web powered by
From The Publisher's Desk
Years ago I began a tradition of baking cookies almost every night from Thanksgiving until Christmas. I depended on my three trusty cookbooks (Better Homes and Garden that Mom handed down, plus Fannie Farmer and the New York Times cookbooks that were wedding shower gifts) and I found a different cookie recipe to bake each night. I sampled some but froze most so that by Christmas I had tons of cookies to give away or serve when holiday guests showed up.
Our Christmas tree carries a reminder this season. The Daily Triplicate/Michele Thomas
I was an adventurous cookie baker, enjoying the challenge of each new recipe. I even bought a cookie press so I could make spritz and collected holiday cookie cutters in all shapes and sizes.
And I learned to make the traditional Croatian cookies my mother and grandmother made: biscotti and the crescent moons and the hrustule (thin strips of dough tied in knots and deep fried then coated in powdered sugar) as well as my father’s psurate that resembled donut holes but were filled with raisins and nuts, seasoned with cinnamon and nutmeg and, like all good Croatian cookies, had whiskey in them.
|<< Start < Previous page 1 2 3 4 5 6 7 8 9 10 Next page > End >>|