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  CHRISTMAS

  OUR BEST

  cookies

  101

  Recipes for the

  ULTIMATE

  COOKIE

  EXCHANGE

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  Our Best Christmas Cookies 1

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  03 Dark Chocolate

  13 Oatmeal Jumble Cookies

  Chip-Granola Cookies

  14 Chocolate-Macadamia

  04 Chocolate and Candied

  Cookies

  Tangerine Peel Cookies

  15 Chocolate-Triple

  05 White Chocolate-

  Peanut Drops

  Raspberry Cookies

  16 Brown Sugar

  06 Toasted Nut and

  S’more Drops

  Oatmeal Cookies

  17 Chocolate-Marshmallow

  07 Sweet Potato-

  Cookies

  Pecan Cookies

  18 Caramel- and Coconut-

  08 Browned Butter and

  Topped Cookies

  Oatmeal Crisps

  19 Devilish Delights

  09 Ranger Cookies

  10 Salty-Sweet

  Butterscotch Cookies

  11 Cranberry Drop Cookies

  12 Pumpkin-Pecan Cookies

  drop cookies

  Dark Chocolate

  Chip-Granola

  Cookies

  PREP 20 MINUTES

  BAKE 10 MINUTES AT 350°F

  2 2/3 cups all-purpose flour

  1 tsp. salt

  1 tsp. baking soda

  1 cup butter, softened

  1 cup packed brown sugar

  1 cup granulated sugar

  2 eggs

  2 tsp. vanilla

  1 1/2 cups dark chocolate pieces

  or bittersweet chocolate

  pieces

  1 cup almond granola

  1/2 cup rolled oats

  1. Preheat oven to 350°F. Line

  cookie sheets with parchment

  paper; set aside. In a medium

  bowl stir together flour, salt, and

  baking soda; set aside. In a large

  bowl beat butter with an electric

  mixer on medium to high speed

  for 30 seconds. Add brown sugar

  and granulated sugar. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and

  vanilla until combined. Gradual y

  add flour mixture, beating just

  until combined. Stir in chocolate

  pieces, granola, and oats.

  2. Drop dough by rounded

  tablespoons about 2 inches apart

  on prepared cookie sheets. Bake

  for 10 to 14 minutes or until

  edges are lightly browned. Cool

  on cookie sheets for 1 minute.

  Transfer to wire racks; cool.

  Makes about 48 cookies.

  Our Best Christmas Cookies 3

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Chocolate and Candied

  Tangerine Peel Cookies

  PREP 30 MINUTES STAND 30 MINUTES

  BAKE 10 MINUTES AT 350°F

  7 oz. bittersweet chocolate, chopped

  5 oz. unsweetened chocolate, chopped

  1/2 cup butter

  1/3 cup all-purpose flour

  1/4 tsp. baking powder

  1/4 tsp. salt

  1 cup granulated sugar

  3/4 cup packed brown sugar

  4 eggs

  1/4 tsp. orange extract

  1/2 cup candied orange peel,

  finely chopped

  1. In a 2-quart saucepan combine

  bittersweet chocolate, unsweetened

  chocolate, and butter. Heat and stir over

  low heat until smooth. Remove from

  heat; let stand at room temperature for

  10 minutes. In a small bowl stir together

  flour, baking powder, and salt; set aside.

  2. In a large bowl combine granulated

  sugar, brown sugar, and eggs. Beat

  with an electric mixer on medium to

  high speed for 2 to 3 minutes or until

  color lightens slightly. Beat in orange

  extract and melted chocolate mixture

  until combined. Add flour mixture to

  chocolate mixture; beat until combined.

  Stir in finely chopped candied orange

  peel. Cover surface of dough with plastic

  wrap. Let stand for 20 minutes (dough

  will thicken as it stands). Preheat oven

  to 350°F.

  3. Line cookie sheets with parchment

  paper. Drop dough by rounded

  tablespoons 2 inches apart onto prepared

  cookie sheets. Bake for 10 to 12 minutes

  or just until tops are set. Cool on cookie

  sheets for 1 minute. Transfer to wire

  racks; cool. Makes about 24 cookies.

  Our Best Christmas Cookies 4

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  White Chocolate-

  Raspberry Cookies

  PREP 40 MINUTES

  BAKE 7 MINUTES AT 375°F

  8 oz. white baking chocolate

  with cocoa butter

  1/2 cup butter, softened

  1 cup sugar

  1 tsp. baking soda

  1/4 tsp. salt

  2 eggs

  2 3/4 cups all-purpose flour

  1/2 cup seedless raspberry jam

  3 oz. white baking chocolate

  with cocoa butter

  1/2 tsp. shortening

  1. Chop half of the 8 ounces of

  white chocolate; set aside. In a

  small saucepan cook and stir

  the other half white chocolate

  over low heat until melted and

  smooth; cool.

  2. Preheat oven to 375°F. In a large

  mixing bowl beat butter with

  an electric mixer on medium to

  high speed for 30 seconds. Add

  sugar, baking soda, and salt. Beat

  until combined, scraping sides of

  bowl occasionally. Beat in eggs

  and melted white chocolate until

  combined. Beat in as much of the

  flour as you can with the mixer.

  Using a wooden spoon, stir in

  any remaining flour. Stir in the 4

  ounces chopped white chocolate.

  3. Grease a cookie sheet. Drop

  dough by rounded teaspoons 2 4. About 1 hour before serving, the 3 ounces white chocolate and inches apart onto the prepared in a small saucepan cook and the shortening over low heat cookie sheet. Bake for 7 to 9 stir raspberry jam over low until melted and smooth. Drizzle minutes or until cookies are light heat until melted. Spoon about melted white chocolate mixture brown around the edges. Cool ½ teaspoon of the jam onto the over cookies. If necessary, chill on cookie sheet for 1 minute. top of each cookie. In another cookies about 15 minutes or until Transfer to a wire rack; cool.

  small saucepan cook and stir set. Makes about 48 cookies.

  Our Best Christmas Cookies 5

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

&
nbsp; Toasted Nut and

  Oatmeal Cookies

  PREP 25 MINUTES

  BAKE 7 MINUTES AT 350°F

  2/3 cup butter, softened

  1/3 cup shortening

  1 1/2 cups packed brown sugar

  1/2 cup granulated sugar

  1 tsp. baking soda

  1/2 tsp. salt

  2 eggs

  1 tsp. vanilla

  2 cups all-purpose flour

  3 cups regular rolled oats

  1 1/2 cups chopped pecans,

  walnuts, and/or

  almonds, toasted

  1. Preheat oven to 350°F. Line

  a cookie sheet with parchment

  paper; set aside.

  2. In a large mixing bowl beat

  butter and shortening with an

  electric mixer on medium to

  high speed for 30 seconds. Add

  brown sugar, granulated sugar,

  baking soda, and salt. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and

  vanilla until combined. Beat in

  as much of the flour as you can

  with the mixer. Using a wooden

  spoon, stir in any remaining

  flour, the oats, and nuts.

  3. Drop dough by rounded

  teaspoons 2 inches apart onto

  the prepared cookie sheet.

  4. Bake for 7 to 8 minutes or until

  edges are golden. Cool on cookie

  sheet for 2 minutes. Transfer to

  a wire rack; cool. Makes about

  36 cookies.

  Our Best Christmas Cookies 6

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Sweet Potato-

  Pecan Cookies

  PREP 40 MINUTES

  BAKE 10 MINUTES AT 350°F

  1/2 cup butter, softened

  1/2 cup granulated sugar

  1/2 cup packed brown sugar

  1 egg

  1 tsp. vanilla

  1 cup mashed cooked

  sweet potato

  2 1/4 cups all-purpose flour

  2 tsp. baking powder

  1 tsp. baking soda

  1 tsp. ground cinnamon

  1/2 tsp. salt

  1 recipe Cream Cheese Frosting

  48 pecan halves, lightly toasted

  1. Preheat oven to 350°F. Line a cookie

  sheet with parchment paper; set aside.

  In a large mixing bowl beat butter with

  an electric mixer on medium to high

  speed for 30 seconds. Add granulated

  sugar and brown sugar. Beat until fluffy,

  scraping sides of bowl occasionally.

  Beat in egg and 1 teaspoon vanilla until

  combined. Beat in mashed sweet potato.

  2. In a medium bowl stir together flour,

  baking powder, baking soda, cinnamon,

  and salt. Add flour mixture to sweet

  potato mixture, beating until combined.

  3. Drop dough by rounded teaspoons 2

  inches apart onto the prepared cookie

  sheet. Bake about 10 minutes or until

  edges start to brown. Transfer to a

  wire rack; cool. Spread Cream Cheese CREAM CHEESE FROSTING For frosting, in a small Frosting over cookies and top with mixing bowl beat 6 ounces cream cheese on medium speed toasted pecan halves. Makes about until smooth. Beat in 1½ cups powdered sugar, 3 tablespoons 48 cookies.

  maple syrup, and 1½ teaspoons vanilla until combined.

  Our Best Christmas Cookies 7

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Browned Butter

  and Oatmeal Crisps

  PREP 35 MINUTES

  BAKE 10 MINUTES AT 350°F

  3/4 cup butter

  1 3/4 cups quick-cooking rolled

  oats

  3/4 cup sugar

  3/4 cup all-purpose flour

  1/2 tsp. baking powder

  1/4 cup dark-color corn syrup

  1/4 cup whipping cream

  1. In a small saucepan cook and

  stir butter over medium heat

  until melted. Continue cooking

  until butter turns light golden

  brown, stirring occasionally.

  Remove from heat.

  2. Preheat oven to 350°F. Line

  a large cookie sheet with foil;

  set aside. In a large bowl stir

  together oats, sugar, flour, and

  baking powder. In a small bowl

  combine browned butter, corn

  syrup, and whipping cream. Add

  butter mixture to oat mixture,

  stirring to combine.

  3. Drop dough by rounded

  teaspoons 3 inches apart onto

  the prepared cookie sheet. Bake

  about 10 minutes or until edges

  are golden and centers are

  bubbly. Cool cookies on cookie

  sheet. Carefully lift edges of

  cookies, then peel cookies off

  foil. Makes about 42 cookies.

  Our Best Christmas Cookies 8

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Ranger Cookies

  PREP 25 MINUTES

  BAKE 8 MINUTES AT 375°F

  1/2 cup butter, softened

  1/2 cup granulated sugar

  1/2 cup packed brown sugar

  1/2 tsp. baking powder

  1/4 tsp. baking soda

  1 egg

  1 tsp. vanilla

  1 1/4 cups all-purpose flour

  1 cup quick-cooking rolled oats

  1 cup flaked coconut

  1 cup raisins, dried cherries,

  dried cranberries, and/or

  mixed dried fruit bits

  1. Preheat oven to 375°F. In a large

  mixing bowl beat butter with

  an electric mixer on medium to

  high speed for 30 seconds. Add

  granulated sugar, brown sugar,

  baking powder, and baking soda.

  Beat until combined, scraping

  sides of bowl occasionally.

  Beat in egg and vanilla until

  combined. Beat in as much of the

  flour as you can with the mixer.

  Using a wooden spoon, stir in

  any remaining flour, the oats,

  coconut, and dried fruit.

  2. Drop dough by rounded

  teaspoons 2 inches apart onto an

  ungreased cookie sheet. Bake for

  8 to 10 minutes or until edges are

  golden and centers are set. Cool

  on cookie sheet for 1 minute.

  Transfer cookies to a wire rack;

  cool. Makes about 48 cookies.

  Our Best Christmas Cookies 9

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Salty-Sweet

  Butterscotch

  Cookies

  PREP 35 MINUTES

  BAKE 8 MINUTES AT 375°F

  1/2 cup butter, softened

  1 cup granulated sugar

  1 cup packed brown sugar

  1 tsp. baking powder

  1/2 tsp. baking soda

  1/2 tsp. salt

  2 eggs

  2 tsp. vanilla

  2 cups white whole wheat flour

  or all-purpose flour

  3/4 cup coarsely chopped, salted

  dry-roasted cashews

  2/3 cup butterscotch-flavor

  pieces

  1. Preheat oven to 375°F. In a

  large mixing bowl beat butter

  with an electric mixer on

  medium to high speed for 30

  seconds. Add granulated sugar,

  brown sugar, baking powder,

  baking soda, and salt. Beat until

  combined, scraping sides of bowl

&nbsp
; occasionally. Beat in eggs and

  vanilla until combined. Beat in

  as much of the flour as you can

  with the mixer. Using a wooden

  spoon, stir in any remaining flour,

  the cashews, and butterscotch

  pieces.

  2. Drop dough by rounded

  teaspoons 2 inches apart onto an

  ungreased cookie sheet. Bake for

  8 to 10 minutes or until edges are

  lightly browned. Cool on cookie

  sheet for 2 minutes. Transfer

  cookies to a wire rack; cool.

  Makes about 60 cookies.

  Our Best Christmas Cookies 10

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Cranberry Drop

  Cookies

  PREP 30 MINUTES

  BAKE 7 MINUTES AT 350°F

  3/4 cup butter, softened

  1 1/2 cups packed brown sugar

  2 tsp. finely shredded

  lemon peel

  1/2 tsp. baking powder

  1/2 tsp. baking soda

  1/4 tsp. salt

  2 eggs

  2 tsp. vanilla

  1 2/3 cups all-purpose flour

  2/3 cup white whole wheat flour

  or all-purpose flour

  1 1/2 cups chopped toasted

  walnuts

  1 1/2 cups dried cranberries

  1. Preheat oven to 350ºF. In a large

  mixing bowl beat butter with an

  electric mixer on medium to high

  speed for 30 seconds. Add brown

  sugar, lemon peel, baking powder,

  baking soda, and salt. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and

  vanilla until combined. Beat in

  as much of the all-purpose flour

  and white whole wheat flour as

  you can with the mixer. Using

  a wooden spoon, stir in any

  remaining flour, the walnuts,

  and dried cranberries.

  2. Drop dough by rounded

  teaspoons 2 inches apart onto an

  ungreased cookie sheet. Bake for

  7 to 8 minutes or until edges are

  lightly browned. Cool on cookie

  sheet for 2 minutes. Transfer

  cookies to a wire rack; cool.

  Makes about 60 cookies.

  Our Best Christmas Cookies 11

  © Meredith Corp. 2015. All rights reserved.

  drop cookies

  Pumpkin-Pecan

  Cookies

  PREP 35 MINUTES

  BAKE 10 MINUTES AT 375°F

  2 cups all-purpose flour

  1 1/2 tsp. baking powder

  1 tsp. ground cinnamon

  1/4 tsp. baking soda

  1/4 tsp. ground allspice

  1 cup butter, softened

  1 cup sugar

  1 egg

  1 cup canned pumpkin

  1 cup chopped toasted pecans

  1 recipe Brown Sugar-Butter

  Frosting

  1. Preheat oven to 375°F. In

  a medium bowl stir together