Holiday Cookies from Around the World

Yield: makes About 4 Dozen Cookies

Time: 9 hours 10 minutes

Instructions

1. In a medium bowl, whisk together the first 6 ingredients and set aside. In the bowl of a stand mixer fitted with the whip attachment, beat together the sugar, egg, and vanilla on high speed until thick and pale, about 3 minutes. Add the butter and continue beating until smooth, about 3 minutes more. Use your fingers to work the reserved dry ingredients into the butter mixture until just combined.
2. Using a plastic bowl scraper, divide the dough in half and transfer each half to a large sheet of parchment paper. Use the paper to squeeze and roll the dough into 2 compact 9-inch logs, twisting the ends tightly to make uniform cylinders. Freeze for at least 8 hours and up to 30 days. (If freezing longer than 24 hours, wrap the paper-wrapped cylinders tightly in plastic.)
3. Preheat the oven to 350°F.
4. Meanwhile, unwrap and slice each log into ⅓-inch-thick rounds. Space the cookies ½ inch apart on parchment-paper-lined baking sheets, and bake until slightly puffed with tiny cracks on the surface, 7-9 minutes. Transfer to a wire rack to cool completely.
5. Place the rack of cooled cookies over a cool baking sheet. Using the tines of a small fork or a pastry bag fitted with a very fine tip, drizzle generously with melted white chocolate. Set the rack of cookies aside until the chocolate is firm. Stored in an airtight container, the cookies will keep for up to 7 days.

Yield: makes 2 Dozen Cookies

Time: 50 minutes

Instructions

1. Preheat the oven to 350°F.
2. Meanwhile, in a medium bowl, stir together the first 4 ingredients and set aside. In a small bowl, stir together the boiling water and baking soda. In a small pot over medium heat, melt the butter and golden syrup, then stir in the reserved baking-soda mixture. Remove from the heat, pour over the reserved dry ingredients, and stir until a crumbly dough forms.
3. Using a 1-ounce scoop or rounded tablespoon, divide the dough into balls. Drop the balls onto parchment-paper-lined baking sheets and press into ¼-inch-thick patties, spaced about ½ inch apart. Bake until golden, 15-20 minutes. Let cool completely on the baking sheets. Stored in an airtight container, the cookies will keep for up to 7 days.

Yield: makes About 20 Sandwich Cookies

Time: 1 hours 15 minutes

Instructions

1. Preheat the oven to 350°F.
2. Meanwhile, in a medium bowl, sift together the cornstarch, flour, and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, 3-5 minutes. Add the cognac and zest, and continue beating to incorporate. Add the yolks one at a time, stopping the mixer to scrape down the sides and bottom of the bowl with a silicone spatula after each addition to fully incorporate each yolk. Add the reserved dry ingredients, then mix on low speed, continuing to scrape the bottom and sides of the bowl as needed, until a soft dough forms.
3. Turn the dough out onto a lightly floured work surface and knead briefly, then divide into 3 equal-size pieces. Working 1 piece at a time and using a lightly floured rolling pin, roll the dough out to ¼-inch thickness. Cut out cookies with a 2½-inch round cutter. Space the cookies 1 inch apart on parchment-paper-lined baking sheets. (Reroll scraps and repeat until all of the dough is used.) Bake, rotating halfway through, until pale golden, 12-15 minutes. Cool completely on the baking sheets.
4. Flip half the cookies over; spread each with 1 heaping teaspoon dulce de leche. Top with the remaining cookies and dust with confectioners’ sugar, if desired. Stored in an airtight container, the cookies will keep for up to 4 days.

Yield: makes About 2 dozen cookies

Time: 2 hours 30 minutes

Instructions

1. In a large bowl, combine the saffron, salt, and ½ cup warm water. Allow to steep for 5 minutes, then add the vegetable oil, butter, and semolina, stirring until a smooth dough forms.
2. Turn the dough out onto a clean work surface and knead briefly, then divide the dough in half. Shape each piece into a 2-inch-thick rectangle, then wrap tightly in plastic wrap. Let rest at room temperature for 1 hour.
3. Meanwhile, make the filling and honey syrup. Using a food processor, purée all the filling ingredients with 2 tablespoons warm water, then divide between two small zip-lock plastic bags; set aside.
4. In a small pot over medium heat, bring all the honey syrup ingredients plus 1 cup water to a boil; lower the heat to medium-low and cook until slightly reduced, about 20 minutes; set aside to cool.
5. On a lightly floured work surface, unwrap 1 piece of dough and roll into a 12-inch-long rope. Using your thumb, press along the top of the rope to flatten the middle, creating a narrow trench. Snip a bottom corner off 1 of the plastic bags and pipe a thin stripe of filling into the trench, then bring the long sides up and over, pinching to seal. Roll the rope back and forth, elongating it to 18 inches, while also smoothing its seam. Flatten the rope slightly to make a ¾-inch-thick strip. Using a paring knife, trim and discard the strip’s ends, then cut it on the diagonal at every inch to create twelve 1-by-3-inch diamonds. Repeat with the remaining dough and filling.
6. In a large skillet over medium-high heat, heat the vegetable oil to 350°F. Working in batches, fry the diamonds, flipping once, until golden brown, 3-5 minutes, before immediately dunking them in the pot of honey syrup for 10 seconds. Transfer to a wire rack set over a large, rimmed baking sheet, sprinkle with sesame seeds, and let cool completely. Stored in an airtight container lined with parchment paper, the cookies will keep for up to 7 days.

Yield: makes About 2 dozen cookies

Time: 2 hours 50 minutes

Instructions

1. In a medium bowl, whisk together the first 9 ingredients and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until smooth and creamy, 1-2 minutes. Add half of the reserved dry ingredients and mix on low speed until combined. Using a silicone spatula, scrape the bottom and sides of the bowl, then add the milk and continue mixing on low speed until combined. Scrape the bowl again, then add the remaining dry ingredients and continue mixing on low speed until combined.
2. Turn the dough out onto a lightly floured work surface, then divide the dough in half, form into 2 discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 350°F.
4. Meanwhile, working with 1 disc at a time, break off a chunk of dough and press it into a lightly floured speculaas mold; turn the mold dough-side down, then gently thwack the edge of the mold against your work surface to release the cookie. Brush away any excess dough that clings to the mold and re-flour it before continuing with all of the remaining dough (feel free to use multiple shapes if you like). Space the cookies 2 inches apart on parchment-paper-lined baking sheets and place in the freezer just until firm, about 10 minutes. Gently brush away any excess flour from the surfaces of the cookies, then bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool completely. Stored in an airtight container, the cookies will keep for up to 7 days.

Yield: makes About 30 Cookies

Time: 3 hours 40 minutes

Instructions

1. In a medium bowl, whisk together the first 4 ingredients and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth and creamy, 1-2 minutes. Add the vanilla and lemon zest, and continue beating to incorporate. Add the lemon peel and the reserved dry ingredients, then mix on low speed, using a silicone spatula to scrape the bottom and sides of the bowl as needed, until a crumbly dough forms, about 2 minutes.
2. Turn the dough out onto a lightly floured work surface, then divide the dough in half, form into 2 discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 300°F.
4. Lightly flour a clean work surface and rolling pin. Working 1 disc at a time, roll the dough out to ¼-inch thickness. Cut out cookies with a 2-inch round cutter, and space 1 inch apart on parchment-paper-lined baking sheets. Repeat with the other half of the dough, then reroll the scraps once to continue cutting more cookies. Bake, rotating halfway through, until golden brown, 18-22 minutes. Cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
5. Meanwhile, make the glaze: In a medium bowl, whisk together all the glaze ingredients until no lumps remain. Once the cookies are cooled, dunk the bottom third of each cookie into the glaze, letting any excess drip back into the bowl. Return the cookies to the wire rack, top each with a piece or two of candied peel, and set the rack of cookies aside until the glaze is completely dried. Stored in an airtight container, the cookies will keep for up to 7 days.

Yield: makes 24 Cookies

Time: 25 minutes

Instructions

1. Preheat the oven to 350°F.
2. Meanwhile, in a medium bowl, stir all the ingredients together. Using a ½-ounce scoop or a packed tablespoon, divide the dough into 24 pieces. Moisten your hands and roll the pieces into smooth balls. Space the balls 2 inches apart on parchment-paper-lined baking sheets and bake, rotating halfway through, until golden, 15-18 minutes. Cool completely on the baking sheets. Stored in an airtight container, the cookies will keep for up to 5 days.