h t e e s t e a a r son! b e l e C ew holiday cookie recipes With eight n America’s unique baking tradit y b d e r ions inspi and the all-natural flavor of REAL B Butter. REAL BUTTER Pure and Natural P butterisbest.com approximate tab location REGIONAL BAKING TRADITIONS for the holidays Every corner of the country has a different take on holiday cookies. Whether they are inspired by local ingredients or by the traditions of the people who live there, America’s holiday cookies are as varied as our landscape. But no matter how different the recipes may be, there is one thing they all have in common: The pure and natural flavor of REAL Butter. From San Francisco to Savannah, only REAL Butter provides the melt-in-your-mouth richness and superior texture that turns a cookie into a time-honored tradition. Try some of the recipes for yourself and taste how different—yet how similar—our great country can be. It all begins with REAL B utter. © 2009 WMMB, Inc. / America’s Dairy Farmers® butterisbest.com FL7738 Pistachio Biscochitos Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch. PISTACHIO Biscochitos Makes 5 dozen cookies INGREDIENTS: DIRECTIONS: 3 cups flour In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well. 1 1/2 teaspoons baking powder 1 teaspoon anise seeds, crushed 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shelled, roasted and salted pistachios, chopped 1 cup (2 sticks) butter, softened 1/3 cup raw sugar* 1/3 cup dark brown sugar, packed 1 large egg 1 teaspoon almond extract 1 teaspoon orange extract 2 teaspoons orange zest colored sugar, for decoration Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes. Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp. Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week. *Demerara and Turbinado are two common types of raw sugar. Wintermint Wafers With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate. WINTERMINT Wafers Makes 3 dozen cookies INGREDIENTS: DIRECTIONS: Chocolate Cookies: Chocolate Cookies: In large bowl, beat butter and confectioners’ sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate. Chocolate Coating: Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract. Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes. To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies. 1 cup (2 sticks) butter, softened 1 cup confectioners’ sugar 1 teaspoon peppermint extract 1/2 teaspoon salt 1 cup unsweetened cocoa powder 1 1/2 cups flour Chocolate Coating: 1 pound semi-sweet chocolate, chopped 1 teaspoon peppermint extract Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchmentlined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely. Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks. Bananas Foster Bars Bananas Foster is a dessert that’s become synonymous with New Orleans—the place where it was invented. This recipe takes all those great flavors—the rum, the bananas and, of course, the butter—and transforms them into a bar that’s sure to make any dessert plate a hit. BANANAS Foster Bars INGREDIENTS: Bars: 1 cup bananas, diced 1/2 cup (1 stick) butter, softened 1/2 cup (2 ounces) pecans or walnuts, chopped 1 cup dark brown sugar, packed 1 egg 1 tablespoon dark rum or 1 teaspoon rum extract 1 cup flour 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Frosting: 2 tablespoons unsalted butter at room temperature 4 ounces cream cheese, softened 4 tablespoons light brown sugar 1 teaspoon rum or pure vanilla extract 1 teaspoon cinnamon 1 to 2 cups confectioners’ sugar, sifted Makes 16 2-inch bars DIRECTIONS: Bars: Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*. In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine. In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely. Frosting: In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners’ sugar to create desired consistency. Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. *For a thicker bar, use an 8-inch square pan. Apple Cider Buttons The Northeast is one of the country’s leading apple-producing regions. These sweet little sandwich cookies pay homage to the crop with a tart apple jelly that offsets the luxuriously dense butter flavor that surrounds it. APPLE CIDER Buttons INGREDIENTS: DIRECTIONS: Cookies: In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest. 1 cup (2 sticks) butter, softened 1/2 cup sugar 1 teaspoon pure vanilla extract 1 tablespoon lemon zest, optional 2 cups flour 1/4 teaspoon salt decorative sugar, for garnish Filling: 1/2 cup prepared apple cider jelly* In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm. Preheat oven to 375°F. Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create “bottom” layer of button. Sprinkle rounded button tops with decorative sugar. Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely. Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top Makes 3 dozen mini sandwich cookies on jelly. Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving. *Apple cider jelly is available from many online gourmet retailers. Apple jelly or another preserve may be substituted. Recipe for homemade jelly is below: Combine 6 cups fresh apple cider, 4 cups sugar and 1 box (1 3/4 ounces) sure-jell dry, sugar-free pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions). u Chocolate B tter Pecans These cookies tip their 10-gallon hat to pecan country. Butter gives them a slightly chewy texture that melts in your mouth. And Mexican chocolate icing celebrates the spicy, south-of-theborder flavors that really kick up Texas cuisine. CHOCOLATE Butter Pecans INGREDIENTS: Cookies: 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 cup light brown sugar, packed 1 large egg 1/2 teaspoon salt 1 1/2 teaspoons Mexican or pure vanilla extract 1 1/2 cups flour 1 to 2 teaspoons pure chili powder, to taste Makes 4 dozen cookies DIRECTIONS: 1 cup (4 ounces) pecans, toasted and finely chopped sea salt, optional Mexican Chocolate Icing: 1 pound bittersweet chocolate, coarsely chopped 1 teaspoon Mexican or pure vanilla extract 1/2 teaspoon pure chili powder 1 teaspoon cinnamon pecans halves for garnish Cookies: Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely. Mexican Chocolate Icing: Place chocolate, vanilla, chili powder and cinnamon in large microwavesafe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week. Almond Bu tter Buckeyes This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio’s famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in “The Buckeye State,” as well as in neighboring states throughout the Midwest. ALMOND BUTTER Buckeyes Makes 4 dozen candies INGREDIENTS: DIRECTIONS: Candies: Candies: In large bowl, combine butter, almond butter, rum, almond extract and confectioners’ sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes. 1 cup (2 sticks) butter, softened 1 1/4 cups almond butter* 3 tablespoons dark rum or 1 1/2 teaspoons rum extract 1 teaspoon almond extract 3 3/4 to 4 cups confectioners’ sugar, sifted Coating: 12 ounces bittersweet chocolate, chopped Coating: Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth. To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days. *You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution. Gold Rush Bars When early settlers came to California, they found more than just gold. They found soil and a climate suited for growing figs, dates and apricots. These regional ingredients shine in all of their glory in this buttery and ever-so-slightly chewy cookie bar. GOLD RUSH Bars INGREDIENTS: 2 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sweet white dessert wine, such as Muscat or Late Harvest Riesling 3/4 cup dried apricots, chopped 1/2 cup dried figs, chopped 1/2 cup dried dates, chopped 1 cup (2 sticks) butter, softened 3/4 cup sugar Makes 3 dozen bars DIRECTIONS: 3/4 cup light brown sugar, packed Preheat oven to 375°F. Line 13x9x2-inch pan with foil; butter bottom of foil. In small bowl, combine flour, baking powder and salt; set aside. 2 large eggs In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool. 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1 cup (4 ounces) walnuts, chopped confectioners’ sugar, optional Cream together butter and sugars using an electric mixer until light and fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well. Spread half of batter over bottom of prepared pan using a buttered, metal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top. Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack. Dust with confectioners’ sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week. ainier Macaroons R t n u o M From Seattle to Tacoma—and sometimes even as far away as Portland— Mount Rainier stands as a prominent landmark in the Northwest. It’s the inspiration for these coconut classics. Butter and coconut form a luscious foundation that is topped with bittersweet chocolate and a festive white chocolate snowcap. MOUNT RAINIER Macaroons Makes 3 dozen cookies INGREDIENTS: DIRECTIONS: 3 large eggs Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well. 1/2 cup sugar 1 cup (2 sticks) butter, melted and cooled slightly 2 7-ounce bags sweetened coconut flakes 1 teaspoon pure vanilla extract 1/4 cup flour 12 ounces bittersweet chocolate, finely chopped 1 cup white chocolate chips Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours. Preheat oven to 350°F. Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack. Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add “snow cap.” Allow white chocolate to set at least 3 hours. Store in airtight container in refrigerator for up to 3 days.
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