Bake_from_Scratch_-_September_03_2019

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter, granulated sugar,
   and brown sugar at medium speed until fl uff y, 3 to
   4 minutes, stopping to scrape sides of bowl. Add
   peanut butter, beating until smooth. Beat in vanilla.
   Add eggs, one at a time, beating well after each
   addition.


2. In a medium bowl, whisk together fl our,
   baking powder, cinnamon, nutmeg, baking soda,
   and salt. With mixer on low speed, gradually
   add fl our mixture to butter mixture, beating
   until a dough is formed. Divide dough in half,
   and shape into disks; wrap each in plastic wrap.
   Refrigerate for 2 hours.


3. Preheat oven to 350°F (180°C). Line
   2 baking sheets with parchment paper.


4. Place half of dough on a large sheet of
   parchment paper. Cover with another large
   sheet of parchment paper, and roll to ¼-inch
   thickness. Remove top sheet of parchment.
   Using a 3- to 5-inch snowfl ake cutter dipped in
   fl our, cut dough, re-fl ouring cutter every 3 to 4
   cookies to prevent sticking. Using a small off set
   spatula lightly coated in fl our, transfer cookies
   to prepared pans. Refrigerate until fi rm, about
   15 minutes.


5. Bake until edges start to lightly brown, 10 to
   12 minutes. Let cool on pans for 3 to 4 minutes.
   Remove from pans, and let cool completely on
   wire racks. Repeat with remaining dough.


6. Place Eggnog Buttercream in a piping bag
   fi tted with a closed star piping tip (Wilton No.
   18 or No. 31). Pipe stars onto cooled cookies by
   gently squeezing from top of bag and then lifting
   while releasing pressure. Sprinkle with sparkling
   sugar, if desired. Store in an airtight container,
   separated by parchment or wax paper, for up to
   3 weeks, or individually wrap cookies in plastic
   wrap, and freeze in an airtight freezer-safe
   container for 3 to 4 months.

EGGNOG BUTTERCREAM
Makes about 3 cups

1 cup (227 grams) unsalted butter,
softened
¼ cup (60 grams) prepared eggnog
1 tablespoon (13 grams ) vanilla extract
½ teaspoon (1.5 grams) kosher salt
4 to 5 cups (480 to 600 grams) confectioners’
sugar

1. In the bowl of stand mixer fi tted with the whisk
   attachment, beat butter, eggnog, vanilla, and salt
   at medium-low speed until combined. Gradually
   add confectioners’ sugar, beating until desired
   thickness is reached. Use immediately.

SNOWFLAKE LINZER COOKIES

Makes 20 sandwich cookies

Recipe by Amisha Gurbani

Linzers are popular Austrian cookies made by

many during the holiday season. Almond fl our,

citrus zest, and a touch of cinnamon and star

anise make these wintry, warm, and delicious.

Make them even more special by using

homemade jam.

1 cup (227 grams) unsalted butter, softened

¾ cup (150 grams) granulated sugar

1 tablespoon (3 grams) orange zest

1 large egg (50 grams)

1 tablespoon (13 grams) vanilla extract

2½ cups (313 grams) all-purpose fl our

⅔ cup (64 grams) almond fl our

1 teaspoon (2 grams) ground cinnamon

1 teaspoon (2 grams) ground star anise

½ teaspoon (2.5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

1 cup (320 grams) raspberry jam

Garnish: confectioners’ sugar

1. In the bowl of a stand mixer fi tted
   with the paddle attachment,
   beat butter, sugar, and zest at
   medium-high speed until pale

and fl uff y, about 3 minutes, stopping to scrape

sides of bowl. Beat in egg and vanilla.

2. In a medium bowl, whisk together fl ours,
   cinnamon, star anise, baking powder, and salt. With
   mixer on low speed, gradually add fl our mixture to
   butter mixture, beating just until combined. Using
   fl oured hands, divide dough in half. Shape each
   half into a 5-inch disk, and wrap in plastic wrap.
   Refrigerate until fi rm, at least 2 hours.


3. Position oven racks in upper and lower thirds
   of oven, and preheat oven to 350°F (180°C).


4. On a lightly fl oured surface, place half of dough;
   sprinkle top with more fl our. Roll dough into an 11-
   inch circle, ⅛ inch thick. (If dough becomes too soft
   to roll, rewrap in plastic wrap, and refrigerate until
   fi rm.) Using a 3-inch snowfl ake cutter, cut dough,
   and place about 1 inch apart on 2 large ungreased
   baking sheets. Using a 1-inch mini snowfl ake cutter,
   cut centers from half of cookies. Reserve centers,
   and reroll with scraps once.


5. Bake until edges are golden, 10 to 15 minutes,
   rotating pans halfway through baking. Using a metal
   spatula, remove from pans, and let cool completely
   on wire racks. Repeat with remaining dough.


6. Spread about 1 teaspoon (7 grams) jam onto
   fl at side of all solid cookies. Dust cookies with
   cutouts with confectioners’ sugar, if desired.
   Place cookies with cutouts, fl at side down, on
   top of jam.

PRO TIP

Cookie dough can be made the day

before and stored wrapped in plastic

wrap in the refrigerator. Let dough warm

slightly at room temperature to roll out

but maintain a cold cookie dough.