Congratulations intrepid blog readers…you have made it to the end of the cookie-a-thon.
I’m always on the lookout for unusual cookies. When I was researching my list last year, this was one I came across that was more different than any other cookie I had seen before. And it should be–it’s Argentinian. The recipe is from Nick Malgieri’s A Baker’s Tour,
I have two links to New Mexican food…my sweet sister-in-law has some extended family from there originally and a friend took a culinary and artistic road trip through Santa Fe and Albuquerque a few years ago.
Apparently bizcochitos are a very famous New Mexican sugar cookie made with lard (they sure seem to use a lot of lard in their food), sprinkled with cinnamon sugar and flavored with anise seeds.
A friend and I created this cookie while she was taking a Spanish class a few years ago. Her instructor was from Spain and she was given the task of bringing treats one night. Wanting to make something that actually was Spanish, the two of us set about researching. My friend makes wickedly delicious flan, but she really wanted to make some kind of cookie. What we discovered were very few cookie recipes in our research, so we decided to create something with Spanish ingredients. We had 2 ideas: Seville orange marmalade–made from bitter oranges in the city of Seville and dark Spanish chocolate (we used Blanxart). We then concluded that the best way to combine them was with a shortbread cookie.
Okay, so really technically, this is a Purim cookie, but they’re really good and sour cherries are pretty Christmasish, right? The filling is sour cherry jam and dried sour cherries and a little vanilla. The recipe always makes more than it does cookies which is good for me because it’s awesome on toast. This morning I had it on some spelt bread that I made yesterday from this recipe.
My favorite Italian confection. We had these cookies at our wedding baked by our favorite Italian place in town. These had to be about the most fun “cookie” to make (it’s more like an almond nougat that you then bake)–you make the almond mixture and then put about a tablespoon of it on the baking sheet and 10 minutes later they pop become these enormous cookies. I made them beforehand and we decorated them with chocolate on one side. The surprise in them is this delicious candied orange peel I got from my favorite spice store.
My Mom started making Linzers at work a few years back in an effort to make cutout cookies slightly more interesting and jam cookies classier. I always make a couple jam cookies, but this is the first year to make more traditional linzers. These have hazelnuts in the dough per this recipe and I filled them with lingonberry jam which I couldn’t pass up because it was so pretty in the jar.
What kind of golden rings are they really? Plain? With jewels? White gold, yellow gold? For such a high point in the song there is a curious lack of helpful description.
There are two cakes that I LOVE more than anything to bake: Baumkuchen, which is a major project and Buche de Noel which looks like a major project but is actually pretty quick and dirty. If you put me in a room and my only task was to make a ton of meringue mushrooms, I could be very happy for a long time.
No French hens (but I have always wondered what a French hen looks like),
#3: Lemon tartlets
I always make some kind of tartlet cookie. The past couple of years, I have made chocolate caramel tartlets which are super tasty but they really need to be cold or the caramel goes all over the rest of the cookies which isn’t very helpful.