shelly kaldunskishelly kaldunski

BAKING UP INSPIRATION BY THE DOZEN

art of thethe

CONTENTS

all about creative cookies 7

decorated favorites

vanilla sugar cookies 18

lemon-buttermilk cookies 19

brown sugar cookies 20

chocolate sugar cookies 21

gingerbread cookies 22

garden flowers 25

lemon window panes 26

jam swirls 29

black & white slices 30

ceramic tile cookies 33

petits fours 34

alphabet cookies 37

neapolitans 38

bird’s nests 41

marble slabs 42

stained glass cookies 45

abstract art cookies 46

place card cookies 49

zigzag squares 50

tree rings 53

polka dots 54

tartlet tin cookies 57

pinwheels 58

fire & ice cookies 61

paisley cookies 62

chocolate sweethearts 65

candy corn cookies 66

twinkle stars 69

gingerbread trees 70

modern classics

glazed oatmeal lace cookies 75

sparkly macarons 76

almond-marmalade spoonprints 79

meringue spirals 80

chocolate-butterscotch crackles 83

crunchy toffee triangles 84

pistachio sables 87

chocolate waffle cookies 88

lemon-thyme wreaths 91

chocolate-dipped coconut clouds 92

apricot-pistachio biscotti 95

vanilla spritz sandwiches 96

orange truffle cookies 99

graham cracker sandwiches 100

chocolate pretzels 103

peppermint sticks 104

chocolate chip wafers 107

dried cherry shortbread 108

cornmeal sticks 111

chocolate–peanut butter squares 112

maple-pecan streusel bars 115

basic recipes 116

index 124

decorated favorites

18 D E CO R AT E D FAVO R I T E S

Buttery and crisp, these sugar cookies have a delicate vanilla flavor

that makes them delicious on their own. Transformed with icing

and sprinkles, they become even more appealing and festive.

1 Inabowl,whisktogetherthe3cupsflour,bakingpowder,andsalt.In

alargebowl,usinganelectricmixeronmedium-highspeed,beatthe

butterandsugaruntillightandfluffy,2—3minutes.Addtheeggand

vanillaandbeatonlowspeeduntiltheeggiscompletelyincorporated.

Beatingonlowspeed,slowlyaddtheflourmixtureandcontinuetobeat

untilalmostincorporated.Addthecreamandbeatonlowspeeduntil

justincorporated,scrapingdownthesidesofthebowlasneeded.

2 Pressthedoughintoaroughrectangle,wraptightlyinplasticwrap,

andrefrigerateuntilfirm,atleast1houroruptoovernight.(Thedough

canbewrappedwellandfrozenforupto1month.)

3 Followthedesiredrecipeforrollingandcutting,ordothefollowing:

Preheattheovento350°F(180°C).Line3bakingsheetswith

parchmentpaper.Onalightlyflouredworksurface,usingafloured

rollingpin,rolloutthechilleddoughuntilabout1⁄4inch(6mm)thick.

Usingcookiecuttersoraparingknife,cutthecookiesintothedesired

shapes.Useametalspatulatotransferthecookiestotheprepared

sheets,spacingthem1inch(2.5cm)apart.Pressthedoughscraps

together,rollout,andcutoutadditionalshapes.

4 Followthedesiredrecipeforbakingandcoolingordothefollowing:

Bake1sheetatatimeuntilthecookiesarelightlygoldenaroundthe

edgesbutthetopsarebarelycolored,16—19minutes(orasindicated

intherecipe).Letcoolonthesheetsfor5minutes.Usingthemetal

spatula,transfertowireracksandletcoolcompletely,about30minutes.

5 Decoratethecookiesasdesired.

VANILLA SUGAR COOKIESm a k e s a b o u t 3 0 c o o k i e s

3 cups (15 oz/470 g) all-purpose flour, plus more for dusting

1 teaspoon baking powder1⁄2 teaspoon salt

1 cup (8 oz/250 g) unsalted butter, at room temperature

11⁄4 cups (10 oz/315 g) sugar

1 large egg

2 teaspoons pure vanilla extract

1 tablespoon heavy cream

25D E CO R AT E D FAVO R I T E S

Pretty flower-shaped cookies in assorted colors and forms will be

the hit at any cookie exchange; here is an opportunity to get creative

with whatever colors, shapes, and designs you like.

GARDEN FLOWERSm a k e s 3 0 — 4 0 c o o k i e s

Dough for Vanilla Sugar Cookies (page 18), cut into 30 large or 40 small flower shapes

Royal Icing (page 116)

Gel-paste food coloring in desired colors (page 11)

Sanding sugars for sprinkling

tools needed

Assorted flower-shaped cookie cutters; 4—6 paper cones or pastry bags with 1⁄8-inch (3-mm) round tips

1 BakethecookiesaccordingtotheVanillaSugarCookiesrecipe,

groupinglike-sizedcookiestogether;12—15minutesforsmallercookies

and16—19minutesforlargerones.Letcool,about30minutes.

2 Dependingonhowmanycolorcombinationsyouwant,dividetheicing

amongsmallbowls.Addaverysmallamountoffoodcoloringtoeach

bowlandmixwell(ifneeded,addmorefoodcoloringuntilthedesired

colorisreached).Spooneachbatchoficingintoseparatepapercones

orpastrybagswith1⁄8-inch(3-mm)roundtips(page15).Pipetheicing

aroundtheedgeofeachcookietoformaborder.

3 Usingthesamecolororacontrastingcolor,pipetheicingintothemiddle

ofthecookie,lettingitruntotheedgesoftheborder.Gentlytapthecookie

twicetosettletheicing.Ifdesired,sprinklealloverwithsandingsugar.

4 Tocreateatwo-toneappearance,waitfortheinitiallayeroficingto

harden,about2hours.Coverandrefrigeratetheicinguntilneeded;

stirvigorouslybeforeuse.Pipeanoutlineoraccentofcontrastingcolor

ontopofthefirstlayeroficingorthesandingsugar.

5 Aftertheaccentlayeroficinghasalmostdried,about1hour,choose

anothercontrastingcolorandpipeacircleinthemiddleofeachcookie.

Ifdesired,useanothercontrastingcolortopipesmalldotsontopofthe

circle.(Alternatively,sandingsugarcanalsobesprinkledinthecenter.)

Letthecookiesdrycompletely,atleast6hoursoruptoovernight.

6 Storethecookiesinanairtightcontainer,layeredbetweensheetsof

parchmentpaper,atroomtemperatureforupto3days.

29D E CO R AT E D FAVO R I T E S

Swirls of jam in the center of these cookies keep them soft and

chewy on the inside, while the exterior remains crisp. You can

vary the filling by using your favorite jam.

JAM SWIRLSm a k e s a b o u t 3 0 c o o k i e s

1 Preheattheovento350°F(180°C).Line3bakingsheetswith

parchmentpaper.

2 Onalightlyflouredworksurface,usingaflouredrollingpin,rollthe

doughintoa16-by-12-inch(40-by-30-cm)rectangleabout1⁄4inch

(6mm)thick.Startingattheshortendclosesttoyouandusingan

offsetspatula,evenlyspread1cup(10oz/310g)ofthejamoverhalf

ofthedough,leavinga1⁄2-inch(12-mm)border.Startingattheend

coveredinjam,rollupthedoughtightlyuntilyoureachthecenter

pointofthedoughformingalog.

3 Carefullyinvertthedough,flippingthelogsothatthelongportionof

doughnotcoveredinjamisonyourrightandtherolledlogisnowon

yourleft.Evenlyspreadtheremaining1cupofjamontotheotherhalf

ofthedough.Rollupthedough,tightlyformingalog,untilyoureach

thecenterofthedough.Thetworollsshouldberolledupinopposite

directions,meetinginthecenter.Gentlypressthetworollstogether.

Useachef’sknifetotrimtheunevenends.Refrigerateorfreezethe

loguntilfirm,about10minutes.

4 Usingasharpknife,cuttherollcrosswiseinto30slicesabout1⁄2inch

thick.Useametalspatulatotransfertheslicestothepreparedsheets,

spacingthem1 1⁄2inches(4cm)apart.Sprinkleeachcookiewithsugar.

5 Bakethecookiesuntillightlygoldenaroundtheedgesandthetopsare

barelycolored,16—19minutes.Letcoolcompletely,about30minutes.

6 Storethecookiesinanairtightcontainer,layeredbetweensheetsof

parchmentpaper,atroomtemperatureforupto4days.

All-purpose flour for dusting

Dough for Vanilla Sugar Cookies (page 18)

2 cups (20 oz/625 g) strawberry jam1⁄4 cup (2 oz/60 g) sanding sugar or granulated sugar

tools needed

Offset spatula; chef’s knife

34 D E CO R AT E D FAVO R I T E S

Packaged in cellophane with a ribbon, these petits fours would

make an elegant wedding favor. Instead of sending guests home

with a slice of cake, give them their own delicious cookies.

PETITS FOURSm a k e s a b o u t 2 5 c o o k i e s

1 Preheattheovento350°F(180°C).Line3bakingsheetswith

parchmentpaper.Usingametalspatula,transferthedoughroundsto

thebakingsheets,groupinglike-sizedcookiestogether.Bakeuntilthe

cookiesaregoldenaroundtheedges,8—10minutesforsmallercookies,

16–19minutesforlargerones.Letcoolcompletely,about30minutes.

2 Spoon3⁄4cup(6floz/180ml)oftheicingintoasmallbowl.Addavery

smallamountofyellowfoodcoloringandmixwell(ifneeded,addmore

foodcoloringuntilthedesiredcolorisreached).Spoon3⁄4cupeachof

theremainingicingintotwosmallbowlsandfollowthesamestepsto

makelightpinkanddarkpinkcolors.Spooneachofthecoloredicings

intopaperconesorpastrybagswith1⁄4-inch(6-mm)roundtips(page15).

3 Pipetheyellowicingaroundtheedgeofthe2-inchcookiestoform

aborder.Thenpipetheicingintothemiddleofthecookie,lettingit

runtotheedgesoftheborder(seeillustrationsonpage25).Gently

tapeachcookietwicetosettletheicing.Repeattheprocesstoicethe

11⁄2-inchcookieswiththelightpinkicingandthe1-inchcookieswith

thedarkpinkicing.Letthecookiesdrycompletely,atleast6hours

oruptoovernight.Coverandrefrigeratetheicinguntilneededagain;

stirvigorouslybeforeuse.Sprinkleeachcookiewithsandingsugar,ifusing.

4 Pipea1⁄2-inch(12-mm)dotoficinginthecenterofeach2-inchcookie

andtopwitha1 1⁄2-inchcookie.Pipeanother1⁄2-inchdotoficinginthe

centerandtopwitha1-inchcookie.Pipeasmalldotoficinginthecenter

andtopwithamarzipanrose,ifusing.Pipepinkdotsoneachtier.Let

theassembledcookiesdrycompletely,atleast2hours.

5 Thesecookiesshouldbestoredinasinglelayer,inanairtightcontainer

atroomtemperatureforupto3days.

Dough for Vanilla Sugar Cookies (page 18), cut into 25 large rounds, 25 medium rounds, and 25 small rounds

Royal Icing (page 116)

Yellow, red, and pink gel-paste food coloring (page 11)

Assorted sanding sugars for decorating (optional)

25 marzipan or candy roses (optional; page 123 or purchased)

tools needed

2-inch (5-cm); 11⁄2-inch (4-cm); and 1-inch (2.5-cm)round cookie cutters; 3 paper cones or pastry bags with 1⁄4-inch (6-mm) plainround tips; toothpicks

modern classics

75M O D E R N C L A S S I C S

1 Inabowl,whisktogethertheflour,1⁄2cup(2oz/60g)oftheoats,and

thesalt.Inasaucepan,combinethebutter,cornsyrup,andsugar.Bring

toaboilovermedium-highheatandcook,stirringoccasionally,untilthe

butterhascompletelymelted,about5minutes.Pourthehotbuttermixture

overtheoatmixtureandaddthevanilla.Stirwithawoodenspoonuntil

theoatmixtureiscompletelyincorporated.Coverandrefrigeratethe

doughforatleast2hoursorupto3days.

2 Preheattheovento325°(165°C).Line3bakingsheetswithparchment

paperornonsticksiliconebakingmats.

3 Placetheremaining1cup(3oz/90g)oatsinabowl.Scoopuprounded

teaspoonsofthedoughandrollintheoats,pressingtheoatsintothe

dough.Placethecookiesonthepreparedsheets,spacingthemabout

3inches(7.5cm)apart.

4 Bakeuntiltheedgesarelightlybrownedandthetopsarelightlygolden

inthecenter,8—10minutes.Letcoolonthesheetsfor5minutes.Using

ametalspatula,transfertowireracksandletcoolcompletely,about

15minutes.Storethecookiesinanairtightcontainer,layeredbetween

sheetsofparchmentpaper,atroomtemperatureforupto2days.

5 Toglazethecookies,arrangethemonwireracks.Usingasmallspoon,

drizzlethechocolateglazeovereachcookie,thendrizzlethecaramel

glazeintheoppositedirection.Refrigeratethecookiesuntiltheglaze

isfirm,about20minutes.Serverightaway.

Thin and crispy, these oatmeal cookies will satisfy your sweet tooth

with a rich caramel and chocolate flavor. Glaze them the same day

they will be served, as they will soften if stored in the refrigerator.

1⁄2 cup (21⁄2 oz/75 g) all-purpose flour

11⁄2 cups (5 oz/150 g) rolled oats 1⁄4 teaspoon salt1⁄2 cup (4 oz/125 g) unsalted butter1⁄2 cup (4 fl oz/125 ml) light corn syrup1⁄2 cup (4 oz/125 g) sugar1⁄4 teaspoon pure vanilla extract

Chocolate Glaze (page 116)

Caramel Glaze (page 117)

tools needed

Small spoon

GLAZED OATMEAL LACE COOKIESm a k e s a b o u t 3 5 c o o k i e s

83M O D E R N C L A S S I C S

Strong vanilla flavor combined with brown sugar and chocolate is

the signature of these rich, moist cookies. The confectioner’s sugar

coating gives the finished cookies a dramatic look.

21⁄2 cups (121⁄2 oz/390 g) all-purpose flour

11⁄4 teaspoons baking powder1⁄2 teaspoon salt

4 oz (125 g) unsweetened chocolate, coarsely chopped1⁄2 cup (4 oz/125 g) unsalted butter, at room temperature

2 cups (14 oz/440 g) firmly packed dark brown sugar

2 large eggs

1 vanilla bean, split in half lengthwise and seeds scraped

1 tablespoon pure vanilla extract1⁄2 cup (2 oz/60 g) confectioner’s sugar

1 Inabowl,whisktogethertheflour,bakingpowder,andsalt.Ina

heatproofbowlsetover(butnottouching)simmeringwater,heatthe

chocolateandbutter,stirringfrequently,untilbothhavemeltedand

themixtureissmooth,about5minutes.Removethebowlfromtheheat

andletcoolslightly.

2 Addthebrownsugar,eggs,andvanillaseedsandvanillaextracttothe

chocolatemixtureandwhiskuntiljustcombined,about1minute.Addthe

flourmixtureand,usingarubberspatula,mixuntiljustcombined,about

1minute.Coverandrefrigeratethedoughuntilwellchilledandfirm,

atleast1houroruptoovernight.

3 Preheattheovento350°F(180°C).Line3bakingsheetswith

parchmentpaper.

4 Placetheconfectioner’ssugarinabowl.Scoopleveltablespoonfulsof

doughandrollbetweenthepalmsofyourhandstoformballs.Rollthe

ballsintheconfectioner’ssugartocoatthemcompletely.Placetheballs

onthepreparedsheets,spacingthemabout2inches(5cm)apart.

5 Bakeuntilthecookiesarepuffed,haveacrackedappearance,andfeel

firmtothetoucharoundtheedges,12—15minutes.Letcoolonthe

sheetsfor5minutes.Usingametalspatula,transfertowireracksand

letcoolcompletely,about30minutes.

6 Storethecookiesinanairtightcontainer,layeredbetweensheetsof

parchmentpaper,intherefrigeratorforupto3days.

CHOCOLATE- BUTTERSCOTCH CRACKLES m a k e s a b o u t 4 5 c o o k i e s

96 M O D E R N C L A S S I C S

21⁄4 cups (11 1⁄2 oz/360 g) all-purpose flour1⁄2 teaspoon salt3⁄4 cup (6 oz/185 g) plus 2 tablespoons unsalted butter, at room temperature

1 cup (4 oz/125 g) confectioner’s sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Chocolate Glaze (page 116), chilled

tools needed

1 pastry bag with a 3⁄4-inch (2-cm) star tip and one pastry bag with a 1⁄4-inch (6-mm) round tip

1 Haveready3bakingsheets.

2 Inabowl,whisktogethertheflourandsalt.Inalargebowl,usingan

electricmixeronmedium-highspeed,beatthebutterandsugaruntillight

andfluffy,2—3minutes.Addtheeggandvanillaandbeatonlowspeed

untiltheeggiscompletelyincorporated.Beatingonlowspeed,slowlyadd

theflourmixtureandcontinuetobeatuntiljustincorporated,scraping

downthesidesofthebowlasneeded.Transferthedoughtoalarge

pastrybagfittedwitha3⁄4-inch(2-cm)openstartip(page15).

3 Piperosettesofdoughontothesheets,usingfirmpressuretoextrude

thedoughinacircularmotion.Makecookiesabout1 1⁄4inches(3cm)

indiameter,spacingthem1inch(2.5cm)apart.Chillintherefrigerator

orfreezeruntilfirm,about15minutes.

4 Preheattheovento325°F(165°C).

5 Bakeuntilthecookiesarefirmtothetouchbuthavenotyettakenon

anygoldencolor,15—17minutes.Letcoolonthesheetsfor5minutes.

Usingametalspatula,transfertowireracksandletcoolcompletely,

about30minutes.

6 Spoontheglazeintoapastrybagwitha1⁄4-inch(6-mm)roundtip.

Turnhalfofthecookiesbottomsideup.Pipealayerofglazeovereach

cookiebottom.Gentlypresstheremainingcookies,bottomsidedown,

ontothefilling.Refrigerateuntilfirm,about1hour.

7 Storethecookiesinanairtightcontainer,layeredbetweensheetsof

parchmentpaper,intherefrigeratorforupto3days.

Be sure that the ingredients for the dough are at room temperature,

as the dough needs to be soft enough to extrude easily from the

pastry tip. The cookies can also be shaped with a cookie press.

VANILLA SPRITZ SANDWICHESm a k e s a b o u t 1 5 c o o k i e s

112 M O D E R N C L A S S I C S

1 Inalargebowl,whisktogetherthe11⁄2cupsflour,thebakingpowder,

bakingsoda,andsalt.Inanotherlargebowl,usinganelectricmixeron

medium-highspeed,beatthebutterandsugarsuntillightandfluffy,

2—3minutes.Addtheeggandvanillaandbeatonlowspeeduntilthe

eggisincorporated.Addthepeanutbutterandbeatonlowspeedjust

untilincorporated.Beatingonlowspeed,slowlyaddtheflourmixture

andcontinuetobeatuntiljustincorporated,scrapingdownthesides

ofthebowlasneeded.Usingflouredhands,formthedoughintoa

flattenedrectangle,wrapinplasticwrap,andrefrigerateuntilfirm,

atleast1houroruptoovernight.

2 Preheattheovento350°F(180°C).Line3bakingsheetswithparchment

paper.Onalightlyflouredsurface,usingaflouredrollingpin,rollthe

doughintoa15-by-11-inch(38-by-28-cm)rectangleabout1⁄4inch(6mm)

thick.Usingarulerasastraightedgeandapizzawheelorsharpparing

knife,trimtherectangleto14by10inches(35by25cm).Cutout

thirty-five2-inch(5-cm)squares.Useametalspatulatotransferthe

cookiestothepreparedsheets,spacingthem1inch(2.5cm)apart.

3 Bakeuntilthecookiesarelightgoldenbrownaroundtheedges,

15—18minutes.Letcoolonthesheetsfor5minutes.Usingthe

metalspatula,transfertowireracksandletcoolcompletely,about

30minutes.Reservetheparchment-linedsheets.

4 Using2forkstoholdeachcookie,dipintotheglaze,gentlyshakingto

removeanyexcess.Transfertothebakingsheetsandrefrigerateuntil

theglazeisset,about30minutes.Dipaparingknifeinhotwaterand

wipedry.Scoreacrosshatchpatternoneachcookie.Wipetheknife

cleananddipitinhotwaterbeforemakingthenextmark.Storethe

cookiesinanairtightcontainerintherefrigeratorforupto3days.

11⁄2 cups (71⁄2 oz/235 g) all-purpose flour, plus flour for dusting1⁄2 teaspoon baking powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt1⁄2 cup (4 oz/125 g) unsalted butter, at room temperature1⁄2 cup (31⁄2 oz/105 g) firmly packed light brown sugar1⁄2 cup (4 oz/125 g) granulated sugar

1 large egg1⁄2 teaspoon pure vanilla extract

1 cup (10 oz/315 g) natural creamy peanut butter

Chocolate Glaze (page 116)

tools needed

Ruler; pizza wheel or paring knife

CHOCOLATE– PEANUT BUTTER SQUARESm a k e s a b o u t 3 5 c o o k i e s

These crunchy peanut butter cookies are coated in a rich dark

chocolate glaze. Best served chilled from the refrigerator, the

cookies beg for an accompanying glass of cold milk.

117B A S I C R E C I P E S

1 cup (4 oz/125 g) confectioner’s sugar

4 teaspoons milk

1 teaspoon pure vanilla extract

1 cup (8 oz/250 g) sugar1⁄2 cup (4 fl oz/125 ml) heavy cream

Pinch salt

1 Siftthesugarintoabowl.Addthemilkandvanillaandstiruntil

completelysmooth,about1minute.

2 Coverandstoreintherefrigeratorforupto3days.Bringtoroom

temperatureorwarmslightlybeforeusing.

1 Inaheavy,high-sidedsaucepanovermedium-highheat,cookthesugar

untilitbeginstomeltaroundtheedges,about4minutes.Continueto

cook,stirringconstantlywithawoodenspoon,untilthesugariscompletely

meltedandturnsgoldenamber,about2minuteslonger.

2 Carefullypourthecreamdownthesideofthepaninaslow,steady

stream(itwillbubbleandspatter),stirringconstantlyuntilthemixtureis

completelysmooth.Stirinthesalt.Pourtheglazeintoasmallheatproof

bowlandletcoolslightlybeforeusing,about20minutes.

3 Coverandstoreintherefrigeratorforupto3days.Bringtoroom

temperatureorwarmslightlybeforeusing.

VANILLA GLAZEm a k e s a b o u t 1⁄2 c u p ( 4 f l o z / 1 2 5 m l )

CARAMEL GLAZEm a k e s a b o u t 1 1⁄2 c u p s ( 1 2 f l o z / 3 7 5 m l )

119B A S I C R E C I P E S

3⁄4 cup (6 oz/185 g) confectioner’s sugar

1 cup (8 oz/250 g) unsalted butter, at room temperature

11⁄2 teaspoons pure vanilla extract

Pinch salt

1 Siftthesugarintoalargebowlandaddthebutter.Usinganelectric

mixeronlowspeed,beatuntilcombined.Increasethespeedtomedium-

highandbeatuntillightandfluffy,about3minutes.Addthevanillaand

saltandbeatonlowspeedjustuntilcombined.

2 Storeintherefrigeratorforupto3days.Bringtoroomtemperature

beforeusing.

�dark�chocolate�variation

Inaheatproofbowlsetover(butnottouching)simmeringwater,heat

3oz(90g)unsweetenedchocolate,stirringfrequently,untilcompletely

melted,about4minutes;setasidetocoolcompletely.Addthechocolate

tothebeatenbutterandsugarmixtureandbeatonlowspeeduntiljust

combined.Refrigerateuntilfirm,about30minutes.

�raspberry�variation

Omitthevanillaextractandadd1⁄4cup(2floz/60ml)strained

raspberrypreserves.Ifdesired,addasmalldropofredfoodcoloring.

VANILLA CREAM FILLINGm a k e s a b o u t 1 1⁄2 c u p s ( 1 2 f l o z / 3 7 5 m l )