12 Days of Cookies are here for 2011!!!

[Buxom Wench]

Day 1: Shortbread Cookies

Ina Garten
Prep Time: 30 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 30 min
Level: Intermediate
Serves: about 3 dozen cookies

Ingredients

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, very finely chopped

Directions

Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.

[Buxom Wench]

Day 2: Ginger Snaps
Alton Brown

Prep Time: 30 min
Cook Time: 15 min
Level: Easy
Serves: about 4 dozen cookies

Ingredients

• 9 1/2 ounces all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon kosher salt
• 7 ounces dark brown sugar
• 5 ounces unsalted butter, at room temperature
• 3 ounces molasses, by weight
• 1 large egg, at room temperature
• 2 teaspoons finely grated fresh ginger
• 4 ounces finely chopped candied ginger
• Sanding sugar, for sprinkling, optional

Directions

Preheat the oven to 350 degrees F.
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

[Buxom Wench]

Day 3: Loaded Oatmeal Cookies

Paula Deen
Prep Time: 15 min
Cook Time: 50 min
Level: Easy
Serves: about 3 1/2 dozen

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup quick-cooking oatmeal
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1/2 teaspoon pure vanilla extract
• Brown Butter Icing, recipe follows

Directions

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.
Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

[Buxom Wench]

Day 4: Delicate Mint Sandwich Holiday Cookies

Melissa d'Arabian
Prep Time: 30 min
Inactive Prep Time: 50 min
Cook Time: 15 min
Level: Easy
Serves: 2 dozen cookies, 12 sandwiches and 12 mini cutout cookies

Ingredients

Cookies:

• 1/2 cup unsalted butter, softened
• 2 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 1/4 cup all-purpose flour
• Colored sugars, such as green, blue, red, silver and white

Mint Filling:

• 1/2 cup confectioners' sugar
• 2 tablespoons butter, softened
• 1 or 2 drops mint extract
• 1 or 2 drops red or green food coloring
• Confectioners' sugar, for dusting, optional

Directions

For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.

[Buxom Wench]

Day 5: Spiced Gingerbread Piggies

The Neelys
Prep Time: 30 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 15 min
Level: Easy
Serves: 12 to 16 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/4 cup mild molasses
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• Royal Icing, recipe follows
• Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter

Directions

Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.
Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.

Royal Icing:

• 2 egg whites
• 3 cups confectioners' sugar, whisked to remove lumps
• Juice of 1/2 lemon
• Food coloring, optional

Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.

[Buxom Wench]

Day 6: Holiday Biscotti

Giada De Laurentis
Prep Time: 15 minInactive Prep Time: 30 minCook Time: 55 min
Level: --
Serves: Makes about 2 dozen
Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

[Buxom Wench]

Day 7: Cherry White Chocolate Almond Sandwich Cookies
Jeff Mauro
Prep Time: 20 min
Inactive Prep Time: 30 min
Cook Time: 25 min
Level: Easy
Serves: 24 cookies, 12 medium sandwiches and 24 sandwich-halves.

Ingredients

Cookies:

• 2 cups plus 2 tablespoons bleached all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, melted and cooled slightly (12 tablespoons)
• 1 cup packed light or dark brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup white chocolate chunks or chips
• 1/2 cup dried sour cherries

Filling:

• 3/4 cup almond butter
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened (4 tablespoons)
• 1/8 teaspoon fine salt

Directions

For the cookies: Heat the oven to 325 degrees F with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper and set aside.
Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.
For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie. Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.
For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.

[Buxom Wench]

Day 8: Meringue Cookies
Anne Burrell
Prep Time: 10 min
Inactive Prep Time: 20 min
Cook Time: 50 min
Level: Easy
Serves: 36 to 44 cookies

Ingredients

• 2 cups sliced blanched almonds
• 4 large egg whites
• Pinch kosher salt
• 3/4 cups granulated sugar
• Pinch ground cinnamon

Directions

Preheat the oven to 325 degrees F.
Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.

[Buxom Wench]

Day 9: Throwdown Chocolate Chip Cookies

Bobby FlayPrep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Level: Easy
Serves: 3 dozen

Ingredients

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup dark brown muscavado sugar
• 1/3 cup light brown muscavado sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
• One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.

[Buxom Wench]

Day 10: Macadamia-Coconut Cookie

Recipe courtesy Sandra Lee
Prep Time: 15 minInactive Prep Time: 1 min
Cook Time: 15 min
Level: Easy
Serves: About 2 1/2 dozen

Ingredients

• One 17.5-ounce package sugar cookie mix
• 1 egg
• 1 stick butter, melted
• 3/4 cup flaked sweetened coconut
• 1/2 cup chopped macadamia nuts (recommended: Mauna Loa)
• 1/2 cups white chocolate chips, for drizzle

Directions

Preheat oven to 375 degrees F.
In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.