How-To: Make a Holiday Cookie Box

Spiced Apple Cookies

For the dough:

• 3-3/4 cups (450g) all-purpose flour

• 3-1/2 tsp baking spice of choice (a blend of cinnamon, clove, anise, and ginger works well)

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup + 2 Tbsp (250g) unsalted butter

• 1-2/3 cups (330g) dark brown sugar, packed 

  
  

For the topping:

• 1 large egg white

• 2-3 medium apples

• 1/2 cup apple cider

•  1/4 cup brown sugar

1. Sift together the flour, spice mix, baking powder and salt in a medium bowl

2. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 3 minutes on medium high speed until the mixture is light and fluffy.

3. Add the dry ingredients and mix on low speed until the dough comes together. It will be dry at first. 

4. Shape the dough into 2 discs and refrigerate for at least 30 minutes. 

5. Preheat the oven to 350 °F and line two baking sheets with parchment. 

6. Roll one disc of dough out at a time to 1/4” thick. Thinly slice the apple, removing any seeds. 

7. Cut the dough into rounds at least slightly wider than your apple. Brush each round with egg white and top with an apple slice. 

8. Bake for 12 minutes, rotating half way through until the dough is golden. 

9. Cool completely.

10. Boil the cider, sugar and salt until thickened and amber colored. Brush over each cooled cookie.

Cranberry Almond Nougat Drops

• 2-1/2 cups (300g) whole raw almonds

• 1-1/2 cups (300g) granulated sugar

• 3/4 cup (180ml) water

• 3/4 cup (180ml) light corn syrup

• 3 Tbsp (63g) honey

• 1 vanilla bean

• 1/8 tsp salt

• 6 Tbsp egg whites (90g, from about 3 large eggs)

• 1 cup (120g) dried unsweetened cranberries

• Confectioners’ sugar, for dusting

1. Preheat the oven to 350 °F. Spread almonds on a tray and toast until they are fragrant and golden. Set aside. 

2. In a medium saucepan combine the sugar, water, corn syrup, honey, salt and vanilla seeds. Stir just to combine. Place over medium heat and simmer until the sugar is dissolved. Increase the heat to medium high, cook for 15-20 minutes until a candy thermometer reads 244 °F. At this stage, put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until medium peaks form. Once the syrup reaches 250 °F, pour half into the whites in a steady stream while whisking at medium speed.

3. Continue cooking the remaining syrup to 293 °F. Pour the remaining syrup into the whites while whisking. Continue whisking for another 6-8 minutes until when pressed between your fingers the mixture sticks like chewing gum. 

4. Line a couple of cookie sheets with parchment or a silicone baking mat. Dust with confectioners sugar. 

5. Dollop the mixture onto the tray, leaving room as they will spread slightly, dust the tops with confectioners sugar as well.

6. Allow to set for 12 hours before handling. 

Meyer Lemon Crinkles

• 1-2/3 cups (200g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 cup (149g) granulated sugar

• Zest of 2 Meyer lemons

• 1/4 cup (50g) vegetable oil

• 2 tablespoons (28g) unsalted butter, melted

• 1 teaspoon vanilla

• 1/2 teaspoon table salt

• 3 tablespoons (43g) Meyer lemon juice

• 1 large egg

• 1/3 cup (66g) granulated sugar

• 2/3 cup (75g) confectioners' sugar, sifted if lumpy

1. To make the dough: In a small bowl, whisk together the flour, baking powder, and baking soda. Set aside. 

2. In a large bowl, whisk together the sugar and lemon zest until the zest is evenly distributed. Add the oil, butter, vanilla, and salt. Whisk until smooth, then whisk in the lemon juice. Add the egg and whisk until combined.  

3. Add the dry mixture and use a flexible spatula to stir until the flour is fully incorporated and there are no dry spots. The mixture will be very soft. 

4. Cover the bowl and chill the dough in the refrigerator for 2 to 3 hours, or up to 2 days. It will firm up considerably.  

5. When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.  

6. To shape the lemon crinkle cookies: To coat the cookies, place the granulated sugar in a small bowl and the confectioners’ sugar in a medium bowl.  

7. One at a time, scoop the dough into 1-1/2" balls (about 23g each; a level tablespoon cookie scoop works well here) and place it directly into the bowl of granulated sugar. Toss to coat, then transfer to the bowl of confectioners’ sugar and, again, toss to coat. Transfer the coated lemon crinkle cookie to the prepared baking sheet and repeat with the remaining dough. The dough will still be soft but will hold its shape when placed on the baking sheet.  

8. Bake the lemon crinkle cookies for 11 to 13 minutes, rotating the pans halfway through baking. They will be slightly puffed in the center, the edges will be firm, and the centers will be set. 

9. Remove from the oven and allow the cookies to cool completely on the baking sheet; serve warm or at room temperature. 

Millionaire's Shortbread

For the shortbread:

• 12 tablespoons (170 g) unsalted butter (1½ sticks), at room temperature but not too soft

• 1/2 cup (100 g) granulated sugar

• 1/2 teaspoon salt

• 1-1/2 cups (190 g) all-purpose flour

For the caramel:

• 2 cups (400g) sugar

• 1/2 cup (120ml) water

• 1/4 cup (60ml) corn syrup

• 1/2 cup (113g) unsalted butter (1 stick)

• 1/2 cup (120ml) heavy cream

• 2 tablespoons (30g) crème fraîche

For the chocolate layer:

• 4 oz (113 g) bittersweet chocolate

• 1/2 cup (120 ml) heavy cream

• Flaky sea salt, for sprinkling

1. Line the bottom of an 8” square pan with parchment paper and preheat the oven to 325°F. 

2. Cream together the butter and sugar in the bowl of a stand mixer until softened and combined, they don’t need to be fluffy.

3. Add the flour and salt all at once. Mix until cohesive. The dough may be crumbly.

4. Press the dough into the prepared pan. Chill for 10 minutes.

5. Prick the dough with a fork in a few places, then bake until golden brown. Cool completely.

6. To make the caramel: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into the shell, and allow to cool and set, at least 1 hour.

7. Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of flaky salt. Cut into desired shapes.