Cardamom Shortbread Cookies

Cardamom adds just a subtle intriguing note to classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1-1/4 tsp. ground cardamom
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, cardamom, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

Peppermint Meringue Kisses

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.
Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 
  
  1 cup confectioners’ sugar
  
  


• 
  
  Whites from 2 large eggs
  
  


• 
  
  1/8 tsp. pure peppermint extract
  
  


• 
  
  1/3 cup finely chopped, peppermint hard candies
  
  

Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.

Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.

Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.

Almond Macarons

The subtly sweet almond flavor of these meringue cookies makes them incredibly versatile: They serve as a blank canvas for different flavor variations.
Watch the video to see Joanne demonstrate how to make classic French macarons and their sweet fillings.

• 
  
  7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners’ sugar
  
  


• 
  
  4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
  
  


• 
  
  4 large egg whites, at room temperature
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 recipe filling: either Lemon Curd, Buttercream, or Chocolate Ganache
  
  

Make the batter

Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.


Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.


With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.

Pipe the cookies

Using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.

Bake the cookies

Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 300°F (let the third sheet sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks. Meanwhile, return the oven temperature to 325°F and then bake the third sheet as above.


Remove the meringues from the parchment and pair them by size.

Fill the cookies

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Cardamom Shortbread Cookies

Cardamom adds just a subtle intriguing note to classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1-1/4 tsp. ground cardamom
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, cardamom, and salt in a medium bowl.

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).