If you’re ready for a seriously healthy (yet delicious) holiday detox recipe, then check out my post about this Moroccan-Spiced Root Vegetable Barley Stew on Marcus Samuelsson’s blog!
But if you want just one more cookie fling before the pre-holiday diet sets in…then keep reading!
We didn’t do this whole holiday cookie tray thing when I was little. If my mom baked cookies, they were from a stick of cookie dough that we purchased at the supermarket.
And let’s be honest. A whole tray full of chocolate chip or straight up sugar cookies, while delicious, is not much to look at.
No, no. Part of the wonder and magic of the cookie tray is all the variety. There are rum balls and barks and cookie bars and meringues and linzers and truffles…
I would go on but I’m veering close to that dangerous state of mind where I convince myself that it’s a good idea to head straight to the kitchen and devour every single ounce of leftover dessert that is on my kitchen table. (And trust me…there’s a lot.) You know…to make room for the impending cookie tray. Obviously.
Anyway. To make up for lost time, I’ve decided to take part in FOUR cookie swaps this year. F.O.U.R.
Please send bigger jeans. And help.
And a portable dishwasher.
Where to begin in this cookie baking extravaganza? Cookiepedia, of course.
This adorable spiral-bound book (making it SUPER easy to keep your page open!) is filled with tons of delicious recipes, ranging from crinkles to thumbprints to black-and-whites. Basically it’s got all of your cookie bases covered.
I made both the lemon chewies with honey and the chocolate chip cookies from this book (because really, how can you judge a cookie cookbook without making some CCC’s?) and both were delicious. The lemon chewies were tart and sweet and a bit salty, resulting in a burst of flavor whenever you popped one in your mouth. And the CCC’s? Timeless. Chewy, warm and exactly what you need to come home to after a long day at work.
Two down. Countless more to go. What are your favorite cookies to find in the cookie tray?
Lemon Chewies with Honey
Makes 3 dozen cookies, adapted from Cookiepedia
- 2 cups AP flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 tsp lemon zest
- 1 egg
- 1/3 cup honey
- Sift together the flour, baking powder, and salt into a bowl and set it aside.
- Cream the butter and sugar until they look light and fluffy. Add the lemon zest and mix to incorporate.
- In a separate bowl, crack in the egg and add the honey. Stir them together until they’re fairly well mixed. Then add it to the butter mixture and beat until combined. Add the flour mixture a third at a time and let it mix in fully each time before adding the next batch. You’ll see the dough start to come together. Blend just until it looks smooth.
- Lightly grease a cookie sheet. Scoop teaspoons of the dough and roll them gently into little balls. Place them on the sheets about 2 inches apart and flatten slightly with the tips of fingers or a fork. Bake at 350 for 10-12 minutes, until cookies are set ad bottoms are golden brown.
For the glaze: Mix 1 1/4 cups powdered sugar with 1 tsp water and mix until a thick glaze starts to form. If the mixture is not runny enough, add more water, a half teaspoon at a time. If mixture gets too loose, add more powdered sugar and continue mixing. Drizzle over the cookies with a spoon and let dry.
Disclosure: While I received this book for free from the publisher, I did not receive any monetary compensation for this post. My thoughts and opinions are my own.