LisaWaddle

I think a better way to reheat bread is in the oven. Takes a little longer than the microwave, but is less risky, in my opinion. I usually mist the bread with a bit of water, then put in a 350 degree oven for 10 minutes.

The flip side of this is the pressure to bring something truly great in! It would just be wrong to bring in a bakery dessert (even a fabulous one) to a Fine Cooking party!

I totally share your Cross Buns obsession! For me, they really signal spring. They're a lighter version of fruitcake and a love a good balance of spice and dried fruit.

Haven't toasted the flour, but I have browned the butter in a cookie and a blondie recipe that called for melted butter. Defintely adds flavor and I highly recommend!

I love this flavor idea; got to try!

I first saw these in the book The Kind Diet by Alicia Silverstone and when I tried them, was amazed at what booting the marshmallows does for the flavor and texture. Maple syrup would be great to try as well.

Great name on this soup! Hominy isn't used enough, in my opinion, so I can't wait to try this.

Miso soup is so comforting; I love the looks of this, with the julienned pork and snow peas.

I like the sub of smoked turkey for traditional ham! Smoked turkey is always in the meat case at my store - I'll have to give this a try.

Very impressive presentation!

This is the way I like my lentil soup - less broth, and with bacon. Looks great.

I am using garam masala in everything lately, so this soup is next on my list. Great photo, too!

I love the addition of nutmeg. This looks like a great way to get your greens.

As a dessert fiend, I truly appreciate you bringing chocolate into the Soup Week challenge. Thank you!

Wow -- banana with chocolate chip crust - brilliant combo! Must get myself some bananas, stat!

I've had haggis both here and abroad, and while it's not a fave, it's not the most unpleasant thing I've eaten. What I really don't get is these recipes floating around for vegetarian haggis.

Jen at MyKitchenAddiction has a great looking Pumpking Soda Bread that's been on my list to try: http://www.mykitchenaddiction.com/2010/09/pumpkin-soda-bread/

I first tried this from the Wafels & Dinges truck in NYC. Had to order some and it went way too fast. Forget putting it on bread: best on a spoon right from jar.

Savory oatmeal definitely works when you think of it like pilaf or risotto. I've done soy sauce and scallions, but I think sauteed mushrooms would be delish as well.

Not being a mayo fan (don't judge me, Ms. Egg Aversion) I know I would prefer butter. Although I'd be happy to take part in a side-by-side taste test.

As a huge Reese's fan, these are among my fave desserts.
I share your confusion over Brutus, however. (And how threatening can a nut be?)

I second your vote for that Biscotti. It's like an Almond Joy candy bar in cookie form.

Thanks for sharing your recipe! My grandmother made something very similar (but with the poppyseed filling).

I've been so relieved to see canned pumpkin back on shelves this fall. The shortage is over! So no excuse not to try this crumble!

Love the goblets! More medieval than tiki, but they definitely work. And your flambe is impressive!

Great idea! Pitstachios are a natural.

Flatbread is a wonderful obsession to have. I can't get enough of our chickpea stuffed flatbreads on the grill.

I love the way this looks like a traditional sundae with hot fudge sauce, but the balsamic syrup takes it to a whole other level.

It's funny, tasters were divided here, too: some loved it, others called it "salsa in a cup."
I do like usig agave nectar in place of simple syrup - so much easier!

I love this sandwich! And I agree, while you're making the onions, make extra - they keep in the fridge and will come in handy.

These look great! I loved these when we tested them -- the fennel and orange are a great combo.

Great job, pielove! I love the dish you used. That topping is so light and elegant, it's a shame your little one didn't go for it.

Good eye, KellySusan. I forgot to put the icing in my recipe (that's another one of my additions to my mom's basic recipe.) I just made a simple icing of confectioners' sugar, almond extract, and a little milk.
As for best dried fruits: I've used dried blueberries, crystallized ginger, dried cherries, dried cranberries, raisins, all with good results. Chopped up dried apricots would be good, too. I think you could use a combo of whatever is your fave.
Let me know how yours come out!

Rice noodles are so fast to cook, that definitely puts them in my weeknight rotation.

This has become one of my favorite weeknight dishes; it's so quick and yet out of the ordinary. I love the hominy, it adds such body (but I did live in Nashville for 13 years, so maybe that's the Southerner in me talking!)

These look incredible! What great homemade treats. The orange zest sounds like an interesting addition.

I do find that "thinking I know better" is the road to ruin, especially in baking. In most cases, the recipe writer wrote what they did for a reason. It can be hard to put your ego in check and just follow directions, though (especially in the name of speed!).

Wow, this looks delicious. Great idea.

These cookie trays are so impressive! I've been looking for a biscotti recipe without butter or oil, so will give these a try.

Thanks for addressing this, Brian. I've gone through the same experimentation as you. I'm back to edge cracking, after years of trying to stick with flat cracking. Edge cracking is just more dramatic, which equals fun in my book! (Love the pun!)

These look incredible. I love the hint of cinnamon in the crust.

This looks like a great dish. A nice change from the big roasts and birds being served at most holiday gatherings.

Denise,
Those biscuits look insanely good. I may also have to try their cinnamon version, to feed my sweet tooth.

These look better than from the best bakery. I've never made cannoli paastry shells - did you find the technique difficult?

These look great, and your description makes them sound even better. Thanks for the recipe!

I'm sure these will be treasured by the recipients! They look great (and that is a fabulous recipe).
In my kitchen, the biscotti ends are coveted as cook's reward as well!

Denise,
Your write-ups are so entertaining, I can't help but getting sucked into reading them, even though I'm not watching the show.

Andy,
These are all great tips. I make great use of the "Freezing dough" one. I find it amazingly comforting to know there are cheese crackers, cookies, and scones just a quick bake away from my table. Great for unexpected company, too, as you just put the dough in the oven - no need to mess up the counter, pull out the mixer, or spill flour everywhere.

Andy,
I had never seen the Wilton Cake Leveler...very interesting. I agree that trimming the top allows quality control of cakes. Much like frosting on the beaters, it's a lagniappe for the baker!

I've always done the hunt-and-peck method as well. I look for where the remote probe thermometer registers the coldest temp, then let it roast until 165.

Madcook:
As much as I love your suggestion to stock up on Fine Cookings to read on the plane, I wonder if reading about and seeing photos of amazing food is really the way to go when you're stuck somewhere with nothing good to eat?
Although I have been known to read food mags on the elliptical machine at the gym, so I guess it's similar.

This very subject was on my mind when I visited my hometown county fair. It was funny to see several first-place winners in some of the categories, such as chocolate chip cookies.
I think the main thing about judging is to keep it simple and make it clear, so it's not a mystery. Best of luck!

This looks like the perfect cure for the cold-weather chill. Any other successful slow-cooker recipes you love? I'd love to try more.

I need to retype the recipe in, as it's handwritten on a much-stained scrap of paper. No simple cutting and pasting.
I'll post it shortly - stay tuned!

You never should have left, Dabs! Stew Leonard's carries it.

I love your free-form crust! This looks nice and thin...great job!

Emelia,
To get the recipe, you can click on the link "1965 version." You can also go to NYTimes.com and search for Huguenot Torte.

Jaclyne,
This is really one of those creates-its-own topping dishes, so I can't imagine it in a pie shell. And, dare I say it, it doesn't need it. If you are looking to improve the presentation, you could make it in a prettier oval dish.

I think you win for longest recipe title! (It all sounds delicious.)

That is one beautiful pie (both before and after cooking)!

Thanks for asking this question, Megmaker! I've wondered this myself.

These wafers are absolutely addictive! A great blend of savory/sweet, and a good excuse to have cookies before the meal.

The sound and photos are great! Not as good as being there (I can't taste anything) but close!

I love the idea of the graham cracker crumbs on the bottom of the cupcakes. What a fun surprise.

I see summer's heat is not keeping you from baking! These look divine. I'd like to try them sprinkled with peanut butter chips.

lee,
Thanks for the tip! I did try to trim my ladyfingers, but they were too hard to trim before soaking, and too soft afterwards. What is your secret?

Marzipanmom:
I agree!
What have you made from the book?
(Love your profile pix, by the way!)

Yah! A photo of our talented asst. food editor!

Sharon,
Here's the recipe I used:
http://www.eatingwell.com/recipes/berry_almond_bread.html

It's nicely flexible and even (relatively) healthy!

For yeast breads, the heat and humidity of summer is actually great! Everything proofs much faster.

I was amazed at how much math was involved when I worked in a professional bakery. Even simple things like ifyou need to bake 175 cookies and 12-15 cookies fit on a tray, how should you divide up the dough so the cookies are most evenly distributed? (Answer: Make 10 trays with 13 cookies and 3 trays with 15 cookies.)

Just your standard egg wash: 1 whole egg, 1 Tablespoon water. It does add a nice touch, and helps with the browning.

I love this flavor combination. What about mixing in some chopped candied ginger as well?

Juli,
It would not be half as amazing if it was in a boring round fruit tin. The oblong tart pan makes all the difference! (And is easier to decorate.)

Denise,
Thanks for taking us all along with you to such an incredible event. Almost makes New Orleans in July worthwhile...

Sure thing. The recipe is from Fine Cooking issue 79:

Rich, Fudgy Brownies
by Nicole Rees

Serves sixteen.
Yields one 9-inch-square pan of brownies.

8 oz. (1 cup) unsalted butter; more softened butter for the pan
3 oz. (2/3 cup) unbleached all-purpose flour; more for the pan
2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt
Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.

Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you’re using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.

Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.

Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.

From Fine Cooking 79, pp. 44

Yikes, a rotating bar!
So, is rye coming back or what?

Thanks Nancy!
When I made it, I tore it into the larger pieces - 1/2 inch would be too small.

I thought I've tasted (or at least thought of) every ice cream flavor, but this is a new one. I love sweet potato pie, so will have to try it. The cookies just put it over the top. Great job!

This sounds (and looks) divine. I think that's what I love so much about this recipe's infusion method. It gives a subtle flavor to the ice cream, that actually lets you taste the dairy, rather than just covering it up.

Karen,
Very impressive! And you've proven that giving your ice cream flavor a fun name is half the battle. That sundae looks delicious.

I also love chocolate and orange; it's such an unexpected combination, and really makes sense to make yourself, because I don't see this flavor on grocery shelves.

What a great color! I'll have to try this...

Amazing how cocktails translate so well into ice cream flavors!

Brilliant idea! And very frugal way to let nothing go to waste. I love it.

I love bison!

What a beautiful cake! What a great idea.

Great middle photo! I love the texture of just-churned ice cream.

This looks like it tastes incredible. I love the idea of the Sea Anemones.

Dabs,
I think I have you beat on the most expensive soup department: the Truffle Soup at Paul Bocuse's L’Auberge du Pont de Collonges, outside Lyon, which cost 80 Euros. Given the exchange rate at the time (last spring), that worked out to about $120 for a pretty small bowl that could not be shared.

I wrote about it here:
http://tiny.cc/wxCfY

Where do you get your culinary lavender?

The color looks great. And I love berries with chocolate.

What a delivery service! Just shows that the smallest businesses can often provide the best customer service. Great story, Andy!

Wow, talk about settling a challenge quickly! That Bourbon Pie sounds great...mind telling us what type of pies you beat?

I agree, Andy. It's so tempting, especially when you have a lot to do, and it's stuff you've made many times before, to rush. Yet by slowing down, the end product is always better, and I come out of the experience a calmer person.

I agree with cindelicious...a big part of being a "good" cook or baker is knowing how to transform your mistakes! I think we've all had a cake break coming out of the pan, and ended up serving a trifle for dessert...and often those mistakes gain the most raves. Great story, Andy!

What a surprise, Denise blogging about cocktails...

Great post Andy! And your cupcake decorating skills are superb!

You managed to give your photo the appropriate green tint as well!

Trader Joe's has a great chocolate-covered pretzel nugget filled withe peanut butter, which your ice cream makes me think of. Sounds great!

Frittatas are my go-to transformation for leftovers as well.
They're so fast, too.

What's the story behind the name fo the pancakes?
And what gives the middle layer of the cake that lovely color?

I didn't realize Michigan was such a top producer of asparague. I love this way to use the ends!

Sarah,
I wondered that too! Apparently, this nutritional strain of chia is a "cousin" of the seeds that grow chia pets. (I'm not sure what that means, other than that they're more expensive.)

Ah Will, still letting Dabs boss you around, eh?

Looks like you mixed it all in your rice storage container, too. How smart!

Eggs and salmon are a divine pairing. This looks wonderful.

Pielove, you've got the right attitude. I often get defeated if I think of preserving as a project. Every little bit helps, as you've shown, and it's always worth it!

Great summary, Brian!
That banana bread in the photo looks like a victim of the double-acting stuff!

I love potatoes on pizza! I'll never forget the potato, onion, and gruyere pizza I had in New Haven recently. This sounds great!

Sounds like the perfect spring meal, light yet comforting for these still-cool evenings.

Brilliant! Who would guess this was leftovers?

Juli,
The NYTimes ran a recipe for Guinness pie back in February. It was from Fergus Henderson and Jaime Oliver, so sounded pretty authentic; might be worth a try.

So impressive, Dabney! It's not enough you are engaging in extreme locavorism, you have to come up with such amazing ways to use the goods. I want the recipe for that flan!

That Stone Fence DOES sound good.
Any idea why it's called the guide to Pink Elephants? Am I missing some alcohol-related reference here?

Congrats Denise! You did a great job and your creativity really made your entries stand out.

These sound delish. Would you share the recipe?

What a perfect party food. These look restaurant-worthy!

These look great. You've really captured spring in this dish, and the way you've served it looks very inviting.

Juli,
I have also been a huge fan of rainbow cookies since childhood. They always struck me as a sophisticated choice from the cookie plates they always appeared on. When I first saw your post, I thought you had submitted a version of Pimp My Snack -- the opposite of the Make it Mini challenge.

I've made this recipe in the full-size version, and I love the idea of making them mini. Your photos look incredible. This is a great way to exert portion-control.

Amazing photo, Brian! These are works of art.

Shocking to see Le Creuset's somber tones! If ever we need a spot of Dijon yellow or Caribbean blue in our lives, it's now!

Yeah, and I guess you can't just leave a dog in a jar....

And I know you've enjoyed all the cheese-related jokes you've had to endure.

Hey Dabs, have you thought about just getting a dog?

I want the recipe too! I've been cooking with lemongrass alot lately, and this sounds delectable.

THese are great! I always feel so heavy after eating an entire dish of mac and cheese. What a great solution.
Care to share your recipe?

I'm happy to see in first round action, buffalo beat out veal.

I love the seedings - Lobster No. 1 in Seafood, Bacon No. 1 in Pork. I'd like to see an upset - am rooting for Ribs in the Pork bracket!

This is a great reminder on how important some recipe steps (that might seem inconsequential) are really vital to a dish's success. I can remember making a curry and skipping the blooming instruction because I didn't know any better - the resulting dish tasted flat.

Marinalong,
Your comment has made our copyeditor's day. She is on a crusade to obliterate the misuse of "healthy", and it's nice to see another grammar geek who is on the case.

Congratulations Barbara! Your effort was indeed impressive. I loved the way you took the recipes in the issue and ran with them, making so many of them your own.

These look devine and look like a relatively guiltless indulgence. Care to share your recipe?

Gorgeous! Your presentation is outstanding.

What a fabulous joint effort. I'm so impressed with your creativity.

Very seasonal entry, and I think since you made your own corned beef, it definitely counts!
Funny how so much food photography is about the super close up, it makes it hard to get perspective. This does look like a monster sandwich!

Lena,
Just to clarify, that Pale Ale loaf on Nancy's Web site is not the one I made. This one in the photo is the Crusty Seeded Cracked Wheat Pot Boule in the book.

mystery: If you'd like to try out Nancy's method before buying the book, you could give the Crusty Seeded Pale Ale Pot Boule a try. It's very similar, but the one I made is loaded with more grains and seeds and no beer. Just go to kitchenlane.com and click on Recipe Archive. Good luck!

The green streaks are indeed beautiful, Sarah. I'm going to give this a try (alas, with kale).

These look great! As much as I love sweets, a full-sized connoli is often too heavy and too rich, so these look perfect.

Wow, I'm impressed with your efforts at tackling this challenge.
This dish in particular is most suited to your limitations: it really can be made with whatever you have on hand.

That's the beauty of gumbo, you can really add just about anything and make it your own. I'm eyeing a recipe for Pheasant gumbo right now. Your gumbo dish looks incredible, I can almost taste the complexity in that roux!

Andy,
How about posting some of your bread baking results? I'd love to see what you've come up with.

Wow, the color of this soup is brilliant!

Congratulations on making it through the issue! John, your photos are amazing!

That's the beauty of the Cooking Without Recipes features -- they are really just a starting point. Looks like you took the ball and ran with the salami and crab. Isn't it great when dinner works out like that?

How about some drumsticks in honor of Richard Jenkins in The Visitor? The Chicken with Mustard-Fennel Crust on this site looks party-worthy.

Love your creativity! Maybe we need to make this an extra credit entry in the contest - using up leftover ingredients!

Doc Detail, you are correct, Welles pitched for Masson, not Gallo.

There is white soy sauce. It's not clear, but not as dark as traditional soy sauce and meant to be use with fish and in other dishes that you don't want to darken.

Your photos are great. And I always like cakes of more than two layers - so impressive!

I often use an immersion blender in these soups, too, because it's so convenient. If you have time, though, it's worth the extra step of putting it in the blender. Nothing can match the silky, airy texture that results.

What a monster of a squash! I recommend this recipe, which uses 2.5 pounds of squash, to help you use up the rest of it:
http://www.finecooking.com/recipes/butternut-squash-soup-apple-bacon.aspx

Yes, a great example of good drink photography! Wonderful lighting.

What a great photo! Looks like a generous layer of frosting, even with using less cream cheese.

...until you click on the recipe link and see what a REAL photographer and food stylist can accomplish with the same recipe!
Thank you, though, Sharon! I'll take any encouragment!

We used the gelatin trick at the bakery I worked at. Kept the whipped cream beautiful in the display case. I just saw a box of Whip It, a powdered stabilizer, in the baking section of my store, but I hate to add anything to whipped cream (other than sugar). Since I mostly whip cream right before serving (and eating) stability hasn't been a huge problem! But it's good to know there's an easy alternative out there.

Very resourceful, making use of leftover squash. I love it when that works out.

Deerader,
I have not heard of that method. Self-cleaning ovens are all about high heat, so it seems it might work. But Lodge recommends not heating their cookware about 500 degrees F, so I would hesitate to try this. I've heard self-cleaning ovens get much hotter,(that's why they have that locking door).

Hi Love To Cook. That is so frustrating, I'm sorry the croissants didn't work out for you. Yes, when substituting active dry for instant, you have to use a different amount, and it does have to be hydrated first. (You can add active dry directly to your dry ingredients, as long as you then add liquids of the proper temperature, 120-130 degrees F.)To have subbed the active dry in this recipe, you would have had to heat the water and milk.

We ran a great article on this not long ago:
http://www.finecooking.com/articles/ask-expert-yeast.aspx

All this would have affected the texture of your dough. This is a sturdy dough, but you should have been able to roll it out without having to have weightlifter arms!

Hi encee,
All the different names and labels on yeast can be confusing. Here's a great article we ran that helps explain the differences:

http://www.finecooking.com/articles/ask-expert-yeast.aspx

Hope this helps.

Girlfriday:
I love your idea of seasoning cast iron on the grill. A great solution to avoid that smell.

Hi sisterduck! I have had that problem with an old cast iron frying pan I had and I found that using a slightly moist paper towel to scrub kosher salt over the interior helped. Just rinse and dry thoroughly afterwards.

Yes, the sweet and savory tastes here really work. Elevates it above ordinary burrito or taco fillings!

What great results! The layers in the finished croissant have that lovely feathering quality that is the mark a well-made croissant.

Love this dish!

It may sound fussy, but one way to get mousse neatly into a glass is to pipe it in. If you don't have a pastry bag, just use a plastic bag and cut off a corner.

Isn't it a delight when you substitute what you have on hand for what's called for in a recipe and the result is so great? I always forget to note the changes I make, and often lose a serendipitous mistake.

What a great idea! You can really think of these as sandwiches that bake with the filling inside, inserting almost any cured or smoked meats (and of course, cheeese!).

This is a very forgiving dip, which makes it a great choice for parties. It can sit out and still taste wonderful at room temperature.

I agree, this is like sunshine in a jar. Perfect for winter days of little light.

This would be a great dish to serve over grits! Their starchiness would help cut any fire.

Having lived in the South for many years, I can tell you that grits aren't just for breakfast! They are as common a side dish as mashed potatoes or polenta.
So don't feel you need to find time in the morning...make these for a chilly dinnertime. They are rib-sticking alongside any hearty meat, and especially good with a dish that is saucy, as the grits soak up any juices.

Good point MarvelousKT. We here at Fine Cooking are definitely interested in what cooks around the country have trouble finding, and what is widely available. As more members write about what they cooked for dinner last night, I hope we'll get a better idea of regional differences.

Bob's Red Mill makes such great products, I'm glad to see them in more and more grocery stores. If you want to really be won over to grits, you need to get some stone-ground ones. Anson Mills in South Carolina is my favorite. They are worth seeking out or buying online. They are guaranteed fresh and really make a difference.

KaityCron, I think you could be accused of pimping this soup! Talk about taking it up a notch...very impressive that you took the extra step to strain and make your own croutons! Those simple efforts can really elevate a dish.

What a great idea for sunny tasting (and looking) dinner in the depth of winter! Isn't it great that oranges are at their peak right now? I've been cooking a lot with grapefruits as well; they've been so inexpensive and so flavorful.

I see how you got your user name, Country Goddess! What a fantastic homemade spread for tea or breakfast. Your scones look heavenly. I love that this marmalade maintained its bitter edge -- too many recipes are too sweet. And the Meyer lemon peel looks lovely.

I don't even like potato salad, but could not get enough of this. Glad it's found a place in your repertoire!

I love that you took on the Classic Update. And your pan produced a statuesque cake, very nice!
Those silicone molds work particularly well for these individual plated desserts. No worries about sticking!

I agree. I've tried it on broccoli (which is cheaper) and asparagus...it's really yummy.

What great rise you got in your croissants! If you do make them again, I'd recommend baking them a smidge longer. When I first started baking croissants, I was always afraid of burning them, but I found if you let that white portion get a touch of color, it crisps the outer shell and delivers the tell-tale shatter. Good luck!

I agree, the pickle is an unexpected touch, and elevates what is really such a simple dish. I usually don't like pickled foods, but this goes so well when eaten with the beef.

As a fellow Yankee, I get your confusion. It took 13 years living in the South for me to get grits. Think of them like potatoes or rice...a starchy side that's best as a carrier for other delicious things, like cheese and bacon.

I love their placemats, too! They are particularly lovely on a wood table, as they let the grain show through.

I agree, the candied carrots were the best part of this recipe. Definitely worth making again and using in different ways.

These are so impressive!
And even though I have an unstoppable sweet tooth, I found the ham and cheese version the best!

Fascinating post. Candy really involves chemistry and precision to a larger degree than most cooking (and even baking). Your point on agitation tripped me a up a great deal when it came to fudge and pralines. Once you know why things are happening, it makes such a difference!

This looks great! Your plating and food styling are top notch.

Those Palm Beach brownies are one of my tried-and-true recipes. This is a great selection.

Wow, wonderfully packaged. Better than any store-bought gift I can imagine.

Lots of effort went into these. Some real artistic talent!

Did you use egg nog or flavoring? I'm looking for ways to use up some leftover nog.

These look fabulous! The pearl lights and simple outlining of the cookies are perfect.

I love these mini teddy bears. The small cookies are more time-consuming, but such a treat.

Nice photo!

These are among my favorite. A nice break from all the chocolate.

These are great. You could even put a drizzle of white icing on it, to resemble a cinnamon bun even more!

I love the idea of bringing a taste of the unexpected to the cookie platter. Lavender is a fragrant, festive choice.

This series captures the joy behind why most of us cook. Thanks for sharing.

Do you know where the name comes from? Is it because they are shaped like a spoon?

What a nice hidden surprise!

Great flavor combo. Would also be good with a lemon filling, I'm sure.

I'm guessing there's peanut butter in this? Or is that a layer of caramel?

Wow, very impressive.

Very nice detail work!

Wonderful detail work! These are stunning.

Beautiful work!

Great photo! I think using different sizes of the same shape cutter really works well.

Looks like you have a very steady hand with a pastry bag. Pairing the white and chocolate like this is stunning.

Wow, this looks too good to eat. Springerle is truly worth waiting all year for a taste of.

I love these. It's great that the big cookie has it's own little gingerbread man cookie. Very cute.

These are incredible in their detail! Very impressive.

These look like a vast improvement over the ones I had growing up, which tended to be dry and tasteless. Could you post the recipe?

Great job on the decorating. THese are festive, yet not loaded down with frosting. An excellent first effort!

The cat in that photo is precious! Is he licking his lips?

These look decadent! I'm glad you included the glass of milk in the photo, looks like it would hit the spot.

I love the snowflake imprint. Yours are more beautiful than the ones on Gourmet's site!

I love those cardamon-honey cut outs as well. Such a nice flavor twist on traditional sugar cookies.

Wow! Evidence of a lot of work!
What are the flavors on the Christmas Ribbon cookie? I see cherries in there, I think....

i've always loved these cookies. They are time-consuming, and that makes them such a treat to see on a cookie tray.

THese look great, so fudgy. And I love the unusual mix of ingredients. Thanks for sharing the recipe!

What an intriguing flavor combo. I love the idea of mixing up the traditional bourbon ball recipe. And your packaging looks so professional.

These are really beautiful.

These look intriguing! What is their texture like? Are they fragile?

What a fabulous selection of cookies. I love those candy cane cookies. And the whole traditional sounds great. Especially the pajamas!

Now that you can find European-style butter in many supermarkets, I've found the better the butter, the better the cookie. Especially when there are so few ingredients in the cookie. It's worth the extra cost!

My granmother made a similar cookie with chopped walnuts. But I agree that the green of the pistachios is much more holiday appropriate.

The pink and white would make these a real stand-out on a cookie tray. Beautiful!

These are one of my favorite cookies. The orange lift them above ordinary chocolate cookies. So sparkly and pretty!