These are another great idea to serve with drinks when you’re not offering a whole meal. Make the mixture in advance and cook the little patties after your guests arrive if, like us, everyone congregates in the kitchen. Serve hot from the pan with a squeeze of lemon.
Author: chefalice
This standout holiday cookie pairs crisp, sweet meringue with milk chocolate kisses and an assortment of colorful, festive decorations for a showstopping treat that resembles a miniature trimmed Christmas tree. We whipped egg whites to stiff peaks, as we would for standard meringues, and then incorporated green food coloring before piping the glossy mixture onto baking sheets using a pastry bag fitted with a star tip. On top of that star we piped two smaller stars for an easy and foolproof way to shape the trees no advanced piping degrees required. To trim the tree with colorful “lights” and “ornaments,”…
Traditional snickerdoodles are delicious. The acidic cream of tartar in the dough gives the cookies a characteristic tang that offsets their cinnamon sugar sweetness; it also reacts with baking soda to make the cookies rise and then collapse during baking, giving them their crinkly appearance. We thought this classic cookie was open to reinterpretation, so we decided to make snickerdoodles infused with the flavor of everyone’s favorite holiday beverage: eggnog. Simply adding eggnog to the dough threw off the ratio of wet to dry ingredients, making the cookies spread too much and become cakey; not to mention, the flavor of…
We love to mold butter cookie and gingerbread doughs into fun holiday shapes and decorate them at Christmastime. But we wanted a festive-looking cookie that was a little different a different dough, a different texture, a different flavor. After some consideration, we had the idea of turning a light, flourless, nut-based cookie into a wreath-shaped Christmas treat. We made a chewy almond macaroon–like dough that, once chilled, was firm and malleable enough to form into ropes and shape into wreaths. For a unique flavor of the holidays, we added orange zest, ground coffee, and spices to the dough; we also…
Red-and-white-striped candy canes are probably the most iconic sweet of the holiday season, but on their own they aren’t all that interesting. We wanted to take the candy cane concept the big peppermint flavor, the hooked shape, and the bold stripes and reimagine it in cookie form. Two teaspoons of peppermint extract ably flavored basic butter cookies with a smooth, cool peppermint flavor. To achieve decorative stripes, we made one dough, divided it in half, and mixed red food coloring into one half. Then we rolled the portions of different colored dough into squares and stacked them before cutting them…
This is a great treat for a kid’s party.
These look like mini brownies at first glance, but when you take a bite you get a chocolaty crunch like a candy. These are quite lovely frosted. I make little flower decorations on the tops of each.
We love the simple, refined flavors of classic holiday Linzer cookies. However, we have a hard time keeping chocolate out of recipes where its flavor would be so complementary, so naturally we had to find a way to sneak it into a souped-up Linzer cookie. For this version, we were looking for a dough that was less rich than the traditional one to accommodate the extra depth from the chocolate, so we omitted the nuts for a more basic butter cookie dough. But we still wanted a subtle nutty flavor, so we kept the almond extract, which perfumed the dough…