With a flip of a whisk and a spin of a spoon, my Christmas cookies are baked, wrapped, and ready to share. Here are three more that I tried for the first time this year. First are these jewel-toned trios from Gourmet magazine. They appeared in Gourmet’s December 2007 issue and again in their list of best cookies from 1941 – 2008. Simple thumb-print cookies are made a bit smaller than usual and grouped in threes to showcase apricot, strawberry, and black currant preserves. A melon baller was just the right size to scoop up dough for each round.
Cookie number two is a chocolate pretzel from Martha Stewart's Cookies
. I have to admit, working with this dough could have been easier. Rolling the ropes to be twisted into pretzels took a little longer than I would have imagined, but they're cute. They were baked until crunchy with sparkling, sanding sugar to complete the pretzel look.
Last, but certainly not least, is the caramel crumb cookie from The Modern Baker. A simple pat in the pan dough is mixed and chilled while the caramel filling cooks. The caramel is layered on top of the dough, and the crumb topping is applied. Bake until golden and cut to the size of your choice. These cookie bars are simple and delicious.
Which will Santa prefer?
Cookie number two is a chocolate pretzel from Martha Stewart's Cookies. I have to admit, working with this dough could have been easier. Rolling the ropes to be twisted into pretzels took a little longer than I would have imagined, but they're cute. They were baked until crunchy with sparkling, sanding sugar to complete the pretzel look.Last, but certainly not least, is the caramel crumb cookie from The Modern Baker. A simple pat in the pan dough is mixed and chilled while the caramel filling cooks. The caramel is layered on top of the dough, and the crumb topping is applied. Bake until golden and cut to the size of your choice. These cookie bars are simple and delicious.Which will Santa prefer?
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