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  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    classic holiday cookies

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    cookie notes

    oh boy! cookies! In the pantheon of holiday imagery and trad- tions, cookies and the baking of said cookies is pretty high up on

    the list of classic sh*t. So I thought what better set of recipes to

    compile than some of the holiday cookies I make every year in my

    kitchen at work and at home? I put this little bundle together as a

    gift especially for you, my most loyal pastry fiends of the DFK na-

    tion. This has been a special year, the birth of devil’s food kitchen,

    and it’s only from the support of all of you that I can keep this ball

    rolling.

    Although I’m giving you a good variety of cookies in flavor and

    style, there are some universal truths that can be applied to all of

    them. It just so happens I have outlined those truths below...

    1. For a crispy cookie, baking on a single sheet pan is just fine, but for chewier or softer cookies, bake on two sheet pans, one stacked

    onto the other (and referred to by yours truly as double-sheeted).

    Parchment paper will work for baking your cookies on (no wax

    paper!) but a non-stick baking mat will add more heat insulation

    and further prevent burnt bottoms.

    2. Pretty much every cookie dough ever benefits from a good, long rest in the cooler (fridge) before baking. All sorts of special

    things happen when the dough rests; flavors meld, leavners begin

    chemical reactions, starch and protein in flour hydrates, sugar dis-

    solves to create a semi-fluid network that helps the cookies bake

    better...in short, it’s worth the wait.

    3. By far the best tool for portioning cookie dough is a standard ice cream scoop (the kind with a spring-loaded release assist, not

    the single piece of metal variety). They come in a wide range of

    sizes, denoted by a number that universally represents the num-

    ber of scoops you can expect to get from a quart of ice cream. A

    number 50 scoop will generally yield a cookie with about a 2 inch

    diameter (depending on the spread of the dough) and a number 16

    will give you a 3 1/2 inch cookie. For holiday cookies, my prefer-

    ence is a smaller size, so I recommend something around a num-

    ber 50.

    4. As always, the quality of your cookie is only as good as the quality of your ingredients. Your friends, family, coworkers, ran-

    dom strangers deserve the best from your kitchen! Don’t buy the

    imitation flavors if the real stuff is available. Get the good choc-

    olate. Go for the nice butter (always unsalted) this time around.

    The holidays come but once a year, so now’s not the time to pinch

    pennies.

    5. The best part of making cookies, especially during the holidays, is that it’s fun and brightens someone’s day. Do a little planning

    and don’t overcommit yourself, because this should never be a

    chore or a burden. Bake happy and it will shine through in your

    product.

    Cheers - Chef Scott

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    ingredients

    280g almond flour

    200g sugar

    377g butter unsalted

    30g egg yolks

    16g whole eggs

    8g vanilla extract

    8g almond extract

    490g all-purpose flour

    120g powdered sugar

    3g baking powder

    3g salt

    almond thumbprint cookies

    method

    1. Toast the almond flour at 350F/176C for 6min. and

    let it cool, reserving to use later.

    2. Combine the butter, egg yolks, whole eggs, vanilla

    extract, almond extract, powdered sugar and almond

    flour and mix in a stand mixer with a paddle attach-

    ment until combined.

    3. Combine and sift the all-purpose flour, baking

    powder and salt.

    4. Add the sifted dry ingredients to the butter

    mixture and mix until combined.

    5. Portion the dough into 30g pieces and roll them by

    hand into spheres.

    6. Slightly flatten the cookie dough and create a small

    indentation into the center of each portion of dough

    using the base of a whisk or your thumb. At this

    point you can freeze the dough if you plan to bake the

    cookies later.

    7. Pipe jam into the center of each indentation before

    baking (I like raspberry).

    8. Bake: 350F/176C for 10min, rotating the baking pan

    halfway through the baking time.

    notes

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    cookie ingredients

    300g all-purpose flour

    7g baking powder

    2g salt

    2g nutmeg

    1g cinnamon

    175g butter unsalted

    95g sugar

    100g light brown sugar

    40g egg yolks

    5g vanilla extract

    5g dark rum

    125g eggnog

    frosting ingredients

    25g eggnog

    5g rum

    390g powdered sugar

    eggnog cookies

    method

    1. Bring the butter and egg yolks to room

    temperature before starting.

    2. Combine and sift the all-purpose flour, baking

    powder and spices and reserve them for later.

    3. Combine the butter, sugar, light brown sugar, salt,

    vanilla extract and rum and mix with a paddle

    attachment in a stand mixer until fully combined.

    4. Add the egg yolks and mix until emulsified.

    5. Add the sifted dry ingredients to the butter

    mixture and mix until just combined.

    6. Add the eggnog and mix until combined.

    7. Chill the dough for a minimum of 1 hour.

    8. Portion the dough using an ice cream scoop.

    Dust with cinnamon before baking.

    9. Bake: 350F/176C for 10 minutes.

    10. To make the frosting, combine the ingredients

    and whisk them together. Brush the frosting over

    the cookies after removing them from the oven.

    notes

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    ingredients

    1125g all-purpose flour

    22g ginger

    40g baking soda

    9g cinnamon

    12g salt

    795g shortening

    900g sugar

    225g whole eggs

    270g molasses

    *cinnamon sugar mix

    *500g sugar/25g cinnamon

    ginger snaps

    method

    1. Before starting, bring the butter and whole eggs to

    room temperature.

    2. Combine and sift the all-purpose flour, baking soda,

    cinnamon and salt and reserve.

    3. Soften the shortening with a paddle attachment

    in a stand mixer.

    4. Add the sugar to the shortening and mix until well

    combined and light, about 3-4min.

    5. Add the sifted dry ingredients to the shortening

    mixture and mix until just combined.

    6. Scoop the dough with a #50 ice cream scoop and

    roll them in the cinnamon sugar mixture.

    7. Let the scooped dough rest overnight (8-12hours).

    8. Flatten the scooped dough slightly before baking.

    9. Bake: 350F/176C for 8min.

    notes

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    ingredients

    120g molasses

    60g honey

    50g shortening

    55g butter unsalted

    100g whole eggs

    500g pastry flour

    150g sugar

    110g brown sugar

    3g cardamom

    3g nutmeg

    2g clove

    1g ginger

    9g anise

    5g cinnamon

    3g black pepper

    7g baking soda

    3g salt

    pfeffernusse cookies

    method

    1. Before starting, bring the butter and whole eggs to

    room temperature.

    2. Combine and sift the pastry flour, baking soda, salt

    and spices and reserve.

    3. Melt the shortening and combine it with the

    butter, molasses and honey in a stand mixer with a

    paddle attachment.

    4. Add the whole eggs and mix until emulsified.

    5. Add the sugar and brown sugar and mix until com-

    bined.

    6. Add the sifted dry ingredients to the butter

    mixture and mix until just combined.

    7. Portion the dough with an ice cream scoop and

    let them rest, wrapped, overnight (8-12 hours) in the

    refrigerator.

    8. Bake: 325F/162C for 10min., double sheeted.

    notes

  • These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

    ingredients

    275g butter unsalted

    250g sugar

    300g molasses

    50g whole eggs

    625g pastry flour

    7g salt

    5g baking powder

    5g baking soda

    5g cinnamon

    5g clove

    5g ginger

    5g nutmeg

    ginger bread

    method

    1. Before starting, bring the butter and whole eggs to

    room temperature.

    2. Combine and sift the pastry flour, baking

    powder, baking soda and spice. Reserve to use later.

    3.