AdoreHoliday2018_Pages_NoBleeds_Edited

I enjoy the Holidays as an excuse to dress up or decorate all my favorite things, so why not a favorite recipe? A butter cookie, in its simplicity, is easily adapted to add- ins and different techniques. You can throw in some nuts, chocolate chips, or dried fruit. In one variation I added mini chocolate chips and diced dried cherries – in another chopped pistachios. I love to inspect gourmet food shops when I travel; I found the gold-plated pistachios in London.

tom ci anf ichi | OWNER OF HAZE LNUT NEW ORL E ANS

FRENCH BUTTER COOKIES 2 1/4 CUPS ALL-PURPOSE FLOUR 3/4 TEASPOON KOSHER SALT 1/2 CUP GRANULATED SUGAR 1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE

1 LARGE EGG YOLK 1/4 CUP HONEY 1 TEASPOON VANILLA EXTRACT GOLD SANDING SUGAR

Whisk flour and salt in a medium bowl to combine. Place sugar and butter in the bowl of an electric mixer and beat on medium speed until mixture is smooth. Add egg yolk, honey, and vanilla; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. On a work surface, pat dough into a 9"-long log. Wrap the log in parchment paper and tightly in plastic. Chill until firm. Preheat oven to 350°F. Scatter half of sanding sugar over a small portion of work surface. Roll dough log in sugar, applying a bit of pressure until evenly coated. Slice dough into 3/8"-thick rounds. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter some sanding sugar on surface. Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 13-18 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.

L auré Sica | Mandevi l l e counci lwoman

T his recipe, handed down by my Italian grandparents, brings back nostalgic memories for me because this is one of the cookies my grandmother always made at Christmas. The whole house smells wonderful with hints of licorice and cinnamon when wine cookies are baking. They're crisp, not too sweet, and made with simple ingredients . . . delicious dipped in coffee or tea.

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ADORE • HOLIDAY 2018