Each year, we can’t wait to welcome the holiday season, and with it, holiday cookie season. This year’s Holiday Cookies special issue features 13 incredibly talented bakers, an imaginative exploration of new flavor combinations, and a look into recipes both new and traditional from around the world, with this year’s issue particularly dedicated to exploring the international side of baking. From Peru to New Zealand, we’ve created a multicultural cookie plate that spans not just countries but continents. Alongside seasonal classics like sugar cookies and gingersnaps, you’ll find British Jaffa Cakes and Filipino Polvoron. And we’d be remiss not to mention one of the must-bakes of this collection, Brian Hart Hoffman’s Peppermint Bark-Stuffed Red Velvet Cookies, this issue’s cover star and the ultimate celebration of festive flavors. From “Stellar Sandwich Cookies” to “Frosted & Iced,” this collection connects our beautiful bakers with a worldwide celebration of cookies.
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