Crunchy and delicate, these refined cookies will gobbled up in a flash.
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Entries tagged with 'holiday cookies'
Whether it's putting a little bling in our outfits or throwing some tinsel onto the tree, tis the season for sparkles. That's why we love these sparkly gems from The Gourmet Cookie Book.
Call them Hello Dollies, Magic Squares, 7-Layer Bars or just plain goooood. With a holiday party on my calendar, and little time to whip up a labor intensive dessert, I decided to see if I could rework the classic Hello Dolly dessert bars with some seasonal flavors. Bring on the ginger snaps!
This year, our annual Cookie Swap included bourbon caramel turtles, masala chai shortbread, cheddar cheese ginger stars, dark chocolate chip cookies with black sesame seeds and sea salt, and plenty more. Check out all the cookie recipes from our favorite holiday tradition.
These biscotti are spiced with cinnamon, nutmeg, cloves, and allspice, then topped with a shiny glaze. They're the perfect companion for a cup of coffee, where they'll leave a trace of sweetness.
My annual holiday cookie decorating party is one of my favorite days of the year. Here is my family recipe as well as tips for baking and decorating.
This past weekend marked the beginning of Cookie Month, known to some as December. We love Cookie Month, which we showed last year by giving you a great cookie recipe every day. Here's a short guide to reliving the magic, from decadent to classic and everything in between.
What's better than peppermint bark? Peppermint bark folded into fudgy chocolate brownies. Happy holidays indeed.
Buttery almond flour shortbread is sandwiched around sweet-tart cranberry jam to make these updated Linzer Cookies. You might just steal the Cookie Swap show.
These rugelach have the same flaky cream cheese dough as their holiday counterparts, but inside, they're given a cranberry-orange-walnut update for fall.
These are the Carmen Sandiego of cookies. They seem to pop up everywhere under different aliases, from Mexico (as wedding cookies) to Russia (where they're tea cakes) to Austria (look for Viennese sugar balls). Though my family has no relation to the American South, we happen to use the Southern moniker, Pecan Butterballs.
Happy December! Okay, we're only eight hours into the sweetest month of the year, but we've already started thinking about cookies. We'll be bringing you new recipes every day this month, of course. But the great thing about holiday cookies is that they're timeless. So to kick off the month, here are our most popular 10 cookie recipes from last December.
Five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper, and ground fennel seed, though the ratios are inexact and sometimes cloves or ginger are included in the blend. The mix is earthy and heady, with a touch of spice and sweetness. And yes, these cookies may not be authentically anything. Except delicious.
In the more than seventy years since Mrs. Wakefield first published her recipe it has appeared on the back of millions (billions?) of bags of Nestlé semi-sweet morsels. The "Original Toll House Chocolate Chip Cookies" were certainly one of the first recipes I mastered on my own, so I was surprised to discover that the off-the-bag "original" recipe might not actually be the original recipe that Mrs. Wakefield first published.
I was that kid who has to sit at the front of the school bus with all the teachers because I get car sick easily. Once we even had to pull over so I could yak on the side of the road while all my friends remained inside the vehicle, laughing and gossiping in the back. Did I mention I was in college?
My biggest issue when following cookie recipes is numbers. You see, I almost inevitably fall short of the intended size of the batch. Occasionally it's not just kind of short, but very short. Most recently, a whopping 15 cookies short. This is all because apparently I don't know the size of nuts. We've all seen the direction before: "Roll dough into balls the size of walnuts." This is 2011, people—I buy my walnuts pre-shelled.
While I wasn't looking to construct an exact replica of the Havanna brand alfajor negro (chocolate alfajor), I did want to satiate my craving for that sandwich cookie's subtle chocolate flavor, almond and citrus zest essence, cake-like texture, dulce de leche filling, and chocolate coating.
It's hard to move across the country when you could fill an entire car just with your kitchenware. It's hard but that's what I pushed for when packing the car with my boyfriend before our cross-country move from New York City to San Francisco. As I guess I should have foreseen, this plan didn't go over very well. Counterarguments of "but you need clothes" and "I need clothes" and "what about my TV?" abounded. Yet I stood by my boxes, losing but determined, while he picked up various items and jabbed, "What the hell is this thing even for?" (Um, those are maple leaf-shaped pancake molds. Duh.)
These stars are a great snacking cookie since they're not overly sugary. The outer layer is all about texture. The dough is made with yellow cornmeal which, when combined with the poppy seeds, makes for one crunchy cookie. The icing middle provides the flavor kick. It's super lemony and a little tart, just the right thing to brighten up your day.
The trick to their height is rolling them into big balls instead of just flinging them down on the sheet, and then letting them chill overnight in the fridge. The final cookies are buttery and extra oaty, and the sprinkling of fleur de sel is an unexpected lip-smacking delight.