Cookie Desserts | Saveur

Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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Icelandic Rhubarb Bars

Benjamin Kemper — Mon, 08 May 2023 20:49:46 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

People flock to Brauð & Co.—one of Reykjavik’s busiest bakeries—for the crackly sourdough bread, but on a recent visit, it was a different baked wonder that (sorry, couldn’t resist) took the cake. I’m talking about hjónabandssæla, or “happy marriage cake,” essentially Icelandic rhubarb bars that fall somewhere between a fruit crumble and an oatmeal cookie. They have three layers: a soft, oaty crust on the bottom; a crisp streusel up top; and a middle oozing with rhubarb compote that acts as a sweet, sticky mortar, binding the pastry together. Cooked rhubarb can be rather beige; to amp up the fuchsia, add a chunk of red beet to the pan with the rhubarb (don’t worry, it won’t impart any flavor).

Note: The butter quantities (converted from metric, hence the odd numbers) are correct—these are some boldly buttery bars!

Yield: 10-20

Time: 2 hours 5 minutes

Ingredients

For the rhubarb:

1½ lb. rhubarb, sliced into 1-in. lengths, divided (about 2 cups)
½ cup turbinado sugar
Pinch salt
Two 2-in. pieces of red beet, optional (see headnote)

For the crust:

2¾ cups all-purpose flour
2½ cups quick oats
2 tsp. baking soda
1½ cups turbinado sugar
1¼ tsp. kosher salt
2 large eggs, at room temperature
27 Tbsp. unsalted butter, at room temperature, cubed

For the crumble:

1 Tbsp. whole milk
2 egg yolks
1½ cups all-purpose flour
1¼ cups light or dark brown sugar
18 Tbsp. unsalted butter, at room temperature, cubed
1¼ cups quick oats
1 cup rolled oats

Instructions

Make the rhubarb: Position a rack in the center of the oven and preheat to 350°F. In a pie plate or 8-by-8-inch baking pan, toss the rhubarb, sugar, salt, and beet if using. Bake until the rhubarb is soft and spreadable, stirring halfway through baking, about 1 hour 5 minutes. Discard the beet. (Leave the oven on.)
Meanwhile, make the crust: In a medium bowl, whisk together the flour, quick oats, and baking soda. To a food processor, add the salt, sugar, and eggs and blend until combined, about 2 minutes. Add the flour and pulse to combine, then scatter with the butter and pulse until the dough is uniform and no butter pieces are visible. Transfer three quarters of the dough to a greased 9-by-13-inch sheet pan and press into an even layer. Scrape the remaining dough into a bowl and set aside. (Do not clean the food processor.)
Make the crumble: In a small bowl, whisk together the milk and yolks and set aside. To the empty food processor, add the flour, brown sugar, butter, quick oats, and rolled oats and pulse until a crumbly, shaggy mass forms.
Assemble the rhubarb bars: Turn the oven to 325°F. Spoon the rhubarb and its juices in an even layer atop the dough, then sprinkle the remaining dough evenly over the top. Drop the crumble in large, irregular chunks over all, then brush evenly with the yolk mixture.
Bake until the rhubarb bars are firm and lightly browned on top, about 40 minutes. Cool to room temperature before cutting into squares (as large or as small as you like).

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Irish “Potatoes”

Lisa Kolb Ruland — Fri, 10 Mar 2023 18:05:47 +0000

Photography Lisa Kolb Ruland of @unpeeledjournal

Irish potatoes—the coconut buttercream candies—are an iconic part of St. Patrick’s Day celebrations in Philadelphia. Rolled in cinnamon to resemble little potatoes, they have been a seasonal tradition in the city for over a century, thanks to Philly’s candy-making roots. This version, adapted from a generations-old family recipe, uses a vanilla coconut buttercream dough made with cream cheese, which cuts the sweetness with a little tang. After chilling and scooping the dough into small rounds, the buttercream balls are rolled in cinnamon to give the candies their signature look of a plucked-from-the-earth spud.

Featured in, “In Philly, Potatoes Taste Like Cinnamon and Coconut.”

Yield: Makes about 81 Irish potatoes

Time: 1 hour

One 8-oz. package cream cheese, preferably Philadelphia brand, softened
8 Tbsp. unsalted butter, softened
7⅓ cups (2 lbs.) powdered sugar
2⅓ cups (7 oz.) sweetened flake coconut
1½ tsp. vanilla extract
Pinch kosher salt
¼ cup ground cinnamon, for rolling

Instructions

To the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter followed by the powdered sugar, coconut, vanilla, and salt. Mix on low speed until fully incorporated. Cover and chill the dough until slightly firm, at least 30 minutes and up to an hour.
To a wide-bottomed bowl or plate, add the cinnamon; line a large, rimmed baking sheet with parchment paper. Using a small cookie scoop, scoop tablespoon-sized rounds of the sugar-coconut mixture and drop into the bowl. Roll the Irish potatoes in the cinnamon, tapping off any excess, then transfer to the lined baking sheet. Cover and refrigerate until firm. Serve chilled or at cool room temperature. Irish potatoes will keep well for up to 2 weeks in the fridge, or for 2 days at room temperature.

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Baby Cocoa Meringues with Chocolate Cream and Candied Coconut

J.R. Ryall — Mon, 19 Dec 2022 14:33:29 +0000

Photography by Cliodhna Prendergast

These dainty chocolate meringues can be made any time of year, pairing nicely with fresh berries in summertime and citrus fruit in winter. JR Ryall, executive pastry chef at County Cork, Ireland’s Ballymaloe House, likes to sandwich the airy cookies around a bittersweet chocolate cream filling to balance the sweetness of the meringue. Use a good-quality dark (semisweet) chocolate with 75 percent cocoa solids, which will give the cream a nice depth of flavor. Rolling the sandwiches in candied coconut adds to their playful appearance. Be sure to use finely ground, unsweetened desiccated coconut, which is sometimes also labeled “macaroon coconut”. The meringues and candied coconut may be made and stored separately in dry, airtight containers for up to a week ahead of time. Make the chocolate cream and assemble the sandwiches immediately before serving.

This recipe is adapted from Ballymaloe Desserts by JR Ryall (Phaidon 2022).

Yield: Makes 25 sandwiched meringues

Time: 4 hours 30 minutes

Ingredients

For the meringue:

2 extra-large egg whites
¾ cup (4 oz.) confectioners sugar
2 tsp. unsweetened cocoa powder

For the candied coconut:

1⁄3 cup plus 1 Tbsp. (3 oz.) superfine sugar
1 cup plus 2 Tbsp. (3¾ oz.) desiccated coconut

For the chocolate cream:

1½ oz. bittersweet chocolate, finely chopped (⅓ cup)
¾ cup plus 2 Tbsp. heavy cream, divided, plus extra to serve
Confectioners sugar, for dusting

Instructions

Make the meringue: Preheat the oven to 265°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites and sugar on high speed until the mixture forms stiff peaks, 10–11 minutes.
Sift the cocoa powder directly over the meringue and, using a silicone spatula, immediately fold it in. (Once the cocoa has been added, the meringue will begin to deflate, so move quickly.) Transfer the meringue to a piping bag fitted with a ½-inch circular tip, then pipe the meringue onto two of the lined baking sheets (you should get about fifty 1-inch drops). Bake, rotating the pans 180 degrees halfway through cooking, until the meringues are set and easily lift away from the baking paper, about 2½ hours. Set aside to cool at room temperature.
Meanwhile, make the candied coconut: Turn the oven down to 250°F.
To a small pot over medium heat, add the sugar and ⅓ cup cold water and cook, stirring occasionally, until the sugar has dissolved. Remove from the heat, stir in the coconut until it is thoroughly hydrated, then transfer the mixture to the third lined baking sheet.
Bake, gently stirring the coconut occasionally, until the syrup has evaporated and the coconut has taken on a very pale tan color (do not let it brown), 45–50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, roll a clean rolling pin firmly over the candied coconut to crush any large clumps.
Make the chocolate cream: In a double boiler or heatproof bowl set over a pan of simmering water, melt the chocolate, then remove from the heat and whisk in 2 tablespoons of cream. If the mixture is still hot, set aside, stirring occasionally, until it is just barely warm to the touch.
Meanwhile, whip the remaining ¾ cups cream until soft peaks form. Working in 3 stages, gently fold the whipped cream into the melted chocolate mixture. (If this is not done gradually, the cold whipped cream may cause the chocolate to seize up.) Transfer the chocolate cream to a clean piping bag fitted with a 1-inch round tip.
Immediately before serving, assemble the cookies: Pipe the chocolate cream onto the bottom of one meringue and sandwich with another. Roll the edge of each sandwich in the candied coconut so it sticks to the sides of the chocolate cream. Lightly dust the meringues with confectioners sugar and arrange on a serving platter or stand. Serve immediately, with extra whipped cream, if desired.

The post Baby Cocoa Meringues with Chocolate Cream and Candied Coconut appeared first on Saveur.

Date-Pecan Cookies

Majed Ali — Fri, 16 Dec 2022 14:41:22 +0000

PHOTOGRAPHY BY MAJED ALI

During the 2020 lockdown, when people around the world were embarking on personal baking journeys—whipping up batches of banana bread to break free from the boredom of social isolation—I found myself drawn to a different ingredient: my favorite fruit, the humble date. As the COVID-19 pandemic surged outside, I filled my days spent indoors with batch after batch of date cookies, date cakes cakes, date ice cream, and date shakes.

In my home state of Dubai—as elsewhere throughout the Middle East and North Africa—the date plays a significant role in the local cuisine. Dates are one of the primary ingredients in baked goods, sweets, and even some savory dishes enjoyed throughout the year, especially during religious celebrations like Eid, Christmas, and Rosh Hashanah.

Unlike other, more fragile plants, the resilient date palm thrives in the Gulf region’s arid heat, ensuring that this important fruit remains accessible to all. It’s because of this that dates are an integral part of the fabric of our culture; in Emirati homes, you’ll pretty much always find a bowl of dates on the dining room table.

When I started my blog, many of my early readers requested recipes featuring ingredients grown in my home country, so I started experimenting further with dates. I found that the super-soft medjool variety—when folded into pastries—took on a smooth, almost toffee-like texture. If you’re not sure if you like dates, these chewy date-pecan cookies will almost certainly win you over.

For the best flavor and texture, I encourage you to toast your pecans before adding them to the dough. Date syrup (also known as date molasses) is a flavorful, date-based sweetener; it can be found at health food stores and Middle Eastern markets, or online.

Yield: Makes 2 dozen cookies

Time: 40 minutes

1 cup (6½ oz.) medjool dates
16 Tbsp. (8 oz.) unsalted butter, softened
½ cup dark brown sugar
⅓ cup plus 2 Tbsp. white sugar
3 Tbsp. date syrup
2 large, room-temperature eggs
1 tsp. vanilla paste or extract
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. fine sea salt
½ tsp. baking soda
1 tsp. freshly ground cardamom
5¼ oz. toasted pecans, coarsely chopped (1⅓ cup)
Flaky sea salt, for sprinkling (optional)

Instructions

To a small bowl, add the dates and enough warm water to submerge. Set aside until softened, about 10 minutes.
Meanwhile, preheat the oven to 350°F and line 3 large baking sheets with parchment paper.
Drain the dates, discarding their soaking liquid. Coarsely chop and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until pale and fluffy, about 3 minutes. Add the date syrup and continue mixing until incorporated, about 1 minute more. Turn the mixer to low and add the eggs one at a time, beating well and scraping down the bottom and sides of the bowl after each addition. Add the vanilla and continue beating until the mixture is velvety and creamy, about 3 minutes.
In a medium bowl, whisk together the flour, baking powder, fine sea salt, baking soda, and cardamom. With the mixer set to low speed, add the dry ingredients to the bowl gradually and continue mixing, pausing to scrape down the bottom and sides of the bowl as needed, until thoroughly combined. Add the reserved dates and the pecans and continue mixing just until incorporated.
Using a 1-ounce cookie scoop or a large spoon, divide the dough into twenty-four 2-ounce portions (about 2 tablespoons each). Arrange the scoops on the lined baking sheets, leaving 3 inches between each one (no more than 8 cookies per sheet). (At this point, you can either bake the cookies right away or wrap tightly and refrigerate the dough for a few hours or up to 3 days.)
Sprinkle a pinch of flaky sea salt atop each portion, if desired, then bake, rotating the sheet 180 degrees halfway through baking, until the cookies are dark golden-brown, and the edges are set and crisp, 11–12 minutes.
Transfer the cookies to a wire rack to cool. Serve warm or at room temperature. Leftover date pecan cookies keep well stored in an airtight container for up to 3 days.

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How to Make the Ultimate Chocolate Chip Cookie

Lisa Vega — Thu, 15 Dec 2022 20:49:39 +0000

Photography by Kat Craddock

When I signed on as executive pastry chef at Dandelion Chocolate back in 2013, I knew that certain recipes were going to require special consideration. In order to come up with the very best chocolate chip cookie recipe in the whole world, my team and I took our favorite parts of all the best chocolate chip cookies in San Francisco and piled them into one. We visited our favorite bakeries throughout the city, lined up the eight best cookies, and tasted them all blind. Everyone had an opinion about whether a chocolate chip cookie should be thick and doughy, or crunchy and crisp. How much chocolate should be in it, and how big should the cookie be? We settled on what I think is the perfect combination of crunchy and chewy: crisp on the edges and soft inside. Of course, I like to use Dandelion’s extra-large, faceted chocolate morsels (which are available online), but in a pinch, you can also chop your favorite bittersweet bar (at least 70% cacao) into one-inch chunks.

While the cookies can be baked immediately after mixing, I find that they cook more evenly, and brown and spread better in the oven after the dough has had a chance to rest in the fridge. Also note: Home ovens don’t circulate heat very well when completely filled, so if you have the time to do so, bake the cookies one pan at a time.

Yield: 20 cookies

Time: 1 hour

16 Tbsp. unsalted butter, softened
1 cup sugar
¾ cup light brown sugar
1 large egg
1 tsp. vanilla extract
2¾ cups all-purpose flour
½ plus ⅛ tsp. baking powder
½ plus ⅛ tsp. baking soda
1 tsp. kosher salt
1½ cups (8 oz.) 70% chocolate chunks

Instructions

Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale and fluffy, about three minutes. Turn the mixer down to low, add the egg and vanilla, and continue mixing, pausing to scrape down the paddle and the bottom and sides of the bowl as needed, until combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then add half of the flour mixture to the bowl of the stand mixer. Mix on low speed until the dry ingredients are almost fully incorporated, then add the remaining flour mixture and continue mixing, scraping down the sides and bottom of the bowl as needed, just until homogenous. Add the chocolate chunks and continue mixing just until they are evenly distributed.
Using a large cookie scoop or spoon, divide the dough into twenty 2-ounce portions (a scant ¼ cup each). Roll each portion into a ball, then arrange the balls on the lined baking sheets, leaving at least 3 inches between each one (no more than 7 cookies per sheet). Press the dough balls down to flatten slightly. (At this point, you can either bake the cookies right away or refrigerate the shaped dough for a few hours or overnight.)
Bake the cookies one sheet at a time and rotating the sheet 180 degrees halfway through baking, until they are golden all over and browned along the edges, 14–16 minutes for room-temperature dough, or up to 18 minutes for cookies baked straight from the fridge. Set aside to cool slightly on the baking sheets, then serve warm or at room temperature. Leftover cooled cookies keep well in an airtight container for up to two days.

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Italian Rainbow Cookies

Dana Bowen — Mon, 18 Mar 2019 22:50:05 +0000

Photography by Belle Morizio

This recipe for the classic Italian American Christmas confection calls for almond pastry filling in place of the standard almond paste, creating a lighter, moister crumb. Italian rainbow cookies—also known as Neapolitans, Venetians, and tricolore cookies—liven up any holiday dessert spread with their vibrant red, white, and green layers.

Featured in “Rainbow Bright,” by Greg Ferro.

Yield: Makes about 120

Time: 2 hours 40 minutes

24 Tbsp. unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 cup sugar
One 12.5-oz. can almond filling, such as Solo brand
4 large eggs
12 drops green food coloring
12 drops red food coloring
One 12-oz. jar seedless raspberry jam
12 oz. semisweet chocolate, melted

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour three 9-by-13-inch baking pans, then line with parchment and set aside. Using a stand or handheld mixer on high speed, beat the butter and sugar until pale and fluffy, about 2 minutes. Add the pastry filling, beat until smooth, then one at a time add the eggs, beating well after each addition. Add the flour and mix on low speed until just combined.
Divide the batter among three bowls. Stir the green food coloring into one bowl, the red food coloring into the second, and leave the third plain. Using an offset spatula, spread each batter into a prepared baking pan. Working in batches if necessary, bake until just beginning to brown, about 10 minutes. Invert the cakes onto wire racks and cool completely.
When the cakes are cool, in a pot set over medium heat, warm the jam until smooth and spreadable, 6–8 minutes. Place the green cake on a large cutting board. Using an offset spatula, spread evenly to the edges with half of the jam. Top with the plain cake, then spread the remaining jam over the plain cake. Top with the red cake, then refrigerate until the jam is set, about 1 hour.
Trim and discard the edges to form an even block, then slice crosswise into 1½-inch-wide strips. Separate the strips slightly, then spread the chocolate over the tops and sides of each strip to cover completely. Refrigerate until nearly set, about 30 minutes. Slice each log crosswise into ½-inch-thick cookies and serve. (In an airtight container, the cookies will keep for 2 weeks in the refrigerator or 5 months in the freezer.)

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Chocolate-Coconut Macaroons

SAVEUR Editors — Mon, 18 Mar 2019 22:51:47 +0000

Photography by Belle Morizio

This classic, chocolate-dipped coconut macaroon recipe is adapted from one shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is dryer and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.

Featured in: “Bavarian Dream.”

Yield: Makes 16 macaroons

Time: 45 minutes

½ cup sugar
¼ cup heavy cream
4 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 large egg whites
1 large egg
2 cups unsweetened, desiccated coconut
4 oz. semisweet chocolate, melted

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.

NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

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The Best Christmas Cookies to Give (or Receive)

SAVEUR Editors — Mon, 18 Mar 2019 22:25:38 +0000

Of all the treats that are lovingly prepared around the holidays, cookies manage to stay at the top of the nice list. With endless variations and techniques, cookies are the artistic medium for all bakers, from novice to professional. And, they’re a hit with Santa, too. With recipes for chewy cookies like chocolate chip or snickerdoodle, or buttery, traditional Danish cookies, there’s something here for every cookie lover. The holidays are a season for sharing, and these desserts are the ultimate snacks to give to friends and family.

Infuse your cookies with matcha for a vibrant Christmas tree color, or make bourbon balls to serve at your next holiday party. Forgot something to get for the neighbors? Don’t worry: cookies make great holiday gifts, but with these recipes, it’s hard to say if they’ll ever make it from the pan to the tin. Whether you’re searching for a classic gingerbread cookie or for a flavorful mint chocolate chip round, our best Christmas cookie recipes have you covered.

Photography by Kat Craddock

We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Get the recipe >

Mint-Chip Cookies

Photography by Belle Morizio

Pieces of crushed candy cane melt slightly as these cookies bake, giving them a beautiful, shiny holiday look with pops of color. Freeze the dough and bake them straight from the freezer for giftable treats that have brownie-soft centers. Get the recipe >

Limonettas (Argentine Lemon Cookies with Chocolate and Almond)

These Argentine cookies hail from Mar de Plata, on the country’s Northern Atlantic coast. They’re bright and zesty, dipped in dark chocolate and scattered with sliced almonds for satisfying richness and crunch. Get the recipe >

Double-Rye Ginger Cookies

Photography by Camilla Wynne

These gorgeous holiday cookies from baker and master preserver Camilla Wynne temper spicy candied ginger with earthy rye flour and deep, dark molasses. A rye whisky glaze accentuates the crackled tops, and a dainty piece of ginger adorns each one. Get the recipe >

Hazelnut Cream Cheese Brownies

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

These cream cheese brownies are adapted from a recipe by Oregon’s Hazelnut Marketing Board. To roast the nuts, spread in a shallow pan and bake in a 275°F oven for 20– 30 minutes, or until the skins crack. Cool, then rub the hazelnuts with a rough cloth to remove their skins. Get the recipe >

Pineapple Linzers

Matt Taylor-Gross

These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake. Here a super-buttery vanilla bean shortbread gets a nutty dose of hazelnut flour, and sweet pineapple-rosemary jam gets balanced by the spicy, fermented, and grassy flavor of Japanese yuzu kosho paste. Get the recipe >

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Tiny Mexican butter cookies are spruced up for Christmas with red and green sprinkles. Serve them by the dozen alongside strong coffee, hot chocolate, or egg nog for an afternoon treat. Get the recipe >

Orange and Ginger Brownie Cookies

These cookies are so soft and fudgey they’re almost brownies. But, cookie queen Dorie Greenspan manages to ensure that they’re solidly cookies, gussied up for the holidays with fresh ginger and orange zest. Get the recipe >

Vanilla Bean Thumbprint Cookies with Dulce de Leche

SAVEUR Editors

“These are pretty easy to throw together,” says blogger and cookbook author Rebecca Firth. “The only high maintenance component is the dulce de leche, which must be made in advance and fully cooled before it is added to the cookies.” Get the recipe >

Spiced Gingerbread Cookies with Royal Icing

SAVEUR Editors

Soft and chewy, not dry or brittle, this recipe was designed for deliciousness rather than just structural soundness. Get the recipe >

Sugar Cookies Sandwiches with Cardamom Milk Chocolate Ganache

Grant Cornett

In many parts of the world, from Asia to the Americas, cardamom finds its way into cookies. Get the recipe >

Kiddush Cookies

Photography by SAVEUR Editors

This superlative version of the kiddush cookie is cakey, moist, and can be made up to 5 days in advance. Get the recipe >

Black and White Cookies

These generously iced, cakelike cookies are as cherished by New Yorkers as bagels and cream cheese. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating. Get the recipe >

Christmas Tree Cookies

Helen Rosner

Tree-shaped sugar cookies, adapted from an old standby, Betty Crocker’s Picture Cookbook, epitomize a classic American Christmas. Get the recipe >

Gingerbread Cookies

Helen Rosner

These classic holiday cookies, which we adapted from Carol Gelles’ 1,000 Vegetarian Recipes, are rich with molasses and spices and nutty from the addition of whole wheat flour. Get the recipe >

Afghans

Helen Rosner

Folding cornflakes into the dough before baking gives simple chocolate cookies a satisfying crunch. Get the recipe >

Hazelnut Cream Sandwich Cookies (La Deliziosa)

Helen Rosner

Crumbly, buttery cookies are filled with a luscious hazelnut-flavored pastry cream in a recipe adapted from Rosetta Costantino’s Southern Italian Desserts. These cookies are massive in both height and width; we find cutting them in half after assembling makes serving easier. Get the recipe >

Chocolate-Dipped Pistachio Florentines

Helen Rosner

A glossy coating of chocolate makes these famously buttery, crunchy wafer cookies. Get the recipe >

Ginger Cookies Dipped in Honey (Yak Kwa)

Helen Rosner

Deep-fried and then drenched in a honey syrup, yak kwa are a traditional Korean sweet flavored with sesame oil and fresh ginger juice. Get the recipe >

Sweet Pretzel Butter Cookies

Helen Rosner

An egg wash before baking is the secret to the gorgeous golden color of these pretzel-shaped butter cookies. Get the recipe >

No-Bake Chocolate-Oatmeal Cookies

Helen Rosner

Adapted from Patty Piner’s soul food cookbook Sweets, these chewy chocolate cookies are made entirely on the stovetop. Get the recipe >

Palmiers

Helen Rosner

These delicate French cookies are sugar-dusted and flaky, with a toothsome bite. Get the recipe >

Salted Chocolate Rye Cookies

Helen Rosner

Replacing standard all-purpose flour with whole grain rye makes a dense, fudgy cookie with an intense and complex chocolate flavor. Get the recipe >

Sweet Benne Wafers

Helen Rosner

Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. Get the recipe >

Duche de Leche Cookie Sandwiches (Alfajores)

Variations on this elegant cookie can be found throughout Latin America, but alfajores are associated above all with the cafe culture of Buenos Aires. They’re served year-round with coffee, but during the holidays home cooks all over Argentina break out their trusted family recipes. Get the recipe >

Gluten-Free Sugar Cookies

SAVEUR Editors

Our gluten-free twist on classic sugar cookies uses rice flour as the base. Gluten-free doughs tend to be more delicate than standard cookie doughs; if the dough becomes too soft to work with, cut out shapes and place unbaked cookies on trays in the freezer for 3-5 minutes before baking. Get the recipe >

Italian Rainbow Cookies

Photography by Belle Morizio

The three-tier Christmas confection is easier than it looks. Get the recipe >

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Mint-Chip Cookies

Kierin Baldwin — Mon, 18 Mar 2019 22:46:20 +0000

Photography by Belle Morizio

This recipe, from pastry chef Ki e rin Baldwin, appeared in the 2012 edition of our Holiday Cookie Advent Calendar. “I’m a junkie when it comes to the mint-chocolate flavor combo,” she says, “and this cookie definitely fits the bill. The pieces of candy cane melt slightly as the cookies bake, giving them a beautiful, shiny holiday look.” Baldwin finds that baking the soft chocolate cookie dough pieces straight from the freezer, quickly and in a hot oven, keeps them brownie-soft in the center.

Yield: MAKES 80 Cookies

Time: 5 hours

1⅔ cup all-purpose flour
1 cup plus 1 Tbsp. Dutch-process cocoa powder
2 tsp. baking soda
1¾ cup sugar, divided
12 Tbsp. unsalted butter
½ cup packed dark brown sugar
¼ cup vegetable shortening
1 Tbsp. kosher salt, divided
1 tsp. mint extract
1 tsp. vanilla bean paste or vanilla extract
2 large eggs
12½ oz. milk chocolate, coarsely chopped
5 large peppermint candy canes (2½ oz.), 2 finely chopped plus 3 left whole

Instructions

Into a medium bowl, sift the flour, cocoa powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together ¾ cup sugar, the butter, brown sugar, shortening, 2¼ teaspoons salt, mint extract, and vanilla paste on medium-high speed until pale and fluffy, 3–4 minutes. Add the eggs one at a time, scraping down the bottom and sides of the bowl after each addition, and continue beating until smooth. Turn off the mixer, add the sifted flour mixture, then mix on low speed, stopping the scrape down the bottom and sides of the bowl once or twice, until just combined. Stir in the chocolate and chopped candy canes, then scrape the dough out onto a large sheet of parchment paper and shape into a ½-inch-thick square. Wrap the parchment around the dough, wrap tightly in plastic wrap and freeze until firm, at least 4 hours. (The dough may also be prepared ahead of time and stored in the freezer for up to 1 month.)
Meanwhile, make the peppermint sugar: In the bowl of a food processor, pulse the remaining sugar and candy canes until coarsely ground. Transfer to a medium bowl and set aside.
Position a rack in the center of the oven and preheat to 425°F. Line 4 large baking sheets with parchment paper and set aside.
Unwrap the chilled dough and, using a large chef’s knife, cut it into approximately eighty 1½-inch squares. Toss the dough pieces in peppermint sugar to coat, then place them 2 inches apart on the lined baking sheets. Sprinkle the remaining peppermint sugar atop the squares and return to the freezer until firm, about 30 minutes.
Bake the cookies 1 sheet at a time, rotating the pans halfway through, until just set with slightly cracked top surfaces, about 8 minutes. Set aside to cool slightly before transferring to a wire rack to finish cooling to room temperature. Serve immediately or pack into an airtight container. Stored in a cool, dry place, these cookies keep well for up to 1 week.

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