Entries tagged with 'holiday recipes'
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Author's note: My secret is to add a little bit of oil to the dough; it helps make the texture every so slightly chewy. - makes 50 to 60 cookies, depending on the size and shape - Ingredients 2...
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Labeling biscotti as a "Serious Cookie" might have turned some heads, but given the lighter texture (from all the extra butter) and leavening, it's cookier than your average stick-shaped biscuit.
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Photo courtesy of Gaetan Lee on Flickr In a perfect world, you'd be able to use your favorite cookie cutters on any kind of cookie dough. But there's a reason why gingerbread men are made of gingerbread—it's a classic....
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The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves,...
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In the headnote accompanying this recipe for Chocolate Hazelnut Biscotti, excerpted here from The Sweeter Side of Amy's Bread, author Amy Sherber states that "if you pick just one recipe to try" from the 70 included in the cookbook,...
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People can be very opinionated about white chocolate. Some view it with disdain, citing the fact that it contains no cocoa solids as evidence that it's not "real" chocolate. Others love it for its smooth, creamy, and delicate taste. Personally,...
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Something about gingersnaps—perhaps their subtle, warm spiciness; perhaps their crumbly crunch—reminds me of crisp autumn leaves. Right around this time of year, I start to crave a plate of cookies straight from the oven, paired with a steaming mug of...
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The following recipe is from the September 24th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Everyone loves crunchy, gooey chocolate chunk cookies. This version, from award-winning pastry chef and bestselling cookbook...
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Biscotti are one of my favorite kinds of cookie to bake. First, the results are a bit more impressive-looking than drop varieties. Second, they last forever (well, up to two weeks) when wrapped tightly. Third, and most importantly, it’s perfectly...
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The following recipe is from the July 16th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! There are the dainty French macaroons perfect for afternoon tea and sandwiches. Then there are the...
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