Holiday Treats: 50 Cookies

Turn your kitchen into Santa's workshop with dozens of recipes from Food Network Magazine.
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FNM-Basic_Sugar

FNM-Basic_Sugar

Classic Sugar Cookie

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Classic Sugar Cookie

Base Recipe

1. Classic Sugar Cookies
Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners' sugar until fluffy. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture, then chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes at 350 degrees F.

FNM-Lime_Coolers

FNM-Lime_Coolers

Lime Coolers

©Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Lime Coolers

2. Lime Coolers
Make Classic Sugar Cookies (No. 1) with lime zest instead of orange. Whisk 1 1/2 cups confectioners' sugar, 2 tablespoons green decorating sugar and 3 tablespoons lime juice, then spread over finished cookies.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Brown-Betty Buttons

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Brown-Betty Buttons

3. Brown-Betty Buttons
Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookie dough (No. 1) with the browned butter in place of the 2 sticks butter, and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees F. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.

FNM-Peanut_Butter

FNM-Peanut_Butter

Peanut Butter Cookies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Peanut Butter Cookies

4. Peanut Butter Cookies
Make Classic Sugar Cookie dough (No. 1) without zest. Add 1 cup peanut butter with the sugar. Roll into medium balls; press with a fork. Sprinkle with coarse sugar and bake 12 to 15 minutes at 350 degrees F.

 

 

FNM-Black_White

FNM-Black_White

Black and Whites

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Black and Whites

5. Black and Whites
Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees. Cool, then spread with vanilla frosting on one side and chocolate on the other.


FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Lemon Volcanoes

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Lemon Volcanoes

6. Lemon Volcanoes
Make Classic Sugar Cookie dough (No. 1) with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1-inch-thick logs and roll in the lemon sugar. Freeze logs 20 minutes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees.

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Holiday Windowpanes

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Holiday Windowpanes

7. Holiday Windowpanes
Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into large Christmas-tree shapes. Cut out smaller trees from centers. Place on silicone mats and bake 6 to 8 minutes at 350 degrees, then sprinkle the centers with crushed hard candies and bake until melted, 2 to 5 more minutes.

FNM-Walnut_Lavender_Short_2(53).tif

FNM-Walnut_Lavender_Short_2(53).tif

Sugar Sandwiches

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Sugar Sandwiches

8. Sugar Sandwiches
Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/4 inch thick and cut into 2-inch rounds. Chill 30 minutes, then bake 8 to 10 minutes at 350 degrees. Cool, then sandwich with jam or frosting.



FNM-Mexican_Wedding

FNM-Mexican_Wedding

Mexican Wedding Cookies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Mexican Wedding Cookies

9. Mexican Wedding Cookies
Make Classic Sugar Cookie dough (No. 1) with almond extract instead of vanilla. Add 1 cup almond flour to the dry ingredients. Chill 30 minutes, then scoop into tiny balls and bake 20 to 25 minutes at 325 degrees. Cool, then toss in confectioners' sugar.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Pistachio Linzers

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Pistachio Linzers

10. Pistachio Linzers
Make Classic Sugar Cookie dough (No. 1); add 3/4 cup ground pistachios with the flour. Roll out to 1/4 inch thick and cut into 2-inch rounds. Bake 10 to 15 minutes at 350 degrees. Cool, then sandwich with cherry jam.


Photographs by Karl Juengel

FNM-Classic_Chocolate_Chip

FNM-Classic_Chocolate_Chip

Classic Chocolate-Chip Cookies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Classic Chocolate-Chip Cookies

Base Recipe
11. Classic Chocolate-Chip Cookies
Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.

FNM-Blond_On_Blond_011.tif

FNM-Blond_On_Blond_011.tif

Butterscotch Blondies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Butterscotch Blondies

12. Butterscotch Blondies
Make Classic Chocolate-Chip Cookie dough (No. 11), but replace the butter with 1 cup vegetable oil and use only granulated sugar (1 1/2 cups total). Mix in 2 cups butterscotch chips instead of semisweet. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.

 

FNM-Game_Day_181.tif

FNM-Game_Day_181.tif

Game-Day Bars

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Game-Day Bars

13. Game-Day Bars
Make Classic Chocolate-Chip Cookie dough (No. 11) with just 1/2 teaspoon baking soda. Instead of chocolate chips, add 2 cups chocolate chunks, 1/2 cup crushed pretzels and 1/2 cup peanuts. Press into a 9-by-13-inch pan; sprinkle with more pretzels. Bake 40 to 45 minutes at 350 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Maple-Walnut Trunks

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Maple-Walnut Trunks

14. Maple-Walnut Trunks
Make Classic Chocolate-Chip Cookie dough (No. 11) with maple sugar instead of granulated and half whole-wheat flour; omit chocolate chips. Spoon 1 teaspoon finely chopped walnuts and 1/4 teaspoon maple syrup into mini muffin cups, then top each with a tablespoonful of dough. Bake 20 to 25 minutes at 350 degrees.

 

FNM-Tender_Chewy_Mixed

FNM-Tender_Chewy_Mixed

Chip Mixers

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Chip Mixers

15. Chip Mixers
Make Classic Chocolate-Chip Cookies (No. 11) with1 1/2 sticks melted butter in place of the 2 sticks butter. Add 2 cups assorted chips (such as butterscotch, white, mini and/or bittersweet) instead of all semisweet chocolate chips.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Movie Munchers

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Movie Munchers

16. Movie Munchers
Make Classic Chocolate-Chip Cookie dough (No. 11); omit chips and add 1 cup chocolate-covered peanuts, 1/2 cup chocolate-covered raisins and 1/2 cup M&M's. Press scoops of dough into standard-size muffin cups. Bake 20 to 25 minutes at 350 degrees.

 

FNM-Choc_Chip_Chubies

FNM-Choc_Chip_Chubies

Chip Chubbies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Chip Chubbies

17. Chip Chubbies
Make Classic Chocolate-Chip Cookie dough (No. 11), using 3 egg yolks instead of 2 whole eggs and chocolate chunks instead of chips. Roll into 1-inch balls and chill 1 hour. Bake 15 to 20 minutes at 350 degrees.

 

FNM-Brown_Butter_Oatmeal

FNM-Brown_Butter_Oatmeal

Brown-Butter Oatmeal Cookies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Brown-Butter Oatmeal Cookies

18. Brown-Butter Oatmeal Cookies
Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Chocolate-Chip Cookie dough (No. 11), using the browned butter in place of the 2 sticks butter. Add 3/4 cup oats and 1 cup golden raisins; omit chocolate chips. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.

 

FNM-Choc_Pecan_Chip_Sq

FNM-Choc_Pecan_Chip_Sq

Pecan Chipsters

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Pecan Chipsters

19. Pecan Chipsters
Make Classic Chocolate-Chip Cookie dough (No. 11) with 2 cups dark chocolate shavings instead of chips. Add 2 cups chopped pecans. Pat into a rectangle on parchment paper and chill 1 hour. Cut into 2-inch squares and freeze 30 minutes, then bake 14 to 16 minutes at 350 degrees.

 

FNM-White_Choc_Almond_Maca_129.tif

FNM-White_Choc_Almond_Maca_129.tif

Tropical Chewies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Tropical Chewies

20. Tropical Chewies
Make Classic Chocolate-Chip Cookie dough (No. 11) with 1 1/2 sticks melted butter in place of the 2 sticks butter, and white chocolate chips instead of semisweet. Add 1 cup chopped macadamia nuts, 1/2 cup chopped almonds and 3/4 cup shredded coconut. Scoop into medium balls, sprinkle with coconut and chill. Bake 12 to 15 minutes at 350 degrees.

 

 

Photographs by Karl Juengel

FNM-Classic_Chocolate

FNM-Classic_Chocolate

Classic Chocolate Cookies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Classic Chocolate Cookies

Base Recipe
21. Classic Chocolate Cookies
Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll into balls and bake 12 to 15 minutes at 350 degrees.

 

FNM-Chocolate_Snowstorms

FNM-Chocolate_Snowstorms

Snowstorms

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Snowstorms

22. Snowstorms
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Roll finished cookies in confectioners' sugar.

 

 

 

FNM-NY_Super_Chunk

FNM-NY_Super_Chunk

Coconut Super-Chunks

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Coconut Super-Chunks

23. Coconut Super-Chunks
Make Classic Chocolate Cookie dough (No. 21) without the baking powder. Add 1 cup shredded coconut, 1/2 cup chopped cashews and 1 cup chocolate chunks to the finished batter. Drop by heaping tablespoonfuls and bake 20 to 25 minutes at 350 degrees.

 

FNM-Over_the_Moon_105.tif

FNM-Over_the_Moon_105.tif

Over the Moons

©Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Over the Moons

24. Over the Moons
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.

 

FNM-Chocolate_Cherry_Gooeys

FNM-Chocolate_Cherry_Gooeys

Cherry Gooeys

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Cherry Gooeys

25. Cherry Gooeys
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 2 cups chocolate chunks and 1 cup dried cherries to the finished batter. Drop by tablespoonfuls and chill 30 minutes; bake 8 to 12 minutes at 350 degrees.

 

Cookie

Cookie

Chocolate Gingerbreads

©Hearst Communications Inc., 2009 Karl Juengel/Studio D

Hearst Communications Inc., 2009 Karl Juengel/Studio D

Chocolate Gingerbreads

26. Chocolate Gingerbreads
Make Classic Chocolate Cookie dough (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

 

FNM-Chocolate_Malteds

FNM-Chocolate_Malteds

Chocolate Malteds

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Chocolate Malteds

27. Chocolate Malteds
Make Classic Chocolate Cookies (No. 21) with dark brown sugar instead of granulated and 3/4 teaspoon baking soda instead of baking powder. Add 1/4 cup malted milk powder with the flour. Press a halved malted milk ball into the center of each cookie before baking.

 

FNM-Almost_Famous_Wafer_075.tif

FNM-Almost_Famous_Wafer_075.tif

Cocoa Wafers

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Cocoa Wafers

28. Cocoa Wafers
Make Classic Chocolate Cookie dough (No. 21). Roll out to 1/8 inch thick; cut into 2-inch rounds. Bake 8 to 12 minutes at 350 degrees.

 

 

 

FNM-Chocolatey_Full_Nuts_096.tif

FNM-Chocolatey_Full_Nuts_096.tif

Chocolaty Full-of-Nuts

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Chocolaty Full-of-Nuts

29. Chocolaty Full-of-Nuts
Make Classic Chocolate Cookie dough (No. 21) with 1 cup dark brown sugar instead of granulated and 3 eggs total. Add 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Add 1 cup oats,1/2 cup Grape-Nuts cereal and 2 cups chopped mixed nuts to the finished batter. Drop by tablespoonfuls and chill 30 minutes, then bake 8 to 12 minutes at 350 degrees

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Easy Whoopie Pies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Easy Whoopie Pies

30. Easy Whoopie Pies
Make Classic Chocolate Cookie dough (No. 21) with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

 

Photographs by Karl Juengel

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Classic Shortbread

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Classic Shortbread

Base Recipe
31. Classic Shortbread
Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.

 

FNM-Old_Walnut_Thins

FNM-Old_Walnut_Thins

Oat-Walnut Thins

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Oat-Walnut Thins

32. Oat-Walnut Thins
Make Classic Shortbread dough (No. 31) with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

 

FNM-Parm_Black_Pepper

FNM-Parm_Black_Pepper

Parmesan-Pepper Balls

©Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Hearst Communications Inc., 2009 food stylist: Stephana Bottom

Parmesan-Pepper Balls

33. Parmesan-Pepper Balls
Make Classic Shortbread dough (No. 31), adding 1/2 cup Parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees F.

 

 

 

FNM-Chocolate_Dipped_Short

FNM-Chocolate_Dipped_Short

Chocolate-Dipped Shortbread

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Chocolate-Dipped Shortbread

34. Chocolate-Dipped Shortbread
Make Classic Shortbread (No. 31). Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.

 

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Orange-Anise Squares

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Orange-Anise Squares

35. Orange-Anise Squares
Make Classic Shortbread (No. 31), beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.

 

FNM-Walnut_Lavender_Short_2(1).tif

FNM-Walnut_Lavender_Short_2(1).tif

Walnut-Lavender Wedges

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Walnut-Lavender Wedges

36. Walnut-Lavender Wedges
Make Classic Shortbread (No. 31), adding 3/4 cup finely ground walnuts with the flour. Sprinkle 1/2 teaspoon dried lavender over the dough before baking. Slice into wedges.

 

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Lemon Shortbread Squares

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Lemon Shortbread Squares

37. Lemon Shortbread Squares
Make Classic Shortbread (No. 31), beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.

 

FNM-Pecan_Sandies

FNM-Pecan_Sandies

Pecan Sandies

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Pecan Sandies

38. Pecan Sandies
Make Classic Shortbread dough (No. 31), adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Hazelnut Linzer Bars

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hazelnut Linzer Bars

39. Hazelnut Linzer Bars
Make Classic Shortbread dough (No. 31) with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.

 

Photographs by Karl Juengel

FNM-Cinnamon_Cardamon

FNM-Cinnamon_Cardamon

Spiced Shortbread

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Spiced Shortbread

40. Spiced Shortbread
Make Classic Shortbread dough (No. 31), beating 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon ground cardamom with the butter. Pat into a 1/4-inch-thick square on parchment paper, then cut into 1-inch squares and chill 30 minutes. Sprinkle with cinnamon-sugar and bake 12 to 15 minutes at 375 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Festive Fritters

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Festive Fritters

41. Festive Fritters
Cut store-bought pie dough into holiday shapes and fry in 350 degrees vegetable oil until golden. Cool on paper towels and dust with confectioners' sugar.

 

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Coconut Macaroons

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Coconut Macaroons

42. Coconut Macaroons
Whisk 2/3 cup granulated sugar, 2 beaten egg whites, 2 teaspoons vanilla and 1/2 teaspoon salt. Stir in 2 2/3 cups unsweetened shredded coconut. Drop by tablespoonfuls, then form into pyramids with your fingers and bake 15 to 20 minutes at 350 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Cinnamon-Sugar Rolls

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Cinnamon-Sugar Rolls

43. Cinnamon-Sugar Rolls
Trim store-bought pie dough into a rectangle. Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. Roll into a log, then flatten slightly. Brush with beaten egg, sprinkle with more sugar and bake 15 to 20 minutes at 375 degrees. Cool, then slice into thin pieces.

 

FNM-Divinity

FNM-Divinity

Divinities

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Divinities

44. Divinities
Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.

 

FNM-Ginger_Crackle

FNM-Ginger_Crackle

Ginger Crackles

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Ginger Crackles

45. Ginger Crackles
Beat 1 1/2 sticks butter, 1/4 cup dark brown sugar and 1/2 cup granulated sugar. Add 1 egg yolk, 1 teaspoon vanilla, 1/2 cup molasses and 2 tablespoons ginger preserves. Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, a pinch of pepper, 2 teaspoons ground ginger and 1/2 teaspoon each allspice, dry mustard and salt. Stir into the butter mixture and chill 30 minutes. Roll into balls, sprinkle with sugar and bake 15 to 20 minutes at 375 degrees.

 

FNM-Cany Cane Meringues

FNM-Cany Cane Meringues

Candy-Cane Meringues

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Candy-Cane Meringues

46. Candy-Cane Meringues
Beat 3 egg whites until frothy. Beat in 3/4 cup superfine sugar and a pinch each of cream of tartar and salt until stiff peaks form. Add 1 teaspoon peppermint extract and swirl in 2 drops red food coloring. Drop by tablespoonfuls and bake about 1 hour at 300 degrees. Turn off the oven and keep meringues inside for 2 hours to dry.

 

Cookies

Cookies

Fig Pinwheels

©Hearst Communications Inc., 2009 Karl Juengel/Studio D

Hearst Communications Inc., 2009 Karl Juengel/Studio D

Fig Pinwheels

47. Fig Pinwheels
Trim store-bought pie dough into an 8-inch square. Pulse 1 cup dried figs, 1/2 cup pitted dates, a pinch of cinnamon, 1/2 teaspoon orange zest, 1 1/2 teaspoons orange juice and 1 tablespoon butter in a food processor. Spread over the dough and roll into a log; chill 30 minutes. Cut into 1/2-inch-thick slices and bake 12 to 15 minutes at 375 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Rice Petits Fours

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Rice Petits Fours

48. Rice Petits Fours
Melt 3 tablespoons butter and a 10-ounce bag of marshmallows in a saucepan over low heat. Remove from the heat and stir in 6 cups crispy rice cereal. Press into a 9-by-13-inch baking pan. Spread with 12 ounces melted bittersweet chocolate and sprinkle with nonpareils, then let harden. Cut into small squares.

 

FNM-Rugelach_138.tif

FNM-Rugelach_138.tif

Rugalach

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Rugalach

49. Rugalach
Cut store-bought pie dough into 16 wedges (like a pizza). Starting from the tip, spread apricot jam over the top two-thirds of each wedge; sprinkle with chopped pecans. Roll from the fat end in to form a crescent shape. Brush with beaten egg and chill 30 minutes. Bake 30 to 35 minutes at 325 degrees.

 

FNM-Walnut_Lavender_Short

FNM-Walnut_Lavender_Short

Rum Balls

©Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Hearst Communications Inc., 2009 Karl Juengel/Studio D Food Styling: Stephana

Rum Balls

50. Rum Balls
Mix 1 cup melted semisweet chocolate chips, 20 ground chocolate wafers, 1/2 cup finely chopped prunes, 1/2 cup confectioners' sugar, 1/4 cup rum and 1/4 cup condensed milk. Chill until firm, then shape into small balls. Roll in coarse decorating sugar.

 

Photographs by Karl Juengel

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