Bake from Scratch Magazine Special Issue: Holiday Cookies (2018)

  • Crème fraîche apricot cookies

    Crème fraîche apricot cookies (page 8)

    from Bake from Scratch Magazine Special Issue: Holiday Cookies (2018) Bake from Scratch Magazine Special Issue

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Christmas
    • Ingredients: dried apricots; brandy; egg yolks; eggs; crème fraîche; all-purpose flour; pearl sugar
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Notes about Recipes in this book

  • Pan-banging molasses espresso cookies with chocolate

    • hillsboroks on April 11, 2021

      These are fun to make and delicious too. Unfortunately the author left the oven temperature and pan preparations off this online recipe. I guessed and set my oven to 375F and I also made smaller cookies using my 11/2 tablespoon scoop. I ended up with 8 cookies weighing about 35 grams each on my parchment lined pan. I set two kitchen timers, one for the total time of 12 minutes and the other for the pan banging times. I banged the cookie sheet at 4 minutes the first time and at 2 minute intervals after that. The flavor of these cookies is incredible with all of the ingredients supporting the others without overwhelming any of them. The cookies are a bit chewy when cool. I did finally find other online pan-banging cookie recipes from this author that say to set your oven to 350F and line your pans with parchment paper. I ended up with 30 cookies about 3 -3 1/2 inches in diameter.

    • Shewi128 on May 04, 2022

      Cross-posted: This cookie was surprisingly delicious. The combo of molasses and espresso was really good. One thing to note--the recipe didn't specify whether or not to freeze the baking pan with the cookie dough. I did the first time, and the cookies didn't spread exactly the way I thought they should.

  • French butter cookies

    • lbr4 on December 08, 2022

      I love butter cookies! This recipe was easy to make, roll out and everything! Delicious! The only thing I would say- that for me the bake time of 14 to 16 minutes was too long. My first batch was way too brown on the edges at 14 minutes. 10 minutes was perfect for me. Just watch the time and you will really love these.

  • Spiced Chinese almond cookies

    • Aggie92 on January 17, 2019

      Delicious. They did spread quite a bit so the almond looked a little lonely in the middle of the cookie. Next time I will use a small cookie scoop instead of a medium for a more balanced look.

  • Black Forest brownies

    • Shewi128 on October 12, 2022

      These turned out well--beautifully crackly top, rich chocolate, with sweet cherry bites. The glaze was a little soupy from me using sour cream instead of creme fraiche. Also, I did use port instead of the cherry liquer.

  • Frosted cappuccino cookie bars

    • racheljmorgan on January 10, 2023

      Delicious but really soft bars (may be due to the amount of white chocolate). Better to refrigerate and serve out of pan.

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  • Published Sep 01 2018
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Together, Bake from Scratch magazine and feedfeed present a special holiday cookie issue that’s filled with festive seasonal recipes and gorgeous photography from feedfeed’s community of all-star bakers. In this issue, you’ll find two exclusive cookie swaps, where New York City and Southern California-based bakers and food bloggers share their favorite holiday cookie recipes with each other, as well as many more exceptional bakers who share their original, globally inspired cookie recipes. Get ready to bake your way through the holidays with more than 65 recipes for cookies, including iced, make-ahead, gluten-free/vegan, sandwich, Linzers, shortbread, and many more.

Bake from Scratch is a seasonal publication that will delight and inspire home bakers. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.