Cookie Party

Sugar Cookies with Royal Icing

The recipe for  basic sugar cookies and perfect royal icing can be found over at Martha Stewart.

We took a modern twist on the classic sugar cookie by stacking two different shapes of the dough on top of one another before baking, creating a more dimensional cookie. We used geometric shapes and a variety of unexpected color combinations to make our cookies stand out from the crowd. Gather a variety of sanding sugar colors, food coloring and get creative!


Traditional Austrain Vanillekipferl

Makes about 6 dozen cookies

For the dough

3 1/3 cups all-purpose flour 

generous pinch of salt 

2 cups ground almonds 

2 1/2 sticks unsalted butter, cut into small cubes

3/4 cup confectioners' sugar 

2 egg yolks

2 teaspoons vanilla extract


For the vanilla sugar topping

1/4 cup sugar

1/4 cup confectioners' sugar 

2 vanilla beans

2 tablespoons poppy seeds


To mix the vanilla sugar:

Split the vanilla beans lenghtwise and scrape out the contents. Combine with the two sugars and the poppy seeds, and place the mix into a dry jar. Place the vanilla pods into the jar to enhance the flavor. Cover and leave the sugar overnight to infused with the vanilla.

To make the cookies:

In a large mixing bowl, combine the salt and the flour. Add the confectioners' sugar, the eggs, the sugar, and ground almonds to the flour mixture. Mix in the butter a couple pieces at a time until dough is combined– it should have a crumbly texture. Shape the dough into a disk shape and wrap the dough. Place in the refrigerator for at least 2 hrs, until well chilled.

Divide the dough into several parts. Roll into sausage shapes about 1 inch thick. Cut the rolls into 1 inch pieces, and mold the pieces into a crescent shape (like a croissant). 

Preheat the oven to 400 F. Place the cookies on a baking tray lined with parchment paper and leave them in the refrigerator for 15 minutes. Bake for 10 to 15 minutes, until edges just begin to brown. 

When done, remove kipferl carefully from the tray. While still warm, coat the cookies in the vanilla sugar mix. Place on a rack to cool.


Almond Makronen

Makes about 6 dozen cookies

4 egg whites

1 cup sugar

1/4 teaspoon cinnamon

1 teaspoon almond extract

2 cups slivered almonds

1 1/4 cup blanched, ground almonds


Preheat the oven to 275 F.

Line a baking sheet with parchment paper.

Place egg whites into a large mixing bowl. Beat them at medium speed with an electric whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Turn the speed up and start to add sugar, a tablespoon at a time. Mix in cinnamon and almond extract. Gently fold the nuts into the mixture with a rubber spatula. Don't over-mix.

Drop cookie mixture 1 tablespoon at a time onto the parchment-lined baking sheets. Bake until the bottom is just set, about 18-20 min. Let cool on baking sheets.


Anzac Biscuits

Makes about 6 dozen cookies

2 cup shredded coconut flakes

2 cup brown sugar

2 cup rolled oats

2 cup plain flour

2 teaspoon ground ginger

2 sticks unsalted butter, at room temperature

2 tablespoon golden syrup (or maple syrup)

1 teaspoon baking soda

4 tablespoons boiling water

Combine dry ingredients (except for the baking soda) in a mixing bowl.

Melt butter and golden syrup in a large saucepan over low heat (or in a microwave for about 1 minute on high). Mix baking soda with boiling water and stir into the melted mixture, then pour into the center of the dry ingredients and mix until just combined.

Preheat oven to 350 F.

Drop slightly rounded teaspoons of mixture onto a parchment lined baking sheet and press flat with a fork dipped in flour. Bake for 15 minutes, until browned on edges. Cool on a wire rack. 


Spiced Bourbon Cider

Head over to West Elm to check out our recipe for the perfect holiday cocktail to accompany your very own cookie party!