Pumpkin Spice Cookies

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Pumpkin Spice Cookies
Transform Pumpkin Spice Cookies into festive jack-o-lanterns by decorating with some colorful royal icing. These lightly ginger spiced cookies are just as delicious un-frosted.

For these cookies I used royal icing. I used a pastry bag with a #2 tip to pipe around the edge of the cookie with a thick piping icing, (You could also use a plastic squeeze bottle with a tip available in decorating stores), then filled in the cookie using a thinner flooding icing. To make thicker icing add more confectioners’s sugar, to make the icing thinner add more egg white or small amount of warm water. For the pumpkin I used orange food coloring with a drop of red and black. For the stem I used leaf green food coloring with a bit of juniper green added and sprinkled a little sour apple colored edible glitter to add some sparkle (available in decorating stores.)

I have included a basic recipe for confectioner’s sugar icing along with recipes for Royal Icing. Royal Icing made with egg whites is generally not consumed but is great for non-edible decorations such as gingerbread houses or tree ornaments. Since the egg whites are not cooked there is a greater risk of salmonella. Royal Icing made with meringue powder is safe to eat. For more information, see my Royal Icing page.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup light or dark molasses
Confectioner’s Sugar Icing:
  • 3 cups confectioner’s (powdered) sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons milk (preferably whole milk)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Or
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners’ (powdered) sugar
  • 3 tablespoons meringue powder
  • Approximately ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners (powdered) sugar
  • Approximately 2 or 3 teaspoons warm water (or more if needed)
  • Food coloring (optional)
  • Sugar sprinkles (optional)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
  3. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Make icing of your choice to frost and decorate cookies. Choose from either the Confectioners’ Sugar Icing, or the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
Confectioner’s Sugar Icing:
  1. In a medium mixing bowl, combine confectioner’s sugar, butter, and vanilla extract. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth, adding enough milk to make a good spreading consistency. Add food coloring if desired.
  2. Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Or
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring and flavoring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Lemon Ring Cookies

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Lemon Ring Cookies
A tender lemon cookie, covered with lemon frosting and a sprinkling of pistachio nuts; you’ll get a burst of fresh lemon with every delicious bite.
Recipe type: Dessert | Rolled and Cutout Cookies | Frosted Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 400° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1½ cups all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
Lemon Icing and Nut Garnish:
  • 1½ cups confectioners’ (powdered) sugar
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • ¼ cup pistachio nuts, finely chopped
Instructions
Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, cornstarch, and baking powder. Whisk together to mix. Set aside.
  2. In top of a double boiler over hot water, melt butter. Remove from heat and cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  3. Add sugar, egg yolks, lemon zest, and lemon juice to cooled butter; stir with a wooden spoon or rubber spatula until well mixed.
  4. Add sugar mixture to flour mixture; mix with a wooden spoon or electric hand mixer to form a smooth dough.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch to ¼ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Cut out the center with a ½ inch round or scalloped cookie cutter. Re-roll and cut out the scraps.
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 to 13 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Lemon Icing and Nut Garnish:
  1. In a small mixing bowl, combine confectioner's sugar and 2 tablespoons lemon juice and stir until smooth. Add additional 1 tablespoon of lemon juice if needed to make a good spreading consistency.
  2. Spread icing over cooled cookies. Sprinkle with a few chopped pistachio nuts before the frosting sets. Tip: Ice one cookie at a time, then immediately sprinkle nuts on top, and then set on a wire cooling rack for icing to set.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Linzer Cookies

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Linzer Cookies
These pretty sandwich cookies are festive and exceedingly delicious. Reminiscent of the famous Viennese Linzertorte with a generous filling of raspberry preserves, sandwiched between a cookie base and cutout top so the filling peeks through. Linzer cookies are traditionally made with hazelnuts, but you can substitute with almonds, pecans, or walnuts if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies | Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2½ Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup filberts (hazelnuts), blanched
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • 2 large egg yolks
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon freshly grated lemon zest
  • Tip: Use a citrus zester fresh zest. Use standard measuring cups and spoons or scales for accurate measuring.
Filling and Topping:
  • ½ cup raspberry preserves
  • ¼ cup confectioner’s (powdered) sugar
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, cinnamon, and salt. Whisk together to mix.
  2. In a food processor, pulse the hazelnuts until finely ground. Add the hazelnuts to the flour mixture. Whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks, vanilla, and lemon zest; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  4. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
  5. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  6. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Cut out the center from half of the shapes with a 1½ inch scalloped cookie cutter. Re-roll the scraps, or bake the 1½ inch shapes separately.
  7. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 to 13 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling and Topping:
  1. Spread about 1 teaspoon of the raspberry preserves over each cookie without the middle cutout.
  2. Using a fine-mesh sieve, dust the tops of the cookies that have the middle cutout with confectioner’s sugar. Place the cutout cookies on top of the raspberry-covered cookies.
Adapted from: Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005

Springerle

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Springerle
These are one of my favorite Christmas cookies, with a distinct anise flavor provided by a bit of anise extract plus whole anise seeds. Anise has the flavor of licorice but is far removed from artificially flavored licorice candies.

Springerle, a German word meaning “little jumper” or “little knight” is a centuries old cookie. The cookie is either pressed into a carved cookie mold or rolled with a carved Springerle rolling pin; either method produces a cookie with an embossed design. The unbaked cookies are laid on pan a sprinkled with anise seeds and left to dry overnight or up to 24 hours. This drying time gives Springerle its distinctive texture and helps to set the design so it is still visible after baking. When baked, these scrumptious cookies puff up like little pillows. You can still make Springerle if you don’t have Springerle cookie molds or rolling pin; simply roll out the dough with a smooth rolling pin and cut the dough into small rectangles or other shapes; you will have a delicious cookie, just without the embossed design.
Recipe type: Dessert | Rolled and Cutout Cookies
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 325° Yield: 5 Dozen Cookies Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon pure anise extract
  • 2 tablespoons unsalted butter, room temperature
For Rolling and Drying Dough:
  • ½ cup all-purpose flour
  • ½ cup confectioners’ (powdered) sugar
  • 2 tablespoons anise seeds
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the eggs and beat 3 to 5 minutes on medium-high speed until the eggs become thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs. Add the vanilla extract and anise extract. Beat mixture on medium high about 15 minutes to dissolve the sugar. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the butter, and continue beating until thoroughly mixed, about another 2 minutes. Add the flour mixture in 3 additions, beat on low to medium speed until flour is thoroughly mixed in. the dough will be fairly soft.
Rolling and Drying Dough:
  1. In a small bowl, combine flour and powdered sugar. Whisk together to mix. Set aside.
  2. Prepare 2 large baking sheets; line with parchment paper, or line with a non-stick baking mat. Sprinkle 1 tablespoon anise seeds evenly over the bottom of each pan.
  3. Generously sprinkle some of the flour-powdered sugar mixture on a pastry mat or pastry board. Form Springerle dough into a ball, and using a lightly floured smooth rolling pin, roll dough to a ½ inch thickness. Gently push the dough around on the board or slide a large spatula underneath to make sure the dough is not stuck to the board before proceeding. Sprinkle additional flour-powdered sugar mixture underneath if necessary.tray of Springerli Cookies
  4. Rub some of the flour-powdered sugar mixture into the Springerle rolling pin to prevent dough from sticking; tap out excess flour. Roll the Springerle rolling pin firmly over the rolled out dough. Use a sharp kitchen knife or dough scraper to cut the rectangles apart using the straight lines between each design in the rolling pin as a guide. Reroll scraps and repeat. Tip: If you don’t have a Springerle rolling pin, cut the dough into rectangles about 1½ inches by 2 inches, or cut into any shape you desire.
  5. Lay cutout rectangles on top of the anise seeds in the baking pans 2 inches apart. Cover with a paper towel and let cookies sit for 12 to 24 hours to allow the cookies to dry and set the design.drying springerli cookies
  6. Preheat oven to 325 degrees F.
  7. Bake: Bake 15 minutes or until cookies are set and the top of the cookies are still pale and the bottoms are lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  8. The cookies can be eaten immediately; however they are best when allowed to age at least 1 to 2 weeks. Wrap tightly in plastic wrap or foil, and then place in a sealed plastic freezer bag.

Honey Hearts

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Honey Hearts
These cookies combine the sweet taste of honey, candied peels, and a hint of spice. Sandwiched together with raspberry preserves and then a dunking in chocolate makes these cookies complete. The flavor of Honey hearts seem to improve after a day, giving the flavors a chance to blend together.
Recipe type: Dessert | Rolled and Cutout Cookies | Sandwich Cookies | Chocolate | Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 425° Yield: 1½ Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 1 cup plus 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter
  • ⅔ cup honey
  • 1 large egg
  • 3 tablespoons mixed candied peel, finely chopped (use a combination of orange peel and lemon peel)
Filling:
  • ½ cup raspberry preserves
Topping:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • 2 teaspoons shortening
Instructions
Dough:
  1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  2. In a medium mixing bowl, combine flour, baking powder, cinnamon, cloves, and salt. Whisk together to mix. Set aside.
  3. In a medium saucepan over medium low heat, combine sugar, butter, and honey; stir constantly with a wooden spoon or rubber spatula until heated and butter is melted. Remove from heat and cool to room temperature.
  4. Pour the cooled honey mixture into a large mixing bowl. Add egg and candied peel. Beat with an electric mixer or wooden spoon until well mixed. Add flour mixture and beat until well mixed. The dough will be stiff.
  5. Form dough into a 6 inch flattened disk. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to ¼ inch thickness. Cut dough with a 3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Don’t overbake as these cookies can get tough. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack.
Filling:
  1. While cookies are still warm, spread about 1 teaspoon raspberry preserves on a cookie. Top with another cookie to make a sandwich. Place cookies back on wire cooling rack to cool completely.
Topping:
  1. In top of a double boiler over hot water, Melt the semi-sweet chocolate.
  2. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  3. Dip half of each heart sandwich into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking Fisher Publishing, 1980

Rosewater Meringue Cookies

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Rosewater Meringue Cookies
These delicate cookies are fittingly pink for Valentine’s Day or to serve with afternoon teas. Ground pistachio nuts are added to the cookie batter to give a little crunch, along with a bit of rosewater. Raspberry jam spread over the cooled cookies is a hidden surprise when you bite into the cookie covered with a fluffy mound of rosewater flavored meringue.

Rosewater is a sweet, fragrant liquid distilled from rose petals, used as a unique flavoring in desserts, pastries, and confections. Rose water is very concentrated and only a small amount is needed to impart the flavor. These cookies are very lightly flavored with rosewater; however a nice alternative is almond flavoring if you prefer.
Recipe type: Dessert | Rolled and Cutout Cookies | Raspberry
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pistachio Dough:
  • ¼ cups pistachio nuts, preferably salted, shelled, lightly toasted and skins removed
  • 1½ cups all-purpose flour, divided
  • ¼ teaspoon salt
  • 2 large egg yolks
  • 1½ tablespoons warm water
  • ½ cup granulated sugar
  • ¼ teaspoon pure rosewater (or substitute pure almond extract)
  • ½ cup (1 stick) unsalted butter, softened
Raspberry Filling:
  • About ¼ cup seedless red raspberry jam
Rosewater Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • ½ teaspoon pure rosewater (or substitute pure almond extract)
  • 1 drop pink food coloring
Garnish (optional):
  • About 1 tablespoon confectioners’ (powdered) sugar for dusting
  • Sugar Hearts
Instructions
Pistachio Dough:
  1. In a food processor or small food grinder, process the pistachios and ½ cup flour until the nuts are finely ground, but not pasty. Add the remaining flour and salt and process just until combined. Set aside.
  2. In a large bowl of an electric mixer, combine the egg yolks, water, and sugar; using an electric mixer beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 3 to 5 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the rose water until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the butter, 1 tablespoon at a time, and beat until well blended. With the mixer on low, add the flour mixture and mix just until thoroughly incorporated.
  3. Scrape the dough onto a large sheet of plastic wrap. Form into a 6 inch disk and wrap with the plastic. Refrigerate until well chilled and firm enough to roll, at least 2 hours or up to overnight.
  4. Preheat oven to 350 degrees F. Baking sheets may be lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into rounds using a 1½ inch round cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool. Retain the parchment paper lined pan for the meringue topping step.
Raspberry Filling:
  1. Leaving a ¼ inch border uncovered, spread about ¼ teaspoon of the raspberry jam over each cookie. Place cookies back on the parchment lined baking sheets. Set aside.
Rosewater Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until egg whites are cool, about 2 minutes. Add rosewater and food coloring, beat another minute until thoroughly combined. Tip: add a very small amount of food coloring to achieve a pale shade of pink.
  4. Use a pastry bag with small ¼ inch round decorating tip to pipe the meringue in circles on top of the raspberry filling.
  5. Bake: Bake 6 to 7 minutes or until the meringue is firm and dry but minimally discolored, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool.
Tip: pipe extra meringue onto parchment paper or nonstick baking mat to bake and serve separately.
Garnish (optional):
  1. Just before serving, use a fine mesh sieve to dust the top of the cookies with powdered sugar and sprinkle with sugar hearts.
Adapted From: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009

Raspberry Almond Cookies

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Raspberry Almond Cookies
These Raspberry Almond cookies are tender and delightful, combining a shortbread cookie, sandwiched with raspberry jam, and rolled in sugar.
Recipe type: Dessert | Sandwich Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1¼ cups (6 ounces) slivered, or blanched whole almonds
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
Filling:
  • About ½ cup granulated sugar
  • About ½ cup raspberry jam
Instructions
Dough:
  1. In a food processor, pulse the almonds and flour until nuts are finely ground. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add nut mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into rounds using a 2 inch round or scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool slightly.
Filling:
  1. Place sugar in a small bowl. While cookies are still warm, spread 1 teaspoon of the raspberry jam over bottom of one cookie. Top with another cookie to make a sandwich. Roll cookie sandwich in sugar to coat all sides. Place on wire cooling rack to cool completely. Repeat with remaining cookies.

Cranberry Orange Delights

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Cranberry Orange Delights
Each cookie has a sweet cranberry treasure inside and a drizzle of white chocolate or vanilla glaze on top. These cookies are very easy to assemble and will make a pretty presentation on your cookie tray. The sweetened dough is enriched with cream cheese and orange zest, and then rolled out and cut into rounds with a fluted cookie cutter. The cranberry filling is sweetened with a little minced orange along with a pinch of cinnamon and clove. In case you can’t decide between the white chocolate or vanilla drizzle for the finishing touch, I’ve included a recipe for both.
Recipe type: Dessert | Rolled and Cutout Cookies | Filled Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cranberry Orange Filling:
  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh or frozen cranberries
  • ½ fresh orange, peeled, all white membranes removed, finely minced
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
Tip: Zest the whole orange for the dough ingredients before cutting the orange for the filling. Use a citrus zester for fresh zest.
Dough:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 cup granulated sugar
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
Egg Wash:
  • 1 large egg white
  • 1 teaspoon granulated sugar
White Chocolate Drizzle:
  • 1 cup (6 ounces) white chocolate, chopped into small pieces
  • 1 tablespoon vegetable shortening (optional)
  • Or
Vanilla Glaze Drizzle:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk
Instructions
Cranberry Orange Filling:
  1. In a small saucepan over medium heat, combine sugar and water; bring to a boil. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool completely to room temperature.
  2. When filling is cooled, add finely minced fresh orange, cinnamon, and cloves. Stir to thoroughly mix. Set aside. If making ahead, cover with plastic wrap and refrigerate until ready to use.
Dough:
  1. In a small mixing bowl, combine flour and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer or using a hand mixer, combine butter, cream cheese and orange zest; beat together on medium speed until mixture is creamy. Add sugar; continue to beat until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add orange extract and vanilla extract, beat until thoroughly mixed. Reduce speed to low, add flour mixture, mixing just until combined.
  3. Form dough into two 6-inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours, or up to 3 days if making in advance.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one dough disc to a ⅛ inch thickness. Cut dough into rounds using a 3-inch round cookie cutter with fluted edges that has been dipped in flour (to help prevent dough from sticking to the cutter.) Place rounds on a baking sheet in single layers separated by wax paper and refrigerate. Repeat with the remaining dough, cutting out all the rounds until ready to assemble. Tip: a fluted cookie cutter makes a pretty edge. You can also use an un-fluted cutter or drinking glass or bowl that measures 3”.
Egg Wash:
  1. In a small bowl, combine egg white with sugar, lightly beat with a fork. Set aside.
Assembly:
  1. Remove enough dough rounds from the refrigerator to bake one pan of cookies (about 12 rounds) and place on a pastry or wooden board. Keep remainder of dough rounds in the refrigerator until ready to use. Have a small bowl with water nearby.
  2. Place 1 teaspoon of cranberry filling in the center of each round. From the small bowl of water, lightly moisten the outside edge of each round with your finger to help edges stick together. Gently bring three edges together over the filling, letting a small amount of the filling show. Gently pinch the edges together. Using a pastry brush, lightly brush egg wash over the dough.
  3. Bake: Place cookies about 1 inch apart on the baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
White Chocolate Drizzle:
  1. In top of a double boiler over hot water, Melt white chocolate and shortening; stir to combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Or
Vanilla Glaze Drizzle:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for drizzling, the icing should be like a thick sour cream.
  2. Spoon the melted chocolate or vanilla Glaze into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag with a small decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  3. Drizzle over cookies. Let sit until drizzle is hardened before serving. Tip: When adding drizzle, place cookies on a wire rack with wax paper, parchment paper or paper towels underneath to catch the drips and make cleanup easier.
Recipe Adapted from Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Easter Cookies

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Easter Cookies
These traditional Easter cookies have a nice flavorful blend of candied lemon peel, spices, and currants, and a sprinkled sugar topping.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3½ Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Candied Lemon Peel

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 large egg, separated
  • 1 tablespoon candied lemon peel, finely chopped
  • ¼ cup currants
Topping:
  • 4 to 5 teaspoons granulated sugar
Instructions
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
  1. In a small mixing bowl, combine flour, cinnamon, nutmeg, allspice, and cloves. Whisk together to mix. Set aside.
  2. In a large bowl, using an electric mixer, combine the butter and sugar; beat together until well mixed. Add the egg yolk and continue beat until well mixed. Add the flour mixture, beating until mixed in. Add the candied lemon peel and currants and stir with a wooden spoon to mix in.
  3. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch to ¼ inch thickness. Cut dough with a round 2½ inch scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Re-roll and cut out the scraps.
  4. In a small bowl, lightly beat the egg white with a fork or wire whisk. Set aside.
Bake and Topping:
  1. Place cutout dough 2 inches apart on baking sheets. Bake 10 minutes. Remove from oven. Using a pastry brush lightly brush egg white over each cookie and sprinkle with about ⅛ teaspoon granulated sugar.
  2. Return cookies to the oven and continue baking another 5 to 8 minutes or until lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Adapted from: Baking and Desserts, Parragon, UK, 2009
Walden, Hilaire, The Great Big Cookie Book, Hermes House, London, 2008

Black and White Hearts

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Black and White Hearts
These tender cream cheese heart cookies are not overly sweet, and are perfect for Valentines Day. Dip half the baked cookie into melted semisweet chocolate for a black & white treat.
Recipe type: Dessert | Rolled and Cutout Cookies | Chocolate
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 3 ounces cream cheese, room temperature
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 3 cups all-purpose flour
Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
  • 4 teaspoons shortening (optional)
Instructions
Dough:
  1. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add cream cheese, egg and vanilla; beat until thoroughly mixed. Add flour; stir until well mixed.
  2. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, 1 to 2 hours.
  3. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough with a 3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  5. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 10 to 12 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Topping:
  1. In top of a double boiler over hot water, Melt the semi-sweet chocolate and shortening; stir with a rubber spatula to combine. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Dip half of each heart into the melted chocolate. Place on wax paper; let sit until the chocolate is hardened.
Adapted from: The Cookie Bible, Publications International, LTD, Illinois, 2004

Gingerbread Snowflakes

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Gingerbread Snowflakes
Just like a winter wonderland filled with glistening snowflakes. These cookies include just the right blend of spices and molasses to create the perfect gingerbread cookie, the decorated with royal icing and silver dragees for sparkle.

I usually allow 3 days for making decorated sugar cookies. The 1st day is for making the dough, rolling and cutting out and baking the cookies. On the 2nd day decorate the cookies with outlining and flooding, and then let the cookies dry for 24 hours. On the 3rd day add any piping as extra decoration and sugar sprinkles or dragees if desired. Let dry overnight.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 3 to 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapen - Cornflower Blueaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, room temperature
  • ¾ cup firmly packed dark brown sugar
  • 1 large egg
  • ½ cup molasses
Royal Icing Made with Meringue Powder (edible):
  • 4 cups confectioners’ (powdered) sugar
  • 3 tablespoons meringue powder
  • Approximately ¼ to ½ cup warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional) Cornflower blue and a drop of sky blue
Tip: If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla. Use standard measuring cups and spoons or scales for accurate measuring.
Or
Royal Icing Made with Egg Whites (non-edible):
  • 2 large egg whites
  • 3 cups confectioners’ (powdered) sugar
  • Approximately 2 or 3 teaspoons warm water (or more if needed)
  • Flavoring (optional)
  • Food coloring (optional)
Decorations:
  • Silver Dragees (optional)
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed. The dough will be soft.
  3. Divide dough in half; place each half on a piece of plastic wrap. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough using a snowflake shaped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Decorations:
  1. Make icing of your choice to frost and decorate cookies, either the Royal Icing made with Meringue Powder (edible), or the Royal Icing made with egg whites (non-edible.)
  2. Place about ¼ of the icing in a small bowl and tint with the blue food coloring. I used predominately cornflower blue, with just a drop of sky blue to reach the desired color. Cover tightly to prevent drying and set aside until ready to use.
  3. Place about ¼ of the white icing in a pastry bag fitted with a #2 piping decorating tip and pipe the outline of the cookie. Let set for a few minutes to slightly dry.
  4. Add water, a few drops at a time, to remaining white icing to create a flooding consistency, approximately like un-whipped heavy cream or thick eggnog. After areas are outlined, fill in the lines on each cookie in by flooding with the thinner icing. Use a small artist paintbrush to push the icing into the smaller areas. Let the cookies air dry until the icing is set, 3 to 4 hours, or overnight.
  5. Place the blue icing in a piping bag fitted with a #2 piping tip and pipe branched lines connecting the opposite tips of the snowflakes. Decorate with dragees while the blue icing is still wet. Let the finished cookies air dry until the icing is set, 3 to 4 hours, or overnight.
Royal Icing Made with Meringue Powder (edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring and flavoring (optional.)
  2. Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.
Or
Royal Icing Made with Egg Whites (non-edible):
  1. In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)
  2. Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.
  3. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.

Gingerbread Mummies

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Gingerbread Mummies
Delicious gingerbread cookies are the perfect start of these Halloween mummies with googley eyes. Vanilla glaze is used to make the “linen wrappings.
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375° Yield: 2 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup unsalted butter, room temperature
  • ¾ cup firmly packed dark brown sugar
  • 1 large egg
  • ½ cup molasses
Vanilla Glaze:
  • 3 cups confectioners' (powdered) sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons warm milk (preferably whole milk)
Decoration:
  • Jelly Belly candies for the eyes (or use any candy such as Red Hots)
  • Black Decorating Gel
Instructions
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed. The dough will be soft.
  3. Divide dough in half; place each half on a piece of plastic wrap. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
  4. Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough using a gingerbread people cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Move the arms, legs, and head a little to give them a little personality and “attitude.” Bake 11 minutes or until cookies are set. Remove cookies from the oven and let cool on the baking sheets 2 to 3 minutes. When they seem firm enough, remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Vanilla Glaze:
  1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar, corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk, then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops of milk at a time, until it is the desired consistency; for piping, the icing should be like a thick sour cream.
  2. When the glaze is the right consistency, spoon into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
Decorating:
  1. Start at the feet and pipe the glaze onto the cookies, going back in forth with a zigzag pattern. Pipe zigzags in an opposite direction for arms, then fill in body and head. You can go back and fill in areas if necessary.
  2. Use one Jelly Belly for each mummy to make the eyes. Cut each Jelly Belly in half with a small knife and press onto the glaze.
  3. Squeeze a drop of black decorating gel on each eye to make the eyes “googley.” Tip: in place of decorating gel you can also melt a small amount of melted chocolate and dab on top of the Jelly Belly with a toothpick.
  4. Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator.
Use leftover glaze to make delicious little graham cracker sandwich treats. Break a graham cracker into 2 pieces, cover 1 piece with a little of the glaze and then place the 2nd piece on top to make a cookie sandwich.

Cinnamon Stars

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Cinnamon Stars
Cinnamon Stars are made with egg whites, and ground almond dough that is rolled and cutout with a star-shaped cookie cutter. The taste and texture of these delightful little stars will remind you of an almond macaroon, with a wonderful cinnamon flavor and just the barest hint of lemon. After rolling and cutting the cookies, some of the reserved egg white mixture is spread over the tops, creating a white topped star. For those on special diets, these cookies are both dairy free and flour/gluten free
Recipe type: Dessert | Rolled and Cutout Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 375° Yield: 4 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips
Ingredients
Dough:
  • 2¾ cup unblanched almonds, finely ground
  • 2 tablespoons ground cinnamon
  • 1½ teaspoons (½ lemon) freshly grated lemon zest
  • 4 large eggs whites
  • 1/16 teaspoon salt
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 cups confectioners’ (powdered) sugar
Rolling Dough:
  • ¾ to 1 cup confectioners’ (powdered) sugar
Glaze:
  • ½ cup reserved egg white mixture
  • 2 teaspoons freshly squeezed lemon juice
Instructions
Dough:
  1. In a medium mixing bowl, combine ground almonds, cinnamon, and lemon zest; whisk together to mix. Set aside.
  2. In top of a double boiler, combine egg whites, salt, and lemon juice. Beat until frothy with a hand-held electric mixer. Add powdered sugar and beat until well blended. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed, about 6 to 7 minutes or until stiff peaks form. Remove from heat.Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  3. Remove ½ cup of the egg white mixture and set aside in a small bowl for the glaze.
  4. Using a large rubber spatula, fold the almond mixture into the remaining egg white mixture. Let mixture cool for 30 minutes to 1 hour to room temperature.
Preheat oven to 375 degrees F. Prepare 2 large baking sheets in one of 2 ways. Either line with parchment paper to keep the cookies gluten/flour free and to prevent the cookies from sticking to the pan. Or, grease and flour the pans to keep the cookies from sticking.
Rolling Dough:
  1. Turn dough onto a pastry mat or pastry board that has been heavily dusted with powdered sugar. Knead ½ cup powdered sugar into the dough. Knead additional powdered sugar into dough if necessary to make dough stiff enough to handle and roll out.
  2. Sprinkle the work surface with more of the powdered sugar. Using a powdered sugar dusted rolling pin, roll dough to a ¼ inch thickness, dusting rolling pin frequently with powdered sugar and lifting the dough several times and sprinkling powdered sugar underneath the dough as necessary to prevent sticking.
  3. Cut dough into star shapes using a 2 inch star cookie cutter that has been dipped in powdered sugar (to help prevent dough from sticking to the cutter.) Reroll scraps and continue rolling and cutting out cookies until all the dough is used.
Glaze:
  1. Stir lemon juice into reserved egg white mixture to make glaze a good spreading consistency. Spread glaze over the stars in a smooth, even, thin layer; a small artist paintbrush works well for spreading the glaze.
  2. Bake: Bake 15 to 20 minutes or just until cookies are firm or the glaze is just beginning to get a tinge of brown. Be careful not to overbrown the glaze as you will lose the white topped look. Remove from oven and immediately remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Adapted From: Baggett, Nancy, The International Cookie Cookbook, Stewart, Tabori & Chang, New York, 1988
Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980