... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
Just because a cookie contains what I call Gingerbread Spice, a blend of ground ginger, cinnamon, allspice, nutmeg, and cloves, with perhaps a little cardamom thrown in for good measure, that doesn’t mean it has to taste like every other gingerbread cookie you’ve ever eaten. There’s a long history behind this the gingerbread cookie, but there is also a lot of latitude and surely many new approaches that have yet to be tried.
This Swedish cookie is just enough different from all other Scandinavian “gingersnaps” to make it definitely special: delicate, spicy, and hot!
These candy-cane shaped cookies have gone through a lot of hemming, hawing, and testing over the years. I love the idea, but the final result is never quite perfection. Last year, the texture was not tender enough and the peppermint flavor not pronounced enough. They looked pretty, but well…
There are many versions of this particular cookie, but none quite so tender and rich as this one. The addition of orange and lemon juice ensures a tender dough and adds a flavor nuance that is very appealing.
This is a delicious rolled cookie, tender, buttery, and not too sweet—which is tinted and shaped to look like a pink poinsettia. No matter how many types of beautiful cookies festoon a holiday gathering, this one always causes the most buzz. It also disappears first.
An elegant holiday cookie with a lovely pale green tint and haunting flavor.
These delicious cookies are very short and tender, and barely sweet. They literally melt in your mouth and the flavor says toasted almonds all the way.
These distinctively flavored cookies can be decorated with sanding sugar or sprinkles before baking, or with a simple buttercream or royal icing after baking. Either embellishment adds just the right amount of sweetness. However, these cookies are also delicious unadorned with afternoon tea.
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