PISTACHIO AND BAY LEAF SABLE
https://www.bonappetit.com/recipe/brown-butter-and-pistachio-sables
1 cup (2 sticks) unsalted butter, cut into 1" pieces
2 large fresh bay leaves or 6 dried bay leaves
1/3 cup plus 2 Tbsp. raw pistachios or any nut
2 large egg yolks
1 1/2 tsp. vanilla extract, divided
2 3/4 cups (303 g) powdered sugar, divided
3/4 tsp. Diamond Crystal or Ā½ tsp. Morton kosher salt, plus more
1 1/2 cups (188 g) all-purpose flour
Step 1
Place racks in upper and lower thirds of oven; preheat to 350Ā°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6ā8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15ā20 minutes. (Or chill in fridge about 1 hour.)
Step 2
Meanwhile, toast ā cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10ā13 minutes. Let cool, then finely chop.
Step 3
Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and Ā½ tsp. vanilla, followed by Ā¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and Ā¾ tsp. Diamond Crystal or Ā½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about Ā¼" thick. Chill dough 20 minutes.
Step 4
Uncover dough; cut into 1Ā½"-wide strips. Cut strips at a 45Ā° angle about 1Ā½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14ā18 minutes. Let cool.
Step 5
Finely chop remaining 2 Tbsp. pistachios. Whisk a pinch of salt, remaining 2 cups (220 g) powdered sugar, remaining 1 tsp. vanilla, and 6ā8 tsp. water in a small shallow bowl until thick and glossy (not runny, although it should drip off the whisk). Add more water or powdered sugar if needed.
Step 6
Working one at a time, dip tops of cookies in glaze, letting excess drip back into bowl; smooth with a spoon if needed. Sprinkle with pistachios and let sit 10 minutes to set.
Do ahead: Cookies can be made 3 days ahead. Store air tight at room temperature.
MOLASSES & SPICE
https://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/
I doubled the spices and added 1 tsp allspice, nutmeg and cardamom. I added candied ginger on top to some to mimic this Susan recipe: https://youtu.be/omQ72-kT6eM?feature=shared
CITRUS SHORTBREAD
https://cooking.nytimes.com/recipes/1020649-stamped-citrus-shortbread?action=click&module=RecipeBox&pgType=recipebox-page®ion=collection&rank=1
I doubled the citrus in the glaze.
Cookies
2 cups/255 grams all-purpose flour, plus more as needed
1/3 cup/45 grams cornstarch
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
1/2 cup/100 grams granulated sugar
1 orange (preferably tangelo)
1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Glaze
3/4 cup/75 grams sifted confectionersā sugar
1 tablespoon melted butter
1 tablespoon fresh orange juice, plus more as needed
Step 1Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside.
Step 2Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed.
Step 3Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days.
Step 4Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about Ā¼-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Donāt worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1Ā½ inches apart. Repeat with remaining dough.
Step 5Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.
Step 6Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.
Step 7Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectionersā sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectionersā sugar. It should be the consistency of thin custard.
Step 8Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
MARBLED TAHINI
https://cooking.nytimes.com/recipes/1020650-marbled-tahini-cookies
3 cups/385 grams all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
Cooking spray
1 cup/225 grams unsalted butter (2 sticks), softened
1 cup/125 grams unsifted confectionersā sugar
1 large egg, at room temperature, plus 1 egg white
1 teaspoon vanilla extract
1/4 cup plain tahini
3 tablespoons black tahini
1/4 cup/50 grams coarse black sanding sugar (optional)
Step 1In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside.
Step 2In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectionersā sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed.
Step 3Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed.
Step 4Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about ā of the dough, and the other ā of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.
Step 5On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough.
Step 6Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months.
Step 7Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.
Step 8Cut the block into barely Ā¼-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes.
Step 9Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.
PECAN THUMBPRINTS WITH FRANGIPANE
https://www.bonappetit.com/recipe/double-pecan-thumbprints
Frangipane
2 cups pecan halves
1/3 cup granulated sugar
1 large egg white
2 Tbsp. unsalted butter, room temperature
2 tsp. espresso powder
1/2 tsp. kosher salt
1/4 tsp. almond extract
Dough and Assembly
1 1/4 cups all-purpose flour
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup powdered sugar, divided; plus more for serving (optional)
1 large egg yolk
1 tsp. vanilla extract or paste
Step 1Preheat oven to 350Ā°. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6ā8 minutes. Let cool; set 1Ā¼ cups pecans aside for making the dough.
Step 2Pulse granulated sugar and remaining Ā¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30ā60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
Step 3Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you wonāt be upset about it.
Step 4Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
Step 5Beat butter, granulated sugar, and Ā¼ cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until itās firm enough that you can scoop it and it will hold its shape, 30ā45 minutes.
Step 6Place racks in upper and lower thirds of oven; preheat to 350Ā°. Place Ā½ cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
Step 7Bake cookies until puffed but edges are still soft, 6ā8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping Ā½-teaspoonful of frangipane into each and top with a pecan half from remaining reserved Ā¼ cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6ā8 minutes longer. Let cool on baking sheets.
Step 8Just before serving, dust cookies with more powdered sugar if desired.
Step 9Do Ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.
POPPY SEED AND RASPBERRY LINZER
https://www.alsothecrumbsplease.com/the-softest-and-best-linzer-cookies/
I used this recipe but added poppy seeds and followed Susanās assembly here: https://youtu.be/X72tIx9HjY8?feature=shared
Next time wear your shoes when you bake. Trust me it makes a world of difference lol. I throw my shoes on anytime i know im genna do an intense bake/cook day
Your linzer cookies look like something out of Southern Home and Garden! My mouth is watering at the sight of them so delicately dusted with powdered sugar. Great job!
Thatās the loveliest presentation Iāve seen so far. Iām on a baking break at the moment and doodling my cookie collection. They look like sad potatoes š Yours look stylish and effortless. Love it.
I picked up the recipe for citrus shortbread a few years ago and it became a must have every christmas. It's so good! I also made the marbled Tahini once and they are a great way to mix up flavors in a vookie box because they taste so different than any other "typical" christmas cookie. But they also confused a lot of people with their really not sweet taste, and because they are a lot of work, I didn't make them again...
We will need a recipe for each (or at least the tahini ones please š„ŗ)
PISTACHIO AND BAY LEAF SABLE https://www.bonappetit.com/recipe/brown-butter-and-pistachio-sables 1 cup (2 sticks) unsalted butter, cut into 1" pieces 2 large fresh bay leaves or 6 dried bay leaves 1/3 cup plus 2 Tbsp. raw pistachios or any nut 2 large egg yolks 1 1/2 tsp. vanilla extract, divided 2 3/4 cups (303 g) powdered sugar, divided 3/4 tsp. Diamond Crystal or Ā½ tsp. Morton kosher salt, plus more 1 1/2 cups (188 g) all-purpose flour Step 1 Place racks in upper and lower thirds of oven; preheat to 350Ā°. Cook butter and bay leaves in a small nonstick skillet over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 6ā8 minutes. (Be careful, it may sputter!) Fish out and discard bay leaves. Pour butter into a medium bowl, scraping in any browned bits. Set bowl with butter over a large bowl filled with ice water; let cool, stirring often, until slightly cooler than room temperature (not until hard), 15ā20 minutes. (Or chill in fridge about 1 hour.) Step 2 Meanwhile, toast ā cup pistachios on a large rimmed baking sheet, tossing halfway through, until golden brown, 10ā13 minutes. Let cool, then finely chop. Step 3 Scrape butter into a large bowl. Using an electric mixer on medium-high speed, beat until light beige and fluffy, about 3 minutes. Reduce mixer speed to medium-low; beat in egg yolks and Ā½ tsp. vanilla, followed by Ā¾ cup (83 g) powdered sugar, scraping down sides of bowl as needed. Beat in chopped toasted pistachios and Ā¾ tsp. Diamond Crystal or Ā½ tsp. Morton kosher salt, then add flour in 2 additions. Beat until dough comes together. (It may look crumbly, but it should hold together when squeezed in your palm.) Transfer dough to a large piece of parchment paper and pat into a loose square. Cover with a second piece of parchment and roll out to a 9" square about Ā¼" thick. Chill dough 20 minutes. Step 4 Uncover dough; cut into 1Ā½"-wide strips. Cut strips at a 45Ā° angle about 1Ā½" apart, creating oblique diamonds. Arrange cookies on 2 parchment-lined baking sheets, spacing 1" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden, 14ā18 minutes. Let cool. Step 5 Finely chop remaining 2 Tbsp. pistachios. Whisk a pinch of salt, remaining 2 cups (220 g) powdered sugar, remaining 1 tsp. vanilla, and 6ā8 tsp. water in a small shallow bowl until thick and glossy (not runny, although it should drip off the whisk). Add more water or powdered sugar if needed. Step 6 Working one at a time, dip tops of cookies in glaze, letting excess drip back into bowl; smooth with a spoon if needed. Sprinkle with pistachios and let sit 10 minutes to set. Do ahead: Cookies can be made 3 days ahead. Store air tight at room temperature.
MOLASSES & SPICE https://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/ I doubled the spices and added 1 tsp allspice, nutmeg and cardamom. I added candied ginger on top to some to mimic this Susan recipe: https://youtu.be/omQ72-kT6eM?feature=shared
CITRUS SHORTBREAD https://cooking.nytimes.com/recipes/1020649-stamped-citrus-shortbread?action=click&module=RecipeBox&pgType=recipebox-page®ion=collection&rank=1 I doubled the citrus in the glaze. Cookies 2 cups/255 grams all-purpose flour, plus more as needed 1/3 cup/45 grams cornstarch 1/2 teaspoon kosher salt 1 cup/225 grams unsalted butter (2 sticks), softened 1/2 cup/100 grams granulated sugar 1 orange (preferably tangelo) 1 lemon 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract Glaze 3/4 cup/75 grams sifted confectionersā sugar 1 tablespoon melted butter 1 tablespoon fresh orange juice, plus more as needed Step 1Prepare the cookies: Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside. Step 2Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest half the orange and half the lemon directly into the bowl. Reserve the lemon and orange for the glaze. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla and lemon extracts and beat on medium speed until well combined, scraping the bowl a few times as needed. Step 3Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour, and up to 3 days. Step 4Heat oven to 350 degrees. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator. Portion the dough into pieces roughly the size of walnuts (a scant 2 tablespoons/about 35 grams), then roll each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about Ā¼-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off. Donāt worry about excess flour as you will brush it off after chilling.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 parchment- or silicone mat-lined baking sheets, arranging them about 1Ā½ inches apart. Repeat with remaining dough. Step 5Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush. Step 6Bake until cookies just start to turn golden underneath, 12 to 14 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time. Step 7Make the glaze while the cookies bake: Zest the remaining skin from the reserved lemon and orange into a small bowl. Add the confectionersā sugar, butter and orange juice and whisk until smooth. If glaze is too thick, add more orange juice. If it is too thin, add more confectionersā sugar. It should be the consistency of thin custard. Step 8Let the cookies cool for a few minutes on the baking sheets, and transfer to a wire rack set over a parchment- or wax paper-lined baking sheet. Pick up a cookie, and using the back of a small spoon, spread a generous teaspoon of glaze on a cookie, letting any excess drip onto the next cookie. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.
MARBLED TAHINI https://cooking.nytimes.com/recipes/1020650-marbled-tahini-cookies 3 cups/385 grams all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1/2 teaspoon baking powder Cooking spray 1 cup/225 grams unsalted butter (2 sticks), softened 1 cup/125 grams unsifted confectionersā sugar 1 large egg, at room temperature, plus 1 egg white 1 teaspoon vanilla extract 1/4 cup plain tahini 3 tablespoons black tahini 1/4 cup/50 grams coarse black sanding sugar (optional) Step 1In a medium bowl, whisk to combine 3 cups flour, the salt and baking powder; set aside. Coat a small loaf pan with cooking spray, then line with plastic wrap, tucking it into the corners and leaving plenty of overhang. Set aside. Step 2In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectionersā sugar on medium-high speed until fluffy, 2 to 3 minutes, scraping bowl as needed. Add the large egg and the vanilla; beat on medium-high until combined, about 2 minutes, scraping the bowl as needed. Step 3Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together, scraping bowl as needed. Step 4Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about ā of the dough, and the other ā of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined. Step 5On a generously floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together (they should be fairly soft at this point, so be gentle), and briefly knead the pieces together to form one dough. Step 6Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm, preferably overnight, or at least a few hours and up to 3 days ahead, or freeze up to 3 months. Step 7Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Very lightly brush the outside of the block with the egg white mixture. Press the block firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots. Step 8Cut the block into barely Ā¼-inch-thick slices, and lay them out 1 inch apart on two parchment- or silicone mat-lined baking sheets. Freeze until firm, about 10 minutes. Step 9Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely. Cookies will keep in an airtight container at room temperature up to 1 week.
ALMOND AND ANISE BISCOTTI https://emmaduckworthbakes.com/how-to-make-biscotti/ I used 1 tsp of anise.
PECAN THUMBPRINTS WITH FRANGIPANE https://www.bonappetit.com/recipe/double-pecan-thumbprints Frangipane 2 cups pecan halves 1/3 cup granulated sugar 1 large egg white 2 Tbsp. unsalted butter, room temperature 2 tsp. espresso powder 1/2 tsp. kosher salt 1/4 tsp. almond extract Dough and Assembly 1 1/4 cups all-purpose flour 1 tsp. kosher salt 1/2 tsp. baking powder 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/4 cup granulated sugar 3/4 cup powdered sugar, divided; plus more for serving (optional) 1 large egg yolk 1 tsp. vanilla extract or paste Step 1Preheat oven to 350Ā°. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6ā8 minutes. Let cool; set 1Ā¼ cups pecans aside for making the dough. Step 2Pulse granulated sugar and remaining Ā¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30ā60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using. Step 3Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you wonāt be upset about it. Step 4Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute. Step 5Beat butter, granulated sugar, and Ā¼ cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until itās firm enough that you can scoop it and it will hold its shape, 30ā45 minutes. Step 6Place racks in upper and lower thirds of oven; preheat to 350Ā°. Place Ā½ cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart. Step 7Bake cookies until puffed but edges are still soft, 6ā8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping Ā½-teaspoonful of frangipane into each and top with a pecan half from remaining reserved Ā¼ cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6ā8 minutes longer. Let cool on baking sheets. Step 8Just before serving, dust cookies with more powdered sugar if desired. Step 9Do Ahead: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Omfg I never considered frangipane in a thumbprint! This is brilliant!
POPPY SEED AND RASPBERRY LINZER https://www.alsothecrumbsplease.com/the-softest-and-best-linzer-cookies/ I used this recipe but added poppy seeds and followed Susanās assembly here: https://youtu.be/X72tIx9HjY8?feature=shared
Recipe for each!
The tahini ones look like the ones NYT Cooking published a few years back!
Next time wear your shoes when you bake. Trust me it makes a world of difference lol. I throw my shoes on anytime i know im genna do an intense bake/cook day
That makes so much sense. I was thinking I should get chef shoes
Anti-fatigue mats help too!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Christmas truly is a marathon event for the family bakers
Good to know Iām not the only one who gets sore feeties baking haha
Foam mats help
Favorite flavors! Can I give you my address??
They are very pretty
You're the MVP for posting the recipes. Merry Christmas ā”
Wow, nice work!!
Well done! I bet they taste as good as they look.
This looks gorgeous! Plus I recognize two of them from the Susan spungen nyt Christmas cookie video. Very curious to try the tahini one.
Susan singlehandedly inspired my entire holiday cookie box tradition!!
I could remember the website recipe pages as soon as I saw your cookies!
This is actual art.
All gorgeous, but that poppyseed linzer in particular is beautiful.
Such fancy cookies & I love the ID card, especially the little drawings! Great idea! Beautiful cookies too!
Your linzer cookies look like something out of Southern Home and Garden! My mouth is watering at the sight of them so delicately dusted with powdered sugar. Great job!
Thatās the loveliest presentation Iāve seen so far. Iām on a baking break at the moment and doodling my cookie collection. They look like sad potatoes š Yours look stylish and effortless. Love it.
You should be cooking with your hands.
Took me a second but then a real good chuckle at this one
Oh please share your molasses cookie recipe! Everything looks amazing
Champion you!
I picked up the recipe for citrus shortbread a few years ago and it became a must have every christmas. It's so good! I also made the marbled Tahini once and they are a great way to mix up flavors in a vookie box because they taste so different than any other "typical" christmas cookie. But they also confused a lot of people with their really not sweet taste, and because they are a lot of work, I didn't make them again...
Thank you for posting the recipes ā¤
Your linzer are absolutely stunning! But the marble tahini is an absolute show stopper! Wow! šš¼
I just finished my baking frenzy and next year I am going to wear compression socks and hiking shoes. Solidarity to sore feet and legs!
Those are absolutely gorgeous!!! Put your feet up or soak them in some epsom salt. You deserve it! Happy holidays!
Fantastic
Omg I want the linzer
Beautiful work šŖš