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Mouthing Off

By the Editors of Food & Wine Magazine

Cookie Swap

Macadamia, Cranberry and White Chocolate Cookies

During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie.

Here, Australian photographer and stylist Chantelle Grady offers one of her favorite holiday recipes, featuring macadamia nuts. "Macadamias are native to Australia and I love using them in sweets," she says. Grady recommends baking this recipe while prepping decorations. "The smell of them baking in the oven while putting up the tree really makes it feel like Christmas." 

Macadamia, Cranberry & White Chocolate Cookies

3 1/2 tablespoons (50g) unsalted butter, at room temperature
1/2 cup (110g) caster (superfine) sugar
1/2 cup (110g) brown sugar
1/2 teaspoon salt
1 teaspoon vanilla essence
1 egg
1 cup (120g) all-purpose flour
1/2 tsp baking soda
1/2 cup (60g) dried cranberries
1 cup (120g) macadamias, halved
1 cup (160g) white chocolate chips

Preheat oven to 175˚C (345˚F). Line 2 baking trays with non-stick baking paper.

In a bowl, place the butter and beat until light and fluffy. Add the sugars, salt and vanilla essence and beat to combine. Add the egg and stir to combine. Add the flour, bicarbonate soda, dried cranberries, macadamias and white chocolate chips and stir to combine.

Roll large spoonfuls of dough in your hands to form a ball and place on baking trays allowing space between each to spread. Continue until all dough has been used. Gently press each ball with fingers to flatten slightly. Bake in oven for 10 - 15 minutes, or until golden.

Makes 18

Related: Lemon Fire Brigade's Chocolate Peppermint Slice-and-Bakes
Naturally Ella's Melt-in-Your-Mouth Cookies
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Meanwhile in the Test Kitchen

The Secret to Gluten-Free Cookies

Thomas Keller and Lena Kwak

The inimitable Thomas Keller stopped by F&W HQ today with mentee Lena Kwak, The French Laundry star who created Cup4Cup gluten-free flour. The duo made pizza waffles—no joke, and they were insanely delicious—with the brand's new pancake-and-waffle mix and brought a range of other sweet and savory snacks, including empanadas, brownies (made with a new g-f mix) and pecan sandies, a favorite of chef Keller's mother. He recalled his youthful hijinks related to that cookie: "As children growing up, pecan sandies weren’t really at the top of our list. We wanted Oreos or chocolate chip cookies or Nutter Butters. But the pecan sandies were my mother’s favorite, and she would hide them at the highest part of the cabinet. When we would run out of our favorite cookies, we would tear the kitchen apart searching for the pecan sandies. Because at the end of the day, any cookie will do."

To wit, Keller and Kwak emphasize that the flour can de-gluten any childhood favorite. Cookie Week notwithstanding, our nostalgic obsession this afternoon had to be the better-than-Hostess mini cupcakes, filled with mascarpone frosting and topped with the requisite squiggle. Find that recipe and others on Cup4Cup's website.

Related: Gluten-Free Holiday Recipes
Gluten-Free Dessert Recipes
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Ultimate Holiday Guide

Christina Tosi's Sparkle Cookies

It's either all the sugar or good grandma genes, but Christina Tosi's infectious enthusiasm for sweets has made her the queen of pastry in New York and beyond. Chandon tapped into the Momofuku Milk Bar empire builder's charm, and shot this adorable video with her demoing Sparkle Cookies, a holiday recipe she created with a splash of the sparkling wine in the icing. She also flavor the sprinkles with the stuff. Watch the clip above and download the recipe here.

Related: Christina Tosi Shares the Story Behind Her Precious Scarves
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Cookie Swap

Naturally Ella's Melt-in-Your-Mouth Cookies

Melt-in-Your-Mouth Cookies

During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie. Here, festive slice-and-bakes from Erin Alderson of Naturally Ella.

Get the Recipe >>

read more
Bake This Now

America's Favorite Cookies

Year-end lists are starting to drop, including Tumblr's 2013 Year in Review (berries, manga and baby sloths ruled) and now Yahoo's data-driven round-up, which includes a newscast by everyone's favorite Anchorman, Ron Burgundy. From Yahoo, we can confirm that Cronuts really did have national impact (they were the most searched food craze) and that chocolate chip cookies remain America's most-loved (or at least, most-browsed) cookie. Other top cookie searches: peanut butter cookies, sugar cookies and no-bakes. Here, 22 Chocolate Chip Cookie Recipes to peruse and more delicious cookies to bake right now.

Related: America's Best Chocolate Chip Cookies

Cookie Swap

Chocolate Peppermint Slice-and-Bakes

Chocolate Peppermint Cookies

During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie. Here, festive slice-and-bakes from Sarah Bolla of Lemon Fire Brigade.

Get the recipe >>

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Ultimate Holiday Guide

The Cookie Takeover

Linzer Cookies

Starting today, F&W is hosting our first ever Cookie Week. Some of our favorite bloggers will share holiday recipes for a virtual cookie swap, our Test Kitchen virtuosos are here to help solve common baking mistakes and we'll post lots of beautiful cookies in our Instagram feed. Tag your photos with #FWCookie for a chance to be featured on our site. Plus: Pin your favorites from our Christmas Cookies board and other holiday sets on Pinterest.

Related: 6 Go-To Cookie Baking Tips
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Expert Guide

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Here, F&W’s best tips for baking cookies, from how to handle butter to a trick to testing the effectiveness of baking powder and soda. Read more >

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Expert Guide

7 Ways to Upgrade Pie

Pecan Pie with Candied Ginger and Rum

At Boston’s Eastern Standard, pastry chef Lauren Kroesser is updating homey desserts for fall, offering sweets like a butterscotch bread pudding with salted caramel, or her rich pumpkin crémeaux with maple, pomegranate and goat cheese. But she is a pie lady at heart: “It’s my favorite thing by far to make and eat,” says Kroesser. “I love fruit pies and grew up making them with my mom. We would go up to Goodale Orchards in Ipswich every fall and pick apples and get doughnuts. Then we’d make crisps and pies.” Read more >

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Best Thanksgiving Tips

Instead of Pies, Make Pie Bars

Pecan Pie Bars

There's nothing wrong with the usual pecan, pumpkin or fruit pies, but serving the classic fillings as pie bars is fun, surprising and an easier way to feed a crowd. To make these three recipes from pastry chef Sarah Jordan of Chicago's Boka, you don't even need to roll out dough; you simply press it into the baking dish. Read more >

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