Breakey Annabelle - Cookie Advent cookbook: with 24 festive recipes

Text copyright 2010 and 2016 by Barbara Grunes
and Virginia Van Vynckt.

Illustrations and photographs copyright 2016 by
Chronicle Books LLC.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

ISBN 978-1-4521-5624-8 (epub, mobi)

Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-5566-1 (hc)

Designed by Vanessa Dina
Props from Judy Goldsmith
Food styling by Jeffrey Larsen
Typesetting by Frank Brayton

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Cookies and Advent calendars are two cherished traditions families celebrate leading into the Christmas season. The cookies are shared with loved ones, and the Advent calendar reveals something new each night leading up to the holiday. Will it be a little story? A cute animal? A piece of chocolate?

Advent is a Christian celebration that technically starts on the fourth Sunday prior to Christmas and ends on December 24Christmas Eve. Over time, Advent has come to be celebrated starting on December 1; and many families traditionally display a calendar with flaps or doorsone to be opened every day until Christmas Eve. Some calendars last for only one month while others, like this one, can be pulled out and enjoyed anew year after year.

If you love making cookies, this book gives you even more reason to have a holly jolly Christmas. There is a cookie recipe here for every day of Advent.

This collection of favorites includes all the must-have cookies for the Christmas season. Of course there are gingerbread cookies shaped like Rudolph the Red-Nosed Reindeer and cute Cutout Butter Cookies. But youll also find beloved European classics like spicy Ginger Pfeffernesse dusted with white pepper, Kolacky with its tangy cream cheese dough and dollops of jam, and adorable pretzel-shaped Kringles. And youll find a few modern flavors, such as Green Tea Lemon Wafers and Malted Milk Chocolate Cookies, that youll soon add to your baking repertoire.

Cookie Advent Cookbook gives you a sweet new way to countdown to Christmas with your family, with your friends, with anyone who could use a little extra holiday cheer.

We wish you joy and happiness for Christmas and all year long.

Here are a few tips and techniques that will make cookie baking a little easier.

Toasting nuts brings out their flavor, so this is a step we definitely recommend. The method is the same no matter what type of nut you are toasting, but you need to watch carefully to avoid burning them.

Preheat the oven to 350F [180C] and line a cookie sheet with parchment paper. Spread the nuts in a single layer on the sheet. Toast for 5 to 10 minutes, depending on the size of the nuts. The general rule is that if you can smell the nuts, they are probably ready, and its better to pull them a little early to avoid burning them. Immediately pour the nuts into a shallow bowl and let cool.

The skin on hazelnuts (filberts) tends to loosen in the heat of the oven. It is not essential to remove the skins, but the nuts will be less bitter if you do. After toasting, wrap the hazelnuts, still warm from the oven, in a clean, dry kitchen towel and rub them vigorously in the towel. Most of the loose skin will flake off. Dont worry about any stubborn bits that you cannot remove.

Any kind of chocolate can be melted, but note that chocolate chips are designed to keep their shape and when melted will produce a thicker liquid. If needed, go ahead and add a little vegetable oil (about 1 tsp per 1 cup [180 g] of chips).

Microwave: Chop or break the chocolate into small pieces and place it in a microwave-safe bowl or glass measuring cup. For dark chocolate, microwave at 80 percent (medium-high) power until the chocolate looks softened and shiny but still lumpy. This can take anywhere from 45 seconds to 2 minutes, depending on the amount of chocolate and your microwaves wattage. Stir the chocolate until its smooth and liquid. If its not completely melted, continue to microwave for 10 seconds at a time, stirring between each burst, until it is smooth.

White chocolate, milk chocolate, and Germans sweet chocolate burn more easily, so microwave at 50 percent (medium) power until softened and shiny, about 1 minute. If not completely melted, continue to microwave, stirring every 10 seconds, until melted.

Double Boiler: Place the chocolate pieces in the top of a double boiler or a bowl set over a saucepan of simmering water. Make sure the bowl the chocolate is in does not touch the water. Stir until melted and smooth.

Most cookies can be stored for several days at room temperature in a tightly covered plastic container or cookie tin. For maximum protection, we like to put wax paper or parchment paper between each layer. Be sure that any iced cookies have completely dried before storing themyou dont want to ruin your gorgeous designs! If any cookies have lost their just-baked goodness, there are a couple of ways to refresh them.

Soft Cookies: For cookies that are meant to be soft, store them with an apple slice in the container. This will help the cookies retain their moisture.

Crisp Cookies