The Ultimately Holiday Cookie Project
Every year, Domestic Daddy blogger Chris Nordquist embarks on an impressive cookie project with his family: They bake 60 or 70 dozen cookies and then mail batches to friends and family all over the country. This year, Nordquist’s daughter designed the tin; you can look on his website to see past years’ results. Read below for all 11 (!) of Nordquist’s cookie recipes, and check back on Yahoo Food next week, when he’ll be our Blogger of the Week. Happy holidays.
We’ve finished! This year my partner David and my daughter Julia and I baked around 70 dozen of 11 different kinds of cookies to give to our family and friends. Today, boxes of these cookie tins are headed to their destinations all over the country, and we’ll hand-deliver many more over the next few days. This annual baking ritual is a little crazy (we’re tired), but it feels worth the effort to give something we’ve made with our own hands—especially after it’s all done.
Wherever you are this year, we hope your holidays are sweet.
THE TIN
Our six year-old daughter Julia provided the artwork for this year’s tin. She’s suddenly fascinated by reading and writing, so her design links together the names of loved ones and favorite words like “love,” “rainbow,” and, curiously, “pigs.”
TOP LAYER
The fragile Rolled Sugar Cookies and Gingerbread with Royal Icing go on top. (Recipes below.)
BOTTOM LAYER
Underneath are stacks of sturdier sweets. Clockwise from the top: Pecan Bars; Checkerboard Shortbread; Bizcocho; Cornmeal-Cherry Tea Cookies; Chocolate Walnut Fudge; Date Nut Roll; Mexican Wedding Cookies; Speculaas; Raspberry Thumbprints. (Recipes below.)
Over the years, we’ve mastered a way to pack the sweets to minimize breakage in transit. What we somehow haven’t mastered, though, is a way to finish the project before the small hours of the morning.
RECIPES
Rolled Sugar Cookies
Recipe makes about 4 dozen, depending on size
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour, spooned and leveled, plus more for rolling and cutting
1 teaspoon cream of tartar
Sanding sugar, royal icing and other decorations (optional)
In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just un-til incorporated (do not over mix). Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets. Decorate, if desired with colored sugar, sprinkles and Royal Icing.
Gingerbread with Royal Icing
Adapted from Martha Stewart
Makes 2-4 dozen cookies, depending on size
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Sift together flour, baking soda, and baking powder into a large bowl. Set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes. Space 2 inches apart on baking sheets lined with parchment paper or baking mats and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire racks.
Decorate with Royal Icing piped from a pastry tube using a #3 pastry tip.
Royal Icing
1 pound confectioners’ sugar
2 egg whites
1 teaspoon lemon juice
Mix ingredients together until smooth. Spread or pipe onto cookies. If icing becomes too firm, add a few drops of water and stir.
Pecan Bars
Makes about 24 bars
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
12 ounces whole pecans (about 3 cups)
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cup packed light brown sugar
1/2 cup dark corn syrup
3 tablespoons heavy cream
Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes.
While shortbread is baking, prepare topping. In a heavy saucepan melt butter and stir in brown sugar, corn syrup, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars.
Checkerboard Shortbread
Adapted from Checkerboard Cookies from Martha Stewart
Makes about 4 dozen cookies
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated. Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
Preheat oven to 350 degrees. line a baking sheet with a baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.
Bizcocho
From Maricela Garcia
Makes about 4 dozen cookies
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1 cup granulated sugar
4 teaspoons cinnamon (preferably freshly ground Mexican cinnamon sticks)
Cream butter and add sugar. Stir well and add flour and vanilla. Press through cookie press or a pastry bag fitted with a star tip (#846) and bake on ungreased cookie sheet at 325 degrees for 20 minutes or until light brown. While warm roll in a mixture of the granulated sugar and cinnamon.
Cornmeal-Cherry Tea Cookies
From Martha Stewart
Makes about 3 dozen
1 cup all-purpose flour, plus more for work surface
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
1/4 cup dried cherries or cranberries, finely chopped
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.
Chocolate Walnut Fudge
From Alton Brown
Makes about 64 one-inch squares
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Line an 8 by 8-inch pan with tinfoil and grease well with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool until it drops to 130 degrees F (this can take a half hour or more). Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
Date-Nut Roll
From Agnes Nordquist
Makes about 5 dozen cookies
1/2 cup chopped walnuts
1 1/2 pound dates, chopped
1 tablespoon sugar
3/4 cup water
1 cup white sugar
1 cup brown sugar
1 cup (2 sticks) unsalted butter at room temperature
4 cups flour
1 teaspoon baking soda
1 teaspoon granulated salt
1 teaspoon vanilla
3 eggs
Place the walnuts, dates, 1 of tablespoon sugar and water into a medium saucepan and place over medium heat. Warm until the filling is soft and stir occasionally until smooth. Cool to room temperature before using. In an electric mixer or large bowl, cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix well. Sift together dry ingredients and add to the butter mixture. Mix well. Chill dough in the refrigerator for about an hour. Preheat oven to 350F. Divide dough into 3 parts and roll each out about 1/4 inch thick. Spread 1/3 of filling on each, roll up and chill for at least 2 hours. Cut each roll into about 1/4 inch slices. Place on ungreased baking sheets and bake for approximately 10 minutes until golden brown.
Mexican Wedding Cookies
Adapted from Noel Nut Balls by Martha Stewart
Makes 4-5 dozen
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1 teaspoon bourbon or orange juice
2 1/4 cups sifted all-purpose flour
3/4 cup chopped pecans (best if chopped by hand)
1/2 cup sifted confectioners’ sugar, plus more for rolling
1/4 teaspoon salt
In an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy. Add bourbon, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners’ sugar, and salt. Add to the butter mixture, and beat to combine. Wrap in plastic wrap, and refrigerate for 3 hours.
Preheat oven to 350 degrees. Line baking sheets with baking mats or parchment paper. Roll the dough, 2 teaspoons at a time, into balls. Place on prepared baking sheets, leaving 2 inches between them. Bake until brown around the edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners’ sugar to coat.
Speculaas (Saint Nicolas Cookies)
Adapted from The Gourmet Cookie Book.
Makes about 4 dozen
3 cups flour
4 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon ground aniseed
1/2 teaspoon ground ginger or white pepper
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups packed dark brown sugar
3 tablespoons milk, dark rum or brandy
1 egg white
Into a bowl sift together the dry ingredients. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Stir in the milk, rum or brandy. Gradually add the flour mixture, stirring until well combined. Form the dough into a ball and knead on a board sprinkled with about 1/4 cup of flour. Roll into a rectangle about 1/4 inch thick. With a sharp knife or rotary cutter, cut the dough into rectangles about 2 1/2 by 1 1/2 inches. Put the rectangles on a cookie sheet lined with parchment or a baking mat and decorate with blanched almonds, halved or slivered. Gently push the almonds into the dough and brush each cookie with the lightly beaten egg white. Bake at 350F for 12-15 minutes, or until they are browned and firm.
Raspberry Thumbprints
Adapted from Martha Stewart
Makes about 4 dozen cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup chopped pistachios or walnuts
1/2 cup raspberry jam
Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Preheat oven to 350F. Roll dough into 1-inch balls. Roll in finely chopped nuts and arrange on parchment-lined baking sheets, spacing each 1 inch apart. Press a well into the center of each using your finger or the handle of a wooden spoon. Refrigerate until firm, about 30 minutes. Bake for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Spoon jam into thumbprints. Bake until firm, 7 to 9 minutes more.
As if you needed more sweet stuff:
