Holiday Cookie Box

Holiday Cookie Box

Presented by

Chef Deborah Thompson

and

Chef Roslyn Spence

Grandma’s Gingerbread Recipe

All purpose flour / 5-5 ½ cups (42 oz) / 100%
Baking soda / 1 tsp (.17 oz) / .4%
Salt / 1 tsp ( .17 oz) / .4%
Ginger / 2 tsp (.33 oz) / .8%
Cinnamon / 2 tsp (.33 oz) / .8%
Nutmeg / 1 tsp (.17 oz) / .4%
Cloves / 1 tsp ( .17 oz) / .4%
Shortening / 1 cup ( 8 oz) / 20%
Molasses / 1 ¼ cup ( 10oz) / 25%
Eggs, beaten / 2 (3.3 oz) / 8.3%
Total / 62.64 oz / 156.5%

Notes:

Box Dimensions

Short Box: 9in x 4 ¾in x 2 ¼ in

↕2 ¼

←4 ¾ →

←9→

Tall Box: 9in x 4 ¾ in x 3in

↕3

←4 ¾ →

←9→

Notes:

Chocolate Hazelnut Shortbread

Yield: 10 dozen (4lb 9 oz)

Hazelnuts, toasted / 12 oz / `63%
Unsalted butter, softened / 1lb 10 oz / 137%
Powdered sugar / 11 oz / 58%
Vanilla extract / .5 oz / 3%
Salt / .2 oz (1tsp) / 1%
Eggs / 5 oz ( 3 eggs) / 26%
Pastry flour / 1 lb 3 oz / 100%
Egg wash / As needed
Coarse sugar crystals / As needed
Milk or semisweet chocolate, melted & tempered / As needed

Linzer Cookies

Yield: 2 dozen cookies

Shortbread tart dough (above) chilled / 4 lb 7 oz
Raspberry jam / 1 lb

Gingerbread Cookies

Yield: 1 dozen cookies

Unsalted butter / 4 oz / 33%
Brown sugar / 4 oz / 33%
Molasses, dark / 6 oz / 50%
Egg / 1.6 oz (1 egg) / 13%
All purpose flour / 12 oz / 100%
Baking soda / .14oz (1 tsp) / 1 %
Salt / .1 oz ( ½ tsp) / .8 %
Ginger, ground / .14oz ( 2 tsp) / 1 %
Cinnamon, ground / .07 oz (1 tsp) / .6%
Nutmeg, ground / .03 oz ( ½ tsp) / .2%
Cloves, ground / .03 oz ( ½ tsp) / .2%
Total / 1 lb 12 oz / 233%

Spritz Cookies

Yield: 4 dozen Cookies

Unsalted butter, softened / 8 oz / 80%
Granulated sugar / 4 oz / 40%
Salt / .05 oz ( ¼ tsp) / .5%
Vanilla extract / .15 oz ( 1 tsp) / 1.5%
Egg / 1.6 oz ( 1 egg) / 16%
Cake flour / 10 oz / 100%
Total / 1 lb 7 oz / 238%

Notes:

Mexican Wedding Cookies

Yield: 50 cookies

Unsalted butter, softened / 1 lb
Powdered sugar / 1 cup
Vanilla extract / 2 tbsp
Salt / 1 tsp
Pecans, finely chopped / 2 cups
Pastry flour, sifted / 5 cups
Powdered sugar / As needed, For dusting

Notes:

Butter Cookies

Unsalted butter, softened / 9 oz / 82%
Powdered sugar / 6 oz / 54%
Egg / 1.6 oz (1 egg) / 15%
Vanilla extract / .5 fl oz / 5%
Orange oil / 5 drops
Almond oil / .15 fl oz ( 1 tsp) / 1%
Salt / .2 oz (1 tsp) / 2%
Pastry flour / 11 oz / 100%
Pistachios / As needed
Dried cherries / As needed
Almonds, slivered / As needed
Candied orange or grapefruit peel / As needed

Notes:

Butter Cookie 2

3 ½ - 4 dozen

Unsalted butter / 8 oz
Granulated sugar / 8 oz
Egg / 1.6 oz (1 large)
Vanilla extract / 1 tsp
All purpose flour / 12 oz
Baking powder / 1 tsp

Notes:

Macaroons

Almond flour, sifted / 212 grams
Powdered sugar, sifted / 212 grams
Egg whites, room temp / 82 grams
Egg whites, room temp / 90 grams
Granulated sugar / 236 grams
Gel food color, optional / 5 grams max

Sift almond flour and powdered sugar together. Stir in first portion of egg white (not whipped). Add color at this stage.

French Meringue: Whip second portion of whites to very soft peaks and begin to add granulated sugar one tablespoon at a time so as not to deflate the whites.

Gently temper and fold whites into almond sugar mixture.

Pipe onto a silpat lined half sheet pan.

Bake at 273F. Rotate pan once after the first 2 minutes of baking.

10 minutes if small rounds and 12-15 for larger rounds.

Sandwich the rounds together with raspberry jam.