Almond Snowball Cookies

From Food Network Kitchens

Yield: About 30 cookies

Almond extract and finely ground almonds create a distinct flavor while confectioners'
sugar adds a festive element.

3/4 cup sliced almonds

3/4 cup sugar
3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1 cup confectioners' sugar

Pulse the almonds and sugar in a food processor until very finely ground. Add the
butter and process until smooth, about 1 minute. Scrape the dough off the inside of the
bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the
flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of
waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and
refrigerate for 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment paper.

Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the
cookies evenly on the prepared baking sheets and bake until slightly golden, rotating
the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly
cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly
coated. Return to rack, cool to room temperature, and then toss again in the
confectioners' sugar.

Southern Tea Cakes

Recipe courtesy Paula Deen, The Lady and Sons
Yield: 6 to 8 dozen cookies
Simple and sweet, these treats pair perfectly with a hot cup of tea.

4 cups all-purpose flour

1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla

Preheat oven to 350 degrees F.

In a large bowl sift flour, baking soda, and baking powder together. Add remaining
ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface
until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a
slightly greased sheet pan for 10 to 12 minutes.
Chocolate Thumbprint Cookies
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003

Yield: About 48 cookies

1 (16-ounce) container dark chocolate frosting

1/2 stick butter, room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup very finely ground almonds
48 chocolate kisses, unwrapped

Beat chocolate frosting and butter in large bowl until well blended. Mix in graham
cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl.
Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds
to coat. Place balls on cookie sheet. Using a finger, make deep indentation in center of
each ball. Fill indentations with chocolate kisses. Refrigerate for 30 minutes, or until
cold.

Platinum Blondies
Recipe courtesy Al Roker, Al Roker's Hassle Free Holiday Cookbook, Scribner, 2003

Yield: 16 (2-inch) squares

3/4 cup plus 2 tablespoons packed light brown sugar

1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Position a rack in the center of the oven and preheat the oven to 325 degrees F.

Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using
an electric mixer or mixing by hand, beat together the sugar and egg until light and
fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small
bowl, stir together the flour, baking soda, and salt and add to the butter mixture,
beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and
white chocolate.

Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to
smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden
and a knife inserted in the center comes out with just a few crumbs attached (not wet,
but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool.
Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room
temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2
months (thaw before serving).
Paula's Loaded Oatmeal Cookies
Recipe courtesy Paula Deen, The Lady and Sons Just Desserts, Simon and Schuster,

Yield: 5 dozen cookies

1/2 cup (1 stick) butter, softened

1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer,
cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat
until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt,
baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed
mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded
teaspoons onto cookie sheet and bake for 12 to 15 minutes.

Almond Brittle: Croccante

Recipe courtesy Mario Batali, Mario Batali Holiday Food, Clarkson Potter/Publishers,

1/4 cup almond oil

4 cups blanched and sliced almonds
3 cups sugar
1/4 cup water

Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil. Place the
almonds on a separate baking sheet and toast them until light golden brown, about 5
minutes. Set aside.

In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook
over medium-high heat until the sugar liquefies, then turns light golden brown, about
15 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is
referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides
of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch
carefully and remove from heat as soon as it is the desired color, as the sugar can burn
quickly.

Once the caramel is off the heat, immediately add the almonds to the pot and stir
quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an
even thickness. Allow the brittle to cool completely, then break into festive shapes.
Thimble Cookies
Yield: 120 to 150 cookies

8 ounces (2 sticks) cool unsalted butter, cut into pieces

1/2 cup sugar
2 egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon baking powder
2 1/4 cups all-purpose flour
Colored sugars of your choice

Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand
mixer) until smooth. With the mixer running at low speed, add the remaining
ingredients (except the colored sugars) and mix until smooth. Form the dough into 2
disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be
made up to this point and kept refrigerated for up to 2 days.
When you're ready to bake, heat the oven to 350 degrees F.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out
tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut
out more cookies, then discard the scraps (they will become tough if you keep rerolling
them).
Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the
cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store
them in an airtight container for up to 1 week.

Jam Thumbprint Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and
sugar until they are just combined and then add the vanilla. Separately, sift together
the flour and salt. With the mixer on low speed, add the flour mixture to the creamed
butter and sugar. Mix until the dough starts to come together. Dump on a floured board
and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1
ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an
ungreased cookie sheet and press a light indentation into the top of each with your
finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes,
until the coconut is a golden brown. Cool and serve.
Holiday Cookie Projects: Snowflakes, Dreidel Trios, and
Ornaments
Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto,
Julia Moskin, Clarkson N. Potter Publishers, 1999

Yield: About 24 cookies

8 ounces (2 sticks) unsalted butter, slightly softened

3/4 cup light brown sugar, packed
1 egg
1/2 cup dark molasses (not blackstrap)
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

For decorating:
4 cups confectioners' sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
Food coloring
Colored sugar

Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer)
until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and
vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together.
Working in batches, and mixing just until combined after each addition, add the dry
ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in
waxed paper, and refrigerate 1 to 2 hours.

Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface,
roll the dough out 1/4-inch thick.

Icing decorations:
Stir the confectioners' sugar, milk, and vanilla together until smooth.

To make snowflakes:
Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as
needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough
about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake.
Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a
pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie
out to the points, like spokes of a wheel. Connect the spokes with thin lines in between
them, making a spiderweb effect to make it look like a snowflake. Let the icing harden
before threading the cookies onto wire, string or yarn for hanging.
To make dreidel trios:
Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan.
Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels
next to the first one (it will look like a paper-doll effect). The handle is now 3 layers
thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining
dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick
to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will
shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan.
Color some of your icing blue with food coloring, or use blue colored sugar and white
icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or
stars of David on the cookies' faces. Sprinkle the sugar on the icing while the icing is
still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for
hanging.

To make ornaments:
Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as
needed. If you plan to hang the cookies, use a toothpick to make holes in the dough
about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake.
Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of
your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag
fitted with the smallest plain tip, pipe a few colorful borders and decorations on the
cookies. When set, add more lines of icing in white. Let the icing harden before
threading the cookies onto wire, string, or yarn for hanging.
Pistachio Biscotti
Recipe courtesy Tyler Florence, Tyler Florence's Real Kitchen, Clarkson
Potter/Publishers, 2003
Print: Full Page | 4 x 6 Card | 3 x 5 Card

Prep Time: 20 minutes

Cook Time: 10 minutes
Inactive Prep Time: 1 hour 5 minutes
Yield: 24 cookies
Difficulty Level: Easy

1 1/2 cups pistachios

1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the
nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running,
gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking
powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the
pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each
12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for
35 minutes or until the bottoms are light brown. Let the logs cool for 5 minutes and
then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces.
Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over
and bake the other side for another 5 minutes. Store cookies in an airtight container.
3-in-1 Sugar Cookies
From Food Network Kitchens

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated orange zest
Coarse sugar, aka sanding or crystallized sugar
Royal Icing, recipe follows
Whisk the flour, baking powder, and salt in a medium bowl.

Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light
and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add
the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of
the bowl as needed.

For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse
sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.

For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until
firm, at least 2 hours.

Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between
cookies.

For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2
hours.

Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a
baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them
on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a
disk, chill and reroll.)

Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.
Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until
firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room
temperature for up to 1 month.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Royal Icing:
5 tablespoons meringue powder (egg white powder)
6 tablespoons water
1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box)
Food coloring, as desired

Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle
attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and
bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the
frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.

Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting
thickens to stiff peaks.
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much
color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.)
Store icing, covered, with plastic film on the surface of the icing.

Yield: 1 pound royal icing (1 2/3 cup)

Booze Balls
From Food Network Kitchens

1 cup semisweet chocolate chips

20 chocolate wafer cookies (about 1/2 a 9-ounce box)
1/2 cup finely chopped pitted prunes (about 15 prunes)
1/2 cup confectioners' sugar
1/4 cup bourbon or 1/3 to 1/2 cup brandy
1/4 cup sweetened condensed milk
1/4 cup granulated sugar, or colored decorating sugars, for garnish
Put chocolate in a microwave safe bowl and microwave on medium power for a
minute. Stir and repeat until the chocolate melts, about 3 minutes in all depending
on the power of your microwave. Alternatively, put the chocolates in a heatproof bowl. Bring a saucepan filled with
1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally
until melted and smooth.

Process the cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies).
Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.

Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon or brandy, and condensed milk into the
chocolate until evenly combined.

Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of
the mixture into small balls with a cookie or small ice cream scoop and set onto a baking sheet or a large plate.
Roll each portion by hand into a smooth ball.

Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together.
Store balls in the refrigerator for a week or freeze for up to 1 month.

To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
Hazelnut Crunch: Noci Croccante
Recipe courtesy Giada De Laurentiis

1 1/2 cups sugar

1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda

Line a heavy large baking sheet with parchment paper. Stir the sugar, water,
light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.
Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20
minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty),
and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the
baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let
stand until hard.

Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your
favorite ice cream.

Mexican Wedding Cookies

1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a
spatula. With floured hands, take out about 1 tablespoon of dough and shape into a
crescent. Continue to dust hands with flour as you make more cookies. Place onto
prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still
warm, roll in additional confectioners' sugar. Cool on wire racks.
Toasted Coconut Marshmallows
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar
Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the
marshmallow batter and smooth the top of the mixture with damp hands.
Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room
temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of
each piece carefully in confectioners' sugar. Store uncovered at room
temperature.
Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and
allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small
saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup
reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed
and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Rosemary-Cheese Spritz Cookies

1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg
Special Equipment: Cookie Press
Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed
until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl.
Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then
beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press
cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4
cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty,
about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store
in a tightly sealed container for up to 1 month.
Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze.
Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out
frozen cookies on cookie trays and bake from frozen for 25 minutes.
Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker
shape cookie, like the ribbon, clover. Stars and and snowflakes work, too.
Ginger Cookie
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's note)
Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium
bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2
minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just
incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an
even light brown color, 30 seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make
sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the
dough until firm, about 25 minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a
slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the
sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25
minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
Preheat oven to 375 degrees F.
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20
minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.
Cook's Note: Ginger preserves give lots of flavor without the hard chunks of crystallized ginger. It is found in most
grocery stores.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Ribbon or Swirl Cookies
From Food Network Kitchens

Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the
egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While
mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the
flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or
waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking
sheet, and refrigerate until firm, about 2 hours or overnight.
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter
until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and
fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth.
Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or
waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking
sheet, and refrigerate until firm, about 2 hours or overnight.
For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.
Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of
paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough.
Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs
together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the
sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a
tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Evenly position racks in the oven, and preheat to 325 degrees F.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets.
Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
For a ribbon cookie:
Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral
Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly
with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the
bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the
dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working
with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn
the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap
in plastic wrap, and refrigerate for 2 hours before slicing.
Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white
dough is just beginning to brown, about 16 to 18 minutes.
Cinnamon Pecan Twists
1/4 cup light brown sugar
1/4 cup pecan pieces
1/2 teaspoon ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces)
1 large egg, beaten
Combine sugar, pecans, and cinnamon in a mini-chopper and process until
sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush
with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-
inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your
thumb. Freeze 10 to 15 minutes, until firm.

Preheat oven to 400 degrees F.

Swedish Christmas Cookies

From Food Network Kitchens

2 1/2 cups all-purpose flour

2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans
Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process
until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add
the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of
plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm
enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or
overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut
into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden
around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at
room temperature for up to 2 weeks.
Florentines (Italy)
From Food Network Kitchens

These Tuscan cookies are a Christmas classic. They're nutty,

lacy and crisp, as well as deceptively simple to make.
Drizzling them with chocolate turns them into the perfect
holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a
silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts,
flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring
occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to
boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture
and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of
batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between
each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout,
rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5
minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water
to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate
occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-
safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue
heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies
and press together with remaining halves. Return to rack and let chocolate set. For chocolate
decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until
chocolate is set. Busy baker's tips: Store baked cookies carefully, separated by parchment or
waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from
moist cookies and cakes.
Florentines
Recipe courtesy Chef Rudolf Rosier
Show: Cooking School Stories
Episode: Baking and Pastry

5 ounces sugar
5 ounces butter
1 1/2 ounces honey
1 3/4 ounces whipping cream
6 ounces almonds, finely chopped
1-ounce candied orange rind, chopped
3/4-ounce bread flour
1/2-ounce vanilla
1/4-ounce salt
Pastry cream, optional, see Cook's Note*
Melted Chocolate, optional, see Cook's Note*
Preheat oven to 400 degrees F.
Combine the sugar, butter, honey, and whipping cream in a saucepan. Bring ingredients to a boil.
Remove from heat and add the almonds, candied orange rind, bread flour, vanilla, and salt. Mix
all ingredients.
Spoon mixture by tablespoons, 3 inches apart, onto a greased or paper-lined pan.
Bake for 10 minutes. Roll cooled Florentines into desired shapes.
*Cooks Note: Chef Rosier suggests filling Florentines with pastry cream and dipping the tips in
chocolate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated,
and therefore, we cannot make any representation as to the results.
Moravian Spice Cookie Wafers
(United States)
From Food Network Kitchens

This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery
spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it
super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper.
If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these
cookies would be fantastic on your holiday table.

1 2/3 cups all-purpose flour

1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 to 3/4 teaspoon finely ground white pepper
1/2 teaspoon dry mustard powder
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk

Preheat the oven to 325 degrees F.

Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard
together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed
until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry
ingredients and mix together on low speed until dough is just combined and still crumbly, about 3
minutes. Give dough a few turns with a spatula to bring together.
Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press
down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a
rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker
than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel
back the layer of waxed paper and then replace it loosely.
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away
from the waxed paper, about 30 minutes. Repeat with the remaining dough.
Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15
minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake
until crisp and lightly, evenly colored (but not brown), about 10 minutes.
Kourabiedes (Greece): Walnut Sugar Cookies
From Food Network Kitchens

3/4 cup walnuts

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners' sugar
1 large egg yolk
1 tablespoon brandy
1 teaspoon pure vanilla extract
1 to 2 tablespoons orange flower water
3/4 cup confectioners' sugar
Preheat the oven to 350 degrees F.
Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about
half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food
processor until finely ground (about 1/4 cup ground).
Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with
an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough
aside at room temperature for 1 hour.
Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick
spray.
With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your
hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared
baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If
you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few
times.) Take care not to douse them, just enough for them to carry the scent of flowers.
Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss
the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat
with remaining cookies. Serve.
Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight
container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to
2 weeks. To serve, let cookies come to room temperature before dusting with confectioners'
sugar.
Double Chocolate Sable Cookies (France)
From Food Network Kitchens

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly
chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough.
The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat,
sandwich two of these together with a small scoop of peppermint ice cream.
3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk
Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the
yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still
crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in
your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy
texture.
Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log
along the width of the waxed paper, leaving some space at each end. Pull the paper over the top
of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the
edge of a pan, to press gently against the edge of the dough where the papers come together to
create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To
keep logs round store inside an empty paper towel roll.)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared
sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14
minutes. Remove from the oven and let cool on the pans, about 5 minutes.
Transfer cookies to a rack to cool completely. Serve.
Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an
airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum
foil and frozen for up to 2 weeks.
Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake.
The cookies will be chewier, less sandy this way.
Cinnamon Stars: Zimtsterne (Germany)
From Food Network Kitchens

These are a classic German Christmas cookie; you'll find them in most every household as soon
as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross
between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive.
They're designed to keep for a long time, they'll get chewier as time passes.
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
Sift the confectioners' sugar.
Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all
the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger
pieces.
Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft
peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the
whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this
meringue for topping the cookies.
Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff
dough.
Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking
mats.
Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners'
sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed,
and then lay another sheet of parchment or waxed paper on top. Roll the dough between the
papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper.
For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other
side of the paper so that the dough is fully released from it.
Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets.
(Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the
reserved meringue over the top of each cookie, taking care not to let the meringue drip over the
sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30
minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the
oven for 10 more minutes.
Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store
baked cookies in an airtight container for up to 10 days.
Sesame Rings (Spain)
From Food Network Kitchens

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on
holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help
showcase it. They store well, so they're excellent cookies to keep around in case of unexpected
guests.
4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large whole eggs, at room temperature
2 large egg yolks, at room temperature
1 1/4 cups sugar
1/4 cup tahini (sesame paste)
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Sesame Glaze:
1 large egg white, lightly beaten
1 teaspoon honey
1/2 cup hulled raw sesame seeds
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat
them with nonstick cooking spray.
Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and
fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to
make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-
inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the
ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.
To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey
together, and then brush each ring with the mixture. Then immediately dip the ring into the
sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on
wire racks. Serve.
Busy baker's tips: These cookies keep for a couple weeks stored in an airtight container at room
temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Fregolata: Crumb Cookie (Italy)
From Food Network Kitchens

This oversized cookie is perfect for big family dinners; place the whole thing in the middle of the
table and hit it with a spoon to crack off pieces. Good-quality almond extract is absolutely key
here; if you can't find it in your local stores, check online.
1 tablespoon unsalted butter, softened
2/3 cup whole unblanched almonds, toasted (about 3 ounces)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
2 large egg yolks
1/2 teaspoon almond extract
1 to 2 tablespoons whole milk
Confectioners' sugar
Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet
with a silicone baking mat or parchment.
Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.
In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat
egg yolks with 1 tablespoon of the milk. Add the extract. Drizzle yolk mixture over almond mixture
and toss with fingers to combine and get everything moistened. (If needed add up to 1 more
tablespoon of milk.) Mixture should still be crumbly, but not dry, like a crisp topping.
Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create
a thin, even 8-inch round. Sprinkle remaining crumbs over the top to give the cookie some
texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about
30 minutes. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for
10 minutes.
Cool on a rack until easy to handle. Slip the fregolata on the paper onto a rack to cool completely.
When cool, sift confectioners' sugar over top.
To serve, place a whole almond or overturned demitasse spoon under the center of the fregolata
and rap the top with a spoon or the side of a knife to crack into serving pieces.
Busy baker's tips: Dough can be frozen on cookie sheet for up to 1 week and baked from the
freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking
sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap,
then aluminum foil, and frozen for up to 2 weeks
Coconut-Peanut Cookies: Galletas Maria (Costa Rica)
From Food Network Kitchens

Versions of these cookies — named for a Grand Duchess of Russia after her wedding — are
popular all over the world, but especially so throughout Spain as well as South and Central
America. Packaged versions tend to be more biscuit-like; ours is nutty and textured: easy, kid-
friendly, delicious and perfect for the holidays or any other time.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 large egg
1 cup flaked or shredded sweetened coconut
1 cup old fashioned oats
3/4 cup chopped unsalted roasted, skinless peanuts
Position 2 racks in the middle of the oven and preheat to 400 degrees F. Line 2 baking sheets
with parchment paper or silicone baking mats. (If you only have 1 baking sheet, let it cool
completely between batches.)
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
Melt the butter in medium saucepan over low heat. Remove the pan from the heat, and stir in the
brown sugar with a wooden spoon. (The sugar will get soft and saucy, but there may still be a
layer of butter on top; don't worry, the mixture comes together as you add the rest of the
ingredients.) Stir in the egg, then the flour mixture, taking care not to overmix. Stir in the coconut,
oats and nuts to make a textured cookie dough. Set aside until it gets to room temperature, about
30 minutes.
Using a tablespoon-sized ice cream scoop (#60), scoop balls of the dough onto the prepared
pans, arranging them about 2 1/2 inches apart. Bake until the cookies are golden brown with
toasted edges, about 12 minutes.
Cool cookies in the pans for a couple minutes. Then transfer with a spatula to racks to cool.
Serve.
Busy baker's tips: You can store unshaped dough for up to 3 days in the refrigerator. Store the
cookies in airtight containers for up to a week. Freeze for 1 month for longer storage.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Sugar Cookie Slices - Servings
Vary the flavor of these cookies by adding 1/2 teaspoon
flavoring or extract. Tint each portion of dough a different
color for a festive platter. Decorate with your favorite color
of decorating sugar.

• 1 cup butter, softened

• 1 1/2 cup granulated sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cup all-purpose flour

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar,
baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as
much of the flour as you can with the mixer. Using a wooden spoon; stir in any remaining flour. Cover and chill dough
in the refrigerator for 1 hour or until easy to handle.

2. To shape rolls, divide dough in half. Shape each half of dough in an 8-inch-long roll. Coat the surface of the rolls
with colored sugar. Wrap rolls in plastic wrap or waxed paper. Place the wrapped rolls in tall drinking glasses before
chilling so the rolls will not flatten from resting on the refrigerator shelf. A baguette bread pan with rounded bottom is
another container that can be using during chilling. Chill in the refrigerator for 4 hours or until the dough is firm
enough to slice.

3. Remove one roll of dough from the refrigerator. Cut the dough roll crosswise into 1/4-inch slices using a sharp,
thin-bladed knife. Place a ruler beside the roll to make sure all of the cookies that you cut are the same thickness.
Wipe the knife occasionally with a clean paper towel so that you get an even slice. Rotate the roll of dough as you
slice to avoid flattening one side. Place cookies 1-1/2 inches apart on an ungreased cookie sheet. Bake in a 375
degree F. oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to a
wire rack. Cool completely. Makes about 60 cookies.

4. Make-Ahead Tip: Wrap dough in plastic wrap. Place in an airtight container; chill up to 1 week. Or seal, label, and
freeze up to 1 month. Thaw overnight in refrigerator before slicing. Or, arrange cooled, baked cookies in an airtight or
freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to
close container easily. Seal, label and freeze up to 1 month. Thaw at room temperature.

Spiral Variation: To make slice-and-bake cookies with a spiral appearance, divide the dough in half. Tint one portion
with paste food coloring. Knead in the color until it is well mixed. Leave remaining dough plain. Divide each portion of
dough in half. Wrap and chill each portion of dough in the refrigerator about 1 hour or until it‚s easy to handle. Roll
one portion of plain dough into an 8x8-inch square between 2 sheets of waxed paper. Next, roll one portion of
colored dough into an 8x8-inch square. Remove the top sheet of waxed paper from both portions of dough. Carefully
invert the plain dough on top of the colored dough. Press down gently with your hands to seal. Remove top sheet of
waxed paper. Tightly roll up into a spiral. Remove the waxed paper that is on the bottom of dough as you go. Wrap in
plastic wrap or waxed paper. Repeat with the remaining 2 portions of dough. Chill and bake as directed in the Basic
Slice Cookies recipe. Repeat with remaining dough. Makes about 60 cookies.

Butterflies: To make Butterflies out of the spiral cookie slices, cut the spiral dough into 1/4-inch thick slices and then
cut the slices in half. Press the rounded sides of half-slices together for a butterfly shape. Sprinkle the surface of the
butterfly cookies with granulated sugar before baking. Bake as directed above in the Basic Slice recipe.

Bells: To make Bells from the Basic Slice Cookies, prepare, roll, and slice dough as directed in the Basic Slice
Cookie recipe. Place the slices on an ungreased cookie sheet. Fold the opposite edges at a slight angle toward the
center of the cookie. Place a red cinnamon candy at the open end to resemble the clapper of a bell. Bake and cool
as directed in the Basic Slice Cookies.