Trios

From Gourmet's Favorite Cookies: 1941-2008 (2007 cookie)

Thumbprint cookies get a modern makeover for the new millennium. These have 3 different flavors of jam, making a generous offering to the person who likes to sample a little of everything. Chill balls before baking to better hold their shape.

2-1/2 cups all-purpose flour
1 tsp salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup sugar
1 large egg
1 tsp pure vanilla extract
about 2 Tbs seedless raspberry jam
about 2 Tbs apricot preserves
about 2 Tbs strawberry preserves

Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentation in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Cooks' notes: Dough can be chilled up to 2 days. Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week. Makes about 3-1/2 dozen cookies.

Glittering Lemon Sandwich Cookies

From Gourmet's Favorite Cookies: 1941-2008 (2008 cookie)

If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches.

For Cookies:
1-1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 tsp salt
2 sticks unsalted butter, softened
1/2 cup confectioners sugar
1 Tbs grated lemon zest
1 tsp vanilla extract
White or colored sanding sugars

For Filling:
1 cup confectioners sugar
1 Tbs grated lemon zest
1 Tbs fresh lemon juice
2 Tbs light corn syrup
1/2 stick unsalted butter, softened

Preheat oven to 350°F with rack in the middle position. Line 2 large baking sheets with parchment paper.

Whisk together flour, cornstarch and salt.

Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

Refrigerate for 30 minutes or freeze for 5 - 10 minutes to retain the ball shape during baking.

Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.

Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on the second backing sheet while the first sheet is cooking.

Prepare filling by beating together all filling ingredients in a large bowl with an electric mixer until combined well. Transfer to a zip top sealable bag and snip off one corner (small opening).

Turn over half of the cooled cookies and pipe about 1/2 tsp filling on the flat side of each. Sandwich with the remaining halves, pressing gently.

Note: Cookies keep in a metal cookie tin at room temperature for 4 days. Makes about 50 sandwich cookies.

Smoky Ranch Salad Dressing

Courtesy of Better Homes and Gardens

1 clove garlic, peeled (about 1/2 tsp)
1/2 tsp kosher salt
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tbs snipped fresh Italian (flat-leaf) parsley
2 Tbs snipped fresh chives
1 green onion, thinly sliced (white and green portions)
1 tsp white wine vinegar
1/2 tsp smoked paprika

Place garlic clove on cutting board and smash with the wide side of your knife. Sprinkle salt ON the garlic and use the side of the knife to mash and rub into a paste. Transfer garlic paste to a bowl.

Whisk in remaining ingredients until well combined. Refrigerate until used.

Creamy Cranberry Salad Dressing

Courtesy of Better Homes and Gardens

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp Dijon-style mustard
3/4 cup canola or olive oil (not extra-virgin)
2 tsp finely snipped fresh sage
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

In a saucepan, combine cranberries, sugar and vinegar. Cook over medium heat for 5 minutes, stirring often, until cranberries soften and begin to pop. Remove from heat and cool thoroughly.

Transfer cranberry mixture to a blender and process on high until nearly smooth. Add orange juice and mustard and blend to combine. With the blender running on medium speed, slowly drizzle in oil in a thin stream until emulsified, slightly thickened and creamy.

Transfer dressing to a bowl and whisk in sage, salt and pepper. Refrigerate any unused dressing.

Notes: Excellent served over a fresh spinach salad with dried sweetened cranberries, toasted pepitas or pecans, and wedges of brie.