www.jwu.

edu/denver recipes by Chef Natalie Schwab

Cranberry and Pistachio Wreathes

Ingredients:

1 cup all-purpose flour

cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
tsp salt
cup butter
cup plus 1 tablespoon sugar
2 large egg yolks
5 tablespoons fresh lemon zest, plus 3 tablespoons lemon juice
1 teaspoon vanilla
1 cup powdered sugar
Chopped pistachios and cranberries for garnish

Directions:
1. Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and
granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix
on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce
speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic.
Refrigerate until firm, about 1 hour.
2. Preheat oven to 350F. Transfer dough to a lightly floured work surface. Roll out to a
generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll
scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches
apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes.
Bake until just golden, about 12 minutes. Let cool completely on wire racks.

3. Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each
cookie in icing, and sprinkle with pistachios. Let set on wire racks.

www.jwu.edu/denver recipes by Chef Natalie Schwab

Coconut Squares
Ingredients:
For the crust:

cup butter
cup brown sugar
1 cup flour

For the topping:

2 whole eggs
1 cup brown sugar
tsp. baking powder
1 tsp vanilla
1 cups shredded coconut
tsp salt
1 tbsp all-purpose flour

Directions:
For the Crust:
1.
2.
3.
4.

Preheat oven to 350F

In a bowl cut the butter into the flour and brown sugar until butter is in small pea size pieces.
Place in a 8x8 baking dish and press the mixture to form one even layer.
Bake at 350F for 15 minutes, remove from oven and allow to cool slightly.

For the topping:

1. In a large bowl mix together the eggs and brown sugar, then add the vanilla. Add coconut, salt,
flour and baking powder and mix to combine.
2. Pour mixture over the top of the crust and return to the oven. Bake again at 350F for 20-22
minutes. Mixture may seem loose, but it will firm up once it cools.
3. Remove from oven and allow to cool completely before slicing.

www.jwu.edu/denver recipes by Chef Natalie Schwab

Reindeer Pops
Ingredients:

Nutter Butter cookies

Coating chocolate
Small pretzel twists
Red M&M candies
Eye candies ( Baking aisle at King Soopers)
Craft sticks
Parchment, wax paper or foil.

Directions:
1. Using a double-boiler gently melt the candy coating chocolates until completely melted, turn
water off and keep warm.
2. Separate the two halves of each Nutter Butter cookie, taking a craft sick dip it into the melted
chocolate and place the chocolate dipped end on one side of the separated cookie. Place the other
half of the cookie onto the craft stick to close it back up. Repeat for remaining cookies. Allow to
completely set.
3. While step 2 is cooling, gently break the pretzels in and place on parchment, wax paper of foil
to create antlers. Make sure to leave enough space in between each one to set the Nutter Butter
sticks down.
4. Taking the Nutter Butter cookies with the sticks dip then into the melted chocolate to completely
cover the cookie. One coated set directly on top of the pre-set pretzels.
5. While the chocolate is still wet place the eyes and M&M nose on each cookie. Allow to
completely cool before trying to remove.
6. Oncee set they are ready to package or enjoy!

www.jwu.edu/denver recipes by Chef Natalie Schwab

Sugar Cookies and Royal Icing

Ingredients:
For the Cookies:

4 cups all-purpose flour

tsp. Salt
1 tsp. baking soda
1 cup sugar
1 cup butter
1 tsp. vanilla
3 whole eggs

For the Royal Icing:

6 oz. egg whites

1 tsp vanilla
4 cups powdered sugar

Directions:
For the cookies
1. In a mixer fitter with a paddle attachment cream together the butter and sugar until soft and well
combined.
2. Slowly add the eggs one at a time.
3. Add the vanilla
4. In a separate bowl mix together the flour, salt, and baking soda.
5. Add the dry ingredient mixture to the mixer and mix on low until all is combined.
6. Preheat oven to 350F.
7. Remove from mixing bowl and wrap in plastic wrap, and place in refrigerator until ready to use.
8. Remove from refrigerator and prepare work area by dusting with some flour.
9. Roll the dough out to thickness, and cut into desired shapes.
10. Bake at 350F for 8-10 minutes.
11. Remove from oven and allow to cool before icing.
For the icing:
1. In a mixer fitted with the whip attachment whip the egg whites and vanilla until frothy and then
gradually add the powdered sugar mixing on low until well combined.
2. Once combined continue to mix the mixture on high for 5 to 7 minutes or until the mixture is
thick, and glossy.
3. Decorate cookies as desired.

www.jwu.edu/denver recipes by Chef Natalie Schwab

Gluten-Free Shortbread
Ingredients:

1 1/4 cup icing/powdered sugar

1/2 cup + 3 T unsalted butter, softened

1 tsp vanilla extract

2 eggs

1/4 cup unsweetened almond milk (or any milk)

2 1/3 cup brown rice flour

1/2 cup cornstarch (or any starch will work)

1/2 tsp xanthan gum

1/2 tsp salt

4 T sprinkles (optional)

Instructions
1. Using an electric mixer combine butter and icing sugar until soft.
2. Add in vanilla and beat for another minute.
3. On medium speed add in each egg individually. Make sure first egg has been mixed in before adding
second. Then add in milk.
4. In a separate bowl combine brown rice flour, xanthan gum, cornstarch and salt.
5. Slowly incorporate flour mix into butter-egg mixture.
6. Beat until just combined. Stir in sprinkles if desired.
7. Roll dough into a log that is about 2 inches thick. I find it easier to roll it into two separate logs.
8. Wrap log in saran wrap and place in freezer for 30 min.
9. Dough can be kept frozen for months.
10. Preheat oven to 350 degrees F.

www.jwu.edu/denver recipes by Chef Natalie Schwab

11. Remove dough from freezer and with a sharp knife slice into 24 cookies.
12. Place 12 on a cookie sheet and bake in the middle rack for 12-14 min.
13. Keep remaining dough in fridge while cookies are baking.
14. Let cool on tray for 5 min before removing and letting cool completely on a wire rack.