Coming Home Magazine

CLASSIC CUT-OUT COOKIES CO O K I E S 1 stick unsalted butter, softened 1 cup sugar 1 egg 1 tsp vanilla extract 1 Tbsp whipping cream 2 cups flour ½ tsp baking powder ½ tsp salt I C I N G 8 oz cream cheese 1 stick butter 1 lb powdered sugar 1 tsp vanilla extract food coloring (optional) 1. Preheat oven to 350°F. 2. Make cookies by blending butter, sugar, egg, vanilla, and whipping cream in a large bowl. Add dry ingredients and mix until well combined. Refrigerate dough for 1 hour. 3. Roll out dough and cut into shapes with cookie cutters. 4. Bake for 7-10 minutes and let cool. 5. Meanwhile, mix all icing ingredients in a bowl. 6. Ice cookies and enjoy. CRANBERRY- ORANGE BISCOTTI 2¾ cups flour 1 tsp baking powder ½ tsp baking soda ¼ tsp kosher salt 1 stick unsalted butter, softened 1 cup sugar 1 Tbsp orange zest 1 tsp almond extract 2 eggs ¾ cup dried cranberries 1. Preheat oven to 350°F. 2. Whisk flour, baking powder, baking soda, and salt in a large bowl. 3. In a separate bowl, beat butter, sugar, orange zest, and almond extract until creamy. Mix in eggs one at a time. 4. Slowly add flour mixture to butter mixture until fully combined. Stir in cranberries. 5. Divide dough in half and form into 2 rectangular logs, about 8x4 inches. 6. Arrange logs on parchment-lined baking sheet and bake until tops are set, about 20-25 minutes. Transfer logs to a wire rack and let cool completely. 7. Use a sharp knife to cut logs into ½-inch thick slices. Return slices to baking sheet and bake until crisp and golden-brown, about 10 minutes. CHOCOLATE PEPPERMINT SHORTBREAD 1¾ cups flour ½ cup cocoa powder ¾ tsp baking powder ½ tsp kosher salt 2 sticks unsalted butter, softened ¾ cup sugar ¾ tsp vanilla extract 6 oz semi-sweet chocolate chips, chopped ½ tsp peppermint extract 4 candy canes, crushed 1. Preheat oven to 300°F. 2. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. 3. In a separate bowl, cream butter, sugar, and vanilla until fluffy. Slowly add flour mixture to butter mixture until just combined. 4. Divide dough in half. Form each half into 1-inch-thick logs. Cover in plastic wrap and refrigerate for at least 1 hour. 5. Remove plastic wrap, slice logs into ¼-inch rounds, and arrange on a parchment-lined baking sheet. 6. Bake for 15-20 minutes and let cool completely. 7. Meanwhile, melt chocolate chips in microwave and stir in peppermint extract. 8. Dip each cookie into melted chocolate and sprinkle with crushed candy canes. Refrigerate until chocolate is set. COMING HOME MAGAZINE 31

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