cookie plate

The other day, I talked about the ubiquitousness of gingerbread during the holiday season and the importance of a gingerbread recipe that doesn’t remind those partaking of cardboard covered in icing, cinnamon, and nutmeg.  Then it should surprise no one when I say that I have pretty strong feelings about the ever-popular cookie plate that’s passed around at offices and parties this time of year as well.

While I’m a huge fan of these homemade treats and always appreciative of the time and effort that goes in to them, I do think that a lot of them could stand to have a bit more variety.  So, from my petite kitchen to yours, I’d like to share a few tried-and-true cookie recipes that I think will impress your coworkers, friends, and family and earn you the title of Baker Extraordinaire (which, I hear comes with a raise and a special toque).

Peanut Butter Cookies — Moist and dense, with the perfect chocolate- and peanut butter-chip to dough ratio, these cookies are the baked equivalent of Reese’s Peanut Butter Cups. The roll in granulated sugar prior to baking give these a fantastic, light crunch and shouldn’t be skipped.

Double Ginger Cookies — Can you tell that I’m on a ginger kick?  These are flavorful and very moist and are absolutely lovely dressed up with a half-dip in dark chocolate and then sprinkled with crushed crystallized ginger or bits of dried fruit/nuts.

Key Lime Meltaways — To lighten the plate, I like to throw in a cookie with a nice citrus flavor.  Don’t let the 1 and 1/2 cups of butter scare you–these turn out quite delicate and really do melt on your tongue.  (A note: I couldn’t find key limes, and used regular limes instead with no ill effect.)

Milk Chocolate Cookies —  Okay, so I’ve already covered these here.  But they really do perfectly round out this plate of treats.

Bon Appetit and Merry Christmas!!!

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3 responses

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