Kwanzaa Puzzle Cookies Recipes

Steps:

• 1. Into a medium bowl, sift together the flour, baking soda, and salt, then lightly whisk and set aside.2. In a stand mixer set on medium speed, beat the butter and peanut butter until blended and creamy, about 45 seconds. On medium speed, add the sugar and beat until light. Beat in the vanilla, orange juice, and zest until blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended.3. Using lightly floured hands, gather the dough into a ball. Divide the ball in half and flatten each into a 6- to 8-inch disk. Wrap each disk in plastic wrap and chill for 2 hours or until firm.4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or leave ungreased and set aside. 5. To make puzzle cookies: Remove one disk of dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough into a 1/8-inch-thick, 10-by-10-inch square on a lightly floured board, between 2 pieces of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Using a paring knife and a ruler, trim the edges. Using Kwanzaa-themed cookie cutters, randomly form several shapes within the square, then use the paring knife to create puzzlelike shapes around them (see photo). Using a palette knife or thin metal spatula, carefully transfer the cookies to the prepared baking sheet, keeping them in the same location as within the puzzle. Place the cookies about 1/2 inch apart on the baking sheet.6. Bake in the middle of the oven until the cookies begin to color, 9 to 11 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Arrange the cookies on a flat plate or tray in the completed puzzle form.7. To make traditional cutout cookies: Roll the dough 1/4 inch thick. Lightly dip a 3- or 3 1/2-inch cookie cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the cookies close together to avoid rerolling. Place the cookies about 1/2 inch apart on the baking sheet. Bake in the middle of the oven until the cookies begin to color, about 22 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.Serving Size: 2 CookiesVariation If you're a peanut butter lover, be sure to try Misbehavin' Girls Peanut Butter Cookie Sandwiches. Follow the main recipe for the traditional cutout cookies. Roll the dough out 1/4 inch thick and use a 3-inch round cookie or biscuit cutter. Bake as directed and cool the cookies to room temperature. Sandwich the flat sides of two cookies together with a generous tablespoon of the frosting featured in Chocolate Peanut Butter Surprise Cupcakes (page 138). The result is worth every calorie.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
• Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
• Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
• Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.