This week’s treat: Chai-Spiced Buttery Holiday Cookies
Start with the dough for Buttery Holiday Cookies. Whisk 1 tsp. ground cinnamon, 1/2 tsp. ground cardamom, and 1/2 tsp. ground ginger into the flour mixture.
Halve the dough and form each half into a 1 1/2-inch-diameter log. Tightly wrap in parchment or wax paper. Chill 2 hours or freeze 1 hour.
Trim off the ends, then slice the log into 1/4-inch-thick rounds. Transfer to cookie sheets, sprinkle with gold sanding sugar, and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.
This week’s cookie: Apple Peanut Butter, with butter instead of shortening and smooth peanut butter, for Logan’s Fourth of July package
This week’s cookie: Orange-Anise Squares—I couldn’t find (and didn’t want to make) candied orange slices, so I settled for candy orange slices.
This week’s cookie: Carrot Cake Cookies, sans frosting, for Logan’s May Day package.
This week’s cookie: Easy Whoopie Pies
This week’s cookie (belated): Brown-Betty Buttons, or, as Jeff calls them, Death Stars
This week’s cookie: Maple-Walnut Trunks
This week’s cookie (belated): Candy-Cane Meringues
Candy-cane flavoring seemed a little out of season this far into the New Year, so I substituted almond extract in a bid to pay homage to some delightful little cookies we picked up in Thailand. Based on the reviews and my own experience, I suspect there’s something off in the directions, as my meringues were burning after a half-hour into an hour-long baking time. (Take note: burnt meringues are unsalvageable.) If I try these again, I’d bake them at 200.
This week’s cookie: Walnut-Lavendar Wedges
This week’s cookie: Cocoa Wafers
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