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Holiday Magic

Cozy Up Your Entire Home

100+

Yummy Recipes & Genius Ideas PLUS…

BEST COOKIES EVER!

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TA B L E O F CO NT E NTS

H O L I D AY

DELIGHTS This holiday season, we want to give this gift to you: the magic of making this special time of year feel even more relaxed and fun. With simple, streamlined decorating suggestions, stain-busting solutions and easy and delicious recipes, you’ll have more time to spend with your family creating new memories (we’ve got tips for that too!).

No need to worry about how to get everything done, because the editors of Good Housekeeping have you covered. May your days be merry and bright!

M E R RY , M E R RY D E C O R AT I N G Deck the halls with these clever tips for creating a festive wonderland.

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A H E A R T - F E LT CHRISTMAS Add some homespun charm to any room with these simple DIY projects.

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T H E H O L I D AY S U R V I VA L G U I D E Have your calmest, most joyful season ever with our best tips and tricks.

Jane Francisco

Editor in Chief, Good Housekeeping

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T H E TA S T I E S T T H I N G S T O E AT , R OA S T A N D S E RV E T H I S S E A S O N p. 26 C O O K I E S F O R D AY S !

Create a bakery’s worth with our tasty riffs on three easy dough

Get Exclusive Access to more great content!

Join the GH+ Club to unlock unlimited access to our downloadable mini guides, our website, members-only deals, product-testing opportunities and more! For info and to sign up, head to goodhousekeeping.com/go/join.

recipes

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G H H O L I D AY STO R I ES It’s a wonderful time of year to celebrate new and old traditions.

Francisco: Ari Michelson.

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M E R R Y, M E R R Y

Deck the halls and beyond with these clever tips for creating a festive winter wonderland

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This page: Annie Schlechter. Opposite page: David Tsay.

Decorating

Add

ORNAMENTS Turn your mantel into an extension of your tree.

You’ll have even more room to showcase your family favorites and heirlooms.

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Turn blankets into

TA B L E C L O T H S

Annie Schlechter.

We’re mad for plaid throws draped over a festively set table. Instead of a formal centerpiece, run a garland down the center of the table to keep the casual, inviting vibe.

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Hang a

W R E AT H in any room

Bedroom: Victoria Pearson. Wreath: Pamela Cook/Studio D.

Think beyond the front door by using a wreath as wall decor. Hang it from a thick ribbon in a color that goes with the space.

Spruce up a

BEDROOM A sprig of greens over the headboard, pinecones and perfectly tied packages make the whole place homey for the holidays.

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Decorate the

MIRROR

Seth Smoot.

Use Command hooks to stealthily tack up greens just about anywhere.

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Buy

GARLANDS in bulk

Annie Schlechter.

Stock up on live greens, whether from a tree farm or a store like Costco, so you’ll have enough to fill the whole house.

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A heart-

FELT

Christmas

Michael Partenio.

Add some homespun charm to any room with these simple, affordable DIY projects

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All Spruced Up

Michael Partenio.

Give your guests the warmest of welcomes with a handmade wreath (opposite) that’s truly evergreen thanks to its quick-cut felt sprigs and pom-pom berries. On the tree, woolly pinecones, twisty icicles, a ruffled two-tone garland and a scalloped tree skirt—all made of felt!— complement lushly hued spheres and metallic orbs that multiply the twinkle from string lights.

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I

n a season often known for sparkly excess, we’ve fallen hard for felt: Bright, nubby and touchable, it exudes the low-tech appeal of a gift from Grandma. Here, we make it modern with clever ideas in fresh, unexpected colors so you can cozy up your home from the front door to beneath the tree. Not crafty?

No worries: This material is amazingly simple to work with, and these projects are every bit as easy as they are impressive.

Into the Woods

Michael Partenio.

Turn your table into a winter wonderland with cut-out felt trees glued onto candleholders filled with faux snow. Place settings in a palette of white, green and silver make the scene as serene as the snowdrifts outdoors.

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It’s a wrap!

Michael Partenio.

So much more than a bow, a flower made of snipped and folded felt is not just a gift topper, but also a keepsake. It can later find new life as a tree ornament or a child’s hair bauble.

For templates and detailed instructions, go to goodhousekeeping.com/felt-crafts.

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Michael Partenio.

N

ot all felts are the same. Pure-wool felt is like a sweater — it will shrink when washed — so save it for ornaments and candleholders. For items that may need some cleaning (e.g., pillows and stockings), a felt that’s a wool-rayon blend or an acrylic is a better choice.

Sweet Dreams

Cue the visions of sugarplums! Pillows with snipped-out and glued-on holly leaves and letters (far left) provide holiday cheer at bedtime. Using offbeat shades like mauve, rust and ocher gives classic red and white a fresh twist.

Christmas Countdown

With all the staring outside that happens now (searching for snow or flying reindeer), why not give a prominent window some attention too?

Dress it up (near left) with an Advent calendar of muslin bags filled with treats; drape a garland of leaves cut with pinking shears along its frame.

Stocking Feat

Michael Partenio.

Folksy and whimsical, these embellished booties with blanket-stitched edges are just begging to be filled by Santa.

Among the chic yet simple felt flourishes: pinwheels, faux foliage, stripes and more.

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GH

SURVIVAL GUIDE

Danielle Daly.

Have your calmest, most joyful (and stain-free!) season ever with our genius tips and tricks

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GH

MEDIA & TECH LAB

X R AC H E L R OT H M A N CHIEF T E C H N O LO G I S T

Q

organizing

Pretty Card Cache Corral your seasonal snail mail in a cool container

How do I hang our outdoor decorations… safely?

Gold ribbon and cards: Danielle Daly. Rothman: Chris Eckert/Studio D.

GO FOR PLASTIC HOOKS. When used to hang lights, metal hooks or nails can damage wires.

We like Command Outdoor Light Clips. $22, amazon.com Stash cards in a cookie tin or a recipe box. Display it on your coffee table so guests can flip through it like an album. Card trick: When an envelope arrives, snap a pic and save it in your phone with the sender’s contact info so you’ll have it at the ready whenever you need it.

AVOID EXTENSION CORDS. Choose a surge protector labeled “UL-approved,” and the sum of the wattage of your devices should not exceed the rating on the package.

PICK LED LIGHTS LABELED FOR OUTDOOR USE. They last longer and use less energy than traditional incandescent string lights, and outdoor versions stand up better to wind and weather.

FIND A FRIEND. Hang lights with someone who can pass you supplies and keep the ladder steady. (Make sure it’s a nonconductive fiberglass ladder, since you’ll be close to electricity.)

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appetizer pairings

Blue Cheese

Oatcakes

Cheat Sheet Walnuts & Honey

GH

TEST KITCHEN

Baguette

Brie

Aged Gouda

Crackers

Goat Cheese

Wafer Crisps

Dark Bread

Manchego

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Pear Slices

Cheese boards — with all those breads, fruits, crackers and nuts — can be daunting.

Use this guide for snack combos with amazing taste and texture, then experiment to find your faves!

Dried Apricots

Sun-Dried Tomatoes

Cranberries & Almonds

Danielle Daly.

S EM I - FI RM CH E ES ES

FR ES H CH E ES ES

FIR M CH E ES ES

SO FT CH E ES ES

B LU E CH E ES ES

CHEESE PLATTER

simple DIY

Wonderful Wreaths Even if you’re not so crafty, you can make these easy and beautiful seasonal stunners

A NEW LEAF

Snag 40 paint chips (ask for them at a paint store — they’re usually free) and cut out leaf shapes. Crease in the middle, then hot-glue onto a wire wreath frame.

CLASSIC EVERGREEN

Attach a Christmas-village house to a lighted wreath with floral wire and tie on a bow.

Balsam Hill BH Balsam Fir Wreath, from $119, balsamhill.com

.

All supplies available at craft stores except where indicated

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Danielle Daly.

STAR ATTRACTION

FESTIVE FRINGE

Turn a tree topper into a sweet Scandinavian wreath with sprigs of eucalyptus (or mistletoe) attached with floral wire. Then tie a ribbon loosely onto one side.

Wrap an embroidery hoop with yarn, then tie 24 strands to the bottom; trim diagonally.

Wire on greenery and an ornament.

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3 genius uses

Broken Candy Canes .

MAKE A PEPPERMINT-INI. Dip cocktail glass rim into light corn syrup, then dip rim into crushed candies.

Chill glass and fill with equal parts half-and-half, vodka, peppermint schnapps and white crème de cacao.

CHRISTMAS-MOVIE POPCORN SNACK. Drizzle melted white chocolate over air-popped popcorn and toss with a small handful of finely crushed candy canes.

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SWEET DIY ORNAMENTS. Spray metal cookie cutters with nonstick spray and place on a parchment-lined baking sheet. Fill each with crushed candies; bake at 350°F until melted, about 5 min. Let cool 1 min., then make a small hole in each with a greased skewer. After candy cools completely, pop it out, tie a ribbon and hang.

(Eat or toss at the end of the season — they won’t keep well longer than that.)

Candy cane illustration: Clare Owen. Gold ribbon: Danielle Daly.

Time to play Christmas candy crush!

Grab a plastic bag, fill it with candy cane pieces and use a rolling pin or a heavy-bottomed pot to smash them. Use the crumbles for these festive treats.

JUST ONE MOVE

Relieve the Stress of the Season Restorative Bridge Pose

Soothe muscles, headaches and more with this light backbend that offers chest opening and a stretch along the front of your body. It’s great for digestion after a big meal!

One move illustration: Clare Owen. Gold ribbon: Danielle Daly.

1. Escape to a quiet room.

Grab a firm cushion and lie on your back, knees bent, feet hip width apart.

2. Slide a pillow under your lower back. Adjust the support so you can relax; it should feel easy to let go.

3. Take two to three deep breaths. Rest your arms, palms up, at your sides; close your eyes. Remain in this position for 1 to 8 minutes.

— Rebecca Weible, founder of Yo Yoga in New York City

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GH

CLEANING LAB

entertaining special

HOLIDAY STAIN Guide

X C A R O LY N F O R T É CLEANING LAB DIRECTOR

Erase any spills or splashes with the GH Cleaning Lab’s top-tested tips, favorite tools & best fabric-rescue tricks

SAVE YOUR TABLECLOTH!

Main image: Danielle Daly. Forté: Chris Eckert/Studio D.

Treat linens and chair cushions with a repellent spray like Scotchgard Fabric & Upholstery Protector.

Spills will bead up and can be blotted away.

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how to

GET ANYthing OUT Exactly what to do, both the moment a mishap happens and once your guests have gone home THE CULPRIT CANDLE WAX

D O T H I S N OW…

D O T H I S L AT E R …

FABRIC AND CARPET Let the wax cool and harden.

Tackle it when you have the time.

FABRIC Gently scrape or pry off the hardened wax with a spoon or a dull knife. Place fabric between paper towels and press with a warm, dry iron. Rub in liquid laundry detergent. Wash in warm or hot water with fabric-safe bleach.

CARPET Same as above (put paper towels on top), but skip the detergent and wash. Fluff the fibers with your fingers.

CHOCOLATE

CRANBERRY SAUCE

FABRIC AND CARPET Scrape up the excess with a spoon. Blot any remaining chocolate with a dry cloth. Sponge with warm water. Blot dry.

FABRIC Apply prewash stain remover and work it into the stain.

Wash in warm or hot water with fabric-safe bleach.

FABRIC AND CARPET Scrape up the excess with a spoon. Blot with a dry cloth. Sponge or spritz with cool water. Blot dry.

FABRIC Soak 15 min. in a mix of 1 Tbsp white vinegar, 1/2 tsp liquid laundry detergent and 1 qt cool water. Apply laundry stain remover and wash in warm water with fabric-safe bleach.

CARPET Sponge with a mix of 1 Tbsp dish liquid and 2 cups warm water. Blot and repeat. If stain remains, sponge with a mix of 1 Tbsp ammonia (do not use if carpet is silk or wool) and 1/2 cup warm water.

Blot. Sponge with cold water to rinse. Blot dry.

CARPET Sponge with a mix of 1 Tbsp each dish liquid and white vinegar in 2 cups cold water. Sponge with cold water to rinse. Blot dry.

EGGNOG

FABRIC AND CARPET Gently blot up the excess.

Sponge with warm water. Blot dry.

FABRIC Treat with an enzyme stain remover, like Carbona Stain Wizard, or rub enzyme detergent into the stain. Wash in warm water with an enzyme detergent like GH Seal holder Tide.

CARPET Use a pet-stain-and-odor carpet cleaner formulated with enzymes, like GH Seal holder Bissell Professional Pet Stain and Odor Remover.

GRAVY

PINE TREE SAP

FABRIC AND CARPET Scrape up excess with a spoon.

Blot any remaining gravy with a dry cloth. Sponge with warm water and blot dry.

FABRIC Apply laundry stain remover.

Wash in warm or hot water with fabric-safe bleach.

FABRIC Gently scrape off excess with a dull knife or a spoon. Sponge with warm water. Blot dry.

FABRIC Sponge with or soak in an adhesive remover, like Goo Gone, working it into the fibers with your fingers. Blot. Apply laundry stain remover and wash in warm or hot water.

CARPET Sponge with a mix of 1 Tbsp each dish liquid and white vinegar and 2 cups warm water. Blot. Spritz or sponge with cold water to rinse. Blot dry.

All images: Getty Images.

CARPET Same as above, then cover any remaining sap with a bowl or saucer to prevent tracking.

RED WINE

CARPET Same as above, but skip the detergent and wash. Then sponge with a mix of 1/2 tsp dish liquid and 1 cup warm water, then with cold water to rinse. Blot dry.

FABRIC Spritz or sponge with cool water or apply Wine Away per directions. Blot dry.

FABRIC Soak 15 min. in cold water; apply laundry stain remover and wash in warm water with fabric-safe bleach.

CARPET Blot spill with absorbent cloths, standing on them if necessary. Spritz or sponge the stain with cold water or apply Wine Away per directions. Blot dry.

CARPET Sponge with a mix of 1 Tbsp each dish liquid and white vinegar in 2 cups warm water. Blot dry. Spritz or sponge with cold water to rinse. Blot dry.

LAB NOTE: These steps are for washable fabrics only. For silk and other delicates, blot with only a dry cloth and bring to the dry cleaner ASAP. G O O D H O U S E K E E P I N G .C O M

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TEST KITCHEN

Party Favors

Coffee Mug Mixers

Make a cup of joe (or cocoa) full-on festive! Pour melted chocolate into vintage spoons and top with extras for adorable (affordable) treats. Wrap in cellophane, and you’re good to gift!

Mike Garten.

GH

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Holiday Craft

Mike Garten.

mantel makers

Grab a Sharpie, draw simple patterns on paper cups (kids can decorate them too!), fill with moss and nestle a taper inside each. The result? Lovely caroler-style holders that will add a glow to your day.

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Organizing

Wrap Party

Gift-wrapping is a lot easier with a station that keeps everything you need within arm’s reach.

Choose an area (an office or a corner of the basement) that has a sturdy wrapping surface like a desk or table. A fold-out card table also works.

Use an umbrella stand, a basket or a tall kitchen garbage can to store paper upright next to your station.

Employ a paper towel holder or a wall rack to keep rolls of ribbon neat and ready to (un)roll.

Spring for a weighted tape dispenser. It allows you to easily tear tape one-handed so you won’t have to let go of that perfect fold. It also works as a paperweight to keep gift wrap from curling as you cut it.

Arm yourself with fine-tipped Sharpies, in one color or an array of holiday hues — they won’t smudge and ruin gift tags.

Lara Robby/Studio D.

Stash everything in a large toiletries caddy if space is tight and you can’t leave the station set up. Store supplies other than paper — ribbon, tags, bows — in the caddy and take them out when needed.

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easy diy

Charming Trees No matter what your style, these trees will have you seeing stars throughout the holiday season

Danielle Daly.

Classic Tinsel

Modern Ombré

Rustic Boho

Light it up Enhance a full-bodied Christmas tree with glitzy string lights. Whether white or colored, they will have your tree looking its best.

Choose your tree Purchase a prelit white tree with clear lights or one you’ll dress up on your own. Either way, it’s the blank canvas you need to experiment with color.

Keep it simple Rustic charm means eschewing the opulent.

Choose a simple, even sparse, tree, and use a woven basket to set the stage for naturally beautiful adornments.

Accessorize! Pair a graphic red tree skirt with retro-style ornaments and metallic tinsel, perfect for hanging on the branches.

Add the base Rest the tree on a plush white skirt to mimic a blanket of snow. You can’t go wrong with a faux-fur style to create a winter wonderland for your family to enjoy.

Spruce it up Trim the tree with faux cranberries and fragrant slices of dried orange. For visual appeal, consider adding filler branches like artificial pine or boxwood bush.

Don’t forget the top Allow a gleaming gold star topper to play up the old-school theme and add another element of visual interest.

Start decorating Cover the top section of the tree with red velvet bows and ball ornaments, mixing matte and glitter designs. Dress the sections below with rainbow shades for an ombré effect. Add a Moravian star topper.

Add the finishing touch Tie the design together with a tin star topper. Whether you choose a silver mercury, rusty red or dark brown finish, it’s sure to add character.

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Hearty & Healthy This delicious side dish could play a starring role for the veggie lovers at your table.

the TASTIEST THINGS TO

EAT, ROAST,

Squash: Mike Garten.

& serve THIS SEASON

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PRO TIP:

FIG + ROSEMARY CRANBERRY SAUCE

SAVE TIME ON GREEN BEANS On the big day, every minute counts. Reclaim a few by blanching green beans ahead of time.

Refrigerate for up to three days.

W ILD MUSHROOM & CHILE- GA R LIC GR EEN BEA NS Active 10 min. | Total 35 min.

1 lb mixed wild mushrooms, trimmed 1 Tbsp olive oil Kosher salt and pepper 4 Tbsp unsalted butter 2 cloves garlic, thinly sliced 1 red chile, thinly sliced 1 lb green beans, blanched 1. Heat oven to 450°F. On rimmed baking sheet, toss mushrooms with oil and 1/4 tsp each salt and pepper and roast until golden brown and tender, about 25 min.

2. Meanwhile, melt butter with garlic and chile on low, then cook until golden brown, 10 min. Toss beans with garlic butter and mushrooms.

WILD MUSHROOM + CHILE-GARLIC GREEN BEANS

SERVES 8 About 105 cal, 8 g fat (4 g sat), 3 g pro, 115 mg sodium, 8 g carb, 3 g fiber

FIG & ROSEM A RY CR A NBER RY SAUCE Active 5 min. | Total 20 min.

QUINOA-ST UFFED ACOR N SQUA SH W ITH CR A NBER R IES A ND FETA

Green beans: Mike Garten.

Active 10 min. | Total 45 min.

4 small acorn squash (about 41/2 lbs) 3 Tbsp olive oil, divided Kosher salt and pepper 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup mixed-color quinoa 2 tsp fresh thyme leaves

1/3 cup dried cranberries 1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups) Crumbled feta cheese, for serving 1. Place rimmed baking sheet in oven and heat oven to 425°F. Cut 1/2 in. from each pointy end of squash, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 Tbsp oil and season with 1/4 tsp each salt

4. Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let sit 10 min.

5. Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta if desired.

and pepper. Arrange on baking sheet and roast, hollow sides down, until tender, 25 to 30 min.

2. Meanwhile, in medium saucepan, heat remaining 2 Tbsp oil on medium.

Add onion and 1/2 tsp each salt and pepper. Cook, covered, stirring often, 7 min. Stir in garlic; cook 2 min.

3. Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 min. Stir in cranberries; simmer, covered, 5 min.

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SERVES 8 About 260 cal, 7 g fat (1 g sat), 5 g pro, 255 mg sodium, 49 g carb, 10 g fiber

12 oz fresh or frozen cranberries 1 cup chopped dried figs 1/2 cup honey 1/2 sprig rosemary 1. In medium saucepan, combine cranberries, figs, honey, rosemary and 1/2 cup water.

2. Bring mixture to a boil.

Reduce heat and simmer, stirring occasionally, until cranberries burst and sauce thickens, 15 to 20 min.

Discard rosemary and serve warm or at room temp.

SERVES 8 About 130 cal, 0 g fat (0 g sat), 1 g pro, 5 mg sodium, 34 g carb, 3 g fiber

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BACON MAPLEORANGE TURKEY

That’s Bacon!

Cover the outside of your bird with smoky, salty slices to boost flavor and ensure golden brown skin.

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turkey Day tools

Our picks will make prepping and cooking for this holiday even easier TIMING TIP

Let your turkey rest!

Once the bird is done, tent it loosely with foil, poking a penny-size hole so that steam can escape to keep skin crispy, then let it sit 30 min. While that’s happening, whisk up a killer gravy, reheat the sides and sneak in a few sips of pinot noir before you take your seat at the table.

BACON M A PLE- OR A NGE T UR K EY Active 30 min. | Total 4 hr.

1 12- to 14-lb turkey, thawed if frozen 8 sprigs fresh rosemary 3 medium onions, cut into wedges 1/2 cup pure maple syrup 1/4 cup fresh orange juice Kosher salt 12 slices thick-cut bacon 2 medium carrots, cut into 2-in. pieces 2 stalks celery, cut into 2-in. pieces 3/4 cup low-sodium chicken broth 1. Heat oven to 375°F. Remove giblets and neck from cavity. Stuff herbs and half of onions into cavity.

2. Tie legs together with kitchen twine.

Tuck wing tips underneath body. In small bowl, whisk together maple syrup, orange juice and 1/2 tsp salt. Transfer onethird of maple mixture to second bowl and set aside. Brush half of remaining mixture all over turkey. Lay bacon over turkey breast diagonally, overlapping slices slightly. Stick toothpicks into ends of each bacon slice (to keep them from curling as they cook). Brush 2 Tbsp maple mixture over bacon.

3. Place turkey neck, carrots, celery and remaining onions in large roasting pan.

Place roasting rack in pan and put turkey on top. Roast until thermometer inserted into thickest part of thigh registers 165°F, 21/2 to 3 hr. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)

4. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board and brush bacon and turkey with reserved maple mixture.

Cover loosely with foil and let rest at least 25 min.

5. Reserve pan and its contents for gravy if desired. Remove toothpicks and carve turkey as desired.

SERVES 8 About 490 cal, 16 g fat (5 g sat), 72 g pro, 370 mg sodium, 10 g carb, 0 g fiber

FOR TOP-NOTCH TURKEY

Stick the probe into the thickest part of the thigh and walk away until the alarm sounds.

No oven-watching needed!

DELUXE IN-OVEN THERMOMETER WITH ULTRA PROBE, $30, POLDER.COM

FOR CREAMY POTATOES

A small-but-mighty masher is great for getting into all the corners of your pot. Bonus: It comes in a set with a bunch of other cool tools.

DOUBLE-END ESSENTIAL SET, QVC.COM

FOR GREAT GRAVY

This easy-to-use jug is key to creating a rich, smooth sauce, and it’s dishwashersafe for simple cleanup.

OXO GOOD GRIPS GOOD GRAVY FAT SEPARATOR 4 CUP, $25, OXO.COM

CRISPY-SKIN SECRETS

If a bacon coating makes the skin moister than you like, try these tips for a little more crunch.

1. Look for turkey with a label that says “air-chilled” if possible. That means it has never been frozen and that the producers cooled it in air, not water, so the skin won’t be overly moist.

2. Dry the turkey with paper towels before cooking.

Or let it rest overnight, uncovered, in the fridge.

Less moisture = crispy skin.

Turkey: Con Poulos.

3. Prop up the bird to get hot air flowing around the whole turkey so the bottom

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crisps up too. No roasting pan? That’s even better. The pan’s high sides can block airflow to thighs, making them cook unevenly. Set a V-shaped roasting rack over a foil-lined rimmed baking sheet for better air circulation.

4. Pay attention to the skin as the bird is cooking. If it looks as if it’s burning, lower the oven temperature by 50 or 75 degrees. If it’s not browning, turn up the heat by a similar amount.

APPLES + PECANS + FRESH DILL

Spoons: Mike Garten.

CRISPY BACON + CRUMBLED CHESTNUTS

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MAKE THE ULTIMATE

Stuffing

It’s a favorite side dish of many a family member, and we’ve got crowd-pleasers to satisfy everyone at your table

CORNBREAD + ITALIAN SAUSAGE + DRIED CHERRIES

HER B ST UFFING

BACON & CHESTN U T

Active 15 min. | Total 45 min.

Cut 3/4 lb sliced bacon in pieces and cook in large skillet on medium until crisp, 8 min. Transfer to paper towel– lined plate. Toss bacon and 1 cup jarred chestnuts (crumbled) with bread mixture.

Bake as directed.

1 small loaf country-style bread (about 1 lb), cut into 1/2-in. pieces 3 Tbsp olive oil 2 medium onions, chopped Kosher salt and pepper 2 large carrots, cut into 1/4-in. pieces 2 stalks celery, cut into 1/4-in. pieces 3 cups lower-sodium chicken broth 1 cup flat-leaf parsley, chopped 2 tsp fresh thyme leaves 2 large eggs, beaten 1. Heat oven to 375°F. Grease 3-qt casserole dish. Place bread on baking sheet and roast until golden brown, 15 min.; transfer to bowl.

2. Meanwhile, heat oil in large skillet on medium. Add onions, 1 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until tender and beginning to brown, 8 min.

SERVES 10 About 295 cal, 11 g fat (3 g sat), 11 g pro, 695 mg sodium, 37 g carb, 3 g fiber

A PPLE , PEC A N & DILL Use sourdough bread instead of country bread. Omit carrots and thyme. Cut 1 large Gala apple into 1/2-in. pieces; toss with bread mixture along with 1 cup pecans (chopped) and 1/4 cup fresh dill (roughly chopped). Bake as directed.

SERVES 10 About 280 cal, 14 g fat (2 g sat), 8 g pro, 500 mg sodium, 30 g carb, 3 g fiber

COR NBR EA D, SAUSAGE & CHER RY

4. Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 min. Remove foil and bake until golden brown, 15 to 20 min.

Use gluten-free or regular cornbread instead of country bread, adding about 10 min. to dry out bread.

Omit thyme. Cook 3/4 lb Italian sausage (casings removed) in skillet on medium, breaking up with spoon until no longer pink, about 5 min. Stir in 1/4 cup fresh sage (chopped) and 3/4 cup dried cherries. Add sausage mixture to bread mixture and toss to combine.

Bake as directed.

SERVES 10 About 200 cal, 6 g fat (1 g sat), 7 g pro, 505 mg sodium, 29 g carb, 2 g fiber

SERVES 10 About 355 cal, 22 g fat (6 g sat), 11 g pro, 750 mg sodium, 30 g carb, 3 g fiber

3. Add carrots and celery and cook, stirring occasionally, until tender, 6 to 7 min. Add broth and bring to a boil. Stir in parsley and thyme.

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MUST-TRY Sides

Mix and match these elegant and easy-to-prep meal makers to create a feast you’ll be thankful for

Sweet potatoes: Chris Court.

TWICE-BAKED SWEET POTATOES

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T W ICE-BA K ED SW EET POTATOES

W ILD R ICE & CHER RY PIL A F

Active 25 min. | Total 1 hr. 35 min. plus cooling

Active 45 min. | Total 1 hr. 10 min.

8 small sweet potatoes (about 6 oz each) 1 Tbsp olive oil 1/2 tsp pumpkin pie spice Pinch of cayenne pepper Kosher salt 2 large egg whites 1/2 cup granulated sugar 1. Heat oven to 375°F. Rub sweet potatoes with oil. Using fork, prick potatoes all over, place directly on oven rack and roast until tender, 45 min. Cool 20 min.

2. Cut top third off each potato lengthwise and scrape out insides into bowl. Place largest parts of potato skins on foil-lined baking sheet; discard remaining skins.

3. Mix pie spice, cayenne and 1/2 tsp salt into potatoes in bowl. Spoon mixture into skins. Refrigerate up to 2 days.

4. To serve, microwave potatoes until heated through. Transfer to foil-lined broiler-proof baking sheet.

Heat broiler to high.

5. In large bowl of electric mixer, beat egg whites on medium-high speed until stiff peaks form. Gradually add sugar, 1 Tbsp at a time, pausing 3 to 4 sec. between additions. Continue beating until whites are stiff and glossy.

6. Spoon meringue on top of potatoes; broil until meringue is golden brown, 1 to 2 min.

SERVES 8 About 185 cal, 1 g fat (0 g sat), 3 g pro, 205 mg sodium, 40 g carb, 5 g fiber

WILD RICE & CHERRY PILAF

3 Tbsp olive oil, divided 1 cinnamon stick 2 large cloves garlic, 1 smashed, 1 thinly sliced 2 cups wild-rice blend Kosher salt and pepper Vegetable broth 1/2 cup dried cherries 1 large onion, sliced 1 tsp fresh thyme leaves 1/2 cup dry white wine 1 cup flat-leaf parsley, roughly chopped 1/2 cup pecan pieces, toasted 1. Heat large saucepan on medium.

Add 1 Tbsp oil, then cinnamon and smashed garlic clove, and let sizzle 1 min.

Stir in rice, then add 1 tsp salt and broth (per pkg. directions). Cook per pkg. directions, adding cherries for last 15 min. of cooking.

2. Meanwhile, heat large skillet on medium-low. Add remaining 2 Tbsp oil, then onion and 1/4 tsp each salt and pepper, and cook, covered, stirring occasionally, 10 min. Uncover and continue to cook, stirring, until onion is golden, 15 to 20 min. more. Add sliced garlic and thyme and cook 1 min. Add wine and simmer, scraping bottom of pan, until almost evaporated.

3. Fold onion mixture into rice along with parsley and pecans.

SERVES 8 About 295 cal, 11 g fat (1 g sat), 5 g pro, 375 mg sodium, 46 g carb, 5 g fiber

TIMING TIP

Make-ahead sides

Pilaf: Chris Court.

Many dishes can be made in the days ahead of the big event to free up oven space for the bird. To prepare this pilaf early, omit parsley and pecans and refrigerate up to 1 day. To serve, microwave until it’s warm, then fold in parsley and pecans.

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GH Cookware Equip your kitchen with our best buys, like this baking pan and more! qvc.co/GH

Carrots: Colin Faulkner.

CORIANDER-MAPLE GLAZED CARROTS 34

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COR I A NDER-M A PLE GL A ZED C A R ROTS Active 25 min. | Total 55 min.

11/2 lbs rainbow carrots, halved crosswise and thick ends quartered 11/2 Tbsp olive oil, divided 11/2 tsp whole coriander seeds, crushed Kosher salt and pepper 1 Tbsp pure maple syrup 1 tsp grated lime zest, plus 1 Tbsp lime juice

ROASTED BRUSSELS SPROUTS WITH BROWNED BUTTER

1. Place large rimmed baking sheet in oven; heat oven to 425°F. 2. Toss carrots on hot sheet with 1 Tbsp oil, then add coriander and 1⁄4 tsp each salt and pepper.

3. Roast, tossing after 15 min., until golden brown and tender, 20 to 25 min total. Immediately toss with maple syrup, lime zest and juice and remaining 1/2 Tbsp oil.

SERVES 4 About 125 cal, 5 g fat (0.5 g sat), 2 g pro, 250 mg sodium, 19 g carb, 5 g fiber

ROA STED BRUSSELS SPROU TS W ITH BROW NED BU T TER Active 15 min. | Total 30 min.

2 lbs Brussels sprouts, halved 2 red onions, cut into 1/2-in.-thick wedges 2 Tbsp olive oil Kosher salt and pepper 4 Tbsp unsalted butter 1/3 cup sliced almonds 1/4 cup golden raisins 2 Tbsp fresh lemon juice

Brussels sprouts: Mike Garten.

1. Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1/2 tsp salt and 1/4 tsp pepper.

Turn Brussels sprouts cut sides down and roast until golden brown and tender, 20 to 25 min.; transfer to platter.

2. Five min. before Brussels sprouts are finished, melt butter in medium skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 min. Add raisins, lemon juice and 1/4 tsp salt and swirl pan to combine. Spoon brown butter mixture over sprouts and onions.

MAKE AHEAD

Refrigerate roasted Brussels sprouts and onions up to 1 day.

To serve, bring to room temp, then warm at 375°F for about 10 min.

Prepare brown butter sauce and spoon over vegetables as directed.

SERVES 8 About 180 cal, 11 g fat (4 g sat), 5 g pro, 210 mg sodium, 18 g carb, 5 g fiber

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-Fas hioned Pecan Pie

save room for dessert

-B erry Fr

u i t P ie

Old

EASY AS PIE

Orang e-B u

tter

Pi resso Chocolate-Esp e

For our Flaky Pie Crust recipe, go to goodhousekeeping.com /flaky-pie-crust.

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Pies: Romulo Yanes.

k l i m

ie P s s e Ch

ry r e Ch

CHER RY-BER RY J UMBLE FRUIT PIE

V

Active 40 min. | Total 2 hr. 10 min.

1 Tbsp all-purpose flour, plus more for dusting 2 disks Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust) 3/4 cup sugar 2 Tbsp cornstarch 1 cup canned sweet cherries 11/2 cups fresh sliced strawberries 11/4 cups fresh blueberries 3/4 cup fresh blackberries 1/2 cup fresh raspberries 1 Tbsp fresh lemon juice 1. On lightly floured surface, roll out 1 disk dough to 12-in. circle. Fit into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 375°F. Whisk together sugar, cornstarch and flour. Stir together sugar mixture, fruit and lemon juice. Pour into prepared crust.

3. On lightly floured surface, roll out remaining dough disk to about 1/4 in. thick. Cut dough into nine 1-in.-wide strips. Arrange strips in lattice design over filling. Gently press ends of strips into bottom crust and crimp edge of crust.

4. Bake until lightly browned and bubbly, about 1 hr. Cover with foil if necessary to prevent excess browning.

SERVES 8 TO 10 About 445 cal, 21 g fat (13 g sat), 5 g pro, 220 mg sodium, 61 g carb, 3 g fiber

DEC A DEN T CHOCOL ATEESPR ESSO PIE Active 40 min. | Total 40 min. plus cooling and chilling FOR PIE

1 Flaky Pie Crust (goodhousekeeping.com /flaky-pie-crust) , fitted into 9-in. pie plate and blind-baked 1/3 cup cornstarch 11/2 cups milk, divided 3/4 cup granulated sugar 1/2 tsp salt 1 tsp instant espresso powder 3 large egg yolks 1 tsp pure vanilla extract 4 oz semisweet chocolate, chopped 4 oz bittersweet chocolate, chopped 4 oz milk chocolate, chopped

FOR WHIPPED CREAM

11/2 cups plus 2 tsp heavy whipping cream, divided 2 tsp instant espresso powder 6 Tbsp confectioners’ sugar Grated chocolate, for serving 1. In bowl, whisk together cornstarch and 1 cup milk until smooth.

2. In medium saucepan, combine sugar, salt and remaining 1/2 cup milk. Cook on low, stirring frequently, until sugar has dissolved. Whisk in espresso powder and cornstarch mixture. Cook on medium until mixture thickens, 5 to 7 min.

3. Place egg yolks in large bowl.

Whisk about 1/2 cup cornstarch mixture into yolks, then whisk this back into mixture in saucepan and cook on medium-low until mixture has thickened further, about 5 min.

4. Remove from heat and whisk in vanilla and chopped chocolate.

Transfer to baked crust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hr., then refrigerate 6 hr.

5. Before serving, make whipped cream: Microwave 2 tsp cream in small bowl 10 sec. Stir in espresso powder. Place remaining cream in chilled mixing bowl. Beat at mediumhigh speed until soft peaks form. Add confectioners’ sugar, 1 Tbsp at a time, until medium-firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.

SERVES 8 TO 10 About 650 cal, 41 g fat (25.5 g sat), 8 g pro, 255 mg sodium, 66 g carb, 3 g fiber

OLD -FA SHIONED PEC A N PIE H

OR A NGE-BU T TER MILK CHESS PIE V

Active 25 min. | Total 1 hr.

Active 25 min. | Total 1 hr. 40 min.

Flour, for surface 1 disk Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust) 1 cup maple syrup 1 cup light brown sugar 1/2 cup heavy whipping cream 1 Tbsp molasses 4 Tbsp butter, cut into pieces 1/2 tsp salt 6 large egg yolks, lightly beaten 2 cups pecan halves, lightly toasted

Flour, for dusting 1 disk Flaky Pie Crust dough (goodhousekeeping.com /flaky-pie-crust) 11/2 cups sugar 3 Tbsp plain yellow cornmeal 1/4 tsp salt 4 large eggs, lightly beaten 1/3 cup buttermilk 11/2 tsp vanilla extract 11/2 tsp orange zest 2 Tbsp fresh orange juice 2 Tbsp unsalted butter, melted and cooled slightly

1. On lightly floured surface, roll out dough to 12-in. circle. Fit pie crust into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 425°F. In medium saucepan on medium, combine maple syrup, brown sugar, cream and molasses. Cook, stirring often, until sugar has dissolved, about 3 min. Remove from heat; let cool 5 min. Whisk in butter and salt, then egg yolks.

3. Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans.

4. Place pie in oven, reduce heat to 325°F and bake just until filling is set and center jiggles slightly when gently shaken, 45 to 50 min. Transfer to wire rack and let cool completely.

CANDIED ORANGE SLICES

11/4 cups sugar 2 small navel oranges, thinly sliced 1. On lightly floured surface, roll out dough to 12-in. circle. Fit pie crust into bottom and up side of 9-in. pie plate. Fold overhang under itself to create thicker rim of dough and crimp as desired. Refrigerate until firm, at least 30 min.

2. Heat oven to 325˚F. In medium bowl, whisk together sugar, cornmeal and salt. In second bowl, whisk together eggs, buttermilk, vanilla, orange zest and juice and butter.

Add egg mixture to dry ingredients, stirring until well combined. Pour mixture into prepared crust.

3. Bake just until filling is set and center jiggles slightly when gently shaken, 45 to 50 min.

4. Cool completely on wire rack.

Top with candied orange slices.

SERVES 8 TO 10 About 630 cal, 39 g fat (15 g sat), 6 g pro, 275 mg sodium, 68 g carb, 3 g fiber

For candied orange slices:

In large saucepan on medium, bring sugar and 11/4 cups water to a boil.

Add orange slices and reduce heat to low. Simmer, turning slices occasionally, until oranges are translucent but hold their shape, about 30 min. Set wire rack over baking sheet. Gently transfer oranges onto rack in single layer.

Let sit until dry and slightly firm, about 8 hr.

BLIND-BAKING 101 To ensure a crisp (not soggy) crust, some pies, like our Chocolate-Espresso Pie, call for blind-baking the dough.

Here’s how: Heat oven to 375°F. Fit rolled crust into bottom and up side of pan and crimp.

Press large piece of nonstick foil onto dough and fill with pie weights. Chill until firm, at least 30 min. Bake 15 min., then remove foil (and weights).

Continue baking until pastry feels sandy and starts to turn golden, 10 to 15 min. more.

Cool on wire rack.

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SERVES 8 TO 10 About 420 cal, 15.5 g fat (9 g sat), 5 g pro, 225 mg sodium, 66 g carb, 1 g fiber

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HOW TO

PREP pie crust

Master rolling and shaping for a flawless pie every time

1

On floured surface with floured pin, roll chilled dough into 12-in. circle.

2

Fold dough over pin, transfer to pie plate and unfold dough.

3

Fit into bottom and up side, then trim so overhang is even all the way around.

4

Fold overhang under itself to create thicker rim of dough, then crimp.

IT’S A PIECE OF CAKE! If pie’s not the dessert of choice for everyone at your table, these showstopping cakes will keep every tummy satisfied TR EE-MENDOUS GINGER BR EA D

Tree-mendous Gingerbread

Active 20 min.

Total 1 hr. 25 min. plus cooling

1. Preheat oven to 350°F. Grease and flour 9-in. springform pan.

2. In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves and pepper; set aside.

3. In large bowl, with mixer on high, beat butter, granulated sugar and vanilla 3 min. or until creamy, occasionally scraping bowl. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.

4. In 4-cup measuring cup or medium bowl, stir molasses into 1 cup very hot water. With mixer speed on low, add molasses mixture and flour mixture to butter mixture, alternating between them until just combined.

5. Pour batter into prepared pan; firmly tap pan against counter to release bubbles. Bake 45 to 55 min. or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 min. Loosen edges and remove side of pan. Cool completely. To make ahead, wrap in double layer of plastic wrap, then foil. Freeze up to 1 month. Thaw in refrigerator.

6. To serve, dollop with whipped cream and dust with confectioners’ sugar.

SERVES 12 About 395 cal, 13 g fat (8 g sat), 5 g pro, 305 mg sodium, 68 g carb, 1 g fiber

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Gingerbread cake: Danielle Daly.

3 cups all-purpose flour 2 tsp ground ginger 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground allspice 1/2 tsp ground nutmeg 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground black pepper 3/4 cup butter (11/2 sticks), softened 11/2 cups granulated sugar 1 tsp vanilla extract 2 large eggs 1 cup molasses Whipped cream and confectioners’ sugar for garnish

“Bake and chill” is our new seasonal strategy. Make this super-simple super-moist cake up to a month before your gathering, then freeze it. On the big day, thaw and top with mounds of whipped cream.

Easiest holiday dessert ever!

2. Place white chocolate in second bowl, pour just-boiled water over the top and stir until melted and smooth.

3. Using electric mixer, beat butter and granulated sugar on medium-high speed until light and fluffy, 3 to 4 min.

4. Reduce mixer speed to medium and add egg whites, 1 at a time, beating until each is fully incorporated, then beat in vanilla extract. Reduce mixer speed to low and add flour mixture in 3 parts, alternating with buttermilk and mixing just until incorporated. Mix in white chocolate mixture.

5. Spoon batter into prepared pan and bake until wooden pick inserted into the center comes out clean, 75 to 80 min. Transfer cake to wire rack and let cool 10 min. before inverting onto wire rack to cool completely.

6. Meanwhile, make frosting: Microwave chocolate on 50% power in 30-sec. increments, stirring in between, until melted and smooth.

7. Using electric mixer on low speed, beat butter and cream cheese until smooth. Add confectioners’ sugar and mix to combine, then mix in melted chocolate. Cover with plastic wrap and refrigerate until ready to use. Once ready to use, beat heavy cream until stiff peaks form. Stir a spoonful into cream cheese mixture, then fold in remaining whipped cream.

8. To assemble, cut cake in half through equator. Transfer bottom half to serving platter and spread with jam and 3/4 cup cream cheese frosting; sandwich with top half. Cover cake with remaining cream cheese frosting and top with raspberries, sugar flowers and snowflake transfers, then dust with confectioners’ sugar if desired.

Double White Chocolate Cake

White chocolate cake and pound cake: Mike Garten.

Royal Icing Snowflake Transfers DOUBLE W HITE CHOCOL ATE C A K E Active 40 min. | Total 2 hr. 15 min. plus cooling | Serves 16

FOR CAKE 1 cup unsalted butter, at room temp, plus more for pan 31/2 cups all-purpose flour, plus more for pan 21/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 4 oz white chocolate, chopped

1/2 cup just-boiled water 11/2 cups granulated sugar 6 large egg whites 1 tsp pure vanilla extract 11/2 cups buttermilk, at room temp FOR FROSTING 3 oz white chocolate, chopped 1/2 cup (1 stick) unsalted butter, at room temp 1 8-oz pkg. cream cheese, at room temp 1 cup confectioners’ sugar 1/2 cup heavy cream, cold

Print or draw a 1- to 2-in. snowflake design and place under a piece of waxed paper or parchment paper. Transfer royal icing to piping bag fitted with size 2 tip and use stencil as a guide to pipe snowflakes on top. Let dry completely, then use a small offset spatula to carefully remove.

FOR ASSEMBLY AND DECORATION 1/2 cup seedless raspberry jam 1/2 cup raspberries White sugar flowers Royal icing snowflake transfers (see directions at right) Confectioners’ sugar, for dusting 1. Make cake: Heat oven to 300°F. Butter and flour angel food cake pan; tap out excess flour. In large bowl, sift together flour, baking powder, baking soda and salt.

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EPIC GH POUND C A K E Active 10 min.

Total 1 hr. 20 min. plus cooling

11/2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp salt 1 cup granulated sugar 1/2 cup (1 stick) butter, softened 4 oz cream cheese, softened 1 tsp grated lemon zest 3 large eggs, at room temp 2 tsp vanilla extract 1. Preheat oven to 325°F. Grease and lightly flour 81/2- by 41/2-in. loaf pan.

2. In large bowl, whisk flour, baking soda and salt. In second bowl, with mixer on medium speed, beat sugar, butter, cream cheese and lemon zest until smooth.

Beat in eggs, 1 at a time, scraping side of bowl as needed. Beat in vanilla. In 2 batches, beat in flour mixture until just combined.

3. Transfer batter to prepared pan; smooth top. Bake 1 hr. 5 min. to 1 hr.

10 min. or until toothpick inserted into center comes out clean. Cool 10 min. on wire rack. Loosen side with small knife.

Invert onto rack. Let cool.

SERVES 10 About 290 cal, 15 g fat (9 g sat), 3 g pro, 215 mg sodium, 35 g carb

TR IPLE CITRUS BUNDT Grease and flour 12-cup Bundt pan.

Double the batter for Epic GH Pound Cake (above), adding 1 tsp baking powder to flour mixture. Add 1 tsp each grated orange zest and lime zest in addition to lemon zest. Bake 1 hr. or until toothpick inserted into center comes out clean. Prepare glaze: Stir together 3 Tbsp orange juice, 2 Tbsp each lemon juice and lime juice and 11/4 cups confectioners’ sugar (sifted) until smooth. Brush all over cooled cake. Let sit until somewhat set. Garnish with strips of candied citrus peel if desired.

SERVES 16 About 400 cal, 18 g fat (11 g sat), 6 g pro, 305 mg sodium, 54 g carb, 1 g fiber

Traditional Cutouts

OR NA MEN TA L FROSTING

In bowl, with mixer on medium speed, beat 16 oz confectioners’ sugar, 3 Tbsp meringue powder and 1/3 cup warm water until blended and mixture is very stiff, about 5 min.

Tint frosting with food coloring as desired; keep surface covered with plastic wrap. With small spatula or decorating bags with small writing tips, decorate cookies with frosting (add warm water to thin as desired). Makes 3 cups.

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Cookies for Days!

Create a bakery’s worth of sweets with our tasty riffs on three easy dough recipes

the dough

Sugar Cookie TR A DITIONA L CU TOU TS

Cookies: Marcus Nilsson.

Prep 35 min.

Total 55 min. plus chilling and cooling

2 1/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 3/4 cup butter (11/2 sticks), softened 3/4 cup sugar 1/2 tsp salt 1 large egg yolk 2 Tbsp light corn syrup 11/2 tsp pure vanilla extract 1/2 tsp almond extract Ornamental Frosting (opposite)

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1. Preheat oven to 375°F. In medium bowl, whisk together flour, baking powder and baking soda; set aside.

2. With mixer on medium-high speed, beat butter, sugar and salt until creamy; beat in egg yolk, corn syrup and extracts. With mixer on medium-low speed, beat in flour mixture until just combined.

3. On large sheet of parchment paper, lightly flour half of dough.

Roll to 1/4-in. thickness. Using 2-in. cookie cutters, cut shapes into dough; gently remove excess dough from around cutters. Slide parchment with cookies onto cookie sheet; place in freezer.

Reroll scraps once on another sheet of parchment, then cut shapes; to same sheet in freezer, add cookies.

Freeze until stiff, about 30 min.

Arrange cookies 2 in. apart on 1 sheet parchment; place on cookie sheet.

4. Bake 10 to 12 min. or until golden around edges. Slide parchment with baked cookies onto wire rack; cool completely. With remaining dough, repeat rolling, baking and cooling.

5. Decorate cooled cookies with Ornamental Frosting as desired.

MAKES ABOUT 21/2 DOZEN About 100 cal, 5 g fat (3 g sat), 1 g pro, 80 mg sodium, 14 g carb

the dough

JA MMY THUMBPR IN TS

SPICED DROPS

In step 3 of Traditional Cutouts, do not roll out on parchment. Roll dough into 1/2-in. balls, then roll balls in 1/4 cup very finely chopped walnuts or pecans. Place on large cookie sheet, 2 in. apart. With end of wooden spoon handle, make deep indentation in each ball. After freezing but before baking, add 1/2 tsp apricot or raspberry jam to indentations.

In step 4, cool on sheets 5 min. before transferring onto wire rack.

In step 1 of Traditional Cutouts, add 21/2 tsp ground cinnamon, 2 tsp ground ginger and 1/4 tsp ground clove to flour.

In step 3, do not roll out on parchment. With small (1-Tbsp) cookie scoop, form dough into balls and roll in 1/4 cup coarse sugar. Place on large cookie sheet, 1 in. apart. Do not freeze.

In step 4, bake 15 min. or until edges are set.

MAKES ABOUT 4 DOZEN

MAKES ABOUT 31/2 DOZEN

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Cookies: Marcus Nilsson.

Sugar Cookie

CHOCOL ATE–PB DROPS

In step 3 of Traditional Cutouts, do not roll out on parchment. With small (1-Tbsp) cookie scoop, form dough into balls. Place on large cookie sheet, 1 in. apart. Flatten tops slightly. Do not freeze.

In step 4, bake 15 min. or until golden. In step 5, drizzle cookies with 2 oz melted bittersweet chocolate and 3 Tbsp peanut butter, heated in microwave. Chill to set (11/2 hr.).

MAKES ABOUT 31/2 DOZEN

COCOA STA R S

In step 1 of Traditional Cutouts, add 1/4 cup unsweetened cocoa to flour.

In step 2, beat in 2 oz melted bittersweet chocolate along with egg yolk.

In step 3, use 3-in. star-shaped cookie cutters.

In step 4, dust cooled baked cookies with 2 Tbsp confectioners’ sugar.

Cookies: Marcus Nilsson.

MAKES ABOUT 2 DOZEN

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the dough

Bars: Marcus Nilsson.

Buttery Bar

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BROW N SUGA R– H A ZELN U T BA R S Prep 15 min.

Total 45 min. plus cooling

3/4 cup butter (11/2 sticks), softened 1/2 cup brown sugar 1/2 tsp salt 1 large egg 11/2 tsp pure vanilla extract 2 cup all-purpose flour 1/2 cup hazelnut chocolate spread 1 cup hazelnuts, toasted, peeled and chopped 1. Preheat oven to 375°F. Spray 13- by 9-in. metal baking pan with nonstick baking spray; line pan with foil, then spray foil.

2. With mixer on medium-high speed, beat butter, brown sugar and salt until creamy. Beat in egg and vanilla. With mixer on low speed, beat in flour until just combined. Transfer to prepared pan. With lightly floured hands, spread into even layer.

3. Bake 25 to 30 min. or until deep golden brown around edges.

Cool completely on wire rack.

4. Spread crust with hazelnut chocolate spread. Sprinkle with hazelnuts; press to adhere. Using foil, remove bar from pan. Cut into 11/2-in. squares.

MAKES ABOUT 3 DOZEN About 100 cal, 6 g fat (3 g sat), 1 g pro, 30 mg sodium, 10 g carb, 1 g fiber

Bars: Marcus Nilsson.

A PR ICOT CRUMB BA R S

In step 1 of Hazelnut Bars, for topping, in medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 3 Tbsp softened butter and 1/4 tsp ground cinnamon; pinch with fingers until clumps form.

In step 3, bake only 15 min., then spread crust with 3/4 cup apricot jam. Sprinkle with topping. Bake 20 min. or until top is golden brown. Cool completely on wire rack.

In step 4, cut into 2-in. squares.

MAKES ABOUT 2 DOZEN

PISTACHIO THINS

In step 1 of Hazelnut Bars, use 18- by 12-in. rimmed baking sheet instead of baking pan.

In step 2, to butter, add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Press dough into prepared pan in very thin, even layer. Sprinkle with 1/2 cup pistachios, very finely chopped;

press nuts into dough. With pizza cutter or very sharp knife, cut dough lengthwise into 3-in.-wide rectangles, then crosswise to form 3-in. squares. Cut squares diagonally into triangles.

In step 3, bake 15 to 17 min. or until golden. Cool completely on wire rack.

Gently break triangles to separate.

MAKES ABOUT 4 DOZEN

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PB&J BA R S

“C A NDY ” BA R S

In step 3 of Hazelnut Bars, after baking, while crust is still warm, spread crust with 3/4 cup strawberry jam. Top with 3/4 cup peanut butter chips.

Cool completely on wire rack.

In step 4, cut into 1-in. squares.

In step 4 of Hazelnut Bars, spread crust with 3/4 cup caramel sauce.

Top with 1/4 cup toffee bits, 1/4 cup broken pretzels and 1/2 cup toasted coconut. Drizzle with 4 oz melted bittersweet chocolate. Chill to set (11/2 hr.). Cut into 2-in. squares.

MAKES ABOUT 31/2 DOZEN

MAKES ABOUT 2 DOZEN

Cream Cheese Spritz

Cook

ie S’m

ores

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the dough

Spritz

CR EA M CHEESE SPR ITZ Prep 25 min.

Total 1 hr. plus cooling

1 cup butter (2 sticks), softened 1 pkg. (8 oz) full-fat cream cheese, softened 1 cup sugar 1/2 tsp salt 1 large egg yolk 11/2 tsp pure vanilla extract 21/2 cup all-purpose flour Food coloring

Crunchy Candy Canes

1. Preheat oven to 375°F. 2. 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 just until combined. Tint with food coloring as desired.

3. Load about 1/3 of batter into cookie press. Press cookies onto large cookie sheet, spacing about 2 in. apart.

4. Bake 12 to 18 min. or until deep golden brown around edges. Cool on cookie sheet on wire rack 10 min. With spatula, transfer cookies to rack to cool completely.

Repeat pressing, baking and cooling with remaining dough.

MAKES ABOUT 10 DOZEN

Cookies: Marcus Nilsson.

COOK IE S’MOR ES

In step 2 of Cream Cheese Spritz, to butter, add 11/2 tsp ground cinnamon. Do not tint.

In step 3, with small (1-Tbsp) cookie scoop, form dough into balls and place on cookie sheets, 1 in. apart.

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Flatten tops slightly.

In step 4, brush flat sides of half of cooled baked cookies with 3 oz melted semisweet chocolate.

Spread flat sides of remaining cooled baked cookies with 1/2 cup marshmallow creme.

Sprinkle with 1/8 tsp salt. Sandwich cookies together. Chill to set (2 hr.).

MAKES ABOUT 3 DOZEN

CR A NBER RY-WA LN U T DROPS

In step 2 of Cream Cheese Spritz, after beating in flour, mix in 1 cup dried cranberries and 1 cup walnuts, finely chopped.

Do not tint.

In step 3, using small (1-Tbsp) cookie scoop, form dough into balls and place on cookie sheet, 2 in. apart.

MAKES ABOUT 4 DOZEN

CRUNCH Y C A NDY C A NES

In step 1 of Cream Cheese Spritz, tint only half of dough with red or green food coloring.

In step 3, instead of using cookie press, transfer colored dough to one side of large piping bag fitted with small open star tip. Transfer remaining plain dough to other side of piping bag. Pipe out 2-in.long candy canes on large cookie sheet, 1 in. apart. Freeze 45 min. before baking.

MAKES ABOUT 31/2 DOZEN

Chocolate-Almond Tea Cookies

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the dough

Spritz

CHOCOL ATE-A LMOND TEA COOK IES

In step 2 of Cream Cheese Spritz, do not tint.

In step 3, instead of using cookie press, transfer dough to large piping bag fitted with large open star tip. Pipe dough into 2-in. logs on cookie sheets, 2 in. apart. Repeat as necessary.

In step 4, brush ends of cooled baked cookies with 5 oz melted bittersweet chocolate. Dip chocolate ends into small bowl of 1/2 cup finely chopped almond slivers. Let sit until chocolate sets, about 3 hr.

MAKES ABOUT 6 DOZEN

PEC A N BA LLS

Pecan Balls

In step 2 of Cream Cheese Spritz, add 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/2 tsp ground allspice to butter. Do not tint.

In step 3, after pressing but before baking, sprinkle with 1/4 cup coarse sugar.

In step 2 of Cream Cheese Spritz, after beating in flour, mix in 11/2 cup pecans, very finely chopped. Do not tint.

In step 3, with small (1-Tbsp) cookie scoop, form dough into balls and place on cookie sheet, 2 in. apart.

In step 4, roll cooled baked cookies in 1 cup confectioners’ sugar.

MAKES ABOUT 10 DOZEN

MAKES ABOUT 4 DOZEN

All cookies: Marcus Nilsson.

CINNA MON STA R S

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It’s a wonderful time of year to celebrate traditions new and old 50

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Cookies and presents: Getty Images. Houses: Mike Garten.

STORIES

Marjan Albahae

gifts in disguise “My husband’s mother [above] is Dutch, and together we celebrate Sinterklaas in early December. In the past I’ve received gifts that looked like a giant bagel, a fish tank and a wedding cake (I had to dig out the gift hidden in layers of real cake and frosting!).”

Presents: Mike Garten.

— Lis Engelhart, Connecticut

“When I was a kid, my parents allowed my brother and me to choose one gift each to open on Christmas Eve. It’s one of my favorite holiday memories, which I plan to recreate with my own children.”

On December 5, “Sint” traditionally leaves a small gift, sweet or poem in the shoes of Dutch children.

Gifts are often elaborately disguised as other objects.

— Monique Valeris, New York

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— Minhae Roth, California

This Hindu festival focuses on new beginnings. It lasts five days and involves exchanging gifts, cleaning, lighting of lamps, wearing new clothes and gambling to ensure good luck in the new year.

In the past, ornaments have been from a place we’d traveled or a gift from a dear

“My family came from India when I was young, and we celebrate Diwali, a festival of lights. The candles, which we put on the front steps and in the windows throughout the house, are my favorite part.”

friend. This year we are adding a Black Panther to our tree. I love knowing that

— Taniya Nayak, Massachusetts

The Christmas Tree Tells Our Family Story “One of my favorite holiday traditions is adding to our ornament collection.

each year our tree reveals a little bit more about our family and our heritage.”

— Jeanine Hays, New York

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Getty Images.

“Every year we pull out our mini tree and menorah to celebrate what we call ‘Chrismukkah.’ ”

“My family is obsessed with the movie National Lampoon’s Christmas Vacation. Now we all wear sweatshirts with funny sayings from the movie for our holiday family portrait.”

“Every year on Christmas, my dad grills prime rib outside on our charcoal grill — even in the snow!”

— April Franzino, New Jersey

Chinese food: Getty Images. Houses: Mike Garten.

— Katie Berohn, Colorado

Our Chinese Dinner Tradition “It might sound like a cliché, but every year on Christmas, we head out for Chinese dinner with several other Jewish families. It’s nearly the same group every year, some of whom I’ve been eating this meal with since I was a kid — now we bring our own kids! It’s often the only time I get to see some of these friends, and it’s a night I look forward to all year.” — Lexie Sachs, New York

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“My family is Filipino, and in the Philippines you start decorating for Christmas in September!”

— Shanon Maglente, New Jersey

“I bought my (now deceased) husband a heart ornament every year, starting with our first tree — that one goes on top every year. As my kids and I decorate, they love hearing about where I got them, including the heart I stole off my mother’s tree one Christmas Eve when I realized I’d forgotten to get one and the heart I bought a few months before he died.”

The Gift of Giving Back

“My boys are young, but I’ve already started incorporating the Santa Sack tradition into our Christmas. Each year our children pick out toys they own but don’t play with anymore to give to other children as extra presents when Santa visits them, placing them in a special sack waiting for Santa under the Christmas tree. It teaches them that the best part of Christmas is not receiving gifts, but giving them to others, especially those in need.”

— Siobhan Alvarez, Georgia

— Lisa Bain, New York

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Ornaments: Mike Garten. Santa: Getty Images.

gifts from the heart

Building Memories One House a t a Time

“My family of seven makes gingerbread houses together every year. It’s fun, and it allows me to teach the lesson that at the core we are all the same, but there are little things that make us special.” — Erika Hollinshead Ward, Georgia

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2018

Applesauce and empanadas: Getty Images. Gingerbread house (2014): Marcus Nilsson. Gingerbread house (2018): Mike Garten.

Christmas Eve Feast W i t h f a m i ly “Growing up in a Dominican household, we always celebrated La Noche Buena, which is December 24. That night we cook as a family and eat the same dishes every year: pastelitos (also known as empanadas), honey barbecue ribs with homemade mashed potatoes and a side of arroz con fideos (rice with noodles).”

— Fatima Torres, Florida

Go to goodhousekeeping.com/gingerbread-houses for inspiration.

Applesauce for All

“For Hanukkah, we always make our own applesauce to serve with latkes. The kids love being the taste testers. They sample the apples as they get peeled and while they are simmering. This year we picked our own apples at a nearby farm and froze the applesauce to pull out when the time comes.” — Kate Merker, New York

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Many Latinx cultures across the world celebrate “the good night” on Christmas Eve with feasts from a whole roast pig to hot noodle soup.

The evening often involves music, dancing and even fireworks.

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TEST KITCHEN

BEST EV ER HOLIDAY EGGNOG Active 25 min. | Total 1 hr. 15 min.

1 cup heavy cream 2 tsp pure vanilla extract 2 cinnamon sticks, broken 1/4 tsp freshly grated nutmeg, plus more for serving 4 cups whole milk, divided 8 large eggs, separated 3/4 cup sugar Kosher salt 3/4 cup dark rum 1/4 cup bourbon or Cognac

Passing Down the Tastes of the Season “My family has a secret recipe for eggnog that has been passed through many generations and kitchens starting in 1901. Every holiday season we come together and a new generation learns how to make it.”

— Ray and Tony Rastelli, New Jersey

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SERVES 16 About 195 cal, 10 g fat (5.5 g sat), 6 g pro, 75 mg sodium, 13 g carb, 0 g fiber Eggnog: Mike Garten.

If you don’t have a secret family recipe, try ours!

1. In medium saucepan, combine cream, vanilla, cinnamon, nutmeg and 2 cups milk. Cook on medium until tiny bubbles begin to appear around edge of pot (do not let boil), 2 to 3 min. Remove from heat; let steep 30 min.

2. Meanwhile, in large bowl of electric mixer, beat egg yolks on medium speed until combined. Gradually beat in sugar and a pinch of salt. Increase speed to high; beat until thick and very pale in color, 2 to 3 min.

3. Strain cream mixture, discarding spices; return to pot. Slowly whisk 1 cup warm cream mixture into yolk mixture on low speed; add to pot with cream mixture. Cook on medium, stirring constantly with rubber spatula, until mixture reaches 170°F and coats spatula, 5 to 7 min.

4. Place pot over large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 min. Stir in rum, bourbon and remaining 2 cups milk.

5. Just before serving, beat egg whites with electric mixer on medium-high speed until soft peaks form, 1 to 2 min.; fold into eggnog. Serve topped with nutmeg. Makes 111/2 cups.

Southern Italians started this tradition, likely due to the Roman Catholic mandate to abstain from meat on Christmas Eve. Today, revelers often serve salted cod, shrimp, fried sardines or other favorite fish dishes.

a f a m i ly Caroler Collection “Each year the women in my family give each other a Byers’ Choice Caroler to add to their collections, and these are carefully saved in the original boxes.

As relatives pass away, the statuettes are given to the younger generation.

What started as a decorating idea has turned into a way to share memories.”

Seafood: Mike Garten. Waffle iron: Getty Images.

— Bridget Shannon, Illinois

“Since I’ve begun hosting holidays, I’ve started my own tradition of preparing a festive waffle bar brunch for my family and friends.”

Our Seafood Extravaganza “We enjoy the traditional Feast of the Seven Fishes on Christmas Eve,

starting with fried smelts with a squeeze of lemon juice and scungilli salad.

For dinner, we have baccalà, or salted cod; roasted shrimp scampi; jumbo pesto scallops; stuffed squid; and spaghetti aglio e olio. This is the one and

— Nicole Gibbons, New York

only time we eat these foods. It’s my favorite meal of the year!”

— Alyssa Jung, New York

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