While browsing the Cook’s Illustrated site, I saw a recipe for Hong Kong pineapple buns, an unexpected surprise. These cookie-coated mini breads filled with sweet coconut and butter are one of my favourites from Chinese bakeries. In case you’re wondering about the name, it re...
Have you noticed Cook’s Illustrated has more colour pages, and has started to let their writers explore more culinary traditions? It’s happened slowly, and I like the increased variety in every issue. With hygge and fika popping up everywhere online recently, I wasn’t surprise...
For this year’s holiday cookies, we made six of the recipes in the curated 24 Days of Cookies collection:
For our final cookie of the week, we took guava paste (pasta de guayaba in Spanish) and put it in a cream cheese dough. Pretty simple, eh? These weren’t bad, but they weren’t that impressive either.
Another eye-catching cookie from the NYT’s 24 Days of Cookies was this sandwich cookie. With toffee crumbs in the dough, and brown butter in the icing, these crisp, filled cookies were unusual and satisfying.
No holiday box would be complete without something chocolatey. And candy canes are definitely one of the most seasonal sweets at this time of the year. Put them together, and you get this peppermint brownie cookie.
Our third cookie this week (we’re baking from the 24 Days of Cookies calendar) was a peanut butter cookie, enhanced in this version with peanut butter chips and whole nuts. It was impossible not to like these, as they were sweet, soft, and very peanutty.
Continuing with our way through the 24 Days of Cookies calendar, we tackled this lime bar. Unlike most Key lime bar recipes, this one doesn’t use any condensed milk at all, but does use mint in the crust.
Do you remember the 2019 New York Times cookie special? Well, it’s back this year in the form of 24 Days of Cookies. There was no fold-out spread in this past Sunday’s newspaper, so maybe it’s online only. We decided to make holiday cookie boxes again, so we started to bake on...