Tausi Insider

Photo : Kara Gebhardt ( Shutterstock ) For the average cookie- eating month, it’s perfectly sensible to keep a few pre-scooped cookies in the freezer for when you want a quick, freshly baked chocolate chipper. But December is no average cookie month. With a lot of cookies on the list and a short window for shipping, you’ll need a strategy. To give yourself the biggest leg up this baking season, you should bulk batch and freeze your cookie dough now. Between party prepping, cookie shipping, and having enough to snack on during a delightfully awful Hallmark movie, you’ll end up going through way more cookies than you’d expect this month. Not all raw cookie doughs will freeze and thaw perfectly (usually those ones can be frozen after baking), but doughs with a high butter ratio are ideal candidates. Gingerbread, spritz cookies, sugar cookies, shortbreads, and cut-outs are all game. Calculate approximately how many batches you need for the month. Take a gander at the cookie recipes ...

I bought my first food processor while I was still in college, working towards a chemistry degree that would get far less use than the appliance. One of the first things I made was a batch of Easy Oreo truffles , which impressed all of my lab mates and required a mere three ingredients—cookies, cream cheese, and some sort of melting chocolate. You can, of course, branch out from Oreos, though Oreos are never a bad choice. In addition to the wide range of flavors offered by Oreo this time of year, I recommend exploring every thin and crispy wafer you can get your hands on, especially those from the ginger snap family (I like Ana’s Swedish Thins). A Danish butter cookie truffle would also be fun and festive, and I wouldn’t be mad about a shortbread or cookie butter truffle either (use Biscoff cookies). When choosing a cookie, be sure to grab one with a hard, snappy and crumbly texture. This kind of cookie will give you finer crumbs and bond with the cream cheese well, creating a cohe...

Photo : Wollertz ( Shutterstock ) Walk into any Italian bakery and, no matter what your original intention was, look for the pignoli cookie first. It may not be as flashy as the rainbow cookie, but that knobbly little blob is a secret crowd favorite, with good reason. Pignoli cookies are soft, chewy, and utterly almondy. The price tag might seem a little high, but there’s a reason for that too. The ingredients are almond paste, sugar, egg whites, and pine nuts. They’re not ingredients I would spring for on a regular basis, but the holidays are a special time of year where I manage to find the extra 10 bucks. Chewy, light, and brimming with almond flavor, with a light resin aroma, pignoli cookies are unlike any other cookie out there. https://www.tausiinsider.com/12-holiday-cookie-recipes-with-5-ingredients-or-less/?feed_id=328410&_unique_id=6424b6b2e5083

Photo : Wollertz ( Shutterstock ) Walk into any Italian bakery and, no matter what your original intention was, look for the pignoli cookie first. It may not be as flashy as the rainbow cookie, but that knobbly little blob is a secret crowd favorite, with good reason. Pignoli cookies are soft, chewy, and utterly almondy. The price tag might seem a little high, but there’s a reason for that too. The ingredients are almond paste, sugar, egg whites, and pine nuts. They’re not ingredients I would spring for on a regular basis, but the holidays are a special time of year where I manage to find the extra 10 bucks. Chewy, light, and brimming with almond flavor, with a light resin aroma, pignoli cookies are unlike any other cookie out there. https://www.tausiinsider.com/12-holiday-cookie-recipes-with-5-ingredients-or-less/?feed_id=324738&_unique_id=63b25f79f1a95