the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes,
then transfer the cookies to the rack and let cool completely.
Meanwhile, make the icing: In a bowl, whisk together the confectioners’ sugar,
half-and-half, and lemon juice until completely smooth. Transfer
to a piping bag fitted with a fine tip and decorate the cookies as desired.
TIP If the icing is too thin, add more confectioners’ sugar. If it is too thick, stir in
more half-and-half until it reaches the desired consistency.
45
COOKIES, BARS & BROWNIES
1 recipe Sugar Cookies (page 210)
1 teaspoon peppermint extract
1 teaspoon red food coloring,
plus more as needed
All-purpose flour, for dusting
MAKES ABOUTMAKES ABOUT
2 DOZEN COOKIES2 DOZEN COOKIES
Candy Cane Cookies
These whimsical cookies are easy to shape if you refrigerate the dough overnight as directed. If
you would like less peppermint flavor, substitute
1
/
2
teaspoon pure vanilla extract for half of the
peppermint extract. For a decorative finish, stir together about 1
1
/
2
tablespoons each finely crushed
peppermint candy and sugar and sprinkle over the just-baked cookies.
Make the cookie dough. Divide the dough into 2 equal pieces. Place 1 piece in the bowl
of a stand mixer fitted with the paddle attachment and mix in the peppermint extract
and red food coloring until completely combined. Shape each piece into a disk, wrap
separately in plastic wrap, and refrigerate overnight. Let the dough soften slightly at
room temperature before continuing.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out each dough disk
1
/
4
inch (6 mm) thick. Cut
into strips 6 inches (15 cm) long and
3
/
4
inch (2 cm) wide. Taking 1 red strip and 1 plain
strip, pinch the ends together and gently twist the strips around each other. Pinch the
other end to secure and bend one end into a hook to form a candy cane shape. Transfer
to the prepared baking sheet. Repeat with the remaining dough, spacing the cookies
about 1
1
/
2
inches (4 cm) apart.
Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies
to a wire rack and let cool completely.
TIP You can also roll each disk of dough into long, skinny ropes about
1
/
2
inch (12 mm)
thick and cut into 6-inch (15-cm) lengths before twisting.
46
BAKING FAVORITES
7 large egg whites
2 cups (1 lb/500 g) sugar
1 teaspoon peppermint extract
5 tablespoons (1 oz/30 g) Dutch-
process cocoa powder, sifted
¼ lb (125 g) bittersweet chocolate,
finely chopped
¼ lb (125 g) cacao nibs
MAKES ABOUTMAKES ABOUT
4 DOZEN COOKIES4 DOZEN COOKIES
Minty Chocolate Meringues
These pretty cookies use a Swiss meringue, which calls for heating the egg whites and sugar
together before beating. It yields a denser, smoother, and more stable meringue than a French
meringue, which incorporates the sugar as the whites are beaten. Don’t adjust the amount
of sugar, as the structure of any meringue depends on the correct ratio of egg whites to sugar.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a heatproof bowl, whisk together the egg whites and sugar until combined. Set the
bowl over but not touching barely simmering water in a saucepan and whisk constantly
until the sugar is completely dissolved, about 3 minutes. Remove the bowl from the
heat and whisk in the peppermint extract.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg white
mixture on high speed until stiff, glossy peaks form, about 8 minutes. Stop the mixer
and add the cocoa powder, chocolate, and cacao nibs. Gently fold into the meringue
until just combined.
Drop the meringue by heaping tablespoonfuls onto the prepared baking sheet, spacing
the cookies about 1 inch (2.5 cm) apart.
Bake until the cookies are dry to the touch and begin to crack, 8–10 minutes. Transfer
the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes, then
transfer the cookies to the rack and let cool completely.
TIP For showstopping Christmas cookies, let the meringues cool completely, then dip in
melted chocolate and sprinkle with crushed candy canes. You can also transfer the
meringue to a piping bag fitted with a large decorating tip and pipe out intricately
shaped cookies.
49
COOKIES, BARS & BROWNIES
4 large egg whites
1 tablespoon cornstarch
1 cup (7 oz/200 g) sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 teaspoons Dutch-process cocoa
powder, sifted
¼ lb (115 g) bittersweet chocolate,
cut into pieces
1