Holiday

Cookie Recipes
s ta r r i n g
r e a l® b u t t e r

2014
During the holiday season, cookies are a welcome treat amidst the constant hustle and bustle.

This year, spoil your family and friends with the rich textures and irreplaceable flavor

that can only come from cookies made with REAL® Butter.

Once again, we've compiled a collection of our favorite cookie recipes. In the following pages,

you’ll find cookies inspired by quintessential holiday treats like eggnog and candy canes,

ideas for festive cookie decorations and much more. And, the one ingredient

that shines in every recipe, of course, is pure, all-natural butter.

For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.

Happy Holidays!
American Buer Institute / America’s Dairy Farmers
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 Benne Wafer Sandwich Cookies
Makes 3 Dozen Sandwich Cookies

Ingredients: Directions:
Cookies: Cookies:
1 cup flour Preheat oven to 375°F. In large mixing bowl, whisk together
1/4 teaspoon salt flour, salt and baking powder. Add sesame seeds, brown
sugar, melted butter, egg and vanilla extract; mix until
1/4 teaspoon baking powder
blended.
1 cup sesame seeds, lightly toasted*
Shape dough into dime-sized balls, place 2 inches apart
1 1/2 cups light brown sugar, packed on parchment-lined baking sheets (cookies will spread). Bake
3/4 cup (1 1/2 sticks) butter, melted 4 to 6 minutes, or until lightly browned. Cool cookies directly
on baking sheet until set (about 3 minutes) transfer to rack to
1 egg
cool completely.
1 teaspoon pure vanilla extract
Filling:
Filling: Place chocolate in medium microwave-safe dish. Microwave
1 cup dark, semi-sweet or milk chocolate, chopped 30 seconds on high, stir and continue to microwave in
10- to 20-second intervals, stirring after each until chocolate
* To toast sesame seeds: Place the sesame seeds on ungreased is melted and smooth. Spread 1 teaspoon chocolate between
baking sheet and toast 10 minutes, watching closely, until two cookies; allow chocolate to set. Store cookies in airtight
lightly browned. container at room temperature, separating layers with
parchment paper, for up to 5 days.
 Fudgy Rocky Road Bars
Makes 2 Dozen Bars By Annie, Annie’s Eats

Ingredients: Directions:
Brownie Base: Brownie Base:
1/2 cup (1 stick) unsalted butter, softened Preheat oven to 350°F. Line 9x9-inch baking pan with
4 1/2 ounces bittersweet chocolate, finely chopped parchment paper. Combine butter and chocolate in large,
heat-proof bowl. Microwave in 20- to 30-second intervals,
1 cup granulated sugar
stirring in between, until fully melted and smooth. Whisk in
2 large eggs sugar and eggs. Whisk in vanilla, salt and espresso powder.
1 teaspoon vanilla extract Stir in flour just until incorporated.

1/4 teaspoon salt Pour batter into prepared pan. Bake, rotating halfway
through, until center is just set, about 20 to 22 minutes.
1 teaspoon espresso powder
Transfer to wire rack to cool completely. Then cover and
1/2 cup all-purpose flour transfer to fridge or freezer to chill.

Topping: Topping:
8 ounces bittersweet chocolate, finely chopped Place chopped chocolate in medium bowl. Bring cream to
1 cup heavy cream simmer in small saucepan (or microwave.) Pour hot cream
over chocolate and let stand 1 to 2 minutes. Whisk together in
3/4 cup honey roasted peanuts
small circles until chocolate melts and smooth ganache forms.
3/4 cup mini marshmallows Pour ganache over chilled brownie layer. Sprinkle peanuts
and marshmallows over top of ganache. Chill until ganache is
completely set before slicing.
 Poppy Seed Pockets
Makes 3 Dozen Cookies
Ingredients:
8 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 1/2 teaspoons lemon zest
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1 12.5-ounce can poppy seed filling
1 cup confectioners’ sugar
Directions:
In bowl of electric mixer, combine cream cheese and butter,
mix until well combined. Add sugar; beat until light and fluffy.
Add lemon zest and vanilla; mix to combine. Slowly add flour
and mix just until thoroughly incorporated. Remove dough
and divide into four equal pieces. Flatten each into round disc
and cover with plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 350°F. On well-floured surface, roll out
1 piece dough at a time to about 1/8-inch thick. Using 2-inch,
round cookie cutter, cut circles from dough and transfer
half to baking sheet covered with parchment paper. Reserve
remaining circles to use as tops for each cookie. Re-roll and
cut any remaining dough scraps.
Place 1 teaspoon poppy seed filling in center of each dough
circle on baking sheet. Dip tip of your finger or small pastry
brush in water and lightly brush water around edge of each
circle with poppy seed filling. Quickly cover each with
reserved dough circle and use tines of fork to gently crimp
edges of the two circles together. Use tip of sharp knife to cut
an “x” into top of each cookie. Bake 8 to 10 minutes or until
edges of cookies just start turning golden brown. Remove
cookies from oven and dust generously with confectioners’
sugar. Let cookies cool 3 to 4 minutes on baking sheets
before removing to wire rack to cool completely.
 Red Velvet Pinwheel Cookies
Makes 2 Dozen Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon red gel food coloring
By Annalise, Completely Delicious
Directions:
In bowl of stand mixer fitted with paddle attachment, beat
butter and sugar together until pale and creamy. Mix in egg,
followed by vanilla. In separate bowl, combine flour, baking
soda and salt. Add flour to butter mixture all at once and mix
until incorporated.
Remove half of dough from bowl and set aside. Add cocoa
powder and red food coloring to other half and mix on low
until ingredients are incorporated and dough is uniform red
color.
Place red dough between 2 sheets of wax paper and use
rolling pin to roll it into large rectangle about 1/2-inch thick;
remove top sheet of wax paper. Repeat with plain dough and
2 more sheets of wax paper. Peel away wax paper from one
side of plain dough and place dough side down directly on
top of red dough. Remove top piece of wax paper from plain
dough.
Starting with long side, tightly roll up dough into long log,
carefully pealing red dough away from remaining wax paper
as you roll. Wrap finished dough log in plastic wrap and freeze
at least 2 hours.
Preheat oven to 350°F. Line sheet pan with parchment
paper. Unwrap cookie dough and slice into 1/2-inch cookies.
Place on sheet pan. Bake until cookie bottoms just begin
to turn golden brown, about 10 minutes. Let cool on pan
10 minutes, then transfer to wire rack to cool completely.
 Eggnog Crumble Bars
Makes 16 Bars By Annie, Annie’s Eats

Ingredients: Directions:
Dough: Preheat oven to 350°F. Line 8x8-inch baking pan with foil or
2 cups all-purpose flour parchment paper.

2/3 cup sugar Dough:

3/4 teaspoon baking powder Combine flour, sugar, baking powder, salt, nutmeg and
1/2 teaspoon salt cinnamon in medium bowl; mix well. Add butter and cut into
1/2 teaspoon grated nutmeg dry ingredients using pastry cutter or two knives until mixture
resembles coarse meal. Add eggnog and stir with fork or
1/8 teaspoon cinnamon
knead very briefly just until crumbly dough comes together.
12 tablespoons cold unsalted butter, cut into small pieces
Transfer two-thirds of dough mixture to prepared baking pan
6 tablespoons eggnog and press down into bottom of pan to form even layer.

Filling: Filling:
8 ounces cream cheese, softened Combine cream cheese and sugar in bowl of electric mixer.
1/4 cup granulated sugar Beat on medium-high speed until smooth, light and fluffy.
Blend in egg, eggnog and vanilla until smooth. Pour mixture
1 large egg
over layer of dough in baking pan. Crumble reserved dough
1/2 cup eggnog over top of eggnog mixture.
1 teaspoon vanilla extract Bake, rotating pan halfway through baking, until just set,
about 25 minutes. Let cool to room temperature on wire rack.
Chill well before slicing and serving.
 Wintermint Wafers
Makes 3 Dozen Cookies
Ingredients:
Cookies:
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups flour
Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract
Nonpareils for decoration
Directions:
Cookies:
Combine butter and confectioners’ sugar in large bowl using
electric mixer; beat until light and fluffy. Stir in peppermint
extract followed by salt and cocoa powder; mix. Add flour and
mix to incorporate.
Divide dough in two pieces and place each on large sheet
of plastic wrap. Flatten into 1/2-inch thick discs, wrap and
refrigerate until firm enough to roll out, about 45 minutes.
Preheat oven to 350°F. Remove chilled dough, place disc
between two sheets of parchment; roll out to 1/8-inch thick.
Cut desired shapes and place on parchment-lined baking
sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool
on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Coating:
Place chocolate in large microwave-safe dish. Microwave
30 seconds on high, stir and continue to microwave in
10- to 20-second intervals, stirring after each until chocolate
is melted and smooth. Stir in peppermint extract.
To Frost:
Place one cookie on slotted spatula, carefully dip into
chocolate, coating completely; lift cookie out. Hold cookie
on spatula, allowing excess chocolate to drip off. Place cookie
onto wire cooling rack; sprinkle with nonpareils. Repeat with
remaining cookies.
Place coated cookies in freezer 1 hour to set before storing or
serving. Store cookies in airtight container for up to 1 week, or
in freezer for up to 3 weeks.
 Gingersnap Biscotti
Makes 2 Dozen Cookies By Annalise, Completely Delicious

Ingredients: Directions:
1/2 cup (1 stick) unsalted butter, softened Preheat oven to 350°F. Line sheet pan with parchment
1 cup light or dark brown sugar, packed paper.

1 large egg In bowl of stand mixer fitted with paddle attachment, or in

large bowl with handheld mixer, beat butter and brown sugar
1 tablespoon molasses
on high speed until light in color and creamy. Mix in egg,
2 cups all-purpose flour followed by molasses.
1 teaspoon baking soda In large bowl, stir together flour, baking soda, cinnamon,
1 teaspoon ground cinnamon cloves and ginger. Add flour mixture to butter mixture all
at once and mix on low until incorporated.
1 teaspoon ground cloves
Divide dough in half and shape each piece into log about
1 teaspoon ground ginger
4 inches wide and space evenly on the prepared sheet pan.
Granulated sugar, for sprinkling Flatten each log to about 2 inches tall. Sprinkle generously
5 ounces high-quality white chocolate, chopped with granulated sugar.
Bake until edges are golden and surface is cracked,
20 to 25 minutes. Remove from oven and let cool
on pan 20 minutes.
Use serrated knife to slice logs into 1-inch thick slices. Place
slices cut side-up on pan lined with parchment paper and
bake additional 12 to 14 minutes until edges are brown.
Let cool completely.
In small heat-proof bowl, melt white chocolate in microwave
at 60% power for 1 minute. Stir until smooth. If not
completely melted, continue to microwave in 10-second
intervals, being careful not to scorch.
Drizzle melted chocolate over cooled cookies. Let sit
15 minutes before serving or storing. Store biscotti in
airtight container at room temperature up to 1 week.
 Mini GingerSnap Whoopie Pies
Makes 1 Dozen Cookies By Melissa, The Faux Martha

Ingredients: Directions:
Cookies: Cookies:
2 cups all-purpose unbleached flour Preheat oven to 350°F. Line two baking sheets with
2/3 cup white whole wheat flour parchment paper; set aside. In medium bowl, whisk together
flours, ginger, baking soda, cinnamon, salt, cloves and
2 teaspoons ground ginger
nutmeg; set aside.
1 teaspoon baking soda
In large bowl, using handheld or stand mixer, cream together
1 teaspoon cinnamon butter and sugar until evenly combined. Add in molasses until
1/2 teaspoon kosher salt incorporated. Scrape down sides of bowl and mix in heavy
cream, egg and vanilla.
1/4 teaspoon cloves
Add dry ingredients to wet ingredients and mix until just
1/4 teaspoon grated nutmeg
combined. Dough will be dry but still hold together. Using
1/2 cup (1 stick) unsalted butter, softened 1 tablespoon scoop, drop 24 cookies on baking sheets,
1 cup pure cane sugar placing about 1 inch apart.
1/3 cup light molasses Bake 10 minutes. Cookies will still be soft but will firm up
after cooling. Allow to cool on baking sheet 2 minutes before
1/2 cup heavy cream
removing to cooling rack.
1 large egg
1 teaspoon pure vanilla extract Filling:
Using stand or handheld mixer, whip butter in large bowl until
Filling: creamy. Add powdered sugar and cream together until well
1 cup (2 sticks) unsalted butter, softened incorporated. Add cream and vanilla. Continue to beat until
2 cups powdered sugar light and fluffy.

1/4 cup heavy cream
1 teaspoon pure vanilla extract
Once cookies have cooled, generously spread filling over half
of cookies (on flat side). Use other half of cookies to top and
create sandwich. Serve or store in airtight container for up to
3 days.
 Raspberry Limoncello Linzers
Makes 2 Dozen Cookies
Ingredients:
1 cup (2 sticks) butter, softened
4 ounces cream cheese, softened
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 3/4 cups flour
1/2 cup cornstarch
1 1/2 cups seedless raspberry jam
4 cups confectioners’ sugar
3 tablespoons powdered egg whites
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 to 3/4 cup Limoncello liqueur
Directions:
In large bowl, cream together butter, cream cheese and
brown sugar using electric mixer. Add egg yolk and extracts;
mix well. Gradually add flour and cornstarch; mix just until
blended. Divide dough in two pieces, flatten into discs and
wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.
Preheat oven to 350°F. On lightly floured surface, roll
chilled dough to 1/8-inch thick and cut into desired shapes.
Place cookies on parchment-lined baking sheets and bake
9 to 11 minutes, until edges begin to brown and cookies are
firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies
to wire rack to cool completely.
Meanwhile, in small saucepan, bring raspberry jam to simmer
over medium-high heat, insert candy thermometer. Simmer,
stirring constantly, until jam reaches 225°F; cook 1 minute
more. Remove from heat, cool slightly. Spread 1 heaping
teaspoon jam in center of each cookie.
In medium bowl, combine confectioners’ sugar and powdered
egg whites. Add lemon juice and zest; stir in Limoncello
beginning with 1/2 cup. Add more, if necessary, to reach
desired consistency. Pipe or drizzle cookies with frosting;
allow frosting to set before serving or storing.
Store cookies in airtight container, separating layers with
parchment paper, for up to 1 week.
Chocolate Candy Cane Sandwich Cookies
Makes 1 Dozen Sandwich Cookies
Ingredients:
Cookies:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Frosting:
3 cups powdered sugar, sifted
3/4 cup (1 1/2 sticks) unsalted butter, softened
Pinch salt
3 tablespoons heavy whipping cream
2 teaspoons peppermint extract
Red gel food coloring
By Annalise, Completely Delicious
Directions:
Cookies:
Preheat oven to 350°F. Line sheet pan with parchment
paper. In bowl of stand mixer fitted with paddle attachment,
or in large bowl with handheld mixer, beat butter and sugar
together on high speed until pale and creamy. Add eggs one
at a time, mixing after each, followed by vanilla.
In separate bowl, combine flour, cocoa powder, baking soda
and salt. Add to butter mixture all at once and mix until
incorporated.
Shape into rounded tablespoons and place on prepared sheet
pan. Bake until surface is cracked and edges are dry, about
10 minutes. Let cool completely.
Frosting:
In bowl of electric mixer, beat powdered sugar, butter, salt,
heavy cream and peppermint extract on low speed until
it comes together. Increase speed to high and beat for
2 to 3 minutes until light and creamy.
Use clean paintbrush to paint red gel food coloring up interior
sides of large piping bag fitted with star tip, making 4 lines
total. Fill bag with frosting. Pipe frosting onto bottom of
1 cooled chocolate cookie and place another chocolate
cookie on top. Repeat with remaining cookies.
Store cookies in airtight container at room temperature for up
to 5 days.
 Marbled Ornament Cookies

If decorating cookies is part of your holiday tradition, perhaps this is the year to step up your game with
a new technique. Marian, cookie decorating expert and author of the blog Sweetopia, shares a
tutorial that will help make your cookie plate extra special. Follow her easy steps
and master the art of marbling (also called feathering or swirling).

To marble, you simply add one or more colors of icing to a base coat and then drag a
toothpick through the icing to create a marbled effect. Sounds easy, right? It is!

If you’ve tried cookies like these before you know how simple they are to make,
and if you haven’t, you’re about to find out just how easy they are to create.

you will need:

❄ 1 batch Gingerbread or
Sweetopia’s Sugar Cookies — recipes to follow
❄ Royal icing — recipe to follow
❄ Christmas ornament cookie cutters
❄ Piping bags
❄ Piping bag couplers
❄ #2 piping tips
❄ Icing bag ties or rubber bands
❄ Toothpicks
❄ Food gel coloring
❄ Ribbon
 Sweetopia’s Sugar
Cookies
Makes 30 Cookies
Ingredients:
2 cups (4 sticks) butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
Directions:
Cream butter and sugar together in bowl of electric mixer
on low to medium speed using paddle attachment. Mix until
thoroughly incorporated, about 1 minute. Scrape down sides
of bowl with plastic spatula and mix again for few seconds
more.
Add eggs slowly and mix. Scrape down bowl with spatula at
least once and mix again. Add vanilla extract. Stir briefly.
In separate bowl, sift flour and salt together. Add flour
mixture to butter mixture. Mix on low speed for 30 seconds.
When dough clumps around the paddle attachment it's ready.
Roll out dough between 2 large pieces of parchment paper to
1/3-inch thickness. Place on baking sheet and refrigerate at
least 1 hour.
Roll out dough further if you need to, and cut out cookie
shapes. Place on parchment paper-lined baking sheet. Re-roll
scraps and repeat. Return cookie dough shapes to refrigerator
for 10 minutes to 1 hour to chill again. Cold dough allows
cookies to hold their shapes better when baked.
Preheat oven to 350°F. Bake cookies 8 to 12 minutes or
until edges become golden brown. Cool cookies to room
temperature and decorate!
Gingerbread Cookies
Makes 30 Cookies
Ingredients:
1 cup (2 sticks) plus 2 tablespoons unsalted butter
1 cup packed dark brown sugar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon ground cloves
2 large eggs
1 cup molasses
6 1/2 cups (800 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder*
Directions:
In bowl of electric mixer fitted with paddle attachment, cream
butter and brown sugar on medium speed until fluffy. Mix in
spices, then eggs and molasses. Reduce speed to low.
In separate bowl, whisk together flour, salt and baking powder.
Add to butter mixture, and mix until just combined. Form
dough into disc shape and wrap in plastic wrap. Refrigerate
until cold, about 1 hour.
Roll out dough on lightly floured work surface or between
2 sheets of parchment paper to about 1/4-inch thick.
Cut shapes out with cookie cutters and cut small hole in top
of each cookie for ribbon. Place cookies approximately
2 inches apart on baking sheets lined with parchment paper.
Refrigerate until firm; at least 15 minutes to 1 hour.
Preheat oven to 350°F. Bake cookies until lightly golden;
12 to 14 minutes. Let cool on sheets on wire racks.
* Omit baking powder if you do not want cookies to
spread/rise.
 Royal Icing
Makes 3 Cups Icing

Ingredients: Directions:
3/4 cup warm water In bowl of electric mixer, add warm water and meringue
powder. Add vanilla extract, if necessary. Whisk by hand until
5 tablespoons meringue powder*
frothy and thickened, about 30 seconds. Add cream of tartar
1 teaspoon cream of tartar
and mix for 30 seconds more.
2 1/4 pounds (about 5 2/3 cups) powdered sugar
Add all powdered sugar at once. Using paddle attachment
* If meringue powder is not vanilla flavored, add 1 teaspoon on lowest speed, mix slowly for 10 minutes. Icing will
clear vanilla extract. become thick and creamy. Tint with food colorings or thin
icing with small amounts of warm water to reach the desired
consistency.
 Marbled Ornament Cookies Decorating Tutorial

Decorating Instructions:
Once you’ve made your icings, baked your cookies, and let them cool to room temperature, they’re ready to be decorated.
Let's start with the royal icing. The consistency of icing is key for easy decorating. To check the consistency, drag the tip of
a butter knife through the surface of your icing, letting the knife go approximately an inch deep, and slowly count to 10. If
the surface of the icing smoothes over in approximately 10 seconds, then your icing is ready to use. If it takes longer, the
icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix
your icing longer or slowly add more sifted powdered sugar to thicken it. Once your icing is ready, follow these simple steps
to decorate your cookies:

1. Once you have your cookies baked and icing made, it’s time to begin by piping your outline. Use a piping bag
fitted with a coupler and #2 tip.

2. Let the outline dry for a few minutes to create a solid border. You’ll be able to see the border somewhat when
the icing dries, so alternately you could fill or flood your cookie in right after piping the outline.

3. Once you’ve filled the whole cookie in, shake it gently left to right on your work surface, to help smooth the
icing out.

4. Add your second (or more) layer or color of icing. Work as quickly as you can before the icing sets.

5. Take a toothpick and drag it through the icing. In this case, I drew S-like shapes. Follow the arrows shown in
the photos as you drag your toothpick. Each combination of colors creates another look. Just by changing the
way you set up your lines and drag the toothpick, completely different designs emerge.

6. Once the marbled icing has had time to set (at least 15 minutes), pipe the grey icing at the top of the
ornament. Let that set and pipe a few line details.

Happy decorating!
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For even more delicious holiday cookie recipes, visit us at goboldwithbutter.com.