From editor-in-chief Chip Jones: “It’s combining two of my favorite treats – pumpkin and cheesecake!!” {Pumpkin Cheesecake from NYSDelight}
From marketing coordinator Blythe Cate: “My favorite recipe to make is gingerbread cookies. My mom and I make several batches every Christmas (along with her famous sugar cookies), and we always decorate them with homemade glaze, sprinkles, or sometimes frosting (as seen here)! Most we give away as gifts.”
Gingerbread Cookie Dough:
2 3/4 cups unbleached all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup solid vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup unsulfured (light) molasses
1 large egg
Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl until light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Set up and ready to go: cookie cutters; food coloring; nonpareils; colored sugar; sprinkles; pastry brushes; pastry bags and tips; sliced almonds; mini semisweet baking bits; and coconut.
Shaping and Baking Cookies:
Preheat oven to 350 degrees. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
