Ask A Bay Area Expert: Christmas Cookie Recipes

Heather Stugart (Courtesy of Heather Stugart)

Heather Stugart
Pabu Izakaya
101 California St.
San Francisco, CA  94111
(415) 668-7228
www.pabuizakaya.com

The holiday season has begun and one of the great traditions is baking Christmas cookies. While sugar cookies and gingerbread men will be served in homes across the Bay Area, a great way to liven up a special occasion is to try some delightful new and creative recipes. Pastry chef Heather Stugart of Pabu and The Ramen Bar shares a few of her own favorite holiday cookie recipes. One of the hottest new restaurants in San Francisco according to Zagat, Pabu is a collaboration between Michelin-starred chef Michael Mina and Ken Tominaga, the managing chef and partner of the new Japanese izakaya at the landmark 101 California building in the Financial District.

• 3/4 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 1 1/2 t. vanilla extract
• 1 lemon, zested
• 3 cup AP flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/4 cup sour cream
• 3/4 cup POM Wonderful pomegranate arils
• 2 T. poppy seeds

Directions:

1. In a small bowl combine AP flour, baking powder, baking soda and salt. Set aside.
2. In a bowl with a paddle attachment, beat the butter, sugars and lemon zest on medium speed until creamy and there are no more butter streaks.
3. Add eggs and vanilla extract and beat until mixed.
4. Add half of the dry ingredients and mix until combined, then add the sour cream and mix. Finish by adding the rest of the dry ingredients and poppy seeds and mix until just combined. Stir in POM Wonderful pomegranate arils.
5. Bake at 325 degrees F for 10-12 minutes or until golden brown.​

• 1 cup butter 
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs 
• 2 t. vanilla extract
• 3 1/4 cup flour​
• 1 t. salt
• 3/4 t. baking soda
• 3 cups 58% chocolate chips
• 4 t. Shichimi togarashi

Directions:

1. In a small bowl combine flour, salt and baking soda. Set aside.
2. In a bowl fitted with a paddle attachment, beat the butter and sugars on medium speed until creamy and there are no visible butter streaks.
3. Turn the mixer to low and gradually add eggs and vanilla and mix until combined.
4. Add the dry ingredients and mix just until it comes together.
5. Fold in chocolate chips.
6. Scoop the cookies and place on cookie sheet 2 inches apart. Sprinkle a generous amount of togarashi on top of each cookie. Bake at 350 degrees F for 10-12 minutes or until golden brown. 

• 1 cup butter
• 1 1/2 cups brown sugar
• 2 T. milk
• 2 t. vanilla extract
• 2 1/2 cups AP flour
• 3/4 t. salt
• 1 orange, zested
• 3/4 cup dried cranberries
• 1/2 cup chopped pecans
• crystal sugar

Directions:

1. In a bowl fitted with a paddle attachment, beat the butter, sugar and orange zest on medium speed until creamy and there are no visible butter chunks.
2. Add the milk and vanilla extract and mix until combined.
3. Add the flour and salt and mix until the dough comes together.
4. Stir in cranberries and pecans.
5. Turn dough onto a clean workplace, divide in half and press out the dough so that it is flat. Wrap in plastic and place dough in refrigerator for 30 minutes to an hour so it can firm up enough to roll out.
6. Once dough is firm, dust a clean workplace with flour and then unwrap dough and place on workplace. Dust the top with flour and roll out to 1/2-inch thick. Cut out desired shape and place on cookie sheet. Sprinkle with fine crystal sugar and bake at 325 degrees F for 8-10 minutes or until the bottom of the cookie is golden brown.