4 Easy Edible Gift Ideas
Four great recipes for homemade sweets, plus a creative packaging idea for each one.
A Brilliant Way To Carry Cookies
Most methods of carrying cookies result in a few crumbled treats by the time you reach your destination. Cookie Box, the latest invention from the Chicago-based company PieBox, aims to change that. They’ve created a sturdy wooden carrier that’s divided into sections so your cookies won’t topple over onto one…
WATCH NOW: Brilliant Holiday Cookie Wrapping Ideas
Make gift-giving easy with these good-looking treats.
Lynda Reeves Makes Compost Cookies
Try this easy Momofuku recipe!
Momofuku’s Compost Cookies Recipe
Cookies loaded with chocolate, chips and pretzels!
Triple Ginger Cookies
While it’s perfectly fine to roll these cookies in granulated sugar, it’s worth seeking out coarse sugar for its addictive crunch.
I got the genius idea to put popcorn in a cookie from one of my favorite food bloggers, Deb Perelman of Smitten Kitchen.
These gluten-free cookies are also delicious made with Mexican spices. Just omit the peppermint extract and add 1 tsp ancho chili powder and 1⁄2 tsp cinnamon to the dry mix.
For thumbprints, you want a stiffer jam made with pectin so it won’t bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.
Golden Pecan Balls
These snowy orbs are rich, buttery and crunchy with nuts. Golden syrup gives them a unique, toffee-like flavour.
Chocolate Compost Cookies
Momofuku Milk Bar pastry chef and co-owner Christina Tosi took New York by storm with her salty-sweet Compost Cookies. I’ve applied her genius concept to my dark chocolate cookie recipe.
I learned the secret to perfect shortbread when I wrote a story about Lesia Kohut, the owner of LPK’s Culinary Groove, a patisserie in Toronto. Bread flour keeps the texture from getting too sandy.
Nutella Sandwich Cookies
Adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies, these dark chocolate wafers are delicious on their own and even better with a gooey filling of Nutella.
When I was growing up, Christmas wasn’t complete without my grandmother’s piparkoogid, the Estonian spin on gingersnaps. After a few humorous lost-in-translation moments, I managed to wrestle the recipe from her and carry on the tradition.
I’ve been making variations of these biscotti for more than two decades. The recipe comes from my aunt Sue Devor, a retired pastry chef.