This is an Italian take on the French dish poire Belle-Hélène, poached pears with vanilla ice cream and chocolate sauce. Here, the poached pears are served with a hazelnut-orange semifreddo and a chocolate sauce spiked with Frangelico, the Italian hazelnut liqueur. 4 servings
Semifreddo
¾ cup chilled heavy whipping cream
1 pint vanilla ice cream, slightly softened
½ cup chopped husked toasted hazelnuts
3 tablespoons Frangelico (hazelnut liqueur) or other nut liqueur
1 ounce bittersweet or semisweet chocolate, finely grated
½ teaspoon finely grated orange peel
Sauce
¼ cup heavy whipping cream
¼ cup Frangelico or other nut liqueurPinch of salt
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup light corn syrup
Pears
6 cups water
1½ cups sugar
8 3×1-inch orange peel strips
2 teaspoons vanilla extract
4 small firm but ripe Anjou, Bartlett, or Comice pears, peeled
¼ cup chopped husked toasted hazelnuts
4 orange slices
SEMIFREDDO: Line 8×8×2-inch metal baking pan with plastic wrap. Whip cream to soft peaks in medium bowl. Mix ice cream, hazelnuts, liqueur, chocolate, and orange peel in large bowl just until blended. Gently fold in whipped cream. Transfer mixture to prepared pan; smooth top. Cover and freeze until firm, at least 4 hours.
DO AHEAD: Can be made 4 days ahead. Keep frozen.
SAUCE: Bring cream, liqueur, and salt to boil in heavy small saucepan. Remove from heat and add chocolate. Let stand 3 minutes. Whisk until chocolate is melted and sauce is smooth. Whisk in corn syrup.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
PEARS: Stir 6 cups water, sugar, orange peel, and vanilla in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat; add pears and simmer until pears are just tender, about 20 minutes. Remove pears from poaching liquid. Cool pears and poaching liquid separately. Return pears to poaching liquid and refrigerate until cold.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Stir chocolate sauce over low heat until warm. Cut semifreddo into 4 squares. Place 1 square in each of 4 bowls. Using slotted spoon, remove pears from poaching liquid. Place pears atop semifreddo. Spoon chocolate sauce over pears to coat, allowing extra sauce to drizzle onto semifreddo and plate. Sprinkle with nuts. Garnish with orange slices and serve.
Coffee-Caramel Parfaits
You won’t need an ice-cream machine for this rich and decadent frozen custard. It’s layered with homemade caramel sauce and crunchy toasted walnuts, then topped with whipped cream. These are pretty generous portions; if you like, divide the parfait mixture among six small glasses instead of four large ones. Makes 4
Sauce
¾ cup sugar
¼ cup water
¼ cup light corn syrup
¼ cup plus 2 tablespoons heavy whipping cream
5 tablespoons unsalted butter
⅓ cup sour cream
4 teaspoons chopped toasted walnuts
Parfaits
1 cup chilled heavy whipping cream, divided
⅓ cup sugar
6 large egg yolks
2 tablespoons instant espresso powder or instant coffee powder
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2 tablespoons Kahlúa or other coffee liqueur
½ cup sour cream
½ cup chopped toasted walnutsWhipped cream
4 walnut halves or chocolate-covered coffee beans
SAUCE: Stir sugar, ¼ cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Add cream and butter (mixture will bubble vigorously); whisk until smooth. Remove from heat and whisk in sour cream.
Spoon scant 1 tablespoon sauce into each of 4 Margarita glasses or wine glasses. Sprinkle each with 1 teaspoon nuts. Place glasses in freezer.
PARFAITS: Whisk ¼ cup cream, sugar, egg yolks, and espresso powder in small metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk mixture constantly until thermometer inserted into center registers 160°F, about 3 minutes. Remove bowl from over water. Add white chocolate and Kahlúa and whisk until smooth. Using electric mixer, beat custard until cool and thick, about 5 minutes.
Combine remaining ¾ cup cream and sour cream in large bowl; whisk until stiff peaks form. Gradually fold yolk mixture into cream.
Pour ⅓ cup parfait mixture into each glass. Chill remaining parfait mixture. Freeze parfaits in glasses 1 hour.
If necessary, stir remaining sauce over low heat just until pourable. Spoon 2 tablespoons sauce over each parfait, tilting glasses slightly to cover parfait. Sprinkle each with 2 tablespoons chopped walnuts. Place in freezer until sauce sets, about 20 minutes. Divide remaining parfait mixture among glasses. Freeze 1 hour. Drizzle 1 tablespoon sauce over each parfait in zigzag lines. Cover and freeze overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Let parfaits stand 10 minutes at room temperature. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe 1 rosette of whipped cream atop each parfait. Garnish each parfait with walnut half and serve.
Limoncello Parfaits
A simple but sophisticated treat, these parfaits feature purchased vanilla ice cream and lemon sorbet, topped with sweet, fresh raspberries, then drizzled with limoncello, the Italian lemon liqueur. Storing limoncello in the freezer will make it icy cold; because of the high alcohol content, it won’t freeze solid. Look for it at liquor stores and some supermarkets. Makes 8
1 pint vanilla ice cream
1 pint lemon sorbet
4 cups raspberries
16 tablespoons frozen limoncello or other lemon liqueur
Scoop ice cream into 8 parfait glasses, dividing equally. Scoop lemon sorbet atop ice cream, dividing equally. Sprinkle ½ cup raspberries into each glass. Drizzle 2 tablespoons limoncello over each and serve immediately.
Italian Semifreddo
This shortcut semifreddo (made without whipped cream) starts with purchased vanilla ice cream, which gets triple-almond flavor from toasted sliced almonds, amaretti cookies, and amaretto. It is then served with an intense amaretto-chocolate syrup. 6 servings
Semifreddo
1 pint vanilla ice cream, slightly softened
2 tablespoons amaretto
2 ounces (about 9) amaretti cookies (Italian macaroons), coarsely chopped (about 1 cup)
⅓ cup sliced almonds, toasted
Chocolate Syrup
¼ cup water
3 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon amaretto
Additional sliced almonds, toasted
SEMIFREDDO: Line 8×4½×2½-inch loaf pan with waxed paper. Mix ice cream and amaretto in medium bowl. Stir in cookies and almonds. Transfer mixture to prepared pan; smooth top. Cover and freeze until firm, about 2 hours.
CHOCOLATE SYRUP: Bring ¼ cup water to simmer in heavy small saucepan over high heat. Remove from heat and add chocolate. Whisk until sauce is smooth. Stir in amaretto.
DO AHEAD: Semifreddo and sauce can be made 3 days ahead. Keep semifreddo frozen. Cool, cover, and refrigerate sauce. Rewarm sauce slightly before using.
Remove semifreddo from pan and discard waxed paper. Dip heavy large knife in hot water; cut semifreddo into 6 slices. Place 1 slice on each of 6 plates. Let stand about 5 minutes to soften slightly. Drizzle warm chocolate syrup atop semifreddo. Sprinkle with additional almonds and serve.
Why Alcohol?Quite a few of the ice cream, sorbet, and frozen dessert recipes in this chapter include some sort of alcohol. In a few cases, we’re re-creating the flavor of a classic drink, as in the Mai Tai Sorbet. In other recipes, alcohol helps create a smoother, more palatable texture. How it does this is basic chemistry: Alcohol freezes at a much colder temperature than the rest of the ingredients, so it prevents unappealing ice crystals from forming. And of course, liqueurs such as amaretto, limoncello, and Frangelico infuse frozen desserts with intense flavor.
Meyer Lemon Semifreddo with Summer Berries
This dessert is much like a frozen mousse with a softer and denser mouthfeel than ice cream. The lemony custard is aerated with an electric mixer—not in an ice-cream maker—and then it’s lightened with some freshly whipped cream and simply placed in the freezer. 8 to 10 servings
½ cup sliced almonds, toasted
1¾ cups chilled heavy whipping cream
1¼ cups plus 2 tablespoons sugar
7 large egg yolks
½ cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
¼ teaspoon salt
4 cups mixed berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)
Line 9×5×3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Whisk 1¼ cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.
DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen.
Gently mix all berries and remaining 2 tablespoons sugar in large bowl.
DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.
Boysenberry Sorbet and Lemon Ice-Cream Bombe
Ice-cream bombes date back to the Victorian era and got their name (French for—what else—“bomb”) because they were often made in spherical molds. In this version, alternating scoops of berry sorbet and lemon ice cream in a ring mold give the dessert a modern, striped look. A berry sauce and fresh berries make a pretty, simple garnish. 12 servings
Ice Cream
2¼ cups heavy whipping cream, divided
1 cup half and half
¾ cup sugar
6 egg yolks
½ cup fresh lemon juice
2 tablespoons finely grated lemon peel
Sorbet
1¼ cups sugar
½ cup water
8 cups frozen boysenberries or blackberries (about 32 ounces), thawed
Sauce
4 cups frozen boysenberries or blackberries (about 16 ounces), thawed
⅓ cup sugar
¼ cup water
4 cups fresh boysenberries, blackberries, and/or raspberriesFresh mint leavesAssorted cookies (optional)
ICE CREAM: Bring 1¼ cups cream, half and half, and sugar to simmer in heavy large saucepan, stirring occasionally. Whisk egg yolks in large bowl to blend. Gradually whisk in cream mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain mixture into bowl. Mix in remaining 1 cup cream, lemon juice, and lemon peel. Refrigerate until cold. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to container and freeze.
SORBET: Stir sugar and ½ cup water in heavy medium saucepan over low heat until sugar dissolves. Puree berries with sugar syrup in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Discard solids in sieve. Chill until cold. Process mixture in ice-cream maker according to manufacturer’s instructions.
Carefully line 12-cup ring mold with foil, pressing as smoothly as possible to eliminate wrinkles and extending over sides. Fill prepared ring mold alternately with ⅓ -cup scoops of sorbet and ⅓-cup scoops of ice cream. Freeze 1 hour. Cover bombe with plastic wrap. Press down firmly to pack. Freeze bombe overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
SAUCE: Puree thawed berries with sugar and ¼ cup water in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Discard solids in sieve. Cover sauce and chill until cold.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Place round platter in freezer 30 minutes. Using foil as aid, lift bombe from mold. Invert bombe onto platter; peel off foil. Mound some fresh berries in center of bombe. Arrange more berries around sides. Garnish top and sides with mint. Cut into slices and arrange on plates. Spoon sauce and berries around each. Serve with cookies, if desired.
Frozen Nougat Terrine with Bittersweet Chocolate and Raspberry-Fig Sauces
This impressive dessert was inspired by nougat, a French confection made of egg whites, honey, and nuts. The nougat mousse is frozen in a loaf pan (no ice-cream maker necessary) and needs to stay in the freezer overnight, so plan accordingly. The terrine is the ideal dessert for the busy cook: It can be made up to one week in advance. 8 servings
5 tablespoons cold water, divided
1 teaspoon unflavored gelatin
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
5 large eggs, separated, room temperature
6 tablespoons honey, divided
1 tablespoon Grand Marnier or other orange liqueur
¾ cup chilled heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons almonds, toasted, finely chopped
3 tablespoons walnuts, toasted, finely chopped
Bittersweet Chocolate Sauce with Honey (see recipe)Raspberry-Fig Sauce (see recipe)
Line 9×5×2¾-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water until melted (do not allow bottom of pan to touch water). Remove chocolate from over water.
Whisk egg yolks, 2 tablespoons honey, Grand Marnier, and 3 tablespoons cold water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
Stir remaining 1 tablespoon cold water and 4 tablespoons honey in small saucepan over low heat until honey dissolves. Increase heat and boil until candy thermometer inserted into mixture registers 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold barely lukewarm white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions.
Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon Bittersweet Chocolate Sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.
Bittersweet Chocolate Sauce with Honey
A little bit of honey and a shot of brandy amp up the flavor of this sauce. Makes about 1¾ cups
1 cup heavy whipping cream
2 tablespoons honey
1 tablespoon brandyPinch of salt
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 teaspoons vanilla extract
Combine cream, honey, brandy, and salt in medium saucepan. Stir over high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Whisk in vanilla. Let stand until cool but still pourable, about 1 hour.
DO AHEAD: Can be made 3 days ahead. Cover and chill. Before serving, stir over low heat until just liquid but not warm.
Raspberry-Fig Sauce
Dried figs and frozen raspberries make this a dessert sauce for all seasons. Makes about 2 cups
5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup)
1 cup water
3 tablespoons honey
½ vanilla bean, split lengthwise
1 12-ounce package frozen raspberries, thawed
¼ cup sugar
Combine figs, 1 cup water, honey, and vanilla bean in heavy small saucepan. Stir over low heat until honey dissolves. Increase heat to medium and simmer until figs are tender and liquid is reduced to thick syrup, stirring frequently, about 20 minutes. Add raspberries and sugar and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes. Cool.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Mint Truffle Ice-Cream Terrine with Mint and Chocolate Sauces
The chocolate, peppermint, and cream mixture here does double duty: First, it’s rolled into truffles, which become mint chocolate polka dots when pressed into the vanilla ice cream terrine. The remaining chocolate mixture is then melted into a decadent sauce that’s drizzled around the terrine, along with a mint sauce, before serving. 12 servings
Truffles and Chocolate Sauce
1½ cups heavy whipping cream
16 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 teaspoons pure peppermint extractNatural unsweetened cocoa powder
2½ pints vanilla ice cream, slightly softened
Mint Sauce
¾ cup sugar
⅓ cup water
2 cups (loosely packed) fresh mint leaves
TRUFFLES AND CHOCOLATE SAUCE: Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in peppermint extract. Freeze until firm, about 4 hours, or chill overnight.
Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce.
DO AHEAD: Truffles and sauce can be made 2 days ahead. Keep truffles frozen; keep chocolate mixture chilled.
Line 8½×4½×2½-inch metal loaf pan with plastic wrap, leaving generous overhang. Spread ⅓ of ice cream (about 1⅔ cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice-cream layer. Spread ½ of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice-cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.
MINT SAUCE: Bring sugar and ½ cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool.
DO AHEAD: Mint sauce can be made 1 day ahead. Cover and chill. Whisk to blend before using.
Stir remaining chocolate mixture over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around slices.
Rocky Road Sundae Pie
Ice-cream pies are ideal for summer entertaining: There’s little or no baking required, they’re easy to prepare, they can be made well in advance, and they’re guaranteed crowd-pleasers. In this pie, rocky road ice cream is deconstructed into its essential elements: chocolate, marshmallow, vanilla, and nuts. It all starts with a chocolate crust, which is topped with purchased chocolate ice cream, dotted with a rich milk chocolate fudge sauce, drizzled with melted marshmallow cream, and sprinkled with toasted walnut pieces. 12 servings
Fudge Sauce
⅔ cup heavy whipping cream
8 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
½ teaspoon vanilla extract
Marshmallow Sauce
4 cups mini marshmallows (about 7½ ounces)
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
Pie
2 quarts chocolate ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe)
1 cup walnuts, toasted, coarsely chopped, divided
FUDGE SAUCE: Bring cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, stirring occasionally, about 20 minutes.
MARSHMALLOW SAUCE: Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water. Stir until marshmallows melt and sauce is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.
PIE: Spread 1 quart ice cream evenly in prepared crust. Drop half of fudge sauce by tablespoonfuls over ice cream, spacing drops apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes. Spread second quart of ice cream evenly over. Drop remaining fudge sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some fudge sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours.
DO AHEAD: Can be prepared 5 days ahead. Cover tightly with foil. Keep frozen.
Let pie soften slightly at room temperature, about 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Cut pie into wedges and serve.Technique Tip: CrumbsCrushing the chocolate wafer cookies to crumbs takes seconds in a food processor. If you don’t have one, just put the cookies in a resealable plastic bag and run a rolling pin over them.
Chocolate Crumb Crust
This two-ingredient crust couldn’t be easier—or more delicious. Try it as the base for an ice-cream pie of your own invention, using your favorite flavors of ice cream and a chocolate or caramel sauce on the side. Makes one 9-inch crust
1 9-ounce package chocolate wafer cookies, crushed to crumbs
6 tablespoons (¾ stick) unsalted butter, melted
Position rack in center of oven and preheat to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch high sides. Mix crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust 10 minutes. Cool crust completely on rack.
Chocolate-Peppermint Crunch Ice-Cream Pie
Feel free to experiment with the ice cream in this pie. Almost any flavor of purchased ice cream—strawberry, coffee, dulce de leche—would be delicious. Note to busy cooks: The chocolate crunch topping will keep for a week in the freezer. The pie must freeze overnight, so begin preparing it a day ahead. 10 to 12 servings
Chocolate Crunch
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1½ tablespoons vegetable oil
1 9-ounce package chocolate wafer cookies, crushed to crumbs
Pie
2 quarts peppermint or mint chocolate chip ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe)
CHOCOLATE CRUNCH: Line large baking sheet with waxed paper. Stir chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Remove bowl from over water. Mix in cookie crumbs. Spread chocolate mixture thinly over waxed paper on sheet. Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-size pieces.
DO AHEAD: Can be made 1 week ahead. Store airtight in freezer.
PIE: Spread half of ice cream in prepared crust. Sprinkle half of chocolate crunch over. Top with remaining ice cream. Sprinkle remaining chocolate crunch over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Unwrap pie and let stand at room temperature 10 minutes. Cut around pan sides to loosen crust. Remove pan sides. Warm Chocolate Truffle Sauce. Cut pie into wedges and serve, passing sauce separately.
Chocolate Truffle Sauce
A rich, thick sauce that really clings to ice cream. Any leftover sauce will keep in the fridge for two weeks and would be great drizzled over ice cream or as a dip for banana chunks or strawberries. Makes about 2 cups
½ cup plus 1 tablespoon heavy whipping cream
¼ cup (½ stick) unsalted butter, diced
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 teaspoon vanilla extract
Bring cream and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate and vanilla and whisk until chocolate is melted and sauce is smooth.
DO AHEAD: Can be made 2 weeks ahead. Cool, cover, and chill. Before using, rewarm over medium-low heat, stirring frequently.
Raspberry Brownie Ice-Cream Pie
The rich, fudgy brownies are perfect in this dessert because they keep their soft texture even when frozen. And they’re delicious in combination with the purchased raspberry sherbet and vanilla ice cream. Be sure to make the brownies (and try not to eat them all) a day before you make the pie. 10 to 12 servings
Brownies
½ cup (1 stick) unsalted butter, diced
2 tablespoons freshly brewed strong coffee
8 ounces bittersweet or semisweet chocolate, chopped
2 large eggs
¾ cup sugar
1 teaspoon vanilla extract
¼ cup unbleached all purpose flourLarge pinch of salt
Pie
1 quart raspberry sherbet or sorbet, slightly softenedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe on page 501)
1 quart vanilla ice cream, slightly softenedTechnique Tip: Even EasierFor a fast variation, try a brownie sundae: Just make and cool the brownies and cut them into squares. Then top with either vanilla ice cream or raspberry sorbet (or small scoops of both). Finish with a drizzle of Chocolate Truffle Sauce (page 501).
BROWNIES: Position rack in center of oven and preheat to 375°F. Line 8×8×2-inch metal baking pan with foil, leaving overhang. Butter foil. Stir ½ up butter and coffee in heavy medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes.
Using electric mixer, beat eggs, sugar, and vanilla in large bowl until thick, about 2 minutes. Stir in chocolate mixture, then flour and salt. Transfer batter to prepared pan.
Bake brownies until cracked around edges, about 25 minutes. Cool. Cover and chill overnight. Cut brownies into ⅓-inch pieces.
PIE: Spread raspberry sherbet in prepared crust. Sprinkle half of brownie pieces over. Stir 1 cup Chocolate Truffle Sauce in heavy medium saucepan over low heat until just warm. Drizzle ½ cup warm sauce over brownies. Spread vanilla ice cream over. Sprinkle remaining brownie pieces over, then drizzle ½ cup warm sauce over. Freeze pie until just firm, about 1 hour. Wrap and freeze pie overnight.
DO AHEAD: Can be made 2 days ahead. Keep frozen. Cover and refrigerate remaining sauce.
Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Stir remaining chocolate sauce in medium saucepan over low heat until just warm. Cut pie into wedges and serve, passing warm sauce separately.
Peach-Pecan Ice-Cream Pie with Caramel Sauce
This pie features a winning southern influence, with purchased peach ice cream and a pecan-caramel combination that’s reminiscent of Louisiana pecan pralines. 12 servings
Crust
2½ cups finely ground or crushed pecan shortbread cookies (such as pecan Sandies; about 11 ounces)
¼ cup (½ stick) unsalted butter, melted
Caramel Sauce
2 cups sugar
½ cup water
1¼ cups heavy whipping cream
¾ teaspoon vanilla extract
Pie
2 quarts peach ice cream, slightly softened, divided
1 cup pecans, toasted, coarsely chopped
1 cup (about) pecan halves, toasted
CRUST: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.
CARAMEL SAUCE: Combine sugar and ½ cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until caramel sauce is cool but still pourable, about 1 hour.
PIE: Drizzle ¼ cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over. Drizzle ½ cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining 1 quart ice cream over. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves in 3 concentric circles on top of pie. Drizzle ¼ cup caramel sauce over. Freeze pie until frozen, at least 4 hours.
DO AHEAD: Can be made 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.
Rewarm remaining caramel sauce over low heat, stirring often. Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Serve pie with warm caramel sauce.
Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust
It doesn’t get much better than a sweet-tart lemon meringue pie. That is, unless you add a crunchy pecan crust and two layers of creamy vanilla ice cream. Incredible. You can also make this beautiful pie in a tart pan, if you prefer. Just be sure to place the tart pan on a baking sheet before putting it in the oven; this will catch any butter that might seep from the crust. 8 servings
Lemon Curd
2 large eggs
2 large egg yolks
6 tablespoons (¾ stick) unsalted butter
1 cup sugar
6 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peelPinch of salt
Crust
1½ cups finely chopped pecans
¼ cup sugar
¼ cup (½ stick) unsalted butter, melted
3 cups vanilla ice cream, slightly softened, divided
Meringue
4 large egg whites, room temperaturePinch of cream of tartar
6 tablespoons sugar
LEMON CURD: Whisk eggs and egg yolks in medium bowl to blend. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until curd is thick and thermometer inserted into center registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap directly onto surface of curd; chill 4 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
CRUST: Preheat oven to 400°F. Mix pecans, sugar, and melted butter in medium bowl until evenly moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Spoon 1½ cups ice cream into crust; spread to even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Spoon remaining 1½ cups ice cream over lemon curd; spread to even layer. Cover and freeze pie until firm, about 2 hours.
MERINGUE: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. Freeze pie 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep frozen.
Using kitchen torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching closely to avoid burning, about 3 minutes. Cut pie into wedges; serve immediately.
Coconut-Rum Pie with Pineapple
Sweetened cream of coconut, which is available in the liquor or mixers section of most supermarkets, gives this icebox pie an intense coconut flavor. The filling is simply frozen in a mixing bowl for a few hours before being spooned into the crust, so the recipe doesn’t require an ice-cream maker. 8 servings
Crust
1 cup (packed) sweetened flaked coconut, toasted
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1 large egg white
Filling
1 15-ounce can sweetened cream of coconut (such as Coco Reál or Coco López), divided
6 large egg yolks
2 tablespoons fresh lemon juice
2 cups chilled heavy whipping cream
½ teaspoon coconut extract
3 tablespoons dark rum
1 cup plus 1 tablespoon sweetened flaked coconut, toasted
1 pineapple, peeled, quartered lengthwise, cored, thinly sliced crosswise
¼ cup apricot preserves, stirred to loosen
CRUST: Preheat oven to 350°F. Blend toasted coconut, graham cracker crumbs, melted butter, and egg white in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.
Bake crust until golden brown, about 10 minutes. Cool crust to room temperature, then freeze.
FILLING: Whisk 1 cup cream of coconut, egg yolks, and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until thermometer inserted into center registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
Combine cream, coconut extract, and remaining cream of coconut in another large bowl. Beat until soft peaks form. Add rum and beat until stiff peaks form. Fold whipped cream mixture and 1 cup toasted coconut into egg mixture. Freeze until filling is softly set, stirring occasionally, about 3 hours.
Spoon filling into frozen crust, mounding slightly in center. Cover and freeze pie overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Cut around pan sides to loosen crust. Arrange enough pineapple slices atop pie in overlapping circles to cover. Brush pineapple with preserves. Sprinkle with remaining 1 tablespoon toasted coconut.
More to TrySliced papaya or mango—or a combination of pineapple, mango, and papaya-Would also be great on top of this pie.
Peanut Brittle and Caramel Crunch Ice-Cream Pie
Nothing beats the enticing combination of sweet and salty flavors. Here, salted peanuts add a savory hint to the pie crust, and the homemade caramel sauce includes a generous sprinkling of sea salt. A freshly opened and stirred jar of natural peanut butter (made with just peanuts and salt) is soft enough to drizzle over the ice cream when assembling the pie. 8 to 10 servings
Caramel Sauce
¾ cup heavy whipping cream
½ vanilla bean, split lengthwise
2 tablespoons (¼ stick) unsalted butter
¼ teaspoon fine sea salt
¾ cup sugar
⅓ cup water
¼ cup light corn syrup
Crust
9 whole graham crackers
¼ cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1½ teaspoons vanilla extract
½ cup salted roasted cocktail peanuts
Pie
3 pints premium vanilla ice cream, slightly softened, divided
5 tablespoons creamy (smooth) natural peanut butter (made only with peanuts and salt), divided
1 cup coarsely chopped purchased peanut brittle, divided
CARAMEL SAUCE: Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Add butter and sea salt; stir until butter melts and salt dissolves. Set vanilla cream aside.
Stir sugar, ⅓ cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble vigorously). Set sauce aside.
CRUST: Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add melted butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of prepared dish. Freeze 15 minutes. Bake crust until brown, about 15 minutes, then place in freezer for 1 hour. Using foil as aid, lift crust from dish; carefully peel off foil. Return frozen crust to same dish.
PIE: Drizzle ½ cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1½ pints ice cream evenly over caramel sauce; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with ½ cup brittle. Freeze 1 hour. Spoon remaining 1½ pints ice cream evenly over; smooth top. Drizzle remaining 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle remaining ½ cup brittle around edge of pie. Freeze 4 hours.
DO AHEAD: Pie can be made 3 days ahead. Tent with foil and keep frozen. Cover and chill remaining sauce.
Rewarm sauce; discard vanilla bean. Cut pie into wedges and serve, passing sauce separately.
Pumpkin Swirl Ice-Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Here’s a fun alternative for Thanksgiving dessert: a frozen pumpkin pie. The filling has the expected pure pumpkin and spices, but they’re swirled into purchased vanilla ice cream. And the best part? You can make most of the elements up to two days ahead. Then all that’s left to do is add the whipped cream topping, decorate the top with pieces of chocolate bark, and warm up the toffee sauce. 8 servings
Crust
12 whole graham crackers
¼ cup sugar
7 tablespoons unsalted butter, melted
Filling
1 cup canned pure pumpkin
¾ cup (packed) golden brown sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
2 quarts premium vanilla ice cream, divided
BarkNonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
½ cup slivered almonds, toasted, coarsely chopped
Sauce
1 cup (packed) golden brown sugar
¼ cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
½ cup chilled heavy whipping cream
1 teaspoon vanilla extract
⅛ teaspoon salt
Whipped Cream
1½ cups chilled heavy whipping cream
2 tablespoons sugar
CRUST: Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add melted butter; process to blend. Press crumb mixture onto bottom and up sides of 10-inch-diameter glass pie dish. Bake crust until light brown around edges, about 12 minutes. Cool completely.
FILLING: Whisk pumpkin, sugar, cream, vanilla, ginger, cinnamon, nutmeg, allspice, and salt in medium bowl. Slightly soften ice cream in microwave on low setting in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Place remaining ice cream in large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, place in freezer until almost firm again. Spoon ice cream filling into cooled crust, cover with plastic wrap, and freeze until firm, at least 6 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
BARK: Line large rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Pour onto prepared sheet. Using offset spatula, spread chocolate in even layer into 12×9-inch rectangle. Sprinkle chocolate with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off parchment. Chop coarsely. Place bark in airtight container and freeze.
DO AHEAD: Bark can be made 2 days ahead. Keep frozen.
SAUCE: Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan over medium-high heat, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until mixture is dark brown, stirring occasionally, about 5 minutes. Carefully stir in cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly, whisking occasionally.
DO AHEAD: Sauce can be made 2 days ahead. Cool, cover, and chill. Rewarm before serving.
WHIPPED CREAM: Using electric mixer, beat cream and sugar in medium bowl until peaks form.
Spoon whipped cream decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce separately.
The Perfect SliceYou’ve created a beautiful frozen torte, terrine, or pie—don’t let all your hard work go to waste by serving messy portions. To cut the cleanest slice, dip a chef’s knife into hot water, wipe it dry, and then cut a piece of the pie. Continue dipping and wiping the knife between each slice.
Heavenly Haystack Ice-Cream Pie
An eye-catching dessert that’s super-easy to make—it’s prepared with purchased ice cream and just a few other ingredients. The crispy “haystacks” are a mixture of white chocolate and toasted coconut, nestled in the middle of the ice-cream pie. The “heavenly” part will be evident after the first bite. 10 to 12 servings
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
4 teaspoons vegetable oil
2 cups shredded sweetened coconut, toasted, divided
2 quarts chocolate ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe on page 500)
Stir white chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Mix in 1 cup coconut. Remove bowl from over water. Cool 10 minutes.
Spread half of chocolate ice cream evenly in prepared crust. Drop all of white chocolate mixture by teaspoonfuls over ice cream. Freeze until haystacks are firm, about 10 minutes. Spread remaining ice cream over. Sprinkle remaining 1 cup coconut evenly over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Cut pie into wedges and serve.
Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce
You won’t need an ice-cream maker here; the zabaglione filling is simply frozen in a mixing bowl before being spooned into a crunchy crust made from amaretti cookies. Marsala, a sweet fortified wine from Italy, is the base for a pretty and delicious sauce. 8 servings
Crust
1 5.5-ounce package amaretti cookies (Italian macaroons) 5 tablespoons unsalted butter, melted, hot
Filling
1½ cups Marsala, divided
½ cup dried currants
¾ cup sugar
10 large egg yolks
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
1⅓ cups chilled heavy whipping cream
Sauce
2 cups Marsala
½ cup sugar
2 teaspoons finely grated lemon peel
⅛ teaspoon ground nutmeg
5 strawberries, hulled, halved
CRUST: Preheat oven to 350°F. Finely grind amaretti cookies in processor. With processor running, gradually add hot melted butter and blend until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides, then lower crust back into place (do not remove from pan). Place crust in pan in freezer.
FILLING: Combine ½ cup Marsala and currants in small bowl; let steep 1 hour.
Whisk remaining 1 cup Marsala, sugar, and egg yolks in large metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bowl to touch water). Whisk until thermometer inserted into center registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla, and nutmeg. Refrigerate zabaglione uncovered until cool, whisking occasionally, about 20 minutes.
Beat cream in another large bowl until stiff peaks form. Add zabaglione and beat just until smooth. Drain currants (reserve Marsala for another use). Fold currants into zabaglione. Freeze until slightly firm but not frozen, about 1 hour.
Spoon zabaglione cream into crust, mounding in center. Freeze tart until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours and up to 1 day.
SAUCE: Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until sauce is reduced to generous ⅔ cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool sauce slightly.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.
Push up pan bottom to release tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.
Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
Frozen desserts are great for entertaining—they can be made well in advance and safely stashed away in the freezer, freeing up valuable refrigerator space. This easy torte has it all: chocolate cookie crust, rich creamy orange filling, and a glistening tumble of cranberries on top. The crust and filling need to freeze overnight, and the finished torte with topping needs to chill for at least another six hours, so plan ahead. 12 servings
Crust
1 9-ounce package chocolate wafer cookies
½ cup semisweet chocolate chips
3 tablespoons sugar
7 tablespoons unsalted butter, melted
Filling
8 large egg yolks
1 cup sugar
¼ cup water
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
2 cups chilled heavy whipping cream
½ cup chilled sour cream
5 tablespoons Grand Marnier or other orange liqueur
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon finely grated orange peel
Topping
½ cup ruby Port
1 tablespoon cornstarch
1 cup sugar
¼ cup honey
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cinnamon
5 cups fresh or partially thawed frozen cranberries, divided
White chocolate curls (optional)
CRUST: Finely grind cookies, chocolate chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside ½ cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2¾-inch-high sides.
FILLING: Whisk egg yolks, sugar, and ¼ cup water in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add nutmeg and allspice. Using electric mixer, beat until thick and cool, about 5 minutes.
Using electric mixer, beat cream, sour cream, Grand Marnier, orange juice concentrate, and orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour ⅔ of filling into crust. Sprinkle with reserved ½ up crumb mixture. Gently spoon remaining filling over. Cover torte and freeze overnight.
DO AHEAD: Can be made 3 days ahead. Keep frozen.
TOPPING: Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, nutmeg, allspice, and cinnamon. Bring mixture to boil over high heat, stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. Garnish torte with white chocolate curls, if desired.
Frozen Orange Mousse Torte with Boysenberry Sauce
The frozen mousse filling has an intense orange flavor, thanks to orange juice, orange peel, and Grand Marnier. In the simple, pressed-in crust, pistachios provide an appealing crunch. You’ll need to start this recipe one day ahead, since the mousse needs to freeze overnight. 12 to 14 servings
Crust
1½ cups unsalted natural pistachios
¼ cup (packed) golden brown sugar
2 tablespoons unbleached all purpose flour
½ teaspoon finely grated orange peel
3 tablespoons unsalted butter, melted
Mousse
1 cup sugar
½ cup fresh orange juice
6 large egg yolks
¼ cup Grand Marnier or other orange liqueur
2 cups chilled heavy whipping cream
1 tablespoon finely grated orange peel
Lightly sweetened whipped cream (optional)
1 orange, thinly sliced into rounds, then cut into small triangles (optional)Whole pistachios (optional)Boysenberry Sauce (see recipe)
CRUST: Preheat oven to 350°F. Blend pistachios, sugar, flour, and orange peel in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
MOUSSE: Whisk sugar, orange juice, and egg yolks in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until thermometer inserted into center registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
Beat cream and orange peel in large bowl until stiff peaks form. Gradually fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight.
DO AHEAD: Can be made 3 days ahead. Keep frozen.
Cut around pan sides to loosen torte. Remove pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachios. Cut torte into wedges. Serve with Boysenberry Sauce.
Boysenberry Sauce
Use any leftover sauce as a waffle topping, along with some sweetened whipped cream. Makes about 2 cups
1 vanilla bean, split lengthwise
2 12-ounce packages frozen boysenberries or blackberries
⅔ cup sugar
½ cup water
¼ cup fresh orange juice
½ teaspoon finely grated orange peel
Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add berries, sugar, and ½ cup water. Cook over medium-high heat until berries thaw, sugar dissolves, and mixture boils, stirring often, about 10 minutes. Transfer berry mixture with vanilla bean to processor and puree. Strain puree through sieve set over bowl, pressing on solids; discard solids. Mix orange juice and peel into puree. Cover and chill until cold.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Nutella Ice-Cream Torte
In this crowd-pleasing dessert, purchased ice cream (or frozen yogurt) is layered with Nutella, a creamy chocolate-hazelnut spread. Because of Nutella’s soft texture, even though it freezes firmly on the ice cream, it is still easy to cut through. Nutella is available at the supermarket and specialty foods stores. Look for it in the section where peanut butter is sold. 12 servings
1 13-ounce jar Nutella (chocolate-hazelnut spread), divided
2 pints nut or chocolate chip ice cream or frozen yogurt, slightly softened
2 pints strawberry ice cream or frozen yogurt, slightly softened
2 pints vanilla ice cream or frozen yogurt, slightly softened Coarsely chopped toasted hazelnuts (optional)
Spoon 3 tablespoons Nutella into small pastry bag fitted with small plain tip; or spoon into resealable plastic bag and snip off one corner of bag. Set aside to use for topping.
Wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with foil. Spread nut ice cream evenly in prepared pan. Drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly apart (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly apart (do not spread). Freeze again until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Using pastry bag, pipe Nutella decoratively over top. Freeze torte just until Nutella is firm, about 30 minutes. Wrap torte in plastic wrap and freeze at least 6 hours or overnight.
DO AHEAD: Can be made 1 week ahead. Keep frozen.
Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Cut around sides of pan to loosen torte; remove pan sides. Press hazelnuts into sides of torte, if desired, and serve.Ingredient Tip: NutellaNutella was created in Italy in the 1940s. Because of rationing during World War II, chocolate was in short supply, so Nutella creator Pietro Ferrero blended hazelnuts into a chocolate mixture as a way to make the chocolate go further.
Lime Ice-Cream Torte Topped with Berry Sorbets
Here’s a playful yet sophisticated treat: purchased ice cream and sorbet with a hint of cardamom. A sugar cookie and hazelnut crust encloses the cardamom-scented lime ice cream. On top is a dazzling array of scoops of sorbet in brilliant pink, red, and purple hues. 12 servings
Crust
1 5.25-ounce package sugar cookies
⅓ cup (packed) dark brown sugar
⅛ teaspoon salt
7 tablespoons unsalted butter, melted, hot
1 ½ teaspoons vanilla extract
1 ¼ cups hazelnuts, toasted, hot
Filling
⅔ cup fresh lime juice
⅔ cup sugar
3 tablespoons finely grated lime peel
¼ teaspoon finely crushed cardamom seeds
2 quarts premium vanilla ice cream, slightly softened
3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry)
Sauce and Berries
⅓ cup water
¼ cup sugar
1 12-ounce package frozen unsweetened blackberries (do not thaw)
4 cups mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces)
CRUST: Preheat oven to 375°F. Finely grind cookies, sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2¾-inch-high sides to within ¼ inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.
FILLING: Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves and syrup forms. Pour ⅓ cup lime syrup into small bowl; mix in cardamom. Cover; chill until ready to serve. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2½ cups ice cream into crust; smooth top. Freeze torte and remaining ice cream separately until firm, about 2 hours.
Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops for easy release. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped into hot water, scoop remaining sorbets; place among larger scoops on torte. Freeze 3 hours.
SAUCE AND BERRIES: Stir ⅓ cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids. Discard solids in sieve. Cover; chill sauce until cold.
DO AHEAD: Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.
Cut around pan sides to loosen crust. Remove pan sides. Tuck some fresh berries into spaces between ice cream and sorbet scoops. Mix remaining berries into berry sauce. Cut torte into wedges. Drizzle reserved lime syrup over wedges. Spoon berry mixture alongside.Technique Tip: Crushing SeedsTo crush the whole cardamom seeds, you can use a mortar and pestle, or place the seeds in a resealable plastic bag and tap them with a rolling pin.
Mocha Crunch Ice-Cream Cake
This showstopping treat features layers of purchased chocolate and coffee ice cream and a homemade chocolate-coffee sauce. It can be made up to three days ahead, so it’s a great dessert for a party. 10 to 12 servings
Sauce
1½ cups water
½ cup sugar
2½ tablespoons instant espresso powder
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons (¾ stick) unsalted butter
CrustNonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 10 ounces)
¼ cup (½ stick) unsalted butter, melted
¼ teaspoon coconut extract
Pie
2 pints chocolate ice cream
1 cup shortbread cookie crumbs (about 5 ounces)
2 pints coffee ice cream
¾ cup chopped Almond Roca or Heath bars (about 5 ounces; or 14 Almond Roca or 12 miniature Heath bars)
SAUCE: Cook 1½ cups water, sugar, and espresso powder in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
CRUST: Spray 9-inch-diameter springform pan with nonstick spray. Blend cookie crumbs, melted butter, and coconut extract in processor until moist crumbs form. Press firmly into bottom of prepared pan. Freeze until firm.
PIE: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread on crust in pan and smooth top. Freeze until firm.
Spoon ½ cup chocolate-coffee sauce over ice cream and sprinkle with cookie crumbs. Freeze until firm.
Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spread ½ cup sauce over coffee ice cream. Sprinkle with chopped Almond Roca and freeze until firm.
DO AHEAD: Can be made 3 days ahead. Cover tightly; keep frozen.
Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Run sharp knife around pan sides to loosen cake. Release pan sides from cake. Cut cake into wedges. Serve, passing warm mocha sauce separately.
Peppermint Ice Cream Candyland Cake
This whimsical cake is a fun holiday dessert that kids and adults will love. While it’s perfect for Christmas, the type of ice cream and candies used can be changed to suit any celebration. The candy brittle—delicious on its own—can also be used to decorate any other type of cake. (When not frozen, the brittle will look best if it’s used the same day it’s made.) The brittle hardens quickly, so make swift work of applying the candies and be careful not to burn yourself on the hot sugar syrup. 12 servings
Cake
1½ cups unbleached all purpose flour
1½ cups sugar
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter
6 tablespoons bittersweet or semisweet chocolate chips
¾ cup water
½ cup natural unsweetened cocoa powder
1½ teaspoons vanilla extract
1 large egg, room temperature
3½ quarts (about) peppermint stick ice cream, slightly softened
Brittle
1½ cups sugar
½ cup water
1½ tablespoons light corn syrup
1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces)
Sauce
½ cup water
8 ounces bittersweet or semisweet chocolate chips
CAKE: Preheat oven to 350°F. Butter 15×10×1-inch baking sheet; line with parchment. Butter parchment. Whisk flour, sugar, baking soda, and salt in large bowl. Melt butter in medium saucepan. Remove from heat. Add chocolate chips; stir until melted. Whisk in ¾ cup water, cocoa, and vanilla until blended. Whisk in egg. Add to flour mixture; whisk to blend. Pour batter onto prepared baking sheet.
Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake on baking sheet on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto sheet of foil; cool. Cut cake crosswise into 3 equal strips. Freeze cake strips 1 hour.
Place 1 cake strip on platter. Working quickly, spoon 3½ cups peppermint ice cream in dollops over cake; spread evenly to edges. Top with second cake strip. Spoon 3½ cups ice cream in dollops over cake; spread evenly to edges. Top with third cake strip; freeze 1 hour. Spread enough remaining ice cream over top and sides of cake to cover generously (about 6 cups). Freeze until firm, about 3 hours.
BRITTLE: Place 20-inch-long sheet of foil on work surface. Mark off 16×12-inch rectangle. Stir sugar, ½ cup water, and corn syrup in heavy small saucepan over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until candy thermometer registers 300°F, tilting saucepan slightly to submerge bulb, about 15 minutes.
Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Using offset metal spatula and working quickly, spread syrup evenly to 16×12-inch rectangle. Immediately sprinkle generously with candies, pressing larger pieces into syrup to adhere (do not touch hot syrup). If syrup hardens before all candies have been applied, slide foil with brittle onto large rimless baking sheet and place baking sheet directly over burner set on high heat to soften syrup, about 10 seconds, rotating sheet. Remove from heat and immediately apply remaining candies. Cool completely.
Starting at one end of brittle, break off pieces in irregular shapes, peeling foil as you go. Press brittle upright, candy side out, onto top and sides of cake and freeze.
DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
SAUCE: Bring ½ cup water to simmer in small saucepan. Remove from heat. Add chocolate chips; whisk until smooth.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Slice cake. Serve with sauce.Technique Tip: DIY Peppermint Ice CreamPurchased peppermint ice cream will vary in color from pale pink to bright pink, so if you don’t find one you like, you can quickly create your own by mixing 3½ quarts of softened premium vanilla ice cream with 2 cups of coarsely crushed red-and-white-striped hard peppermint candies and 2½ teaspoons of peppermint nonindent.
Meringue Hearts with Mint Ice Cream and Fudge Sauce
This dessert is a study in contrasts: crispy, delicate meringue cookies, smooth and creamy purchased ice cream, and a puddle of rich fudge sauce. Makes 6
Sauce
6 tablespoons (¾ stick) unsalted butter
¼ cup dark corn syrup
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¼ cup powdered sugar, sifted
2 tablespoons heavy whipping cream
Meringues
4 large egg whites, room temperature
1 cup sugar
Ice Cream
2 pints vanilla ice cream, softened slightly
½ cup finely crushed red-and-white-striped hard peppermint candies
⅛ teaspoon peppermint extract
Powdered sugarAdditional red-and-white-striped hard peppermint candies, coarsely crushed
SAUCE: Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally. Add chocolate, sugar, and cream. Whisk until chocolate melts and sugar dissolves.
DO AHEAD: Can be made 1 week ahead. Cover; chill.
MERINGUES: Preheat oven to 225°F. Line 2 baking sheets with foil; butter foil. Place 3¾-inch heart-shaped cookie cutter on foil-lined sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 1 cup sugar; continue beating until stiff and shiny. Spoon ¼ cup meringue inside cookie cutter on prepared sheet. Using back of spoon, spread meringue evenly. Lift up cookie cutter; place on another section of foil-lined sheet. Repeat with remaining meringue, forming 6 hearts on each sheet.
Bake meringues until crisp and dry, about 1 hour. Cool meringues on sheets 10 minutes. Peel meringues off foil.
DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
ICE CREAM: Mix ice cream, finely crushed peppermint candies, and peppermint extract in medium bowl. Cover and freeze until semi-firm, about 2 hours.
Place meringues flat side up on baking sheet and freeze 15 minutes. Spoon ½ up ice cream atop 1 meringue. Top with another meringue, flat side up. Press gently to flatten, forming sandwich. Run spatula around sides of ice cream to even sides. Freeze. Repeat with remaining meringues and ice cream. Cover and freeze at least 1 hour and up to 6 hours.
Stir sauce over medium-low heat just until warm. Sift powdered sugar over tops of meringues, coating completely. Place on plates. Spoon sauce around. Sprinkle coarsely crushed peppermint candies over sauce.Technique Tip: Shape-ShiftingThe heart-shaped meringues make for a romantic dessert, but feel free to use any large cookie cutter with a simple shape to form the cookies. Or, simply spoon the meringue batter onto the foil-lined sheet and spread evenly into a 3¾-inch round.
Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce
Zabaglione, an Italian custard, is blended with raspberries and frozen in a container (not processed in an ice-cream maker) for this recipe. Creating an indentation in each meringue before baking makes room for a scoop of the fruity zabaglione. For a party-perfect presentation, garnish the dessert with fresh raspberries, orange segments, and a sprinkling of toasted sliced almonds. Makes 8
Raspberry Puree
2 12-ounce bags frozen raspberries, thawed, with juices
2 tablespoons light corn syrup
Zabaglione
8 large egg yolks
¾ cup sugar
6 tablespoons Grand Marnier or other orange liqueur
5 tablespoons frozen orange juice concentrate, thawed
Sauce
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon water
Meringues
3 large egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup sugar
1 cup sliced almonds, lightly toasted, divided
RASPBERRY PUREE: Puree raspberries with juices in blender. Strain puree into bowl, pressing firmly on fruit to release all pulp and juices. Mix corn syrup into puree. Cover and chill while preparing zabaglione.
ZABAGLIONE: Combine egg yolks, sugar, Grand Marnier, and orange juice concentrate in large bowl. Using electric mixer, beat 1 minute. Set bowl over large saucepan of simmering water and beat at high speed until very thick and thermometer registers 160°F, about 12 minutes.
Place bowl over larger bowl filled with ice water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in ¾ cup raspberry puree. Transfer to covered container and freeze.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
SAUCE: Stir chocolate, corn syrup, 1 tablespoon water, and ½ cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and chill.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
MERINGUES: Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of almonds.
Drop meringue in 8 mounds onto prepared baking sheet. Using back of spoon, make indentation in each mound. Sprinkle meringues with remaining almonds. Bake 1 hour. Turn off oven; leave oven door closed and let meringues dry in oven overnight.
Place meringues on platter or baking sheet and fill each with large scoop of frozen zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.
Working with MeringueMeringues are made by beating egg whites to soft peaks, then adding sugar and beating until firm, glossy peaks form. Soft meringue is used as a topping for pies (such as lemon meringue pie) and other desserts, like baked Alaskas, and to add airy lightness to mousses and soufflés. Hard meringues are baked for a long time at a low temperature so they become dry while remaining white. Here are tips to make perfect meringues every time.1. Use egg whites that are at room temperature; they will reach a greater volume.2. When separating the eggs, make sure none of the yolk gets into the whites.3. Your bowl and whisk or beater must also be completely clean. Any trace of yolks or fat on your equipment will make it very difficult to stiffen the egg whites.4. Add cream of tartar or lemon juice to the egg whites before they’re beaten to help stabilize the foam.5. Use an electric mixer or a large balloon whisk and a metal or glass bowl.6. Beat the egg whites to soft peaks, and then gradually add the sugar. Adding the sugar too early will slow down the stiffening process; adding the sugar after the whites have reached stiff peaks could cause the meringue to become too dry.Once the meringue is formed, use it immediately, since it will weep and lose volume quickly. Store hard meringues in an airtight container to maintain their dry, crisp texture.
Frozen White Chocolate and Hazelnut Dacquoise
A dacquoise is one of the greatest French cakes, combining wonderful textures and flavors into one luxurious dessert. Here, crunchy hazelnut meringue layers are sandwiched with a fudgy dark chocolate ganache and a light and creamy white chocolate mousse. This one is rectangular, but you can also make it round. Start preparing this layered treat at least one day before you plan to serve it, as it needs to freeze overnight. 10 servings
Meringue
1¼ cups hazelnuts, toasted, husked, divided
¾ cup sugar, divided
6 large egg whites, room temperature
⅛ teaspoon cream of tartar
Ganaches
2 cups heavy whipping cream, divided
4 tablespoons light corn syrup, divided
24 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely choppedWhite Chocolate Mousse (see recipe)
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
24 hazelnuts, toasted, husked
MERINGUE: Preheat oven to 300°F. Line large baking sheet with parchment paper. Draw three 9×5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with ¼ cup sugar in processor. Coarsely chop remaining ¼ cup nuts; set aside for garnish.
Beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining ½ cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
GANACHES: Bring 1½ cups cream and 3 tablespoons corn syrup to simmer in medium saucepan. Remove from heat. Add bittersweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour.
Line 9×5×2½ -inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface. Using serrated knife and gentle sawing motion, trim each to 8×4-inch rectangle.
Spread ⅓ cup chocolate ganache over each of 2 meringues. Place on baking sheet. Freeze until ganache is set, about 10 minutes. Place third meringue, smooth side down, in prepared loaf pan. Spread half of White Chocolate Mousse over. Sprinkle with reserved ¼ cup chopped hazelnuts. Top with 1 meringue, ganache side down. Spread remaining mousse over. Top with remaining meringue, ganache side down. Fold plastic overhang over cake; freeze overnight. Chill remaining bittersweet chocolate ganache.
Bring remaining ½ cup cream and remaining 1 tablespoon corn syrup to simmer in small saucepan. Remove from heat. Add white chocolate; stir until smooth. Chill just until thick enough to spread, about 30 minutes.
Invert cake onto small baking sheet; remove plastic. Working quickly, spread white chocolate ganache thinly over top and sides of cake. Place 24 hazelnuts around top edge of cake. Freeze cake until frosting is firm, about 30 minutes.
DO AHEAD: Can be made 1 week ahead. Cover cake tightly and keep frozen.
Keep bittersweet chocolate ganache chilled. Before serving, rewarm ganache over low heat, stirring just until liquid.
Serve cake, passing remaining bittersweet ganache as sauce.
White Chocolate Mousse
Frangelico is used in this mousse to pair well with the hazelnut dacquoise, but other liqueurs can also be used. For instance, if you’re making meringues with almonds or pistachios, use amaretto in the mousse. Be sure the chocolate mixture is completely cool before folding in the whipped cream, or the cream will melt and the mousse won’t have an airy texture. Don’t worry if the mousse is soft at first; it sets up nicely as it chills. Makes about 2½ cups
2 large eggs
⅓ cup sugar
3 tablespoons Frangelico (hazelnut liqueur)
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 cup chilled heavy whipping cream
Whisk eggs, sugar, and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate; whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
Strawberry and Chocolate Baked Alaskas
Baked Alaskas are like an edible magic trick: Sponge cake and a layer of ice cream are covered with meringue, then browned in a hot oven—without melting the ice cream. These individual baked Alaskas pair chocolate cake with purchased strawberry ice cream and a meringue topping. Even better: They can be assembled up to two days ahead. Makes 6
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
6 tablespoons (¾ stick) unsalted butter
¾ ounce unsweetened chocolate, chopped
1½ cups sugar, divided
2 large eggs
⅓ cup unbleached all purpose flour
2 tablespoons natural unsweetened cocoa powder
½ teaspoon baking powder
⅛ teaspoon salt
1 pint strawberry ice cream, slightly softened
3 large egg whites
Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in heavy small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk ¾ cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (reserve remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2¼- to 2½-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about ¼-inch plain border. Freeze until ice cream is solid, about 2 hours.
Combine remaining ¾ cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 4 hours and up to 2 days.
Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.Recipe Tip: How Does It Work?Why doesn’t the ice cream melt when you bake this dessert? For one thing, all of the elements (the cake, the ice cream, and the meringue) start out very cold. For another, the baking time is brief—5 minutes or less. Plus, the meringue topping insulates the ice cream, protecting it from the oven’s heat.
Quick BrowningIf you have a kitchen torch, you can use it to brown the meringue on these baked Alaskas, instead of baking them in a hot oven.
Pumpkin Baked Alaska
In this fall-themed version of the classic dessert, tender pecan cake is topped with a frozen spiced pumpkin custard (no ice-cream maker required), then covered in meringue and browned in the oven. 10 to 12 servings
Cake
3 large eggs, separated, room temperature
7 tablespoons sugar, divided
1 cup finely ground pecans
1 tablespoon unbleached all purpose flour
⅛ teaspoon cream of tartarPinch of salt
FillingNonstick vegetable oil spray
6 large egg yolks
½ cup sugar
½ cup (packed) dark brown sugar
1 cup milk
1 cup mini marshmallows
1 15-ounce can pure pumpkin
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon salt
1 cup chilled heavy whipping cream
4 large egg whites, room temperature
¼ teaspoon cream of tartar
⅔ cup superfine sugarPinch of salt
Meringue
4 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup superfine sugar
½ pound English toffee or toffee candy bars, coarsely crushed
¼ cup chopped pecans
CAKE: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with waxed paper; butter paper thoroughly.
Using electric mixer, beat egg yolks in medium bowl until thick and pale yellow. Gradually add 6 tablespoons sugar, beating until mixture is thick and ribbon forms. Mix nuts and flour in small bowl; fold into egg yolk mixture (mixture will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add cream of tartar and salt; continue beating until soft peaks form. Gradually add remaining 1 tablespoon sugar; continue beating until whites are stiff but not dry. Mix ⅓ of egg white mixture into yolk mixture, then fold in remaining whites. Transfer batter to prepared pan, spreading evenly. Bake just until cake springs back when touched with fingers and is lightly browned, about 22 minutes. Cool in pan on cake rack 30 minutes (cake will shrink). Remove cake from pan. Cool completely. Wrap in plastic and freeze until ready to assemble, at least several hours or overnight.
FILLING: Spray 8¾-inch-diameter metal bowl (about 3 ¼ inches deep) with nonstick spray. Line with plastic wrap, allowing to extend a few inches over sides.
Using electric mixer, beat egg yolks until creamy. Add both sugars; continue beating until thick and creamy.
Combine milk and marshmallows in medium bowl. Set over saucepan of simmering water, stirring occasionally until marshmallows are melted, about 3 minutes. Add egg yolk mixture; cook until mixture thickens and ribbons dissolve slowly, whisking frequently, about 20 minutes. Add pumpkin, spices, and salt; whisk to blend. Cool completely.
Using electric mixer, beat cream in large bowl to soft peaks. Using clean dry beaters, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until soft peaks form. Gradually add superfine sugar; continue beating until stiff but not dry. Beat in salt. Fold cream into pumpkin mixture. Add meringue; fold gently but thoroughly. Transfer the mixture to plastic-lined bowl. Cover well and freeze at least 24 hours.
MERINGUE: Just before assembling and serving, beat egg whites in large bowl until foamy. Add cream of tartar and salt; continue beating until soft peaks form. Add vanilla. Gradually beat in superfine sugar about 1 tablespoon at a time, beating well after each addition, until sugar is completely dissolved and meringue is stiff and glossy. Set aside.
ASSEMBLY: Combine toffee with pecans. Sprinkle toffee-pecan mixture over frozen pumpkin cream to within ¼ inch of sides. Unwrap cake; invert onto toffee-pecan mixture and peel off waxed paper. Place tart pan bottom atop cake. Invert ice cream and cake onto tart pan bottom. Remove bowl and peel off plastic. Place cake on baking sheet. Immediately cover filling and cake completely with meringue (make sure all surfaces are well sealed). Freeze at least 4 hours.
DO AHEAD: Can be made 1 day ahead. Keep frozen.
Preheat oven to 500°F. Bake until meringue is golden brown, watching closely to avoid overbrowning, about 3 minutes. Transfer to platter and serve.
Coffee-Almond Baked Alaska with Coffee-Caramel Sauce
Instead of the traditional layer of sponge cake, this baked Alaska gets two delicious layers of buttery, amaretti-espresso crust. And instead of one ice cream, it has two: purchased toasted almond and coffee, which are molded and frozen into a “bombe” using a 10-cup bowl. 10 to 12 servings
Sauce
1 cup (packed) golden brown sugar
½ cup heavy whipping cream
¼ cup (½ stick) unsalted butter
3 tablespoons brandy, divided
2 tablespoons dark corn syrup
1½ teaspoons instant espresso powder or instant coffee powder
Crust and Ice Cream Layers
2 cups coarsely broken amaretti cookies (Italian macaroons; about 4 ounces)
1 cup sliced almonds, toasted
2 teaspoons instant espresso powder or instant coffee powder
3 tablespoons unsalted butter, melted
3 pints toasted almond ice cream
2 pints coffee ice cream
Meringue
6 large egg whites, room temperature
½ teaspoon vanilla extract
1 cup sugar
SAUCE: Combine sugar, cream, butter, 2 tablespoons brandy, corn syrup, and espresso powder in medium saucepan. Whisk over medium heat until sugar dissolves. Increase heat to medium-high and boil until sauce is thickened and reduced to 1 cup, whisking often, about 8 minutes. Remove from heat; cool 15 minutes. Whisk in remaining 1 tablespoon brandy. Transfer to microwave-safe bowl.
CRUST AND ICE CREAM LAYERS: Grind amaretti, almonds, and espresso powder in processor. Add melted butter and 1 tablespoon sauce. Blend just until crumbs cling together.
Line 10-inch-diameter, 3½-inch-deep bowl (10-cup capacity) with plastic wrap, leaving generous overhang. Slightly soften almond ice cream in microwave on defrost setting in 10-second intervals. Spoon into bowl. Spread ice cream in even layer over bottom and up sides of bowl, leaving hollow center. Freeze 15 minutes. Sprinkle ⅔ cup crust mixture over ice cream and press gently. Slightly soften coffee ice cream in microwave on defrost setting in 10-second intervals. Spoon into hollow center of almond ice cream; smooth top. Press remaining crust mixture over ice cream. Cover with plastic. Freeze at least 3 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen. Cover and chill remaining sauce.
MERINGUE: Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff, about 5 minutes.
Uncover bombe. Place 11-inch-diameter tart pan bottom on crust. Turn bombe over. Remove bowl; peel off plastic wrap. Spread meringue thickly over ice cream, swirling decoratively and sealing meringue to tart pan bottom. Freeze bombe uncovered at least 4 hours.
DO AHEAD: Can be made 2 days ahead. Keep frozen.
Preheat oven to 500°F for 20 minutes. Rewarm sauce in microwave; transfer to pitcher. Place large rack on baking sheet. Place bombe on rack. Bake until meringue is pale golden but dark brown in spots, about 4 minutes; transfer to platter. Let stand 5 minutes.
Dipping heavy large knife into very hot water before each slice, cut baked Alaska into wedges. Serve with sauce.Recipe Tip: That NameFood historians can agree that baked Alaska was created in the 19th century, but that’s where the consensus ends. Some believe the dessert, which was encased in pastry instead of meringue, was first served by Thomas Jefferson in 1802 or created by a Chinese chef visiting Paris around the middle of the 19th century. Others credit scientist Benjamin Thompson, who studied the insulating powers of egg whites. Another school of thought says that the dessert was named at Delmonico’s restaurant in New York in the 1870s and was an homage to the District of Alaska.
Strawberry Milk Shakes
These rich, creamy shakes have twice the strawberry flavor: from the ice cream, and from a fresh-strawberry syrup, which is blended in and then also drizzled on top. Makes 4
2 pints strawberry ice cream, slightly softened, divided
1 cup Strawberry Syrup (see recipe)
1 cup whole milkAdditional Strawberry Syrup
4 whole strawberries with stems (optional)
Freeze four 12-ounce glasses 1 hour.
Place 1 pint ice cream, 1 cup Strawberry Syrup, and milk in blender; puree until smooth. Add second pint of ice cream and puree until almost smooth. Divide shake among frozen glasses. Drizzle each with additional Strawberry Syrup, garnish with strawberry, if desired, and serve with spoons and straws.
Strawberry Syrup
You’ll have plenty of syrup left over after making the milk shakes. Use it to create your own homemade strawberry soda (just add sparkling water and a squeeze of lime), drizzle over vanilla ice cream or Greek yogurt, or add (just a splash) to a glass of Champagne. Makes 2½ cups
1 pound strawberries, hulled, sliced
½ cup water
½ cup sugar
⅓ cup light corn syrupPinch of salt
2 tablespoons fresh lemon juice
Bring strawberries, ½ cup water, sugar, corn syrup, and salt to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Boil uncovered 10 minutes, stirring occasionally and adjusting heat to prevent mixture from boiling over. Mix in lemon juice. Strain mixture into large bowl, pressing on solids in strainer to extract as much juice as possible; discard solids in strainer. Cover and chill syrup.
DO AHEAD: Can be made 1 week ahead. Keep chilled.
Ginger-Mango Floats
Forget root beer: These ginger beer floats are a fresh and tropical take on the classic soda fountain treat, enhanced with mango sorbet and spicy crystallized ginger. Ginger beer is a nonalcoholic carbonated drink that’s made from ginger, fruit juices, and spices. You can find it alongside the sodas at the supermarket or specialty foods store. Makes 8
1 pint vanilla ice cream
4 tablespoons finely diced crystallized ginger, divided
1 pint mango sorbet
4 12-ounce bottles all-natural ginger beer (such as Reed’s), chilled
Place scoop of ice cream in each of 8 medium-size glasses. Sprinkle scant 1 teaspoon crystallized ginger over ice cream in each glass. Top each with scoop of sorbet, then second scoop ice cream. Pour ginger beer into glasses. Sprinkle remaining crystallized ginger over floats and serve immediately.
cookies
drop cookies
Classic Chocolate Chip Cookies
Chocolate Toffee Cookies
White Chocolate-Granola Cookies
Dark and White Chocolate Chunk Cookies with Ginger
Oatmeal Cookies
Cherry-Chocolate Chip Oatmeal Cookies
Spice Cookies with Raisins and Walnuts
Pine Nut Cookies
Chocolate-Dipped Lace Cookies
Cranberry-Orange Drop Cookies
hand-rolled cookies
Classic Peanut Butter Cookies
Lime Snowball Cookies
Almond Thumbprints
Deep Dark Chocolate Cookies
Mexican Chocolate-Cherry Rounds
Pistachio and Cranberry Mexican Wedding Cakes
Pfeffernüsse
Chewy Ginger Cookies
shortbread
Vanilla Shortbread Cookies
Almond Shortbread
Brown Butter-Pecan Shortbread
Italian Hazelnut-Espresso Shortbread
Pistachio Shortbread Cookies
Mexican Chocolate and Pepita Shortbread Stars
Mocha Shortbread
White Chocolate and Peppermint Cookie Brittle
slice & bake cookies
Cinnamon-Almond Cookies
Chocolate-Espresso Cookies
Chocolate-Mint Cookies
Caramel Cookies
Spiced Snowflakes
biscotti
Sweet Almond “Biscotti”
Almond, Lemon, and Anise Biscotti with Chocolate
Lemon-Walnut Biscotti
Hazelnut-Cinnamon Biscotti
Pistachio, Raspberry, and White Chocolate Biscotti
Chocolate-Orange Biscotti
meringues
Vanilla Meringues
Hazelnut Meringue Drops
macaroons
Chocolate-Dipped Coconut Macaroons
Sesame-Almond Macaroons
sandwich cookies
Linzer Macaroon Sandwiches
Pecan Lace Sandwich Cookies with Orange Buttercream
Vanilla Crescents with Pistachio Filling
Hazelnut-Apricot Windows
Lemon-Poppy Seed Sandwich Cookies
Lemon Ladyfinger Sandwiches
Chocolate-Chocolate Chip Cookies with Mocha Cream Filling
Milk Chocolate-Peanut Butter Sandwich Cookies
Cream Cheese Strudel Cookies
Cottage Cheese Rugelach with Walnuts
Chocolate-Candy Cane Cookies
cutout cookies
Glazed Raisin-Nut Spice Cookies
Classic Christmas Cutout Cookies
Stained Glass Lemon Cookies
Maple Stars
New England Molasses Gingerbread Cookies
Joe Frogger Spice Cookies
Crisp Anise Cookies
Puff Pastry Pinwheel Cookies with Jam
piped, pressed & molded cookies
Madeleines
Langues-de-Chat
Orange and Rosemary Butter Blossoms
deep-fried cookies
Beignet Twists
Cinnamon Fritters
Classic Chocolate Chip Cookies
The iconic American cookie, at its most gooey and delicious. The dough can be made one day ahead. Just scoop and bake the next day for a batch of freshly baked warm chocolate chip cookies. Makes about 3 dozenNonstick vegetable oil spray (optional)
2½ cups unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet or bittersweet chocolate chips
1 cup pecans, toasted, chopped (optional)
Butter 2 large baking sheets or spray with nonstick spray. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add both sugars; beat to blend. Add eggs and vanilla; beat to blend. Add flour mixture and beat at low speed just to blend. Stir in chocolate chips and nuts, if using. Cover and chill dough at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 375°F. Drop dough by 2 level tablespoonfuls onto prepared sheets, mounding one atop the other, spacing 2 inches apart. Bake until edges are browned and tops are golden brown, 11 to 12 minutes. Transfer cookies to racks and cool completely. Repeat with remaining dough.
Chocolate Toffee Cookies
This is a chocolate cookie with crunchy almonds and rich, buttery English toffee bits. Almond Roca candy, Heath bars, or any English toffee candy will do here. Serve the cookies with English toffee ice cream for dessert. Makes about 3 dozen
½ cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
½ cup natural unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1½ cups crushed chocolate-covered English toffee (such as Heath bars; about 7 ounces)
½ cup chopped almonds
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended. Sift flour, cocoa powder, baking soda, and salt into small bowl. Add flour mixture to butter mixture and stir until well blended. Mix in toffee and chopped almonds.
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on baking sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight container at room temperature.
White Chocolate-Granola Cookies
Packed with dried fruit, oatmeal, granola, and white chocolate, these cookies lift the classic oatmeal recipe to a whole new level. Be sure to use high-quality white chocolate, such as Lindt, Perugina, or Callebaut, for the best flavor. Makes about 4 dozen
½ cup chopped dried apricots
½ cup chopped dried pineapple
1 cup hot water
2 cups unbleached all purpose flour
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
2¼ cups (packed) golden brown sugar
⅔ cup sugar
2 large eggs
1½ teaspoons vanilla extract
2¼ cups old-fashioned oats
2 cups coarsely chopped high-quality white chocolate (such as Lindt or Perugina)
1 cup granola, crumbled
Place apricots and pineapple in medium bowl. Add 1 cup hot water and let soak until fruit is soft, about 15 minutes. Drain.
Whisk flour, baking soda, and cinnamon in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in eggs and vanilla. Add flour mixture; mix on low speed just until blended. Using wooden spoon, stir in apricot-pineapple mixture, oats, chocolate, and granola.
Using 2 heaping tablespoons dough for each cookie, drop batter onto 3 heavy large rimmed baking sheets, spacing 1 inch apart. Chill 30 minutes.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Preheat oven to 325°F. Bake cookies until golden, about 15 minutes. Transfer cookies to rack and cool completely.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight containers at room temperature.
Cookie Basics: Getting StartedIt’s tempting to dive right in and start baking when you know there will soon be cookies coming out of the oven, but take a minute to do the proper prep work—it will pay off in the end.
Be sure that you have all the ingredients for the recipe.
Assemble and measure all ingredients before beginning.
Make sure that your ingredients are at the proper temperature. If a recipe calls for chilled butter, use it directly from the refrigerator. If room-temperature butter is required, allow it to stand until it is slightly soft when gently pressed with a fingertip.
If the recipe calls for toasted nuts, allow them to cool completely before adding them to the dough or batter; if still warm, they could melt the cookie mixture.
Dark and White Chocolate Chunk Cookies with Ginger
The addition of crystallized ginger gives these chocolate chip cookies a surprising kick. Crystallized ginger can be found in the spice section or the Asian foods section of most supermarkets. Makes about 2 dozen
2⅔ cups bittersweet or semisweet chocolate chips, divided
¼ cup (½ stick) unsalted butter
2 large eggs
½ cup (packed) golden brown sugar
2 teaspoons vanilla extract
¾ cup self-rising flour
½ cup chopped crystallized ginger
3½ ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and brown sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining ⅔ cup chocolate chips; let stand 10 minutes.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1½ to 2 inches apart. Press white chocolate pieces into tops of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on baking sheets.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight container at room temperature.
Cookie Basics: The Proper ToolsMost cookies can be made without fancy equipment or even electrical appliances. (Drop cookies, for example, can often be mixed with a large wooden spoon in a deep bowl. And you can use your fingers to combine flour, butter, and sugar into a mixture resembling coarse meal for shortbread and other cookies.) But there’s no denying that electric mixers and food processors can dramatically simplify the cookie-making process. Here are other essential tools you’ll turn to again and again:
A large chef’s knife, for chopping nuts and chocolate
A rolling pin and a smooth, large work surface, for rolling out cookie dough
Good-quality, heavy cookie sheets, to ensure that cookies bake and brown evenly. Thin cookie sheets tend to burn the bottom of cookies. Owning at least three cookie sheets allows you to have two batches of cookies in the oven while you’re getting another batch ready to go in.
Two baking racks, for cooling up to two dozen cookies at a time
A pastry brush, for brushing cookies with glaze and for removing excess flour from rolled cookies
An offset spatula, for spreading jam, chocolate, or other fillings, and for transferring cutout cookies from the work surface to the baking sheet
A ruler, for measuring the thickness of rolled dough, for measuring the diameter of cookie cutters and pans, and for cutting rectangles and strips
Parchment paper or silicone baking mats, for lining cookie sheets. Silicone baking mats, such as the ones made by Silpat, are available at cookware stores. These are thin liners that are made to fit cookie sheets and baking pans and provide an excellent nonstick baking surface that doesn’t need to be greased. They also add a thin layer of insulation to safeguard against burned cookies. The mats may seem expensive at first, but they can be used over and over again.
An accurate—and loud—kitchen timer, to prevent ruining a good batch of cookies. Because cookies are small, they overbake and burn easily. Consider getting a timer that clips on to your clothing, so you’ll never miss the signal.
Oatmeal Cookies
These raisin-studded beauties make a great snack—or even a breakfast treat. If you like extra crunch, add 1 cup of chopped walnuts or pecans to the batter along with the raisins. Makes about 2 dozen
1 cup unbleached all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1⅔ cups old-fashioned oats
1 cup raisins
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 heavy large rimmed baking sheets with silicone baking mats or parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins.
Using trigger cookie scoop and about 2 tablespoons dough per cookie, arrange mounds of dough on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden brown, reversing baking sheets halfway through baking, about 14 minutes total. Transfer cookies to rack and cool completely.
DO AHEAD: Cookies can be made 1 day ahead. Store in airtight container at room temperature.Equipment Tip: The ScoopA trigger cookie scoop makes simple work of dropping cookie dough balls onto the baking sheet—a much easier task than scraping the dough off of spoons or out of measuring cups. The scoop looks like a small ice-cream scoop and comes in several sizes. Look for them at kitchen supply stores or order online (see Online and Mail-Order Sources, page 632).
Cherry-Chocolate Chip Oatmeal Cookies
Not the usual oatmeal-raisin cookie. Dried tart cherries replace the raisins, and chocolate chips, almonds, and almond extract add new twists to the classic. Enjoy them as an afternoon snack or with cherry or fudge marble ice cream for dessert. Makes about 2 dozen
1 cup unbleached all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, room temperature
½ cup sugar
½ cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup old-fashioned oats
1½ cups semisweet chocolate chips
1 cup dried tart cherries
½ cup slivered almonds, toasted
Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Line 2 heavy large rimmed baking sheets with parchment paper. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Stir in oats, then chocolate chips, cherries, and almonds.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Reverse baking sheets and continue to bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool).
DO AHEAD: Cookies can be made 1 week ahead. Store in airtight container at room temperature.
Spice Cookies with Raisins and Walnuts
These cake-like cookies combine spices, plump raisins, and walnuts. They are an excellent addition to a lunch box or a great pick-me-up on a hike. Makes about 6 dozen
1⅓ cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
½ cup (packed) golden brown sugar
½ cup sugar
¼ cup whole milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
Whisk flour, baking powder, cinnamon, allspice, cloves, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until creamy. Beat in milk, egg, and vanilla. Add flour mixture and beat until blended. Stir in raisins and walnuts. Cover dough and chill until cold, about 2 hours (dough will be sticky).
Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large rimmed baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies to racks and cool completely.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight containers at room temperature.
Pine Nut Cookies
These Italian favorites are rolled in a decidedly American ingredient: crushed cornflakes. Makes about 2 dozen
2½ cups unbleached all purpose flour
2 teaspoons baking powder
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 cup pine nuts, toasted
4 cups cornflakes, crushedPowdered sugar (optional)
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Whisk flour and baking powder in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until blended. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Stir in pine nuts.
Place crushed cornflakes in shallow baking dish. Using 1 heaping tablespoon dough for each cookie, form into balls (dough will be soft and sticky). Roll each ball in cornflakes, pressing gently to adhere. Transfer balls to baking sheets, spacing 1 inch apart. Bake cookies until deep golden, about 23 minutes. Transfer to rack and cool completely. Dust cookies with powdered sugar, if desired.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight containers at room temperature.
Chocolate-Dipped Lace Cookies
The small amount of flour in the batter is just enough to hold the dough together but still allow the cookies to spread out as they bake, forming thin, lacy designs. Makes about 20
1 cup (packed) golden brown sugar
⅔ cup old-fashioned oats
½ cup unbleached all purpose flour
½ cup sliced almonds
2 teaspoons finely grated orange peel
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
¼ cup whole milk
4 ounces bittersweet or semisweet chocolate, chopped
Position rack in top third of oven and preheat to 350°F. Line heavy rimless baking sheet with silicone baking mat or foil. Stir sugar, oats, flour, almonds, orange peel, baking powder, and salt in medium bowl to blend. Add melted butter and milk and stir well. Let batter stand 10 minutes.
Drop batter by level tablespoonfuls onto prepared cookie sheet, spacing 4 inches apart (cookies will spread considerably). Bake until cookies are bubbly, lacy, and golden brown, about 12 minutes. Carefully slide baking mat or foil from cookie sheet onto work surface. Let cookies cool completely. Using spatula, carefully transfer cookies to paper towels to absorb any excess butter. Repeat with remaining batter, wiping baking mat or lining cooled cookie sheet with clean foil for each batch.
Line 2 clean baking sheets with waxed paper or parchment paper. Stir chocolate in small metal bowl set over small saucepan of gently simmering water until melted and smooth. Partially dip 1 cookie into melted chocolate, coating ¼ of cookie. Transfer to prepared baking sheet. Repeat with remaining cookies and melted chocolate. Chill until chocolate is set. Carefully remove cookies from waxed paper.
DO AHEAD: Can be made 1 week ahead. Store in airtight container in cool place.
Lacy Sandwich CookiesThis recipe can also be used to make small lacy chocolate sandwich cookies. Use a rounded teaspoonful of dough to make the cookies smaller, and bake them for only about 10 minutes. Once they have cooled, spread a small amount of the melted chocolate over the bottom side of one cookie, then top with a second cookie, bottom side down. Repeat with the remaining cookies and chocolate for a total of about two dozen sandwich cookies.
Equipment Tip: Clean ChoppingFor easy chocolate chopping that’s also easy to clean up, use a wide, heavy chef’s knife or Chinese cleaver and chop the chocolate on a thin, flexible plastic cutting board; the board makes it easy to transport the chopped chocolate to the double boiler, and it’s lightweight, so a snap to rinse off. Flexible cutting boards can be found at bedbathandbeyond.com, amazon.com, and some kitchen supply and cookware stores.
Cranberry-Orange Drop Cookies
Use a razor-sharp Microplane (available at Bed, Bath, and Beyond and kitchenware stores) to grate the orange peel. It makes the job so easy and creates a delicate grated peel. Makes about 4 dozen
2 cups (packed) dried sweetened cranberries
⅓ cup orange juice
2 cups unbleached all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
1 tablespoon minced peeled fresh ginger
2 teaspoons vanilla extract
1½ teaspoons finely grated orange peel
¾ cup chopped walnuts
¾ cup chopped unsalted natural pistachios
½ cup coarsely chopped fresh or frozen cranberries (do not thaw)
Combine dried cranberries and orange juice in small bowl. Let stand until cranberries soften slightly, stirring occasionally, about 30 minutes.
Position rack in center of oven and preheat to 350°F. Butter 3 heavy large rimmed baking sheets. Whisk flour, cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
Using electric mixer, beat butter and brown sugar in large bowl until smooth. Add egg, minced ginger, vanilla, and orange peel; beat until well blended, about 2 minutes. Beat in flour mixture. Stir in walnuts, pistachios, fresh or frozen cranberries, and dried cranberries with juices.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 1½ inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to rack and cool completely.
DO AHEAD: Can be made 2 days ahead. Store in airtight containers at room temperature.Technique Tip: Chopping CranberriesIt’s easier to cut whole fresh cranberries when they are firm. If using frozen cranberries, chop them while they are still frozen and don’t allow them to thaw before adding them to the dough or they will be too mushy to chop.
Cookie Basics: The Big FreezeThere is a way to enjoy fresh-baked cookies any time: Make the dough or cookies ahead of time and freeze them.FREEZING DOUGH: This works well for low-moisture batters or doughs, such as for drop cookies, slice-and-bake cookies, and cutout cookies. (Any cookie batter that spreads prior to baking won’t work.) To freeze cookies that are shaped into mounds or balls before baking, shape the dough and freeze the mounds or balls on waxed paper-lined baking sheets until firm. Transfer the mounds to a resealable bag and return to the freezer. When you’re ready to bake, let them thaw briefly on a baking sheet while the oven preheats. Then bake according to the recipe instructions. To freeze slice-and-bake cookie dough, simply wrap the log of dough in foil or plastic wrap and store it in a freezer bag. To bake the cookies, thaw the dough slightly and then slice into rounds. Bake according to the recipe directions.FREEZING BAKED COOKIES: Cookies such as chocolate chip and oatmeal cookies fare best when wrapped individually and tightly in plastic wrap or aluminum foil, then frozen in a cookie tin, food storage container, or resealable plastic bag. Bring them to room temperature, or warm them in a 300°F oven for 5 to 10 minutes. Bar cookies, such as brownies, are best frozen uncut in the pan they were baked in; shortbread and other crisp cookies can be frozen in resealable bags or food storage containers. These are best when just brought to room temperature.
Classic Peanut Butter Cookies
These delicious treats can be transformed into thumbprint cookies that mimic the popular PB&J combo. Instead of flattening the dough balls, use your fingertip to make a deep indentation in the center of each, then fill each indentation with 1 level teaspoon of your favorite jam. Bring the kids into the kitchen for this baking project—they’ll love the job of making the indentations in the dough. Makes about 2½ dozen
2 cups unbleached all purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
½ cup (packed) golden brown sugar
2 large eggs
1 cup old-fashioned (natural) salted crunchy peanut butter (preferably organic)
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Whisk flour, baking soda, and salt in small bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in eggs. Add peanut butter and mix just until combined (do not overmix). Stir in flour mixture.
Form dough into golf-ball-size balls and arrange on baking sheets, spacing 1 inch apart. Using fork, flatten and make crosshatch pattern in each dough ball. Bake cookies until golden brown on bottom, about 20 minutes. Transfer to rack and cool.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight container at room temperature.
Lime Snowball Cookies
This delicious cookie offers deep lime flavor, thanks to lime juice, lime peel, and lime oil, an intense essence derived from lime peels. Lime oil can be found at specialty foods stores and online at chefshop.com. Makes about 2½ dozen
1½ cups unbleached all purpose flour
½ cup cornstarch
1 cup (2 sticks) unsalted butter, room temperature
½ cup powdered sugar
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
½ teaspoon lime oilAdditional powdered sugar
Whisk flour and cornstarch in medium bowl to blend. Using electric mixer, beat butter and powdered sugar in large bowl until light and fluffy. Mix in lime juice, lime peel, and lime oil. Beat in flour mixture until smooth. Chill dough until just firm, about 45 minutes.
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Using scant 1 tablespoon for each, form dough into balls and place on prepared baking sheets, spacing 1 inch apart. Bake cookies until pale golden on top and browned on bottom, about 23 minutes. Transfer baking sheets to racks; immediately sift generous amount of additional powdered sugar over cookies. Cool cookies completely on baking sheets.
DO AHEAD: Can be made ahead. Store in airtight container at room temperature up to 5 days, or freeze up to 2 weeks. Dust with more powdered sugar before serving.
Almond Thumbprints
Use your favorite fruit preserves in these delicious, crumbly almond cookies. For a pretty presentation, choose a variety of different-colored preserves, such as blueberry, raspberry, and peach. Makes about 3 dozen
1 cup blanched whole almonds, toasted
½ cup sugar
2 cups unbleached all purpose flour
½ cup powdered sugar
½ teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup (about) fruit preserves
Combine almonds and sugar in processor and blend until almonds are finely chopped.
Mix flour, powdered sugar, baking powder, and salt in medium bowl. Using electric mixer, beat butter, egg yolk, and almond mixture in large bowl until blended. Beat in vanilla and almond extracts. Mix flour mixture into butter mixture in 3 additions. Cover dough and chill until firm, about 1 hour.
Preheat oven to 350°F. Using hands, roll 1 generous tablespoonful of dough for each cookie into 1¼ -inch-diameter ball. Place cookies on 2 heavy large ungreased baking sheets, spacing 2 inches apart. Make depression in center of each cookie with fingertip or handle of wooden spoon. Bake cookies 10 minutes.
Press back of teaspoon into cookies to re-form depressions. Fill each depression with ½ teaspoon preserves. Continue baking cookies until light golden brown around edges and on bottom, about 8 minutes longer. Cool on baking sheets 2 minutes. Using metal spatula, transfer cookies to rack and cool completely.
DO AHEAD: Can be made 3 days ahead. Store between sheets of waxed paper in airtight container at room temperature.
Deep Dark Chocolate Cookies
Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving. Makes about 2 dozen
Nonstick vegetable oil spray
1½ cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2½ cups powdered sugar, divided
½ cup natural unsweetened cocoa powder
1 tablespoon cornstarch
¼ teaspoon salt
Preheat oven to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in 1 cup powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and remaining ½ cup chocolate chips (dough will become very stiff).
Place remaining ½ cup powdered sugar in small bowl. Roll 1 rounded tablespoon dough into ball; roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake cookies until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer cookies to rack and cool completely.Technique Tip: The Cracked LookRoll the cookies thickly in powdered sugar before baking. When the cookies begin to expand in the oven, cracks will form, dramatically showing the dark chocolate cookie underneath. This style of cookie is often called an Earthquake Cookie.
Mexican Chocolate-Cherry Rounds
Rich chocolate cookies take on Mexican flair when spiced with cinnamon, cloves, and cayenne pepper. Whole blanched almonds, shelled pistachios, and walnut halves can be used to decorate the cookies instead of the candied cherries. This recipe makes a generous amount, but the cookies store well—up to a week in an airtight cookie jar or a month in the freezer. Makes about 5 dozen
6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons unbleached all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
1¾ cups sugar
½ cup (1 stick) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
⅔ cup powdered sugar
60 (about) candied cherry halves
Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool slightly.
Combine flour, cinnamon, baking powder, salt, cayenne pepper, and cloves in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light. Beat in eggs 1 at a time, then vanilla and melted chocolate. Gradually add flour mixture and beat just until blended. Chill dough until firm, about 2 hours.
Preheat oven to 350°F. Lightly butter 2 heavy large rimmed baking sheets. Place powdered sugar in shallow bowl. Form dough into 1-inch balls. Roll each ball in powdered sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1½ inches apart. Press 1 cherry half into center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely.
DO AHEAD: Can be made ahead. Store in airtight containers at room temperature up to 1 week, or freeze up to 1 month.
Pistachio and Cranberry Mexican Wedding Cakes
Classic Mexican wedding cakes are actually cookies—nut-studded, crumbly confections coated in powdered sugar. They get a delicious and colorful twist here with the addition of dried cranberries and chopped pistachios. The dough doesn’t use eggs, baking powder, or baking soda for leavening, so the cookies are similar in texture to shortbread cookies. They also don’t incorporate much sugar, but instead get most of their sweetness after baking: The cookies are rolled in powdered sugar twice—first when they are still warm and again after they are cooled, giving them a nice generous coating of snowy sugar. Makes about 6 ½ dozen
2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar
2 tablespoons vanilla extract
1 teaspoon salt
1 cup unsalted natural pistachios (about 4 ounces), chopped
1 cup dried cranberries
3⅓ cups sifted cake flour (sifted, then measured)
1⅔ cups sifted unbleached all purpose flour (sifted, then measured)Additional powdered sugar
Preheat oven to 350°F. Butter 3 heavy large rimmed baking sheets. Using electric mixer, beat butter and powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cranberries. Using spatula, stir in both flours (do not overmix dough).
Shape dough by generous tablespoonfuls into football-shape ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.
Pour generous amount of additional powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Let cool. Return cookies to bowl of sugar and gently turn to coat again; cool completely.
DO AHEAD: Cookies can be made 4 days ahead. Store in airtight containers at room temperature.
Pfeffernüsse
These spicy cookies get their name from the German word for “peppernuts,” or black pepper. They are popular holiday treats in many European countries. Makes about 2½ dozen
2¼ cups unbleached all purpose flour
½ teaspoon crushed aniseed
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground allspice
¼ teaspoon (scant) ground cloves
¼ teaspoon freshly ground black pepper
½ cup (1 stick) unsalted butter, room temperature
¾ cup (packed) dark brown sugar
¼ cup mild-flavored (light) molasses
1 large egg
2 cups (about) powdered sugar
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Whisk flour, aniseed, nutmeg, cinnamon, salt, baking soda, allspice, cloves, and pepper in medium bowl to blend. Using electric mixer, beat butter, brown sugar, and molasses in large bowl until light and fluffy. Beat in egg, then stir in flour mixture.
DO AHEAD: Can be made 3 days ahead. Cover with plastic and chill.
Using 1 tablespoon for each cookie, roll dough into balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Bake until golden brown on bottom and just firm to touch, about 14 minutes. Transfer baking sheets to racks and cool cookies on sheets 5 minutes.
Place powdered sugar in brown paper bag. While still warm, drop 3 cookies into bag; close bag and shake gently to coat cookies with sugar. Transfer sugar-coated cookies to racks. Repeat with remaining cookies. Serve warm or at room temperature.
DO AHEAD: Can be made ahead. Store in airtight container at room temperature up to 2 days, or freeze up to 1 week.
Chewy Ginger Cookies
These soft, chewy cookies have a double dose of ginger: Ground ginger lays the flavor foundation, while crystallized ginger makes the cookies a little punchier and chewier. Makes about 2 dozen
2⅓ cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
¾ teaspoon salt
¼ teaspoon ground cloves
¾ cup (packed) dark brown sugar
6 tablespoons non-hydrogenated solid vegetable shortening, room temperature
6 tablespoons (¾ stick) unsalted butter, room temperature
¼ cup sugar
¼ cup mild-flavored (light) molasses
1 large egg
½ cup chopped crystallized ginger
Additional sugar
Whisk flour, baking soda, ground ginger, cinnamon, salt, and cloves in medium bowl to blend. Using electric mixer, beat brown sugar, shortening, butter, and sugar in large bowl until fluffy. Add molasses and egg and beat until blended. Add flour mixture and mix just until blended. Mix in crystallized ginger. Cover and chill 1 hour.
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Spoon additional sugar in thick layer onto small plate. Using 2 tablespoons of dough for each cookie, form dough into balls using hands, then roll in sugar to coat completely. Place balls on prepared baking sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 14 minutes. Cool on baking sheets 1 minute. Carefully transfer cookies to racks and cool completely.
DO AHEAD: Cookies can be made 5 days ahead. Store in airtight container at room temperature.Ingredient Tip: ShorteningSolid vegetable shortening used to be loaded with trans fats because of all of the hydrogenated oils. Fortunately, companies have begun to make non-hydrogenated solid vegetable shortening, a much healthier alternative.
Vanilla Shortbread Cookies
European butter adds extra flavor to the already incredible crumbly richness of this classic shortbread. For more information on European butter, see page 4. Swapping the baking sheets between the higher and lower racks halfway through baking allows the cookies to brown evenly. Makes about 3 dozen
2 cups unbleached all purpose flour
¾ cup powdered sugar
¼ cup cornstarch
¼ teaspoon salt
1 cup (2 sticks) unsalted European-style butter, room temperature
¼ cup sugar
1 teaspoon vanilla extract
Sift flour, powdered sugar, cornstarch, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar and vanilla. Stir in flour mixture in 3 additions, mixing until just blended each time. Gather dough into ball; divide in half. Roll each half into 6-inch-long log; wrap each log in plastic wrap and chill at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Position 1 rack in top third and 1 rack in center of oven and preheat to 325°F.
Cut each log crosswise into ⅓-inch-thick slices. Arrange slices on 2 heavy large rimmed baking sheets, spacing ½ inch apart (cookies will spread very little). Bake cookies 9 minutes. Switch baking sheets on racks and bake just until cookies turn golden brown at edges, about 9 minutes longer. Cool cookies on sheets 1 minute. Using thin metal spatula, transfer cookies to racks and cool.
DO AHEAD: Cookies can be made 3 days ahead. Store in airtight container at room temperature.
Almond Shortbread
This tender shortbread is made the traditional way: as one large cookie that’s cut into wedges after baking. It’s important to cut the shortbread into wedges while it’s still warm; cooled shortbread is crisp and will break into pieces. Makes 8
6 tablespoons (¾ stick) chilled unsalted butter, cut into 8 pieces
¼ cup (packed) golden brown sugar
¾ teaspoon vanilla extractPinch of salt
¾ cup unbleached all purpose flour
1 tablespoon cornstarch
¼ cup sliced almonds
Preheat oven to 375°F. Place 9-inch-diameter metal pie pan in freezer to chill. Combine butter, brown sugar, vanilla, and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over and press lightly into dough to adhere. Freeze until chilled, about 5 minutes.
Bake shortbread until edges are golden brown, about 22 minutes. Cut warm shortbread (still in pan) into 8 wedges. Transfer pan to rack and cool shortbread completely in pan.
DO AHEAD: Cookies can be made 1 day ahead. Store in airtight container at room temperature.
Brown Butter-Pecan Shortbread
Brown butter (often called beurre noisette, or hazelnut butter, for its color) is unsalted butter that has been cooked for a few minutes over medium heat, just until the milk solids at the bottom of the pan turn golden brown. It lends a wonderfully complex, nutty flavor to this tender shortbread cookie. Makes 32
1 cup (2 sticks) unsalted butter, room temperature, divided
1 cup pecans, toasted
2 cups sifted unbleached all purpose flour (sifted, then measured)
¼ teaspoon coarse kosher salt
½ cup sugar
1 teaspoon vanilla extract
Melt ½ cup butter in small skillet over medium heat. Cook until deep amber, stirring often, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Chill just until firm, about 1 hour. Meanwhile, grind pecans in processor until coarse meal forms.
Preheat oven to 300°F. Whisk flour and coarse salt in medium bowl to blend. Using electric mixer, beat brown butter, remaining ½ cup butter, and sugar in large bowl until creamy. Beat in vanilla, then pecans. Gradually beat in flour mixture just to blend.
Transfer dough to sheet of parchment paper. Form dough into rectangle. Place second sheet of parchment paper over dough. Press or roll dough into 12×8-inch rectangle. Remove top sheet of parchment. Transfer dough on parchment to heavy baking sheet. Using fork, pierce dough all over, spacing 1 inch apart.
Bake shortbread until golden brown and firm to touch, about 55 minutes. Cut warm shortbread (still on baking sheet) lengthwise into 8 strips. Cut each strip crosswise into quarters. Cool 10 minutes on baking sheet on rack. Transfer cookies to rack and cool completely.
DO AHEAD: Cookies can be made 3 days ahead. Store in airtight container at room temperature.
Italian Hazelnut-Espresso Shortbread
Favorite Italian flavors—espresso and hazelnuts—come together in these appealing treats. The cookies are drizzled with a coffee-flavored dark chocolate topping, but they would be equally delicious without embellishment. Makes 4 dozen
2 cups unbleached all purpose flour
1 cup (packed) golden brown sugar
3 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
¾ teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
⅔ cup hazelnuts, toasted, husked, coarsely chopped
2 tablespoons hot water
2 ounces bittersweet or semisweet chocolate, chopped
Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder, and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead briefly just until dough comes together. Divide dough in half.
Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack and cool 2 minutes. Carefully remove pan sides. Cut each warm shortbread round into 24 wedges. Transfer shortbread to rack and cool completely.
Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is melted and smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.
DO AHEAD: Can be made ahead. Store in airtight containers at room temperature up to 1 week, or freeze up to 1 month.
Pistachio Shortbread Cookies
The dough for this delicious and easy-to-make cookie comes together quickly in a food processor. The dough logs need to chill for at least four hours before they are firm enough to slice, so be sure to begin several hours ahead. Makes about 5 dozen
1½ cups unbleached all purpose flour
½ cup plus 2 tablespoons powdered sugar
½ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
½ cup unsalted natural pistachios, lightly toasted, chopped
1 large egg yolk
¾ teaspoon vanilla extract
Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface and divide in half. Form each half into 8×1¼-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic and chill until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
Preheat oven to 325°F. Slice logs into ¼-inch-thick rounds, rolling each log on work surface after every few slices to retain round shape. Place rounds on heavy ungreased rimmed baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread completely on baking sheets.
DO AHEAD: Cookies can be made 4 days ahead. Store in airtight containers at room temperature.
Mexican Chocolate and Pepita Shortbread Stars
Green hulled pumpkin seeds are also known as pepitas. They are popular in Central American, Mexican, and southwestern cuisines. They stand up well to cooking and give a crunchy texture and subtle, nutty flavor to all sorts of dishes, including these lovely shortbread stars. You can find pumpkin seeds at many supermarkets and at natural foods stores and Latin markets. Makes about 1½ dozen
¾ cup shelled unsalted pumpkin seeds (pepitas), toasted
4 ounces bittersweet or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
½ cup plus 2 tablespoons sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
2¼ cups unbleached all purpose flour
1 large egg white, lightly whisked to loosen
Preheat oven to 325°F. Grind pumpkin seeds in coffee grinder or processor until coarsely ground. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Transfer to large bowl and cool slightly.
Add butter, ½ cup sugar, cinnamon, and salt to melted chocolate. Using electric mixer, beat until well blended. Add flour and ground pumpkin seeds and stir until just blended.
Roll out dough on floured surface to ½-inch thickness. Using 3-inch star-shape cookie cutter dipped into flour, cut out cookies. Transfer cookies to heavy ungreased rimmed baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out additional cookies and place on baking sheets. Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar.
Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on baking sheets. Transfer to rack and cool completely.
DO AHEAD: Cookies can be made 2 days ahead. Store in airtight container at room temperature.Equipment Tip: Impromptu Pastry BagSmall resealable plastic bags are convenient alternatives to using pastry bags for decorating cookies. Fill one corner of the bag with icing or melted chocolate, then twist the bag and snip off just the tip of the corner for piping fine-line decorations.
Mocha Shortbread
Cocoa powder and instant espresso powder flavor this version of Scottish shortbread. To set the chocolate piping more quickly, place the cookies in the freezer in a single layer for 15 to 20 minutes until the chocolate is firm.
Makes 2 dozen
1¼ cups unbleached all purpose flour
¼ cup cornstarch
¼ cup unsweetened cocoa powder (preferably Dutch-process)
¾ teaspoon instant espresso powder or instant coffee powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
3 ounces bittersweet or semisweet chocolate, chopped
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Line 2 heavy large rimmed baking sheets with parchment paper. Sift flour, cornstarch, cocoa powder, espresso powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in powdered sugar. Add flour mixture and beat until well blended.
Gather dough into ball; divide into 3 equal pieces. Place 1 dough piece close to each end of 1 prepared sheet. Place third piece in center of second prepared sheet. Using moistened fingertips, press each dough piece to 7-inch-diameter round. Using small sharp knife, mark each round at equal intervals to form 8 wedges after baking. Press fork tines around edge of each to make notched design.
Bake shortbread 12 minutes. Reverse baking sheets. Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. Cool on sheets 5 minutes. Cut warm shortbread into wedges along marked lines. Cool completely on sheets on racks. Transfer wedges to work surface.
Place white chocolate in metal bowl set over saucepan of barely simmering water. Stir until chocolate is melted and smooth. Remove bowl from over water. Place bittersweet chocolate in another bowl set over same simmering water. Stir until melted and smooth.
Fit 2 pastry bags with ⅛-inch plain tips; spoon white chocolate into 1 and bittersweet chocolate into other. Or spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). Pipe chocolates decoratively over cookies. Let stand at room temperature until chocolate sets, about 1 hour.
DO AHEAD: Can be made 2 days ahead. Store in airtight container in single layers between sheets of waxed paper at room temperature.
White Chocolate and Peppermint Cookie Brittle
This dough is baked into one giant shortbread-style cookie, which is then topped with coarsely crushed peppermint candies and drizzled with melted white chocolate. Once the chocolate is set, the cookie gets broken into irregular pieces that look spectacular when arranged upright at angles in a basket or bowl. Makes about 24 pieces
1½ cups unbleached all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, melted, cooled slightly
½ cup sugar
⅓ cup (packed) golden brown sugar
1 teaspoon vanilla extract
10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into ⅓-inch pieces, divided
¾ cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided
Preheat oven to 350°F. Line heavy rimmed baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl to blend. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and ½ cup crushed peppermint candy.
Transfer dough to prepared baking sheet. Press dough into 14×8-inch rectangle, about ⅜ inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack and cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces.
DO AHEAD: Cookie brittle can be made 2 days ahead. Store in airtight container at room temperature.Ingredient Tip: Peppermint CandyRound red-and-white-striped hard peppermint candies are called for in this recipe, but candy canes would be a great substitute. Place the candies in a resealable plastic freezer bag, then crush them gently with a mallet or rolling pin.
Cinnamon-Almond Cookies
The nice thing about these simple, irresistible cookies is that you can have them anytime you’ve got a craving—the recipe makes a lot of dough, so you can freeze any extra that you don’t use. For impromptu entertaining, slice the still-frozen dough into rounds and pop them in the oven for a quick dessert. Serve with a cup of hot chai tea. Makes about 12 dozen
3 cups unbleached all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
¾ cup (packed) golden brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
1¾ cups sliced or blanched slivered almonds
Sift flour, cinnamon, baking powder, and baking soda into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt. Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl with hands until blended.
Divide dough into 4 equal portions. Roll each into 10-inch-long log, about 1¼ to 1½ inches in diameter. Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours.
DO AHEAD: Can be made 1 month ahead. Keep frozen.
Preheat oven to 350°F. Working with 1 log at a time, remove plastic and cut dough crosswise into ¼-inch-thick rounds. Place rounds on heavy ungreased rimmed baking sheet, spacing 1 inch apart. Bake until light golden brown, about 12 minutes. Transfer cookies to rack and cool completely.
DO AHEAD: Cookies can be made 4 days ahead. Store in airtight containers at room temperature.
Chocolate-Espresso Cookies
These crisp, full-flavored wafers are a classic icebox-style cookie—meaning that they achieve their thinness by being formed into a log, chilled, and sliced before baking. Enjoy the cookies as a light, sophisticated finish to a dinner party. Makes about 4 dozen
1 cup unbleached all purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons unsalted butter, room temperature
3 tablespoons non-hydrogenated stick margarine, room temperature
½ cup plus 2 tablespoons sugar
½ cup (packed) golden brown sugar
1½ tablespoons instant espresso powder or instant coffee powder
1 teaspoon vanilla extract
1 large egg white
Sift flour, cocoa powder, salt, and baking soda into small bowl. Using electric mixer, beat butter and margarine in large bowl until creamy. Add both sugars, espresso powder, and vanilla and beat until blended. Mix in egg white. Add flour mixture and beat just until incorporated. Using hands, knead dough briefly in bowl until smooth.
Form dough into 14-inch-long, 2-inch-diameter log. Wrap log in waxed paper and chill until cold, at least 1 hour.
DO AHEAD: Can be made 3 days ahead. Keep chilled.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Slice cookie log crosswise into ¼-inch-thick rounds. Place cookies on heavy large rimmed baking sheets. Bake cookies until cracked and almost firm to touch in center, reversing sheets from top to bottom oven racks after 7minutes, about 14 minutes total. Transfer cookies to racks and cool completely.
DO AHEAD: Cookies can be made 2 weeks ahead. Store in airtight containers at room temperature.
Chocolate-Mint Cookies
There’s a reason that Thin Mints are the best sellers of all Girl Scout cookies: The combination of a crisp chocolate-mint cookie topped with chocolate icing is irresistible. Now you can make your own any time of the year with this simple recipe. Note that the dough needs to chill for a couple of hours before you roll it out, so plan ahead. Dutch-process cocoa has been treated with an alkali to neutralize its natural acidity. It has a milder, more delicate flavor and a darker, richer color than regular cocoa. Makes about 3½ dozen
1½ cups unbleached all purpose flour
¾ cup unsweetened cocoa powder (preferably Dutch-process)
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
¾ teaspoon peppermint extract
½ teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet or semisweet chocolate, chopped
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint and vanilla extracts. Beat in sugar in 3 additions. Add egg and beat until blended. Add flour mixture and beat just until blended (dough will be sticky).
Divide dough between 2 sheets of plastic wrap. Using plastic as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Unwrap dough; roll briefly on work surface to form smooth round logs. Cut logs crosswise into ¼-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly in zigzag pattern. Chill cookies on baking sheets until chocolate is set, about 10 minutes.
DO AHEAD: Can be made 1 week ahead. Chill in airtight container between sheets of parchment paper or waxed paper.
Caramel Cookies
This unusual cookie starts with a deep amber-colored homemade caramel. Brown sugar and flour are then added to form the dough. Once the dough is prepared, it needs to chill overnight before it’s sliced and baked, so be sure to begin making these crisp cookies a day ahead. Makes about 4 dozen
¾ cup sugar
⅓ cup water
½ vanilla bean, split lengthwise
2 tablespoons heavy whipping cream
¾ cup (1½ sticks) unsalted butter, cut into ½-inch cubes
2 tablespoons (packed) golden brown sugar
¼ teaspoon salt
2 cups unbleached all purpose flour, sifted (measured, then sifted)
Combine sugar and ⅓ cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Discard vanilla bean. Pour in cream (mixture will bubble vigorously); add butter and whisk until smooth. Cool 5 minutes. Stir in brown sugar and salt. Add flour and stir until well blended and dough forms. Turn dough out onto floured work surface; divide dough in half. Form each dough half into 9-inch-long log; wrap in plastic and chill overnight.
Preheat oven to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Cut dough logs crosswise into ¼-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake cookies until firm to touch and slightly darker in color, about 13 minutes. Transfer cookies to racks to cool.
DO AHEAD: Cookies can be made 3 days ahead. Store in airtight containers at room temperature.
Spiced Snowflakes
This is a wonderful cookie to bake with children—it’s basically a spiced sugar cookie with a pretty dusting of powdered sugar. You can have the kids cut out their own snowflake stencils, then let the powdered sugar fly. Lace doilies also work well as stencils. Of course, the holiday design options are endless: cutout hearts for Valentine’s Day, pumpkins for Halloween … just use your imagination. The dough log needs to chill overnight, so plan accordingly. Makes about 2 dozen
1½ cups sifted unbleached all purpose flour (sifted, then measured)
1½ teaspoons baking powder
1¼ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 large egg
2 teaspoons vanilla extractPowdered sugar
Sift flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in sugar. Beat in egg and vanilla. Gradually beat in flour mixture. If dough is too soft to mold, chill until firm.
Spoon dough onto large sheet of plastic wrap. Roll into 7-inch-long, 2¼-inch diameter log. Wrap tightly and chill overnight.
Preheat oven to 350°F. Butter 2 heavy large rimmed baking sheets. Unwrap dough and cut into ¼-inch-thick slices. Place on baking sheets, spacing slices 1 inch apart. Bake until light golden brown, about 12 minutes. Transfer cookies to rack and cool.
DO AHEAD: Cookies can be made 1 week ahead. Store in airtight container at room temperature.
Place doilies or snowflake stencils atop cookies. Sift powdered sugar over. Carefully remove doilies or stencils and serve.
Decorating Cookies: After Baking
Cool cookies completely before decorating. This is especially important if topping with frosting, chocolate, or royal icing (the decorative icing that hardens when it dries), so that the topping doesn’t melt or drip. If using white icing or frosting, or melted white chocolate, you can add a few drops of vegetable food coloring, if you like—or even divide the topping among a few bowls and create several different colors.
Frosting can be spread on cookies with an offset spatula or piped through a pastry bag (see page 38 for tips on piping). Do a few practice rounds on a plate; then just scoop the frosting back into the bag and move on to the cookies.
Icing and melted chocolate can be drizzled over cookies (using a fork makes it easy) or piped from a pastry bag. Or simply dip the cookies into the icing or chocolate.
To design with icing, first pipe a thin line of icing around the border of the cookie or in the pattern of your choice; give the icing a few minutes to set, then fill in the design with additional icing. The border will help the icing stay in place.
Before the frosting, icing, or chocolate becomes firm, press in any decorations you like, including any that might otherwise melt during baking, such as crushed candy canes and chocolate chips. You don’t need to ice the whole cookie to apply decorations; use icing as the glue to hold each decoration in place.
After the topping sets, create decorations using an icing pen—a food-safe pen, available at some supermarkets and at kitchen supply stores, that works like a marker. (Kids love them because they’re so easy to use.) Or sprinkle the cookie with sparkly edible glitter for a special effect.
Sweet Almond “Biscotti”
Almond paste adds extra flavor and texture to these delicious cookies. The word biscotti takes quotation marks here because this cookie doesn’t have to be baked twice. However, if you prefer a crisper cookie, you can continue with the second baking. Makes about 2½ dozen
1 cup unbleached all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar
¼ cup (½ stick) unsalted butter, room temperature
6 ounces almond paste, crumbled
1 large egg
⅔ cup sliced almonds
Preheat oven to 325°F. Line heavy large rimmed baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl just to blend. Add almond paste and mix until very well blended. Mix in egg. Stir in flour mixture and almonds. Mix just until combined, occasionally scraping down sides of bowl.
Form dough into two 8-inch-long, 2-inch-wide logs and place on prepared baking sheet, spacing 3 inches apart. Bake until golden brown and tender but set in center, about 40 minutes. Cool on baking sheet. Transfer to cutting board and cut crosswise into ½-inch-thick slices.
DO AHEAD: Soft biscotti can be made 2 days ahead. Store in airtight containers at room temperature.
For crisp biscotti, arrange slices, cut side down, on same baking sheet. Continue baking at 325°F until just golden, about 20 minutes. Cool completely (biscotti will crisp as they cool).
DO AHEAD: Cookies can be made 1 week ahead. Store in airtight containers at room temperature.
Cookie Basics: Preparing and Rolling DoughAs with pie crust dough, making and rolling out cookie dough requires some care. So follow the recipe instructions carefully and precisely.
If a recipe says to “beat butter and sugar until light and fluffy,” continue beating until the mixture is noticeably paler in color and the texture is light and airy. This step is essential, as it incorporates air into the batter, resulting in a finer product.
If a recipe calls for chilling the dough, do so. Chilled dough is easier to shape, roll, and mold.
If the dough is too cold and firm, and cracks when you attempt to roll it out, allow it to stand for a minute or two at room temperature to soften slightly. If it’s too soft and sticky, return it to the refrigerator to chill briefly.
Be sure that the work surface is generously floured.
Lift and turn the dough as you roll it out so that it does not stick to the work surface; add more flour as necessary.
Use a ruler to make sure that the cookie dough is rolled to the right thickness; rolling dough too thinly or unevenly can result in burned cookies.
Dip the cookie cutter into flour before cutting shapes from the dough; this will keep the dough from sticking to the cutter.
Use a small metal spatula to transfer cutout cookies to the cookie sheet.
Almond, Lemon, and Anise Biscotti with Chocolate
A quick dip in melted chocolate adds a touch of decadence to these crispy cookies. Makes about 3½ dozen
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon peel
2 large eggs
3 cups unbleached all purpose flour, divided
2 teaspoons aniseed
1 teaspoon baking soda
½ teaspoon salt
1½ cups slivered almonds
8 ounces (about) bittersweet or semisweet chocolate or high quality white chocolate (such as Lindt or Perugina), choppedNatural unsweetened cocoa powder or powdered sugar
Position rack in center of oven and preheat to 350°F. Line heavy large rimmed baking sheet with parchment paper. Using stand mixer fitted with paddle attachment, beat sugar, butter, and lemon peel in large bowl until blended; mix in eggs. Mix in 1 cup flour, aniseed, baking soda, and salt. Mix in remaining 2 cups flour and almonds.
Transfer dough to lightly floured work surface and gather together. Shape into three 7 ½-inch-long, 3-inch-wide loaves. Transfer to prepared baking sheet, spacing evenly (at least 3 inches apart). Bake until golden and firm to touch, about 40 minutes. Cool until warm.
Reduce oven temperature to 300°F. Using long metal spatula, carefully transfer loaves to work surface. Using large serrated knife, cut loaves crosswise (not on diagonal) into ½-inch-thick slices. Arrange slices, cut side down, on baking sheet. Bake until golden, about 20 minutes (biscotti will crisp as they cool). Cool completely.
Stir chocolate in heavy medium skillet over very low heat just until melted. Remove skillet with melted chocolate from heat. Dip 1 cut side of biscotti into chocolate; drag biscotti gently on edge of skillet to remove excess chocolate. Arrange biscotti, chocolate side up, on baking sheet. Repeat with remaining biscotti. Chill until chocolate is set. Brush cocoa powder over bittersweet chocolate-dipped biscotti or brush powdered sugar over white chocolate-dipped biscotti.
DO AHEAD: Can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze airtight up to 1 month.
Lemon-Walnut Biscotti
Because this recipe makes so many biscotti, store some of the cookies in an airtight container and freeze for up to a month. (Wrap them tightly in foil and enclose in a resealable plastic freezer bag. When you’re ready to enjoy them, let them come to room temperature. If you prefer them warm, pop them in a 350°F oven for 5 minutes.) These biscotti are very tender, so work carefully with a serrated knife when slicing the logs for their second baking. Makes about 5 dozen
3 cups unbleached all purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
10 tablespoons (1¼ sticks) unsalted butter, room temperature
1⅓ cups sugar
1½ tablespoons finely grated lemon peel
2 large eggs
3 tablespoons fresh lemon juice
3 cups chopped walnuts
1 large egg, beaten to blendRaw sugar
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat butter, sugar, and lemon peel in large bowl until blended. Add eggs 1 at a time, beating just to blend after each addition. Beat in lemon juice, then flour mixture. Stir in walnuts.
Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap. Using plastic wrap as aid, form dough into 8-inch-long logs; press each slightly, flattening to 2½-inch-wide logs. Enclose in plastic wrap and chill until firm, at least 3 hours.
DO AHEAD: Can be made 2 days ahead. Keep chilled.
Position rack in top third of oven and preheat to 325°F. Line heavy large rimmed baking sheet with parchment paper. Unwrap logs and set atop plastic. Brush tops of logs with egg. Sprinkle with raw sugar. Lift logs from plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden brown and just firm to touch, about 50 minutes. Carefully transfer to rack and cool completely. Reduce oven temperature to 300°F.
Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated knife, carefully cut logs crosswise into ⅓-inch-thick slices. Arrange biscotti, cut side down, on prepared baking sheets. Bake cookies until golden brown around edges, about 20 minutes. Cool completely (biscotti will crisp as they cool).
DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Hazelnut-Cinnamon Biscotti
Biscotti means “twice-baked” in Italian; this extra-crisp cookie is delicious dunked into coffee or into a sweet dessert wine. Makes about 2½ dozenNonstick vegetable oil spray
3 cups unbleached all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 teaspoon vanilla extract
3 large eggs
Preheat oven to 350°F. Spray heavy large rimmed baking sheet with nonstick spray. Mix flour, baking powder, salt, and cinnamon in medium bowl. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; using on/off turns, mix until just blended. Add chopped hazelnuts; using on/off turns, mix until just blended.
Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 2½-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.
Using metal spatula, carefully transfer logs to work surface. Using serrated knife, cut logs diagonally into ¾-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool.
DO AHEAD: Cookies can be made 3 days ahead. Store in airtight container at room temperature.
Pistachio, Raspberry, and White Chocolate Biscotti
This recipe calls for one end of the biscotti to be dipped into melted chocolate, but don’t let that limit your decorating fun. For variety, dip half the biscotti in melted white chocolate and the other half in dark chocolate. Or, if desired, add a few drops of food coloring to the melted white chocolate and drizzle over the biscotti in contrasting colors. Or simply drizzle the melted chocolate over the undipped biscotti. Makes about 3 dozen
3 cups unbleached all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola oil
2½ teaspoons almond extract
¾ cup raw unsalted natural pistachios
1 cup dried raspberries or chopped dried strawberries (about 5 ounces)
½ cup chopped high-quality white chocolate (such as Lindt or Perugina)
8 ounces high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped
Preheat oven to 350°F. Line heavy large rimmed baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and ½ cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on baking sheet 30 minutes. Reduce oven temperature to 325°F.
Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous ½-inch-thick slices. Stand biscotti upright, spacing about ¼ inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on low power in 10-second intervals, stirring in between intervals, just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
Dip 1 end or 1 side of each biscotti in chocolate; place on prepared baking sheet. Chill until chocolate is set, about 30 minutes.
Do Ahead: Can be made ahead. Arrange in single layer in airtight containers and chill up to 5 days, or freeze up to 2 weeks. Bring to room temperature before serving.
Chocolate-Orange Biscotti
Orange liqueur and finely grated orange peel combine to bring a bright citrus note to chocolaty, nutty, crisp cookies. Because the dough is slightly sticky, dust your hands with flour while forming the logs. These are delicious served with orange sorbet. Makes about 3 dozen
2 cups plus 2 tablespoons unbleached all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon finely grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet or semisweet chocolate, chopped
Line heavy large rimmed baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2½-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
Place 1 log on cutting board. Using serrated knife, cut log on diagonal into ½-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack.
Do Ahead: Cookies can be made 1 week ahead. Store in airtight container at room temperature.
Vanilla Meringues
These meringues are sweet, crispy treats. For variety, fold in chocolate chips, or substitute almond extract for the vanilla and sprinkle the meringues with sliced almonds before baking. If adding the extra goodies, drop the meringue from a spoon instead of piping it onto the baking sheet. Using superfine sugar (which dissolves easily) is the key to making meringues that are smooth, not grainy. Makes about 2½ dozen
2 large egg whites, room temperature
teaspoon cream of tartar
7 tablespoons superfine sugar, divided Pinch of salt
¼ teaspoon vanilla extract
Position rack in center of oven and preheat to 200°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in medium bowl until firm peaks form when beaters are lifted. Add superfine sugar 1 tablespoon at a time, beating 10 to 15 seconds after each addition. Beat in salt, then vanilla. Continue to beat until sugar is completely dissolved, 15 to 30 seconds longer.
Drop meringue by level tablespoonfuls 1 inch apart onto prepared sheet. Or spoon meringue into large pastry bag fitted with ½-inch plain tip. For each cookie, pipe meringue onto prepared sheet in 1½-inch-diameter round, then lift bag, forming peak in center (meringue will look like candy kiss).
Bake meringues until dry and firm to touch but still white, about 3 hours. Cool completely on sheet, about 30 minutes. Lift meringues off parchment.
DO AHEAD: Meringues can be made 2 weeks ahead. Store in airtight container at room temperature.
Hazelnut Meringue Drops
These airy, crunchy meringue nuggets gain distinctive flavor from hazelnuts (yet are surprisingly low in fat and calories). If you don’t own a piping bag and star tip, simply spoon the meringue mixture onto prepared baking sheets, forming 1-inch rounds. Makes about 6 dozenNonstick vegetable oil spray
½ cup hazelnuts, toasted, husked
4 large egg whites, room temperature
⅛ teaspoon cream of tartar
½ cup sugar, divided
½ teaspoon vanilla extract
2 tablespoons cornstarch
Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Finely grind hazelnuts in processor. Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually add ¼ cup sugar and beat until stiff and glossy but not dry. Beat in vanilla. Sift cornstarch and remaining ¼ cup sugar into small bowl. Sift half of cornstarch mixture over meringue mixture. Using rubber spatula, carefully fold into meringue. Sift remaining half of cornstarch mixture over and fold into meringue. Gently fold in nuts.
Working in batches, spoon meringue into large pastry bag fitted with large star tip. Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing ½ inch apart. Bake until meringues are light golden brown and set, about 35 minutes. Let meringues cool 5 minutes on baking sheets. Carefully transfer meringues to rack and cool completely.
DO AHEAD: Meringues can be made 2 days ahead. Store in airtight containers at room temperature.
Chocolate-Dipped Coconut Macaroons
Toasting some of the coconut before adding it to the cookie dough gives these macaroons a rich, nutty flavor. Makes about 1½ dozen
5 cups sweetened flaked coconut, divided
½ cup sweetened condensed milk
½ vanilla bean, split lengthwise
2 large egg whites
¼ teaspoon salt
1 tablespoon sugar
8 ounces (about) bittersweet or semisweet chocolate, melted
Position rack in center of oven and preheat to 350°F. Sprinkle 2 cups coconut evenly over large rimmed baking sheet. Toast in oven until golden, stirring occasionally and watching closely to avoid overbrowning, about 12 minutes. Cool slightly. Maintain oven temperature.
Line 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Pour sweetened condensed milk into large bowl. Scrape seeds from vanilla bean into milk (reserve bean for another use). Stir in toasted coconut and remaining 3 cups untoasted coconut. Using electric mixer, beat egg whites and salt in another clean large bowl until frothy. Add sugar and beat until soft peaks form. Carefully fold whites into coconut mixture.
Using about 3 tablespoons coconut mixture per cookie, form into 2-inchdiameter mounds on prepared baking sheets, spacing about 2 inches apart. Bake until macaroons are golden brown on bottom, about 14 minutes. Transfer macaroons to rack; cool completely.
Line large baking sheet with waxed paper. Melt chocolate in heavy small saucepan over low heat, stirring constantly. Dip bottoms of macaroons into melted chocolate and transfer to prepared baking sheet, chocolate side down. Freeze until chocolate sets, about 5 minutes. Pull macaroons from waxed paper.
DO AHEAD: Can be made ahead. Store in waxed paper-lined airtight containers in refrigerator up to 2 days, or freeze up to 2 weeks.
Sesame-Almond Macaroons
These soft, chewy almond macaroons have the added bonus of toasty sesame flavor. They go particularly well with tea. Be sure not to overbake the cookies, as they will become too crisp. Makes about 3 dozen
½ cup plus 1 tablespoon raw sesame seeds (about 3 ounces)
1 7-ounce package almond paste, broken into small pieces
½ cup sugar
2 large egg whites
Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
Line 2 heavy large rimmed baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in toasted sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake cookies until puffed and pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil.
DO AHEAD: Macaroons can be made 2 days ahead. Store in airtight containers at room temperature.
Linzer Macaroon Sandwiches
In this variation of the classic jam-filled Austrian nut cookie, the nut shortbread is replaced by a slightly chewy almond macaroon. The cookies keep well at room temperature and can also be frozen. They may soften slightly while stored, but they’ll still be wonderful. Makes about 2 dozen
1⅔ cups blanched slivered almonds
1⅓ cups sugar
2 large egg whites
1 teaspoon almond extract
⅓ cup sliced almonds
½ cup raspberry preserves
2 tablespoons waterPowdered sugar
Position rack in center of oven and preheat to 375°F. Line 2 heavy large rimmed baking sheets with parchment paper. Finely grind slivered almonds and sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).
Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1¼-inch-diameter round. Gently press a few sliced almonds into each cookie.
Bake cookies, 1 baking sheet at a time, until light golden, about 18 minutes. Slide parchment with cookies onto racks and cool completely.
Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes. Cool slightly.
Spoon ½ teaspoon raspberry preserves onto bottom side of 1 cookie. Top with second cookie, bottom side down. Press to adhere. Repeat with remaining cookies and preserves.
DO AHEAD: Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month. Cookies may soften slightly.
Sift powdered sugar over cookies.
Pecan Lace Sandwich Cookies with Orange Buttercream
It is especially important to use parchment paper when baking these Florentine-style lace cookies—they are a cross between a cookie and candy, so they tend to be sticky and would otherwise be difficult to remove from the baking sheet. Lining baking sheets with parchment paper creates a nonstick surface, protects the cookie bottoms from burning, and ensures easy cleanup. Makes about 1½ dozen
Cookies
¼ cup (½ stick) unsalted butter, room temperature
⅓ cup sugar
2 tablespoons light corn syrup
⅓ cup unbleached all purpose flour
1 cup coarsely ground pecans
1 teaspoon vanilla extract
Filling
1 cup powdered sugar
¼ cup (½ stick) unsalted butter, room temperature
1 tablespoon orange juice
¾ teaspoon finely grated orange peel
COOKIES: Position rack in center of oven and preheat to 350°F. Line 2 heavy large rimmed baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add pecans and vanilla; stir to combine.
ТЕЛЕГРАМКанал с обзорами, анонсами новинок и книжными подборками
Книжный Вестник
Бот для удобного поиска книг (если не нашлось на сайте)
Поиск книг
Свежие любовные романы в удобных форматах
Любовные романы
О психологии, саморазвитии и личностном росте
Саморазвитие
Детективы и триллеры, все новинки
Детективы
Фантастика и фэнтези, все новинки
Фантастика
Отборные классические книги
Классика
ВКОНТАКТЕБиблиотека с любовными романами, которая наверняка придётся по вкусу женской части аудитории
Любовные романы
Библиотека с фантастикой и фэнтези, а также смежных жанров
Фантастика
Самые популярные книги в формате фб2
Топ фб2
книги