It’s the week many of you have been waiting for (we know, because you’ve asked us!): our annual holiday cookie issue. In the spirit of the season’s eating, baking and giving, here’s the complete list, more than two dozen cookies long.
Amaretti Cookies: A dairy-free, gluten-free option from Alex Levin, executive pastry chef at Osteria Morini.
Andrea’s Whole-Wheat Cookies: The use of whole-wheat flour represents a twist on the traditional cookie-cutter dough.
Buckwheat and Fig Thumbprints: Star anise provides a delicate flavor addition to the filling.
Chai-Spiced Gluten-Free Snickerdoodles: Try these with a hot cup of tea. Wheat eaters will never guess they’re gluten-free.
Chocolate Benne Wafers: Probably different from what you might have sampled in Charleston.
Chocolate Cinnamon Chipotle Cookies: Large cookies you can decorate for any occasion or holiday.
Congolais: Coconut fans will love this French macaroon.
Fig and Fennel Spice Biscotti: The richly spiced dough is reminiscent of an Italian panforte.
Fudgy Walnut Cookies: Another gluten-free treat with flawless texture.
Honeyed Sriracha Cookies: If you’re someone who likes to put Sriracha on everything, this cookie’s for you.
Lemon Sablés: A light, refreshing way to end a decadent meal.
Pink Lemonade Cookies: The bright color will make these cookies pop against a serving platter.
Pomegranate and Raspberry Bars: An attractive layered cookie with seasonal color appeal.
Praline Cookies: You won’t regret the effort to make the almond praline, of which you’ll have extra for adding to plenty of other desserts.
Red Truck Bakery’s Persimmon Cookies: A sweet use for local persimmons as they appear at the farmers market.
Saffron Wedding Cookies: The vivid hue comes from saffron threads incorporated into a compound butter.
Salted Chocolate-Rye and Pecan Cookies: Rye and chocolate? It works. Trust us.
Savta’s Chocolate Chip Squares: Chewy bars coated in a meringue topping.
Spicy Smoked Tea-Pecan Crisps: Serve these as a pre-dinner cocktail snack.
Sugar Cookie Tower: This year’s cookie project comes from Tiffany MacIsaac, pastry chef-owner of Buttercream Bakeshop.
Sun-Dried Tomato and Pepperoni Rugelach: We present two variations of this savory cookie, which would make a great party appetizer.
Thyme-Sea Salt Cookies: Several different herbs can be used in this sweet and savory cookie.
Tiffany MacIsaac’s Elegant Macarons: These can adorn a gold and white version of the Sugar Cookie tower (above).
Torticas Tropicales: An island variation on the classic chocolate chip cookie.
Triple Orange Mexican Wedding Cookies (Polvorones de Naranja): A melt-in-your-mouth dessert with a powerful citrus kick.
Zippy Peppercorn-Chive Cheddar Wafers: Now you know what to do with that gourmet peppercorn blend that’s been sitting in the back of your pantry.
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