Our festive Holiday Cookie Chronicles continue! These cutout cookies from mollyyeh are hazelnut-based, extra-nutty and extra-tender, and once they're out of the oven, topped with melted milk chocolate and gold sprinkles.
Every year, I can't wait for the holidays. When I was growing up , we celebrated Chrismukkah and threw dumpling-making parties. They were non-denominational andwas invited. On Christmas Day, we made latkes and donuts and gingerbread houses—and ate bagels and Chinese food. The way we saw it: Let's celebrate everything. And eat everything in the process.
We have some new traditions, too. My friend always hosts a cookie swap and it's so much fun. This year, I want to involve my daughter Bernie in some way—maybe have her help decorate cookies . We usually host a Chrismukkah party at our house, with latkes and lefse, so my husband Nick's side gets represented as well.
This year, I wanted to do something similar for Hanukkah. Why not put homemade gelt on a really tasty cookie? Because, when it comes to dessert, Christmas has a monopoly on cookies during the holiday season. Donuts and latkes get most of the focus during Hanukkah and, to be totally I honest, I don't love frying things. So I wanted to find a way to celebrate Hanukkah and get in the holiday vibe, but not have to get the deep fryer out. These cookies are super simple—and giftable.
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Almond Cookies (Bánh Hạnh Nhân) Recipe on Food52I don’t usually have a huge sweet tooth, but during the holidays I can’t resist homemade cookies. It all started in the early 1990s, when I was sharing a small apartment in Los Angeles with my boyfriend and would go on annual cookie baking binges. I worked an administrative job that had me sitting in traffic five days a week, but creaming butter and sugar, forming dough into little morsels, and tasting a few perfectly baked cookies were the perfect antidote to my tiresome routine, and a nice way to get into the spirit. It quickly became a thing. On a nightly basis for several days straight, I just baked cookies—eight to ten different varieties according to a schedule devised to match their optimal shelf life. I would store them all over the apartment as they were finished, until it was finally time to pack them up in tissue-lined tins. Then we would proudly present them to family, friends, and colleagues. And our cookie recipients were delighted, returning empty tins for future holiday seasons. But my approach changed when I met Diane, a self-described year-round cookie lover who told me this: A cookie is at its best soon after it’s baked—after that, it starts going downhill. I didn’t think my cookies were stale or anything less than delicious, but her comment made me rethink how I could be making—and giving—the best cookies possible. The answer was simple: freezing cookie dough. So I started making cookie dough and freezing it in small packages labeled with shorthand baking instructions. That way, I could bake off a batch for dinner guests, or take the dough with me to someone’s home and bake them with others (group participation means less work for me and perfect cookies for everyone!). Nowadays, there’s often a few kinds of cookie dough in my freezer. And if you rummage through my freezer during the holidays, chances are you’ll see Chinese-style almond cookie dough. I developed the recipe for my first cookbook, Into the Vietnamese Kitchen (2006), and my fami
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