Cookie Swap Recipe Book

C O O K I E S WA P R E C I P E BOOK

Welcome to the Cookie Swap Recipe Book, a companion publication to the Winter Village sim. There are 28 uniquely decorated gingerbread homes to walk through along the chocolate paved roads. Each house has a custom made cookie to collect with two rezzable decor versions and one holdable version. All of these cookies can be found in this book with a corresponding real life recipe!

While the cookies can be collected at any time, we will host one interactive cookie session where someone will be at each gingerbread house giving out cookies. This is on Saturday December 18 from 12PM-2PM SLT, followed by a party with DJ Max. Be sure to check out the fantastic sim created by Dash (Crybaby Darkheart) and Ky (Ky Darkheart), where they invite us to a walk in a Solstice Wonderland. There are some fun places to sightsee, as well as some great winter activities like ice skating, mini golf, snowball fights and more!

Thank you to Geena, Sylvia, Wicca and Amiee for the cookie recipes, and Taylor and Mauro for their decorative talents. An even bigger thank you to June for the excellent cookie tins that are currently available as a gift on the sim.

And of course, the greatest cookie maker of all time, Ella. Ella made two each of 28 different kinds of cookies for a total of 56. I am not quite sure how I got her to agree to create these cookies, but words fail to adequately express how grateful I am to her for making this Cookie Swap possible.

Table of Contents 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 45 47 49 51 53 55 57 59

Alfajores Best Sugar Cookie Candy Cane Cookies Chocolate Crinkle Cookies Chocolate Peppermint Cookies Christmas M&M Cookies Christmas Sandwich Creme Christmas Shortbread Cookies Christmas Tree Meringue Cranberry White Chocolate Shortbread Cream Cheese Spritz Cookies Dark Chocolate Orange Biscotti Eggnog Cookies Elisenlebkuchen Gingerbread Man Gingerdoodles Haystack Cookies Italian Rainbow Cookie Linzer Cookie No Bake Oreo Balls Peanut Butter Blossoms Pecan Snowballs Pecan Tassies Peppermint Pinwheel Cookies Rugelach Sprtiz Cookies Thumbprint Cookies White Chocolate Peppermint Cookies

Alfajores Ingredients: 1 1/4 cup corn starch 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 3/4 cup unsalted butter, room temp 1 tsp lemon zest 2/3 cup granulated sugar 3 egg yolks

2 tsp vanilla dulce de leche 1/3 cup shredded coconut unsweetened Equipment: Baking Sheet Bowls Cookie Cutter

Combine the flour, corn starch, salt, and baking powder in a large bowl, whisk together then set aside.

Add the room temperature butter, lemon zest and sugar to the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on a medium speed for about 3 minutes or until light and fluffy. Add the egg yolks and vanilla extract then mix until combined. Scrape the bowl down and mix once more.

Dump in the dry mixture and mix on low until just combined. Scrape the bowl down one last time and mix for a few seconds more. Transfer the dough onto a piece or plastic wrap and flatten into one or two disks. Wrap well and chill for about an hour.

Once you dough has chilled set oven to 350F and bring the dough out onto your counter to warm up for a few minutes. Roll out to between 1/4 and 1/8 an inch on a lightly floured surface. Use a circle or scalloped cookie cutter to cut the dough and transfer to parchment or silicone-lined baking sheets. Reroll any excess dough and cut or freeze for later.

Bake for about 8 minutes rotating pan halfway through. Allow to cool on baking sheet before assembling.

Once cool you can pipe or smear a dollop of dulce de leche onto the back of a cookie and sandwich to the bottom of another cookie. Roll in shredded coconut and repeat assembly for the remaining cookies.

prep time 10 mins

COOK time 8 mins

total time 1 hr 8 mins

Page 5

# OF COOKIES 24

Best Sugar Cookie Ingredients: 2 cups Sweet Cream Salted Butter (softened) 2 cups Granulated Sugar 2 Large Eggs 2 tablespoons Vanilla Extract 4 teaspoons Baking Powder 6 cups All-Purpose Flour

Buttercream Icing: 4 cups Powdered Sugar (or 1 pound) 1 cup Butter (Softened Salted Sweet Cream) 2-3 teaspoons Vanilla 1-2 tablespoons Milk Decorating Bags Wilton 2D Decorating Tip

Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)

Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great. Mix the cookie dough until light and fluffy (about 3 more minutes.) Add 4 teaspoons of Baking Powder and mix. Mix in the 6 cups of flour two cups at a time. Don’t over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.

After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again. Roll a handful of the dough out on a prepared surface until it’s about 3/8” thick. Cut out shapes with cookie cutters.

Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters, you should only bake the cookies 6 or 7 minutes.

Buttercream Icing Add softened butter and vanilla to the mixing bowl and mix until completely combined. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add milk a little bit at a time until frosting is the proper consistency.

prep time 10 mins

COOK time 8 mins

total time 18 mins

Page 7

# OF COOKIES 36

Candy Cane Cookies Ingredients: 2 sticks (227g) unsalted butter, at room temperature 1 cup (200g) sugar 1 1/2 teaspoons peppermint extract 1 teaspoon vanilla extract 1 teaspoon baking powder

1/2 teaspoon kosher salt 1 large egg 2 3/4 cup (385g) all-purpose flour 1 teaspoon liquid red food coloring To finish: 1 egg white 2 tablespoons sparkling sugar

Place the butter, sugar, peppermint, vanilla, baking powder, and salt in the bowl of stand mixer.

Beat until a paste forms and clings to the side of the bowl. Scrape down the side of the bowl and beat in the egg until it is absorbed. Add the flour and beat until just combined and no more dry streaks of flour remain.

Divide and remove half the dough from the bowl. Carefully add the red food coloring to the remaining dough. Mix on low until the color is evenly distributed. Pat each piece of dough into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.

When ready to bake, preheat the oven to 350ºF: Line a baking sheet with parchment paper or a silicon baking mat.

The chilled dough should be firm, but still easy to shape straight from the fridge. If not, let it warm for just a few minutes until malleable. Don’t let it warm too much or it will be too soft to work with again. Pinch off a 1-inch round piece of the white dough and roll it out to a 5-inch rope. Do the same with a piece of the red dough (make sure the ropes are the same length). Place the ropes next to each other and twist together. Transfer to the baking sheet and curve the top of the dough into a candy cane shape. Repeat with the remaining dough, spacing the cookies about 2 inches apart.

Make the egg white wash by beating the egg white with 1 tablespoon of water until foamy. Brush the top of each cookie with the egg white wash and then sprinkle with the sugar.

Bake in the oven for 8 to 10 minutes or until the edges are just barely brown. Let cool on the baking sheet for 10 minutes before moving to a wire cooling rack. These cookies will keep for a week or two in a sealed container at room temperature.

prep time 20 mins

COOK time 24 mins

total time 3 hrs 44 mins

Page 9

# OF COOKIES 18

Chocolate Crinkle Cookies Ingredients: 1 cup (125g) all-purpose flour (spoon & leveled) 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 1 stick (1/2 cup; 115g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (180g) mini or regular size semi-sweet chocolate chips Rolling: 3 Tablespoons (35g) granulated sugar 1 cup (120g) confectioners’ sugar, for rolling

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. You can preheat the oven during this time. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.

Bake the cookies for 11-12 minutes. If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread.

Return to the oven for a couple more minutes. The cookies will be thick regardless, though– they deflate a little as they cool!

Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.Cookies stay fresh covered at room temperature for up to 1 week

prep time 2 hrs 30 mins

COOK time 11 mins

total time 2 hrs 45 mins

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# OF COOKIES 20

Chocolate Peppermint Cookies Ingredients: 1/2 cup salted butter, room temperature 1 cup firmly packed light brown sugar 1 large egg, room temperature 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda

1/2 teaspoon salt 1 teaspoon peppermint extract 3/4 cup white chocolate chips 7 oz high quality white chocolate, chopped 1 teaspoon coconut oil 1/2 cup crushed peppermint candies

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and airy (with a KitchenAid, about 2 minutes. with a manual whisk, about 5 minutes). Add in the egg and peppermint extract.

In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined.

Gently fold in the white chocolate chips, being careful not to overmix the dough.

Scoop roughly 1½ inch spheres of dough onto a cookie sheet, leaving about 2 inches of space in between each ball of dough. Bake for 10-12 minutes, being sure to keep an eye on the consistency of the baking cookies. Allow to come to room temperature on a cooling rack.

To make the white chocolate, place chopped white chocolate and coconut oil over a double boiler and stir gently until melted. Dip each cookie into the white chocolate, sprinkle with crushed peppermint candies, then place back on cooling rack until the chocolate hardens.

prep time 20 mins

COOK time 12 mins

total time 32 mins

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# OF COOKIES 16

Christmas M&M Cookies Ingredients: 1 cup unsalted butter at room temperature 1 cup packed brown sugar 1 cup white sugar 2 eggs at room temperature 2 1/2 teaspoons pure vanilla extract

2 1/2 cups all purpose flour (measured by scooping the flour and leveling with knife) 1 teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups Christmas Colored M&M’s

Preheat your oven to 350 degrees Cream together the butter and sugars in a mixer.

Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in half of the M&M’s.

Chill the dough for 2 hours. Scoop out 2 tablespoons of dough, and roll it into a ball.

Roll the ball of dough around in the remaining M&M’s, making sure the M&M’s stick into the dough, and place the cookie on a parchment lined baking sheet. Place 12 cookies on a baking sheet.

For cookies that are soft in the middle, bake for 10-12 minutes until just slightly golden around the edges. If you want them crisp, bake for 12-14 minutes.

Remove from the oven and let rest for 5 minutes before transferring them off the baking sheet and onto a cooling rack.

prep time 10 mins

COOK time 10 mins

total time 20 mins

Page 15

# OF COOKIES 36

Christmas Sandwich Creme Ingredients: 1 cup butter, softened 1/3 cup heavy whipping cream 2 cups all-purpose flour Sugar Filling: 1/2 cup butter, softened 1-1/2 cups confectioners’ sugar 2 teaspoons vanilla extract Food coloring In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.

Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°.

On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter.

Place cutouts in a shallow dish filled with sugar; turn to coat.

Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set.

Cool on wire racks.

For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.

prep time 40 mins

COOK time 10 mins

total time 1 hr 20 mins

Page 17

# OF COOKIES 36

Christmas Shortbread Cookies Ingredients: 1 cup unsalted butter, room temperature 1/4 cup plus 3 tablespoons powdered sugar 1/4 cup granulated sugar

1/2 teaspoon vanilla extract, optional 2-1/3 cups all-purpose four 1/4 teaspoon salt 2 tablespoons red and green nonpareils

In a large bowl, add in the butter, powdered sugar, granulated sugar, and vanilla if you’re using it.

Beat on medium with an electric mixer until creamed. Add in the flour, salt, and nonpareils. Mix until the flour is incorporated and a stiff cookie dough forms.

Divide the cookie dough into 2 pieces and press the dough flat. Wrap each piece in plastic wrap and place in the refrigerator for at least 30 minutes to chill.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat. Roll the dough out to 1/4-inch thickness on a lightly floured surface. Cut out your cookies and place them on the prepared cookie sheet.

Bake for 10 to 13 minutes or until the edges are golden brown. (see notes). Let the cookies cool for 5 to 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Notes: The bake time can vary depending on the size of your cookie cutter. I recommend keeping an eye on the cookies at the 8-minute mark. Feel free to add a drizzle of melted chocolate for added pizzaz. You don’t need cookie cutters for this recipe! You can use a knife and cut the cookie dough into sticks, rectangles, or square shapes.

prep time 10 mins

COOK time 10 mins

total time 50 mins

Page 19

# OF COOKIES Varies

Christmas Tree Meringue Ingredients: 4 Egg Whites Medium 200 g Caster Sugar or Superfine Sugar ¼ teaspoon Cream of Tartar

¼ teaspoon Vanilla Extract or Peppermint Extract Green Food Colouring Gel Red, Green and White Sprinkles

Preheat the oven to 100C/ 210F and line two baking sheets with baking parchment. Alternatively, you can use silicone baking mats on the baking sheets.

Place the egg whites in a large bowl and using a handheld mixer, whisk until the egg whites start to stiffen, about 3-4 minutes. Alternatively, you can use a stand mixer with the balloon whisk attachment.

Add half the caster sugar, cream or tartar and vanilla extract and whisk again until combined.

Add the remaining ingredients. Continue to whisk on medium-high speed until the egg whites are thick, smooth and glossy and forming stiff peaks, about 6-8 minutes. Then add green food colour gel and mix until evenly dispersed.

Test the meringue batter, by rubbing a pinch of the mixture between your fingers, it should be smooth. If it still feels a little grainy, keep whisking.

Fill a piping bag fitted with a 1cm star nozzle with the meringue batter, then pipe the meringue in tall swirl shapes, onto the baking parchment. Leave 2-4 cms between the meringues. Scatter any sprinkle decorations over the top.

Bake the meringues for 1 hour. Turn the heat off and leave the meringues in the oven for at least 1 hour to preventing cracking. If you can, allow the meringues to cool in the oven overnight.

When fully cool, remove the meringues from the baking parchment.

prep time 10 mins

COOK time 1 hr

total time 2 hr 10 mins

Page 21

# OF COOKIES 18

Cranberry White Chocolate Shortbread Ingredients: 2 cups (4 sticks) butter, softened 1 cup sugar 4 cups flour 1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), chopped 1-1/2 cups dried cranberries Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.

Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.

Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen up to 1 month. Thaw at room temperature before serving.

prep time 15 mins

COOK time 14 mins

total time 29 mins

Page 23

# OF COOKIES 48

Cream Cheese Spritzer Cookies Ingredients: 1 cup butter 1 package (8 oz) cream cheese 1 cup sugar .5 tsp salt 1 large egg yolk 1.5 tsp vanilla extract 2.5 cups all purpose flour Food coloring Sprinkles Preheat oven to 375°F. With mixer on medium-high speed, beat butter, cream cheese, sugar and salt until creamy. Beat in egg yolk and vanilla, scraping down side of bowl.

With mixer on low speed, beat in flour until just combined. Tint with food coloring as desired.

Load about a third of butter into cookie ress. Press cookies into large cookie sheet spacing about 2 inches apart. Bake 12 to 18 minutes or until deep golden brown around edges. Cool on cookie sheet on wire racking for 10 minutes.

Repeat process with rest of dough. Utilizes sprinkles for decorative purposes.

prep time 40 mins

COOK time 18 mins

total time 1 hr 38 mins

Page 25

# OF COOKIES 80

Dark Chocolate Orange Biscotti Ingredients: 2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more for work surface + hands 1 cup (200g) packed light or dark brown sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt zest from 1 orange (about 2 scant Tbsp) 1/4 cup (60g) unsalted butter, cold and cubed 3/4 cup (95g) chopped walnuts*

3 large eggs 2 Tablespoons (30ml) fresh orange juice 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil) 1 teaspoon pure vanilla extract egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or water two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped*

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together.

Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.

Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough.

Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.

Cont’d

prep time 40 mins

COOK time 45 mins

total time 30 mins

Page 27

# OF COOKIES 18

Eggnog Cookies Ingredients: 4 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cream of tartar 1 teaspoon nutmeg may use 2 tsp for stronger eggnog flavor 1 cup butter 3/4 cups granulated sugar 1 cup firmly packed brown sugar light or dark 2 eggs

1/4 cup Shamrock Farms Eggnog 1 teaspoon vanilla extract or rum extract if desired Topping: 6 tablespoons sugar 1 1/2 teaspoons nutmeg Glaze: 2 cups powdered sugar 1/4 cup Shamrock Farms Eggnog 1/2 tsp nutmeg

In a bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar. Set aside. *Be sure to gently spoon flour, instead of scooping flour. Scooping flour can result in too much.

In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, eggnog and vanilla or rum extract. Mix well. Stir in the dry ingredients. Stir until just combined. Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 1+ hours.

When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix nutmeg and sugar in a small bowl and roll each ball of dough through the sugar mixture to coat one side.

Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.

Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.

For Glaze: Combine powdered sugar, eggnog and nutmeg. Stir well to combine. Drizzle over cookies and allow to set up. Glaze stays slightly soft so best not to stack cookies if glazed.

prep time 15 mins

COOK time 10 mins

total time 25 mins

Page 29

# OF COOKIES 48

Elisenlebkuchen Ingredients: 5 medium eggs 170 g brown sugar 3 tbsp honey 2 tsp gingerbread spice 1 pinch of salt 2 tsp cinnamon 200 g ground almonds 200 g ground hazelnuts 100 g marzipan paste

100 g orange peel 100 g lemon peel 26 wafers (70mm) For the topping: 200 g dark chocolate 125 g powdered sugar 2 tbsp water Almonds (optional)

For the gingerbread, mix the eggs, sugar and honey until they are frothy. Add the gingerbread spice, salt and cinnamon and mix with the almonds and hazelnuts.

Chop the marzipan paste, orange peel and lemon peel very finely (the finer, the smoother the surface of the gingerbread will be later). Fold everything under the dough. Preheat the oven to 150 degrees top / bottom heat (convection 130 degrees). Line the tray with baking paper. Spread the wafers on the baking tray.

Spread the gingerbread mixture on the wafer with a tablespoon and smooth it out lightly. Bake gingerbread in a preheated oven for about 15-20 minutes. Let cool down completely.

For the decoration, roughly chop the couverture and melt it over a water bath. Mix powdered sugar with water to form a viscous mass (add a little more water if necessary). Dip the cooled gingerbread into the couverture or put the chocolate and let drain. Place on a baking sheet and let it sit till it is cooled down.

prep time 20 mins

COOK time 20 mins

total time 1 hr 30 mins

Page 31

# OF COOKIES 26

Gingerbread Man Cookie Ingredients: 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature 3/4 cup (150g) packed light or dark brown sugar 2/3 cup (200g) unsulphured molasses 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3 and 1/2 cups (438g) all-purpose flour (spoon &

leveled) 1 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)

1 Tablespoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

I always chill mine overnight.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Cont’d

prep time 10 mins

COOK time 1 hr

total time 1 hr

Page 33

# OF COOKIES 18

Gingerdoodles Ingredients: 1/2 cup butter softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 3/4 teaspoon vanilla extract 1/4 cup molasses 1/2 teaspoon cinnamon

1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups all purpose flour 1 teaspoon baking soda 1/4 cup granulated sugar for rolling

Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.

Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.

Serve warm or at room temperature. Store in an airtight container until ready to serve.

prep time 15 mins

COOK time 8 mins

total time 28 mins

Page 35

# OF COOKIES 36

Haystack Cookies Ingredients: 1 cup peanut butter , (avoid natural peanut 12 ounces white chocolate disks , (melting disks butters) work better than chips which tend to burn) 12 ounces chow mein noodles 12 ounces butterscotch chips Add the white chocolate and butterscotch chips together in a large microwave safe glass bowl.

Microwave in 30 second increments, stirring well in between each one, until fully melted (should be 90 seconds total).

Stir in the chow mein noodles and the peanut butter until well mixed.

Using a 2 tablespoon sized scoop, scoop out 30 “cookies” onto two parchment paper lined baking sheets and let them sit at room temperature for 1 hour to harden or put them in the refrigerator for 10 minutes to harden before serving.

Notes: If you keep them in an airtight container at room temperature, haystack cookies are good for up to 2 weeks.

If you keep your haystack cookies in the fridge they will stay good for about 1 week.

Freeze your no bake cookies for up to 3 weeks. You can thaw them by putting them in the fridge for a few hours and then enjoy them chilled.

prep time 20 mins

COOK time None

total time 30

Page 37

# OF COOKIES 30

Italian Rainbow Cookie Ingredients: Nonstick cooking spray 1 cup sugar One 8-ounce can almond paste 3 sticks unsalted butter, softened and divided 4 eggs, separated ¼ cup milk

2 teaspoons almond extract 2 cups all-purpose flour ¼ teaspoon red food coloring ¼ teaspoon green food coloring ½ cup raspberry jam, divided 1½ cups semisweet chocolate chips, melted

Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.

Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.

Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

Cont’d

prep time 30 mins

COOK time 10 mins

total time 5 hrs 40 mins

Page 39

# OF COOKIES 35

Linzer Cookies Ingredients: 2 cups all-purpose flour 1 cup almond flour 3/4 teaspoon fine sea salt* 1/2 teaspoon ground cinnamon (optional) 1 cup unsalted butter, room temperature 2/3 cup granulated white sugar

2 teaspoons vanilla extract 1/2 teaspoon almond extract (optional) 1 large egg zest of 1 lemon or orange powdered sugar, for dusting any flavor of jam, for filling

Combine the all-purpose flour, almond flour, salt, and cinnamon (if using) in a medium mixing bowl, and stir until evenly combined.

Add the butter and sugar to the bowl of a stand mixer (or you can use a hand mixer with a large mixing bowl) and beat on medium-high speed for 2 minutes until the mixture is light and fluffy. Add the vanilla extract, almond extract (if using), egg and zest to the butter mixture and beat on low speed for 30 seconds until combined.

Add the dry ingredient mixture and beat on low speed for 1 minute or so until combined, pausing to scrape down the sides of the bowl at any point if needed.

Chill the dough. Shape the dough into a disk about 1-inch thick, wrap tightly with beeswrap or plastic wrap, and refrigerate for 30-60 minutes or until chilled.

Heat the oven to 350°F and line a large baking sheet with parchment.

Transfer the dough to a floured surface and using a rolling pin to roll it out until it is about 1/4-inch thick. Cut out your desired shapes with your cookie cutters (half solid shapes, half with cut-out “windows”) and place them on the prepared baking sheet. Re-roll out any dough scraps that remain and repeat the process to make use of all of the dough. At this point, if the cut-out cookie dough seems soft and warm, it’s best to pop the entire cookie sheet in the fridge for 10 minutes to re-chill the dough.

Otherwise, proceed immediately with the next step.

Cont’d

prep time 1 hr 15 mins

COOK time 15 mins

total time 1 hr 30 mins

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# OF COOKIES 38 - 40

No Bake Oreo Balls Ingredients: 1 (14-oz.) package Oreos 1 (8-oz.) package cream cheese, softened Pinch kosher salt 1 (12-oz.) package chocolate chips, melted Use a food processor to crush cookies into fine crumbs.

Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and and salt and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet.

Freeze until slightly hardened, about 30 minutes.

Dip frozen balls in melted chocolate until coated and return to baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes.

prep time 5 mins

COOK time 0 mins

total time 2 hrs 10 mins

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# OF COOKIES 24

Peanut Butter Blossoms Ingredients: 1 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 4 ounces (1 stick) butter, at room temperature ½ cup smooth peanut butter (or other creamy nut butter) ½ cup granulated sugar, plus more for rolling ½ cup light brown sugar

1 large egg 1 tablespoon milk, half-and-half, oat milk or nut milk 1 teaspoon vanilla extract Nonstick spray or vegetable oil for cookie sheet (optional) 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.

Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.

Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

prep time 25 mins

COOK time 8 mins

total time 35 mins

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# OF COOKIES 60

Pecan Snowball Cookies Ingredients: 1 cup (230g) unsalted butter, softened to room temperature 2 cups (240g) confectioners’ sugar, divided 2 teaspoons pure vanilla extract

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled) 1 cup (125g) finely chopped and toasted pecans Optional: 2/3 cup (127g) sprinkles

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add 3/4 cup confectioners’ sugar and beat on medium high speed until combined and creamy-looking.

Scrape down the sides and bottom of the bowl as needed. Next, beat in the vanilla extract on mediumhigh speed until combined. Switch to low speed and slowly add the flour. The dough will look dry and you may not think the flour will fully combine. Once all of the flour is added, turn the mixer up to high speed. The dough will come together. Finally, beat in the pecans. At this point, you can beat in the sprinkles as well.

Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. (If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the fridge that long.)

Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Pour the remaining confectioners’ sugar into a shallow bowl.

Scoop or roll 1 Tablespoon of cookie dough per cookie. Roll into a ball and place on the baking sheets, at least 2 inches apart. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 15 minutes.

Allow the cookies to cool for 5 minutes on the baking sheet, then very gently roll them in the confectioners’ sugar to coat completely. Place the cookies on wire racks to cool completely. Once completely cooled, roll in confectioners’ sugar again. This is when the sugar will really stick!

prep time 45 mins

COOK time 15 hr

total time 1 hr

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# OF COOKIES 36

Pecan Tassies Ingredients: 1/2 cup butter, softened 3 ounces cream cheese, softened 1 cup all-purpose flour

Filling: 1 large egg, room temperature 3/4 cup packed brown sugar 1 tablespoon butter, softened 1 teaspoon vanilla extract Dash salt 2/3 cup finely chopped pecans, divided

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.

Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.

For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.

Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

prep time 25 mins

COOK time 20 mins

total time 1 hr 5 mins

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# OF COOKIES 24

Peppermint Pinwheel Cookies Ingredients: 7.95 oz Butter Unsalted 1.4 cups Caster Sugar or Superfine Sugar ¼ teaspoon Fine Sea Salt 2 Eggs Medium 2 tsp Peppermint Extract 3 cups Plain Flour or All-Purpose Flour

1/2 tsp Baking Powder Red Food Colouring Gel Green Food Colouring Gel Red, Green and White Sprinkles

Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cookie dough, in a large mixing bowl, by hand or with an electric hand whisk. Add the sugar and salt to the softened butter and cream until light and fluffy. Add the eggs, one at a time, and beat well.

Add the peppermint and mix until well combined. Sift the flour and baking powder together. Gently fold into the mixture until the dough comes together and is smooth. Turn the cookie dough out onto a lightly floured work surface and split into 3 equal portions.

Shape one piece of cookie dough into a rectangle, about 2cm thick, and wrap in cling film. This will be the white part of your cookie. Place a portion of cookie dough into the stand mixer bowl and add green food colouring gel. Mix well until all the cookie dough is green in colour. Turn the green cookie dough out onto a lightly floured work surface and shape into a rectangle. Wrap in cling film and chill.

Place the last portion of cookie dough into the stand mixer bowl and add red food colouring gel. Mix well until all the cookie dough is green in colour. Turn the green cookie dough out onto a lightly floured work surface and shape into a rectangle. Wrap in cling film and chill. Chill all 3 portions of cookie dough in the fridge for 30 minutes.

Remove the chilled cookie doughs from the fridge, and unwrap. Place the white cookie dough onto a large piece of cling film, and place another piece of cling film on top. Gently roll the dough out into a large rectangle, until about 4mm thickness. Every 5 rolls, peel back the top layer of cling film to release the dough, replace and continue to roll out the dough. Repeat for the green and red cookie dough, so you have 3 pieces of cookie dough of similar size.

Cont’d

prep time 30 mins

COOK time 10 mins

total time 2 hrs 10 mins

Page 51

# OF COOKIES 24

Rugelach Cookies Ingredients: 2 cups (250g) all-purpose flour (spoon & leveled) 1/2 teaspoon salt 1 cup (16 tablespoons; 230g) unsalted butter, cold and cubed 3/4 cup (6 ounces; 170g) block cream cheese, cold and cubed 1/3 cup (75g) sour cream, cold

Filling: 1/2 cup (100g) packed light or dark brown sugar 1 cup (115g) chopped walnuts (chopped pecans work too) 1/2 cup (85g) raisins (or dried cranberries for some color!)

1 Tablespoon ground cinnamon water for brushing dough optional for topping: confectioners’ sugar

Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual. Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You’ll have a little over 2 cups total. Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it’s compact.

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.

Preheat the oven to 350°F (177°C). Bake the rugelach for 25 – 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust. Remove from the oven and allow to cool for 10 minutes. Dust with confectioners’ sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days.

prep time 2 hrs 30 mins

COOK time 30 mins

total time 3 hrs

Page 53

# OF COOKIES 24

Spritz Cookies Ingredients: 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon almond extract

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled) 1/2 teaspoon salt optional: sprinkles, chocolate chips, and melted chocolate for decoration

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.

Press the dough– follow manufacturer’s directions to fit your cookie press with a decorative plate.

Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles. Helps them stick.

If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.

Bake until very lightly browned on the edges, 7 to 9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

prep time 30 mins

COOK time 30 mins

total time 1 hr

Page 55

# OF COOKIES 84

Thumbprint Cookies Ingredients: 1/2 cup unsalted butter 1/4 cup packed brown sugar 1 egg yolk 1/2 tsp vanilla 1 cup all purpose flour 1/4 tsp salt raspberry jam Preheat your oven to 350 degrees.

Using a stand mixer, cream together the butter and sugar until light and fluffy. Make sure to scrape the sides of the bowl.

Add the egg and vanilla and combine.

In a separate bowl whisk together the flour and salt.

Add the flour mixture to the butter/sugar mixture and combine.

Line a cookie sheet with parchment paper.

Roll the dough into 1 inch balls and place the cookie dough balls on the baking sheet about 2 inches apart.

Bake for 5 minutes. Then remove from the oven and using your thumb, make an indent in the ball (circular to hold the jam). Using a small spoon add about a 1/4 to 1/2 a tsp of raspberry jam to the indent.

Bake for about 12 – 15 minutes more. Cool on a wire rack.

prep time 15 mins

COOK time 15 mins

total time 30 mins

Page 57

# OF COOKIES 15

White Chocolate Peppermint Cookies Ingredients: 1 1/4 cup all-purpose flour 1/2 cup unsalted butter room temp 3/4 cup white chocolate chips 1/2 cup crushed candy canes plus more for dipping 1 pinch salt

1/4 tsp baking soda 1 pinch baking powder 1 egg room temp 1/2 cup sugar plus 1 tbsp 1/2 tsp vanilla extract 1/4 tsp peppermint oil

Whisk together the flour, baking soda, baking powder and salt. Beat the butter and sugar until light and fluffy.

While the mixer is running add the egg then the vanilla and peppermint oil. Slowly add the flour mixture and scrape the bowl down. Add the white chocolate chips and crushed candy canes and mix until just incorporated.

Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one.

I recommend a 2 tablespoon sized portion for each cookie. Dip each ball of cookie dough into a bowl filled with crushed candy canes.

Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes. Allow for cool on cookie sheet.

Notes: If you’re not a peppermint fan just scale back or omit the peppermint extract and or candy cane.

To store the cookie dough roll out into a log, wrap well with plastic wrap then place in a sealable plastic bag and freeze. pressing the cookie balls into the crushed candy cane is the easiest and neatest way to apply it. You can totally add nuts to this recipe for some amazing crunch. I would suggest macadamia, pecans, or walnuts.

prep time 10 mins

COOK time 8 mins

total time 18 mins

Page 59

# OF COOKIES 36

Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.

Dark Chocolate Orange Biscotti

Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.

Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

Ginger Bread Man Cookie

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired. Cookies stay fresh covered at room temperature for up to 1 week.

Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.

Italian Rainbow Cookies

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.

Once set, trim the cake into a 7½-by-10½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1½-inch squares, then serve.

Page 60

Bake the cookies for about 11-13 minutes, or until the cookies are lightly golden around the edges. Different sizes/shapes of cookies may require different amounts of cooking time, so I recommend keeping a close eye on the cookies during the final minutes or baking to be sure that they do not overcook.

Linzer Cookies

Remove the baking sheet from the oven and let the cookies rest for a few minutes.

Then transfer the cookies to a wire rack until they have cooled completely to room temperature.

Transfer the cut-out window cookies back to the baking sheet and use a fine mesh strainer to dust them with powdered sugar. Then spread a dollop of jam on a solid cookie and gently place a window cookie on top to form a cute little Linzer cookie sandwich. Repeat with remaining cookies and enjoy!

Remove the top sheet of cling film from the white and red cookie doughs. Place the uncovered side of the red dough on top of the uncovered side of the white dough. Flip over the dough so the white dough is on top, and remove the cling film.

Remove the top sheet of cling film from the green cookie dough and place on top of the white dough. Gently roll over the cookie dough to seal the three layers together.

Peppermint Pinwheel Cookies

Remove the cling film from the top of the green dough layer, and from the narrow end begin to roll the cookie dough into a sausage. Use the bottom layer of cling film to pull the dough into a tight roll.

Pour the sprinkles into a baking tray, it stops them rolling everywhere, and place the cookie dough sausage on top. Roll the sausage in the sprinkles so that they coat the dough. Wrap the sprinkle dough in a clean piece of cling film and chill in the fridge for at least 1 hour, or overnight.

Preheat the oven to 180C/350F and line two large baking sheets with baking parchment.

Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the cookie dough into equal rounds, approximately 1cm in width. Place the rounds onto the baking parchment, leaving space between them to allow them to spread when baking.

Bake for 10-12 minutes. Slide the baked cookies and parchment off the baking tray and onto a wire rack to cool.

Page 61