Here is one of the Holiday Cookie recipes from our Holiday Issue of the LIST! Want more, read our digital edition online at the listmagazine.com

COOKIE SWAP

HOLIDAY

Cookie Recipes

Fabulous Christmas Cookies from "Dishing with Diane" Diane Kantor! Whether you are looking for a special cookie recipe for a house party, cocktail party, dessert for a holiday dinner or cookie swap you’ll definitely find the perfect cookie.

DIRECTIONS: 1. Preheat oven to 350°. Grease three 9”x 13” quarter sheet pans with cooking spray and flour, then line each with parchment.

2. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of 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.

3. 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. Divide the batter equally between 3 bowls (approx. 1 ½ cups of batter in each). 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; leave the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans (9”x 13”), and bake about 10 to 12 minutes until set, rotating pan halfway through.

Rainbow Cookies

A classic favorite and crowd pleaser. Always the first cookie to be chosen on any cookie tray. It’s a time-consuming cookie to make, but so worth it once you take your first bite.

INGREDIENTS:

• nonstick cooking spray

• 1 cup sugar

• one 8 oz. can almond paste (not marzipan)

• 3 sticks unsalted butter, softened and divided

• 4 eggs, separated

• ¼ cup milk

• 2 tsp. almond extract

• ½ tsp. kosher salt

• 2 cups all-purpose flour

• 1 tsp. red food coloring (gel or paste preferred)

• 1 tsp. green food coloring (gel or paste preferred)

• one 15 oz. jar smooth (not chunky) apricot jam

• one 15 oz. jar smooth seedless raspberry jam

• 1 ½ lbs. bittersweet chocolate, chopped

EQUIPMENT NEEDED: Three quarter sheet pans (9”x 13”)

4. Remove from oven, and let cakes cool completely on wire racks before removing from pans.

5. Once cooled, trim each of the layers to even out the thickness of the cakes. Put the green cake layer, cut side up, into one of the lined pans. Spread 1 jar of raspberry jam over the cake, almost all the way to the edges. Place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining apricot jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

6. 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.

7. Melt chocolate in a double boiler. Remove the weights and plastic wrap, and place cake on a wire rack over a rimmed baking sheet. Spread half of the melted chocolate over the top and sides of the cake and refrigerate until set, about 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in an even layer over the surface. Return to the refrigerator and chill until set, about 30 minutes.

8. Once set, trim the cake into a 7½” x 10½” rectangle. Using a serrated knife, cut the cake into 1½-inch squares, then serve.

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