holiday cookies 2019 58
CRANBERRY JAM
Makes about ⅓ cup
1 cup (170 grams) fresh or frozen
cranberries
½ cup (100 grams) granulated sugar
¼ cup (60 grams) water
¼ cup (60 grams) orange juice
- In a medium saucepan, bring cranberries,
sugar, ¼ cup (60 grams) water, and orange
juice to a boil over medium-high heat. Let
boil for about 5 minutes. Using a masher,
crush cranberries to release pulp. Let boil until
thickened, about 5 minutes. Using a fi ne-mesh
sieve, strain mixture, discarding solids. Pour
jam into a small bottle; let cool completely in
refrigerator before use.
EGGNOG THUMBPRINT COOKIES
Makes 18 cookies
Recipe by Marcella DiLonardo
There is nothing I crave more around the holiday
season than a glass (or two) of eggnog. These
cookies are like biting into a cup of holiday cheer
featuring the three important fl avours of eggnog:
cinnamon, nutmeg, and rum. A unique treat
perfect for endless cookie exchanges!
½ cup (113 grams) unsalted butter, room
temperature
⅓ cup (73 grams) fi rmly packed light brown
sugar
1 large egg (50 grams), room temperature
1 tablespoon (15 grams) spiced rum
1 teaspoon (4 grams) vanilla extract
1½ cups (188 grams) all-purpose fl our
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (1 gram) ground nutmeg
¼ teaspoon (1.25 grams) baking powder
½ teaspoon fi ne sea salt
Eggnog Frosting (recipe follows)
Turbinado sugar, for sprinkling
- Preheat oven to 350°F (180°C). Line
2 baking sheets with parchment paper. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and brown
sugar at medium speed until creamy, about
2 minutes. Beat in egg; beat in rum and vanilla. - In a medium bowl, sift together fl our,
cinnamon, nutmeg, baking powder, and sea salt.
Gradually add fl our mixture to butter mixture,
beating until dough comes together. Shape
dough into 1½-inch balls (about 23 grams), and
place 2 inches apart on prepared pans. Using
your thumb or the back of a spoon, gently
make an indentation in center of each ball.
Refrigerate for 15 minutes.- Bake until edges are slightly golden, 11 to
13 minutes. Let cool completely. - Place Eggnog Frosting in a piping bag fi tted
with a star tip. Pipe a dollop of Eggnog Frosting
into center of each cookie. Sprinkle with
turbinado sugar. Cover and refrigerate for up to
2 days, or freeze for up to 2 weeks.
EGGNOG FROSTING
Makes about 1 cup½ cup (113 grams) unsalted butter, softened
1 teaspoon (4 grams) vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon fi ne sea salt
1½ cups (180 grams) confectioners’ sugar
1 tablespoon (15 grams) eggnog- In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter at medium
speed until creamy, about 2 minutes. Reduce
speed to medium-low. Beat in vanilla,
cinnamon, nutmeg, and sea salt. Gradually beat
in confectioners’ sugar, ¼ cup (30 grams) at a
time, until creamy and smooth. Beat in eggnog
until blended. Use immediately.
BOURBON-SPIKED APPLE CIDER
COOKIES
Makes 24 cookiesRecipe by Elisabeth FarrisFilled with real apple cider and chopped apples,
these Bourbon-Spiked Apple Cider Cookies are
moist and delicious. The Bourbon Glaze takes
these cookies to another level and makes them the
perfect cookie for the holidays.½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
¼ cup (55 grams) fi rmly packed light brown
sugar
1 large egg (50 grams)
1 teaspoon (4 grams) vanilla extract
1¼ cups (300 grams) apple cider
1½ cups (188 grams) all-purpose fl our
1 teaspoon (2 grams) ground cinnamon
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (2.5 grams) baking soda1 cup (110 grams) fi nely chopped Granny
Smith apple
2 teaspoons (10 grams) fresh lemon juice
Bourbon Glaze (recipe follows)- Preheat oven to 400°F (200°C). Line
2 baking sheets with parchment paper. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and sugars at
medium-high speed until light and fl uff y, 2 to
3 minutes, stopping to scrape sides of bowl.
Add egg and vanilla, beating well. - In a medium saucepan, heat cider over
medium-high heat until thickened and reduced
to 2 tablespoons, 10 to 15 minutes. (An
instant-read thermometer should read no less
than 150°F [65°C].) You can pour the reduced
cider into a glass measuring cup to check the
volume. (This transfer will also help the foam
to subside.) Let cool for 1 to 2 minutes. (It will
harden if cooled any longer.) Beat reduced
cider into butter mixture. - In a medium bowl, whisk together fl our,
cinnamon, salt, and baking soda. In a small
bowl, toss together apple and lemon juice. With
mixer on low speed, gradually add fl our mixture
to butter mixture, beating just until combined.
Stir in apple mixture. Using a 1½-tablespoon
spring-loaded scoop, scoop dough into balls
(about 25 grams), and place 2 inches apart on
prepared pans. - Bake until golden brown but still soft, 8 to
10 minutes. Let cool on pans for 5 minutes.
Remove from pans, and let cool completely on
wire racks. Using a piping bag or spoon, drizzle
Bourbon Glaze onto cooled cookies. Store in an
airtight container for up to 3 days.
Note: The apple cider reduction will harden if not
used within a few minutes, so make sure to beat it
into the batter while it’s still warm.BOURBON GLAZE
Makes about ½ cup1 cup (120 grams) confectioners’ sugar
1 tablespoon (15 grams) bourbon
1 tablespoon (15 grams) apple cider- In a small bowl, whisk together the
confectioners’ sugar, bourbon, and apple cider
until smooth. Use immediately.