crazyaboutcookies

crazyaboutcookies

300ScrumptiousRecipesforEveryOccasion&Craving

KrystinaCastella

STERLINGandthedistinctiveSterlinglogoareregisteredtrademarksofSterlingPublishingCo.,Inc.

LibraryofCongressCataloging-in-PublicationData

Castella,Krystina.Crazyaboutcookies:300scrumptiousrecipesforeveryoccasion&craving/KrystinaCastella.

p.cm.Includesindex.

ISBN978-1-4027-6913-9(pb-withflaps:alk.paper)1.Cookies.I.Title.TX772.C3852010641.8’654—dc22

2009051115

24681097531PublishedbySterlingPublishingCo.,Inc.

387ParkAvenueSouth,NewYork,NY10016©2010byKrystinaCastella

DistributedinCanadabySterlingPublishingc/oCanadianMandaGroup,165DufferinStreet

Toronto,Ontario,CanadaM6K3H6DistributedintheUnitedKingdombyGMCDistributionServices

CastlePlace,166HighStreet,Lewes,EastSussex,EnglandBN71XUDistributedinAustraliabyCapricornLink(Australia)Pty.Ltd.

P.O.Box704,Windsor,NSW2756,Australia

Allrightsreserved

SterlingISBN13:978-1-4027-9011-9

Forinformationaboutcustomeditions,specialsales,premiumandcorporatepurchases,pleasecontactSterlingSpecialSales

Departmentat800-805-5489orspecialsales@sterlingpublishing.com.

PhotographybyTeriLynFisher

Formyparents,MarionandMichaelCastella.Thankyouforallyoursupportand

encouragement.

AcknowledgmentsThankyoutoeveryonewhosehelphascraftedthisbook:

JenniferWilliams, my editor, for seeing the potential of this bookfromtheonset,andforallofhersupportandinsightthroughouttheprocessThe outstanding photographer Teri Lyn Fisher, for her professionaldemeanorandhercommitmenttobringingeachcookie’spersonalitytolifethroughherspectacularimagesGraceCho,aka“AmazingGrace,”thepastrychef,forherimpeccablerecipe-testingandcookie-makingskillsIsaiasMendoza,thebaker,forhiscreativeenthusiasmAdamC.Pearson,thefoodstylist,forhisdiscerningeyeandplayfulhumorLianaKrissoff,lineeditorRodmanP.Neumann,projecteditorRachelMaloney,designerGavinMotnyk,forhishelpwiththetemplatesandotherdrawingsElizabethMihaltse,coverartdirectorEileenChetti,copyeditorBarbaraJ.Greenberg,proofreaderJayKreider,JSEditorial,LLC,indexer

Contents

Introduction

1.CookiesintheKnowBakingEquipment

DecoratingTools

BakingandStoringCookies

TransportingCookies

CookieIngredients

DecoratingIngredients

CookieTypesandTechniques

DecoratingTechniques

2.EverydayCookiesBreakfastandBrunchCookies

TotallyChocolateCookies

SnackClassicCookies

EnergyCookiesandBars

3.PartyCookiesDinnerPartyCookies

TeaPartyCookies

SummerPartyCookies

CocktailPartyCookies

MorePartyCookies

4.OccasionsCookiesBirthdayCookies

WeddingCookies

BabyCookies

ToddlerCookies

Kids’Cookies

TeenCookies

5.HolidayCookiesNewYear’sEveCookies

Valentine’sDayCookies

EasterCookies

Mother’sDayandFather’sDayCookies

FourthofJulyCookies

HalloweenCookies

ThanksgivingCookies

JewishHolidayCookies

CulturalHolidayCookies

6.ChristmasCookiesGingerbreadMenandDecoratedButterCookies

GingerbreadHousesandConstructions

InternationalChristmasCookies

SpritzCookies

CookieExchangeCookies

Basics

CookieDoughs

Frostings,Fillings,andIcings

Pudding

TemplatesforCookieConstruction

Index

Author’sNote

Throughoutthebookyou’llnoticethisicon .Each indicates a healthier (and equally delicious) option for a

recipe,wherethereislesssugar(sweetenedonlywithjuicesandhoney),fruitandveggie(extravitamins),energycookiesandbars(extravitaminsand full proteins), low fat (less fat and healthy fats), gluten-free (nowheat,barley,rye),andvegan(noanimalproducts).

Introduction

Therewasa4-Hcommercialintheseventiesthathadabigimpactonmyperceptionofcookiesasakid.Ittookplaceinsideacookiefactorywherehundredsofcookieswereshowncomingoffofconveyorbelts.Thejinglewentsomethinglikethis:“Ittakesalotofworkbakingcookies,butyoucanbuythemsoeasyinthestore.”Myeight-year-oldmindthought,“Yeah,youknow,they’reright.”And

since there was no song like that for cupcakes, cakes, or ice pops, Idecidedtofocusmyyoungloveforkitchentimeonthem.EverytimeIconsideredmakingcookiesIthoughtofthecommercialandfigured,“I’lljustbuythem.”Ifocusedmycookie-relatedenergyonsupportingmymissionasaGirl

Scout. Ispentmonthsgoingdoor-to-door inmyneighborhood inStatenIsland, New York, selling Thin Mints, Samoas, Do-Si-Dos, andTagalongs.EachyearwhenIwouldshowupatthedoor,kidswouldtelltheir parents, “The cookie girl is here again!” I created ways ofdescribing the tastes of each cookie, explainingwhyone is better for aparticular time of day, snack, occasion, or holiday than another. ThinMintsweretheChristmascookie,Samoaswereforsummertimecampingtrips, and Tagalongs were the after-school cookie to enjoy with a tallglassofmilk.WhenthecookiesarrivedIwouldpackagethemnicelyforeach customer. Each year I topped my previous sales numbers, and Imadepeoplesmileatthesametime.Ieventuallygotabadgeforsellingathousandboxesofcookies.Fordecades,theonlycookiesImadefromscratchwerechocolatechip

cookiesandoatmealraisincookies.AsIgotolderIrealizedthat,atleastin those two cases, the commercials were wrong and homemade wasbetter than store bought. I made those two recipes from the chocolatechip bag and the oatmeal canister over and over again. But I nursed asecretdesiretoventurefurther.Ihadamassedahugecollectionofcookiecutters and decorating books butwas not yet brave enough to take theleapintocookiedecorating.IboughtthembecauseIlikedtheideaofitandthoughtmaybesomedayIcoulddoit,buttherewassomethingaboutit that seemed intimidating. Even though Iwent to art school, drawingisn’tmything,sotheideaofmakingperfectlineswithicingseemedoutofthequestion.After the success ofCrazy about CupcakesandPops! Icy Treats for

Everyone,Iwasreadyforanewchallengeanddecideditwastimetogivecookiesashot.Itookoutthatbigboxofcookiecutters,collectedrecipesI loved from friends and family, played around in the kitchen, andchanged them, tweaked them, and then started developing my ownrecipesandcookieideasfromscratch.AsIgotintoitIrealizedthatnotonlywasIhavingfun;Iwasbecomingdownrightobsessed.Myyearsoffearingthecookiewereover—inabigway.

COOKIESARESTYLISH

Cookiescanbeedibleart.Flavor,form,andtechniqueallworktogethertomake a supremely satisfying cookie. Shortbread and gingerbread areconstructive building materials that allow shaping and decoratingtechniquesthatcanbeexploredinnoothermedium.

COOKIESAREAUTHENTICANDINNOVATIVE

There is so much history surrounding cookies that sometimes atraditionalcookieisjustwhatisneeded;othertimesanewcookierecipeanddesignarecalledfor.Attentiontotheflavorcanhighlightaseasonorsetalookormoodforaholidayoccasion.

COOKIESHAVEPERSONALITYAswithcupcakes,abatchofcookiesprovidesamultitudeofblankslatesfor improvisation, with possibilities for incorporating many artistic

styles. Each cookie can have a personality of its own, whether it’sthrough varying flavors within a batch or decorating each cookie in auniqueway.Withafull-scalecake(althoughIlovethose,too),abitmoreplanningisinvolved,andyougetonlyoneshotpercake.

COOKIESARESIMPLEANDFRIENDLYThe fastest homemade baked treat to make if you are short on time?Cookies, of course. Kind of hip, kind of cool—and extremely fun.Whethertheyarerusticmelt-in-your-mouthafter-schoolsnacksorcasualdinner-partydesserts,presentationiseasy:Puttheminaboxforgiftingor on a plate for serving. If the cookies look and taste good, that’s allthat’sneeded.

ABOUTTHISCOOKBOOKLetmetellyoualittleabouttheCrazyaboutCookiesadventureinwhichyou’re about to partake. There are more than three hundred and fiftycookie ideas and one hundred photos contained in five chapters:“Everyday Cookies,” “Party Cookies,” “Occasions Cookies,” “HolidayCookies,”and“ChristmasCookies.”Ichosethisstructurebecausethisisthewayweexperiencecookies,andtomethatisthemostimportantpartoftheprocess.Frombakingtoeating,thewholecookieexperienceisfun,but—likemanypeople—Ibakecookiesforspecificpurposesandwanttofind the right cookie to make for each one, whether it’s to serve as asimple snackor topresent as adessert that epitomizes a celebrationorspecial event. I gave Christmas a chapter of its own because if peoplebakeonceayear,theybakefortheholidays.AndIcouldn’tresistgivinggingerbreadandbuttercookieconstructionsasectionoftheirown.Ihavealso includedmany healthful recipes for all ofmy vegan-, sugar-free-,low-fat-, and gluten-free-cookie-loving friends. And since there is notjustoneperfectway tomakeacookie formanyof the recipes, inmostcasesIgiveamainrecipewithoneormorevariations.

Ifyouwanttolearnmoreaboutingredients,tools,cookiebaking,andcookieclassifications,takealookat“CookiesintheKnow.”Decoratorswantingtoexpandtheirskillsmightwanttoread“BakingandDecoratingTechniques,”aswellasthedetailedinstructionsformakingeachcookie.For the creative innovator, I’ve provided suggestions for mix-ins andtemplatesforcookieconstructions.Thetechniques,recipes,anddesignideasinthisbookarehereforyou

tore-createoruseasaspringboardforcomingupwithconceptsforyourownpersonalized cookies.Make your cookies as simple or complex asyou like. Follow the recipes exactly or experiment.Whatever approachyou choose, I hope you find that once you’ve begun to explore all thepossibilitiesintheworldofmakingcookies,thereisdefiantlynoturningback.Happybakingandgoodeating!

—KrystinaCastellaCrazyaboutcookiesbook.comGlendale,California

Chapter

CookiesintheKnow

As an industrial designer, I have designed many products formanufacturing, and I am very sensitive to the products designed forbaking. I don’t believe in purchasing themost expensive gear, just therightgear.Fancyprep,molding,anddecoratingequipmentisfun,butifyou have baking sheets made of the right materials, with properinsulation and reflectivequalities, that’s all you reallyneed to turnoutgreat cookies. If you’re going to purchase new gear, look for thesequalitiesinthebakingsheets,andovertimeyoucanaccumulatetherest.

BAKINGEQUIPMENT

AluminumFoilAluminumfoilcanbeusedtolinebakingsheetsforeaseofcleaning.Italsoworks as an insulator to trap air, similar to double panning, but itcapturesmoreheatthanparchmentpaperandmaybrownthebottomsofcookiesfaster.

BakingMoldsTherearemanytypesofshapedbakingmoldsonthemarket:madeleinepans, springerlemolds, shortbreadmolds, andahost of siliconemolds.Ceramicmoldsneed tobeoiledandfloured,whilemostsiliconemoldsarefineleftuncoated.

BakingPans

Barcookiesandshortbreadcanbemadeinbakingpans.Thesidesofthepanshouldbearound1½to2incheshigh.Formostbarcookies,squareor rectangular, shiny,heavy-gaugealuminumpansareperfect.The sizeofthepanyouneeddependsontherecipe.Ifyouuseadifferentpansizefrom the one specified in the recipe, you’ll need to adjust the bakingtime. With a larger pan, the baking time will be shorter, and with asmallerpanthebakingtimewillbelonger.

CakePansCookiecupcakes,icecreamcookies,andlargecookiecakescanbemadein cupcake tins or cake pans. Springform pans work well for cookiecakes.Shortbreadandcookiecakescanbemade inaroundbakingpan,onewith a removablebottom,or a springformpan. If you’ll be storingthebarcookiesorshortbreadsinthepanyoubakedthemin,chooseonewithalid.

CookieCuttersChoosesharpmetalorplasticcutterswithoutroughedges.Cookingtimeswill vary depending on the size of your shapes. Use less baking timewhen working with smaller shapes and more baking time for largershapes. Dip the cutter in flour every time before using. Cut from the

center of the rolled dough andwork yourway out, startingwith largercuttersfirst,placedasclosetogetheraspossible.Tokeepcookiecuttersfromrusting,washthemthoroughly;thenplacethemina200°Fovenfor10minutes,untildried.Letcool,andstore.

Cookie-DoughCutterPizza cutters or pastry cutters can be used after the dough is rolled tocreatestraightlinesandfreeformcuts.

CookieJarsandTallAirtightContainersMostcookieswillbeeateninadayortwo,sobeautifulceramiccookiejars,evenifnotairtight,arefunwaystostorethem.Airtightjarsareevenbetter, becauseyour cookieswill last longer. If youare storingcookiesfor more than a week, I recommend tall airtight glass or plasticcontainers for easy stacking. Store with waxed or parchment paperbetweenlayerstopreventsticking.

CookiePressorSpritzGunIn a cookie press, dough is extruded through dies (aka disks)made ofeithermetalorplastic.Thereareold-fashionedhand-crankedmodelsandnewerpressure-pressandelectricmodels.Mostcomewithseveraldiskstomakedifferentshapedcookies.

CookieSheetsFlat cookie sheets with no rims are best for most cookies because thecookieswillslideoffeasilywithaspatula.Chooseasheetwithaliponashortsideforeasygripping.Thematerialthecookiesheetismadefromdetermines the success of your cookies. Invest in several good-qualityshiny,heavy-gaugealuminumsheets.IliketoworkwithfoursoIalwayshave cool, clean pans ready for the next batch. Dark nonstick cookiesheets absorb the heat and may brown your cookies too much on thebottom.Measure the insideofyourovenbeforepurchasing.Thecookiesheetsneed tobeabout2 inchessmaller thanyourovenonall sides so

thatheatcancirculatearoundthem.A12x15½-inchcookiesheetisastandardsizethatworkswellinmost

ovens. Insulated cookie sheets are excellent for soft cookies but don’tworkaswellforcrispcookies.Ifyouhaveonlylightweight,noninsulatedcookiesheets,createyourowninsulationbylayeringonecookiesheetontopofanother.

CoolingRacksSomecookiescontinue tobake if lefton thecookiesheetafter theyaretakenfromtheoven.Transferthemtoaheavy-dutywireracksothataircirculates around them to allow for even cooling. Less-sturdy cookieswillneedtositonthecookiesheetsfor5to10minutestohardenbeforetransferring.

DoubleBoilerAdoubleboilerisgoodformeltingchocolate,mixingfillingsandicings,andpreparingotheringredientsthatneedtobecookedoverlowheat.Youdon’twantthetoppantotouchthewater,sopurchaseonewhosetopisnottoodeepanddon’tfillthebottomwithtoomuchwater.Youcanalsomakeyourownbysettingaheatproofbowloverasaucepan.

FoodProcessororBlenderA food processor is the best choice for grinding nuts, kneading somedoughs,siftingflour,andcombiningdryingredients.Ablendercanworkasasubstitute.

HandandStandMixersAlthoughmostcookiedoughscanbemixedbyhand,ahandheldorstandmixercanmakecreamingbutterandmixingstiffdoughseasier.Cookiesdon’tneedrigorousmixinglikemanycakesdo,soifyouenlisthelpfromanappliance,besurenottoovermix.

MeasuringCupsandSpoonsNestedcupsandspoonsarebestfordryingredientssoyoucanleveloffthe topwithaknife togetexactmeasurements.Glasscupsarebest formeasuring liquids soyou can read themeasurements at eye level.Pourliquidingredientsintomeasuringspoonsuntilfull.

MixingBowlsCeramic,glass,stainless-steel,andplasticbowlswillworkwellas longastheyarebigenoughtoholdtheingredients.

OvensAll ovens are different, soget to knowyour oven intimatelyby testingdifferent recipes. Is it hotter or cooler than its thermometer indicates?Does theaircirculatewell,or is ithotterat theedges?Onceyouknowyouroven, adjust the timing, temperature, andplacementof cookiesonthesheetsaccordingly.

ParchmentPaperParchmentpaperisaninsulator thathelpspromoteevenbakingwithoutburningthebottomsofcookies.Largesheetscanbefoldedintoadouble

layerandthenflippedoverforanewbatch,andsmallsheetscanbecuttoabout the size of the cookie sheet. There is no need to butter theparchment paper unless the recipe suggests doing so. (Avoidbakingonwaxedpaper;itmakesapoorsubstituteforparchmentpaperandbecausethe wax can melt you run the risk of turning out waxy cookies.)Templates can be drawn on parchment paperwith a pencil.Dough canalsoberolledoutbetweentwopiecesofflouredparchmentpaper.

PastryBag,MechanicalPipingToolsFor years I decorated cookies and cakes with plastic baggies with thecornerscutoff,andthismethodworkedjustfine,butadedicatedpastrybag canmake piping a little easier.A pastry bag can be used for bothforminganddecoratingcookies.Abiggerbagwithalargetipisbestforshaping cookie dough. Don’t overfill or the bag will be difficult tohandle. Canvas bags with plastic lining are easy to reuse and clean.Cheaperdisposablebagsareusefulifyouwillbedecoratingwithseveralcolors of icing. There are alsomechanical pastry bags that control theflow of the icing and dough. To keep tips from rusting, wash themthoroughly,thenplacethemina200°Fovenfor10minutes,untildried.Letthemcoolbeforeyouputthemaway.

PastryBrush

Brushes are used to dust excess flour off of cookiemolds, and to dustconfectioners’ sugar on fondant to keep it from sticking to toolswhenshaping.Theyarealsousedtoapplyeggwashtothetopsofcookies,Buyahigh-qualitybrushsoyoudon’tgetbristlesonthecookies.

PlasticWrapPlastic wrap is used to retainmoisture; cover doughwith plastic wrapwhenyouputitintherefrigeratororfreezertochill.

RollingPinsRolling pins are available in a variety of materials, including wood,plastic, andmarble. Ihaveamarbleone that I lovebecause theweightmeansIdon’thavetopresstoohardwhenrollingoutcookies.Also,themarblestayscool,sowhenitisfloured,thecookiedoughneverstickstoit. If you have a strong grip, plastic orwoodwillwork for you if youpresshard.

RubberSpatulas,WoodenSpoons,MetalSpatulasStock an assortment of different sizes of rubber spatulas and woodenspoonsformixing,scrapingbowls,andpreparingfillingsandfrostings.Alargeoffsetmetalspatulahelpsreleasethedoughfromtheworksurfacewhenyouaremakingrolledcookies.Asmallonehelpsreleaseindividualcookies. Thin metal spatulas are best for moving cutout cookies ontocookiesheetsandremovingbakedcookiesfromsheets.Usethethinnest,flattestspatulathatwillsupporttheweightofthecookies.

RulerandUtilityKnifeTomeasurecookies,usearuler.Useautilityknifetocutfreeformshapesfromcookiedoughwithtemplates.

SiliconeCookieSheetandPanLinersSiliconelinersareplacedoncookiesheetsorinpansincaseswherethecookies would otherwise stick even with liberal greasing. They are

insulatorsaswell.Knowthedimensionsofyourcookiesheetsandpanswhenpurchasingliners.

Thermometers,CandyThermometerPlaceanoventhermometerintheovensothatyouknowyourovenisthecorrect temperature(thebuilt-inthermometersarenotalwaysaccurate).Purchase a candy thermometer that can be clipped to the side of asaucepanforcheckingthetemperatureofliquidmixturesastheycookonthestovetop.

TimerCookieshaveashortcooking time,so it isbest tokeepon topof themwithatimerbecauseoventemperaturevaries.Setthetimertogooff2to3minutesbeforetherecommendedbakingtimeisup.

WaxedPaperDough can be rolled out between layers of waxed paper. Flouring thewaxedpaperbeforeputtingthedoughonitwillpreventsticking.

WoodenStripsTosave timewhenmeasuringdough thickness forcutoutcookies, I cutstrips of wood 18 inches long (the length of my work surface) and ofvariousheights.Ihavetwo -inchstrips, two¼-inchstrips, two -inchstrips,and two½-inchstrips. Isetonestriponeithersideof thedough

and rest the rolling pin on them as I roll so that the dough isautomaticallyrolledtothecorrectthickness.Woodenstripsareavailableathardwareandhobbystores.

WorkSurfaceYouwill need awork surface for rollingout some cookies. It canbe awood or plastic cutting board, marble, granite, or a countertop. Whencookiesneedtobechilledaftertheyarerolledout,itisbesttorollthemout on a cutting board; you can put the cutting board right in therefrigerator.

ZesterorGraterThesetoolsareusedtograte thezestofcitrusfruit.Agoodzesterwithsmallgrateswillgratethezestandnotthewhitepith,whichcanbebitter.Agratercanbeused,butbegentletoavoiddiggingintothepith.

DECORATINGTOOLS

CandyMoldsForm chocolate in plastic or silicone candy molds to create letters,numbers, leaves, and flowers. Candy formelting is also available in avarietyofcolorsatcraftandcake-decoratingsupplystores.

CookieCuttersTechnically cookie cutters are forming tools; you can readmore aboutthemCookieCutters.Inadditiontocutting,though,theycanbeusedforcreatingembossinglinesandpatterns.

DrinkingGlassesDiptheedgeofaglassinflouranduseittocutoutroundcookies.

KnivesandSpatulasFrostcookieswithabutterknifeorsmallstainless-steelicingspatula.Tospeeduptheprocess,reserveaseparatespreadingtoolforeachcolor.

Long-HandledTweezersUsetweezersforpreciseplacementoftinytoppings.

LongLollipoporIce-PopSticks,WoodenDowelsLollipop sticks are good for drawing, andPopsicles sticks are good forspreading icing.Both of them, aswell as dowels, can be used tomakecookiepops.Insertsticksintocookiepopsbeforebaking.Wrapthestickswithfoilwhilebakingtokeepthemfromburningandthenremovebeforeserving.

ParchmentPaperandPlasticBaggiesParchmentcanberolledintoaconeandmadeintoapastrybag.Cutthetiptosizebasedonyourdesiredflow.Plasticbaggiescanbeusedinthesameway.Fillwith icingandseal,and thencutahole inonecorner topipe.

PastryBag,Couplers,Tips,andTwistTiesIn addition to shaping cookies, pastry bags are used to draw borders,

sculpt and shape frosting, and add design details with icing. There aremechanical piping tools, and reusable cloth and disposable polyesterbags. Even though I have them all, I use the disposable type whenworking with several colors. There are hundreds of tips available. Tostart, purchase a basic set or a few individual tips in popular shapes.Writing,round,andstar-shapedtipsarethemostpopular.Smalltipsaregreatfordetaileddesignsandroyalicing.Uselargertipsforbuttercreamicingsandfrosting.Seetheinstructionsforusingapastrybag.Youwillneedcouplerstosecurethetipstothebagandtwisttiestoholdthebagclosed.

PastryBrushandPaintbrushesExtra-fine high-quality pastry brushes, artist brushes, and householdpaintbrushes can be used to brush away extra sprinkles and sugars thatdon’t stick. They can also be used to smooth out frosting or to paintcookies with food coloring or powders. Soft natural brushes will lastforeverandaresuperiortosyntheticones,thoughbothwork.

PipingGlueThis clear icing is sold in a prepackaged tube and is used to glue ondecorationsorbuildcookieconstructions.IrarelyuseitbecauseIpreferhomemade icings but all homemade icings have color. If you prefer topurchaseyouricingsthisitisanamazingproductbecauseitisinvisibleandoffersacleanlook.

PlasticSqueezeBottleSqueeze bottles work well for piping a simple, clean line if you don’thaveapastrybag.Theyare inexpensive, too,soyoucanputadifferentcolorineachbottle.

StencilsSold in stationery and office supply stores, premade stencils of letters,numbers,andhundredsofothershapescanbeusedtomakedesignswith

siftedcocoapowderorconfectioners’sugar.

StrawAstrawisagreattoolforpunchingholesincutoutcookiesforhanging.Holesshouldbepunchedbeforebaking.Bobastrawsaregoodforlargerholes.

ToothpicksandBambooSkewersUseroundandflattoothpicksasdrawingtoolstocreatedetaileddesignswithliquidicing,spreadingicingintoacorner,orpickingoffmistakes.Bambooskewersdothesamejobsandareeasytohold.No-bakecookiesor cookies with a dense dough can be placed on bamboo skewers (seeRum,Mint,andBourbonBallKabobs).

BAKINGANDSTORINGCOOKIES

PreparingforCookieMaking•Arrange the racks close together in the center of the oven. Leaveenoughroomtopulloutthesheetsandrotatepositionswhilebakingifnecessary.Putathermometerinsidetheoven.• Preheat the oven 10 to 15minutes before baking.Check the oventemperaturewith theoventhermometerandadjust theovensettingifnecessary.

•Grease or cover the cookie sheets or baking panswith parchmentpaper or a silicone liner. No flour is necessary unless a reciperecommends it. Often when there is a lot of butter in the recipe,greasingorflouringisnotnecessary.•Lightlysprinkleaworksurfacewith2 to3 tablespoonsof flour ifnecessary. Spread out any clumps of flour with a pastry brush tocreateanevensurface.

MakingCookieDough•Measureaccurately.•Mixthedryingredients;setaside.•Creamthebutter,withthesugarifindicated.Usealowmixerspeedtostart,and increase ifneeded.Themixturemaylookcurdled,butwhentheflourisaddeditwillevenout.Ifyouaremixingbyhand,useawoodenspoonandbeatatabout150strokesperminute.• Gradually add the dry ingredients to the wet ingredients. Do notovermix.Themoreyouworkit,thetougherthedoughgets.•Addthemix-ins(chips,nuts,berries)ifindicated.•Ifthedoughissoftorthereciperequiresit,wrapthedoughtightlyinplasticwrapandchill it in therefrigeratorfor20to30minutes.Chillingdoughensuresthatthebutterdoesnotmelttoofastduringbaking,whichcancausecookiestospreadtoomuch.•Formthedough,dropthecookies,rolloutthedough,ordowhateveryourcookie type requires forshaping.Makecookies thesamesizeandshapeforevenbaking,orplacesimilar-sizecookiesonthesamecookie sheets and adjust baking times accordingly. Make surespacing on sheets is appropriate for your style of cookie. Dropcookiesneedmorespacethancutoutcookies.

BakingCookies•Cookiesbakequickly,sokeepaneyeonthemanddonotoverbake.

Checkthecookiesoftenandreverseplacementofthecookiesheetson the racksorswitch themfront toback in theoven ifnecessary.Work quickly to avoid toomuch heat escapingwhen opening andclosingtheoven.•Checkthecookiesafewminutesbeforetheshortestbakingtimeisup.Usually,theedgesshouldbeslightlygolden,abitdarkerthanthecenterofthecookie.Lifttheedgeswithaspatulatolookunderneathtomakesurecookiesaregoldenandnotdoughy.•Mostcookiesarebestwhenremovedfromtheovenslightlybeforetheyaredonetoavoiddryingthemout.Itkeepsthemchewy.Somerecipes require cookies to be left in the oven. For these cookies,lower the oven temperature as directed in the recipe to cool themdown.

CoolingCookies• Generally the rule is to remove cookies quickly from the cookiesheets to prevent them from overbrowning on the bottom andstickingtothesheet.Letcookiesheetscool;thenwashandregreasethemifnecessarybeforeusing themfor thenext roundofcookies.Cooling the sheets before reusing them prevents the next batch ofcookiesfromspreadingtoomuch.

•Cool individualcookiesonacoolingrack.Coolbarcookies in thepan,setonacoolingrack(or, if thepanwas linedwithparchmentpaper, remove thebarofcookieswith theparchmentpaperand letcoolonarack).Barcookiesarebestcutwhencoldorfrozen.Mostcookies can be eaten 10minutes after they are removed from theoven.Coolcompletelybeforedecoratingunlessnotedintherecipe.Additionalsprinkledtoppingssuchascinnamonsugarsticksbesttowarmcookies.

StoringCookies• There is nothing like fresh-baked cookies straight from the oven.Thechocolateismeltedandthedoughiswarm.Inordertopreventmyselffromeatingawholebatchinonesitting,thisiswhatIdo:Iusuallymakeadoublebatchofdough;IfreezehalfofonebatchandrefrigeratetheotherhalfsoIcanpullitoutandbakecookiesfreshanother day. I bake one full batch, and then I freeze some bakedcookiestotakeoutlater.•Coolcookiescompletelybeforestoring.• Cream-filled cookies have a short shelf life and are bestrefrigerated,althoughrefrigeratingwilldryoutthecookiesinafew

days.•Storecrispandsoftcookiesinseparatecontainerstokeepcrisponesfromsoftening.•Bar cookies and shortbread can be cut and stored in containers orstoredintheirbakingpan.Ifyouknowyouwillbestoringthem,useabakingpanthathasalid.• Separate layers of sticky,moist, or decorated cookieswithwaxedpaper.• If youneed to store cookies for a fewdaysbeforegifting, chooseairtightgiftcontainersorstore thecookies inanairtightcontainer,andthentransferthemtothegiftpackagingatthelastminute.•Crispcookiesthathavegonesoftcanberecrisped:Heatina300°Fovenfor3to4minutes.•Tomoistendrycookies,addapieceoffruittothecontainer.Asliceofapple,pear,orange,lemon,orlimewillwork.Letstandforadayortwo,andthenremovethefruit.Thecookieswillpickuptheflavorofthefruit,sochoosecomplementaryflavors.Ifyoudon’twanttoflavorthecookies,tryputtingapieceoffreshbreadinthecontainerinsteadoffruit.

FreezingCookies•Freezecookies, icing,andfillingseparately.Assemblewhenreadytoeat.•When freezing baked cookies, keep them in airtight containers toprevent sogginess. Line the container with paper towels to absorbmoisture.Whenyou’rereadytoeatthecookies,removethemfromthe containers and let them thawuncovered for 1 to 2 hours; afteryou’veenjoyedyourfill,returntheleftoverstoairtightcontainers.•Mostpreparedcookiedoughcanbestoredintherefrigeratorforupto2weeks.If thedoughcontainseggs,ormilkorcream,Iusuallyplayitsafeanduseitwithin5days.

•Frozendoughusuallystaysgoodfor3to4months.Iusuallyuseitmuchsooner,becausewhyfreezeitforthatlongwhenIcaneatit?•Defrostthedoughfor30minutesbeforedroppingorrollingit.•Frozeniceboxcookiescanbeslicedwithin5minutesofremovingthemfromthefreezer.

ScalingCookiesWhenIwriteaboutscalingrecipes,mostofthetimeImeanmorecookies.Itispossibleto scale down a recipe by cutting the ingredient amounts in half, but you’re usuallybetteroffjustmakingthewholebatchandfreezinghalfofittobakelater.SometimesIdo scale down if a recipe requires 2 eggs and I have only one and I reallywant thatparticularcookie.Whenbakingcookiesforgiftingorbakesales,youmaywanttoscaleuptherecipes.

Ifyouaredoublingortriplingtherecipes,youcanmakeseveralbatchesbymultiplyingthe volume of ingredients. If you’re scaling upmore than that, reduce the amount ofleavener, spices, and salt just a bit. For example, if you’remaking a quadruple batch(multiplyingtheamountsbyfour),youmaywanttoreducethebakingpowderby¼to½teaspoondependingonhowmuchisusedintherecipe.(Whenyou’rescalingupbyafactoroftenormore—whichyouneedspecialequipmentfor—youwillwanttoreducetheleaveningby50percent.)Whentriplingarecipe,simplyuseslightlylessspiceandsalt;whenquadruplingtherecipe,useonlythreetimesthespicesandsaltintheoriginalrecipe.Iliketobakelargebatchesofcookiesinrimmedcookiesheetsstackedontopofeach

other in theoven.Iset theovenrackslightlybelowthemiddle(andremoveallof therest)andstack thesheets, resting therimson topofeachother inacrosswisefashion.Thismethodallowsmetobakeeightsheetsatonce.Scalingacookiecanalsomeanmakingasmallcookieintoalargecookie,oralarge

cookieintoasmallcookie.Tousearecipedevelopedforasmallcookietomakealargecookie, increase the baking time. If you are making amuchlarger cookie, you mayneed to decrease the amount of fat and liquid in the dough a bit as well so that thecookie bakes evenly in the middle and around the edges.When making a smallercookie,decreasethebakingtime.Forcookies thataresupposedtobebakedfor just5minutes,ofcourse,thismaybehardtodo.Justkeepaneyeonthemwhilebaking.

TRANSPORTINGCOOKIES

Choosingtherightcookiesmakesallthedifferencewhenmailingacarepackage to a friend or packing treats for a picnic.Drop, bar, and fruit-filled cookies, as well as biscotti, are all good, sturdy cookies.Avoidshaped cookies, square or rectangular cookies with pointed edges, andwafer-thincookies.GOODCOOKIESTOTRANSPORT

•Biscotti•Shortbread,butter,andspritzcookies•Gingerbreadcookies•Chocolatechip,oatmeal,peanutbutter,andsugardropcookies•Wafflecookies•Macaroons•Madeleines•Fruitcookies:rugelach,hamastachen,andfruitcake•Pumpkinspicecookies•Chinesealmondcookies

High-AltitudeBakingAll of the recipes in this bookwere tested and prepared in LosAngeles at sea level.Cookiesaremuchlesssusceptibletofluctuationsduetoaltitudethancakesarebecauseoftheirlowwatercontentandhighfatcontent.Ifyouliveinahigh-altituderegion,test

therecipesonceaswritten;makeadjustments ifneeded.Fordelicatecookies, increasetheoventemperatureby15°Fto20°Fanduseaslightlyshorterbakingtime:Decreaseby 5 to 8 minutes per 30 minutes of baking time. Leavening and evaporation occurmore quickly at high altitudes, and a higher temperaturewill bind the cookies beforetheydryout.Sincetheovenishotter,thecookingtimeneedstobeshorter.YourlocalagriculturalextensionofficemayhaveanadjustmentchartonitsWebsiteorattheofficethatgivesadvicespecifictoyourregion.Following are estimates for 3,000 and 10,000 feet. If you are at 5,000 or 7,000 feet,yourmeasurementswill lie in themiddle.Asageneral rule, increase liquid slightly tohelpthedoughcometogetheranddecreasethebakingpowderandsoda.• Flour is increased by the cup. Flour with a higher protein content (about 12 percent)yieldsbetterresults.Thehigherthealtitude,themoreflourisneeded.At3,000feet,add1tablespoonpercup;at10,000feet,add2to4tablespoonspercup.

• Baking powder and soda are decreased by the teaspoon. At 3,000 feet, subtractteaspoonperteaspoon.At10,000feet,subtract½to teaspoonperteaspoon.

•Sugar isdecreasedby thecup. Increasedevaporation increases sugarconcentration, sonot asmuch is needed.At 3,000 feet, subtract 1 tablespoon per cup.At 10,000 feet,subtract3to4tablespoonspercup.

• Liquid is increased by the cup.More liquid keeps cookies from drying out at highertemperatures.At 3,000 feet, add 2 tablespoons per cup.At 10,000 feet, add 3 to 4tablespoonspercup.

•Butterandfatsrarelyneedtochangeexceptatveryhighaltitude.At10,000feet,subtract1to2tablespoonspercup.

MAILINGCOOKIES

• Wrap different textures separately to preserve their respectivesoftnessandcrispness.•Layercookiesinstacks,withtheheaviestonthebottom.Placebackto back with the flat sides facing each other. Add wax paper inbetween to prevent sticking. Pack tightly. Fill gapswith crumbledwax paper in the container to prevent the cookies from moving

around.•Heatsealorshrink-wrapcookiesinstacksifnecessary.•Choosethebestavailableshippingmethod.IlikePriorityMailflat-rateboxes.•Marktheshippingboxasfragile.

COOKIEINGREDIENTS

Cookies take just minutes to put together when you have all of theingredientsonhand.Sincemostcookiesincludebutter,sugar,flour,eggs,bakingpowder,andbakingsoda,alwayskeepthesestockedforwhenyouhavetheurgetobake.Theproportionsoftheseingredientsarewhatgivethecookieitstexture,fromsoftandchewytocracklyandcrunchy.Buttertenderizes the cookie, eggs bind it, and flour gives it structure. Somecookie recipesexclude ingredientsentirely—theflour, thebutter,or theleavener—toproduceuniquetastesandtextures.Contrastingtexturesandflavors with mix-ins such as extracts, cocoa powder, chocolate chips,nuts,andspices,aswellastoppingsandfillings,alsoboosttheflavor.If

youliketoexperiment,manyingredientscanbesubstitutedforotherstocreatenewflavorsortexturesandmeetdietaryrequirements.

DairyBUTTER

Tome,buttergivescookiesahomemadetaste.Iprefertoeatonecookiemade with butter than two made with shortening, margarine, or oil. Ibelieve butter produces the richest cookie. Butter contributes to thegoldencookiecolor,addsmoisture,andcreatesasmoothtexture.Whencreamed with sugar, butter traps air bubbles that help the dough risewhilebaking.Itaddsitsownsweetflavor,aswellaspickingupflavorsoftheotheringredients.Manyoftherecipesinthisbookaremadewithunsalted butter because I prefer adding my own amount of salt thanstartingwithsaltedbutter.Sweetbuttermade fromsweetcreamcanbeused to yield a sweeter flavor. In cookies, the amount of butter useddetermineshowmuchtheywillspread,sincebuttermeltsduringbaking.Butter isalsousedin icingandforcoatingthepantomakethecookieseasytoremove.Cookingsprayscanalsobeusedto“butter”thepan.Butter for cookies is almost always used at room temperature or

softened. This takes 20 to 30 minutes depending on the roomtemperature. To speed the softening process, cut the butter into smallcubes.Softeningthebutterwillmakeiteasiertocreamandcombinewiththeother ingredients.Becareful, though,not tooversoften.Thecookieswillspreadtoomuchandthebutterwillmeltoutofthecookies.Ichoosea brand that has measuring lines on the wrapper. Whipped butter hasmoreair,andyouwillneedtouse15%to20%morewhippedbutterthancalledforintherecipetoachievethesametexture.CREAMCHEESE,SOURCREAM,ANDYOGURT

Creamcheeseadds tangandgivescookiedoughacreamytexture.Sourcreammakescookiessour,andyogurtmakescookiestangy.Youcanuselow-fatversionsofanyofthesedairyingredients.MILKANDCREAM

Since cookies aremade from dough and not batter, notmuch liquid isnecessary.Wholemilkandcreamsareusedonlyinsmallamounts,ifatall.Milkandcreamaremoreoftenusedintoppingsandfillings.Heavyor whipping cream should be used when cream is required. Milk andcreamworkbestatroomtemperature.Iusewholemilkandheavycream,butyoucansubstitutelow-fat,skim,orbuttermilk.Thiswillchangetheflavorandtextureoftherecipeslightly.

OtherFatsMARGARINE

Youarewelcome to substitutemargarine forbutter.Margarine ismadefromoilandmilk.Useitifyouprefer,thoughtheflavorwillbedifferent.VEGETABLESHORTENING

I rarely use shortening because I don’t like the taste. Shortening doeshavebenefitsoverbutter,though.Itmeltsatahighertemperaturesothedoughholdsitsshapelongerintheovenanddoesn’tspreadasmuch.Agood shortening melts after the cookie has risen and set. I tend tosacrificethisfactorabitbecauseIprefertheflavorofbutteroverthatofshortening.Moststore-boughtcookiesandbakerycookiesaremadewithvegetable shortening because it is a cheap alternative to butter.Sometimes both shortening and butter are used: butter for flavor andshorteningasastabilizer.Therecipesinthisbookusebutteralthoughitalways colors icings and frostings yellow so some people prefer tosubstituteshorteningtokeepthecolorwhite.VEGETABLEANDNUTOILS

Oilsareusedtoproduceacookiewithmonounsaturatedfats.Canolaisanall-aroundgoodoil.Olive,peanut,walnut,sesame,andotheroilscanbeswapped for some of the canola oil measurements or used in smallamountstochangeflavors.EGGS

Eggs are a fat and protein that thicken and bind ingredients together.Theygivecookiesasilkytexture,color,andstructure.Theyareusedfor

leavening and when whipped produce a tender, airy cookie. They alsoextendtheshelflifebyaddingmoisture.Whitesareusedasaglazeandarebrushedoncookietopstoproducebrowningduringbaking.Mostoftherecipesinthisbookcallforlargeeggs.Brownorwhiteare

thesameinflavor;thebreedofheniswhataffectstheshellcolor.GradeAeggsarefresher,Bgradeolder.Eggsubstitutesaresuitableformanyrecipes.Ifseparatingeggs,keepinmindthatcoldeggsseparatebest,butthey

shouldbeaddedtothedoughatroomtemperature.EGGREPLACEMENTSFORICING

When making royal icing, some people prefer to use egg-whitereplacementstokeepuncookedicingfresh.Powderedeggwhites,liquidpasteurized egg whites, and meringue powder are included in somerecipesforroyalicing.

DryIngredientsFLOUR

Flour provides substance and structure and holds ingredients together.Combinedwith liquid, flourcreatesgluten,whichallowsthemixture tohold air and rise. Unbleached or bleached all-purpose flour is used inmost recipes.All-purpose flour ismade from a blend of hard and softflour and is the best flour for cookies. Bleached flour will give you alighter-colored cookie.When dusted on a work surface or on a cookiesheet,flourhelpskeepthedoughfromsticking.Pastryandcakeflouristoosoftforcookiesandonlyusedwhentrying

toachieveacaketextureliketheblackandwhiteanisettecookies(Black-and-WhiteAnisette Cookies). Self-rising flour has baking powder andsaltadded,anditishardtoknowhowmuch,socheckasubstitutionchartonthepackageifyouuseit.Sifting to remove lumps lightens and aerates the flour. Lighter flour

blendsbetterwiththeotherdryingredients.Totellyouthetruth,though,

most of the time I don’t sift unless there are big lumps in the flourbecauseIthinkit’sboring.Iusuallyavoidtheneedforsiftingbybuyingsmallpackagesofflourandbakingoftensotheflourisnotlingeringlongenoughinmycupboardtoaccumulatelumps.Wheatflourcanbesubstitutedforwhiteall-purposeflour.Itiscoarser

and has more nutritional value. It adds a toasted flavor and producesdenser, heavier cookies. When using wheat flour, sift it though a finesievebeforemeasuring.RiceflourisusedinChinesecookies,grahamflourisusedforgraham

crackers,andcornmealisusedforcorncookies.Flour should be measured in cups. Scoop or spoon flour into the

measuringcup,andleveloffwithaknife.BAKINGPOWDER,BAKINGSODA,ANDYEAST

Bakingpowderandbakingsodaarechemicalleavenersthatmakecookiesrise.Oneof themost commonmistakes inbaking is tomistakebakingsodaforbakingpowder.Theybehaveandtastedifferently.Bakingsodaisfour times stronger and metallic tasting. Pay close attention whenselecting these ingredients for the dough. Both ingredients should bestored in sealed containers because they absorb odors, which will betransferredtoyourcookies.

ToMakeBakingPowderIf you have only baking soda, you can make your own baking powder.To make 1teaspoon of baking powder, combine½ teaspoon cream of tartar,¼ teaspoon bakingsoda,and¼teaspooncornstarch.Baking soda, or bicarbonate of soda, is alkaline, best combined with acidic

ingredients such as cocoa powder, sour cream, yogurt, buttermilk, or citrus. It reactswhen moistened. It is almost always used in small amounts because it has a strongflavorandisapowerfulleavener.Ageneralruleisthatforevery1cupofflour,use¼teaspoonofbakingsoda.

Baking powder ismadewith baking soda and other ingredients. It isusedwhenthedoughcontainsmostlynonacidicingredients.Therecipes

inthisbookusedouble-actingbakingpowder.Itreactstwice—oncewhenmixedwithliquidandagainwhenheated.Yeast is rarely used in cookies; I have used it in the doggie cookie

recipes for added flavor. Make sure the yeast is active and foamingbeforeyouaddittothedough.SALT

Saltcontrastswiththesweetnessofsugarincookies.Themostcommontypeofsaltusedincookiesistablesaltbecauseitisfinegrained.Kosherandseasaltscanbesubstituted,buttheyhavelargergrainsandwillofferdifferenttexturesinsomerecipes.CREAMOFTARTAR

Creamoftartarisusedtostabilizeeggwhitesastheyarewhippedsotheyrisetofullvolume.Itisalsousedtostabilizeicing.

OATMEAL,GRANOLA,ANDCEREAL

Oatmealgivescookiesarichflavorandtexture.Useold-fashionedrolledoats,not instantorquickoats.Steel-cutoats canbeused too:Theyarelessabsorbentandproduceacookiewithacrunchytexture.Theymustbesoftenedbeforeaddingtothedough.Plainunflavoredgranolawasusedinthecookierecipesinthisbook.Tovarytheflavors,addflavoredgranolaorgranolawithaddedfruits.Cerealscanbeaddedtocookiesfordifferenttextures.

SweetenersSUGAR

Most cookie recipes call for sugar for sweetness, moisture, andtenderness.Whenwhippedwith eggs, sugar stabilizes the eggs to holdair.Whencreamedwithbutter or fats, it is evenlydistributed to createsmoothness. It offers color through browning and caramelizing whilebaking.Sugarisapreservativeandprolongsthelifeofcookies.Itisusedinfillingsandicings.Sugarcanbeaddedasadecorationbeforeorafterbaking.Alwaysmeasure sugar inmeasuring cups by scraping overflowfromtherimbackintothecontainer.CORNSYRUP

Corn syrup, a sweetenermade fromcornstarch, providesmoisture. It isresistanttocrystallization.Itisavailableinalightversion,foralighterflavor, and a dark version, for a stronger flavor. It has about the samesweetnessintensityasgranulatedsugar.HONEY

Honey isa sweeteneravailable inavarietyof flavorsdependingon theflowersthebeespollinate.Hintsoforange,sage,lavender,andblackberrycan be added to the cookies through your honey choices. Honey addssweetness,preventssugarfromcrystallizing,andisagoodpreservative.MOLASSES

Molasses,asweetener thatprovidesmoisture, isaproductof thesugar-makingprocess.Itisavailableinbothlightanddarkvarieties;theflavorof dark molasses is preferable for baking. Sulfured molasses is moreflavorfulbutsometimestoostrong,sounsulfuredisbetterforbaking.Itisthemajorsweetenerinmanygingerbreads.MAPLESYRUP

Puremaplesyrup is theboiledsapof thesugarmaple tree. It isgradedaccording tocolorandflavor.AAisdelicatelyflavored;Ahasastrongflavor,Bstrongerflavors,andCevenstrongerflavors.Whenitcomestocookies, if youwant delicate, choose gradeA, and if youwant strong,choosegradeB.Imitationmaplesyrupiseitheracombinationofmaplesyrupandcornsyruporimitationmaple–flavoredcornsyrup.Itisfineto

useitinapinch,butamberpuremaplesyrupisbetter.

TypesofSugar•Granulated or white sugar is highly refined. A large amount of granulated sugarproducesacrackly,crunchycookie.Unbleachedcanesugarisnotasrefined.Itcanbeusedinterchangeablywithgranulatedsugar.

•Superfinesugarismorefinelygranulatedanddissolveseasilyduringbaking.Makeyourownbyprocessinggranulatedsugarinafoodprocessorbeforemeasuring.

•Organicsugarisnotprocessedasmuchasgranulatedsugarandhaslargergrains.Grindorganicsugarinafoodprocessorbeforemeasuring.

•Darkandlight brown sugarsaremoist and have a rich flavor. Brown sugar absorbsmoistureandhelpscookiesremainsoftovertime.Darkbrownsugarhasmoremolassesand lighthas less.Brownsugarscanbesubstitutedforeachother,although the flavorandmoisturecontentwillchange.Brownsugars sometimesharden in theircontainers,soyoumightneedtoregrindthesugar inafoodprocessororheat it in theovenforafewminutesat350°Ftosoften.Alwayspackthesugarforaccuratemeasuring.

• Confectioners’ sugar a n dpowdered sugar are the same ingredient, made frompowderedgranulatedsugarand3percentcornstarch.Confectioners’sugarisbestusedinicingsandfillings.Becauseofitslightdensity,measuringconfectioners’sugarisnotanexactscience.Usemeasuringcups,butbeawarethatyoustillmightneedtoadjustthe recipes by adding a little more sugar or liquid to reach your desired spreadingconsistency.

•Coarseandcrystal sugarsare the sugars you find on the tops of cookies.The extra-large decorative grains are up to six times the size of those of granulated sugar.Thesugar catches the light and is reflective. It is available in numerous colors.You canmakeyourowncoloredsugarsbymixinginafewdropsoffoodcoloringtothesugar.

•Muscovado sugarhas large grains and highmolasses content. It is good for toppingcookies.

•Turbinadoorraw sugaris slightlybrownbecause it containsabitofmolasses, and ithas larger grains than granulated sugar. It holdsmoremoisture than granulated sugarand can be a substitute for light brown sugar. It can also be used on cookie tops fordecoration.

•Sugarsubstitutesaresugarextractsfromfruitsorchemicalsthatsimulateasweettaste.Ihavenotbeenabletogetthemtoreactwellinbaking,soIavoidthem.

Flavorings,Spices,andMix-insEXTRACTS

Vanilla andother extracts, including rosewater, peppermint, anise, and

almond,offeradditionalopportunitiesforflavoringcookies.Theydonotstore for very long, so buy the smallest bottle available and close ittightlytokeepthealcoholfromevaporating.Vanillaextractisthemostcommonly used flavoring in cookies. It is available in natural andartificialvarieties.Purevanillatastesbetterthanartificialvanilla,butitismuchmoreexpensiveandsometimeslessavailablethantheartificialversion.Choosewhicheveryouprefer.LIQUORS,LIQUEURS,ANDWINES

Liquors, liqueurs, andwines are also excellent flavorings. Some of thealcoholevaporates,whiletheflavorremains.Foranextraboostofflavor,glazecookieswith liquor toppings. Ifyoudonot like the taste,youcanleave it out of the recipe andprepare the rest of the recipe asdirected.Liqueurskeep for a long time,but if youwill notbeusing themoften,buysmall,airline-sizebottles.

HERBSANDSPICES

I have anherbgarden anduse fresh herbs and spices such as lavender,rosemary, and ginger all the time to add rich flavor to cookies. Driedspicessuchascinnamon,ginger,nutmeg,andcloveslooseintensityovertimesopurchaseinsmallcontainerstouseupquickly.Differentbrandshaveverydifferentprices.Sometimesthereisahugetastedisparityandothertimesthereisnone.Istartwiththemostaffordablebrandand,ifIlike it, Istickwith thesamebrandover time. Ifnot, Iupgrade thenexttimearound.Storetheminacool,darkplace.COFFEE

When adding coffee flavor, go for strength. Instant coffee granules ordouble-ortriple-strengthespressowillgiveyouarichcoffeeflavor.ZESTS

Lemon,lime,orange,orothercitruszestsgiveaflavorpunchwithouttheadded liquid. Sugar absorbs the oils in zest spreading the flavorthroughoutthecookies.CHOCOLATEANDCOCOAPOWDER

Those who know me or who have read any of my books know thatchocolate is my thing. Dark, milk, white, semisweet, German,unsweetened, bittersweet—there are so many kinds to love. Chocolatecomes in numerous shapes—bars, chunks, and chips, to name themostcommon—each giving a different texture. You may substitute yourfavoritechocolate ina recipe to suityour taste.Forexample,chocolatechunkscanbesubstitutedforchocolatechips,andwhitechocolatecanbesubstitutedforsemisweet.It’sallgood.WORKINGWITHCHOCOLATE

•Chopchocolateonacuttingboardwithalargeknife.•Togrindchocolate,chopitfirst;thenputitinafoodprocessorwiththeotherdryingredients.•Melt chopped chocolate in a double boiler over low heat, stirringconstantlyuntilmelted.Trynottogetwaterinit.•Shavechocolatewithagraterorknife.•Createchocolatecurlswithavegetablepeeler.

Dutch-processedorregularcocoapowderworkwellfortherecipesinthisbook.InabindIhavealsosubstitutedhigh-qualitycocoamixorMexicanchocolate,whicharepresweetened.Ifyouchoosetodothis,remembertoscaledowntheamountofothersugarsintherecipe.

FRESHFRUITSANDVEGETABLES

Freshcarrots,zucchini,apples,bananas,andberrieskeepcookiesmoistandsoft.Fresharebetter than frozen fruits,which tend to releasemorewater. If you are using frozen, defrost before using and drain off theexcesswater; also decrease the amount of liquid in the recipe. Berriessuchascranberriesandblueberriesareonlyaroundorcost-effectiveforamonthortwoeveryyear,soyoumightconsiderbuyingthemwhentheyareavailableandfreezingthemforbaking.

DRIEDANDCANDIEDFRUITS,COCONUT

Whole, chopped, and pureed dried fruits add chewiness to cookies.Raisinsarethemostpopulardriedfruit,butalsotrygoldenraisins,driedcranberries,driedcherries, anddriedcurrants fordifferent tastes.Driedpineapple, figs, andapricotsare sweetandaddan interesting texture tocookies.Tosoftendriedfruits,soaktheminrumorboilingwater.

Candied fruits are preserved with sugars and are sweeter than driedfruits. Candied ginger, cherries, and—around the holidays— fruitmixturesarereadilyavailable.Wholecoconutsareavailablefreshandcanbeshreddedonagrateror

in a food processor. Dried or desiccated coconut is available in bothshredded and flaked forms. Shredded coconut is more common thanflaked,buteithercanbeusedintheserecipes.Driedcoconutcomesbothsweetened and unsweetened, though sweetened is more common. Bothcanbeused;ifusingsweetened,youmightscaledownthesugarusedinthe recipe, depending on your sweet tooth. Toasting coconut radicallychanges the flavor. It tastesgreatbothways.Frozenshreddedor flakedcoconutcanalsobeusedinanyoftheserecipes.NUTSANDSEEDS

Nutswork reallywell sliced,whole, chopped, and toasted for flavoringanddecoratingcookies.Nutsareperishable,sostoretheminairtightbagsinthefreezer.Defrostnutsbeforechoppingthem.Chopnutsonacuttingboardwithalarge,sharpknife.Thesizeofthepiecesdoesnotneedtobeexact.Togrindnuts, place thenuts and either the sugar or flour in therecipe ina foodprocessorandpulse.Thesugaror flourwillabsorb theflavorsofthenutoilanddistributeitthroughoutthecookie.To toastnuts,preheat theoven to325°F.Spread thenuts inabaking

dishoronabakingsheetinasinglelayer.Bakefor5to7minutes;thenstirandtoastfor3moreminutes.Youcanalsostirthenutsaroundfor5to7minutesinafryingpanovermediumheat.Nuts are a very common allergen, so consider your guests when

deciding whether to include them in your cookies.Youmight want todivide the dough andmake some cookieswith and somewithout nuts.Justmakesurenottocross-contaminatethenut-freebatchwithabowlorspoonusedtomakeanutbatch.Seeds are full of intense, nutty, spicy flavors. Poppy, sunflower,

sesame, and caraway allwill toastwhile baking. They toast quickly so

keepyoureyeoncookiestoppedwithseedstomakesuretheydon’tburn.JAMSANDPRESERVES

When fruits are readily available, I make my own jam and preserves;whentheyarenot,Iusestore-broughtjamsandpreserves.Choosegood-qualitybrandsbecausetheycontainmorefruit.Heatingjamwithalittlewatermakesagreatglaze,filling,orfrostingforyourcookies.

DECORATINGINGREDIENTS

FOODCOLORINGS

Food coloring can be added to frosting, icing, and cookie dough totransformthecolors fordecorating.Liquidfoodcoloring isavailableatmostgrocerystores.Startwithwhite frostingor icing.Toachieve lightcolors,addafewdrops;tomakedeepcolors,addseveraldrops.Addingfoodcoloringwillthinthefrostingoricing,soyoumayneedtoaddmoreconfectioners’sugartoreachthedesiredconsistency.Gelandpaste foodcoloringarehighlyconcentrated;youneedonlya

little bit to achieve dark or bright colors.You can find these productsonlineorincake-decoratingsupplystores.Ifyouwanttomakeblackordark-coloredfrosting,startwithchocolatefrostingandaddcoloringgels.Powdered food coloring canbebrushedon for deep colors.Combine

powders with water or lemon extract for painting. You can purchasepowderedfoodcoloringinmetallic,iridescent,anddeepcolors.Coloredicinganddecoratinggelsareavailableinmanysupermarkets,

cake-decorating, and crafts stores. The packaging of these productseliminatestheneedforapastrybag.Theycomereadytouse.

CookieMix-insandFillings

DRIEDANDCANDIEDFRUITMIX-INS

AppleringsApricotsBananachipsBingcherriesCandiedcherries(redandgreen)CandiedgingerCandiedorangepeelCandiedmixedpeelCranberriesCurrantsDatesFigsGingerslicesGuavaslicesMangoslicesPapayaslicesPeachesPineapplePrunesRaisins(goldenorbrown)ShreddedorflakedcoconutToastedcoconut

FRESHFRUITMIX-INS

ApplesApricotsBananasBlackcherriesBlueberriesCranberriesFigsFruitcocktailKiwisMandarinorangesMangoesMaraschinocherriesPapayas

PeachesPearsPineapple

CANDYMIX-INS

CaramelsCarob-coveredraisinsChocolatechunksChocolate-coveredespressobeansChocolate-coveredraisinsChocolatesprinklesChoppedcandybarsColoredsprinklesFruitycerealGroundbutterscotchcandiesGroundcitruscandiesGroundpeppermintcandiesGroundrootbeercandiesMarshmallowsPeanutbrittlePopcornPuffedricecerealTaffyTurkishdelightYogurt-coveredraisins

JAMANDPRESERVEFILLINGS

ApplebutterApricotApricotpineappleBlackberryBlackcherryBlackcurrantBlueberryBoysenberryCherry

GingerGrapeKiwiLemoncurdMintOrangecurdOrangemarmaladePeachPineapplePlumRaspberryRaspberrycurdStrawberryStrawberrycurdWhitegrape

NUTANDSEEDMIX-INS

AlmondsBrazilnutsCarawayseedsCashewbutterCashewsFennelseedsHazelnutsHoney-roastedpeanutsMacadamianutsPartymixPeanutbutterPeanutsPecansPinenutsPoppyseedsPumpkinseedsRoastedchestnutsSesameseedsSunflowerseedsWalnuts

CookieToppingsIn addition to the fresh and dried fruits, nuts, and seeds listedCookie Mix-ins andFillings,trythefollowingastoppingsanddecorations.

CHIPSANDBITS

ButterscotchchipsChocolatechips(white,milk,semisweet;mini,regular,large)CinnamonchipsMintchipsMintchocolatechipsPeanutbutterchipsPeanutbutterchocolatechipsToffeebits

CANDIES

CaramelsChocolatechunksChocolate-coveredespressobeansChocolateorcoloredsprinklesChoppedcandybarsCinnamondotsGroundbutterscotch,citrus,peppermint,androotbeercandiesMarshmallowsNonpareilsPeanutbrittleYogurt-,chocolate-,orcarob-coveredraisins

CANDYTOPPINGS

The list of candy toppings for decorating is endless—includingsnowflakes,stars,hearts,flowers,dots,balls—younameit.Theysticktowet icing, making frosting the easiest way give a cookie a theme.Sprinklesaretinycandiesavailableindozensofcolors.Theywillsticktowet icing, ice cream, and creamy fillings. Nonpareils are even tinier

candydotsavailableinanassortmentofcolors.SUGARS

Coarsesugarwithlargegranulesisusedasadecorationoncookietops.It’savailableineverycolorimaginableandindifferentgrainsizes,fromafinedusttolargerock-candychunks.LUSTERDUSTANDPEARLDUST

Thesetoppingsproduceametallicfinish.Dissolvedinvodka,theygiveashinyglow.

COOKIETYPESANDTECHNIQUES

Cookiesareclassifiedbyhowtheyaremade.Dropcookiesaredropped,pressed cookies are pressed, hand-formed cookies are shaped by hand,androlledcutoutcookiesare—youguessed it—rolledandcutout.Hereare thedifferent typesofcookiesyouwill find in thisbook,alongwithtipsformakingeachkind.

DropCookiesNostalgicandwithahomemadefeel,dropcookiesaresoftandchewyandare the easiest type to make in large batches.Chocolate Chip WalnutCookies,OatmealRaisinCookies,Old-FashionedPeanutButterCookies,andSnickerdoodles are all drop cookies,made from soft, sticky doughthatisdroppedontothecookiesheetsbythespoonorascoopthatlookslikeamini–icecreamscoop.Somecookieswithdenserdoughareformedintoballs.Althoughusuallymadefromafree-formpieceofdough,dropcookieswithoutmix-inscanbepipedfromacookiepressorpastrybag.The butter-based dough spreads as it bakes. The shape of drop cookiescannotbetightlycontrolled,butmostflattenevenlyintoaroundshape.Dropcookiescanbepreparedinsiliconeorbakingmoldstocontroltheshape. The dough can also be refrigerated for 3 to 6 hours and formedusingtheiceboxcookiemethod.

TIPSFORMAKINGDROPCOOKIES

•Butter the cookie sheet or line itwithparchmentpaper topreventsticking.•Dropthecookiedough(orformitintoballsifdirected).Forbiggercookies, drop the dough by the tablespoon or two, for smallercookiesby the teaspoon.Leave1½ to2½ inchesof spacebetweenthe mounds so the cookies have room to spread. Balls can beflattenedwiththebottomofadrinkingglassifdesired.•Thedoughcanbechilledfor20to30minutesafterthecookiesaredroppedsothebutterhardensanddoesnotmeltfastandspreadtooquickly.• Check the cookies often as they bake tomake sure the edges aregoldenbutnotbrown.•After baking, let the cookies cool on the pans for 3 to 5minutes;thenremovetoawirerackandletcoolfor10minutesbeforeeating.•Drop-cookiedoughcanberefrigeratedforupto2days.•Mostdropcookiesaregoodforatleast5daysafterbaking.• Freeze drop-cookie dough in an airtight container for up to 2months.

RolledCutoutCookiesRolledcookiesaregreatbecausethebasicdoughsprovidemanycreativeopportunitiesfordecorating.Rolledcookiesaremadewithstifferdoughthandropcookies.Afteritisrolledout,thedoughcanbechilledtogeta

clean cut with a cutter. Additional flour can be added to many dropcookierecipessothattheycanbepreparedascutoutcookies.

TIPSFORMAKINGROLLEDCUTOUTCOOKIES

• Divide the dough in half and flatten each half into a disk beforewrapping in plastic wrap. Smaller batches will chill faster and beeasiertoroll.•Chillwrappeddoughfor30minutestoseveralhoursdependingontherecipe.Testbypressingyourfingerinthedoughtoseewhetheritisready.Ifyourfingerleavesadent,itisnotreadytorollout.•Dusttheworksurfaceorparchmentpaperandrollingpinwithflour.Avoidpressinghard,orrolloutusingriserstheheightofthedesireddough thickness. If the dough sticks to thework surface, loosen itoccasionally with a spatula. Roll particularly sticky dough outbetween2sheetsofplasticwraporwaxedpaper.•Dip thecookiecutter in flour tokeep it fromsticking.Cut shapesfromthecenterout.Startwithlargercuttersandusesmallercuttersforareasaroundtheedges.•Remove the scraps (the negative space around the cookies) so thecookieshapewillbeeasy topickup.Usea thinspatula to transferthe shapes to lined cookie sheets and place them 1½ inches apart.Cutout cookies usually don’t spread too much. Place the cutout

cookiesintherefrigeratorfor20to30minutestohardenthedoughsotheywillkeeptheirshapeastheybake.Combinethescrapsandroll the dough out again to the desired thickness, and cut morecookies.•Afterbaking,decoratewithroyal icing,drizzlewithchocolate, topwithcandiesandsprinkles,andsoon.•Rolled-cookiedoughcanberefrigeratedforupto2days.•Mostcutoutcookiesaregoodforatleast5daysafterbaking.• Freeze rolled-cookie dough in an airtight container for up to 2months.

Icebox(Refrigerator)CookiesMadeinadvance,iceboxcookiescanbestoredintheicebox(refrigeratoror freezer) and cut into perfect cookie shapes right before baking. Thedoughisstiffandthenmadestifferthroughchilling.Thedoughisoftenshaped into cylinders or blocks,which are sliced into round, square, orrectangularcookiesbeforebaking.Thelogscanbepatternedwithspirals,stripes(StarsandStripes),wavesandcheckerboardstocreateinterestingdesignsinthecutcookies.Maketwobatchesandkeeponeinthefreezerforunexpectedguests.

TIPSFORMAKINGICEBOXCOOKIES

•Roll thedough intoa log that isabout2 inches indiameteror the

sizespecifiedbytherecipe.•Wrap the log tightly inplasticwrapandrefrigerateor freeze.Youcanalsoformtheloginapapertowelrolltomakeaperfectlyroundshape.Slitdownonesideofthetubeandlineitwithparchmentorwaxedpaper.Fill itwith dough,wrap it in plasticwrap, close andsecure the rollwith rubberbands,andchill it in the refrigeratororfreezer.•Whenreadytobakethecookies,lettherollsitforafewminutestosoften;thenunwrapitandslice,usingasharpknife,intoroundsthethicknessspecifiedintherecipe.•Transfertocookiesheets,spacingthecookies1to1½inchesapart.Iceboxcookiesusuallydon’tspreadtoomuch.•Storeatroomtemperaturefor2weeks,orfreezeforupto2months.

Hand-ShapedCookiesFormedcookiesaremadefromastiffdoughthatismoldedintoballsandflattened or molded by hand into other shapes. Some cookies, such ascones, and fortune cookies (FortuneCookies), are formed after baking.Thesecookiesarerelativelythinandwaferlikeandareshapedwhilehot;theyhold their shapewhencool.Hand-formedcookieshavepersonalityand characterwith a homemade feel.My favorite hand-shaped cookiesare thumbprints, crescents,biscotti, braids, logs, rings, pretzels, andpinwheels.TIPSFORMAKINGHAND-SHAPEDCOOKIES

•Themajorityofhand-shapedcookiesaremosteasilyworkedifthedoughisformedintoindividualballs,chilledfor20to30minutes,andthenshaped.•Storeatroomtemperaturefor2weeks,orfreezeforupto2months.

MOLDEDANDSTAMPEDCOOKIES,ANDCOOKIECAKES

Cookieswith stiffdoughcanbebakedand shaped inmolds.Springerle(Springerle) can be made with either a mold or a special rolling pin.Littlefluffycakeycookiesthathaveaspringytexturecanalsobemadeinmolds.Madeleinesaremadeinashell-shapedmold.Detaileddesignscanalso be pressed into the cookie with cookie stamps, rubber stamps, orcookietiles;thecookiesarethenbakedonacookiesheet.TIPSFORMAKINGMOLDEDCOOKIES

•Coatthemoldwithvegetableoilspray.Wipeoutexcessoilwithapapertowelifnecessary.Dustwithflour.Brushoffexcessflourwithapastrybrush.•Pressthedoughintothemold,spreadingitintoallthecrevices.Addadditionaldoughinpiecesifneededtofillthemoldcompletely.•Prickthesurfaceofthedoughwiththetinesofaforktoallowairtoescape.Thispreventsthedoughfrombuckling.•Placethemoldonacookiesheetandbake.Checkfrequently.Whendone, remove thecookiesheetandmold from theovenand let thecookiescoolinthemoldfor1to2minutes.Turnthecookiesoutofthemoldontoaracktocoolcompletely.

TIPSFORMAKINGSTAMPEDANDTILECOOKIES

•Spraystampsortileswithvegetableoilspray,anddustwithflour.Brushoffexcessflourwithapastrybrush.Addmoreflour(butnot

oil)afterstampingeachcookie.•For stampedcookies, roll thedough intoballs about2½ inches indiameter on a floured surface. Put the balls 4 inches apart on agreasedcookiesheet.Presseachballfirmlywiththestamp,andcutofftheexcessdough.•Fortilecookies,rollthedoughintoashapetoaccommodatethetile.Placetheshapes4inchesapartonagreasedcookiesheet.Pressthetileintothecookie,andtrimofftheexcess.

FILLEDANDSANDWICHCOOKIES

These cookies are filled with jam, ice cream, fruit, dried fruit, creamcheese, candy, or nuts. Some, such as rugelach (Rugelach) andthumbprint cookies, are charmingly old-fashioned.Wafers, florentines,tulles,andlacecookiesarethinanddelicatecookies;theycanbeshapedstraight from the oven by laying the warm cookies over molds, thencooledandfilledwithcream,icecream,orfruit.Sandwich cookies are made from two or more baked and cooled

cookies that are assembled into a sandwich with filling in the middle.Frosting,icing,icecream,andjamsarejustsomefillingsusedtofillthecookies.Softcookiesmakethebestsandwiches.TIPSFORMAKINGFILLEDCOOKIES

• Prepare the filling first and set it aside. Then concentrate on thecookie dough and producing cookies with consistent, accuratedimensions.

• Sandwich cookies are easiest to make consistent with a cookiecutter. If you want to top the cookies with candy or sugar, do sobeforebakingorfilling.•Whenthefillinganddoughwillbebakedtogether,trytomakethefillingandthedoughasimilarconsistencyandtemperaturesotheybakeevenly.•Storeinacoolplacetokeepthefillingfrommeltingorsoftening.

FriedCookiesFriedcookiesaremadeinmanyregionsoftheworld.Bowties(Bow-TieCookies)aremyfavoritefriedcookie.Mostcookiedoughscanbefriedinsteadofbaked,ifyouwouldliketoexperiment.

TIPSFORMAKINGFRIEDCOOKIES

•Fry in3 to4 inchesofoil ina large,heavypot.Consistentheat iscrucial. Heat the oil and take its temperature with a candythermometer.Testtheoilbyputtingascrapofbreadintheoil;ifitbrownsquickly,theoilishotenough.•Turnthecookieswithtongsastheyfrytobrownbothsidesevenly.•Drainthefinishedcookiesfirstwithaslottedspoon,thenonpapertowels.•Fried cookies taste best soon after they aremade.They shouldbeeatenthedaytheyareprepared.

PressedorPipedCookiesSoftdoughisextrudedandformedintoincredibleshapesusingacookie

pressorpastrybag.Whenyouaremakingpressedorpipedcookies,thetemperatureofthedoughiseverything.Refrigeratethedoughforabout1hour, place it in the press, and let itwarm slightly. If the dough is toocoldandhard,itwillbedifficulttoextrude;ifit’stoowarmandsoft,thecookiewill not keep its formwhile coming out of the press andwhilebaking.Spritzcookies,meringues,andsomedrop-cookiedoughscanbepiped through a pastry bag. Pressed cookies can also be formed in awaffleironorpizzellepress.TIPSFORMAKINGPRESSEDCOOKIES

•Makeatestbatchof4or5cookies.Iftheydon’twork,refrigeratethedoughfurthertohardenorleaveforafewminutestosoften.•Bakethecookiesfortherecommendedtime,andtestfordoneness.•Coolthecookiesfor5to7minutesonawirerackbeforeeating.

TIPSFORMAKINGPIPEDCOOKIES

•Spoonthedoughintoapastrybagfittedwithalargetip,fillingnomorethanhalffull.•Squeezefromthetopdownontoparchment-linedcookiesheets.•Bake.When ready, transfer the parchment paper and cookies to awirerackandletcool.•Storeatroomtemperaturefor2weeksorfreezeforupto2months.

Bars

Easy-to-prepare bars aremade like a cake but with cookie dough. Thedoughispressedintothepantobakeinonebigsheet.SometimesIpressit intomini–muffin pans. The sheet is then layeredwith other doughs,mix-ins,andtoppings.Afteritisbaked,thesheetiscutintocookie-sizesquares, diamonds, or rectangles. Brownies (Brownies), rice treats, andproteinbars,aremyfavoritebarcookies.TIPSFORMAKINGBARCOOKIES

•Trytousethepansizecalledforintherecipe.Thesizeofthepanaffects the size, shape, and texture of the finished cookies. If youcan’t,adjustthebakingtimetobelongerforasmallerpanorshorterforalargerpan.•Prebakelayersascalledforintherecipe.•Coolinthepanoronawirerackuntilwarmbeforecuttingunlessdirectedotherwise in the recipe.Manybar cookieswill crumble ifyoucutthemwhiletheyarehot.•Tomakecuttingeasier, remove the sheetof cookies from thepanfirst:Linethepanwithaluminumfoilorparchmentpaper,leavinga2-inchoverlapon thesides.Pull thecornersupfirst to remove thesheetfromthepan.•Storebarcookiesinaflat,airtightcontainer.

CookieArchitectureandConstructionsCookiearchitectureisalmosttoogoodtoeat.Butthat’spartofthethrill.Don’tkeepyourcreativityonapedestaltothrowawaylater.Taketonsofpictures, and then indulge. See chapter 6 for examples of cookiearchitecture.

TIPSFORMAKINGCOOKIEARCHITECTURE

•Testyourcookiearchitecturebycutting templates fromcardboardand taping the pieces together. Remember tomake pieces smallerthan your cookie sheets. If your model stands up, your cookiearchitectureprobablywillworktoo.• Choose a heavy base made from plywood, thick corrugatedcardboard,oralargecookiesheet.•Forlargehouses,rollthedoughoutto inchthick.Forhousesabout6 inches tall, roll the dough out to ½ inch thick, and for smallhouses,rollthedoughoutto¼inchthick.•Aligntheseams,applyicinggluebyputtingonestripeoficingontheedgeofeachpiecetobejoined,presstogetherandlettheicinghardenfor30minutes.Thenaddagenerousamountof icingdownthecenteroftheseamtofillthegaps,andletdry.Cleanupwithadamppapertowel.• To decorate apply additional icing with a piping bag, and add

candies.Holdheaviercandiesinplaceuntildried.

CookieCakesandPies,andIceCreamCookiesCookies canbecrushed tobeused in cakesas a cookie crust, as in thecheesecakebites,orasacrunchylayerinicecreamcakes.Theycanalsobemade larger andwith a different ratio of ingredients tomake gooeypies, like theCrustedCookieDoughPie, and cookie-flavored cupcakesandicecreamsandwichesandcreampie.

No-BakeCookiesSome cookies, like the Rum, Mint, and Bourbon Ball Kabobs (Rum,Mint, andBourbonBallKabobs),don’tneed tobebaked.Thedough ischilledandcookiesareformedatroomtemperature.

Cake-MixCookiesUsingcakemixasabasereducesthenumberofingredientsforarecipeandmakes the cookies easier tomake. I chose thismethod for theRedVelvet Cookies with Cream Cheese Filling (Red Velvet Cookies withCreamCheeseFilling) andCoconutBars (CoconutBars) for thosewhoarejuststartingtobake.

DECORATINGTECHNIQUES

Ifinddesigningcookiestobealotlikedesigningproducts.Ithinkaboutthe use, taste, form, color palette, and appearance to create the perfectcookies for the occasion. I also decide on a production method: Iscraftingoneatatimebetterthanusinganassembly-linetechnique?FirstIchoosethetasteofthecookie;thenIplantheformandchoose

the color palette and details. If Iwill be decoratingwith royal icing, Ichooseacutoutcookiewithauniformthicknessthatwillproduceaflattop,suchasshortbreadbuttercookies(ShortbreadButterCookieDough).

Tocreateaperfectlyshapedcookie,firstIdrawthedesignoncardstocktheactualsizeofthecookie,thencutthemouttomaketemplates.Iplacethe templates on the top of the rolled out dough, and I cut around theedgeswithautilityknife. I reference thedrawndetailson the templateand fill in with my chosen technique. If I am making a hand-formedcookie,Ichooseadoughthatwillholditsshapeasitbakes,suchasthepretzel.Withallofthesevariables,itiseasytousemanyofthecookiesinthisbookasabasetocreateyourown.Herearesomebasicdecoratingtipstogetstarted.

10TroubleshootingSolutions1.ThebottomsburnwhilethetopsarenotyetcookedYouneedaninsulator.Useaninsultedbakingpanorparchmentpaper,orstacktwopanstogethertocreateadoublelayer.Makesurethecookiesheetisplacedinthemiddleoftheoven.

2.CookiesaretooflatToo-softbutterwasthemostlikelyculprit.Nexttime,refrigeratethedoughfor20to30minutesbeforebaking.

3.CookieslookfineintheovenbutflattenoutwhenremovedToomuchairwasbeatenintothedoughwhilecreaming.Don’tworry;theywillstilltastegood.

4.Rolled-cookiedoughistoostickytorollRememberthatthedoughwillalsopickupflourfromtheworksurfaceandrollingpin.Ifthatwon’tbeenough,chillthedoughfor1hourandseewhetherthathelps.Ifnot,thenaddabitmoreflourtoreachthedesiredconsistency.

5.CookiesaretoohardSofteninanairtightcontainerwithapieceofbreadorfreshslicedapple.Thecookieswillabsorbthemoisture.

6.CookiesareoverbakedMakesmalltestbatches.Prepare4or5cookiesatthepreheatedtemperatureandtestthedoughconsistencyandbakingtimes.Adjustforthefullbatches.

7.CookiesaretoodryandcrumblyThisissomethingyoucanobservewhenthedoughisprepared.Theremightbetoomuchflourortoolittleliquidorshorteninginthedough.Don’tpacktheflourinthemeasuringcups.Ifyouhavethisprobleminthedoughagain,addmorebutterorafewtablespoonsofmilknexttime.

8.SidesofthecookiesfusetogetherLeavemorespacebetweenthemonthepans:1inchforcutoutcookies,atleast2inchesfordropcookies.Noharmwillbedoneifyouleavemorespacethanyouthinkyouneed.

9.CookiessticktothecookiesheetThecookiesheetwasnotadequatelygreasedorthecookieswereleftonthesheettocooltoolong.Nexttimeuseparchmentpaperorgrease.Fornow,reheatthecookiesattherecipebakingtemperaturefor2to3minutesandremove.

10.CookiesbakedunevenlyThedoughisnotthoroughlymixed,thecookiesaredifferentsizes,ortherearehotspotsintheoven.Mixdoughthoroughly,makecookiesthesamesize,androtatesheetsintheoven.

PrebakingTechniquesCOLORINGDOUGH

Colorscanbeusedstraightfromthebottleorcanbecombinedtomakenew colors in small containers. See thecolor wheel and color keyforsuggestions.Rememberthatasitbakesthedoughcolorwillshiftintone,intensity, and saturation, depending on the color of the original dough.Yellowdoughwillresultinyellowerhues,andwhitedoughwillmakethecolorsmorepastel.Colorthedoughbyaddingfoodcoloringalittlebitatatime.Forstickierdough,stirthecoloringinwithaspatula;fordenserdough,kneaditinwithyourhands.EMBOSSING

Densedoughholdsembossedlines,patterns,andimprintedimagesbetterthan sticky dough. Emboss with cookie cutters, rubber stamps,toothpicks,orthebackofaknife.Freezeorletthedoughdryoutbeforebaking, depending on the recipe. See Thank-You Cookies (Thank-YouCookies) Springerle (Springerle) and Midcentury Gingerbread House(MidcenturyGingerbreadHouse)forexamplesofembossing.

ADDINGDIMENSION

Doughandcutoutpiecescanbestackedbeforeandafterbakingtomakeamoredimensionalcookie.Theycanalsobefoldedintoshapes;seeFourthof July Pinwheels (Fourth of July Pinwheels), Hamantaschen(Hamantaschen),andSugar-and-SpiceCinnamonButterflies(Sugar-and-SpiceCinnamonButterflies)forexamplesofnot-so-flatcookies.HOLES

Holesshouldalwaysbemadebeforebaking.Ifthecookiesaremeanttohang—suchastheSaffronHeartNecklaces(SaffronHeartNecklaces)—or be inserted on a cocktail stirrer—see Cornmeal Olive Cookies(CornmealOliveCookies)—holesareeasiest tocutoutwitha straw. Iflarger holes are needed, they can be cutwith a boba straw or a utilityknife.Smallholesarebestdrilledafterbaking,sincetheywillcloseupinthe baking process. Drill with a small new clean drill bit or cut bypunchingthecookiewithautilityknifeandrotatingittocreateacircularopening.

MakingaStencilHere’showtomakeanduseastencil:1.Cutacirclealittlelargerthanthecookiesfromapieceofposterboard.2.Drawapatternon the stencil andcut itoutwithautilityknife.Youcanalso fold thecircle into quarters or eighths and cut out shapes as if you were creating a papersnowflake.

3.Putconfectioners’sugarorcocoapowderinafine-meshsieve.Holdthestenciloverthe

cookie, and sift the sugar or cocoa powder lightly over the stencil. Carefully lift thestencilstraightuptorevealthepattern.

CUTOUTS,WINDOWPANES

Cutting out windows—see Stained-Glass Ornament Cookies (Stained-GlassOrnamentCookies)andFifth-WheelTrailer (Fifth-WheelTrailer)—isbestdonewithautilityknifeorcookiecutters.Usearulertoguidetheknifewhenmakingstraightlines.Placethecookieonparchment,notdirectlyonthecookiesheet.Filltheholeswithcrushedhardcandytothetopof thedoughandbrushoff anyextracandy from the surfaceof thecookiewith a pastry brush.Check the cookieswhile they bake and thecandymelts;youmaywanttoaddmorecandyhalfwaythroughtothickenthe windows. Let the cookies cool completely before peeling off theparchment.Tocutoutpatternsusing templates,print the templateactual sizeon

paperor clear acetate.Place the templateon thechilleddough, andcutouttheshapewithautilityknife.SUGARINGANDSPRINKLING

Sugarandsprinklesaddedbeforebakingstickbestwitheggwash.Brush some on the cookies before sprinkling. Stencils can be used tocreatesugarshapesandpatternssuchasstars,hearts,andpaisley.Cutoutthestencilsothatitmasksthecookiewhereyoudon’twantthesugartofall,andsprinklethesugaroverit.

PostbakingTechniquesDUSTINGWITHSUGARORCOCOA

Stenciling is an easy and quick method for assembly line styledecorating. Confectioners’ sugar or cocoa powder can be dusted onfrostedorunfrostedcookies.SUGARING

Tosugarcookiesaftertheyarebaked,brushthecookieswithcornsyrupandsprinklewithsugar.Trytocoverthecornsyrupcompletelywiththe

sugarorthecookiewillbesticky.

FrostingColorWheelandPalettesThiscolorwheelisachartformixingfoodcoloringtoachievedesiredcolors.Thecolorpalettesaresuggestionsofcolorschemestohelpproduceanoccasion-specificlookforyourcookies.

COLORKEY

•Redandyellowmakeorange•Yellowandbluemakegreen•Blueandgreenmaketurquoise•Moreblueandlessredmakepurple•Moreredandlessbluemakeviolet•Blueandorangeorredandgreenmakebrown•Redandwhitemakepink•Orangeandwhitemakepeach•Yellowandwhitemakelemon•Greenandwhitemakemint•Turquoiseandwhitemakeseagreen•Blueandwhitemakelightblue•Purpleandwhitemakelavendar•Brownandwhitemakelightbrown•Tomakeblackfrostingstartoffwithchocolatefrostingandadd

blackcoloringgel.

DRIZZLINGWITHGLAZEORCHOCOLATE

Place thecookiesonacookie sheetanddropglazeormeltedchocolatefromaheightwithaspoon,movingslowlyandsteadilyoverthecookie.Thin icing and chocolate can also be put in a pastry bag and squeezedontothecookie.Allowthechocolatetohardenfor30minutes.DIPPINGCOOKIEINCHOCOLATE

Holdthecookieononesideanddipithalfwayintomeltedchocolate.Forcompletecoverage,dipthefaceofthecookiefirst,thenthebackside.ATTACHINGTOPPINGSANDSTACKING

Royal icing is thebestglueforattaching toppingssuchasnuts,andforbuildingdimensionalcookies.Mosticingsthatdryhardwillalsowork.

DecoratingwithFrostingFrostingmustbethecorrectconsistencytocreateshapes.Ifitistoofirm,itwillbehardtopushthroughthetiponthepastrybag;ifitistoosoft,itwillnotholditsshapeonthecookie.Addalittleconfectioners’sugarifitistoothin.Ifitistoothick,addalittleliquidsuchasmilkorwater.HOWTOUSEAPASTRYBAG

1.Chooseyourtipshapeandplacethetiponthebag,securingitwithacoupler.2.Fillthebagone-halftotwo-thirdsfullwithfrosting.Foldovertheedgestopreventthefrostingfromdryingandhardening.3.Tightlysqueezethesidesofthebaguntilthefrostingemergesfromthetipontothecookie.Controltheflowofthefrostingtocreatethedesiredshape.Differentshapedtipswillrequireyoutoholdthebagstraightoratanangle.4.Practicebymakingshapesonaplate;thenscoopthefrostinguptoreuseitonceyouhaveperfectedyourtechnique.5. If youmake amistake on the cookie scrape it off with an icingspatulaandstartover.

Herearedifferentpipingtechniquesthatcanbeachievedwiththemanytipsavailable.

LINES,LOOPS,ZIGZAGS,ANDTRELLISES

Thesmallertheholeonawritingtip,thefinertheline.Restthetiponthecookieatyourstartingpoint.Holdthebagatanangleandpipeoutalittlefrosting,liftingthebagslightlyabovethesurfaceasyoucontinue.Donotpull on the line, or it will break.When you reach the end of the line,release the pressure. Create loops, zigzags, and curveswith your lines.Youcanalsocreateagridortrellisbyoverlappinglines.

DOTS

Use a pastry bagwith awriting tip andhold the bagover the area you

wish to decorate. Press out the frosting so it forms a dot. Release thepressure on the bag and detach the tip from the dot. Flatten the pointswith a damp paintbrush. For a playful design, make large dots with alargetip,andoverpipethemwithsmallerdotsusingasmalltip.STARS

Chooseastar-shapedtip in thesizethatbestsuitsyourdesign.Holdingthepipingbagupright,gentlysqueezethebagtoreleasethefrostingandformastar.Pullthebagawayquicklytomakeaneatpointonthestar.SHELLS

Useastartip,andpressthetiponthesurfaceofacookieatyourstartingpoint.Gentlysqueeze thebagand lift itup, thendown, returning to thesurfaceofthecookieevery½to1inchandpullingthetipofftoreleasethefrostingfromthetip.

WORDS

Wordsare created likedoodling.Tocreate cursivewriting,use a smallwriting tip to pipe a continuous flow of frosting. To create individualletters,startpipingat thebeginningofeach letterandpull the tipawayfromthecookieattheendofeachletter.FLOWERS

Useapetaltip.Pipeaboutfiveflatpetalsinacirclesotheyoverlapeachother.Pipedifferentcoloreddotsinthecentersoftheflowers.LEAVES

It isnice toadd leaves toyour flowersbecause itwillmake them look

morelikeflowers.Holdthebagata45-degreeangletothesurfaceofthecookie.Withoutmovingthetip,squeezethebagandallowthefrostingtofanout.Lessenyourpressureasyoupullthetipawaytoapoint.

WorkingwithRoyalIcingThekey toworkingwith royal icing isgetting theconsistency right forthedesiredeffect.Thinicingisusedasagluetoattach(photo transfers,step 4), toppings, or parts of dimensional cookies. It is also usedwhenyouwant the icing to flow (spread) to the borders of the cookie, as inBaby Toys (Baby Toys). Thick icing is used to pipe borders as in the“Grad Cookies” (Grad Cookies), and write messages as in the“Valentine’s tattoos” ( Valentine’sTattoos ). Extra-thick icing is used topipeflowersorstarsasinthe“PartyatMyCrib”BabyInvite(“PartyatMyCrib”BabyInvite).TIPSFORUSINGROYALICING

•Setoutonepastrybag,parchmentcone,orsqueezebottleforeachcoloryouwillbepiping.Eachcolorshouldhaveitsowncontainer.• Premix custom colors in small bowls first.Add a little icing at atimeandstiraftereachadditionuntil the icing reaches thedesiredconsistency.Trytoavoidmakingthecolorstoodark.Iusuallyleave

a littlewhite icing in a bowl on the side in case I domake it toodark;Icanstirthewhiteinlatertolightenit.• If the icing is too thick, add water; if it is too thin, addconfectioners’ sugar a little at a time until it reaches the desiredconsistency.Keepinmindthattheicingisgoingtothickenasitsitsinthebowlasyouaredecorating,soyou’llprobablyhavetorefreshthebatchasyouwork.• Put the icing in thepastrybags.Funnels arehandy forputting theicinginsqueezebottles.•Hoverabout¼inchfromthesurface;don’ttouchthecookiewhilepiping.• The tips chosen and pressure applied will determine the linethicknesses.•Pipealloftheoutlinesfirstandletthemdry.Theoutlineswillholdthethinner“flood”icing.•Pipe inside thehardenedoutlineswith thinner, flood icing.Donottouchtheoutlineswhilepiping.Pushtheicingtotheborderswithatoothpickorthetipofthepastrybaguntilthespaceisfilled.Iftheicing does not spread smoothly, it is too thick. Scrape it off, thinicingandstartover.•Wet piping, a technique where you pipe wet icing on top of weticing,isusedtocreateeyesorpolkadotsorpatterns.Thiswilldryinto a completely flat surface. For a dimensional look cover thecookiesurfacewithfloodicing;thendropadotontop.•Attachsugarsandcandiestotheicingwhileitisstillwet.•Storeroyalicingintherefrigerator,inanairtightcontainer.Idon’tstoreicingthatcontainsraweggwhiteformorethanaday.

PipingButtercreamFrostingsButtercreamisthickerthanroyalicing,soyouwillneedalargerpastry-bag tip.When fillingcookieswithbuttercreamor chocolate, suchas in

thumbprints,putthefillinginapastrybagtocontroltheamountadded.

ChocolateTechniquesMELTINGCHOCOLATE

Thebestway tomelt chocolate is inadoubleboiler. Ifyoudon’thaveone,createadoubleboilerbyplacingaheatproofbowloverasaucepanfilledwith simmeringwater.Donot allow thebowl to touch thewater.Also make sure that the bowl or pan you’ll use for the chocolate isabsolutelydry;evenadropofwatercandamagethechocolate.

1. Break or chop the chocolate into small pieces or use chocolatechips.Puttheminthetopofadoubleboileroversimmeringwater.Slowlymeltthechocolate,stirringoccasionally.2.When almost completelymelted, remove the chocolate from theheatandstiruntilsmooth.

Chocolatecanalsobemeltedinamicrowaveoven,althoughthetimingishardtocontrol.

1.Placethechocolateinamicrowave-safebowlandheatonhighfor30 seconds. Check to see whether the chocolate is melted. If not,heat on low for another 30 seconds. Continue reheating usingsmallertimeincrementsuntilthechocolateismelted.2.Whenit ismelted,removethechocolatefromthemicrowaveandstir.

PIPINGCHOCOLATEDESIGNS

Usethesepipingdesignstopipemeltedchocolatedirectlyontocookies.You can pipewhite,milk, or dark chocolate using a pastry bagwith asmallwritingtip.Letitcooltoset.PIPINGCHOCOLATEDESIGNSONCOOKIES

1. Melt the chocolate, and let it cool slightly. You will need todecoratequicklybecausethechocolatewillcoolandsetbeforeyouknow it.Make sure thechocolate is the right consistency—not toorunny,oritwillnotholditsshape.2.Fitthepipingbagwithasmallwritingtipandfillwithchocolate.3. Pipe your favorite design in a continuous line directly onto thecookies.

WorkingwithMarzipan,SugarPasteIcing,FondantMarzipan, sugar paste, and fondant are all pastes that are similar intexture to clay and can be formed into shapes and used to decoratecookies. I havegone intodetail in the specific recipesonhow tomakemarzipan fruit (Marzipan Fruit Cookies) or cover cookies with sugarpasteorfondant(GirlsontheVergeCookies).TIPSFORUSINGMARZIPAN,SUGARPASTEICING,ANDFONDANT

•Tocolormarzipan,divide thebatch intoballs,one foreachcolor.Flatteneachballandaddafewdropsoffoodcoloringtothecenter.Kneadthemarzipanuntil thecolor isevenlyabsorbed.Continueto

addfoodcoloringuntilthedesiredcolorisachieved.• To decorate a whole cookie with marzipan or fondant, roll themarzipan or fondant out to inch thick with a rolling pin. For atopped cookie, cut itwith the same cookie cutter you used for thecookie. For a cookiewith both the tops and sides covered, cut themarzipan or fondant with a cutter that is larger than the cookie.Attachthemarzipanorfondanttothecookiewithroyalicingorcornsyrup.• Imprintwithcookiecuttersor rubber stamps tocreate imagesandpatterns.•Use to sculpt forms and shapes such as basketweaves, bows, andfruit.

MakingPhotoTransfersCreatetheartwork¼inchsmallerthanyourcookiesize.E-mailortakethefileorprintoutoftheimagetoadecoratingshopthatproducesediblefrosting transfers. Have the shop print your file or scan your image toprint.Edibletransfersareavailableinsizesupto8½x11inches.Ifyouhavesmalldesignsandorderthe8½x11sizeyoucanfitseveraldesignson one page, then cut the frosting yourself. Cut to size and freeze thetransfer for 20 minutes so it hardens and peels off easily from thebacking.Placeoverathincoatingofroyalicing.

UsingEdibleMarkersandPaintingonIcingCookies can be drawn on or painted after they are baked, or icedwithediblemarkers and paints. Food coloring can be used as paint. Place afew drops in a palette with some water, and brush it on just like youwould watercolors. Edible markers can be used to create interestingshadingorlinework.Powderedtintsarealsoavailableforpainting.

1. Allow the sugar paste icing or marzipan to dry on the cookiesbeforepainting.2.Drawyourdesignon thecookiewithanediblemarkerorembossthedesignonwithcookiecutters.Youcanalsousestencilscutoutofcardstock.3.Dilutethefoodcoloringwithwater.Mixthecolorsyouwouldliketouseinsmallcupsoraplasticpalette.4.Withabrush,paintyourdesignsinfoodcoloringorpowderedtints.Addhighlightsandshadingwithmarkers.

CinnamonSwirls,WaffleCookies,andLemonPoppyseedCookies.

Chapter

EverydayCookies

BREAKFASTANDBRUNCHCOOKIES

Goodmorning!IamabigfanoflazySaturdaymorningseatingcookiesforbreakfastandspendinghoursinthekitchenbakingsweettreatsforthecoming week. Not only does the house smell excellent, but baking issuper-relaxing.Inspiredbythesweetandenergizingflavorsofbreakfast,Ihavetransformedwaffles,cereal,andcinnamonrolls intocookies thatare great choices for a not-so-fussy weekend brunch, and the CerealKiller Cookies and Lemon Poppy-Seed Cookies are perfect choices tograbforbreakfastonthegowithalatteorwithyogurtandfruit.

CinnamonSwirlsTypeofcookie:Icebox24cookies

Inspiredbymyfavoritebreakfastpastry,thesearetheiceboxcookiecounterpart. The thinner you roll the dough, the tighter the circles.When thedough is slicedyou’llhaveveryprettyconcentriccircles.Drizzlewith thin CreamCheese Icing for that authentic cinnamon-rollflavor.

CookieDough2cupsall-purposeflour¼cupgranulatedsugar1cup(2sticks)butter,cubed¼cupmaplesyrup,plusmoreforbrushing

2tablespoonsapplejuice3largeeggwhites,beaten

PecanFilling¼cupbrownsugar1½tablespoonsgroundcinnamon

cupgroundpecans

ToppingCreamCheeseIcing(CreamCheeseIcing)

1.Makethedough:Puttheflour,sugar,andbutterinafoodprocessororblender.Pulseuntilthedoughgathersintolittlepieces.

2.Add the¼cup syrup and the apple juice andpulse to form into aball.

3.Dividethedoughintotwobatches,flatten,andwrapinplasticwrap.Refrigeratefor2hours.

4.Makethefilling:Combinethebrownsugar,cinnamon,andpecansinasmallbowl;setaside.

5.Whenthedoughischilled,rollonebatchonaflouredworksurfaceto inchthickandroughly10incheswideby15incheslong.Brushwith eggwhite (thiswill hold the roll together). Sprinkle half thefillingonthedough.Startingwithashortside,rollthedoughupintoatightlog.Repeatwiththeotherpieceofdough.Wrapeachloginplasticwrapandrefrigeratefor1hour.

6. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

7.Oncethelogsarechilled,cuttheminto¼-inchslices.Donotslicethemtoothin,orthecookieswillbreakapartwhilebaking.Placethecookies on the cookie sheets 1½ inches apart, and brush the topswithsyrup.Bakefor20to25minutes,untillightlygolden.Remove

fromtheovenandarrangeclosetogetheronaracktocool.8.Puttheicinginapastrybagwithasmallwritingtip.Holdthebag6inchesoverthecookiesandsqueeze.Allowtheicingtodrizzleontothecookies,andmovebackandforthtocreatelines.

WaffleCookiesTypeofcookie:Drop30cookies

The most memorable baking epiphany I have had was when I putcookie dough in the waffle iron and it cooked so fast and had theadded bonus of the iconic waffle texture. If you have a standardwaffleiron,dropthedoughbythe1½roundedteaspoon;ifyouhaveaBelgian iron, drop the dough by the 1½ rounded tablespoon. Servethesecookiesdustedwithsugar,drizzledwithmaplesyrup,ormadeinto sandwiches with Strawberry Cream Cheese Filling (CreamCheeseFilling).

WaffleDoughcupall-purposeflour

½teaspoonbakingpowder½teaspoongroundcinnamonteaspoonsalt

¼cup(½stick)butter,softened,plusmorefortheiron¼cupgranulatedsugar1largeegg1tablespoonmaplesyrup

Topping2tablespoonsconfectioners’sugar

1.Preheatawaffleironandbrushitwithbutter.2.Combinetheflour,bakingpowder,cinnamon,andsaltinamediumbowl;setaside.

3. Beat the butter and sugar until light and fluffy.Add the egg andsyrupandbeatuntilblended.

4.Graduallyaddtheflourmixture,stirringuntiljustmixed.

5. Drop 1½ teaspoon or tablespoon mounds of dough into the hotwaffle iron 2 inches apart. Close the lid and cook for 1½ to 2minutes,until firm.Lift thecookieswitha forkandset themonaracktocool.Dustwithconfectioners’sugar.

Variation

ChocolateWaffleCookies:Add2tablespoonscocoapowder,1teaspoonvanilla extract, and1 tablespoonmilk at the same time as the eggandsyrup.

LemonPoppy-SeedCookiesTypeofcookie:Drop36cookies

Intenselylemonypoppy-seedcookieshaveatangthatreallygrowsonyou. Try preparing orange or lime cookies by substituting the juiceand zest. For an all-around good citrus butter cookie, just omit thepoppyseeds.

2½cupsall-purposeflour1½cupsgranulatedsugar2teaspoonsbakingsoda¼teaspoonsalt

cupvegetableoilFreshlysqueezedlemonjuicefrom

6mediumlemons3tablespoonsgratedlemonzest

from2mediumlemons2teaspoonsvanillaextractcuppoppyseeds

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Combinetheflour,sugar,bakingsoda,andsaltinamediumbowl.3. Stir in the oil, lemon juice, lemon zest, vanilla, and poppy seeds;blendwell.

4. Drop 1-teaspoon mounds of dough on the cookie sheets 2 inchesapart.Bakefor8to10minutes,untiltheedgesaregolden.Transfertoaracktocool.

Variation

Lemon-Filled Thumbprints: After dropping the cookies, press into

thumbprintsandfilleachcookiewith1tablespoonoflemonfilling(Lemon-FilledMeringuesrecipe).

CerealKillerCookiesTypeofcookie:Drop24cookies

We all have favorite, kind of offbeat cereal combos. My husbandthinksIamnutstoputchocolatechipsinmycornflakes,butIthinkit’sweird thatheaddssugary, fruitycereals tohishealthfulones tosweeten them. Somehow by converting these combos into cookieform,theybecomeeventastierandmoreacceptable.Tryaddingyourfavoritestothiscookie-doughbase.

CerealCookieBase1¼cupsall-purposeflour½teaspooncreamoftartar½teaspoonbakingsoda½cup(1stick)butter,softened½cupgranulatedsugar½cupbrownsugar1largeegg½teaspoonvanillaextract

Add-ins1½cupscornflakes

cupsemisweetchocolatechips

1.Preheattheovento375°F.2.Line2cookiesheetswithparchmentpaper.3.Combine the flour, cream of tartar, and baking soda in amediumbowl;setaside.

4.Beat thebutter andboth sugarsuntil light and fluffy.Add theeggandvanillaandbeatwell.

5.Graduallyaddtheflourmixturetothebuttermixtureuntilblended.Stirinthecornflakesandchocolatechips.

6.Drop rounded-tablespoonmoundsof doughon the cookie sheets 2inchesapart.Bakefor10to12minutes,untiltheedgesaregolden.Removefromtheovenandletcoolfor2minutes.Transfertoaracktocool.

Variations

Whole-GrainFruitCookies:Insteadofthecornflakesandchocolatechipsadd cup whole-grain cereal and cup dried cranberries andapricotstothecerealcookiebase.

FruityCerealCookies:Insteadofthecornflakesandchocolatechips,add1cupfruitycerealtothecerealcookiebase.

RiceCerealMarshmallowSandwichesTypeofcookie:Barsandwich24cookies

Itseemssinfultoeatmarshmallowsandwichesforbreakfast,butwhynot? Especially when they meet the requirement of the perfectbreakfast on the go. If you absolutely have no guilt, indulge in thechocolateones.

CookieBase¼cup(½stick)butter3cupsminimarshmallows1teaspoonvanillaextract4cupspuffedricecereal

MarshmallowFillingcupmarshmallows

2tablespoonsbutter¼cupconfectioners’sugar

1.Buttera9x13-inchbakingdish.2.Make thecookiebase:Melt thebutter inadoubleboilerover lowheat.

3.Add the marshmallows and stir until completely melted. Removefrom the heat and stir in the vanilla.Add the cereal and stir untilwellcoated.Pressintothepreparedpanandletcool.

4.Make themarshmallow filling:Melt themarshmallows andbuttertogetherinadoubleboileroverlowheat.Removefromtheheatandstirintheconfectioners’sugar.

5. Remove the cookie base from the pan by flipping on to a cuttingsurface using a spatula to loosen if necessary. Cut into 3-inch

squares.Spreadthefillingonhalfofthesquaresandsandwichwithremainingsquares.

Variation

ChocolateRiceMarshmallowTreats:Add 1 cup chocolate chips to therice cereal mixture. After assembling the sandwiches with fillingmelt1cupchocolatechips inadoubleboilerandspreadon topofthericecerealsandwichbars.Letcooltoharden.

CerealKillerCookies,RiceCerealMarshmallowSandwiches.

BananaOatmealCookiesTypeofcookie:Drop30cookies

Afteramorningworkout,wholesomebananaoatmealcookiesaremyreward breakfast of choice—much better than a bowl of oatmeal. Iusuallypairthemwithacupofherbaltea.

1cupall-purposeflourcuprolledoats(notinstant)

½teaspoongroundcinnamon½teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt½cup(1stick)butter,softened½cuplightbrownsugar½cupmashedbanana1largeegg1teaspoonvanillaextract¼cupdriedbananachips

1.Preheattheovento350°F.Butter2cookiesheets.2.Combinetheflour,oats,cinnamon,bakingpowder,bakingsoda,andsaltinamediumbowl;setaside.

3.Beat thebutter and sugar in amediumbowluntil light and fluffy.Beatinthebanana,egg,andvanilla.

4.Addtheflourmixtureandmixuntilblended.5.Drop1-tablespoonmoundsofdoughon thecookie sheets2 inchesapart.Bakefor5minutes; thenpressabananachipontothetopofeach cookie. Continue to bake for 5 to 6 minutes more, until thecookies aregolden.Let cool for5minutesbefore transferring to aracktocoolcompletely.

Variations

BananaOatmeal Raisin PecanCookies:Add cup raisins and cupchoppedpecansafterthedryandwetingredientsarecombined.

BananaOatmealChipCookies:Add cupchocolatechipsafterthedryandwetingredientsarecombined.

BlueberryCrumblePocketsTypeofcookie:Rolledcutout24cookies

Ring up your pals to come over for brunch to share these flakyblueberry crumble cookies. Inspired by my favorite blueberry pierecipewithcrumbtopping,theyarefilledwithfreshblueberriesandblueberry jam. For variation, the cookie crust can also be flavoredwith spices such as ground ginger or cinnamon and filled withstrawberry,raspberry,orotherjamandfruitcombinations.Checkoutthe Pomegranate Pillows recipe (Pomegranate Pillows) as anexample.

CrustDoughcup(1½sticks)butter,softened

¼cupconfectioners’sugar¼teaspoonsalt2largeeggyolks1teaspoonvanillaextract1½cupsall-purposeflour

Filling1cupblueberryjam1cupblueberries2largeeggwhites,lightlybeaten

CrumbleTopping3tablespoonsall-purposeflour3tablespoonsbrownsugar2½tablespoonsbutterteaspoonsalt

2tablespoonsgroundpecans

1.Make the crust dough:Cream thebutter, sugar and salt until lightandfluffy.Mixintheeggyolksandvanilla.

2.Gradually add the flour. Form the dough into two flattened disks,wrapitinplasticwrap,andrefrigeratefor1hour.

3.Preheattheovento325°F.Butter2cookiesheets.4.Oncethedoughischilled,rollonediskonaflouredworksurfaceto¼inchthick.Cutthedoughinto3-inchcircleswitharaviolicutteror cookie cutter. Place half of the circles on the cookie sheets 1½inchesapart.Repeatwithseconddisk.

5.Fillthecookies:Put1teaspoonblueberryjamandafewblueberriesin the center of each circle on the cookie sheets. Top with theremaining circles. Press the top and bottom edges of the cookiestogetherwithyourfingersorthetinesofafork.Brushthetopswiththeeggwhites.

6.Makethecrumbletopping:Mixtheflour,brownsugar,butter,salt,andpecans until blended.Press onto the tops of the cookies.Bakefor 12 to 15 minutes, until the edges are golden. Let cool for 5minutes.Transfertoaracktocoolcompletely.

PomegranatePillows,BlueberryCrumblePockets.

PomegranatePillowsTypeofcookie:Rolledcutout30cookies

Fill thesepuffypillowcookieswithafreshjamofpomegranate, thefruity flavor of the decade. To bring out more of the pomegranateflavor,topthecookieswithpomegranateicing.

PomegranateFilling2cupspomegranatejuice2½cupsgranulatedsugar½teaspooncornstarch1½cupspomegranateseeds½cupgoldenraisins,chopped1teaspoonorangejuice

CrustDoughCrustdough

(BlueberryCrumblePocketsdough)1teaspoongratedorangezest¼teaspoongroundginger

PomegranateIcing1½cupsconfectioners’sugar1teaspoonorangejuice¼cuppomegranatejuice

1. Make the filling: Combine the pomegranate juice and sugar in asaucepanoverhighheatandstiruntilthesugarisdissolved.Siftinthecornstarchandcontinuestirringuntil themixturehasthickenedslightly.Add the pomegranate seeds, raisins, and orange juice andcook, stirring occasionally, for 20 to 30minutes, until very thick.Chillthejamintherefrigeratorforatleast2hours.

2. Make the crust dough, adding the orange zest with the wetingredientsandthegingerwiththedryingredients.Formthedoughintotwoflatteneddisks,wrapitinplasticwrap,andrefrigeratefor1hour.

3.Preheattheovento375°F.Butter2cookiesheets.4.Removethedoughsfromtherefrigeratorandrollonediskoutonaflouredworksurfaceandcutout2inchsquareswithacookiecutter.Spoon½teaspoonfillingontohalfthesquares.Topwithremainingsquaresandpinchalledgestogethertightlywithyourfingersorthetinesofafork.Placeonthecookiesheets1½inchesapartandrepeatwithremainingdisk.

5. Bake for 12 to 15 minutes, until golden. Let cool on the cookiesheetsfor10minutes.Transfertoaracktocoolcompletely.

6.Makethepomegranateicing:Puttheconfectioners’sugarinasmallbowl. Gradually add the orange and pomegranate juices, stirring,until the icing is the desired consistency. Drizzle the icing on thecooledcookies.

Chocolate-CoatedAniseAlmondBiscottiTypeofcookie:Handshaped36cookies

Myfather’ssideofthefamilyisfromSicilyandfollowsthebreakfasttradition of dunking anise-flavored biscotti in coffeewith hotmilk.These great-tasting small oblongwafers are twice baked, once as aloaf and then as individual cookies, making them ultra-crisp. Trysomeofmyvariationsontheclassicrecipe.

Biscotticupwholealmonds

1tablespoonaniseseeds2tablespoonssambuca2cupsall-purposeflour1½teaspoonsbakingpowder¼teaspoonsalt½cup(1stick)butter,softened

cupsugar2largeeggs

Topping2cupssemisweetchocolatechips

1.Preheattheovento325°F.Butter2cookiesheets.2.Toast the almondson a cookie sheet for 8 to 10minutes.Rub thenutsbetweenpapertowelstoremovetheskins.Letcool.

3. Combine the anise seeds and sambuca in a smallmicrowave-safebowl.Coverandcookinthemicrowavefor15seconds;setaside.

4. Combine the flour, baking powder, and salt in a large bowl; setaside.

5.Cream thebutter and sugaruntil light and fluffy.Beat in theeggs

andanisemixture.6.Graduallystirintheflourmixture.7.Dividethedoughinhalfandshapeitinto2logsabout inchthick,1½ inches wide, and 3 inches long. Place on the cookie sheet 2inchesapart.Bakefor18to22minutes.Letcoolfor5minutes.

8.With a serrated knife, slice ½-inch cookies. Place upright on thecookie sheets and bake for 10minutes. Transfer to a rack to coolcompletely.

9.Meltthechocolateinadoubleboileroverlowheat.Brushthetopsofthelogswiththechocolateandletcooltoharden.

Variations

Orange Chocolate Chip Biscotti: Replace the anise seeds and sambucawith2 tablespoons freshly squeezedorange juice and1 tablespoongrated orange zest. Replace the almonds with cup chocolatechips.

RaspberryAlmondBiscotti:Omit the sambuca and anise.Use 1¼ cupsslicedalmondsinsteadofwholealmonds.Add cuptotherecipeand reserve the rest for topping. After the dough is thoroughlymixed,gentlyfoldin cupraspberryjamtocreateswirls.Brushaneggwashonthelogsandtopwithcoarsesugarandslicedalmondsbeforebaking.

Pistachio Lime Biscotti: Replace the anise seeds and sambuca with 1tablespoongratedlimezestand2tablespoonsfreshlysqueezedlimejuice.Replacethealmondswithpistachios.

PignoliBiscotti:Replacetheaniseseedsandsambucawith1tablespoongrated lemonzest and2 tablespoons freshly squeezed lemon juice.Replacethealmondswithpinenuts.

Clockwisefromthetop:RaspberryAlmond,ChocolateChip,andChocolate-CoatedAlmondBiscotti

Low-FatChocolateBiscottiTypeofcookie:Handshaped30cookies

Bravoforthesechocolatebiscotti inwhichnobutteratall isadded!Fleckedwith just enoughgroundespresso and chocolate chips, theymake the perfect accompaniment to breakfast cappuccino or brunchdessertwine.

1cupwhole-wheatflourcupall-purposeflour

¼cupsugar½cupcocoapowder1teaspoongroundespressobeans1teaspoonbakingsoda¼teaspoonsalt3largeeggs1teaspoonvanillaextract¼cupchoppedchocolatechips

1.Preheattheovento300°F.Butter2cookiesheets.2. Combine the flours, sugar, cocoa powder, espresso beans, bakingsoda,andsaltinamediumbowl;setaside.

3.Beattheeggsandvanillainalargebowl.Stirinthechocolatechips.4.Addtheflourmixturetotheeggmixtureandstiruntilblended.5.Dividethedoughinhalfandshapeintotwologsabout inchthick,1½ inches wide, and 6 inches long. Place on the cookie sheets 2inchesapartandbakefor50minutes.Letcoolfor5minutes.

6.With a serrated knife, slice½-inch cookies. Lay them flat on thecookie sheets, bake for 10minutes; then flip the cookies andbakefor10moreminutes.Transfertoaracktocoolcompletely.

Variation

White Chocolate Hazelnut Biscotti: Replace the cocoa powder withmelted white chocolate and the chips with white chocolate chips.Toast cuphazelnutsinacookiesheetfor8to10minutes.Rubthenuts between paper towels to remove the skins. Let cool.Add thenutstothedough.

TOTALLYCHOCOLATECOOKIESIlovechocolate!ItistheonlyfoodthatIeateveryday.Longbeforeme,the Aztecs and Maya indulged in its seductive qualities. The Spanishwerethefirsttoseechocolate’ssweetpotential,andeventuallytheworldsawbittersweet,white,milk,andmanymorevarietiesofchocolate.HereI offer cookies that take chocolate to new heights: the nostalgic MilkChocolate Icebox Cookies, chewy-gooey candy bar cookies, elegantmolded chocolate cookies, and melt-in-your-mouth white chocolatecookies.

MilkChocolateIceboxCookiesTypeofcookie:Icebox24cookies

Loversofmilkchocolatewillget theirfixwiththesesmooth,foolproofcookies.Iceboxcookiesaresuper-easytomakeifyouallowthemtimetofreeze.Dress themup by adding somemilk chocolate glaze on the topand sprinkles on the sides. I like to serve them dipped in my favoriterockyroadmilkchocolatepuddingparfait(RockyRoadMilkChocolatePudding).

MilkChocolateCookies4ouncesmilkchocolate1 cupsall-purposeflour¼cupcocoapowder1teaspoonbakingpowder½teaspoonbakingsoda¼teaspoonsalt

cup(1½sticks)butter,softened½cuplightbrownsugar½cupgranulatedsugar1largeegg

1teaspoonvanillaextract1largeeggwhite,beaten1cupmilkchocolatesprinkles

MilkChocolateGlaze3ouncesmilkchocolate3tablespoonsbutter1½cupsconfectioners’sugar¼teaspoonsalt

1.Make themilk chocolate cookies:Melt the chocolate in a doubleboilerandsetasidetocool.

2.Combinetheflour,cocoapowder,bakingpowder,bakingsoda,andsaltinamediumbowl;setaside.

3.Beatthebutterandsugarsinalargebowluntilfluffy.Addthewholeeggandvanilla.Stirinthemeltedchocolate.

4.Graduallyaddtheflourmixtureandstiruntilblended.5.Dividethedoughinhalf.Shapethedoughintologs2incheswideby9incheslong.Wrapinplasticwrapandfreezefor2hours.

6. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

7.Unwrapthelogsandlet themsoftenabit.Brushthelogswitheggwhite,andthenrolltheminthesprinkles.Sliceinto¼-inchcookies.Place on the cookie sheets 1½ inches apart, and bake for 8 to 10minutes, until the edges are lightly browned.Transfer to a rack tocoolcompletely.

8. Make the milk chocolate glaze: Melt the chocolate and buttertogetherinadoubleboiler.Stirintheconfectioners’sugarandsalt.Spreadtheglazeontopofthecookiesandletset.

Variation

WhiteChocolateIceboxCookies:Omitthecocoapowderfromthecookiedoughandincrease theflourby¼cup.Replace themilkchocolatewithwhitechocolateinthedoughandintheglaze.

WhiteChocolateMacadamiaCreamCookiesTypeofcookie:Drop30cookies

Inthemoodtobakesomethingsweetforawhitechocolatefan?Thisdough is flavoredwithwhite chocolate, and thevariationshaveyoucovered—fromminisandwiches made with minichips to extra-largesandwichesmadewithmacadamianutsandwhitechocolatechunks.Themedium-sizeonesarelefttoenjoyplain.

WhiteChocolateCookieDough2¼cupsall-purposeflour

teaspoonbakingsoda½teaspoonsalt14tablespoons(1stickand6

tablespoons)butter,softened1½cupsbrownsugar3largeeggs1½teaspoonsvanillaextract4ounceswhitechocolate(before

melting),meltedandcooledtoroomtemperaturecupcoarselychoppedwhitechocolate

1cupmacadamianuts

WhiteChocolateCream4ounceswhitechocolate(before

melting),meltedandcooledtoroomtemperature

1 cupsconfectioners’sugar¼cupmilk1teaspoonvanillaextractteaspoonsalt

6tablespoonsbutter,softened¼cupcoarselychoppedwhite

chocolate

1.Preheattheovento350°F.Butter2cookiesheets.2.Makethewhitechocolatecookiedough:Combinetheflour,bakingsoda,andsaltinamediumbowl;setaside.

3.Creamthebutterandbrownsugarinalargebowluntilfluffy.Beatin the eggs and vanilla until blended. Stir in the melted whitechocolateandchoppedwhitechocolate,thenthenuts;thengraduallyaddtheflourmixture.

4.Drop1½-tablespoonmoundsofdoughonthecookiesheets2inchesapart. Bake for 10 to 12 minutes, until golden around the edges.Removefromtheovenandletcoolfor5minutes.Transfertoaracktocoolcompletely.

5. Make the white chocolate cream: Combine the melted whitechocolateandconfectioners’sugarinamediumbowlandstiruntilblended.Stirinthemilk,vanilla,andsalt.

6.Beatinthebutterandfoldinthewhitechocolatechunks.Refrigeratefor 15 to20minutes to thicken.Spread thewhite chocolate creambetween2cookies.

Variation

Triple Chocolate Sandwiches: Keep the melted white chocolate in thedough. Replace the white chocolate chunks in the cookies withbittersweetchocolate.Replacethewhitechocolateinthecreamwithmilkchocolate.

GermanChocolateCookieswithCoconutPecanFillingTypeofcookie:Rolledcutoutsandwich12sandwiches

AriffonthefamouscakeoriginallyfromthesouthernUnitedStates,these German chocolate sandwich cookies are made with coconutpecanfillinginthemiddle.Thescallopededgeiscutwiththeedgeofamini–tart pan that I made into a cookie cutter. They can also bepreparedwithoutthefillingasdropcookieswithicingontop.

GermanChocolateCookies2cupsall-purposeflour1teaspoonbakingpowder¼teaspoonsalt½cupcocoapowder½cupbutter,softened1cupgranulatedsugar½cupgratedGermanchocolate½cupgroundpecans1teaspoonvanillaextract2largeeggwhites

CoconutPecanFilling2largeeggyolks

cupevaporatedmilk2ouncesGermansweetchocolate,

chopped1teaspoonvanillaextract

cupsugarcupbutter

1cupsweetenedshreddedcoconut1cupchoppedpecans

1. Preheat the oven to 350°F. Line 2 baking sheets with parchmentpaper.

2. Make the German chocolate cookies: Combine the flour, bakingpowder,salt,andcocoapowderinamediumbowl;setaside.

3.Beatthebutter,sugar,chocolate,pecans,andvanillainalargebowluntilblended.

4.Addtheflourmixture,alternatingwiththeeggwhites,stirringuntilthedoughcomestogether.

5. Divide the dough in 4 and roll each batch out on a floured worksurfaceto¼inchthick.Usingacookiecutterwithscallopededges,cut into3-inch rounds.Placeon thecookiesheets1 inchapartandbake for 8 to 10 minutes, until lightly browned. Let cool for 5minutes.Transfertoaracktocoolcompletely.

6.Makethecoconutpecanfilling:Heattheeggyolks,evaporatedmilk,chocolate,andvanilla inlargesaucepanovermediumheat,beatingwithawhiskuntilblended.

7.Add the sugar and butter and cook, stirring, for 10 to 12minutes,until thickened. Remove from the heat. Stir in the coconut andpecansandrefrigeratefor30minutes.

8.Spreadthefillingbetweenthecookiestomakesandwiches.

Variations

ChocolateHazelnutCookies:Preparethedoughwithhazelnutsinsteadofpecans.Omitthefilling.

Semisweet Chocolate Cookies: Prepare the dough with semisweetchocolateandomitthenuts.

ChunkyCandyCookiesTypeofcookie:Drop12largecookies

ChunkyCandyCookiesareachocolatecandybar lover’sversionofhappiness.Extralargeandpackedwithchocolate,nuts,raisins,toffee,and caramel, they are chocolaty and chewy at the same time. Trysubstitutingsomeoftheingredientswithyourfavoritecandies.

1cupall-purposeflourcupcocoapowder

1½teaspoonsbakingpowder½teaspoonsalt

cup(1½sticks)butter9ouncessemisweetchocolate,

chopped1teaspoonvanillaextract3largeeggs1cupgranulatedsugar

cuplightbrownsugar1 cupssemisweetchocolatechips1cupwalnuthalves6ounceswhitechocolatechips

cupraisins¼cupcoarselycrushedtoffee

1.Preheattheovento325°F.Butter2cookiesheets.2. Combine the flour, cocoa powder, baking powder, and salt in amediumbowl;setaside.

3.Stirthebutterandchocolateinadoubleboileroversimmeringwateruntilmelted.Removefromtheheatandstirinthevanilla;setaside.

4.Beattheeggsandsugarsinabowluntilcreamy.Beatinthemeltedchocolatemixture.

5.Graduallyaddtheflourmixtureuntiljustblended.6.Stirinthechocolatechips,nuts,whitechocolate,raisins,andtoffee.7.Drop2-tablespoonmoundsofdoughon thecookie sheets2 inchesapart,andflattenslightly.Bakefor15 to18minutes,untilslightlycrackedontop.Transfertoaracktocool.

ChunkyCandyCookies.

MoldedChocolateCookiesTypeofcookie:Rolledcutout20cookies

“Extravagant” is therightdescriptionfor thesebeautiful, richchocolatecookiestoppedwithmoldedcandies.This techniqueisasimplemethodto decorate cookies for those without the skill or will to pipe designs.Therearemanytypesofshapedcandymoldsavailable,sohavefunwithit.Here I used coloredmolding chocolate and formed it in leaf-shapedsiliconemolds; then I attachedeachcandy to thecookiewithapoolofmeltedsemisweetchocolate.

ChocolateCookieDough(ChocolateCookieDough)

Topping1cupgreenmoldingchocolate1cuporangemoldingchocolate1cupsemisweetchocolatechips

1.WraptheChocolateCookiedoughinplasticwrapandrefrigeratefor30minutes. Then roll the dough out on a cutting board to¼ inchthickandrefrigeratefor1hour.

2. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

3.Cutthechilleddoughwithcookiecutters(hereIusedanovaltartletpan).Placeon thecookie sheets1½ inchesapart.Bake for7 to10minutes, until lightly browned. Transfer to a rack to coolcompletely.

4.Makethetoppings:Meltthegreenchocolateinadoubleboileroversimmeringwater, stirring until smooth. Pour into a squeeze bottleandsqueezeintocandymolds;scrapeanyexcessfromthetopofthemold.Tapthemoldonthecountertoptopopanyairbubbles.Letthe

chocolatesitfor1hourtoharden.Repeatwiththeorangechocolate.5.Melt the semisweet chocolate chips in a double boiler and spoonwith a teaspoononto the tops.Whilewet use as glue to attach themoldedchocolatetothecookies.

MoldedChocolateCookies.

MintChocolateCreamsTypeofcookie:Rolledcutout15cookiesandwiches,or30pipedcreamcookies

Mintandchocolatearetwoofthesimplepleasuresinlife,especiallygratifyingwheneaten together.Prepare thesecookiesas sandwichesfilledwiththemintcream,orpipethecreamontopofsinglecookiesforamoreelegantlook.

ChocolateMintCookies2½cupsall-purposeflour½cupcocoapowder½teaspoonsalt1cup(2sticks)butter,softened1cupsugar1largeegg½teaspoonvanillaextract½teaspoonpeppermintextract

MintCream6tablespoonsbutter,softened3cupsconfectioners’sugar2tablespoonsmilk¼teaspoonpeppermintextract3dropsgreenfoodcoloring

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Makethechocolatemintcookies:Combinetheflour,cocoapowder,andsaltinamediumbowl;setaside.

3.Creamthebutterandsugaruntilfluffy.Addtheeggandvanillaandpeppermintextractsandbeatuntilblended.

4.Transferthedoughtoaflouredworksurfaceanddivideitintotwobatches. Roll one batch to ¼ inch thick then roll out the secondbatch.Cutwith2½-inchcookie cutters.Placeon the cookie sheets1½ inches apart and bake for 10 to 12 minutes, until the cookiesbrown lightly around the edges. Let the cookies sit for 5minutes.Transfertoaracktocoolcompletely.

5.Makethemintcream:Beatthebutterandconfectioners’sugaruntilfluffy.Add the milk, peppermint extract, and food coloring. Beatuntilsmooth.Spreadthecreambetweenthecookies.

Variation

Mint Chocolate Ice Cream Sandwiches: Prepare the cookies and makesandwicheswithchocolateicecreaminsteadofmintcream.

SNACKCLASSICCOOKIESWhenIthinkcomfortfoodIthinkclassiccookies.Milkandcookieshavelongbeenassociatedwithkids,butmostadultswouldadmitthattheytoolove the nostalgic chewy, gooey, crunchy, and melt-in-your-mouthflavorsandtextures.Everyonehasafavoritesnackclassiccookie,andaparticularwaytheylikethem:softandchewy,crispandcrunchy,vegan,low fat, or sugar free. Here you will find the most requested old-fashioned cookie-jar cookies in America. Chocolate chip and peanutbuttercookiesarehomespunAmericancookies.Snicker-doodles,oatmealraisin cookies, and gingersnaps were reinvented in America based onEuropeanclassics.

ChocolateChipWalnutCookiesTypeofcookie:Drop30cookies

No one knows exactly who baked the first chocolate chip cookie, butAmericans credit Ruth Wakefield from the toll inn in Whitman,Massachusetts, with the addition of chocolate chips sometime in the1930s. They soon became an instant snack classic. These easy-to-makecookies aregreat anytime, eachbite prompting consumptionof anothermorsel.

2¼cupsall-purposeflour1teaspoonbakingpowder½teaspoonsalt1cup(2sticks)butter,softened

cupdarkbrownsugarcupgranulatedsugar

2largeeggs1teaspoonvanillaextract1cupsemisweetchocolatechips1cupchoppedwalnuts

1.Preheattheovento375°F.Butter2cookiesheets.2.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

3.Creamthebutterandsugarstogetheruntillightandfluffy.Addtheeggsandvanilla,andbeatwell.

4.Graduallyaddtheflourmixtureuntilblended.Stirinthechocolatechipsandwalnuts.

5.Drop heaping-tablespoonmounds of batter on the cookie sheets 2inches apart. Bake for 10 to 12 minutes, until lightly browned.Transfertoaracktocool.

Variations

ChocolateChipRaisinCookies:Replace thewalnutswith1cupraisins.ChocolateChocolateChipCookies:Reduce theflour to2cupsandadd cupcocoapowdertothedryingredients.

ChocolateChunkYogurtCookiesTypeofcookie:Drop30cookies

Intensely fruity, chewy, chocolaty—and sugar free.Theyogurt addstartnessandcranberriessweetness,andthewhole-wheatflourmakesthemearthy.Canyoustopatjustone?

2cupswhole-wheatflour1teaspoonbakingsoda¼teaspoonsalt½cup(1stick)margarine,

softened3largeeggwhites1teaspoonvanillaextract1cupplainunsweetenednonfat

yogurt1¼cupssugarfreechocolate

chunks1¼cupsdriedcranberries1¼cupschoppedpecans

1. Preheat the oven to 375°F. Line 2 cookie sheets with parchmentpaper.

2. Combine the flour, baking soda, and salt in a medium bowl; setaside.

3.Beatthemargarineuntilfluffy.Beatintheeggwhites,vanilla,andyogurt.

4.Graduallyaddtheflourmixtureuntilblended.Stirinthechocolatechunks,driedcranberries,andpecans.

5. Drop heaping-tablespoon mounds on the cookie sheets 2 inchesapart.Bakefor12to15minutes,untilgolden.Transfertoaracktocool.

Variation

Chocolate Walnut and Raisin Yogurt Cookies: Replace the driedcranberrieswithraisinsandthepecanswithwalnuts.

Gluten-FreeChocolateChipApricotCookiesTypeofcookie:Drop24cookies

IcameupwiththischocolatechiprecipewhenIwasbakingcookiesasagiftforafriendwhoeatsglutenfree.Glutenisaproteinfoundinwheat,rye,andbarleyproducts.Somepeopleareallergictoit;othersthinkitishealthiernottoeatit.Agavenectarandapricotsareusedasthesweeteners.

1 cupsbuckwheatflour1¼cupsmilletflour1tablespoonarrowroot1½teaspoonsbakingsoda1½teaspoonsxanthangum1tablespooncocoapowder1teaspoonsalt½cup(1stick)butter,softened1largeegg1tablespoonvanillaextract½cupagavenectar¼cupapplejuice1cupsemisweetchocolatechips½cupchoppedwalnuts

cupchoppeddriedapricots

1. Combine the flours, arrowroot, baking soda, xanthan gum, cocoapowder,andsaltinamediumbowl;setaside.

2.Beatthebutter,egg,andvanillauntilmixed.3.Add the flourmixture, alternatingwith theagavenectar andapplejuice,untilblended.

4.Stirinthechocolatechips,walnuts,andapricots.Gatherthedoughintoaballandchillfor30minutes.

5. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

6.Drop1-tablespoonballsofthedoughonthecookiesheets2inchesapart; do not flatten. Bake for 15 to 18minutes, until golden. Letcoolonarackfor15minutes.Servewarm.

Variations

Gluten-FreeChocolateSpiceCookies:Add1teaspoongroundcinnamon,¼teaspoonfreshlygratednutmeg,and½teaspoongroundgingertothedryingredients.

Gluten-FreeMochaChipCookies:Replace theapple juicewithdouble-strengthespresso.

Gluten-FreeBakingGluten is made of proteins found in wheat, rye, and barley. It structures cookies bymakingdoughstretchyand, inyeastdoughs,holding thecarbondioxideproducedbytheyeasttoallowforrising.Gluten-freecookiesaremadewithnut,rice,andbeanfloursandotheringredientsthatdon’tcontaingluten.

ToffeeChipCookiesTypeofcookie:Drop24largecookies

Toffee and cookies are an unbeatable match. You can buy toffeeprepackaged to add to these cookies or, if you would like tomakeyour own, use my favorite homemade recipe, below, which yieldsenoughtoffeeforseveralbatchesofcookies.

Toffeecupgranulatedsugarcupbrownsugar

1cup(2sticks)butter¼cupwaterteaspoonsalt

1teaspoonvanillaextract

Cookies1 cupsall-purposeflour1teaspoonbakingpowderteaspoonsaltcupbutter,softened

½cupgranulatedsugar½cuplightbrownsugar1largeegg1teaspoonvanillaextract½cupsemisweetchocolatechips

1.Buttera9x13-inchbakingpan.2.Make the toffee: Combine the sugars, butter, water, and salt in asaucepan. Stir over low heat until it reaches the light-crack stage(310°Fonacandythermometer).Removefromtheheatandstir inthevanilla.

3.Pourthemixtureintothebakingpan.Letcoolfor1hour;thencoverandrefrigeratefor1morehour.Removefromthepanandcrackintopieces.

4.Preheattheovento375°F.Butter2cookiesheets.5.Makethecookies:Combinetheflour,bakingpowder,andsalt inamediumbowl;setaside.

6.Creamthebutterandsugars togetheruntil lightandfluffy.Beat intheeggandvanilla.

7.Graduallyadd the flourmixtureuntilblended.Stir in1cupof thetoffee(reservetherestforanotherbatch)andthechocolatechips.

8.Drop2-tablespoonmoundsofdoughonthecookiesheets2½inchesapart.Bakefor12to15minutes,untillightlybrowned.Transfertoaracktocool.

ToffeeChipCookies,Snickerdoodles,BrownieCookies,PeanutButterCookies

SnickerdoodlesTypeofcookie:Drop24cookies

Thewhimsicalnameofthiscookiehasnoparticularoriginorpurposeexceptfor thefact that it isfuntosayandmakespeoplesmile.Thecookies’ surface is characteristically cracked and coated withcinnamonsugar.

1½cupswhole-wheatflour½teaspoonbakingsoda½teaspooncreamoftartar¼teaspoonsalt½cup(1stick)butter,softened

cuplightbrownsugar1largeegg1teaspoonvanillaextract¼cupgranulatedsugar2tablespoonsgroundcinnamon

1. Preheat the oven to 375°F. Line 2 cookie sheets with parchmentpaper.

2. Combine the flour, baking soda, cream of tartar, and salt in amediumbowl;setaside.

3. Beat the butter and brown sugar until fluffy. Beat in the egg andvanilla.

4. Gradually add the flour mixture to the butter mixture until wellmixed.

5. Stir the sugar and cinnamon together in a small bowl. Shape thedough into 2-inch balls. Roll the balls in the sugar-cinnamonmixture. Place the balls on the cookie sheets 2 inches apart andlightlyflattenthem.

6.Bakefor12to14minutes,untillightgolden.Transfertoarackandtopwithadditionalcinnamonsugar.Letcool.

BrownieCookiesTypeofcookie:Drop18largecookies

Thesecookiespushtheconceptofthebrowniefurtherintothecookieworld.They’redeliciousplain,butwiththeadditionofwalnutstheyarenutty,chewy,andchocolatyallatonce.

½cupall-purposeflour¼teaspoonbakingpowder¼cup(½stick)butter12ouncesbittersweetchocolate

cuplightbrownsugar2teaspoonsvanilla2largeeggs1¼cupswalnuthalves

(optional)

1.Combinetheflourandbakingpowderinasmallbowl;setaside.2. Heat the butter and chocolate in a double boiler over simmeringwater,stirringconstantlyuntilmelted.

3.Removefromtheheat,andstir inthebrownsugarandvanilla.Letcool for5minutes.Transfer to a largebowl andblend in the eggsandwalnuts,ifusing.

4. Gradually add the flour mixture. Cover and refrigerate for 20minutes.

5. Preheat the oven to 350°F. Line 2 baking sheets with parchmentpaper.

6.Drop2-tablespoonmoundsofdoughonthecookiesheets2½inchesapartandbakefor12to16minutes,untilsetaroundtheedgesandsoftinthecenter.Transfertorackstocool.

Variations

MarshmallowWalnutBrownieCookies:Addanadditional1cupwalnutsand 2 cupsminimarshmallows to the dough after the wet and dryingredientshavebeencombined.

ToffeeBrownieCookies: Replace thewalnutswith cup toffee chipsand cupchocolatechunks.

Chocolate CreamCheeseBrownieCookies:After dropping the cookiesonthecookiesheet,pressdowninthemiddletomakeawellineachcookie.FillwithCreamCheeseFilling(CreamCheeseFilling)andbake.

Old-FashionedPeanutButterCookiesTypeofcookie:Drop18cookies

Justaglanceatthecrackedsurfaceofthesecookiesisallittakestoidentify the flavor:You know they’re peanut butter cookies. Thesecookiesareabitcrisp,andchewyontheinside.Makesuretotakeamomenttopauseandsmellthenuttysweetnessastheybake.

2½cupsall-purposeflour1teaspoonsalt1teaspoonbakingpowder1teaspoonbakingsoda1¼cupscreamypeanutbutter1cupvegetableshortening1cupgranulatedsugar1cuplightbrownsugar1teaspoonvanillaextract2largeeggs

1.Combinetheflour,salt,bakingpowder,andbakingsodaina largebowl;setaside.

2.Blendthepeanutbutter,shortening,andsugarsinalargebowlwithamixeruntilfluffy.Beatinthevanillaandeggs.

3. Gradually add the flour mixture, mixing until the dough is firm.Refrigeratefor15minutes.

4.Preheattheovento350°F.Ready2cookiesheets.5. Shape the dough into 2-inch balls. Place the balls on ungreasedcookiesheets2½inchesapart.Bakefor12to16minutes,untillightgoldenbrown.Letcoolonarackfor10minutesbeforeserving.

Variations

CrisscrossChocolate PeanutButterCookies:Add 1 cup finely chopped

chocolatetothedoughaftermixingthewetanddryingredients.

After making the balls, press each cookie down with a fork in twodirectionstomakeacrisscrosspattern.

Peanut Chip and Peanut Cookies:Add cup peanut chips and½ cupchopped peanuts to the dough after mixing the wet and dryingredients.

Chunky Nutty Cookies:Add cup roasted peanuts to the dough aftermixingthewetanddryingredients.

Sugar-FreePeanutButterandJamCookiesTypeofcookie:Rolledcutout24cookies

These“sandwich”cookiesaresocute,nobodywilleverguessthey’resugar free (note these do include honey). Spreadwith peanut buttertoppingand sugar-free jam, theycanbemade into largeopen-facedcookiesorsmallerclosedsandwiches.Preparethehomemadejaminadvance. Ifyouare lookingforaquickalternative,usestoreboughtjamandprepareasthumbprintcookies.

Sugar-FreePeanutButterCookies3½cupsall-purposeflour1teaspoonbakingpowder½teaspoonbakingsoda½cupunsweetenedapplesauce½cupsugar-freeapplejuice

cuphoneycupsugar-freepeanutbutter

¼cupgroundpeanuts

Sugar-FreeStrawberryJam3cupsslicedstrawberries¼cupsugar-freeapplejuice6ouncesunflavoredgelatin1tablespooncornstarch1teaspoonlemonjuice

Topping1cupsugar-freestrawberryjam1cupsugar-freepeanutbutter6tablespoonscreamcheeseBlackfoodcoloring

1.Makethejam:Putthestrawberries,applejuice,gelatin,cornstarch,andlemonjuiceinasaucepanovermediumheatandcook,stirring,for15to17minutes,untilthickened.Chilluntilcold,about4hours.

2.Make the cookies: Combine the flour, baking powder, and bakingsodainamediumbowl;setaside.

3.Beattheapplesauce,juice,honey,andpeanutbutteruntilsmooth.4.Addtheflourmixtureandblenduntiljustmixed.Stirinthepeanuts.Wrapthedoughinplasticwrapandchillfor1hour.

5. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

6.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Cutouttoastshapeswithaknife.Puttheshapesonthecookiesheets1inchapart and bake for 15 to 17 minutes, until the edges are golden.Transfertoaracktocool.

7.Spreadthejamonhalfofthecookiesandpeanutbutterontheotherhalf.

8.Put4tablespoonsofthecreamcheeseinapastrybagwithafinetipandpipe themouthand thewhiteof theeyes.Color the remainingcream cheese blackwith food coloring. Put it in a pastry bag andpipethepupilsandtheeyelashes.

Variations

Almond Butter Cookies: Replace the peanut butter with almond butterandthepeanutswithalmonds.

CashewButterCookies:Replacethepeanutbutterwithcashewbutterandthepeanutswithcashews.

PeanutButterandJamCookies.

OatmealRaisinCookiesTypeofcookie:Drop24largecookies

If you like oatmeal cookies, thismay be themost satisfying of thesnackclassicrecipes.Itismyideaofabakingchameleon:Swapouttheraisinswithotherdriedfruitssuchascranberriesandapricots,orchocolate chips and toffee, to create an infinite number of flavorvariations.To add a deliciousdimension to these cookies, top themwithLemonIcing(LemonIcing).

cupall-purposeflour1teaspoongroundcinnamon½teaspoonsalt½teaspoonbakingsoda

cup(1½sticks)butter,softened½cupgranulatedsugar1largeegg2tablespoonsapplejuice1teaspoonvanillaextract3cupsrolledoats(notinstant)1cupraisins1cupwalnuts

1.Preheattheovento350°F.Butter2cookiesheets.2. Combine the flour, cinnamon, salt, and baking soda in amediumbowl;setaside.

3. Cream the butter and sugar until fluffy. Beat in the egg, then theapplejuiceandvanilla.

4.Graduallyaddtheflourmixtureuntilwellblended.Stirintheoats,raisins,andnuts.

5.Drop2-tablespoonmoundsofdoughonthecookiesheets2½inchesapart.Bakefor10to12minutes,untiltheedgesaregolden.Letcool

onthepansfor2minutes.Transfertoaracktocool.

Variations

Oatmeal Cranberry Molasses Cookies: Replace the apple juice withmolasses.Replacetheraisinswithdriedcranberries.

OatmealChocolatePineappleCookies:Replacetheraisinswithchoppeddriedpineappleandthewalnutswithchocolatechips.

Oatmeal Apricot Cookies: Replace the walnuts with chopped driedapricots.

OatmealMangoMacadamiaNutCookies:Replacetheraisinswithdriedmangoandthewalnutswithchoppedmacadamianuts.

OatmealRaisinCookies.

Sugar-FreeCarobOatmealClustersTypeofcookie:Drop36cookies

A friend challengedme to develop an all-natural chocolaty oatmealcookie with no sugar. Carob is naturally sweeter and lower incholesterol thanchocolate,making itagoodsubstitute insugar-freerecipes.Thesetastejustasgoodasclassicchocolateoatmealcookies,butslightlydifferent.

1¼cupsall-purposeflour¼cupunsweetenedcarobpowder¼teaspoonbakingsoda½cupmashedbanana

cupvegetableoil¼teaspoonvanillaextract2largeeggs¼cupmilk

cuprolledoats(notinstant)cupunsweetenedcarobchips

1cupwalnuts,chopped

1.Preheattheovento350°F.Grease2bakingsheetswithoil.2. Combine the flour, carob powder, and baking soda in a mediumbowl;setaside.

3.Beatthebanana,oil,vanilla,eggs,andmilkuntilcreamy.4.Stirintheflourmixture,thentheoats,carobchips,andwalnuts.5. Drop 1-teaspoon mounds of dough on the cookie sheets 2 inchesapart.Bakefor8to10minutes,untilfirm.Letcoolonthepansfor5minutes.Transfertoaracktocoolcompletely.

Variation

Oatmeal Raisin Clusters (Sugar Free): Omit the carob powder andincreasetheflourby¼cup.Replacethecarobchipswithraisins.

VeganOatChocolateChipCookiesTypeofcookie:Drop24cookies

Today there is somuch interest inveganbaking that vegan cookiesappealtovegansandnonvegansalike.Ablendbetweenoatmealandchocolatechipcookies,theseoatmealchipcookiesusebananaastheeggsubstitute,whichalsoaddsmoistnessandrichnessoftheflavor.Formoreelaboratecookies,topthemwithVeganChocolateIcing.

OatmealChipCookies½cupmashedbanana¼cupvegetableoil1teaspoongratedorangezest½teaspoonvanillaextract1cupall-purposeflour1cuprolledoats(notinstant)

cupchocolatechips½cupwalnuts

VeganChocolateIcing1cupvegangranulatedsugar6tablespoonscornstarch4tablespoonscocoapowder½teaspoonsalt1cupwater2tablespoonsvegetableoil½teaspoonvanillaextract

1.Preheattheovento350°F.Line2cookiesheetswithparchment.2.Make the oatmeal chip cookies: Combine the banana, oil, orangezest,andvanillauntilcreamy.

3.Addtheflour,oats,chocolatechips,andwalnutsandmixwell.

4.Drop1-tablespoonmoundsofdoughon thecookie sheets2 inchesapart. Bake for 7 to 10 minutes, until the cookies are brownedaroundtheedges.Transfertoaracktocool.

5.Make the vegan chocolate icing:Mix the sugar, cornstarch, cocoapowder,andsaltinamediumsaucepan.Whiskinthewaterandcookovermediumheat,stirringconstantly,untilthemixturethickensandcomestoaboil.Boilfor1to2minutes,untiltheicingreducesabit;then immediatelyremovefromtheheat.Stir in theoilandvanilla.Letcoolbeforeicingthecookies.

Variations

Oat Raisin Pistachio Cookies: Replace the chocolate chipswith raisinsandthewalnutswithpistachios.

Oat Cranberry Almond Cookies: Replace the chocolate chips withchoppedfreshcranberriesandthewalnutswithslicedalmonds.

VeganGingerCookiesTypeofcookie:Drop24cookies

It is very hip to be vegan. I am not a vegan, but I do enjoy vegancookies.Veganstendtoadmitthattheirbakedgoodsareanacquiredtaste,butIgothookedonthemrightaway.Thesebananaandgingercookies havewhat I call flavor harmony.Their tropical tastesworkgreat together.Madewith three kinds of ginger, these cookies havedepth of flavor and a melt-in-your-mouth texture. If you prefersandwichcookies,fillthemwiththeVeganCreamCheeseFrostingorVegan Berry Icing (Vegan Cream Cheese Frosting). For a ginger-chocolate flavor, top them with Vegan Chocolate Icing ( VeganChocolateIcing).

2¼cupsall-purposeflour2teaspoonsgroundginger2teaspoonsbakingsoda½teaspoonsalt1cupdarkbrownsugar

cupvegetableoil¼cupmolasses½banana,mashed1½tablespoonsgratedfreshginger½cupdicedcrystallizedginger

1.Combinetheflour,groundginger,bakingsoda,andsaltinamediumbowl;setaside.

2.Beatthebrownsugar,oil,molasses,andbananainamediumbowluntilblended.

3.Stirintheflourmixtureuntilwellblended.4. Add the fresh and crystallized ginger. Refrigerate for at least 2hours.

5.Preheattheovento300°F.Grease2cookiesheetswithoil.6. Shape the dough into 1-inch balls. Place the balls on the cookiesheetsabout2inchesapart.Bakefor8to10minutes,untilbrowned.Let cool on the pans for 5 minutes. Transfer to a rack to coolcompletely.

Variations

OrangeGingerCookies:Reduce the fresh ginger to 1½ teaspoons.Add1½teaspoonsgratedorangezest.Reducethecrystallizedgingerto¼cup, and add¼ cup candied citrus peel; add after thewet and dryingredientshavebeenmixed.

GingerBananaChipCookies:Delete thecrystallizedginger andaddcup chocolate chips to the cookie dough after the wet and dryingredientshavebeenmixed.

VeganGingerCookies.

VeganSubstitutesVegansdon’teatanimalproducts, includingmilk,butter,eggs,andsometimeshoney.Mostcookierecipescontainbutter(togivethemarichflavorandtexture)andeggs(toholdthemtogether).Thesearereplacedwith ingredientssuchasvegetableoilorpalmoil and mashed bananas. Milk is replaced with soymilk or coconut milk and juice.Honey is replacedwithmolasses,maple syrup,or sugar.Creamfillingsand icingsaremadewithsoymilk,coconutmilk,orvegetableshortening.Nutbutters,chocolate,nuts,seeds,anddriedandfreshfruitsareallfinetouseinvegancookies.

GingersnapsTypeofcookie:Drop40cookies

Asginger bakes, it transforms into something truly amazing.Theseclassic small ginger drop cookies are filled with both fresh andground ginger for a double dose of flavor. To make them extraspecial,diptheminmeltedchocolate.

1cup(2sticks)butter,softened1½cupsgranulatedsugar1largeegg¼cupmolasses2¼cupsall-purposeflour2teaspoonsbakingsodateaspoonsalt

4½teaspoonsgroundginger1½tablespoonsgratedfreshginger

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Beatthebutterandsugarwithamixeronmediumspeeduntillightandfluffy.Mixintheeggandmolasses.

3.Add the flour, baking soda, salt, ground ginger, and fresh ginger.Beatonlowspeeduntiljustcombined.

4. Shape the dough into 1-inch balls. Place the balls on the cookiesheets2inchesapart.Bakefor11to14minutes,untilflattenedandbrown.Letcoolcompletelybeforeremovingfromthepans.

Variations

Chocolate-Dipped Gingersnaps: Line a cookie sheet with waxed paper.Melt 8 ounces semi-sweet chocolate in a double boiler over

simmering water, and whisk until smooth. Dip the gingersnapshalfwayintothechocolate.Sprinklethechocolatewithcrystallizedginger.Placeonthecookiesheetandrefrigerateuntilset.

Gingersnap Raspberry Sandwiches: Spread raspberry jam between thegingersnapstomakesandwiches.

Low-FatGingerCookiesTypeofcookie:Drop30cookies

Intheseflavorfullow-fatgingercookies,applebutter—likeahighlyconcentrated applesauce—replaces the butter and also adds a nicetextureandflavor.

2cupsall-purposeflour2teaspoonsbakingsoda½teaspoonsalt1tablespoongroundginger2teaspoonsgroundcinnamon½teaspoongroundcloves¼teaspoongroundmace¼teaspoonfreshlygratednutmeg

cupapplebutter½cupbrownsugar1largeegg¼cupmolasses1teaspoonvanillaextract

cupcoarsesugar

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2. Combine the flour, baking soda, salt, ginger, cinnamon, cloves,mace,andnutmeg;setaside.

3. Beat the apple butter and sugar until fluffy. Beat in the egg,molasses,andvanilla.

4.Stirintheflourmixtureuntilmixed.5. Shape 1-inch balls of dough and roll them in the sugar to coatlightly.Placetheballsonthecookiesheets2inchesapart.Bakefor8to10minutes,untilbrowned.

Let cool on the pans for 3 minutes. Transfer to a rack to coolcompletely.

Variations

Ginger White Chocolate Chunk Cookies: Add 1 cup white chocolatechunksafterthewetanddryingredientshavebeenmixed.

Ginger Raisin Cookies: Add 1 cup raisins after the wet and dryingredientshavebeenmixed.

Sugar-FreeButterCookiesTypeofcookie:Drop24cookies

Don’t let the name fool you: Sugar-free cookies are not onlyinherentlyhealthful,buttasty,too.Forasugar-freecookiethat’salsogluten free, use gluten-free baking powder (Gluten-Free BakingPowder); theywillbeabit less fluffy,but stilldelicious.Here theyaremade plain, but you canmake sandwiches by filling themwithsugar-freecreamcheesefilling(sugar-freecreamcheesefilling).

2½cupsalmondflour½teaspoonbakingpowder½teaspoonsalt½cup(1stick)butter,cubed¼cupsugar-freeapplejuice1tablespoonvanillaextract

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2. Combine the almond flour, baking powder, and salt in a foodprocessororblender,andpulsetomix.

3.Addthebutter,juice,andvanilla.Pulseuntilblended.4.Drop1½-tablespoonmoundsofdoughonthecookiesheets2inchesapart.Bakefor6to8minutes,untillightgolden.Transfertoaracktocool.

Variations

Sugar-FreeCutoutCookies: Increase thealmondflour to3cups, flattenthe dough into a disk andwrap in plasticwrap and refrigerate thedough for 2 hours.Roll out the batch of dough on awork surface

dusted with almond flour to inch thick. Using a 2-inch roundcookie cutter, cut out cookies and place on the cookie sheets 1½inchesapart.Bakeasabove.

Sugar-FreeOrangeButterCookies:Replace theapple juicewithorangejuice.Addthegratedzestof1orangeatthesametimeasthejuice.

Sugar-FreeButterCookies.

Low-FatCookiesCookiescanbelowinfatandhighinscrumptiousness.Thegoalwithlow-fatcookiesistocutdownonsaturatedfats.Fruitpureesthatcontainhighamountsofpectinareoftenused in low-fat recipes.These include mashedbananas,applesauce, and pumpkin andprunepurees.Pectinbehavessimilarlytofatsbyshorteningglutenstrandsandhelpingthedoughriseby trappingair; itdelaysmoisture lossandkeepscookies fresh.Beforeeliminatingallfatsinarecipe,tryusinglow-fatversionsofcreamcheese,peanutbutter,andmilk.Reducingthenumberofeggyolksandreplacingbakingchocolatewithcocoa

powderaregoodstarts.Unsaturatedvegetableoilandnutoilsaregoodlower-saturated-fatalternativestobutterandshortening.

Low-FatLemonSugarCutoutCookiesTypeofcookie:Rolledcutout36cookies

Whippedeggsreplacethebutterintheselemonysugarcookies.Theycanbeusedasa low-fatalternative foranyof thecutoutcookies inthisbook.

5cupsall-purposeflour1¼tablespoonsbakingpowder½teaspoonsalt½teaspoongroundmace5largeeggs1½cupssugar1cupbrownsugarGratedzestof1lemon1teaspoonlemonjuiceConfectioners’sugar2largeeggwhites,beaten

1.Combine the flour,bakingpowder, salt,andmace ina largebowl;setaside.

2.Beattheeggswithanelectricmixerfor3to5minutes,untilthick.3. Add the sugars a little at a time until blended; then beat for anadditional7 to10minutes,until fullyblended.Addthe lemonzestandjuice.

4.Graduallyaddtheflourmixtureuntilcombined.5.Dividethedoughinhalf,andwrapinplasticwrap.Refrigeratefor4to6hours.

6. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

7.Unwraponeofthebatchesofdoughandrollitoutonaworksurface

dustedwithconfectioners’sugarto inchthick.8.Cutthecookieswithcookiecutters,andplaceonthecookiesheets1½inchesapart.Repeatwithsecondbatchofdough.

9.Brushwiththeeggwhitesandbakefor12to15minutes,untillightgolden.Transfertoaracktocool.

Variations

ChocolateCutoutCookies:Reducetheflourto4½cups.Add½cupcocoapowdertothedryingredients.

LemonNutCookies:Reducetheflourto4cups.Add1cupgroundnutstothedryingredients.

LimeCookies:Replacethelemonzestandjuicewithlimezestandjuice.

Sugar-FreeBakingSugar serves three purposes in cookies: It sweetens them, it attracts water to givecookies a tender, moist texture, and it helps cookies spread (with the exception ofconfectioners’sugar,whichcontainscornstarchandpreventsspreading).Whenlessornosugarisused,youruntheriskofdry,crumblycookies,sothebalanceoftheotheringredientsismostimportant.WhenIamloweringthesugarcontent,Iprefertosweetencookies with natural sweeteners such as honey, maple syrup, fruit juices, and fruits.Theyaremoisterandsweeterthensugarreplacements.

Gluten-FreeSugarCookiesTypeofcookie:Rolledcutout20cookies

These are the first gluten-free cookies I learned how to make. Iexperimentedabitwiththebalanceofflours,sugars,andfatandgotto this versatile rolled cookie dough. Sometimes I add chocolatechips,nuts,ordriedfruitandshapethecookiesintoballsormakethedough into thumbprint cookies or top them with icing. The bakingtimeforthesecutoutcookieswilldependonthesizeoftheshapes.

Cookies2cupsbrownriceflour,ormore

asneeded1½cupssweetriceflour1cuppotatostarch1tablespoonxanthangum1½tablespoonsbakingpowder1teaspoonsalt½cupconfectioners’sugar1cupgranulatedsugar½cupvegetableshortening½cup(1stick)butter,softened3largeeggs6tablespoonsvanillaextract

ToppingRoyalIcing(RoyalIcing)

1.Combinethericeflours,potatostarch,xanthangum,bakingpowder,andsaltinamediumbowl;setaside.

2. Cream the sugars, shortening, and butter until fluffy. Beat in theeggsandvanilla.

3.Graduallyaddtheflourmixtureuntilcombined.4.Knead thedoughona flouredworksurface. If it is toosticky,addmorebrownriceflour;ifitisdry,addsomewater.

5.Dividethedoughinto2balls,wrapinplasticwrap,andrefrigeratefor1hour.

6. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

7.Rolloutthedoughonaworksurfacedustedwithbrownriceflourto¼inchthick.Cutoutwithcookiecutters.Placeonthecookiesheets1½inchesapart.Bakefor8to10minutes,untilgolden.

8.Decoratewithroyalicing.

Variations

Gluten-Free Maple Walnut Drop Cookies: Add 2 tablespoons maplesyrupalongwiththeeggsandvanilla.Mixwithamixer insteadofkneading.Add1cupchoppedwalnutsandtothedoughafterthewetanddry ingredientshavebeenmixed.Topwithcreamcheese icingafterbaking.

Gluten-Free Fruitcake Cookies:Mixwith amixer instead of kneading.Add1 cupchoppeddried fruits to thedoughafter thewet anddryingredientshavebeenmixed.

Gluten-FreePineappleThumbprints: Shape the dough into 1-inch balls.Press each ballwith your thumb tomake an indentation. FillwithPineappleFilling(PineappleFilling)andthenbake.

HowtoMakeGluten-FreeBakingPowderCombine:2partscreamoftartar1partbakingsoda

1partcornstarch

ButterscotchIceboxCookiesTypeofcookie:Icebox28cookies

Butterscotchflavordevelopswhenbutterandbrownsugarfuse.Theseiceboxcookieshaveextraflavorintheformofbutterscotchchipsandhardbutterscotchcandy.For the topping, Ipoolonwhitechocolate,then pipe on melted butterscotch and semisweet chocolate. Whenthey’refinished,choose thefattestone—withthe thickest topping—foryourself.

2cupsall-purposeflour1teaspoonbakingsoda½teaspoonsalt

cup(1½sticks)butter,softened1cuplightbrownsugar1largeegg1teaspoonvanillaextract1¼cupsbutterscotchchips,

chopped¼cuphardbutterscotchcandy,

crushed

Topping1cupwhitechocolatechips

cupbutterscotchchipscupsemisweetchocolatechips

1. Make the cookies: Combine the flour, baking soda, and salt in amediumbowl;setaside.

2.Creamthebutterandbrownsugarwithanelectricmixeruntilfluffy.Beatintheeggandvanilla.

3.Graduallyaddtheflourmixtureuntilwellblended.

4.Stirinthebutterscotchchipsandcrushedcandy.5.Shapethedoughintoalogabout2½inchesindiameter,andwrapinplasticwrap.Chillintherefrigeratorfor1hour.

6.Preheattheovento350°F.Butter2cookiesheets.7.Slicetheloginto¼-inchdisks;thenplacethecookiesonthecookiesheets and chill for 20 minutes. Bake for 12 to 15 minutes, untillightlybrowned.Transfertoaracktocool.

8.Makethetopping:Meltthewhitechocolatechipsinadoubleboileroversimmeringwaterandspoonitontothetopsofthecookies.Meltthe butterscotch chips in a double boiler, transfer to a pastry bagwitha fine tip, andpipe stripesover thewhitechocolate.Melt thesemisweet chocolate chips in a double boiler, transfer to a pastrybag,andpipe incrosshatchedstripesover thebutterscotch.Let thecookiessitfor30minutestoharden.

Variations

ButterRumCookies:Replacethevanillaextractwith3tablespoonsrum.

ButterscotchPecanCookies:Replacethebutterscotchcandywithgroundpecans. Add ½ cup chopped pecans to the dough along with thebutterscotchchips.

Old-Fashioned Butterscotch Cookies: Omit the butterscotch chips andcandy.Topthecookieswith½teaspoonbrownsugarbeforebaking.Omittheothertoppings.

ENERGYCOOKIESANDBARSInthisbusyworld,itisoftenhardtositdownforpropermeal,sowhatdowerelyontoenrichus?Snacks.Theseenergycookiesandbarsaremorethan just cookies; they are formulated to give you that boost that youneed from a snack.Unlike store-bought alternatives, homemade energycookiesandbarsarefresh,andyougettochoosetheingredients.Grains,nuts, and seeds give a protein boost for long-lasting energy, andsweetenersgivethatquickkickneededtojump-startit.

WildHoneyBranProteinBarsTypeofcookie:Bar18bars

“Don’tget lovesick.”Whatdoes thathave todowithproteinbars?Well, it’samnemonic for the formula Iusewhenpreparing recipesforourbackpacking trips tomakesurewegetenoughprotein.Takethe first letter of each word and apply it to a food category:D fordairy,Gforgrain,Lforlegumes(nutsarelegumes),andSforseeds.Ifyourrecipecontainsitemsfromanytwocategoriesthatarenexttoeachother,itisafullprotein.Theseproteinbarshavegrainsandnuts,andnutsandseeds—sothey’readoublefullprotein.Wrapthemupinparchmentandtakethemonthetrail.

1½cupsall-purposeflour1½teaspoonsgroundcinnamon¼teaspoongroundallspice1teaspoonbakingsoda½teaspoonsalt

2½cupsbranorbranoatmulti-graincereal,uncooked

½cupgoldenraisins,chopped¼cupdriedapricots,chopped¼cupdriedcranberries,chopped½cupblanchedalmonds¼cupsunflowerseeds¼cupsesameseeds½cupvegetableoil

cupbrownsugar1largeegg1cupunsweetenedapplesauce1tablespoonvanillaextract1tablespoonhoney,heatedinthe

microwavefor10to15secondstothin.

1. Preheat the oven to 350°F.Grease a 9 x 13-inch baking dishwithvegetableoil.

2.Combinetheflour,cinnamon,allspice,bakingsoda,salt,andcerealinalargebowl;setaside.

3. Combine the raisins, apricots, cranberries, almonds, sunflowerseeds,andsesameseedsinamediumbowl;setaside.

4.Beattheoil,brownsugar,egg,applesauce,vanilla,andhoneyuntilcombined.

5.Graduallyadd the flourmixtureuntil justblended; then stir in thefruitandnutmixtureuntilcombined.

6. Spread the dough in the pan and bake for 35 to 40minutes, untilgolden.Letcoolinthepan;thencutintobars.

Variation

Tropical Protein Bar: Replace the apricots and cranberries with driedpineapple and mango. Replace the almonds with macadamia nuts

andthecinnamonwithgroundginger.

GranolaFruitNutStarsTypeofcookie:Moldedordrop40cookies

Homemadegranolacookiesaresurprisinglyeasy tomake.Firstyoumakethegranola,andthenyouaddit tothecookiedough.Herethecookies are bite-size, formed in siliconemolds tomake a healthfuland playful energy pick-me-up. If you don’t have shaped molds,preparetheseasdropcookies.

Granola4½tablespoonshoney4tablespoonsoliveoil4½tablespoonsbrownsugar2teaspoonsvanillaextract3cupsrolledoats(notinstant)

Cookiescupraisinscupchoppeddriedapricots

½cuppeanuts,chopped½cupalmonds,chopped

cupwheatgerm½cupsweetenedshreddedcoconut14tablespoons(1stickplus6

tablespoons)butter,softenedcuplightbrownsugar

1largeegg½teaspoonsalt1teaspoongroundcinnamon¼teaspoongroundcloves¼teaspoongroundallspice1cupwhole-wheatflour

1.Preheattheovento325°F.Butteralargecookiesheet.2.Makethegranola:Heatthehoney,oil,brownsugar,andvanillainasmallsaucepanuntilthesugarisdissolved.Puttheoatsinamediumbowlandaddthehoneymixture,tossingtocoat.

3. Spread in the baking dish and bake for about 30minutes, stirringevery10minutes,untilcrisp.Letcool.

4.Preheattheovento375°F.Ready2-inchbakingmolds.5.Make the cookies:Combine thegranola, raisins, apricots, peanuts,almonds,wheatgerm,andcoconutinabowl;setaside.

6.Combinethebutterandbrownsugarinamediumbowlandbeatwithanelectricmixerfor2minutes.

7. Add the egg, salt, cinnamon, cloves, and allspice, and mix untilblended.

8.Graduallyaddtheflourandgranolamixtureuntilcombined.9.Dustyourhandswithflour,andpacktablespoonsofdoughintothemolds,orshapeintoballs.Placethemoldsonthecookiesheets,or,ifyoupreparedballs,placethemonthecookiesheets2inchesapart.Bakethecookiesfor10to12minutes,untilgoldenbutnotfirm.Letcoolinthemoldsoronthepansfor5minutes.Transfertoaracktocoolcompletely.

Variations

GranolaSeedNutCookies:Omittheraisinsandapricotsandadd cupchoppedwalnutsand cupsunflowerseeds.

Tropical Granola Cookies: Replace the raisins and apricots with driedpineappleandmangoandthepeanutswithmacadamianuts.

Berry Cashew Granola Cookies: Replace the raisins and apricots withdriedcranberriesandblueberries.Replacethepeanutswithcashews.

Sugar-Free,Low-FatCashewSesameFlaxCookiesTypeofcookie:Drop24cookies

Honey, sesame, and cashews are natural partners, so if you arelookingforacookiethatisafullproteinandissugarfreeandlowfat,I think you will agree that these cookies are winners. The honeysweetensthem,andthesesameseedsandflaxseedupthenuttyflavorandcontributetoatendertexture.

2cupscashewscupsesameseeds

¼cuphoney1cupall-purposeflour2teaspoonsbakingpowder2tablespoonsflaxseed4largeeggs3tablespoonsapplejuice1teaspoonvanillaextract

1.Preheattheovento200°Ffortoasting.2.Combine1½cupsof thecashews,¼cupof the sesameseeds, andthehoneyinasmallbowl,andstirtocoat.Spreadonabakingsheetand sprinkle with the remaining sesame seeds. Toast for 4 to 7minutes,untillightgolden.

3. Preheat the oven to 375°F for baking. Line 2 cookie sheets withparchmentpaper.

4. Grind the remaining cashews in a food processor or blender.Combinetheflour,bakingpowder,groundcashews,andflaxseedinamediumbowl;setaside.

5.Beattheeggs,juice,andvanillainamediumbowl.

6.Addtheflourmixturetotheeggmixtureandstirtocombine.Stirinthetoastedcashewmixture.

7. Drop 1-teaspoon mounds of dough on the cookie sheets 2 inchesapart.Pressdownwithaspoon.Bakefor7to10minutes,untilfirmbutnotbrowned.Letcoolfor5minutesbeforedevouring.

Variation

PeanutFlaxseedCookies:Replacethecashewswithpeanuts.

CashewSesameFlaxCookies.

Date-Fig-NutBitesTypeofcookie:Bar24cookies

Manyoftheworld’sfigsanddatesaregrownaboutahundredmilesfrommyhouse,here in theSouthernCaliforniadesert. I amalwaysdeveloping recipes using the fresh and dried sweets I pick up fromlocalfarms.Oneofthesedate-fig-nutcookiescouldeasilybeamealinitself.Theouterhoneycookiedoughisfilledwithdates,figs,andnuts soaked in pineapple juice. For added sweetness, top themwithLemonIcing(LemonIcing).

Dough1½cupsall-purposeflour½teaspoonbakingsoda¼teaspoonsalt¼cup(½stick)butter,softened¼cuplightbrownsugar1largeegg¼cuphoney1teaspoonvanillaextract

Filling1½cupspineapplejuice¼cuplightbrownsugar

cupdates,pittedandchoppedcupfreshordriedfigscupwalnuts,chopped

1. Make the dough: Combine the flour, baking soda, and salt in amediumbowl;setaside.

2.Beatthebutterandbrownsugarwithanelectricmixeruntilfluffy.

Addtoflourwithwithegg,honey,andvanilla.Formthedoughintoaball,anddivideitintotwo6-inch-longlogs.Wrapinplasticwrapandrefrigeratefor1hour.

3. Make the filling: Put the pineapple juice and brown sugar in asaucepanandheattodissolvethesugar.Addthedatesandfigs,andsimmeruntil almostallof the juice isabsorbedorevaporated.Letcool. Put in a food processor or blender along with the nuts, andpureeuntilsmooth.

4.Preheattheovento325°F.Butter2cookiesheets.5.Rolladoughlogonaflouredworksurfaceto12incheslong.Witharollingpin,roll to¼inchthick,5incheswide,and16incheslong.Spreadhalfofthefillingoverthedoughandrollthedougharoundittightly,pressingtheedgestoseal.Cuttheloginhalf,andtransfertoacookiesheet.Repeatwiththesecondlog.

6.Bakefor18to22minutes,untilgolden.Letcoolonthepansfor5minutes. Transfer to a rack to cool for 20 minutes.With a sharpknifecuttherollsinto1-inchcookies.

Variations

Apricot-Pineapple-Macadamia-NutBites:Inthefilling,replacethedatesandfigswithdriedapricotsandpineapple.Replacethewalnutswithmacadamianuts.

Chocolate-Date-FigBites:Inthedough,reducetheflourto1¼cupsandadd¼ cup cocoa powder.Add1 cup chocolate chips to the fillingalongwiththedatesandfigs.

DateNutFigBites.

ZucchiniBitesTypeofcookie:Moldedorbar30minibars

Youwill be surprisedwith the cookie possibilities of the zucchini.Prepare thiszucchinibatterasmini–barbites,orbake it inapanasbar cookies. Adding walnuts, coconut, or garden-grown zucchiniflowerstothetopbringsoutthehealthfulflavorsbakedinside.

Batter1¼cupswhole-wheatflour

cupquickoats(notinstant)½teaspoonsalt1teaspoonbakingsoda¼teaspoonfreshlygratednutmeg½cup(1stick)butter,melted½cupvegetableoil1cuplightbrownsugar½cuphoney1teaspoonvanillaextract2largeeggs,beaten1cupraisins1cupsweetenedshreddedcoconut2½cupsshreddedzucchini1cupwalnuts

ToppingLemonIcing(LemonIcing)ChoppedwalnutsUnweetenedshreddedcoconut

1.Preheattheovento350°F.Readya2-inchsiliconemini-bartray.2.Combinetheflour,oats,salt,bakingsoda,andnutmeginamedium

bowl;setaside.3.Blend the butter, oil, brown sugar, honey, and vanilla.Beat in theeggs.

4.Graduallyaddtheflourmixtureuntilcombined.Stir in theraisins,coconut,zucchini,andwalnuts.

5.Drop the batter into sections of aminibar tray.Bake for 15 to 20minutes,oruntilatoothpickinsertedinthecentercomesoutclean.Let cool in the pan; then pop out of the tray and topwith LemonIcing,walnuts,andcoconut.

Variations

ChocolateChipZucchiniBarswithCreamCheeseFrosting:Add1½cupschocolatechipstothebatterafterthewalnuts.Tomakebars,butterandfloura9-inchsquarebakingpan.Spreadthemixtureevenlyinthebakingpan.Bakefor35to40minutes.Letcool.Cutinto3-inchsquares.TopwithCreamCheeseIcing(CreamCheeseIcing)insteadofLemonIcing.

Cranberry Zucchini Bars:Add 1 cup chopped cranberries to the batterafterthewalnuts.

CurryApple Zucchini Bars: Replace the 1 cup coconut with 1½ cupschopped apples. Add ½ teaspoon curry powder to the dryingredients.Omitthecoconuttopping.

VeggieCookiesAgoodway to sneakveggies into a kid’s diet is to include them in cookies. I treat avegetablelikeastarch,tostructurethecookie.Zucchini,carrots,andsweetpotatoesarehealthfuladditionstocookies.

Chapter

PartyCookies

DINNERPARTYCOOKIESDinner parties are a lot of fun, but the pressure is always on to shine,especiallywhen it comes to baking.These dinner party cookies are theperfect solution because they are all impressively beautiful and can beprepared ahead of time—so you can enjoy the party. The cookie cupswith fresh berries and the ladyfinger cookie trifles and tiramisu arecomplete desserts on their own. The macaroons and pistachio cookieswithrosewaterworkwellwithpudding,freshfruit,oricecream.

CookieCupswithCreamandRaspberriesTypeofcookie:Molded12cookiecups

Ifyou’relookingforanideaforadinnerpartydessertcookie,thisisoneofyourbest bets.These almond-flavored cookie cups are filledwithberriesandwhippedcream.Theycanalsobefilledwithgelato,icecream,orsorbet.Theyarebakedatahightemperature,sokeepaneyeonthemintheoventomakesuretheydon’toverbake.

CookieCups1¼cupsall-purposeflour

cupalmonds2tablespoonssugar½cup(1stick)butter,cubed2largeeggyolks1teaspoonalmondextract

1tablespooncoldwater

FillingWhippedCream(WhippedCream)1cupraspberries

1.Puttheflour,almonds,andsugarinafoodprocessororblenderandpulseuntilfinelyground.

2. Add the butter and pulse 4 to 6 times, until the butter isincorporated.

3.Combinetheeggyolks,almondextract,andwaterinasmallbowl;then add to the flourmixture and pulse until themixture forms aball. Form the dough into 2 disks, wrap in plastic wrap, andrefrigeratefor1hour.

4. Preheat the oven to 400°F. Butter and flour the back side of acupcakepan.

5.Removethedoughfromtherefrigerator.Ifitistoohardtorollout,letitsitforafewminutes.Rollthedoughoutonaflouredsurfaceto inch thick. Using a 5-inch round cookie cutter (or a drinking

glass),cutoutcircles.6.Drapethecirclesoverthecupsoftheinvertedmuffinpan.Bakefor6to8minutes,untilgolden.Letcoolonthepan.

7.Prepare thewhippedcreamanddollop it into thecookiecups.Topwithberries.Serveonaplatewithaspoon.

Ladyfingers,PeachBerryTrifles,TiramisuTypeofcookie:Piped24ladyfingers,or12trifles,or1panoftiramisu

Itisnosecretthatladyfingersaredeliciouscookiesontheirown,buttheir versatility in other desserts is sometimes overlooked. I like touse them in dinner party desserts tomake individual deconstructedfreshfruittriflesandtiramisu.HereIhaveprovidedbothrecipes;youchoose. For an extra-chocolaty tiramisu, prepare it with chocolateladyfingers.Thesuccessofyourcookiedependsonretaining theairbubblesinthemixture.Don’tletthedoughsittoolongfromthetimeit is mixed to the time it is baked or the ladyfingers will spreadinsteadofrise.

Ladyfingers5largeeggyolks

cupgranulatedsugar6largeeggwhites1cupall-purposeflour¼cupconfectioners’sugar

Trifles2cupsblueberriesWhippedCream(WhippedCream)4peaches,sliced

Tiramisu3largeeggs,separated¼cupgranulatedsugar1(8-ounce)containermascarpone

cheeseorcreamcheese¼cupcoffeeliqueuroramaretto¼cupdouble-strengthbrewed

espresso4ouncesbittersweetchocolate,

finelychopped

1.Preheat the oven to 425°F.Fit a½-inch tip in a pastry bag.Cut 2sheetsofparchmentpapertothesizeofthecookiesheetsanddrawlines lengthwise2½ inchesapart.Flip thepaperoverandput itonthecookiesheets.Youshouldseethelinesthroughthepaper;ifyoudon’t,darkenthem.

2.Make the ladyfingers:Beat theeggyolksand2 tablespoonsof thegranulatedsugarwithanelectricmixerfor2minutes,oruntilwellblended.

3. In a separatebowlwith a cleanmixeronhigh speed,beat the eggwhites until they form stiff peaks. Gradually add the remaininggranulatedsugartothewhitesandbeatuntilfirmpeaksform.Foldtheeggwhitesintotheeggyolkmixture.Graduallyfoldintheflour.

4.Puthalf of thebatter into thepastrybag andpipe strips along thelines on the paper 1 inch wide, 4 inches long, and inch high.Continuewiththeremainingbatter.Dustwithconfectioners’sugar.Bake for 8 to 10minutes, until golden. Slide the parchment paperontoracksandletcool.

5.Fortrifles:Put2tablespoonsoftheblueberriesineachof12trifleglassesand fillhalfwaywithwhippedcream.Add thepeachesandmoreberriesontop.Sticktwoladyfingersintoeachglass.Therewillbeextraladyfingers.Ifyouwanttousealltheladyfingers,firstlinethe glasses with ladyfingers, and then put the whipped cream andfruitinthecenter.

6. For tiramisu:Beat the egg yolks and sugarwith an electricmixeruntil fluffy. Add the cheese and beat until smooth. Stir in 2tablespoonsoftheliqueur.

7. In a separatebowlwith a cleanmixeronhigh speed,beat the egg

whites until stiff and shiny. Fold the egg whites into the cheesemixture.

8.Combinetheremainingliquorwiththecoffeeinasmallbowl.9. Line the bottom of a 5 x 11-inch rectangular serving dish withladyfingers.Brushwiththecoffeemixture;thenspoonone-thirdofthecheesemixtureover thecookiesand sprinklewithone-thirdofthe chocolate. Repeat these layers 2 more times. Cover andrefrigeratefor2hoursbeforeserving.

Variation

Chocolate Ladyfingers: Reduce the flour by cup.Add¼ cupDutch-process cocoa powder to the dry ingredients. Dust with cocoapowderinsteadofconfectioners’sugar.

PeachBerryTrifles.

GingerChocolate-DippedMacaroonsTypeofcookie:Piped24macaroons

ThecoffeecartatthecollegewhereIteachsellsmacaroonslikethesethatIbuysooften,Idecideditwastimetore-createthemathome.Iboosted them up a notch to a dinner party treat by adding ginger.These dense,moist, and sweet coconutmacaroons are the type youwill most commonly find in the United States, although they areoriginally fromScotland.Aslightlydifferentstyleofmacaroon isacommon Jewish treat for Passover because it is leavenedwith onlyegg whites. French and Italian macaroons are more like meringues(Meringues). Ifyouare luckyenough toowna1-inchor larger starpipingtip,youcanpipethecookiemixturefromapastrybagsothemacaroonhasapatternedsurface.Ifnot,dropthemixturefromanicecreamscoopintomounds.

Macaroons3largeeggwhites½teaspooncreamoftartar

cupsugar1teaspoongroundginger1tablespoongratedfreshgingerteaspoonsalt

2teaspoonsvanillaextract1½cupssweetenedshredded

coconut

Topping1½cupschoppeddarkchocolate2tablespoonsbutter

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchment

paper.2. Beat the egg whites until foamy. Add the cream of tartar andcontinuetobeatuntilsoftpeaksform.

3.Graduallyaddthesugar1tablespoonatatimeuntilallthesugarisincorporatedandthepeaksareshinyandstiff.

4.Gentlystirinthegroundandfreshginger,salt,vanilla,andcoconut,beingcarefulnottodeflatetheeggwhites.

5.Puthalfofthemixtureinapipingbagwithalargestartipandpipeonto the baking sheets into 2-inch-wide, 1-inch-tallmounds. Bakefor 18 to 22 minutes, until golden brown. Keep an eye on them,beingcarefulnottooverbake.Transfertoaracktocool.

6. Heat the chocolate and butter in a double boiler over simmeringwater, stirring constantly untilmelted.Dip themacaroons halfwayintothechocolate.Placeonwaxedpaperuntilset.

Variations

AustralianMacaroons:Pipesomeofthebatterintoamound;thenspoonraspberry jam into the center. Pipe more batter over the jam toconcealit.Bakeasabove.

AlmondCoconutMacaroons:Reducethecoconutto1¼cups.Add½cupgroundalmondstothedryingredients.Afterdippingthemacaroonsinchocolate,topwith½teaspoonslicedalmondswhilechocolateisstillwet.

VeganCoconutPistachioMacaroonswithChocolateIcingTypeofcookie:Drop24macaroons

These vegan macaroons combine the enticing flavors of coconut,pistachios,banana,andchocolate.Theyarefantasticontheirownordipped in chocolate icing. In this recipe a mashed banana replaceseggs.Sincebananasvaryinsize,ifthemixtureistoogooeytoformintoalump,addmorecoconut.Ifitistoofirm,addmorebanana.

Dough1largebanana,mashed3tablespoonssugar1teaspoonvanillaextract1½cupsunsweetenedshredded

coconut¼cuppistachionuts,chopped

VeganChocolateIcing1cupvegansugar6tablespoonscornstarch¼cupcocoapowder½teaspoonsalt1cupwater2tablespoonsvegetableoil½teaspoonvanillaextract

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2.Makethedough:Beatthebanana,sugar,andvanillauntilblended.3.Stirinthecoconutandpistachiostocreateamoistdough.

4.Drop1-tablespoonmoundsofdoughonthecookiesheets1½inchesapart and bake for 10 to 12minutes, until light golden around theedges.Transfertoaracktocool.

5.Maketheicing:Combinethesugar,cornstarch,cocoapowder,salt,andwater in amedium saucepan. Stir overmedium heat until themixture thickens and starts to boil. Boil for 1 to 2 minutes, untilgolden.Removefromtheheatandstirintheoilandvanilla.Letcoolfor5minutes. If the icing isnotofdippingconsistency, addmorewater. Dip the cookies one at a time halfway into the icing andtransfertotheracktoharden.

Variations

Vegan CherryMacaroons: Replace the pistachios with ¼ cup choppeddriedcherries.

Vegan Orange Macaroons with Chocolate Orange Icing: Add 1tablespoongratedorangezest to thedoughafter thevanilla. In theicing,replacethewaterwithnopulporangejuice.

PistachioCookiesTypeofcookie:Drop36cookies

RosewatergivesthesepistachiocookiesapartMiddleEastern,partIndian flavor. It was the most popular flavoring for cookies inAmerica and Europe, too, before it fell out of fashion and vanillabecamewidelyavailableinthenineteenthcentury.Thiscreamcheesedough is also flavored with lime and cardamom and studded withpistachios. I top the cookies with just a bit of Rosewater icing toattachwholenutsafter theyarebaked.Foradinnerparty, serve thecookiestoguestswithabowlofpistachioicecream.ForValentine’sDay, enhance the roses and the Rosewater Icing (Rosewater Icing)withatoppingofCandiedRosePetals(CandiedRosePetals).

4cupsall-purposeflour1teaspoonsalt½teaspoongroundcardamom2cups(4sticks)butter,softened6ouncescreamcheese1½cupsgranulatedsugar1tablespoonvanillaextract1tablespoonrosewater1teaspoonlimejuice2cupschoppedpistachios½cupRosewaterIcing¼cupwholepistachiosCandiedRosePetals(optional)

1.Combinetheflour,salt,andcardamominalargebowl;setaside.2.Creamthebutterandcreamcheesewithamixeruntilfluffy.Addthesugar,vanilla,rosewater,andlimejuice.

3.Graduallyaddtheflourmixtureuntilcombined.Stirinthechopped

pistachios.Dividethedoughinto2disks,wrapinplasticwrap,andrefrigeratefor1hour.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

5.Shapethedoughinto1½-inchballs.Placetheballsonthecookiesheets 1½ inches apart and press to flatten. Bake for 15 to 20minutes,untilgolden.Transfertoawireracktocool.

6.UsetheRosewaterIcingtoattachthewholepistachiosandcandiedrosepetals,ifusing,tothetopsofthecookies.

PistachioCookies.

Seven-LayerCookiesTypeofcookie:Bar24cookies

On my visits back home to New York, when the tray of Italiancookiescomesoutafterdinner,theseven-layercookiesaretheonesIsnatch. I love them so much, I had to learn how to make them athome.They’reeasierthantheylook:Youessentiallymakeabiglayercake and then cut it into cookie bars. This recipe is made withhomemade almond paste, just in case you can’t find it in the store.Fillthecookieswitheitherapricotpreservesorraspberrypreserves.

AlmondPaste1cupwater½cupgranulatedsugar¼cupcornsyrup1¼cupsgroundalmonds1¼cupsconfectioners’sugar

Cookies1½cupsall-purposeflour½teaspoonsalt3largeeggs,separated

cupgranulatedsugarcupAlmondPaste(recipeabove)

1cup(2sticks)butter,softened1teaspoonalmondextract15dropsyellowfoodcoloring15dropsredfoodcoloring15dropsgreenfoodcoloring¼cupDutch-processcocoa

powder1cupapricotorraspberry

preserves

8ouncesbittersweetchocolate,choppedcupchocolatesprinkles

1.Preheattheovento350°F.Butterfour8-inchsquarebakingpansandlinethebottomswithparchmentpaper,leavinganoverhangontwoendsofthepan.Thiswillmakeiteasierforyoutoremovethelayersintactlater.Butterthepaper.

2.Make the almond paste: Put thewater, granulated sugar, and cornsyrup in a saucepan over medium heat and stir until the sugar isdissolved;setaside.

3. Put the almonds and confectioners’ sugar in a food processor orblender and pulse to combine. Gradually add the sugar syrup andpulseuntilcombined;setaside.

4.Makethecookies:Combinetheflourandsaltinamediumbowlandsetaside.

5. Beat the eggwhiteswith an electricmixer until stiff peaks form.Graduallyadd¼cupofthesugarandbeatuntilstiffandglossy.

6.Beatinthealmondpasteandtheremainingsugar.7.Addthebutter,eggyolks,andalmondextract.Beattocombine.8.Foldintheflourmixture.9.Dividethebatteramong4bowls.Stirtheyellowfoodcoloringintoonebatch, red foodcoloring intoanother,green foodcoloring intoanother,andcocoapowderintothelast.

10.Poureachbatterintoabakingpan.Bake8to10minutes,untilset.Transferthelayers,withtheparchmentpaper,torackstocool.

11.Stackthelayers,spreading cuppreservesbetweenlayers.12.Wrap tightlywith plasticwrap, pressing the layers together, andrefrigeratefor4hours.

13. Heat the chocolate in a double boiler over simmering water,

stirringconstantlyuntilmelted.Spreadthechocolateinathinlayeron top of the stacked cookie layers, and top with sprinkles.Refrigeratefor1hour,oruntilthechocolatehardens.

14.Whilethelayersarecold,cuttheminto2-inchstrips,andthencutthestripsinto1¼-inchcookies.

Seven-LayerCookies.

TEAPARTYCOOKIESTeapartiesarefavoritesoflittlegirlsbutaretonsoffunforadults,too.Iadapted thepracticeofhaving teawithmyfriendsyearsagoat the loftbuilding where I lived in downtown LosAngeles. We would all workreallyhardallday,andthenat4P.M.we’dtakeabreakandconvergeforhome-baked cookies, tea, and conversation. Nowadays I schedulebusinessmeetingsoverhigh tea at trendyhotels around townand learnabout all of the tasty treats traditionally served at tea. In this sectionyou’llfinddelicateteacookiesflavoredwithherbs,andcookiesthatareideal for savoringwith tea. For amore formal tea party you can servemadeleines, marzipan fruit cookies, lemon meringues, and lemonchampagnebuttercreamcookiesthathaveastrikingpresentation.

Chocolate-DippedMadeleinesTypeofcookie:Molded24madeleines

Madeleines are tender French tea cakes that are made in a specialshell-shapedpan.TheyweretheultimateteacakeinVictoriantimesand were later made famous by Proust, whose narrator inRemembrance of Things Pastexperiences an involuntary memorytriggeredbyafewtea-soakedcrumbsofamadeleine.HereIdipthemin chocolate and then pipe French-inspired patterns over them inwhitechocolate.Refertothepatternsorcreateyourown.Ifyoudon’thaveamadeleinemold,baketheminsmallmuffinpans.

2largeeggs½cupsugarGratedzestof1lemon½teaspoonvanillaextract½cup(1stick)butter,meltedand

cooled

1cupsiftedcakeflourChocolateGlaze(ChocolateGlaze)½cupchoppedwhitechocolate1tablespoonbutter

1.Preheattheovento375°F.Butter2madeleinemolds.Lineabakingsheetwithwaxedpaper.

2.Beattheeggs,sugar,lemonzest,andvanillawithanelectricmixerfor2to3minutes,untillightandfluffy.

3.Addthebutterandflourandbeatuntilthemixturethickens.4. Spoon 1-teaspoon mounds of the batter into the molds;do notspread.

5.Bakefor12to15minutes,untilthecakesaregolden.Removefromthepansandtransfertorackstocool.

6.DipthemadeleinesintheChocolateGlaze,andsetasideonwaxedpaper to harden. Heat the white chocolate and butter in a doubleboiler over simmering water, stirring constantly until melted.Transfer toapastrybagwitha fine tip, andpipepatternsover thechocolateglaze.Setasideuntilhardened.

Variations

GreenTeaMadeleines:Matcha powder is a green tea powder added toflavorbakedgoodsinJapan.ItcanbefoundinAsiangroceries.Add1½teaspoonsmatchapowdertothebatter.Omitthechocolateglazeandwhitechocolate.Drizzlecooledmadeleineswithhoney.

Chocolate Madeleines: Reduce the flour to cups. Add cup cocoapowdertothedryingredients.

Chocolate-DippedMadeleines.

MarzipanFruitCookiesTypeofcookie:Rolledcutout24cookies

Marzipanisanamazinglypowerfulold-fashionedcandythathasbeenreinterpreted throughout the ages. Here is a colorful collection ofmarzipan fruits on top of tartlike cookies filled with almondbuttercream.Make your ownmarzipan from scratch or purchase atcakedecoratingsupplystores.

CookiesandToppingsChineseSesameandAlmond

Cookiedough(ChineseSesameandAlmondCookies)AlmondButtercreamFrosting

Marzipan2¼cupsalmonds,finelyground1cupconfectioners’sugar1cupsuperfinesugar1teaspoonlemonjuice½teaspoonalmondextract1largeeggFoodcoloring

1.Line2cookiesheetswithparchmentpaper.2.Roll thedoughout to¼ inch thickona flouredcuttingboard.Cutinto shapes using a tart pan or cookie cutters. Poke holes in thesurfacewithaforktopreventbubblesfromformingasthecookiesbake. Place on the cookie sheets 2 inches apart, cover, andrefrigeratefor20minutes.

3.Preheattheovento350°F.4.Bakefor14to18minutes,untilgolden.Transfertoaracktocool.

5.Makethemarzipan:Combinethealmonds,confectioners’sugar,andsuperfinesugarinabowlandmixwell.

6.Addthelemonjuice,almondextract,andegg.Mixwell;thengathertogetherwithyourfingerstoformaball.

7.Knead themarzipan until smooth on a surface lightly dustedwithconfectioners’ sugar. Color the marzipan with food coloring asdesiredandformintomarzipanfruits(seebelow).

8.Put thebuttercreaminapipingbagwithastar tipandpipe it inaspiralinthecenterofeachcookie.Setthemarzipanfruitsontop.

MarzipanFruits

BANANAS

1.Rollyellowmarzipanintoatinyball.2. Then roll it into a banana shape, pressing to taper one edge, andbendingitslightly.

3.Squareoffthethickendbypinchingitwithyourfingers.Letitdryfor1hour.

4.Paintitwithgreenandbrownfoodcoloringdependingonhowripeyouwouldlikeittolook.

STRAWBERRIES

1.Rollredmarzipanintoatinyball,andgreenmarzipanintoasmallerball.Taperonesideoftheredballtomakeitlooklikeastrawberry.

2.Rollthestrawberryoverafinegratertotexturethesurface.3. Shape the green ball into a four-pointed star to look like a hull.Flattenandattachittothetopofthestrawberry.

ORANGES

1.Rollorangemarzipanintoatinyball.2. Roll the ball over a fine grater or use a toothpick to texture thesurface.

3. Press a clove into the orange to make an indented star-shapedpattern.

LEMONSANDLIMES

1.Rollyelloworgreenmarzipanintoatinyball.2.Taperbothendsoftheballtomakeitresemblealemonorlime.3.Rolltheballoverafinegratertotexturethesurfaceormakedentswithatoothpick.

4.Useatoothpicktocreateindentationsinthetaperedends.

CHERRIES

1.Rollredmarzipanintoatinyball.2.Makeagrooveinthesideofthecherry.3.Rollbrownmarzipanandformintoastem.

BLACKBERRIESANDRASPBERRIES

1.Formredorpurplemarzipanintoanoblongberryshape.2.Createtheberrypatternwithanembossingtoolortoothpick.

HerbandSpiceCookiesTypeofcookie:Icebox24cookies

Herb-scentedandspicediceboxcookiesaresimpleandsophisticated,and a great accompaniment to a cup of tea. Prepare the dough anddivideitintotwobatchessoyoucanaddtheherbsorspicesofyourchoice toeachbatch.Youcanalsomixandmatch.Theseareplain,but you can also top them with Lemon Icing (Lemon Icing) andSugaredFlowersifyou’dlikeafanciercookie.

Dough1 cupsall-purposeflour1teaspoonbakingpowderteaspoonsalt

½cup(1stick)butter,cubed1largeegg

cupsugar

For½BatchFennelCookies½teaspoongroundfennel1teaspoonfennelseeds

For½BatchRosemaryCookies1teaspoonfreshrosemary,finely

chopped

For½BatchMintCookies1teaspoonmincedfreshmint

leaves1teaspoonfreshmintflowers

For½BatchAniseCookies

1teaspoonaniseseeds

For½BatchLavenderCookies1teaspoonfreshlavender,finely

chopped

For½BatchCardamomCookies1teaspoongroundcardamom

For½BatchCarawayCookies1teaspooncarawayseeds

For½BatchMarigoldCookies¼cupfreshmarigoldpetals

For½BatchPepperCookies½teaspoongroundblackpepper¼teaspoongroundwhitepepper

1.Makethebasicdough:Combinetheflour,bakingpowder,andsaltinafoodprocessororblender.

2.Add thebutter,andpulseuntil themixture resemblescoarsemeal.Addtheeggandsugar,andpulseuntilthedoughgathersintoaball.

3.Dividethedoughinto2batches.Kneadtheherbsandspicesofyourchoiceintoeach.

4. Form the dough into 2 logs about 2 inches in diameter.Wrap inplasticwrapandfreezefor2hours.

5. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

6.Slicethelogsinto½-inchcookies.Placeonthecookiesheets1inchapart.Bake for8 to10minutes,untilgolden.Letcoolon thepansfor5minutes.Transfertoaracktocoolcompletely.

HerbandSpiceCookies(withtea).

MasalaChaiTeaCookiesTypeofcookie:Rolledcutout30cookies

Flavoredwithchaiteaandlemon,thesearereallytastycookiesforatea party. Chai, from India, is not a particular tea but a black teablended with various spices, most prominently black pepper,cardamom, and cinnamon.Vary the tea to change the flavor.Grindthetealeavesinaspicegrinder.

1½cupsall-purposeflour¼teaspoonsalt2tablespoonsfinelyground

chai-spicedtea1cup(2sticks)butter,softened½cupconfectioners’sugar1largeegg1tablespoongratedlemonzest1largeeggwhite,lightlybeaten

1.Combinetheflour,salt,andgroundteainabowl;setaside.2.Beat thebutter and confectioners’ sugaruntil blended.Beat in theeggandlemonzest.

3.Graduallyaddtheflourmixtureuntilwellblended.Wrapinplasticwrapandrefrigeratefor30minutes.

4.Preheattheovento325°F.Butter2cookiesheets.5.Rollthedoughoutto¼inchthick,andcutwithcookiecutters.Placeonthecookiesheets1½inchesapart.Brushwiththeeggwhite.

6.Bakefor10to12minutes,untilgolden.Transfertoaracktocool.

Variations

Earl Grey Tea-Cake Cookies: Replace the chai-spiced tea with finely

groundEarlGreytea.Replacethelemonzestwithorangezest.

GreenTea-CakeCookies:Matchapowderisagreenteapowderaddedtoflavor baked goods in Japan. It can be found in Asian groceriesReplacethechai-spicedteawith1½tablespoonsmatchapowder.

Lemon-FilledMeringuesTypeofcookie:Piped20cookies

Meringuesaremadeofjusttwoingredientsandaflavoring.Withnobutter, flour, or leavener, their soft, melt-in-your-mouth texture isproducedbynothingmore thanbeateneggwhitesandsugar.These,however,havelemonfillinghiddenontheinside.

Meringues4largeeggwhites1cupsuperfinesugar1teaspoonlemonjuice

Filling1cupgranulatedsugar3tablespoonscornstarchteaspoonsalt

3largeeggyolks,lightlybeaten1cupwater5tablespoonslemonjuice1½tablespoonsgratedlemonzest1½tablespoonsbutter,melted

1. Preheat the oven to 250°F. Line 2 cookie sheets with parchmentpaper.Fitapipingbagwithalargeplaintip.

2.Make themeringues:Beat the eggwhites in amediumbowl untilstiff.

3.Add 1 tablespoon of the superfine sugar, and beat until stiff andshiny.Graduallyaddtheremainingsugarandthelemonjuice.

4.Spoonthemixtureintothepipingbag.Withhalfofthebatter,pipe1½-inch round mounds on the cookie sheets.With the other half,

pipespiraltowersthatgraduallygetsmallerandformapointatthetop.

5.Bakefor50minutesto1hour,untildry.Letcoolonthepans.6. Make the filling: Combine the sugar, cornstarch, and salt in amediumsaucepan.Add the eggyolks,water, and lemon juice.Stiroverlowheatuntilthick.Removefromtheheatandaddthelemonzestandbutter.Letcool.

7. Make a small hole in the center of the flat side of a meringuemound.Usingapastrybag,filltheholeswithlemoncream.Attachatowertohidethefilling.

Variations

ChocolateMeringues:Beforebeating,add3tablespoonscocoapowdertothemeringuemixture.Replacethelemonjuicewithvanilla.Replacethefillingwith4ouncesmeltedsemisweetchocolate.

PeppermintMeringues:Replacethelemonjuicewithpeppermintextract.Fillwithmintcream(MintCream).

PolentaCookieswithChocolateMascarponeCreamTypeofcookie:Piped18cookies

Polenta is like cornmeal, but its coarse grain adds a richer texture.Thesecookiescanbeservedplainwithacupofcoffeeortea,orasasandwich,withafillingofmascarponecream.

Cookies1cup(2sticks)butter,softened

cupsugar¼teaspoonsalt1teaspoonlemonjuice½teaspoonvanillaextractGratedzestof2lemons1largeegg1largeeggyolk1 cupsall-purposeflour

cupcornmealpolenta

Filling2ouncesbittersweetchocolate1cupmascarpone1tablespoongranulatedsugar1tablespooncocoapowder

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.Fitapastrybagwitha½-inchplaintip.

2.Make thecookies:Beat thebutter and sugaruntil light and fluffy.Add the salt, lemon juice, vanilla, and lemon zest.Add thewholeeggandeggyolkandmixuntilblended.

3.Graduallyaddtheflourandpolentauntiljustmixed.Putthedoughin the pastry bag. Press out strips 3½ inches long on the cookiesheets 1½ inches apart. Bake for 20 to 25 minutes, until golden.Transfertoaracktocool.

4. Make the filling: Heat the chocolate in a double boiler oversimmeringwater,stirringconstantlyuntilmelted.Letcool.

5.Combinethemascarpone,sugar,andcocoapowderinasmallbowl.Stirintothemeltedchocolate.

6.Spreadathinlayeroffillingonhalfofthecookies,andtopwiththeremainingcookies.Refrigerateuntilreadytoserve.

Variation

Rosemary PolentaCookies:Add 1 tablespoon finely chopped rosemaryalongwiththepolentatothecookiedough.Servewithoutthefilling.

LemonChampagneButtercreamCookiesTypeofcookie:Drop18cookies

Long after the food is gone, memories from the time spent withfriendsremain.Ihaveaverygoodmemorywhenitcomestodetailsaboutwhat Imadeorateonspecificoccasions.ThesecookieswereoneofthefirstrecipesIevercreatedandthefirstbuttercreamflowersthat I ever piped, for a tea partymore then twenty years ago.Theymaylookfancy,buttheyaresimpletomake,andaperfectrecipeforabeginningbakeranddecorator.

Cookies1½cupsall-purposeflour¼teaspoonsalt

cupbutter,softened1¼cupsgranulatedsugar2tablespoonslemonjuice

LemonIcing(LemonIcing),madethinenoughfordipping

ChampagneButtercreamIcingcupvegetableshorteningcup(1½sticks)butter,softened

3tablespoonschampagne,ormoreifneeded

4½cupsconfectioners’sugarFoodcoloring

1.Line2cookiesheetswithparchmentpaper.Prepareacoolingrackwithparchmentunderneath.

2.Combinetheflourandsaltinabowlandsetaside.

3.Beatthebutterandsugaruntilcreamy.Stirinthelemonjuice.4.Gradually add the flourmixture, stirring until incorporated.Shapethedoughintoballsabout1½inchesindiameter.Placetheballsonthecookie sheets2 inchesapart, flattening thebottoms.Coverandrefrigeratefor30minutes.

5.Preheattheovento300°F.6.Bakefor20to25minutes,untillightlybrowned.Transfertoaracktocool.

7. Dip the cookies in the Lemon Icing and place them on the rack,allowing the icing to drip to the parchment below. Let sit for 30minutestodry.

8. Make the champagne buttercream icing: Beat the shortening andbutter until smooth. Beat in the champagne. Slowly add theconfectioners’ sugar. If necessary, add additional champagne tomakethefrostingpipingconsistency.

9.Dividethebuttercreamamongdifferentbowlsandaddfoodcoloringtoeachasdesired.

10.Decoratethecookiesasdesired.

ToMakeaRoseUsing a flat tip, first pipe a dot as the base. Starting at the center, addpetals that stand straight up, making a circle around the center inoverlappingsegmentsasyougo.Tomakedifferentshapedroses,varythesizeofthesegments,makingthemsmallinthecenterandlargertowardtheperimeter.

ToMakeaPansyUsingaflat tip,firstpipeadotasthebase.Useaflat tipandmakethepetalsflushwiththesurfaceofthebase.Adddotstothecenter.

ToMakeLeavesfortheRoseandPansy

Usinggreenicingandaflattip,radiatethefrostingfromtheflower.Theleavescansurroundtheentirefloweroryoucanaddjustafew.

Variation

Hazelnut Buttercream Cookies: Replace the lemon juice in the cookiedoughwith2teaspoonsvanillaextract.Add1cupgroundhazelnutsto the dry ingredients. Replace the lemon juice in the icing withwarmwaterandadd1 teaspoonvanillaextract.Add¼cupgroundhazelnutstothebuttercream.

SUMMERPARTYCOOKIESThe cookies of summertime are just as good as summer itself.Watermelon cookies and ginger peach cookies are ideal ways to packsummerflavorforapicnicpartyatthebeach,andhulagirlcookiesmaketheultimatetikiparty.Iamahappycamper,andsincemybirthdayfallsin the summer I celebrate withmy favorite treat— s’mores out in thewoods.Solemates,cookies,sorbetandicecreamthataremadeintopies,sorbet-filled cookie cones, and chocolate minty pops are all cookiedessertsthatareperfectforalate-nightsummertimebarbeques.

HulaGirlandHibiscusFlowerCookiesTypeofcookie:Rolledcutout12cookies

IloveeverythingHawaiian.IwasproposedtoinHawaii,muchofoursugar comes from there (and howwould wemake cookies withoutthat?),andIamconstantlyblownawaybythebeautyoftheislands.And I love the tropical-Polynesian-kitsch-Americana aspects of theplacetoo.WhenIamnotthereIpretendIambyhavingtikiparties,and they always feature cookies like these. If you want to offer aselectionofevenmoreHawaiiancookies,consideraddingPineappleCookies(PineappleCookies)andWhiteChocolateMacadamiaCreamCookies(WhiteChocolateMacadamiaCreamCookies)tothemix.

Cookies1½cupsall-purposeflour2teaspoonsbakingpowderteaspoonsalt

½cup(1stick)butter,softened1cupgranulatedsugar1teaspoonvanillaextract2largeeggs

Foodcoloring

Topping:RoyalIcing(RoyalIcingwithFreshEggWhites)Greensugar

1.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

2.Beatthebutterandsugaruntilcreamy.Stirinthevanilla.3.Addtheeggsandbeatuntiljustblended.4.Add the flour mixture and stir to make a soft dough. Divide thedoughintobatches; leavesomeplain,andcolorsmallbatcheswithfoodcoloring. Iusedyellow,orange,blue, red,andgreen.Wrap inplasticwrapandrefrigeratefor30minutes,oruntilfirm.

5. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

6.Rollthedoughsoutto¼inchthickonaflouredworksurface.Useautilityknifetocutoutthehulagirlsandflowers.Placetheshapesonthecookiesheets1½inchesapart.Bakefor12to14minutes,untilgolden around the edges. Let cool on the pans for 10minutes, oruntilthecookiesarefirm.Transfertoaracktocool.

7.Divide the royal icing into small batches, and color it green, skintone, orange, yellow, black, and red.With a pipingbag, first drawthehair,thentheskirt.Sprinkletheskirtwithgreensugarandletdrycompletelytopreventbleeding.

8.Fillintheface,skin,feet,andflowers.Pipegreenlinestocreatethegrassskirt.

HulaGirlandHibiscusFlowerCookies.

PineappleCookiesTypeofcookie:Rolledcutoutsandwich24unfilledcookiesor12sandwiches

Pineapples,thesymbolofhospitality,maketheseshortbreadcookiesextra-flavorful and festive for a tiki party or luau. The pineapplefillinginthesandwichcookiesaddsanotherhitofpineappleflavor.

Cookies1cupdriedpineapple,chopped3cupsall-purposeflour2¼cups(4½sticks)butter,

softened1cupconfectioners’sugarGratedzestof1orangeRoyalIcing(RoyalIcing)Foodcoloring

PineappleFilling(optional)3pineapples,peeled,cored,and

cutintochunks1cupgranulatedsugar½teaspoongroundcinnamon¼teaspoongroundcloves

cuplightcornsyrup

1.Make thecookies:Put thepineapple and flour in a foodprocessorandpulseuntilfinelychopped;setaside.

2.Beatthebutter,confectioners’sugar,andorangezestuntilfluffy.3.Addtheflourmixtureandstiruntilblended.Forminto2ballsandwrapinplasticwrap.Refrigeratefor1hour.

4.Preheatovento325°F.Line2cookiesheetswithparchmentpaper.

5. Roll one ball of dough out to ¼ inch thick on a lightly flouredsurface.

6.Cutoutpineappleshapes(anovalwithspikyleavescomingoutthetop)with pineapple cookie cutters or a utility knife, and prick thecookiesinafewplaceswithafork.Placetheshapesonthecookiesheets1½inchesapart.Bakefor17to20minutes,untiljustlightlybrowned.Letcoolon thepans for5minutes.Transfer toa rack tocoolcompletely.

7.Dividetheroyalicingin3batchesandcoloryellow,lightbrownandgreen. With a medium writing tip, pipe an oval outline with theyellowicingandfillwithyellowicing.Withamediumwriting tippipeagreenoutlineonthespikyleavesandfillwithgreenicing.Letdry.Withasmallwritingtip,pipeagriddedcrosshatchedpineapplepattern over the yellow icing. Outline the leaves with remaininglightbrownicing.Letdry.

8.Makethefilling,ifdesired:Pulsethepineapplefor10to20secondsinafoodprocessor.Drainoff ofthejuice.

9.Putthepineapple,sugar,cinnamon,andclovesinasaucepan.Cookoverlowheat,stirringfrequently,untilthick,about5minutes.

10.Addthecornsyrupandcookuntilthefillingthickensfurtherandisglossy,about7minutes.Removefromtheheatandrefrigeratefor3hourstocool.

11. Assemble the cookies into sandwiches by spreading half of thecookies with the filling and topping them with the remainingcookies.

GrahamCrackersandS’moresTypeofcookie:Cutout,sandwich24grahamcrackers,12s’mores

S’mores are evenbetter thanyoumight remember, especiallywhenmadewiththesehomemadegrahamcrackers.Grahamflourisatypeofwheatflourwithacoarsegrain.Youcanuseallwhole-wheatflour,but the crackers will have a slightly different texture. Make thetoastedmarshmallowsfors’moresintheovensettobroilortoastthemarshmallowsinafireplaceoroveranopenfire.

GrahamCrackers1½cupswhole-wheatflour1¼cupsgrahamflour½teaspoonsalt½teaspoonbakingsoda½teaspoongroundcinnamon

cup(1½sticks)butter,cubedcupgranulatedsugar

¼cupbrownsugar¼cuphoney1teaspoonvanillaextract1largeegg

S’mores6milkchocolatebars,1.5ounce

each2cupsminimarshmallows1½cupsmilkchocolatechips

1.Make the graham crackers: Combine the flours, salt, baking sodaandcinnamoninamediumbowl;setaside.

2.Beat thebutter and sugarswithanelectricmixeruntil fluffy.Add

thehoney,vanilla,andegg.Beatuntilcombined.3. Gradually add the flour mixture and stir until it is incorporated.Wrapthedoughinplasticwrapandrefrigeratefor45minutes.

4.Preheattheovento350°F.Butter2cookiesheets.5. Roll the dough out to a rectangle¼ inch thick on a flouredworksurface.

6.Measureandmark3-inchsquares.Cutwithapastrycutter.Placethesquaresonthecookiesheets2inchesapart.Prickpatterneddotswitha forkandstamp“HappyCamper”withanalphabet rubber stampsintohalfofthecrackers.

7.Bake for 10 to 12minutes, until lightly browned. Let cool on thepansfor5minutes.Transfertoawireracktocoolfurther.

8.Makethes’mores:Preheattheovenonbroil.9.Arrange half of the graham crackers on a cookie sheet. Top eachwith½chocolatebar.

10.Arrange2 to3 tablespoonsmarshmallowsoneachcracker.Placethecookiesheetonthetoprackandbroiluntillightlytoasted.Keepacarefulwatchnottoburnthecookiesandmarshmallow.Thiswilltake between 20 seconds and 2 minutes depending on your oven.Remove immediately. Top with remaining crackers and presstogether.

11.Heatthechocolatechipsinadoubleboileroversimmeringwater,stirringuntilmelted.Dipthes’moresinthechocolateandplaceonaracktoharden.

Variation

Peanut Butter GrahamCrackers and S’mores: Reduce the butter in thecrackersto10tablespoonsandadd2tablespoonspeanutbutteralongwiththebuttertothedough.Beforeplacingthechocolatebaronthecrackers, spread themwith peanut butter. Spread peanut butter on

thebottomofthetopcracker,too.

S’mores.

GingerCookieConeswithSorbetTypeofcookie:Handshaped12cones

Theseratherfancyhomemadegingercookieconesfilledwithsorbetmake a nice light summer party treat. I avoid the precision ofwrappingaperfectconebysealing the tipof theconeandpluggingthebottomwithicingorpeanutbutter.Thesecookieconesalsotastereallygoodfilledwithicecream,gelato,orbuttercreamfrosting

1½cupsall-purposeflour¼teaspoonsalt1teaspoongroundginger

cupbutter,softened1 cupsconfectioners’sugar8largeeggwhites1teaspoonvanillaextract¼cupWhiteButtercreamFrosting

(WhiteButtercreamFrosting)1pintraspberryorangesorbet

1.Preheat theoven to350°F.Butter2cookie sheets.Butter a rollingpin.Prepareapastrybagwithalargetip.

2.Combinetheflour,salt,andgingerinamediumbowl;setaside.3. Beat the butter and sugar until fluffy. Beat in the eggwhites andvanilla.

4. Scoop the dough into the pastry bag and pipe ovals on the cookiesheetsabout2½incheslongand3inchesapart.

5.Bakefor6to8minutes,untilgoldenaroundtheedges.Drapethehotcookiesovertherollingpinoneatatime,firstformingaround,thenremoving it immediately to shape it further into a cone byoverlappingtheedgesandpinchingthetiptoseal.Letcool,andbakemorebatchesasneeded.

6. Fill the bottom of each conewith½ teaspoonWhite ButtercreamFrosting.Scoopinthesorbet.

Variation

ChocolateCookieCones:Omit the ginger.Add cup cocoa powder tothe dry ingredients. Fill the cones with Almond ButtercreamFrosting.

WatermelonCookiesTypeofcookie:Icebox48cookies

Realwatermelonflavorishardtocaptureincookies;thebestwaytogettheflavoristousewatermelondrinkmixorcrushedwatermelon-flavoredhardcandies.Thesecookiesareverycandylike.Iliketoslicemineintorounds,buthalfroundsandwedgesalsowork.

3tablespoonspowderedwatermelon-flavoreddrinkmix,or½cupcrushedwatermelonhardcandies

2tablespoonswarmmilk1½cupsall-purposeflour1teaspoonbakingpowderteaspoonsalt

½cup(1stick)butter,softenedcupsugar

1largeegg1teaspoonvanillaextract3dropsredfoodcoloring3dropsgreenfoodcoloring¼cupchocolatechips,chopped2largeeggwhites,lightlybeaten

1.Dissolvethedrinkmixinthemilk.2.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

3.Beat thebutterandsugaruntil fluffy.Beat in theegg,vanilla,andthemilkmixture.

4.Gradually add the flourmixture, stirring until blended.Divide thedough into 2 batches, one larger than the other.Mix the red foodcoloring into the larger batch and the green food coloring into thesmallerbatch.Mixthechocolatechipsintotheredbatch.

5.Formthe reddough intoa12-inch log.Brushwith theeggwhites.Roll the green dough out into a rectangle 12 inches long by thecircumference of the log. Wrap the green dough around the reddough.Pressthesealtogether.Wrapinplasticwrapandrefrigeratefor1hour.

6. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

7. Slice the log into ¼-inch rounds. Place the rounds on the cookiesheet1½inchesapartandbakefor8 to10minutes,until firm.Letcoolonthepansfor5minutes.Transfertoaracktocoolfurther.

MintChipIceCreamPopsTypeofcookie:Iceboxcookiepop24cookies,12pops

These super-cool melt-in-your-mouth cookie pops are deliciouslysimpletomake.I likemakingall icecreamsandwichpopsbitesizeso they are all eaten up before the ice cream has a chance tomelt.Freezing the pops after the stick is inserted is very important: Itensuresthattheicecreamgetsagoodgriponthestick.Ifyouwanttoexplore the world of ice pops further, look for my bookPops! IcyTreatsforEveryoneandvisiticypops.com.

BrownieCookiedough(BrownieCookie),madewith1teaspoonmintextract

1(1.75-quart)boxmintchipicecream

1.Rollthedoughinto2long,rounded—butsortofirregular-shaped—logsabout1½inchesacross,wrapinplasticwrap,andfreezefor1hour.

2. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

3.Slicethelogswithasharpknifeinto¼-inch-thickcookies.Placeonthe cookie sheets 1½ inches apart, and bake for 7 to 10 minutes.Transfertoaracktocool.

4.Placehalfofthecookiesonaworksurfacefacedown,andtopwithascoopoficecream.Coverwiththeremainingcookiesplacedfaceup.Gentlypress thesandwichtogether.Insertashortstickintotheicecream,andfreezefor1hourtoharden.

CreamsicleCookiePopsTypeofcookie:Iceboxcookiepops24cookies,12pops

Thenameof these cookies, basedon the ice cream favorite, says itall.

MandarinCookiedough

OrangeGlaze¼cup(½stick)butter,softened2cupsconfectioners’sugar1½tablespoonsgratedorangezest¼cupfreshlysqueezedorange

juice

Filling1pintOrangesherbet1pintVanillaicecream

1.Preheattheovento300°F.Butter2-inchminimuffincups.2.Pressthedoughintothebottomsofthemuffincupsto¼inchthick.Bakefor5to7minutes,untiltheedgesaregolden.Flipthecookiesoutontoaracktocool.

3. Make the orange glaze: Beat the butter and confectioners’ sugaruntil fluffy. Mix in the orange zest and juice, stirring until themixture reaches the desired spreading consistency, adding moreorangejuiceorsugarifnecessary.Spreadonthecookiesandletdry.

4.Placehalfofthecookiesonaworksurfacefacedown,andtopeachwithasmallscoopoficecreamandasmallscoopofsherbet.Coverwith remaining cookies faceup. Gently press the sandwichestogether.Insertashort icecreamstickintheicecream,andfreeze

for1hourtoharden.Variation

OrangeRumCinnamonCookies:Add1teaspoongroundcinnamontothedry ingredients,2 tablespoonsrumto thewet ingredients.Userumraisinicecreaminsteadofvanilla.

GingerPeachCookiesTypeofcookie:Drop36cookies

In these extra-tasty cookies, pieces of candied ginger soften whilebakingandimpartaspicysharpness.Sweetenedwithpeachpreservesandnectar,theyareperfecttopackforasummertimepicnicparty.

Cookies2 cupsall-purposeflour1teaspoonbakingsoda½teaspoonsalt1cup(2sticks)butter,softened¼cupgranulatedsugar½cuplightbrownsugar1largeegg¼cuppeachnectar½cuppeachpreserves1teaspoongratedfreshginger

cupdriedpeaches,chopped¼cupcandiedginger,chopped

PeachGlaze¼cuppeachnectar1½cupsgranulatedsugar

Topping2tablespoonscandiedginger,

chopped

1. Preheat the oven to 300°F. Line 2 cookie sheets with parchmentpaper.

2.Combinetheflour,bakingsoda,andsaltinabowl;setaside.

3.Beatthebutterandsugarsuntilfluffy.Beatintheegg,peachnectar,preserves,andfreshginger.

4.Graduallyaddtheflourmixture,stirringuntilwellblended.Stir inthe dried peaches and candied ginger. Drop rounded-teaspoonmoundsofdoughonthecookiesheets2inchesapart.Bakefor18to22 minutes, until golden. Let cool on the pans for 5 minutes.Transfertoaracktocoolfurther.

5. Make the peach glaze: Combine the peach nectar and sugar in asmall saucepan over medium heat, stirring until the sugar isdissolved,about10minutes.Brushonthetopsofthecookies.

6.Topwithcandiedginger.

ChocolateChipCookiePieTypeofcookie:Pie8-inchpie

Nomatterhowyousliceit,chocolatechipcookiedoughisthebest.Itiseventastyrawinicecream.Idon’treallyknowwhy,butonedaywhenIwasmakingchocolatechipcookiedoughforasummerparty,IchangedmymindandinsteadofmakingcookiesIbakedthedoughinapiepan,thenfilleditwithicecream.Needlesstosay,itwasabighitwithmyfriends.Thevariation,inwhichthecookiedoughisbakedinapiecrust,isdelicioustoo.

CookiePie2½cupsall-purposeflour1teaspoonbakingpowder½teaspoonbakingsoda½teaspoonsalt1½cups(3sticks)butter,softened1cupgranulatedsugar1cupbrownsugar2teaspoonsvanillaextract1½cupsemisweetchocolatechips1cupchoppedwalnuts4largeeggs

Topping1pintcookiedoughicecream¼cupwalnuthalves¼cupchocolatechips

1.Preheattheovento325°F.Generouslybutterandflouran8-inchpiepan.

2.Combinetheflour,bakingpowder,bakingsoda,andsaltinabowl;

setaside.3.Beat the butter, sugars, andvanilla until fluffy.Add the chocolatechipsandwalnuts.

4.Beattheeggsuntilfoamy.5. Add the eggs, alternating with the flour mixture, to the buttermixture,stirringuntilincorporated.

6.Pressthedoughintothebottomandupthesidesofthepiepan.Bakefor 45 to 50minutes, until firm.Transfer to a rack to cool for 20minutes.

7.Topwithicecream,walnuts,andchocolatechips.

Variation

CrustedCookieDoughPie:Makeyourfavoriteshortbreadcrustrecipeorbuyapremadeunbakedpiecrust.Pressthedoughintothecrustandbakeasintherecipe.

CookiesandCreamIceCreamPieTypeofcookie:Pie9-inchpie

Here’sthestory.Youcanmakethispiewithastore-boughtchocolatecookiecrustandcookiesandcreamicecream.Itwillbequickanditwill taste good. Or you can buy your favorite chocolate sandwichcookiesandmakeyourowncrustandaddthemtovanillaicecream.Oryoucanmakeyourowncookies,yourowncrust,andyourownicecream(forbraggingrightsorjustbecauseyouneedsomealonetimein the kitchen). This piewill taste fantastic however you choose tomakeit.

CrustChocolateCookies(ChocolateCookie)¼cup(½stick)butter,melted

CookiesandCreamIceCream1½cupsmilk

cupsugar3cupsheavycream2teaspoonsvanillaextract1¼cupscookiechunks(from

ChocolateCookierecipe,ChocolateCookie)

Whippedcream

1.Preheattheovento350°F.Butterandflourashallow9-inchpiepan.2.Make the crust:Breakup enoughof the cookies tomake1¼cupschunks; set them aside for the ice cream. Crush the remainingcookies,andstirinthebutter.Pressintothebottomandsidesofthepiepan,andbakefor8to10minutes.Transfertoaracktocool.

3.Makethecookiesandcreamicecream:Beatthemilkandsugarwithamixeruntilthesugardissolves.Stirinthecreamandvanilla.

4. Pour into an ice creammaker, and churn for 15 to 20minutes, oraccording to the manufacturer’s instructions. Add the reservedcookies,andchurnfor5minutes.

5. Spoon the prepared ice cream into the piecrust, coverwith plasticwrap,andfreezefor2to3hours,untilset.

6.Topthepiewithwhippedcreamandserve.

COCKTAILPARTYCOOKIESAny excuse is a good excuse to have a cocktail party. Preparing thesecookiesspikedwithsweet liquortopsthelist.Heretheseductivepowerofalcoholisembeddedinplayfulrumballkabobs,piñacoladacookies,and gelatin shot cookies. For amore grown-up after-dinner dessert, trythemulledwinecookies,brandysnaps,andmargaritabars.Ofcourse,allofthesealsomakegreatcookiesforeverydayindulgences.

Rum,Mint,andBourbonBallKabobsTypeofcookie:No-bake48rumballs,12kabobs

Traditionally rumballs are served around the holidays, so I createdthesecookiesasareminderoftheseasonalflavorsforcocktailpartiesanytimeofyear.Foraninfinitenumberofflavors,varythenutsandthe toppings. Most dense cookies will work well for this recipe. Iusuallyuse theshortbreadbuttercookiedough ineitherplainor thechocolateversions.Orifyouprefernottoturnontheovenpurchasethecookiesatabakery.

Cookies2¼cups(½recipe)finelyground

ShortbreadButterCookies(ShortbreadButterCookie),ormoreasnecessary

cupconfectioners’sugar1cuppistachios,toastedand

ground1cuppeanuts,toastedandground¼cuplightcornsyrup

cuprumorbourbon¼cupDutch-processcocoa

powder

Toppingscupconfectioners’sugar

¼cupshreddedsweetenedcoconutcupcocoapowdercupsesameseeds

¼cupchoppedpistachios¼cupchoppedpeanuts

1.Combine the ground cookies, confectioners’ sugar, pistachios, andpeanuts.

2.Stirinthecornsyrupandrum,andmixwell.Addmorecornsyruporcookiesasnecessarytomakeamixturethatyoucanformintoaball.

3.Divide themixture in half; add the cocoa powder to one half andformtwoballs.

4.Wrap in plastic wrap and chill for 30minutes. Shape into 1-inchballs.

5. Roll the balls in one topping per ball ormix andmatch, pressingthemintothesurface.Placeonbambooskewerstoserve.

Rum,Mint,andBourbonBallKabobs.

CornmealOliveCookiesTypeofcookie:Rolledcutout24cookies

Olives baked into sweet cornmeal cookies make for a tastyaccompanimenttoamartini.Foracocktailpartytheyalsomakegoodappetizers spreadwith soft cheeses such asBrie or goat cheese anddrizzledwithhoney.

CornmealCookiedough(CornmealCookies),madewithlemonjuiceandzestinsteadoforangejuiceandzest

cupgreenoliveswithpimentos,chopped

cupblackolives,chopped

1. Prepare the Cornmeal Cookie recipe with lemon juice and zestinsteadoforangejuiceandzest.Dividethedoughinhalf.

2. Add the green olives to one batch and the black olives to theremainingbatch.Flattenthedoughintodisks,wrapinplasticwrap,andrefrigeratefor1hour.

3. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

4.Roll thedoughout to - to¼-inch thickonaworksurfacedustedwith cornmeal. Cut with cookie cutters and punch a hole in thecenterofeachwithasmallcutterorstraw.Placetheshapesonthecookiesheets1½inchesapart,andbakefor12to15minutes,untilgolden.Transfertoarackandletcoolfor10minutes.

5.Placeeachcookieonacocktailskewerwithanolive.Eitherrestthecookies on the rim of the cocktail glass or skewer the olive tosupportthecookies,andserve.

Variations

Sun-DriedTomatoCookies:Replacethechoppedoliveswith½cupsun-driedtomatoesand¼teaspoonwhitepepper.Mix1cupricottawith½cupsugar.Spreadoncooledcookies.

Jalapeño Pepper Cookies: Replace the chopped olives with 2 smallchopped jalapeño peppers. Top with Cream Cheese Icing (CreamCheeseIcing).

Chile Cookies: Add 1 teaspoon crushed dried chilies to the dryingredients.Topwithyourfavoritemeltedchocolate.

MulledWineCookiesTypeofcookie:Handshaped36cookies

Thesecookiesarebasedon theSpanishcookiescalledrosquillosdevino.Theflavorvariesdrasticallydependingonthewineyouuse.Fora wine cookie tasting, try merlot, shiraz, cabernet, pinot noir, andChianti.Forapurewineflavor,omittheaniseandcinnamon.

Cookies2cupsredwine1teaspoonaniseseeds,crushed¼teaspoongroundcinnamon1cupsugar1cupvegetableoil1cupvegetableshortening3tablespoonsbakingpowder1tablespoonaniseextract6cupsall-purposeflour

WineGlaze1cupconfectioners’sugar,ormore

ifnecessaryteaspoongroundcinnamon

5tablespoonsredwine,ormoreifnecessary

½teaspoonaniseextract

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2.Puttheredwine,aniseseeds,andcinnamoninasaucepan,andcookovermedium-highheatuntilreducedto1cup.

3.Combinewinereductionwiththesugar,oil,shortening,andbakingpowder in a large bowl. Add the anise extract and mix well.

Gradually add the flour, stirring until incorporated; the doughwillbedry.

4.Onaflouredworksurface,rollahandfulofdoughintoarope inchthick. Cut into 4-inch lengths. Form each length into a ring bymakingaloopandpinchingbothends.Transfertothecookiesheets,placing the rings 2 inches apart. Bake for 14 to 16minutes, untilgolden.Transfertoarack,andletcoolfor10minutes.

5.Makethewineglaze:Combinetheconfectioners’sugar,cinnamon,red wine, and anise extract, adding more sugar or wine until themixtureisofthinicingconsistency.Dipthecookiesinglazeandletdryonacookiesheet.

Variation

ChampagneCookies:Replace the redwine in both the cookies and theglazewithchampagne.

PiñaColadaMacaroonsTypeofcookie:Moldeddrop24cookies

Achewypineapplemacadamiaandcoconutmacaroonwithatouchofrum, toppedwith a drink garnish,will transport you straight to thebeachesof the tropics.Tomake the cookies tall enough tohold thecocktail stick, I made them in small square silicone molds. Leavethemin themoldsuntil theyhavecooledandhardenedor theymaybreak apart. For a different shape, they can bemade as thumbprintcookiesoncookiesheetswithpineapplefilling(PineappleFilling) inthecenteranddrizzledwithrumglaze(RumGlaze).

Cookies4largeeggwhites1 cupsgranulatedsugar3tablespoonsrum3cupsshreddedsweetenedcoconut1cupmacadamianuts,ground½cupdriedpineapple,finely

chopped

Topping24pineapplewedges24maraschinocherries

1.Preheattheovento350°F.Spray1½-inchsquaresiliconemoldswithcookingspray.

2. Beat the eggwhites until they hold soft peaks. Gradually add thesugar,beatinguntilthepeaksarestiffandglossy.

3.Stirintherum,coconut,macadamianuts,andpineapple.4.Fillthemoldsthree-quartersfullwiththedough.Bakefor14to18minutes, until light golden. Let cool for 15minutes in themolds;

thenpeelbackthemoldstopopthemacaroonsout.5. Skewer 1 pineapple wedge and 1 cherry on each of 24 cocktailspears,andstickintothemacaroons.

JellyShotCookiesTypeofcookie:Icebox30cookies

Friendsflipoverthesepsychedelictreatsinwhichfratparty-inspiredgelatin shots sit on top of alcohol-infused butter cookies; in thevariation, gelatin is used in the cookie itself. I used my favoritepyramidcandymoldtomoldthegelatinandaddedunflavoredgelatintomake it extra-firm.Check the proof of your alcohol and add thecold water in the proportion listed at left so that the gelatin setsproperly.

JellyShots2cupswater1(6-ounce)packetflavoredgelatin

(seeNote)1(6-ounce)packetunflavored

gelatin13ouncescold30-to50-proof

alcoholand3ouncescoldwater,or10ouncescold80-to100-proofalcoholand6ouncescoldwater,or6ouncescold150-to200-proofalcoholand10ouncescoldwater

CookiesRolledCutoutButterCookie

dough(RolledCutoutButterCookieDough),madewithanextra¼cupall-purposeflour

Orange,yellow,green,andbluefoodcoloring

2tablespoonsalcoholtomatchthegelatin

1.Spray1½-inchpyramidsiliconemoldswithcookingspray.2.Make the jelly shots:Bring thewater to a boil.Remove from theheat,andstir in thegelatinsuntildissolved.Stir in thealcoholandcold water and pour into the molds. Refrigerate for 2 to 3 hours,untilfirm.

3.Makethecookies:Dividethedoughinto5batches,andadd8dropsfoodcoloringtoeachof4ofthebatches;leave1batchplain.

4.Formaballfromthedough,addingalittleofeachcoloratatime.Divide the ball in half; then roll gently into 2 logs 2 inches indiameter.Wrapinplasticwrapandfreezefor2hours.

5. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

6.Withasharpknife,slice the logs into¼-inchrounds.Placeon thecookiesheets1½inchesapart.Bakefor10to12minutes,untilfirm.Transfertoaracktocool.

7.When thecookiesarecooland the jellyshotsare firm, release theshotsfromthemoldbyflippingitoverontoaplate.If theydonotrelease, carefully help them freewith a knife. Place one on top ofeachcookie.Chilluntilreadytoserve.

Variation

GelatinCookieShot:Afteryoudivide thecookiedoughandareaddingthe food coloring, knead½packet (3 ounces) flavoredgelatin intoeachbatchofdough.Thecookiewillhaveacandylikemixed-fruit-punchtaste.

Note

Cherryandraspberrygelatinsgowellwithbrandy,vodka,andrum.Limeand lemon gelatins go well with coconut rum, tequila, and triple sec.Orangegelatingoeswellwithamaretto,vodka,andcognac.

MargaritaCheesecakeCocktailBitesTypeofcookie:Bar16bars

Thesecocktailbitesarejusttherightselectiontospoilyourguestsatadessert cocktail party.Margarita cheesecakebars aremadewith agraham cracker crust, and in the related cocktail treats, CoffeeLiqueur and Cream Cheesecake Bites and Strawberry DaiquiriCustardBars,thecoffeeliqueurcheesecakehasachocolatecrustandthestrawberrydaiquiricustardbarshaveashortbreadcrust.Each isgarnishedlikeacocktail.

GrahamCrackerCrust1½cupscrushedgrahamcrackers5tablespoonsbutter,melted1teaspoonhoney2tablespoonstequila

Filling8ouncescreamcheese

cupsugar3largeeggs2tablespoonslimejuice2tablespoonslemonjuice2tablespoonstequila½teaspoongratedlimezest

Topping½cupsourcreamJuiceof1lime2limes,cutintowedges

1.Preheattheovento300°F.Butterandflouran8-inchsquarebaking

pan.2.Make the crust: Combine the graham crackers, butter, honey, andtequila, stirring until all the graham crackers aremoistened. Pressthemixtureintothebottomofthebakingpan;setaside.

3.Makethefilling:Beatthecreamcheeseandsugaruntilsmooth.Addtheeggsoneatatime,beatingwellaftereachaddition.Foldinthelimeandlemonjuice,tequila,andlimezest.

4.Pourthefillingontothecrust,andbakefor20to24minutes,untilfirm.Letcoolinthepanintheovenwiththedoorslightlyajarfor40minutes. Remove from the oven and transfer to a rack to coolcompletely.Refrigeratefor3to4hoursbeforeserving.

5.Cutwithasharpknifeinto2-inchsquares.6.Forthetopping,combinethesourcreamandlimejuiceandpoolitinthecenterofeachsquare.Topthecreamwithalimewedge.

MargaritaCheesecakeCocktailBites,CoffeeLiqueurandCreamCheesecakeBites,StrawberryDaiquiriCustardBars.

CoffeeLiqueurandCreamCheesecakeBitesTypeofcookie:Bar16bars

Thesoothingflavorsofcoffee,cream,andchocolatecookiesinthesebarsisstraightfromthebuzzingdessertcocktailpartywonderland.

ChocolateCrust1½cupschocolatecookies,

crushed5tablespoonsbutter,melted3tablespoonscoffeeliqueur1teaspoongroundcoffeebeans

Filling8ouncescreamcheese

cupsugar3largeeggs2tablespoonsbrewedespresso

Topping¼cupsemisweetchocolatechipscupcoffeebeans

½cupwhippedcream3tablespoonscoffeeliqueur

1.Preheattheovento300°F.Butterandflouran8-inchsquarebakingpan.

2. Make the crust: Combine the cookies, butter, coffee liqueur, andground coffee beans, stirring until all the cookies are moistened.Pressthemixtureintothebottomofthebakingpan;setaside.

3.Makethefilling:Beatthecreamcheeseandsugaruntilsmooth.Add

theeggsoneatatime,beatingwellaftereachaddition.Foldintheespresso.

4.Pourthefillingontothecrust,andbakefor20to24minutes,untilfirm.Letcoolinthepanintheovenwiththedoorslightlyajarfor40minutes. Remove from the oven and transfer to a rack to coolcompletely.Refrigeratefor3to4hoursbeforeserving.

5.Cutwithasharpknifeinto2-inchsquares.6. For the topping, heat the chocolate chips in a double boiler oversimmeringwater, stirringuntilmelted,anddip thecoffeebeans inthechocolate.Setonparchmentpapertoharden.

7.Combine thewhippedcreamandcoffee liqueur, andpool it in thecenter of each square. Top with the chocolate-covered espressobeans.

StrawberryDaiquiriCustardBarsTypeofcookie:Bar16bars

This combination of strawberry, rum, and custardmakes a cocktailcookiebarwithasweet-tarttaste.Garnishwithasliceofstrawberry.

ShortbreadCrust1cupall-purposeflour

cupconfectioners’sugar½cup(1stick)butter,softened2tablespoonssourcream½teaspoonvanillaextract

Filling½cupgranulatedsugar2tablespoonsall-purposeflour¼teaspoonsalt½cupmilk3largeeggyolks3tablespoonslimejuiceGratedzestof2limes3tablespoonsrum1cupfreshstrawberries,sliced

StrawberrySyrup¼cupgranulatedsugar2tablespoonslimejuice2tablespoonslightrum2teaspoonsstrawberryschnapps

Topping½cupstrawberries,sliced

1.Preheattheovento350°F.Butterandflouran8-inchsquarebakingpan.

2.Maketheshortbreadcrust:Combinetheflour,confectioners’sugar,and butter in a food processor or blender. Pulse until the doughresemblescoarsemeal.

3.Add the sour cream and vanilla, and pulse until the dough holdstogether.

4.Rollthedoughoutto½thickand8inchessquareonaflouredworksurface.

5. Place in the pan, and bake for 17 to 20 minutes, until golden.Transferpantoaracktocool.

6.Makethefilling:Combinethegranulatedsugar,flour,andsaltinasmallsaucepan.Whiskinthemilk,eggyolks, limejuice,andzest.Cookoverlowheatfor5to7minutes,untilthemixturethickens.

7.Removefromtheheatandstir in therumandstrawberries.Letsitfor30minutestocoolcompletely.

8.Makethestrawberrysyrup:Combinethegranulatedsugarandlimejuice in a saucepan over low heat, stirring to dissolve the sugar.Removefromtheheatandstir in the rumandschnapps.Brush thesyrupoverthecrust.

9.Spreadthefillingoverthecrust.Bakefor20to30minutes,untilset.Transfertoaracktocool.Refrigeratefor1hour.

10.Cutinto2-inchsquaresandtopwithstrawberries.

VariationsCherryDaiquiriBars:Replacethestrawberrieswithfreshpittedcherries.Pineapple Daiquiri: Replace the strawberries with chopped freshpineapple.

BrandySnapsTypeofcookie:Drop,handshaped30cookies

Brandy snaps are delicate cookies that are formed after they areremovedfromtheoven.Itisbesttopreparethecookiesonesheetatatime, since you will need some time to shape themwhile they arewarm.Theserollsarefilledwithbrandywhippedcream,butyoucanalsoformthemintosmallcupsandfillwiththecream.

Cookies½cup(1stick)butter

cupbrownsugarcuplightcornsyrup

1tablespoonlemonjuice1½tablespoonsbrandy1cupall-purposeflour½teaspoongroundginger½teaspoonfreshlygratednutmeg

BrandyWhippedCream1½cupsheavycream1tablespoongranulatedsugar1tablespoonbrandy

1. Preheat the oven to 375°F. Line a cookie sheet with parchmentpaper.Prepareapastrybagwithamediumtip.

2.Make the cookies: Put the butter, brown sugar, corn syrup, lemonjuice, and brandy in a large saucepan. Cook over medium heat,stirring until the butter has melted and the sugar is dissolved.Removefromtheheat.Stirintheflour,ginger,andnutmeg.

3.Drop1-teaspoonmoundsofthedoughonthecookiesheet2inches

apart.Bake for8 to10minutes,until lightlybrowned.Letcoolonthepanfor20seconds;thenremovefromthepanwithaspatulaandwrap thecookiesarounda½-inchwoodendowelorwooden spoonhandle. If the cookies become too firm to roll, return them to theoven for aminute to soften.When set, remove the rolls from thedowelandplaceonaplate.

4.Make the brandywhipped cream:Whip the cream and sugar untilstiff peaks form. Stir in the brandy. Put thewhipped cream in thepastrybagandpipeintothecookies.

Variations

BrandyCups:Butterthebacksideofminimuffinpans.Drapethecookiesoverthecupstoshape.Removeandfillwithbrandycream.

White Chocolate-Dipped Brandy Snaps: After you have formed andcooled the cookies, dip one end in 1 cup melted white chocolate.While the chocolate is still wet, roll the cookies in cup groundpistachios.Fillwiththebrandywhippedcream.

CoffeeLiqueurCrinkleCookiesTypeofcookie:Drop24cookies

The textureofcrinklecookies isalwaysfun.Theballsofdougharerolled in sugar before they are baked.As the dough bakes, cracksappearonthesurface.Thesecookiesareflavoredwithcoffeeliqueurandareadelightfuladditiontoyourcocktail-partyofferings.

1¼cupsall-purposeflour1tablespoonbakingpowder½teaspoonsalt12ouncesbittersweetchocolate4tablespoons(½stick)butter,

softened2largeeggs½cupcoffeeliqueur2tablespoonsgranulatedsugar½cupwalnuts1cupconfectioners’sugar

1.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

2. Heat the chocolate and butter in a double boiler over simmeringwater,stirringuntilmelted;letcool.

3.Beattheeggs,coffeeliqueur,andgranulatedsugaruntilsmooth.Stirinthewalnuts.

4.Addtheflourmixtureandthechocolatetotheeggmixture.Wrapinplasticwrapandrefrigeratefor2to3hours,untilfirm.

5.Preheattheovento350°F.Butter2cookiesheets.6.Puttheconfectioners’sugaronaplate.Shapethedoughinto1-inchballsandrollthemintheconfectioners’sugar.Placetheballsonthecookiesheets2inchesapart.Bakefor10to12minutes,untilfirm.

Let cool on the pans for 5 minutes. Transfer to a rack to coolcompletely.

Variation

IrishCreamCrinkleCookies:ReplacethecoffeeliqueurwithIrishcreamliqueur.

MOREPARTYCOOKIESIf you’re looking formore excuses to throwa partywith cookies—andwhoisn’t?—herearesomeofmyfavorites.

FamilyTreeTypeofcookie:Rolledcutout1largecookie

Formostfamiliesitisraretogeteveryonetogetherinoneplace,andat a family reunion the dessert is the last thing all the guests willleave with. You want to create something that will stick in theirmemoriesforyearstocome,andthisinteractivefamilytreecertainlyfits the bill.The tree is about 10 inches tall and 6 incheswide, bigenoughfor20peopletohavealittle tastebybreakingoff theirownleaf.Youcandoubletherecipetocreateabiggercookie,butbeforeyoudo,makesureitwillfitinyouroven.Ifyoumakeitbigger,youwillneedtocoveritwithfoilhalfwaythoughbakingtokeepitfrombrowningtooquicklyattheedges.Anotheroptionforalargerfamilytreeistomakeitinseveralpieces.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

RoyalIcingGreen,yellow,andredfoodcoloringBlacknonpareils

1. Line a cookie sheet with parchment paper. Adjust the shape toaccommodateyourfamilytree.

2.Flatten thedough intoadisk,wrap inplasticwrap,and refrigeratefor30minutes.Rolloutthedoughto½inchthickonaflouredworksurface,makingsurethatthethicknessiseven.Coverandfreezefor1hour.

3. Using a utility knife and the template, cut out the tree. Use thescraps for other cookies, or make more leaves to attach to thebranches.Carefully transfer the tree to thecookiesheet.Coverandrefrigeratefor30minutes.

4.Preheattheovento325°F.5. Bake for 17 to 22 minutes, keeping an eye on the cookie andcoveringanyedgesthatbrowntooquicklywithaluminumfoil.Letthe cookie cool on the pan for 2 hours (or overnight) beforetransferringittoaboardorservingplatter.

6. Color the royal icingwith food coloring: Prepare two greens, onedark and one light, and lesser amounts of the other colors. Firstcreateanoutlineindarkgreenforthegrassandflowerstems;thenfillwithdarkgreenicing.

7.Nextstartatthetopofthetreeandcreateanoutlinefortheleavesand the trunk, working your way to the grass. Fill in with icing,sectionbysection,asyouworkyourwaydown.Makesurethegrassisdrybeforeyoumakebothcolorsmeettopreventbleeding.

8.Whenboth thegreens aredry, fill in thebird (drop in anonpareileye)andtheflowers.Whentheflowersaredry,addthecenters.Youcanalsoaddnamestothetrunk,grass,andflowersifyou’dlike.

Variation

Haveyourrelativessendyoufunphotosofthemselves,andmakephototransfers for cookies. Prepare them in the style of a family tree,attachingthephotostotheleaveswithroyalicing.

FamilyTree.

HousewarmingInvitesTypeofcookie:Rolledcutout16cookies

Thewaytomakesurepeoplegettheinvitationanddirectionstoyourhousewarming party is to send all the information on a cookie.(Remind them to save the cookie with the map for the day of theevent!) I created these maps by combining, simplifying, andredrawing maps of my area that I found online. If you are somotivated,youcanalsore-createyourhousebytakingapictureofitandmakingthatintoaphototransfer.HereIoptedtogoforthemoreiconichouseshapeandleftthesurpriseofwhatmyhouseislikeforwhentheguestsarrived.Youcouldalsomakeagingerbreadversionofyourhouseforthegueststoenjoywhentheyarrive.

ShortbreadButterCookiedough(ShortbreadButterCookiedough)

Frostingtransfers¼inchsmallerthanthecookiesize

RoyalIcingFoodcoloring

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto inchthick.Cutoutcookies a bit smaller than your invitation mailing box; they willexpandslightlywhilebaking.Pokeholes in thesurfacewithaforktoensurethattheybakeflatandeven,withnoairbubbles.

3.Placetheshapesonthecookiesheets1½inchesapart.Bakefor15to18minutes,untillightgolden.Letcoolonthepansfor30minutes.Transfertoaracktocoolfurther.

4.Cutoutthemapphototransfer,andfreezeitfor20minutes,oruntilfirm.Spreadalightcoatofplainroyalicingoneachcookie.While

theicingisstillwet,peelthetransferoffthebackingpaperandsetitontopoftheicing.Pressdownslightlytoremoveairbubbles.

5. Cover the house with white icing. Let dry completely. Color theremainingroyal icingwithfoodcoloring,pipeon icing todecoratefurther.Pipea linearound themapwithcolored icing tomake theborder.

BeerandMixed-NutCookiesTypeofcookie:Drop30cookies

Istheresuchathingasamanlycookie?Probablynot,althoughthesecookiesmadewith beer and candied nuts are a far cry from daintytea-partycookies.Theseareperfecttomakeforyourfantasyfootball,SuperBowl,WorldSeries, orNBA finals party.Andyes,we ladieswilllikethemtoo.

SugaredNuts1¼cupsgranulatedsugar

cupwater3cupssaltedmixednuts2teaspoonsvanillaextract

BeerCookies2cupsall-purposeflour½teaspoonbakingsoda½teaspoongroundcinnamon¼teaspoongroundcloves½cup(1stick)butter,softened½cupbrownsugar1¼cupsdarkbeer

1.Butter3cookiesheets.2.Makethesugarednuts:Combinethegranulatedsugarandthewaterinasaucepanovermediumheat,stirringuntilsugarisdissolved.

3.Add the nuts and vanilla and cook, stirring occasionally, until thewaterisevaporated.

4.Spreadthenutsononeofthecookiesheetsandletsituntilhardened.5.Preheattheovento350°F.

6.Makethebeercookies:Combinetheflour,bakingsoda,cinnamon,andclovesinabowl;setaside.

7. Beat the butter and brown sugar until blended. Stir in the flourmixture,alternatingwith thebeer,stirringuntil smooth.Stir in thesugarednuts.

8.Drop1-tablespoonmoundsofdoughon thecookie sheets2 inchesapart.Bakefor10to12minutes,untillightlybrowned.Transfertorackstocoolcompletely.

Variations

RootBeerCookies:Omitthesugarednuts.Inthecookiedough,replacethebeerwithrootbeer.Add½cupchoppedrootbeercandyto thedoughafterthewetanddryingredientsarecombined.

CashewBeerCookies:Replacethemixednutswithcashews.

Opposite:BeerandMixedNutCookies,PotatoChipCookies,andButterRumPopcornCookies.

PotatoChipCookiesTypeofcookie:Drop36cookies

TV and game parties are a time to indulge friends in the ultimatesnack junk food, cookies packed with potato chips. Sound a bitstrange? They are, but believe me, the saltiness of the chipscomplements the sweet,butterycookies inaway that is completelyaddictive.

1cup(2sticks)butter,softened½cupsugar1teaspoonvanillaextract2cupsall-purposeflour2cupscoarselycrushedpotato

chips

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2.Beatthebutterandsugaruntilfluffy.Beatinthevanilla,flour,and1cupofthepotatochips;mixwell.

3. Shape the dough into 1-inch balls, and roll them in the remainingchips.Placeonthecookiesheets2½inchesapart,andpressabittoflatten.

4.Bake for 12 to 15minutes, until lightly browned. Let cool on thepansfor5minutes.Transfertoaracktocoolfurther.

Variations

Chocolate Pretzel Cookies: Replace the potato chips with crushedpretzels and add cupchocolatechips to thedoughafter thewetanddryingredientsarecombined.

Peanut Butter Cheesy Cracker Cookies: Replace the potato chips withcrushed cheese crackers. Add cup peanut butter chips to thedoughafterthewetanddryingredientsarecombined.

SpicyTortillaChipCookies:Replacethepotatochipswithspicytortillachips and add teaspoon chopped jalapeño peppers to the doughafterthewetanddryingredientsarecombined.

ButterRumPopcornCookiesTypeofcookie:Nobake

EverymovietheaterinAmericashouldexpanditspopcornofferings,andcandiedpopcorncookiesshouldbethefirstaddition.Whilestillwarm,thebutter,rum,andalmondmixturecanbeshapedintoroundcookiesorpreparedinclusters.Imadethesewithagourmetpopcornthatcomesinred,blue,andyellowkernels.ThesearetheperfecttreatforanAcademyAwardspartyoracasualnightathomewithamovie.

2½quartspoppedpopcorn1cupalmonds½cuplightcornsyrup

cupwater1cupsugar½teaspoonsalt¼cup(½stick)butter,cutinto

pieces2tablespoonsrum

1.Line2bakingsheetswithwaxedpaper.2.Putthepopcornandalmondsinalargeheatproofbowl;setaside.3. Combine the corn syrup, water, sugar, and salt in a mediumsaucepanovermediumheat.Stirconstantlyuntilthesugardissolvesand themixture reaches thehard-ball stage (255°F).Remove fromtheheat.

4.Addthebutterandstiruntilmelted.Addtherum.5.Pourthesyrupoverthepopcornandalmonds,stirringuntilcoated.6. Spread the mixture on the baking sheets and let cool for 2 to 3minutes.Shapeinto3-inchrounds.Letsitfor20minutestohardenslightlybeforeserving.

Variations

CherryPopcornCookies:Replacethealmondswith½cupchoppeddriedcherries.Replace the rumwith1 tablespoonvanilla extract.Add3dropsredfoodcoloringtothewetingredients.

PeanutPopcornCookies:Replacethealmondswithpeanutsandtherumwith1tablespoonvanillaextract.

Chapter

OccasionsCookies

BIRTHDAYCOOKIESI love birthdays! Especially when they’re not mine. On friends’ andfamilymembers’ birthdays I get to create andbake the treats. I like tothink of clever ideas for gifting cookies—a box of Birthday Wishescookies,oranextra-largecookietosuit thespecialnessof theoccasion.And since many people consider pets members of the family, I haveincludedsomebirthdaytreatsforthem,too.

BirthdayWishesTypeofcookie:Rolledcutout24cookies

Nexttimeyoucan’tthinkofabirthdaygift,giveyourfriendaboxofbirthday wish cookies. There are no candles to blow out, but thecookies each symbolize the most common things people wish forwhen blowing out the candles on a cake: love,money, luck, peace,andabalancedlife.Choosetheboxfirst;thenmakethecookiestofitit.Myboxwasjusttherightsizefor2-inchroundcookies.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

RoyalIcing(RoyalIcing)Red,black,yellow,blue,purple,

andgreenfoodcoloring

1.Rollthedoughoutto¼inchthickonaflouredcuttingboard.Cover

andchillfor30minutestoharden.2. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

3.Cut the doughwith cookie cutters. Place the shapes on the cookiesheets1½inchesapart.Bakefor10to12minutes,untillightgolden.Let cool on the pans for 10 minutes. Transfer to a rack to coolfurther.

4.Colortheroyalicingwithfoodcoloring.5.Tomaketheheart:Pipeablackoutlinefirst.Letdrycompletely.Fillwith red icing.Letdrycompletely.Pipeayellowborder¼ inch infromtheedgeofthecookieandfillwithyellowicing.

6.Tomakethemoneysymbol:Pipeagreenborder¼inchinfromtheedge of the cookie and fill entirely with green icing. Let drycompletely.Pipeamoneysymbol.

7.Tomakethepeacesign:Pipeagreenborder¼inchinfromtheedgeof the cookie; then pipe a blue or black peace sign. Let drycompletely;thenfillwithpurpleicing.

8. To make the clover: Pipe a green clover outline, and fill it withgreenicing.Letdrycompletely.Pipeawhiteborder¼inchinfromtheedgeofthecookie,andfillwithwhiteicing.

9.Tomake theyin-yangsymbol:Pipeablackborder¼inch infromthe edge of the cookie. Pipe the black side of the symbol.Let drycompletely.Fillinthewhiteside.Letdrycompletely.Pipethewhitedotontheblacksideandtheblackdotonthewhiteside.

GiftingCookiesPackagecookiesinaninterestingway,andyouhaveagreatgift,morethoughtfulthananythingthatcanbepurchased.Herearesomegiftingtips.•Choosethegiftcontainerfirst;thenmakethecookiestofitthesizeofthecontainer.

•Collectcontainersatfleamarketsandgaragesales.•Linethecontainerwithfoil,tissue,andwaxedpapersobutterdoesn’tseepintothebox.•Addpaperlinersandwrapperstoholdindividualcookies.•Includecookiecutters,measuringspoons,orotherbakingutensils.•Customizethepackagingwithnames,symbolsandillustrations.

BlackForestBrownieIceCreamCakeTypeofcookie:Cake9-inchroundcake

Toshowyouhowversatilesomeofthesecookierecipesare,Icreatedthis very adult ice cream birthday cake. I chose the German BlackForest cake, one of the most recognized cakes in the world, andrevampeditasanicecreamcake.Thecrust isessentiallyabrowniesoaked in kirsch liqueur, and the cookie crunch is made fromchocolatecookies.Thecake isgoodany timeofyearbutespeciallywhencherriesareattheirfreshest,attheendofAugust,convenientlyaroundthetimeofmybirthday.

BrownieBitesbatter(BrownieBites),with cupchocolatechunksmixedin

¼cupkirschliqueur1½cupshalvedandpittedcherriesBlackcherryicecream,softened

cupchocolatechunks1½cupscoarselycrushed

ChocolateCookies(ChocolateCookies)WhippedCream(WhippedCream)8cherrieswithstems

1.Preheattheovento350°F.Butterandfloura9-inchspringformpan.2.Makethecrust:Spreadthebatter½inchthickinthespringformpan.(If there isbatterremaining,put it inmini–cupcakepansforafewextra brownie bites.) Bake for 15 to 18 minutes, until a knifeinsertedinthecentercomesoutclean.Brushonthekirsch.Letcoolfor1hour.

3.Clean any batter or flour off the sides of the cake panwith awettowel.Arrangethecherryhalvesaroundthesidesofthepanwiththe

cutsidesfacingout.Scattersomecherryhalvesoverthetopofthebrownie.

4.Setaside¼cupofthecrushedcookiesfortopping.5.Pressthesoftenedicecream,alternatingwiththechocolatechunksand1¼cups crushed cookies, into the pan, filling it almost to thetop.Coverandfreezefor2to3hours,untilfirm.

6. Remove the sides of the pan, and transfer the cake to a servingplatter. I usually keep the bottom of the pan under the cake tosupportit,butyoucancarefullyremoveitifyou’dlike.

7. Top the cake with the remaining crushed cookies. Pipe whippedcreamin8placesaroundtheperimeter.Topeachmoundofwhippedcreamwithastemmedcherry.

HappyB-DayCookieCakeTypeofcookie:Cake9-inchroundcake

The love my husband, Brian, has for the chocolate chip cookieinspiredmetore-createitincakeformforhisbirthday.Shamelesslyrichandirresistiblytasty,thiscakeisgussiedupforthebigoccasionwithchocolateglazeandvanillaandchocolatebutter-cream.

CookieCake2cupsall-purposeflour1½teaspoonsbakingpowder½teaspoonbakingsodateaspoonsalt

3largeeggs½cuplightbrownsugar½cupgranulatedsugar

cupsourcream6tablespoonsbutter,meltedand

cooled2teaspoonsvanillaextract1¼cupssemisweetchocolatechips

cupwalnuts,chopped

ToppingChocolateGlaze(ChocolateGlaze)½cupchocolatechips½cupwalnuthalves1cupChocolateButtercream1cupWhiteButtercream

(WhiteButtercream)

1.Preheattheovento350°F.Butterandfloura9-inchspringformpan.

2.Make the cookie cake: Combine the flour, baking powder, bakingsoda,andsaltinamediumbowl;setaside.

3. Beat the eggs and sugars until light and fluffy. Beat in the sourcream,butter,andvanilla.

4.Addtheflourmixture,stirringuntilcombined.Stirinthechocolatechipsandwalnuts.

5.Spreadthebatterinthepanandbakefor25to30minutes,untilthecakespringsbackwhen lightly touched.Letcool in thepan for10minutes.Removethesidesofthepanandtransfertoaracktocoolcompletely.

6. Spoon the glaze over the center of the cake so that it coverseverything but a -inch border around the edge. Top with thechocolatechipsandwalnuts.

7. Using a star tip, pipe “Happy B-Day” on the cakewith chocolatebuttercream. Pipe chocolate flowers around the rim, leaving spacebetweenthemforvanillaflowers.

8.Usingvanillabuttercreamandasmallplaintip,pipe“HappyB-Day”over the chocolate letters. Add vanilla dots to the centers of thechocolateflowers.

9.Usingastar tip,pipevanillaflowersaroundthecakein thespacesbetweenthechocolateflowers.

10.Finally,usingaplaintipandchocolatebuttercream,pipechocolatedotsinthecentersofthevanillaflowers.

Variations

Peanut Butter Cookie Cake: Substitute peanut butter chips for thechocolatechips.Replacethewalnutswithpeanuts.

White Chocolate Macadamia Cookie Cake: Substitute white chocolatechipsfor thechocolatechips.Replace thewalnutswithmacadamia

nuts.Useallvanillabuttercream.

ButterscotchCookieCake:Substitutebutterscotchchipsforthechocolatechips.Omitthewalnuts.Useallvanillabuttercream.

Toffee Pecan Cookie Cake: Replace half of the chocolate chips withtoffeecrunch.Replacethewalnutswithpecans.

PartyFavorsTypeofcookie:Rolledcutout24cookies

IcollectedbirthdaypartyfavorswhenIwasakid.Icouldn’twaittoreceive the bag of party favors filled with silly plastic games andtreatsgivenoutattheendofeverypartyIwentto.Idisplayedthemallonmyshelfinmyroom,andIwrotethenameofthefriendwho’dgiventhemtomeonthebackofeachone.EverytimeIlookedatmycollectionitremindedmethatsomedayIwasgoingtobeanartistandmaketoyslikethistoo.Ididn’trealizethenthatI’dalsobeinspiredtomakethemascookies!

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

-inchdragéesorothersmall,roundcandies

RoyalIcing(RoyalIcing)Foodcoloring2-inchacrylicboxes,foundin

crafts,container,andboxstores

1.Rollthedoughoutto¼inchthickonaflouredcuttingboard.Coverandchillfor30minutestoharden.

2.Cut the doughwith a pizza cutter or knife into 1 -inch squares.Punchholesinthecookiesfortheanimaleyesandtheflowercenterswitha¼”diameterstraw.Cutsmileymouthswithautilityknife.

3.Bakefor10to12minutes,until lightgolden.Letcoolonthepansfor10minutes.Transfertoaracktocoolfurther.

4.Whenthecookieshavecooledslightly,makesuretheyfitinsidetheboxes.Ifnot,trimwithautilityknifetofit.Theyareeasiertotrimwhentheyarestilla littlewarm.Checktheholes.If thedoughhasexpandedtoomuchandthedragéesdonotfit,openupeachholeabitbyrotatingaknifeinthehole.

5.Color the royal icing.Pipeallof theoutlineswitha smallwritingtip.Letdry.

6.Fill inwithothercolors—forexample, thewhiteof theelephant’sface,theblueoftheowl—andletdry.Thentopwithdetails—suchas thebeak, feathersandwingson thebirdsandowlsor thecandymouthofthefrog.Letdry.

7.Placeacookie inaboxwithasmanydragéesas thereareholes inthecookie.Placethelidontheboxandplaythegame.

PartyFavors.

CheddarDogBoneCookiesTypeofcookie:Rolledcutout20smalldogbones

Ontheirbirthdays,dogsdeservetobekingsorqueensforthedaytoo.Here are two of my favorite dog bone recipes; one is made withcheeseandtheotherwithherbs.(Mostdogslikerosemary,butsage,thyme,andparsleyarealsopopularflavors.)Theyareallverytasty;youmaybetemptedtosnatchafewupforyourself.

2cupsall-purposeflour2cupsshreddedcheddarcheese2clovesgarlic,chopped½cupvegetableoil6tablespoonswater(moreorless

asneeded)

1.Combine the flour, 1½ cups of the cheese, the garlic, and oil in afoodprocessororblender.

2.Graduallyaddthewateruntil themixturecomestogetherinaball.Wrapinplasticwrapandrefrigeratefor30minutes.

3.Preheattheovento400°F.Ready2ungreasedcookiesheets.4.Rollthedoughoutto½inchthick,andcutouttheboneswithadog-bonecookiecutterortemplate.Placetheshapesonthecookiesheets1½inchesapart.Bakefor8minutes,untillightbrown.Sprinklewiththeremainingcheese,andbakefor5to7minuteslonger.Transfertoaracktocool.

CheddarandHerbDoggieCookies.

HoneyHerbDogBoneCookiesTypeofcookie:Rolledcutout12largedogbonesorcrowns

2teaspoonsactivedryyeast½cupwarmwater1½cupschickenbroth3tablespoonshoney2largeeggs3tablespoonsrosemary3½cupswhole-wheatflour

1. Combine the yeast and water. Set aside, allowing the yeast toactivateandbecomefoamy,7to10minutes.

2.Combinethebroth,honey,andeggs,andmixuntilblended.Stir intherosemaryandtheyeastmixture.

3. Gradually add the flour, stirring until the dough becomes stiff.Knead the dough on a flouredwork surface until smooth.Roll thedoughout¼inch thick.Coverand letsit for30minutes inacool,dryplace.

4.Preheattheovento350°F.Ready2ungreasedcookiesheets.5.Cutintodogboneandcrownshapes.Placetheshapesonthecookiesheets2inchesapart.Bakefor20minutes.Flipthemoverandbakefor20minuteslonger.Transfertoaracktocool.

WEDDINGCOOKIESWeddings plus cookies is amarriagemade in heaven. Everyonewantstheirweddingtostandout,andtherearesomanywaystopersonalizetheday with rich, luxurious cookies. Cookies provide a wonderfulcounterpart to the wedding cake centerpiece and are a playful way toenrich your dessert options at the big event. Stacked cookies,masterpiecesofvisualart,canalsostarataweddingshower,engagementparty,oranniversarycelebration.

WeddingCakeCookiesTypeofcookie:Cutout1stackof10cookies

Hereshortbreadcookiesarestacked10 layershigh tomakea tieredweddingcake.Thecookiesare icedwitha transparent coatof royalicing, and the sides are adornedwithdots, flowers, and stripes.Thecookies arenot attached tooneanother, soguests can remove themone at a time. The lucky ones who wait for last get the biggestcookies,butthefirsttothescenegetsthemarzipanrose.Oryoucanfollowtraditionandsavethetopcookieforyourfirstanniversary.(Ittakesupalotlessfreezerspacethanacake!)ShortbreadButterCookiedough

(ShortbreadButterCookieDough)RoyalIcing(RoyalIcing),thinned

toaglazeconsistencyYellowandgreenfoodcoloringcupMarzipan

Foreachcookiestack1marzipanrose1(1¼-inch)cookie3(2¼-inch)cookies

3(2 -inch)cookies3(3 -inch)cookies

1.Rollthedoughoutto inchthickonaflouredcuttingboard.Coverandrefrigeratefor30minutestoharden.

2. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.Setupacoolingrackwithparchmentunderneath.

3. Cut the dough with cookie cutters in graduated sizes. Place theshapes on the cookie sheets 1½ inches apart. Bake for 12 to 14minutes, until light golden. Let cool for 10 minutes on the pans.Transfertoaracktocoolfurther.

4.Dipeachcookiefacedownintheicing;thenplaceitrightsideupontherack.Smoothout theareaswhereyour fingerswereand let theexcess icing drip onto the parchment. If toomuch icing drips off,addmoresugartotheglazeanddipthecookieagain.Glazeallofthecookies.Letdrycompletely.

5. Thicken the icing a bit by adding a few tablespoons of sugar.Reserve¼cupwhiteicing,andcolortherestyellow.Withasmallwriting tip,drawa linearound thecenterof theedgeof4cookies,oneofeachsize.

6.With the same tip, draw dots¼ inch apart on one of each of thecookiesineachofthe3sizesleft.Drawalinearoundthetoprimofeachofthe3cookies.

7.Change the tip to a flower tip, and pipe flowers on the remainingcookies,onenexttotheother.Whentheflowershavedried,pipethereservedwhiteicinginthecenterofeachflower.Letdry.

8.Dividethemarzipaninto ofthemarzipanforonelargeballand¼of themarzipanforonesmallball.Color the largeballyellowandthesmallballgreen.

9.Forma smallyellowballofmarzipan intoacone shape.Youwill

use this core to support the rose petals.Roll yellowmarzipan intotinyballs.Flatten theballs intopetalshapesslightly thickeratoneend.Wraponepetalaroundtheconeandpressitin.Useyourfingerstocurltheendsofthepetalout.Overlapasecondpetalwiththefirstpetal.Repeatwithadditionalpetals.

10. Make the leaves out of flattened green marzipan. Make veinindentationsintheleaveswithaknife.

11.Attachtheleavestotheroseandtherosetothesmallcookiewithroyalicing.

12.Stackthecookieswiththelargestripedcookieonthebottom,thelarge floweredcookie in themiddle, and the largedot cookiewiththe border on the top. Repeat these patterns with the graduatedcookiesizes.Topwiththesmallrose-toppedcookie.

WeddingCakeCookies.

MexicanWeddingCookiesTypeofcookie:Handshaped36cookies

Served at weddings inMexico and the southwestern United States,thesecookiesareverysimilartoRussianteacakes.Nicelypackaged,theymakegreatweddingfavors.

2cupsall-purposeflour¼teaspoonsalt1cup(2sticks)butter,softened1cupconfectioners’sugar1cuppecans,ground1teaspoonvanillaextract

1.Preheattheovento350°F.Butter2cookiesheets.2.Combinetheflourandsaltinamediumbowl;setaside.3. Cream the butter and ½ cup of the confectioners’ sugar with anelectricmixeruntilfluffy.

4.Add the flourmixture to thebuttermixture, stirringuntilblended.Stirinthepecansandvanilla.

5. Shape the dough into 1½-inch balls. Place the balls on the cookiesheets 2 inches apart and bake for 12 to 15 minutes, until lightbrown.Letcoolfor5minutesonthepans.

6.Puttheremaining½cupconfectioners’sugaronasmallplate.Rollthe cookies in the sugar while still warm. When ready to serve,freshenthecookieswithmoresugar.

Variations

RussianTeaCakes:Replacethepecanswithgroundwalnuts.

Almond Mexican Wedding Cookies: Replace the vanilla with almond

extractandthepecanswithgroundalmonds.

Cinnamon Anise Mexican Wedding Cookies: Add 1 teaspoon groundcinnamonand1teaspoonaniseseedstothedryingredients.

TietheKnotPretzelCookiesTypeofcookie:Handshaped8largecookies

Chocolate pretzel cookies are symbolic of the partnershipmade onthedayacoupletiestheknot.Servethemnexttotheweddingcakeorboxthemasweddinginvitations,favors,orananniversarygift.

2¼cupsall-purposeflourteaspoonsalt

½teaspoonbakingpowder2ouncesunsweetenedchocolate1cup(2sticks)butter,softened½cupsugar½teaspoonvanillaextract1largeegg1largeeggwhite,lightlybeaten2tablespoonsnonpareils

1.Combine theflour,salt,andbakingpowder inamediumbowl;setaside.

2.Heatthechocolateinadoubleboileroversimmeringwater,stirringuntilmelted.Letcool.

3.Beat thebutterandsugaruntil lightandfluffy.Beat inthevanilla,wholeegg,andmeltedchocolate.

4.Gradually add the flourmixture, stirring until smooth. Flatten thedoughintoadisk,wrapinplasticwrap,andrefrigeratefor1hour.

5. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

6. Roll the dough into 8 ropes, each about 10 inches long. Take theendsofeachropeandformaloop,crossingtheends.Securefirmlyonthetopandplaceonthecookiesheets2inchesapart.

7.Brushthecookieswiththeeggwhite,andsprinklewithnonpareils.Bake for 15 to 18minutes, until firm. Let cool on the pans for 5minutes.Transfertoaracktocool.

BABYCOOKIESEveryoneIknowishavingbabies,andtherearemanyeventsthatrevolvearoundnewarrivals,babyshowers,christenings,andintroductionparties.Notonlyare cookies a tasty addition to the event, but theycanalsobeusedasinvitationsorgivenoutasfavorsor thank-yougifts.It isalsoanicegesturetobakeandsendagiftboxofhomemadecookiesorbringatrayofcookiesonavisittoseeanewbaby.Andwhenthebabygetsoldenough,heorshecanenjoythefruitytoddlercookiestoo.

“PartyatMyCrib”BabyInviteTypeofcookies:Rolledcutout6largecookies

Passingoutcigarsandhangingblueorpinkbannersproclaiming“It’sa boy!” or “It’s a girl!” are soyesterdaywhen it comes to baby-related celebrations. Today, baby showers are for both parents, andcolors are gender neutral. These invites,madewith photo transfers,areclassyandappealtomodernsensibilities.Iuseashortbreaddoughas the base because it’s relatively strong and held up to multiplemailingsasIwastestingit,but ifyou’rehandingout thecookiesinperson,anotherrolledcutoutcookiedoughwillworkaswell.Tomailinvitations, put the 4 x 5-inch box into another slightly larger boxwithcornstarchpackingpeanutsarounditforextraprotection.Whendesigning the photo transfer, remember to leave plenty of roomaroundtheedgeofthecookiefortheicingborder.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

Frostingphototransfer¼inchsmallerthanthecookiesize

RoyalIcing(RoyalIcing)Foodcoloring

Nonpareils4x5-inchboxesTissuepaper,hemp,andribbon

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutto inchthick.Cutcookiesabout inchsmallerthan the invitation box; the cookies will expand slightly as theybake.Pokeholesinthesurfaceofthecookieswithaforktoensureaflat,evensurface.

3.Placetheshapesonthecookiesheets1½inchesapart.Bakefor15to18minutes,untillightgolden.Letcoolonthepansfor30minutes.Transfertoaracktocoolfurther.

4.Ifthecookieshaveexpandedtoomuchtofitintheboxes,trimthemtosizewithaknife;thecookieswillcrumblelessiftheyarechilledinthefreezerorleftouttohardenovernightfirst.

5. Cut out the photo transfers and freeze them for 20minutes, untilfirm.Oneatatime,spreadalightcoatofroyalicingonthecookies.While the icing is still wet, peel the transfers off of the backingpaperandsetthemontopoftheicing.Pressdowngentlytoremoveairbubbles.

6. Color the remaining royal icing with food coloring. Pipe flowersaroundthecookies’borders.Placeanonpareilinthecenterofeachflower.Letdry.

7.Seteachcookieontissuepaperinaboxlinedwithwaxpaperandtietheboxwithhempandribbon.

“PartyatMyCrib”BabyInvite.

BabyToysTypeofcookies:Rolledcutout6largecookies

When a friend is expecting, a group of us get together and dosomethingcrafty forher, likecustomizinga setofblocksorbakingbaby cookies.Whenwemade these, each of us picked our favoritetoddler toy and designed a cookie to make as a gift. This cookiedough needs to be chilled well before baking to prevent it fromspreading.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

RoyalIcing(RoyalIcing)FoodcoloringBlacksugarandwhitecandy

stars

1.Rollthedoughoutto¼inchthickonaflouredcuttingboard.Coverandrefrigeratefor1hour.

2. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

3. Cut out the cookies using a utility knife and templates. Place theshapes on the cookie sheets 1½ inches apart. Bake for 12 to 14minutes,untilfirmandlightlybrowned.Letcoolonthepans.

4.Dividetheroyalicinginto10smallbowls.Leaveonebowloficingwhite and color the others with pink, light brown, dark brown,yellow, orange, light green, bright green, blue, and black foodcoloring.Put the icing in pipingbags, andpipe theoutlines of thedesignsfirst.Letdryfor20minutes.

5.Filltheoutlineswithroyalicing.Sprinklecookieswithblacksugar(asforthemonkey)ortopwithstarcandies(asforthejack-in-the-

box).Letdry; then topwithsmalldetailsandpatterns (suchas thefacesorthejack’scrosshatching).Letdrycompletely.

TODDLERCOOKIESTheseextra-healthful,fruity,bite-sizecookiesareperfectforaplaydatewithagroupoftoddlers,whoaretheperfectagetoexplorethewonderfulworld of baked treats.When servedwith yogurt—a baby favorite—thecookiesmake a complete protein.These cookies can also bemade intofull-sizetreatsforadults.

BananaNutCookiesTypeofcookie:Dropmolded36cookies

The darker and riper the banana, the better it is for baking. Thesemoistandfluffycookieshavearichbananaflavorthatdeepensasthecookies sit.Make themwithout nuts, if youwish, for tiny toddlers,andwithnutsforthosewhohavemasteredchewing.

Cookies2¼cupsall-purposeflour½teaspoonbakingpowder½teaspoonbakingsoda1teaspoonsalt1cup(2sticks)butter,softened½cupgranulatedsugar½cupbrownsugar2largeeggs1cupmashedripebananas2teaspoonsvanillaextract1cupchoppedwalnuts

Topping1banana,cutinto¼-inchrounds2tablespoonslemonjuice

3tablespoonsplainyogurt

1.Preheat theovento375°F.Ready1½-inchsiliconemoldsor line2cookiesheetswithparchmentpaper.

2. Combine the flour, baking powder, baking soda, and salt in amediumbowl;setaside.

3.Beat thebutterandsugarsuntil fluffy.Add theeggs,bananas,andvanillaandbeatwell.

4.Gradually add the flourmixture and stir until blended. Stir in thenuts.

5.Dropheapingteaspoonsofthedoughintothemoldsoronthecookiesheets 2 inches apart. Bake for 8 to 10 minutes, until golden.Transfertoaracktocool.

6.Useamini–cookiecuttertocutshapesfromthebananaslices.Tossthemwiththelemonjuice;thenattachthemtothecookieswiththeyogurt.

Variation

Chocolate Banana Nut: Reduce the flour to 2 cups. Add cup cocoapowdertothedryingredients.Add1cupchocolatechipsalongwiththenuts.

HiddenCherryCookies,MandarinOrangeCookies,BananaNutCookies.

HiddenCherryCookiesTypeofcookie:Dropmolded36cookies

Cherries are the fun that is baked right into the center of thesecookies. At first they appear to be little cherry flowers, but whentoddlers bite into them they squealwith surprise and excitement astheyfindthehiddencherry.Ifyoudon’thaveaflower-shapedmold,simply cover any piece of fruit with dough and form it into a ballabout1inchindiameter;bakeonacookiesheet.

1½cupsall-purposeflowerteaspoonsalt

½cup(1stick)butter,softened¼cupconfectioners’sugar1teaspoonvanillaextract1teaspooncherryjuice36cherries,pitted

1.Preheat theoven to350°F.Butter and flour2 small flower-shapedmoldsorcookiesheets.

2.Combinetheflourandsaltinasmallbowl;setaside.3. Beat the butter and confectioners’ sugar until smooth. Stir in thevanillaandcherryjuice.

4. Gradually add the flour mixture, stirring until the dough can begatheredintoaball.

5.Wrap thedougharound thecherries, formingballsabout1 inch indiameter. Press the balls into the molds. Alternatively, place theballsdirectlyonthecookiesheets.

6.Bakefor8to10minutes,untillightgolden.Letcoolfor5minutesinthemoldsoronthepans.Transfertorackstocoolfurther.

Variations

CherryCookieswithCherry Icing:Combine1cupconfectioners’ sugarwith 3 tablespoons cherry juice, stirring until the icing reaches adrizzlingconsistency.Drizzletheicingoverthecookies.

HiddenStrawberryCookie:Replacethecherrieswithhalvedstrawberriesandthecherryjuicewithstrawberryjuice.

HiddenDriedApricot Cookie: Replace the cherrieswith dried apricotsandthecherryjuicewithapricotnectar.Slicedriedapricotsinhalfifnecessary.

MandarinOrangeCookiesTypeofcookie:Dropmolded36cookies

Bite-sizemandarinorangesegmentsaresocute, theyaretheperfecttopping forkids’ cookies. If the cookies aregoing tobe eaten rightafterbaking,attachtheorangestothecookiewithyogurt;iftheywillbe served to the little princes and princesses later, use Royal Icing(RoyalIcing).

2½cupsall-purposeflour1teaspoonbakingpowder½teaspoonsalt1cup(2sticks)butter,softened1cupgranulatedsugar1largeegg½cuporangemarmaladeGratedzestof1orange3tablespoonsorangejuice½cupmandarinorangesegments

Topping½cupmandarinorangesegments¼cupplainyogurt

1.Preheattheovento300°F.Butter2-inchminimuffincups.2.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

3.Beatthebutterandsugaruntillightandfluffy.Beatintheegg.4.Stirinthemarmalade,orangezestandjuice,andmandarinoranges.5.Graduallyaddtheflourmixtureuntilblended.6.Droproundedteaspoonsofthedoughintothemolds.Bakefor4to6

minutes,untiltheedgesaregolden.Flipoutontoaracktocool.7.Attachthemandarinorangesegmentstothetopsofthecookieswithyogurtoricing.

Variation

Chocolate Chip Orange Cookies: Add cup chocolate chips to thecookiedoughafterthewetanddryingredientsaremixedoricing.

KIDS’COOKIESThe word that sums up these cookies:fun! Baking for or with kids isprobably one of the more nostalgic activities for me, promptingmemories of the excitement of learning to bakemyself. The followingcookies are easy to make with kids, perfect for slumber parties, bakesales,andbakingplaydates.Butremember:Thesecookietreatsarenotjustforkids;they’reforallofuswhorefusetogrowup.

PizzelleMaltIceCreamSandwichesTypeofcookie:Pressed24cookies,12sandwiches

Iwasoneofthosefewkidswhowereallowedtoeatwafflesandicecream for breakfast. If I had known then about crisp and delicatepizzelles,which are essentiallywaffles, these ice cream sandwicheswouldhavebeenmyfavorite.Thesandwichesinthepicturearemadewithonechocolatecookieandoneplaincookie.Maltedmilkpowdergives a distinctive taste to the cookies that’s reminiscent of amilkshake—andwhatkiddoesn’t likemilkshakes?Theycanalsobeshaped into waffle ice cream cones by following the cookie conestechnique.

2cupsall-purposeflour½cupcocoapowder1tablespoonmaltpowder1½teaspoonsbakingpowder3largeeggs,atroomtemperature1cupsugar½cup(1stick)butter,meltedand

cooled½cupmilk1teaspoonvanillaextract

1.Preheatapizzellemaker.2.Combinetheflour,cocoapowder,maltpowder,andbakingpowderinamediumbowl;setaside.

3.Beattheeggsandsugaruntilblended.Beatinthebutter,milk,andvanilla.

4.Graduallyaddtheflourmixture,andstiruntilsmooth.5.Dropaheapingtablespoonofthebatteronthepizzelleironslightlyoff center (a little closer to the back). As you close the lid, themachine will push the batter forward. Lower the lid and cook forabout30 to45seconds.Removewitha forkand transfer toawireracktocool.Assemblepizzellesintosandwiches.

Variations

PlainPizzelles:Omitthecocoapowder.Use2teaspoonsvanillaextract.

AnisePizzelles:Omit thecocoapowder.Replace thevanillawithaniseextract.

ChocolateOrangePizzelles:Replacethevanillawithorangejuice.Add1tablespoongratedorangezestwiththejuice.

Hazelnut Pizzelles:Decrease the flour to 1 cups. Add cup groundhazelnutstothedryingredients.

EverythingPizzaCookieTypeofcookie:Extra-large2cookies

Thisenormous“pizza”cookiehasachocolatecrustandcookiedoughcenterandistoppedwiththeworks.Itisfantasticforakids’slumberparty.Someofthetoppingsareaddedbeforeitisbaked,andtherestareaddedafterward.Makesurethecenterdoughisfullybakedbeforetoastingthemarshmallows—theywilltoastquickly.Thisisadoublebatch,soyoucantomaketwopizzaswithdifferenttoppings.

ChocolateCookiedough(ChocolateCookies)

CookieDoughCenters4½cupsall-purposeflour2teaspoonsbakingsoda½teaspoonsalt2cups(4sticks)butter,softened1½cupsgranulatedsugar1½cupsbrownsugar4largeeggs1teaspoonvanillaextract

Toppingscupchocolatechips

½cupwalnuts½cupraisins½cuppeanuts1cupshreddedsweetenedcoconut1cuplargemarshmallows1cupminimarshmallows½cupchocolatemaltballs

1.Refrigeratethechocolatecookiedoughuntilneeded.2.Makethecookiedoughcenters:Combinetheflour,bakingsoda,andsaltinalargebowl;setaside.

3.Beatthebutterandsugarsuntilfluffy.Beatintheeggsandvanillauntilcreamy.

4.Graduallyaddtheflourmixture,stirringuntilblended.5.Preheattheovento350°F.Butter2(14-inch)roundpizzapans6. Spread the mixture in the pans with a spatula, leaving a -inchborderaroundtheedges.

7.Rollthechocolatedoughintoaropeabout½inchindiameter,andwrap it around the edge of each pan to form a border. Pinch thedoughtogetherwherethetwoendsmeet.

8.Topthecookieswithchocolatechips,walnuts,raisins,peanuts,andhalfofthecoconut.Bakefor18to22minutes,untilgolden.Checkwithaknifetoseeifthecookieisfirm.Addthemarshmallows,andbakefor3to5moreminutes,until themarshmallowsarebrowned(becarefulnottoletthemburn).Letcoolonthepans.

9.Topwiththeremainingcoconutandthemaltballs.Toserve,cutintowedgeswithapizzacutter.

ChocolateChipCookieCupcakesTypeofcookie:Drop,cupcakes18cupcakes

Kidsmakingcookiesandcupcakescouldnotbemoreproud,andherethe two are combined into one. The bottom of each cupcake has achocolatechipcookiecrust,and,well,youcanseewhatisonthetop—amini–chocolatechipcookie.

ChocolateChipCookiedough1cupall-purposeflour½teaspoonbakingsoda½teaspoonsalt½cup(1stick)butter,softened6tablespoonsgranulatedsugar6tablespoonsbrownsugar½teaspoonvanillaextract1largeegg,atroomtemperature1cupchocolatechips

Topping1cupchocolatechips,choppedVanillaCreamFrosting

(VanillaCreamFrosting)

1.Preheattheovento375°F.Butter2cookiesheets.Linecupcakepanswithliners.

2.Make18mini–chocolatechipcookiesfrom -inchballsofdough;setaside.

3. Place 1 rounded teaspoon cookie dough in the bottom of eachcupcake liner.Bake for7minutes; they shouldbeunderbaked.Letcoolinthepans.

4.Combinetheflour,bakingsoda,andsaltinasmallbowl;setaside.

5.Combinethebutter,sugars,andvanilla.Beatwithanelectricmixeronmediumspeeduntilcreamy.Beatintheegg.

6.Gradually add the flourmixture, stirringuntil smooth; then stir inthechocolatechips.

7. Fill the cupcake liners three-quarters full over the partially bakedcookies.Bakefor15to20minutes,untilatoothpickinsertedinthecentercomesoutclean.Letcoolinthepans.

8.Forthetopping,stirthechocolatechipsintothefrosting.Spreadontopofthecupcakes.Topwiththeminicookies.

GingerbreadCupcakes,ChocolateChipCookieCupcakes,CookiesandCreamCupcakes.

CookiesandCreamCupcakesTypeofcookie:Cookiecupcakes18cupcakes

Two flavors that always work well together—cookies and cream—team up again in a cookie cupcake. Cookie cupcakes combine thegreat flavors and textures of cookies and the cakey moisture ofcupcakes.

2cupsall-purposeflourcupDutch-processcocoapowder

1tablespoonbakingpowder½teaspoonsalt½cup(1stick)butter,softened1 cupsgranulatedsugar1cupmilk2teaspoonsvanillaextract3largeeggwhites2½cupscrushedChocolate

Cookies(ChocolateCookies)VanillaCreamFrosting

(VanillaCreamFrosting)

1.Preheattheovento350°F.Linecupcakepanswithliners.2. Combine the flour, cocoa powder, baking powder, and salt in amediumbowl;setaside.

3.Combinethebutter,sugar,milk,andvanillawithanelectricmixer,blendinguntilsmooth.Stirintheflourmixture.

4.Addtheeggwhitesandbeatforabout2minutes.5. Mix in 1½ cups of the crushed cookies, reserving the rest fortopping.

6. Fill the cupcake liners three-quarters full. Bake for about 20

minutes,untilatoothpickinsertedinthecenterofacupcakecomesoutclean.Letcoolinthepans.

7.Spread the frostingon topof thecupcakesand roll the topsof thefrostedcupcakesintheremainingcookiecrumbs.

GingerbreadCupcakesTypeofcookie:Cookiecupcakes18cupcakes

Thisisafarcryfromthoseplaincake-mixcupcakesyouhadasakid.Nowthattheworldhasgonecupcakecrazy,thereisnoturningback,and kids and adults alike have cravings for exotic flavorcombinations.Thecookieshereprovidethecrunchofthetopping.

Cupcakes2½cupsall-purposeflour1½teaspoonsbakingsoda1teaspoongroundcinnamon1¼teaspoonsgroundginger½teaspoongroundcloves½cup(1stick)butter,softened¼cupdarkbrownsugar¼cupgranulatedsugar1largeegg

cuplightmolasses2teaspoonsgratedlemonzest1cupsourcream1cupcrushedVeganGinger

Cookies(VeganGingerCookies)

CreamCheeseSpiceFrosting1(8-ounce)packagecreamcheese,

softened6tablespoonsbutter,softened3cupsconfectioners’sugar1teaspoonvanillaextract½teaspoongroundcinnamon½teaspoongroundginger

ToppingCandiedginger1½cupscrushedVeganGinger

Cookies(VeganGingerCookies)

1.Preheattheovento375°F.Lineregularcupcakepanswithliners.2. Make the cupcakes: Combine the flour, baking soda, cinnamon,ginger,andclovesinamediumbowl;setaside.

3. Beat the butter and sugars together until fluffy. Add the egg,molasses,andlemonzest.Beatwell.

4.Addtheflourmixturealternatelywiththesourcreamuntilblended.Stirinthecrushedcookies.

5.Fillthecupcakelinersone-halftothree-quartersfull.Bakefor15to20 minutes, until a toothpick inserted in the center of a cupcakecomesoutclean.Letcoolinthepans.

6.Make the cream cheese spice frosting:Beat the cream cheese andbutteruntilsmooth.

7. Slowly sift in the confectioners’ sugar and continue beating.Mixuntilalllumpsaregone.Addthevanilla,cinnamon,andginger,andbeatuntilblended.Frostthecupcakes.

8.Topwithcandiedgingerandcrushedcookies.

ZenStonesTypeofcookie:Drop30cookiesifmadefromafullbatchofdough

These cookies are a good introduction for kids to baking anddecorating. They are super-easy to make, even for a little kid. Iusuallymake these from thescraps leftover fromabatchofcutoutcookies, but they’re somuch fun, youmight want tomake a freshbatch of dough and cut it into strips just for these. If you havedifferent flavors of dough, so much the better: Mix the flavorstogether intoballs (withcandyhidden in themiddle); thenbake.Todecorate, pipe icing to outline the shapes formed by the differentdoughs—kindof likecoloring,but itdoesn’tmatter ifyoufill it in;they’llstilllookgood.InamedthesecookiesZenStonesbecausetheylookliketherocksIhadinmyrockcollectionwhenIwasakidthatIbelievedhadsuperpowers.

ScrapsofChocolateandShortbreadButterCookiedoughs(ShortbreadButterCookieDough)

1cupAssortedcandies,maltballs,chocolates,andchocolateraisins

RoyalIcing(RoyalIcing)Foodcoloring

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2. Gather the scraps to form 1-inch balls, hiding the candy in thecenter.Placetheballsonthecookiesheets1½inchapart.Bakefor12to15minutes,untilfirm.Transfertoaracktocool.

3.Colortheicing(hereImadeitblack),andputitinapastrybagwithasmalltip.Pipelineswherethetwodoughsmeet.

TEENCOOKIESThroughout the teen years there aremanymilestones to celebrate. Barand batmitzvahs, confirmations,quinceañeras, debutanteparties, sweetsixteens,andgraduations—allaregoodexcuses tomixupsomespecialcookies.Theserecipesarealsosimpletoprepare,sothey’rejustrightforbaking at teen parties.Aspiring cookie decorators can try the fondantcookies.

BrownieBitesTypeofcookie:Molded24brownies

These petite brownie bites are packed with ultrarich chocolate,making them the perfect choice for a group of teens having a girlyslumberpartyoramovienight.Thebrownies sink in themiddleastheybake,andthechocolateicingfillsthecracksandgrooves.Offeraselectionofdifferent toppingssoall theguestscancreate theirownfavoritecombinations.

Brownies2ouncessemisweetchocolate,cut

intopiecescup(1½sticks)butter

2teaspoonsvanillaextractcupall-purposeflourteaspoonbakingpowdercupgranulatedsugar

½cupdarkbrownsugar3largeeggs

ToppingChocolateIcing(ChocolateIcing)

WhitechocolatechipsToffeeWalnutsandpecansDriedcranberriesandotherfruits

1.Preheattheovento350°F.Butter2minicupcakepans.2.Makethebrownies:Heatthechocolateandbutterinadoubleboileroversimmeringwater,stirringuntilmelted.Removefromtheheatandstirinthevanilla.Setasidetocool.

3.Combinetheflourandbakingpowderinamediumbowl;setaside.4.Beatthesugarsandeggsuntilblended.5. Add the flour mixture, alternating with the chocolate mixture,stirring until well mixed. Put tablespoons of the batter in thecupcakepans.Bakefor15to18minutes,untilatoothpickinsertedinthecentercomesoutclean.Letcoolinthepans.

6.Spreadtheicingonthebrowniebites.Topwithassortedcandy,nuts,anddriedfruits.

Sugar-and-SpiceCinnamonButterfliesTypeofcookie:Rolledcutout12cookies

Sugarandspiceandeverythingnice,thesedimensionalbutterfliesareastweenandteengirlyascanbe.SohowdidIgetthecookiestobakeonanangle?Isacrificedacookiesheettothecauseandbentit,thenbaked them on an angle. They cooled on the sheet and set into theform.DoIexpectyoutodothattoo?Youcan,butthereareacoupleofotherwaysyoucanachievethedimensionaleffect.Thefirstistobuildacardboardformatthedesiredangle(gluesupportsonthebacktoholdtheangleandwrapinaluminumfoil)anddrapethecookiesonitimmediatelyaftertheyaretakenoutoftheoven.Thesecondistobakethebutterfliesintwosymmetricalparts,oncecooledsetthemonthecardboardformandattachthemwithroyalicingattheseam.

ButterflyCookies2cupsall-purposeflour2½teaspoonsgroundcinnamon¼teaspoongroundallspice¼teaspoonfreshlygratednutmeg¼teaspoongroundginger½teaspoonsalt½cup(1stick)butter,softened1cupgranulatedsugar1largeegg1tablespoonvanillaextract

ToppingRoyalIcing(RoyalIcing)Pink,orange,purple,andyellow

foodcoloringColoredsugar

Candydotsinassortedsizes,candyballs,candyhearts

1.Combinetheflour,spices,andsaltinamediumbowl;setaside.2.Beatthebutterandsugaruntillightandfluffy.Beatintheeggandvanilla.

3. Add the flour mixture and stir until blended. Divide into twobatches,flattenintodisks,andrefrigeratefor1hour.

4.Preheat theoven to350°F.Benda thincookiesheetbypressing itover the edge of a table, using a hammer if necessary. Line thecookiesheetwithparchmentpaper.

5.Rollthedoughoutonaflouredworksurfaceto¼inchthick,andcutoutthebutterflieswithautilityknife.Placeonthebentcookiesheet,and bake for 12 to 14minutes, until firm. Let cool on the cookiesheet.Transfertoaplate.

6. Leave of the icingwhite andcolor the restwithorange,yellow,pink and purple food coloring.Cover someof the cookies entirelywith royal icing,and leavesomeplain.Addsomecandies tomakepatterns (such as the line of hearts down the center of themiddlecookieandthepinkdotsonthefrontandbluedotsonthebackoftheothercookies.Sprinklesomeofthecookieswithcoloredsugar,likethepurplebutterflyonthefarleft).Lettheicingdry.

7.Pipetheplaincookieswithlines,dots,andotherbutterflypatterns.Add some sugar to the outlines.Once all the icing has dried, pipemorebutterflydetailsandattachcandiesandsugars.

GirlsontheVergeCookiesTypeofcookie:Rolledcutout12cookies

Thesedreamy,glamorous,andtastycookiesarefuntomake,andveryimpressive looking but really not that hard for an aspiring cookiedecorator. You can use this book’s recipe for fondant or purchasesome at a cake supply store. Keep in mind when rolling out thefondantthatthickerfondant(about -inch)isbestforembossinganddecorationsandthinnerfondant(about -inch)isbetterforwrappingcookies.

CircleandsquareShortbreadButterCookies

Fondant(Fondant)GreenandbluefoodcoloringConfectioners’sugarfordustingRoyalIcing(RoyalIcing)

1.Dividethefondantintotwobatches.Kneadoneofthefoodcoloringsintoeach.

2.Dividetheroyalicinginhalf.Leaveonebowlandusetoattachthepieces of fondant to the cookies.Make the other bowl thicker forpipingbyadding¼to½cupconfectioners’sugar.

ToMakeEmbossedCookies1.Dustaworksurfacewithconfectioners’sugar.Rollthefondantoutt o inch thick. Dust a rubber stamp with a little confectioner’s

sugar and gently press it into the fondant,without pressing all thewaythrough.

2. Cut out a circle of fondant surrounding the stamped area largeenoughtoencasethewholecookie.Attachtothecookiewithroyalicing.Trimtheedgesifnecessary.

ToMakeBraidandFlowerCookies1.Dustaworksurfacewithconfectioners’sugar.Rollthefondantoutt o inch thick. Cut the fondant in a circle large enough to wraparound the top and sides of the cookie.Attach to the cookie withroyalicing.Trimtheedgesifnecessary.

2. Dust a work surface with confectioners’ sugar. Roll one piece ofgreenandonepieceofbluefondantintoropeseach -inchwideandlengthofthecircumference.

3. Pinch one end of the strips together. Twist the strips into a rope.When the twist is complete, wrap it around the top edge of thecookieandpinchtheendstogether.Attachtothecookiewithroyalicing.

4. Cut graduated sized flowers out of fondant with cookie cutters.Attachwithroyalicing.

ToMakeBasket-WeaveCookies1. Dust a work surface with confectioners’ sugar. Roll some of thefondantoutto1.16-inchthickandsometo -inchthick.

2.Cut the 1.16-inch-thick fondant into a circle large enough towraparound the top and sides of the cookie.Attach to the cookie withroyalicing.Trimtheedgesifnecessary.

3.Cut the -inch-thickfondantinto8stripsaboutthesamelengthasthediameterof thecookieyouaredecorating.Layout theparallelstripswith inchbetweeneachstrip.Cutmoreidentical-sizestrips

fromtheotherfondantcolor.Weavethenewstripsperpendicularto,andinandoutof,thefirstsetofstrips.

4.Trimthebasketweaveintoacirclewithacookiecutterthesizeofthecookie.Attachtothecookiewithroyalicing.

5.Pipestarsaroundtheborderofthebasketweave.

ToMakeBowCookies1. Dust a work surface with confectioners’ sugar. Roll half of thefondantoutto -inchthick.Cutintoacirclelargeenoughtotopthecookie. Attach to the cookie with royal icing. Trim the edges ifnecessary.

2.Cut twomorestrips1½-inch tocreateribbonends.Notch theendsbycuttingtrianglesoutofthem.Pinchtheotherendstothebackofthebow.Attachtothecookiewithroyalicing.

3. Roll the second batch of fondant to -inch. Cut two strips 3-inchlengthandformtwoloopsfor thebow.Pinchtheloopstogether toattach in thecenter.Cutanother2”strip towraparoundandcovertheintersectionoftheloops.

4.Pipearoyalicingborderaroundtheedgeofthefondant.

ToMakeStripedandDottedCookies1.Dustaworksurfacewithconfectioners’sugar.Rollthefondantoutto1.16- inch thick.Cut intoa square largeenough towraparoundthetopandsidesofthecookie.Attachtothecookiewithroyalicing.Trimtheedgesifnecessary.

2.Cutoutfondantdotswithastraw.Attachtothecookiesinanoffsetgridwithroyalicing.

3. Cut out fondant -inch stripes with a utility knife.Attach to thecookies with royal icing leaving 1.16-inch space in between the

stripes.

ToMakeFlowerCookies1.Dustaworksurfacewithconfectioners’sugar.Rollthefondantoutto1.16-inchthick.Cutintoacirclelargeenoughtositonthetopofthecookie.Attachtothecookiewithroyalicing.Trimtheedgesifnecessary.Pipearoyalicingborderaroundtheedgeofthefondant.

2.Cutoutgraduatedsizedflowerswithcookiecuttersandadotforthecenterwithastraw.Attachwithroyalicing.

GradCookiesTypeofcookie:Rolledcutout18cookies

Iamabigfanofvintageads.Itisfuntoseehowlifemilestonesareinterpreted in different eras. Some are beautifully illustrated, andothersarejusthysterical.Mycollectiondatesallthewaybacktothelate1800s,andIhavetheadsorganizedbytheme—graduation,baby,birthday, wedding, and so on. This assortment of cookies withgraduationadsfromdifferenterasismadewithphototransfers.Theborderispipedtomakethecookiesformal.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

RoyalIcing(RoyalIcing)BlackfoodcoloringPhototransfers

1.Refrigeratethedoughfor1hour;thenrollitoutto¼inchthick.Cutout shapes½ inch larger thanyourphoto transfer images.Thiswillleavea¼-inchborderallthewayaroundthecookies.Coverandrefrigeratefor30minutes.

2.Preheat theoven to325°F.Line2cookie sheetswithparchmentpaper.

3.Placetheshapesonthecookiesheets2inchesapart.Bakefor10to 14minutes, until light golden.Let cool on the pans for 30minutes.Transfertoaracktocoolfurther.

4. Cut out the photo transfers and freeze for 20 minutes, or untilfirm. Divide the icing into two bowls. Leave one white andcolortheotherblack.Spreadalightcoatofwhiteroyalicingoneachcookie.While the icing isstillwet,peel the transfersoffofthebackingpaperandsetitontopoftheicing.Pressdown

gentlytoremoveairbubbles.

5. Pipe a scalloped border around the transfer using a smallpatternedtip.Letdry.

BowTieCookies,BlackandWhiteAnisetteCookies.

Chapter

HolidayCookies

NEWYEAR’SEVECOOKIESComeNewYear’sEve,everyoneinAmericahaseatenenoughfruitcake,peppermint,andgingerbreadtolastthemthenextdozenmonths,andit’stimeforabigchange.Someresolvetodiet,butothersknowtheirlimitsanddon’teven try.For thoseofyouwho like to live life to the fullest,hereisacollectionofcookiesforthelastnightoftheyear—worthyofacelebration.

Bow-TieCookiesTypeofcookie:Fried24cookies

Inspiredbytheformalnatureoftheoccasion,celebratethelastnightoftheyearwithblack-and-whites,bow-tiecookies,andchampagne.

1½cupsall-purposeflour2tablespoonsbakingpowder¼teaspoonsalt5largeeggyolks2tablespoonsgranulatedsugar2tablespoonssourcream2teaspoonsrum1cupvegetableoil½cupconfectioners’sugar

1.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

2.Beattheeggyolksandgranulatedsugaruntilthick;thenbeatinthesourcreamandrumuntilblended.

3.Addtheflourmixtureandstiruntilsmooth.Gatherthedoughintoaballandpressitintoaflatdisk,wrapinplasticwrap,andrefrigeratefor30minutes.

4.Roll thedoughout to inch thick.Cut inch-widestripswithaknife. To make serrated edges cut the strips into 2½-inch lengthswithapastrycutter.

5.Wraphalf of the strips around the centers of the other half of thestrips,andpresstogethertomakebowshapes.

6. Heat the oil to 350°F. Fry the cookies a few at a time for 1 to 2minutes, turning them tobrownevenlyoneach side.Usea slottedspoon to transfer them to paper towels to drain. Dust withconfectioners’sugar.

Black-and-WhiteAnisetteCookiesTypeofcookie:Drop12cookies

These cookies say “New York” and “Times Square” to me. As anativeNewYorker, I grew up seeing these cookies in every Italianand Jewish bakery.Also known as half moons, they are cakey andlight in texture. I use anisette to give them a slight black licoricetaste.

Cookies2½cupscakeflour2½cupsall-purposeflour1teaspoonbakingpowder½teaspoonsalt1 cupsgranulatedsugar1cup(2sticks)butter,softened4largeeggs1cupmilk2tablespoonsanisette1teaspoonvanillaextract

Icing4cupsconfectioners’sugar

to½cupwater2ouncesbittersweetchocolate,chopped

1.Preheattheovento350°F.Butter2cookiesheets.2.Makethecookies:Combinetheflours,bakingpowder,andsaltinalargebowl;setaside.

3.Beatthegranulatedsugarandbutteruntilfluffy.Addtheeggs,milk,

anisette,andvanillaandmixuntilsmooth.4. Add the flour mixture in batches, stirring until each batch isthoroughlyincorporated.Drop2-tablespoonmoundsofthedoughonthecookiesheets2inchesapart.Bakefor15to18minutes,untiltheedgesaregolden.Transfertoaracktocool.

5.Make the icing: Put the confectioners’ sugar in a bowl.Graduallystirinwater,mixingtomakeaspreadableicing.

6.Transferhalfoftheicingtoadoubleboiler,andaddthechocolate.Heatoversimmeringwater,stirringuntilthechocolateismeltedandthefrostingissmooth.Removefromtheheat.

7.Withanicingspatula,coathalfofeachcookiewithwhiteicingandtheotherhalfwithchocolateicing.Letsitfor30minutestoharden.

FortuneCookiesTypeofcookie:Handshaped12cookies

AlthoughwethinkoffortunecookiesasChinese, theyareamodernCalifornia invention. I like toprepare themforNewYear’sEveandmake up fortunes for the coming year.Hand forming these cookieswhile they’rewarm is a bit tricky.Bake them in small batches andworkquickly,returningthecookiestotheovenifnecessarytosoftenthemiftheyhardenbeforeyou’veformedthem.

1cupplus2tablespoonsall-purposeflour

1cupconfectioners’sugarteaspoonsalt

4largeeggwhites5tablespoonsbutter,meltedand

cooled3tablespoonsheavycream1teaspoonvanillaextract12fortunesprintedwithprinteror

handwrittenonassortedpastelpaper

RoyalIcing(RoyalIcing)¼cupassortedcoloredsugars

1.Preheattheovento225°F.Draw5-inchcirclesonparchmentpaperanduseittolineacookiesheet.Readyawidebowl.

2.Combinetheflour,confectioners’sugar,andsaltinasmallbowl;setaside.

3.Beattheeggwhitesforabout30seconds,untilblended.Stir inthebutter,cream,andvanilla.

4.Graduallyaddtheflourmixture,stirringuntilwellmixed.5.Spoon½to1tablespoonofthebatterintothecenterofeachcircle.

Withthebackofaspoon,spreadthebatter tofill thecircles.Bakefor17to20minutes,untilcookiesbegintocolorbutarenotgolden.Removefromtheoven.

6.Workingquickly,withaspatulaliftacookiefromthecookiesheet.Placeafortuneinthecenterandfoldthecircleinhalf,pinchingtheedgetogethertoformasemicircle.Bendthesemicircleinthecenterover theedgeof thepreparedwidebowl.Setonaplate toharden.Repeatwiththeremainingcookies.

7. Dip the closed ends of the cookies into the icing. Sprinkle withcoloredsugars.

FortunesMy friendMark and I cameupwith this list basedon commonphrases.You canusethemasastartingpointtocreateyourown.•Youarethegreatestthingsinceslicedbread•Happinessisjustaroundthecorner•Goodwineneedsnobush•Dotyouri’sandcrossyourt’s•Whenlifegivesyoulemons,makelemonade•Fightfirewithfire•YouwilllivetobeolderthanGod•Ordertakeout•Ittakestwotoshakethemoneytree•Awatchedpotneverboils•Necessityisthemotherofinvention•Afriendisagift•Tasteforbiddenfruit•Creativityspringsuplikemushrooms•Makequick,rashdecisions•Thewallshaveears•Actasnuttyasafruitcake•Followyourpie-in-the-skyideas•Haveyourselfafieldday•Hewholaughslastdidn’tgetthejoke

•Youcanprosperinthefieldofdoor-to-doorsalesmanship•Sanityisoverrated•Whydotodaywhatyoucanputoffuntiltomorrow•Avisitoriscomingyourway•Toshineisbetterthantoreflect•Youtakethecake•Recruitasidekick

Champagne–WhiteChocolateMeringuesTypeofcookie:Piped18cookies

With a touch of champagne, these melt-in-your-mouth whitechocolatemeringuesareatastywaytotoasttheNewYear.Thesearepiped with a large star tip and at 3 inches are pretty big andimpressive,buttheycanalsobemadeinto1inchsmallerbites.Justcutdownthebakingtimeto50to60minutes.

6largeeggwhites¼teaspoonsalt2cupssuperfinesugar½cupchampagne2ounceswhitechocolate,melted

andcooled

1. Preheat the oven to 250°F. Line 2 cookie sheets with parchmentpaper.

2.Beattheeggwhitesandsaltuntilsoftpeaksform.Graduallyaddthesuperfine sugar and champagne, beating until stiff, glossy peaksform.

3.Foldinthechocolate.4. Fit a pastry bag with a 1-inch star tip, and fill halfway with themeringuemixture.Pipe2-inchrosettesonthecookiesheets2inchesapart.Bakefor70to80minutes,until themeringuesaredry.Turnoff theovenandleavethepans in theovenfor1hour toallowthecookiestodryout.

5. Transfer the parchment and cookies to racks to cool. Peel off thepaperwhenreadytoserve.

ThumbprintswithMochaIcingTypeofcookie:Drop20cookies

OnNewYear’sEve,thepartyusuallydoesn’tgetintofullswinguntiljustbeforemidnight,waypastmynormalbedtime.Inordertostayupextra late, I created these cream cheese thumbprint cookies withhidden chocolate-covered espresso beans and mocha icing. In myopinion, cream cheese, chocolate, and coffee is the greatest flavorcombinationeverdiscovered,andtogetherinthesecookiestheytasteunbelievable.

CreamCheeseCookies1 cupsall-purposeflour1teaspoonbakingpowder¼teaspoonsalt½cupbutter,softened

cupcreamcheese,softened½cupgranulatedsugar1largeegg½teaspoonvanillaextract2tablespoonsbrewedespresso

MochaFillingcup(1½sticks)butter,softened

2½cupsconfectioners’sugarormoreifneeded

2tablespoonscoffeeliqueurteaspoonsalt

2largeeggyolks1tablespoonvanillaextract2tablespoonscocoapowder

cupsemisweetchocolate,melted

andcooled20espressobeans

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2.Makethecreamcheesecookies:Combinetheflour,bakingpowder,andsaltinamediumbowl;setaside.

3.Beat the butter, cream cheese, and granulated sugar until blended.Addtheegg,vanilla,andespresso,andbeatuntilblended.

4.Graduallyaddtheflourmixture,stirringuntilblended.5.Formthedoughinto1½-inchballs.Flattenthemslightly;thenpressdownintothecenterwithyourthumb,leavinganindentation.Placethe balls on the cookie sheets 2 inches apart. Bake for 10 to 12minutes,untilgolden.

6.Make the filling: Cream the butter and confectioners’ sugar untilsmooth.

7. Beat in the liqueur, salt, egg yolks, vanilla, cocoa powder, andchocolate. Add more sugar if necessary to reach desired pipingconsistency.Fitapipingbagwitha large tip,and fill thebagwiththefilling.

8.Placeanespressobeanintheindentationineachcookieandwithastartippipethefillingontop.

ThumbprintswithMochaIcing.

VALENTINE’SDAYCOOKIESI recently realized Imiss that time ingrammar schoolwhen IpreparedValentine’sDaycardsforeveryoneinmyclass,eventhebullies.OnceIgavethemthecard,theyseemedalotnicer.AsanadultIuppedtheantefrom a small paper card with cheesy illustrations to these specialValentine’scookies.Whetheryourfriendsandfamilyreceivethedown-home red velvet cookies or the fancier saffron gifts and extra-specialtattoocookies,everyoneappreciatesthegesture.

SaffronHeartNecklacesTypeofcookie:Rolledcutout24cookies

Valentine’sDay is agoodexcuse tobreakout the saffron, themostexpensive spice in the world. Sweetened with honey for yoursweeties, these heart necklaces strung on a ribbon and packaged inlittlewhitefabricbagsarethoughtfulgiftstogiveoutasvalentines.

½teaspoonsaffronthreads1½teaspoonshotwater1 cupsall-purposeflour2tablespoonscornstarch½teaspoonbakingsoda½teaspooncreamoftartarteaspoonsalt

½cup(1stick)butter,softened½cupsugar1largeegg1tablespoonhoney1droporangefoodcoloringRoyalIcing(RoyalIcing)

1.Soakthesaffronthreadsinthehotwaterfor30minutes.

2.Combinetheflour,cornstarch,bakingsoda,creamoftartar,andsaltinamediumbowl;setaside.

3. Beat the butter and sugar until creamy.Add the egg, honey, foodcoloring,andsaffronmixture,andbeatuntilsmooth.Graduallyaddtheflourmixture,stirringuntilcombined.

4. Form the dough into 2 flat disks, wrap in plastic wrap, andrefrigeratefor30minutes.

5. Preheat the oven to 300°F. Line 2 cookie sheets with parchmentpaper.

6.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Cutoutwithaheart-shapedcookiecutter.Cutsmallerheartsorholesinthecenter.Placeonthecookiesheets1½inchesapart.Bakefor12to15minutes,untilgolden.Transfertorackstocool.

7.Pipedelicatedetailswithroyalicing.

Valentine’sTattoosTypeofcookie:Rolledcutout12cookies

Who saidValentine’sDay needs to be all sweet and cutesy?Rosesandheartscanhaveasweettoughnessaboutthem,astheydointheselovetattoos.Madewitharichchocolatecookie(what isValentine’sDaywithout chocolate?), these designs are inspired bySailor Jerry,(1911–73),atattooartistfromHawaii.

ChocolateCookiedough(ShortbreadButterCookieDough)

RoyalIcing(RoyalIcing)White,red,green,black,yellow,

andredfoodcoloring

1.Rollthedoughoutto¼inchthickonaflouredcuttingboard.Coverandrefrigeratefor1hour.

2. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

3.Usingautilityknifeandthephotoatleft,cutoutthecookies.Placetheshapeson thecookiesheets1½inchesapart.Bakefor10 to12minutes,untilfirm.Letcoolonthepansfor10minutes.Transfertoaracktocoolcompletely.

4.Divide the royal icing into 3 small batches forwhite, yellow, andgreen and 2 slightly larger batches for red and black. Color eachbatchwithone foodcoloring.With a smallwriting tip, pipe all oftheblackoutlinesforhearts,banners,leaves,flowers,andbirds;letdry. Fill the outlines with colors and let dry.Write text over thebannersandaddthefinaldetails.

RedVelvetCookieswithCreamCheeseFillingTypeofcookie:Cakemix,drop20cookies,10sandwiches

InsteadofpurchasingaredvelvetboxofcandyforValentine’sDay,make some redvelvet cookies.Redvelvet, a popular cake flavor intheAmericanSouth,hasbecomeanationalfavoriteforcupcakes,anditworks justaswell forcookies.Thesecookiesaremadewithcakemix,sotheyaresupereasyforkidstomakeforparentsandfriends.

RedVelvetCookies1boxredvelvetcakemix

cupcocoapower2largeeggs

cupoil10dropsredfoodcoloring

cupchocolatechips

ToppingsCreamCheeseFilling(CheeseFilling)2ouncessemisweetchocolate,

meltedandcooled½cuppecans,chopped½cupshreddedsweetenedcoconut

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2. Make the red velvet cookies: Combine the dry cake mix, cocoapowder, eggs, oil, and food coloring in a bowl. Mix until wellblended.Stirinthechocolatechips.

3. Shape the dough into 1½-inch balls. Place the balls on the cookiesheets2inchesapart.Bakefor10to12minutes,untilfirm.Transfer

toaracktocool.4.Dividethefrostinginto2batches.Stirthechocolateintoonebatch.5.Spreadtheplaincreamcheesefillingononequarterofthecookiesand the chocolate frosting on another quarter of the cookies. Topwith the remaining cookies tomake sandwiches.Roll the edgesofsomeofthesandwichesinpecansandtheedgesofothersincoconutandleavesomeplain.

EASTERCOOKIESEaster is the most important Christian religious holiday in manycountries but in many places inAmerica it is as much about the newbeginningsassociatedwithspringasitisaboutreligion.Basketsofeggs,flowers,bunnies,andtheirfavoritefood,carrots,arethesymbolsoftheseason.Candyisthetreat.

ButterCookieEasterBasketsTypeofcookie:Molded12baskets

On Easter Sunday these cookies are real kid pleasers.And oh, theextras—jelly beans, malt balls, and candied almonds—are just therightsizetofilluptheentirebasket.Imadetheseintartletpans,butsmall cupcake pans work just as well. The baskets are easiest toassembleandcompleteoneatatimesothat theroyalicingremainswetanddoublesasglueforthehandleandthecandies.

3cupsShortbreadButterCookiedough(ShortbreadButterCookieDough)

¼cupcocoapowderBlue,orange,andgreenfood

coloringRoyalIcing(RoyalIcing)Greensugar1cupjellybeans¼cupmaltballs¼cupcandiedalmonds1tablespoonmini–candyflowers

1. Preheat the oven to 300°F. Butterminitartlet pans and place on arimmed baking sheet. Line a second baking sheet with parchmentpaper.

2.Divide thedough into4batches.Add thecocoa toonebatch,bluefoodcoloringtoanother,andorangetoanother.Leavethelastplain.Reserve¼batchofeachcolorforbaskethandles.

3.Tomakethebasket,useyourfingerstopressthedoughsonecoloratatimeintothetartletpanssothetopedgessit¼inchfromtherim.Bake for 9 to 12 minutes, until firm. Let cool in the pans for 10minutes.Turnthecookiesoutontoaracktocoolfurther.

4. For the handle, roll 3 colors of dough into ¼-inch-thick ropes 4incheslong.Braidtheropestogether,alternatingthecolors.PlaceonacookiesheetandbendintoaUshape,makingsureitissizedtofitinchfromtheedgeofthebasketonbothsides.Lineuptheendsof

thetipsoftheUsotheyareevenandwillsitflatonthetopofthebasketwheninverted.Bakefor5 to7minutes,until firm.Letcoolonthepans.

5.Colortheicingwithgreenfoodcoloring.Addhalfoftheicingtoapastry bag with a small tip. With a spoon, pool the icing in thebaskets; then pipe textured grass by piping icing back and fortharoundthetopedgeofthebasket.Whiletheicingisstillwet,attachthehandles.Keepthemuprightwithtoothpicksoneachsidetoholdtheminplacewhiletheicingdries.Attachthecandiestothepooledgreenicing,andsprinklewithgreensugar.Attachminiflowerstothecandieswithicing.

OrangeBunnyandFlowerCookiesTypeofcookie:Rolledcutout12largecookies

FillingEasterbasketswithhomemadebunnyandflowercookiesissomuch more thoughtful than purchasing premade ones at thesupermarket. These butter cookies are orange flavored, but you canuselemonorlimejuiceandzestinsteadoforange.

OrangeButterCookies1½cupsall-purposeflour¼teaspoonsalt

cupbutter,cubedcupgranulatedsugar

1tablespoongratedorangezest2tablespoonsorangejuice2largeeggyolks

ToppingsRoyalIcing(RoyalIcing)Blue,green,black,andyellow

foodcoloringDragéesorothercandiesColoredsugars

1.Maketheorangebuttercookies:Combinetheflourandsaltinafoodprocessor or blender.Add the butter, and pulse until the mixtureresemblescoarsemeal.

2.Addthegranulatedsugar,orangezest,orangejuice,andeggyolks.Pulseuntilthedoughgathersintoaball.

3.Wrapinplasticwrapandrefrigeratefor30minutes.4.Preheattheovento325°F.Butter2cookiesheets.

5.Rollthedoughoutto¼inchthickonaflouredworksurface.Cutoutbunniesandflowersinassortedsizesanddots.Placethecookiesonthe cookie sheets 1½ inches apart.Bake for 8 to 10minutes, untilgolden.Transfertoaracktocool.

6. Divide the icing into 5 batches, one large and 4 smaller batches.Color4batchesoficingwithoneeachofthefoodcolorings,leavingthe largebatchplainwhite.Pipeanoutlineoneachof thebunnieswithwhite icingand fill.Attach candies and sprinklewith coloredsugar.Letdry.Pipefacesanddetailsonthebunnies.

7. Pipe outlines and patterns on the flowers, and cover details withdragées and sugar. Then attach the cookies to each other tomakedimensionalflowers.

Variation

Marshmallow Bunnies: Omit the royal icing and top the cookies withMarshmallowFrosting(MarshmallowFrosting).

OrangeBunnyandFlowerCookies.

SunflowerCarrotCookiesTypeofcookie:Drop30cookies

Floppy,our rabbitwhen Iwasgrowingup (hehadone ear thatwasbent), liked sunflower seeds with his carrots. I think he was on tosomething,soIincludedtheminthesehealthycookies.

3¼cupsall-purposeflour1tablespoonbakingpowder1½teaspoonsgroundcinnamon½teaspoongroundallspice¼teaspoonsalt1cup(2sticks)butter,softened1cuplightbrownsugar3largeeggs½cuphoney1teaspoonvanillaextract2cupsshreddedcarrots½cupchoppedwalnuts¼cupsunflowerseeds

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Combinetheflour,bakingpowder,cinnamon,allspice,andsaltinalargebowl;setaside.

3.Beat thebutter andbrownsugaruntil fluffy.Add theeggs,honey,andvanillaandbeatwell.

4.Graduallyaddtheflourmixture,andbeatuntilcombined.Stirinthecarrots,walnuts,andsunflowerseeds.

5.Droprounded-teaspoonmoundsofthedoughonthecookiesheets2inchesapart.Bake for10 to12minutes,until lightlybrowned.Letcoolonthepansfor3minutes.Transfertoaracktocoolcompletely.

Variation

CarrotRaisinCookies:Omit thewalnutsandadd cupgoldenraisins.TopwithLemonIcing(LemonIcing).

SunflowerCarrotCookies.

LemonBarsTypeofcookie:Bar12bars

Thetartnessoflemonstastes,tome,liketheSpringnessofEaster.Iaddedsomegingertothecrusttogiveitabitofbite.Thesebarsarequick and easy to make and would be a refreshing alternative tolemonadeforthekids’nextcapitalventure.

1cup(2sticks)butter,softened½cupconfectioners’sugarplus

morefordusting2¼cupsall-purposeflour½teaspoongroundginger1teaspoongratedlemonzest4largeeggs1 cupsgranulatedsugar

cupfreshlysqueezedlemonjuice,about5lemons

½teaspoonbakingpowder

1.Preheattheovento350°F.Butterandfloura9x13-inchbakingpan.2.Beatthebutterandconfectioners’sugaruntilfluffy.3.Stirin2cupsoftheflour,theginger,andthelemonzest.4. Press the dough into the bottomof the pan and bake for 20 to 25minutes,untilgolden.Setaside.

5.Combine theeggs,granulatedsugar,and lemon juice inamediumbowlandstiruntilblended.Stirintheremaining¼cupflourandthebakingpowder.

6.Pouroverthebakedcrustandbakefor20to25minutes,untilfirm.Letcoolfor10minutes.

7.Dustwithconfectioners’sugarandcutintosquares.

Variations

LimeCoconutSquares:Replacethelemonzestwithlimezestandlemonjuicewithlimejuice.Add½cupshreddedsweetenedcoconutalongwiththeflourtothecrustandsprinkle¼cupoverthecrustbeforeaddingthecustard.

OrangeAlmond Squares: Replace the lemon zest with orange zest andlemon juice with orange juice.Add ½ cup ground almonds alongwiththeflourtothecrust.Afterthebarsarebaked,topwithcandiedalmonds.

LemonBars.

MOTHER’SDAYANDFATHER’SDAYCOOKIES

BakingcookiesforMomandDadisgratifyingbothforthebakerandforthe receiver.Cookies are someof the simplest desserts toput together,and the perfect introduction to baking for kids. These simple cookierecipesweredesignedwithlotsofwowfactor,sothey’reidealforkidstomakeandgrown-upstoenjoy.

OldFamilyPhotoCookiesTypeofcookie:Rolledcutout12cookies

Surprise your parents with cookies made with old family photos.Pictures of special moments or funny times spent growing up aregoodchoices.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

PhototransfersRoyalIcing(RoyalIcing)

1.Refrigeratethedoughfor1hour.2.Line2cookiesheetswithparchmentpaper.3.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Cutthecookies ½ inch bigger than your photo transfer images. This willleave a¼-inch border all theway around. Place the shapes on thecookiesheets2inchesapart,coverwithplasticwrap,andrefrigeratefor30minutes.

4.Preheattheovento350°F.5.Bakethecookiesfor10to14minutes,untillightgolden.Letcoolon

thepansfor30minutes.Transfertoaracktocoolfurther.6.Cutoutthephototransfersandfreezefor20minutes,oruntilfirm.Spreadalightcoatoficingonacookie.Whiletheicingisstillwet,peelthetransferoffthebackingpaperandsetitontopoftheicing.Pressdowngentlytoremoveairbubbles.

7.Pipeaborderofroyalicingaroundthetransferusingasmallwritingtip.Letdry.

Thank-YouCookiesTypeofcookie:Rolledcutout40cookies,5thank-yousets

On Mother’s Day and Father’s Day it is really nice to also thankparents,grandparents,andstepparentsforall theydo.Thesesweetlypackaged chocolate cookies, which spell “thank you,” have lots ofgoodkarma.Therearemanywaystomakethese;hereImadesimplecircles and embossed the letters in the cookie, then piped in somewhitechocolatetohighlighttheletters.Theycanalsobecutoutintolettershapes,ortheletterscanbepunchedoutofthecenter.Youcanalso,ofcourse,makethemtothankafriendforathoughtfulgestureortothankdonorsatafund-raiser.

ChocolateCookies3½cupsall-purposeflour1cupcocoapowder1½teaspoonsbakingsoda1½teaspoonscreamoftartar½teaspoonsalt1½cups(3sticks)butter,softened3cupslightbrownsugar3largeeggs1tablespoonvanillaextract

Topping1cupwhitechocolate1tablespoonbutter

1. Make the chocolate cookies: Combine the flour, cocoa powder,bakingsoda,creamoftartar,andsaltinamediumbowl;setaside.

2.Beatthebutterandbrownsugarwithamixerinamediumbowluntil

smoothandcreamy.Addtheeggsandvanillaandmixwell.3.Graduallyaddtheflourmixturetothebuttermixture,mixingonlowspeeduntilblended.Dividethedoughinto2flatteneddisks,wrapinplasticwrap,andrefrigeratefor30minutes.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

5.Rollthedoughoutonaflouredworksurfaceto inchthick.Usinga2-inch round cutter, cut 8 cookies for each thank-you set. Cut theleftoverdoughintoextracookies.

6.With alphabet cookie cutters, emboss the letters that spell “thankyou”intotheindividualcookies.Embosstheremainingcookieswithstar,heart,or flowercutters.Place the shapeson thecookie sheets1½inchesapart.Bakefor8to10minutes,untilcrisp.Transfertoaracktocool.

7.Make the topping:Heat thewhitechocolateandbutter inadoubleboiler over simmeringwater, stirring untilmelted. Put in a pastrybag with a small tip and pipe around the inside of the embossedletters.

8. Package in a long, narrow boxwith nuts or candy in between theletters.

CoconutBarsTypeofcookie:Cakemix,bar20bars

Thereissomethingaboutmakingarecipefromcakemixthatmakesthewhole process seem easier.Here is one ofmy favorites. It’s soeasylittlekidscanmakeit—bigkids,too.

½cup(1stick)butter,meltedandcooled

1boxyellowcakemix3largeeggs2cupsconfectioners’sugar1(8-ounce)packagecreamcheese½cupshreddedsweetenedcoconut

cupchocolatechips½cupmaraschinocherries

1.Preheattheovento325°F.Butteran11½x7½-inchpan.2. Stir together the butter, dry cake mix, and 1 of the eggs untilmoistened.Pressintothepanandsetaside.

3. Beat the confectioners’ sugar, cream cheese, and remaining eggswithamixeruntilsmooth.

4.Stirinthecoconut,chocolatechips,andcherries.5.Spreadevenlyover thecake-mix layer.Bakefor40 to45minutes,untilgolden.Letcoolinthepan.

6.Cutintosquares.

Variation

CoconutMapleWalnutBars:Replace thechocolatechipswithchoppedwalnuts.Drizzlethebakedbarswithmaplesyrup.

FOURTHOFJULYCOOKIESWehaveourfoundingfatherstothankforpickingthisdayinthemiddleofsummertosigntheDeclarationofIndependence.Iftheyhadpickedaday in February, we wouldn’t have the amazing summertime weatherthroughout this great land to celebrate the day. And what would theFourth be without fireworks, barbecues, picnics, and block and beachparties?BetsyRossdidaprettygoodjobtoo,indesigningtheflag:Sheprobably knew that stars and stripes would work brilliantly on festivecookies.

FourthofJulyPinwheelsTypeofcookie:Handshaped6pinwheels

PinwheelcookiesonastickarefuntomakewithkidsforaFourthofJulyblockpartyorpicnic.Iexperimentedwithmanycookiedoughstomake theperfectpinwheels.Theadditionof almondbutter andalot of eggsmakes this dough stretchy and prevents cracking on thefolds.Forpatrioticcolors,addsomeredorbluefoodcoloringtothedough.

Cookies3 cupsall-purposeflour3cupsconfectioners’sugar½cupalmondbutter8largeeggs,2ofthemseparated2teaspoonssugar2½teaspoonsvanillaextract12dropsredfoodcoloring12dropsbluefoodcoloring

ToppingsRoyalIcing(RoyalIcing)RedandbluefoodcoloringRedsugarBluesugarCinnamoncandies

1.Make the cookies:Put the flour, confectioners’ sugar, and almondbutter in a food processor or blender. Pulse until the mixtureresemblescoarsemeal.Transferthemixturetoabowl.

2.Stirin6oftheeggsand2yolks,oneatatime,andvanillaandmixto make a soft dough. Divide the dough in half. Add red foodcoloring to one batch and blue to the other. Wrap each batch inplasticwrapandrefrigeratefor30minutes.

3.Rollthedoughsoutonaflouredcuttingboardto¼inchthickandarough square shape.Coverwithplasticwrapand refrigerate for30minutes.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper. Ready 6-inch wooden lollipop sticks, dowels, or ice popsticks.

5. Cut the dough into 4½-inch squareswith a pastry cutter or flutedsquare cutter. Cut slits in from the corners, stopping about 1 inchfrom the center. Press a stick in the center and fold every othercorner over it. Beat the 2 remaining egg whites in a small bowl.Brushsomeoftheeggwashoverthecenterofthepinwheels.Pressthetipsdowntoseal.

6.Placethepinwheelsonthecookiesheets2inchesapart.Bakefor15to18minutes,untilthecookieslookfirmandtheedgesarebrownedabit.Letcoolonthepansfor20minutes.

7.Divide the royal icing into3batches;makeonebatch redandoneblue,andleaveoneplainwhite.Spreadthecoloredicingsontheflat

parts of the pinwheels. While they are still wet, top them withcoloredsugars.Pipedotsandspiralsinthecenterwithcoloredicing.Attachthecinnamoncandiestothedotcenters.

8. Pipe white dot and striped patterns on the folded parts of thepinwheels.

FourthofJulyPinwheels,StarsandStripes.

StarsandStripesTypeofcookie:Icebox18cookies

Iusuallymakeadoublebatchofpinwheelcookiesandusehalfofthedoughtomakethesepatriotic treats,butyoucanuse theShortbreadButter Cookie dough (Shortbread Butter Cookie Dough) with twodifferent colors. Just make sure you brush egg wash between thelayersandpressthemtogetherfirmly,ortheywillseparate.

FourthofJulyPinwheelsdough(FourthofJulyPinwheels),halfcoloredredandhalfblue

4largeeggwhites,lightlybeatenRoyalIcing(RoyalIcing)Candystars

1.Linea5x7-inchloafpanwithwaxedpaper.2.Rollthereddoughoutonaflouredworksurfaceto inchthickandabout5x7inches.Pressthedoughintothebottomofthepan.Brushthelayerwitheggwash.

3.Repeatwith the blue dough.Continue adding layers and eggwashuntil the stack is about 1 inches high. Cover and freeze for 2hours.

4.Preheattheovento375°F.Butter2cookiesheets.5.Withasharpknife,slicetheloafintotwo2½-inchblocks,andthenslice into ¼-inch cookies. Place on the cookie sheets 1½ inchesapart.Bake for8 to10minutes,untilgolden.Transfer toa rack tocool.

6.Diponeedgeofeachcookie into the icing.While the icing isstillwet,topwithcandystars.Letset.

ExplosionCookiesTypeofcookies:Rolledcutout8cookies

Thesecherry,blueberryandbuttercutoutcookieshighlightthecolorsof the holiday and the flavors of summertime. “Bam,” “pow,”“kaboom,”“wham,”“zap”—theseplayfullydecoratedcookiesevokethe sounds of fireworks explosions on the Fourth of July, not tomentionretrocomicbooks.

Cookies3 cupsall-purposeflour2teaspoonsbakingpowderteaspoonsalt

1cup(2sticks)butter,softened1 cupssugar2largeeggs¼cupcherryjuice2teaspoonsvanillaextract½cuppittedfreshcherries,

chopped½cupfreshblueberries,chopped10dropsbluefoodcoloring

ToppingsRoyalIcing(RoyalIcing)Red,blue,yellow,andblackfood

coloringRainbownonpareils

1.Combinetheflour,bakingpowder,andsalt;setaside.2.Cream thebutter and sugaruntil fluffy.Beat in the eggs, then thecherryjuiceandvanilla.

3.Graduallystirintheflourmixture.Dividethedoughintothirds.Stirthecherriesintoonethirdandtheblueberriesandbluefoodcoloringinto another, and leave the last plain. Wrap in plastic wrap andrefrigeratefor1hour.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

5.Rollthedoughsoutonaflouredworksurfaceto¼inchthick.Usinga cookie cutter and a utility knife and the template, cut out theexplosion and several star shapes. Place the shapes on the cookiesheets1½inchesapart.Ifthedoughissoft,coverandrefrigeratefor30minutesbeforebaking.

6.Bakefor15to18minutes,untilgoldenbrown.Letcoolonthepansfor10minutes.Transfertoaracktocool.

7.Divide the royal icing into 4 batches.Color each of the 4 batcheswith one of the food colorings. Pipe the outlines first and let drycompletely. Fill with icing. While the icing is still wet, attachsmallerstarcookiestolargerstarsandtopwithnonpareils.

HALLOWEENCOOKIESHalloween is the fastest growing holiday around theworld.Based on apagan Celtic tradition of scaring lost souls out of the graveyard withbrightlylitsculptedturnips,theholidayismarkedinAmericabycarvedpumpkins.Thejack-o’-lanterncookiesaregreatcookiesforyourkidsandtheir friends,andthecaramelapplecookiesareamustforaHalloweenparty.

Jack-o’-LanternSpiceCookiesTypeofcookie:Rolledcutout30cookies

Mini-jack-o’-lanterns are fun to hand out to all of yourHalloween-lovingfriends.Cinnamon,nutmeg,andclovesinfusethecookieswithholiday flavor, and faces give each cookie its own personality.Packagetheminacellophanebagandtiethebagwithhemp.

Cookies2cupsall-purposeflour1½teaspoonsbakingpowder¼teaspoonsalt1teaspoongroundcinnamon¼teaspoonfreshlygratednutmeg¼teaspoongroundcloves6tablespoonsbutter,softened

cupvegetableshorteningcupsugar

1largeegg1tablespoonmilk1teaspoonvanillaextract8dropsorangefoodcoloring

ToppingRoyalIcing(RoyalIcing)12dropsBlackfoodcoloring

1. Combine the flour, baking powder, salt, cinnamon, nutmeg, andclovesinamediumbowl;setaside.

2.Beat thebutter, shortening,andsugaruntil fluffy.Beat in theegg,milk,andvanilla.

3. Add the flour mixture to the butter mixture and beat well. Addorangefoodcoloring.

4.Dividethedoughinhalf,wrapinplasticwrap,andrefrigeratefor2hours.

5. Preheat the oven to 375°F. Line 2 cookie sheets with parchmentpaper.

6. Roll one batch of dough out on a flouredwork surface to¼ inchthick. Cut out jack-o’-lantern shapes 2 inch to 2½ inches with acookiecutterorutilityknife.Withablunttoolorthebackofaknife,press the stripes into the cookie. Place the shapes on the cookiesheets1½inchesapart.Bakefor8to10minutes,untilfirm.Letcoolonthepansfor30minutes.

7. Color the royal icing black, and pipe faces on the cookies with asmallwritingtip.Letdry.

Variations

Pumpkin Jack-o’-Lanterns: Use the Pumpkin Cookies recipe (PumpkinCookies).

CandyJack-o’-Lanterns:Preparelarger3inchto3½inchcookiesandcutout the eyes, noses, and mouths. Place the cookies on the cookiesheetsandfilltheeyes,noses,andmouthswithcrushedhardcandybeforebaking.Follow the techniquedescribed in theStained-Glass

OrnamentCookiesrecipe(Stained-GlassOrnamentCookies).

CaramelAppleCookiesTypeofcookie:Rolledcutout12cookies

I modeled this cookie after my favorite Halloween treat, and thesecaramelapplecookiesturnedouteventastierthanthecaramelapplesthemselves.Thesecookies arepackedwithapple chunksandchewycaramel,andthentoppedwithmorecaramel,pluspeanuts.Theyarepreparedasarolledcutoutcookie,butyoucanalsomake themintodropthumbprints,leavingaplaceforthecaramelinthecenter.

Cookies3cupsall-purposeflour1teaspoonbakingpowder1teaspoongroundcinnamon¼teaspoonsalt1cup(2sticks)butter,softened½cupgranulatedsugar½cuplightbrownsugar2largeeggs2teaspoonsvanillaextract¼cupapplejuice½cupapplebutter1½cupspeeledandchoppedapples1cupcaramelcandies,chopped

ToppingsRoyalIcing(RoyalIcing)6dropsgreenfoodcoloring¼cup(½stick)butter

cupdarkbrownsugar2tablespoonslightcornsyrup1tablespoonheavycream

½cupchoppedpeanuts

1.Combinetheflour,bakingpowder,cinnamon,andsaltinamediumbowl;setaside.

2.Beatthebutterwiththesugarsuntilfluffy.Addtheeggsandvanillaandbeatuntilsmooth.Stirintheapplejuiceandapplebutter.

3.Gradually add the flourmixture, stirring until blended. Stir in theapples and caramel candies.Flatten thedough into adisk,wrap inplasticwrap,andrefrigeratefor1hour.

4. Preheat the oven to 300°F. Butter 2 cookie sheets. Put a piece ofparchmentpaperunderacoolingrack.

5.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknife,cutoutappleshapesliketheonesseenbelow.Placethe shapes on the cookie sheets 2 inches apart. Bake for 18 to 20minutes,untilbrowned.Transfertotheracktocool.

6.Colortheicingwithgreenfoodcoloring,andpipethestemandtheleafonthetopoftheapple.Letdry.

7.Tomakethecarameltopping,heatthebutter,brownsugar,andcornsyrup in a saucepan over medium heat, stirring until the sugar isdissolved.Increasetheheatandboilfor1minute.Removefromtheheat and stir in the cream. Pour over the tops of the cookies andsprinklewithpeanuts.Lethardentoagooeystate.

Variations

ChocolateAlmondAppleCookies:Omit the caramel topping.Melt 1½cupschoppedchocolateandpouritovertheapplecookies.Topwithalmondslicesandminimarshmallows.

Tropical Caramel Apple Cookies: Top the cookies with sweetenedshredded coconut,macadamia nuts, and dried pineapple instead ofpeanuts.

CaramelAppleCookies.

THANKSGIVINGCOOKIESThereisnobettertimetosharetheephemeralflavorsoffallthanontheThanksgivingdessert table.Allof thesecookiesarebasedon tried-and-trueAmericanThanksgivingflavors:cornmeal,thetraditionalAmericanstarch, and molasses and maple, the traditional North Americansweeteners.Fallisnutseason,andpecans,walnuts,andchestnutsaboundin these recipes.Agreatway to celebrate in addition to indulgingwithfamilyandfriendsistobakebatchesofthesecookiesanddonatethemtofoodcharitiesorsheltersorofferthemtothehomeless.

SweetPotatoCookiesTypeofcookie:Rolledcutout15largecookies

Sweetpotatoesarea traditionalThanksgiving treat,and they’realsogood for you. That orange color is vitaminA; sweet potatoes alsocontainvitaminCandantioxidants.Thissweetpotatocookieisbasedon a classic southern colonialAmerican recipe, which I adapted tomakelesssweet.Ofcourse,ifhealthfulnessisnotsuchaconcern,topthecookieswithMarshmallowFrosting(MarshmallowFrosting)foracookietakeona1950s-styleThanksgivingsidedish.

2¼cupsall-purposeflour2teaspoonsbakingpowder½teaspoonsalt1tablespoongroundcinnamon1tablespoongroundginger¼teaspoonblackpepper½cup(1stick)butter,softened½cuplightbrownsugar1largeegg

cupcookedandmashedsweet

potato2largeeggwhites,lightlybeaten¼cuppecanhalves

1. Combine the flour, baking powder, salt, cinnamon, ginger, andpepperinamediumbowl;setaside.

2.Creamthebutterandbrownsugaruntillightandfluffy.Addtheeggandsweetpotato,andbeatwell.

3.Add the flourmixture and blendwell. Form the dough into a flatdisk,coverwithplasticwrap,andrefrigeratefor30minutes.

4.Preheattheovento325°F.Butter2cookiesheets.5.Roll thedoughouton a flouredwork surface to inch thick.Cutwitha3-inchflowerorroundcookiecutter.Placetheshapesonthecookiesheets2inchesapart.

6.Brush thecookieswith theeggwhites,andpressapecanhalf intothe center of each cookie.Bake for 15 to 18minutes, until lightlybrowned.Letcoolon thepans for5minutes.Transfer toa rack tocool.

SweetPotatoCookies,ApplesauceCookies.

Low-FatApplesauceCookiesTypeofcookie:Drop15largecookies

I like tomake theseextra-largesoftcookies in thefall, rightafteradayofapplepickinginthecountryside.Theystaymoistfordays,sotheyareaperfectcookietoprepareaheadoftimeforThanksgiving.Trydifferentvarietiesofapples—fromthetartestgreenapplestothesweetestred—tocustomizetheflavors.

2¼cupsall-purposeflour½teaspoonbakingpowder1teaspoongroundcinnamon½teaspoonfreshlygratednutmeg½teaspoongroundginger2largeeggs2tablespoonsvegetableoil1cupunsweetenedapplesauce2tablespoonsfrozenapplejuice

concentrate1cupchoppedapples,sautéedina

littlebutteruntiljustsoft

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Combinetheflour,bakingpowder,cinnamon,nutmeg,andgingerinamediumbowl;setaside.

3. Beat the eggs, oil, applesauce, and apple juice concentrate untilblended.

4. Gradually add the flour mixture to the egg mixture. Stir in theapples.

5.Dropthedoughwithanicecreamscoopontothecookiesheets2½inchesapart.Bake for13 to16minutes,until lightlybrowned.Let

coolonthepansfor5minutes.Transfertoaracktocool.

Variation

ChocolateRaisinApplesauceCookies:Reduce theflour to2cups.Addcup unsweetened cocoa powder to the flour and ½ cup raisins

alongwiththeapplestothedough.

ChocolateTurkeysTypeofcookie:Cookieconstruction12turkeys

Whenmostpeoplearecelebratingthebountyoftheharvestseason,Iamcelebratingtheabundanceofcandycorn.Partcookie,partcandy,theseturkeyswillbegobbledupinaflash.Afterall,chocolateistheworld’sbestgluewhenitcomestocookies.

2cupssemisweetchocolatechips,melted

1½cupscandycorn12smallmaltballs12largemaltballs1batch2½-inchroundChocolate

Cookies(ChocolateCookies)24candyeyes,or12whitecandy

dotsand12smallerblackcandydots

1.Line1cookiesheetwithparchmentpaper.2. To make the turkey tails, spoon 1½-inch round pools of thechocolateontotheparchmentpaper.Set5ofthecandycornsonthechocolatewith the tips facing thecenter.Cover thewhite tipswithmeltedchocolate.Letset.

3.Attachasmallmaltball(theturkey’shead)toalargemaltball(theturkey’sbody)withmeltedchocolate.Letset.

4. Pool 1 tablespoon melted chocolate in the center of each cookie.Attach the largemalt ball to the cookie, with the small malt ballslightly tilted toward the front.Attach the circle of chocolatewiththecandy-cornfeathers.

5.Tomakethebeaks,cutthewhitetipsfrompiecesofcandycornandattachthemtothesmallmaltballwithchocolate.Attachthecandy

eyes,oruse2candydots,alargerwhitedotandasmallerblackdotontop.Letset.

MapleWalnutCookiesTypeofcookie:Rolledcutout361-inchcookies

Onebiteofthesemaplewalnutcookies,andyouwillknowwithoutadoubtwhat timeofyear it is.Cut thedough intomaple leafshapes.Ice the topswith royal icing in fall leaf colors. I also like to leavesome plain to represent the brown leaves. For all you Canadians:These taste just as good in themiddle of summer at a barbeque orparadeorwhilewatchingfireworksforCanadaDay.Youmightwanttomakealltheleavesred.

3cupsall-purposeflour¼teaspoonsalt½teaspoongroundcinnamon1cup(2sticks)butter,softened½cupgranulatedsugar¼cupdarkbrownsugar1largeeggyolk½cupmaplesyrup1teaspoonvanillaextract½cupwalnuts,finelychoppedRoyalIcing(RoyalIcing)5dropseachred,orange,green,

yellowfoodcoloring

1.Combinetheflour,salt,andcinnamoninamediumbowl;setaside.2.Beat thebutterandsugarsuntilfluffy.Beat intheeggyolk,maplesyrup,vanilla,andwalnuts.Gatherinto2flatdisks,wrapinplasticwrap,andrefrigeratefor30minutes.

3. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

4.Rollthedoughoutonaflouredworksurfaceto inchthick.Cutout

maple leaves using 1-inch cookie cutters. Place the shapes on thecookie sheets 1 inch apart. Bake for 5 to 7 minutes, until lightlybrownedaroundtheedges.Transfertoaracktocool.

5.Dividetheicinginto4bowlsandcolorwiththeicing.Leavesomecookiesplainanddipthefacesofthecookiesintotheicingandletsitfor20minutestodry.

Variations

Maple Cranberry Sandwich Cookies: Replace the walnuts with driedcranberries. Spread half of the cookies with cranberry filling(CranberryFilling)andputtheremainingcookiesontop.

MapleCreamCheeseSandwichCookies:Add2tablespoonsmaplesyruptoCreamCheeseFilling(CreamCheeseFilling).Spreadhalfofthecookieswiththefillingandputtheremainingcookiesontop.

MapleWalnutCookies,PecanMolassesSpiceCookies,PumpkinCreamCookies.

PumpkinCreamCookiesTypeofcookie:Rolledcutout24cookies

Thequintessential fallcombinationofcreamcheeseandpumpkin iscarried a step further in these cookies with toasted pumpkin seeds,whichgivethemaniceroastedflavorandgraphictouch.Pumpkinisloaded with beta-carotene, and the dairy and the seeds in thesecookiesmakeupafullprotein.

PumpkinCookies3½cupsall-purposeflour½teaspoonsalt½teaspoonbakingsoda¼teaspoongroundcinnamon½teaspoonfreshlygratednutmeg¼teaspoongroundginger1½cupslightbrownsugar½cupvegetableoil1largeegg1tablespoonvanillaextract1cuppumpkinpuree½teaspoongratedorangezest

OrangeCreamCheeseFilling6ouncescreamcheese,softened¼cupconfectioners’sugar½teaspoonorangejuice

Topping¼cuphulledpumpkinseeds

(pepitas)

1.Makethecookies:Combinetheflour,salt,bakingsoda,cinnamon,nutmeg,andgingerinalargebowl;setaside.

2.Beatthebrownsugar,oil,egg,andvanillauntilblended.3. Stir in the pumpkin and orange zest. Gradually add the flourmixture,stirringuntilcombined.

4.Rollthedoughoutonaflouredcuttingboardto inchthick,cover,andrefrigeratefor30minutes.

5.Preheattheovento350°F.Butter2cookiesheets.6.Cutthedoughintocircles.Usingasmallercirclecookiecutter,pressaringinthecenterofeachcookie,beingcarefulnottopressallthewaythrough.Withthebackofaspoon,pressthedoughinthecenterdowntomakeanindentedspacetoholdthecream.

7.Placetheshapesonthecookiesheets1½inchesapart.Bakefor12to15minutes,untillightlybrowned.Transfertoaracktocool.

8. Make the cream cheese filling: Beat the cream cheese,confectioners’ sugar, and orange juice with a mixer until smooth.Spoon into the indented space in the cookies. Top with pumpkinseeds.

Variations

PumpkinRaisinCookies:Add1½cupsraisinsalongwiththeorangezesttothedough.Topwithrumglaze(RumGlaze).

Pumpkin Chip Cookies: Add 1½ cups chocolate chips along with theorange zest to the dough. Replace the cream cheese filling withChocolateGlaze(ChocolateGlaze).

Pumpkin Cranberry Cookies: Add 1½ cups chopped fresh cranberriesalongwith theorangezest to thedough.Replace thecreamcheesefillingwithCranberryFilling(CranberryFilling).

PecanMolassesSpiceCookiesTypeofcookie:Moldeddrop36cookies

Theseultimatemini–pecanpiecookiesareanadaptationofcolonial-eramolasses cookies. Upping the ante on the traditional flavors ofThanksgiving,Iaddedacaramelizedpecantopping.

MolassesCookies2½cupsall-purposeflour1½teaspoonsgroundcinnamon1teaspoongroundcloves1teaspoongroundginger

teaspoonsaltteaspoonbakingsoda

1½cups(3sticks)butter,meltedandcooled

1cupgranulatedsugar½cuplightbrownsugar

cupmolasses2largeeggs

PecanToppingcupchoppedpecansplus½cup

pecanhalves3tablespoonsmaplesyrup2tablespoonsbrownsugar

1.Preheattheovento350°F.Butter2minicupcakepans.2.Make themolasses cookies:Combine the flour, cinnamon, cloves,ginger,salt,andbakingsodainamediumbowl;setaside.

3.Beatthebutter,sugars,andmolassesuntilsmooth.Beatintheeggs.

4.Stirintheflourmixtureuntilcombined.5.Dropheaping-tablespoonmoundsofthedoughintothecupcaketins.Press the dough against the sides of the tins. Create awell in thecenterofeachcookiewithateaspoon.

6.Make the topping:Combine thechoppedpecans,maple syrup,andbrown sugar. Spoon the mixture into the wells. Top each with apecanhalf.

7.Bakefor8to10minutes,untilbrowned.Whilethecookiesarestillwarmandsoft,runaknifearoundtheedgesofthecookiestoloosenthem.Letthemcoolinthepan.Gentlyliftthecookiesfromthepan.

Variation

Old-FashionedMolassesCookies:Omitthepecantopping.Dropheaping-tablespoon mounds of the dough on a cookie sheet lined withparchment paper 2 inches apart. Bake for 12 to 15 minutes untilbrowned.

CranberryCornmealSandwichesTypeofcookie:Rolledcutout,sandwiches36cookies,18sandwiches

This recipe combines two Thanksgiving favorites, cornmeal andcranberries.Iliketopreparethesecookiesaspetitesandwicheswithaplaincornmealcookieandcranberryfilling,orwithfreshcranberriesmixed into thecookiedough.Thevariation isespeciallygoodwhenteamedwithchocolate.

CornmealCookiescupall-purposeflourcupstone-groundcornmealcup(1½sticks)butter,softened

¼cupgranulatedsugarteaspoonsalt

Gratedzestof1orange1teaspoonorangejuice1largeegg1largeeggyolk

CranberryFilling1tablespooncornstarch1½cupswater1½cupsfreshcranberries

1.Make the cornmeal cookies:Combine the flour and cornmeal in amediumbowl;setaside.

2.Creamthebutter,sugar,salt,orangezest,andorangejuiceuntillightandfluffy.Beatintheeggandeggyolk.

3.Add the flourmixture and stir to combine.Form thedough into aflatdisk,wrapinplasticwrap,andrefrigeratefor1hour.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

5.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Cutoutthedoughwith2-inch-squarecookiecutters.Placetheshapesonthecookiesheets1inchapart.Bakefor12to15minutes,untilcrispandlightgolden.Transfertoaracktocool.

6. Make the filling: In a saucepan over low heat, dissolve thecornstarch in the water. Add the cranberries. Cook, stirring untilthickened.Addabitmorecornstarchifneeded.Spreadthefillingonhalfthecookies,andtopwiththeremainingcookies.

Variations

CranberryCornmeal Cookies:Add cup fresh chopped cranberries tothecookiedough.Prepareassinglecookies.

Chocolate Chip Cranberry Cookies: Add cup chopped semisweetchocolatetothedough.Prepareassinglecookies.

LemonCornmealCookies:Replacetheorangejuiceandzestwithlemonjuice and zest. Prepare as single cookies. Top with Lemon Icing(LemonIcing).

PecanCornmealCookies:Add cupchoppedpecanstothedoughafterthewetanddryingredientsarecombined.

JEWISHHOLIDAYCOOKIESInanotherlifeImusthavebeenJewish,oritmightjustbethatJewsandItalians are somuch alikewhen it comes to baking. There has to be areasonwhy I have such a strong affinity for these cookies and I can’tkeep myself from stopping to purchase macaroons, rugelach, orhamantaschenevery time Ipass a Jewishdeli orbakery. Jewishbakinghas tremendous significance, and each of these cookies is made withingredientsandshapesthataredirectlytiedtotheholidayswhentheyareprepared. Ihave recentlygotten into thehabitof invitingmyself tomyJewishfriends’celebrationsasanexcusetobringthecookies.Theydon’tmind—they’re always invited to my Christmas gatherings, which ofcoursealsofeatureanarrayoffestivecookies.

RugelachTypeofcookie:Handshaped,filled20cookies

Rugelachareprepared forRoshHashanah, the JewishNewYear,orHanukkah, the festival of lights. Once the cream cheese dough isprepared,practicewithrolling,andexperimentwithdifferentfillings.

1½cupsgranulatedsugar1tablespoongroundcinnamon1½cups(3sticks)butter,softened

cupconfectioners’sugar1teaspoonvanillaextract1½(8-ounce)packagescream

cheese3½cupsall-purposeflour2cupsapricotjam1½cupschoppeddriedapricots2cupswalnuts,toastedand

chopped

1largeegg,beaten1tablespoonwater4tablespoonscoarsesugar

1. Combine the granulated sugar and cinnamon in a small bowl; setaside.

2.Creamthebutter,confectioners’sugar,andvanillauntilfluffy.Addthecreamcheese,andblenduntilsmooth.

3.Add the flour andmixuntil the dough comes together into a ball.Divide the dough into 4 batches, wrap in plastic wrap, andrefrigeratefor2hours.

4. Preheat the oven to 375°F. Line 2 cookie sheets with parchmentpaper.

5.Roll one batch of the doughout on a lightly flouredwork surfaceintoa12x16-inchrectangle inchthick.Spreadwithone-quartereachofthejam,driedapricots,walnuts,andsugarmixture.Cuttherectangle into triangles and roll into the shapes seen in the uppserrightofthephotoabove.Refrigeratefor20minutes.Repeattomake3morelogs.

6.Mixtheeggwiththewater.Brushon.Sprinklewithcoarsesugar.7.Bakefor20 to30minutes,until lightbrown.Transfer toa rack tocool.

Variations

RaspberryPecanRugelach:Replace the apricot jamwith raspberry jamandthewalnutswithpecans.Omitthedriedapricots.

ChocolateCurrantRugelach:Replacetheapricotjam,driedapricots,andwalnutswith2cupschocolatechipsand2cupscurrants.

Strawberry PistachioRugelach: Replace the apricot jamwith raspberryjamandthewalnutswithpistachios.Omitthedriedapricots.

Hamantaschen,Rugelach,PassoverMacaroons.

PassoverMacaroonsTypeofcookie:Drop20cookies

ForPassover,observantJewseatunleavenedfoods tocommemoratetheir ancestors’ hasty departure from Egypt. These macaroons areflourlessandgettheirtexturefromstifflybeateneggwhites,makingthemtheidealcookiefortheholiday.

2largeeggwhitesteaspoonsaltcupgranulatedsugar

3cupsshreddedsweetenedcoconut1teaspoonvanillaextract

1. Preheat the oven to 300°F. Line 2 cookie sheets with parchmentpaper.

2.Beattheeggwhitesandsaltuntilsoftpeaksform.Add4tablespoonsofthesugarandbeatuntilglossyandstiff.

3.Foldintheremainingsugar,coconut,andvanilla.4.Drop1-tablespoonmoundsofthedoughfromacookiescooponthecookiesheets2inchesapart.Bakefor15to18minutes,untilgolden.Letcoolonthepans.

Variation

Chocolate Macaroons: Add 4 ounces melted and cooled bittersweetchocolatealongwiththevanillatothedough.

HamantaschenTypeofcookie:Handshaped,filled36cookies

These filled cookies with a cream cheese dough are traditionallyprepared for the late-winterholidayofPurim, celebratedwith seedsand bringing gifts to friends and drinking wine. The shape of thepastriesrepresentsthethree-pointedhatthatHaman,thevillaininthePurim story, supposedly wore. Many types of filling are used forhamantaschen—poppyseeds,apricot,andprunearethemostpopular—butIthinkchocolateisalsoreallygood.

Poppy-SeedFilling½cuppoppyseeds¼cupsugar¼cupchoppedraisins¼cupchoppedwalnuts1cupmilk½cuphoney1largeegg

CreamCheeseDough3cupsall-purposeflour1½teaspoonsbakingpowderteaspoonsalt

½cup(1stick)butter,softened6ouncescreamcheese,softened1teaspoonvanillaextract2teaspoonslemonjuiceGratedzestof1lemon1cupsugar2largeeggs

ChocolateFilling

1cupsemisweetchocolatechips,melted

¼cupsugar1tablespoonbutter,melted1tablespoonmilk1teaspoonvanillaextract1largeegg

1.Makethepoppy-seedfilling:Grindthepoppyseedsandsugar inafoodprocessororblender.Addtheraisinsandwalnuts,andpulseafewtimestochop.

2.Transfertoasaucepanandstirinthemilkandhoneyoverlowheatfor5 to7minutes, until thickened.Remove from theheat, and letcool.Stirintheegg.

3.Make thecreamcheesedough:Combine the flour,bakingpowder,andsaltinamediumbowl;setaside.

4.Creamthebutter,creamcheese,vanilla,lemonjuice,andlemonzestwithanelectricmixeruntilsmooth.Beatinthesugarandeggs.

5. Add the flour mixture to the butter mixture. Stir until justincorporated;donotovermix.Formthedoughintoaflatdisk,wrapinplasticwrap,andrefrigeratefor30minutes.

6.Preheattheovento350°F.Butter2cookiesheets.7.Rollthedoughoutonaflouredworksurfaceto inchthick.Cutthedoughwith a cookie cutter into4-inch rounds.Wet the edgeswithcold water.Add 1 tablespoon of the filling to the center of eachcirclecookie.

8.Score3pointsofatriangleonthedough.Fold inchoftheedgeofthedoughovertowardsthemiddlein3sections,leavingthefillingexposed.Pinchtheedgeswherethedoughmeets.

9.Placethecookiesonthecookiesheets1½inchesapart.Bakefor30to 35 minutes, until golden. Let cool on the pans for 5 minutes.

Transfertoaracktocoolcompletely.

Variations

OrangeRaspberryHamantaschen:Replacethelemonjuiceandzestwithorangejuiceandzest.Replacethepoppy-seedfillingwithraspberryjam.

LimeApricotHamantaschen:Replacethelemonjuiceandzestwithlimejuice and the zest of 2 limes. Replace the poppy-seed fillingwithapricotjam.

ChocolateHamantaschen:Reduce the flour to 1 cups and add cupcocoapowdertothedryingredients.Replacethepoppy-seedfillingwithchocolatefilling.

Combine the chocolate, sugar, butter, milk, and vanilla in a mediumbowl.Letcoolabit;thenstirintheegguntilcombined.

HanukkahHoneyButterCookiesTypeofcookie:Rolledcutout24cookies

HoneyisasymbolofnewbeginningsforJewishpeople.Usuallyitiseaten for Rosh Hashanah, the Jewish New Year, or in cakes andcookiestocelebrateanewbaby.HereIusedhoneyinthedoughforHanukkahcookies.Thisbutter cookie recipe canbeused for anyofthecutoutcookiesinthisbook.

2cupsall-purposeflour2tablespoonscornstarch1teaspoondrymilk½teaspoonbakingsoda½teaspooncreamoftartar¼teaspoonsalt½cup(1stick)butter,softened½cupsugar1largeegg1½tablespoonshoney1teaspoonvanillaextractRoyalIcing(RoyalIcing)4dropsbluefoodcoloring

1. Combine the flour, cornstarch, dry milk, baking soda, cream oftartar,andsaltinamediumbowl;setaside.

2.Beatthebutterandsugaruntilfluffy.Beatintheegg,thenthehoneyandvanilla.

3.Graduallystirintheflourmixture.4.Formthedoughintoaflatdisk,wrapinplasticwrap,andrefrigeratefor30minutes.

5. Preheat the oven to 300°F. Line 2 cookie sheets with parchmentpaper.

6.Roll thedoughoutona flouredwork surface to¼ inch thick.Cutwithcookiecutters.Placetheshapesonthecookiesheets1½inchesapart.Bakefor15to20minutes,untilgoldenaroundtheedges.Letcool on the pans for 15 minutes. Transfer to a rack to coolcompletely.

7.Dividetheicinginto2bowls.Leaveonebatchwhiteandcolorthesecondwithbluefoodcoloring.Pipeanoutlineoneachcookiewiththewhiteicingandfill.Letdry.Pipetheblueicingonthecookiesinpolkadot,stripeandcrosshatchedpatternstodecorate.

Variations

Honey Poppy-Seed Cookies: Add ¼ cup poppy seeds along with thehoneytothedough.

HoneyAlmondCookies:Add¼cupslicedalmondsalongwiththehoneytothedough.

HanukkahHoneyButterCookies.

CULTURALHOLIDAYCOOKIESTheAmericanpaletteisaglobalone,anditmakessensetoindulgeinasmuch food culture aswe can. LosAngeles is an exciting place to livebecauseitissoculturallydiverse:Icanfindjustaboutanytypeofbakeryfromalmosteverycultureimaginablearoundtheworld.Andifthereisn’tabakery,thereisacommunityofpeoplewhoaremorethanhappytotellyouabouttheirfavoriteflavorsandcookies.LebkuchenforOktoberfest,almond and sesame cookies for Chinese NewYear, and cookies withdulcedelecheforalloftheLatinAmericanholidays.Hereisjustasmallsamplingofthethecookiesoftheworld.

ChineseSesameandAlmondCookiesTypeofcookie:Rolledcutout24cookies

Chinatown ismy favorite neighborhood both inNewYork,where Igrewup,andhereinLosAngeles.IlovevisitingduringChineseNewYear, for dragon parades, moon cakes, and almond and sesamecookies.

AmericanizedChineserestaurantsofferfortunecookiesat theendof a meal, but many traditional Chinese restaurants offer Chinesealmond cookies. Prepare them for the Chinese New Year, whichoccurs in late January or early February. If youwould like amoreauthentic taste, replace the all-purpose flour with rice flour. Thehoney-sesame variation is similar to a cookie from my favoriteChinatownbakery.

1cupblanchedalmonds2½cupsall-purposeflour2¼cupsconfectioners’sugar

cupalmondbutter

5largeeggs,1ofthemseparated1teaspoongranulatedsugar1½teaspoonsalmondextract¼cupsesameseeds

1.Put cupofthealmonds,½cupoftheflour,andtheconfectioners’sugarinafoodprocessororblender,andpulseuntilfinelyground.

2.Add the almond butter. Pulse until the mixture resembles coarsemeal.Transferthemixturetoabowl.

3.Addthe4wholeeggsplus1eggyolkoneatatime,stirringintheremaining flourwell between additions.Wrap thedough inplasticwrapandrefrigeratefor30minutes.

4.Preheattheovento350°F.Butter2cookiesheets.5.Roll thedoughoutona flouredwork surface to¼ inch thick.Cutwith a 2-inch round cookie cutter. Place the shapes on the cookiesheets1½inchesapart.

6.Combine the eggwhite, granulated sugar, and almond extract in asmallbowl.Brushtheeggwashonthecookies.Sprinklethecookieslightlywith sesameseeds.Pressanalmond into thecenterof eachcookie.

7.Bakefor15to18minutes,untilgolden.Letcoolonthepansfor5minutes.Transfertoaracktocoolfurther.

Variation

ChineseHoneySesameCookie:Reducetheblanchedalmondsto cup.Roll the dough out to ½ inch thick and cut with cookie cutters.Combine½ cup sesame seeds and 3 tablespoons honey in a smallbowl.Brush the cookie all overwith eggwash.Spread the sesameseedmixtureovertheentirecookie.Bakefor10to12minutes.

ChineseHoneySesameCookies.ChineseSesameandAlmondCookies.

MatchaChocolateSwirlCookiePopsTypeofcookie:Icebox12cookiepops

For those who like to eat cookies on a stick, here is one of myfavorites. I gave standard icebox cookies a flavor makeover withchocolate and Japanese green tea. Serve them to celebrate Japan’sBoys’DayonMay5orGirls’DayonMarch3.

3½cupsall-purposeflour1teaspoonbakingpowder½teaspoonsalt1¼cups(2½sticks)butter,

softened1½cupsconfectioners’sugar3largeeggs,separated1teaspoonvanillaextract

cupcocoapowder¼cupchocolatechips,finely

chopped3tablespoonsmatchapowder

1.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

2.Beatthebutterandconfectioners’sugaruntilfluffy.Beatintheeggyolksandvanilla.

3.Graduallyaddtheflourmixture,stirringuntilcombined.4. Divide the dough into 3 batches. Leave one batch plain.Add thecocoa powder and chocolate chips to one batch and the matchapowdertotheotherbatch.

5.Gathereachbatch intoaball,wrap inplasticwrap,andrefrigeratefor1hour.

6.Rollonebatchofdoughoutonaflouredworksurface intoa large

rectangle½ inch thick.Repeatwith theother twobatches tomakeclosetothesamesizerectangles.

7.Place a piece of parchment paper on awork surface and stack thethreerectanglesontopofeachotheronthepaper,brushingthefirsttwolayerswiththeeggwhiteandleavingthetoplayerplain.

8.Rollupthedoughastightlyasyoucan.Wraptheloginplasticwrapandfreezefor1hour.

9.Preheat theoven to350°F.Line twocookie sheetswithparchmentpaper.Ready12lollipoporicepopsticks.

10. Cut ½-inch rounds with a sharp knife. Place the rounds on thecookiesheets1½inchesapartandinsertastickineachone.Bakefor15to18minutes,untilgoldenaroundtheedges.Transfertoaracktocool.

Variation

Mocha Swirl Cookie Pops: Replace the matcha powder with cupgroundespressobeans.

MatchaChocolateSwirlCookiePops.

AlmondButterCookiesFilledwithDulcedeLecheTypeofcookie:Handshaped,filled

Dulcedelecheisasweet-milkcaramelthatisusedinLatinAmericansweets. It’s made by cooking milk and sugar together very slowlyoveralongperiodoftimeuntilreducedandthick.HereImakeitintoapastebyusing lessmilk thanusualand thickening itwithabitofflourat theend. Ihide it insideanalmondbuttercookiedoughandformthecookiesintotraditionalpeakeddomeshapes.Ifyouwanttoskip making your own dulce de leche, it is available at Latingroceries;justaddafewtablespoonsofflourtothickenifnecessary.Prepare these treats for Cinco de Mayo, widely celebrated in theUnitedStates,orfortheIndependenceDay(September15)observedinmanyLatinAmerican countries, includingGuatemala,Honduras,ElSalvador,Nicaragua,andCostaRica.

DulcedeLecheFilling2vanillabeans6cupswholemilk2¼cupsgranulatedsugar1teaspoonseasalt2to3tablespoonsall-purpose

flour(ifnecessary)

AlmondButterCookies1½cupsall-purposeflour½cupcornstarch½teaspoonbakingpowder¼teaspoonsalt1¼cups(2½sticks)butter,

softened

cupgranulatedsugar3largeeggyolks1teaspoonalmondextract1teaspoonvanillaextract

Topping¼cupconfectioners’sugar

1.Make thedulcede leche filling:Split thevanillabeansandscrapethe seeds from the pods into a large saucepan. Add the milk,granulated sugar, and salt.Cookovermediumheat,whiskinguntilthemixturecomes toa fullboil.Reduce theheat toa lowsimmerandcook,stirringoccasionally, for3 to3½hours,until reduced. Ifneeded, stir in 2 to 3 tablespoons flour to thicken to a thin paste.Removefromtheheatandletcool.

2. Make the almond butter cookies: Combine the flour, cornstarch,bakingpowder,andsaltinamediumbowl;setaside.

3. Beat the butter and granulated sugar until fluffy. Beat in the eggyolks,almondextract,andvanillaextract.Graduallystirintheflourmixture.

4. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

5.Pullapieceofdough,about1½tablespoon,fromthebowl.Forma2-inchflatcirclebyhand.Spoon1tablespoonofthefillingontop.Closethedoughoverthefillingtoformasoftdome,andpullthetopintoapeak.Repeatwiththeremainingdoughandfilling.Placethecookies on the cookie sheets 1½ inches apart. Bake for 14 to 18minutes,untilgolden.Letcoolonthepans.

6.Dustwithconfectioners’sugar.

LebkuchenTypeofcookie:Rolledcutout1largecookie

Lebkuchen are a traditional German honey-spice cookie. Highlydecorated lebkuchen are prepared throughout Germany and sold atOktoberfest. They are often very large and shaped like hearts orrockinghorsesandwornasnecklacesorpackagedindecorativetinsassouvenirs.TheyarealsopreparedforChristmasandgivenasgifts.

Cookies3cupsall-purposeflour1½teaspoonsbakingpowder

teaspoonbakingsoda1teaspoongroundallspice1teaspoongroundcinnamon½teaspoongroundcloves½teaspoonfreshlygratednutmeg½teaspoongroundgingerteaspoonsalt

¼cuphoney1cupdarkbrownsugar3tablespoonsbutter1largeegg,beatenZestof1lemon2tablespoonslemonjuice

Toppings8ouncessemisweetchocolate1largeeggwhite1½cupsconfectioners’sugarDecorativecandies

1.Preheattheovento350°F.Linealargecookiesheetwithparchment

paper.Cutaheartshapeabout9x11inchesfromapieceofpaperorcardboard.

2.Combinetheflour,bakingpowder,bakingsoda,allspice,cinnamon,cloves,nutmeg,ginger,andsaltinalargebowl.Makeawellinthecenter.Setaside.

3. Combine the honey, brown sugar, and butter in a saucepan. Cookovermediumheat, stirring, untilmelted. Pour into thewell in theflourmixture and stir to combine.Stir in the egg, lemonzest, andlemonjuice.

4.Knead thedoughon a flouredwork surfaceuntil smooth.Roll thedough out to a 9 x 11-inch rectangle ¼ inch thick and place theheart-shapedtemplateonthedough.Cutouttheheartwithaknife.Use the remaining scrapsofdough toadddecorativedetails to theheart. Place the heart on the cookie sheet and bake for 20 to 25minutes,until lightlybrowned.Letcoolonthepanfor10minutes.Carefullytransferthepaperandcookietoaracktocoolfurther.

5.Heatthechocolateinadoubleboileroversimmeringwater,stirringuntilsmooth.Spreadthechocolateoverthecookieandletitset.

6.Beattheeggwhiteandconfectioners’sugarinamediumbowluntilstiffpeaksform.Putthefrostinginapastrybagandpipedecorativedesignsonthecookie.Attachthecandiestothewetfrostingandletdry.

Variation

Lemon and Candied Fruit and Almond Lebkuchen: Makes 8 to 10cookies.Rolloutthedoughandcutinto2½to3inchindividual-sizecookies.Bakefor10to12minutes.TopwithLemonIcing,candiedfruits,andcandiedalmonds.

DayoftheDeadCookiesTypeofcookie:Rolledcutout24cookies

Skeletons are hot this time of year. They start popping up on frontlawns for Halloween and then they come out in full force for theMexican holidayEl Día de los Muertos(Day of the Dead) orAllSouls’dayNovember2.Itisacelebrationoffriendsandfamilywhohavepassedaway.

Withroots thataremore than three thousandyearsold, it followsAllSaints’DayonNovember1.

ShortbreadButterCookiedough(ShortbreadButterCookieDough)

RoyalIcing(RoyalIcing)Green,yellow,red,brown,orange,

andblackfoodcoloringCoarsewhitesugar

1.Divide thedough into twoflatteneddisksandwrapeach inplasticwrapandrefrigeratefor30minutes.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknifeand the template,cutoutskulls.Place theshapesonthecookiesheets1½inchesapart.Bakefor12to14minutes,untilgolden around the edges. Let cool on the pans for 10 minutes.Transfertoaracktocoolcompletely.

3.Dividetheicinginto6smallbatches,andonelargebatch.Leavethelargebatchplainwhite,andcolorsmallbatcheswithfoodcoloring.Pipeanoutlineonthecookiesandfillwithwhite.Letdry.

4. Pipe faces over the white background with colored icings, andsprinklewithwhitesugarwhilewet.

Chapter

ChristmasCookies

GINGERBREADMENANDDECORATEDBUTTERCOOKIES

DecoratinggingerbreadandbuttercookiesissynonymouswithChristmasforme.Every yearBrian and Imake these cookies, and sometimesweinvite friends to a cookie-decorating party.We fill bowlswith candiesand toppings and set out prepared icing. It is tons of fun to see whatpeople create, and we have contests for the most creative, mostridiculous, funniest, andmost beautiful.Most of the cookies are prettyunusual, sincewehavesomany friendswhoareartists.Thesecret toagood decorating party is to bake the cookies ahead of time: People arehavingtoomuchfuntobewatchingcookiesintheoven,andtheyusuallyendupburned;justjumpstraighttothedecorating.

GingerbreadRobotCookiesTypeofcookie:Rolledcutout12robots

Thisdoughistheperfectcookie-cutterdoughformakinggingerbreadrobots. I designed these by looking atBrian’s collection of tin toysandattherobotsIfoundinhisvintage-toybooks.Theroyalicingisflavoredwithlemon,agreatcomplementtothegingerbread.

MolassesGingerbreadCookieDough

LemonRoyalIcingBlue,yellow,red,green,orange,

andblackfoodcoloring½teaspooneachCandydotsand

stars

1. Preheat the oven to 400°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknifeandthetemplates,cutoutrobots.Placetheshapesonthecookiesheets1½inchesapart.Bakefor12to14minutes,untillightbrownaroundtheedges.Transfertoaracktocool.

3.Dividetheicingintosmallbowlsandcolorwith6to8dropsoffoodcoloring.

4. Pipe the black outlines first; let dry. Fill the outlineswith colors,attach candy dots and stars, and let dry. Finally, top with pipeddetails.Letdry.

Stained-GlassOrnamentCookiesTypeofcookie:Rolledcutout8two-dimensionalornaments

Atholiday timewe like tohaveornament-makingparties,and theseareourfavoritecookieornaments.Theoneswithcrushedcandyhaveastainedglasseffect.Packagethemupasgiftsormakeawholebatchto cover your tree. For the three-dimensional ornaments, create 2slotted cookies and fasten them together with icing. For the easyversion, make the cookies flat. The cookie dough will harden overtimeifexposedtoair,soifyouhavethetimeletthecookiessitouttohardenbeforedecorating.

ShortbreadButterCookieDoughorOrangeButterCookieDough(ShortbreadButterCookieDoughorOrangeButterCookie)

2cupsassortedhardcandies,sortedbycolorandcrushed

LemonRoyalIcing(RoyalIcing)Orange,green,red,andyellow

foodcoloringColoredsugarCandydotsDragées

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Useautilityknifeandtemplatestocreateshapes.Leavethecookiessolidorcutpatternsandshapesinthecenters.Punchaholeinthetopofeachcookie¼to½inchfromtheedgewithastraw.

3.Placetheshapesonthecookiesheets1½inchesapart.Bakefor4to5minutes.Putthecrushedcandyinthecutoutareasandbakefor4

to 5 more minutes, until the edges are golden and the candy ismelted.Letcoolonthepansuntilthecandyhashardened.

4.Dividetheroyalicinginto5batches.Color4ofthebatcheswithoneeach of the food colorings; leave the fifth batch white. Pipedecorationsonthecookies.Tocreateicingheartsandstarspipeanoutline firstand fill.While the icing is stillwet,dustwithcoloredsugar and attach candy dots and dragées. Thread kitchen string orribbonthroughtheholetohang.

Variation

Three-DimensionalOrnamentCookie:Aftercuttingouttheshapes,cutasmall¼-inch-wideslotthreequartersofthewayupfromthebottomofonecookieandfromthetopofanidenticallyshapedcookie.Cutholeswithastrawonbothsidesoftheslotatleast¼”fromtheslotandtopedges.Cutshapeselsewhereonthecookietofillwithcandy.Afterthecookiesarebakedandcooled,cleanupandwidentheslotswithautilityknifeifnecessary.Usingroyalicingasglue,slidethecookies together at the slots. Thread 2 strings though the holes tohang.

Stained-GlassOrnamentCookies.

FondantSnowGlobeCookiesTypeofcookie:Rolledcutout8snowglobes

Fondant-covered snow globe cookies are a kitschy addition to theholidaycookiedisplay.Iloveworkingwithcutoutshapesandfondantbecause they don’t require the drawing skills you need for pipingroyal icing. Here I made a host of holiday classics: a snowman, afifties-style Rudolph, a pine forest, a snowflake, and gingerbreadpeople. This is the recipe I use for homemade fondant; it is verypliable. Premade fondant is available at cake-decorating supplystores.

Fondant2poundsconfectioners’sugar¼cupcoldwater1tablespoonunflavoredgelatin½cuplightcornsyrup½tablespoonsglycerin1tablespoonvanillaextract

SugarCookies3cupsall-purposeflour

teaspoonsalt1 cups(3½sticks)butter,

softened1cupconfectioners’sugar1teaspoonvanillaextract

ToppingsFoodcoloringRoyalIcing(RoyalIcing)Coloredsugars

Nonpareils

1.Makethefondant:Puttheconfectioners’sugarinalargebowlandmakeawellinthecenter;setaside.

2. Put the water and gelatin in a small saucepan and let sit for 5minutes todissolve.Placeover lowheatand stir in thecorn syrupandglycerin.Removefromtheheatandstirinthevanilla.

3.Pourtheliquidmixtureintothewellintheconfectioners’sugarandstiruntiljustblended.Kneaduntilthemixturebecomesstiff.Ifitistoosticky,addmoresugaralittleatatime.Formintoaballandletrestinanairtightcontainerovernightatroomtemperature.

4.Make the sugar cookies: Combine the flour and salt in amediumbowl;setaside.

5. Cream the butter and confectioners’ sugar until light. Beat in thevanilla.

6.Graduallystirintheflourmixture.Formthedoughinto2flatdisks,wrapinplasticwrap,andrefrigeratefor3to4hours.

7. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

8.Rolloutonediskofdough(forthesnowglobebases)onaflouredworksurface to½inch thick.Roll theotherdiskofdough(for thesnow globes) out to 3.16 inch thick. Using a utility knife and thetemplates,cutout theshapesfor thesnowglobesand thebases. Inthe center of each base, cut a ¼-inch groove partway through thecookie.Thiswillholdthesnowglobe.

9.Placetheshapesonthecookiesheets2inchesapartandbakefor13to16minutes,untiltheedgesaregolden.Transfertoaracktocoolcompletely.

10.Thecookiesmayhave risen inbaking.Checkallof thepieces toseewhether they fit togetherproperly. If not, cut and cleanup the

grooveswithautilityknife,andtesttomakesuretheglobesfitontothebases.

11.Kneadsmallamountsoffoodcoloringintothefondant,alittleatatime.

12.Roll thefondantoutonaworksurfacedustedwithconfectioners’sugarto inchthick.Cutintoshapedpieceswithcookiecuttersanda utility knife.Attach the fondant to the cookieswith royal icing.Pipeicingaroundtheedgesoftheglobesandsprinklewithcoloredsugarandnonpareils.

FondantSnowGlobeCookies.

SpiceWreathCookiesTypeofcookie:Handshaped24cookies

Thesebraidedholidaywreath cookies sparklewith seasonal flavors.Havefundecoratingthemwithfestivecandies.

Cookies1cup(2sticks)butter,softened

cupgranulatedsugar3tablespoonsbrandy2½cupsall-purposeflour1teaspoongroundcinnamon½teaspoonfreshlygratednutmeg

BrandyGlaze1½cupsconfectioners’sugar1teaspoonbutter2teaspoonsbrandy

ToppingsCoarsesugarCinnamoncandies

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Creamthebutterandsugaruntillightandfluffy.Beatinthebrandy.3.Stirintheflour,cinnamon,andnutmegandmixwell.4.Roll thedoughoutona flouredwork surface to¼ inch thick.Cutinto x 5-inch strips and roll each into a rope. Twist the ropestogether twoata time. Join theendsof the ropes together to formcircles.

5.Placethecirclesonthecookiesheets1½inchesapart.Bakefor12to15minutes,untilgolden.Transfertoaracktocool.

6. Make the brandy glaze: Beat the confectioners’ sugar and butteruntilblended.Beatinthebrandy.Tothin,add1teaspoonhotwater.

7.Topthecookieswiththeglaze,coarsesugar,andcandies.

GINGERBREADHOUSESANDCONSTRUCTIONS

AsateenagerIwantedtobeanarchitect.I’veevenstudiedit,andinmycareer haveworked at architecture firms. In college I realized that thescaleofrealarchitecturewasjusttoobigformetobecreative,soinsteadI became an industrial designer and now get my architectural fix withgingerbreadhouses.Butwhy limitgingerbreadconstructions tohouses?You can make just about anything with the same ingredients andprocesses. Here are some new designs as well as some mini–classicgingerbreadhouses.

MidcenturyGingerbreadHouseTypeofcookie:Cookieconstruction1house

Although I live in a house built in 1959, it’s not quite my dreammidcentury-stylehouse.DesignermidcenturyhousesgetsnappedupinasecondhereinLosAngelesformillions.ButIcancertainlyhavemy dream house in gingerbread. The clerestory windows, slightlyangled overlapping white rock-covered roofs, and concrete gardenwallsaredetailsthatscreammidcentury.Likeatruearchitect,Imadeafloorplanandfoamcoremodelfirstandadjustedthedimensionstotake the rising of the gingerbread cookies in the oven into account.Thecactusandaloelandscapingismadefrommarzipan.Anothernicethingaboutthismidcenturygingerbreadhouseisthattheminimaliststyle means that it is not too complicated to construct. Neutra,Schindler,andEames,stepaside.

16cups(3recipies)HoneyGingerbreadCookieDough

RoyalIcing(RoyalIcing)

Black,green,andredfoodcoloringWhitesprinklesWhitecandyflowersMarzipan(Marzipan)

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknifeandthetemplates,cutouttheshapes.Embossthegridpatternintothefireplaceandthecheckeredpatterninthemiddleofthe gardenwallwith a blunt tool or the back of a knife. Press thecandy flowers into the dough the center of theX’s on the gardenwall. Place the shapes on the cookie sheets and bake for 12 to 14minutes,untilfirm.Transfertoaracktocool.

3.Dividetheicingintoonelargebatchand3smallbatches.Coloreachof3of thebatcheswithoneof the foodcolorings.Leave the largebatchplainwhite.Pipetheblackoutlinesforthewindowsanddoor;let dry.Fill in thewindows anddoorwithwhite icing and let dry.Pipethedoorknob.

4.Assemble the fireplace by attaching the frontwall to the two sidewallswithicing.Putadditionalicingontheinsideofthecornerstostrengthentheseams.Attachthefireplacetothetwofrontwallswithicing,againreinforcingthecornerstostrengthentheseams.Letdry.

5.Attachthehouse’sfrontwalltothesidewallswithicing.Attachtheback wall to the sidewalls with icing. Put additional icing on theinsideofthecornerstostrengthentheseams.Letdry.

6.Attachtherightroofandtheleftrooftothetopsofall theuprightwalls with icing, reinforcing at the corners. Place the center roofaround the fireplace, reinforcing the corners.Cover all three roofswithicing.Whiletheicingisstillwet,topwithwhitesprinkles.

7.Attachthefrontgardenwalltothetwosidewallswithicing.Attach

the twoshortwalls to thehousewith icing.Attach the frontof theplanter to the side of the planter with icing.Attach the two shortplanter sides to the house with icing. Reinforce all the seams byaddingicingattheinsidecorners.

8.Forthecactiandwreath,colora2½to3inchlargeballofmarzipangreen and a smaller ½ inch ball red. Form the cacti and wreathshapesoutof thegreenmarzipanand thecactus flowerandwreathoutoftheredmarzipan.Placethecactiintheplanterandaroundthehouse.AttachethewreathtothedoorwithRoyalIcing.

ChristmasTreeTypeofcookie:Cookieconstruction1tree

WhatisChristmaswithoutatree?LastyearbyChristmasEveIstillhadn’tgottenaroundtosettingoneup,soIspenttheeveningmakingacookietree.Fir,spruce,pine...someChristmastreesareshortandsquat;othersaretallandslender.Byvaryingthenumberandsizesofpiecesinthetemplates,youcanmakeanyshapeorsizetreeyoulike.Theholesneartheedgesallowyoutostringcandies,nuts,andcookieornamentsorsetthemonthetipsofthebranches.Largerholescanbepunchedbeforebakingwithastraw;smallerholescanbedrilledwitha power drill and a small food-safe drill bit or a sharp tool afterbaking. Make a few extra pieces so you can play around with theshapes—andincaseofbreakage.

10cups2recipesMolassesGingerbreadCookieDough

RoyalIcing(RoyalIcing)12-inchsquaregreenconstruction

paper-or½-inch-thickplywood12inchessquare(forthebase)

SpraymountorrubbercementGluegunwithglue-inchdowel14incheslong

2tablespoonsconfectioners’sugarHempNuts,mints,hardcandies,gumdrops,

dragées

DimensionsforChristmasTreecookiepieces1(1x1-inch)piece3(1x2-inch)pieces2(1x2½-inch)pieces

3(1x3½-inch)pieces2(1x4-inch)pieces3(1x4-½inch)pieces3(1x5-inch)pieces3(1x6-inch)pieces2(1x6½-inch)pieces3(1x7-inch)pieces

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto inchthick.Cuttherectangularpieces according to thedimensions at leftwith apizzacutter.Punchaholeinthecenterofeachpiecewithastraw.Cutoutthestartopperwitha2½-inchstarcookiecutterandtheornamentswitha1½-inchstarcookiecutter.Punchaholeinthecenterofeachornament. Place the shapes on the cookie sheets 1½ inches apart.Bakefor10to12minutes,untilfirm.Transfertoaracktocool.

3. Drill -inch holes½ inch in from the ends of the rectangles (forhangingtheornaments).Drilla -inchholeinthebottomofthestarifyouprefertoplaceitonthedowelinsteadofgluingittothefrontofthedowel.

4. Spread icing on all of the ” sides of the rectangles with yourfinger.Letdry.Pipetheoutlineofthestartopping,letdry,andthenfillwithwhiteicing.

5.Attachthepapertotheplywoodbasewithspraymount,anddrillahole halfway through the center of the plywoodwith a¼-inchbit.Useaglueguntogluethedowelinthehole.

6.Tobuilduptheshapeofthetree,stacktherectanglesonthedowel,startingwith the largestandgettingsmaller toward the top.Rotatetherectanglestocreateashapeyoulike,leavingspacetohanglargeandsmallornaments.

7.Sprinklethetreewiththeconfectioners’sugartolooklikesnowon

thetips.8.Cutthehemptothedesiredlengthforhangingtheornaments.Drillor poke holes in nuts and string hemp through them. String hempthroughtheholesinthestarornamentcookies.Attachhemptohardcandies with icing. Hang the ornaments on the tree. Fill emptyspaces by attaching candies to the tips of the brancheswith icing.Placethestaronthetipofthedowel.Toeat,breakthestaroffthetopandliftonecookieoffthedowelatatime.

ChristmasTree.

Fifth-WheelTrailerTypeofcookie:Cookieconstruction1trailer

AlthoughIamabigbackpacker,Ialsolikecarcamping.Ihaveneveractuallycampedinafifth-wheeltrailer,butwheneverthereisacoolvintage one parked in the campground, I ask the owner for a tour.OwnersofthesepredecessorstothemodernRVareusuallyecstatictospendmore than an hour givingme a tour of every square inch oftheir home away from home. My favorites have pop-up sunroofs.Here is my less-than-half-a-square-foot vintage fifth-wheel trailerlivingoutintheforestonacampsitemadeofchocolateandgrahamcrackercookiecrumbs.Mytourwilltakejustafewminutes.

10cups(2recipes)MolassesGingerbreadCookieDough

½cupcrushedgreenhardcandies5cupsRoyalIcing(RoyalIcing)Black,green,orange,lightbrown,

anddarkbrownfoodcoloringSilverleaf12x18inchlargepieceof

cardboardCrushedChocolateCookies

(ChocolateCookies)CrushedGrahamCrackers

(GrahamCrackers)

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknifeandthetemplates,cuttrailerpiecesandtrees.Cutoutthesunroofandthewindows.Placetheshapesonthecookiesheets1½ inches apart. Spoon the crushed candy into the sunroof and

windows.Bakefor8minutes,addingadditionalcandyifawindowhas thinned too much or there are gaps. Bake for 5 to 7 minuteslonger,untilthecandyhasmeltedandthecookieisgolden.Transfertheparchmentandcookiestoaracktocool.

3.Divide the icing into6batches.Leaveone largebatchwhiteand5smallerbatchesofblack,green,orange,lightbrown,darkbrown.

4. Decorate the trailer: Pipe the white outline around the windows,sunroof,anddoor,andthewhite linedownthecenterof the traileron both the front and back panels. Let dry. Pipe the light brownstripesonthebottomofthefrontandbackpanelandfillinthedoor.

5.Pipeagreenoutlineonthetophalfofthetraileronthefront,back,andsidepanelsand thesunroof.Fill inwith icing; letdry.Fill thespacesinbetweenthebrownlineswithdarkbrownicing.Covertherightfrontpanelwithbrownicing.

6.Decoratethewheels:cutthesilverleafintocirclesandattachtothecircularcookieswithicing.Pipespokesoverthewheelswithblackicing.

7.Toassemblethetrailer,attachsupportstothebackpanelwithicing.Put additional icing on the inside of the corners to strengthen theseams.Attachthefrontpaneltothesupportswithicing,reinforcingtheinsidecornersandmakingsuretoalignthebackpanelwiththefrontpanel.

8.Attachthefrontbottompaneltotherightfrontandthelargepaneltothe back with icing, again reinforcing the inside corners. Let dry.Attachtheslattedpiecestothefrontandbackwithicing,followingthecurves.Reinforcetheinsidecorners.

9.Decoratethetrees:Pipeblackoutlinesandletdry.Pipeintheorangeand green center branches and trunks and let dry. Fill in the treeswithcolorsandletdrycompletely.Pipespiraldetailsontop.Attachthesupportstothebacksofthetrees.Spoonmoundsoficingonthe

cardboardandattachthetreestothecardboardwithicing.Letdry.10. Cover the cardboard with white icing and top with crushedchocolatecookiestomaketheroad,usingabutterknifetosmoothit.Addthecrushedgrahamcrackersasthedirtaroundtheroad.Placethetrailerontheroad.

Fifth-WheelTrailer.

Mini–GingerbreadHousesTypeofcookie:Cookieconstruction3houses

Creatinggingerbreadhousesdoesn’tneedtobeoverwhelming.Itallcomes down to the size of the house and the complexity of thedecorations.Infact,ifyoumakeminihouses,youcancreateabunchoftheminanassemblylineandpackagethemasgifts.

MolassesGingerbreadCookieDough

RoyalIcing(RoyalIcing)GreenandredfoodcoloringWhitenonpareils,shredded

coconut,andcinnamonandsnowflakecandies

Fondant(Fondant)

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Usingautilityknifeandthetemplates,cutoutthehouseshapes.Placetheshapesonthecookiesheets1½inchesapartandbakefor10to12minutes,untilfirm.Transfertoaracktocool.

3.Dividethe icinginto3batches.Coloroneeachof2of thebatcheswithredandgreenfoodcoloring;leavingthethirdbatchplainwhite.Pipethefrontsandsidesofthehouseswithdoors,windows,patternsand flowers. On two of the roof pieces (for one house) create dotpatternsontheroofsandattachsnowflakecandies.

4. Roll out the fondant to -inch thickness slightly larger then thefront,backand sidesof thehouses.Presspatterns into the fondantwithrubberstamps.Attachtothecookieswiththeicingandtrimtothesizesofthecookies.

5.Assemble the houses by attaching the front wall to the sidewallswith icing. Attach the back wall to the sidewalls with icing. Putadditionalicingontheinsideofthecornerstostrengthentheseams.Letdry.

6.Attach the roofs by putting icing on the tops of all thewalls andsettingtheroofpiecesonthem.Puticingdownthecenteroftheroofpieces.Fortheroofwiththesnowflakesfill theseamwithcandies.Covertheothertworoofswithicing,coconut,andnonpareils.

Mini-GingerbreadHouses.

GingerbreadDollhouseTypeofcookie:Cookieconstruction1dollhouse,12mini–gingerbreadpeople

Weadultsmakegingerbreadhousesfortheholidaysasdisplaypiecesforguests toenjoyon thebigday.Kids insist thatwhat’s inside thehouseiswhatmatters.SoIcreatedthissimplegingerbreaddollhousewithanopenconstructionthatkidscanplaywith.Withtwobedsandadeskinthebedroomandafireplaceinthelivingroom,thekidscanplay with mini–gingerbread people and create their own holidayadventures.Ifit’saroundlongenoughbeforeit’seaten,thatis.

10cups(2recipes)MolassesGingerbreadCookieDough

RoyalIcing(RoyalIcing)Green,red,black,orange,and

purplefoodcoloringPurpleandorangesugarCandyflowersandstarsWhitenonpareils1cupplus2tablespoonschocolate

chips1tablespoonbutterDragées

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2.Rollthedoughoutonaflouredworksurfaceto inchthick.Usinga utility knife and the templates, cut out the dollhouse pieces,furniture, and mini–gingerbread people. Cut a hole in half of thegingerbread people with a straw. Place the shapes on the cookiesheets 1½ inches apart and bake for 10 to 12minutes, until firm.Transfertoaracktocool.

3.Dividetheicinginto6batches,2largerand4smaller.Coloreachof

the4batcheswithgreen,red,black,andorangefoodcolorings;coloronelargebatchpurpleandleavethesixthbatchplainwhite.Spreadgreen icing on two-thirds of the floor.Attach candy flowerswhilethe icing isstillwet.Letdry.Spreadwhite icingon therestof thefloorandletdry.

4.Covertheoutsideofthesmallersidewallsandthelongerroofwithpurpleicingandtopwithpurplesugarandwhitenonpareils.Pipethetoppedimentpieceandstairswithadesign.

5. To assemble the dollhouse, attach the floor to the sidewalls withicing by laying the pieces on their back edges. Add the centersupportwall.Attachtheroofandthebottomsupports.Putadditionalicingontheinsideofthecornerstostrengthentheseams.Letdry.

6.Spreadthefrontedgeoftheroofwithwhiteicingtouseasgluetoattach the pediment. Let dry. Pipe stars along the remaining 3exposedfrontedges.Letdry.

7. Decorate the fireplace with red and black icing. let dry. Pipe thewhitelinesinagridtomakebricksonthefireplace.Pipetheflameinthefireplacewithorangeicing.Spreadorangeicingonthebeds.Whiletheicingisstillwet,sprinklewithorangesugar.Assemblethebeds and desk with icing, reinforcing the inside corners withadditionalicing.Letdry.

8.Todecoratetheplaingingerbreadpeople,pipefaceswithicingandpipe some icing in the hole. Put an upside-down chocolate chip intheholeandattachastarwithicing.

9.Tomake thechocolate-coveredgingerbreadpeople,heat the1cupchocolate chips and the butter in a double boiler over simmeringwater, stirring until melted. Spread over the cookies and attachdragéesforbuttonswhilethechocolateisstillwet.Letdry.

10. Carefully turn the house upright. Fill in the seams around thecorners of the house with purple icing. Use icing to attach the

fireplaceintheslotatthebackofthehouseandthestepsinthefrontofthehouse.Placethefurnitureandpeopleinthehouse.

INTERNATIONALCHRISTMASCOOKIESAlmosteverycultureintheworldthattraditionallycelebratesChristmashasitsownspecialcookiesfortheseason.Therearesomany,infact,thatitwas very difficult forme to decidewhich ones to include here. I’veselected a range of different types of cookies and techniques that willgiveyouplentyofculturalvarietyatyournextholidayparty.

ChristmasShortbreadTypeofcookie:Rolled1cookie

Scottish shortbread is the ancestor of all butter cookies. They areslightly underbaked, with their defining feature being that they areverylight;holesarepokedinthetop(toallowairtoescapeandkeepthecookieflat),andtheedgesareaverylightgoldencolor.Thenamecomesfromthelargeamountofshortening(butter)usedinthedough.Originallyshortbreadwasclassifiedasbreadandbakedinonelargeround piece and cut after baking, because cookies were taxed butbreadwas not. Today, shortbread is formed in all sizes and shapes.This large cookie ismade in the traditionalmethodof pinching theedgesanddressedupfortheholidayswithnutsanddriedfruit.

Cookies4cupsall-purposeflour1teaspoonsalt2¼cups(4½sticks)butter,

softened1½cupsconfectioners’sugar1teaspoonvanillaextractFoodcoloring

Toppings1cupassorteddriedfruitsand

nuts,suchasapricots,pinenuts,walnuts,almonds,anddriedcranberries

cupcoloredsugar

1.Lineacookiesheetwithparchmentpaper.2.Combinetheflourandsaltinamediumbowl;setaside.3. Cream the butter and confectioners’ sugar until light. Beat in thevanilla.

4. Stir in the flour mixture. Form the dough into a flat disk andrefrigeratefor3to4hours.

5.Rollthedoughoutonaflouredworksurfaceto½inchthick.Invertaplateoverthedoughandwithasharpknifecutaroundtheedgestomakeperfectcircle.Withasmallcookiecutter,cutshapesoutofthecircle.Gather the cut shapes into a ball.Add food coloring to theball, and roll it out to½ inch thick.Cut the same shapes from thecoloreddoughandusethemtofilltheshapescutinthecircle.Crimparoundtheedgeofthecirclewithyourfingersandprickholesinthetopwithafork.Carefullytransfertothecookiesheet.

6.Arrangenutsanddriedfruitsinapatternonthetop.Pressthemintothedough,andrefrigeratefor20minutes.

7.Preheattheovento325°F.8. Sprinkle the shortbread with colored sugar and bake for 35 to 40minutes, until golden but not browned. Let cool on the pan for 5minutes. Transfer to a rack to cool completely. Cut with a sharpknifeintowedges.

Variations

Chocolate Shortbread: Reduce the flour to 3¼ cups.Add 1 cup cocoapowdertothedryingredients.

CandiedCarawayShortbread:Add1tablespooncarawayseedstothedryingredients.Omitthetoppingsandtopwithcandiedfruitandcitruspeel.

ShortbreadCookies:Rolloutthedoughto¼-inchthickandcutinto1½x3-inch stripswith apastry cutter.Placeon the cookie sheet1-inchapartandbakefor18to22minutes.

SpringerleTypeofcookie:Stamped36cookies

I found these fantastic patterned molds and rolling pins at a fleamarket and soon learned that they are used to prepare these verypretty detailed German Christmas cookies. Springerle have beenpreparedforcenturies, first forwinterharvest festivalsand later forChristmas. They are normally a crisp, dry cookie that has a slightanise flavor. It is very important to dry out the tops overnight andbakeatlowheatsothepatternmadebythemoldwillhold.Theycanalsobedetailedandpaintedwithfoodcoloring.

4½cupscakeflour1teaspoonbakingpowder4largeeggs½teaspoonaniseextract3½cupsconfectioners’sugar1½tablespoonsgratedlemonzest2tablespoonsaniseseeds,crushedFoodcoloring

1.Butter2cookiesheets.2.Combinetheflourandbakingpowderinlargebowl;setaside.3. Beat the eggs with an electric mixer until light. Add the aniseextract.Graduallystirintheconfectioners’sugarandlemonzest.

4.Addtheflourmixtureandstirtomakeastiffdough.Coverthebowlandrefrigeratefor30minutes.

5.Rollthedoughoutonaflouredsurfacetoabout inchthick.Floura springerle rolling pin or springerle mold. Lightly roll over thedough or press with themold. Cut the cookies apart with a sharpknife.

6.Sprinklethecookiesheetswiththeaniseseeds.Placethecookiesonthecookiesheets1½inchesapart.Removetheseedsfromthespacesbetweenthecookies.Letsit,uncovered,inacooldryspot(notintherefrigerator)overnighttodryoutthetops.

7.Preheattheovento250°F.8.Bakefor20to25minutes,untilgoldenbrown.Transfertoaracktocool completely. Paint with food coloring and a small food-safepaintbrush.

Variations

Chocolate Springerle: Reduce the flour to 4 cups. Add cup cocoapowdertothedryingredients.

Ginger Springerle: Add 2 tablespoons ground ginger to the dryingredients.

PeppermintFlorentineLaceCookiesTypeofcookie:Dropwafer24cookies

Here wafer-thin Florentines are sandwiched with minty darkchocolate in the center, then dipped halfway in white chocolate.Whilethewhitechocolateisstillwetitisinscribedwithpatternsandtheedgesaredippedinpeppermintcandy.

6tablespoonsbutter10tablespoonsheavycream1cupsuperfinesugar

cuphazelnuts,choppedcupalmonds,chopped

½cupall-purposeflour¼teaspoonsalt4ouncesbittersweetchocolate4ounceswhitechocolate½teaspoonmintextract½cuppepperminthardcandies,

crushed

1.Preheat theoven to350°F.Butter2cookie sheets.Ready2doubleboilers.

2.Combinethebutter,cream,andsuperfinesugarinasmallsaucepanand bring to a boil.Remove from the heat and let cool for 3 to 5minutes.

3.Addthehazelnutsandalmondsandstiruntilcombined.Stir in theflourandsalt.

4.Drop1-teaspoonmoundsofthedough3inchesapartonthecookiesheets.Flattenwithawetfork.

5.Bake for8 to10minutes,until golden.Let coolon thepans for5minutes.Transfertoaracktocoolcompletely.

6.Forthefillingandtopping,meltthebittersweetandwhitechocolatesseparatelyindoubleboilers.

7.Addthemintextracttothebittersweetchocolateandspoonitontohalfofthecookies.Topwiththeremainingcookies.Letharden.

8. Dip the sandwiches halfway in the white chocolate. While thechocolateissoft,createatexturebydraggingaforkoverthewhitechocolate inazigzagpattern.Dip theedges in thecrushedcandiesandplaceonparchmentpaper.Letharden.

PignoliCookiesTypeofcookie:Drop20cookies

BecauseI’manItalianAmerican,pignolicookiessharethestagewithAmerican favorites at Christmastime in my household. The moist,chewytexturecomesfromthealmondpaste.Thepignoli(pinenuts)thatcoatthetoparetoastedasthecookiesbake,addingtothesweet,nuttyflavor.Tomakesurethepinenutsdon’tburn,keeptheballsofdough smaller than 1 inch in diameter and keep your eye on thecookies,checkingthemfrequentlyastheybake.

12ouncesalmondpaste½cupgranulatedsugar4largeeggwhites1teaspoonalmondextract1cupplus2tablespoons

confectioners’sugar1½cupspinenuts

1. Preheat the oven to 300°F. Line 2 cookie sheets with parchmentpaper.

2.Combinethealmondpasteandgranulatedsugarinafoodprocessororblenderuntilsmooth.

3.Add 2 of the egg whites and the almond extract, and pulse untilblended.Graduallyadd1cupconfectioners’sugarandprocessuntilsmooth;setaside.

4.Lightlybeattheremaining2eggwhitesinasmallbowl.Spreadthepine nuts on a plate. Form the dough into - to 1-inchballswithflouredhands.Diptheballsintheeggwhites;thenrolltheminpinenuts, pressing them into the dough. Place the balls on the cookiesheets 2 inches apart. Press to flatten a bit. Bake for 15 to 18minutes, until the pine nuts are toasted and the cookies are light

golden.5. Let cool on the pans for 3 minutes. Transfer to a rack to coolcompletely.Lightlysprinklewithconfectioners’sugar.

Variations

ChocolatePignoliCookies:Add3 tablespoons cocoapowder to thedryingredients.

Cherry Pignoli Cookies: After placing the balls on the cookie sheets,pressacandiedcherryintothecenterofeachcookie.

OrangePignoliCookies:Replace the almond extractwith orange juice.Add1teaspoongratedorangezestalongwiththejuice.

PignoliCookies.

SPRITZCOOKIESIfyouhavenevermadespritzcookies,youhavealittlecatchinguptodo.Try them once, and you’ll be hooked. These traditional ScandinaviancookieshadspreadalloverEuropebythe1500s,andtheyaresosimpleand there are somany varieties of them that I decided to give them asectionof theirown.Top themwithcherries,dip them inchocolate,ormakethemintofinger-shapedsandwichcookies. I receivedaspritzgunformytenthbirthdayandanotherwhenIgotmarried,andhavingtwoofthem to use at once comes in very handywhenworkingwith differentcoloreddoughs.Spritz cookie doughs can alsobepipedout of a pastrybag.

SpritzButterCookiesTypeofcookie:Pressed36cookies

A spritz gun was my first kitchen tool, and the cookies that wereextrudedfromitbecameafascination.Thisisoneofthemostbasicbuttercookierecipesyoucanmakeforaspritzgun.Thedoughcanbedyedwithfoodcoloringandshapedintowreaths,stars, flowers,anddozens of other shapes. Top with candied cherries or sprinkle withcoloredsugar.

2¼cupsall-purposeflour½teaspoonbakingpowder¼teaspoonsalt1cup(2sticks)butter,softened

cupgranulatedsugar1largeegg1teaspoonvanillaextract

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment

paper.2.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

3.Creamthebutterandsugaruntillightandfluffy.Beatintheeggandvanilla.

4.Graduallystirintheflourmixture.5.Putthedoughinacookiepressandpressintoshapesonthecookiesheets 1½ inches apart. Bake for 7 to 8 minutes, until golden.Transfertoaracktocool.

Variation

AlmondSpritz:Reducetheflourto2cups.Add½cupgroundalmondstothedryingredients.Replacethevanillaextractwithalmondextract.

SpritzButterCookies.

ChocolateJam-FilledFingersTypeofcookie:Pressed20sandwiches

Thesesimplefilledfingercookiescanbemadewithacookiepressora pastry bag. I like to pile a serving plate highwith a selection ofcookiescontainingdifferentfillings.

Cookies2cupsall-purposeflour3tablespoonscocoapowder¼teaspoonsalt

cupbutter,softened1cupsugar2largeeggs1teaspoonvanillaextract

FillingRaspberryGlaze(RaspberryGlaze),

CoffeeCream,MintCream(MintCream),orOrangeCream

1.Preheattheovento350°F.Butter2cookiesheets.Fitacookiepresswithalargestardiskorapastrybagwithalargestartip.

2.Combine the flour, cocoa powder, and salt in amediumbowl; setaside.

3.Beatthebutterandsugaruntilcreamy.Beatintheeggsandvanilla.4.Graduallystirintheflourmixture.5.Fillthecookiepressorpastrybaghalffull.Press2-inchlengthsoncookiesheets1 inchapart.Bakefor10 to12minutes,until lightlybrowned around the edges. Let cool on the pans for 5 minutes.

Transfertoaracktocoolcompletely.6.Spreadfillingontheflatsideofhalfofthecookiesandtopwiththeremainingcookies.

CreamCheesePoppy-SeedSpritzCookiesTypeofcookie:Pressed30cookies

Preparethesecookieswiththeflower-shapedtipandaddLemonIcingandpoppyseedstothecenterofeachflower.

2½cupsall-purposeflour½teaspoonbakingpowder1cup(2sticks)butter,softened3ouncescreamcheese,softened1cupsugar1largeeggyolk½teaspoonvanillaextractLemonIcing2tablespoonspoppyseeds

1.Preheattheovento325°F.Butter3cookiesheets.Fitacookiepresswiththeflowerdisk.

2.Combinetheflourandbakingpowderinamediumbowl;setaside.3. Cream the butter, cream cheese, and sugar until light and fluffy.Beatintheeggyolkandvanilla.

4.Stirintheflourmixture.5.Putthedoughinacookiepressandpressintoshapesonthecookiesheets2inchesapart.Bakefor10to12minutes,untilgoldenbutnotbrowned around the edges. Let cool on the pans for 5 minutes.Transfertoaracktocoolcompletely.

6.Put½teaspoonicinginthecenterofeachflowerandsprinklewithpoppyseeds.

Variations

Chocolate Cream Cheese Spritz Cookies: Spread Chocolate Glaze(ChocolateGlaze) on the flat sides of half of the cookies and topwiththeremainingcookies.

JamCreamCheeseSpritzCookies:Spreadjamontheflatsidesofhalfofthecookiesandtopwiththeremainingcookies.

COOKIEEXCHANGECOOKIESEverhadacookie-swappartyfortheholidays?Inviteyourfriendsovertomakealloftheirfavoritecookies.Offeraselectionofcookietinssothateveryonecantakesomeofeachkindofcookiehomewiththem.Aneveneasierway to do it is to have your friends bring already-baked cookiesand trade them for other varieties. Here is an assortment of holidaycookies that are perfect for cookie exchange parties: There are unusualtreats and classic favorites, some very easy to make and some moreinvolvedrecipes.

FruitcakeCookiesTypeofcookie:Dropmolded18largecookies

Fruitcake flavors have been a sweet part of holiday baking forcenturies.Thesechunkyfruitcookiespackedwithdriedfruithaveatouchof rum in thedoughandare soakedwith a rum-infusedglazeafter baking. For a more traditional fruitcake flavor, substitutecandiedfruitsandpeelsforthedriedfruits.

2cupsall-purposeflour½teaspoonbakingsoda½teaspoongroundcinnamon1cuprolledoats(notinstant)1cup(2sticks)butter,softened1½cupslightbrownsugar2largeeggs¼cupunsulfuredmolasses2tablespoonsdarkrum1cuppecans,chopped½cupalmonds,chopped1cupdriedcranberries,chopped½cupraisins

½cupdriedapricots,chopped¼cupdriedpineapple,chopped¼cupcandiedginger,choppedRumGlaze(RumGlaze)

1.Preheattheovento300°F.Seta3-inchhemispheresiliconemoldonacookiesheet.

2. Combine the flour, baking soda, cinnamon, and oats in amediumbowl;setaside.

3.Cream thebutter andbrown sugaruntil blended.Beat in the eggs,molasses,andrumuntilsmooth.

4.Stirintheflourmixture.Stirinthepecans,almonds,driedfruitandcandiedginger.

5.Drop2rounded tablespoonsof thedough intoeachmoldandbakefor 20 to 22 minutes, until firm. Let cool in the molds for 10minutes. Pop out the cookies and transfer to a rack to coolcompletely.

6.Brushtheglazeoverthecookies.

CookieExchange.NoteAlmondToffeeCrescentinupperleftoftin.

AlmondToffeeCrescentsTypeofcookie:Rolledcutout36cookies

I love the endearing qualities of old-fashioned cookies like these,whichcombine twoofmyfavoritebuttery treats,almond toffeeandvanillacrescents.

¼cupsugar1vanillabean,crushedand

brokenintochunks½cuptoffeepieces1cup(2sticks)butter,cubed2 cupsall-purposeflour2largeeggwhites,lightlybeaten1cupsliveredalmonds,chopped

1.Putthesugar,vanillabean,andtoffeeinafoodprocessororblenderand pulse until finely ground.Add the butter and flour and pulseuntil the dough is blended.Form into a ball,wrap in plasticwrap,andrefrigeratefor20minutestoharden.

2.Preheattheovento350°F.Ready2ungreasedcookiesheets.3.Roll thedoughoutona flouredwork surface to¼ inch thick.Cutwithacrescent-shapedcookiecutter.Placetheshapesonthecookiesheetsabout1inchapart.Brushwiththeeggwhitesandtopwiththealmonds.

4.Bakefor10to12minutes,untilgolden.Transfertoaracktocool.

Variation

Butterscotch Vanilla Crescents: Replace the toffee with butterscotchchips.Melt 1 cup butterscotch chips and 2 tablespoons butter in adoubleboiler.Dipthecooledcookiesinthebutterscotchandseton

parchmenttoharden.

MintCandyButterCookiesTypeofcookie:Rolledcutout24cookies

Mintistheflavoroftheholidayseason.Wintermint,spearmint,andpeppermint—wealllikedifferentkinds.Forthecookieexchange,topsimplebuttercookieswithyourfavorite.

RolledCutoutButterCookieDough

RoyalIcing(RoyalIcing)1½cupsminthardcandies,

crushed

1.Preheattheovento350°F.Ready2ungreasedcookiesheets.2.Roll thedoughoutona flouredwork surface to¼ inch thick.Cutinto3-inchsquares.Placethesquaresonthecookiesheetsandbakefor15to18minutes,until theedgesbegintoturngolden.Transfertoaracktocoolcompletely.

3.Coverwith icing.While the icing isstillwet, topwith thecrushedcandies.

LinzerCookiesTypeofcookieRolledcutout24cookies

TheselemonybuttercookiesareabitzestierthantraditionalAustrianChristmas linzer cookies.Although simple to make, they are quitesophisticated.Whencutinthisshapewitharoundholeinthemiddlethey are known as “linzer eyes.”You can use this same recipe tocreateothercelebrationcookiesbyvaryingtheexternalshape,cutout,and filling. I prepared these for my husband for Valentine’s Day,whichisalsotheanniversaryofthedaywemet.

1cup(2sticks)butter,softened1cupgranulatedsugar1teaspoongratedlemonzest2largeeggs1teaspoonlemonjuice4cupsall-purposeflourRaspberryGlaze(RaspberryGlaze)Confectioners’sugar

1. Beat the butter, granulated sugar, and lemon zest with an electricmixeruntilsmoothandcreamy.Beatintheeggsandlemonjuice.

2.Graduallystirintheflour.3.Formthedoughintoaball,wrapinplasticwrap,andrefrigeratefor45minutes,untilfirmbutnothard.

4. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

5.Rollthedoughoutonaflouredworksurfaceto¼inchthick.Cutthedough into 2-inch rounds with a fluted cookie cutter. Cut smallercirclesoutof themiddleofhalfof therounds.Placetheroundsonthe cookie sheets 1½ inches apart and bake for 12 to 15minutes,

until golden brown around the edges. Transfer to a rack to coolcompletely.

6. Place 1 teaspoon of the glaze in the center of the solid roundcookies. Top with the rounds with cutouts to create a sandwich.Sprinklewithconfectioners’sugar.

Variations

Valentine’sDayLinzerCookies:Cutaheartshapeinthecenterofeachcookie.

Thanksgiving Linzer Cookies: Cut a maple-leaf shape in the center ofeachcookie.ReplacetheRaspberryGlazewithapricotjam.

Christmas Linzer Cookies: Cut the cookies with Christmas tree cookiecutters.ReplacetheRaspberryGlazewithgreenmintjelly.

EasterLinzerCookies:Cut abunny shape in the centerof eachcookie.ReplacetheRaspberryGlazewithlemoncurd.

GingerbreadTrufflesTypeofcookie:Drop48cookies

Gingerbreadcookiedoughdoesnot loseitsshapewhilebaking,soIliketousetheleftoverdoughfrommakinghousestomaketheseball-shapedtrufflecookies.Theyaresuper-simplecookiestoaddtoyourcookie-exchangecollection.

HoneyGingerbreadCookieDough

3largeeggwhites,lightlybeatenWhitenonpareilsRainbownonpareilsChocolatesprinkles

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

2. Form the dough into 1-inch balls. Dip in the eggwhites and coatwithnonpareilsorchocolatesprinkles.

3.Placetheballsonthecookiesheets1inchapartandbakefor15to18 minutes, until cooked through in the center.Youmay want tobreakoneopentoseewhetheritisbakedontheinside.Letcoolonthepans.

AmarettoAmarettiCookiesTypeofcookie:Drop,sandwich30cookies,15sandwiches

These Italian favorites,madewith amaretto, coconut, and almonds,have a nutty sweetness that cannot bematched. For extra amarettoflavor,spraysomeoftheliqueuronwithaspritzerafterthecookiesarebaked.

2largeeggwhites2teaspoonsamarettoliqueurplus

¼cup1teaspoonalmondextract2cupsalmonds,ground1cupshreddedsweetenedcoconut1 cupsconfectioners’sugar1cupapricotpreserves

1. Preheat the oven to 325°F. Line 2 cookie sheets with parchmentpaper.

2. Lightly beat the eggwhites, 2 teaspoons of the amaretto, and thealmondextractinasmallbowl;setaside.

3.Combine the almonds, coconut, and1½cupsof the confectioners’sugarandmixwell.

4.Makeawellinthecenterandpourintheegg-whitemixture,stirringtomakeapaste.

5. Shape the dough into 1-inch balls. Place the balls on the cookiesheets 2 inches apart and bake for 12 to 15minutes, until lightlybrowned.

6.Removefromtheoven.Spraytheremaining¼cupamarettoonthecookies with a spritzer and let sit for 5 minutes. Assemble intosandwicheswithpreservesasthefilling.

Variation

Amaretto Orange Cookies: Add 1 tablespoon orange zest and 1½teaspoonsorange juicealongwith theamarettoandalmondextracttothedough.

NonpareilCookiesTypeofcookie:Rolledcutout24cookies

Simple and easy to make, these cream cheese–butter cookies are atasty addition to the cookie exchange. For variety, cut them intodifferent shapes and top with colored sugars and candies beforebaking.

1cupall-purposeflour¼cupcornmealteaspoonsalt

½cup(1stick)butter,softened½cupplus1tablespoongranulated

sugar4ouncescreamcheese2largeeggwhitesNonpareils

1.Combinetheflour,cornmeal,andsaltinamediumbowl;setaside.2. Beat the butter, ½ cup of the sugar, and the cream cheese untilblended.

3.Graduallystirintheflourmixturetomakeasoftdough.4.Formthedoughintoadisk,wrapinplasticwrap,andrefrigeratefor30minutes.

5. Preheat the oven to 350°F. Line 2 cookie sheets with parchmentpaper.

6.Rollthedoughoutonaflouredworksurfaceto inchthick.Cutthedoughwitha3-inchflutedroundcookiecutter.Placetheshapesonthecookiesheets1½inchesapart.

7.Combinetheeggwhitesandremaining1tablespoonsugarinasmallbowl.Brushonthecookiesandtopwithnonpareils.Bakefor15to

18minutes,untilgolden.Transfertoaracktocoolcompletely.

EggnogCookiesTypeofcookie:Drop24cookies

Eggnogspicesup the tender textureof theseseasonal favorites.Theeggnogcreamfillinggivesthemevenmoreofthatholidayflavor.

EggnogCookies2¼cupsall-purposeflour1teaspoonbakingpowder¼teaspoonsalt½teaspoongroundcinnamon2½teaspoonsfreshlygrated

nutmegcup(1½sticks)butter,softened

1¼cupsgranulatedsugar½cupeggnog1teaspoonvanillaextract2largeeggyolks2tablespoonscoarsesugar

EggnogCreamFilling¼cup(½stick)butter1cupconfectioners’sugar¼teaspoongroundcinnamon¼teaspoonfreshlygratednutmeg3tablespoonseggnog

1.Preheattheovento300°F.Ready2ungreasedcookiesheets.2.Make theeggnogcookies:Combine the flour,bakingpowder, salt,cinnamon, and ½ teaspoon of the nutmeg in a medium bowl; setaside.

3. Cream the butter and granulated sugar until fluffy. Beat in the

eggnog,vanilla,andeggyolksuntilsmooth.4.Graduallystirintheflourmixtureuntiljustblended.Droprounded-teaspoonmoundsofthedoughonthecookiesheets2inchesapart.

5.Combinetheremaining2teaspoonsnutmegandthecoarsesugarinasmallbowl.Sprinklethenutmeg-sugarontothecookies.Bakefor15 to 20 minutes, until light brown. Transfer to a rack to coolcompletely.

6. Make the eggnog cream filling: Beat the butter, confectioners’sugar, cinnamon, and nutmeg with an electric mixer until fluffy.Beat in the eggnog.Refrigerate for 20minutes tomake the fillingfirm.

7. Spread the filling on half of the cookies. Topwith the remainingcookiestocreatesandwiches.

Basics

COOKIEDOUGHS

ChocolateCookieDough

20(2-inch)cookies1 cupsall-purposeflour1teaspoonbakingsoda½cupDutch-processcocoa

powder½cup(1stick)butter1cupsugar2largeeggs1½teaspoonsvanillaextract

1. Combine the flour, baking soda, and cocoa powder in a mediumbowl;setaside.

2.Creamthebutterandsugaruntilfluffy.Beatintheeggsandvanilla.3.Graduallystirintheflourmixture.4.Formthedoughintoaflatdisk,wrapinplasticwrap,andrefrigeratefor 30minutes. Follow individual recipes for rolling, cutting, andbaking.

ShortbreadButterCookieDough

24(3-inch)cookies4cupsall-purposeflour1teaspoonsalt2¼cups(4½sticks)butter1½cupsconfectioners’sugar2teaspoonsvanillaextract

1.Combinetheflourandsaltinamediumbowl;setaside.2. Cream the butter and confectioners’ sugar until light. Beat in thevanilla.

3.Graduallystirintheflourmixture.Formthedoughintoaflatdisk,wrap in plastic wrap, and refrigerate for 3 to 4 hours. Followindividualrecipesforrolling,cutting,andbaking.

OrangeButterCookieDough

20(2-inch)cookies3cupsall-purposeflour1½teaspoonsbakingpowder1teaspoonsalt1cup(2sticks)butter1½cupsgranulatedsugar2largeeggs1teaspoonvanillaextract1tablespoonorangejuice

1.Combine theflour,bakingpowder,andsalt inamediumbowl;setaside.

2.Beatthebutterandsugaruntilfluffy.Beatintheeggs,vanilla,andorangejuice.

3.Graduallystirintheflourmixture.4.Formthedoughintoaflatdisk,wrapinplasticwrap,andrefrigeratefor1hour.Followindividualrecipesforrolling,cutting,andbaking.

RolledCutoutButterCookieDough

20(2-inch)cookies1cup(2sticks)butter1cupsuperfinesugar1largeeggyolk1largeegg½teaspoonsalt2teaspoonsvanillaextract3½cupsall-purposeflour

1.Beatthebutterandsuperfinesugaruntillightandfluffy.Beatintheeggyolk.Addthewholeegg,salt,andvanillaandstirtocombine.

2.Graduallystirintheflour.Formthedoughintoaflatdisk,wrapinplastic wrap, and refrigerate for 30 minutes. Follow individualrecipesforrolling,cutting,andbaking.

Variations

Rolled Butterscotch Cookie Dough: Substitute brown sugar for thesuperfinesugar.

Rolled Sugar and Spice Cookie Dough: Add ½ teaspoon groundcinnamon, ½ teaspoon ground ginger, and ¼ teaspoon groundallspicewiththeflour.

Rolled Nutty Cookie Dough: Add cup peanut butter and ½ cupchopped peanuts to the dough after the butter and sugar arecombined.Increasetheflourby¼cup.

MolassesGingerbreadCookieDough

36(2-inch)cookies5cupsall-purposeflour½teaspoonsalt1teaspoonbakingpowder2teaspoonsgroundginger1teaspoongroundcinnamon1teaspoonfreshlygratednutmeg¼teaspoongroundcloves1cup(2sticks)butter,softened1cupdarkbrownsugar

cupunsulfuredmolasses1largeegg1teaspooncidervinegar

1.Combinetheflour,salt,bakingpowder,ginger,cinnamon,nutmeg,andclovesinalargebowl;setaside.

2.Creamthebutterandbrownsugaruntillightandfluffy.Beatinthemolasses,egg,andvinegar.

3.Graduallystirintheflourmixture.Formthedoughintoaflatdisk,divide and wrap in plastic wrap, and refrigerate for 30 minutes.Followindividualrecipesforrolling,cutting,andbaking.

HoneyGingerbreadCookieDough

48(2-inchcookies)7½cupsall-purposeflour1tablespoonbakingsoda½teaspoonsalt2tablespoonsgroundcinnamon1½tablespoonsgroundginger1½teaspoonsfreshlygrated

nutmeg1½cups(3sticks)butter1½cupsdarkbrownsugar

cuphoney3largeeggs

1.Combinetheflour,bakingsoda,salt,cinnamon,ginger,andnutmeginalargebowl;setaside.

2.Beatthebutterandbrownsugaruntillight.Beatinthehoney,thentheeggs.

3.Graduallystirintheflourmixture.Divideinto2flatdisks,wrapinplasticwrap, and refrigerate for2hours.Follow individual recipesforrolling,cutting,andbaking.

FROSTINGS,FILLINGS,ANDICINGS

RoyalIcingwithFreshEggWhites

3largeeggwhites4cupsconfectioners’sugar1tablespoonvanillaextract1tablespoonwater

1.Beattheeggwhites,confectioners’sugar,vanilla,andwaterwithanelectricmixeronlowspeeduntilblended.

2. Increase the speed to high and beat until stiff, glossy peaks form.Add more confectioners’ sugar or water to achieve the desiredconsistency.

Variation

LemonRoyalIcing:Replacethevanillaandwaterwithjuiceof1freshlysqueezedlemon.

RoyalIcingwithPowderedEggWhites

Combine the confectioners’ sugar, powdered egg whites, vanilla, andwateruntilblended.Addmorewaterorconfectioners’ sugaruntil thickandstiff.

1cup,enoughfor122-inchcookies

2cupsconfectioners’sugar1teaspoonpowderedeggwhites1tablespoonvanillaextract3tablespoonswater

RoyalIcingwithMeringuePowder

Combine the confectioners’ sugar,meringuepowder, vanilla, andwateruntil blended.Add more water or confectioners’ sugar until thick andstiff.

2cupsconfectioners’sugar4teaspoonsmeringuepowder1tablespoonvanillaextract3tablespoonswater

WhiteButtercreamFrosting

Beat the shortening and butter until combined. Beat in the vanilla.Graduallystir in theconfectioners’sugar.Addabitofwater toachievethedesiredconsistency.

cupvegetableshorteningcup(1½sticks)butter,atroomtemperature

1tablespoonvanillaextract4½cupsconfectioners’sugar

Variations

All-ButterButtercream:Replacetheshorteningwithbutter.

Chocolate Buttercream:Add 3 tablespoonsmilk alongwith the vanillaand cupcocoapowderalongwiththesugar.

Coffee Buttercream: Dissolve 2 tablespoons instant coffee in 2tablespoonswater.Addtothebuttercreamalongwiththevanilla.

MintButtercream:Replacethevanillaextractwithmintextract.

OrangeButtercream:Add thegratedzestof1orangeand2 tablespoonsorangejuicealongwiththevanilla.

Almond Buttercream: Replace the vanilla with 1 teaspoon almondextract.Add¼cupgroundalmonds

WhippedCream

Combine the cream, vanilla, and sugar in a large bowl. Beat with anelectricmixeruntilthick.

1½cupsheavycream1teaspoonvanillaextract1cupgranulatedsugar

CreamCheeseIcing

Beatthecreamcheeseandbutteruntilcreamy.Stirintheconfectioners’sugar,vanilla,andmilktomakeathinglaze.

4ouncescreamcheese½cup(1stick)butter1cupconfectioners’sugar1teaspoonvanillaextract4tablespoonsmilk

Variations

CreamCheese Filling:Add 1½ cups confectioners’ sugar to the icingStrawberryCreamCheeseFilling:Add1cupslicedstrawberriesand1½cupconfectioners’sugartotheicingafterthemilkisadded.

Sugar-FreeCreamCheeseFilling

Beatthecreamcheese,butter,andvanillauntilcreamy.

8ouncescreamcheese½cup(1stick)butter2teaspoonsvanilla

VeganCreamCheeseFrosting

½cupsoymargarine,atroomtemperature

8ouncestofucreamcheese,atroomtemperature

2tablespoonssoyorricemilk4cupsconfectioners’sugar1tablespoonlemonjuice1teaspoonvanillaextract

1.Creamthemargarine,creamcheese,andmilk.Addthesugarslowly,beatingconstantlyuntilcombined.Addthelemonjuiceandvanillaandbeatuntillightandfluffy.Ifnecessaryaddmoresugarormilktoreachconsistency.

Variations

VeganBerryIcing:Add¼cupsmashedfreshorfrozenberries.

RosewaterIcing

Placealltheingredientsinamediumbowlandmix.

½lbcupsconfectioners’sugar4teaspoonsrosewaterJuiceof1lemon2largeeggwhites

LemonIcing

4cupsconfectioners’sugar½cup(1stick)butter3tablespoonsgratedlemonzest½cupfreshlysqueezedlemonjuice

from3-4largelemons

1.Creamtheconfectioners’sugarandbutteruntilsmooth.2. Beat in the lemon zest and juice. Add more lemon juice orconfectioners’sugartoachievethedesiredconsistency.

VanillaCreamFrosting

Creamtheconfectioners’sugarandbutteruntil lightandfluffy.Beat inthevanillaandmilkuntilsmoothandofspreadingconsistency.

3cupsconfectioners’sugar½cup(1stick)butter,softened2teaspoonsvanillaextract2tablespoonsmilk

Variations

Coffee Cream: Replace the vanilla and milk with 3 tablespoon doublestrengthespresso.Add1teaspoongroundespressobeans.

OrangeCream:Replace thevanilla andmilkwith3 tablespoonsorangejuice.Add1teaspoonorangezest.

MarshmallowFrosting

2tablespoonsmilk6tablespoonssugarminimarshmallows2tablespoonsboilingwater½teaspoonvanilla,extract

1.Inasaucepanovermedium-lowheat,heatthemilkandsugarfor6minuteswithoutstirring.

2.Inadoubleboilerheatthemarshmallows.Whentheyareverysoftaddboilingwater,stirringuntilsmooth.

3. Remove from heat. Add the vanilla. With an electric mixer onmediumspeedbeat in thehotsugar,keepbeatinguntilpartlycool.Useatonce.

ChocolateGlaze

Heat the chocolate andbutter in a doubleboiler over simmeringwater,stirringuntilsmooth.

1½cupschocolatechips3tablespoonsbutter

ChocolateIcing

Heat the boiling water, chocolate, and butter in a double boiler oversimmeringwater,stirringuntilmelted.Removefromtheheatandstirinthevanilla.Graduallystirinenoughconfectioners’sugartomakeathickbutpourableicing.

3tablespoonsboilingwater1½ouncesunsweetenedchocolate3tablespoonsbutter1teaspoonvanillaextract

cupconfectioners’sugar

RaspberryGlaze

Combinethejamwiththelemonjuiceinasaucepanandcookoverlowheatuntilthickened.Removefromtheheatandletcool.

½cupraspberryjam3tablespoonslemonjuice

RumGlaze

Dissolve the sugar in the water in a small saucepan over low heat.Removefromtheheatandstirintherum.

¼cupsugar¼cupwater¼cupdarkrum

CandiedRosePetals

Petalsfromtwolargeroses2largeeggwhite,beaten¼cupsuperfinesugar

1.Usingasmallbrush lightlycoat the topandunderneatheachpetalwiththeeggwhites.

2.Sprinklesugaronthetopandbottomofeachpetal3.Placeflowersonwaxpaperorparchmentpaper.Setuntilfirm,about1hour.

Variation

Sugared flowers:Press the flowers in a flowerpress for4hoursbeforecoveringwitheggwhitesandsugar.

Edibleflowers:dandelions,chamomile,chrysanthemums,lavender,mint,primrose,pansies,roses,scentedgeraniums,violets.

PUDDING

RockyRoadMilkChocolatePudding

1cupgranulatedsugar¼cupDutch-processcocoa

powder

cupcornstarch¼teaspoonsalt4cupsmilk

cupmilkchocolatechips¼cup(½stick)butter2teaspoonsvanillaextract

cupminimarshmallowscupchoppedwalnuts

1. Make the pudding: Combine the granulated sugar, cocoa powder,cornstarch,andsaltinasaucepan.

2. Add the milk and bring to a boil over medium heat, stirringconstantly or 5 to 7 minutes until the mixture thickens. Removefromtheheatandletcool.

3. Stir in the chocolate chips, butter, and vanilla. Refrigerate for 30minutesbeforeserving.

4.Toassembletheparfait,put cupofthepuddinginparfaitglasses;then layer marshmallows and some of the nuts on top.Addmorepuddingandtopwithmorenuts.Addcookiesandserve(seephoto).

TemplatesforCookieConstruction

Toviewfull-scaletemplates,bakingtipsandmorefun,creativeideas,visithttp://www.crazyaboutcookiesbook.com.

Stained-GlassOrnamentCookies(Stained-GlassOrnamentCookies)

FondantSnowGlobeCookies(FondantSnowGlobeCookies)

MidcenturyGingerbreadHouse(MidcenturyGingerbreadHouse)

Fifth-WheelTrailer(Fifth-WheelTrailer)

Mini-GingerbreadHouses(Mini-GingerbreadHouses)

GingerbreadDollhouse(GingerbreadDollhouse)

Index

Addingdimension,♣AlmondsAlmondButterCookiesFilledwithDulcedeLeche,♣

AlmondButtercream,♣AlmondCoconutMacaroons,♣AlmondMexicanWeddingCookies,♣AlmondSpritz,♣AlmondToffeeCrescents,♣AmarettoAmarettiCookies,♣AmarettoOrangeCookies,♣ChineseSesameandAlmondCookies,♣ChocolateAlmondAppleCookies,♣Chocolate-CoatedAniseAlmondBiscotti,♣GranolaFruitNutStars,♣HoneyAlmondCookies,♣LemonandCandiedFruitandAlmondLebkuchen,♣

MarzipanFruitCookies,♣OatCranberryAlmondCookies,♣OrangeAlmondSquares,♣PignoliCookies,♣RaspberryAlmondBiscotti,♣,♦Seven-LayerCookies,♣Sugar-FreeAlmondButterandJamCookies,♣

Aluminumfoil,♣Amaretto.SeeAlmondsAniseAnisePizzelles,♣Black-and-WhiteAnisetteCookies,♣,♦,♥Chocolate-CoatedAniseAlmondBiscotti,♣CinnamonAniseMexicanWeddingCookies,♣HerbandSpiceCookies,♣Springerle,♣

ApplesCaramelAppleCookies,♣ChocolateAlmondAppleCookies,♣ChocolateRaisinApplesauceCookies,♣CurryAppleZucchiniBars,♣TropicalCaramelAppleCookies,♣

ApricotsApricot-Pineapple-Macadamia-NutBites,♣Gluten-FreeChocolateChipApricotCookies,♣

HiddenDriedApricotCookies,♣LimeApricotHamantaschen,♣OatmealApricotCookies,♣Rugelach,♣

Babycookies,♣BabyToys,♣Bakingcookies,♣coolingand,♣freezingand,♣makingdough,♣preparingforcookiemaking,♣storingand,♣troubleshootingsolutions,♣

Bakingequipment,♣Bakingmolds,♣Bakingpans,♣Bakingpowderandsoda,♣Bambooskewers,♣BananasBananaNutCookies,♣,♦BananaOatmealCookies,♣MarzipanFruitCookies,♣OrangeGingerCookies,♣

Basket-weavecookies,♣BeerandMixed-NutCookies,♣,♦BerriesBerryCashewGranolaCookies,♣

BlueberryCrumblePockets,♣,♦ChocolateChipCranberryCookies,♣CookieCupswithCreamandRaspberries,♣CranberryCornmealSandwiches,♣CranberryZucchiniBars,♣ExplosionCookies,♣GingersnapRaspberrySandwiches,♣HiddenStrawberryCookies,♣MapleCranberrySandwichCookies,♣MarzipanFruitCookies,♣OatCranberryAlmondCookies,♣OatmealCranberryMolassesCookies,♣OrangeRaspberryHamantaschen,♣PeachBerryTrifles,♣PumpkinCranberryCookies,♣RaspberryAlmondBiscotti,♣,♦RaspberryGlaze,♣RaspberryPecanRugelach,♣StrawberryDaiquiriCustardBars,♣StrawberryPistachioRugelach,♣VeganBerryIcing,♣

Birthdaycookies,♣Biscotti,♣Black-and-WhiteAnisetteCookies,♣,♦,♥Blackberries.SeeBerriesBlackForestBrownieIceCreamCake,♣Blender,♣Blueberries.SeeBerriesBookoverview,xiii–♣Bowcookies,♣Bow-TieCookies,♣,♦Braidandflowercookies,♣BrandyCups,♣BrandySnaps,♣Breakfastandbrunchcookies,♣BananaOatmealCookies,♣Biscotti,♣

BlueberryCrumblePockets,♣,♦CerealKillerCookies,♣,♦ChocolateRiceMarshmallowTreats,♣ChocolateWaffleCookies,♣CinnamonSwirls,♣FruityCerealCookies,♣Lemon-FilledThumbprints,♣LemonPoppy-SeedCookies,♣PomegranatePillows,♣,♦RaspberryAlmondBiscotti,♣,♦RiceCerealMarshmallowSandwiches,♣,♦WaffleCookies,♣Whole-GrainFruitCookies,♣

BrownieBites,♣BrownieCookies,♣Brushes,♣,♦Bunnycookies,♣Butter,about,♣ButterCookies.SeealsoShortbreadAlmondButterCookiesFilledwithDulcedeLeche,♣

ButterCookiesEasterBaskets,♣HanukkahHoneyButterCookies,♣LinzerCookies,♣MintCandyButterCookies,♣NonpareilCookies,♣OrangeButterCookieDough,♣RolledCutoutButterCookieDough,♣SpritzButterCookies,♣Sugar-FreeButterCookies,♣Sugar-FreeOrangeButterCookies,♣

ButtercreamFrostings,♣ButterRumCookies,♣ButterRumPopcornCookies,♣ButterscotchButterscotchCookieCake,♣ButterscotchIceboxCookies,♣

ButterscotchPecanCookies,♣ButterscotchVanillaCrescents,♣Old-FashionedButterscotchCookies,♣RolledButterscotchCookieDough,♣

Cake-mixcookies,♣Cakepans,♣Cakes,cookiesin.SeealsoCookiecakesabout,♣BlackForestBrownieIceCreamCake,♣

Candiedfruitabout,♣,♦LemonandCandiedFruitandAlmondLebkuchen,♣

CandiedRosePetals(andotherflowers),♣Candymix-ins,♣molds,♣thermometers,♣toppings,♣

CandyJack-o’-Lanterns,♣CaramelAppleCookies,♣Carawayseeds,inHerbandSpiceCookies,♣Cardamom,inHerbandSpiceCookies,♣Carob,inSugar-FreeCarobOatmealClusters,♣CarrotsCarrotRaisinCookies,♣SunflowerCarrotCookies,♣

CashewsBerryCashewGranolaCookies,♣CashewBeerCookies,♣Sugar-FreeCashewButterandJamCookies,♣Sugar-Free,Low-FatCashewSesameFlaxCookies,♣

Cereals.SeealsoEnergycookiesandbars;Oatmealabout,♣CerealKillerCookies,♣,♦ChocolateRiceMarshmallowTreats,♣

FruityCerealCookies,♣RiceCerealMarshmallowSandwiches,♣,♦Whole-GrainFruitCookies,♣

ChampagneChampagneCookies,♣Champagne-WhiteChocolateMeringues,♣LemonChampagneButtercreamCookies,♣

CheddarDogBoneCookies,♣Cheeseabout:creamcheese,♣CheddarDogBoneCookies,♣ChocolateChipZucchiniBarswithCreamCheeseFrosting,♣ChocolateCreamCheeseBrownieCookies,♣ChocolateCreamCheeseSpritzCookies,♣CoffeeLiqueurandCreamCheesecakeBites,♣CreamCheeseCookies,♣CreamCheeseFilling,♣CreamCheeseIcing,♣CreamCheesePoppy-SeedSpritzCookies,♣JamCreamCheeseSpritzCookies,♣MapleCreamCheeseSandwich,♣MargaritaCheesecakeCocktailBites,♣NonpareilCookies,♣PolentaCookieswithChocolateMascarponeCream,♣

Sugar-FreeCreamCheeseFilling,♣VeganCreamCheeseFrosting,♣

CherriesCherryCookieswithCherryIcing,♣CherryDaiquiriBars,♣CherryPignoliCookies,♣CherryPopcornCookies,♣ExplosionCookies,♣HiddenCherryCookies,♣MarzipanFruitCookies,♣VeganCherryMacaroons,♣

ChiliCookies,♣ChineseHoneySesameCookies,♣ChineseSesameandAlmondCookies,♣Chipsandbits,♣Chocolate.SeealsoWhitechocolateabout:chips,♣;cocoapowderand,♦;dippingin,♥;drizzlingwith,♠;melting,†;pipingdesigns,‡;workingwith,Δ

BananaOatmealChipCookies,♣Biscottirecipes,♣BlackForestBrownieIceCreamCake,♣BrownieBites,♣BrownieCookies,♣ChocolateAlmondAppleCookies,♣ChocolateBananaNutCookies,♣ChocolateChipCookieCupcakes,♣ChocolateChipCookiePie,♣,♦ChocolateChipCranberryCookies,♣ChocolateChipOrangeCookies,♣ChocolateChipRaisinCookies,♣ChocolateChipWalnutCookies,♣ChocolateChipZucchiniBarswithCreamCheeseFrosting,♣

ChocolateChocolateChipCookies,♣ChocolateChunkYogurtCookies,♣ChocolateCookieCones,♣ChocolateCookieDough,♣ChocolateCreamCheeseBrownieCookies,♣ChocolateCreamCheeseSpritzCookies,♣ChocolateCurrantRugelach,♣ChocolateCutoutCookies,♣Chocolate-Date-FigBites,♣Chocolate-DippedGingersnaps,♣Chocolate-DippedMadeleines,♣,♦ChocolateGlaze,♣ChocolateHamantaschen,♣ChocolateHazelnutCookies,♣

ChocolateIcing,♣ChocolateJam-FilledFingers,♣ChocolateLadyfingers,♣ChocolateMacaroons,♣ChocolateMadeleines,♣ChocolateMeringues,♣ChocolateOrangePizzelles,♣ChocolatePignoliCookies,♣ChocolatePretzelCookies,♣ChocolateRaisinApplesauceCookies,♣ChocolateRiceMarshmallowTreats,♣ChocolateShortbread,♣ChocolateSpiceCookies,♣ChocolateSpringerle,♣ChocolateTurkeys,♣ChocolateWaffleCookies,♣ChocolateWalnutandRaisinYogurtCookies,♣

ChunkyCandyCookies,♣CookiesandCreamCupcakes,♣CrisscrossChocolatePeanutButterCookies,♣EverythingPizzaCookie,♣GingerChocolate-DippedMacaroons,♣Gluten-FreeChocolateChipApricotCookies,♣

HappyB-DayCookieCakes,♣HazelnutPizzelles,♣MarshmallowWalnutBrownieCookies,♣MatchaChocolateSwirlCookiePops,♣MilkChocolateIceboxCookies,♣MintChocolateCreams,♣MintChocolateIceCreamSandwiches,♣MochaChipCookies,♣MochaSwirlCookiePops,♣MoldedChocolateCookies,♣OatmealChocolatePineappleCookies,♣PeppermintFlorentineLaceCookies,♣

PizzelleMaltIceCreamSandwiches,♣PumpkinChipCookies,♣RedVelvetCookieswithCreamCheeseFilling,♣

RockyRoadMilkChocolatePudding,♣Seven-LayerCookies,♣Thank-YouCookies,♣ThumbprintswithMochaIcing,♣TietheKnotPretzelCookies,♣ToffeeBrownieCookies,♣TripleChocolateSandwiches,♣Valentine’sTattoos,♣VeganCoconutPistachioMacaroonswithChocolateIcing,♣

VeganOatChocolateChipCookies,♣VeganOrangeMacaroonswithChocolateOrangeIcing,♣

ZenStones,♣Christmascookiescookieexchangecookies,♣

Christmascookies(continued)gingerbreadhousesandconstruction,♣–♦,♥gingerbreadmenanddecoratedbuttercookies,♣

internationalcookies,♣spritzcookies,♣

ChristmasTree,♣ChunkyCandyCookies,♣ChunkyNuttyCookies,♣CinnamonCinnamonAniseMexicanWeddingCookies,♣CinnamonSwirls,♣OrangeRumCinnamonCookies,♣Sugar-and-SpiceCinnamonButterflies,♣

Cocktailpartycookies,♣BrandyCups,♣BrandySnaps,♣ChampagneCookies,♣

CherryDaiquiriBars,♣ChiliCookies,♣CoffeeLiqueurandCreamCheesecakeBites,♣CoffeeLiqueurCrinkleCookies,♣CornmealOliveCookies,♣GelatinCookieShot,♣IrishCreamCrinkleCookies,♣JalapeñoPepperCookies,♣JellyShotCookies,♣MargaritaCheesecakeCocktailBites,♣MulledWineCookies,♣PiñaColadaMacaroons,♣Rum,Mint,andBourbonBallKabobs,♣StrawberryDaiquiriCustardBars,♣Sun-DriedTomatoCookies,♣WhiteChocolate-DippedBrandySnaps,♣

Coconutabout:dried,♣AlmondCoconutMacaroons,♣AustralianMacaroons,♣ChocolateMacaroons,♣CoconutBars,♣CoconutMapleWalnutBars,♣GermanChocolateCookieswithCoconutPecanFilling,♣

GingerChocolate-DippedMacaroons,♣LimeCoconutSquares,♣PassoverMacaroons,♣PiñaColadaMacaroons,♣VeganCherryMacaroons,♣VeganCoconutPistachioMacaroonswithChocolateIcing,♣

Coffeeabout:asflavor,♣CoffeeButtercream,♣CoffeeCreamFrosting,♣CoffeeLiqueurandCreamCheesecakeBites,♣

CoffeeLiqueurCrinkleCookies,♣MochaChipCookies,♣MochaSwirlCookiePops,♣ThumbprintswithMochaIcing,♣Tiramisu,♣

Coloringdough,♣Colorwheel,♣Containers,♣Cookiearchitectureandconstructions,♣,♦Cookiecakesabout,♣ButterscotchCookieCake,♣HappyB-DayCookieCakes,♣PeanutButterCookieCake,♣ToffeePecanCookieCake,♣WhiteChocolateMacadamiaCookieCake,♣

CookieCupswithCreamandRaspberries,♣Cookiecutters,♣,♦Cookie-doughcutters,♣Cookiedoughs.SeeDoughCookieexchangecookies,♣Cookiejarsandcontainers,♣Cookiepress,♣CookiesandCreamCupcakes,♣CookiesandCreamIceCreamPie,♣Cookiesheets,♣,♦Cookietypesandtechniques,♣bars,♣cake-mixcookies,♣cookiearchitectureandconstructions,♣,♦cookiecakesandpies,♣dropcookies,♣filledandsandwichcookies,♣friedcookies,♣hand-shapedcookies,♣icebox(refrigerator)cookies,♣icecreamcookies,♣

moldedandstampedcookies,♣no-bakecookies,♣pressedorpipedcookies,♣rolledcutoutcookies,♣

Coolingcookies,♣Coolingracks,♣CornmealChocolateChipCranberryCookies,♣CornmealOliveCookies,♣LemonCornmealCookies,♣PecanCornmealCookies,♣PolentaCookieswithChocolateMascarponeCream,♣

Cornsyrup,♣Couplers,♣Cranberries.SeeBerriesCream,♣Creamcheese.SeeCheeseCreamoftartar,♣CreamsicleCookiePops,♣Cream,Whipped,♣Crescents,♣CrustedCookieDoughPie,♣CupcakesChocolateChipCookieCupcakes,♣CookiesandCreamCupcakes,♣GingerbreadCupcakes,♣

Currants,inChocolateCurrantRugelach,♣CurryAppleZucchiniBars,♣Cutoutcookies,rolled,♣Cutoutsandwindowpanes,♣Dairyandotherfats,♣DatesChocolate-Date-FigBites,♣Date-Fig-NutBites,♣

DayoftheDeadCookies,♣Decorating

ingredients,♣.Seealsospecificingredientstools,♦

Decoratingtechniques,♣.SeealsoFrostings,fillings,andicingschocolatetechniques,♣;melting,♦;piping,♥

ediblemarkers,♣fondanttechniques,♣generalguidelines,♣marzipantechniques,♣phototransfers,♣postbakingtechniques,♣;attachingtoppingsandstacking,♦;drippinginchocolate,♥;drizzlingwithglazeorchocolate,♠;dustingwithsugarorcocoa,†;sugaring,‡

prebakingtechniques,♣;addingdimension,♦;coloringdough,♥;cutoutsandwindowpanes,♠;embossing,†,‡;holes,Δ;sugaringandsprinkling,∇

sugarpasteicing,♣Dinnerpartycookies,♣AlmondCoconutMacaroons,♣AustralianMacaroons,♣CookieCupswithCreamandRaspberries,♣

GingerChocolate-DippedMacaroons,♣Ladyfingers,♣PeachBerryTrifles,♣PistachioCookies,♣Seven-LayerCookies,♣Tiramisu,♣VeganCherryMacaroons,♣VeganCoconutPistachioMacaroonswithChocolateIcing,♣

VeganOrangeMacaroonswithChocolateOrangeIcing,♣

DogBoneCookies,♣Dollhouse,Gingerbread,♣,♦

Dots,♣Doubleboilers,♣Dough,♣,♦about:making,♣ChocolateCookieDough,♣HoneyGingerbreadCookieDough,♣MolassesGingerbreadCookieDough,♣OrangeButterCookieDough,♣RolledButterscotchCookieDough,♣RolledCutoutButterCookieDough,♣RolledNuttyCookieDough,♣RolledSugarandSpiceCookieDough,♣ShortbreadButterCookieDough,♣

Drinkingglasses,♣Dropcookies,♣Dryingredients,♣DulcedeLeche,AlmondButterCookiesFilledwith,♣

EarlGreyTea-CakeCookies,♣Eastercookies,♣,♦Ediblemarkers,♣EggnogCookies,♣Eggreplacements,♣Eggs,♣Embossing,♣,♦Energycookiesandbars,♣Apricot-Pineapple-Macadamia-NutBites,♣BerryCashewGranolaCookies,♣Chocolate-Date-FigBites,♣Date-Fig-NutBites,♣GranolaFruitNutStars,♣GranolaSeedNutCookies,♣PeanutFlaxseedCookies,♣Sugar-Free,Low-FatCashewSesameFlaxCookies,♣

TropicalGranolaCookies,♣TropicalProteinBar,♣

WildHoneyBranProteinBars,♣ZucchiniBites(andvariations),♣

Equipmentandtoolsbakingequipment,♣decoratingtools,♣

Everydaycookies.SeeBreakfastandbrunchcookies;Energycookiesandbars;Snackclassiccookies;Totallychocolatecookies

EverythingPizzaCookie,♣ExplosionCookies,♣Extracts,♣FamilyTree,♣Father’sDayandMother’sDaycookies,♣Fennel,inHerbandSpiceCookies,♣Fifth-WheelTrailer,♣,♦FigsChocolate-Date-FigBites,♣Date-Fig-NutBites,♣

Filledandsandwichcookies,♣Fillings.SeeFrostings,fillings,andicingsFlavorings,spices,andmix-ins,♣FlaxseedPeanutFlaxseedCookies,♣Sugar-Free,Low-FatCashewSesameFlaxCookies,♣

Flour,♣Flowercookies,♣Flowerscandied,♣pipingdesigns,♣

FondantSnowGlobeCookies,♣,♦Fondanttechniques,♣basket-weavecookies,♣bowcookies,♣braidandflowercookies,♣embossedcookies,♣flowercookies,♣

stripedanddottedcookies,♣Foodcolorings,♣Foodprocessor,♣FortuneCookies,♣FourthofJulycookies,♣Freezingcookies,♣Friedcookies,♣Frostings,fillings,andicings,♣.SeealsoFondanttechniquesabout:colorwheelfor,♣;eggreplacementsforicing,♦

bowcookies,♣ButtercreamFrostings,♣ChocolateGlaze,♣ChocolateIcing,♣CoffeeCreamFrosting,♣CreamCheeseFilling,♣CreamCheeseIcing,♣decoratingtechniques,♣;dots,♦;flowers,♥;howtousepastrybag,♠;leaves,†,‡;lines,loops,zigzags,trellises,Δ;paintingonicing,∇;pansies,Ο;pipingbuttercreamfrostings,◊;roses,∅,∗;royalicingtips,⊕;shells,⊗;stars,∞;sugarpasteicing,∂;words,α

LemonIcing,♣LemonRoyalIcing,♣MarshmallowFrosting,♣OrangeCreamFrosting,♣PomegranateIcing,♣RaspberryGlaze,♣RockyRoadMilkChocolatePudding,♣RosewaterIcing,♣royalicingtips,♣RoyalIcingwithFreshEggWhites,♣RoyalIcingwithMeringuePowder,♣RoyalIcingwithPowderedEggWhites,♣

RumGlaze,♣Sugar-FreeCreamCheeseFilling,♣VanillaCreamFrosting,♣VeganCreamCheeseFrosting,♣WhippedCream,♣

FruitcakeCookies,♣FruitcakeCookies,Gluten-Free,♣Fruits.SeealsoCandiedfruit;specificfruitsabout:dried,♣,♦;fresh,♥,♠FruityCerealCookies,♣GranolaFruitNutStars,♣

GelatinCookieShot,♣GermanChocolateCookieswithCoconutPecanFilling,♣

Giftingcookies,♣Ginger.SeealsoGingerbreadChocolate-DippedGingersnaps,♣ChristmasTree,♣GingerBananaChipCookies,♣GingerCookieConeswithSorbet,♣GingerPeachCookies,♣GingerRaisinCookies,♣GingersnapRaspberrySandwiches,♣Gingersnaps,♣GingerSpringerle,♣GingerWhiteChocolateChunkCookies,♣Low-FatGingerCookies(andvariations),♣OrangeGingerCookies,♣VeganGingerCookies,♣

Gingerbreadabout:houseconstruction,♣Fifth-WheelTrailer,♣,♦GingerbreadCupcakes,♣GingerbreadDollhouse,♣,♦GingerbreadRobotCookies,♣,♦GingerbreadTruffles,♣HoneyGingerbreadCookieDough,♣

MidcenturyGingerbreadHouse,♣,♦Mini-GingerbreadHouses,♣,♦MolassesGingerbreadCookieDough,♣

GirlsontheVergeCookies,♣Glazes,♣Gluten-freecookiesabout:gluten-freebaking,♣ChocolateChipApricotCookies,♣ChocolateSpiceCookies,♣FruitcakeCookies,♣MapleWalnutDropCookies,♣MochaChipCookies,♣PineappleThumbprints,♣SugarCookies,♣

GradCookies,♣GrahamCrackersandS’mores,♣Granola,about,♣.SeealsoEnergycookiesandbarsGrater,♣GreenTea-CakeCookies,♣GreenTeaMadeleines,♣Halloweencookies,♣Hamantaschen,♣Hand-shapedcookies,♣HanukkahHoneyButterCookies,♣HappyB-DayCookieCakes,♣HawaiiancookiesHulaGirlandHibiscusFlowerCookies,♣PineappleCookies,♣WhiteChocolateMacadamiaCreamCookies,♣

HazelnutChocolateHazelnutCookies,♣HazelnutPizzelles,♣WhiteChocolateHazelnutBiscotti,♣

Herbsandspices.Seealsospecificherbsabout,♣HerbandSpiceCookies,♣

HoneyHerbDogBoneCookies,♣Jack-o’-LanternSpiceCookies,♣Lebkuchen,♣PecanMolassesSpiceCookies,♣RolledSugarandSpiceCookieDough,♣SpiceWreathCookies,♣

HiddenCherryCookies,♣HiddenDriedApricotCookies,♣

HiddenStrawberryCookies,♣High-altitudebaking,♣Holes,♣Holidaycookies.SeealsoChristmascookiesculturalholidays,♣Easter,♣FourthofJuly,♣Halloween,♣Jewishholidays,♣Mother’sDayandFather’sDay,♣NewYear’sEve,♣,♦Thanksgiving,♣Valentine’sDay,♣

Honeyabout,♣ChineseHoneySesameCookies,♣HanukkahHoneyButterCookies,♣HoneyAlmondCookies,♣HoneyGingerbreadCookieDough,♣HoneyHerbDogBoneCookies,♣HoneyPoppy-SeedCookies,♣Lebkuchen,♣

HousewarmingInvites,♣HulaGirlandHibiscusFlowerCookies,♣Icebox(refrigerator)cookies,♣Icecreamcookiesabout,♣BlackForestBrownieIceCreamCake,♣

CookiesandCreamIceCreamPie,♣CreamsicleCookiePops,♣MintChipIceCreamPops,♣MintChocolateIceCreamSandwiches,♣PizzelleMaltIceCreamSandwiches,♣Ice-popsticks,♣Icing.SeeFrostings,fillings,andicingsIngredients,♣.Seealsospecificingredients;specificrecipes

dairy,♣decorating,♣dry,♣flavoringsandspices,♣mix-insandfillings,♣,♦otherfats,♣sweeteners,♣

InternationalChristmascookies,♣IrishCreamCrinkleCookies,♣Jack-o’-LanternSpiceCookies,♣JalapeñoPepperCookies,♣JamCreamCheeseSpritzCookies,♣Jamsandpreservesabout:choosingandmaking,♣;flavorsof,♦;heatingforglazes,♥

ChocolateJam-FilledFingers,♣JamCreamCheeseSpritzCookies,♣Sugar-FreeAlmondButterandJamCookies,♣Sugar-FreePeanutButterandJamCookies(oralmondorcashewbutter),♣

JellyShotCookies,♣Jewishholidaycookies,♣Kids’cookies,♣.SeealsoBabycookies;Teencookies;Toddlercookies

Knives,♣,♦Ladyfingers,♣Lavendercandied,♣HerbandSpiceCookies,♣

Leaves,♣,♦Lebkuchen,♣LemonLemonandCandiedFruitandAlmondLebkuchen,♣

LemonBars,♣LemonChampagneButtercreamCookies,♣LemonCornmealCookies,♣Lemon-FilledMeringues,♣Lemon-FilledThumbprints,♣LemonIcing,♣LemonNutCookies,♣LemonPoppy-SeedCookies,♣LemonRoyalIcing,♣LinzerCookies,♣Low-FatLemonSugarCutoutCookies,♣MarzipanFruitCookies,♣PignoliBiscotti,♣

LimeLimeApricotHamantaschen,♣LimeCoconutSquares,♣LimeCookies,♣MarzipanFruitCookies,♣PistachioLimeBiscotti,♣

Lines,loops,zigzags,trellises,♣LinzerCookies,♣Liquors,liqueurs,andwines,♣Lollipopsticks,♣Low-FatChocolateBiscotti,♣Low-fatcookiesabout,♣ChocolateBiscotti,♣ChocolateCutoutCookies,♣GingerCookies,♣GingerRaisinCookies,♣GingerWhiteChocolateChunkCookies,♣LemonNutCookies,♣

LemonSugarCutoutCookies,♣LimeCookies,♣Sugar-FreeCashewSesameFlaxCookies,♣

MacadamianutsApricot-Pineapple-Macadamia-NutBites,♣OatmealMangoMacadamiaNutCookies,♣TropicalGranolaCookies,♣WhiteChocolateMacadamiaCookieCake,♣WhiteChocolateMacadamiaCreamCookies,♣

Macaroons.SeeCoconutMadeleines,♣,♦Mailingcookies,♣MandarinOrangeCookies,♣MangoOatmealMangoMacadamiaNutCookies,♣TropicalGranolaCookies,♣

MapleCoconutMapleWalnutBars,♣Gluten-FreeMapleWalnutDropCookies,♣MapleCranberrySandwichCookies,♣MapleCreamCheeseSandwich,♣MapleWalnutCookies,♣

Maplesyrup,♣Margarine,♣MargaritaCheesecakeCocktailBites,♣Marigoldpetals,inHerbandSpiceCookies,♣Markers,edible,♣MarshmallowMarshmallowBunnies,♣MarshmallowFrosting,♣MarshmallowWalnutBrownieCookies,♣RiceCerealMarshmallowSandwiches,♣,♦

MarzipanFruitCookies,♣Marzipantechniques,♣MasalaChaiTeaCookies,♣MatchaChocolateSwirlCookiePops,♣

Measuringcupsandspoons,♣Meltingchocolate,♣Meringues,♣,♦MexicanWeddingCookies,♣MidcenturyGingerbreadHouse,♣,♦Milk,♣Milkchocolate.SeeChocolateMini-GingerbreadHouses,♣,♦MintHerbandSpiceCookies,♣MintButtercream,♣MintCandyButterCookies,♣MintChipIceCreamPops,♣MintChocolateCreams,♣MintChocolateIceCreamSandwiches,♣PeppermintFlorentineLaceCookies,♣PeppermintMeringues,♣

Mixers,♣Mixingbowls,♣Mocha.SeeCoffeeMolassesabout,♣MolassesGingerbreadCookieDough,♣.SeealsoGingerbread

OatmealCranberryMolassesCookies,♣Old-FashionedMolassesCookies,♣PecanMolassesSpiceCookies,♣

Moldedandstampedcookies,♣MoldedChocolateCookies,♣Molds,♣,♦Mother’sDayandFather’sDaycookies,♣MulledWineCookies,♣NewYear’sEvecookies,♣,♦No-bakecookies,♣NonpareilCookies,♣Nutsandseeds.Seealsospecificnutsandseedsabout,♣;allergiesto,♦;chipsandbits,

♥;storing,♠;toasting,†,‡;typesof,Δ

BeerandMixed-NutCookies,♣,♦Oatmealabout,♣BananaOatmealCookies,♣OatCranberryAlmondCookies,♣OatmealRaisinClusters,♣OatmealRaisinCookies(andotherfruitvariations),♣

OatRaisinPistachioCookies,♣Sugar-FreeCarobOatmealClusters(orRaisinClusters),♣

VeganOatChocolateChipCookies,♣Occasionscookiesabout:giftingcookies,♣babycookies,♣birthdaycookies,♣kids’cookies,♣teencookies,♣toddlercookies,♣weddingcookies,♣

Oils,♣OldFamilyPhotoCookies,♣Old-FashionedButterscotchCookies,♣Old-FashionedMolassesCookies,♣Old-FashionedPeanutButterCookies,♣OrangeAmarettoOrangeCookies,♣ChocolateChipOrangeCookies,♣ChocolateOrangePizzelles,♣CreamsicleCookiePops,♣MandarinOrangeCookies,♣MarzipanFruitCookies,♣OrangeAlmondSquares,♣OrangeBunnyandFlowerCookies,♣OrangeButterCookieDough,♣

OrangeButtercream,♣OrangeChocolateChipBiscotti,♣OrangeCreamCheeseFilling,♣,♦OrangeCreamFrosting,♣OrangeGingerCookies,♣OrangePignoliCookies,♣OrangeRaspberryHamantaschen,♣OrangeRumCinnamonCookies,♣Sugar-FreeOrangeButterCookies,♣VeganOrangeMacaroonswithChocolateOrangeIcing,♣

OrnamentCookies,♣,♦Ovens,♣Paintbrushes,♣Paintingonicing,♣Panliners,♣Pans,♣,♦Pansies,♣Parchmentpaper,♣,♦“PartyatMyCrib”BabyInvite,♣Partycookies.SeealsoCocktailpartycookies;Dinnerpartycookies;Summerpartycookies;TeapartycookiesBeerandMixed-NutCookies,♣,♦ButterRumPopcornCookies,♣CashewBeerCookies,♣CherryPopcornCookies,♣ChocolatePretzelCookies,♣FamilyTree,♣HousewarmingInvites,♣PeanutButterCheesyCrackerCookies,♣PeanutPopcornCookies,♣PotatoChipCookies,♣RootBeerCookies,♣SpicyTortillaChipCookies,♣

PartyFavors,♣PassoverMacaroons,♣

Pastrybags.SeealsoPipingabout,♣,♦howtouse,♣

Pastrybrushes,♣,♦PeachesGingerPeachCookies,♣PeachBerryTrifles,♣

Peanutsandpeanutbutterabout,♣ChunkyNuttyCookies,♣CrisscrossChocolatePeanutButterCookies,♣Old-FashionedPeanutButterCookies,♣PeanutButterCheesyCrackerCookies,♣PeanutButterCookieCake,♣PeanutButterGrahamCrackersandS’mores,♣PeanutChipandPeanutCookies,♣PeanutFlaxseedCookies,♣PeanutPopcornCookies,♣RolledNuttyCookieDough,♣Sugar-FreePeanutButterandJamCookies,♣

PecansBananaOatmealRaisinPecanCookies,♣ButterscotchPecanCookies,♣GermanChocolateCookieswithCoconutPecanFilling,♣

MexicanWeddingCookies,♣PecanCornmealCookies,♣PecanMolassesSpiceCookies,♣RaspberryPecanRugelach,♣ToffeePecanCookieCake,♣

PepperHerbandSpiceCookies,♣JalapeñoPepperCookies,♣

Peppermint.SeeMintPhototransfers,♣,♦,♥,♠,†,‡Pies,♣PignoliBiscotti,♣

PignoliCookies,♣PineappleApricot-Pineapple-Macadamia-NutBites,♣Gluten-FreePineappleThumbprints,♣OatmealChocolatePineappleCookies,♣PineappleCookies,♣TropicalGranolaCookies,♣

Pinwheels,FourthofJuly,♣Pipedorpressedcookies,♣Pipingbuttercreamfrosting,♣chocolatedesigns,♣glue,♣techniques/designs,♣tools,♣

PistachiosOatRaisinPistachioCookies,♣PistachioCookies,♣PistachioLimeBiscotti,♣StrawberryPistachioRugelach,♣VeganCoconutPistachioMacaroonswithChocolateIcing,♣

PizzelleMaltIceCreamSandwiches,♣Plasticbaggies,♣Plasticsqueezebottles,♣Plasticwrap,♣PolentaCookieswithChocolateMascarponeCream,♣

PomegranatePillows,♣,♦PopcornCookies,♣PoppyseedsCreamCheesePoppy-SeedSpritzCookies,♣Hamantaschen,♣HoneyPoppy-SeedCookies,♣LemonPoppy-SeedCookies,♣

Postbakingtechniquesattachingtoppingsandstacking,♣

drippinginchocolate,♣drizzlingwithglazeorchocolate,♣dustingwithsugarorcocoa,♣sugaring,♣

PotatoChipCookies,♣Prebakingtechniques,♣addingdimension,♣coloringdough,♣cutoutsandwindowpanes,♣embossing,♣,♦holes,♣sugaringandsprinkling,♣

Pressedorpipedcookies,♣PretzelCookies,TietheKnot,♣Problems,solutionsfor,♣Proteinbars,♣PumpkinPumpkinChipCookies,♣PumpkinCranberryCookies,♣PumpkinCreamCookies,♣PumpkinJack-o’-Lanterns,♣PumpkinRaisinCookies,♣

RaisinsBananaOatmealRaisinPecanCookies,♣CarrotRaisinCookies,♣ChocolateChipRaisinCookies,♣ChocolateRaisinApplesauceCookies,♣ChocolateWalnutandRaisinYogurtCookies,♣

GingerRaisinCookies,♣OatmealRaisinClusters,♣OatRaisinPistachioCookies,♣PumpkinRaisinCookies,♣

Raspberries.SeeBerriesRecipesingredientsfor.SeeIngredients;specificingredients;specificrecipes

scaling,♣RedVelvetCookieswithCreamCheeseFilling,♣Refrigerator(icebox)cookies,♣RiceCerealMarshmallowSandwiches,♣RockyRoadMilkChocolatePudding,♣RolledButterscotchCookieDough,♣RolledCutoutButterCookieDough,♣Rolledcutoutcookies,♣RolledNuttyCookieDough,♣RolledSugarandSpiceCookieDough,♣Rollingpins,♣RootBeerCookies,♣RosemaryHerbandSpiceCookies,♣HoneyHerbDogBoneCookies,♣RosemaryPolentaCookies,♣

RosePetals,Candied,♣Roses,making,♣,♦RosewaterIcing,♣Royalicing.SeeFrostings,fillings,andicingsRugelach,♣Ruler,♣RumButterRumCookies,♣ButterRumPopcornCookies,♣OrangeRumCinnamonCookies,♣RumGlaze,♣Rum,Mint,andBourbonBallKabobs,♣

RussianTeaCakes,♣SaffronHeartNecklaces,♣Salt,♣Sandwichandfilledcookies,♣Scalingrecipes,♣SesameseedsChineseHoneySesameCookies,♣ChineseSesameandAlmondCookies,♣Sugar-Free,Low-FatCashewSesameFlax

Cookies,♣Seven-LayerCookies,♣Shells,♣Shipping(mailing)cookies,♣ShortbreadBabyToys,♣BirthdayWishes,♣ButterCookiesEasterBaskets,♣CandiedCarawayShortbread,♣ChocolateShortbread,♣ChristmasShortbread,♣DayoftheDeadCookies,♣FamilyTree,♣GirlsontheVergeCookies,♣GradCookies,♣HousewarmingInvites,♣“PartyatMyCrib”BabyInvite,♣ShortbreadButterCookieDough,♣ShortbreadCookies,♣Stained-GlassOrnamentCookies,♣,♦WeddingCakeCookies,♣ZenStones,♣

S’mores,♣Snackclassiccookies,♣BrownieCookies,♣ButterRumCookies,♣ButterscotchIceboxCookies,♣ButterscotchPecanCookies,♣ChocolateChipRaisinCookies,♣ChocolateChipWalnutCookies,♣ChocolateChocolateChipCookies,♣ChocolateChunkYogurtCookies,♣Chocolate-DippedGingersnaps,♣ChocolateSpiceCookies,♣ChocolateWalnutandRaisinYogurtCookies,♣

ChunkyNuttyCookies,♣

CrisscrossChocolatePeanutButterCookies,♣GingersnapRaspberrySandwiches,♣Gingersnaps,♣Gluten-FreeChocolateChipApricotCookies,♣

Gluten-FreeSugarCookies(andvariations),♣

Low-FatGingerCookies(andvariations),♣

Low-FatLemonSugarCutoutCookies(andvariations),♣

MochaChipCookies,♣OatmealRaisinCookies(andotherfruitvariations),♣

Old-FashionedButterscotchCookies,♣Old-FashionedPeanutButterCookies,♣PeanutChipandPeanutCookies,♣Snickerdoodles,♣Sugar-FreeButterCookies,♣Sugar-FreeCarobOatmealClusters,♣Sugar-FreeCutoutCookies,♣Sugar-FreeOrangeButterCookies,♣Sugar-FreePeanutButterandJamCookies(oralmondorcashewbutter),♣

ToffeeChipCookies,♣VeganGingerCookies(andvariations),♣VeganOatChocolateChipCookies(andvariations),♣

Snickerdoodles,♣Sourcream,♣Spatulas,♣,♦Spices.SeeHerbsandspicesSpicyTortillaChipCookies,♣Springerle,♣Spritzcookies,♣Spritzgun,♣Squeezebottles,♣Stained-GlassOrnamentCookies,♣,♦

Stampedandmoldedcookies,♣Stars,♣StarsandStripes,♣Stencils,♣Storingcookies,♣Strawberries.SeeBerriesStraws,♣Stripedanddottedcookies,♣Sugar-and-SpiceCinnamonButterflies,♣SugarcookiesFondantSnowGlobeCookies,♣,♦Gluten-FreeSugarCookies(andvariations),♣Low-FatLemonSugarCutoutCookies,♣Snickerdoodles,♣

Sugaredflowers,♣Sugar-freecookiesabout:sugar-freebaking,♣ButterCookies,♣CarobOatmealClusters,♣ChocolateChunkYogurtCookies,♣CutoutCookies,♣HulaGirlandHibiscusFlowerck,♣Low-FatCashewSesameFlaxCookies,♣OatmealRaisinClusters,♣OrangeButterCookies,♣PeanutButterandJamCookies(oralmondorcashewbutter),♣

Sugar-FreeCreamCheeseFilling,♣Sugaringandsprinkling,♣Sugarpasteicing,♣Sugars,♣,♦,♥Summerpartycookies,♣ChocolateChipCookiePie,♣,♦ChocolateCookieCones,♣CookiesandCreamIceCreamPie,♣CreamsicleCookiePops,♣CrustedCookieDoughPie,♣

GingerCookieConeswithSorbet,♣GingerPeachCookies,♣GrahamCrackersandS’mores,♣HulaGirlandHibiscusFlowerCookies,♣MintChipIceCreamPops,♣OrangeRumCinnamonCookies,♣PeanutButterGrahamCrackersandS’mores,♣PineappleCookies,♣WatermelonCookies,♣

Sun-DriedTomatoCookies,♣SunflowerseedsGranolaSeedNutCookies,♣SunflowerCarrotCookies,♣

Sweeteners,♣cornsyrup,♣honey,♣maplesyrup,♣molasses,♣sugars,♣,♦,♥

SweetPotatoCookies,♣Tattoos,Valentine’s,♣Teapartycookies,♣Chocolate-DippedMadeleines,♣,♦ChocolateMadeleines,♣ChocolateMeringues,♣EarlGreyTea-CakeCookies,♣GreenTea-CakeCookies,♣GreenTeaMadeleines,♣HerbandSpiceCookies,♣LemonChampagneButtercreamCookies,♣Lemon-FilledMeringues,♣MarzipanFruitCookies,♣MasalaChaiTeaCookies,♣PeppermintMeringues,♣PolentaCookieswithChocolateMascarponeCream,♣

RosemaryPolentaCookies,♣

Techniques.SeeCookietypesandtechniquesTeencookies,♣Thanksgivingcookies,♣,♦Thank-YouCookies,♣Thermometers,♣Three-DimensionalOrnamentCookies,♣,♦ThumbprintswithMochaIcing,♣TietheKnotPretzelCookies,♣Timers,♣Tips,♣Tiramisu,♣Toddlercookies,♣ToffeeAlmondToffeeCrescents,♣ToffeeBrownieCookies,♣ToffeeChipCookies,♣ToffeePecanCookieCake,♣

Toothpicks,♣Toppings.SeealsoFrostings,fillings,andicingsattaching,♣typesof,♣

Totallychocolatecookies,♣.SeealsoChocolateChocolateHazelnutCookies,♣ChunkyCandyCookies,♣GermanChocolateCookieswithCoconutPecanFilling,♣

MilkChocolateIceboxCookies,♣MintChocolateCreams,♣MintChocolateIceCreamSandwiches,♣MoldedChocolateCookies,♣TripleChocolateSandwiches,♣WhiteChocolateIceboxCookies,♣WhiteChocolateMacadamiaCreamCookies,♣

Transportingcookies,♣TripleChocolateSandwiches,♣

TropicalCaramelAppleCookies,♣Troubleshootingsolutions,♣Turkeys.SeeThanksgivingcookiesTweezers,♣Twistties,♣Typesofcookies.SeeCookietypesandtechniques

Utilityknives,♣Valentine’sDaycookies,♣,♦Valentine’sTattoos,♣VanillaCreamFrosting,♣.SeealsoButtercreamFrostings

VeganBerryIcing,♣Vegancookiesabout:vegansubstitutes,♣CherryMacaroons,♣CoconutPistachioMacaroonswithChocolateIcing,♣

GingerBananaChipCookies,♣GingerCookies,♣OatChocolateChipCookies,♣OatCranberryAlmondCookies,♣OatRaisinPistachioCookies,♣OrangeGingerCookies,♣

VeganCreamCheeseFrosting,♣Vegetableandnutoils,♣Vegetables,about,♣,♦Vegetableshortening,♣WaffleCookies,♣WalnutsBananaNutCookies,♣,♦BrownieCookies,♣ChocolateChipWalnutCookies,♣ChocolateWalnutandRaisinYogurtCookies,♣

ChunkyCandyCookies,♣Date-Fig-NutBites,♣Gluten-FreeMapleWalnutDropCookies,♣

GranolaSeedNutCookies,♣MapleWalnutCookies,♣Rugelach,♣RussianTeaCakes,♣SunflowerCarrotCookies,♣

WatermelonCookies,♣Waxedpaper,♣WeddingCakeCookies,♣Weddingcookies,♣WhippedCream,♣WhitechocolateChampagne-WhiteChocolateMeringues,♣GingerWhiteChocolateChunkCookies,♣WhiteChocolate-DippedBrandySnaps,♣WhiteChocolateHazelnutBiscotti,♣WhiteChocolateIceboxCookies,♣WhiteChocolateMacadamiaCookieCake,♣WhiteChocolateMacadamiaCreamCookies,♣

Whole-GrainFruitCookies,♣WildHoneyBranProteinBars,♣Wines.SeealsoChampagneabout,♣MulledWineCookies,♣

Woodendowels,♣Woodenspoons,♣Woodenstrips,♣Words,♣Worksurface,♣Yeast,♣Yogurt,♣ZenStones,♣Zester,♣Zests,♣ZucchiniBites(andvariations),♣

AbouttheAuthor

KRYSTINACASTELLAisobsessedwithplayingin the kitchen and sharing her tasty andbeautiful discoverieswith others.Krystina isthe author ofCrazyaboutCupcakes(Sterling2006),Pops! Icy Treats for Everyone(QuirkBooks 2008),A World of Cake (StoreyPublishing 2010), and co-author ofBoozeCakes(Quirk Books 2010). She is also co-author/ photographer of the children’s bookDiscovering Nature’s Alphabet (Heyday2006).ShelivesandworksnearLosAngelesasawriter, industrialdesigner,andprofessoratArtCenterCollegeofDesign.