Drizzled Peppermint Cookies

Ingredients

  • 20 ounces white candy coating, coarsely chopped
  • 1 package (15-1/2 ounces) Oreo cookies
  • 5 peppermint candy canes, crushed

Directions

  1. In a microwave-safe bowl, melt candy coating; stir until smooth. Drizzle coating over each cookie. Place on waxed paper. Sprinkle with crushed candies; let stand until set.
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Spiced and Glazed Molasses Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons finely ground black pepper, plus more for sprinkling
  • 1 cup (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1/3 cup plus 1 tablespoon mild-flavored (light) molasses
  • 3/4 cup powdered sugar
  • 1 tablespoon (or more) milk
  • Raw sugar (for sprinkling)

Pistachio Thumbprints

Ingredients

  • 1/3 cup finely chopped raw pistachios
  • 1 log Honey-Vanilla Sablé Dough
  • 1/2 cup sweetened pistachio paste
  • 4 tablespoons unsalted butter, room temperature

Directions

  1. Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2″ apart.
  2. Bake cookies until barely golden, 8–10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5–8 minutes. Let cool on baking sheet.
  3. Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1–2 tsp. pistachio mixture into the indentation in each cookie.

Black and White Sesame Seed Cookies

Ingredients

Cookies:
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3 cups cake flour, plus more
  • 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
Frosting and Assembly:
  • 1/2 cup black sesame seeds
  • 1/4 teaspoon vegetable oil
  • 1/2 cup white sesame seeds
  • 4 cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt
  • Special equipment:
  • A 3″-diameter cookie cutter

Toll House Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Jam Bars

Ingredients

  • 1/2 cup/110g unsalted butter or coconut oil, at room temperature
  • 1/3 cup/85g almond butter
  • 2 Tbsp brown rice syrup or maple syrup
  • 1 1/2 cups/150g rolled oats
  • 1 cup/120g almond flour
  • 1 cup/120g oat flour
  • 6 Tbsp/90g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp sea salt, plus one pinch
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp ground cinnamon
  • 1 cup plus 2 Tbsp/340g jam
  • 1 tsp lemon juice
  • Pinch of sea salt