Holiday Entertaining Guide - Page 17 - Bake batches of Christmas memories (4)

Holiday Entertaining Guide
- Page 17
Bake batches of Christmas memories (4)
for 1 minute, then stir until smooth.

5. Let the filling cool slightly and place into a pastry bag or resealable plastic bag fitted with a large plain tip. Pipe the filling as far as possible into both ends of all the cookies, and then coat the rims of each cookie on the outside with the filling. Dip the ends of each cookie into a bowl of the chocolate sprinkles. As the filling cools, they will adhere firmly.

Per piece: 208 calories; 12 g fat; 8 g saturated fat; 20 mg cholesterol; 2 g protein; 26 g carbohydrate; 20 g sugar; 1 g fiber; 14 mg sodium; 13 mg calcium

Cookie recipe from “The Art and Soul of Baking,” by Cindy Mushet. Filling recipe from “The Art of French Baking,” by Ginette Mathiot

Salted butter and chocolate chunk shortbread
Yield: About 32 cookies
•18 tablespoons (21/4 sticks) salted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 21/4 cups all-purpose flour
• 8 ounces semi- or bittersweet dark chocolate, chopped into chunks (do not chop too fine)
• 1 large egg, beaten
• Demerara or turbinado sugar, for rolling
• Flaky sea salt, or kosher salt

1. Line one or two rimmed baking sheets with parchment paper.

2. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars and vanilla onmedium-high until it’s very light and fluffy, 3 to 5 minutes. Use a spatula to scrape down the sides of the bowl. With the mixer on low, add the flour, followed by the chocolate chunks, and beat just to blend.

3. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough (this will protect your hands from getting sticky). Use your hands to form the dough into a log shape about 2 to 21/2 inches in diameter. Rolling it on the counter will help smooth it out; it does not have to be perfect. Refrigerate until very firm, about 2 hours.

4. Preheat oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara or turbinado sugar.

5. Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheets about 1 inch apart and sprinkle with flaky or kosher salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Cool on the baking sheet for 1 minute, then transfer to a wire rack.

Per cookie: 147 calories; 9 g fat; 5 g saturated fat; 23 mg cholesterol; 1 g protein; 17 g carbohydrate; 9 g sugar; 1 g fiber; 55 mg sodium; 8 mg calcium

Recipe from “Dining In,” by Alison Roman

Chocolate sandwich cookies
Yield: 30 cookie sandwiches
• 113/4 ounces dark chocolate (at least 55 percent cocoa solids) broken into pieces, divided
• 3 ounces heavy cream
• 1/2 tablespoon honey
• 2 tablespoons unsalted butter, softened
• 2 eggs
• 3/4 cup demerara or turbinado sugar
• 3 1/2 tablespoons unsalted butter
• 6 tablespoons plus 1 teaspoon bread flour or all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt

1. Make the ganache: Melt 23/4 ounces of the chocolate in a double boiler (heatproof bowl placed over a saucepan of simmering water) or simply in the microwave. In a small