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Out come the mixing bowls, out come the cookie cutters. Out come rolling pins, cooling racks, and cake pans. Out comes the fl our, dusting the countertop like snow—and with apron strings tied tight, holiday bakers are all set and ready to go. This very special issue is stuff ed like a stocking with all the recipes you’re craving this Christmas—colorful cookies by the dozen; cakes of all shapes and sizes; perfect pies, beautiful breads, and so much more. No matter if you’ve been baking for 50 years or you’re new to the craft, this recipe-fi lled issue will be right there with you, every step of the way. And while you’re waiting on those beautiful baked goods to come out of the oven, take a minute to whip up a batch or two of our easy candies and food gifts. Along with our bounty of baked goods, they’re the perfect way to make spirits bright this season. Wishing you and your family a very Merry Christmas fi lled with holiday baking magic! EDITOR’S FAVORITE COOKIES Peppermint Shortbread Bars | page 9 Red Velvet Crinkles | page 11 Christmas Tree Sugar Cookies | page 19 White Chocolate Christmas Blondies | page 24 Raspberry-Apricot Linzer Cookies | page 32 TABLE OF CONTENTS 7 HOLIDAY COOKIES 35 LAYER CAKES 55 BUNDT CAKES 9 6 CAKES MADE EASY 5 8 PIES & TARTS 95 BREADS & ROLLS 111 CANDY & GIFTS 7 12 INDEX RASPBERRY-APRICOT LINZER COOKIES page 32 ee BAKE GIVE HOLIDAY COOK I ES For gift-giving or snacking, these Christmas cookies guarantee big smiles this season PEPPERMINT SHORTBREAD BARS Makes about 18 1 cup unsalted butter, softened ⅔ cup firmly packed light brown sugar ½ teaspoon kosher salt ½ teaspoon vanilla extract 2 cups all-purpose flour ½ cup white chocolate melting wafers, melted according to package directions ½ cup crushed peppermint candies or candy canes 1. Preheat oven to 350°. Line a 9-inch square baking pan with foil or parchment paper, letting excess extend over sides of pan. 2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in salt and vanilla. Add flour, and beat just until combined. Spread batter into prepared pan. 3. Bake until golden brown, about 30 minutes. Let cool in pan for 10 minutes. Using excess foil or parchment as handles, remove from pan, and place on a cutting board. Cut into 2½x1-inch bars. Dip each bar into melted white chocolate, and place on a wire rack. Sprinkle with crushed peppermint; let dry. Store in an airtight container for up to 1 week. 9 best of holiday baking