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REAL B
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REGIONAL BAKING TRADITIONS
for the holidays
Every corner of the country has a different take on holiday cookies. Whether
they are inspired by local ingredients or by the traditions of the people who live
there, America’s holiday cookies are as varied as our landscape.
But no matter how different the recipes may be, there is one thing they all have in
common: The pure and natural flavor of REAL Butter. From San Francisco to Savannah,
only REAL Butter provides the melt-in-your-mouth richness and superior texture that
turns a cookie into a time-honored tradition.
Try some of the recipes for yourself and taste how different—yet how similar—our
great country can be.
It all begins with
REAL B utter.
© 2009 WMMB, Inc. / America’s Dairy Farmers®
butterisbest.com
FL7738
Pistachio Biscochitos
Biscochitos are a traditional
Southwestern treat,
typically spiced with anise
and cinnamon. Beautiful,
festive and packed with
flavor, they feature a
butter cookie base that
is crisp on the outside and
chewy on the inside.
This particular variety
adds orange and pistachio
for extra zing and crunch.
PISTACHIO Biscochitos
Makes 5 dozen cookies
INGREDIENTS:
DIRECTIONS:
3 cups flour
In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt
and pistachios; set aside. In large bowl, beat together butter and sugars with
an electric mixer until light and fluffy. Add egg, extracts and zest; mix to
combine. Gradually add flour mixture; mixing well.
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, crushed
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shelled, roasted and
salted pistachios, chopped
1 cup (2 sticks) butter, softened
1/3 cup raw sugar*
1/3 cup dark brown sugar, packed
1 large egg
1 teaspoon almond extract
1 teaspoon orange extract
2 teaspoons orange zest
colored sugar, for decoration
Divide dough in two pieces and place each piece on large sheet of plastic
wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm
enough to roll out, about 30 to 45 minutes.
Preheat oven to 350°F. Roll dough out until 1/4-inch thick and cut into
desired shapes. Place cookies on parchment-lined baking sheets. Decorate
with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.
Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely.
Store in airtight container for up to 1 week.
*Demerara and Turbinado are two common types of raw sugar.
Wintermint Wafers
With westerly winds
whipping in from the
Rockies, the Central
part of the United States
can be quite cold and
crisp this time of year.
Wintermint Wafers
capture the essence
of wintry wind with the
freshness of mint in a
chewy, chocolaty and
buttery wafer that
is drenched in
dark chocolate.
WINTERMINT Wafers
Makes 3 dozen cookies
INGREDIENTS:
DIRECTIONS:
Chocolate Cookies:
Chocolate Cookies:
In large bowl, beat butter and confectioners’
sugar with electric mixer until light and fluffy.
Stir in peppermint extract followed by salt and
cocoa powder; mix. Add flour and mix to
incorporate.
Chocolate 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.
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.
To frost cookies, place one cookie on slotted
spatula, carefully dip into the chocolate,
coating completely; lift cookie out. Hold cookie
on spatula, allowing excess chocolate to drip
off. Place cookie onto wire cooling rack to let
chocolate set. Repeat with remaining 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
Chocolate Coating:
1 pound semi-sweet chocolate,
chopped
1 teaspoon peppermint extract
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 parchmentlined 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.
Place coated cookies in freezer for 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.
Bananas Foster Bars
Bananas Foster is a
dessert that’s become
synonymous with New
Orleans—the place
where it was invented.
This recipe takes all
those great flavors—the
rum, the bananas and, of
course, the butter—and
transforms them into
a bar that’s sure to
make any dessert
plate a hit.
BANANAS Foster Bars
INGREDIENTS:
Bars:
1 cup bananas, diced
1/2 cup (1 stick)
butter, softened
1/2 cup (2 ounces)
pecans or walnuts,
chopped
1 cup dark brown
sugar, packed
1 egg
1 tablespoon dark
rum or 1 teaspoon
rum extract
1 cup flour
1/8 teaspoon
baking soda
1/2 teaspoon
baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Frosting:
2 tablespoons
unsalted butter at
room temperature
4 ounces cream
cheese, softened
4 tablespoons light
brown sugar
1 teaspoon rum or
pure vanilla extract
1 teaspoon cinnamon
1 to 2 cups
confectioners’ sugar,
sifted
Makes 16 2-inch bars
DIRECTIONS:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy.
Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon
and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to
incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to
25 minutes or until toothpick inserted in the center comes out clean. Remove
pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric
mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners’ sugar;
blend until smooth (careful; over mixing will cause separation). Add additional
confectioners’ sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in
refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch square pan.
Apple Cider Buttons
The Northeast is one
of the country’s leading
apple-producing
regions. These sweet
little sandwich cookies
pay homage to the crop
with a tart apple jelly
that offsets the
luxuriously dense
butter flavor that
surrounds it.
APPLE CIDER Buttons
INGREDIENTS:
DIRECTIONS:
Cookies:
In medium bowl, cream butter and sugar with
electric mixer until light and fluffy. Add vanilla
extract and lemon zest.
1 cup (2 sticks) butter,
softened
1/2 cup sugar
1 teaspoon pure
vanilla extract
1 tablespoon lemon zest,
optional
2 cups flour
1/4 teaspoon salt
decorative sugar, for garnish
Filling:
1/2 cup prepared
apple cider jelly*
In separate bowl, whisk together flour and salt;
gradually add to butter mixture. Cover dough;
chill at least 2 hours, or until firm.
Preheat oven to 375°F. Shape dough into
1/2-inch balls and place 1 inch apart on
parchment-lined baking sheets. Lightly flatten
half the balls with bottom of a juice glass to
create “bottom” layer of button. Sprinkle
rounded button tops with decorative sugar.
Bake cookies 8 to 10 minutes, until lightly
brown on bottom edges. Remove cookies to
wire rack; cool completely.
Once cooled, spread bottom cookies with
1/4 teaspoon apple cider jelly; place cookie top
Makes 3 dozen mini sandwich cookies
on jelly. Store unfilled cookies in airtight
container, in refrigerator, for up to 1 week, and
filled cookies for up to 3 days. Bring cookies to
room temperature before serving.
*Apple cider jelly is available from many online
gourmet retailers. Apple jelly or another preserve
may be substituted. Recipe for homemade jelly
is below:
Combine 6 cups fresh apple cider, 4 cups
sugar and 1 box (1 3/4 ounces) sure-jell
dry, sugar-free pectin in saucepan over
medium-high heat. Bring mixture to boil;
stirring constantly. Reduce heat; simmer
10 minutes, stirring intermittently. Remove
from heat; skim off any foam; pour into clean
sterilized jars. Refrigerate to set (or process
according to canning instructions).
u
Chocolate B tter Pecans
These cookies tip their
10-gallon hat to pecan
country. Butter gives
them a slightly chewy
texture that melts
in your mouth. And
Mexican chocolate
icing celebrates the
spicy, south-of-theborder flavors that
really kick up
Texas cuisine.
CHOCOLATE Butter Pecans
INGREDIENTS:
Cookies:
1/2 cup (1 stick) butter,
softened
1/2 cup sugar
1 cup light brown sugar,
packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons
Mexican or pure
vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure
chili powder, to taste
Makes 4 dozen cookies
DIRECTIONS:
1 cup (4 ounces) pecans,
toasted and finely
chopped
sea salt, optional
Mexican Chocolate Icing:
1 pound bittersweet
chocolate, coarsely
chopped
1 teaspoon Mexican or
pure vanilla extract
1/2 teaspoon pure chili
powder
1 teaspoon cinnamon
pecans halves for garnish
Cookies:
Preheat oven to 375°F. Beat butter and sugars in large bowl with
electric mixer until light and fluffy. Add egg, salt and vanilla; blend until
incorporated. Stir in flour and chili powder; blend well. Add chopped
pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Bake for 12 to 15 minutes or until very light brown and crisp at the edges.
Cool cookies on pan for two minutes or until set, then transfer to wire
rack to cool completely.
Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwavesafe 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. Using teaspoon, drizzle chocolate over cooled cookies; press
a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers
with parchment paper, for up to 1 week.
Almond Bu
tter Buckeyes
This buttery and nutty
chocolate confection was
inspired by the nuts that
fall from Ohio’s famous
buckeye trees. Come
holiday time, they are
produced (and consumed)
in mass quantities in
“The Buckeye State,”
as well as in neighboring
states throughout
the Midwest.
ALMOND BUTTER Buckeyes
Makes 4 dozen candies
INGREDIENTS:
DIRECTIONS:
Candies:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and
confectioners’ sugar using electric mixer. Dough will be smooth and firm.
Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm; about 30 minutes.
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or
1 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners’ sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then
continue in 10-second intervals, stirring after each cook time. Chocolate should
be melted and smooth.
To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted
chocolate leaving a small circle of dough visible at the top, and place on
parchment paper to dry until chocolate is firm. Repeat with remaining candies.
Store in airtight container for up to 3 days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract
if you use a substitution.
Gold Rush Bars
When early settlers came
to California, they found
more than just gold.
They found soil and a
climate suited for
growing figs, dates and
apricots. These regional
ingredients shine in
all of their glory in
this buttery and
ever-so-slightly
chewy cookie bar.
GOLD RUSH Bars
INGREDIENTS:
2 1/2 cups flour
2 teaspoons baking
powder
1/2 teaspoon salt
3/4 cup sweet white
dessert wine, such
as Muscat or Late
Harvest Riesling
3/4 cup dried apricots,
chopped
1/2 cup dried figs,
chopped
1/2 cup dried dates,
chopped
1 cup (2 sticks) butter,
softened
3/4 cup sugar
Makes 3 dozen bars
DIRECTIONS:
3/4 cup light brown
sugar, packed
Preheat oven to 375°F. Line 13x9x2-inch pan with foil; butter bottom
of foil. In small bowl, combine flour, baking powder and salt; set aside.
2 large eggs
In small saucepan, heat wine over medium heat until bubbles begin
to form at edge. Add apricots, figs and dates; stir and return to a boil.
Cover pan, turn off heat and allow to steep 30 minutes until liquid is
absorbed; cool.
2 teaspoons pure
vanilla extract
1/2 teaspoon almond
extract
1 cup (4 ounces)
walnuts, chopped
confectioners’ sugar,
optional
Cream together butter and sugars using an electric mixer until light
and fluffy. Add eggs, one at a time, then extracts; mix until combined.
Gradually add flour mixture; stir well.
Spread half of batter over bottom of prepared pan using a buttered,
metal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls
of remaining batter over fruit layer and gently spread to cover. Sprinkle
walnuts over top.
Bake 25 to 30 minutes until golden brown and center is set. Cool pan
on a wire rack. Dust with confectioners’ sugar, if desired. Lift foil to
remove bars from pan; cut into diamond shapes. Store bars in airtight
container for up to 1 week.
ainier Macaroons
R
t
n
u
o
M
From Seattle to
Tacoma—and
sometimes even as
far away as Portland—
Mount Rainier stands as
a prominent landmark
in the Northwest. It’s
the inspiration for these
coconut classics. Butter
and coconut form a
luscious foundation
that is topped with
bittersweet chocolate
and a festive white
chocolate snowcap.
MOUNT RAINIER Macaroons
Makes 3 dozen cookies
INGREDIENTS:
DIRECTIONS:
3 large eggs
Whisk eggs and sugar together in large saucepan until mixture thickens. Add
butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with
wooden spoon. Sprinkle flour evenly over mixture and blend well.
1/2 cup sugar
1 cup (2 sticks) butter, melted and
cooled slightly
2 7-ounce bags sweetened coconut flakes
1 teaspoon pure vanilla extract
1/4 cup flour
12 ounces bittersweet chocolate,
finely chopped
1 cup white chocolate chips
Place pan over medium heat and cook, stirring constantly, until mixture is thick
and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate
until cool; 3 to 4 hours.
Preheat oven to 350°F. Shape about 2 tablespoons of dough into small “mountain”
shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes,
rotating pans halfway through baking, until lightly browned. Cool completely
on a wire rack.
Melt bittersweet chocolate in small saucepan over low heat, stirring constantly.
Dip pointy ends of macaroons in chocolate, leaving small area around the bottom
exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt
white chocolate over low heat in clean saucepan, stirring constantly. Dip top
points of each cookie into white chocolate to add “snow cap.” Allow white
chocolate to set at least 3 hours.
Store in airtight container in refrigerator for up to 3 days.