We started working on the new Betty Crocker Christmas Cookies magazine (available in stores now) last March. My office is directly above our test kitchens and I’m able to look down on them through a glass wall to see what is going on. In May, I took this photo of Kristen and the counter filled with cookies, just waiting for our taste panel evaluation to begin.
After tasting all of these cookies and many more over several weeks, we settled on 42 of the very best ones. Then we took a photo of every recipe and put them together in this new magazine.
The recipes shown on the cover are: Pecan-Shortbread Trees, Raspberry Poinsettia Blossoms, Gingerbread Cookies with Royal Icing, Chocolate-Peppermint Creams and Sparkling Lemon Snowflakes. All of these are really yummy, especially the Chocolate-Peppermint Creams which are fudge-like confections that I couldn’t stop eating after our taste panel was over. At times when chocolate is involved, it can be difficult for me to maintain my professionalism.
One of my favorite recipes in this issue is the Heart Sandwich Cookies because—well to be honest—I love heart-shaped things.
Heart Sandwich Cookies
Prep Time: 1 Hour 30 Minutes
Start to Finish: 2 Hours 30 Minutes
Cookies
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1 teaspoon red edible glitter
Cinnamon Filling
1/4 cup red cinnamon candies
1/3 cup water
3 tablespoons butter, softened
3 cups powdered sugar
1. In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed. On low speed, beat in flour and baking powder until well mixed, scraping bowl frequently.
2. Shape dough into 2 equal halves; wrap in plastic wrap. Flatten each to 1/2-inch thickness. Refrigerate until firm, about 1 hour.
3. Heat oven to 400°F. On generously floured surface, roll out 1 half of dough 1/8 inch thick. Cut with small (2-inch) heart-shaped cookie cutter. On ungreased cookie sheets, place cookies 1 inch apart. Sprinkle glitter on cookies. Bake 5 to 8 minutes or until edges are lightly browned. Repeat with remaining half of dough, except do not sprinkle with glitter. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
4. Meanwhile, in 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Remove from heat. Using wire whisk, stir in butter and powdered sugar, 1/3 cup at a time, until smooth.
5. Spread or pipe heaping teaspoon filling in center of flat side of each undecorated cookie. Press decorated cookie over filling; press firmly to secure.
3 dozen sandwich cookies
High Altitude (3500-6500 ft): No change.