I love this. You are a visionary and doing an important public service with this work. I’m definitely going to make the jam tart this weekend; it looks delicious. My dad is a pastor so we received a lot of holiday baked goods when I was growing up. As you can imagine, there is a broad spectrum between cookie trays I anticipated with glee and those that received none of my attention, leaving me wondering what even was the point… I never understood why people liked fudge and “divinity,” which I found to be abominations. But the snowballs, spiral candy cane cookies made with two doughs, and so many other complex cookies were just amazing. Anyway, this post brings lots of memories. I love it.
I had to pause after reading your opinion on peanut butter cookies, chocolate chip cookies, and oatmeal cookies not being holiday cookies. Hallelujah! You said it. Regular cookies have no business on holiday platters. Imposters.
P.S: Welcome back.
I think I waited all year to read this post. It made me smile. You are correct about all of it — some cookies aren’t for Christmas, separate containers are a must, no glitter near the food, and ultimately a tin of cookies to friends and family (especially in 2020) will make all the difference (even if you do it wrong)!
Thank you for the list of cookie platter cookies. I’ve printed them but could not get to the Cantucci recipe because I’m not on Instagram yet. It doesn’t seem easy to get on. I’m not sure I want to give them my Facebook password. If you have the recipe could you print it or does telltalefood have a blog?
Hi Joan: Unfortunately it only exists on Instagram and half of the recipe is in video format. But totally respect you not wanting to join! Happy baking.
Love this. COMPLETELY agree with you on non-xmas cookies being exiled. Yes! to the fussy, extra-delicious, special cookies that you only eat for a couple weeks once a year. Going to try a couple new ones (to me, at least) from Luisa Weiss’s book this year. Biberle, anyone? And that Italian jam tart looks amazing.
As someone who fondly remembers Christmas cookies made by my Grandma (who I sorely miss!) that were also kept in cardboard shirt boxes (just inside the backdoor, for freshness!) – thank you for this post, it touched my heart…
I completely agree, cookies this time of year need to be special. I make shortbreads which always disappear, gingerbread, pecan crescents dusted with sugar, jam thumbprint cookies rolled in walnut crumbs and cranberry biscotti. I would rather not eat a cookie than eat one that wasn’t made with great ingredients and was appropriate for the season. I also know who among my friends is a good baker and those are the cookies I choose. FYI when using nuts for rolling cookies chop walnut halves or pecans, pre-chopped could have bits of shell and no one wants to chip a tooth his time of year. Happy Baking!! And happy baking!
Yeeeesssssss! I agree with all of this,including that Julius is cute. My only complaint is that we already have our holiday cookie repertoire, and I want to try several of the ones you’ve shared! Thank you for this perfect post. If only everyone who needed to see it would!
The fig and date swirls you posted ages (!?) ago are on my cookie platter every Christmas. This year they’ll be wrapped in cellophane for my buds along with those honey walnut bars. Thanks, as always!
Such a brilliant post. Looking at the top photo I can make out Dorie’s Jammers but am failing to identify the other three? They ALL look divine and being the greedy monster I am I now want all of them…
what a solid post. I am so curious (greedy) – what are the cookies in your pictures? I was thinking of making marlow & sons brown sugar walnut shortbread (major thanks for sharing the recipe – so delicious), but would happily consider detouring for some of these.
Hi all! Good to hear from you. The cookies that aren’t linked above: First photo: Lebkuchen from The Joy of Cooking (the book) and the almond tart from Chez Panisse. Bottom photo only cookie not linked is (I think) whatever that Allison Roman recipe was that made the rounds a couple of years ago. Happy baking!
Thank you for so eloquently speaking out about the atrocities of a chocolate chip,and/or a peanut butter kiss cookie appearing on a holiday cookie plate! I share your strong feelings about this and lemon zest. If you have never tried an Ice Cream Kolacky- I highly recommend. If you need a recipe for them I will be happy to share. Peace and health to you and Brian.
I’ve been following your blog forever now and have never left a comment but I LOVE this post so much!! I recently made a few batches of cookies after a bit of a baking hiatus and it ended up being a great boost to my spirits. Thanks for the great advice and recipes!
I transcribed the Cantucci recipe from Instagram. Looks like classic biscotti preparation.
Today a recipe for cantucci. My favourite of the Italian biscuits, great with a coffee in the morning or dunked in Vin Santo in the evening. Studded with almonds, pistachios, orange zest and fennel seeds they are just divine and last forever sealed in a jar.
I’ll post a walk through of the method on my stories but here are the ingredients for you below. Anyone dairy free, they work just as well without the butter.
160g of almonds, pistachio and hazelnuts
250g flour
230g golden caster sugar
2 eggs
30g melted butter
1 teaspoon of baking powder
2 teaspoons of toasted fennel seeds
2 lemons zested
1 orange zested
Smash nuts into small chunks with pestle inside large bowl of stand mixer.Add flour, sugar, baking powder, eggs, zest of 2 lemons, zest of 1 orange, fennel seeds, and melted butter.Mix in stand mixer with paddle.Divide dough in half. Roll out each half into a log, using powdered sugar to prevent dough from sticking.Transfer to baking sheet lined with parchment.Bake 20-25 minutes at 180 degrees C until spread out and golden brown.Let rest 10 minutes to cool enough to slice, but still warm.Slice into biscotti about 3/4 inch wide. Place back on baking sheet. Bake at 160 degrees C for about 20 minutes. Don’t let them get too dark. Flip each cookie during the baking. Biscottis should completely dry out. Serve with coffee or sweet wine.
Okay I made these chocolate chunk peppermint cookies the other day as pre-christmas cookies. This post has really made me consider my association of this cookie with christmas. I have thought about this about daily since Monday.
Thank you Tim. Christmas has been cancelled in the UK with no travel between England where my parents live, and the Scottish Highlands, where I live. I wallowed for about 45 minutes last night when I found out, but have decided to sublimate any unhelpful emotions by baking for my friends, neighbours and colleagues and trying to spread a little cheer. Cookie tins are not a big thing here, and I came to your site to get the whole wheat shortbread recipe (my most favourite ever) and found this hugely helpful guide.I shall think of you this week as I bake, compose and distribute. Merry, Merry Christmas. Jessica
Glad to see your cookie post and agree with you 100%. I make an exception for Carole Walter’s “Spanish Peanut Saucers”. And I’m glad that there’s now an extra 2 T butter in the Sweet “Soft Gingerbread Tiles” as the original recipe was too short. I’ll have to bake the almond tart from Chez Panisse soon as it looks delicious. Happy New Year.
In German the distinction is already in the name: it is „Kekse“ all the year round. But „Plätzchen“ for Xmas cookies. Nobody knows why, but the distinction is definite. And it is a ver yold tradition, even among young persons, not only women, that you bake say three kind of cookies and swap them. So in the end you will have six or nine or more different ones.
Loading ...
Ava George Stewart says:
December 14th, 2020 at 1:57 pm
What are the cookies on your trays?
You actually made me contemplate doing it this year again. #Somuchwork
Abby says:
December 14th, 2020 at 1:59 pm
I love this. You are a visionary and doing an important public service with this work. I’m definitely going to make the jam tart this weekend; it looks delicious. My dad is a pastor so we received a lot of holiday baked goods when I was growing up. As you can imagine, there is a broad spectrum between cookie trays I anticipated with glee and those that received none of my attention, leaving me wondering what even was the point… I never understood why people liked fudge and “divinity,” which I found to be abominations. But the snowballs, spiral candy cane cookies made with two doughs, and so many other complex cookies were just amazing. Anyway, this post brings lots of memories. I love it.
antarvani says:
December 14th, 2020 at 2:01 pm
I had to pause after reading your opinion on peanut butter cookies, chocolate chip cookies, and oatmeal cookies not being holiday cookies. Hallelujah! You said it. Regular cookies have no business on holiday platters. Imposters.
P.S: Welcome back.
Kris says:
December 14th, 2020 at 2:17 pm
I think I waited all year to read this post. It made me smile. You are correct about all of it — some cookies aren’t for Christmas, separate containers are a must, no glitter near the food, and ultimately a tin of cookies to friends and family (especially in 2020) will make all the difference (even if you do it wrong)!
Joan says:
December 14th, 2020 at 2:55 pm
Thank you for the list of cookie platter cookies. I’ve printed them but could not get to the Cantucci recipe because I’m not on Instagram yet. It doesn’t seem easy to get on. I’m not sure I want to give them my Facebook password. If you have the recipe could you print it or does telltalefood have a blog?
Tim says:
December 14th, 2020 at 3:01 pm
Hi Joan: Unfortunately it only exists on Instagram and half of the recipe is in video format. But totally respect you not wanting to join! Happy baking.
Rebecca says:
December 14th, 2020 at 3:13 pm
Great post! I feel the same in regards to holiday cookies. Thank you for writing it.
Stacey Snacks says:
December 14th, 2020 at 3:24 pm
So good to see a post from you Tim!! Making cantucci (quaresimale) now!
Molly says:
December 14th, 2020 at 3:45 pm
Love this. COMPLETELY agree with you on non-xmas cookies being exiled. Yes! to the fussy, extra-delicious, special cookies that you only eat for a couple weeks once a year. Going to try a couple new ones (to me, at least) from Luisa Weiss’s book this year. Biberle, anyone? And that Italian jam tart looks amazing.
Liz says:
December 14th, 2020 at 3:46 pm
As someone who fondly remembers Christmas cookies made by my Grandma (who I sorely miss!) that were also kept in cardboard shirt boxes (just inside the backdoor, for freshness!) – thank you for this post, it touched my heart…
Anna says:
December 14th, 2020 at 5:31 pm
I completely agree, cookies this time of year need to be special. I make shortbreads which always disappear, gingerbread, pecan crescents dusted with sugar, jam thumbprint cookies rolled in walnut crumbs and cranberry biscotti. I would rather not eat a cookie than eat one that wasn’t made with great ingredients and was appropriate for the season. I also know who among my friends is a good baker and those are the cookies I choose. FYI when using nuts for rolling cookies chop walnut halves or pecans, pre-chopped could have bits of shell and no one wants to chip a tooth his time of year. Happy Baking!! And happy baking!
Anna says:
December 14th, 2020 at 5:33 pm
Sorry, meant to say Happy Holidays and happy baking! 😊
Kristin says:
December 14th, 2020 at 7:14 pm
Yeeeesssssss! I agree with all of this,including that Julius is cute. My only complaint is that we already have our holiday cookie repertoire, and I want to try several of the ones you’ve shared! Thank you for this perfect post. If only everyone who needed to see it would!
Erica says:
December 14th, 2020 at 8:21 pm
Oh my god this post was absolutely perfect. Thank you.
Kari says:
December 14th, 2020 at 8:31 pm
The fig and date swirls you posted ages (!?) ago are on my cookie platter every Christmas. This year they’ll be wrapped in cellophane for my buds along with those honey walnut bars. Thanks, as always!
Evie says:
December 15th, 2020 at 3:38 am
Such a brilliant post. Looking at the top photo I can make out Dorie’s Jammers but am failing to identify the other three? They ALL look divine and being the greedy monster I am I now want all of them…
Wesley says:
December 15th, 2020 at 6:01 am
I can’t describe my joy at seeing a post from you. I love your writing so much. Also very excited about the cookie recipes.
Amber says:
December 15th, 2020 at 8:09 am
I needed this post – straight talk and cookies – thank you.
em says:
December 15th, 2020 at 8:54 am
what a solid post. I am so curious (greedy) – what are the cookies in your pictures? I was thinking of making marlow & sons brown sugar walnut shortbread (major thanks for sharing the recipe – so delicious), but would happily consider detouring for some of these.
Tim says:
December 15th, 2020 at 9:06 am
Hi all! Good to hear from you. The cookies that aren’t linked above: First photo: Lebkuchen from The Joy of Cooking (the book) and the almond tart from Chez Panisse. Bottom photo only cookie not linked is (I think) whatever that Allison Roman recipe was that made the rounds a couple of years ago. Happy baking!
catchicago says:
December 15th, 2020 at 11:46 am
Thank you for so eloquently speaking out about the atrocities of a chocolate chip,and/or a peanut butter kiss cookie appearing on a holiday cookie plate! I share your strong feelings about this and lemon zest. If you have never tried an Ice Cream Kolacky- I highly recommend. If you need a recipe for them I will be happy to share. Peace and health to you and Brian.
Kelly says:
December 15th, 2020 at 12:26 pm
I’ve been following your blog forever now and have never left a comment but I LOVE this post so much!! I recently made a few batches of cookies after a bit of a baking hiatus and it ended up being a great boost to my spirits. Thanks for the great advice and recipes!
Jessie says:
December 15th, 2020 at 2:23 pm
I transcribed the Cantucci recipe from Instagram. Looks like classic biscotti preparation.
Today a recipe for cantucci. My favourite of the Italian biscuits, great with a coffee in the morning or dunked in Vin Santo in the evening. Studded with almonds, pistachios, orange zest and fennel seeds they are just divine and last forever sealed in a jar.
I’ll post a walk through of the method on my stories but here are the ingredients for you below. Anyone dairy free, they work just as well without the butter.
160g of almonds, pistachio and hazelnuts
250g flour
230g golden caster sugar
2 eggs
30g melted butter
1 teaspoon of baking powder
2 teaspoons of toasted fennel seeds
2 lemons zested
1 orange zested
Smash nuts into small chunks with pestle inside large bowl of stand mixer.Add flour, sugar, baking powder, eggs, zest of 2 lemons, zest of 1 orange, fennel seeds, and melted butter.Mix in stand mixer with paddle.Divide dough in half. Roll out each half into a log, using powdered sugar to prevent dough from sticking.Transfer to baking sheet lined with parchment.Bake 20-25 minutes at 180 degrees C until spread out and golden brown.Let rest 10 minutes to cool enough to slice, but still warm.Slice into biscotti about 3/4 inch wide. Place back on baking sheet. Bake at 160 degrees C for about 20 minutes. Don’t let them get too dark. Flip each cookie during the baking. Biscottis should completely dry out. Serve with coffee or sweet wine.
Tim says:
December 15th, 2020 at 3:38 pm
Jessie! We don’t deserve you! Thank you so much.
Julie says:
December 16th, 2020 at 8:41 am
Okay I made these chocolate chunk peppermint cookies the other day as pre-christmas cookies. This post has really made me consider my association of this cookie with christmas. I have thought about this about daily since Monday.
Matt says:
December 20th, 2020 at 8:30 am
Thank you for this glorious post! So nice to read you again.
Jessica says:
December 20th, 2020 at 5:28 pm
Thank you Tim. Christmas has been cancelled in the UK with no travel between England where my parents live, and the Scottish Highlands, where I live. I wallowed for about 45 minutes last night when I found out, but have decided to sublimate any unhelpful emotions by baking for my friends, neighbours and colleagues and trying to spread a little cheer. Cookie tins are not a big thing here, and I came to your site to get the whole wheat shortbread recipe (my most favourite ever) and found this hugely helpful guide.I shall think of you this week as I bake, compose and distribute. Merry, Merry Christmas. Jessica
Louise says:
December 29th, 2020 at 9:32 am
Glad to see your cookie post and agree with you 100%. I make an exception for Carole Walter’s “Spanish Peanut Saucers”. And I’m glad that there’s now an extra 2 T butter in the Sweet “Soft Gingerbread Tiles” as the original recipe was too short. I’ll have to bake the almond tart from Chez Panisse soon as it looks delicious. Happy New Year.
Irene says:
December 31st, 2020 at 9:59 pm
Preach! Lol funny and on point. Nice to read you again!
sheila mclean says:
December 19th, 2024 at 6:14 am
love christmas cookies, uk needs more people making them. give m and s a run for their money
Ann says:
December 19th, 2024 at 7:33 am
In German the distinction is already in the name: it is „Kekse“ all the year round. But „Plätzchen“ for Xmas cookies. Nobody knows why, but the distinction is definite. And it is a ver yold tradition, even among young persons, not only women, that you bake say three kind of cookies and swap them. So in the end you will have six or nine or more different ones.