Ginger Snaps

Ginger Snaps

Kim (Drake) Godfrey shared her mother’s recipe with us. As she says, “This recipe has been around so long, my mom can’t remember where it came from or who gave it to her. Most likely it came from my gram or one of those cookbooks put together by one of the churches in Amherst many years ago. She has been making Ginger Snaps for over 60 years and, to say the least, they are one of our family’s favorites.”

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"Melt in Your Mouth" Lemon Rosemary Cookies

"Melt in Your Mouth" Lemon Rosemary Cookies

Cookbook author Betty Rosbottom tells us that “without fail, people love the assertive lemon flavor of these buttery cookies, which comes from the zest in the cookie dough and the lemon juice in the glaze. An herbal accent of fresh rosemary is more subtle, but is just as pleasing since it gently complements the citrus.” Makes 16–18 cookies.

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Brown Butter Chocolate Bites

Brown Butter Chocolate Bites

This recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons, is a showstopper. As Chef Evan Mallett says, “They are the perfect two-bite morsels of party food, somewhere between a s’more and a s’gone.” Chef Mallett serves these bites with chile marshmallows––find the recipe in the Recipes section of our website. 

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Thumbprint Cookies

Thumbprint Cookies

These cookies come to us from Carley McKee. She says, “For me, thumbprint cookies are as classic as eggnog and nutmeg. Sometimes fancy, decorated sugar cookies and gingerbread men outshine the thumbprint on those platters you bring over to your neighbors each year. But underneath those flashy cookies lies the thumbprint. It has the delicate flavor of a linzer tart but the humble presentation of something less formal and far more familiar.”

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Spitzbuben

Spitzbuben

The name of these Swiss sandwich cookies means “bad boys,” or “little rascals.” Reader Lanis Monfried isn’t sure why these delicious bites have been tarred with a less-than-kind name, but despite their bad reputation they are a vital part of her holiday cookie tray. Makes 4½ to 5 dozen cookies. 

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Pistachio Cookies

Pistachio Cookies

Edible Pioneer Valley reader Geraldine Borrell says, “I make pistachio cookies every year for our family holiday party. The recipe developed from one for a pistachio tart crust that was not appealing, but I love pistachios so wondered how the crust recipe would work as a cookie. It was a hit then and is every year.” These keep well when stored in a tightly sealed cookie tin. 

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