"I posit that the greatest part of Christmas is the cookies: dozens of deeply colored, fanciful confections laid out onto silver trays and festive plates, tucked into portly tins that pop open, and stacked onto tiered cake stands to whimsical effect."
"Did you see those "mortadella" cookies New York Times Cooking was pushing recently? God, do they look awfully fleshy and unappealing. (Please, NYT, don't do bresaola next.) Then we've got viral TikTok chocolate chip cookies that are praised for their gooey, pull-apart soft centers but are mostly just underbaked. And everywhere people are scooping shovelfuls of candy and icing to make some Pinterest-worthy decorative cookies that you just know don't taste as good as they look."
"It's too much! I've even heard that the fuss, the unnecessary gimmicks and gildings, are turning people off from quietly baking a simple batch or two at all."
""Candy does not belong in cookies. Any candy you'd buy in a gas station is not good in a cookie.""
Christmas cookies often form the centerpiece of holiday celebrations, with dozens of deeply colored, fanciful confections arranged on trays, tins, and tiered stands. Current trends have pushed cookie making toward unnecessary gimmicks: meat-themed novelty cookies, viral underbaked chocolate-chip styles praised for gooey centers, and heavily decorated Pinterest-ready confections overloaded with candy and icing. Those excesses can compromise flavor and discourage simple home baking. Bakers recommend focusing on avoiding poor ingredient choices and recipe pitfalls while emphasizing straightforward techniques and tasteful decorations. One clear guideline is to omit gas-station-style candy from cookie dough to preserve balance and texture.
Read at Slate Magazine
Unable to calculate read time
Collection
[
|
...
]