We have entered serious holiday baking mode, but we're still on the lookout for new recipes to add to our repertoire. The Washington Post's Holiday Guide has some intriguing options. Two-Bite Gingerbread Whoopie Pies? Yes and yes. There are also savory Blue Cheese Walnut Cookies and a vegan cookie made with tahini and coconut oil. As the Post notes, its roundup includes "25 delicate, fruity, saucer-size, tart, savory, colorful, crisp, gingerrific, salty-sweet, dairy-free, vegan, melting, buttery, giftable and easy-to-freeze treats to brighten the holidays." We have to agree that it's a pretty impressive and diverse lineup.
More Cookies in the News
- The Chicago Tribune commissioned local architects to design their own gingerbread houses and brought in chef Kimberly Schwenke of 312 Chicago to bring them to love. We especially love "A Convenient Roof," a green house from Farr Associates.
- The Seattle Times has another nice roundup that includes Pumpkin Bars with Hazelnut Streusel and Viennese Chocolate Snowflakes.
- The Oregonian shares their favorite recipes for a cookie swap, such as Candied Ginger-Cardamom Bars and Ambrosia Macaroons.
Related: Tips for Freezing Holiday (or Any Day) Cookies
(Image: The Washington Post)