My holiday cookie box this year!

We're going a little old-school, we're going handwritten!

Okay, so I’ve started filming vlog-style cooking videos (see Thanksgiving here) and I think I love them?? I just love documenting things I’d already be doing, especially in a short little bursts of content. Christmas cookie boxes (or ANY HOLIDAY - COOKIES FOR ALL) have always been a small thing I keep to myself, but this year I am very excited about a few of the recipes, so I thought I’d 1) video it and 2) share them here!

Note: I’m a bit busy today, BUT the full-formal-typed recipes will be on the blog tonight. Thank you for your patience, and let’s pretend this is like digging into your family recipe box. Handwritten is classic, no?

PS, if you are wondering what boxes I used, I linked them here.

Butterbeer Shortbreads

Think of these as salty-cozy-butterscotch. I love this method of making shortbreads because it is very similar to making pie crust in a food processor. Pulse the butterscotch chips until they are nearly a powder, then add the flour and pulse again so you get kind of a “butterscotch-flour” base.

From there you can add the butter, and it turns into a really nice, very workable dough!

Fig Ginger Cookies

This is a riff on literally any brown butter cookie you’ve seen me make, but I topped them with my famous ginger sugar (from my blueberry muffins) and they turn into what I think a gingerbread cookie wants to be. Make sure to drain the figs well, or else they might keep your cookies a bit too soft in the center.

Yuzu Ginger Black Lime “Lumps of Coal”

This is the Black Lime I like to use.

If you aren’t sure what black lime tastes like, think of it as smoky-citrus. These are definitely the most adventurous cookie, but I love them. Think of it like a citrus-y pecan sandie, minus the pecans.

Snickerdoodle Puppy Chow!

If it doesn’t have cream of tartar, it’s not a snickerdoodle. Those are the RULES. Those are the FACTS. This puppy chow uses a small amount of white chocolate to hold together the real necessities here, which is cream of tartar and cinnamon. This also uses a whole box of Chex cereal, because I would never leave you with leftover dry cereal??

This is the gold dust I like to top this with, but no pressure to do the same.

Now, I hope you don’t mind the notes, and feel free to ask any questions in the comments! It’s a short and sweet newsletter today, but I’ll be back next week with all-things-savory.

Until then, happy baking (or resting, or eating, really anything!).

Xoxo,

Festive_Snacks