Spiced French Apple Cake

Ingredients:

8 tablespoons (1 stick) salted butter, plus more for pan

2 teaspoon Garam Masala spice blend

1 1/2 pounds Granny Smith apples, peeled, cored and cut into ¼-inch slices

1 pound Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices

9 tablespoons white sugar, divided

1/2 teaspoon kosher salt

2 tablespoons brandy or Calvados

95 grams (⅔ cup) all-purpose flour, plus more for pan

1 teaspoon baking powder

2 large eggs

2 teaspoons vanilla extract

Procedure:

1. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the Garam Masala into the butter and set aside.

2. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.

3. Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.

4. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.

5. Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

**Adapted from 177 Milk Street’s recipe

Chocolate Star Cookies

Ingredients:

3 sticks unsalted butter, at room temperature

3 cups firmly packed light brown sugar

3 eggs

1 tbsp vanilla extract

3 1/2 cups all-purpose flour

1 cup plus 2 tbsp unsweetened cocoa powder

1 ½ tsp. baking soda

1 ½ tsp. cream of tartar

¾ tsp. salt

¼ cup coarse sugar, or as needed

Procedure:

1. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

2. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

3. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

4. On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch (3 mm) thick. Use a cookie cutter to shape the dough. Sprinkle the cookies with the coarse sugar.

5. Bake the cookies until the edges are crisp, 8 to 10 minutes. Let the cookies cool.

Mini Chip Snowball Cookies

Ingredients:

1 ½ cups (3 sticks) butter or margarine, softened

¾ cup powdered sugar

1 tbsp vanilla extract

½ tsp salt

3 cups all-purpose flour

2 cups mini chocolate chips

1/2 cup finely chopped nuts

Powdered sugar

Procedure:

1. Preheat oven to 375° F.

2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Lemony Butter Cookies

Ingredients:

2 sticks unsalted butter, softened

1 cup confectioners’ sugar

1 tbsp finely grated lemon zest

1 ½ tbsp fresh lemon juice

2 cups all-purpose flour

¾ tsp salt

For the Glaze:

½ cup plus 2 tbsp confectioners sugar

1 tbsp fresh lemon juice

1 tbsp unsalted butter, softened

Finely grated lemon zest, for garnish

Procedure:

1. Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the fresh lemon juice side of the bowl as necessary. 

2. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets and, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. 

For the Glaze:

1. In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth.

2. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let the cookies stand until glaze is set, about 15 minutes.

Spiced Gingerbread Cookies

Ingredients:

3 cups flour

1 tsp Kashmiri Garam Masala

2 tbsp ground ginger

1 tsp baking soda

¼ tsp cayenne pepper

¼ tsp salt

¾ cups softened butter

¾ cup brown sugar (packed)

¼ cup molasses

1 egg

Procedure:

1. Whisk the flour, ginger, Kashmiri Garam Masala, salt, baking soda, and cayenne in a medium bowl.

2. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Wrap the dough in wax paper, and refrigerate for at least 4 hours.

3. Preheat to 350 degrees fahrenheit. Line 2 baking sheets with parchment paper.

4. Use cookie cutters to cut out individual cookies, and line them up on the baking sheets about 1 inch apart. Freeze the cookies until firm, about 15 minutes.

5. Bake for about 12 minutes or until cookies are slightly firm to the touch but not browned at the edges.

6. Let the cookies cool, and add icing if you’d like.

Candy Cane Cookies

Ingredients:

½ cup butter, softened 

1 tsp vanilla

½ cup shortening 

¾ tsp peppermint extract

1 cup confectioners’ sugar 

2 ½ cups flour

1 egg

½ tsp salt

For the Topping:

½ cup finely crushed peppermint candy canes

¼ cup sugar 

1 egg white

Procedure:

1. Beat butter, shortening, sugar and egg until light. Add extracts.

2. Combine flour and salt. Gradually add to creamed mixture, and continue beating just until combined.

3. Divide dough in half.

4. Wrap each half in waxed paper, chill at least 1 hour.

5. Preheat oven to 325F. 

6. On lightly flour surface, roll each piece into 5” long rope. Place ropes side by side on cookie sheet; carefully twist together, shape to form candy cane.

7. Repeat with remaining dough. Bake 9-10 minute or until golden brown at the edges.

8. Meanwhile, combine crushed candy and sugar. Remove cookies from oven, while on cookie sheet. Brush with icing sprinkle with candy-sugar mixture.

9. Remove to wire racks to cool. Makes 3 dozen candy canes (Freeze up to 3 months.)