Slice & Bake - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Slice & Bake


PLEASE A CROWD WITH THESE ALL-TIME CLASSIC COOKIES! MAKE THE DOUGH AHEAD OF TIME, THEN SLICE THEM UP AND BAKE AS NEEDED. WHAT COULD BE EASIER? TRY THESE NUT- AND CITRUS-FLAVORED FAVORITES AS WELL AS ICEBOX TREATS, SWIRLED DELIGHTS AND OTHERS.

imag

BIG BATCH

Black Walnut Cookies

Black walnuts have a more distinctive flavor than traditional English walnuts. They have a short shelf life, so it’s best to store them in the freezer. Use regular walnuts if you can’t find black ones.

—DOUG BLACK CONOVER, NC



PREP: 20 MIN. + CHILLING ✵ BAKE: 15 MIN./BATCH ✵ MAKES: 10 DOZEN


1 cup butter, softened

2 cups packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups chopped black walnuts or walnuts, divided

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in 1 1/4 cups walnuts. Finely chop remaining nuts.

2. Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm.

3. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks to cool.

TOP TIP

Make the Perfect Cut

How do you slice cookies and keep their nice round shape? The answer is dental floss! Slide a piece (about 1 foot long) under a roll of dough, crisscross the ends above the dough and pull until you’ve cut through the dough. This also works well when cutting cakes into layers.

—G.W. FAIRPORT, NY

BIG BATCH

Double Butterscotch Cookies

I’ve made this old-fashioned recipe for years. It also can be made with miniature chocolate chips or coconut in place of the toffee bits.

—BEVERLY DUNCAN LAKEVILLE, OH



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: ABOUT  7 DOZEN


1/2 cup butter, softened

1/2 cup shortening

4 cups packed brown sugar

4 large eggs

1 tablespoon vanilla extract

6 cups all-purpose flour

3 teaspoons baking soda

3 teaspoons cream of tartar

1 teaspoon salt

1 package English toffee bits (10 ounces) or almond brickle chips (7 1/2 ounces)

1 cup finely chopped pecans

1. In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.

2. Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.

3. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

imag

BIG BATCH

Chocolate Orange Rounds

To give a gift from the Sunshine State, I make orange-flavored cookies and ship them across the country to my family and friends.

—GEORDYTH SULLIVAN CUTLER BAY, FL



PREP: 40 MIN. + CHILLING ✵ BAKE: 5 MIN./BATCH ✵ MAKES: ABOUT 6 1/2 DOZEN


1 cup butter, softened

1 1/2 cups sugar

1 large egg

1 teaspoon orange extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 teaspoons grated orange peel

2 ounces unsweetened chocolate, melted

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange peel to one half; add melted chocolate to the other half.

2. Shape each portion into two 10x1-in. rolls; wrap each in plastic wrap. Refrigerate 3 hours or overnight.

3. Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. Wrap and chill until firm enough to slice if necessary.

4. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake cookies 5-6 minutes or until set. Remove from pans to wire racks to cool.

imag

BIG BATCH

Caramel Swirls

Nothing beats a couple of cookies when I crave something sweet. With a crisp outside and a chewy caramel filling, these swirls are one of my favorite ways to satisfy my sweet tooth.

—JAN SMITH STAR, TX



PREP: 25 MIN. + CHILLING ✵ BAKE: 15 MIN./BATCH ✵ MAKES: 6 1/2 DOZEN


1 cup butter, softened

4 ounces cream cheese, softened

1 cup packed brown sugar

1 large egg yolk

1 teaspoon maple flavoring

2 3/4 cups all-purpose flour

FILLING

30 caramels

6 ounces cream cheese, softened

1. In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle.

2. In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges.

3. Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm.

4. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Imag

FREEZE IT BIG BATCH

Cinnamon-Candy Cookies

I was trying to make a unique Christmas cookie inspired by my brother’s love of Red Hots. I used the candies in these lace-like cookies for cinnamon flavor.

—WENDY RUSCH TREGO, WI



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 5 DOZEN


2/3 cup Red Hots

2 1/3 cups all-purpose flour

1 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

FROSTING

2 cups confectioners’ sugar

1/2 cup butter, softened

1/2 teaspoon vanilla or cinnamon extract

1/8 teaspoon salt

4 to 6 tablespoons 2% milk

1. Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the vanilla. Gradually beat flour mixture into creamed mixture.

3. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate 1 hour or until firm.

4. Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until edges are just light brown. Cool on pans 2 minutes before removing the cookies to wire racks to cool completely.

5. For frosting, in a small bowl, beat confectioners’ sugar, butter, extract, salt and enough milk to reach a desired consistency. Decorate the cookies in a crisscross pattern or as desired.

FREEZE OPTION Place wrapped logs in resealable plastic freezer bags; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare, bake and decorate cookies as directed.

Imag

BIG BATCH

Aunt Ione’s Icebox Cookies

Whenever we visited my Aunt Ione in south Georgia, her icebox cookies were our favorite treat.

—JENNY HILL MERIDIANVILLE, AL



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 17 DOZEN


6 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 cups butter, softened

1 cup sugar

1 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 cups chopped nuts

1. Sift together the first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts.

2. Divide dough into four parts and shape into 11x1 1/2-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick.

3. Bake on greased baking sheets at 350° for about 10 minutes.

Lemon Lover’s Cookies

These light cookies will melt in your mouth. They’re sure to be a hit wherever you serve them—mine always are!

—VIRGINIA DILLARD WHITMIRE, SC



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: ABOUT 3 1/2 DOZEN


3/4 cup butter, softened

1/3 cup confectioners’ sugar

2 teaspoons lemon juice

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon grated lemon peel

LEMON FROSTING

1/4 cup butter, softened

1 cup confectioners’ sugar

2 teaspoons lemon juice

1 teaspoon grated lemon peel

GARNISH

Additional grated lemon peel, optional

1. In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to the creamed mixture and mix well.

2. Shape into a 1 1/2-in. roll; wrap in plastic wrap. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.

3. Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.

4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store the cookies in an airtight container.

imag

FREEZE IT BIG BATCH

Grandma Krauses’ Coconut Cookies

When my two daughters were young, their great-grandma made them cookies with oats and coconut. Thankfully, she shared the recipe.

—DEBRA DORN HOMOSASSA, FL



PREP: 40 MIN. + FREEZING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 4 DOZEN


1 cup shortening

1 cup sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup old-fashioned oats

1 cup flaked coconut

1. In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut.

2. Divide dough into four portions. On a lightly floured surface, shape each into a 6-in.-long roll. Wrap in plastic wrap; freeze 2 hours or until firm.

3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake for 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

FREEZE OPTION Place wrapped logs in resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

BIG BATCH

Chocolate-Dipped Cookies

Tender almond sugar cookies are made even better when hand-dipped completely in chocolate and then drizzled beautifully with a contrasting candy coating.

TASTE OF HOME TEST KITCHEN



PREP: 25 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: 4 1/2 DOZEN


1/2 cup butter, softened

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped almonds

1/2 cup miniature semisweet chocolate chips

12 ounces white candy coating disks, melted

12 ounces dark chocolate candy coating disks, melted

2 ounces milk chocolate candy coating disks, melted

1. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.

2. Unwrap, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.

3. Dip half of the total cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.

4. Place the milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

imag

BIG BATCH

Neapolitan Cookies

My sister shared the recipe for these tricolor treats several years ago. The crisp cookies are fun to eat one section at a time or with all three in one bite!

—JAN MALLO WHITE PIGEON, MI



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 11 DOZEN


1 cup butter, softened

1 1/2 cups sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon almond extract

6 drops red food coloring

1/2 cup chopped walnuts

1 ounce unsweetened chocolate, melted

1. Line a 9x5-in. loaf pan with waxed paper, letting ends extend up the sides. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

2. Divide dough into three portions. Mix almond extract and food coloring into one portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.

3. Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.

4. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool.

imag

BIG BATCH

Orange Pistachio Cookies

I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can’t get enough of them.

—LORRAINE CALAND SHUNIAH, ON



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 4 1/2 DOZEN


3/4 cup butter, softened

1 cup sugar

1 large egg

1 tablespoon grated orange peel

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 cup pistachios, toasted and finely chopped

ICING

2 1/4 cups confectioners’ sugar

1/4 cup orange juice

1 tablespoon butter, melted

Additional pistachios, toasted and finely chopped, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange peel and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.

2. Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic wrap; freeze 30 minutes or until firm, or refrigerate overnight.

3. Preheat oven to 350°. Place the pistachios in a shallow bowl. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place slices 1/2 in. apart onto parchment paper-lined baking sheets. Bake for 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Transfer to wire racks to cool completely.

4. In a small bowl, combine confectioners’ sugar, orange juice and butter until smooth. Spread over cookies. Sprinkle with pistachios if desired. Let stand until set.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

BIG BATCH

Icebox Sugar Cookies

I’ve been making light, buttery and easily portable Icebox Sugar Cookies since I was a little girl.

—LOUISE WORSHAM KALAMAZOO, MI



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN. ✵ MAKES: ABOUT 8 DOZEN


1 cup butter, softened

2 cups sugar

2 large eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. On a lightly floured surface, shape dough into three 10-in. long rolls. Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm.

2. Cut into 3/8-in. slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

imag

Slice ’n’ Bake Lemon Gems

Cookies are meant to brighten someone’s day. I like to make a lot of these lemony treats so I can fill the dessert tray with morsels of happiness.

—DELORES EDGECOMB ATLANTA, NY



PREP: 25 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: ABOUT 2 DOZEN


3/4 cup butter, softened

1/2 cup confectioners’ sugar

1 tablespoon grated lemon peel

1 cup all-purpose flour

1/2 cup cornstarch

1/4 cup colored sugar or nonpareils

ICING

1 cup confectioners’ sugar

1/2 teaspoon grated lemon peel

2 tablespoons lemon juice

1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

2. Shape into a 7-in.-long roll (about 1 3/4-in. diameter); roll in colored sugar or nonpareils. Wrap in plastic wrap; refrigerate 2-3 hours or until firm.

3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set and edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely.

4. In a small bowl, mix icing ingredients; spread over cookies. Let stand until set.

BIG BATCH

Bite-Size Cinnamon Roll Cookies

If you love cinnamon rolls and spiced cookies, try this recipe that combines the best of both. Genius!

—JASMINE SHETH NEW YORK, NY



PREP: 1 HOUR + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 6 DOZEN


1/2 cup packed brown sugar

4 teaspoons ground cinnamon

1 1/4 cups butter, softened

4 ounces cream cheese, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 teaspoons grated orange peel

4 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon active dry yeast

1/2 teaspoon salt

GLAZE

1 cup confectioners’ sugar

2 tablespoons 2% milk

1 teaspoon vanilla extract

1. In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange peel. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture.

2. Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate 1 hour or until firm.

3. Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

4. In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.

imag

BIG BATCH

Cran-Orange Cookies

When my family ranked our favorite Christmas sweets, this cranberry, orange and pecan cookie was at the top of the list.

—NANCY ROLLAG KEWASKUM, WI



PREP: 30 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 5 DOZEN


1 cup butter, softened

1 cup sugar

1 large egg

2 tablespoons 2% milk

1 teaspoon vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons grated orange peel

2/3 cup chopped dried cranberries

1/4 cup chopped pecans

8 to 10 drops red food coloring, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.

2. Transfer 1 cup dough to a small bowl; stir in orange peel and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.

3. Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover, refrigerate for 2 hours or until firm.

4. Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.

5. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks. Store cookies in an airtight container.

Imag

BIG BATCH

Basic Chocolate Pinwheel Cookies

Evolved from several different recipes that I combined into one, these cookies are absolutely delish. I’ve never received so many compliments on my baking.

—DENISE HUFFORD MIDLAND, MI



PREP: 15 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 6 DOZEN


1 cup butter, softened

2 cups sugar

1/2 cup packed brown sugar

2 large eggs

3 teaspoons vanilla extract

3 3/4 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup baking cocoa

1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

2. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes.

3. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices.

4. Place 2 in. apart onto lightly greased baking sheets. Bake cookies at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

imag

Jeweled Cookie Slices

I mark recipes with “G” for good or “VG” for very good. This favorite is marked “VVG”! I usually double the recipe.

—ROSELLA PETERS GULL LAKE, SK



PREP: 20 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 2 1/2 DOZEN


1/3 cup butter, melted

1/3 cup sugar

1/4 cup packed brown sugar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/2 cup red and green candied cherries or chopped candied pineapple

2 tablespoons chopped blanched almonds

1. Line an 8x4-in. loaf pan with plastic wrap. In a large bowl, beat melted butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking powder, baking soda and nutmeg; gradually beat into butter mixture. Stir in cherries or pineapple and almonds. Transfer to prepared pan. Refrigerate, covered, at least 2 hours or until firm.

2. Preheat oven to 350°. Invert dough onto a cutting board; remove plastic wrap. Cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake for 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

imag

BIG BATCH

Pistachio Cream Cheese Cookies

My son-in-law is a big fan of pistachios. He looks forward to these buttery cookies at holiday time, but I make them for him more than just once a year.

—LILY JULOW LAWRENCEVILLE, GA



PREP: 30 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 5 DOZEN


1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/2 cups confectioners’ sugar

1 large egg

3 teaspoons grated lemon peel

1 1/2 teaspoons vanilla extract

1 to 2 drops green food coloring

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pistachios

60 shelled pistachios (about 1/3 cup)

1. In a large bowl, beat butter, cream cheese and confectioners’ sugar until blended. Beat in egg, lemon peel, vanilla and food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

2. Divide dough in half; shape each into a 7 1/2-in.-long roll. Roll in chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hours or until firm.

3. Preheat oven to 375°. Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie.

4. Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool.

BIG BATCH

Pecan Swirls

I can’t recommend these attractive nutty spirals highly enough. Cream cheese makes the cookies rich and tender, and the sweet filling showcases chopped pecans.

—WANDA RASCOE SHREVEPORT, LA



PREP: 25 MIN. + CHILLING ✵ BAKE: 10 MIN. + COOLING ✵ MAKES: 7 DOZEN


2 cups butter, softened

2 packages (8 ounces each) cream cheese, softened

2 teaspoons vanilla extract

4 cups all-purpose flour

1/2 teaspoon salt

2 1/4 cups finely chopped pecans

1 1/3 cups sugar

1. In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.

2. On a lightly floured surface, roll each portion into a 16x9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. of edges. Roll up each rectangle tightly, jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours.

3. Unwrap and cut into 3/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

“These swirls have to be my very favorite cookies. They are well worth the effort.”

—KARBAUER FROM TASTEOFHOME.COM

Imag

BIG BATCH

Cranberry Icebox Cookies

I serve these cranberry-studded cookies at Christmas with a cup of hot tea or coffee. They’re so convenient.

—GLORIA ANDERSON PASO ROBLES, CA



PREP: 15 MIN. + CHILLING ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 5 1/2 DOZEN


1 1/4 cups butter, softened

1 cup packed brown sugar

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup chopped walnuts

2 cups chopped fresh or frozen cranberries

1. In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for 4 hours or overnight.

2. Unwrap and cut into 1/4-in. slices and place 1 in. apart onto ungreased baking sheets. Bake cookies at 375° for 10-12 minutes or until golden brown. Cool on wire racks.

imag