Tasty Tips For Last-Minute Bakers

The holiday baking frenzy is in full swing. Get out your measuring cups and a mixing bowl: with a few helpful tips and these fool-proof recipes, your baking endeavors are sure to be a delicious success.

Award-winning pastry chef Mindy Segal, the owner of HotChocolate restaurant in Chicago, is sharing her favorite holiday recipe for Gingersnap Cookies this season. Five different spices, including a pinch of pepper and a generous dose of ginger, give these buttery little cookies a flavorful kick.

Coffee lovers will enjoy the Whole-Wheat Caramel Lattes. This thumbprint cookie has a rich dough with hints of coffee, a caramel filling and is topped with a chocolate-covered coffee bean.

Before the baking begins, here are some tips to help deliver tasty results:

*Baking is a science; the more accurate your ingredient measurements, the better your end product.

*Never use spreads or margarine to replace butter in a recipe. Spreads contain less fat and more water than butter and will not perform the same.

*Keep cookie dough chilled in between baking batches. Only work with one small piece of dough at a time; keep remaining dough in the refrigerator.

*Prevent cookies from sticking to baking sheets by covering sheets with a layer of parchment paper or greasing the sheet with butter.

*Cookies turn out best when the dough is placed on cool cookie sheets.

*Store soft cookies in a container with a tight lid, and crisp cookies in a container with a loose lid.

Chef Mindy Segal’s Gingersnap Cookies

(makes 4 dozen cookies)

½  cup (1 stick) plus 2 Tbs butter, softened

1½ C dark brown sugar

¼ C molasses

1 egg

2 C all-purpose flour

1 tsp baking soda

2¾ tsp cinnamon, divided

2 tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp finely ground black pepper

½ C sugar

Preheat oven to 350 degrees F.

In a large bowl, cream butter and dark brown sugar; add molasses and beat until blended. Add egg and mix until combined.

Combine flour, baking soda, ¾ teaspoon of the cinnamon and ginger, cloves, nutmeg and pepper in a separate bowl; add to butter mixture and mix well.

In a small bowl, combine remaining 2 teaspoons cinnamon and ½ cup sugar. Shape dough into 1-inch balls, then roll in cinnamon and sugar mixture. Place dough on parchment-lined cookie sheets.

Bake 10 minutes. Cool completely on a wire rack. Store cookies in an air-tight container at room temperature for up to one week.

Whole Wheat Caramel Lattes

(makes 3 dozen cookies)

1 C (2 sticks) butter, softened

2/3  C sugar

¼ C café mocha instant coffee crystals

1 egg

1 tsp pure vanilla extract

1¼ C whole wheat flour

1 C all-purpose flour

18 caramels

1 Tbs heavy cream

42 chocolate-covered coffee beans

Preheat oven to 350 degrees F.

In a large bowl, cream butter, sugar and instant coffee crystals together until light and fluffy. Add egg and vanilla; beat until blended. Combine flours in a separate bowl and add to butter mixture; mix well.

Shape dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets. Press thumb into cookie center. Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.

In a small saucepan over low heat, heat caramels and cream; stirring frequently. Using a teaspoon, drop melted caramel into each thumbprint, placing a chocolate-covered coffee bean on caramel immediately.

Store in an airtight container at room temperature for up to three days.