Enter: the Sampler Cookie, Jerrelle Guy's fabulous contribution to our Holiday Cookie Chronicles. The flavor combinations are inspired by her family favorites: milk and cookies, pretzels and strawberries, and somewhere mixed in all that, coffee.
I am not a holiday host who streamlines my holiday menu; that would be the practical thing to do, and holidays are the perfect excuse for me to be ridiculous—sort of like this cookie.
It was less than two years ago I created the practice of blending some of this leftover cookie dough—mashing them together like balls of play-doh to create a type of centaur-esque cookie. With some of my favorite mashups, the end bake would have a gnarly yin/yang look.
My family has come to expect both mashed potatoes and rice at every Christmas gathering, along with baked potatoes and potato salad. I gladly comply and prepare it all. It’s because I understand that everyone has a different opinion of what Christmas should feel like, and usually, they are clear on the very dish or dishes or smell or piece of music that will help them tap that familiar feeling.
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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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Hazelnut Gelt Cookies Recipe on Food52Every year, I can't wait for the holidays. When I was growing up (my mom is Jewish, my dad is Chinese), we celebrated Chrismukkah and threw dumpling-making parties. They were non-denominational and everyone was 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. Nowadays, my holidays are pretty similar. They still revolve around food and we still celebrate everything. But with my blog, My Name Is Yeh, the celebrations happen months in advance. Like this year, in October, I worked on this Hanukkah cookie recipe and a stollen recipe. So the season gets drawn out, which isn't a bad thing. 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 (though she’ll only be about eight months old). We usually host a Chrismukkah party at our house, with latkes and lefse, so my husband Nick's side gets represented as well. A few years ago, I made homemade gelt for the holidays. I shot a video with another baker, whose name is also Molly. It was her idea to make homemade gelt and I just thought it was the coolest thing ever. You form circles of melted chocolate on parchment—truly could not be easier—but there are so many ways you can go from there. You can top the chocolate with different nuts or seeds or dukkah or spice blends or sprinkles. 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 gi
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41 Best Chicken Thigh RecipesChicken thigh recipes include quick pesto baked chicken thighs and braised chicken thighs with basil. Plus more chicken thigh recipes.
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This Sheet-Pan Sugar Cookie Will Be the Talk of the Cookie SwapRegular sugar cookies are already easy to make, but this version is even simpler.
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