Innholdsfortegnelse for Christmas Baking 2017 i Southern Lady

For so many of us, favorite holiday memories take root in the kitchen, and that certainly holds true for me. My mom has been a devoted Christmas cookie baker as long as I can remember, and from the time I could stand on a stool to reach the countertop, I loved spending December afternoons elbow-deep in butter and flour as we mixed and measured side by side. Her annual repertoire included almond shortbread dipped in colorful sugar, crisp meringues encasing chocolate kisses, and apple-studded oatmeal drop cookies—in fact, the treats on page 54 are a riff on her recipe for the latter. But I had eyes mainly for the sugar cookies, cut into fanciful silhouettes and spread on a baking sheet for me to top with sprinkles and candies. Always…

CHOCOLATE BOURBON-CARAMEL NUT TART MAKES 10 SERVINGS 1 (14.1-ounce) package refrigerated piecrusts Bourbon-Salted Caramel Sauce (recipe follows) 4 (4-ounce) bars milk chocolate, chopped ⅔ cup heavy whipping cream ¼ cup butter, softened 1 (18-ounce) package mixed nuts ½ teaspoon sea salt 1. Preheat oven to 350°. 2. On a lightly floured surface, unroll 1 piecrust. Using a pastry brush, lightly brush with water. Place remaining crust on top, pressing to seal layers. Roll into a 12-inch circle. Transfer to an 11-inch removable-bottom tart pan, pressing into bottom and up sides. Prick bottom of dough with a fork a few times. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. 3. Bake until lightly browned, 10 to 12 minutes. Carefully remove paper and…

MAKES ABOUT 18 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon salt ¼ cup hot water 1 tablespoon espresso powder 1 (11.5-ounce) bag semisweet chocolate chunks 1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In a medium bowl, sift together flours, baking soda, and salt. With mixer on low speed, gradually add flour mixture…

CHEWY GINGERBREAD COOKIES WITH ORANGE GLAZE  MAKES 12 ½ cup unsalted butter, softened ½ cup firmly packed dark brown sugar 1 tablespoon orange zest 1 teaspoon orange extract 1 large egg ¼ cup blackstrap molasses ¼ cup honey 3 cups all-purpose flour 2 teaspoons ground cinnamon 1½ teaspoons ground ginger ½ teaspoon ground allspice ½ teaspoon baking soda ½ teaspoon kosher salt ¼ teaspoon ground cloves ¼ teaspoon baking powder ¼ teaspoon ground cardamom ⅛ teaspoon ground red pepper Orange Glaze (recipe follows) Garnish: cinnamon sugar 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter, brown sugar, orange zest, and orange extract with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add…

ORANGE ROSEMARY WREATH MAKES 8 TO 10 SERVINGS 1 cup plus 1 tablespoon sugar, divided 2 tablespoons orange zest, divided 1 tablespoon chopped fresh rosemary ⅔ cup warm milk (105° to 110°) 1 (0.25-ounce) package active dry yeast 3 cups all-purpose flour, divided ½ cup unsalted butter, melted and divided 2 large eggs 1 teaspoon salt Garnish: fresh rosemary sprigs, orange wedges 1. In a small bowl, whisk together 1 cup sugar, 1 tablespoon zest, and rosemary. Cover and let stand for 1 hour. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and remaining 1 tablespoon sugar. Let stand until mixture is foamy, about 10 minutes. Add 1 cup flour; beat at low speed until combined. Add ¼ cup melted butter,…