good housekeeping the cookie jar cookbook: 65 recipes for classic, chunky & chewy cookies

Copyright©2011byHearstCommunications,Inc.

All rights reserved.The recipes andphotographs in this volumeare intended for thepersonal useof thereaderandmaybereproducedforthatpurposeonly.Anyotheruse,especiallycommercialuse,isforbiddenunderlawwithoutthewrittenpermissionofthecopyrightholder.

GoodHousekeepingRosemaryEllis EditorinChiefSusanWestmoreland FoodDirectorSamanthaB.Cassetty,M.S.,R.D. NutritionDirectorSharonFranke KitchenAppliances&TechnologyDirector

EditedbyPamHoenigProductioneditorSarahScheffelBookdesignbyLauraPalesePhotographycredits

LibraryofCongressCataloging-in-PublicationData

GoodHousekeepingcookiejarcookbook:65recipesforclassicchunky&chewycookies.p.cm.

Includesindex.ISBN978-1-58816-838-21.Cookies.I.GoodHousekeepingInstitute(NewYork,N.Y.)TX772.G632012641.8’654--dc22

2010054370The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strictstandards of the Good Housekeeping Research Institute. The Institute has been a source of reliableinformationandaconsumeradvocatesince1900,andestablisheditssealofapprovalin1909.Everyrecipehasbeentriple-testedforease,reliability,andgreattaste.

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Contents

HappinessIsaFullCookieJar

BaketheBestCookiesEver!

DropCookies

ShapedCookies

IceboxCookies

Brownies&BarCookies

MetricEquivalents

Index

PhotographyCredits

HappinessIsaFullCookieJar

Cookiejarsarehighlycollectiblethesedays,butI’mstillmoreinterestedinwhattheycanhold.Somanyofushavememoriesofcominghomefromschoolandheadingstraighttothecookiejar.Ihappilyrecalloursfeaturinga revolving seriesofcookies—TollHouse,hermit,oatmeal-raisin,peanutbutter,biscotti,andsourcreamdrops—that I sometimeshelpedmymommake.

Why buy pricey commercial cookiesmadewith ingredients like palmoil, hydrogenated shortening, high-fructose corn syrup, and preservativesaddedfor“freshness,”whenbakingupyourownhomemadecookiesissosimple?Cookiestrulyareoneoftheeasiestbakedgoodstomake,indeedthey’reoftenthefirstthingthatachildbakessoloorwithfriends.Mysonandhisbandmateslovepeanutbuttercookies,andifIhaven’tbakedtheminawhile,I’llarrivehometoafewfreshlybakedcookies,completewithforkmarks!In The Cookie Jar Cookbook, we provide you with 65 scrumptious

recipesfordrop,shaped,icebox,andbarcookiesthatwillhaveyourkids(andchild-at-heartadults)stoppingbythecookiejaroften.Thesecookiesare sturdy enough to stand up to being in a big cookie pile-up withoutcrumbling or smooshing. You’ll find lots of crunchy, chewy, nutty,chocolatey, crispy classics as well as fun new creations, fromChipperdoodlestoCaramel-NutBrownies.Blankrecipecardsinthebackofthebookallowyoutoshareyourfavorites.

Let’sbake!

FoodDirector,GoodHousekeeping

BaketheBestCookiesEver!

Thegoodnewsisthatcookiesareeasytomixandbake.Butbecausethey are so simple, success is dependent on using good-qualityingredientsandtherightkindofequipment,aswellasobservingsomebasicruleswhenmeasuring,mixing,baking,andcooling.

ItStartswiththeRightIngredientsToensure thatyourcookies tastedeliciousandhave just theright texture, it isimportanttousetheexactingredientscalledforintherecipeandtohandlethemproperly.

Buttervs.margarine.Whenarecipecallsforbutterormargarine,weprefersaltedbutter.Donotsubstitutemargarineforbutterifarecipedoesnotgiveitasanoption.Forthoserecipesthatdo,ifyouprefertousemargarine,makesureitcontains80percentfat.Don’tsubstitutelightmargarineorvegetable-oilspreadsforstickmargarine,anddon’tusewhippedbutter,either.Thoseproductscontainmorewaterorairthanstandardsticksandwon’tworkincookiesunlesstherecipeshavebeenformulatedespeciallyforthem.Tosoftenbutterormargarine,letitstand,wrappedonacounteror

unwrappedinamixingbowl,atroomtemperatureforanhour.Youcanspeeduptheprocessbycuttingitintosmallpiecesfirst.It’sbestnottosoftenbutterormargarineinthemicrowave.Themicrowavemaymeltsomeareas,whichcandetractfromthecookies’intendedtexture.

Thetypeofflourisimportant.Mostcookierecipescallforall-purposeflour.Occasionally,acookierecipewillcallforcakeflour,whichishigherinstarchandwillproduceamoretendercookie.Cakeandall-purposefloursarenotinterchangeable,soreadyourrecipecarefully.Ineithercase,makesuretheflouryouareusingisnotself-rising.Whitewhole-wheatflourisanotheroption,especiallyifyou’restrugglingtoeattherecommendedthreeservingsofwholegrainsaday,ItissoldbyKingArthurFlour,amongotherbrands.Milledfromanalbinovarietyofwheat,it’sashealthyastraditionalwholewheat,butlackstheheartiertasteandgrainyheft.Itcanbesubstitutedforuptohalfoftheall-purposeflourinmanyrecipes,includingsugarcookiesorchocolatechipcookies,withoutsubstantiallychangingthetaste.Bakingsodavs.bakingpowder.Bothproductsareleaveningagents—theymakecookiesrise.Bakingpowderisapremeasuredmixtureofbakingsodaandanacid.Donotsubstitutebakingsodaforbakingpowderorviceversa.(Ittakestwiceasmuchbakingpowderasbakingsodatoleavenaproduct.)Keepbothproductstightlyclosedintheboxortintheycamein,storedinacool,dryplacesotheystayactive.Forbestresults,replacebakingsodaandbakingpowderaftersixmonthsifyouhaven’tusedthemup.Totestwhetherbakingsodaisstillactive,stira teaspoonful intoa

cup containing a littlewhitevinegar; if it frothsup immediately andvigorously,it’sactive.Totestwhetherbakingpowderisstillactive,stirateaspoonfulinto

acupofhottapwater.Ifthewaterbubblesvigorously,it’sasgoodasfresh.Inthecaseofbothbakingsodaandpowder,delayed,little,ornobubblingmeanstheleavenerispastitsprime.To measure baking soda or baking powder, use a clean, dry

measuringspoonandlevelitoffwithaspatulaorknife.

KnowYourChocolateandCocoaThis collection includes a lot of recipes using chocolate and cocoa (yum!) inmanydifferent forms.Youdon’thave toblowyourbudgetbybuyingasuper-premium brand, but don’t skimp on quality either. Always use the type andamountofchocolateorcocoaspecifiedintherecipe.Here’saguidetothetypesyou’llfindinourrecipes:

Cocoapowder.Therearetwotypesofunsweetenedcocoa,alkalized(Dutch-processed)cocoaandnonalkalized(natural)cocoa.Dutch-processedcocoaistreatedwithanalkalitoneutralizeitsacidity,which

createsadarkerbutlessintenselyflavoredcocoa.Weusenaturalcocoainourrecipes.Lookcloselyatthelabelwhenbuyingcocoa;somearealkalizedevenifthelabeldoesn’tusetheterm“Dutch-processed.”Donotsubstituteinstantcocoamixforunsweetenedcocoa.Unsweetenedchocolate.Groundcocoabeans(calledchocolateliquor)insolidformwithnosugaradded.It’ssoldinpackagesof1-ouncesquares,(3to3½ounce)bars,orinbulk.Bittersweetchocolate.Chocolatethathasbeensweetened.Thehigherthelevelofchocolateliquoritcontains,thelesssweetitwillbe.Availableinbars,packagesof1-ouncesquares,chips,andbulk.Semisweetchocolate.Thistypeofchocolatecontainsmoresugarthanbittersweetchocolate.Itisavailableinbars,packagesof1-ouncesquares,chips,andbulk.Sweetchocolate.Abakers’productthat’ssweeterthansemisweetchocolatesoldunderthenameGerman’sSweetChocolate.Availableinpackagesof1-ouncesquaresandbars.

Chocolatechips.Availableinmilk,semisweet,andbittersweetchocolatevarietiesandinmini,standard,orchocolatechunkshapes,whatwouldcookiesbewithoutthem?Today,you’llalsofindwhitechocolate,butterscotch,mint,andotherwhimsicalflavorsinstores,especiallyduringtheholidays.Whitechocolate.Chocolateinnameonly(itcontainsnochocolateliquor),whitechocolateisvanilla-flavoredsweetenedcocoabutter(abyproductofchocolateprocessing),althoughsomebrandssubstitutevegetableoilforthecocoabutter.Forthebestquality,chooseabrandthatcontainscocoabutter.Melting chocolate: All types of chocolate should be melted in a

double boiler over low heat to prevent scorching. Or place thechocolate in a microwave-safe bowl and microwave at 50 percentpower,stirringatintervals.Tospeedmelting,chopitintosmallpieces.Storing chocolate: Store chocolate, well wrapped, in a cool, dark

place(65°Fisideal).Ifstorageconditionsaretoocold,chocolatewill“sweat” when brought to room temperature. If conditions are toowarm,thecocoawillstarttomeltandagray“bloom”willformonthesurface.Thisdoesn’taffecttheflavorofthechocolate.

MeasuringUpTo get the same results every time youmake a recipe, it is important to usestandardmeasuringequipmentandtomeasurecarefully.

Measuringspoons.Alwaysusestandardmeasuringspoonstomeasurebothliquidanddryingredients.Forconvenience,measurethedryingredientsfirst.Measuringcups.Usestackabledryingredientcupswithflattopstomeasuredryingredients;clearcupswithspoutsforliquids.Neverusedry-ingredientcupstomeasureliquidingredientsorliquid-ingredientcupstomeasuredryingredients.

Here are tips onmeasuring a variety of common cookie ingredients.To avoidwaste,alwaysmeasureingredientsoverwaxedpaperorintoanemptybowlbutneveroveryourbowlofalreadymeasured ingredients—just incase there isaspill.

Liquids.Useaclearmeasuringcupwithaspout.Placethecuponalevelsurfaceandbenddownsothatyoureyesareinlinewiththemarksonthecup.Flour.Tomeasureflour,whichtendstopackdowninitsstorage

container,stirandthenspoonitintoastandard-sizeddry-ingredientmeasuringcup.Levelthetopsurfacewithaspatulaorbackofaknife,scrapingofftheexcessintoabowl.Sugar.Justscooporpourgranulatedsugarintoadry-ingredientmeasuringcup,thenlevelwiththebackofaknife.Confectioners’sugarshouldbesiftedbeforemeasuringtobreakupclumps.Lightlyspoonitintothemeasuringcupandthenlevel.Tomeasurebrownsugar,packitintothemeasuringcupandthenlevel.Butterandmargarine.Tablespoonsaremarkedonthewrapper,soyoucanjustcutoffthedesiredamountusingaknife.Maplesyrup,honey,andotherstickyingredients.Lightlyoiltheliquid-ingredientmeasuringcupfirst,andtheingredientwillpourrightoutwithoutstickingtoit.Dough.Forbestresults,makeallcookiesthesamesize.Ifyoubakealot,investinacookiescoopwithatriggerhandle.

MixingItUpWhilealotofcookiebatterscanbestirredupwithwhateverspoonisonhand,therightequipmentmakesthistaskeasier.Youshouldhave:

astandmixerorhandbeaterafoodprocessororminiprocessorasetofmixingbowls:small,medium,andlargeseveralwoodenspoons

Overmixing the dough results in tough cookies. Unless a recipe saysotherwise,mixthedoughjustuntilblendedafteraddingtheflour.

UsetheRightCookieSheetHigh-quality cookie sheets and baking pans are a key component in cookiebaking.Youshoulduseheavy-gaugemetalsheetsandpanswithadullfinish—we recommend aluminum. These double-thick insulated cookie sheets andbaking pans will help prevent your cookies from getting extra-dark bottoms.Avoiddarkcookiesheets—theyalsocanblackenthebottomsofcookiesbecausetheyabsorbmoreheat.Ifyourcookiesheetsareoldanddiscolored,youcanline

themwithfoiltohelpdeflecttheheat.

Sizeisimportant.Cookiesheetsshouldbeatleast2inchessmallerinlengthand width than your oven so that air can circulate freely around them. Someasureyourovenbeforeyoubuynewcookiesheets. Ifpossible,buyrimlesssheets, or those with only one or two edges turned. They allow more air tocirculatearoundthecookies.

Greasingcookiesheets.Yourbestbetisvegetableshortening.Avoidbutter,whichbrowns,andvegetableoil,whichleavesagummyresidueonbakingpans.Greasecookiesheetsonlywhenarecipedirectsyouto.Somecookieshaveahighfatcontent,sogreasingisn’tnecessary.Washingcookiesheets.Washthembyhand,thenplacethemintheoven(turnedoffbutstillwarmfrombaking)todry.Thiswillkeepthemfromrusting.

GettheTimingRightYou don’t want to either underbake or overbake your cookies. Since cookiesoftenbakeatahightemperatureforashortperiodoftime,it’simportanttohavean accurate gauge of your oven’s temperature. If there is any question as towhetheryourovenisproperlycalibrated,buyagoodoventhermometer.Thenbe

sureyourovenhas fullypreheatedbeforeyouput abatchof cookies in.Startchecking their doneness a couple ofminutes early. A kitchen timer is a goodinvestment. It’s easy to get distracted, and just a few minutes can mean thedifferencebetweengoldenandburntcookies.

TheImportanceofCoolingProperlyOnceyourcookiesaredone,setthesheetonawireracktocool(eachrecipewilltellyouforhowlong).Thenuseawidemetalspatulatotransferthecookiestotherackstocoolcompletely.Thiswillpreventthecookiesfromoverbakingandallowthebottomstocrispproperly.Oncetheyareproperlycooled,it’stimeforthecookiejar!

ChocolateWows

DropCookiesNothingcouldbeeasierthanbakingupabatchofdropcookies.Whiptogetheryourcookiedough(whichcanbeasimplesugardoughorelevatedtosweetandcrunchyheightswithanynumberof add-ins, including dried fruit, white and dark chocolatechunks,coconut,andnutsofallsorts)andthenuseateaspoonortablespoon to transfer it to the cookie sheet. Fifteenminutes orless in theoven,andyou’vegotcookie jarnirvana!Don’thavetime to bake all the dough?Cover it and refrigerate up to twodays.

Hereareafewtipsfordropcookiesuccesseverytime:

Forevenbaking,trytoscoopthesameamountofdoughforeachcookie.When we say “Drop by rounded teaspoons” or “Drop by roundedtablespoons,”wemeanameasuringteaspoonortablespoon,notaspoontostirteaorasoupspoon.

Forperfectlyshapedcookies,besuretoleavethedirectedamountofspace around each piece of dough on the cookie sheet; otherwise, thecookiesmay run into one another as the dough spreads in the hot oven,smooshingtheiredgestogether.

Tokeepthedoughfromspreadingmorethanitshould,besuretodropthedoughontocompletelycooledcookiesheets.Youdon’twantthedoughtobeexposedtoanyheatuntilitenterstheoven.

Ifbakingtwosheetsofcookiesatatime, rotate thesheetsbetweentheupperandlowerovenracksabouthalfwaythroughthebakingtimetoensureevenbaking.

To keep cookies from sticking to the cookie sheet, always checkgreasedsheetstoseeiftheyneedregreasingbetweenbatches.

ChocolateChunkCookies

Acookiejarjustisn’twellstockedunlessthere’ssomethingchocolateinit.Thiscookieisperfectforpeoplewholikeadoseofdecadenceintheirafternoonsnack.

activetime30minutesbaketime10to11minutesperbatchmakes36cookies

2½ cupsall-purposeflour1 teaspoonbakingsoda½ teaspoonsalt1 cupbutterormargarine(2sticks),softened1 cuppackedbrownsugar½ cupgranulatedsugar2 teaspoonsvanillaextract2 largeeggs8 squares(8ounces)bittersweetchocolate,cutinto½-inch

chunks1 cupwalnuts(4ounces),coarselychopped

1Preheatovento375°F.Greaselargecookiesheet.2Inmediumbowl,combineflour,bakingsoda,andsalt.3 In large bowl,withmixer onmedium speed, beat butter and sugars until

creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, theneggs, one at a time, beatingwell after each addition.On low speed, graduallyadd flour mixture; beat just until blended, occasionally scraping bowl. Withwoodenspoon,stirinchocolateandwalnuts.4Dropdoughbyheapingmeasuringtablespoons,2inchesapart,onprepared

cookie sheet. Flatten with a small metal spatula as shown. Bake until lightlybrowned, 10 to 11minutes.Withwidemetal spatula, transfer cookies towireracktocool.Repeatwithremainingdough.

5Storecookiesincookiejarupto1week.

eachcookieAbout170calories,3gprotein,19gcarbohydrate,10gtotalfat(5gsaturated),1gfiber,26mgcholesterol,130mgsodium

Peanut Butter Cookies, Chocolate Chip Cookies, and Chewy Molasses SpiceCookies

ChocolateChipCookies

Here’sAmerica’s favorite cookie.Youmightwant to bake a doublebatch,becausetheywilldisappearinnotime.activetime15minutesbaketime10to12minutesperbatchmakes36cookies

1¼ cupsall-purposeflour½ teaspoonbakingsoda½ teaspoonsalt½ cupbutterormargarine(1stick),softened½ cuppackedlightbrownsugar¾ cupgranulatedsugar2 largeeggs

1½ teaspoonsvanillaextract1 package(6ounces)semisweetchocolatechips(1cup)2 cupspecans(8ounces),chopped(optional)

1Preheatovento375°F.Insmallbowl,combineflour,bakingsoda,andsalt.2 In large bowl, with mixer at medium speed, beat butter and brown and

granulated sugars until light and fluffy. Beat in eggs and vanilla until wellcombined.Reducespeed to low;beat in flourmixture justuntilblended.Withwoodenspoon,stirinchocolatechipsandpecans,ifusing.3 Drop dough by rounded measuring tablespoons, 2 inches apart, on two

ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes,rotating cookie sheets between upper and lower oven racks halfway throughbaking. With wide metal spatula, transfer cookies to wire racks to coolcompletely.4Repeatwithremainingdough.Storecookiesincookiejarupto1week.

eachcookieAbout80calories, 1gprotein,11gcarbohydrate,4g total fat (2g saturated),1g fiber, 13mgcholesterol,79mgsodium

PeanutButterCookies

Thesecookiescontainanentirejarofpeanutbutter—theycouldn’tgetanymorepeanutbuttery!activetime40minutesbaketime12to14minutesperbatchmakes72cookies

2 cupsall-purposeflour1 teaspoonbakingpowder1 teaspoonbakingsoda1 teaspoonsalt1 cupbutter(2sticks),softened(nosubstitutions)1 cuppackedbrownsugar1 cupplus2tablespoonsgranulatedsugar1 teaspoonvanillaextract2 largeeggs1 jar(18ounces)creamypeanutbutter

1 Preheat oven to 350°F. On waxed paper, combine flour, baking powder,bakingsoda,andsalt.2Inlargebowl,withmixeronmediumspeed,beatbutter,brownsugar,and1

cupgranulatedsugaruntil creamy,2minutes,occasionally scrapingbowlwithrubberspatula.Onlowspeed,beat invanilla, theneggs,oneata time,beatingwell after each addition. Add peanut butter and beat on medium speed untilcreamy, 2 minutes. On low speed, beat in flour mixture just until blended,occasionallyscrapingbowl.3 Drop dough by rounded measuring tablespoons, 2 inches apart, on

ungreasedlargecookiesheet.Placeremaining2tablespoonsgranulatedsugaronplateorsheetofwaxedpaper.Diptinesofforkinsugar,thenpresstwiceintotopofeachcookie,makingacrisscrosspattern(seeMakingCrosshatchMarks).4 Bake until lightly browned at edges, 12 to 14 minutes. Cool cookies on

cookiesheet2minutes.Withwidemetalspatula,transfercookiestowireracktocoolcompletely.Repeatwithremainingdoughandgranulatedsugar.5Storecookiesincookiejarupto1week.

eachcookieAbout105calories,2gprotein,10gcarbohydrate,7g total fat (3gsaturated),1g fiber,13mgcholesterol,120mgsodium

MakingCrosshatchMarksFlatteningpeanut-buttercookiedoughcrisscrosswithaforkgivesthecookiesaprettylatticepatternontop.Dipthetinesofforkinsugarfirsttoaddsparkle.

ChewyMolassesSpiceCookies

Darkandchewy,theselusciouscookiesoriginatedinEuropecenturiesago. Those early spice cookies were made with black pepper andmustard,justasoursare.activetime15minutesbaketime13to15minutesperbatchmakes42cookies

2 cupsall-purposeflour1½ teaspoonsbakingsoda1 teaspoongroundginger¼ teaspoongroundcinnamon¼ teaspoonsalt¼ teaspoonfinelygroundblackpepper1⁄8 teaspoongroundcloves1⁄8 teaspoondrymustard½ cupbutterormargarine(1stick),softened¾ cuppackeddarkbrownsugar½ cuplight(mild)molasses1 largeegg1 teaspoonvanillaextract

1 Preheat oven to 350°F. In small bowl, stir together flour, baking soda,ginger,cinnamon,salt,pepper,cloves,andmustard.2 In largebowl,withmixer onmedium speed, beat butter andbrown sugar

untilsmooth.Beatinmolassesuntilcombined.On low speed, beat in egg and vanilla until blended. Beat in flourmixture

untilcombined,scrapingbowloccasionallywithrubberspatula.3 Drop dough by rounded measuring tablespoons, 3 inches apart, on

ungreasedlargecookiesheet.Bakeuntilflattenedandevenlybrowned,13to15minutes.Coolcookiesoncookiesheetonwirerack2minutes.Withwidemetalspatula, transfer cookies to rack to cool completely. Repeat with remainingdough.4Storecookiesincookiejarupto1week.

each cookieAbout 70 calories, 1g protein, 11g carbohydrate, 2g total fat (1g saturated), 0g fiber, 11mgcholesterol,85mgsodium

GingerCookies

Spicy,crunchygingerycookiesareparticularlydeliciouspairedwithmugsofmulledcider.activetime40minutesbaketime13to15minutesperbatchmakes42cookies

½ cupbutterormargarine(1stick)¼ cupvegetableshortening1 cuplight(mild)molasses1 tablespoonbakingsoda

3½ cupsall-purposeflour1 cupsugar½ cupbuttermilk1 tablespoongroundginger¼ teaspoonsalt

1Preheatovento350°F.Greasetwolargecookiesheets.2 In small saucepan, melt butter and shortening over mediumlow heat,

swirlingpanoccasionally.3Inlargebowl,withwirewhisk,mixmolassesandbakingsoda.Addbutter

mixture,flour,sugar,buttermilk,ginger,andsaltandstiruntilblended.4Dropdoughbyroundedmeasuringtablespoons,3inchesapart,onprepared

cookiesheets.Bake13to15minutes,rotatingcookiesheetsbetweenupperandlower racks halfway throughbaking.Cool cookies on cookie sheets 1minute.With wide metal spatula, transfer cookies to wire racks to cool completely.Repeatwithremainingdough.5Storecookiesincookiejarupto1week.


Brown-SugarDropCookies

Theseeasycookiesarewhippedupinasaucepaninsteadofabowl.Thecombinationofbrownsugarandbuttergivesthemtheflavorandaromaofbutterscotch.activetime30minutesbaketime10minutesperbatchmakes36cookies

¾ cupall-purposeflour¼ teaspoonbakingsoda¼ teaspoonbakingpowder1⁄8 teaspoonsaltpinchgroundnutmeg6 tablespoonsbutter,cutintopieces½ cuppackedlightbrownsugar1 largeegg¾ teaspoonvanillaextract

1Preheatovento350°F.Greaseandflourtwolargecookiesheets.2 In small bowl, stir together flour, baking soda, baking powder, salt, and

nutmeg.3 In3-quartsaucepan,heatbutterandbrownsugartoboilingoverlowheat,

stirring.Removesaucepanfromheat.Stirinflourmixture,egg,andvanillauntilcombined.Setsaucepaninskilletofwarmwater.4 Drop dough by rounded measuring teaspoons, 1 inch apart, on prepared

cookie sheets. Bake until edges are browned and centers are set, 10minutes,rotating cookie sheets between upper and lower oven racks halfway throughbaking.Cooloncookiesheetsonwireracks1minute.Withwidemetalspatula,transfercookiestorackstocoolcompletely.Repeatwithremainingdough.5Storecookiesincookiejarupto1week.

each cookie About 50 calories, 1g protein, 6g carbohydrate, 3g total fat (2g saturated), 0g fiber, 13mgcholesterol,50mgsodium

Sour-CreamCookies

Subtle nutmeg flavor and a light, cakelike texture make these an

elegantpartnerforacupofafternoontea.activetime25minutesbaketime10to12minutesperbatchmakes30cookies

1¾ cupsall-purposeflour1 teaspoonbakingpowder½ teaspoonsalt¼ teaspoonbakingsoda¼ teaspoongroundnutmeg½ cupbutterormargarine(1stick),softened1 cupplus2tablespoonssugar1 largeegg2 teaspoonsvanillaextract½ cupsourcream

1Preheatovento400°F.Greaselargecookiesheet.2 In medium bowl, combine flour, baking powder, salt, baking soda, and

nutmeg.3 In large bowl,withmixer onmedium speed, beat butter and 1 cup sugar

until creamy, occasionally scrapingbowlwith rubber spatula.Beat in egg andvanilla, then sour cream, until well combined. On low speed, beat in flourmixturejustuntilblended,occasionallyscrapingbowl.4Dropdoughbyroundedmeasuringtablespoons,2inchesapart,onprepared

cookiesheet.Sprinklelightlywithsomeofremainingsugar.Bakeuntiledgesarelightlybrowned,10to12minutes.Withwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdoughandsugar.5Storecookiesincookiejarupto1week.


ClassicOatmeal-RaisinCookies

Eversincesettlersbroughtoatswestwiththeminthelate1700s,theoatmealcookie(inmanyforms)hasbeenanAmericanfavorite.Thisversioniscrispontheoutsideandjustabitchewyinthecenter.activetime25minutesbaketime11to13minutesperbatchmakes72cookies

1 cupall-purposeflour2 teaspoonsbakingsoda½ teaspoonsalt1 cuppackedbrownsugar½ cupbutterormargarine(1stick),softened1 teaspoonvanillaextract2 largeeggs3 cupsold-fashionedorquick-cookingoats,uncooked

1½ cupsdarkseedlessraisins

1 Preheat oven to 350°F. Line large cookie sheetwith nonstick foil (or usenonstickcookiesheet).2Onwaxedpaper,combineflour,bakingsoda,andsalt.3 In largebowl,withmixer onmedium speed, beat brown sugar andbutter

until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla,then eggs, one at a time, beating well after each addition. On low speed,graduallyaddflourmixture;beatjustuntilblended,occasionallyscrapingbowl.Withspoon,stirinoatsandraisins.4Dropdoughbyheapingmeasuringteaspoons,2inchesapart,ontoprepared

cookie sheet. Bake until tops are golden, 11 to 13 minutes. Cool cookies oncookiesheet1minute.Withwidemetalspatula,transfercookiestowireracktocoolcompletely.Repeatwithremainingdough.5Storecookiesincookiejarupto1week.


Coconut-OatmealCrisps

Chewyoatmealcookiesgetsweetandcrispywiththeadditionofricecerealandcoconut.activetime30minutesbaketime11to13minutesperbatchmakes66cookies

1 cupall-purposeflour1 teaspoonbakingpowder1 teaspoonbakingsoda1 cupbutterormargarine(2sticks),softened¾ cupgranulatedsugar¾ cuppackedbrownsugar2 teaspoonsvanillaextract2 largeeggs2 cupsold-fashionedoats,uncooked2 cupscrispyricecereal1 cupsweetenedflakedcoconut

1Preheatovento350°F.Greaselargecookiesheet.Onwaxedpaper,combineflour,bakingpowder,andbakingsoda.2 In large bowl,withmixer onmedium speed, beat butter and sugars until

creamy, about 2minutes, occasionally scraping bowl with rubber spatula. Onlow speed, beat in vanilla, then eggs, one at a time, beating well after eachaddition. Gradually add flour mixture; beat just until blended, occasionally

scrapingbowlwithrubberspatula.Withspoon,stirinoats,cereal,andcoconut.3 Drop dough by rounded measuring tablespoons, 3 inches apart, onto

preparedcookiesheet.Bakeuntiltopsaregolden,11to13minutes.Withwidemetal spatula, transfer cookies to wire rack to cool completely. Repeat withremainingdough.4Storecookiesincookiejarupto2weeks.


HealthyMakeoverChocolate-ChipOatmealCookies

Revamped,thesegemsarestillooey-gooeygood—butthey’reonly80calorieseach(withagramofhealthyfiberpercookie).We’vealsocutouthalf thefatandcholesterolyou’dfind in this treat’scalorieladencousins.Losetheguilt—andindulge!activetime15minutesbaketime12to13minutesperbatchmakes48cookies

½ cuppackedbrownsugar½ cupgranulatedsugar½ cuptrans-fat-freevegetableoilspread(60%to70%oil)1 largeegg1 largeeggwhite2 teaspoonsvanillaextract

1¼ cupsall-purposeflour1 teaspoonbakingsoda½ teaspoonsalt2½ cupsold-fashionedorquick-cookingoats,uncooked1 package(6ounces)bittersweet(62%cacao)orsemisweet

chocolatechips(1cup)

1Preheatovento350°F.

2Inlargebowl,withmixeronmediumlowspeed,beatsugarsandvegetablespreaduntilwellblended,occasionallyscrapingbowlwithrubberspatula.Addegg, eggwhite, andvanilla;beatuntil smooth.Beat in flour,baking soda, andsalt until mixed. With spoon, stir in oats and chocolate chips until wellcombined.3 Drop dough by rounded measuring tablespoons, 2 inches apart, on

ungreased large cookie sheet.Bakeuntil golden, 12 to 13minutes.Withwidemetal spatula, transfer cookies to wire rack to cool completely. Repeat withremainingdough.4Storecookiesincookiejarupto3days.


ApricotOatmealCookies

These cookies are chock-full of sweet, tart, chewy, crunchyingredients!activetime40minutesbaketime14to15minutesperbatchmakes54cookies

1 cupbutterormargarine(2sticks),softened1 cuppackedlightbrownsugar½ cupgranulatedsugar2 largeeggs

1½ cupsall-purposeflour1 teaspoonbakingsoda1 teaspoongroundcinnamon1 teaspoonalmondextract½ teaspoonsalt3 cupsold-fashionedorquick-cookingoats,uncooked1 cupchoppeddriedapricots¾ cupdriedcranberries¾ cupsweetenedflakedcoconut¾ cupsliveredalmonds,toasted(seeToastingNuts)

1Preheatovento350°F.2 In large bowl,withmixer onmedium speed, beat butter and sugars until

creamy, 2 minutes, occasionally scraping bowl with rubber spatula. On lowspeed,beat ineggs,flour,bakingsoda,cinnamon,almondextract,andsalt justuntilblended.Stirinoats,driedfruit,coconut,andalmonds.3 Drop dough by rounded measuring tablespoons, 2 inches apart, onto

ungreased large cookie sheet. Bake until tops are golden, 14 to 15 minutes.Usingawidemetalspatula,transfercookiestowirerackstocool.Repeatwithremainingdough.4Storecookiesincookiejarupto1week.


ToastingNutsToastingnutsbringsouttheirflavor,andinthecaseofnutssuchashazelnuts,allowstheskinstoberemoved.

To toast almonds, pecans, walnuts, cashews, or hazelnuts,preheat oven to 350°F. Spread shelled nuts in a single layer on acookie sheet. Bake, stirring occasionally, until lightly browned andfragrant,10minutes.Toasthazelnutsuntilskinsbegintopeelaway.Letnutscoolcompletelybeforechopping.

To skin hazelnuts, wrap the still-warm toasted nuts in a cleankitchen towel and let stand for 10 minutes. Using towel, rub toremoveasmuchskinaspossible(alloftheskinmaynotcomeoff).

Oatmeal-Chocolate-CherryCookies

Forchewycookies,baketheminimumtime—foracrispytreat,bakeafewminuteslonger.activetime35minutesbaketime12to14minutesperbatchmakes54cookies

1½ cupsall-purposeflour2 teaspoonsbakingsoda½ teaspoonsalt¾ cupgranulatedsugar¾ cuppackedbrownsugar¾ cupbutterormargarine(1½sticks),softened2 teaspoonsvanillaextract2 largeeggs3 cupsold-fashionedoats,uncooked1 cupdriedtartcherriesorraisins1 package(6ounces)semisweetchocolatechips(1cup)

1Preheatovento350°F.Greaselargecookiesheet.2Onwaxedpaper,combineflour,bakingsoda,andsalt.3 In large bowl,withmixer onmedium speed, beat sugars and butter until

creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, theneggs, one at a time, beatingwell after each addition.On low speed, graduallybeatinflourmixturejustuntilblended,occasionallyscrapingbowlwithspatula.Withspoon,stirinoats,driedfruit,andchocolatechips.4 Drop dough by rounded measuring tablespoons, 2 inches apart, onto

preparedcookiesheet.Bakeuntiltopsaregolden,12to14minutes.Withwidemetal spatula, transfer cookies to wire racks to cool completely. Repeat withremainingdough.5Storecookiesincookiejarupto1week.


ThumbprintJammies

Makearainbowbatchoftheseold-fashionedfavorites,usingseveraldifferentkindsofjam.activetime20minutesbaketime18to20minutesperbatchmakes30cookies

2 cupsall-purposeflour1 teaspoonbakingpowder¼ teaspoonsalt1 cupsugar¾ cupbutterormargarine(1½sticks),softened1 largeegg3 tablespoonsmilk2 teaspoonsvanillaextract¾ cupfavoriteseedlessjam

1Preheatovento350°F.Onwaxedpaper,combineflour,bakingpowder,andsalt.2 In large bowl, with mixer on medium speed, beat sugar and butter until

creamy.Addegg,milk,andvanilla;beatuntilwellblended.Onlowspeed,beatinflourmixturejustuntilblended.3 Drop dough by rounded measuring tablespoons, 2 inches apart, onto

ungreasedlargecookiesheet.Bake6minutes.Removecookiesheetfromoven.Working quickly, with greased rounded measuring teaspoon or large end ofmelonballer,gentlymakeasmallindentationincenterofeachcookie,makingsure not to press all the way through. Fill each indentation with rounded ½teaspoonjam.4Returncookiestoovenandbakeuntiledgesarebrowned,12to14minutes

longer.Withwidemetal spatula, transfer cookies towire rack to cool.Repeatwithremainingdoughandjam.5Storecookiesincookiejarupto1week.


cookietip

Theeasiestwaytogetlotsofjamintothecenterofthesekid-friendlyfavoritesistousethebackofamelonballerormeasuringspoontomakethe“thumbprint.”

Applesauce-RaisinCookieswithLemonGlaze

AGrannySmithappleaddsmoistureandtexture,while lemonglazegivesanappealingshinetotheseold-fashionedbeauties.activetime35minutesbaketime20to22minutesperbatchmakes42cookies

Cookies2 cupsall-purposeflour½ teaspoonbakingpowder½ teaspoonbakingsoda½ teaspoongroundcinnamon¼ teaspoongroundallspice¼ teaspoonsalt½ cupbutterormargarine(1stick),softened½ cupgranulatedsugar¼ cuppackedbrownsugar1 largeegg1 cupunsweetenedapplesauce1 teaspoonvanillaextract1 mediumGrannySmithapple,coredandfinelychopped1 cupdarkseedlessraisins1 cupwalnuts(4ounces),coarselychopped(optional)

1Preheatovento375°F.Greasetwolargecookiesheets.2 Prepare cookies: Onwaxed paper, combine flour, baking powder, baking

soda,cinnamon,allspice,andsalt.3 In large bowl,withmixer onmedium speed, beat butter and sugars until

light and fluffy.On low speed, beat in egg, applesauce, and vanilla untilwellcombined. Beat in flourmixture just until blended.With spoon, stir in apple,raisins,andwalnuts,ifusing.4Dropdoughby roundedmeasuring tablespoons,1 inchapart, onprepared

cookie sheets. Bake until lightly browned around edges and set, 20 to 22minutes, rotating cookie sheets between upper and lower oven racks halfwaythroughbaking.5Whilecookiesbake,prepareglaze:Insmallbowl,stirconfectioners’sugar

andlemonjuiceuntilsmooth.6Withwidemetalspatula,transfercookiestowireracks.Withpastrybrush,

spreadglazeoverwarmcookies;coolcompletely.7Storecookiesincookiejarupto3days.


LemonGlaze1. cupconfectioners’sugar2. tablespoonsfreshlemonjuice(seeGettingtheMostJuice)

GettingtheMostJuiceZapyour lemon in themicrowaveonHighforabout20secondsoruntil it’sbarelywarmtothetouch.Justbeforecutting,roll itonthecountertop. The combination of warming and rolling will releasemorejuicefromthelemon.

Double-ChocolateCherryDrops

Theslighttartnessofthecherriesprovidesadeliciouscontrasttothedoubledoseofrichchocolatefromsemisweetchunksandcocoa.activetime25minutesbaketime10to11minutesperbatchmakes60cookies

1¾ cupsall-purposeflour¾ cupunsweetenedcocoa¼ teaspoonsalt1 cupbutterormargarine(2sticks),softened1 cupsugar¼ cuplightcornsyrup2 teaspoonsvanillaextract

1 largeegg8 ouncessemisweetorwhitechocolate,cutinto½-inchpieces1 cupdriedtartcherries

1Preheatovento350°F.Onwaxedpaper,combineflour,cocoa,andsalt.2 In large bowl, with mixer on medium speed, beat butter and sugar until

creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup,vanilla, and egguntilwellmixed.On low speed, gradually add flourmixture;beatjustuntilblended,occasionallyscrapingbowl.Withspoon,stirinchocolatepiecesandcherries.3 Drop dough by rounded measuring teaspoons, 2 inches apart, onto

ungreased large cookie sheet. Bake until tops are just firm, 10 to 11minutes.With wide metal spatula, transfer cookies to wire rack to cool. Repeat withremainingdough.4Storecookiesincookiejarupto3days.


WhiteChocolate–PeppermintChippers

Thesecolorfulcookiesareaperfectchoicefortheholidaycookiejar.activetime30minutesbaketime10to12minutesperbatchmakes66cookies

¾ cupwhitechocolatechips2 cupsall-purposeflour

½ teaspoonbakingpowder½ teaspoonsalt¾ cupbutterormargarine(1½sticks),softened2⁄3 cupsugar1 largeegg1 teaspoonvanillaextract12 roundhardpeppermintcandies¾ cupsweetdarkchocolatechips,suchasHershey’sSpecial

DarkChocolateChips

1 In largemicrowave-safebowl,melt 1⁄3 cupwhite chocolate chips as labeldirects.Coolslightly.2Meanwhile, preheat oven to 375°F.Grease large cookie sheet. Onwaxed

paper,combineflour,bakingpowder,andsalt.3 Add butter tomelted chocolate; withmixer onmedium speed, beat until

creamy.Addsugarandbeatuntilfluffy,occasionallyscrapingbowlwithrubberspatula.Addeggandvanillaandbeatuntilwellblended.Onlowspeed,beatinflourmixturejustuntilblended.4 Place candies in zip-tight plastic bag and coarsely crushwith rolling pin.

With spoon, stir candies, dark chocolate chips, and remainingwhite chocolatechipsintodoughuntilcombined.5Dropdoughbyroundedmeasuringteaspoons,2inchesapart,ontoprepared

cookiesheet.Bakeuntilgoldenbrownatedges,10to12minutes.Coolcookiesoncookiesheetonwirerack1minute.Withwidemetalspatula,transfercookiestoracktocoolcompletely.Repeatwithremainingdough.6Storecookiesincookiejarupto1week.


ApricotFudgies

White chocolate chunks and pieces of dried apricot are a delightfulsurpriseintheserichfudgiecookies.


8 squares(8ounces)semisweetchocolate,coarselychopped6 tablespoonsbutterormargarine,cutintosmallpieces¾ cupsugar2 teaspoonsvanillaextract2 largeeggs¼ cupall-purposeflour¼ cupunsweetenedcocoa½ teaspoonbakingpowder¼ teaspoonsalt6 ounceswhitechocolate,Swissconfectionerybar,orwhite

bakingbar,coarselychopped1 cupdriedapricothalves(8ounces),coarselychopped

1Preheatovento350°F.2 In 3-quart saucepan, melt semisweet chocolate and butter over low heat,

stirring frequently. Remove saucepan from heat and, with wire whisk, stir insugar andvanilla until blended.Whisk in eggs, one at a time, untilmixture issmooth.Withspoon,stirinflour,cocoa,bakingpowder,andsaltuntilcombined.Addwhitechocolatepiecesandapricots;stirjustuntilevenlymixed(doughwillbelooseandsticky—similartobrowniebatter).3 Drop dough by rounded measuring tablespoons, 1½ inches apart, onto

ungreased large cookie sheet. Bake until tops of cookies are set, 13 to 15minutes.Coolcookiesoncookiesheetonwirerack30seconds.Withwidemetalspatula, transfer cookies to rack to cool completely. Repeat with remainingdough.4Storecookiesincookiejarupto3days.


ChocolateWows

The name says it all! Three kinds of chocolate plus pecansmake aspectacularcookie.activetime20minutesbaketime13minutesperbatchmakes48cookies

¼ cupall-purposeflour¼ cupunsweetenedcocoa1 teaspoonbakingpowder¼ teaspoonsalt6 squares(6ounces)semisweetchocolate,chopped½ cupbutterormargarine(1stick)2 largeeggs¾ cupsugar1½ teaspoonsvanillaextract2 cupspecans(8ounces),chopped1 package(6ounces)semisweetchocolatechips(1cup)

1 Preheat oven to 325°F. Grease two large cookie sheets. In small bowl,combineflour,cocoa,bakingpowder,andsalt.2Inheavy2-quartsaucepanoverlowheat,meltchocolateandbutter,stirring

frequently,untilsmooth.Letcool.3Inlargebowl,withmixeronmediumspeed,beateggsandsugaruntillight

and lemon colored, 2 minutes, frequently scraping bowl with rubber spatula.Addcooledchocolatemixture,flourmixture,andvanilla;onlowspeed,beatjustuntilblended. Increasespeed tomedium;beat2minutes.Withwoodenspoon,stirinpecansandchocolatechips.4Dropdoughby roundedmeasuring teaspoons,2 inchesapart,onprepared

cookiesheets.Withsmallmetalspatulaorbackofspoon,spreaddoughinto2-inchrounds(seeFlatteningStiffCookieDough).Bakeuntil topsareshinyandcracked,13minutes,rotatingcookiesheetsbetweenupperandlowerovenrackshalfway throughbaking.Cool cookies on cookie sheet 10minutes.Withwidemetal spatula, transfer cookies to wire racks to cool completely. Repeat withremainingdough.5Storecookiesincookiejarupto3days.


FlatteningStiffCookieDoughAstiffcookiedoughwillbakemoreevenlyifflattenedslightlywithasmallmetalspatulaafteritisdroppedontothecookiesheet.

Triple-ChocolateChubbies

Weaddedmore chocolate,walnuts, and pecans to a dense brownie-likebattertocreateabig,fatcookiethatbecameaninstanthitinourtest kitchen. You’ll need a wide-topped cookie jar to accommodatethesebadboys.activetime25minutesbaketime14minutesperbatchmakes24cookies

¼ cupall-purposeflour¼ cupunsweetenedcocoa½ teaspoonbakingpowder¼ teaspoonsalt8 squares(8ounces)semisweetchocolate,chopped6 tablespoonsbutterormargarine,cutintopieces1 cupsugar2 teaspoonsvanillaextract2 largeeggs1 package(6ounces)semisweetchocolatechips(1cup)½ cuppecans,chopped½ cupwalnuts,chopped

1 Preheat oven to 350°F. In small bowl, stir together flour, cocoa, bakingpowder,andsalt.2 In 3-quart saucepan, melt chopped chocolate and butter over low heat,

stirringfrequently,untilsmooth.Pourintolargebowl;cooltolukewarm.Stirinsugarandvanillauntilblended.Stir ineggs,oneata time,untilwellblended.Addflourmixtureandstiruntilcombined(batterwillbethin).Stirinchocolatechips,pecans,andwalnuts.3 Drop dough by heaping measuring tablespoons, 1½ inches apart, on

ungreasedlargecookiesheet.Bakeuntilset,14minutes.Coolcookiesoncookiesheetonwirerack2minutes.Withwidemetalspatula,carefullytransfercookiestoracktocoolcompletely.4Storecookiesincookiejarupto3days.

eachcookieAbout180calories,2gprotein,21gcarbohydrate,11gtotalfat(5gsaturated),1gfiber,26mgcholesterol,70mgsodium

CoconutMacaroons

AtraditionalPassoversweet,theseflourlesscookiesaredeliciousanytimeof theyear (andawelcometreat forpeoplewhoareallergic towheatorgluten).activetime10minutesbaketime25minutesperbatchmakes42cookies

3 cupssweetenedflakedcoconut¾ cupsugar4 largeeggwhites¼ teaspoonsalt1 teaspoonvanillaextract1⁄8 teaspoonalmondextract

1Preheatovento325°F.Linetwolargecookiesheetswithparchmentpaperorfoil.2Inlargebowl,stircoconut,sugar,eggwhites,salt,andvanillaandalmond

extractsuntilwellcombined.3 Drop dough by rounded measuring teaspoons, 1 inch apart, on prepared

cookie sheets. Bake until set and lightly golden, 25 minutes, rotating cookiesheets between upper and lower oven racks halfway through baking. Coolcookiesoncookiesheets1minute.Withwidemetalspatula,transfercookiestorackstocoolcompletely.4Storecookiesincookiejarupto3days.

each cookieAbout 40 calories, 1g protein, 6g carbohydrate, 2g total fat (2g saturated), 0.5g fiber, 0mgcholesterol,32mgsodium

chocolate-coconutmacaroons

Prepareasdirected,stirring2tablespoonsunsweetenedcocoaand1square(1ounce)semisweetchocolate,grated,intococonutmixtureinstep2.

Chocolate-HazelnutMacaroons

Chocolateandhazelnut isadelectableflavorcombination.Althoughthese chewy-crisp (and gluten-free) cookies are delicious on theirown, you can make them even more elegant by sandwiching twotogetherwithsomemeltedchocolate.activetime30minutesbaketime10minutesperbatchmakes30cookies

1 cuphazelnuts(filberts;5ounces)1 cupsugar¼ cupunsweetenedcocoa1 square(1ounce)unsweetenedchocolate,chopped1⁄8 teaspoonsalt2 largeeggwhites1 teaspoonvanillaextract

1Preheatoven to350°F.Toastandskinhazelnuts (SeeToastingnuts).Linetwolargecookiesheetswithfoil.2Infoodprocessorwithknifebladeattached,processhazelnuts,sugar,cocoa,

chocolate, and salt until nuts andchocolate are finelyground.Addeggwhitesandvanillaandprocessuntilblended.3 Drop dough by rounded measuring teaspoons, using another spoon to

release dough, 2 inches apart, on prepared cookie sheets. Bake until tops feelfirmwhenpressedlightly,10minutes,rotatingcookiesheetsbetweenupperandlower oven racks halfway through baking. Cool cookies on cookie sheets onwireracks.Repeatwithremainingdough.4Storecookiesincookiejarupto3days.


AlmondBiscotti

ShapedCookiesPreparingshapedcookiesisagreatwaytogetkidsinontheact.They’llloverollingthedoughintosmallballsanddippingtheminsugar,aswellashelpingtoshapethebiscotti.Biscottidoughisfirst formed into a log andbaked, then sliced andbaked again,yieldingterrificallycrispy,crunchycookiesthatarejustrightfordunkingincoffee.Somedoughsforshapedcookiesneedashortturn in the fridge to firm up just a bit; check the individualrecipes.

Hereareafewtipsforshapedcookiesuccess:

Even ifyou’vechilled thedough,workquicklywhen rolling it intoballs.Youwantthebutterfatinthedoughtostayascoldaspossiblebeforeithitstheheatoftheoven,sothecookieswillholdtheirshapebetter.Tokeepthedoughcool,youmightwanttostickitintherefrigeratorbetweenbatches.

Forevenbaking,trytoscoopthesameamountofdoughforeachcookie.“Shape dough by rounded teaspoons” or “Shape dough by roundedtablespoons”means you should use ameasuring teaspoon or tablespoon,notaspoonforstirringteaoracerealorsoupspoon.

If thedoughstarts to stick toyourhands, try rubbing themwith alittleflourorvegetableoil.

Ifthedoughgetscrumbly,moistenyourhandswithwater,thengatherthedoughtogether,pressingitintoadisk.

Chocolate-CoconutBites

Chocolate lovers will come running as soon as they smell thesecookiesbaking.Fortunately,thebite-sizecoconut-studdedmorselsarereadytoeatassoonastheyarecoolenoughtohold.activetime30minutespluschillingbaketime12to14minutesperbatchmakes48cookies

8 squares(8ounces)semisweetchocolate,chopped6 tablespoonsbutterormargarine,cutintopieces1⁄3 cupall-purposeflour¼ cupunsweetenedcocoa½ teaspoonbakingpowder¼ teaspoonsalt¾ cupsugar2 teaspoonsvanillaextract2 largeeggs1 package(6ounces)semisweetchocolatechips(1cup)1 cupsweetenedflakedcoconut

1 In 1-quart saucepan, melt chopped chocolate and butter over low heat,stirring occasionally, until smooth. Pour melted chocolate mixture into largebowl;cooltolukewarm,10minutes.2Meanwhile,insmallbowl,combineflour,cocoa,bakingpowder,andsalt.3Stirsugarandvanillaintochocolatemixtureuntilblended.Mixineggs,one

at a time. Add flour mixture, chocolate chips, and coconut and stir untilcombined.Coverbowlwithplasticwrapandrefrigerate1hour.4Preheatovento350°F.Withhands,shapedoughinto1½-inchballs.Place

balls,2 inchesapart,onungreased largecookiesheet.Bakeuntil set,12 to14minutes.Coolcookiesoncookiesheetonwirerack2minutes.Withwidemetalspatula,carefullytransfercookiestoracktocoolfurther.(Cleanedgeofspatulaaftereachbatch,ifnecessary,foreasierremovalofcookiesfromcookiesheet.)Repeatwithremainingdough.5Storecookiesincookiejarupto1week.

eachcookieAbout85calories,1gprotein,10gcarbohydrate,5g total fat (3gsaturated),1g fiber,136mg

cholesterol,40mgsodium

ChocolateCrinkles

This cookie takes its name from its interesting shape. As the rich,sugar-coated dough bakes, it spreads into puffy rounds with smallcracksontop.active time 25minutes plus chilling bake time 8minutes per batchmakes 48cookies

¾ cupplus2tablespoonsall-purposeflour¼ cupunsweetenedcocoa½ teaspoonbakingsoda¼ teaspoonbakingpowder1⁄8 teaspoonsalt4 tablespoonsbutterormargarine,softened½ cupplus2tablespoonsgranulatedsugar1 tablespoonlightcornsyrup1 square(1ounce)unsweetenedchocolate,meltedandcooled1 largeegg1 teaspoonvanillaextract¼ cupconfectioners’sugar

1 Insmallbowl, stir together flour,cocoa,bakingsoda,bakingpowder,andsalt.2 In largebowl,withmixeronmediumspeed,beatbutter,granulatedsugar,

andcornsyrupuntilcombined.Onlowspeed,beatinchocolate,egg,andvanillauntil well blended. Beat in flour mixture until combined, scraping bowloccasionallywithrubberspatula.Coverbowlwithplasticwrapandrefrigerate1hour.3 Preheat oven to 350°F. Place confectioners’ sugar in small bowl. With

hands,shapedoughinto1-inchballs;rollinconfectioners’sugar.Placeballs,1inchapart,onungreasedlargecookiesheet.Bakeuntilset,8minutes.Withwidemetal spatula, transfer cookies to wire rack to cool completely. Repeat with

remainingdoughandconfectioners’sugar.4Storecookiesincookiejarupto1week.


ChocolateSambucaCookies

This seriously chocolate cookie, spiked with sambuca liqueur, is acandidateforthegrown-upcookiejar.Itmakesanelegantafter-dinnerconfection.activetime30minutespluschillingbaketime10to12minutesperbatchmakes48cookies

12 squares(12ounces)semisweetchocolate,chopped4 tablespoonsbutterormargarine3 largeeggs1⁄3 cupsambuca(anise-flavoredliqueur)1 cupgranulatedsugar1 cupblanchedalmonds(4ounces),finelyground2⁄3 cupall-purposeflour¾ teaspoonbakingsoda1⁄3 cupconfectioners’sugar

1 In 2-quart saucepan, melt chocolate and butter over low heat, stirringfrequently,untilsmooth.Letcoolslightly.2 In medium bowl, with wire whisk, mix eggs, sambuca, and ½ cup

granulatedsugar;blendinchocolatemixture.Withspoon,stirgroundalmonds,flour, and baking soda into chocolate mixture until combined (dough will beverysoft).Coverbowlwithplasticwrapandrefrigerate4hoursorovernight.3 Preheat oven to 350°F. In small bowl, combine confectioners’ sugar and

remaining ½ cup granulated sugar.With lightly floured hands, roll dough byroundedmeasuringtablespoonsinto1-inchballs.Rollballsinsugartocoatandplaceabout2inchesapart,onungreasedlargecookiesheet.Bakeuntilcookiesarejustsetandlookpuffedandcracked,10to12minutes.Cooloncookiesheeton wire rack 1 minute. With wide metal spatula, transfer to rack to coolcompletely.Repeatwithremainingdoughandsugar.4Storecookiesincookiejarupto3days.


Melt-Aways

Thenametellsitall—thesecookiesmeltinyourmouth.activetime25minutespluschillingbaketime19to22minutesperbatchmakes42cookies

2 cupsall-purposeflour¼ cupcornstarch1⁄8 teaspoonsalt1 cupbutter(2sticks),softened(nosubstitutions)2 cupsconfectioners’sugar2 teaspoonsvanillaextract

1Preheatovento325°F.Onwaxedpaper,combineflour,cornstarch,andsalt.2Inlargebowl,withmixeronmediumspeed,beatbutteruntilcreamy.Beat

in1cupconfectioners’sugaruntil lightandfluffy.Onlowspeed,beat inflourmixture,thenvanilla.Coverbowlwithplasticandrefrigerate1hour.3Withhands,shapedoughbyheapingmeasuringteaspoonsinto1-inchballs.

Place balls, 1 inch apart, on ungreased large cookie sheet. Bake until set andlightlygoldenaroundedges,19to22minutes.Withwidemetalspatula,transfertowireracktocoolslightly.4Siftremaining1cupconfectioners’sugarintomediumbowl.Whilecookies

arestillwarm,rollinsugartocoat;returntoracktocoolcompletely.Whencool,gentlyrollcookiesinsugaragain.Repeatwithremainingdoughandsugar.5Storecookiesincookiejarupto1week.


Snickerdoodles

For extra flavor, we added aromatic spices to these crackle-toppedNewEnglandtreats.activetime30minutesbaketime12to14minutesperbatchmakes42cookies

3¼ cupsall-purposeflour2 teaspoonscreamoftartar1 teaspoonbakingsoda1 teaspoongroundginger1 teaspoongroundcinnamon½ teaspoonsalt

11⁄3 cupsgranulatedsugar1 cupbutterormargarine(2sticks),softened¼ cuplight(mild)molasses1 teaspoonvanillaextract1 largeegg½ cupcoarsesugar

1Preheatovento375°F.Inmediumbowl,mixflour,creamoftartar,bakingsoda,ginger,cinnamon,andsaltuntilblended.2 In large bowl, with mixer on medium speed, beat granulated sugar and

butter until creamy, occasionally scraping bowl with rubber spatula. Beat inmolasses,vanilla,andegg.Onlowspeed,graduallyaddflourmixturejustuntilblended,occasionallyscrapingbowl.3Withhands, shapedoughby roundedmeasuring tablespoons into1½-inch

balls.Rollballsincoarsesugartocoat.Placeballs,2inchesapart,onungreasedlarge cookie sheet. Bake until lightly golden and crinkly on top, 12 to 14minutes.Coolcookiesoncookiesheetonwirerack1minute.Withwidemetalspatula, transfer to rack to cool completely.Repeatwith remainingdough andcoarsesugar.4Storecookiesincookiejarupto1week.


Chipperdoodles

ThisvariationontheSnickerdoodlehasminichocolatechipsaddedtothedough.


3 cupsall-purposeflour2 teaspoonscreamoftartar1 teaspoonbakingsoda½ teaspoonsalt1 cupbutterormargarine(2sticks),softened

1¼ cupsplus3tablespoonssugar½ teaspoonvanillaextract2 largeeggs1 cupminichocolatechips2 teaspoonsgroundcinnamon

1 Preheat oven to 375°F. On waxed paper, combine flour, cream of tartar,bakingsoda,andsalt.2Inlargebowl,withmixeronmediumspeed,beatbutterand1¼cupssugar

until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla,then eggs, one at a time, beating well after each addition. On low speed,graduallyaddflourmixture;beatjustuntilblended,occasionallyscrapingbowl.Withspoon,stirinchocolatechips.3Insmallbowl,combinecinnamonandremaining3tablespoonssugar.With

hands,shapedoughbyroundedmeasuringtablespoonsinto1½-inchballs.Rolleach ball in cinnamon sugar. Place balls, 2 inches apart, on ungreased largecookie sheet. Using flat-bottomed glass, press balls slightly to make 2-inchrounds. Bake until pale golden and firm, 13 to 15 minutes.With wide metalspatula,transfercookiestowireracktocool.Repeatwithremainingdoughandcinnamonsugar.4Storecookiesincookiejarupto1week.


Whole-GrainGingersnaps

Getadoseofwhole-wheatgoodnessinthesespicygingersnaps.activetime25minutespluschillingbaketime9to11minutesperbatchmakes42cookies

1 cupall-purposeflour1 cupwhole-wheatflour1 teaspoongroundginger1 teaspoonbakingsoda½ teaspoongroundcinnamon½ teaspoonsalt½ cupsugar6 tablespoonstrans-fat-freevegetableoilspread(60%to70%

oil)1 largeegg½ cupdarkmolassesnonpareilsorroundwhitesprinkles

(optional)

1On sheetofwaxedpaper, combine flours, ginger, baking soda, cinnamon,andsalt.2Inlargebowl,withmixeronlowspeed,beatsugarandvegetableoilspread

untilblended. Increasespeed tohigh;beatuntil lightandcreamy,occasionallyscrapingbowlwithrubberspatula.Beatineggandmolasses.Onlowspeed,beatinflourmixturejustuntilblended.Coverbowlwithplasticwrapandrefrigerateuntileasiertohandle(doughwillbeslightlysticky),1hour.3Preheatovento350°F.Withlightlygreasedhands,shapecookiedoughby

heapingmeasuringteaspoonsinto1-inchballs.Ifdesired,diptopofeachballinnonpareils.Placeballs,2½inchesapart,onungreasedlargecookiesheet.Bakeuntiltopsareslightlycracked,9to11minutes.(Cookieswillbeverysoft.)Coolcookiesoncookiesheetonwirerack1minute.Withwidemetalspatula,transfercookiestoracktocoolcompletely.Repeatwithremainingdoughandnonpareilsifusing.4Storecookiesincookiejarupto3days.

each serving About 55 calories, 1g protein, 9g carbohydrate, 2g total fat (0g saturated), 1g fiber, 5mgcholesterol,75mgsodium

MolassesCookies

Anold-timefavorite.Everyonewillenjoyrollingthespicydoughintoballsanddippingtheminsugar.activetime40minutespluschillingbaketime10to12minutesperbatchmakes72cookies

¾ cupbutterormargarine(1½sticks)¼ cuplight(mild)molasses1¼ cupssugar1 largeegg2 cupsall-purposeflour2 teaspoonsbakingsoda1 teaspoongroundcinnamon½ teaspoongroundginger½ teaspoonsalt¼ teaspoongroundcloves

1Preheatovento375°F.2In3-quartsaucepan,meltbutteroverlowheat.Removesaucepanfromheat

and,withwirewhisk,beatinmolassesand1cupsugaruntilblended;whiskinegg.Withwoodenspoon,stirinflour,bakingsoda,cinnamon,ginger,salt,andclovesuntilmixed.Transferdoughtomediumbowlandfreezeuntilfirmenough

tohandle,about15minutes.3Spreadremaining¼cupsugaronsheetofwaxedpaper.Withhands,shape

doughinto1-inchballs;rollballsinsugartocoat.Placeballs,2½inchesapart,onungreasedlargecookiesheet.Bakeuntilcookiesspreadanddarken,10to12minutes.Cooloncookiesheetonwirerack1minute.Withwidemetalspatula,transfer cookies to rack to cool completely.Repeatwith remaining dough andsugar.4Storecookiesincookiejarupto1week.


Melt-in-Your-MouthSugarCookies

With vegetable oil substituting in for someof the butter, this recipegivesyoualltherichcrispnesswithoutthesaturatedfat.activetime40minutesbaketime10to11minutesperbatchmakes96cookies

2¼ cupsall-purposeflour½ teaspoonbakingsoda½ teaspooncreamoftartar¼ teaspoonsalt½ cupbutter(1stick),softened(nosubstitutions)½ cupconfectioners’sugar½ cupplus2tablespoonsgranulatedsugar

1 largeegg½ cupvegetableoil1 teaspoonvanillaextract

1Preheatovento350°F.Onwaxedpaper,combineflour,bakingsoda,creamoftartar,andsalt.2 In large bowl, with mixer on medium speed, beat butter, confectioners’

sugar,and½cupgranulatedsugaruntilcreamy,2minutes.Onlowspeed,beatinegg, then oil and vanilla. Gradually beat in flour mixture just until blended,occasionallyscrapingbowlwithrubberspatula.3Placeremaining2tablespoonsgranulatedsugarinsaucer.Withhands,shape

doughbyroundedmeasuringteaspoonsinto3/4-inchballs.Placeballs,2inchesapart,onungreasedlargecookiesheet.Dippunchcuporglasswithraisedorcutdesignonbottom,orcoarsesideofmeatmallet,intosugarinsaucer;usetopressandflatteneachballinto1½-inchround.4 Bake until edges are golden, 10 to 11minutes.Withwidemetal spatula,

transfer cookies to wire rack to cool. Repeat with remaining dough andgranulatedsugar.5Storecookiesincookiejarupto1week.


WalnutBalls

A traditional choice for the holiday cookie jar, these deliciousmouthfulsoughttobeenjoyedallyearlong.activetime45minutesbaketime13to15minutesperbatchmakes78cookies

1 cupbutter(2sticks),softened(nosubstitutions)6 tablespoonsgranulatedsugar½ teaspoonvanillaextract2 cupsall-purposeflour1⁄8 teaspoonsalt

2 cupswalnuts(8ounces),chopped1¼ cupsconfectioners’sugar

1Preheatovento325°F.2 In largebowl,withmixeronmediumspeed,beatbutter,granulatedsugar,

andvanillauntilcreamy,occasionallyscrapingbowlwithrubberspatula.Onlowspeed,graduallybeat in flourandsalt justuntilblended,occasionallyscrapingbowl.Stirinwalnuts.3Withhands,shapedoughbyroundedmeasuringteaspoonsinto1-inchballs.

Placeballs,1inchapart,onungreasedlargecookiesheet.Bakeuntilbottomsarelightlybrowned,13to15minutes.4 Place confectioners’ sugar in pie plate.While cookies are hot, withwide

metalspatula, transfer4or5cookiesata timetopieplatewithconfectioners’sugar.Gently turncookieswithfork togenerouslycoatwithsugar.Transfer towire rack tocoolcompletely.Repeatwith remainingdoughandconfectioners’sugar.5Storecookiesincookiejarupto1week.


HoneyCookies

These slightly salty cookies are perfect for those who prefer theirtreatsnottoosweet.activetime40minutespluschillingbaketime18to22minutesperbatchmakes36cookies

1 cupbutterormargarine(2sticks),softened¼ cuphoney(seeTip)2 teaspoonsvanillaextract2 cupsall-purposeflour2 cupswalnuts(8ounces),chopped½ teaspoonsalt

1 In large bowl, with mixer on high speed, beat butter until creamy. Addhoneyandvanilla;beatuntilwellblended.Onlowspeed,beatinflour,walnuts,andsaltuntildoughforms.Coverbowlwithplasticwrapandrefrigerate1hour.2Preheatovento325°F.Withlightlyflouredhands,shapedoughbyheaping

measuringteaspoonsinto½-inchballs.Placeballs,2inchesapart,onungreasedlarge cookie sheet. Press floured four-tine fork across top of each ball (seeMaking CrosshatchMarks). Bake until golden, 18 to 22 minutes. With widemetal spatula, transfer cookies to wire rack to cool. Repeat with remainingdough.3Storecookiesincookiejarupto1week.


cookietip Ingeneral,thedarkerthecolorofahoneythestrongertheflavor.Choosealightdelicatevariety,suchasorangeblossomhoney,forthesecookies.

Wheat-FreeAlmondButterCookies

Here’sasweettreatforcookieloverswhoareintolerantofbothdairyandgluten.Youcanfindflaxseedsandalmondbutterinnaturalfoodstores.


1 tablespoongroundflaxseedsorflaxseedmeal3 tablespoonswater1 cupsmoothalmondbutter1 cuppackedbrownsugar1 teaspoonbakingsoda½ teaspoonvanillaextractpinchsalt½ teaspoonpumpkinpiespice(optional)slicedalmonds

(optional)

1Preheatovento350°F.Linetwolargecookiesheetswithparchmentpaper.2Insmallbowl,mixflaxseedswithwater.Letstand5minutes.3Inalargebowl,withmixeronlowspeed,blendalmondbutter,brownsugar,

bakingsoda,vanilla,salt,soakedflaxseeds,andpumpkinpiespiceifusinguntilthoroughlycombined.4Withhands, shapedoughby roundedmeasuring tablespoons into3/4-inch

balls. Place balls, 1½ inches apart, on prepared cookie sheets. If desired, topballs with almonds. Bake until slightly golden, 11 to 12minutes. Usingwidemetal spatula, transfer cookies to wire rack to cool. Repeat with remainingdough.5Storecookiesinacookiejarupto3days.

eachservingAbout70calories,1gprotein,8gcarbohydrate,4g total fat (0.5gsaturated),13gfiber,0mgcholesterol,72mgsodium

Hermits

Originating in New England’s clipper-ship days, these spicy fruitcookiesgottheirnamefromtheirlong-keepingquality.activetime20minutesbaketime13to15minutesmakes32cookies

2 cupsall-purposeflour1 teaspoongroundcinnamon½ teaspoonbakingpowder½ teaspoonbakingsoda½ teaspoongroundginger¼ teaspoongroundnutmeg¼ teaspoonsalt1⁄8 teaspoongroundcloves1 cuppackedbrownsugar½ cupbutterormargarine(1stick),softened1⁄3 cupdarkmolasses1 largeegg1 cupdarkseedlessraisins1 cuppecans(optional),toasted(SeeToastingnuts)and

coarselychopped

1Preheatovento350°F.Greaseandflourtwolargecookiesheets.2Onsheetofwaxedpaper,combineflour,cinnamon,bakingpowder,baking

soda,ginger,nutmeg,salt,andcloves.3 In largebowl,withmixer onmedium speed, beat brown sugar andbutter

until lightand fluffy.Beat inmolassesuntilwell combined.Beat inegg.Withmixer on low speed, beat in flour mixture just until blended, occasionallyscraping bowl with rubber spatula. With spoon, stir in raisins and pecans, ifusing.4Dividedoughintoquarters.Withlightlyflouredhands,shapeeachquarter

into12”by1½”log.Oneachpreparedcookiesheet,placetwologs, leaving3inchesinbetween.Bakeuntillogsflattenandedgesarefirm,13to15minutes,rotating cookie sheets between upper and lower oven racks halfway throughbaking.Coollogsoncookiesheetsonwireracks15minutes.5Transfer logs to cuttingboard.Slice eachcrosswise into8cookies.Using

widemetalspatula,transfertorackstocoolcompletely.6Storecookiesincookiejarupto3weeks.


JellyCenters

A dainty dollop of raspberry preserves sandwiched between twobutterycookies—whatcouldbemoredelectablethanthat?activetime45minutespluschillingbaketime10to12minutesperbatchmakes54sandwichcookies

1 cupbutterormargarine(2sticks),softened1¼ cupssugar2 largeeggs,separated2 teaspoonsvanillaextract3 cupsall-purposeflour1⁄8 teaspoonbakingpowder1⁄8 teaspoonsaltabout2⁄3cupseedlessraspberrypreserves(see

Tip)

1 In largebowl,withmixeron lowspeed,beatbutterand1cupsugaruntilblended, occasionally scraping bowlwith rubber spatula.On high speed, beatuntil light and fluffy, 3minutes.On low speed, beat in egg yolks and vanillauntilblended.Graduallybeatinflour,bakingpowder,andsalt.Shapedoughinto2 balls; flatten slightly. Wrap each ball in plastic and refrigerate until firmenoughtoroll,1hour.2Preheatoven to350°F.Between twosheetsof flouredwaxedpaper, roll1

pieceofdough1⁄8inchthick;keepremainingdoughrefrigerated.Withfloured2-inchcookiecutter(welikerounds,hearts,orstars),cutoutasmanycookiesaspossible. Place cookies, about ½ inch apart, on two ungreased large cookiesheets; reserve trimmings.With½-inch heart-or star-shaped cookie cutter, cutoutcentersfromhalfofcookies.Removecenters;adddoughtotrimmings.3Incup,withfork,beateggwhitesslightly.Withpastrybrush,brushcookies

withcut-outcenterswithsomeeggwhite,thensprinklewithsomeofremaining¼cupsugar.Bakeuntillightlybrowned,10to12minutes,rotatingcookiesheetsbetweenupperandlowerovenrackshalfwaythroughbaking.Withwidemetalspatula, transfer cookies to wire rack to cool. Repeat steps 2 and 3 withtrimmingsandremainingdough.4Whencookiesarecool,spreadcenterofeachcookiewithoutcut-outcenter

with¼to½teaspoonpreserves;topeachwithcookiewithcutoutcenter,gently

pressingtoformasandwich.5Storecookiesincookiejarupto3days.


cookietip

Youcanreplacetheraspberrypreserveswithyourfavoriteflavorofpreserves;justmakesuretheyareseedless.Lemoncurdorchocolate-hazelnutspreadwouldalsobedeliciousalternatives.

Mandelbrot

AnEasternEuropeancookie,mandelbrot,oralmondbread, isbakedinlogs,sliced,andrebakedjustlikebiscotti.active time 30 minutes plus cooling bake time 37 to 38 minutes makes 48cookies

3¾ cupsall-purposeflour2 teaspoonsbakingpowder½ teaspoonsalt3 largeeggs1 cupsugar¾ cupvegetableoil2 teaspoonsvanillaextract

¼ teaspoonalmondextract1 teaspoonfreshlygratedorangepeel1 cupblanchedalmonds(4ounces),coarselychoppedand

toasted(SeeToastingnuts)untilgolden

1Preheatovento350°F.Inlargebowl,stirtogetherflour,bakingpowder,andsalt.2 Inseparate largebowl,withmixeronmediumspeed,beateggsandsugar

until mixture is light lemon color. Add oil, vanilla and almond extracts, andorangepeelandbeatuntilblended.Withwoodenspoon,beat in flourmixture.Stirinalmonds.3Dividedoughinhalf.Dropeachhalfbyspoonfulsdownlengthofungreased

largecookiesheet.Withlightlyflouredhands,shapeeachhalfinto12-inch-longlog, leaving 4 inches between logs (doughwill be slightly sticky). Bake untillightlycoloredandfirm,30minutes.Coollogsoncookiesheetonwirerack10minutes.4Transfer logs tocuttingboard.Withserratedknife,cuteach logcrosswise

into ½-inch-thick slices. Place slices, cut side down, on two ungreased largecookiesheets.Bakeuntilgolden,7to8minutes,turningslicesoverandrotatingcookiesheetshalfwaythroughbaking.Withwidemetalspatula,transfercookiestorackstocoolcompletely.5Storecookiesincookiejarupto3weeks.

eachcookieAbout105calories,2gprotein,12gcarbohydrate,5gtotalfat(1gsaturated),0.5gfiber,13mgcholesterol,50mgsodium

Triple-NutBiscotti

It’satripledoseofnuttinesswiththeaddedzingoffreshlemonpeel.activetime25minutespluscoolingbaketime45minutesmakes48biscotti

1⁄3 cupwholenaturalalmonds

1⁄3 cupshelledpistachios1⁄3 cupwalnuts1 cupall-purposeflour2⁄3 cupwhole-wheatflour2⁄3 cupsugar¼ cuptoastedwheatgerm1½ teaspoonsbakingpowder½ teaspoongroundcinnamon¼ teaspoonsalt2 largeeggwhites1 largeegg¼ cupwater½ teaspoonfreshlygratedlemonpeel

1Preheatovento325°F.Greaselargecookiesheet.2In13”by9”bakingpan,bakenutsuntiltoasted,about15minutes,stirring

once.Coolinpanonwirerack.Coarselychopnuts.3 In large bowl, stir nuts, flours, sugar, wheat germ, baking powder,

cinnamon,andsaltuntilwellmixed.Insmallbowl,beateggwhites,egg,water,and lemon peel. Stir egg mixture into nut mixture, then, with floured hands,pressdoughjustuntilblended.4Dividedoughinhalf.Onpreparedcookiesheet,withflouredhands,shape

each half into 9-inch log, placing logs 3 inches apart (dough will be sticky).Bake35minutesoruntiltoothpickinsertedincentercomesoutclean.Coollogsoncookiesheetonrack30minutes.5 Transfer 1 log to cutting board. With serrated knife, cut crosswise on

diagonalinto¼-inch-thickslices.Placeslices,cutsidedown,onungreasedlargecookiesheet.Repeatwithremaininglog,usingsecondcookiesheetifnecessary.Bake15minutesoruntilgolden,rotatingcookiesheetsbetweenupperandlowerovenrackshalfway throughbaking.Usingwidemetalspatula, transferbiscottitoracktocool.6Storebiscottiincookiejarupto3weeks.

each biscotto About 45 calories, 2g protein, 7g carbohydrate, 2g total fat (0g saturated), 1g fiber, 4mgcholesterol,30mgsodium

CherryandGingerBiscotti

These biscotti are a taste surprise, with the chewy tartness of driedcherries and the hot, bright flavor of crystallized ginger. Or, if youprefer a more traditional biscotti, try the almond variation, whichsubstitutes toasted almonds and amaretto liqueur for the ginger andcherries.active time 35 minutes plus cooling bake time 50 to 60 minutes makes 54biscotti

3¼ cupsall-purposeflour1 tablespoonbakingpowder1 teaspoongroundginger½ teaspoonsalt¾ cupbutterormargarine(1½sticks),cutup1¼ cupssugar3 largeeggs1 jar(2ounces)dicedcrystallizedginger(1⁄3cup),coarsely

chopped¾ cupdriedtartcherries,chopped

1 Preheat oven to 350°F. On waxed paper, combine flour, baking powder,groundginger,andsalt.2 Inmicrowave-safe large bowl, heat butter inmicrowave oven onHigh 1

minute or until butter melts. With wire whisk, mix in sugar and eggs untilsmooth.Withspoon,stirflourmixture,crystallizedginger,andcherriesintoeggmixtureuntildoughforms.3Dividedoughinhalf.Onungreasedlargecookiesheet,withflouredhands,

shape 1 half into 14” by 4” log (about ½ inch high). Repeat with remainingdoughonsecondcookiesheet.Bakeuntilgoldenandtoothpickinsertedincentercomes out clean, 25 to 30minutes, rotating cookie sheets between upper andlowerovenrackshalfwaythroughbaking.Coolbiscottioncookiesheetsonwireracks20minutes.Resetovento325°F.4Transfer1 log tocuttingboard.Withserratedknife,cutcrosswise into½-

inch-thickslices.Placeslices,cutsidedown,onsamecookiesheets.Repeatwithremaining log.Bakeuntilgoldenonbottom,25 to30minutes, rotatingcookie

sheetsbetweenupperandlowerovenrackshalfwaythroughbaking.Withwidemetalspatula,transferbiscottitorackstocoolcompletely.5Storebiscottiincookiejarupto3weeks.

eachbiscottoAbout80calories,1gprotein,13gcarbohydrate,3g total fat (2gsaturated),0g fiber,19mgcholesterol,75mgsodium

almondbiscotti

Prepareasdirected,butomitgroundginger,add2tablespoonsamaretto(almond-flavorliqueur)toeggmixture,andsubstitute1½cupsslicedalmonds(6ounces),lightlytoasted(SeeToastingnuts)andcooled,forcrystallizedgingerandcherries.Storeincookiejarupto3weeks.

eachbiscottoAbout95calories,2gprotein,11gcarbohydrate,5g total fat (2gsaturated),1g fiber,19mg


CrunchyLow-FatChocolateBiscotti

We’vegiventhisbiscottirecipeahealthymakeover,usingeggwhitesinsteadofwholeeggsandvegetableoilinsteadofbutter.activetime30minutespluscoolingbaketime50minutesmakes48biscotti

3 largeeggwhites1⁄3 cupvegetableoil

2 tablespoonsstrongbrewedcoffee1 teaspoonvanillaextract

12⁄3 cupsall-purposeflour¾ cupsugar½ cupunsweetenedcocoa1 teaspoonbakingpowder¼ teaspoonbakingsoda¼ teaspoonsalt1⁄3 cupchoppedhazelnutsorothernuts,toasted(SeeToasting

nuts)1⁄3 cupdriedtartcherries

1Preheatovento350°F.Lightlygreaselargecookiesheet.2Insmallbowl,beattogethereggwhites,oil,coffee,andvanilla.3Inlargebowl,stirtogetherflour,sugar,cocoa,bakingpowder,bakingsoda,

salt,nuts,andcherriesuntilwellmixed.Poureggmixtureoverdryingredientsand stir until combined. Shape dough into two 12" by 1" logs; place both onprepared cookie sheet and flatten slightly. Bake 30minutes or until toothpickinserted incenter comesout clean.Cool logsoncookie sheetonwire rack10minutes.4 Transfer 1 log to cutting board. Cut diagonally into scant ½-inch-thick

slices. Arrange biscotti, cut side up, on ungreased cookie sheet. Repeat withremaininglog,usingasecondcookiesheet ifnecessary.Bake20minutesuntildry.Rotatecookiesheetsbetweenupperand lowerovenrackshalfway thoughbaking,ifusingtwosheets.Usingwidemetalspatula,transferbiscottitoracktocool.5Storebiscottiincookiejarupto3weeks.

each biscotto About 50 calories, 1g protein, 8g carbohydrate, 2g total fat (1g saturated), 1g fiber, 0mgcholesterol,30mgsodium

LemonSlice-‘n’-Bakes

IceboxCookiesIcebox (or refrigerator) cookies bring back memories ofchildhood, whether our moms baked us this kind of cookie ornot.Iceboxcookiesbecametherage—andanearlyconveniencefood—in the late nineteenth century, when women discoveredthathavingarollofcookiedoughintheiceboxmeanttheycouldbake and serve warm cookies at a moment’s notice. This timesaverisjustasusefultoday.

Anumberoftherecipesinthischapteryieldalotofcookies.Ifyoulike,youcancuttherecipeinhalf,butwesuggestthatyoumake the full recipe and simply stash the extra dough in thefreezerforcookiesinaflash.

Hereareafewtipsforiceboxcookiesuccesseverytime:

If the dough seems too soft to shape into a log or rectangle, asdirected,putitintherefrigeratorfor15minutesorsotofirmitup.

Ifyoutaketheoptiontousemargarineinsteadofbutter,freezethedoughinsteadofrefrigeratingittofirmitup.

Iftherecipedirectsyoutoshapethedoughintoalog,checkonitevery10minutesorso,onceit’sintherefrigerator(orfreezer).Whileit’sstillsoft, theweightof thedoughmaycause the log tostart toflattenononeside.Ifthishappens,rollitbackandforthtoreshapeit.Continuetodothisuntilthedoughisfirmenoughtokeeptheshapeyouneed.

Tofreezedoughforiceboxcookies,wrapittightlyinheavy-dutyfoilandpackitinanair–tightcontainer.Labelitwiththedate.Letthedoughthawintherefrigeratorbeforeslicingandbaking.

When slicing a rounded log of dough (as opposed to one that’s

squaredoff),turniteveryfewslicestokeepthebottomfromflattening.

Garden-PartySugarCookies

Freshthyme,lemonpeel,andcrystallizedgingerbringcomplexflavorto these easy-to-make cookies. They’re perfect with iced tea orlemonade.activetime30minutespluschillingbaketime12to14minutesperbatchmakes96cookies(48cookiesperlogofdough)

2½ cupsall-purposeflour1 teaspoonbakingsoda1 teaspooncreamoftartar½ teaspoonsalt1 cupbutterormargarine(2sticks),softened2 cupsconfectioners’sugar,plusadditionalforsprinkling1 largeegg1 tablespoonfreshlygratedlemonpeel1 tablespoonfreshthymeleaves(preferablylemonthyme),

minced1 tablespoonmincedcrystallizedginger

1Inmediumbowl,combineflour,bakingsoda,creamoftartar,andsalt.2 In large bowl, with mixer on low speed, beat butter and 2 cups

confectioners’sugaruntilblended.Increasespeedtohigh;beatuntilcreamy.Onlowspeed,beatinegg,lemonpeel,thyme,andginger.Beatinflourmixturejustuntilblended.3Dividedoughinhalf.Shapeeachhalfinto12”by1½”log;wrapeachlogin

plasticwrap(SeeShapingandSlicingIceboxCookies).Freezeuntilfirmenoughtoslice,2hours,orupto1month.4Preheatovento350°F.Cut1logcross–wiseinto¼-inch-thickslices.Place

slices,1inchapart,onungreasedlargecookiesheet.Bakeuntiledgesaregolden

brown,12to14minutes.Withwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdough.5Whencookiesarecool,sprinkle lightlywithconfectioners’sugar.Store in

cookiejarupto1week.


LemonSlice-’n’-Bakes

Withadoublecitrushit from lemon juiceand thegratedpeel, thesecrispy cookies are highly addictive! If you like lemon-poppyseedmuffins, be sure to try the lemon-poppyseed variation of thesecookies.activetime25minutespluschillingbaketime13to14minutesperbatchmakes72cookies(36cookiesperlogofdough)

2 cupsall-purposeflour¼ teaspoonbakingsoda¼ teaspoonsalt2 largelemons¾ cupbutterormargarine(1½sticks),softened½ cupconfectioners’sugar½ cupplus2tablespoonsgranulatedsugar½ teaspoonvanillaextract

1Onwaxedpaper,combineflour,bakingsoda,andsalt.Fromlemons,grate1

tablespoonpeelandsqueeze2tablespoonsjuice(seeGettingtheMostJuicefortips).2 In large bowl, with mixer on medium speed, beat butter, confectioners’

sugar,and½cupgranulatedsugaruntilcreamy,occasionallyscrapingbowlwithrubberspatula.Addvanillaandlemonpeelandjuice,andbeatuntilblended.Onlowspeed,beatinflourmixturejustuntilcombined.3Dividedoughinhalf.Shapeeachhalfinto6-inch-longlog.Wrapeachlogin

plasticwrap(seeShaping&SlicingIceboxCookies)andrefrigerateovernight;ifusingmargarine,freezeovernight.(Doughcanalsobefrozenupto3months.)4Preheatovento350°F.Cut1loginto3/16-inch-thickslices.Placeslices,1½inchesapart,onungreasedlargecookiesheet,andsprinklelightlywithsomeofremaininggranulatedsugar.5Bakecookiesuntiledgesaregoldenbrown,13to14minutes.Coolcookies

on cookie sheet on wire rack 2 minutes. With wide metal spatula, transfercookiestoracktocoolcompletely.Repeatwithremainingdoughandgranulatedsugar.6Storecookiesincookiejarupto1week.


lemon-poppyseedslices

Prepareasdirected,butadd2tablespoonspoppyseedswhenbeatinginlemonpeelandjuice,andvanilla.Bakeasdirected.


shaping&slicingiceboxcookies

step1: Shape dough roughly into a log, then use plasticwrap orwaxedpapertorollandsmoothitintoacylinderofeventhickness.

step2:Asyouslicethelogofdough,turniteveryfewcutssothebottomdoesn’tbecomeflattened.

LimeSlice-’n’-Bakes

The refreshing flavor of lime creates a delicate cookie. Shaping thedough into rectangles before chilling makes it easier to slice thecookiesbecausethedoughrestsflatonthecuttingboardanddoesn’tloseitsshapefromthepressureoftheknife.activetime30minutespluschillingbaketime12to15minutesperbatchmakes48cookies(24cookiesperbrickofdough)

3 limes½ cupbutterormargarine(1stick),softened¾ cupgranulatedsugar1 largeegg

1¾ cupsall-purposeflour½ cupconfectioners’sugar

1 From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice (seeGettingtheMostJuicefortips).Inmediumbowl,withmixeronmediumspeed,beat butter and granulated sugar until creamy.On low speed, beat in egg andlimepeelandjuiceuntilblended.Beatinflouruntilcombined.2Divide dough in half.On separate sheets of plasticwrap, shape eachhalf

into6”by2½”by1½”brick.Wrapeachbrickinplasticandfreeze3hoursorupto1month.3 Preheat oven to 350°F. Slice 1 brick crosswise into ¼-inch-thick slices.

Placeslices,1inchapart,onungreasedlargecookiesheet.Bakeuntiledgesaregolden brown, 12 to 15minutes.Withwidemetal spatula, transfer cookies towire racks. Sift confectioners’ sugar over hot cookies. Repeat with remainingdoughandconfectioners’sugar.4Storecookiesincookiejarupto1week.


CoconutThins

Therich,nuttyflavorcomesfromtoastingthecoconutfirst.activetime30minutespluschillingbaketime12to14minutesperbatchmakes114cookies(57cookiesperlogofdough)

2 cupssweetenedflakedcoconut1¾ cupsall-purposeflour¼ cupcornstarch½ teaspoonbakingpowder1⁄8 teaspoongroundnutmeg1⁄8 teaspoonsalt¾ cupbutterormargarine(1½sticks),softened¾ cupsugar

1 largeegg½ teaspoonvanillaextract

1Preheatovento375°F.Injelly-rollpan,toastcoconutuntilgolden,11to13minutes,stirringoccasionally.Transfercoconuttoplate;coolcompletely.2 Onwaxed paper, combine flour, cornstarch, baking powder, nutmeg, and

salt.3Inlargebowl,withmixeronmediumspeed,beatbutterandsugaruntillight

and fluffy, occasionally scraping bowl with rubber spatula. Beat in egg andvanillauntilwellblended.Withmixeron lowspeed,beat in flourmixtureandcoconutjustuntilcombined.4Spoonhalfofdough in lengthwisestriponto16-inch-longsheetofplastic

wrap;shapeinto14-inch-longlog.Rolllogtightlyinplasticwrap(SeeShapingand Slicing Icebox Cookies). Repeat with remaining dough. Refrigerate untildough is firm enough to slice, 2 hours to overnight, or freeze 45minutes (ifusingmargarine,freezelogsovernight).5 Preheat oven to 350°F. Cut 1 log into scant 3/16-inch-thick slices. Place

slices,1inchapart,onungreasedlargecookiesheet.Bakeuntiledgesaregoldenbrown,12to14minutes.Withwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdough.6Storecookiesincookiejarupto1week.


ButterscotchFingers

When butter and brown sugar are combined, they are magicallytransformedintothetreatweknowasbutterscotch.activetime30minutespluschillingbaketime12to14minutesperbatchmakes66cookies

21⁄3 cupsall-purposeflour½ teaspoonbakingpowder½ teaspoonsalt1 cupbutterormargarine(2sticks),softened1 cuppackeddarkbrownsugar1 teaspoonvanillaextract1 largeegg¾ cuppecans,chopped

1Onwaxedpaper,combineflour,bakingpowder,andsalt.2 In largebowl,withmixer onmedium speed, beat butter andbrown sugar

until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla,then egg. On low speed, gradually add flourmixture; beat just until blended,occasionallyscrapingbowl.Withspoon,stirinpecans.3Shapedoughinto12"by33/4"by1"brick.Wrapinplasticandrefrigerate

until firm enough to slice, 6 hours or overnight; if using margarine, freezeovernight.(Doughcanalsobefrozenupto3months.)4Preheatovento350°F.Greaselargecookiesheet.5Withsharpknife,cutbrickcrosswiseinto1/8-inch-thickslices.Placeslices,

1inchapart,onpreparedcookiesheet.Bakeuntillightlybrownedaroundedges,12to14minutes.Withwidemetalspatula,transfertowireracktocool.Repeatwithremainingdough.6Storecookiesincookiejarupto1week.


MaplePecanCookies

Darkbrownsugar,mapleextract,andpecansmakeadeeplyflavoredcookie;cakeflouryieldsatendercrumb.activetime25minutespluschillingbaketime18to20minutesperbatchmakes84cookies(21cookiesperlogofdough)

4 cupscakeflour(notself-rising)1 teaspoonbakingpowder1 teaspoonbakingsoda½ teaspoonsalt3 cupspackeddarkbrownsugar1 cupbutterormargarine(2sticks),softened2 largeeggs2 teaspoonsnaturalmapleextractorimitationmapleflavor(see

Tip)1 package(7ounces)sweetenedflakedcoconut(22⁄3cups)1 cuppecans(4ounces),chopped

1Onwaxedpaper,combineflour,bakingpowder,bakingsoda,andsalt.2 In largebowl,withmixer onmedium speed, beat brown sugar andbutter

untilcreamy,occasionallyscrapingbowlwithrubberspatula.Onlowspeed,beatineggsandmapleextract.Graduallybeatinflourmixtureuntilblended.Stirincoconutandpecans.3Dividedoughinto4equalpieces.Shapeeachpieceinto9”by2”log.Roll

eachloginplasticwrap(SeeShapingandSlicingIceboxCookies).Refrigerateuntil dough is firm enough to slice, 3 hours or overnight; if usingmargarine,freeze4hours. (Doughcanalsobe frozenup to3months.)4Preheatoven to350°F. Cut 1 log into scant½-inch-thick slices. Place slices, 1 inch apart, onungreasedlargecookiesheet.Bakeuntilfirmandedgesbrownslightly,18to20minutes.Usingwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdough.5Storecookiesincookiejarupto2weeks.


cookietipBesuretousemapleextractandnotmaplesyrup;you’llfinditinthebakingaisleofthesupermarket.

OatmealIceboxCookies

Thesecrispoatmealslicesaretheperfectafter-schooltreat.active time35minutespluschillingbake time14minutesperbatchmakes60cookies(30cookiesperlogofdough)

1½ cupsall-purposeflour1 teaspoonbakingpowder½ teaspoonbakingsoda¼ teaspoonsalt1 cupbutterormargarine(2sticks),softened1 cuppackeddarkbrownsugar¾ cupgranulatedsugar2 largeeggs2 teaspoonsvanillaextract3 cupsold-fashionedoats,uncooked1 cuppecans(4ounces)1 cupdarkseedlessraisins

1Onwaxedpaper, stir together flour, bakingpowder, baking soda, and saltuntilblended.2 In large bowl,withmixer onmedium speed, beat butter and sugars until

creamy,occasionallyscrapingbowlwithrubberspatula.Beat ineggs,oneatatime, until blended.Beat in vanilla.On low speed, beat in flourmixture untilcombined.Withwoodenspoon,stirinoats,pecans,andraisins.3Divide dough in half.On separate sheets of plasticwrap, shape eachhalf

into 12-inch-long log.Roll each log in plasticwrap (See Shaping and SlicingIceboxCookies).Refrigerateuntilfirm,4hoursorovernight;ifusingmargarine,

freeze4hours. (Doughcanalsobe frozenup to3months.)4Preheatoven to350°F.Withserratedknife,usingsawingmotion,cut1 logcrosswise into3/8-inch-thick slices. Place slices, 2 inches apart, on two ungreased large cookiesheets. Bake until golden brown, 14 minutes, rotating cookie sheets betweenupper and lower oven racks halfway through baking. Cool cookies on cookiesheets on wire racks 2 minutes.With wide metal spatula, transfer cookies torackstocoolcompletely.5Storecookiesincookiejarupto1week.

eachcookieAbout100calories,1gprotein,13gcarbohydrate,5gtotalfat(2gsaturated),0.5gfiber,15mgcholesterol,65mgsodium

AlmondSlices

Thesethin,crispycookiesarealmondheaven.active time25minutespluschillingbake time10minutesperbatchmakes84cookies(42cookiesperbrickofdough)

1¾ cupssugar1 cupbutterormargarine(2sticks),softened¼ cuplight(mild)molasses1 tablespoongroundginger1 tablespoonvanillaextract1 teaspoonbakingsoda1 teaspoonsalt2 largeeggs4 cupsall-purposeflour2 cupsslicedalmonds

1 In large bowl,withmixer onmedium speed, beat sugar, butter,molasses,ginger,vanilla,bakingsoda,salt,eggs,and2cupsflour.Withwoodenspoon,stirin almonds and remaining 2 cups flour; if necessary, use hands to mixthoroughly,asdoughwillbeverystiff.2Dividedoughinhalf.Shapeeachhalfinto10"by3"by1"brick;wrapeach

brickwithplasticwrap.Refrigerateuntilfirmenoughtoslice,4hoursorupto1week; if using margarine, freeze 4 hours. (Bricks can also be frozen up to 3months.) 3 Preheat oven to 400°F. Grease large cookie sheet. With serratedknife, cut 1 brick into scant¼-inch-thick slices. Place slices, 1 inch apart, onpreparedcookiesheet.Bakeuntilgolden,10minutes.Withwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdough.4Storecookiesincookiejarupto2weeks.


ChocolatePinwheels

Can’tdecidebetweenchocolateandvanilla?Trythese!activetime30minutespluschillingbaketime10to12minutesperbatchmakes48cookies(24cookiesperlogofdough)

2¾ cupsplus2tablespoonsall-purposeflour¼ teaspoonbakingsoda¼ teaspoonsalt1 cupbutter(2sticks),softened(donotusemargarine)¾ cupgranulatedsugar1 largeegg1 teaspoonvanillaextract1⁄3 cupminiaturesemisweetchocolatechips¼ cupconfectioners’sugar1 square(1ounce)unsweetenedchocolate,melted2 tablespoonsunsweetenedcocoa

1Onwaxedpaper,combine23/4cupsflour,bakingsoda,andsalt.2 In large bowl, with mixer on medium speed, beat butter and granulated

sugaruntilcreamy.Addeggandvanilla;beatuntilwellmixed.On lowspeed,beatinflourmixture.3 Divide dough in half. Stir chocolate chips, confectioners’ sugar, melted

chocolate,andcocoaintoonehalf.Stirremaining2tablespoonsflourintoplaindoughhalf.4 Onwaxed paper, roll chocolate dough into 14" by 10" rectangle. Repeat

withplaindough.Leavingplainrectangleonwaxedpaper,pickupandplaceit,dough side down, evenly on top of chocolate rectangle. Peel off top sheet ofwaxed paper. Starting from long side, tightly roll dough, jelly-roll fashion, toformlog,liftingbottomsheetofwaxedpapertohelproll.Cutlogcrosswiseinhalf.Wrapeachhalf,freeze2hoursorrefrigerateovernight.5Preheatovento350°F.Cut1logcross–wiseinto¼-inch-thickslices.Place

slices, 2 inches apart, on two ungreased cookie sheets. Bake until lightlybrowned,10to12minutes.Withspatula, transfercookiestowireracktocool.Repeatwithsecondlog.6Storecookiesincookiejarupto1week.


CheckerboardCookies

Chocolateandvanillamakeupthetastycheckerboarddesignoftheserefrigerator squares. The secret is to glue the dough pieces togetherwithmilkbeforechillingthem.Forstep-by-stepphotos,seeForming&SlicingCheckerboardDough.active time40minutespluschillingbake time10minutesperbatchmakes48cookies

2 cupsall-purposeflour1 teaspoonbakingpowder¼ teaspoonsalt½ cup(1stick)plus1 tablespoonbutterormargarine,softened1 cupsugar1 largeegg1 teaspoonvanillaextract1 square(1ounce)semisweetchocolate3 tablespoonsunsweetenedcocoamilkforassemblingcookies

1 Inmedium bowl, combine flour, baking powder, and salt. In large bowl,withmixeratmediumspeed,beat½cupbutterandsugaruntilcreamy.Reducespeed to low and beat in egg and vanilla until blended.Beat in flourmixtureuntilcombined,scrapingbowloccasionallywithrubberspatula.Removehalfofdough;setaside.2In1-quartsaucepan,meltchocolateandremaining1tablespoonbutterover

verylowheat.Stirincocoauntilcombined.Addchocolatemixturetodoughinbowl,stirringuntilthoroughlyblended.3Separatelyshapechocolateandvanilladoughsinto12”by2”by1”blocks.

Sliceeachblocklengthwiseintotwo12”by1”by1”strips.Brushonesideof1chocolatestripwithmilk;placebrushedsidenextto1vanillastrip.Repeatwithremaining2strips.Brushtopofonevanilla/chocolaterectanglewithmilk.Placesecond vanilla/chocolate rectangle on top, reversing colors so end formscheckerboard. Wrap block in waxed paper, using paper to square edges.Refrigerate 4 hours or overnight. (If using margarine, freeze overnight.) 4Preheatovento375°F.Greasetwolargecookiesheets.Cutdoughinto¼-inch-thick slices. Place slices, ½-inch apart, on prepared cookie sheets. Bake untilgolden,10to12minutes,rotatingcookiesheetsbetweenupperandlowerrackshalfway throughbaking.Cooloncookie sheetsonwire racks5minutes.Withwidemetalspatula,transfertowirerackstocoolcompletely.4Storecookiesincookiejarupto2weeks.


forming&slicingcheckerboarddough

step1:Cuteach12”by2”by1”blockofdoughinhalflengthwisetomaketwostrips.

step2:Afterdoughhasbeenassembledandchilled, slice it into¼-inch-thickcheckerboardcookies.

Cranberry-OrangeSpiceCookies

Crystallized ginger and pumpkin pie spice give these cookies anautumn-inspiredzingthatdrawscookieloversfromnearandfar!activetime40minutespluschillingbaketime14to16minutesperbatchmakes60cookies(30cookiesperlogofdough)

2¾ cupsall-purposeflour¼ teaspoonbakingsoda¼ teaspoonsalt

1 cupbutter(2sticks),softened(donotusemargarine)¾ cupgranulatedsugar1 largeegg1 teaspoonvanillaextract½ cupdriedcranberries,finelychopped¼ cupcrystallizedginger,finelychopped2 teaspoonsfreshlygratedorangepeel1 teaspoonpumpkinpiespice3 tablespoonsgreensugarcrystals3 tablespoonsredsugarcrystals

1Onwaxedpaper,combineflour,bakingsoda,andsalt.2 In large bowl, with mixer on medium speed, beat butter and granulated

sugaruntilcreamy,occasionallyscrapingbowlwithrubberspatula.Addeggandvanilla;beatuntilwellmixed.Stir inflourmixture,cranberries,ginger,orangepeel, and pumpkin pie spice until well mixed, occasionally scraping bowl.Dividedoughinhalf.3 On lightly floured surface,with hands, shape each half into 10-inch-long

log.Usinghandsor twoclean rulers, press each log to squareoff sides.Wrapeach half in plastic wrap and freeze until firm enough to slice, 2 hours, orrefrigerate overnight. (Logs can be frozen up to 1month.) 4 Preheat oven to350°F. On waxed paper, place green sugar. Unwrap 1 log and press sides insugar to coat. Cut log into ¼-inch-thick slices. Place slices, 1 inch apart, onungreased large cookie sheet.Bakeuntil golden, 14 to 16minutes.Withwidemetalspatula, transfercookies towire rack tocool.Repeatwith redsugarandsecondlog.5Storecookiesincookiejarupto1week.


AniseSlices

Thesearomaticcookiesareperfectwithacupofteaorcoffee.activetime30minutespluschillingbaketime12to14minutesperbatchmakes88cookies(44cookiesperrectangleofdough)

½ cupbutter(1stick),softened(donotusemargarine)¾ cupsugar1 largeegg½ teaspoonvanillaextract1¾ cupsall-purposeflour1 tablespoonaniseseeds,crushed(seeTip)½ teaspoonbakingpowder¼ teaspoonsalt

1 In large bowl, with mixer on medium speed, beat butter and sugar untilcreamy,occasionallyscrapingbowlwithrubberspatula.Onlowspeed,beat ineggandvanillauntilblended.Beatinflour,aniseseeds,bakingpowder,andsaltuntilwellcombined,occasionallyscrapingbowl.2Dividedoughinhalf.Shapeeachhalfinto5½"by2"rectangle.Wrapeach

rectangle inplasticwrapand refrigerateuntil firmenough toslice,2hours,orfreeze 1 hour. (Dough can also be frozen up to 1 month.) 3 Preheat oven to350°F. Grease large cookie sheet.With knife, cut 1 rectangle cross–wise intoscant1/8-inch-thickslices.Placecookies,1inchapart,onpreparedcookiesheet.Bakeuntillightlybrowned,12to14minutes.Withwidemetalspatula,transfercookiestowireracktocool.Repeatwithremainingdough.4Storecookiesincookiejarupto1week.


cookietip

It'sbesttouseamortarandpestletocrushtheaniseseeds,butifyoudon'thaveone,coarselygrindtheminaspicegrinderorplacetheminazip-tightplasticbagandcrushwitharollingpin.

PeanutButterSwirlBrownies

Brownies&BarCookiesNoteverybarcookieisacandidateforthecookiejar.Somearetoo soft or crumbly, while others have gooey tops that wouldmakeforasticky(thoughsweet)messiftheyweretobesetontop of one another. The brownies, blondies, and bars in thischapterareallsturdyandcompactenoughtosurviveacookie-jarpile-on(thoughwehighlydoubtthey’llbeinthereforlong!).

Hereareafewtipsforbrownieandbarcookiesuccesseverytime:

Prepare the pan before you start mixing the batter. Some risingoccursassoonastheingredientsaremoistened.Ifyoulineandgreasethepanaftermakingthebatter,themixturemightstarttoswellandbehardertospreadevenly.

Alwaysusethesizeandshapeofpanspecified(forexample,don’tsubstitutean8-inchfora9-inchpanoraroundpanforasquarepan).

Don'tovermixthebatter,asthiswillresultintoughbrowniesorbars.Unlessa recipe specifiesotherwise, after adding the flour,mix thebatterjustuntilblended.

Tocheckbrowniesfordoneness,insertatoothpickorwoodenskewerin the center.Don’t use ametal tester; crumbswon’t cling to its smoothsurface.

Allowbars to cool completely, then cut themwith a chef’s knife toavoidjaggededgesandbrokenpieces.Useagentlesawingmotiontoavoidsquashingthebars.

AlmondThins

These bars deliver both the crunch and heady aroma of almondsthroughtheadditionofalmondextractandslicedalmonds.activetime30minutesbaketime20minutesmakes48bars

2 cupsall-purposeflour¾ cupcoldbutterormargarine(1½sticks),cutup1⁄3 cupplus2tablespoonssugar1 largeegg,separated1 teaspoonalmondextract2 tablespoonswater1⁄8 teaspoonsalt¾ cupslicednaturalalmonds

1Preheatovento375°F.2Infoodprocessorwithknifebladeattached,blendflour,butter,and1⁄3cup

sugarjustuntilmixtureformscoarsecrumbs.Addeggyolk,almondextract,andwater,andblenduntilmixturejustbeginstoformaball(donotovermix).3Withhands,pressdoughontobottomofungreased15½"by10½"jelly-roll

pan. For easier spreading, place plastic wrap over dough and smooth doughevenlyoverbottomofpan.(Tohelpmakeanevenlayer,usebottomof8-or9-inchsquarebakingpantopressdough.)Discardplasticwrap.4 In cup, with fork, beat egg white and salt; brush some over dough. Top

doughwithalmonds; sprinklewith remaining2 tablespoons sugar.Withknife,gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8bars.5Bakeuntilgolden,20minutes.Coolinpanonwirerack5minutes.While

still warm, cut bars again following cut marks. Cool bars completely in pan.Withsmallmetalspatula,carefullyremovebarsfrompan.6Storebarsincookiejarupto1week.

each bar About 65 calories, 1g protein, 6g carbohydrate, 4g total fat (2g saturated), 0g fiber, 13mgcholesterol,40mgsodium

Caramel-NutBrownies

Caramels baked right into rich chocolate brownie batter—it doesn’tget any better than that. For easy clean-up, line the pan with foilbeforeyouaddthebatter;seehow-tophotos.activetime20minutesbaketime25to30minutesmakes24brownies

¾ cupbutterormargarine(1½sticks)4 squares(4ounces)unsweetenedchocolate1 cupgranulatedsugar1 cuppackedlightbrownsugar3 largeeggs,lightlybeaten1 cupall-purposeflour½ cupwalnuts,coarselychopped1 teaspoonvanillaextract½ teaspoonsalt1 cupindividuallywrappedcaramels(25to30caramels,

dependingonbrand;seeTip),eachcutinhalf

1Preheatoven to350°F.Line13"by9"bakingpanwith foil (seeLining aPanwithFoil).2 In 3-quart saucepan, melt butter and chocolate over medium-low heat,

stirringfrequently.Removesaucepanfromheat;stirinsugarsandeggsuntilwellmixed.Stirinflour,walnuts,vanilla,andsaltjustuntilblended.3 Spread batter in prepared baking pan; sprinkle with caramels. Bake until

toothpickinserted2inchesfromedgecomesoutalmostclean,25to30minutes.Coolcompletelyinpanonwirerack.4Whencool, lift foil,withbrownies,outofpan;peel foilawayfromsides.

Cut lengthwise into 4 strips; then cut each strip crosswise into 6 pieces. (Foreasyslicing,diptheknifeinwarmwaterandwipeitcleanbeforemakingeachslice.)Withsmallmetalspatula,carefullyremovebrowniesfrompan.5Storebrowniesincookiejarupto3days.

eachbrownieAbout220calories,3gprotein,28gcarbohydrate,12g total fat (6g saturated fat),1g fiber,

43mgcholesterol,140mgsodium

brownietip

Ifyouwantthecaramelstoremainsoftandgooey(ourtestkitchen’spreference),buyabrandthatlistssweetenedcondensedmilkasitsfirstingredient.Ifyoupreferthecaramelstobefirmandchewy,buyabrandthatlistscornsyruporglucosefirst.

liningapanwithfoil

step1:Turnthebakingpanbottomsideup.Coverthepantightlywithfoil,shinysideout.Removethefoilcover.

step2:Turnthebakingpanrightsideupandcarefullyfitthemoldedfoilintothepan,smoothingthefoiltofititintotheedges.

CocoaBrownieswithMiniChocolateChips

Thesprinklingofminiaturechocolatechipsontheserichbrowniesis

ascrumptiousaddition.Weliketocoolthesetreatscompletelybeforeserving them, because they are sometimes just too soft to cutwhenwarm.But if the kids (and you!) are swooning from the aroma andcan’twaittodigin,thengoaheadandenjoy—afterabriefcooling-offperiod.active time 15 minutes plus cooling bake time 18 to 20 minutes makes 16brownies

½ cupall-purposeflour½ cupunsweetenedcocoa¼ teaspoonbakingpowder¼ teaspoonsalt6 tablespoonsbutterormargarine1 cupsugar2 largeeggs2 teaspoonsvanillaextract1⁄3 cupminichocolatechips

1Preheatovento350°F.Line8-inchsquarebakingpanwithfoil(SeeLiningaPanwithFoil);greasefoil.2Onwaxedpaper,combineflour,cocoa,bakingpowder,andsalt.3In3-quartsaucepan,meltbutteroverlowheat.Removesaucepanfromheat;

with rubber spatula, stir in sugar, theneggs,onea time, andvanillauntilwellblended.Stirinflourmixture.4Spreadbatter inpreparedbakingpan; sprinklewithchocolatechips.Bake

until toothpick inserted2 inches fromcentercomesoutalmostclean,18 to20minutes.Coolcompletelyinpanonwirerack,2hours.Whencool,liftfoil,withbrownie,outofpan;peelfoilawayfromsides.Cut into4strips, thencuteachstripcrosswiseinto4squares.5Storebrowniesincookiejarupto3days.

each brownieAbout 120 calories, 2g protein, 17g carbohydrate, 6g total fat (3g saturated fat), 1g fiber,36mgcholesterol,100mgsodium

PeanutButterSwirlBrownies

The dark chocolate brownie offsets the nutty richness of the peanutbutter.active time 30 minutes plus cooling bake time 30 to 35 minutes makes 24brownies

Brownie1¼ cupsall-purposeflour¾ teaspoonbakingpowder½ teaspoonsalt½ cupbutterormargarine(1stick)4 squares(4ounces)unsweetenedchocolate4 squares(4ounces)semisweetchocolate

1½ cupssugar2 teaspoonsvanillaextract4 largeeggs,lightlybeaten

PeanutButterSwirl1 cupcreamypeanutbutter1⁄3 cupsugar4 tablespoonsbutterormargarine2 tablespoonsall-purposeflour1 teaspoonvanillaextract1 largeegg

1Preheatovento350°F.Grease13”by9”bakingpan.2Preparebrownie:Onwaxedpaper,combineflour,bakingpowder,andsalt.

In 3-quart saucepan, melt butter and chocolates over low heat, stirringfrequently.Removesaucepanfromheat;stirinsugar.Addvanillaandeggs;stiruntilwellmixed.Stirflourmixtureintochocolatemixtureuntilblended.3PreparePeanutButterSwirl:Inmediumbowl,withmixeronmediumspeed,

beatpeanutbutter,sugar,butter,flour,vanilla,andegguntilwellblended.4 Spread 2 cups chocolate batter in pan; top with peanut butter mixture

arrangedin6largedollops.Spoonremainingchocolateoverandbetweenpeanutbutterdollops.Use tipofknife tocreate swirledeffect (seeMarblingBrownieBatter).5Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,30

to35minutes.Coolinpanonwirerack.Whencool,cutlengthwiseinto4strips,thencuteachstripcrosswise into6pieces.Withsmallmetal spatula,carefullyremovebrowniesfrompan.6Storebrowniesincookiejarupto3days.

eachbrownieAbout265calories,6gprotein,26gcarbohydrate,17gtotalfat(8gsaturated),2gfiber,61mgcholesterol,185mgsodium

MarblingBrownieBatterToproduceamarbledeffectwith twodifferent-coloredbatters,pullandswirlakitchenknifethroughthebattersasshownabove.

HazelnutBrownies

Toastingthenutsdeepenstheirflavor.activetime30minutesbaketime25to30minutesmakes24brownies

1 cupall-purposeflour

½ teaspoonsalt¾ cupbutterormargarine(1½sticks)4 squares(4ounces)unsweetenedchocolate2 squares(2ounces)semisweetchocolate½ cupchocolate-hazelnutspread(aboutone-half13-ouncejar)1½ cupssugar1 teaspoonvanillaextract4 largeeggs,lightlybeaten1 cuphazelnuts(filberts;4ounces),toasted(SeeToastingnuts)

andcoarselychopped

1Preheatovento350°F.Grease13”by9”bakingpan.2Insmallbowl,withwirewhisk,mixflourandsalt.3 In 3-quart saucepan, melt butter and chocolates over low heat, stirring

frequently.Removesaucepanfromheat;stirinhazelnutspread.Addsugarandvanilla; stir until well blended. Add eggs; stir until well mixed. Stir in flourmixtureandhazelnutsjustuntilblended.4Spreadbatterevenlyinpreparedbakingpan.Bakeuntiltoothpickinserted2

inchesfromedgecomesoutalmostclean,25to30minutes.Coolinpanonwirerack.Whencool,cutlengthwiseinto4strips,thencuteachstripcrosswiseinto6pieces.Withsmallmetalspatula,carefullyremovebrowniesfrompan.5Storebrowniesincookiejarupto3days.


Blondies

Thesescrumptiousbars,sometimesknownasbutterscotchbrownies,are a pecan lover’s dream. Be sure to try out the chocolate-chipvariation.activetime10minutesbaketime30minutesmakes24blondies

1 cupall-purposeflour

2 teaspoonsbakingpowder1 teaspoonsalt6 tablespoonsbutterormargarine

1¾ cupspackedlightbrownsugar2 teaspoonsvanillaextract2 largeeggs

1½ cupspecans(6ounces),coarselychopped

1Preheatovento350°F.Grease13”by9”bakingpan.2Insmallbowl,withwirewhisk,stirflour,bakingpowder,andsalt.3 In 3-quart saucepan,melt butter over low heat. Remove from heat.With

wooden spoon, stir in brown sugar and vanilla; add eggs, stirring until wellblended.Stirinflourmixturejustuntilblended.Stirinpecans.4 Spread mixture evenly in prepared pan. Bake until toothpick inserted 2

inchesfromedgeofpancomesoutclean,30minutes.Donotoverbake;blondieswillfirmupastheycool.Coolcompletelyinpanonwirerack.Whencool,cutlengthwiseinto4strips,thencuteachstripcrosswiseinto6pieces.Withsmallmetalspatula,carefullyremoveblondiesfrompan.5Storeblondiesincookiejarupto3days.


chocolate-chipblondiesPrepareasdirectedthroughStep3;letbatterstand15minutes.Stirin1package(6ounces)semisweetchocolatechips(1cup).Proceedasdirected.

AlmondLatticeBrownies

Theserich,grown-upbrowniescombinethedeep,satisfyingflavorofdarkchocolatewiththeindulgenceofalmondpaste.active time 25 minutes plus cooling bake time 25 to 30 minutes makes 24brownies

Brownies½ cupbutterormargarine(1stick)4 squares(4ounces)unsweetenedchocolate4 squares(4ounces)semisweetchocolate

1½ cupssugar2 teaspoonsvanillaextract3 largeeggs,lightlybeaten

1¼ cupsall-purposeflour½ teaspoonsalt

AlmondLatticeTopping1 tubeorcan(7to8ounces)almondpaste,crumbled1 largeegg¼ cupsugar1 tablespoonall-purposeflour1 teaspoonvanillaextract

1Preheatovento350°F.Grease13”by9”bakingpan.2 Prepare brownies: In 3-quart saucepan, melt butter and chocolates over

medium-lowheat,stirringfrequently.Removesaucepanfromheat;stirinsugarand vanilla. Add eggs; stir until well mixed. Stir in flour and salt just untilblended.Spreadbatterinpreparedbakingpan.3Preparetopping:Infoodprocessorwithknifebladeattached,pulsealmond

paste, egg, sugar, flour, and vanilla until mixture is smooth. Transfer almondmixture to small zip-tight plastic bag.With scissors, cut bottomcorner of bagdiagonally¼inchfromedge.Pipealmondtoppingoverbrowniebattertomake10diagonal lines,each1inchapart.Piperemainingtopping,diagonallyacrossfirstsetoflines,tomake10morelinesandcreatealatticepattern.4Bakeuntiltoothpickinserted2inchesfromedgecomesoutalmostclean,25

to30minutes.Coolinpanonwirerack.Whencool,cutlengthwiseinto4strips,thencuteachstripcrosswise into6pieces.Withsmallmetal spatula,carefullyremovebrowniesfrompan.5Storebrowniesincookiejarupto3days.


JamCrumbleBars

A food processor makes quick work of these delicious bars. Forvariety, spread alternating stripes of different colored jams over thecrust,ordrop spoonfulsof contrasting jamsand swirl them togetherforamarbledeffect.activetime15minutesbaketime40to45minutesmakes16bars

1¼ cupsall-purposeflour½ cuppackedlightbrownsugar¼ teaspoonbakingsoda¼ teaspoongroundcinnamon½ cupcoldbutterormargarine(1stick),cutintopieces¼ cuppecans,chopped½ cupjam(suchasraspberryorblackberry)

1Preheatovento350°F.Line9-inchsquarebakingpanwithfoil(SeeLiningaPanwithFoil).2 In food processor with knife blade attached, process flour, brown sugar,

baking soda, and cinnamon untilmixed.Add butter and process untilmixtureresembles coarse crumbs and, when pressed, holds together. Transfer ½ cupcrumb mixture to small bowl; stir in pecans. Reserve for topping. Pressremainingmixturefirmlyontobottomofpreparedpan.3With smallmetal spatula, spread jam evenly over dough, leaving½-inch

borderallaround.Withfingers,crumblereservedcrumbmixtureoverjam.Bakeuntil topandedgesarebrowned,40 to45minutes.Coolcompletely inpanonwirerack.4Whencool,liftfoil,withpastry,outofpan;peelfoilawayfromsides.Cut

pastryinto4strips;thencuteachstripcrosswiseinto4pieces.Withsmallmetalspatula,carefullyremovebarsfrompan.5Storebarsincookiejarupto3days.

each barAbout 150 calories, 1g protein, 21g carbohydrate, 7g total fat (4g saturated), 0.5g fiber, 15mgcholesterol,85mgsodium

ChewyGingerTriangles

Try these delightfully different bars if you’re looking to change upyourcookie-jarroutine.activetime20minutesbaketime30minutesmakes32triangles

2 cupsall-purposeflour¾ cupbutterormargarine(1½sticks),softened¾ cupsugar½ cup(about2largerings)choppedcandiedpineapple½ cup(about2.7-ouncejar)choppedcrystallizedginger(see

Tip)½ teaspoonsalt

1Preheatovento325°F.Intolargebowl,measureallingredients.Withhands,kneadingredientsuntilblended.2Patdoughintoungreased13"by9"bakingpan.Bakeuntiledgesaregolden,

30 minutes. Immediately cut lengthwise into 4 strips, then cut each stripcrosswiseinto4piecestoform16bars.Cuteachbardiagonallyinhalftoform32 triangles. Cool in pan on wire rack. With small metal spatula, carefullyremovetrianglesfrompan.3Storetrianglesincookiejarupto3days.

each triangleAbout100calories,1gprotein,15gcarbohydrate,4g total fat (0g saturated),0g fiber,0mg


brownietip

Crystallizedgingerisgingerrootthat’sbeencandiedinasugarsyrupthentossedwithgranulatedsugar.It’savailableinbagsorsoldinbulkathealth-foodstoresandmostsupermarkets.

GranolaBars

Better than store-bought and super-simple to make—keep them onhandforanon-the-goenergyboost.activetime15minutesbaketime25to30minutesmakes24bars

2 cupsold-fashionedoats,uncooked1 cupall-purposeflour1 cupchoppedmixeddriedfruitordarkseedlessraisins¾ cuppackedlightbrownsugar½ cuptoastedwheatgerm¾ teaspoongroundcinnamon¾ teaspoonsalt½ cupvegetableoil½ cuppuremaplesyrupormaple-flavorsyrup2 teaspoonsvanillaextract1 largeegg

1Preheatovento350°F.Grease13"by9"bakingpan.Linepanwithfoil(SeeLiningaPanwithFoil);greasefoil.2 In large bowl, mix oats, flour, dried fruit, brown sugar, wheat germ,

cinnamon,andsaltuntilwellcombined.Stirinoil,syrup,vanilla,andegguntilblended.3Withwet hands, pat oatmixture into preparedpan.Bakeuntil edges turn

palegolden,25to30minutes.Coolcompletelyinpanonwirerack.Whencool,

invertpanontocuttingboard;removefoil.Cutlengthwiseinto4strips,thencuteach strip crosswise into 6 pieces.With smallmetal spatula, carefully removebarsfrompan.4Storebarsincookiejarupto3days.


WalnutShortbread

Here’sashortbreadwithadelicatenuttyflavor.activetime20minutesbaketime25to30minutesmakes24cookies

½ cupwalnuts,toasted(SeeToastingnuts)1½ cupsall-purposeflour½ cupsugar½ cupbutterormargarine(1stick),softened

1Preheatovento325°F.Infoodprocessorwithknifebladeattached,processwalnutswith½cupflouruntilnutsarefinelyground.2 In medium bowl, combine remaining 1 cup flour, the sugar, and walnut

mixture until blended.With fingertips, blend butter into walnut mixture untilwellcombinedandcrumbly.3With hands, press dough onto bottom of ungreased 9-inch square baking

pan.Bakeuntillightgolden,25to30minutes.Whilestillwarm,cutinto4strips,thencuteachstripcrosswiseinto6pieces.Coolcompletelyinpanonwirerack.Withsmallmetalspatula,carefullyremoveshortbreadfrompan.4Storeincookiejarupto1week.


ShapelyShortbreadShortbreadissometimesformedusingamoldthatshapesthedoughandcreates raisedpatternson its surface.Thedough ispacked intothe mold, which looks like a thick ceramic or wooden plate withflutings and designs carved deeply into its inner surface. Sinceshortbread is a Scottish specialty, you’ll often see these attractivemolds decorated with a thistle, which is the national emblem ofScotland.

Lemon-CranberryShortbread

Theseglazedbarsarefestiveenoughfortheholidays.activetime30minutesplusstandingbaketime35to40minutesmakes36bars

2 to3lemons¾ cupcoldbutter(1½sticks),cutintopieces(donotuse

margarine)¼ cupgranulatedsugar1½ cupsconfectioners’sugar2 cupsall-purposeflour½ cupdriedcranberries

1Preheatoven to300°F.Line13"by9"bakingpanwithfoil (SeeLiningaPanwithFoil).2 From lemons, grate 2 tablespoons plus ½ teaspoon peel and squeeze 2

tablespoonsplus1teaspoonjuice.3Infoodprocessorwithknifebladeattached,processbutter,granulatedsugar,

½cupconfectioners’sugar,2 tablespoons lemonpeel,and1 tablespoon lemonjuiceuntilcreamy.Addflourandpulseuntildoughbeginstocometogether.Addcranberriesandpulseuntilevenlymixedintodough.4Pressdoughevenlyontobottomofpreparedbakingpan.Bakeuntiledges

arelightlybrownedandtopispalegolden,35to40minutes.Coolinpanonwirerack.5Combine remaining1 cup confectioners’ sugar, 1 tablespoon lemon juice,

andremaining½teaspoonlemonpeeluntilsmooth.Addmorejuicetoreachagood spreading consistency as needed. Spread glaze evenly over cooledshortbread.Letstand30minutes.Whenglazehasset,liftfoil,withshortbread,outofpan;peelfoilawayfromsides.Cutlengthwiseinto3strips,thencuteachstripcrosswiseinto12bars.6Storeincookiejarupto4days.

each bar About 90 calories, 1g protein, 13g carbohydrate, 4g total fat 3g saturated), 0.5g fiber, 11mgcholesterol,40mgsodium

TinRoofPuffedRiceTreats

These nostalgic cereal treats celebrate the sweet-salty combinationfeatured in tin roof sundaes, a chocolate sundae topped with red-skinned Spanish peanuts that was popular in the early twentiethcentury.activetime20minutespluschillingmakes16treats

½ cupcreamypeanutbutter24 largemarshmallows4 cupspuffedricecereal4 ouncessemisweetchocolatechips(2⁄3cup)2 tablespoonsroasted,saltedSpanishpeanuts,chopped

1Spray8-inchsquarebakingpanwithnonstickcookingspray.2Inmicrowave-safe4-quartbowl,combinepeanutbutterandmarshmallows.

CoverbowlwithventedplasticwrapandcookinmicrowaveonHigh1minute,untilmelted.Withrubberspatula,quicklystirinpuffedriceuntilevenlycoated.Withhand,evenlypatpuffedricemixtureintopreparedbakingpan.3 In microwave-safe cup, heat chocolate in microwave on High 35 to 45

seconds, or until soft; stir until smooth. With offset spatula, spread meltedchocolateon topofpuffedricemixture.Sprinklewithpeanuts;gentlypresssonutsadheretochocolate.4Refrigerateuntilchocolate isset,30minutes.Cut lengthwise into4strips,

then cut each strip crosswise into 4 pieces.With smallmetal spatula, removetreatsfrompan.5Storetreatsincookiejarupto3days.

each treat About 135 calories, 3g protein, 18g carbohydrate, 7g total fat (2g saturated), 1g fiber, 0mgcholesterol,51mgsodium

MetricEquivalentsThe recipes in this bookuse the standardUnitedStatesmethod formeasuringliquid and dry or solid ingredients (teaspoons, tablespoons, and cups). TheinformationonthischartisprovidedtohelpcooksoutsidetheU.S.successfullyusetheserecipes.Allequivalentsareapproximate.

MetricEquivalentsforDifferentTypesofIngredientsA standard cup measure of a dry or solid ingredient will vary in weightdependingonthetypeofingredient.Astandardcupofliquidisthesamevolumefor any type of liquid.Use the following chartwhen converting standard cupmeasurestograms(weight)ormilliliters(volume).

Index

AniseSlicesApplesauce-RaisinCookieswithLemonGlaze

ApricotsApricotFudgiesApricotOatmealCookies

BakingpowderBakingsoda

Bakingtipsforbrowniesandbarcookieschocolatetypesandtipscookiesheetselectionandusecoolingcookiesfordropcookiesforiceboxcookiesingredientsmeasuringequipmentandtipsmixingingredientsforshapedcookiestiming

Biscotti.SeealsoMandelbrotCherryandGingerBiscottiCrunchyLow-FatChocolateBiscottiTriple-NutBiscotti

BlondiesBrowniesandbarcookiesabout:bakingtips;marblingbatter;overviewofAlmondLatticeBrowniesAlmondThinsBlondiesCaramel-NutBrowniesChewyGingerTrianglesCocoaBrownieswithMiniChocolateChipsGranolaBarsHazelnutBrowniesJamCrumbleBarsLemon-CranberryShortbreadPeanutButterSwirlBrowniesTinRoofPuffedRiceTreatsWalnutShortbread

Brown-SugarDropCookiesButterButterscotchFingers

Caramel-NutBrownies

CheckerboardCookies

CherriesCherryandGingerBiscottiDouble-ChocolateCherryDropsOatmeal-Chocolate-CherryCookies

Chocolate.SeealsoBrowniesandbarcookiesabout: bittersweet; chips; cocoa powder; melting; quality of; semisweet;storing;sweet;typesof;unsweetened;white

ApricotFudgiesCheckerboardCookiesChipperdoodlesChocolateChipCookiesChocolateChunkCookiesChocolate-CoconutBitesChocolateCrinklesChocolate-HazelnutMacaroonsChocolatePinwheelsChocolateSambucaCookiesChocolateWowsCrunchyLow-FatChocolateBiscottiDouble-ChocolateCherryDropsHealthyMakeoverChocolate-ChipOatmealCookiesOatmeal-Chocolate-CherryCookiesTriple-ChocolateChubbiesWhiteChocolate-PeppermintChippers

Cocoapowder.SeealsoChocolate

CoconutChocolate-CoconutBitesCoconutMacaroonsCoconut-OatmealCrispsCoconutThins

CookiesheetsCoolingcookies

CranberriesCranberry-OrangeSpiceCookiesLemon-CranberryShortbreadCrosshatchmarks

Dropcookiesabout:bakingtips;makingcrosshatchmarks;overviewofApplesauce-RaisinCookieswithLemonGlazeApricotFudgiesApricotOatmealCookiesBrown-SugarDropCookiesChewyMolassesSpiceCookiesChocolateChipCookiesChocolateChunkCookiesChocolate-HazelnutMacaroonsChocolateWowsClassicOatmeal-RaisinCookiesCoconutMacaroonsCoconut-OatmealCrispsDouble-ChocolateCherryDropsGingerCookiesHealthyMakeoverChocolate-ChipOatmealCookiesOatmeal-Chocolate-CherryCookiesPeanutButterCookiesSour-CreamCookiesThumbprintJammiesTriple-ChocolateChubbiesWhiteChocolate-PeppermintChippers

Flourmeasuringtypesof

Foil,liningpanswithFreezingdough

GingerCherryandGingerBiscottiChewyGingerTrianglesGingerCookiesWhole-GrainGingersnaps

GranolaBarsGreasingcookiesheets

HermitsHoneyCookiesHoney,measuring

Iceboxcookiesabout:bakingtips;forming/slicingcheckerboarddough;overviewof;shapingandslicing

AlmondSlicesAniseSlicesButterscotchFingersCheckerboardCookiesChocolatePinwheelsCoconutThinsCranberry-OrangeSpiceCookiesGarden-PartySugarCookiesLemonSlice-'n'-BakesLimeSlice-'n'-BakesMaplePecanCookiesOatmealIceboxCookies

Ingredients.Seealsospecificingredients

JamsandjelliesJamCrumbleBarsJellyCentersThumbprintJammies

Lemonsabout:juicingLemon-CranberryShortbread

LemonGlazeLemonSlice-'n'-Bakes

LimeSlice-'n'-BakesLiquids,measuring

MandelbrotMaplePecanCookiesMaplesyrup,measuringMarblingbatterMargarineMeasuring,equipmentandtipsMelt-AwaysMetricequivalentsMixingtipsMolassesChewyMolassesSpiceCookiesMolassesCookies

Nuts.SeealsoPeanutbutterabout:skinninghazelnuts;toastingAlmondLatticeBrowniesAlmondSlicesAlmondThinsButterscotchFingersCaramel-NutBrowniesChocolate-HazelnutMacaroonsHazelnutBrowniesMandelbrotMaplePecanCookiesTriple-NutBiscottiWalnutBallsWalnutShortbreadWheat-FreeAlmondButterCookies

OatmealClassicOatmeal-RaisinCookiesCoconut-OatmealCrispsGranolaBars

HealthyMakeoverChocolate-ChipOatmealCookiesOatmeal-Chocolate-CherryCookiesOatmealIceboxCookies

Pansforbrowniesandbarcookiescookiesheetsliningwithfoil

PeanutbutterPeanutButterCookiesPeanutButterSwirlBrownies

RaisinsApplesauce-RaisinCookieswithLemonGlazeClassicOatmeal-RaisinCookies

Rice,inTinRoofPuffedRiceTreats

Shapedcookies.SeealsoBiscottiabout:bakingtips;overviewofChipperdoodlesChocolate-CoconutBitesChocolateCrinklesChocolateSambucaCookiesHermitsHoneyCookiesJellyCentersMandelbrotMelt-AwaysMelt-in-Your-MouthSugarCookiesMolassesCookiesSnickerdoodlesWalnutBallsWheat-FreeAlmondButterCookiesWhole-GrainGingersnaps

ShortbreadSkinninghazelnutsSnickerdoodlesSour-CreamCookies

SpicecookiesChewyMolassesSpiceCookiesCranberry-OrangeSpiceCookiesHermits

SugarcookiesBrown-SugarDropCookiesGarden-PartySugarCookiesMelt-in-Your-MouthSugarCookies

SnickerdoodlesSugar,measuring

ThumbprintJammiesTimingtipsTinRoofPuffedRiceTreatsToastingnuts

WashingcookiesheetsWheat-FreeAlmondButterCookiesWhitechocolate.SeeChocolate

PhotographyCredits

JamesBaigrieMonicaBuckTaraDonneBrianHagiwaraGettyImages:DennisGottlieb;AlisonMiksch;WilliamReavell;PaulViantiStockphoto:DonaldErickson;LauraFlugga;EkaterinaFribus;ChristineGlade;BryceKroll;WojtekKryczka;BillNoll;JohnSigler

FrancesJanischRitaMaasKateMathisEllieMillerStevenMarkNeedhamStockfood:AlexandraGrablewski;AnthonyMasterson;PaulPoplis;PhotoOpAnnStrattonStudioD:PhilipFriedmanMarkThomas

FrontCover:Front:AnnStrattonSpine:YlvaErevall/StudioD

BackCover:Topleft:FrancesJanischTopcenter:TaraDonneTopright:DennisGottlieb/GettyImagesBottomleft:KateMathisBottomcenter:KateMathisBottomright:AnnStratton

good housekeeping the cookie jar cookbook: 65 recipes for classic, chunky & chewy cookies

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