2019-12-01_Better_Homes_and_Gardens

Repeat with remaining dough balls.

Store in an airtight container at

room temperature up to 3 days.

Makes 60 cookies.

per cookie 119 cal, 7 g fat (3 g sat fat),

17 mg chol, 74 mg sodium,

15 g carb, 10 g sugars, 2 g pro

RECIPES FROM PAGES 78–82

WINTER BEAUTIES

POMELO

MARGARITA BARS

One aspect of the margarita

flavor in these bars is a hint

of natural bitterness from the

tequila. If you prefer, reduce

the tequila to 1 Tbsp. for a milder

flavor without any bitterness

or omit entirely.

hands-on time 20 min.

total time 4 hr.

1 cup all-purpose flour

1/3 cup packed brown sugar

1 tsp. kosher salt

1/2 cup unsalted butter,

cut into small pieces

2 pomelos or pink grapefruit

6 egg yolks

2/3 cup granulated sugar

2 Tbsp. cornstarch

2 Tbsp. unsalted butter

2 Tbsp. tequila (optional)

1/2 tsp. vanilla

2 Tbsp. granulated sugar

1/2^ tsp. sea salt flakes

1. Preheat oven to 350°F.
   Grease an 8×8-inch baking
   pan. Line the pan with
   parchment paper, allowing
   paper to extend over the pan
   edges; grease paper.


2. In a food processor
   combine flour, brown sugar,
   and 1/2 tsp. salt; pulse to
   combine. Add 1/2 cup butter.
   Process until dough resembles
   fine crumbs. Press mixture
   firmly and evenly into bottom
   of prepared pan. Bake
   25 minutes or until lightly
   browned. Reduce to 300°F.

TAHINI BLOSSOMS

hands-on time 30 min.

total time 3 hr.

(^2) 1/4 cups all-purpose flour
(^1) 1/4 tsp. kosher salt
1 tsp. baking soda
1/4 tsp. baking powder
(^1) 1/4 cups packed light brown sugar
3/4 cup unsalted butter, melted
and slightly cooled
1/4 cup shortening
3/4 cup granulated sugar
1 Tbsp. vanilla
1 egg
2 egg yolks
3/4 cup tahini (sesame seed paste),
stirred if separated
Sea salt flakes
60 milk chocolate Kisses

1. Line two cookie sheets with
   parchment paper. In a medium bowl
   whisk together flour, kosher salt,
   baking soda, and baking powder.


2. In a large bowl beat brown sugar,
   butter, shortening, 1/4 cup granulated
   sugar, and the vanilla on medium
   until combined. Add egg and egg
   yolks; beat on low until combined.
   Add tahini; beat on medium until
   combined. Add flour mixture. Beat
   on low until combined.


3. Chill, covered, 30 minutes or until
   firm enough to handle. Roll into
   2-tsp. balls. Place remaining 1/2 cup
   granulated sugar in a small bowl.
   Roll balls in sugar to coat. Arrange
   on a prepared cookie
   sheet. Sprinkle with sea
   salt. Cover with plastic
   wrap. Freeze 2 hours
   or until firm.


4. Preheat oven to 350°F.
   Transfer 16 dough balls
   to remaining cookie
   sheet. Bake 10 to
   12 minutes or until light
   brown, rotating sheet
   halfway through.
   Immediately after
   removing from oven,
   gently press a Kiss in the
   center of each cookie.
   Let cool on a wire rack.

124 | December 2019

FOOD RECIPES

OUR FAVORITE

CITRUS

DESSERTS

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tart recipes

featuring winter

citrus, simply

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