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The Cookstr Weekly: Creative Christmas Cookies

December 17, 2013
This week, I’m hosting two dinner parties and going to a third, and that means dessert. Specifically, in the next week and a half, that means a lot of Christmas cookies. And while gingerbread men (and women, ninjas, and cats) and dubiously decorated cutout sugar cookies will always be dear to my heart, these ten cookies offer some unique and giftable options to shake up your holiday traditions.
Globally inspired ingredients like dulce de leche, polenta and grappa liven up your holiday table, interspersed with new takes on old favorites like nut-studded bars and edible ornaments.
Warmest regards,
Kara Rota
Editorial Director

 Toffee Chocolate-Nut Wedges
  by Abby Dodge 


Bar cookies are the workhorse of the cookie world-they bake up in one pan, yet can be cut up to serve a crowd. Sometimes bars are lacking in the glamour department, so I’ve jazzed up the look of this particular bar cookie by baking it in a fluted tart pan and covering the top with chocolate and nuts. When finished, they resemble sophisticated scallop-edged fans and have a down-home toffee taste.

– Abby Dodge

More Christmas Cookies from Cookstr

Dal Borgo’s Little Walnut Cakes by Julia della Croce

Almond Spritz Cookies by Victoria Blashford-Snell and Brigitte Hafner

Raspberry Crumb Bars by Rosemary Black

  by Tony Abou-Gamin 

Serving a Holiday Punch is a most delightful custom, be it celebrating the first snowfall of the season with a couple of Tom & Jerry’s, or mixing up a bowl of egg nog to see the family through a long night of Christmas Eve tree trimming. Most countries have their own Holiday Punch traditions. There is Sweden’s Glögg, Britain’s Wassail Bowl, Germany’s Gross-mutters Punch, and so on. Each is traditionally served at a gathering of loved ones during the holidays, to accentuate the season’s spirit of joy and happiness.

Yuletide Punch is a lighter, fruit-based alternative to the traditional nag, and a little less complicated to prepare. One of the obvious advantages of serving a batch recipe like this one is that most of the recipe can and should be seen to in advance. More than a matter of convenience, allowing the punch to rest allows its ingredients to intermingle, overnight if possible. Final assemblage, however, should take place immediately prior to serving-if possible, just as the first guests are crossing the threshold. This keeps the bubbles from dissipating and the ice mould from overdiluting the recipe before it can be enjoyed. Plus, the host is more likely to get out of the kitchen and join the party.

With a little imagination and pre-party organization, it is possible to make a punch that looks great and tastes even better. A few tips to remember:

* Always use fresh, seasonal fruits and juices

* Always use premium spirits and wines

* Avoid small cube ice, and instead make a large ice mould; this keeps your Punch cold without diluting it and it’s easier to maneuver with a serving ladle

* If you’re using sparkling wine or carbonated beverages, make sure they are well chilled and wait until the very last minute to add, since the bubbles will soon dissipate

* Be sure to chill your Punch very well in advance, as the ice mould is used to keep the Punch cold, not to chill room-temperature ingredients

* If using fresh berries, always freeze them first to better maintain the look and shape of the fruit.”

– Tony Abou-Gamin

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One Comment leave one →
  1. December 22, 2013 4:35 pm

    Hello my loved one! I wish to say that this post is awesome, nice written and include almost
    all important infos. I’d like to peer extra posts like this .

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