), 50 to 55 minutes. Carefully
transfer jars to a wire rack, and let cool completely.
Refrigerate, uncovered, until cold and set, at least
4 hours, or up to overnight. You’ll know the custard is
ready to come out of the oven when you gently jostle
the vessel you’re baking the custard in and the custard
appears set around the edges while the inside remains
jiggly. Remember, the custard will continue to firm up
as it chills in the refrigerator.

The Crowning Glory

1. In another medium bowl, whisk
together cold cream, confectioners’
sugar, and remaining ½ teaspoon
(2 grams) vanilla until medium-stiff
peaks form. Top cold custards with
whipped cream mixture. Garnish
with nutmeg, if desired. Best served
same day. Cover and refrigerate for
up to 3 days. The small of amount of
cornstarch in confectioners’ sugar
helps stabilize the whipped cream.

47 bake from scratch

 POPS OF
Peppermint
MEET
Chocolate
CHEER
CELEBRATION-WORTHY RECIPES
FILLED WITH AN ICONIC
HOLIDAY FLAVOR COMBINATION

PHOTOGRAPHY BY KYLE CARPENTER

AND STEPHANIE WELBOURNE STEELE
RECIPE DEVELOPMENT BY AMANDA STABILE
FOOD STYLING BY AARON CONRAD
AND KATIE MOON DICKERSON
STYLING BY MARY BETH JONES
 Peppermint-Cream Cheese Swirl Brownies, page 68

63 bake from scratch

Chocolate-Peppermint
Bark Cookies
page 67
 cover recipe
Chocolate-Peppermint
Cake Roll, page 68

65 bake from scratch

  Williams Sonoma debuted its Original Peppermint Bark in 1998 after a team of
A Modern food merchants set out to create throwback treats that would remind founder

Holiday Chuck Williams of his childhood during Christmastime. Testing took 20 rounds
to make perfect!
Tradition  Peppermint bark is essentially tempered chocolate topped with crushed hard
Beloved by millions and especially peppermint candies and left to solidify before breaking into pieces. The finished
popular during the holidays, product resembles the craggy surface of tree bark, hence the name. It’s believed
peppermint bark can be found in that peppermint bark was inspired by the French confection mendiant, a small
a variety of flavor combinations chocolate disk topped with nuts and dried fruit.
and from many sources. But our
 Williams Sonoma makes peppermint bark with Guittard chocolate (a recipe
favorite at Bake from Scratch is from
Guittard makes specifically for Williams Sonoma), triple-distilled peppermint
Williams Sonoma. This year marks
oil, and no artificial flavors or colors. More than 1 million pounds of Guittard
the 25th anniversary of Williams
chocolate and 65,000 peppermint pieces are used each holiday season.
Sonoma Peppermint Bark, so we’re
breaking off a few facts about this  Williams Sonoma’s peppermint bark is available for only 12 weeks a year, during
creamy-crunchy delight. the late fall and early winter months, making it a short-lived but beloved seasonal
product. Williams Sonoma currently has 18 products featuring peppermint bark.

 December 1 is National Peppermint Bark Day in the United States.

Williams Sonoma celebrates by hosting their annual Peppermint Bark-Off,
in which bakers create custom confections using peppermint bark.
 CHOCOLATE-PEPPERMINT
BARK COOKIES
Makes about 24 cookies

These candy-filled cookies are sure to put you

on Santa’s nice list! The crispy edges give way
to a chewy center studded with peppermint
bark pieces and pockets of melted chocolate.

1 cup (227 grams) unsalted butter,

softened
¾ cup (150 grams) granulated sugar
¾ cup (165 grams) firmly packed light
brown sugar
2 large eggs (100 grams), room
temperature
2 teaspoons (8 grams) vanilla extract
2¾ cups (344 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (3 grams) kosher salt
3⁄4 teaspoon (3.75 grams) baking soda
1 cup (170 grams) finely chopped
peppermint bark
1 cup (170 grams) chopped semisweet
chocolate
Garnish: coarsely chopped peppermint
bark, flaked sea salt

1. Line a rimmed baking sheet with

parchment paper.
2. In the bowl of a stand mixer fitted with
the paddle attachment, beat butter and
sugars at medium speed until fluffy, 2 to
3 minutes, stopping to scrape sides of bowl.
Add eggs, one at a time, beating well after
each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour,
baking powder, kosher salt, and baking
soda. With mixer on low speed, gradually
add flour mixture to butter mixture,
beating until just combined. Fold in finely
chopped bark and chocolate. Using a
3-tablespoon spring-loaded scoop, scoop
dough (about 60 grams each), and place
on prepared pan. Cover and refrigerate for
at least 2 hours or up to overnight.
4. Preheat oven to 375°F (190°C). Line
baking sheets with parchment paper.
5. Place cold dough 2 inches apart on
prepared pans.
6. Bake until golden brown, 10 to
12 minutes, rotating pans halfway through
baking. Immediately garnish with coarsely
chopped bark and sea salt, if desired. Let
cool on pans for 5 minutes. Remove from
pans, and let cool completely on wire racks.
Store in an airtight container for up to
4 days.

6
67
PEPPERMINT-CREAM CHEESE flour mixture until just combined. Spread 4. Bake until cake springs back when lightly
SWIRL BROWNIES two-thirds of batter (about 4⅓ cups or pressed in center, 9 to 11 minutes. (Do not
Makes 12 brownies 1,097 grams) into prepared pan. overbake.)
6. Using an offset spatula, gently spread 5. Meanwhile, sift cocoa into a 15x10-inch
Take a bite of holiday cheer with these swirl mixture onto batter in pan. Dollop rectangle onto a clean kitchen towel.
decadent brownies made with rich black remaining batter onto swirl mixture. Using 6. Immediately run a thin knife or a small
cocoa and dark chocolate. Swirled with cream a wooden skewer or knife, gently swirl offset spatula around edges of cake to
cheese boosted with bold peppermint, this layers together. loosen. Invert cake onto cocoa on towel;
fudgy treat gives us all the festive feels. 7. Bake until edges are set and a wooden gently peel off parchment. Sift cocoa onto
pick inserted in center comes out with a cake. Starting at one short side, gently
Swirl: few moist crumbs, 55 minutes to 1 hour, roll up cake and towel together, and place,
2 (8-ounce) packages (454 grams) covering with foil during final 30 minutes seam side down, on a wire rack. Let cool
cream cheese, softened of baking to prevent excess browning. completely.
1 cup (200 grams) granulated sugar Let cool completely in pan on a wire rack. 7. Carefully unroll cooled cake. Transfer
1 tablespoon (8 grams) all-purpose flour Cover and refrigerate for at least 2 hours 1 cup (170 grams) Peppermint Cream
2 large eggs (100 grams), room or up to overnight. Filling to a pastry bag fitted with a large
temperature 8. Using excess parchment as handles, petal piping tip (Wilton No. 125); spread
1½ teaspoons (6 grams) peppermint remove from pan, and cut into bars. remaining filling onto cake, leaving a
extract Refrigerate in an airtight container for up ½-inch border on one short side. Sprinkle
1 teaspoon (4 grams) vanilla extract to 3 days. chopped bark onto filling. Gently reroll
cake and filling without towel. Carefully
Batter: CHOCOLATE-PEPPERMINT transfer cake to a baking sheet, and
2⅓ cups (396 grams) chopped dark CAKE ROLL refrigerate until set, about 20 minutes, or
chocolate Makes 1 (14-inch) cake roll until ready to serve.
1 cup (227 grams) unsalted butter, 8. Just before serving, trim edges of cake
cubed Make the most wonderful time of the year roll, if desired. Pipe reserved filling on
1½ cups (300 grams) granulated sugar extra special with this decadent, seasonal top of cake roll; garnish with peppermint
1 cup (220 grams) firmly packed light roll. Brimming with a silky peppermint filling bark, if desired. Refrigerate in an airtight
brown sugar encased in a tender chocolate cake, this dessert container for up to 3 days.
1½ cups (188 grams) all-purpose flour is sure to satisfy your holiday sweet tooth!
¾ cup (64 grams) black cocoa powder *We used Williams Sonoma Original
2 teaspoons (6 grams) kosher salt 3 large eggs (150 grams) Peppermint Bark.
5 large eggs (250 grams), room ⅔ cup (133 grams) granulated sugar
temperature 1 teaspoon (4 grams) vanilla extract PEPPERMINT CREAM FILLING
2 teaspoons (8 grams) vanilla extract ½ cup (63 grams) all-purpose flour Makes about 2¼ cups
¼ cup (21 grams) Dutch process cocoa
1. Preheat oven to 350°F (180°C). Spray a powder, sifted, plus more for dusting 5 ounces (140 grams) cream cheese,
13x9-inch baking pan with cooking spray. ½ teaspoon (2.5 grams) baking powder softened
Line pan with parchment paper, letting ¼ teaspoon kosher salt ¼ cup (30 grams) confectioners’ sugar
excess extend over sides of pan. Peppermint Cream Filling (recipe follows) 1½ cups (360 grams) cold heavy whipping
2. For swirl: In the bowl of a stand mixer ⅓ cup (52 grams) finely chopped cream
fitted with the paddle attachment, beat peppermint bark* 1 tablespoon (5 grams) Dutch process
cream cheese at medium speed until Garnish: peppermint bark shards cocoa powder, sifted
smooth. Add granulated sugar and flour; ¾ teaspoon (3 grams) peppermint extract
beat until well combined, stopping to scrape 1. Preheat oven to 350°F (180°C). Spray
bottom and sides of bowl. Add eggs, one at a a 141⁄2x91⁄2-inch rimmed baking sheet with 1. In the bowl of a stand mixer fitted with
time, beating just until combined after each baking spray with flour. Line bottom of pan the whisk attachment, beat cream cheese
addition and stopping to scrape sides of bowl; with parchment paper; spray parchment. and confectioners’ sugar at medium speed
beat in extracts. Cover and refrigerate. 2. In the bowl of a stand mixer fitted until smooth and creamy, stopping to
3. For batter: In the top of a double boiler, with the whisk attachment, beat eggs at scrape sides of bowl.
combine chocolate and butter. Cook over medium-high speed until foamy. Gradually 2. In a medium bowl, whisk together cold
simmering water, whisking frequently, until add sugar, beating until mixture is thick, cream, cocoa, and peppermint extract until
melted and smooth. Remove from heat; pale yellow, and doubled in size, about smooth. With mixer on medium speed,
whisk in sugars until smooth. 5 minutes. Beat in vanilla. slowly add cream mixture to cream cheese
4. In a medium bowl, whisk together flour, 3. In a medium bowl, whisk together flour, mixture, beating until combined and
cocoa, and salt. cocoa, baking powder, and salt. Using a stopping scrape bottom and sides of bowl.
5. Add eggs, one at a time, to chocolate balloon whisk, gently fold flour mixture Increase mixer speed to high, and beat
mixture, whisking until combined after into egg mixture. Spread batter into until medium-stiff peaks form, 2 to
each addition; whisk in vanilla. Fold in prepared pan. 3 minutes. Use immediately.
november | december 2023 68
 CHOCOLATE-PEPPERMINT 25 to 30 minutes. Let cool completely in 2½ cups (567 grams) unsalted butter,
LAYER CAKE WITH pans on wire racks. Remove from pans, and cubed and softened
CARAMELIZED WHITE level cooled cake layers, if desired. 1 teaspoon (4 grams) vanilla extract
CHOCOLATE BUTTERCREAM 5. Place 1 cake layer on a serving platter. ½ teaspoon (1.5 grams) kosher salt
Makes 1 (8-inch) cake Spread 1½ cups (275 grams) Caramelized
White Chocolate Buttercream on top. 1. Preheat oven to 250°F (130°C).
Make the holidays merry and bright with Top with second cake layer, and spread 2. In a completely dry 9-inch round cake
this stunning three-layer cake. Tender- 1½ cups (275 grams) buttercream on top. pan, place white chocolate.
crumbed chocolate-peppermint cake layers Top with remaining cake layer. Spread 3. Bake until melted and a light caramel
get sandwiched with a buttercream made remaining buttercream on top and sides color, about 45 minutes, stirring with a
with toasted white chocolate, which adds a of cake, smoothing with an offest spatula spatula every 10 minutes. (Chocolate
deep nutty flavor. Gorgeously decorated to or bench scraper. might look dry and crumbly at any point
mimic a candy cane, this cake is the ultimate 6. To decorate with red food coloring, but continue stirring until smooth.)
centerpiece for any holiday celebration. using a wooden pick, drag food coloring 4. In the heatproof bowl of a stand mixer,
in long lines along sides of cake, if desired whisk together sugar, egg whites, and cream
¾ cup (170 grams) unsalted butter, (A). Using a bench scraper or long of tartar. Place bowl over a saucepan of
softened offset spatula, spread food coloring into simmering water. Cook, stirring frequently,
1 cup (85 grams) Dutch process cocoa buttercream in long, smooth motions to until sugar dissolves and an instant-read
powder create streaks (B). (The more passes you thermometer registers 160°F (71°C).
1⅔ cups (365 grams) firmly packed light make with bench scraper or spatula, the 5. Carefully return bowl to stand mixer.
brown sugar* more the red color will spread, so make Using the whisk attachment, beat at high
1½ cups (360 grams) hot brewed coffee as few passes as possible.) Garnish with speed until mixture has cooled significantly
1 cup (200 grams) granulated sugar candies just before serving, if desired. and becomes thick and glossy. Reduce
1 cup (240 grams) whole buttermilk, Refrigerate in an airtight container for up mixer speed to medium-high; add butter,
room temperature to 3 days. 2 tablespoons (28 grams) at a time,
3 large eggs (150 grams), room beating until completely combined after
temperature and lightly beaten *We used C&H® Light Brown Sugar. each addition. Beat until buttercream
1 tablespoon (13 grams) peppermint is thick and glossy. (It may look slightly
extract CARAMELIZED WHITE CHOCOLATE curdled at some point, but keep mixing.)
1½ teaspoons (6 grams) vanilla extract BUTTERCREAM Beat in vanilla and salt.
2¼ cups (281 grams) all-purpose flour Makes about 7 cups 6. If white chocolate has solidified, transfer
1 tablespoon (15 grams) baking powder to a microwave-safe container, and heat
¾ teaspoon (3.75 grams) baking soda 8 ounces (226 grams) white chocolate, on high in 30-second intervals, stirring
¾ teaspoon (2.25 grams) kosher salt chopped between each, until melted. With mixer on
Caramelized White Chocolate 2¼ cups (450 grams) granulated sugar medium speed, slowly add white chocolate
Buttercream (recipe follows) 10 large egg whites (300 grams), room to buttercream, beating until combined
Red gel food coloring, for decoration temperature and stopping to scrape bottom and sides of
Garnish: peppermint candies ¼ teaspoon cream of tartar bowl. Use immediately.

1. Preheat oven to 350°F (180°C). Spray

3 (8-inch) round cake pans with baking
spray with flour. Line bottom of pans with
parchment paper.
2. In a large heavy-bottomed saucepan,
melt butter over medium heat. Whisk in
cocoa; cook, whisking frequently, until
fragrant, about 1 minute. Remove from
heat; whisk in brown sugar, hot coffee,
and granulated sugar until sugars dissolve.
Whisk in buttermilk, eggs, and extracts.
3. In a medium bowl, whisk together
flour, baking powder, baking soda, and
salt. Gradually add flour mixture to cocoa
mixture, whisking until just combined.
Divide batter among prepared pans (about
621 grams each).
4. Bake until a wooden pick inserted in A B
center comes out with a few moist crumbs,
69 bake from scratch
 RISE and SHINE
DON’T LET A BUSY SCHEDULE STOP YOU FROM MAKING DELICIOUS DOUGHS!
WITH THESE OVERNIGHT RECIPES, YOUR BREAD IS MEANT TO WORK WHILE YOU
REST, ALLOWING FOR MORE NUANCED FLAVORS IN EVERY BITE.

PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE

OLA AGBODZA AND AMANDA STABILE
RECIPE DEVELOPMENT BY
FOOD STYLING BY AARON CONRAD / STYLING BY MAGGIE HILL
 Frosting:
6 ounces (170 grams) cream cheese,
room temperature
2 tablespoons (28 grams) unsalted
5. Bake for 10 minutes. Carefully top each butter, room temperature
muffin with fontina, if desired. Reduce 1 cup (120 grams) confectioners’ sugar
SAVORY HERB-AND-CHEESE oven temperature to 375°F (190°C), 1 teaspoon (4 grams) vanilla extract
MUFFINS and bake until golden and a wooden pick
Makes 12 muffins inserted in center comes out with a few 1. For batter: In a medium bowl, whisk
moist crumbs, about 8 minutes more. Let together flour, baking powder, and salt.
Overnight breads don’t have to be baked for cool in pans for 10 minutes. Remove from 2. In a large bowl, whisk together
just breakfast! This delicious muffin batter pans, and let cool on a wire rack. Serve granulated sugar and melted butter.
can be prepped in the morning and baked warm, or let cool completely. Whisk in eggs. Add milk, sour cream, and
fresh and hot for family supper that night. vanilla; whisk until smooth and combined.
*We used BelGioioso® Fontina Cheese and Gradually add flour mixture, whisking
2 cups (250 grams) all-purpose flour Parmesan Cheese. until almost combined. Using a small
⅔ cup (100 grams) cornmeal spatula, scrape sides of bowl; fold until
4 teaspoons (20 grams) baking powder OVERNIGHT CINNAMON ROLL just combined and no dry streaks remain.
1 teaspoon (3 grams) kosher salt MUFFINS (There may be small lumps, but do not
1 teaspoon (2 grams) ground black Makes 12 muffins overmix the batter.) Cover and refrigerate
pepper for 8 hours or up to overnight.
⅔ cup (149 grams) vegetable oil Get the classic flavors of a warm, freshly 3. For streusel: In a small bowl, whisk
2 large eggs (100 grams), room baked cinnamon roll with the convenience of together flour, brown sugar, cinnamon,
temperature muffins in this delectable hybrid. Filled with and nutmeg. Stir in melted butter until
1¼ cups (300 grams) whole buttermilk an inviting blend of cinnamon and nutmeg combined and mixture is crumbly. Cover
⅔ cup (85 grams) shredded fontina that radiates through each tender bite, these and refrigerate for at least 15 minutes or
cheese* muffins are only made better with a creamy until ready to use.
⅔ cup (48 grams) freshly grated dollop of frosting on top. 4. Preheat oven to 400°F (200°C). Line
Parmesan cheese* alternating cups of 2 (12-cup) muffin pans
⅓ cup (13 grams) finely chopped fresh Batter: with parchment paper liners or spray with
chives 2½ cups (313 grams) all-purpose flour baking spray with flour.
⅓ cup (13 grams) finely chopped fresh 3½ teaspoons (17.5 grams) baking powder 5. Let batter stand at room temperature
parsley ½ teaspoon (1.5 grams) kosher salt for 5 minutes. Reserve ¼ cup (30 grams)
Garnish: shredded fontina cheese 1 cup (200 grams) granulated sugar streusel. Carefully fold remaining streusel
½ cup (113 grams) unsalted butter, into batter until just combined. Divide
1. In a small bowl, whisk together flour, melted and cooled slightly batter among prepared muffin cups (about
cornmeal, baking powder, salt, and pepper. 2 large eggs (100 grams), room 5 tablespoons or 95 grams each). Top each
2. In a medium bowl, whisk together oil temperature muffin with 1 teaspoon (4 grams) reserved
and eggs until smooth; whisk in buttermilk. ¾ cup (180 grams) whole milk, room streusel. Fill empty muffin cups two-thirds
Gradually add flour mixture, stirring until temperature full with water.
just combined and stopping to scrape sides ¼ cup (60 grams) sour cream, room 6. Bake for 10 minutes. Reduce oven
of bowl. Cover and refrigerate for 8 hours temperature temperature to 375°F (190°C), and bake
or up to overnight. 1 teaspoon (4 grams) vanilla extract until golden and a wooden pick inserted in
3. Preheat oven to 400°F (200°C). Line center comes out with a few moist crumbs,
alternating cups of 2 (12-cup) muffin pans Streusel: 10 to 12 minutes more. Let cool in pans
with parchment paper liners or spray with ½ cup (63 grams) all-purpose flour for 10 minutes. Remove from pans, and let
baking spray with flour. ½ cup (110 grams) firmly packed light cool completely on a wire rack.
4. Let batter stand at room temperature brown sugar 7. For frosting: In another medium
for 5 minutes. Fold in cheeses, chives, 1 tablespoon (6 grams) ground bowl, fold together cream cheese and
and parsley. Divide batter among prepared cinnamon butter until smooth and combined. Stir
muffins cups (about 5 tablespoons or ½ teaspoon (1 gram) ground nutmeg in confectioners’ sugar and vanilla until
90 grams each). Fill empty muffin cups 4 tablespoons (56 grams) unsalted smooth. Spread frosting on top of cooled
two-thirds full with water. butter, melted and cooled slightly muffins, and serve immediately.
73 bake from scratch
Savory Herb-and-
Cheese Muffins
page 73
 KNOWN FOR ITS GRAND SNOW
SNOW-COVERED
COVER
MOUNTAINS, ALPINE VILLAGES, AND MAJESTIC LAKES,
SWITZERLAND IS ALL AGLOW DURING THE HOLIDAYS.
CHRISTMAS MARKETS ARE BOUNTIFUL AND BRIMMING
WITH CHOCOLATIERS, STEAMING FONDUE POTS,
MELTY RACLETTE, AND MUGS OF GLÜHWEIN (MULLED
WINE). AND IN BAKERIES AND HOME KITCHENS,
YOU’LL FIND SEASONAL COOKIES AND BREADS
BAKED WITH GENERATIONS-OLD RECIPES.
BY BROOKE BELL / PHOTOGRAPHY BY JOANN PAI
81 bake from scratch
 Switzerland
Baking Retreat
Be the first to get information on
our Switzerland Baking Retreat
December 6–11, 2024.
To be placed on an interest list, email
events@bakefromscratch.com.

november | december 2023 82

Swiss Christmas Cookies
FOR COOKBOOK AUTHOR ANDIE PILOT, BAKING CHRISTMAS COOKIES FOR BEAUTIFUL
COOKIE PLATES IS A SWISS FAMILY TRADITION SHE’S PROUD TO CARRY ON
RECIPE DEVELOPMENT AND FOOD STYLING BY ANDIE PILOT

In the Emmental, a region in central Switzerland famous for its cheese, butter from local dairies is still pressed into
wooden molds before it's sold. The designs vary, but Swiss imagery such as cows, Swiss crosses, and edelweiss are heavily
featured. Today this practice is primarily decorative, but historically the butter molds would indicate not only the amount
of butter, but also the dairy that produced it.

T
he day we visited cookbook author Andie Pilot at Andie moved to Switzerland and fully embraced
her cozy home in the Emmental near the Swiss the tradition of baking cookies at Christmas. Andie is
Alps, we twisted through snowy village roads lined lucky to live next door to her Swiss mother, who’s known
with fir tree branches hanging low with freshly fallen for her extensive cookie-baking, with a “light” year of
snow. When we pulled up to her house perched on the baking being about a dozen different types of cookies.
side of a hill overlooking a meadow and local train line, we During the holidays, when guests come to visit, cookie
found Andie outside shoveling snow from her driveway. plates are set out for everyone to enjoy alongside coffee,
We became fast friends as we warmed our hands with kirsch, or schnapps. These cookie plates feature multiple
coffee inside Andie’s kitchen and admired the paper types of cookies, from small Mailänderli cut into a variety
chains and handmade Christmas decorations crafted by of shapes, like bells and stars, to Orangenschnittli, which
her daughter. are fabulous bars made with a shortbread crust and
orange-almond filling. In a country where holiday baking is
While Andie grew up in Canada near Calgary, she spent taken very seriously, the ultimate Christmas gift for Andie
summers visiting her grandparents in Switzerland. In 2010, is her mom’s approval of her cookies.

november | december 2023 84

ORANGENSCHNITTLI 1. For dough: In a large bowl, whisk together all-purpose flour,
Makes about 24 bars granulated sugar, and baking powder. Add cold butter. Using
your fingers, rub butter into flour mixture until mixture looks
These bars have a lovely shortbread crust with an orange and sandy.
almond filling. 2. In a small bowl, whisk together egg and vanilla bean paste.
Using a wooden spoon, stir egg mixture into flour mixture
Dough: until dough comes together. Divide dough in half (about
3 cups (375 grams) all-purpose flour, plus more for dusting 379 grams each), and shape each into a rectangle. Wrap each
½ cup plus 2 tablespoons (124 grams) granulated sugar in plastic wrap, and refrigerate until firm, about 1 hour.
2 teaspoons (10 grams) baking powder 3. Preheat oven to 400°F (200°C). Line a baking sheet with
¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, parchment paper.
cubed 4. For filling: In another large bowl, whisk together almond
1 large egg (50 grams), room temperature flour, granulated sugar, and orange zest and juice until well
1 teaspoon (6 grams) vanilla bean paste combined.
5. On a lightly floured surface, roll half of dough into a 13x10-
Filling: inch rectangle. Place on prepared pan. Spread marmalade
1½ cups plus 1 tablespoon (150 grams) almond flour onto dough; spread almond flour mixture onto marmalade.
¾ cup (150 grams) granulated sugar 6. On a lightly floured surface, roll remaining dough into a
1 tablespoon (3 grams) orange zest 13x10-inch rectangle; place on filling.
½ cup (120 grams) fresh orange juice 7. Bake until golden brown, 20 to 25 minutes. Let cool on pan
3 tablespoons (60 grams) orange marmalade on a wire rack for 10 minutes.
8. For glaze: In another small bowl, whisk together
Glaze: confectioners’ sugar and orange juice until smooth. Pour
⅔ cup (80 grams) confectioners’ sugar onto warm bar, spreading with an offset spatula. Let cool
2 tablespoons (30 grams) fresh orange juice completely on pan on a wire rack.
9. Trim edges of bar, if desired. Cut into 2-inch bars.
Refrigerate in an airtight container for up to 3 days.

november | december 2023 86

MAILÄNDERLI
Makes about 22 cookies

These are the standard Swiss Christmas cookies

made by nearly every bakery and every family in
the country. Buttery, with a hint of lemon, the taste
is a nostalgic reminder of childhood and Christmas
for Swiss people throughout the world.

Dough:
½ cup plus 1 tablespoon (127 grams) unsalted
butter, room temperature
½ cup plus 2 tablespoons (124 grams)
granulated sugar
3 large egg yolks (56 grams), room
temperature
1 teaspoon (2 grams) lemon zest
⅛ teaspoon kosher salt
2 cups (250 grams) all-purpose flour, sifted

Glaze:
1 large egg yolk (19 grams), room
temperature
⅛ teaspoon granulated sugar

1. For dough: In the bowl of a stand mixer fitted

with the paddle attachment, beat butter and
sugar at medium speed until light and fluffy, 3 to
5 minutes, stopping to scrape sides of bowl.
Add egg yolks, one at a time, beating until well
combined after each addition. Beat in lemon
zest and salt until combined. With mixer on low
speed, gradually add flour, beating until just
combined. (See Note.) Divide dough in half, and
shape each half into a disk. Wrap each in plastic
wrap, and refrigerate until firm, about 1 hour, or
up to overnight.
2. Line baking sheets with parchment paper.
3. On a lightly floured surface, roll half of dough
to ¼-inch thickness. Using a 2¾-inch holiday
shaped cutter, cut dough, rerolling and cutting
scraps to use all dough, and place 2 inches
apart on prepared pans. Repeat procedure with
remaining dough. Freeze for 15 minutes.
4. Preheat oven to 350°F (180°C).
5. For glaze: In a small bowl, whisk together egg
yolk and sugar; brush onto cold dough.
6. Bake until glaze is set and bottoms are golden
brown, 12 to 17 minutes. Let cool completely on
pans on wire racks. Store in an airtight container
for up to 5 days.

Note: If dough looks dry once you have mixed in

the flour, add a little more egg yolk or milk to bring
together if needed.

november | december 2023 88

 BASLER BRUNSLI
Makes about 60 cookies

These chocolaty cookies are forever

associated with the city of Basel and
were initially baked there not only
at Christmas but also for weddings
and other special occasions. There is
debate over which nuts to use, whether
almonds, hazelnuts, or even walnuts.
Some recipes call for grated or melted
chocolate, while others depend on
cocoa, and some, like this one, use
both. Finally, some recipes suggest the
cookies should be baked low in the oven,
and some forgo baking completely and
just leave them out to dry.
plastic wrap. Refrigerate until firm, about 1 hour, or up to
2 cups plus 4 teaspoons (200 grams) hazelnut flour overnight. (If refrigerating overnight, let dough stand at room
1 cup (200 grams) granulated sugar, plus more for temperature for 30 minutes before rolling out.)
sprinkling 3. Preheat oven to 375°F (190°C). Line baking sheets with
1 (3.5-ounce) bar (100 grams) dark chocolate, grated parchment paper.
1 cup (85 grams) unsweetened cocoa powder 4. Lightly sprinkle work surface with sugar; turn out half of
2 teaspoons (4 grams) ground cinnamon dough onto prepared surface. Roll dough to ¼-inch thickness.
1 teaspoon (3 grams) kosher salt Using a 2¼-inch star cutter, cut dough, rerolling and cutting
3 large egg whites (120 grams), room temperature scraps to use all dough, and place 2 inches apart on prepared
2 teaspoons (10 grams) kirsch* pans. Repeat procedure with remaining dough.
5. Bake until fragrant and tops look dry, 6 to 8 minutes. Let
1. In a large bowl, whisk together flour, sugar, grated cool on pans for 5 minutes. Remove from pans, and let cool
chocolate, cocoa, cinnamon, and salt. completely on wire racks. Store in an airtight container for up
2. In the bowl of stand mixer fitted with the whisk attachment, to 1 week.
beat egg whites at medium-high speed until stiff peaks
form. Gently fold flour mixture and kirsch into egg whites *Kirsch is a clear cherry brandy. Do not substitute cherry liqueur;
until a dough forms. Divide dough in half, and wrap each in the products are not interchangeable.

89 bake from scratch

 SCHOGGI TROPFEN
Makes 52 cookies

These chocolate drops are made exclusively with spelt flour, which
makes the finished product impossibly tender. To decorate, Andie
dips them in chocolate and garnishes with sparkly candied peel.

⅔ cup (150 grams) unsalted butter, room temperature

¾ cup (150 grams) granulated sugar
1 large egg (50 grams), room temperature plastic wrap, and refrigerate until firm, about 1 hour, or up to
1 teaspoon (3 grams) kosher salt overnight.
1 teaspoon (4 grams) vanilla extract 3. Preheat oven to 350°F (180°C). Line baking sheets with
2 cups plus 1 tablespoon (248 grams) spelt flour, sifted, parchment paper.
plus more for dusting 4. Lightly dust work surface with flour. On prepared surface,
⅓ cup plus 1 tablespoon (30 grams)unsweetened cocoa roll dough to about ¼-inch thickness. Using a 2-inch teardrop
powder cutter, cut dough, rerolling and cutting scraps to use all
6 ounces (150 grams) dark chocolate, chopped dough, and place 2 inches apart on prepared pans.
Chopped crystallized orange peel, for sprinkling 5. Bake until fragrant and tops look dry, 10 to 12 minutes. Let
cool on pans on wire racks for 10 minutes. Remove from pans,
1. In the bowl of a stand mixer fitted with the paddle and let cool completely on wire racks.
attachment, beat butter and sugar at medium speed until pale 6. In a medium microwave-safe bowl, heat chocolate on high
and fluffy, 3 to 5 minutes, stopping to scrape sides of bowl. in 15-second intervals, stirring between each, until melted
Add egg, and beat until well combined. Beat in salt and vanilla and smooth. Dip one end of cookies into chocolate as desired,
until combined. letting excess drip off. Place cookies on a sheet of parchment
2. In a medium bowl, whisk together flour and cocoa. Add paper, and sprinkle with orange peel. Let stand until chocolate
flour mixture to butter mixture, and beat at low speed until is set, about 30 minutes. Store in an airtight container for up
just combined. Turn out dough, and shape into a disk. Wrap in to 3 days.

91 bake from scratch

 Tuiles Bäckerei
Wegmüller
T
his Langnau bakery is more than
125 years old and a favorite of Andie’s
for its thick gingerbread piped with
designs, tuiles that range from sweet to savory
such as rosemary and cheese, and meringues.
Although their retail storefront closed earlier
this year, this local landmark is still in use
as a commercial bakery, and their products
can be found in Globus department stores
throughout Switzerland, as well as ordered
online at tuiles-baeckerei.ch.

november | december 2023 92

small batch

THESE SNOWY-WHITE
CUPCAKES ARE AN
ELEGANTLY EASY
HOLIDAY TREAT

SWEET SIMPLICITY
PHOTOGRAPHY BY KYLE CARPENTER / RECIPE DEVELOPMENT BY OLA AGBODZA
FOOD STYLING BY AARON CONRAD / STYLING BY MARY BETH JONES
VANILLA CUPCAKES WITH VANILLA
BUTTERCREAM
Makes 6 cupcakes

Speckled with vanilla bean seeds throughout the batter and

frosting, these richly fragrant cupcakes are soft and tender,
with just the right amount of sweet.

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) granulated sugar
1 large egg (50 grams), room temperature
1 cup plus 2 tablespoons (141 grams) cake flour
¾ teaspoon (3.75 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
⅓ cup (80 grams) whole buttermilk, room temperature
2 teaspoons (12 grams) vanilla bean paste
Vanilla Buttercream (recipe follows)
Garnish: sparkling sugar

1. Preheat oven to 350°F (180°C). Line 6 alternating cups of a

12-cup muffin pan with paper or foil liners.
2. In the work bowl of a stand mixer fitted with the paddle
attachment, beat butter and granulated sugar at medium speed
until light and fluffy, 3 to 4 minutes, stopping to scrape sides of
bowl. Add egg, and beat until combined.
3. In a small bowl, whisk together flour, baking powder, and salt.
With mixer on low speed, gradually add flour mixture to butter
mixture alternately with buttermilk, beginning and ending with
flour mixture, beating just until combined after each addition,
stopping to scrape sides of bowl. Beat in vanilla bean paste until
combined. Divide batter among prepared muffin cups (about
3 heaping tablespoons or 80 grams each). Fill empty muffin cups
halfway full with water.
4. Bake until tops are golden brown and a wooden pick inserted
in center comes out clean, 25 to 30 minutes. Let cool in pan
for 10 minutes. Remove from pan, and let cool completely on a
wire rack.
5. Spread Vanilla Buttercream onto cooled cupcakes as desired.
Garnish with sparkling sugar, if desired. Store in an airtight
container for up to 3 days.

VANILLA BUTTERCREAM
Makes 1¼ cups

½ cup (113 grams) unsalted butter, softened

2 cups (240 grams) confectioners’ sugar
⅛ teaspoon kosher salt
1 tablespoon (15 grams) whole buttermilk
1 teaspoon (6 grams) vanilla bean paste

1. In the bowl of a stand mixer fitted with the paddle

attachment, beat butter at medium speed until creamy,
1 to 2 minutes. With mixer on low speed, gradually add
confectioners’ sugar and salt, beating until smooth and
stopping to scrape sides of bowl. Add buttermilk and vanilla
bean paste, beating until smooth and stopping to scrape
sides of bowl. Increase mixer speed to high, and beat until
light and fluffy, about 2 minutes. Use immediately.
november | december 2023 108
 ONE-BOWL PECAN PIE BARS WITH
BROWN SUGAR CRUST
Makes 24 bars

A pecan pie in bar form is my idea of a very good time.

Assembled and baked in about a quarter of the time it
would take you to make an actual pecan pie but equally
as delicious—gooey, nutty, and sweet, with a crispy
bottom crust—these still manage to be just as good
(OK, better??) than their pie brethren. And they’re
perfect served with whipped cream or ice cream for the
holidays or eaten by hand on a random Tuesday while
standing over the kitchen sink (if you know, you know).

Crust:
2 cups (250 grams) all-purpose flour
¾ cup (165 grams) firmly packed light brown sugar
¼ teaspoon kosher salt
¾ cup (170 grams) unsalted butter, melted
1 teaspoon (4 grams) vanilla extract

Filling:
¾ cup (165 grams) firmly packed light brown sugar
4 tablespoons (57 grams) unsalted butter, melted
1 cup (336 grams) light corn syrup
4 large eggs (200 grams)
1½ teaspoons (6 grams) vanilla extract
1 teaspoon (3 grams) kosher salt
2 cups (192 grams) pecans, coarsely chopped

1. Preheat oven to 350°F (180°C). Line a 13x9-inch

baking pan with foil, letting excess extend over sides
of pan. Lightly spray foil with cooking spray.
2. For crust: In a large bowl, whisk together flour,
brown sugar, and salt. Add melted butter and vanilla;
stir with a fork until well combined and mixture holds
together when squeezed. Press dough into bottom
of prepared pan.
3. Bake until golden brown, 15 to 20 minutes. Leave
oven on.
4. For filling: In same large bowl, whisk together
brown sugar and melted butter until well combined.
Whisk in corn syrup, eggs, vanilla, and salt until
well combined. Fold in pecans. Spread filling onto
prepared crust.
5. Bake until top is set, edges are browned, and
an instant-read thermometer inserted in center
registers 200°F (93°C), about 25 minutes. Let
cool completely in pan on a wire rack. Cover and
refrigerate until firm, at least 4 hours, or up to
overnight.
6. Using excess foil as handles, remove from pan,
and cut into bars. Store in an airtight container for
up to 2 days.

111 bake from scratch

 S
R’
O
CT ON FROM SCRATCH
®

E I
LL IT
O
C E D
BAKE FROM SCRATCH
®

65
Festive Treats
Recipes and
Ideas for Baking
and Gifting

Filled with
HOLIDAY COOKIES 2023

the Season’s
Best Flavors
HOFFMAN MEDIA PUBLICATION

BAKE FROM SCRATCH

SPECIAL ISSUE
$14.99US $16.99CAN
32

6 02648 01695 7
DISPLAY UNTIL
DECEMBER 18, 2023

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001_008_CookieSIP23_FOB.indd 3 8/14/23 5:21 PM
 from the editor
THE MORE COOKIES, THE MERRIER
It’s the time of year to fully embrace baking season
as we keep our spirits high and our ovens warm with
batches of our best holiday bakes for sharing. Here,
you’ll find my favorite cookie recipes full of sparkly
cheer with the power to uplift and make your season
merry, bright, and exquisitely sweet.

Holiday traditions invite us to slow down and savor the

moments we look forward to all year. Some rituals of
Christmastime for me are steadfast, and my Cherry
Crème Fraîche Cookies embrace a few of my favorite
things: tart jewel-toned cherries, tangy crème fraîche,
and crunchy Swedish pearl sugar. These little beauties
taste exactly like the holidays feel.

The delicious recipes in this collector’s edition are

divided into delightfully distinctive categories and
ready to conquer any cookie craving. First up, the
“Familiar and Fun” chapter welcomes generations of
family and friends to bake together to create simple-
to-make and even simpler-to-eat treats packed with
festive flavor. “Chocolaty and Charming” inspires and
delights through indulgent creations such as Stuffed
Hazelnut-Chocolate Crinkles, Cream Cheese-Stuffed
Red Velvet Cookies, and Peppermint Cream Brownies.
“Gingerbread and Spice” showcases a harmony of
seductive spices and sweet heat, from Chinese five-
spice powder and molasses to cinnamon, ginger,
nutmeg, and cloves. Pistachio-Raspberry Macarons,
Almond-Pecan Biscotti Cookies, and Marizpan
Thumbprint Cookies in the enchanting and enticing
“Nutty and Nice” chapter will be the spotlight on any
cookie tray, and in “Fruity and Festive,” fresh and
vibrant flavors shine in Lemon-Poppy Seed-Ricotta
Cookies, Fruitcake Cookie Sandwiches, Cranberry Jam
Pecan Bars, and the like.

So, whether you’re sharing a big batch of bakes with

your nearest and dearest or saving them for yourself for
pure indulgence, this dazzling array of holiday recipes
has you covered. Let’s herald the most wonderful time
of year in the kitchen: where the reasons for the season
are created and celebrated.

And remember, bake it your own!

Brian Hart Hoffman

Editor-in-Chief Visit bakefromscratch.com
and follow us for daily
baking inspiration. Bake from Scratch The Crumb @thebakefeed

holiday cookies 2023 10

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013_016_CookieSIP23_PhotoIndex.indd 14 8/8/23 2:34 PM
 Familiar
AND
Fun
TRADITIONAL HOLIDAY BAKES IN FESTIVE SHAPES AND COLORS

Almond-Nutmeg
Sugar Cookies
page 28

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 Pecan Shortbread
Christmas Trees
page 33

holiday cookies 2023 18

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 19 bake from scratch

017_034_CookieSIP23_FUNEASY.indd 19 8/11/23 12:53 PM

 BERRY PALMIERS

Makes about 48 palmiers 5. On a lightly floured surface, roll half of dough

into a 12-inch square. Sprinkle with 3 tablespoons
These classic French spiraled treats might be the ideal (36 grams) turbinado sugar. Using a rolling pin, gently
holiday cookie: crisp, buttery layers of rough puff pastry roll sugar into dough. Carefully turn dough so sugar
swept with jewel-toned preserves and shaped into a double side is down.
swirl encased in caramelized sugar. Turbinado sugar adds 6. In a small bowl, stir together jam or preserves and
a magical layer of crunch, which pairs perfectly with the cornstarch. Spread half of jam mixture onto dough.
flaky, buttery layers that practically melt on your tongue. Roll up dough from two opposite sides into logs,
meeting in center. Place log on its side on a baking
1⅔ cups (377 grams) cold unsalted butter, cubed sheet (coiled portions stacked to look similar to a
3 cups (375 grams) all-purpose flour capital “B”). Repeat procedure with remaining dough,
1 tablespoon (9 grams) kosher salt remaining 3 tablespoons (36 grams) turbinado sugar,
⅔ cup (160 grams) ice water and remaining jam mixture. Freeze logs until firm
6 tablespoons (72 grams) turbinado sugar, divided enough to slice, 15 to 30 minutes.
1 cup (300 grams) berry jam or preserves* 7. Preheat oven to 400°F (200°C). Line baking
2 tablespoons (16 grams) cornstarch sheets with parchment paper.
8. On a cutting board, place dough logs on their side.
1. Freeze cold butter for 30 minutes. Trim ends of logs, if desired. Using a serrated knife, cut
2. In the work bowl of a food processor, pulse flour and dough into ½-inch-thick slices. Place slices, cut side
salt until combined. Add frozen butter, and pulse until up, 2 inches apart on prepared pans. Freeze until firm,
butter pieces are dime-size. With processor running, 10 to 15 minutes.
gradually add ⅔ cup (160 grams) ice water just until 9. Bake until bottoms are golden brown, 15 to
mixture forms a ball. 20 minutes, turning palmiers over halfway through
3. Turn out dough onto a lightly floured surface, and baking time. Let cool on pans for 5 minutes. Remove
shape into a rectangle. Wrap in plastic wrap, and from pans, and let cool completely on wire racks. Store
refrigerate for at least 30 minutes. in an airtight container for up to 3 days.
4. Roll dough into a 20x10-inch rectangle. Fold dough
in thirds like a letter. Rotate dough 90 degrees; repeat *We used Bonne Maman® Cranberry-Cherry Preserves.
procedure twice. Divide dough in half (about 454 grams
each), and tightly wrap each in plastic wrap. Refrigerate
for at least 20 minutes, or freeze for up to 3 months. PRO TIP
Feel free to use your favorite flavor of jam or
preserves.

holiday cookies 2023 20

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 CLASSIC SHORTBREAD

Makes 8 cookies 2. Spray a 6-cup shortbread pan* with baking spray

with flour. (Use a pastry brush as needed to coat hard-
Time to break out your favorite yuletide molded cookie to-reach areas.)
pans. Thanks to this dough’s wet nature and soft crumb, 3. Break dough into small pieces, and begin pressing
it holds its shape and design better than any other cookie pieces into bottom of prepared pan. (Dough should
on the block. become very soft as you work with it. This is important
because it helps the dough fill the crevices of the pan.)
¾ cup (170 grams) unsalted butter, softened Press remaining dough into an even layer in pan; prick
½ cup (60 grams) confectioners’ sugar dough all over with a fork. Freeze dough in pan until
1 teaspoon (4 grams) vanilla extract firm, about 10 minutes.
½ teaspoon (1.5 grams) kosher salt 4. Preheat oven to 325°F (170°C).
1½ cups (188 grams) all-purpose flour 5. Bake until dough looks dry and edges are very lightly
Garnish: confectioners’ sugar browned, 40 to 45 minutes. Let cool in pan on a wire
rack for 15 minutes. Invert pan onto a cutting board.
1. In the bowl of a stand mixer fitted with the paddle Tap pan with the palm of your hand until shortbread
attachment, beat butter at medium speed until releases. Using a sharp knife, cut wedges along
creamy, about 1 minute. Add confectioners’ sugar, imprinted lines. Let cool completely. Garnish with
vanilla, and salt; beat until smooth, about 1 minute, confectioners’ sugar, if desired. Store in an airtight
stopping to scrape sides of bowl. With mixer on low container for up to 1 week.
speed, gradually add flour, beating until combined and
stopping to scrape sides of bowl. Increase mixer speed *We used a Nordic Ware Sweet Snowflakes Shortbread
to medium, and beat until very light and fluffy, about Pan.
5 minutes. Cover and refrigerate for 30 minutes.

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 HOLIDAY CONFETTI BARS

Makes 24 bars 1. Preheat oven to 350°F (180°C). Line a 13x9-inch

baking pan with parchment paper, letting excess
Not only is this a fabulously easy one-bowl recipe, but extend over sides of pan; lightly spray paper with
also these bars brim with colorful sprinkles that are sure cooking spray.
to uplift any spirit this time of year. 2. In the bowl of a stand mixer fitted with the
paddle attachment, beat butter, cream cheese, and
1 cup (227 grams) unsalted butter, softened granulated sugar at medium speed until creamy, 2 to
1 (8-ounce) package (226 grams) cream cheese, 3 minutes, stopping to scrape sides of bowl. Add egg
softened and extracts, beating until combined. Add flour, baking
1½ cups (300 grams) granulated sugar powder, and salt, beating until combined. (Dough will
1 large egg (50 grams), room temperature be thick.) Stir in sprinkles. Using an offset spatula,
2 teaspoons (8 grams) vanilla extract spread dough into prepared pan.
½ teaspoon (2 grams) almond extract 3. Bake until center is set, 30 to 40 minutes. Let
2½ cups (313 grams) all-purpose flour cool completely in pan on a wire rack. Using excess
½ teaspoon (2.5 grams) baking powder parchment as handles, remove from pan, and cut into
½ teaspoon (1.5 grams) kosher salt triangles or bars. Dust with confectioners’ sugar. Store
1 cup (163 grams) holiday sprinkles* in an airtight container for up to 5 days.
Confectioners’ sugar, for dusting
*We used Betty Crocker Holiday Sprinkles.

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 ALMOND-NUTMEG
SUGAR COOKIES

Makes about 40 cookies 5. Preheat oven to 350°F (180°C).

6. Bake, one pan at a time, until edges are set and
These seasonally inspired cookies are great for kicking surface is dry, 15 to 20 minutes. Let cool on pan for
off the holidays and getting your loved ones into the 5 minutes. Remove from pan, and let cool completely
kitchen with you. on wire racks.
7. Dip cooled cookies in Royal Icing, letting excess drip
1 cup (227 grams) unsalted butter, softened off. Using a wooden pick, swirl and pop any air bubbles
2 cups (240 grams) confectioners’ sugar and spread icing into an even layer. Return cookies to
1 large egg (50 grams), room temperature racks, and let stand until icing is completely dry, 3 to
1 teaspoon (4 grams) vanilla extract 4 hours. Lightly sprinkle nutmeg onto cookies as
½ teaspoon (2 grams) almond extract desired. Store in an airtight container for up to 1 week.
3¼ cups (406 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder ROYAL ICING
1 teaspoon (3 grams) kosher salt Makes about 3 cups
½ teaspoon (1 gram) ground nutmeg, plus more
for sprinkling 3¾ cups (450 grams) confectioners’ sugar
Royal Icing (recipe follows) 2½ tablespoons (25 grams) meringue powder
⅓ cup (80 grams) warm water (105°F/41°C to
1. Line baking sheets with parchment paper. 110°F/43°C)
2. In the bowl of a stand mixer fitted with the paddle 1 teaspoon (4 grams) vanilla extract
attachment, beat butter and confectioners’ sugar, 2 to 3 tablespoons (30 to 45 grams) water
slowly increasing mixer speed to medium, until fluffy,
3 to 4 minutes, stopping to scrape sides of bowl. Add 1. In the bowl of a stand mixer fitted with the paddle
egg and extracts, beating until combined. attachment, beat confectioners’ sugar and meringue
3. In a medium bowl, whisk together flour, baking powder at low speed until combined. Slowly add
powder, salt, and nutmeg. With mixer on low speed, ⅓ cup (80 grams) warm water and vanilla, beating until
gradually add flour mixture to butter mixture, beating mixture is fluid, about 1 minute. Increase mixer speed
until a dough forms. Scrape sides of bowl, and knead to medium, and beat until stiff, 4 to 5 minutes. Add
dough 3 to 4 times in bowl to make sure it is well 2 to 3 tablespoons (30 to 45 grams) water,
combined. 1 tablespoon (15 grams) at a time, until icing reaches
4. Divide dough in half. On a lightly floured surface, 10-second consistency. (A ribbon of icing drizzled on
roll one portion of dough to ¼-inch thickness. (Lightly surface should take 10 seconds to sink back into icing.)
flour rolling pin if dough starts to stick; keep remaining 2. Transfer icing to a large shallow bowl; cover with a
dough covered with plastic wrap.) Using desired damp paper towel until ready to use. Using a wooden
2½- to 3-inch cutters, cut dough, rerolling scraps as pick, pop and fill as many air bubbles that rise to
necessary. Using a small offset spatula, place cookies surface as possible before using. Store in an airtight
at least 1 inch apart on prepared pans. Refrigerate container for up to 5 days.
until firm, 10 to 15 minutes. Repeat procedure with
remaining dough.

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 CUSTARD CRÈME COOKIES

Makes 13 sandwich cookies 5. Bake until edges are lightly browned, 10 to

12 minutes. Let cool on pans for 10 minutes. Remove
In the United Kingdom, custard crèmes are as beloved as from pans, and let cool completely on wire racks.
Oreos or Oatmeal Cream Pies are in the United States. 6. Spoon Vanilla Bean Buttercream into a pastry bag;
One bite of these and you’ll understand the fanfare. cut a ¾-inch opening in tip. Pipe 2 tablespoons
Custard powder makes the butter-rich shortbread dough (26 grams) buttercream onto flat side of half of
even richer, which we sandwiched with a custard powder cookies. Top with remaining cookies, flat side down.
buttercream, driving home the creamy custard flavor. Store in an airtight container for up to 5 days.

1 cup (227 grams) unsalted butter, softened *We used Bird's Original Custard Powder, widely available
⅔ cup (133 grams) granulated sugar online, and a Nordic Ware® Geo Cookie Stamp.
1 teaspoon (4 grams) vanilla extract
¾ teaspoon (2.25 grams) kosher salt VANILLA BEAN BUTTERCREAM
2⅓ cups (292 grams) all-purpose flour Makes 2 cups
½ cup (65 grams) custard powder*
Vanilla Bean Buttercream (recipe follows) ¾ cup (170 grams) unsalted butter, softened
⅛ teaspoon kosher salt
1. In the bowl of a stand mixer fitted with the paddle ¼ cup (33 grams) custard powder
attachment, beat butter, sugar, vanilla, and salt at 1 teaspoon (6 grams) vanilla bean paste
medium speed until creamy, 2 to 3 minutes, stopping 2 cups (240 grams) confectioners’ sugar
to scrape sides of bowl. 1 tablespoon (15 grams) heavy whipping cream
2. In a medium bowl, whisk together flour and custard
powder. With mixer on low speed, gradually add flour 1. In the bowl of a stand mixer fitted with the paddle
mixture to butter mixture, beating until dough begins attachment, beat butter and salt at medium speed
to clump together. Turn out dough onto a lightly until smooth, 2 to 3 minutes. Beat in custard powder
floured surface, and shape into a disk. Wrap in plastic and vanilla bean paste. With mixer on low speed,
wrap, and refrigerate until chilled, about 1 hour. gradually add confectioners’ sugar, beating until
3. Preheat oven to 350°F (180°C). Line baking sheets combined. Add cream; increase mixer speed to
with parchment paper. medium-high, and beat until light and airy, 1 to
4. On a lightly floured surface, roll dough to ⅛-inch 2 minutes. Use immediately.
thickness. Using a 3-inch fluted round cutter, cut
dough, rerolling scraps as necessary, and place 1 inch
apart on prepared pans. Using desired cookie stamp*
dipped in flour, firmly press dough. (Work quickly so
dough does not get warm and sticky.) Freeze until
firm, about 10 minutes.

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 PECAN SHORTBREAD
CHRISTMAS TREES

Makes 18 cookies 1. In the bowl of a stand mixer fitted with the paddle
attachment, beat butter, confectioners’ sugar, and
These cookies are made with a generous dose of pecan salt at medium speed until light and creamy, 2 to
flour, which is ground pecans and nothing else. It’s high 3 minutes, stopping to scrape sides of bowl. Beat in
in good-for-you fats and has more vitamins and minerals vanilla.
than grain-based flour. Most importantly, it gives these 2. In a medium bowl, whisk together flours. With mixer
festive delights a wonderful nutty flavor and chewy-crisp on low speed, add flour mixture to butter mixture in
texture. All that’s needed is an elegantly simple piping of two additions, beating just until combined after each
white chocolate and nonpareils to decorate these edible addition.
firs. 3. Turn out dough, and shape into a disk. Wrap in
plastic wrap, and refrigerate until firm, about 2 hours,
1½ cups (340 grams) unsalted butter, softened or up to overnight.
1 cup (120 grams) confectioners’ sugar 4. Preheat oven to 325°F (170°C). Line baking sheets
2 teaspoons (6 grams) kosher salt with parchment paper.
2 teaspoons (8 grams) vanilla extract 5. On a lightly floured surface, roll dough to ½-inch
3½ cups (438 grams) all-purpose flour thickness. Using a 4-inch tree-shaped cutter, cut
¾ cup (90 grams) pecan flour* dough, rerolling scraps as necessary. Place 1½ inches
3 ounces (85 grams) chopped white chocolate, apart on prepared pans.
melted 6. Bake until edges are lightly browned, 20 to
Garnish: white nonpareils 25 minutes, rotating pans halfway through baking. Let
cool on pans for 10 minutes. Remove from pans, and
let cool completely on wire racks.
7. Spoon melted white chocolate into a piping bag, and
cut a very small opening in tip. Pipe onto cookies to
resemble garland; immediately garnish with nonpareils,
if desired. Let stand until chocolate is set, about 1 hour.
Store in an airtight container for up to 5 days.

*We used Schermer Pecans Pecan Flour.

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 Chocolaty AND
Charming
HOLIDAY CELEBRATIONS AREN’T COMPLETE
WITHOUT THESE RICH AND CREAMY
COCOA-PACKED GOODIES

Peppermint Cream Brownies

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 GERMAN CHOCOLATE BROWNIES

Makes 12 brownie sandwiches CHOCOLATE BUTTERCREAM

Makes 1¼ cups
The name of these delicious brownies and the cake by the same
name comes from the brand of chocolate used to make it, ½ cup (113 grams) unsalted butter, softened
Baker’s German’s Sweet Chocolate. Baker and German are last 1½ cups (180 grams) confectioners’ sugar
names of the men who owned the company and created the 3 tablespoons (15 grams) unsweetened cocoa powder
type of chocolate, respectively. At first glance, these brownies ½ teaspoon (1.5 grams) kosher salt
are unassuming, but elegantly piped frosting holds together two 1 tablespoon (15 grams) whole milk
layers of brownie that encase a rich coconut filling. 1 teaspoon (4 grams) vanilla extract

1 cup (227 grams) unsalted butter, cubed 1. In the bowl of a stand mixer fitted with the paddle
4 ounces (113 grams) bittersweet chocolate, chopped attachment, beat butter at medium speed until creamy,
1 cup (200 grams) granulated sugar 2 to 3 minutes.
¾ cup (165 grams) firmly packed dark brown sugar 2. In a medium bowl, sift together confectioners’ sugar,
⅓ cup (80 grams) whole milk, room temperature cocoa, and salt. With mixer on low speed, gradually add
1⅓ cups (166 grams) all-purpose flour confectioners’ sugar mixture to butter, beating until
¼ cup (21 grams) unsweetened cocoa powder, sifted combined, stopping to scrape sides of bowl. Add milk and
½ teaspoon (1.5 grams) kosher salt vanilla, beating until smooth and combined, stopping to
½ teaspoon (1 gram) espresso powder scrape sides of bowl. Gradually increase mixer speed to
4 large eggs (200 grams), room temperature and high, and beat until light and fluffy, about 3 minutes. Use
lightly beaten immediately.
2 teaspoons (8 grams) vanilla extract
Chocolate Buttercream (recipe follows) COCONUT-PECAN FILLING
Coconut-Pecan Filling (recipe follows) Makes about 1 cup

1. Preheat oven to 350°F (180°C). Spray a 13x9-inch ¼ cup (50 grams) granulated sugar
baking pan with baking spray with flour. Line pan with ¼ cup (60 grams) evaporated milk
parchment paper, letting excess extend over sides of pan. 1 large egg yolk (19 grams)
2. In the top of a double boiler, combine butter and ¼ teaspoon kosher salt
chopped chocolate. Cook over simmering water, stirring 1½tablespoons (21 grams) unsalted butter, cubed
occasionally, until melted and smooth. Remove from and softened
heat; whisk in sugars and milk until well combined. ½ cup (56 grams) packed sweetened flaked coconut
(Mixture will not get completely smooth.) ⅓ cup (44 grams) finely chopped pecans*
3. In a medium bowl, whisk together flour, cocoa, salt, and ½ teaspoon (2 grams) vanilla extract
espresso powder.
4. Slowly add eggs to chocolate mixture, whisking until 1. In a small saucepan, whisk together sugar, evaporated
combined. Whisk in vanilla. Fold in flour mixture until just milk, egg yolk, and salt until smooth. Add butter, and
combined. Spread batter into prepared pan. cook over medium heat, whisking frequently, until butter
5. Bake until a wooden pick inserted in center comes out is melted. Cook, whisking constantly, until thickened
with a few moist crumbs, 30 to 35 minutes. Let cool and coats the back of a spoon and an instant-read
completely in pan. thermometer registers 200°F (93°C) to 210°F (99°C),
6. Using a 2½-inch square cutter, cut 12 brownies. about 2 minutes. Remove from heat, and stir in coconut,
Carefully cut brownies in half horizontally. pecans, and vanilla. Pour into a heatproof bowl, and cover
7. Spoon Chocolate Buttercream into a pastry bag fitted with plastic wrap, pressing wrap directly onto surface of
with a ¼-inch open star piping tip (Ateco #822). Remove filling to prevent a skin from forming. Refrigerate for at
top from a brownie, and pipe a border of buttercream least 2 hours or up to 3 days.
around edges. Fill with 1 tablespoon (18 grams) Coconut-
Pecan Filling. Lightly press top half of brownie over filling *We used Schermer Pecans.
to adhere. Repeat with remaining brownies, remaining
buttercream, and remaining filling. Refrigerate in an
airtight container for up to 3 days.
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 CREAM CHEESE-STUFFED
RED VELVET COOKIES

Makes about 28 cookies 2. In a medium bowl, whisk together flour, cocoa,

baking powder, and ¼ teaspoon salt. With mixer on low
Add a pop of color to your cookie exchange with these speed, gradually add flour mixture to butter mixture,
ruby-hued beauties. Moist and chewy red velvet cookies get beating just until combined and stopping to scrape
a dollop of sweetened cream cheese stuffed in the center sides of bowl. Cover and refrigerate until dough no
and a decorative white chocolate drizzle. When finished, longer sticks to your fingers when pinched, 30 to
each cookie will look like a perfectly wrapped present with 45 minutes.
a sweet surprise inside. 3. In a medium bowl, stir together cream cheese,
remaining 3½ tablespoons (42 grams) granulated
1½ cups (340 grams) unsalted butter, softened sugar, and remaining ¼ teaspoon salt. Cover and
2¼ cups (450 grams) plus 3½ tablespoons (42 grams) freeze for 15 minutes.
granulated sugar, divided 4. Preheat oven to 350°F (180°C). Line baking sheets
3 large eggs (150 grams), room temperature with parchment paper.
2 tablespoons (30 grams) liquid red food coloring 5. Using a 1½-tablespoon spring-loaded scoop, scoop
1½ teaspoons (6 grams) vanilla extract dough (about 26 grams each), and roll into balls.
4½ cups (563 grams) all-purpose flour Press balls into 2½-inch rounds. Place 1½ teaspoons
½ cup (43 grams) unsweetened cocoa powder, sifted (9 grams) cream cheese mixture each in center of half
1½ tablespoons (22.5 grams) baking powder of rounds; cover with remaining dough rounds, and
½ teaspoon kosher salt, divided crimp edges closed. Gently shape into balls, and place
1 (8-ounce) package (226 grams) cream cheese, 3 inches apart on prepared pans; gently press into
room temperature 2¼-inch rounds, pressing together any cracks in edges,
Garnish: melted white chocolate if necessary. (Refrigerate assembled cookies until
ready to bake.)
1. In the bowl of a stand mixer fitted with the paddle 6. Bake, one pan at a time, until edges are dry and
attachment, beat butter and 2¼ cups (450 grams) centers are slightly wet and puffed, 8 to 10 minutes.
granulated sugar at medium speed until light and Let cool on pans for 5 minutes. Remove from pans,
fluffy, 3 to 4 minutes, stopping to scrape sides of and let cool completely on wire racks. Garnish with
bowl. Add eggs, one at a time, beating well after each melted white chocolate, if desired. Store in an airtight
addition. Beat in food coloring and vanilla. container for up to 4 days.

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 SARAH BERNHARDT COOKIES

Makes 34 cookies parchment; apply even pressure, leaving tip stationary, until
batter reaches drawn circle. Release pressure, and move tip in
A technical and visual masterpiece, the Sarah Bernhardt cookie a quick circular motion to finish piping each round.
embraces three seductive layers of confectionery: an almond 4. Bake, one pan at a time, until tops are shiny and crackled
meringue base, chocolate buttercream filling, and a shiny and edges are lightly golden brown, about 20 minutes,
chocolate coating. Divine and dramatic like the French actress rotating pan halfway through baking. Let cool completely on
for whom it’s named, the cookie’s stunning look is surpassed pan on a wire rack.
only by its rich flavor. 5. For buttercream: Clean bowl of stand mixer. Using the
whisk attachment, beat egg yolks at medium-high speed until
Cookies: thick and light in color, about 4 minutes; reduce mixer speed
2 cups (192 grams) superfine almond flour to low, and beat until sugar syrup is ready.
2 cups (240 grams) confectioners’ sugar 6. In a small saucepan, stir together granulated sugar and
¼ cup (50 grams) granulated sugar ½ cup (120 grams) water; bring to a boil over medium-
½ cup (120 grams) egg whites (about 4 large egg whites), high heat. Cook, stirring occasionally, until an instant-read
room temperature thermometer registers 240°F (116°C).
1¼ teaspoons (5 grams) almond extract (see Notes) 7. Increase mixer speed to medium, and pour hot sugar
½ teaspoon (1.5 grams) kosher salt syrup between side of bowl and whisk attachment in a slow,
steady stream, beating until combined; scrape sides of bowl.
Buttercream: With mixer on high speed, beat until bowl and mixture are
⅔ cup (160 grams) egg yolks (about 9 large egg yolks) relatively cool to the touch (71°F/22°C to 76°F/24°C), 12 to
¾ cup (150 grams) granulated sugar 14 minutes. Reduce mixer speed to medium; add butter, a few
½ cup (120 grams) water cubes at a time, beating until combined after each addition.
1⅓ cups (303 grams) unsalted butter, cubed and softened Add melted chocolate (see Notes) and salt. Beat until light
4 ounces (113 grams) bittersweet chocolate, finely and fluffy, about 2 minutes.
chopped and melted (see Notes) 8. Spoon buttercream into a pastry bag fitted with a ½-inch
½ teaspoon (1.5 grams) kosher salt French open star piping tip (Ateco #864). Holding tip ¼ to
½ inch above and perpendicular to center of flat side of a
Coating: cooled cookie, pipe buttercream onto cookie, applying even
12 ounces (340 grams) bittersweet chocolate, finely pressure and leaving tip stationary until buttercream reaches
chopped edges of cookie. Release pressure, and move tip upward to
¼ cup (56 grams) vegetable oil finish piping. Place on a parchment paper-lined baking sheet.
Repeat with remaining cookies and remaining buttercream.
Garnish: edible gold flakes Freeze for 1 hour.
9. For coating: In the top of a double boiler, heat chocolate and
1. Preheat oven to 300°F (150°C). Using a permanent oil over simmering water, stirring occasionally, until chocolate
marker, draw 34 (1½-inch) circles ¾ to 1 inch apart on is melted and mixture is well combined. Pour into a small,
2 sheets of parchment paper (17 circles per sheet). Place deep bowl. Dip cookies, buttercream side down, in chocolate
parchment, marker side down, on 2 rimmed baking sheets. mixture just until it coats edges of cookie. Lift straight up;
2. For cookies: Gradually sift flour, confectioners’ sugar, using small circular motions, gently shake off excess coating.
and granulated sugar through a fine-mesh sieve into the Quickly turn cookie right side up, and return to pan; repeat
bowl of a stand mixer, pressing through any solids. (Use a with remaining cookies and remaining chocolate mixture,
whisk, silicone spatula, and/or a clean hand to help press wiping fingers clean as needed. Refrigerate until set, about
flour mixture through.) Using the paddle attachment, beat 15 minutes. Garnish with gold flakes, if desired. Best served
at medium-low speed until well combined, 1 to 2 minutes. same day. Store in an airtight container for up to 2 days.
Gradually add egg whites, beating until combined, about
30 seconds. Increase mixer speed to medium; beat until Notes: The cookies base is almond-forward. For a more subtle
a smooth paste forms, about 3 minutes, stopping halfway flavor, reduce almond extract to ½ teaspoon (2 grams) to
through mixing to scrape sides of bowl. Add almond extract 1 teaspoon (4 grams).
and salt; beat for 1 minute.
3. Spoon batter into a pastry bag fitted with a ¼-inch round For best results, add chocolate to buttercream when just
piping tip (Ateco #802). Holding tip ¼ to ½ inch above and melted; no need to let it cool.
perpendicular to pans, pipe batter onto drawn circles on
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 RED VELVET SANDWICH COOKIES

Makes about 20 sandwich cookies 2. In a medium bowl, stir together flour, cocoa, baking
soda, and salt. With mixer on low speed, gradually
Tender red velvet cookies surround a tangy cream cheese add flour mixture to butter mixture, beating until
filling. A final roll in peppermint candies sends this sweet combined. Beat in food coloring until dough reaches
sandwich cookie straight to the happy holiday zone. desired color. Cover with plastic wrap, and refrigerate
for 1 hour.
½ cup (113 grams) plus 2 tablespoons (28 grams) 3. Preheat oven to 350°F (180°C). Line baking sheets
unsalted butter, softened and divided with parchment paper.
1½ cups (300 grams) granulated sugar, divided 4. Roll dough into 1½-inch balls. Roll balls in remaining
1 large egg (50 grams) ½ cup (100 grams) granulated sugar. Place 2 inches
1½ teaspoons (6 grams) vanilla extract, divided apart on prepared pans; flatten slightly with a spatula.
1½ cups (188 grams) all-purpose flour 5. Bake until just set, 7 to 9 minutes. Let cool on
1 tablespoon (5 grams) unsweetened cocoa powder pans for 5 minutes. Remove from pans, and let cool
½ teaspoon (2.5 grams) baking soda completely on wire racks.
¼ teaspoon kosher salt 6. In a large bowl, beat cream cheese and remaining
Red gel food coloring* 2 tablespoons (28 grams) butter with a mixer
4 ounces (113 grams) cream cheese, softened at medium speed until combined. Gradually add
2 cups (240 grams) confectioners’ sugar confectioners’ sugar, beating until smooth. Add
Garnish: crushed peppermint candies remaining ½ teaspoon (2 grams) vanilla, beating until
combined.
1. In the bowl of a stand mixer fitted with the paddle 7. Spread cream cheese mixture onto flat side of half
attachment, beat ½ cup (113 grams) butter and 1 cup of cookies. Place remaining cookies, flat side down,
(200 grams) granulated sugar at medium speed until on top of filling. Roll edges of cookies in candies, if
fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. desired. Cover and refrigerate for up to 2 days.
Add egg and 1 teaspoon (4 grams) vanilla, beating until
combined. *We used McCormick Red Food Color.

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 PEPPERMINT CREAM BROWNIES

Makes about 24 brownies PEPPERMINT CREAM

Makes about 2 cups
You can never have enough peppermint during the
holidays, and these brownies are all the proof you ¾ cup (170 grams) unsalted butter, softened
need. The cool mint flavor of the cream balances 3 cups (360 grams) confectioners’ sugar
out the intense richness of the brownie layer and 2 tablespoons (30 grams) heavy whipping cream
ganache topping. ½ teaspoon (2 grams) peppermint extract

2⅔ cups (533 grams) granulated sugar 1. In the bowl of a stand mixer fitted with the paddle
2 cups (250 grams) all-purpose flour attachment, beat butter at medium-high speed until
¾ cup (64 grams) unsweetened cocoa powder smooth. With mixer on low speed, gradually add
1½ teaspoons (4.5 grams) kosher salt confectioners’ sugar, beating until combined and
1 cup (224 grams) vegetable oil stopping to scrape sides of bowl. Add cream, beating
4 large eggs (200 grams), room temperature until mixture is smooth and stopping to scrape sides of
¼ cup (60 grams) whole milk, room temperature bowl. Stir in peppermint extract.
1½ teaspoons (6 grams) vanilla extract
Peppermint Cream (recipe follows) CHOCOLATE TOPPING
Chocolate Topping (recipe follows) Makes about 1 cup
Garnish: crushed peppermint candies
8 ounces (226 grams) bittersweet chocolate,
1. Preheat oven to 350°F (180°C). Line a 13x9-inch chopped
baking pan with foil, letting excess extend over sides of 2 tablespoons (28 grams) all-vegetable shortening
pan; spray foil with baking spray with flour. 2 tablespoons (42 grams) light corn syrup
2. In a large bowl, whisk together sugar, flour, cocoa,
and salt until combined. Add oil, eggs, milk, and vanilla, 1. In a small saucepan, heat all ingredients over
and whisk until combined, scraping bottom and sides medium-low heat, stirring constantly, until chocolate
of bowl. Spread batter into prepared pan. and shortening are melted and mixture is smooth,
3. Bake until a wooden pick inserted in center comes about 5 minutes. Use warm.
out clean, about 20 minutes. Let cool completely in
pan on a wire rack.
4. Spread Peppermint Cream onto brownie. Cover and
freeze for 1 hour.
5. Spread Chocolate Topping onto Peppermint Cream.
Garnish with candies, if desired. (See Note.) Let stand
until topping is firm, about 10 minutes. Using excess
foil as handles, remove from pan before cutting into
bars or triangles. Best served same day. Refrigerate in
an airtight container for up to 3 days.

Note: To make ahead, spread Chocolate Topping onto

Peppermint Cream, cover, and refrigerate. When ready
to serve, top with crushed candy, and let stand at room
temperature for 30 minutes before cutting.

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 TIRAMISÙ BARS

Makes 24 bars 4. Bake until edges are golden and surface is dry and
set, about 13 minutes. Let cool completely in pan on a
We’ve taken the popular Italian dessert and given it a wire rack.
new look. Featuring a buttery crust and layered with 5. Clean bowl of stand mixer. Using the whisk
a decadent mousse-like topping, these bars have the attachment, beat mascarpone and remaining 1 cup
distinct flavors you love packed into perfectly sized (200 grams) sugar at medium speed until smooth
portions. and sugar dissolves, 1 to 2 minutes. Gradually add
cold cream in a slow, steady stream, beating until
⅓ cup (76 grams) unsalted butter, softened combined. Beat in remaining 1 teaspoon (4 grams)
1⅔ cups (333 grams) granulated sugar, divided vanilla. Thoroughly scrape bottom and sides of bowl.
1 large egg (50 grams) Slowly increase mixer speed to high, and beat until stiff
1½ teaspoons (6 grams) vanilla extract, divided peaks form, 1 to 2 minutes. Transfer half of mixture
1½ cups (188 grams) all-purpose flour (about 3½ cups or 560 grams) to a medium bowl.
½ teaspoon (2.5 grams) baking powder 6. In a small bowl, whisk together espresso powder and
½ teaspoon (1.5 grams) kosher salt 1 tablespoon (15 grams) water until smooth. Carefully
2 (8-ounce) containers (454 grams) mascarpone fold espresso mixture and cocoa into one portion of
cheese*, room temperature mascarpone mixture.
2 cups (480 grams) cold heavy whipping cream 7. Using an offset spatula, spread espresso mixture
1 tablespoon (4 grams) instant espresso powder onto cooled crust. Freeze until just set, about
1 tablespoon (15 grams) water 20 minutes. Spread remaining mascarpone mixture
2 teaspoons (4 grams) unsweetened cocoa powder, onto espresso mixture. Cover with plastic wrap, and
plus more for dusting freeze until firm and set, at least 2 hours, or up to
overnight.
1. Preheat oven to 350°F (180°C). Line a 13x9-inch 8. Using excess foil as handles, remove from pan, and
baking pan with foil, letting excess extend over sides of cut into bars. Dust with cocoa. Let stand at room
pan; spray with baking spray with flour. temperature for 20 to 30 minutes before serving.
2. In the bowl of a stand mixer fitted with the paddle Refrigerate in an airtight container for up to
attachment, beat butter and ⅔ cup (133 grams) sugar 3 days.
at medium speed until light and fluffy, 3 to 4 minutes,
stopping to scrape sides of bowl. Beat in egg until *We used BelGioioso® Mascarpone Cheese.
combined; scrape bottom and sides of bowl. Beat in
½ teaspoon (2 grams) vanilla until combined; scrape
bottom and sides of bowl. PRO TIP
3. In a medium bowl, whisk together flour, baking For clean edges to your bars, dip the blade of your
powder, and salt. With mixer on low speed, gradually knife into hot water and dry it between each cut.
add flour mixture to butter mixture, beating just until
combined. Press mixture into bottom of prepared pan.

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 Gingerbread Blondies
page 69

GET WARM AND COZY WITH BARS AND

COOKIES FILLED WITH AROMATIC CLOVES,
NUTMEG, CINNAMON, GINGER, AND MORE

Gingerbread
AND Spice

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 Pressed
Speculaas
page 64

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 EGGNOG-MOLASSES
SANDWICH COOKIES
Makes 13 sandwich cookies 5. Bake until bottoms are golden and tops are set,
10 to 15 minutes. Let cool on pans for 5 minutes.
Simple to make and loaded with cheer, these chewy treats Remove from pans, and let cool completely on wire
might become Santa’s new favorite Christmas Eve cookie. racks.
6. Place Eggnog Buttercream in a pastry bag fitted
¾ cup (170 grams) unsalted butter, softened with a ⅓-inch closed star piping tip (Ateco #844).
1 cup (220 grams) firmly packed dark brown sugar Pipe buttercream onto flat side of half of cookies.
1 large egg (50 grams), room temperature Place remaining cookies, flat side down, on top of
¼ cup (85 grams) unsulphured molasses buttercream. Refrigerate until buttercream is set,
2½ cups (313 grams) all-purpose flour about 30 minutes. Store in an airtight container for
1 teaspoon (2 grams) ground ginger up to 3 days.
1 teaspoon (2 grams) ground cinnamon
½ teaspoon (2.5 grams) baking soda EGGNOG BUTTERCREAM
½ teaspoon (2.5 grams) baking powder Makes about 2 cups
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon ground nutmeg ⅔ cup (150 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar 3⅔ cups (440 grams) confectioners’ sugar
Eggnog Buttercream (recipe follows) 3½ tablespoons (56 grams) cold prepared eggnog
½ teaspoon (1 gram) ground nutmeg
1. In the bowl of a stand mixer fitted with the paddle
attachment, beat butter and brown sugar at medium 1. In the bowl of a stand mixer fitted with the paddle
speed until fluffy, 3 to 4 minutes, stopping to scrape attachment, beat butter at medium speed until
sides of bowl. Beat in egg until well combined. Beat in creamy, 2 to 3 minutes. With mixer on low speed,
molasses until well combined. gradually add confectioners’ sugar alternately with
2. In a medium bowl, whisk together flour, ginger, cold eggnog, beating until smooth after each addition
cinnamon, baking soda, baking powder, salt, and and stopping to scrape bottom and sides of bowl.
nutmeg. With mixer on low speed, gradually add flour Add nutmeg, and beat at medium speed until well
mixture to butter mixture, beating just until combined. combined and fluffy, about 1 minute. Use immediately.
Cover and refrigerate for 1 hour.
3. Preheat oven to 350°F (180°C). Line baking sheets
with parchment paper.
4. In a shallow bowl, place granulated sugar. Using
a 1½-tablespoon spring-loaded scoop, scoop dough
(about 30 grams each), and roll into balls. Roll in
granulated sugar. Place 2 inches apart on prepared
pans.

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 SPICED CHESTNUT
SNOWBALL COOKIES

Makes 24 cookies 1. Preheat oven to 325°F (170°C). Line a large rimmed

baking sheet with parchment paper.
These buttery, crumbly cookies are flecked with roasted 2. In the work bowl of a food processor, pulse flour
chestnuts and flavored with a mulling spice-inspired blend and chestnuts until chestnuts are finely ground.
of spices for cozy warmth in every bite. Blanketed in their Add granulated sugar, cinnamon, ginger, nutmeg,
signature confectioners’ sugar coating, these cookies are a orange zest, salt, cloves, and pepper. Pulse until well
simple classic reimagined. combined, stopping to scrape bottom and sides of bowl
with a rubber spatula. Add butter and vanilla, and pulse
1 cup (125 grams) all-purpose flour until dough comes together. (Dough will be soft.)
¾ cup (100 grams) finely chopped roasted chestnuts 3. Divide dough into 24 portions (about 16 grams
¼ cup (50 grams) granulated sugar each), and rol into balls. Place 1 inch apart on prepared
½ teaspoon (1 gram) ground cinnamon pan.
½ teaspoon (1 gram) ground ginger 4. Bake until tops are lightly browned and bottoms are
½ teaspoon (1 gram) freshly grated nutmeg golden brown, 15 to 18 minutes. Let cool on pan for
½ teaspoon (1.5 grams) tightly packed orange zest 5 minutes. Dredge warm cookies in confectioners’
¼ teaspoon kosher salt sugar until well coated; place on a wire rack, and let
¼ teaspoon ground cloves cool completely.
⅛ teaspoon ground black pepper 5. Just before serving, sift confectioners' sugar onto
½ cup (113 grams) unsalted butter, softened cookies until well coated. Store in an airtight container
¼ teaspoon (1 gram) vanilla extract for up to 3 days.
¾ cup (90 grams) confectioners’ sugar

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 GINGERBREAD CUSTARD BARS

Makes 9 bars 1. Preheat oven to 325°F (170°C). Spray a 9-inch square

baking pan with cooking spray. Line pan with parchment
Based on the social media wonder called magic custard paper, letting excess extend over sides of pan.
cake, this recipe harnesses the chemistry of custard to 2. In the bowl of a stand mixer fitted with the whisk
create a miraculous baked good. One batter becomes attachment, beat egg whites and cream of tartar at
three distinct layers during baking: a fudgy bottom, a medium-high speed until foamy, about 30 seconds.
custardy center, and fluffy cake top. Breaking it down With mixer on medium-high speed, add ¼ cup
scientifically, you’re separating your eggs to create two (50 grams) granulated sugar in a slow, steady stream;
distinct bases: whipped egg whites like for a sponge increase mixer speed to high, and beat until stiff peaks
cake and beaten-until-thickened egg yolks like for a form, 1 to 2 minutes. Transfer mixture to a medium
custard. They are then mixed and folded in with flour, bowl; reserve.
confectioners’ sugar, and plenty of milk. During baking, 3. Return bowl to stand mixer. Using the paddle
the dense custard sinks and forms a rich base and middle attachment, beat egg yolks and remaining ¾ cup
while the egg white-lightened batter rises to the top. (150 grams) granulated sugar at medium-high speed
until pale yellow and mixture falls off paddle in ribbons,
5 large eggs (250 grams), separated and room 2 to 3 minutes; scrape sides of bowl. With mixer on
temperature medium-low speed, add melted butter in a slow, steady
¼ teaspoon cream of tartar stream; add molasses in a slow, steady stream. Increase
1 cup (200 grams) granulated sugar, divided mixer speed to medium, and beat until well combined,
10 tablespoons (140 grams) unsalted butter, melted about 1 minute.
and cooled slightly 4. In another medium bowl, whisk together flour,
3 tablespoons (63 grams) unsulphured molasses ginger, cinnamon, salt, nutmeg, allspice, and cloves.
1¼ cups (156 grams) all-purpose flour With mixer on low speed, gradually add flour mixture
2 teaspoons (4 grams) ground ginger to egg yolk mixture, beating just until combined and
2 teaspoons (4 grams) ground cinnamon stopping to scrape sides of bowl. With mixer on low
½ teaspoon (1.5 grams) kosher salt speed, add lukewarm milk in a slow, steady stream,
½ teaspoon (1 gram) ground nutmeg stopping several times to scrape bottom and sides of
½ teaspoon (1 gram) ground allspice bowl thoroughly. Beat in vanilla. Using a balloon whisk,
½ teaspoon (1 gram) ground cloves fold in egg white mixture in three additions. Pour into
2½ cups (600 grams) lukewarm whole milk prepared pan.
(80°F/27°C to 85°F/29°C) 5. Bake until top is lightly browned, center jiggles
½ teaspoon (2 grams) vanilla extract slightly when pan is gently shaken, and an instant-
Garnish: confectioners’ sugar read thermometer inserted in center registers 170°F
(77°C) to 175°F (79°C), 30 to 40 minutes. Let cool
completely in pan on a wire rack.
6. Using excess parchment as handles, remove
from pan, and cut into 3-inch squares. Garnish with
confectioners’ sugar, if desired. Refrigerate in an
airtight container for up to 3 days.

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 GINGERBREAD CHAI COOKIES

Makes 9 cookies 1. Preheat oven to 350°F (180°C). Line baking sheets

with parchment paper.
Packing an assertive punch of assorted spices, these 2. In the bowl of a stand mixer fitted with the paddle
rustic, aromatic wonders are rolled in a crystal coating attachment, beat butter, granulated sugar, and vanilla
of sparkling sugar for a touch of glitter and crunch. at medium speed until fluffy, 2 to 3 minutes, stopping
to scrape sides of bowl. Beat in egg and molasses.
½ cup (113 grams) unsalted butter, softened 3. In a medium bowl, whisk together flour, Chai Spice,
¾ cup (150 grams) granulated sugar baking soda, ginger, and salt. With mixer on low speed,
1 teaspoon (4 grams) vanilla extract gradually add flour mixture to butter mixture, beating
1 large egg (50 grams) until well combined. Using a ¼-cup spring-loaded
¼ cup (85 grams) unsulphured molasses scoop, scoop dough, and shape into 2-inch balls. Roll
2¼ cups (281 grams) all-purpose flour balls in sparkling sugar, and place 2½ inches apart on
1½ teaspoons (3 grams) Chai Spice (recipe follows) prepared pans.
1 teaspoon (5 grams) baking soda 4. Bake until tops are cracked, 15 to 16 minutes. Let
1 teaspoon (2 grams) ground ginger cool on pans for 5 minutes. Remove from pans, and
¼ teaspoon kosher salt let cool completely on wire racks. Store in an airtight
1 cup (200 grams) sparkling sugar container for up to 4 days.

CHAI SPICE
Makes about ½ cup

⅓ cup (32 grams) ground cardamom

2½ tablespoons (15 grams) ground cinnamon
4 teaspoons (8 grams) ground ginger
2 teaspoons (4 grams) ground cloves
2 teaspoons (4 grams) ground black pepper

1. In a small resealable jar, shake together all

ingredients. Store at room temperature for 1 year.

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 PRESSED SPECULAAS

Makes about 14 cookies

1. In the bowl of a stand mixer fitted with the paddle
Speculaas cookies are a holiday staple hailing from the attachment, beat butter and brown sugar at medium
Netherlands and Belgium. It’s tradition that on the eve speed until creamy, 2 to 3 minutes, stopping to scrape
of St. Nicholas Day, children place their shoes next to the sides of bowl. Beat in molasses and vanilla.
chimney before going to bed, much like a stocking hung 2. In a medium bowl, whisk together flour, graham
on the mantel on Christmas Eve. The next morning, the cracker crumbs, cinnamon, baking soda, and salt. With
children are rewarded by receiving speculaas cookies in mixer on low speed, gradually add flour mixture to
their shoes. butter mixture, beating until combined.
3. Turn out dough, and shape into a disk. Wrap tightly
1 cup (227 grams) unsalted butter, softened in plastic wrap, and refrigerate for at least 30 minutes.
½ cup (110 grams) firmly packed dark brown sugar 4. Preheat oven to 350°F (180°C). Line baking sheets
1 tablespoon (21 grams) unsulphured molasses with parchment paper.
1 teaspoon (4 grams) vanilla extract 5. Divide dough into 12 portions (about 60 grams
1¾ cups (219 grams) all-purpose flour each). Roll each portion into a ball, slightly flatten,
1 cup (107 grams) fine graham cracker crumbs and lightly dust with flour. Using a well-floured cookie
1½ teaspoons (3 grams) ground cinnamon press, press each ball until edges of dough slightly
¾ teaspoon (3.75 grams) baking soda exceed diameter of press. Gently pull dough off press.
½ teaspoon (1.5 grams) kosher salt (See Note). Using a 2½-inch round fluted cutter
dipped in flour, cut pressed dough without twisting
cutter. Place 2 inches apart on prepared pans. Using
a pastry brush, gently brush off excess flour from
cookies. Repeat rolling, pressing, and cutting dough
scraps to use all dough.
6. Bake until bottom edges are very lightly browned,
10 to 12 minutes. Let cool completely on pans on wire
racks. Store in an airtight container for up to 4 days.

Note: If your metal cookie press is not releasing well, use

a quick burst from a handheld kitchen torch to warm it
up. The heat will warm the butter in the dough enough to
release while still holding the perfect design.

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 CAFÉ AU LAIT
SANDWICH COOKIES

Makes about 16 sandwich cookies 6. In a small microwave-safe bowl, heat white

chocolate on high in 10-second intervals, stirring
Coffee lovers, this dessert is for you! Roasty-toasty and between each, until melted; drizzle onto cooled
not too sweet, these chewy-creamy cookies might just cookies. Let stand until set, about 15 minutes.
become your new afternoon pick-me-up. 7. Spoon Coffee Buttercream into a pastry bag fitted
with a medium star piping tip. Pipe 1½ tablespoons
½ cup (113 grams) unsalted butter, softened (15 grams) buttercream onto flat side of half of
¾ cup (165 grams) firmly packed light brown sugar cookies. Top with remaining cookies, flat side down.
¼ cup (50 grams) granulated sugar Refrigerate for 1 to 2 hours before serving. Refrigerate
1 large egg (50 grams), room temperature in an airtight container for up 3 days.
½ teaspoon (2 grams) vanilla extract
1½ cups (188 grams) all-purpose flour COFFEE BUTTERCREAM
2 tablespoons (7 grams) instant dark-roast coffee Makes 2 cups
1⁄2 teaspoon (2.5 grams) baking soda
¼ teaspoon kosher salt 2 tablespoons (7 grams) instant dark-roast coffee
½ cup (87 grams) white chocolate melting wafers 2 teaspoons (10 grams) water
Coffee Buttercream (recipe follows) 1 cup (227 grams) unsalted butter, softened
2⅔ cups (320 grams) confectioners’ sugar
1. In the bowl of a stand mixer fitted with the paddle 2½ teaspoons (10 grams) vanilla extract
attachment, beat butter and sugars at medium speed 1 teaspoon (3 grams) kosher salt
until light and fluffy, about 5 minutes, stopping to
scrape sides of bowl. Add egg, beating well. Beat in 1. In a small bowl, stir together coffee and 2 teaspoons
vanilla; scrape sides of bowl. (10 grams) water until dissolved.
2. In a medium bowl, whisk together flour, coffee, 2. In the bowl of a stand mixer fitted with the
baking soda, and salt. Add flour mixture to butter paddle attachment, beat butter at medium speed
mixture, and beat at low speed just until combined, 1 to until creamy, 2 to 3 minutes. Add coffee mixture,
2 minutes, stopping to scrape sides of bowl. Cover and confectioners’ sugar, vanilla, and salt, and beat at low
refrigerate for 30 minutes. speed until combined, stopping to scrape sides of
3. Preheat oven to 350° (180°C). Line rimmed baking bowl. Increase mixer speed to medium, and beat until
sheets with parchment paper. smooth and well combined. Use immediately.
4. Using a 1-tablespoon scoop, scoop dough, and shape
into balls. Place 3 inches apart on prepared pans. Note: Buttercream can be made a day ahead and
5. Bake until edges are golden brown and set, 10 to refrigerated in an airtight container. When ready to use,
14 minutes. Let cool on pans for 5 minutes. Remove let stand at room temperature until softened and then
from pans, and let cool completely on wire racks. whisk until smooth before piping.

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 PFEFFERNUSSE

Makes about 36 cookies 1. In a medium bowl, whisk together flour, ginger,

cinnamon, baking soda, salt, cardamom, nutmeg,
Pfeffernusse, or “peppernuts,” are little balls of holiday pepper, and cloves.
cheer that originated in Germany. It’s believed their name 2. In a medium saucepan, cook butter, brown sugar,
comes from the whole spices that are ground into powder molasses, and honey over medium heat, stirring
to flavor the dough since traditional Pfeffernusse don’t frequently, until butter is melted, sugar dissolves, and
contain nuts, despite the name. bubbles form around sides of pan. Remove from heat,
and pour mixture into a large heatproof bowl. Carefully
2¼ cups (281 grams) all-purpose flour stir in flour mixture until almost combined. Stir in egg
1½ teaspoons (3 grams) ground ginger until combined. (Mixture will be very soft and shiny.)
1½ teaspoons (3 grams) ground cinnamon Turn out dough onto plastic wrap, and flatten into a
½ teaspoon (2.5 grams) baking soda 6-inch square (about ¾ inch thick). Wrap in plastic
½ teaspoon (1.5 grams) kosher salt wrap, and refrigerate until firm, at least 1 hour.
½ teaspoon (1 gram) ground cardamom 3. Preheat oven to 350°F (180°C). Line 2 baking
½ teaspoon (1 gram) ground nutmeg sheets with parchment paper.
½ teaspoon (1 gram) ground black pepper 4. Cut dough into 1-inch-wide strips. Cut each strip
¼ teaspoon ground cloves crosswise into 1-inch pieces (about 16 grams each).
⅓ cup (75 grams) unsalted butter Roll each piece into a ball. Place 1 inch apart on
⅓ cup (73 grams) firmly packed light brown sugar prepared pans.
3 tablespoons (63 grams) unsulphured molasses 5. Bake until set and edges are lightly browned, 12 to
3 tablespoons (63 grams) honey 15 minutes. Let cool on pans for 5 minutes. Remove
1 large egg (50 grams), room temperature and from pans, and let cool completely on a wire rack.
lightly beaten 6. Place a wire rack on a sheet of parchment paper.
1½ cups (180 grams) confectioners’ sugar 7. In a small bowl, whisk together confectioners’ sugar
2 tablespoons (30 grams) hot water (140°F/60°C and 2 tablespoons (30 grams) hot water until smooth.
to 150°F/66°C) Dip top of each cookie in glaze, and place on prepared
rack, letting excess glaze drip off. Let stand until
glaze is set, 45 minutes to 1 hour. Store in an airtight
container for up to 5 days.

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 GINGERBREAD BLONDIES

Makes 20 to 24 bars 4. Bake until a wooden pick inserted in center comes

out clean, 15 to 20 minutes. Let cool completely in
This is your favorite holiday cookie transformed into a pan on a wire rack.
decadent bar that’s filled with wintry spices and slathered 5. Spread Cream Cheese Frosting onto blondie. Using
with rich and creamy frosting. excess parchment as handles, remove from pan, and
cut into triangles or bars. Garnish with cinnamon, if
3¾ cups (469 grams) all-purpose flour desired. Store in an airtight container for up to 3 days.
2½ teaspoons (5 grams) ground ginger
1½ teaspoons (3 grams) ground cinnamon *We used C&H® Light Brown Sugar.
¾ teaspoon (3.75 grams) baking soda
¾ teaspoon (2.25 grams) kosher salt CREAM CHEESE FROSTING
½ teaspoon (1 gram) ground nutmeg Makes 3½ cups
½ teaspoon (1 gram) ground cloves
1½ cups (330 grams) firmly packed light brown sugar* 1 (8-ounce) package (226 grams) cold cream
1 cup (227 grams) unsalted butter, melted and cheese, cubed
cooled slightly ½ cup (113 grams) unsalted butter, softened
¼ cup (85 grams) unsulphured molasses 3½ cups (420 grams) confectioners’ sugar
1 large egg (50 grams), room temperature 1 teaspoon (4 grams) vanilla extract
2 teaspoons (8 grams) vanilla extract
Cream Cheese Frosting (recipe follows) 1. In the bowl of a stand mixer fitted with the paddle
Garnish: ground cinnamon attachment, beat cream cheese at medium speed
until smooth. Add butter, and beat until smooth and
1. Preheat oven to 350°F (180°C). Spray a 13x9-inch combined. With mixer on low speed, gradually add
baking dish with baking spray with flour. Line pan with confectioners’ sugar, beating until combined. Add
parchment paper, letting excess extend over sides of vanilla, and beat at medium-high speed until light and
pan. fluffy, 3 to 4 minutes.
2. In a medium bowl, whisk together flour, ginger,
cinnamon, baking soda, salt, nutmeg, and cloves.
3. In a large bowl, whisk together brown sugar, melted
butter, molasses, egg, and vanilla. Gradually add flour
mixture, stirring until just combined. Press dough into
prepared pan.

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 FIVE-SPICE MADELEINES

Makes 18 madeleines 1. Preheat oven to 400°F (200°C). Brush wells of

2 madeleine pans with melted butter, and spray with
These French delights are an elegant, cakey treat named baking spray with flour.
after their alleged creator, Madeleine. Lightly crisp on 2. In the bowl of a stand mixer fitted with the paddle
the outside and pillowy inside, the shell shape is a defining attachment, beat ⅓ cup (67 grams) sugar, egg, vanilla
feature of these classic beauties. Cover in a mix of sugar bean paste, and honey at high speed until pale yellow
and five-spice powder for a bite of holiday grandeur. and thick, about 4 minutes.
3. In a small bowl, whisk together flour, orange zest,
⅓ cup (67 grams) plus ¼ cup (50 grams) granulated baking powder, and salt. With mixer on medium-low
sugar, divided speed, gradually add flour mixture to sugar mixture,
1 large egg (50 grams), room temperature beating until just combined. Slowly add ¼ cup
1 tablespoon (18 grams) vanilla bean paste (56.5 grams) melted butter, beating until combined,
1 tablespoon (21 grams) honey about 1 minute. Using a 1-tablespoon spring-loaded
½ cup plus 2 tablespoons (76 grams) all-purpose scoop, scoop 1 tablespoon (14 grams) batter into each
flour prepared well. (Place batter in deep end of each well,
2 teaspoons (6 grams) orange zest not center. Do not smooth or flatten.) Freeze for
½ teaspoon plus ⅛ teaspoon (3 grams) baking 7 minutes.
powder 4. Bake until edges are golden and centers are puffed,
¼ teaspoon kosher salt 4 to 6 minutes. Let cool in pans for 1 minute. Remove
½ cup (113 grams) unsalted butter, melted and from pans, and let cool completely on wire racks.
divided, plus more for brushing pan 5. In another small bowl, combine five-spice powder
½ teaspoon (1 gram) Chinese five-spice powder and remaining ¼ cup (50 grams) sugar. Brush
madeleines lightly with remaining ¼ cup (56.5 grams)
melted butter, and dredge in sugar mixture. Best
served same day. Store in an airtight container for up
to 3 days.

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 CHAI SPICE COOKIES
WITH VANILLA FROSTING

Makes 20 cookies VANILLA BEAN FROSTING

Makes about 2 cups
Spice up the season with these shareable sweets! Each
cookie is flecked with aromatic spices, including a touch of 1 cup (227 grams) unsalted butter, softened
black pepper for an added kick. Finish with a simple piping ¼ teaspoon kosher salt
of frosting and a light dusting of cinnamon for a stunning 3 cups (360 grams) confectioners’ sugar
cookie that melts in your mouth with each festive bite. 2 tablespoons (30 grams) heavy whipping cream
2 teaspoons (12 grams) vanilla bean paste
¾ cup (170 grams) unsalted butter, softened
½ cup (60 grams) confectioners’ sugar 1. In the bowl of a stand mixer fitted with the paddle
2 teaspoons (8 grams) vanilla extract attachment, beat butter and salt at medium speed
2 cups (250 grams) all-purpose flour until smooth and creamy. With mixer on low speed,
1 teaspoon (2 grams) ground cinnamon add confectioners’ sugar alternately with cream,
1 teaspoon (2 grams) ground ginger beginning and ending with sugar, beating until well
½ teaspoon (1 gram) ground cardamom combined after each addition and stopping to scrape
¼ teaspoon kosher salt sides of bowl. Beat in vanilla bean paste. Increase mixer
¼ teaspoon ground allspice speed to high, and beat until pale and fluffy, 1 to
⅛ teaspoon ground black pepper 2 minutes. Use immediately.
Vanilla Bean Frosting (recipe follows)
Garnish: ground cinnamon

1. In the bowl of a stand mixer fitted with the paddle

attachment, beat butter and confectioners’ sugar at
high speed until creamy, 2 to 3 minutes, stopping to
scrape sides of bowl. Beat in vanilla.
2. In a medium bowl, whisk together flour, cinnamon,
ginger, cardamom, salt, allspice, and pepper. With
mixer on low speed, gradually add flour mixture to
butter mixture, beating until combined. Turn out
dough onto a work surface, and roll into a 2½-inch-
thick log (about 5¼ inches long). Wrap tightly in
plastic wrap, and refrigerate for at least 2 hours.
3. Preheat oven to 350°F (180°C). Line baking sheets
with parchment paper.
4. Cut log into ¼-inch-thick slices, and place 1 inch
apart on prepared pans.
5. Bake until edges are lightly browned, 8 to
10 minutes. Let cool on pans for 2 minutes. Remove
from pans, and let cool completely on wire racks.
6. Spoon Vanilla Bean Frosting into a pastry bag
fitted with a small petal piping tip (Ateco #120).
Pipe frosting in a zigzag pattern onto each cookie.
Garnish with cinnamon, if desired. Store in an airtight
container for up to 4 days.

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 ICED GINGERBREAD COOKIES

Makes about 36 cookies butter mixture, beating until combined. Turn out
dough, and shape into a disk. Wrap in plastic wrap, and
These cookies are as simple to make as they are stunning. refrigerate for 2 hours or up to 3 days.
Instead of a cookie stamp or press, we used the tines of a 3. Preheat oven to 350°F (180°C). Line 2 baking
fork and the tip of a spoon to create simple indentations sheets with parchment paper.
in the dough before baking. Coated with a stir-together 4. On a lightly floured surface, roll half of dough to
glaze, each cookie’s design shines through like snowflake ¼-inch thickness. (Keep remaining dough refrigerated
patterns on a frosted window. until ready to use.) Using a 3-inch round cutter,
cut dough, and place 1 inch apart on prepared pans.
½ cup (113 grams) unsalted butter, softened Decorate cookies by pressing floured fork tines, tip of
½ cup (100 grams) granulated sugar a spoon, or edge of cookie cutter into dough in desired
1 large egg (50 grams), room temperature patterns. (See Notes.) Repeat with remaining dough.
½ cup (170 grams) unsulphured molasses 5. Bake until edges are slightly dark and cookies look
1 teaspoon (4 grams) vanilla extract dry and set in center, 12 to 14 minutes. Let cool on
2½ cups (313 grams) all-purpose flour pans for 10 minutes. Remove from pans, and let cool
3½ teaspoons (7 grams) gingerbread spice completely on wire racks.
(see Notes) or pumpkin pie spice 6. In a small bowl, whisk together confectioners’ sugar
½ teaspoon (1.5 grams) kosher salt and 3 tablespoons (45 grams) hot water until smooth.
½ teaspoon (1 gram) ground cinnamon Dip cookies into glaze, letting excess drip off; place on
¼ teaspoon (1.25 grams) baking soda a wire rack, and let stand until dry. Store in an airtight
1¼ cups (150 grams) confectioners’ sugar, sifted container for up to 5 days.
3 tablespoons (45 grams) hot water (120°F/49°C
to 130°F/54°C) Notes: Gingerbread spice is a seasonal product. To make
your own, shake together 1 tablespoon (6 grams) ground
1. In the bowl of a stand mixer fitted with the paddle ginger, 2 teaspoons (4 grams) ground cinnamon,
attachment, beat butter and granulated sugar at 1¼ teaspoons (2.5 grams) ground nutmeg, ½ teaspoon
medium speed until creamy, 3 to 4 minutes, stopping (1 gram) ground cloves, and ½ teaspoon (1 gram) ground
to scrape sides of bowl. Add egg, beating well. Beat in allspice in a small resealable jar.
molasses and vanilla.
2. In a medium bowl, whisk together flour, gingerbread Make the decorative indentations a little deep; otherwise,
or pie spice, salt, cinnamon, and baking soda. With the patterns get lost when the cookies puff during baking.
mixer on low speed, gradually add flour mixture to

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 PUMPKIN FIVE-SPICE BARS

Makes 16 bars 1. Line an 8-inch square baking pan with parchment

paper, letting excess extend over sides of pan; lightly
Five-spice is a blend of five or more warm spices used spray with cooking spray.
predominantly in Chinese cooking and baking that 2. For crust: In the bowl of a stand mixer fitted with
traditionally consists of cloves, star anise, Chinese the paddle attachment, beat butter and brown sugar
cinnamon, peppercorns, ginger, and fennel seeds. Sweet at medium speed until fluffy, 2 to 3 minutes, stopping
and creamy pumpkin is a great match for fragrant, bold to scrape sides of bowl. Add egg and egg yolk, beating
five-spice powder. until combined. Beat in vanilla bean paste.
3. In a medium bowl, whisk together flour, baking
Crust: powder, cinnamon, salt, and nutmeg. With mixer
⅓ cup (76 grams) unsalted butter, softened on low speed, gradually add flour mixture to butter
½ cup (110 grams) firmly packed light brown sugar mixture, beating until combined. Press dough into
1 large egg (50 grams), room temperature bottom of prepared pan. Freeze until firm, about
1 large egg yolk (19 grams), room temperature 30 minutes.
1 teaspoon (6 grams) vanilla bean paste 4. Preheat oven to 350°F (180°C).
1⅓ cups (167 grams) all-purpose flour 5. Using a fork, dock dough about every 1 inch.
1 teaspoon (5 grams) baking powder 6. Bake until golden brown and a wooden pick inserted
¾ teaspoon (1.5 grams) ground cinnamon in center comes out clean, 20 to 25 minutes. Let cool
½ teaspoon (1.5 grams) kosher salt on a wire rack for 10 minutes. Leave oven on.
¼ teaspoon ground nutmeg 7. For filling: In a large bowl, whisk together pumpkin
and all remaining ingredients until smooth and well
Filling: combined. Pour filling onto warm crust.
2 cups (484 grams) canned pumpkin 8. Bake until filling is set and an instant-read
1 cup (240 grams) evaporated milk thermometer inserted in center registers 170°F
¾ cup (165 grams) firmly packed light brown sugar (77°C) to 175°F (79°C), 55 minutes to 1 hour and
3 large eggs (150 grams), room temperature 5 minutes. Let cool completely in pan on a wire rack.
3 tablespoons (42 grams) unsalted butter, melted Using excess parchment as handles, remove from pan,
2 tablespoons (16 grams) all-purpose flour and cut into bars. Refrigerate in an airtight container
1½ teaspoons (4.5 grams) kosher salt for up to 3 days.
1 teaspoon (2 grams) Chinese five-spice powder
1 teaspoon (6 grams) vanilla bean paste
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon ground nutmeg

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 NuttyAND Nice
THESE NUT-FILLED BAKES DELIVER
THE CRUNCHY, ROASTY-TOASTY
HOLIDAY FLAVORS YOU LOVE

Pistachio-Raspberry Macarons
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 Marzipan
Thumbprint
Cookies
page 90

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 ALMOND-PECAN
BISCOTTI COOKIES

Makes about 38 cookies

6. Place racks with cookies on a sheet of parchment
These cookies challenge the hard and crunchy biscotti paper. Using a fork, dip cooled cookies, 1 or 2 at a time,
stereotype. Soft and tender, these biscotti pack a double into Vanilla-Almond Glaze to coat, letting excess drip
dose of nuttiness with ground toasted pecans and almond off. Return cookies to racks. Garnish with pecans, if
extract before being finished with a bright white glaze. desired. Let stand until glaze is set, at least 2 hours, or
up to overnight. Store in an airtight container for up to
2 cups (250 grams) all-purpose flour 4 days.
⅔ cup (75 grams) finely crushed toasted pecans (see
Notes) Notes: To finely crush toasted pecans, place them in
½ cup (100 grams) granulated sugar a large resealable plastic bag and use a rolling pin to
2½ teaspoons (12.5 grams) baking powder pound and crush until pieces are about ⅛ inch or smaller.
¾ teaspoon (2.25 grams) kosher salt Measure or weigh the needed amount once finely crushed.
¾ cup (168 grams) refined coconut oil (see Notes)
2 large eggs (100 grams), room temperature The coconut oil makes for a soft, slightly shiny dough
1 teaspoon (6 grams) vanilla bean paste that is easy to roll, and it contributes to these cookies’
½ teaspoon (2 grams) almond extract supertender, melt-in-your-mouth texture.
Vanilla-Almond Glaze (recipe follows)
Garnish: finely crushed toasted pecans VANILLA-ALMOND GLAZE
Makes about 1½ cups
1. Preheat oven to 350°F (180°C). Line rimmed
baking sheets with parchment paper. 4 cups (480 grams) confectioners’ sugar
2. In a large bowl, whisk together flour, pecans, sugar, ⅓ cup (80 grams) water
baking powder, and salt. 1 teaspoon (6 grams) vanilla bean paste
3. In a small bowl, stir coconut oil until smooth, and ½ teaspoon (2 grams) almond extract
add to flour mixture; add eggs, vanilla bean paste, ¼ teaspoon kosher salt
and almond extract. Using clean hands, mix until well
combined and a dough forms. 1. In a small bowl, whisk together confectioners’ sugar,
4. Scoop dough by tablespoonfuls (about 18 grams 1⁄3 cup (80 grams) water, vanilla bean paste, almond
each), and roll into balls. Place 1 inch apart on prepared extract, and salt until smooth and well combined. Use
pans. immediately.
5. Bake, one pan at a time, until tops are set and
bottoms are lightly browned, 10 to 12 minutes. Let
cool on pans for 5 minutes. Remove from pans, and let
cool completely on wire racks.

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 CHOCOLATE-ORANGE-PISTACHIO
FORGOTTEN COOKIES

Makes about 15 cookies 1. Preheat oven to 375°F (190°C). Line a rimmed

baking sheet with parchment paper.
The magic of “forgotten cookies” begins as soon as they’re 2. In the bowl of a stand mixer fitted with the whisk
placed into a preheated oven and the oven is immediately attachment, beat egg whites, cream of tartar, and salt
turned off. This is followed by the most important step: at medium-high speed until foamy. Add castor sugar in
the cookies are forgotten! Because the cookies bake a slow, steady stream, beating until stiff, glossy peaks
slowly using the residual heat of the oven, the busy baker form, stopping to scrape sides of bowl. Gently fold in
can go about their errands, finish the workday, or nestle chocolate, pistachios, vanilla bean paste, and orange
into bed without having to worry about setting timers or zest just until combined.
leaving the oven on. Once the oven is opened again, the 3. Using 2 regular-size spoons, scoop egg white
most perfect meringue-like cookies await. Lighter than mixture into 15 (1½- to 2-inch-wide) dollops (about
air, with a chewy yet crisp consistency, these forgotten 18 grams each), and place 1 inch apart on prepared
cookies receive an addition of chocolate chips, salted pan; using the back of a spoon, swirl and swoop dollops
pistachios, and orange zest for extra flavor and texture. as desired.
4. Place pan in oven; immediately turn oven off, and
¼ cup (60 grams) egg whites (about 2 large egg leave cookies in oven with door closed for at least
whites), room temperature 8 hours or up to 12 hours. Store in an airtight
⅛ teaspoon cream of tartar container for up to 1 week.
⅛ teaspoon kosher salt
½ cup (100 grams) castor sugar Note: Resist the urge to open the oven before the cookies
½ cup (84 grams) mini semisweet chocolate chips are finished, as this will allow the heat to escape. After
¼ cup (36 grams) finely chopped roasted salted 8 hours, these cookies can remain in the cold oven for
pistachios several more hours until you are ready to enjoy them.
½ teaspoon (3 grams) vanilla bean paste After 12 hours, store the cookies in an airtight container.
¼ teaspoon (1 gram) tightly packed orange zest

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 MARZIPAN THUMBPRINT COOKIES

Makes about 24 cookies 6. Bake until bottoms are lightly browned, 18 to

24 minutes. Let cool on pans for 5 minutes. Remove
Comprised of a combination of almond flour and sugar, from pans, and let cool completely on wire racks.
marzipan can be used to make many different kinds of 7. Spoon White Chocolate Ganache in center of each
treats, like these simple but sparkly cookies. cooled cookie. Garnish with sparkling sugars, if desired.
Let stand until ganache is set, about 1 hour. Store in an
1⅓ cups (300 grams) unsalted butter, softened airtight container for up to 4 days.
½ cup (100 grams) granulated sugar
⅔ cup (200 grams) Marzipan (recipe follows), MARZIPAN
room temperature Makes 1¾ cups
2 large egg yolks (37 grams), room temperature
1 teaspoon (6 grams) vanilla bean paste 2¼ cups (216 grams) blanched almond flour
4 cups (500 grams) all-purpose flour 1½ cups (180 grams) confectioners’ sugar
½ teaspoon (1.5 grams) kosher salt 1 large egg white (30 grams)
White Chocolate Ganache (recipe follows) 2 teaspoons (8 grams) vanilla extract
Garnish: red, white, and green sparkling sugars 2 teaspoons (8 grams) almond extract

1. In the bowl of a stand mixer fitted with the paddle 1. In the work bowl of a food processor, pulse flour and
attachment, beat butter and granulated sugar at confectioners’ sugar until combined. Add egg white
medium speed until creamy, 3 to 4 minutes, stopping to and extracts; process until mixture holds together
scrape sides of bowl. Add Marzipan, and beat until well when pressed between fingers. (If mixture is too dry,
combined. Beat in egg yolks and vanilla bean paste. add water, 1 teaspoon [5 grams] at a time, processing
2. In a medium bowl, sift together flour and salt. after each addition.) Wrap tightly in plastic wrap, and
With mixer on low speed, add flour mixture to butter refrigerate for up to 1 month.
mixture in two additions, beating until combined after
each addition. WHITE CHOCOLATE GANACHE
3. Turn out dough, and divide in half. Shape each half Makes about ½ cup
into a disk. Wrap in plastic wrap, and refrigerate for
30 minutes or up to overnight. (If refrigerating 3 tablespoons (45 grams) heavy whipping cream
overnight, let dough stand at room temperature for 4 ounces (113 grams) white chocolate, chopped
about 15 minutes before rolling.)
4. Preheat oven to 325°F (170°C). Line baking sheets 1. In a medium microwave-safe bowl, heat cream
with parchment paper. on high just until steaming, about 30 seconds. Add
5. Between 2 sheets of parchment paper, roll half of white chocolate; let stand for 5 minutes. Whisk until
dough to ½-inch thickness. Using a 2¼-inch fluted chocolate is melted and mixture is smooth. Use
round cutter dipped in flour, cut dough, and place immediately.
1 inch apart on prepared pans. Using your thumb or
the back of a spoon, create a 1-inch-wide indentation
in center of each cookie. Repeat procedure with
remaining dough, re-rolling scraps to use all dough.
Freeze until firm, about 10 minutes.

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 SOFT AMARETTI COOKIES

Makes about 28 cookies 3. In a small wide bowl, place remaining ½ cup

(100 grams) granulated sugar. In another small wide
Derived from the Italian word for “bitter” (amaro), bowl, place remaining ½ cup (60 grams) confectioners’
almond-rich amaretti cookies popped up in Italy in the sugar.
Middle Ages. Though they can often be crunchy like 4. Scoop dough by tablespoonfuls (about 18 grams
biscotti, our quick and easy version promises a soft, chewy each), and roll into balls. Roll balls in granulated sugar;
crumb and unparalleled sweet almond flavor. roll in confectioners’ sugar. Place 1½ inches apart on
prepared pans.
10 ounces (284 grams) blanched almonds, lightly 5. Bake, one pan at a time, until tops are cracked,
toasted (about 1¾ cups) (see Notes) bottoms are golden, and edges are just set, 20 to
1¼ cups (250 grams) granulated sugar, divided 24 minutes, rotating pan halfway through baking.
¾ cup (90 grams) confectioners’ sugar, divided Let cool on pans for 5 minutes. Remove from pans,
¾ teaspoon (2.25 grams) kosher salt and let cool completely on wire racks. Store in an
2 large egg whites (60 grams), room temperature airtight container for up to 4 days.
¾ teaspoon (3 grams) almond extract
¾ teaspoon (3 grams) vanilla extract Notes: If you can’t find blanched almonds, you can
blanch your own. In a large heatproof bowl, cover whole
1. Preheat oven to 300°F (150°C). Line baking sheets almonds with boiling water; let stand for 1 minute. Drain
with parchment paper. through a fine-mesh sieve, then rinse under cold water.
2. In the work bowl of a food processor, pulse almonds Pinch, peel off, and discard almond skins. Pat blanched
and ¾ cup (150 grams) granulated sugar until almonds almonds completely dry before using.
are finely ground, stopping to scrape sides of bowl.
Add ¼ cup (30 grams) confectioners’ sugar and To toast blanched almonds, place them on a dry baking
salt; pulse until combined. Add egg whites, one at a sheet in a 350°F (180°C) oven until lightly browned and
time, pulsing until combined after each addition. Add fragrant, stirring occasionally, 4 to 7 minutes.
extracts, and pulse just until a dough forms.

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 PISTACHIO-RASPBERRY MACARONS

Makes 20 macarons 10. Spoon Raspberry Curd into a pastry bag; cut a ½-inch
opening in tip. Fill center of buttercream border with curd
Known for their crisp exterior that gives way to a chewy middle, (about 3 grams each). Gently top with remaining shells, flat
these elegant macarons are best paired with a glass of your favorite side down. (Use light pressure to avoid cracking). Best served
holiday libation. same day. Refrigerate in an airtight container for up to 3 days.

2 cups (192 grams) superfine blanched almond flour *We used Wilton Juniper Green Gel Food Coloring.
1½ cups (180 grams) confectioners’ sugar
6 large egg whites (180 grams), room temperature PISTACHIO BUTTERCREAM
1 cup (200 grams) granulated sugar Makes about 2½ cups
Green gel food coloring*
¼ cup (28 grams) finely ground pistachios ¾ cup (170 grams) unsalted butter, softened
Pistachio Buttercream (recipe follows) 3 cups (360 grams) confectioners’ sugar
Raspberry Curd (recipe follows) ¼ cup (28 grams) finely ground pistachios
½ teaspoon (1.5 grams) kosher salt
1. Using a permanent marker, draw 2-inch circles 1 inch Green gel food coloring
apart on 2 sheets of parchment paper (24 per sheet). Place
parchment, marker side down, on 3 rimmed baking sheets. 1. In the bowl of a stand mixer fitted with the paddle
2. In a medium bowl, sift together flour and confectioners’ attachment, beat butter at medium speed until creamy,
sugar. 2 to 3 minutes. Gradually add confectioners’ sugar, pistachios,
3. In the heatproof bowl of a stand mixer, whisk together egg and salt, beating until smooth, stopping to scrape sides of bowl.
whites and granulated sugar by hand until frothy. Place bowl Add a small amount of food coloring; beat until well combined,
over a small saucepan of simmering water. Cook, whisking light, and fluffy, about 2 minutes. Use immediately.
constantly, until sugar completely dissolves, mixture is warm
to the touch, and a candy thermometer registers 160°F RASPBERRY CURD
(71°C), about 2 minutes. Makes about 1½ cups
4. Carefully return bowl to stand mixer. Using the whisk
attachment, beat at high speed until stiff peaks form. Add a 3 cups (390 grams) frozen raspberries
small amount of food coloring, beating until desired color is ½ cup (100 grams) granulated sugar
reached. Fold in flour mixture. (Mixture should be thick and 2 teaspoons (3 grams) lemon zest
slowly but freely fall off the spatula in a “V” shape, and when 1 tablespoon (15 grams) fresh lemon juice
you drag the spatula through the batter, it should move like 3 large egg yolks (56 grams), room temperature
lava and slowly come back together.) 3 tablespoons (24 grams) cornstarch
5. Transfer batter to a pastry bag fitted with a medium round ¼ teaspoon kosher salt
piping tip (Ateco #803). Holding piping tip perpendicular to 4 tablespoons (56 grams) unsalted butter, softened
pans, apply pressure to bag, leaving tip stationary, and pipe
batter onto drawn circles until batter just reaches drawn circle. 1. In a medium saucepan, bring raspberries, sugar, and lemon
Move and lift tip in a quick circular motion as you finish piping zest and juice to a boil over medium heat, stirring occasionally
each macaron shell to prevent points from forming on top of until sugar dissolves. Reduce heat, and simmer for 5 minutes.
shells. Firmly tap pans vigorously on counter 5 to 7 times to Transfer mixture to the container of a blender, and blend until
release air bubbles. Sprinkle with pistachios. Let stand at room smooth. Strain mixture through a fine-mesh sieve, discarding
temperature until a skin forms on top, 1 to 2 hours. (Batter solids. Return mixture to saucepan, and heat over medium heat.
should feel dry to the touch and should not stick to your finger.) 2. In a medium bowl, whisk together egg yolks, cornstarch,
6. Preheat oven to 300°F (150°C). and salt. Add about one-fourth of hot raspberry mixture to
7. Bake, one pan at a time, until firm but wobbles slightly at egg yolk mixture, whisking constantly. Whisk egg yolk mixture
the touch, 20 to 25 minutes. Let cool completely on pans. into remaining hot raspberry mixture in pan. Cook over
8. Remove cooled macaron shells from pans. Turn half of medium-high heat, whisking constantly, until thickened, 5 to
shells flat side up. 7 minutes. Remove from heat; whisk in butter, 1 tablespoon
9. Spoon Pistachio Buttercream into a pastry bag fitted with a (14 grams) at a time, until melted and smooth until after each
¼-inch round piping tip. Pipe a border of buttercream (about a addition. Cover and refrigerate until thick and cold before
heaping 1 tablespoon or 9 grams) onto shells with flat side up. using, at least 2 hours or up to 1 week.

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 HAZELNUT FINANCIERS

Makes 16 financiers halfway through baking. (Alternatively, bake in mini

muffin pan for 13 to 14 minutes.) Let cool completely
Financiers are always an elegant affair—but baked into in molds or muffin pan on wire racks.
fluted barquette molds, they take on a new dimension of 5. Unmold financiers, using a knife if needed. Just
elegance. Ours are sweetened with a touch of honey, but before serving, top with Candied Hazelnuts. Best
the real showstopper is the literal crowning glory: crunchy, served same day. Store plain financiers in an airtight
salty Candied Hazelnuts. container for up to 1 week; top with Candied
Hazelnuts just before serving.
½ cup plus 4 tablespoons (169 grams) unsalted
butter, softened and divided *We used Gobel Nonstick Fluted Barquette Molds,
2 tablespoons (42 grams) honey available at surlatable.com.
1½ cups (140 grams) hazelnut flour
¾ cup plus 2 tablespoons (174 grams) granulated Note: If you do not have 16 molds and need to bake
sugar in batches, keep the batter refrigerated. Do not stir
½ cup (60 grams) all-purpose flour remaning batter.
¼ teaspoon kosher salt
3 large egg whites (90 grams), room temperature CANDIED HAZELNUTS
1 tablespoon (18 grams) vanilla bean paste Makes about 1 cup
Candied Hazelnuts (recipe follows)
½ cup (100 grams) granulated sugar
1. Preheat oven to 400°F (200°C). Using 2 tablespoons 1½ tablespoons (22.5 grams) water
(28 grams) softened butter, heavily butter 16 (5-inch) ½ cup (71 grams) dry-roasted hazelnuts, halved
barquette molds* or a 24-cup mini muffin pan. Place ½ teaspoon (1.5 grams) flaked sea salt
molds on a baking sheet, and freeze until ready to use.
2. In a medium saucepan, melt remaining ½ cup plus 1. Line a baking sheet with a nonstick baking mat.
2 tablespoons (141 grams) butter over medium heat. 2. In a small saucepan, stir together sugar and
Cook until butter turns a medium-brown color and has 1½ tablespoons (22.5 grams) water just until
a nutty aroma, about 10 minutes. Remove from heat; moistened. Using a pastry brush dipped in water, brush
stir in honey. Let cool slightly. down inside of pan. Cook over medium-high heat,
3. In a large bowl, whisk together hazelnut flour, sugar, gently swirling pan just until sugar dissolves; cook,
all-purpose flour, and salt. Add egg whites and vanilla without stirring or swirling pan, until mixture is light
bean paste, whisking until smooth. Slowly whisk in amber colored.
browned butter mixture just until incorporated. Spoon 3. Immediately remove from heat, and quickly stir in
batter into prepared molds or muffin cups, filling three- hazelnuts; pour onto prepared pan. Using a heatproof
fourths full. Tap molds to level batter. (See Note.) With spatula, spread hazelnuts in a single layer; sprinkle with
molds still on baking sheet, place in oven. salt. Let cool completely.
4. Immediately reduce oven temperature to 375°F 4. Gently tap hazelnuts on baking sheet to break into
(190°C). Bake until a wooden pick inserted in center smaller pieces, and chop with a chef’s knife. Best used
comes out clean, about 15 minutes, rotating pan same day. Keep uncovered until ready to use.

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 Fruity
AND
Festive
MAKE THE SEASON MERRY AND BRIGHT WITH
Lemon-Poppy Seed-Ricotta
ZESTY CITRUS AND FRESH BERRY CREATIONS Cookies
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 Spiced
Orange-Vanilla
Cookies
page 104

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 RASBERRY-APRICOT
LINZER COOKIES

Makes about 20 sandwich cookies 1. In the bowl of a stand mixer, whisk together flour,
granulated sugar, and salt by hand. Using the paddle
These Linzer cookies are as intricate and beautiful as attachment, add cold butter, and beat at low speed
a fresh-fallen snowflake but with a bright, fruity bite. until mixture is crumbly, about 2 minutes. Beat in
The lemon-scented cookie dough lends a citrusy kick egg, egg yolk, lemon extract, and lemon zest. Increase
that plays beautifully with the fruit filling. A dusting mixer speed to medium-low, and beat until a dough
of confectioners’ sugar is the wintry accent that brings starts to form. Wrap dough in plastic wrap, and
it all together. refrigerate for at least 1 hour.
2. Preheat oven to 350°F (180°C). Line rimmed
3¼cups (406 grams) all-purpose flour baking sheets with parchment paper.
⅔ cup (133 grams) granulated sugar 3. On a heavily floured surface, roll dough to 1⁄4-inch
¼ teaspoon kosher salt thickness. Using a 2½-inch snowflake-shaped cutter,
3⁄4
cup plus 2 tablespoons (198 grams) cold unsalted cut dough, and place 1 inch apart on prepared pans.
butter, cubed Using a 1½-inch snowflake-shaped cutter, cut center
1 large egg (50 grams) from half of cookies. Reroll and cut scraps once. Place
1 large egg yolk (19 grams) 1 inch apart on prepared pans.
1 teaspoon (4 grams) lemon extract 4. Bake until bottom edges are lightly browned, 8 to
½ teaspoon (1 gram) packed lemon zest 9 minutes. Let cool on pans for 5 minutes. Remove
3 tablespoons (60 grams) seedless raspberry jam from pans, and let completely on wire racks.
3 tablespoons (60 grams) apricot preserves 5. In a small bowl, stir together jam and preserves.
¼ cup (30 grams) confectioners’ sugar Spread about ½ teaspoon (3 grams) jam mixture onto
flat side of all solid cookies. Dust top of cookies with
cutouts with confectioners’ sugar. Place cookies with
cutouts, flat side down, onto jam mixture. Refrigerate
in an airtight container for 3 days.

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 SPICED ORANGE-VANILLA COOKIES

Makes 12 cookies 1. Preheat oven to 350°F (180°C). Line baking sheets

with parchment paper.
Oranges and other winter citrus play a large role during 2. In the bowl of a stand mixer fitted with the paddle
Christmastime, originating from the tradition of families attachment, whisk together sugars and orange zest
placing an orange in their stockings to represent the gold by hand until sugar is fragrant, about 1 minute. Add
that Saint Nicholas would leave on the windowsills of the butter; beat at medium speed until light and fluffy,
poor. These sweet, orange-scented cookies could be the 2 to 3 minutes, stopping to scrape sides of bowl. Add
start of a new tradition in your family this year. egg and egg yolk, one at a time, beating until combined
after each addition and stopping to scrape sides of bowl.
½ cup (100 grams) granulated sugar Beat in vanilla extract.
¼ cup (50 grams) vanilla sugar, plus more for rolling 3. In a medium bowl, whisk together flour, cornstarch,
2 teaspoons (2 grams) orange zest baking powder, allspice, baking soda, and salt. With
½ cup (113 grams) unsalted butter, softened mixer on low speed, gradually add flour mixture to
1 large egg (50 grams), room temperature butter mixture, beating until just combined and no dry
1 large egg yolk (19 grams), room temperature spots remain, stopping to scrape bottom and sides of
½ teaspoon (2 grams) vanilla extract bowl.
1½ cups (188 grams) all-purpose flour 4. Using a 3-tablespoon spring-loaded scoop, scoop
3 tablespoons (24 grams) cornstarch dough (about 45 grams each), and roll into balls.
1 teaspoon (5 grams) baking powder (Dough will be soft but workable.) Roll dough balls in
½ teaspoon (1 gram) ground allspice vanilla sugar, and place 2 inches apart on prepared pan.
¼ teaspoon (1.25 grams) baking soda 5. Bake until lightly browned and edges are set, 15 to
¼ teaspoon kosher salt 20 minutes, rotating pans halfway through baking. Let
cool on pans for 10 minutes. Remove from pans, and
let cool completely on a wire rack. Store in an airtight
container for up to 4 days.

PRO TIP
To make ahead, roll dough into balls, and place
on a parchment paper-lined baking sheet. Cover
and refrigerate overnight. Roll cold dough balls in
vanilla sugar just before baking.

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 CRANBERRY JAM PECAN BARS

Makes about 24 bars 1. Preheat oven to 350°F (180°C). Line a 13x9-inch

baking dish with parchment paper, letting excess
Quick homemade fruit jam and buttery streusel take extend over sides of pan.
these not-too-sweet bars over the top. 2. For crust: In the bowl of a stand mixer fitted with
the paddle attachment, whisk together flour, sugar,
Crust: salt, and baking powder by hand. Add cold butter, and
2½ cups (313 grams) all-purpose flour beat at medium speed until crumbly. Add egg, beating
3⁄4 cup (150 grams) granulated sugar until combined and dough sticks together when
1 teaspoon (3 grams) kosher salt pressed. Reserve 1 cup (130 grams) mixture in a small
¾ teaspoon (3.75 grams) baking powder bowl; press remaining mixture into bottom of prepared
1 cup (227 grams) cold unsalted butter, cubed pan.
1 large egg (50 grams) 3. Bake for 18 minutes. Leave oven on.
4. For filling: In a large heavy-bottomed saucepan,
Filling: bring 3 cups (312 grams) cranberries, sugar,
5 cups (520 grams) fresh or frozen cranberries, applesauce, orange zest, and salt to a boil over
divided medium-high heat, stirring frequently until sugar
2 cups (400 grams) granulated sugar dissolves. Reduce heat, and simmer, stirring
½ cup (120 grams) applesauce occasionally, until cranberries begin to burst and
1 tablespoon (5 grams) orange zest mixture has thickened slightly, about 10 minutes.
1⁄8 teaspoon kosher salt 5. In a small bowl, whisk together cornstarch and
1½ tablespoons (12 grams) cornstarch 1½ tablespoons (22.5 grams) water until smooth; stir
1½ tablespoons (22.5 grams) water into cranberry mixture. Cook until thickened, about
2 minutes. Remove from heat; stir in remaining 2 cups
½ cup (57 grams) roughly chopped pecans (208 grams) cranberries. Spread mixture in an even
layer onto prepared crust. Sprinkle reserved 1 cup flour
mixture and pecans onto cranberry mixture.
6. Bake until crust is golden brown and filling is bubbly,
30 to 45 minutes. Let cool completely in pan on a wire
rack. Refrigerate until firm, about 1 hour, or freeze for
15 minutes.
7. Using excess parchment as handles, remove from
pan, and cut into bars. Store in an airtight container
for up to 4 days.

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 111 bake from scratch

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 JAM-FILLED RUGELACH

Makes 24 rugelach 1. In the work bowl of a food processor, pulse flour,

cold butter, cold cream cheese, almonds, lemon zest,
The Yiddish word rugelach means “little twists” or “rolled and salt until mixture is crumbly. Add cream, pulsing
things.” This traditional crescent-shaped and fruit-filled just until dough forms a ball. Divide dough in half;
cookie is enjoyed year-round but is particularly popular shape each portion into a disk. Wrap tightly in plastic
during the Jewish holiday of Hanukkah. Made with a wrap; refrigerate until firm, about 1 hour.
combination of butter and cream cheese, the dough for 2. Line baking sheets with parchment paper.
these rugelach is light, flaky, and downright irresistible. 3. On a lightly floured surface, roll half of dough into
a 9- to 10-inch circle. Spread half of jam on dough
1 cup (125 grams) all-purpose flour circle, and sprinkle with half of granulated sugar and
½ cup (113 grams) cold unsalted butter, cubed half of cinnamon. Using a pastry wheel or a sharp
4 ounces (113 grams) cold cream cheese, cubed knife, cut dough into 12 triangles. Starting at base of
3 tablespoons (18 grams) finely ground toasted triangle, roll up each, pinching pointed end to seal.
almonds Place 2 inches apart on prepared pans. Repeat with
½ teaspoon lemon zest remaining dough, remaining jam, remaining granulated
¼ teaspoon kosher salt sugar, and remaining cinnamon. Refrigerate for
2 tablespoons (30 grams) heavy whipping cream 30 minutes.
1 cup (320 grams) jam or preserves* 4. Preheat oven to 350°F (180°C). Brush beaten egg
2 tablespoons (24 grams) granulated sugar on rugelach.
1 teaspoon (2 grams) ground cinnamon 5. Bake until golden brown, 15 to 20 minutes. Let cool
1 large egg (50 grams), lightly beaten on pans for 5 minutes. Remove from pans, and let cool
Garnish: confectioners’ sugar completely on wire racks. Garnish with confectioners’
sugar, if desired. Store in an airtight container for up to
4 days.

*We used Bonne Maman® Strawberry Preserves.

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