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  • Festive Christmas Cookies

    Life + Style
    House tour image
    From traditional butter cookies to flavorful biscotti, include these festive cookie recipes on your dessert menu for a classic holiday treat. We've got all your baking essentials below. 
    BUTTER COOKIES
    ×

    Cut-Out Butter Cookies

    Prep: 60 minutes
    Chill: 60 minutes
    Bake: 8 minutes per batch
    Cool: 30 minutes

    Ingredients:
    1 1/2 cups butter
    1 1/2 cups sugar
    2 large eggs
    1 tablespoon vanilla extract
    4 1/2 cups all-purpose flour
    1/2 teaspoon salt
    Royal Icing
    Garnishes: sanding sugar, sprinkles, candy beads

    1. Beat butter, sugar, eggs, and vanilla at medium speed with an elctric mixer until creamy. 

    2. Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces and flatten into discs. Wrap in plastic wrip and chill 1 hour.

    3. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Roll each portion of dough into 1/4-inch thickness on floured surface. Cut out with cookie cutters of choice and place on baking sheets. 

    4. Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely. 

    5. Pipe cookies with Royal Icing and garnish. 

    Makes 2 dozen.  


    Royal Icing

    Ingredients:
    4 cups powdered sugar
    3 tablespoons meringue powder
    1 tablespoon clear vanilla extract

    Combine all ingredients and 4 tablespoons
    water in a mixing bowl. Beat at medium speed with an electric mixer until firm enough to pipe but still spreadable. (Cover with a damp cloth to prevent a
    crust from forming while icing.)


    Makes about 1 1/4 cups.


    CHOCOLATE BISCOTTI
    ×
    Chocolate-Pistachio Cherry Biscotti

    Prep: 40 minutes
    Bake: 33 minutes
    Cool: 30 minutes


    Ingredients:
    1/2 cup butter, softened
    1 cup sugar
    3 large eggs
    2 teaspons vanilla extract
    2 cup all-purpose flour
    1/2 cup cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup pistachios, coarsely chopped
    1 cup dried cherries, coarsely chopped
    12 ounces semisweet or dark chocolate, melted
    4 ounces white chocolate, melted (optional)

    1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. 

    2. Beat butter and sugar in an electric mixer at medium speed until fluffy, then beat in eggs and vanilla. 

    3. Combine flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries. 

    4. Place halves of dough on two prepared baking sheets and shape into a slightly rounded log about 10 x 3 inches using floured hands. 

    5. Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on a baking sheet on a wire rack. 

    6. Transfer logs to a cutting board and cut into 1/2-3/4 inch slices with a serrated knife. Place slices, cut sides down, on baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely. 

    7. Dip ends of biscotti in dark chocolate and drizzle with white chocolate, if desired. Place on wax paper to set.

    Makes 2 1/2 dozen.
    ALMOND-LIME ZESTIES
    ×
    Almond-Lime Zesties

    Prep: 20 minutes
    Chill: 15 minutes
    Bake: 10 minutes


    Ingredients:
    1 cup butter
    2 cups powdered sugar, divided
    1 tablespoon lime zest
    2 cups all-purpose flour
    1/2 cup finely ground almonds

    1. Preheat oven to 350 degrees and lin ea baking sheet with parchment paper. 

    2. Beat butter and 1 cup powdered sugar at low speed with an electric mixer until smooth. Beat in lime zest, and add flour and ground almonds gradually, beating until well blended. Chill 15 minutes. 

    3. Shape dough into 1-inch balls; place 1 inch apart on prepared baking sheets. Bake 10 minutes or until light golden brown on bottom. Let stand on baking sheet 2 minutes. 

    4. Roll warm cookies in remaining 1 cup powdered sugar, coating well. Let cool completely.

    Makes 3 dozen. 
    Photo: Iain Bagwell

    SHOP BAKING ESSENTIALS
  • Festive Christmas Cookies

    Life + Style
    House tour image
    From traditional butter cookies to flavorful biscotti, include these festive cookie recipes on your dessert menu for a classic holiday treat. We've got all your baking essentials below. 
    BUTTER COOKIES
    ×

    Cut-Out Butter Cookies

    Prep: 60 minutes
    Chill: 60 minutes
    Bake: 8 minutes per batch
    Cool: 30 minutes

    Ingredients:
    1 1/2 cups butter
    1 1/2 cups sugar
    2 large eggs
    1 tablespoon vanilla extract
    4 1/2 cups all-purpose flour
    1/2 teaspoon salt
    Royal Icing
    Garnishes: sanding sugar, sprinkles, candy beads

    1. Beat butter, sugar, eggs, and vanilla at medium speed with an elctric mixer until creamy. 

    2. Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces and flatten into discs. Wrap in plastic wrip and chill 1 hour.

    3. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Roll each portion of dough into 1/4-inch thickness on floured surface. Cut out with cookie cutters of choice and place on baking sheets. 

    4. Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely. 

    5. Pipe cookies with Royal Icing and garnish. 

    Makes 2 dozen.  


    Royal Icing

    Ingredients:
    4 cups powdered sugar
    3 tablespoons meringue powder
    1 tablespoon clear vanilla extract

    Combine all ingredients and 4 tablespoons
    water in a mixing bowl. Beat at medium speed with an electric mixer until firm enough to pipe but still spreadable. (Cover with a damp cloth to prevent a
    crust from forming while icing.)


    Makes about 1 1/4 cups.


    CHOCOLATE BISCOTTI
    ×
    Chocolate-Pistachio Cherry Biscotti

    Prep: 40 minutes
    Bake: 33 minutes
    Cool: 30 minutes


    Ingredients:
    1/2 cup butter, softened
    1 cup sugar
    3 large eggs
    2 teaspons vanilla extract
    2 cup all-purpose flour
    1/2 cup cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup pistachios, coarsely chopped
    1 cup dried cherries, coarsely chopped
    12 ounces semisweet or dark chocolate, melted
    4 ounces white chocolate, melted (optional)

    1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. 

    2. Beat butter and sugar in an electric mixer at medium speed until fluffy, then beat in eggs and vanilla. 

    3. Combine flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries. 

    4. Place halves of dough on two prepared baking sheets and shape into a slightly rounded log about 10 x 3 inches using floured hands. 

    5. Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on a baking sheet on a wire rack. 

    6. Transfer logs to a cutting board and cut into 1/2-3/4 inch slices with a serrated knife. Place slices, cut sides down, on baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely. 

    7. Dip ends of biscotti in dark chocolate and drizzle with white chocolate, if desired. Place on wax paper to set.

    Makes 2 1/2 dozen.
    ALMOND-LIME ZESTIES
    ×
    Almond-Lime Zesties

    Prep: 20 minutes
    Chill: 15 minutes
    Bake: 10 minutes


    Ingredients:
    1 cup butter
    2 cups powdered sugar, divided
    1 tablespoon lime zest
    2 cups all-purpose flour
    1/2 cup finely ground almonds

    1. Preheat oven to 350 degrees and lin ea baking sheet with parchment paper. 

    2. Beat butter and 1 cup powdered sugar at low speed with an electric mixer until smooth. Beat in lime zest, and add flour and ground almonds gradually, beating until well blended. Chill 15 minutes. 

    3. Shape dough into 1-inch balls; place 1 inch apart on prepared baking sheets. Bake 10 minutes or until light golden brown on bottom. Let stand on baking sheet 2 minutes. 

    4. Roll warm cookies in remaining 1 cup powdered sugar, coating well. Let cool completely.

    Makes 3 dozen. 
    Photo: Iain Bagwell

    SHOP BAKING ESSENTIALS
  • Festive Christmas Cookies

    Life + Style
    House tour image
    From traditional butter cookies to flavorful biscotti, include these festive cookie recipes on your dessert menu for a classic holiday treat. We've got all your baking essentials below. 
    BUTTER COOKIES
    ×

    Cut-Out Butter Cookies

    Prep: 60 minutes
    Chill: 60 minutes
    Bake: 8 minutes per batch
    Cool: 30 minutes

    Ingredients:
    1 1/2 cups butter
    1 1/2 cups sugar
    2 large eggs
    1 tablespoon vanilla extract
    4 1/2 cups all-purpose flour
    1/2 teaspoon salt
    Royal Icing
    Garnishes: sanding sugar, sprinkles, candy beads

    1. Beat butter, sugar, eggs, and vanilla at medium speed with an elctric mixer until creamy. 

    2. Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces and flatten into discs. Wrap in plastic wrip and chill 1 hour.

    3. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Roll each portion of dough into 1/4-inch thickness on floured surface. Cut out with cookie cutters of choice and place on baking sheets. 

    4. Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely. 

    5. Pipe cookies with Royal Icing and garnish. 

    Makes 2 dozen.  


    Royal Icing

    Ingredients:
    4 cups powdered sugar
    3 tablespoons meringue powder
    1 tablespoon clear vanilla extract

    Combine all ingredients and 4 tablespoons
    water in a mixing bowl. Beat at medium speed with an electric mixer until firm enough to pipe but still spreadable. (Cover with a damp cloth to prevent a
    crust from forming while icing.)


    Makes about 1 1/4 cups.


    CHOCOLATE BISCOTTI
    ×
    Chocolate-Pistachio Cherry Biscotti

    Prep: 40 minutes
    Bake: 33 minutes
    Cool: 30 minutes


    Ingredients:
    1/2 cup butter, softened
    1 cup sugar
    3 large eggs
    2 teaspons vanilla extract
    2 cup all-purpose flour
    1/2 cup cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup pistachios, coarsely chopped
    1 cup dried cherries, coarsely chopped
    12 ounces semisweet or dark chocolate, melted
    4 ounces white chocolate, melted (optional)

    1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. 

    2. Beat butter and sugar in an electric mixer at medium speed until fluffy, then beat in eggs and vanilla. 

    3. Combine flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries. 

    4. Place halves of dough on two prepared baking sheets and shape into a slightly rounded log about 10 x 3 inches using floured hands. 

    5. Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on a baking sheet on a wire rack. 

    6. Transfer logs to a cutting board and cut into 1/2-3/4 inch slices with a serrated knife. Place slices, cut sides down, on baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely. 

    7. Dip ends of biscotti in dark chocolate and drizzle with white chocolate, if desired. Place on wax paper to set.

    Makes 2 1/2 dozen.
    ALMOND-LIME ZESTIES
    ×
    Almond-Lime Zesties

    Prep: 20 minutes
    Chill: 15 minutes
    Bake: 10 minutes


    Ingredients:
    1 cup butter
    2 cups powdered sugar, divided
    1 tablespoon lime zest
    2 cups all-purpose flour
    1/2 cup finely ground almonds

    1. Preheat oven to 350 degrees and lin ea baking sheet with parchment paper. 

    2. Beat butter and 1 cup powdered sugar at low speed with an electric mixer until smooth. Beat in lime zest, and add flour and ground almonds gradually, beating until well blended. Chill 15 minutes. 

    3. Shape dough into 1-inch balls; place 1 inch apart on prepared baking sheets. Bake 10 minutes or until light golden brown on bottom. Let stand on baking sheet 2 minutes. 

    4. Roll warm cookies in remaining 1 cup powdered sugar, coating well. Let cool completely.

    Makes 3 dozen. 
    Photo: Iain Bagwell

    SHOP BAKING ESSENTIALS

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