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Entries tagged with 'holiday sweets'

Chocolate Chubbies

Serious Eats Caroline Russock 16 comments

Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between. More

Cook the Book: Linzer Hearts

Serious Eats Caroline Russock 1 comment

Sweet, crisp, hazelnut-flecked cookies sandwiched with raspberry preserves, the dainty Linzer cookie is one of the sweetest looking cookies around. This version from Sarabeth Levine's Sarabeth's Bakery takes these Linzer Hearts to the next level of adorableness by cutting them into heart shapes. More

Sarabeth's Rugelach

Serious Eats Caroline Russock 4 comments

I decided to give rugelach another go this year, this time with a recipe from Sarabeth Levine's Sarabeth's Bakery. I've had more than my fair share of rugelach from Sarabeth's storefront over the past year and I can honestly say that these were every bit as good as the ones from the bakery. More

Bake the Book: Shortbread Cookies

Serious Eats Caroline Russock 5 comments

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: White Pecan Cookies 

Serious Eats Caroline Russock Post a comment

While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins. More

Bake the Book: Coffee-Flavored Corn Cookies 

Serious Eats Caroline Russock Post a comment

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

Bake the Book: Orange-Infused Rounds 

Serious Eats Caroline Russock 3 comments

These Orange-Infused Rounds from Fany Gerson's My Sweet Mexico have that wonderful chewy quality of a great sugar cookie with just the right amount of warmth from orange zest and cinnamon. They are comforting, both to bake and to eat. More

Apricot Cranberry Pan de Higo

Serious Eats Lucy Baker Post a comment

These miniature dried fruit cakes are sweet and nutty with hints of licorice and booze. While the flavors of the figs and apricots are clearly present, it's the tart cranberries that really come through. The little red flecks look really... More

Bake the Book: Convent Cookies

Serious Eats Caroline Russock Post a comment

These cookies from Fany Gerson's My Sweet Mexico are crumbly, sweet, and bursting with deep almond flavor. More

Bake the Book: Anise Cookies

Serious Eats Caroline Russock Post a comment

Adapted from Delicias de Antaño, a volume on the history and recipes of Mexican convents, these Anise Cookies are flavored with anise (both seed and liqueur), lime zest, and canela, Mexican cinnamon. The shortening-based dough makes for a crumbly cookie and when dipped in the anise syrup and finished with a dusting of cinnamon sugar, they are almost candy-like. The anise-lime-cinnamon combo brings is reminiscent of a digestif—sweet and herbal. More

Cakespy: Christmas Goose Trompe L'oeil Cake

Serious Eats cakespy 7 comments

Paying homage to a classic Christmas dinner, this treat isn't meat—it's totally sweet! It's a trompe l'oeil designed to look like a Christmas goose, made from decadent cake crumbled with frosting and covered with rich marzipan. More

Cook the Book: Peanut Butter and Jelly Bars 

Serious Eats Caroline Russock 4 comments

Sweet pastry topped with layers of peanut butter mousse, jam, and an oat crumble? Even if they aren't exactly cookies, this was one bite-sized sweet that needed to be shared. It's a bar for diehard fans of PB&J, those who enjoy spoonfuls of peanut butter straight from the jar. More

Butterscotch Pistachio 'Cookies'

Serious Eats The Serious Eats Team 2 comments

Baked for the 2010 Serious Eats Cookie Swap by Wayne Surber and Tracie Lee. Adapted from The Joy of Cooking's 'Butterscotch Brownies' recipe. "I basically used Irma, The joy of Cooking (1970s edition). I loosely used her butterscotch brownie recipe.... More

Double-Chocolate Cranberry Oatmeal Cookies

Serious Eats The Serious Eats Team 2 comments

Baked at the 2010 Serious Eats Cookie Swap. "The recipe is adapted from this Epicurious one for Triple-Chocolate Cranberry Oatmeal Cookies. My version is Double-Chocolate Cranberry Oatmeal Cookies (I left out the white chocolate chips and skipped the chocolate drizzle... More

Coconut Macaroons with Salted Caramel

Serious Eats The Serious Eats Team 4 comments

Baked for the 2010 Serious Eats Cookie Swap. "The cookie part of this recipe is very closely adapted from Joanne Chang's new Flour cookbook (the subtitle, "Spectacular Recipes from Boston's Flour Bakery and Cafe," is totally legit—the recipes are incredible... More

Spiced Brookies

Serious Eats The Serious Eats Team 3 comments

Baked for the 2010 Serious Eats Cookie Swap. Adapted from Clinton St. Baking Company Cookbook. "I am always looking for the perfect meeting of a brownie and a cookie, and this is it. Also, adding the spices made it taste... More

Jam Thumbprints

Serious Eats The Serious Eats Team 2 comments

Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern Adapted from Martha Stewart Magazine Holiday Cookies 2010... More

Toffee Bars

Serious Eats Rachel Heise Bolten 9 comments

Baked for the 2010 Serious Eats Cookie Swap "Another recipe borrowed from my mom. When she was growing up in Minnesota, her neighbor used to bake these every year for Christmas." —by Rachel Heise Bolten, SE intern... More

Mice Cookies

Serious Eats The Serious Eats Team 3 comments

Baked for the 2010 Serious Eats Cookie Swap "This recipe is from Martha Stewart's Holiday Cookies issue. I didn't get the licorice tails (too lazy) and substituted vanilla extract for almond because I prefer vanilla. I made them because they... More

Chocolate Crinkles

Serious Eats Rachel Heise Bolten 4 comments

Baked for the 2010 Serious Eats Cookie Swap "When I was home for Thanksgiving, I copied down a bunch of my mom's cookie recipes. These are one of my sister's favorites." —Rachel Heise Bolten, SE intern... More

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