Our Best Cookie

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FRENCH MACARONSMacarons are light-as-a-feather classic French treats that give your dessert a dose of sophistication. Fill your macarons with a choice of chocolate, coconut, meringue, or raspberry. Serve our French macarons immediately or store as a save-some-for-later treat.

Yield: makes 35 macarons

For The Macarons1 cup confectioners’ sugar¾ cup almond flour2 large egg whites, room temperature Pinch of cream of tartar¼ cup superfine sugar

Suggested Fillings For MacaronsChocolate: Chocolate Ganache (recipe below)

Coconut: 1 cup Swiss Meringue Buttercream (recipe below), mixed with ⅓ cup angel-flake coconut.

Peanut: chocolate Ganache (recipe below), or store-bought dulce de leche, jam, or peanut butter.

Pistachio: 1 cup Swiss Meringue Buttercream (recipe below), mixed with ⅓ cup finely chopped pistachios.

Raspberry: ¾ cup seedless raspberry jam

Vanilla Bean: 1 cup Pineapple Buttercream, 1 cup Swiss Meringue Buttercream (recipe below), or ¾ cup storebought jam or preserves

1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.

2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add super-fine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parch-ment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water under-neath parchment on hot sheet. The steam will help release macarons.)

5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately.

VariationsChocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour. Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.

Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.

Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.

Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty-rose gel-paste food coloring.

Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.Cook’s NotesPiping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish. Macarons will keep for up to 3 months if stacked between layers of parchment, wrapped in plastic, and frozen.

CHOCOLATE GANACHE½ cup heavy cream3½ ounces dark chocolate, finely

chopped (preferably 70 percent cacao)

½ ounce (1 tablespoon) unsalted butter, softened

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

SWISS MERINGUE BUTTERCREAMSwiss meringue brings a silken smooth-ness to buttercream.

Basic Swiss Meringue1¼ pounds (5 sticks) unsalted butter,

softened

Leave meringue in a mixer fitted with a paddle attachment. Add butter, 2 table-spoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes.Cook’s NotesButtercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.

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SAND TARTSThe basis for this recipe is the simple sugar cookie, enhanced with almonds and a hint of lemon. Once they are baked, the cookies resemble a sand dollar.

Yield: makes 2 dozen

¼ pound (1 stick) unsalted butter, room temperature

1 cup granulated sugar1 large whole egg1 large egg yolk1 teaspoon pure vanilla extract1 teaspoon finely grated lemon zest2½ cups sifted all-purpose flour¼ teaspoon table salt1 large egg white1 teaspoon water Sliced almonds, for decoration Cinnamon sugar, for sprinkling

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until fluffy. Gradually add sugar, and beat until light-colored.

2. Beat in egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Wrap and chill for several hours.

3. Preheat oven to 400 degrees. Whisk egg white and the water in a small bowl. Set aside. Roll out dough to 1/8 inch thickness. Cut with a 3-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon sugar. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; allow to cool.

PECAN LINZER COOKIES WITH CHERRY FILLING2 cups all-purpose flour, plus

more for dusting½ teaspoon baking powder¾ cup pecan halves, toasted2 tablespoons confectioners’

sugar, plus more for sprinkling⅛ teaspoon salt⅛ teaspoon ground cinnamon½ cup (1 stick) cold unsalted

butter, cut into small pieces¼ cup granulated sugar1 teaspoon pure vanilla extract1 large egg½ cup cherry jam, strained

1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.

3. Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

4. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

5. Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones.Cook’s NotesStore in an airtight container up to 2 days.

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SOFT AND CHEWY CHOCOLATE CHIP COOKIESChocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you’ll have soft and chewy chocolate chip cookies to serve and enjoy in no time! Making chocolate chip cookies has never been easier.

Yield: makes about 3 dozen

2¼ cups all-purpose flour½ teaspoon baking soda1 cup (2 sticks) unsalted butter, room temperature½ cup granulated sugar1 cup packed light-brown sugar1 teaspoon salt2 teaspoons pure vanilla extract2 large eggs2 cups (about 12 ounces) semisweet and/or milk chocolate

chips

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

STENCILED GINGERBREAD COOKIESAfter all these years and thousands of holiday cookies, we still find stenciling to be one of the prettiest — and easiest — ways to decorate.

Yield: yield varies

6 cups all-purpose flour, plus more for surface

1 teaspoon baking soda½ teaspoon teaspoon baking pow-

der2 sticks unsalted butter, room

temperature1 cup packed dark-brown sugar1 tablespoon plus 1 teaspoon

ground ginger1 tablespoon plus 1 teaspoon

ground cinnamon1½ teaspoons ground cloves Salt and freshly ground pepper2 large eggs1 cup unsulfured molasses Royal Icing (recipe below) Confectioners’ sugar or luster

dust (nycake.com)

1. Sift flour, baking soda, and baking powder into a large bowl.

2. Beat butter and brown sugar with a mixer on medium speed until fluffy. Mix in spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper, then eggs and molasses. Reduce speed to low. Add flour mixture, and beat until com-bined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate for at least 1 hour.

3. Preheat oven to 350 degrees. Line baking sheets with parchment or nonstick baking mats. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets.

4. Bake until crisp, but not dark, about 20 minutes. Transfer cookies to wire racks, and let cool completely.

5. Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over

1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confection-ers’ sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.Royal Icing1 pound confectioners’ sugar, plus

more if needed⅓ cup water, plus more if needed1 cup plus 1 tablespoon meringue

powder (nycake.com) Gel-paste food coloring in Black

(for gray icing), Ivory mixed with Egg Yellow (for gold icing), and Red Red (nycake.com)

1. Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more sugar.)

2. Beat in food coloring, 1 drop at a time, until desired color is achieved. If making more than 1 color, divide icing and work in batches.Cook’s NotesIcing can be refrigerated for up to 1 week. Stir before using.

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LEMON ICEBOX COOKIESTart icebox cookies make an easy and satisfying dessert or snack.

Active Time: 15 mins Total Time: 30 mins Yield: makes 60

2 cups all-purpose flour, (spooned and leveled)

1 cup confectioners’ sugar1 teaspoon coarse salt1 tablespoon plus 1 teaspoon lemon

zest1 teaspoon fresh lemon juice1 cup (2 sticks) unsalted butter, cut

into pieces2 large egg yolks¼ cup granulated sugar, for rolling

1. In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.Cook’s NotesTo store, cover and keep at room tem-perature, up to 5 days.

CHILDREN’S HAND COOKIESOlder children can use their hand to outline the cookies, drawing around it on the dough with a skewer and using a knife tip to cut along the line. If your child can’t participate, make a pattern from a manila folder. Translucent parchment works well for the heart stencil; it will allow you to see the shape of the cookie through it.

Yield: makes 8 to 10 cookies

For Dough2 cups sifted all-purpose flour, plus

more for dusting¼ teaspoon table salt½ teaspoon baking powder8 tablespoons (1 stick) unsalted

butter1 cup sugar1 large egg1 teaspoon pure vanilla extract,

for decorating

For Decorating1 large egg white1 teaspoon water Sanding sugar

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.

3. Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.

4. Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.

5. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.

6. To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.

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GINGERSNAP PALMIERSPalmiers, sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant

Yield: makes about 3½ dozen

½ cup packed light-brown sugar¼ cup dark unsulfured molasses2 teaspoons finely grated fresh ginger⅔ cup granulated sugar½ teaspoon coarse salt½ teaspoon ground cinnamon½ teaspoon freshly grated nutmeg¼ teaspoon ground allspice¼ teaspoon freshly ground pepper14 ounces good-quality thawed frozen

puff pastry, such as Dufour

1. Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.

2. Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.

3. Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).

4. Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment- lined baking sheet. Flatten with your palm. Freeze 30 minutes.

5. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.Cook’s NotesPalmiers can be stored in an airtight container up to 3 days.