Rose's Christmas Cookies

( 14 )

Overview

Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple ...

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Overview

Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

Beranbaum, author of the bestselling Cake Bible has created a dazzling range of recipes from traditional favorites everyone will recognize to enticing new cookies never before seen, all crafted with reassuring reliability. Full-color photographs.

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Editorial Reviews

From Barnes & Noble
Another Rose brings us Rose's Christmas Cookies. Rose Levy Beranbaum, the award-winning author of The Cake Bible and The Pie and Pastry Bible, puts her magic into simple and simply divine cookies that are especially winning during the Christmas season. You will have no trouble putting together a welcome mixture for a cookie tin using this timely book.
Library Journal
Like Judy Knipe and Barbara Mark's The Christmas Cookie Book ( LJ 10/15/90), this features favorite holiday cookies of all kinds from the author of the authoritative The Cake Bible ( LJ 8/88). There are simple cookies to make with kids, fancy cookies for parties or gifts, beautiful cookies to hang on the tree, and, for the ambitious, a gingerbread cathedral complete with stained glass. Each recipe is accompanied by a full-page color photograph, and Beranbaum's instructions are as clear and detailed as ever--but most of these are fun and easy to make, as Christmas cookies should be. For all subject collections.
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Product Details

  • ISBN-13: 9780688101367
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/1998
  • Edition description: Reissue
  • Edition number: 1
  • Pages: 272
  • Sales rank: 112,746
  • Product dimensions: 8.00 (w) x 10.00 (h) x 0.79 (d)

Meet the Author

Rose Levy Beranbaum

Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.

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Read an Excerpt

Stained Glass

Makes about 4 dozen 3-inch cookies

This is a cookie and a candy all in one. The cookie itself is a crisp sugar-butter cookie, and the candy panes add a sweet fruity flavor and crunch. It was these cookies, hanging on a Christmas tree, with light shining through their transparent candy panes, that inspired me to create a gingerbread cathedral with a stained-glass rose window. For greater ease of preparation, the cookies can be made with one larger cutout in the center, but with their many cutouts (admittedly painstaking) they are so breathtaking to behold that they are worth the effort.

Ingredients

2 3/4 cups (13.75 ounces / 390 grams)bleached all-purpose flour (dip and sweep method)
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup (4.75 ounces / 132 grams) sugar
1 cup (8 ounces / 227 grams) unsalted butter
2 teaspoons egg, lightly beaten (about half of a large egg)
1 1 2 teaspoons (6 grams) pure vanilla extract
1/8 teaspoon lemon extract
1 package (1 cup / 6.5 ounces / 184 grams) sour balls

Equipment: cookie sheets lined with aluminum foil, then sprayed with nonstick vegetable cooking spray or greased; rolling pin; 3-inch round cookie cutters and small canape cutters.

Food Processor Method

In a small bowl, whisk together the flour, baking powder, and salt.

In a food processor with the metal blade, process the sugar until it is very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the egg and extracts and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in,just until the dough begins to clump together.

Electric Mixer Method

Soften the butter. In a mixing bowl, cream together the sugar and butter until fluffy. Add the egg and extracts and beat until blended. In a small bowl, whisk together the remaining dry ingredients. On low speed, gradually add them to the butter mixture and mix just until the dough can be gathered into a ball.

For Both Methods

Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc. Wrap it well and refrigerate for at least 30 minutes, preferably no longer than 3 hours.

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 350 F.

Separate the sour balls into individual colors and pulverize them separately in a blender or food processor. Place each color in a small container and set aside.

Using about a quarter of the dough at a time, roll out the dough to 1/8-inch thickness between 2 sheets of plastic wrap or on a lightly floured counter. Cut out cookies with a 3-inch cookie cutter, spraying or greasing the cutter as needed to prevent sticking. With a small, angled metal spatula or pancake turner, transfer the cookies to the prepared cookie sheets. If you are planning to hang the cookies, make small holes with the blunt end of a wooden skewer.

Cut out shapes for the stained glass in each cookie with small cutters or with a small sharp knife. Use the tip of a small sharp knife to fill the holes with candy pieces, filling just to the top of the dough.

Bake for 10 to 12 minutes or until the cookies are lightly browned and the candy has melted completely. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Watch carefully toward the end of baking to see that the candy does not start to caramelize and turn brown.

Allow the cookies to cool completely on the sheets. Carefully peel off the aluminum foil.

Store: In an airtight container, between sheets of wax paper, at room temperature.

Keeps: Several weeks.

Smart Cookie

  • Saran Wrap is the ideal plastic wrap for rolling the dough because it lies very flat. Wax paper is the second choice.

  • For precise cutouts, chill the dough after the impressions are made and remove the cutout with the tip of a sharp knife after the dough has firmed enough for each cutout to come out in a clean piece.

  • If you are using a blender to pulverize the sour balls, drop the balls with the motor running in order to keep them from getting stuck under the blades.

  • Allow the cookie sheet(s) to cool completely before using for the next batch.

  • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.



Peanut Butter and Jelly Jewels

Makes about 5 dozen 1 3/4-Inch cookies

If you love peanut butter, these cookies will be it. I created what I believe to be quintessential peanut butter cookies to honor the one hundredth anniversary of peanut butter. They are very peanut buttery yet exceptionally light, with a lovely "sandy" bite. At my husband's urging, I doubled up on the peanut butter and decreased the flour, making the chocolate cookie centers seem like biting into a Reese's peanut butter cup.

Chocolate centers blend wonderfully with the peanut flavor, but the bright, tart, sticky cherry centers are my first choice.

Equipment: ungreasedcookie sheets, 1 1/4-inch cookie scoop or a measuring teaspoon.

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375 F.

Ingredients

1 cup (dip and sweep method) (5 ounces/142 grams) bleached all-purpose flour
1 teaspoon (5 grams) baking soda
1/8 teaspoon salt
1/2 cup (firmly packed) (3.75 ounces /108 grams) light brown sugar
1/4 cup (1.75 ounces / 50 grams) granulated sugar
1 cup (9.25 ounces / 266 grams) smooth peanut butter
1 large egg (3 tablespoons + 1/2 teaspoon / 1.75 ounces / 50 grams weighed without shell)
1/2 teaspoon pure vanilla extract (2 grams)

Food Processor Method

Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanutbutterandprocessuntil smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method

Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl , beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes ,untilverysmoothand creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in theflour mixture just until incorporated.

For Both Methods

Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)Measure the dough into a 1-1/4 inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1-1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.

Fill the centers with the cherry preserves or milk chocolate toppings.

Cherry Preserves Topping

Ingredients

1 1/2 (12-ounce) jars (1 pound 2 ounces / 510 grams) cherry preserves

In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together.

On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.

Milk Chocolate Topping

Ingredients

2 (3-ounce) bars (6 ounces / 170 grams) milk chocolate
2 (3-ounce) bars (6 ounces / 170 grams) bittersweet chocolate
6 tablespoons (3 ounces / 85 grams) unsalted butter (room temperature)

Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.

Store: Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.

Keeps: 1 month if filled, several months unfilled.

Smart Cookie

  • For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.

  • The dry ingredients are sifted together because baking soda has a tendency to lump.

  • Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.

  • These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.

  • For a more delicate flavor and a finer, less "sandy" texture that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.

  • Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.

  • Allow the cookie sheet(s) to cool completely before using for the next batch.

  • Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

  • For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

Rose's Christmas Cookies. Copyright © by Rose Beranbaum. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Recipe

Peanut Butter and Jelly Jewels

Makes about 5 dozen 1-3/4-inch cookies

If you love peanut butter, these cookies will be it. I created what I believe to be quintessential peanut butter cookies to honor the one hundredth anniversary of peanut butter. They are very peanut buttery yet exceptionally light, with a lovely "sandy" bite. At my husband's urging, I doubled up on the peanut butter and decreased the flour, making the chocolate cookie centers seem like biting into a Reese's peanut butter cup.

Chocolate centers blend wonderfully with the peanut flavor, but the bright, tart, sticky cherry centers are my first choice.

EQUIPMENT: ungreased cookie sheets, 1 1/4-inch cookie scoop or a measuring teaspoon.

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees F.

INGREDIENTS

1 cup (dip and sweep method) (5 ounces; 142 grams) bleached all-purpose flour
1 teaspoon (5 grams) baking soda
1/8th teaspoon salt
1/2 cup (firmly packed) (3.75 ounces; 108 grams) light brown sugar
1/4 cup (1.75 ounces; 50 grams) granulated sugar
1 cup (9.25 ounces; 266 grams) smooth peanut butter
1/2 cup of unsalted butter
1 large egg (3 tablespoons + 1/2 teaspoon; 1.75 ounces; 50 grams weighed without shell)
1/2 teaspoon pure vanilla extract (2 grams)

Food Processor Method

Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method

Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl , beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes , until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.

For Both Methods

Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)

Measure the dough into a 1-1/4 inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1-1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.

Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Copyright (c) 1998 by Rose Levy Beranbaum

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Customer Reviews

Average Rating 4
( 14 )
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Sort by: Showing all of 14 Customer Reviews
  • Anonymous

    Posted January 22, 2001

    Interesting but uneven

    Beranbaum's table format for ingredients is helpful in giving weights as well as volume measures. However, the ingredients are not listed in the order used, which is confusing and annoying. The color photos of each cookie do not always face the recipes. Often the color photo is on the righthand page, facing the tail-end of the previous recipe. When you want to refer to the photo while making the cookie, this layout is inconvenient. I suppose they were trying to save having extra blank pages, but it disrupts the flow of the book. As an experienced baker of traditional Christmas cookies, I also noted a couple errors in the author's background notes. The name lebkuchen does not derive from the German word lieb (love), as she states. It comes from a Latin word leb, an offering. Like Springerle, these cookies were baked as an offering to the teutonic gods.

    3 out of 5 people found this review helpful.

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  • Anonymous

    Posted January 18, 2013

    A must have book if you bake

    This is my second copy of this book - the first having fallen apart from so much usage. The Golden Biscotti and Cocoa Brownie recipes alone make this worth owning. And there is so much more.

    1 out of 1 people found this review helpful.

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  • Posted February 22, 2010

    Fabulous cookie cookbook

    If you decide you need a Christmas cookie book, this is the one to get. Wonderful recipes and great illustrations. Easy to follow recipes ranging from simple to more detailed. You'll want to try them all.

    1 out of 1 people found this review helpful.

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  • Posted January 17, 2010

    more from this reviewer

    I Also Recommend:

    Great Compilation of Cookie Favorites

    You will find nothing new in this cookbook, it is a compilation of Christmas Favorites with stories behind each receipe. I am giving this an overall 5 stars since the tips for perfect outcomes on each receipe is going to be very helpful for the beginning or less experienced cook/baker. The illustrations are beautiful and Rose has a story for each receipe explaining why it is her favorite. The one thing I find most helpful for bakers of all levels are the different processes for making each receipe, Rose tells you how to make the receipe by hand, mixer and food processor so no matter what your favorite method of mixing you will find clear and concise instructions.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted January 29, 2008

    absolutely the best!!!

    I have had this book for years and I think the recipes are terrific. I love making cookies in my food processor so this is the only cookie book I use now. I am online to try and buy her cake cookbook right now!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 15, 2007

    Great for beginner and advanced bakers!

    I have tried so many cookie recipes and I have found this book to be absolutely fantastic. Every recipe turns out perfect every time especially for a once a year baker ! In no way would I consider myself an advanced baker yet some of the recipes can certainly be considered for the more advanced baker. Easy to read and understand and with a picture of each cookie makes this book #1 with me ! Highly recommended for anyone as a gift or to just have for the 'library'. I gave this to my Mother and she calls this her Christmas Cookie Bible ! Super great and you cant go wrong with this one !

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 2, 2004

    This one's a keeper

    For some strange reason each year this book ends up missing from my holiday cooking collection <sigh> and is one of my faves. I adore the almond crescents, rum cookies (YUM!), meringues, etc. It seems like each year I buy a new copy. A must-have for your repertiore. Fire up your food processor (makes it go by fast = more cookies!), spend a day baking, and enjoy!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 20, 2001

    Poor Recipes

    I looked over 4 different cookie books and picked this one. Boy, do I wish I hadn't. I spent the weekend trying 6 recipes in the book, 4 of which went straight into the garbage. I'm not a certified pastry chef by any means, but I am a good cook who can certainly follow a recipe. This book has completely baffled me, I've never had such bad luck with so many cookie recipes.

    1 out of 3 people found this review helpful.

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  • Anonymous

    Posted May 25, 2000

    These cookies are great any time of year!

    All the recipes here are excellent cookie recipes; whenever I make the Meringue Stars, people swoon over them (the chocolate S meringues are more time-consuming to make but just as good!) The gingerbread cookies are the best gingerbread recipe ever. The recipes are well written, easy to follow and provide helpful storage guidelines.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 23, 2013

    "Must Have" if you enjoy baking cookies

    Love, love, love this book! It's my 5th purchase...one for myself and 4 others as gifts for my sisters and daughters! Easy to understand directions with many beautiful pictures. The ingredient chart includes measurements along with weights. One feature that I really like is that it gives you instructions to make the cookies using the food processor method, and electric mixer method. It also let's you know what equipment you will need to make the cookies. Each recipe also includes helpful "tips". And at the end of the book there is an equivalent and substitution chart, a dictionary of ingredients (with pictures) and an explanation of equipment and their uses. If you're a "seasoned baker" or a "novice", this book is one that you should consider purchasing. Rose Levy Beranbaum is an excellent author!

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  • Anonymous

    Posted December 15, 2010

    good condition

    the book was in great condition. thank you

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 29, 2009

    No text was provided for this review.

  • Anonymous

    Posted September 2, 2009

    No text was provided for this review.

  • Anonymous

    Posted May 10, 2009

    No text was provided for this review.

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