"Cookie Week, New York Times Cooking's annual holiday baking tradition, is back. This year, we're baking our favorite sweet and savory cravings into seven festive treats, with recipes and videos to accompany them. Delight in brownies that taste like Vietnamese iced coffee, savor the flavors of a coconut cake in a bright, bite-size package, or treat yourself to some mint chocolate chip (shortbreads, not ice cream). But don't forget to have fun the holidays are all about having your cookie and eating it, too."
"Channel a night at the movies into a cookie! My recipe takes all the fun of your favorite concession-stand players and bakes them right into and atop a simple sugar dough. Toffee bits feature in a supporting role, never overshadowing the stars (the popcorn and candy, of course). Feel free to play around with the mix, but make sure your popcorn (microwave or stovetop) is freshly popped for a crisper and more even coating."
"Don't worry: These cookies only look like slices of mortadella. Claire Saffitz's recipe a new twist on classic sausage cookies like chocolate kolbasa from Eastern Europe or the salami cookie that Brooks Headley has served at Superiority Burger in New York absolutely nails the cold cut's appearance. Freeze-dried strawberries yield the ruddy pink color of the original, while pistachios play the roll of, well, pistachios."
Seven festive cookie recipes reimagine favorite treats and drinks as holiday cookies. Flavors include mint chocolate chip shortbreads, Vietnamese-iced-coffee brownies, and a ginger cookie capturing Dark 'n' Stormy notes of ginger, lime, and rum. A popcorn-and-candy cookie layers freshly popped popcorn and toffee atop a simple sugar dough for a movie-night bite. A mortadella-lookalike cookie uses freeze-dried strawberries for a ruddy pink color and pistachios for texture to mimic the cold cut. A tiny coconut-cake cookie incorporates sweetened shredded coconut and unrefined coconut oil to evoke buttery crumb and billowy frosting in bite size.
Read at cooking.nytimes.com
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