Get the winning recipes from the Tribune’s 36th annual Holiday Cookie Contest.
together room-temperature butter with powdered sugar. Once combined, beat in the egg yolks and both extracts. Continue beating the ingredients until mixture is light and fluffy.⅓ of the dough and set in a medium bowl. Add in the pistachios and food coloring to the smaller portion of dough and stir until it is a uniform color.5. Spread
out the almond dough on a lightly floured surface and spread out until it is about ¼-inch thick. Add dollops of the pistachio mixture over half of the almond dough. Fold over the almond dough without the pistachio dough on top of the other half. Flatten out the dough and fold it once more. Turn the dough 90 degrees, flatten it out and fold it over once more. Be careful to not over-roll, or the marbling will become too homogenous.
Note: Don’t use almond meal in place of almond flour, as it will muddy the coloring. To toast almond flour, spread evenly on a parchment-lined baking sheet at 350 degrees for 8-10 minutes, or until fragrant and just starting to lightly brown. Toss at the 5-minute mark with a spatula for more even toasting. If marbling pattern isn’t working, try flattening pistachio dough into a flat disc and laying on top of almond dough, then rolling both into a tight log for a swirled pattern.
Caroline Crispino, Chicago: My Chocolate Salted-Caramel Surprise Cookies are always a fan favorite at Christmas parties — and even at events year round. The secret to the cookie is a favorite childhood candy that’s hidden inside. What makes them special? They are easy and seem much more complicated than they are. The only trick is to keep Rolos on hand for when you want to make them. Serve warm or even with a bit of ice cream for a special dessert and watch them disappear.
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