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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104068":{"type":"posts","id":"bayareabites_104068","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104068","score":null,"sort":[1450028054000]},"guestAuthors":[],"slug":"holiday-cookies-gluten-free-chocolate-meringues","title":"Holiday Cookies: Gluten-Free Chocolate Meringues","publishDate":1450028054,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.","status":"publish","parent":0,"modified":1512761055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":504},"headData":{"title":"Holiday Cookies: Gluten-Free Chocolate Meringues | KQED","description":"Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104068 http://ww2.kqed.org/bayareabites/?p=104068","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/","disqusTitle":"Holiday Cookies: Gluten-Free Chocolate Meringues","path":"/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104068/holiday-cookies-gluten-free-chocolate-meringues","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_147","bayareabites_15147","bayareabites_12797","bayareabites_833","bayareabites_138","bayareabites_12796","bayareabites_13696","bayareabites_15119"],"featImg":"bayareabites_104756","label":"bayareabites_15122"},"bayareabites_104066":{"type":"posts","id":"bayareabites_104066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104066","score":null,"sort":[1449934886000]},"guestAuthors":[],"slug":"holiday-cookies-peanut-butter-chocolate-chip-cookies","title":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies","publishDate":1449934886,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Go nuts with these decadent peanut buttery, chocolate chip studded cookies.","status":"publish","parent":0,"modified":1449934886,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":462},"headData":{"title":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies | KQED","description":"Go nuts with these decadent peanut buttery, chocolate chip studded cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104066 http://ww2.kqed.org/bayareabites/?p=104066","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/","disqusTitle":"Holiday Cookies: Peanut Butter-Chocolate Chip Cookies","source":"Holiday Cookies","sourceUrl":"https://ww2.kqed.org/bayareabites/tag/holiday-cookies/","path":"/bayareabites/104066/holiday-cookies-peanut-butter-chocolate-chip-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104066/holiday-cookies-peanut-butter-chocolate-chip-cookies","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_147","bayareabites_15146","bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_2826","bayareabites_15145"],"featImg":"bayareabites_104734","label":"source_bayareabites_104066"},"bayareabites_104070":{"type":"posts","id":"bayareabites_104070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104070","score":null,"sort":[1449763228000]},"guestAuthors":[],"slug":"christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","publishDate":1449763228,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","status":"publish","parent":0,"modified":1481589483,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":576},"headData":{"title":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents | KQED","description":"Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104070 http://ww2.kqed.org/bayareabites/?p=104070","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/","disqusTitle":"Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104070/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1080","bayareabites_15130","bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_138","bayareabites_12796","bayareabites_8603","bayareabites_15119"],"featImg":"bayareabites_104498","label":"source_bayareabites_104070"},"bayareabites_104060":{"type":"posts","id":"bayareabites_104060","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104060","score":null,"sort":[1449676830000]},"guestAuthors":[],"slug":"christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","title":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars","publishDate":1449676830,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.","status":"publish","parent":0,"modified":1481592436,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":742},"headData":{"title":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars | KQED","description":"Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104060 http://ww2.kqed.org/bayareabites/?p=104060","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/","disqusTitle":"Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104060/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104060/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_1079","bayareabites_15121"],"featImg":"bayareabites_104440","label":"source_bayareabites_104060"},"bayareabites_104058":{"type":"posts","id":"bayareabites_104058","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104058","score":null,"sort":[1449590438000]},"guestAuthors":[],"slug":"christmas-cookies-festive-slice-and-bake-peppermint-pinwheels","title":"Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels","publishDate":1449590438,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!","status":"publish","parent":0,"modified":1449724421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":720},"headData":{"title":"Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels | KQED","description":"These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104058 http://ww2.kqed.org/bayareabites/?p=104058","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/","disqusTitle":"Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels","source":"Christmas Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/","path":"/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_15120","bayareabites_15119"],"featImg":"bayareabites_104399","label":"source_bayareabites_104058"},"bayareabites_75103":{"type":"posts","id":"bayareabites_75103","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75103","score":null,"sort":[1387047388000]},"guestAuthors":[],"slug":"diy-gifts-southern-christmas-confections","title":"DIY Gifts: Southern Christmas Confections","publishDate":1387047388,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n","status":"publish","parent":0,"modified":1449087026,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1955},"headData":{"title":"DIY Gifts: Southern Christmas Confections | KQED","description":"Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75103 http://blogs.kqed.org/bayareabites/?p=75103","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/14/diy-gifts-southern-christmas-confections/","disqusTitle":"DIY Gifts: Southern Christmas Confections","path":"/bayareabites/75103/diy-gifts-southern-christmas-confections","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-puffs.jpg\" alt=\"Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan puffs are one of three Southern-inspired cookies perfect for holiday gift-giving. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If I’m baking desserts during most of the year, I’m happy to dig through bins of freshly ground whole grain flours of many persuasions, experiment with natural sweeteners, and even pour cups of precious high-end olive oil into cake batter looking for more complex and (arguably) healthier versions of my favorite baked goods. Come December, however, all of this wholesomeness goes out the window. Bring on the butter, corn syrup, granulated sugar, and bright white all-purpose flour.\u003c/p>\n\u003cp>I’ll bake whole-grain, gluten-free cookies in January.\u003c/p>\n\u003cp>Where I grew up outside of Atlanta, GA, holiday cookies are always full of the state’s best nut. I’m not talking about the more famous peanut, which is far too idiosyncratic for the array of festive treats appropriate for Santa and his reindeer. No, for holiday baking, the pecan is king, its quiet sweetness and tender texture a perfect counter to the onslaught of sugar to come.\u003c/p>\n\u003cfigure id=\"attachment_75112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/puffs.jpg\" alt=\"Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-75112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling the pecan puffs in sugar while still hot ensures a thorough coating. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>One of the simplest holiday cookies to bake is the pecan puff (or Mexican wedding cookie, or Russian tea cakes, or \u003cem>polvorones\u003c/em>), a crumbly ball of butter, sugar, and nuts coated in enough powdered sugar to shower all over the counter, floor, and that nice holiday outfit you’ve just put on. My mom bakes these small round cookies in huge batches to hand out to friends, neighbors, and the endless stream of family members that files through my parent’s house at the end of December. \u003c/p>\n\u003cp>Making the cookie dough is as simple as creaming together butter and a little sugar before adding vanilla, flour, and finely chopped pecans. The dough is as easy to work with as play-doh, so it’s a snap to roll out a batch or two. After baking for half an hour in a low oven, the hot cookies take a quick dip in confectioner’s sugar, which melts into the exterior. I like to coat the cookies with another layer of sugar once they’ve cooled. Don’t be shy with the sugar; the barely sweet dough can take it.\u003c/p>\n\u003cfigure id=\"attachment_75107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-nut-mix.jpg\" alt=\"Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-75107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars are three-layer cookies filled with a flavorful mixture of pecans, coconut, and brown sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Another family favorite is a slight riff on an old \u003ca href=\"http://www.thejoykitchen.com/\">Joy of Cooking\u003c/a> cookie called an angel bar. The base of the bars is made like a simple sugar cookie—flour, sugar, butter, eggs—but the gooey middle section is where the cookies truly shine. Coconut and pecans mingle with more eggs, brown sugar, and vanilla; a mixture that bakes into a thin, sticky custard akin to pecan pie filling. A thin coating of lemon glaze brightens the rich sweetness of the rest of the cookie for a treat that’s impossible to put down. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the pecan puffs, angel bars are a cinch to bake. Patience is the only key, as they require a two-step baking process. The cookie layer needs to bake and set before the nut mixture is added to ensure a cleanly layered bar.\u003c/p>\n\u003cfigure id=\"attachment_75113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/angel-bars-glazing.jpg\" alt=\"Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\" width=\"1000\" height=\"754\" class=\"size-full wp-image-75113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the angel bars with a thin layer of lemony glaze while they’re still warm. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glazing the cookies while they’re still warm is the real key to the cookie, and the biggest improvement since its invention in the 60s. Like a good poke cake, the glaze will seep into the nut layer, creating a more cohesive whole.\u003c/p>\n\u003cp>For those looking for a little more of a challenge, try making a batch or two of pecan-filled divinity. Divinity is an early 20th century confection similar to nougat, marshmallows, and fudge. Its appearance in American cookbooks coincided with the invention of Karo corn syrup, which is a key ingredient in most recipes. (Of course, it is possible to make divinity using other liquid sweeteners, such as maple syrup, golden syrup, or honey, but for tradition’s sake, we’re sticking with good ol’ American corn.) Adding pecans gives the confection Southern flair; other nuts, dried fruit, or chopped candies are also fair game.\u003c/p>\n\u003cp>To make divinity, I start with a sugar syrup made with granulated sugar, corn syrup, water, and salt. I boil this to the top of the hard ball stage (265-266 degrees). To prevent the sugar from crystallizing while boiling (always a risk when cooking a mixture of sugar and water), I eschew from stirring. Instead, I gently swirl the pan to encourage the sugar to dissolve and to eliminate hot pockets in the syrup.\u003c/p>\n\u003cfigure id=\"attachment_75111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hard-ball-stage.jpg\" alt=\"Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divinity is made by cooking sugar and corn syrup to the hard ball stage (265-266 degrees) before beating it with egg whites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the sugar heats up, I work on the other major component of divinity: egg whites. These I beat to stiff peaks using a stand mixer. It is possible to make divinity using a hand-head electric mixer, but it’ll require a bit more arm power. Once the sugar syrup hits the magic temperature, I add it to the egg whites while the mixer is running. At first the mixture will billow and appear as if it will overflow out of the bowl. Have faith; it’ll soon subside.\u003c/p>\n\u003cp>The egg white and sugar mixture will go through a few stages as it aerates and cools. First, it will look gooey and shiny, and it will shrink down to only a cup or so in volume. As it continues to be beaten, the mixture will gradually become lighter and fluffier, losing its gloss and looking much like butter cream frosting. Once it hits this point, I add the vanilla and chopped pecans, and then turn off the mixer.\u003c/p>\n\u003cfigure id=\"attachment_75108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/divinity-final.jpg\" alt=\"Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-75108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pecan divinity is shaped to look like soft clouds, and it tastes of sweet, nutty fudge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, it is imperative to move quickly, as the divinity will noticeably stiffen as it continues to cool. Using two greased spoons, I scoop golf ball-sized balls of divinity and plop it down on a parchment-line baking sheet. The goal is for the divinity to look like white puffy clouds—or, err, scoops of ice cream. Whatever they look like, they’ll still taste divinely sweet.\u003c/p>\n\u003cfigure id=\"attachment_75109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/final-bag-white-background.jpg\" alt=\"Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-75109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angel bars, pecan puffs, and pecan divinity, packaged and ready to share. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pecan Puffs\u003c/h3>\n\u003cp>\u003cem>Makes about 20 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, at room temperature\u003c/li>\n\u003cli>2\ttablespoons granulated sugar\u003c/li>\n\u003cli>1\tteaspoon vanilla\u003c/li>\n\u003cli>1\tcup pecans, finely chopped\u003c/li>\n\u003cli>1\tcup cake flour\u003c/li>\n\u003cli>Confectioner’s sugar, for rolling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.\u003c/li>\n\u003cli>Using electric mixer on medium speed, cream together butter and granulated sugar until light and fluffy. Beat in vanilla until smooth.\u003c/li>\n\u003cli>Turn mixer to low, and add flour and pecans. Mix just until combined.\u003c/li>\n\u003cli>Using hands, pinch off dough in tablespoon-sized pieces and roll into small balls. Place on prepared sheet pans, 2 inches apart. Bake cookies until set and light golden brown on the bottom, 25 to 30 minutes.\u003c/li>\n\u003cli>Pour about 1 cup confectioner’s sugar in a shallow dish or pie pan. As soon as cookies come out of the oven, roll in sugar until evenly coated. Transfer to cooling rack set inside of a baking sheet, and let cool to room temperature. Roll in or dust with a second layer of confectioner’s sugar before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Angel Bars\u003c/h3>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Cookie Layer\u003c/em>\n\u003cli>8\ttablespoons (1 stick) unsalted butter, plus extra for greasing baking pan, at room temperature\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/8\tteaspoon salt\u003c/li>\n\u003cli>1/4\tcup granulated sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/2\tteaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Nut Layer\u003c/em>\n\u003cli>1 1/2 cups light brown sugar\u003c/li>\n\u003cli>1 cup chopped pecans\u003c/li>\n\u003cli>1/2\tcup unsweetened shredded coconut\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 teaspoon vanilla\u003c/li>\n\u003cli>1/2\tteaspoon baking powder\u003c/li>\n\u003cli>1/2\tteaspoon salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Glaze\u003c/em>\n\u003cli>1 1/2 cups confectioner’s sugar\u003c/li>\n\u003cli>3 tablespoons lemon juice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with butter.\u003c/li>\n\u003cli>First, make the cookie layer: Combine flour and salt in a medium bowl. Set aside.\u003c/li>\n\u003cli>Using an electric mixer, cream together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until smooth. Reduce mixer speed to low and gradually add flour mixture to butter mixture, beating until smooth. Transfer to prepared baking dish. Using your hands, pat dough into an even layer. Bake cookie layer is set and edges are lightly golden, 12 to 15 minutes.\u003c/li>\n\u003cli>While cookie layer bakes, make the nut layer: Combine brown sugar, pecans, coconut, eggs, flour, vanilla, baking powder, and salt in a large bowl.\u003c/li>\n\u003cli>As soon as cookie layer comes out of the oven, gently spread nut mixture over the top. Smooth with a spatula. Return dish to the oven and bake until top is deep golden brown and no longer jiggles, 20 to 25 minutes.\u003c/li>\n\u003cli>While the bars bake, make the glaze: Stir together confectioner’s sugar and lemon juice until smooth. If glaze is too thick to drizzle, add lemon juice, 1 teaspoon at a time, until thinned.\u003c/li>\n\u003cli>Drizzle hot bars with a thin layer of lemon glaze. You will likely have glaze leftover. Let bars cool to room temperature before slicing into 1x2-inch bars. Use a thin spatula to remove bars from the dish and serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Pecan Divinity\u003c/h3>\n\u003cp>\u003cem>Makes 15–18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note:\u003c/em> You will have the most success if making divinity on a dry day; the candy will not fully harden on a humid day.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 large egg whites\u003c/li>\n\u003cli>1/2\tcup light corn syrup\u003c/li>\n\u003cli>1/2\tcup water\u003c/li>\n\u003cli>2 1/2 cups granulated sugar\u003c/li>\n\u003cli>1/4\tteaspoon salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>3/4\tcup chopped pecans\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line one baking sheet with parchment or waxed paper. Set aside. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.\u003c/li>\n\u003cli>Place corn syrup and water in a large saucepan. Pour sugar and salt into the center of the pan, trying not to let the sugar hit the pan’s sides. Cook mixture, without stirring, over medium heat until the corn syrup and water start to boil around the edges of the pan, 3 to 5 minutes. Continue to cook, gently swirling pan, until the sugar has dissolved and the mixture reaches 265 degrees on an instant read or candy thermometer, about 10 minutes.\u003c/li>\n\u003cli>Meanwhile, once the sugar mixture reaches about 240 degrees, turn mixer on to medium speed and beat egg whites until foamy. Increase the speed to high and continue to beat until stiff peaks form, 1 to 2 minutes. Set aside until syrup is ready.\u003c/li>\n\u003cli>Once syrup has reached 265 degrees, return the mixer to medium speed, and gradually pour sugar syrup into egg whites. Pour syrup in along the sides of the mixer bowl to avoid splattering. Once all syrup is incorporated, raise mixer speed to high. Continue to beat until mixture reduces in volume, looses its glossy, and becomes very thick, 7 to 10 minutes. Beat in pecans and vanilla.\u003c/li>\n\u003cli>Working quickly, and using two lightly greased spoons, scoop candy mixture onto prepared sheet pan in golf-ball sized mounds. Let stand until candy is firm, 3 to 5 hours, before serving. Store in airtight containers.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75103/diy-gifts-southern-christmas-confections","authors":["5485"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_12798","bayareabites_558","bayareabites_12797","bayareabites_833","bayareabites_12796","bayareabites_12799"],"featImg":"bayareabites_75114","label":"bayareabites_15122"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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