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by Tasha DeSerio Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie. Visit the Guide to Thanksgiving Dinner for more pies and Thanksgiving desserts. Serves 8 to 10
Tart Love | Gibbs Smith , 2011 This drunken pumpkin bourbon tart recipe utilizes the distinctly delicious flavor and color of roasted fresh pie pumpkin. (You can substitute canned pumpkin if nothing else is available.) The custard gets pumped up with bourbon and plenty of spice so that it takes on a beautiful, burnt caramel color and layers of festive flavor.
Sunday night, I emailed off 497 pages containing 80,392 words to my editor (846 photos had been sent over before the weekend), went to bed at 2 a.m., woke up at 6 a.m. and a few hours later came home to a completely empty apartment and two entire hours to myself — two hours to nap or just stare slack-jawed at the ceiling fan and think about nothing for a while — and decided instead that I’d had enough of this pumpkin-free November I’d been having and went back into the kitchen to make pudding. That’s normal right? That’s what normal people do, right? Wait, don’t tell me. So, a manuscript has officially been delivered, a whole 6 hours in advance of its deadline.
From the recipe archive, first posted 2006. Enjoy! ~Elise My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can, the other using purée she made from a ripe sugar pumpkin.
by Abigail Johnson Dodge Yields about 2-1/2 dozen biscotti. 5-5/8 oz. (1-1/4 cups) all-purpose flour 1/2 cup granulated sugar 1 tsp. baking powder 1/4 tsp. table salt 3/4 cup unsalted shelled pistachio nuts (3-1/2 oz.) 1/2 cup sweetened dried cranberries (2-1/2 oz.) 1 large egg 1 large egg white 1 Tbs. finely grated orange zest (from about 2 oranges) 1 Tbs. fresh orange juice 3/4 tsp. pure vanilla extract Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a nonstick baking liner.
15 oz. (3-1/3 cups) unbleached all-purpose flour 3/4 tsp. baking powder 1/2 tsp. table salt 9 oz. (18 Tbs.) unsalted butter, at room temperature 1-1/2 cups granulated sugar 1 large egg 1 large egg yolk 1-1/2 tsp. pure vanilla extract Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups. Tip: For perfectly round cookies, shape the dough into logs, wrap in plastic, and insert into empty paper towel tubes. In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk until well blended.
by David Crofton Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee. Yields about 6 dozen cookies.
by Carole Walter These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties. Watch the playback of our Virtual Cookie Exchange , where Denise Mickelsen demonstrates how to get a well-defined design on the cookies and offers up her secret to keeping the pinwheel log rounded in the freezer.
by Tony Rosenfeld These buttery crisps are like shortbread cookies with Italian flair. The fresh rosemary adds a wonderful fragrance and flavor while the toasted pine nuts both enrich the cookie dough and serve as a pretty decoration on top.
by Candice Clauss Potato chips in a cookie? You bet. My version of my grandmother’s recipe adds a new and delicious crunch to the traditional pecan sandie, resulting in a buttery cookie with a light and flaky texture.
by Joanne Chang If the dough starts to get too soft as you cut the cookies, stick it in the freezer to firm it up. Yields about 12 dozen
by Denise Pierce The combination of rich macadamia nuts and browned butter gives these pretty, delicate cookies an intense flavor. I like to use vanilla bean paste (a combination of vanilla extract and vanilla seeds), but vanilla extract works well, too. Yields about 52 3-inch cookies. 4 oz. (1/2 cup) unsalted butter, cut into 5 pieces 4-1/2 oz. (1 cup) finely chopped lightly salted macadamia nuts 1 cup granulated sugar 1 large egg, lightly beaten 1 tsp. vanilla bean paste or pure vanilla extract 1/2 tsp. table salt Heat the oven to 350°F.
by Joanne Chang Lightly flour the sharp edge of your cookie cutters to keep the dough from sticking. Visit the Guide to Christmas for more holiday recipes and tips for perfect Christmas cookies. Yields about 3 dozen 4-inch-tall gingerbread people. To learn more, read the article: A Sweet Holiday Gift 14-1/4 oz. (3 cups plus 2 Tbs.) unbleached all-purpose flour 2 tsp. ground cinnamon 2 tsp. ground ginger 1 tsp. baking soda 1/2 tsp. ground cloves 1/2 tsp. table salt 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature 1 cup very firmly packed light brown sugar 1/4 cup molasses 1 large egg
by Abigail Johnson Dodge These snaps have a crunchy texture and a good, spicy warmth. Yields about 40 cookies. To learn more, read the article: Ginger Gives Warmth to Cookies
Desserted | Down East Books , 2011 Yes, though the name chocolate-dipped molasses cookies doesn’t say it, these are vegan—but are adored by everyone who tries them. Serve with hot tea or whiskey.– Kate Shaffer LC Tempered Chocolate, Really? Note If you wish, you can certainly temper the chocolate in which you dip these cookies.