A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
I treasure these cookies because they’re one of the first things my mom taught me to bake when I was a child. She found the recipe in an old regional cookbook (we’re from Chicago). We made the cookies every year, and over time, we tweaked the recipe to make it our own. Although the original recipe had a different name, we always called our version “klotchies” because they were just like the kolache cookies we loved from a small Polish bakery down the street.
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My wife is from Argentina, and the first time I traveled there with her, I fell in love with alfajores—delicate shortbread cookies with a gooey dulce de leche filling and a coating of dark chocolate. Several years—and many cookies—later, I was finally able to recreate them at home, just the way they tasted in Argentina. They’ve been our holiday go-to cookie ever since.Web extra: As part of Fine Cooking's Virtual Cookie Exchange, Andy demonstrates the technique behind these cookies. Watch the playback to learn why Andy doesn't temper the chocolate, why he uses an offset spatula, and how he makes relatively quick work of dipping the cookies.
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I wanted to capture the flavor of gingersnaps in a cookie that I could roll out and cut into festive shapes. Every Christmas, I make these with my niece and nephew, who love to cut them into snowflakes. After we bake them, I fill a couple of pastry bags with the icing and let the kids go to town.
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