6 Next-Level Holiday Cookie Recipes: Classic, but Better - WSJ

Step 1

Make the dough: In a food processor, process sugars for several minutes, until very fine.With the motor running, add butter one tablespoon at a time and process until smooth and creamy. Scrape down sides of bowl as needed. Add tahini and process until smooth and creamy.In a small bowl, whisk together beaten egg and vanilla extract. Add egg mixture to food processor and process until incorporated, scraping down sides of bowl as needed. In a small bowl, whisk together flour, baking soda and salt. Add flour mixture to food processor and pulse just until incorporated. Scrape dough into a bowl. Cover and refrigerate for a minimum of 1 hour and up to overnight, to firm for shaping. When ready to bake, set an oven rack in middle position. Set oven to 375 degrees. Roll the dough into balls: Place sesame seeds in a small bowl or ramekin. Measure out 10 pieces of dough, 1 level tablespoon (18 grams) each. Roll each piece of dough between the palms of your hands to form a 1-inch ball, then roll ball in sesame seeds to coat. Place balls 1½ inches apart on a cookie sheet.Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies lightly brown and centers, when lightly pressed, have barely any give, 6-9 minutes.Let cookies cool on cookie sheet until firm enough to lift, about 1 minute. Use a thin pancake turner to transfer cookies to a wire rack. Let cool completely. Repeat with remaining dough. Cookies can be stored in an airtight container 1 week at room temperature and 3 months frozen.

Step 2

Add lime zest to the bowl of a stand mixer. Add granulated sugar and rub it into lime zest.Add butter and powdered sugar. Attach flat beater and beat on low to incorporate. Increase speed to medium and beat until light in color and fluffy, 2-3 minutes.Add ginger and egg yolk, and beat until incorporated. Scrape down sides of bowl.In a medium bowl, whisk together flour, baking powder and salt. Add to mixer bowl and beat on low, scraping down sides, just until incorporated and large clumps form. Remove bowl from mixer and press dough into a large ball.Line a 17-by-14-inch cookie sheet with parchment. Set dough on a piece of plastic wrap and top with a second piece of plastic wrap. Press to flatten and roll to ¼ inch thick. Slip dough onto prepared cookie sheet and refrigerate until firm enough to cut out cookies, 1-2 hours.Lift off top piece of plastic wrap. Use a 2-inch round cookie cutter to cut out cookies, and transfer them to cookie sheet, 1 inch apart. Knead scraps and shape into a disc. Cover with plastic and refrigerate until firm enough to roll and cut.Continue until you have used all dough. Refrigerate cookie sheet, lightly covered, at least 20 minutes and up to 1 hour 20 minutes before baking. Set an oven rack in middle position and set oven to 325 degrees. Bake for 10 minutes. Rotate cookie sheet a half turn. Continue baking until cookies are golden around the edges, 5-10 minutes more.Use a thin pancake turner to transfer cookies to a wire rack. Cool completely. Cookies can be stored in an airtight container 10 days at room temperature.

Step 3

Make the dough: In the bowl of a stand mixer fitted with the flat beater, beat sugars on medium speed until well mixed.Add butter and peanut butter and beat until very smooth and creamy, 2-3 minutes.In a small bowl, whisk together egg and vanilla extract. Gradually add this mixture to mixer bowl, beating until incorporated. Scrape down sides of bowl.In a medium bowl, whisk together flour, baking soda and salt. On low speed, gradually beat in flour mixture just until incorporated, scraping down sides of bowl as needed.Scrape dough into a medium bowl, cover and refrigerate for a minimum of 1 hour, up to overnight, to keep it from cracking when shaped.Shape and bake the dough: 20 minutes before baking, set an oven rack in the middle position. Set oven to 375 degrees. Divide dough into two pieces (about 180 grams each). Wrap one of the pieces in plastic wrap and set aside while you shape the other piece.Measure out 15 pieces of dough, 2 level teaspoons (12 grams) each. One at a time, roll each piece between the palms of your hands to form a 1-inch ball. As soon as you shape the cookie, while the dough is still soft, set it on a cookie sheet, spacing cookies 1½ inches apart. Use your index finger or the handle of a wooden spoon to make a depression in the middle of each cookie, going down almost to the cookie sheet.Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies are lightly browned and set, 4-6 minutes. Let cookies cool until firm enough to lift from the sheet, 3-5 minutes. Use a thin pancake turner to transfer cookies to a wire rack. If the depressions have become more shallow, while the cookies are still hot, use the handle of a wooden spoon, lightly coated with nonstick cooking spray, to deepen them again. Let cool completely. Repeat with remaining dough.Fill the cookies: In a 2-cup (500-ml) microwavable measure with a spout or in a small saucepan over low heat, stirring constantly, heat preserves just until boiling. Strain jelly into a small saucepan.Place cherries remaining in strainer in depressions of cookies, piecing together any crushed pieces.Set jelly in saucepan over medium heat and bring to a boil. Boil jelly, stirring constantly with a metal spoon, until it reduces to about 6 tablespoons (90 ml), about 5 minutes. When a little of the jelly is dropped from the spoon, the last drops should come together to form one large sticky drop that hangs from the spoon.Let jelly cool until it stops bubbling, about 1 minute. Spoon a heaping ¼ to ½ teaspoon over the cherry in each cookie depression.Filled cookies can be stored in an airtight container at room temperature 1 month. The cherry topping will stay pleasantly sticky, so the cookies will need to be stored in a single layer. Unfilled cookies can be stored in an airtight container at room temperature for several months.

Step 4

Make the dough: In a small bowl, whisk eggs with vanilla extract. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.In the bowl of a stand mixer fitted with the flat beater, beat butter and sugar on medium speed until lighter in color and fluffy, 2-3 minutes. Gradually add egg mixture, beating until incorporated. Scrape down sides of bowl.On low speed, gradually beat in the flour mixture just until incorporated, scraping down sides of bowl as needed.Refrigerate dough in bowl, tightly covered, until firm, at least 6 hours and preferably 1 day. Or, scrape dough onto a sheet of plastic wrap, wrap tightly and refrigerate up to 3 days.Shape and bake the cookies: 20 minutes or longer before baking, set an oven rack in the middle position and set oven to 350 degrees. Line 2 (17-by-14-inch) cookie sheets with parchment. In a wide shallow bowl, whisk together sugar and cinnamon.Divide dough into fourths (about 247 grams each). Wrap each one in plastic wrap.Work with one fourth of dough at a time. Measure out 15 pieces (about 1 tablespoon/16 grams each). Knead each piece to soften and smooth dough and then roll it between the palms of your hands to form a 1¼-inch ball. As you work, cover dough and balls with plastic wrap to keep them moist and soft.Flatten each dough ball and press it into the cinnamon sugar, flipping and pressing several times to coat well, until it is about 2 inches in diameter. Then press it between your thumbs and index fingers, avoiding the edges, to enlarge it to 2½ inches. Press it again into cinnamon sugar, coating both sides. Set it on a parchment-lined cookie sheet, spacing cookies 1 inch apart.Bake for 6 minutes. Rotate cookie sheet a half turn. Continue baking until cookies are lightly browned and set, 6-9 minutes.Use a thin pancake turner to transfer cookies to a wire rack. Let cool completely. Repeat shaping, baking and cooling with remaining dough.Make the caramel: Lightly coat a 4-cup (1-liter) canning jar or other heatproof container with nonstick cooking spray. Pour cream into a 1-cup (237-ml) microwavable container. Heat until hot, then cover with plastic wrap.Coat the sides of a medium heavy saucepan lightly with nonstick cooking spray. (Or, use a non-stick saucepan.) Add sugar, bourbon, corn syrup and cream of tartar to saucepan. Use a silicone spatula to stir together ingredients until all sugar is moistened. Heat, stirring constantly, over medium heat until sugar has dissolved and syrup is bubbling. Continue boiling, without stirring, until syrup caramelizes to a deep amber. (An instant-read thermometer should read about 370 degrees, or a few degrees lower, because the temperature will continue to rise.)Just as soon as the mixture reaches the correct color and temperature, carefully pour in hot cream. The mixture will bubble up furiously. Use a clean silicone spatula to stir gently, scraping up the thicker part that has settled on the bottom.Remove caramel from the heat and gently stir in butter until incorporated. The mixture will be a little streaky, but it will become uniform once cooled and stirred. When bubbling slows down, return pan to medium heat and bring caramel to 250 degrees.Immediately pour and scrape caramel into prepared heatproof jar, and let cool for 3 minutes. Gently stir in vanilla extract and let cool until no longer hot (about 120 degrees), stirring gently once or twice. This can take as long as an hour.If you are not using the caramel immediately, cover with plastic wrap and set in a warm place. If it starts to become too firm, reheat it with 3-second bursts in the microwave or set it in a pot of very hot water. Caramel can be stored at room temperature up to 2 days or refrigerated for up to 6 months. (Reheat as directed above before using.)Sandwich the cookies: Working with one cookie at a time, use a small spoon to spread about 2 teaspoons (16 grams) caramel onto bottom side of cookie. Set a second cookie, bottom-side down, on top of caramel to create a sandwich. Press gently so caramel comes just to edges. Repeat with remaining cookies. The caramel must stay fluid. If necessary, reheat as directed above.Unfilled cookies can be stored in an airtight container at room temperature 1 week and frozen 2 months.

Step 5

Make the ganache: In a food processor, pulse chocolate until finely chopped. (Alternatively, use a chef’s knife to chop it.) Transfer chocolate to a medium bowl.In the microwave (or in a saucepan over medium heat, stirring often), scald cream by heating it just to the point where small bubbles form around the periphery.Pour hot cream on top of the chocolate. Cover with plastic wrap and let sit for 1 minute.With a silicone spatula, start stirring vigorously in center of bowl until mixture turns dark and smooth. Continue stirring in larger concentric circles until cream is incorporated and mixture is completely smooth. Add butter and stir until fully melted and incorporated. The mixture should be glossy and smooth.Let ganache cool for a few minutes, then cover bowl with plastic wrap and refrigerate until firm, 30 minutes or longer. (This can be made several weeks ahead and frozen.)Shape the ganache: At least 1 hour before making the cookies, remove ganache from refrigerator. Have ready a small plate or tray lined with plastic wrap.Use a spoon to scrape up 12-14 medium ganache balls (12 grams each) for the truffle centers. It works well to set each ball of chocolate on a square of plastic wrap as you scoop it and then use the plastic wrap to help shape the ball. The balls do not need to be perfectly round.Place ganache balls on prepared plate or tray, cover with plastic wrap and place in freezer until completely frozen, 30 minutes to 1 hour.Make the dough: In a 2-cup (500-ml) or larger microwavable measure with a spout, or in a small saucepan over medium-low heat, stirring often, melt the butter. Let butter cool slightly so that it is not hot when added to the sugar. Otherwise it could dissolve some of it.In a custard cup or ramekin, dissolve coffee granules in vanilla. Add coffee-sugar mixture to melted butter and stir to combine.Scrape melted butter mixture and sugar into stand mixer bowl. Whisk by hand until smooth. (The sugar will not dissolve.) Whisk in egg until thoroughly combined.In a medium bowl, whisk together flour, cocoa, baking soda and salt. Sift into another bowl. Set mixer bowl on stand and attach the flat beater.Add flour mixture to mixer bowl in three parts, mixing on low speed and incorporating each addition before adding the next. Scrape down sides of bowl as needed, and mix just until a smooth dough is formed.Add chocolate chips and beat just until evenly incorporated.Shape the dough log and cut the cookies: Scrape dough onto a large piece of plastic wrap and shape it into a 14-inch-long log, 1¾ inches in diameter, with flat or slightly rounded ends. Wrap log in the plastic wrap and refrigerate until firm, a minimum of 1 hour, up to 24 hours.Use a sharp knife to cut off 1 inch from each end of dough log to form a 12-inch-long log. Wrap and refrigerate the cut-off pieces to make 2 more cookies. Slice dough log into 12 (1-inch-thick) cookies.Shape the cookies: If necessary, let cookies sit at room temperature for about 10 minutes to soften slightly. Lightly dust a dough mat or countertop with flour. Use a rolling pin (preferably a small one) or the palm of your hand to roll or flatten cookies into discs about 3¼ inches in diameter. They do not have to be perfectly round.Remove frozen ganache balls from freezer (enough for one batch at a time). Allow them to sit for a few minutes to soften slightly. Place a frozen ganache ball in the center of each cookie and wrap dough around ganache ball to encase it completely. Pinch dough together at the top and press all around cookie in places where it may have cracked, to ensure that the ganache ball is well sealed inside.Using the palm of your hand, press down gently on the cookie to flatten it to about 2¼ inches in diameter. Place cookies on a tray, cover with plastic wrap and set in freezer or refrigerator while oven preheats. (You can also wrap unbaked cookies individually with plastic wrap and freeze for up to 1 month.)Bake the cookies: 30 minutes or longer before baking, set an oven rack at just below the middle position. Set oven to 350 degrees. Line 2 (17-by-14-inch) cookie sheets with silicone baking mats or parchment.Working with one batch at a time, set 7 chilled or frozen cookies on the prepared cookie sheet. Bake until edges of cookies are firm when pressed gently with your fingertip but centers still feel soft, 14-15 minutes. (Centers will dip slightly on removal from oven.)Let the cookies cool for 10 minutes. With a thin pancake turner, carefully transfer fragile cookies to a wire rack.Let cookies to cool at least 5 minutes before eating. A warm cookie will be more liquid in the center, but for the best flavor, allow them to cool completely. They keep moist and chewy if stored in an airtight container.Repeat with the second batch. Cookies can be stored in an airtight container for 5 days at room temperature, 1 week refrigerated and 2 months frozen.

Step 6

Make the shortbread dough: Preheat oven to 325 degrees. Line an 8-inch square baking pan with heavy-duty aluminum foil so the foil extends a few inches past two opposite edges of the pan. In a food processor, combine sugars and process until granulated sugar is very fine, 1 minute. Add lemon zest and process until evenly mixed, about 30 seconds. Add butter and pulse until sugar coats butter completely. Add flour and salt, and pulse until butter pieces are the size of tiny peas. The dough will be crumbly but will hold together when pinched.Scrape mixture into a plastic bag, and use your knuckles and the heels of your hands to press it together. Transfer dough to a large sheet of plastic wrap and use the wrap to knead it lightly, just until it holds together.Press the dough into the prepared baking pan: First, pinch off about 2 tablespoons of dough and set aside. Use your fingers to press remaining dough evenly into prepared pan. If the dough feels sticky, set a piece of plastic wrap on top before pressing it into the pan. Divide reserved 2 tablespoons dough into 4 pieces and shape into balls. Flatten dough balls and press them into corners of pan. Use a fork to prick dough lightly all over.Bake on center rack of oven 20 minutes. Rotate pan one half turn. Continue baking until surface of dough is pale golden, 10-20 minutes. The edges may begin to brown lightly. Transfer baking pan to a wire rack. Reduce oven temperature to 300 degrees.Meanwhile, make the cranberry filling: Coarsely chop cranberries. In a small skillet or saucepan, heat water until simmering. Stir in cranberries, remove pan from heat, cover it, and let cranberries sit for a minimum of 30 minutes to soften.Set cranberry mixture over medium-low heat and simmer, stirring constantly, until all water has evaporated, 3-5 minutes. Transfer cranberries to a plate to cool slightly.Spoon warm cranberries onto baked shortbread base. Use an offset spatula to spread as evenly as possible.Make the lemon curd: In a small saucepan, combine butter, sugar and yolks, and whisk until blended. Whisk in lemon juice and salt. Set over medium-low heat and cook, stirring constantly with a silicone spatula and scraping sides of pan as needed, until it has thickened and resembles hollandaise sauce. It should thickly coat the spatula but still be liquid enough to pour. It will change from translucent to opaque as it cooks and begin to take on a yellow color on the back of the spatula. Do not let it boil, or it will curdle. If steam appears, remove pan briefly from heat, stirring constantly, to keep mixture from boiling.Once curd has thickened and will pool slightly when a little is dropped on its surface, immediately pour it into a strainer set over a bowl. Press it through strainer and scrape any mixture clinging to underside of strainer into bowl. Stir gently to mix in lemon zest.Pour hot lemon curd evenly on top of cranberries to cover completely. Use a small offset spatula to smooth lemon curd as evenly as possible.Bake until lemon curd is set, about 10 minutes. Set pan on a wire rack and cool completely, then refrigerate to ensure that lemon curd is firm enough to cut, 30 minutes.To slice, run a small metal spatula between sides of pan and shortbread on the two sides without aluminum foil overhang. Lift out shortbread by grasping ends of foil and set it on a counter. Slide pastry off foil onto a cutting mat or board. Use a long sharp knife to cut 16 squares.Stored in an airtight container. Squares will keep 3 days at room temperature and 3 weeks refrigerated. Shortly before serving, spoon powdered sugar into a small fine-mesh strainer and dust squares.