Innholdsfortegnelse for Issue 8 2022 i Delish Quarterly

I’VE ALWAYS LOVED AN ADVENT CALENDAR. There’s so much that I find enchanting: The slow roll-out of treats, one each day. How each treat stays hidden behind a tiny little door. Advent calendars really force you to stop and savor every moment before the holiday—unlike Christmas morning, when months of gifting work is basically over in 20 minutes. We’ve covered a million Advent calendars at Delish. Our team has unearthed ones that reveal beer! Hot sauce! Matcha! Even jerky! (You can shop them all at delish.com/best-food-advent-calendars.) I’ve aways dreamed of making a Delish Advent calendar—a little package that gives you a daily sweet made by our amazing food team. The logistics make this impossible, so I thought I’d deliver this issue in the same magical way: A cookie for each…

STEP 1 Prep Your Cookies Choose the right type of cookie to send, avoiding ones with perishable fillings and anything that’s too delicate. To maximize freshness, Sarley recommends freezing the cookies before you ship. “The transit time can be a perfect way to allow them to thaw,” he says. STEP 2 Wrap Them Up Separate each type of cookie and wrap them in cellophane bags (available at craft stores and Amazon.com) so the flavors and moisture won’t affect the other cookies in the box. STEP 3 Line Your Tin Your cookies need a little cushioning, should the ride or flight get a little bumpy. Use shredded crinkle strips, tissue paper, or even crumpled gift wrap to keep them safe in transit. STEP 4 Decorate Get festive! Add labels, ribbons, and…

MAKE THE BUTTERCREAM In a large bowl, using an electric mixer on medium speed, beat 1 c. (2 sticks) unsalted butter, softened, until creamy. Add 5 c. (575 g.) powdered sugar and beat on low speed until smooth. Add ¼ c. whole milk, ½ tsp. pure vanilla extract, and ¼ tsp. kosher salt; beat until combined. Transfer two-thirds of buttercream to a piping bag fitted with a small star tip. Whisk a few drops of red liquid food coloring into remaining buttercream. DECORATE! Using a small offset spatula, spread red buttercream over tops of cookies to create the hat. Dip into red sanding sugar, pressing to smooth and adhere. Using short piping motions, pipe stars of white buttercream onto cookies to create a beard and pom-pom on each hat. Press…

MAKES 32 1 HR 35 MIN DOUGH 2 c. (240 g.) all-purpose flour⅓ c. (65 g.) granulated sugar1 tsp. finely grated lemon zest½ tsp. baking powder½ tsp. kosher salt½ c. (1 stick) unsalted butter, chilled and cut into small cubes1 large egg1 tbsp. whole milk FILLING 1¼ c. dried figs (about 7 oz.), stemmed and cut into quarters½ c. dried dates (about 6), pitted⅓ c. honey2 tbsp. brandy2 tsp. finely grated orange zest2 tbsp. fresh orange juice½ tsp. ground cinnamon½ tsp. kosher salt¼ tsp. ground cloves¼ tsp. ground nutmeg1 c. toasted walnuts ASSEMBLY All-purpose flour, for rolling1 c. (115 g.) powdered sugar2 to 3 tbsp. fresh lemon juice¼ c. nonpareils 1. Dough: In a food processor, pulse flour, granulated sugar, lemon zest, baking powder, and salt until blended. Add butter…

COOKIES WERE MY ENTRY POINT into the kitchen. I spent hours churching up grocery-store cookie mixes with whatever moved my imagination. I watched in awe as my grandmothers and great aunts made batch after batch of cookies. I noticed the power that a simple cookie held. They’re the most accessible baked good. They’re handheld, portable, not fussy at all, and yet a single bite of a cookie can move a person to happiness like no other dessert can. My favorite person to make cookies for is someone who least expects it—showing up to the dentist with a fresh batch or stashing a few in my mailbox for the letter carrier. My day runs on cookies. I try to squeeze the treat into every meal: a Peanut Butter S’mores bar for lunch,…

MAKES 35 TO 40 4 HR 30 MIN 4 large egg whites¼ tsp. cream of tartar¼ tsp. kosher salt1 c. (200 g.) granulated sugar½ tsp. peppermint extract Red gel food coloring, for painting5 (70 g.) small peppermint canes or candies1 cup (170 g.) semisweet chocolate chips 1. Preheat oven to 200°. In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium speed until egg whites are foamy and soft peaks form, about 1 minute. With the motor running, slowly add granulated sugar 1 tbsp. at a time. Increase speed to high and beat until meringue is thick and holds firm peaks, 4 to 6 minutes. Beat in peppermint extract. 2. Fit a large piping bag with a…

MAKES 18 TO 22 2 HR APPLE CARAMEL 2 c. apple cider1 c. (215 g.) packed light brown sugar¾ c. heavy cream5 tbsp. unsalted butter¼ tsp. kosher salt¼ tsp. ground cinnamon COOKIES 2½ c. potato sticks1 c. (2 sticks) cold unsalted butter, cut into ¼" cubes½ c. (100 g.) granulated sugar½ c. (60 g.) powdered sugar1 tsp. kosher salt1½ tsp. pure vanilla extract 2¼ c. (270 g.) all-purpose flour, plus more for dusting 1. Apple Caramel: In a medium saucepan over medium-high heat, bring cider to a boil and cook, stirring often, until liquid is significantly reduced and becomes syrupy, 15 to 20 minutes (you should have about ⅓ c.). 2. Reduce heat to low. Add brown sugar, cream, butter, and salt. Thoroughly whisk to combine and increase heat to medium-high.…

MAKES 17 TO 19 1 HR 40 MINS 2 c. (240 g.) all-purpose flour, plus more for dusting⅓ c. (65 g.) granulated sugar¼ tsp. baking powder¼ tsp. kosher salt2 large eggs, room temperature½ c. (1 stick) unsalted butter, melted and cooled¾ tsp. anise extract Powdered sugar, for dusting 1. In a small bowl, whisk flour, granulated sugar, baking powder, and salt to combine. 2. In a medium bowl, whisk eggs, butter, and anise to combine. Add dry ingredients to butter mixture and stir until incorporated. Cover bowl with plastic wrap and chill at least 30 minutes or up to 1 hour. 3. Arrange racks in upper and lower thirds of oven; preheat to 350°. Roll dough into 1-oz. balls (about 1 heaping tbsp.), dusting with flour to prevent sticking. Arrange…

WHEN YOU THINK OF CLASSIC Big Apple foods, a few staples come to mind: a $3 slice of pizza, a street-cart hot dog, a bagel with a schmear. But perhaps no treat is as famous in the city as the illustrious black and white cookie. The result of bakeries using up leftover cake batter at the end of the day, a black and white has a soft, fine crumb that more closely resembles your favorite vanilla cake than a cookie. The contrasting frosting on top is half chocolate, half vanilla (no need to pick a favorite!), divided down the middle, and melts in your mouth. Many people trace black and white cookies back to Glaser’s Bake Shop in Manhattan. Bavarian immigrants John and Justine Glaser opened the store in 1902,…

BROWNIE COOKIES MAKES 24 55 MIN Cooking spray½ c. (1 stick) unsalted butter, melted and slightly cooled⅓ c. (40 g.) all-purpose flour2 tbsp. unsweetened cocoa powder1 tsp. pure vanilla extract¾ tsp. kosher salt2 large eggs1 (16-oz.) box brownie mix3 tbsp. water½ c. (85 g.) semisweet chocolate chips¼ c. (40 g.) dark chocolate chips 1. Grease 2 parchment-lined baking sheets with cooking spray. In a large bowl, whisk butter, flour, cocoa powder, vanilla, and salt. Add eggs one at a time, whisking to combine after each addition. Add brownie mix and water and whisk until just combined. Fold in semisweet and dark chocolate chips. 2. Scoop about 2 tbsp. brownie mixture for each cookie and arrange on prepared sheets, spacing 2" apart. Refrigerate until cold, about 20 minutes. 3. Preheat oven…

MAKES 20 45 MIN 1¼ c. (250 g.) granulated sugar⅓ c. (60 g.) chopped semisweet (60% cacao) baking chocolate¼ c. water½ c. neutral oil⅓ c. (30 g.) unsweetened cocoa powder1 tsp. pure vanilla extract½ tsp. kosher salt2 large egg whites¾ c. (90 g.) all-purpose flour¼ tsp. baking powder¼ c. semisweet chocolate chips4 candy canes, crushed (about ⅓ c.), divided⅓ c. (60 g.) chopped white chocolate 1. Preheat oven to 350°. In a medium heatproof bowl, microwave granulated sugar, semisweet chocolate, and water in 20-second increments, stirring between each, until chocolate is melted and smooth. Stir in oil, cocoa powder, vanilla, and salt. Let cool slightly, then stir in egg whites. Fold in flour and baking powder just until combined. 2. Spread chocolate mixture on a parchment-lined 17"-by-11" baking sheet. Sprinkle…

MAKES 9 3 HR COOKIES 4 ½ c. (540 g.) all-purpose flour1½ tsp. baking powder1½ tsp. baking soda1 tsp. kosher salt2 c. (400 g.) granulated sugar1½ c. (3 sticks) unsalted butter, softened2 large eggs1 tsp. almond extract½ tsp. pure vanilla extract FROSTING 1 ½ c. (3 sticks) unsalted butter, softened1½ c. (170 g.) powdered sugar3 tbsp. heavy cream½ tsp. almond extractLight pink or red liquid food coloring, for frostingSprinkles, for decorating (optional) 1. Cookies: In a large bowl, whisk flour, baking powder, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until creamy. Add eggs one at a time, beating well after each addition. Beat in almond and vanilla extracts. 2. Add dry ingredients…

MAKES 24 1 HR 35 MIN ½ c. (1 stick) unsalted butter, melted⅓ c. (70 g.) packed light brown sugar⅓ c. (65 g.) granulated sugar1 large egg½ tsp. pure vanilla extract1½ c. (180 g.) almond flour½ tsp. baking soda½ tsp. kosher salt2½ c. unsweetened coconut flakes, toasted, divided 1. In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla and continue to beat until smooth. Fold in flour, baking soda, salt, and 1 c. coconut flakes until just combined. Cover bowl and refrigerate until cold, at least 1 hour or up to 12 hours. 2. Preheat oven to 350°. Place remaining 1 ½ c. coconut flakes in a medium bowl. 3. Portion dough into…

EVERYTHING THAT I MAKE has a special place in my heart. When we were filming Queer Eye in Kansas City, Tan France brought these cookies to our fajita night that we would do every single week. They have the perfect chew, with the sharp candied ginger, the flaky shredded coconut, and the warm cardamom. They always remind me of my friendship with him. I know that’s cheesy, but I’m very sentimental when it comes to food. My aunt Leslie taught me to under-bake cookies like these a little bit, because they tend to get crispy after a couple of days. Another one of her pro tips: Storing cookies in a plastic container with a slice of white bread does wonders, keeping them nice and moist. Some of these old wives’ tales…

MAKES 18 40 MIN All-purpose flour, for surface1 (14-oz.) package frozen puff pastry, thawed¼ c. demerara sugar 1. Preheat oven to 400°. On a lightly floured surface, arrange puff pastry with the longer sides on the left and right and the shorter sides at the top and bottom. Smooth any seams as needed. 2. Sprinkle pastry with most of the demerara sugar in an even layer. Fold left side in toward the middle, then fold right side in so both sides meet in the middle. Sprinkle with remaining demerara sugar, then fold right side over left as if you’re closing a book. Cut into ¾"-thick pieces. Arrange cut side down on 2 parchment-lined baking sheets. If dough gets too warm or sticky to work with, refrigerate 30 minutes to chill.…

MAKES 4 DOZEN 45 MIN ¾ c. (105 g.) whole blanched almonds¼ c. (30 g.) all-purpose flour½ tsp. kosher salt6 tbsp. unsalted butter½ c. (110 g.) packed light brown sugar¼ c. (55 g.) heavy cream¼ c. (50 g.) granulated sugar1 tsp. pure vanilla extract 1. Preheat oven to 350°. In a food processor, pulse almonds until finely chopped but not so fine they turn into flour. Transfer to a medium bowl and whisk in flour and salt. 2. In a medium saucepan over medium heat, cook butter, brown sugar, cream, and granulated sugar, stirring constantly, until butter melts. Bring to a boil and cook 1 minute. Remove from heat and stir in vanilla. Whisk in dry ingredients, then let cool 5 minutes. 3. Using a tsp. measuring spoon, scoop batter…

MAKES 40 1 HR 45 MIN 1 c. (2 sticks) unsalted butter, softened1 c. (115 g.) powdered sugar1 large egg1 tsp. pure vanilla extract½ tsp. kosher salt3 c. (360 g.) all-purpose flour, plus more for rolling2 large egg yolks 1. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and powdered sugar on low speed until sugar is incorporated and butter turns pale, about 2 minutes. Scrape down sides of bowl. Add egg, vanilla, and salt and beat on medium speed until combined, about 1 minute. Using a flexible spatula, fold in flour until just combined, being careful not to overmix. Tightly wrap dough in plastic wrap and refrigerate until very firm, about 1 hour. 2. Preheat oven to 350°. Divide dough in half…

MAKES 36 1 HR 15 MIN COOKIES ¾ c. (150 g.) granulated sugar6 tbsp. unsalted butter, softened¼ c. molasses1 large egg Zest of 1 orange1 tbsp. rum1 tsp. grated fresh ginger (optional)1¾ c. (210 g.) all-purpose flour1 c. (100 g.) almond flour1 tsp. ground cardamom1 tsp. ground cinnamon¾ tsp. baking soda½ tsp. ground cloves½ tsp. ground ginger½ tsp. ground white pepper½ tsp. kosher salt¼ tsp. freshly ground black pepper¼ tsp. ground allspice¼ tsp. ground anise seed¼ tsp. ground nutmeg GLAZE 1 ½ c. (170 g.) powdered sugar3 tbsp. heavy cream½ tsp. ground cardamom 1. Cookies: In a large bowl, whisk granulated sugar, butter, and molasses just until smooth. Add egg, orange zest, rum, and ginger, if using, and mix until combined. 2. In a medium bowl, whisk all purpose flour,…

MAKES 24 2 HR 30 MIN 1 c. (240 g.) creamy unsweetened peanut butter4 tbsp. (½ stick) unsalted butter, room temperature¼ tsp. kosher salt2 c. (240 g.) powdered sugar2 c. (340 g.) semisweet chocolate, chopped2 tbsp. coconut oil or vegetable shortening 1. In a large bowl, using an electric mixer on high speed, cream peanut butter, butter, and salt until smooth. Reduce mixer speed to low and blend in powdered sugar until mixture is uniform and well combined. 2. Using a tbsp. measuring spoon, scoop peanut butter mixture and roll into balls about 1" in diameter. Arrange on a parchment-lined baking sheet and refrigerate until firm, 1 to 2 hours. 3. In a small heatproof bowl, microwave chocolate and oil in 20-second increments, stirring between each, until melted and smooth.…

MAKES 24 1 HR 35 MIN 2 tsp. ground allspice2 tsp. ground cinnamon2 tsp. ground ginger1 tsp. ground cloves1 tsp. ground nutmeg½ tsp. freshly ground black pepper¼ tsp. kosher salt1 lb. (455 g.) semisweet chocolate, chopped1 c. (225 g.) heavy cream1½ c. (170 g.) finely crushed gingersnaps (from about 26 cookies)1 c. (115 g.) powdered sugar1 tbsp. (or more) whole milk¼ tsp. pure vanilla extract 1. In a medium bowl, whisk allspice, cinnamon, ginger, cloves, nutmeg, pepper, and salt until combined. Place chocolate on top of spices. 2. In a small saucepan over low heat, heat cream until gently simmering but not boiling. Pour cream over chocolate and spices. Let sit 5 minutes, then whisk until mixture is well combined and smooth. Pour into an 8"-by-8" baking pan and smooth…

MAKES 16 25 MIN ½ c. (1 stick) salted butter4 c. (170 g.) mini marshmallowsCooking spray2 tsp. pumpkin spice1 tsp. green food coloring8 c. (190 g.) cornflakes¼ c. small red cinnamon candies 1. In a large saucepan over medium heat, melt butter. Cook marshmallows, stirring often, until melted. Remove from heat. Spray a silicone spatula with cooking spray. Stir in pumpkin spice and food coloring with spatula until combined. Add cornflakes and mix until color is distributed and flakes are coated. Let sit until cool enough to handle but still malleable, about 30 seconds. 2. Spray your hands with cooking spray. Roll 16 (3-tbsp.; 1.5-oz.) portions of cornflakes mixture into ropes. Bring ends of rope together to form a circle 3" in diameter. Arrange on a parchment-lined baking sheet. Top…

MAKE IT Preheat oven to 350°. Grease 2 (12-c.) muffn tins with unsalted butter. In a large bowl, mix 1½ lb. store-bought butter cookie dough, 1 c. espresso chips, ½ c. semisweet chocolate chips, and 2 tsp. espresso powder. Place 2 tbsp. dough in each muffn cup. Using your finger, create a well in center of dough. Bake cookies until slightly browned, about 15 minutes. Grease a shot glass with butter. Press into center of each cookie to create a deeper well. Let cool. In a large bowl, using an electric mixer on medium-high speed, beat 1½ c. heavy cream, 8 oz. mascarpone, ¼ c. coffee-flavored liqueur, 2 tbsp. powdered sugar, 1 tsp. pure vanilla extract, and a pinch of kosher salt until soft peaks form. Spoon mascarpone filling into…

When should I start baking? There’s no need to wait until the last minute. Many cookies freeze well, and if tightly wrapped, they will stay good in the freezer for up to 3 months. But most doughs can also be refrigerated for up to 2 days before baking. My cookies are always dry. What am I doing wrong? You are likely overbaking. There will be carryover cooking after they come out of the oven, so pull them out a minute earlier than you think you should and see if that helps. Why do my cookies come out so cakey? This is usually a result of overbeating the butter and sugar—you’ve incorporated too much air into the batter. You just want to beat it until your butter is creamy and all…

UGLY SWEATER COOKIES MAKE THE ICINGS For thicker icing for outlining: In a large bowl, using an electric mixer on medium speed, beat ¼ c. meringue powder and 5 tbsp. water until frothy and starting to stiffen, about 1 minute. Add 4 c. (460 g.) powdered sugar and beat on medium speed until thickened, 1 to 2 minutes. Add more water 1 tbsp. at a time until icing holds its shape without being too stiff to work with. For thinner icing for flooding: Transfer three-quarters of icing to a medium bowl. Add water 1 tsp. at a time until desired consistency is reached. It should hold its shape for a couple of seconds, then start to slowly melt into itself. Whisk drops of food coloring(s) into icings, dividing into batches…

MAKES 28 TO 30 3 HR 1 c. (2 sticks) unsalted butter, softened½ c. (100 g.) granulated sugar2 large egg yolks2¾ c. (330 g.) 00 flour½ tsp. kosher salt2 tbsp. whole milk½ tsp. orange extract3 tbsp. candied orange peel3 tbsp. dried black currants3 tbsp. finely chopped dried apricots, plus more for sprinkling3 tbsp. semisweet mini chocolate chips3 tbsp. sliced raw almonds, plus more for sprinkling10 oz. white chocolate, chopped 1. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 1 minute. Add egg yolks and beat on medium-low speed to combine. Add flour and salt and beat on low speed just to combine. Add milk and orange extract and beat to combine. Fold…

MAKES 24 2 HR 45 MIN 2 c. (190 g.) blanched almond flour½ c. (60 g.) all-purpose flour1 tbsp. baking powder½ tsp. kosher salt½ c. (1 stick) unsalted butter, softened2 oz. (55 g.) cream cheese, softened2 c. (230 g.) powdered sugar, divided1 large egg1 large egg yolk2 tsp. almond extract¼ c. cherry jam¾ c. sliced almonds4 tsp. whole milk 1. In a medium bowl, whisk almond flour, all-purpose flour, baking powder, and salt. In a large bowl, using an electric mixer on medium speed, beat butter, cream cheese, and 1 ½ c. powdered sugar until pale and fluffy. Scrape down sides of bowl. Add egg, egg yolk, and almond extract and beat to combine. Add dry ingredients in 3 additions, beating until just combined after each addition. Cover bowl with…

PEPPERMINT BLONDIES MAKES 15 2 HR BLONDIES Cooking spray2½ c. (300 g.) all-purpose flour1 tsp. kosher salt½ tsp. baking powder1 c. (2 sticks) unsalted butter, melted1 c. (180 g.) packed light brown sugar¾ c. (160 g.) granulated sugar2 large eggs1 tbsp. pure vanilla extract1 c. (170 g.) white chocolate chips FROSTING & ASSEMBLY 1 c. (170 g.) white chocolate chips2 c. (225 g.) powdered sugar¾ c. (1½ sticks) unsalted butter, softened½ tsp. peppermint extract¼ tsp. kosher salt⅓ c. (55 g.) crushed peppermint candies 1. Blondies: Preheat oven to 350°. Grease a 13"-by-9" baking pan with cooking spray and line pan with parchment, leaving an overhang on 2 opposite sides. 2. In a medium bowl, whisk flour, salt, and baking powder. In a large bowl, whisk butter, brown sugar, and granulated…

MAKES 20 40 MIN ½ c. (1 stick) unsalted butter, softened¼ tsp. kosher salt¼ tsp. peppermint extract¾ c. (85 g.) powdered sugar, divided¾ c. (90 g.) all-purpose flour½ c. (50 g.) finely ground almond flour2 tbsp. finely crushed peppermint candies, plus more for sprinkling 1. Preheat oven to 325°. In a large bowl, using an electric mixer on medium speed, beat butter, salt, peppermint extract, and ¼ c. powdered sugar until creamy, 1 to 2 minutes. Add all-purpose flour and almond flour and mix on low speed until well combined. 2. Scoop 1 level tbsp. (about 18 g.) dough for each cookie and roll into balls. Arrange on 2 parchment-lined baking sheets, spacing 1" apart. 3. Bake cookies until lightly browned on the bottoms, about 16 minutes. Let cool slightly,…

MAKES 14 TO 16 5 HR 1 ½ c. (180 g.) all-purpose flour1 c. (2 sticks) unsalted butter, softened1 c. (115 g.) powdered sugar½ c. (40 g.) Dutch-process cocoa powder¼ c. (30 g.) cornstarch½ tsp. kosher salt½ tsp. pure vanilla extract1 c. (170 g.) semisweet chocolate chipsSugar pearl sprinkles, for decorating (optional) 1. In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until no pockets of unmixed flour remain, about 30 seconds more. 2. Using a spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap in plastic…

MAKES 24 2 HR 45 MIN 3 ¼ c. (390 g.) all-purpose flour1 tsp. baking powder½ tsp. kosher salt1 c. (2 sticks) unsalted butter, softened1 c. (200 g.) granulated sugar1 large egg1 large egg yolk1 tsp. pure vanilla extract½ tsp. peppermint extract Green liquid food coloring, for dough¼ c. (20 g.) unsweetened cocoa powder 1. In a large bowl, combine flour, baking powder, and salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar until creamy. Add egg and egg yolk and beat until incorporated. Scrape down sides of bowl and beat in vanilla extract. Add dry ingredients and continue to beat until just combined. 2. Transfer half of dough to a medium bowl. Add peppermint extract, then stir in food…

YIELDS 18 2 HR 45 MIN 1 ¾ c. (210 g.) all-purpose flour¾ c. (60 g.) unsweetened cocoa powder1 tsp. baking powder1 tsp. kosher salt¾ tsp. baking soda3 large eggs¾ c. (150 g.) granulated sugar½ c. (105 g.) packed light brown sugar½ c. (1 stick) unsalted butter, melted Powdered sugar, for rolling 1. In a large bowl, whisk flour, cocoa powder, baking powder, salt, and baking soda to combine. 2. In a medium bowl, whisk eggs, granulated sugar, brown sugar, and butter until combined. Add egg mixture to dry ingredients and mix until just combined. Cover with plastic wrap and refrigerate at least 2 hours or up to 12 hours. 3. Preheat oven to 350°. Place powdered sugar in a small bowl. Scoop about 2 tbsp. dough and roll into…

MAKES 24 40 MIN 2 tbsp. instant espresso powder2 tbsp. whole milk2½ c. (300 g.) all-purpose flour½ c. (40 g.) unsweetened cocoa powder1 tsp. baking soda¾ tsp. kosher salt1 c. (2 sticks) unsalted butter, melted1 c. (215 g.) packed light brown sugar2 large eggs1 tsp. pure vanilla extract1 c. (170 g.) semisweet chocolate chips Flaky sea salt 1. Preheat oven to 350°. In a small bowl, stir espresso and milk until dissolved. 2. In a medium bowl, whisk flour, cocoa powder, baking soda, and kosher salt. 3. In a large bowl, whisk butter and brown sugar to combine. Add eggs and whisk until lightened in color, about 2 minutes. Add espresso mixture and vanilla and whisk until combined. Add dry ingredients and mix until a few dry streaks remain. Add…

MAKES 24 1 HR 35 MIN 1½ c. raw unsalted pecans1 c. (2 sticks) unsalted butter, room temperature½ c. (100 g.) granulated sugar2 tsp. pure vanilla extract½ tsp. kosher salt2 c. (240 g.) all-purpose flour¼ c. coarse decorative sugar (optional) 1. Preheat oven to 350°. Spread pecans on a baking sheet and toast, stirring every 5 minutes, until toasty smelling and light golden inside, 8 to 10 minutes. Let cool, then coarsely chop. 2. In the large bowl of a stand mixer fitted with the whisk attachment, beat butter and granulated sugar on medium-high speed until fluffy and pale yellow in color. Beat in vanilla and salt. Fold in flour with a spatula until a few dry streaks remain. Add pecans and fold to combine. 3. Divide dough in half…

CANNOLI CHIPS & DIP SERVES 4 TO 6 1 c. (120 g.) gluten-free wheat flour, plus more for dusting½ tsp. ground cinnamon7 tbsp. granulated sugar, divided2 tbsp. salted butter, frozen2 large egg whites1 tbsp. moscato wine or white wine15 oz. whole-milk ricotta, drained of its whey½ tsp. cinnamon extract⅓ c. (60 g.) mini chocolate chips Vegetable oil, for frying (about 3 c.) 1. In a large bowl, whisk flour, cinnamon, and 2 tbsp. granulated sugar. Grate butter into flour mixture and mix with a wooden spoon to combine. 2. Create a well in the center of flour mixture and add egg whites. Gently whisk to combine, starting from the center and working toward the outside. Add wine and mix with wooden spoon to combine. Using your hands, knead dough in…

MADELEINES MAKES 16 1 HR 10 MIN 1 c. (120 g.) all-purpose flour, sifted, plus more for dusting½ tsp. baking powder¼ tsp. kosher salt2 large eggs, room temperature½ c. (100 g.) granulated sugar½ c. (1 stick) unsalted butter, divided2 tsp. finely grated orange zest1 tsp. almond extract Neutral oil, for pan2 c. white chocolate chips (optional) 1. In a small bowl, whisk flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat eggs and granulated sugar until tripled in size, about 10 minutes. 2. Meanwhile, in a small saucepan over medium heat, melt 6 tbsp. butter. Scrape bottom and sides of saucepan with a rubber spatula and continue to cook until milk solids start to brown and butter smells nutty and fragrant, about…

Forty years ago, Ina Garten tasted shortbread that she’s thought about ever since. The recipe came from Eli Zabar, owner of E.A.T., a New York City restaurant known for its pastries. “I remember thinking, This is the perfect shortbread,” she says. “I’ve used it for so many things, including a crust for a raspberry tart.” Yes, that famous raspberry tart from her original best-seller, The Barefoot Contessa Cookbook. In this recipe from her new cookbook, Go-To Dinners, Garten adds autumnal flavors to the buttery cookie. “I like spices that you aren’t quite sure what they are, but the flavor is familiar in some way,” she says. When the shortbread is hot right out of the oven, the apple-pie spices fill your home with warm aromas, enticing anyone within a mile radius…

MAKES 24 3 HR COOKIE DOUGH 1¼ c. (210 g.) fine semolina flour¾ c. (145 g.) ghee¼ tsp. kosher salt¼ tsp. mahlab (optional)1¼ c. (150 g.) all-purpose flour½ c. (60 g.) powdered sugar½ tsp. instant yeast¼ c. orange blossom water WALNUT FILLING 2½ c. walnuts⅓ c. (40 g.) powdered sugar½ tsp. ground cardamom½ tsp. ground cinnamon1 tbsp. orange blossom water PISTACHIO FILLING 2 c. finely chopped pistachios⅓ c. (40 g.) powdered sugar2 tbsp. rose water DATE FILLING 1 c. date paste2 tbsp. ghee½ tsp. ground cinnamon½ tsp. orange blossom water ASSEMBLY Semolina flour and powdered sugar, for dusting 1. Cookie Dough: In a large bowl, stir semolina flour, ghee, salt, and mahlab, if using, until evenly distributed, about 5 minutes. Cover bowl and let sit at least 1 hour or…

MAKES 2 DOZEN 2 HR 1 c. (2 sticks) unsalted butter3 c. (360 g.) all-purpose flour2 tsp. cream of tartar1 tsp. kosher salt½ tsp. baking soda½ c. (105 g.) packed light brown sugar1¼ c. (250 g.) granulated sugar, divided2 large eggs1 tsp. pure vanilla extract2 tsp. ground cinnamon 1. In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes. 2. In a medium bowl, whisk flour, cream of tartar, salt,…

1. JACQUES TORRES JACQUES’ FAMOUS CHOCOLATE CHIP COOKIES You’ll quickly see why Torres is called Mr. Chocolate. These are packed with layers of chocolate that melt in your mouth. $24/half dozen, mrchocolate.com 2. INA GARTEN’S BAREFOOT CONTESSA OATMEAL RAISIN COOKIES The ideal gift for those who love binge watching Ina (all of us). Her signature cookies have lace-y edges and chewy centers. $65/dozen, goldbelly.com 3. WE TAKE THE CAKE PEANUT BUTTER COOKIES This bakery is best known for layer cakes, but don’t sleep on their cookies. Their fan favorite is soft and chewy with the perfect balance of salty and sweet. $39/dozen, wetakethecake.com 4. LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES This NYC bakery is famous for its thick, 6-ounce (!) cookies. Warm them up and split apart for that…

MAKES 20 2 HR 30 MIN 1 c. (135 g.) whole almonds2 c. (225 g.) tightly packed sweetened shredded coconut, plus more for sprinkling½ c. (50 g.) unsweetened shredded coconut, toasted¼ tsp. kosher salt¾ c. (245 g.) sweetened condensed milk2 c. (340 g.) semisweet chocolate2 tbsp. coconut oil or vegetable shortening 1. Preheat oven to 350°. Spread almonds on a baking sheet and toast until fragrant and golden in the center, 8 to 10 minutes. Let cool, then roughly chop. 2. In a medium bowl, combine almonds, sweetened coconut, unsweetened coconut, and salt. Fold in milk with a rubber spatula. Using a 1-oz. cookie scoop, scoop coconut mixture into 2-tbsp. portions. Roll between your palms to compress into firm balls (they will be sticky). Arrange on a parchment lined baking…

SERVES 8 TO 10 2 HR 2 c. (240 g.) all-purpose flour, plus more for rolling¼ c. (50 g.) granulated sugar½ tsp. kosher salt¼ tsp. baking powder4 tbsp. (½ stick) unsalted butter, room temperatureZest of 1 lemonZest of 1 orange3 large eggs1 tbsp. Marsala or white wine1 qt. canola oil½ c. honey1 tbsp. fresh orange juiceCooking sprayRainbow nonpareils, for decorating 1. In a food processor, pulse flour, granulated sugar, salt, and baking powder to combine. Add butter, lemon zest, and orange zest and pulse until a sandy texture forms. Add eggs and wine and continue to process until well combined and dough clumps into a ball, about 1 minute. Wrap dough in plastic wrap and refrigerate until chilled and firm, about 1 hour. 2. Cut dough into 8 pieces and…

MAKES 16 1 HR ½ c. (1 stick) unsalted butter, melted¼ c. (40 g.) muscovado sugar¼ c. (30 g.) powdered sugar1 tbsp. (20 g.) sour cream½ tsp. finely grated orange zest (optional)Pinch of grated fresh nutmeg1 c. (120 g.) whole wheat flour¾ c. (90 g.) oat flour1 tsp. baking powder¼ tsp. baking soda¼ tsp. kosher salt1 c. milk or dark chocolate chips 1. Preheat oven to 325°. In a large bowl, whisk butter, muscovado sugar, powdered sugar, sour cream, orange zest, if using, and nutmeg until smooth. Fold in whole wheat flour, oat flour, baking powder, baking soda, and salt until a smooth, cohesive dough forms. 2. Place dough between 2 sheets of parchment and roll to ⅛" thick. Using a 2¾" round cookie cutter (or a Mason jar lid),…

PAPER: GREAT FOR LOCAL TRIPS AND NEIGHBORHOOD DROP-OFFS TINS: PERFECT FOR SHIPPING TO FAR DISTANCES…

MAKE THE ICING In a large bowl, using an electric mixer on medium speed, beat ¼ c. meringue powder and 5 tbsp. water until frothy and starting to stiffen, about 1 minute. Add 4 c. (460 g.) powdered sugar and beat on medium speed until thickened, 1 to 2 minutes. Add more water 1 tbsp. at a time until icing holds its shape without being too stiff to work with. Add a few drops of green liquid food coloring to icing. DECORATE! Using a toothpick, swirl icing a few times to create a marbled effect. Working one at a time, dip tops of cookies into icing, then lift and allow excess to drip back into bowl. Continue to dip, swirling in more food coloring as needed, until cookie is coated.…

MAKES 50 TO 60 50 MIN ¼ tsp. ground cinnamon½ c. (100 g.) plus 2 tbsp. granulated sugar, divided1 c. (2 sticks) unsalted butter, softened, or lard1½ tsp. anise seed, crushed1 large egg3 c. (360 g.) all-purpose flour, plus more for surface1½ tsp. baking powder½ tsp. kosher salt¼ c. brandy or sweet white wine, divided 1. Preheat oven to 350°. In a small bowl, stir cinnamon and 2 tbsp. granulated sugar to combine; set aside. 2. In a large bowl, using a whisk or electric mixer on medium-high speed, beat butter, anise seed, and remaining ½ c. granulated sugar until light and creamy, 3 to 4 minutes. Add egg and beat until fully combined. 3. Sift flour, baking powder, and salt into a medium bowl, then whisk to combine. Add…

MAKES 16 35 MIN 1¾ c. (210 g.) all-purpose flour1 tsp. baking soda¾ tsp. ground cinnamon¾ tsp. kosher salt¾ c. (1½ sticks) unsalted butter, softened¾ c. (150 g.) granulated sugar½ c. (105 g.) packed light brown sugar2 large eggs, room temperature1 tsp. pure vanilla extract1 c. (170 g.) M&M’s1 c. (140 g.) chopped unsalted peanuts1 c. (90 g.) rolled oats½ c. (30 g.) crushed pretzels 1. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, and salt. 2. In a large bowl, using an electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes. Add eggs and vanilla and beat to combine. Reduce mixer speed to low and…

MAKES 30 4 HR 10 MIN 2 oz. (55 g.) unsweetened chocolate, chopped1 c. (120 g.) all-purpose flour1 tsp. baking powder¼ tsp. kosher salt1 c. (200 g.) granulated sugar¼ c. (50 g.) vegetable oil2 large eggs, room temperature¼ tsp. pure peppermint extract1 oz. semisweet chocolate, chopped Crushed peppermint candies, for decorating 1. In a small heatproof bowl, microwave unsweetened chocolate in 15-second increments, stirring between each, until melted and smooth. Let cool slightly. 2. In a small bowl, whisk flour, baking powder, and salt. In a large bowl, whisk granulated sugar, oil, and eggs. Whisk in peppermint extract, then melted chocolate. Add dry ingredients and stir until incorporated. Cover and refrigerate until firm but scoopable, at least 3 hours or up to 24 hours. 3. Preheat oven to 350°. Scoop…

MAKES 28 45 MIN ¼ c. (50 g.) granulated sugar1 tsp. finely grated orange zest¼ tsp. ground lavender (optional)¼ tsp. kosher salt½ c. (1 stick) unsalted butter, softened⅓ c. (40 g.) powdered sugar2 large egg whites1 tsp. pure vanilla extract¾ c. (90 g.) all-purpose flour1 c. dark chocolate chips (optional) 1. In a large bowl, rub granulated sugar, orange zest, lavender, if using, and salt until sugar is damp. Add butter and powdered sugar. Using an electric mixer on medium-high speed, beat until light and fluffy. Beat in egg whites and vanilla, then fold in flour until just combined. 2. Preheat oven to 350°. Transfer batter to a piping bag fitted with a ½" round tip. Pipe batter into thin 3½"-long strips on 2 parchment-lined baking sheets, spacing 2" apart.…

MAKES 24 3 HR 1 c. (2 sticks) unsalted butter, softened1 c. (115 g.) powdered sugar1 tsp. pure vanilla extract3 c. (360 g.) all-purpose flour, plus more for surface¾ tsp. kosher salt1 (10-oz.) jar caramel1½ c. (255 g.) milk chocolate chips Flaky sea salt (optional) 1. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and powdered sugar on medium-high speed until creamy. Add vanilla and beat until incorporated. Add flour and kosher salt and beat on medium-low speed until just combined. 2. Turn out dough onto a clean work surface and knead a few times until dough holds together. Form into a disk and wrap in plastic wrap. Refrigerate until chilled, at least 1 hour or up to 12. 3. Preheat oven to…

MAKES 18 2 HR 30 MIN COOKIES 1 large egg yolk1 tbsp. unsulphured molasses2 tsp. water1 ½ c. (180 g.) all-purpose flour¾ c. (160 g.) packed light brown sugar1½ tsp. finely grated lemon zest1½ tsp. ground ginger¾ tsp. ground cinnamon½ tsp. baking soda¼ tsp. kosher salt Pinch of grated fresh nutmeg½ c. (1 stick) cold unsalted butter, cubed FILLING 1 ⅔ c. (190 g.) powdered sugar5 tbsp. unsalted butter, softened1 tsp. finely grated lemon zest2 tbsp. fresh lemon juice Pinch of kosher salt 1. Cookies: In a small bowl, whisk egg yolk, molasses, and water. 2. In a food processor, pulse flour, brown sugar, lemon zest, ginger, cinnamon, baking soda, salt, and nutmeg a few times to combine. Add butter and pulse until mixture is crumbly and resembles dry sand.…

MAKES 32 TO 36 2 HOURS 30 MIN 1 ½ c. (180 g.) whole wheat flour½ c. (60 g.) all-purpose flour⅓ c. (70 g.) packed light brown sugar6 tbsp. salted butter, softened2 tbsp. honey1 tsp. baking soda½ tsp. ground cinnamon1 large egg white2 tbsp. oat milk30 oz. (850 g.) milk chocolate and/or white chocolate, chopped 1. In the large bowl of a stand mixer fitted with the paddle attachment, beat whole wheat flour, all-purpose flour, brown sugar, butter, honey, baking soda, and cinnamon on medium speed until combined, about 1 minute. Add egg white and milk and beat until mixture pulls together and looks slightly sticky. 2. Turn out dough onto a clean work surface and flatten to a rectangle. Wrap in plastic wrap and refrigerate at least 1 hour…

MAKES 3 DOZEN 2 HR 2 ¼ c. (270 g.) all-purpose flour½ tsp. kosher salt1 c. (2 sticks) unsalted butter, softened¾ c. (150 g.) granulated sugar1 large egg½ tsp. almond extract10 to 15 drops liquid food coloring of your choiceSprinkles, for decorating (optional) 1. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour and salt. 2. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until smooth and pale yellow in color, about 4 minutes. Add egg and almond extract and beat until thoroughly combined, about 2 minutes more. 3. Gradually add dry ingredients to butter mixture; beat until just combined. Divide two-thirds of dough between 2 medium bowls,…

MAKES 30 2 HR 15 MIN 1 ½ c. (140 g.) walnut halves½ tsp. kosher salt1¾ c. (200 g.) powdered sugar, divided1 c. (2 sticks) unsalted butter, softened¾ tsp. pure vanilla extract2 c. (240 g.) all-purpose flour 1. Preheat oven to 350°. Spread walnuts on a baking sheet and toast until golden and nutty smelling, 8 to 10 minutes. Transfer to a food processor and let cool 10 minutes. Turn off oven. 2. Pulse walnuts, salt, and ¾ c. powdered sugar until well combined and nuts are finely ground, about 20 seconds. Add butter and vanilla and blend until smooth, about 10 seconds. Add flour and pulse until a dough forms, about 30 seconds. Scrape dough into a large bowl and refrigerate until cold, about 1 hour. 3. Preheat oven…

MAKES 25 TO 30 3 HR 2½ c. (300 g.) all-purpose flour1½ tsp. baking powder½ tsp. baking soda1¼ c. (250 g.) granulated sugar1 c. (2 sticks) unsalted butter, room temperature Zest of 1 medium orange1 c. (230 g.) whole-milk ricotta2 large eggs½ tsp. kosher salt½ tsp. pure vanilla extract½ cup (60 g.) shelled unsalted pistachios, chopped2 c. (285 g.) mini chocolate chips, divided 1. In a medium bowl, whisk flour, baking powder, and baking soda. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, butter, and orange zest until fluffy and pale, about 3 minutes. Scrape down sides of bowl. Add ricotta, eggs, salt, and vanilla and beat on medium speed until combined. Add dry ingredients and beat on medium speed until a dough forms,…

MAKES 12 45 MIN ¾ c. (1 ½ sticks) unsalted butter, plus more, softened, for pan2 c. (190 g.) fine almond flour1½ c. (300 g.) granulated sugar½ c. (60 g.) all-purpose flour¼ tsp. kosher salt6 large egg whites1 tsp. pure vanilla extractFresh raspberries, chopped pistachios, and/or sliced almonds, for topping 1. Preheat oven to 375°. In a small saucepan over medium heat, melt butter. Reduce heat to medium-low and continue to cook, stirring and scraping saucepan occasionally, until butter starts to turn golden and smells nutty, 4 to 6 minutes. Pour into a small heatproof bowl and let cool. 2. Brush 12 cavities (3¼"-by-2½") of 2 (15¼"-by-9½") nonstick financier (mini loaf) pans with softened butter, brushing inside and above rims of cavities. 3. In a medium bowl, whisk almond flour,…

MAKES 48 1 HR 30 MIN ⅓ c. (70 g.) granulated sugar1 tsp. finely grated orange zest2 large eggs, separated and divided½ c. (1 stick) unsalted butter, melted1 tsp. almond extract½ tsp. anise seed, roughly crushed½ tsp. pure vanilla extract1 c. (120 g.) all-purpose flour½ c. (60 g.) rye flour1 tsp. baking powder½ tsp. kosher salt¼ tsp. baking soda1 c. toasted sesame seeds1 tsp. honey1 tsp. water 1. In a large bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Whisk in 2 egg yolks, 1 egg white, butter, almond extract, anise seed, and vanilla extract until smooth. Fold in all-purpose flour, rye flour, baking powder, salt, and baking soda until no dry spots remain and dough holds its shape. Cover bowl…

MAKES 30 45 MIN COOKIES 2 c. (240 g.) all-purpose flour1½ tsp. baking powder½ tsp. kosher salt1 c. (200 g.) granulated sugar4 tbsp. (½ stick) unsalted butter, softened8 oz. ricotta1 tsp. pure vanilla extract½ tsp. almond extract (optional)1 large egg ICING 1 c. (115 g.) powdered sugar2 tbsp. whole milk¼ tsp. almond extract (optional)Sprinkles, for decorating 1. Cookies: Preheat oven to 350°. In a medium bowl, whisk flour, baking powder, and salt. 2. In the large bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium speed until light and fluffy. Add ricotta, vanilla extract, and almond extract, if using, and beat until smooth. Add dry ingredients and mix until just combined. Using a small cookie scoop (about 1 ½ tbsp.), scoop dough…

MAKES 36 1 HR 25 MIN 4 oz. cream cheese, softened½ c. (1 stick) unsalted butter, softened2 tbsp. powdered sugar, plus more for dusting¼ tsp. kosher salt1 ⅓ c. (160 g.) all-purpose flour1 tbsp. water2 tsp. cornstarch½ c. raspberry jam, apricot jam, or plum jam1 large egg white 1. In a large bowl, using an electric mixer on medium-high speed, beat cream cheese until smooth. Add butter, powdered sugar, and salt and beat until mixture is light and fluffy. Gradually fold in flour with a spatula until just combined, then cover and refrigerate dough until chilled, about 1 hour. 2. Preheat oven to 350°. On a surface generously dusted with powdered sugar, roll dough to a 12"-by-12" square, dusting with more powdered sugar as needed to prevent sticking. Using a…

EGGNOG TRUFFLES MAKES 30 2 HR 1 large egg yolk½ c. (110 g.) heavy cream1 tsp. cinnamon extract or2 tsp. ground cinnamon¾ tsp. finely grated orange zest¼ tsp. pure vanilla extract1 tsp. grated fresh nutmeg, divided1 lb. (465 g.) white chocolate chips½ c. (60 g.) powdered sugar½ tsp. ground cinnamon 1. In a medium heatproof bowl, combine egg yolk, cream, cinnamon extract, orange zest, vanilla extract, and ½ tsp. nutmeg. Place bowl over a medium pot of gently simmering water over medium high heat (do not let bowl touch water). Constantly whisk until mixture begins to thicken, 2 to 3 minutes. 2. Add chips and stir until melted. Pour into a large, shallow vessel. Refrigerate until chilled and firm, 1 to 2 hours. 3. In a shallow bowl, mix powdered…

MAKES 24 TO 28 2 HR 30 MIN 2 c. (180 g.) raw unsalted pecans2 c. (130 g.; about 36) vanilla wafers1 c. (120 g.) powdered sugar6 tbsp. (3 oz.) bourbon whiskey2 tbsp. maple syrup2 tbsp. unsweetened cocoa powder½ tsp. kosher salt⅓ c. decorative sparkling sugar 1. Preheat oven to 350°. Spread pecans on a baking sheet and toast until fragrant and golden in the center, 7 to 9 minutes. Let cool. 2. In a food processor, pulse pecans and wafers until they’re the texture of coarse breadcrumbs (a few larger chunks of pecans are okay). Add powdered sugar, bourbon, maple syrup, cocoa powder, and salt and process until combined. Transfer pecan mixture to a medium bowl; cover and refrigerate until firm, about 1 hour. 3. Pour decorative sugar into…

MAKES 12 TO 16 2 HR Cooking spray2½ c. (300 g.) all-purpose flour1 tsp. baking soda½ tsp. kosher salt1 c. (2 sticks) unsalted butter, room temperature1 c. (215 g.) light brown sugar¼ c. (50 g.) granulated sugar2 large eggs1 tbsp. pure vanilla extract2 c. (340 g.) semisweet chocolate chips1 tsp. flaky sea salt (optional) 1. Preheat oven to 350°. Spray an 8"-by-8" baking pan with cooking spray. Line pan with parchment, leaving a 2" overhang on 2 opposite sides. 2. In a medium bowl, whisk flour, baking soda, and kosher salt. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and vanilla;…

MAKES 20 1 HR 35 MIN 3 c. (360 g.) pastry flour1 tsp. baking powder1 tsp. kosher salt1 c. (200 g.) granulated sugar¾ c. (1½ sticks) unsalted butter3 large eggs, room temperature2 tsp. pure vanilla extract1 tsp. finely grated orange zest1 c. (150 g.) dried cranberries2 c. (360 g.) white chocolate chips1 tbsp. coconut oil1½ c. (210 g.) chopped pistachios 1. In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar and butter until combined and fluffy. Add eggs one at a time, beating to blend after each addition. Stir in vanilla and orange zest until combined. Add dry ingredients and stir until just combined and no visible streaks remain. Fold in cranberries. 2. Turn out…