AMERICA'S TEST KITCHEN CHRISTMAS COOKIES RECIPES

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FOOLPROOF HOLIDAY COOKIES | AMERICA'S TEST KITCHEN



Foolproof Holiday Cookies | America's Test Kitchen image

Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily?

Provided by America's Test Kitchen

Yield Makes thirty-six to forty 2 1/2-inch cookies

EASY HOLIDAY SUGAR COOKIES | AMERICA'S TEST KITCHEN



Easy Holiday Sugar Cookies | America's Test Kitchen image

Most roll-and-cut cookies force you to battle rock-hard dough and then rarely even taste good. We wanted it all: ease, good looks, and a crisp, buttery crumb.

Provided by America's Test Kitchen

Yield Makes about forty 2 1/2-inch cookies

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  • TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.
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