Olive Pinder of Wild Rise Bakery dives deep into gluten-free grains to create glorious baked goods that are good to eat, and to digest for people with gluten sensitivities. Because he brings a wonderful palate to recipe development, spices and accents of fruit are always both intriguing and balanced. This crisp and crunchy recipe is no exception.

7 SPICE OATMEAL & GOLDEN RAISIN COOKIE RECIPE

INGREDIENTS

8 cups/1000 g all-purpose flour or 1-to-1 gluten-free flour

2 tsp/9 g black pepper

2 ¼ tsp/12 g cardamom

2 tsp/9 g nutmeg

1 tbsp/14 g cinnamon

1 ½ tsp/8 g allspice

1 ½ tsp/8 g ginger

1 tbsp/14 g turmeric

1 ½ tbsp/22 g salt

2 tsp/10 g baking soda

1 ½/7 g tsp baking powder

3 cups/600 g granulated sugar

3 cups/600 g brown sugar

3 cups/600 g butter

6 eggs

3 ½ tbsp/52 g vanilla extract

4 cups gluten-free rolled oats

1 lb golden raisins

INSTRUCTIONS

1.     Preheat your oven to 375 degrees.

2.     Sift the flour, 7 spices, salt, baking soda, and baking powder into a bowl.

3.     Next, in a mixing bowl, cream sugars and butter together until fluffy. Add the eggs and vanilla and combine.

4.   Add the flour mixture to the wet ingredients and mix until well combined. Add rolled oats and golden raisins and stir just until combined.

5.     In batches on an ungreased cookie sheet, scoop tablespoons of batter, leaving room between each.

6.   Bake 8-10 minutes until golden and let sit for a minute or two before transferring to a cooling rack or plate.

Recipe by Oliver Pinder / Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious cookie recipes:

Chai Snickerdoodles

Strawberry Rhubarb Thumbprint Cookies

Peanut Butter Sandies

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 For many, the tang of cranberries is the standout of flavor of the winter holiday season. This dark red berry livens up turkey, ham, game, and more. Here, TABLE Magazine Contributing Editor Anna Calabrese swirls them into pretty pinwheel cookies that will spark interest at your wintertime cookie table.

ORANGE CRANBERRY SWIRL COOKIE RECIPE

Ingredients

1 cup butter, room temperature

1 ½ cups sugar

½ tsp vanilla

2 whole eggs

1 tbsp orange peel

3 cups flour

¼ tsp salt

½ tsp baking power

1 cup cranberries

¼ cup pecans

¼ cup sugar

1 tbsp orange peel

Instructions

1. In a large bowl add butter and sugar; mix until fluffy.

2. Mix in vanilla, eggs, and orange peel.

3. Add flour, salt, and baking powder. Mix until combined.

4. Divide dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.

5. In a food processor add cranberries, pecans, sugar, and orange peel.

6. Make the filling when your first disc is halfway thawed and ready to use, or it will have too much juice by the time you’re ready to use it.

7. On a lightly floured surface, roll out your disc to a rectangle about 17 X 5 inches.

8. Add your filling, but leave a ½-inch frame for it to bake together.

9. Slowly roll the dough into a log, wrap in plastic, and refrigerate for 2 hours.

10. Remove from plastic wrap and begin cutting your logs into slices.

11. Bake at 375 degrees for 10-13 minutes.

12. Finished cookies can be stored in an airtight container for 5 days.

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other COOKIE recipes:

Peanut Butter Cookies

Italian Love Knots

Strawberry Rhubarb Thumbprint Cookies

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 I first found this recipe in 2018; I was familiar with nut rolls growing up, but while doing research for a Pittsburgh cookie-table fundraiser at Spork for Dor Hadash, New Light, and Tree of Life, I fell in love with the flaky dough and endless variety of fillings. After several tweaks, I came up with a less sweet, lighter, crispier cookie that allowed the fillings to really shine. Since then, rugelach has been a regular addition on my holiday trays.

Traditionally, some sort of smooth jam and ground nut is used (raspberry and walnut is super traditional), but this particular combo is my dad’s favorite. @kevileedropsthemic

CHOCOLATE PEANUT BUTTER RUGELACH RECIPE

Makes 128 cookies

Ingredients

4 cups unbleached all-purpose flour

3/4 tsp kosher salt

16 oz cold, unsalted butter, about 1-inch cubed

16 oz cold, cream cheese, about 1-inch cubed

1 tbsp vanilla extract

2 large egg yolks

Powdered sugar, as needed

1 cup smooth peanut butter

2 cups mini chocolate chips

Instructions

1. Throw the flour, salt, butter, and cream cheese into your stand-mixer bowl.

2. On the lowest speed, slowly begin to break up the cubes of butter and cream cheese until lima bean-sized “chonks” start to form.

3. Meanwhile, stir the vanilla into the egg yolks.

4. Drizzle the yolks into the flour mixture and slowly mix until the dough just begins to clump together. There should be visible streaks of butter and cream cheese.

5. Transfer to a work surface and divide the dough into 8 equal portions (about 7 ounces apiece) and flatten into 1-inch-thick disks.

6. Wrap each disk in plastic and chill at least 1 hour and up to 3 days.

7. Sprinkle your work surface and the surface of the dough liberally with the powdered sugar and begin to roll the dough into a circle about 12 inches in diameter and about 1/8-inch thick.

8. Sprinkle the work surface, rolling pin and dough with powdered sugar as needed, it is a sticky dough.

9. Spread about 2 tablespoons of peanut butter on the surface, going right to the edge of the dough. Sprinkle with about 1/4 cup of the mini chips.

10. With the sharpest knife in your kitchen, slice the dough (like a pizza) into 16 equal wedges.

11. Beginning at the short edge, roll the dough like a croissant. Place tip down onto parchment-lined baking sheet.

12. Chill the shaped cookies for 30 minutes.

13. Meanwhile, preheat oven to 375 degrees.

14. Bake the cookies for 20-25 minutes, rotating the trays halfway through baking.

Notes:

Cookies will keep for about a week at room temperature in an airtight container.

Don’t break out the ruler to cube your cream cheese and butter. This is just a general guideline.

Keep an eye on the dough and let it go slow. Those “chonks” are the key to the flaky factor.

The divided, wrapped dough can be frozen; let it thaw in the fridge overnight before shaping and baking.

If your circle isn’t perfect, don’t worry, you won’t see those ragged edges after shaping.

Use smooth peanut butter as chunky will tear the thin dough. If you really want those chunks, toss a few chopped peanuts on top with the chips.

Other filling ideas: Nutella® and hazelnuts, marmalade and craisins, apricot jam and dried sour cherries. Let your imagination run wild!

RECIPE AND STORY BY KEVI LEE FURGASON / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s other COOKIE recipes:

Strawberry Rhubarb Thumbprint Cookies

Chocolate Peanut Butter Rugelach

Orange Cranberry Swirl Cookies

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TABLE Contributing Editor Anna Calabrese dreamed up these tender and tasty morsels especially for this year’s National Cookie Day. With Tait Farms Strawberry Rhubarb Jam at the center, they’d be a welcome addition to any holiday cookie table, and delectable other own.

STRAWBERRY RHUBARB THUMBPRINT COOKIE RECIPE

INGREDIENTS

230 g butter

20 g sugar

2 eggs, separated

2 tsp vanilla

340 g all-purpose flour, sifted

1/4 tsp salt

1/4 cup sugar

1 cup hazelnuts

1 cup Tait Farm Strawberry Rhubarb Jam

INSTRUCTIONS

1. Mix together butter and 2 grams of sugar in a mixer until fluffy. Add egg yolks and vanilla and mix until smooth. Add flour and salt and mix until a dough forms.

2. In a food processor, mix together 1/4 cup sugar and hazelnuts until the mixture is almost as fine as breadcrumbs. Set aside.

3. Roll into 1-inch balls and then dip in egg whites and roll in the sugar and hazelnut mixture.

4. Bake at 325 degrees just until the edges of the cookies are barely browned. Remove from oven, and press a hole in the center of the cookie with your thumb or a teaspoon. Fill with jam and then put back into the oven for 2 minutes just until the jam is set.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious cookie recipes:

Chai Snickerdoodles

7 Spice Oatmeal & Golden Raisin Cookies

S’mores Bars

Cranberry Pineapple Upside Down Cake Recipe

1/2 cup butter, melted

1/2 cup packed brown sugar

1 – 20 oz can pineapple slices, juice reserved

1 box yellow cake mix

1 -3.4 oz box vanilla pudding mix

3 eggs

1/3 cup vegetable oil

1/3 cup milk

1/2 cup fresh or frozen cranberries

-Preheat oven to 350 degrees. Spray a bundt pan with nonstick cooking spray

-Pour butter into pan along with brown sugar. Cut the pineapple rings in half and arrange in the bottom of the pan along with the cranberries.

-In a large bowl, combine cake mix and pudding mix. Add pineapple juice, milk, eggs, and vegetable oil and mix until fully blended.

-Pour batter into pan and bake for roughly 30 minutes or until a toothpick comes out clean when testing.

– Cool for about 10 minutes and then run a knife around the edges of the pan. Flip onto serving platter and enjoy.

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other delicious TABLE cake recipes:

Orange Olive Oil Plum Cake

Strawberry Cake

Triple lemon Poundcake

Don’t miss a single delicious thing:

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