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  *TIP: If the coating mixture in

  balls, one at a time, into melted safe bowl. Microwave on 50 the pan becomes too shallow for white chocolate mixture, percent power (medium) for 1½ dipping, transfer the mixture to allowing excess to drip back to 2 minutes or until chocolate a 1-cup glass measuring cup or a into pan.* Place on the prepared is melted and smooth, stirring custard cup and dip the cookies.

  Our Best Christmas Cookies 22

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Cran-Marnier

  Truffles

  PREP 30 MINUTES CHILL 3 HOURS

  1 1/2 cups sugar

  1 5-oz. can evaporated milk

  1/2 cup butter

  2 cups tiny marshmallows

  8 oz. premium dark baking

  chocolate, chopped

  1 Tbsp. Grand Marnier or other

  orange liqueur

  2 tsp. finely shredded

  orange peel

  1/2 cup dried cranberries,

  finely snipped

  12 oz. semisweet chocolate,

  chopped

  2 Tbsp. shortening

  Unsweetened cocoa powder

  (optional)

  1. Butter the sides of a heavy

  2-quart saucepan. In the saucepan

  combine sugar, evaporated milk,

  and the ½ cup butter. Cook and

  stir over medium-high heat

  until mixture comes to boiling.

  Reduce heat to medium; cook

  for 6 minutes more, stirring

  constantly. Remove from heat.

  2. Add marshmallows, dark

  chocolate, liqueur, and orange

  peel; stir until melted and smooth.

  Stir in dried cranberries. Beat

  by hand for 1 minute. Transfer

  mixture to a large bowl. Cover

  and chill about 1½ hours or until 4. In a medium microwave-safe bowl microwave semisweet chocolate nearly firm.

  and shortening on 50 percent power (medium) for 2 to 3 minutes or

  3. Line a cookie sheet with waxed until melted and smooth, stirring after every minute. Cool slightly.

  paper. Shape chocolate mixture 5. Dip balls, one at a time, into melted chocolate, letting excess drip into 1-inch balls. Place balls on the

  back into bowl. Return chocolate-dipped balls to cookie sheet. Chill

  prepared cookie sheet. Cover and about 30 minutes or until chocolate is set. If desired, sprinkle truffles chill about 1 hour or until firm.

  lightly with cocoa powder before serving. Makes about 36 truffles.

  Our Best Christmas Cookies 23

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Caramel-Popcorn

  Drops

  START TO FINISH 30 MINUTES

  6 cups popped popcorn

  3 cups square pretzels or tiny

  pretzel twists

  2 cups mixed nuts, coarsely

  chopped

  1 cup golden raisins

  1 20-oz. pkg. vanilla-flavor

  candy coating, coarsely

  chopped

  2/3 cup caramel-flavor ice cream

  topping

  1. In an extra-large bowl combine

  popcorn, pretzels, mixed nuts,

  and raisins.

  2. In a medium heavy saucepan

  cook and stir candy coating

  over low heat until melted and

  smooth. Remove from heat. Stir

  in caramel topping.

  3. Pour melted coating mixture

  over popcorn mixture. Stir

  gently to coat, slightly crushing

  pretzels. Drop mixture by

  rounded tablespoons onto a

  tray lined with parchment or

  waxed paper. Let stand until set.

  Makes about 48 cookies.

  Our Best Christmas Cookies 24

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Chocolate-Caramel

  Clusters

  PREP 20 MINUTES STAND 1 HOUR

  1 8-oz. pkg. pecan halves,

  toasted

  1 14-oz. pkg. vanilla caramels,

  unwrapped

  1 Tbsp. milk

  1 12-oz. pkg. dark chocolate

  pieces

  2 oz. white baking chocolate

  with cocoa butter, chopped

  (optional)

  1 tsp. shortening (optional)

  Coarse sea salt or fleur de sel

  (optional)

  1. Line a cookie sheet or tray

  with foil or parchment paper;

  grease foil or paper. For each

  cluster, on the prepared cookie

  sheet, arrange five pecan halves

  in a single layer close together.

  2. In a small heavy saucepan cook

  and stir caramels and milk over

  medium-low heat until mixture

  is smooth. Spoon caramel

  mixture over pecan clusters. Let

  stand about 30 minutes or until

  caramel is set.

  3. In a medium heavy saucepan

  cook and stir dark chocolate

  over low heat until melted and

  smooth. Remove ¼ cup of the

  melted chocolate; set aside.

  Spoon the remaining melted

  chocolate over clusters; gently

  spread chocolate to edges of combine white chocolate and shortening. Microwave on 100 percent clusters. Let stand about 30 power (high) about 1 minute or until melted and smooth, stirring minutes or until chocolate is set every 30 seconds. Spread melted white chocolate over clusters.

  (if necessary, chill for 5 to 10 5. Fill a small resealable plastic bag with the reserved melted dark minutes).

  chocolate; snip a small hole in one corner of the bag. Drizzle dark

  4. Meanwhile, if desired, in chocolate over clusters. If desired, sprinkle with salt. Let stand until a small microwave-safe bowl chocolate is set. Makes about 20 clusters.

  Our Best Christmas Cookies 25

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Chocolate-Peanut-

  Marshmallow

  Clusters

  PREP 20 MINUTES CHILL 1 HOUR

  6 oz. chocolate-flavor candy

  coating, coarsely chopped

  1 cup semisweet chocolate

  pieces

  1 cup creamy peanut butter

  1 10-oz. pkg. tiny

  marshmallows

  1 1/2 cups honey-roasted or dry-

  roasted peanuts

  1. Line two cookie sheets with

  waxed paper; set aside. In a

  medium heavy saucepan cook

  and stir candy coating, chocolate

  pieces, and peanut butter over

  medium-low heat until mixture

  is melted and smooth. Remove

  from heat.

  2. In a large bowl combine

  marshmallows and peanuts.

  Pour chocolate mixture over

  marshmallow mixture, stirring

  to coat. Drop mixture by heaping

  tablespoons onto the prepared

  cookie sheets. If desired, sprinkle

  with additional chopped honey-

  roasted peanuts. Chill about 1

  hour or until set. Makes about

  45 clusters.

  Our Best Christmas Cookies 26

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Chocolate-Cherry

  Dips

  PREP 30 MINUTES CHILL 30 MINUTES

  STAND 30 MINUTES

  1/2 of an 8-oz. pkg. cream

  cheese, softened

  1/2 cup powdered sugar

  1/2 cup finely chopped, drained

  maraschino cherries

  1/4 tsp. almond extract

  60 vanilla
wafers

  12 oz. chocolate-flavor candy

  coating, coarsely chopped

  2 tsp. shortening

  Red, green, and/or white

  sprinkles (optional)

  1. For filling, in a medium mixing

  bowl beat cream cheese and

  powdered sugar with an electric

  mixer on medium speed until

  smooth. Stir in cherries and

  almond extract. Spread filling

  on bottoms of half of the vanilla

  wafers. Top with the remaining

  wafers, bottom sides down.

  Cover and chill about 30 minutes

  or until filling is firm.

  2. In a medium saucepan

  cook and stir chocolate candy

  coating and shortening over low

  heat until melted and smooth.

  Remove from heat. Using two

  forks, dip each sandwich cookie

  in melted chocolate coating,

  turning to coat completely

  and letting excess coating drip

  back into pan. Place dipped

  cookies on a sheet of waxed

  paper. Top with sprinkles. Let

  stand about 30 minutes or until

  chocolate coating is set. Makes

  30 cookies.

  Our Best Christmas Cookies 27

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Chocolate-Hazelnut

  Oaties

  PREP 30 MINUTES CHILL 1 HOUR

  2 cups quick-cooking rolled

  oats

  1/3 cup finely chopped toasted

  hazelnuts (filberts)

  1/4 tsp. salt

  1/2 cup sugar

  1/4 cup milk

  2 Tbsp. unsweetened cocoa

  powder

  2 Tbsp. butter

  2 Tbsp. chocolate-hazelnut

  spread

  1 tsp. vanilla

  1. In a large bowl stir together

  oats, hazelnuts, and salt; set aside.

  2. In a large saucepan combine

  sugar, milk, cocoa powder, and

  butter. Bring to boiling over

  medium heat, stirring constantly.

  Stir in chocolate-hazelnut spread

  and vanilla. Remove from heat.

  Stir in oat mixture.

  3. Shape chocolate mixture into

  1-inch balls (if mixture doesn’t

  hold shapes well, let stand a

  few minutes to firm up). Place

  balls on a large cookie sheet.

  Chill about 1 hour or until firm.

  Makes about 32 cookies.

  Our Best Christmas Cookies 28

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Chocolate-Coated

  Mint Cookies

  START TO FINISH 25 MINUTES

  6 oz. chocolate-flavor candy

  coating, chopped

  6 oz. bittersweet chocolate,

  chopped

  30 chocolate sandwich cookies

  with green mint filling

  Green and/or red sprinkles

  (optional)

  1. Line a large cookie sheet

  with waxed paper; set aside. In

  a small saucepan cook and stir

  chocolate coating and bittersweet

  chocolate over low heat until

  melted. Remove from heat.

  2. Using two forks, dip each

  sandwich cookie into chocolate

  mixture to coat, allowing excess

  coating to drip back into pan.

  Place coated cookies on the

  prepared cookie sheet. Top with

  sprinkles. Let stand until coating

  is set. Makes 30 cookies.

  Our Best Christmas Cookies 29

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  Pistachio-Cranberry

  Drops

  START TO FINISH 25 MINUTES

  6 oz. white baking chocolate

  with cocoa butter, chopped

  5 oz. vanilla-flavor candy

  coating, chopped

  1 cup roasted and salted

  pistachio nuts

  1 cup dried cranberries

  1. Line a large cookie sheet with

  foil; set aside. In a medium

  saucepan cook and stir white

  chocolate and candy coating

  over low heat until melted and

  smooth. Remove from heat.

  2. In a large bowl combine

  pistachios and dried cranberries.

  Pour white chocolate mixture

  over pistachio mixture, stirring

  to coat. Drop mixture by rounded

  teaspoons onto the prepared

  cookie sheet. Let stand until set.

  Makes about 25 cookies.

  Our Best Christmas Cookies 30

  © Meredith Corp. 2015. All rights reserved.

  sandwich cookies

  32 Cannoli Cookie Stacks

  40 Spearmint Whoopie Pies

  33 Candy Cane

  41 Minty-Fudge

  Sandwich Cookies

  Sandwich Cookies

  34 Cherry-Almond

  42 Oatmeal Cream

  Sandwich Cookies

  Sandwiches

  35 Pistachio Nut Stars

  43 Spice Mingles

  36 Vanilla Bean Shortbread

  44 Brownie Sandwiches

  Sandwiches

  45 Mexican Chipotle-

  37 English Lemon-Curd

  Chocolate Sandwich

  Sandwich Cookies

  Cookies

  38 Peanut Butter

  46 Mini Raspberry and

  Cookie Sandwiches

  White Chocolate

  Whoopie Pies

  39 Lemon Ladyfinger

  Sandwich Cookies

  sandwich cookies

  Cannoli Cookie

  Stacks

  PREP 1 HOUR, 15 MINUTES

  BAKE 8 MINUTES AT 375°F

  1 15-oz. carton ricotta cheese

  1 1/4 cups all-purpose flour

  1/2 cup ground pistachio nuts

  1/4 cup granulated sugar

  1/4 cup packed brown sugar

  1/2 cup butter

  5 oz. semisweet chocolate,

  chopped

  1 Tbsp. shortening

  Chopped pistachio nuts

  (optional)

  3/4 cup powdered sugar

  1 tsp. vanilla

  2 oz. semisweet chocolate,

  chopped

  3 Tbsp. finely chopped

  pistachio nuts

  1 Tbsp. finely chopped candied

  orange peel

  1. Line a large fine-mesh sieve

  with a double thickness of

  100-percent-cotton cheesecloth. 4. Bake about 8 minutes or 6. In a medium bowl, combine Set sieve over a bowl; add ricotta until lightly browned. Transfer drained ricotta cheese, powdered cheese to sieve. Cover and chill cookies to a wire rack; cool.

  sugar, and vanilla. Beat with

  overnight. Discard liquid in bowl.

  5. In a small heavy saucepan, an electric mixer on medium

  2. Preheat oven to 375°F. In a bowl, combine the 5 ounces semisweet speed until combined. Stir in stir together flour, ground nuts, chocolate and the shortening. the chopped chocolate, the finely granulated sugar, and brown Cook and stir over low heat until chopped pistachio nuts, and the sugar. Using a pastry blender, cut chocolate is melted. Remove from candied orange peel.

  in butter until mixture resembles heat. Drizzle or spread melted 7. To assemble each cookie stack, fine crumbs. Using your hands, chocolate over tops of cookies. place a cookie (without nuts, if form mixture into a ball.

  If desired, sprinkle half of the using), chocolate side up, on top

  3. On a lightly floured surface, roll cookies with chopped pistachio of the chocolate
in a dessert dish.

  dough until ¹/₈ inch thick. Using nuts. Place cookies, chocolate Spoon about 2 tablespoons of the a round 2½-inch cookie cutter, sides up, on wire racks or waxed filling on top of cookie. Top with cut dough into circles, rerolling paper; let stand until chocolate is another cookie (with nuts, if scraps (you should have 36 to 40 set. Spoon the chocolate that has using), chocolate side up. Makes circles). Place 1 inch apart on an dripped off cookies into dessert about 18 cookie sandwiches.

  ungreased cookie sheet.

  dishes; set aside.

  Our Best Christmas Cookies 32

  © Meredith Corp. 2015. All rights reserved.

  sandwich cookies

  Candy Cane

  Sandwich Cookies

  PREP 45 MINUTES CHILL 1 HOUR

  BAKE 8 MINUTES AT 375°F

  2/3 cup butter, softened

  1/2 cup sugar

  1/4 tsp. salt

  1 egg

  1 tsp. vanilla

  1 1/2 cups all-purpose flour

  Red paste food coloring

  1 recipe Peppermint Filling

  1. In a large mixing bowl beat butter

  with an electric mixer on medium to

  high speed for 30 seconds. Add sugar

  and salt. 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.

  2. Divide dough in half. Leave one

  half plain. Tint the remaining half

  with desired amount of food coloring.

  Cover each portion and chill about 1

  hour or until dough is easy to handle.

  3. Preheat oven to 375°F. Shape each

  portion of dough into ½-inch balls. Roll

  together one plain ball and one red ball.

  Place on an ungreased cookie sheet.

  Press with the bottom of a sugared

  glass until about ¼ inch thick. Repeat

  with remaining dough, placing balls 2

  inches apart on cookie sheet. Bake for

  8 to 10 minutes or until edges are light

  brown. Transfer to wire racks; cool.

  4. Spread Peppermint Filling on PEPPERMINT FILLING In a medium mixing bowl beat ¹/₃

  bottoms of half of the cookies, using cup softened butter with an electric mixer on medium to high 2 teaspoons for each cookie. Top with

  speed for 30 seconds. Beat in 1 tablespoon milk and ¼ teaspoon

  the remaining cookies, bottom sides peppermint extract. Gradually beat in 2 cups powdered sugar down. Makes about 20 sandwich until combined. Beat in additional milk, 1 teaspoon at a time, cookies.

  until filling reaches spreading consistency.

  Our Best Christmas Cookies 33

  © Meredith Corp. 2015. All rights reserved.