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December 12, 2016

See seven great cookie recipes by clicking the arrows at top right. By Debbi Snook Plain Dealer Reporter Pass the cookies, please. We eat them with guilt all year, but when the winter holidays roll around, cookies are suddenly the sweet traditions of our ancestors, and an evening’s pay for the jolly man that brings the gifts. They are an undeniable rite of the season. And the product of a little extra work. To that end, we have gathered recipes from an advanced pastry class at Cuyahoga Community College, a Zack Bruell chef, Bloom Bakery and more. One of each won’t hurt, will it? Ho, ho, ho. There’s a reason these are called “Florentine.” The lovely matchup of nuts, fruit and citrus are a characteristic of Italian baking in the region around Florence, Italy. Maureen Leonard, assistant pastry professor at Cuyahoga Community College shared her favorite recipe, and suggests cutting them into rectangles that will fit perfectly in a decorated cookie box. We eat with our eyes first, she says. Australian cookbook star Donna Hay released another lush-looking new volume this year, “Life in Balance,” making great use of the new alternative whole grains and other less-processed ingredients. This sandwich cookie appeals not just because it uses real maple syrup instead of refined sugar, or...

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