'holiday baking' on Serious Eats

Bake the Book: Shortbread Cookies

Super light and flaky with just the slightest hint of lemon zest, these are some of the best shortbread cookies I've ever made. Unlike other recipes that can get overly cakey and crumbly to the point of falling apart, these roll out thin and bake up tender. The cookies are finished with a sprinkling of sugar immediately after they come out of the oven. The heat from the cookies adheres the sugar to the tops, giving them a tiny sugar crust. More

Bake the Book: Coffee-Flavored Corn Cookies 

Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two ingredients that make up these crunchy coffee-scented cookies are masa harina, a finely ground corn flour, and freshly brewed coffee. More

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