Eggnog snickerdoodles

Eggnog Snickerdoodles

By Vaughn Vreeland

Yossy Arefi for The New York Times (Photography and Styling)

Time

About 45 minutes

Yield: 24 cookies

• 3½cups/445 grams all-purpose flour
• 1½teaspoons cream of tartar
• 1teaspoon baking soda
• 1cup/225 grams unsalted butter (2 sticks), at room temperature
• 1¾cup/350 grams granulated sugar, plus ¼ cup/50 grams for rolling
• 1teaspoon kosher salt
• 1large egg plus 2 yolks, at room temperature
• 1tablespoon rum extract
• 2teaspoons freshly grated nutmeg

PREPARATION

Step 1

In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1¾ cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.

Step 2

Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.

Step 3

Add the flour mixture and beat on low speed until combined. (You may want to start by “pulsing” the flour, so that it doesn’t go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.

Step 4

Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining ¼ cup/50 grams sugar with the nutmeg in a small bowl.

Step 5

Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.

Step 6

Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.

Peppermint Brownie Cookies

 

INGREDIENTS

Yield: 12 cookies

• 4ounces/113 grams semisweet chocolate, finely chopped (¾ cup)
• ½cup/42 grams unsweetened cocoa powder, preferably Dutch-processed
• ½cup/113 grams unsalted butter
• 2large eggs, at room temperature
• ¾cup/150 grams granulated sugar
• ½packed cup/107 grams dark brown sugar
• 1teaspoon kosher salt (Diamond Crystal)
• 1½teaspoons peppermint extract
• ¾cup/90 grams all-purpose flour
• ¼cup/41 grams crushed peppermint candy
  
  
  
  1. Step 1

     Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

  2. Step 2

     Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.

  3. Step 3

     Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.

  4. Step 4

     Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.

  5. Step 5

     With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.

  6. Step 6

     Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.

  7. Step 7

     Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.

Roasted salmon with miso cream

 

INGREDIENTS

Yield: 8 servings

• 1(2¾-pound) whole salmon fillet (skin on or off), patted dry if needed
• Coarse sea or kosher salt
• ¼teaspoon ichimi togarashi or ground cayenne
• 1cup crème fraîche or sour cream (8 ounces)
• 2tablespoons shiro (white) miso (see Tip)
• 2teaspoons turbinado or other coarse raw sugar (optional)
  
• 2limes
• 1tablespoon yuzu or lime juice
• Toasted white sesame seeds, for sprinkling
  

  PREPARATION

  1. Step 1

     Heat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil.

  2. Step 2

     Place the salmon on the prepared pan skin (or flat) side down at an angle, if needed, to fit. Sprinkle with salt (about 1 teaspoon) and the togarashi.

  3. Step 3

     In a small saucepan, stir ¼ cup crème fraîche with 1 tablespoon miso until well blended. Scrape onto the fish (save the pan without washing it), then spread the sauce in an even layer. If you like a little sweetness with your salmon, sprinkle it with the sugar.

  4. Step 4

     Roast the salmon until a thin-bladed paring knife slides through the thickest part with only a little resistance, 15 to 20 minutes. When you remove the blade from the fish and touch it, it should feel warm.

  5. Step 5

     While the fish roasts, stir the remaining ¾ cup crème fraîche and 1 tablespoon miso until smooth in the same saucepan. Set over low heat and warm, stirring occasionally, until steaming and tiny bubbles form around the edges, about 5 minutes. Don’t let the mixture boil. Turn the heat to the lowest setting to keep warm.

  6. Step 6

     Using the parchment or foil, lift the roasted salmon onto a serving platter, then slide the parchment or foil out from under the fish. Zest the limes all over the fish, then squeeze 1 tablespoon juice, if using lime juice. Stir the yuzu or lime juice into the miso cream, then transfer to a serving bowl to serve alongside the salmon. (Or, if your salmon is skinless, pour the sauce around the salmon.)

  7. Step 7

     Sprinkle the salmon with sesame seeds. Cut the zested limes into wedges and serve with the fish.

Chocolate-Peppermint Shortbread

By Sohla El-Waylly

Chocolate-Peppermint Shortbread

Yossy Arefi for The New York Times (Photography and Styling)

Time

About 4 hours

Rating

4

(792)

Notes

Read 106 community notes

In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)

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INGREDIENTS

Yield: One 8-by-8-inch pan

For the Chocolate Shortbread

½

cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan

⅓

cup/75 grams light brown sugar

¾

teaspoon kosher salt

1

egg yolk

1

teaspoon vanilla extract

1

cup/130 grams all-purpose flour

⅓

cup/30 grams Dutch-processed cocoa powder

For the Peppermint Meringue

2

large egg whites

Pinch of kosher salt

6

tablespoons/85 grams granulated sugar

½

teaspoon peppermint extract

Red food coloring (optional)

Add to Your Grocery List

Ingredient Substitution Guide

PREPARATION

Step 1

Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.

Step 3

Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.

Step 4

Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.

Step 5

Make the meringue: Pour water into a medium saucepan to come 1½ inches up the sides and bring to a bare simmer over medium-low heat.

Step 6

Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)

Step 7

Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.

Step 8

Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.

Step 9

Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.

One-Day Fruitcake

 

INGREDIENTS

Yield: 12 to 14 servings

For the Fruit Mixture

• 1¼cups/170 grams dried cherries
• 1⅓cups/170 grams dried apricots, cut into 1-centimeter pieces
• 1⅓cups /170 grams prunes, cut into 1-centimeter pieces
• ¾cup/113 grams dried cranberries
• ¾cup/113 grams dried currants
• ½cup/113 grams dark rum or brandy
• ½cup/113 grams fresh orange juice

For the Batter

• 8ounces/226 grams unsalted butter, at room temperature, plus more for the pan
• 2cups/270 grams all-purpose flour, plus more for the pan
• 1½cups/170 grams walnuts or pecans
• 1½teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon coarse kosher salt (such as Morton’s)
• 1½teaspoons ground ginger
• ¾teaspoon baking powder
• ½teaspoon ground allspice
• ¼teaspoon baking soda
• Pinch of ground cloves
• ¾cup/165 grams packed dark brown sugar
• 2teaspoons finely grated lemon zest
• 1teaspoon finely grated orange zest
• 7ounces/200 grams almond paste
• 4large eggs, at room temperature
• 2teaspoons vanilla extract

For the Assembly

• ⅓cup/76 grams dark rum or brandy
• ⅓cup/107 grams apricot preserves
• 1½cups/165 grams confectioners’ sugar
• 2tablespoons milk
• 1teaspoon lemon juice
• Pinch of kosher salt
  
  
  
  

  PREPARATION

  1. Step 1

     Make the fruit mixture: The day before you bake the cake, combine the dried cherries, apricots, prunes, cranberries, currants, rum and orange juice in a medium bowl and fold thoroughly to combine. Cover the bowl tightly and let sit at room temperature until the fruit is soft and has absorbed all (or nearly all) of the liquid, stirring once or twice, 12 to 24 hours.

  2. Step 2

     Arrange an oven rack in the center position and heat the oven to 325 degrees. Generously brush the inside of a 12-cup Bundt pan with butter. Dust the inside of the pan with several pinches of flour, then tap the pan on the counter at different angles to coat every buttered surface. Tap out the excess, then set the pan aside.

  3. Step 3

     Scatter the walnuts (or pecans) across a sheet tray and transfer to the oven. Toast until the walnuts are golden brown and fragrant, shaking the pan halfway through, 8 to 10 minutes. Let cool completely on the baking sheet, then chop the walnuts. Set aside.

  4. Step 4

     In a medium bowl, whisk together the flour, salt, ginger, baking powder, allspice, baking soda and cloves. Set aside.

  5. Step 5

     In a large bowl, combine the butter, brown sugar, lemon zest and orange zest. Pinch off small pieces of the almond paste and add to the bowl. Using a hand mixer, beat the mixture on medium-low until combined, then increase the speed to medium-high and continue to beat, scraping down the sides once or twice, until the mixture is light and fluffy, about 3 minutes.

  6. Step 6

     With the mixer on low, add the eggs one at a time, increasing the speed just to incorporate each egg before decreasing to low and adding the next, until the mixture is very smooth. Beat in the vanilla, then, on low speed, add the flour mixture and mix just until it disappears. Tip in the fruit mixture, along with any unabsorbed liquid, along with the chopped nuts; use a flexible spatula to fold the batter several times, scraping the sides and bottom of the bowl, until the fruit is evenly distributed.

  7. Step 7

     Scrape the batter into the prepared Bundt pan, distributing it evenly all the way around and taking care not to form large air pockets. Smooth the surface, then bake the cake until the surface is golden brown, risen and cracked, and a cake tester inserted into a crack comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let the cake cool in the pan for 15 minutes.

  8. Step 8

     Use a skewer or toothpick to poke holes all over the surface of the cake. Use a pastry brush to generously soak the cake with about half of the rum. Let the cake absorb the rum for a few minutes, then turn it out onto a wire rack. Poke more holes all over the cake and dab the remaining rum across every surface.

  9. Step 9

     Warm the apricot preserves in a small saucepan over medium-low heat, stirring often with a heatproof flexible spatula, just until the preserves are fluid. Pass the preserves through a fine mesh sieve into a small bowl, pressing on the solids with the spatula to extract as much of the liquid as possible (discard the solids, or scrape back into the jam jar). Use the pastry brush to paint the strained jam over the cake, covering every surface. Let the cake sit uncovered until it’s completely cooled and the jam is set (it should be slightly tacky but not wet to the touch).

  10. Step 10

      In a medium bowl, combine the confectioners’ sugar, milk, lemon juice and a pinch of salt, and whisk slowly to combine, then whisk vigorously until you have a thick, smooth icing. Slowly pour the icing onto the tallest part of the cake all the way around, letting it slowly cascade down the side. Let the cake sit until the icing is completely set, about 1 hour.

  
  

Best Buttermilk Pancakes

  

INGREDIENTS

Yield: 4 servings

• 2cups all-purpose flour
• 3tablespoons sugar
• 1½teaspoons baking powder
• 1½teaspoons baking soda
• 1¼teaspoons kosher salt
• 2½cups buttermilk
• 2large eggs
• 3tablespoons unsalted butter, melted  Step 1

  1. Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

  2. Step 2

     Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

  3. Step 3

     Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

  
  
  

Butternut Squash Lasagna Pie

 

INGREDIENTS

Yield: 6 servings

For the Pie

• ¼ cup olive oil, plus more for greasing the pan
• 8garlic cloves, roughly chopped
• 2tablespoons tomato paste
• 1tablespoon cumin seeds, roughly crushed in a mortar and pestle
• 1tablespoon coriander seeds, roughly crushed in a mortar and pestle
• 2teaspoons Aleppo chile flakes
• 1(12-ounce) jar red peppers, drained
• 1teaspoon light brown sugar
• Fine sea salt and black pepper
• 1small butternut squash (about 1 ¾ pounds), peeled, halved, deseeded and cut into ⅛-inch-thick slices
• 8ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces
• 7ounces baby spinach (10 lightly packed cups)
• 1packed cup basil leaves, torn in halves
• 1cup crumbled Greek feta
• Heaping ½ cup finely grated Parmesan

For the Béchamel

• 3tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 1½cups whole milk, plus more if needed
• 2garlic cloves, minced
• Fine sea salt
• ¼cup finely grated Parmesan
  
  
  
  
  

  PREPARATION

  1. Step 1

     Make the pie: Heat the oven to 400 degrees. Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches; set aside.

  2. Step 2

     Add the oil to a small frying pan and heat over medium-high. Once it’s hot, add the garlic and cook for about 1 minute, stirring until fragrant but not browned. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly, then add to a small food processor with the red peppers, sugar, ½ teaspoon salt and a good grind of pepper; blitz until smooth.

  3. Step 3

     Empty the mixture into a very large bowl and add the squash, lasagna sheets, spinach, basil, feta, Parmesan, 1¼ teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on a baking sheet and bake for 1 hour.

  4. Step 4

     Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn. Slowly pour in the milk ½ cup at a time, whisking with each addition until fully incorporated. Turn the heat down to medium then add the garlic and ¼ teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth. Off the heat, stir in the Parmesan. If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.

  5. Step 5

     After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)

  6. Step 6

     Turn the oven temperature up to 450 degrees, place the cake pan back on its baking sheet and bake for another 15 to 20 minutes, rotating halfway through, until nicely browned on top. Set aside to cool for at least 15 minutes.

  7. Step 7

     Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

One-Pan Crispy Spaghetti and Chicken

 

Ingredients

Yield: 4 servings

• 2tablespoons olive oil
• 2½pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
• Kosher salt and black pepper
• 1large yellow onion (about 8 ounces/220 grams), cut into ½-inch/1-centimeter dice
• 3tablespoons tomato paste
• 3garlic cloves, finely chopped
• 2tablespoons fresh thyme leaves
• 2cups/480 milliliters boiling water
• 8ounces/230 grams spaghetti, broken into thirds
• ⅓lightly packed cup finely grated Parmesan (about ¾ ounce/20 grams)
• 3tablespoons/20 grams fresh bread crumbs
• ½cup/10 grams finely chopped fresh parsley
• 1½teaspoons freshly grated lemon zest
  
  
  
  
  
  Preparation
  1. Step 1

     Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.

  2. Step 2

     Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with ¾ teaspoon salt and ½ teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.

  3. Step 3

     Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.

  4. Step 4

     Add the boiling water, ½ teaspoon salt and ¼ teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.

  5. Step 5

     While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.

  6. Step 6

     After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Chez Ma Tante’s Pancakes

 

INGREDIENTS

• 1 large egg
• 1 egg yolk
• 2 ½ tablespoons baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 ¼ cups whole milk
• 1 cup all-purpose flour
• 1 cup plus 2 tablespoons clarified butter (or store-bought), melted
•  Salted butter, for serving (optional)
•  Maple syrup, for serving

PREPARATION

1. Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
2. Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
3. Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
4. Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.