Tagged ‘12 Days of Cookies‘

Chocolate Meringue Drops Recipe

Light and fluffy with a chocolate base that you can cover in the topping of your choice, meringue drops are a beautiful wintry treat. Take this Martha Stewart recipe and alter it to suit your tastes. I go with coconut and walnuts for Christmas!

Chocolate Coconut Meringue Drops | Anthony Leberto Catering

Chocolate Meringue Drops

3 large egg whites
3/4 cup sugar
1/8 teaspoon coarse salt
1/8 teaspoon cream of tartar
1 1/2 teaspoons Trablit coffee extract (available at or 1 tablespoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1 1/2 cups walnuts or coconut

1. Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
2. Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
3. Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue “kisses,” each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
4. Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.

Chocolate Nut Meringue Drops | Anthony Leberto Catering

Chocolate Spice Crackle Cookies Recipe

Simple cookies with a bit of a bite, these chocolate spice cookies from epicurious are crackly on the outside and soft on the inside. Low in both calories and fat, you can enjoy relatively guilt-free! Mix these into your cookie box order for a filler cookie that will sneakily become the dark horse treat to beat this holiday.

Chocolate Spice Crackle Cookies | Anthony Leberto Catering

Chocolate Spice Crackle Cookies
Makes about 36 cookies

1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 cookie sheets or jelly-roll pans lined with parchment or foil

1. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
2. Sift the dry ingredients into a bowl and set aside.
3. In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses. Stir in the dry ingredients to make a soft dough.
4. Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
5. Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
6. Slide the papers from the pans to racks to cool the cookies.

Gluten-Free Chocolate Cherry Cookies Recipe

Inspired by a flourless chocolate pecan cookie recipe from Martha Stewart, this gluten- and dairy-free cherry chocolate cookie is soft, chewy and tangy sweet. Be prepared for the guest with diet specifications (and for those who just plain love chocolate!) with a batch of these on the holiday dessert table.

Gluten-Free Chocolate Cherry Cookies | Anthony Leberto CateringGluten- and Dairy-Free Chocolate Cherry Cookies

3 cups confectioners’ sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups cherries
4 large egg whites, room temperature

1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and cherries. Add egg whites and stir just until incorporated– do not overmix.
2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
To store, keep in an airtight container, up to 3 days.



Grandmom’s Orange and Cocoa Jam Cookies

A Leberto family favorite, this is a unique recipe. Saltines, grape jelly, cocoa and orange zest come together in this bite-sized piece of our family history.

Grandmom's Orange and Coco Jam Cookie Recipe | Anthony Leberto Catering

Grandmom’s Orange and Cocoa Jam Cookies

For dough
½ cup oil
4 eggs
1¼ cups sugar
5 cups flour
5 teaspoons baking powder
Zest and juice of 1 orange

For filling
1-pound jar grape jelly
1 cup toasted almonds (chopped)
¾ cup cocoa
2 cups sugar
2½-3½ cups crushed saltines
Zest and juice of 2 oranges

For royal icing
2 cups confectioners sugar
4 teaspoons powdered egg whites (meringue powder)

1. To make the dough: In a large bowl, mix sugar, oil, eggs, and orange juice together until well combined. In separate bowl, mix or sift flour and baking powder. Gradually add dry ingredients to sugar/oil mixture. Blend well, until it is a cohesive dough.
2. For the filling: In a medium saucepan, combine all ingredients except saltines. While stirring, heat on medium until mixture comes to a boil. Once filling comes to a boil, add the saltines. Allow to cool
3. Preheat oven to 350 degrees. On a floured surface, roll out the cookie dough ¼-inch thick. Pipe the filling into the center of the dough, then fold both sides of the dough into the center. Cut into squares.
4. Place cookies on parchment lined baking sheet and bake for about 12 minutes.
5. While cookies are baking, make icing: In a large bowl, whisk together confectioners’ sugar, powdered egg whites, and ¼ cup water (if needed, adjust consistency with confectioners’ sugar). Transfer icing to a pastry bag with a small tip, or place in resealable plastic bag and snip a small hole in the corner.
6. After baking allow cookies to cool, then decorate with royal icing.

Oatmeal Peanut Butter Chocolate Chip Cookie Recipe

Peanut butter and two types of chocolate chips make this cookie a favorite addition to the traditional holiday cookie roster. Try this recipe  from Very Best Baking for December and every other month of the year.

Oatmeal Peanut Butter Chocolate Chip Cookies Recipe | Anthony Leberto Catering

Oatmeal Peanut Butter Chocolate Chip Cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1/4 cup Dark Chocolate Morsels
1 1/2 cups quick-cooking oats

1. Preheat oven to 375° F.
2. Combine flour, baking powder and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and oats.
4. Drop by rounded tablespoon onto ungreased baking sheets.
5. Bake for 10 to 12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For larger cookies, drop dough by 1/4 cup amounts about 3 inches apart onto ungreased baking sheets. Bake for 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 24 cookies.

Salty Chocolate Chunk Cookie Recipe

Salty and sweet are a match made in cookie heaven. (Bon Appetit knows its cookie recipes!) Sprinkle these perfect chocolate chippers with a little sea salt to achieve this delectable balance.

Salt chocolate chunk cookie recipe | Anthony Leberto Catering

Salty Chocolate Chunk Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt

1. Place racks in upper and lower thirds of oven and preheat to 375 degrees. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl. Set aside.
2. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
3. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.


Holiday Toffee Recipe

This easy toffee recipe (via All Recipes) is completely customizable and quick. Walnuts and coconut not your thing? Try almonds or crushed peppermints instead!

Holiday toffee recipe | Anthony Leberto Catering
Make It Your Own Holiday Toffee

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped almonds
1 cup coconut flakes

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften.
4. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts and coconut over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
6. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Peppermint Holiday Toffee Recipe | Anthony Leberto Catering



Matcha Green Tea & White Chocolate Sugar Cookies Recipe

Think green tea is only for the yogis and health nuts? Think again with this genius Bon Appetit recipe for green tea powder cookies laced with white chocolate chunks. How amazing is that festive color?

Matcha Green Tea and White Chocolate Cookie Recipe | Anthony Leberto Catering
Matcha Green Tea & White Chocolate Sugar Cookies Recipe
Makes 24

¾ cup granulated sugar, divided
½ teaspoon plus 2 tablespoons matcha
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature
½ cup (packed) light brown sugar
1½ tablespoons honey
1 large egg
1 large egg yolk
2 teaspoons finely grated lemon zest
3 ounces white chocolate, chopped

1. Whisk ½ cup granulated sugar and ½ teaspoon matcha in a small bowl; set aside.
2. Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl.
3. Using an electric mixer on medium-high speed, beat butter, brown sugar, honey, and remaining ¼ cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.
4. Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.
5. Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.
6. When ready to bake, preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1” apart. (For neat and tidy cookies with perfect edges, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)
7. Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8–10 minutes.
8. Immediately—but gently—toss cookies in reserved matcha sugar and place on wire racks; let cool.

*Can store cookies airtight at room temperature up to 2 days.

Ginger Almond Biscotti Recipe

Playing host means making sure there’s a breakfast dessert around. Lucky for us, I’ve got just the thing in this biscotti recipe. It’s inspired by the amazing Alice Water’s The Art of Simple Food with a little Leberto twist!

Ginger Almond Biscotti Recipe | Anthony Leberto Catering

Ginger Almond Biscotti

1½ cups whole almonds
2¼ cups unbleached all-purpose flour
1 teaspoon baking powder
½ cup chopped candied ginger
1 teaspoon vanilla
3 eggs at room temperature
1 cup sugar
1 teaspoon lemon zest
½ teaspoon cinnamon

1. Toast almonds in oven at 350 degrees for 5 minutes, then cool and coarsely chop.
2. In a bowl, combine flour and baking soda.
3. In a separate bowl, beat together eggs, sugar, lemon zest, and vanilla until mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater).
4. Gently stir in flour mixture until just incorporated and then gently fold in almonds and ginger.
5. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then bake at 350 degrees for 25 minutes. Remove from oven.
6. Lower temperature to 300 degrees. Let loaves cool for 10 minutes, and then cut them into ½-inch thick cookies. Bake cookies on each side for 10-12 minutes until beginning to brown.

Lemon-Five Spice Semolina Shortbread Recipe

These cookies are light and refreshing– a simpler and lighter taste that can be used to freshen up the rich pallet of holiday cookies. Plus, you can make the dough ahead of time, freeze it and bake for last minute visitors, parties and cravings.

Lemon-Five Spice Semolina Shortbread | Anthony Leberto Catering

Lemon-Five Spice Semolina Shortbread

1½ cups all-purpose flour
1/3 cup semolina flour
2 tablespoons Chinese Five Spice
1 tablespoon grated lemon zest
1 cup (2 sticks) unsalted butter, room temperature
¼ teaspoon kosher salt
¾ cup sugar
2 large egg yolks

1. Whisk all-purpose flour, semolina flour, and in a large bowl; set aside.
2. Using an electric mixer, beat butter, salt, and sugar in a large bowl until light and fluffy, about 4 minutes. Add egg yolks and orange flower water and beat to blend. With mixer on low, add dry ingredients and mix just to blend.
3. Place dough on a large sheet of parchment paper. Using paper as an aid, roll up dough into a 1½-inch diameter log. Wrap in plastic and chill until firm, about 1 hour, or up to 2 days. Dough may be frozen.
4. When ready to bake: Preheat oven to 350 degrees.
5. Mix an extra ¼ cup of sugar and in a small bowl. Slice dough into ¼-inch thick rounds. Dip 1 side of each round in sugar mixture and arrange, sugar side up, on 2 large parchment-lined baking sheets. Bake until golden brown and firm, 10-12 minutes. Transfer cookies to a wire rack, let cool.