Even amongst a busy performing holiday season, I remained determined to make a few cookie recipes to share with colleagues and friends. I bookmarked too many recipes this year but am happy with the three I baked.
Chewy Chocolate Gingerbread Cookies from Broma Bakery perfectly balanced the spice-filled flavors of gingerbread with rich chocolate. I used a small cookie scoop to create even more cookies to share with colleagues so they were the perfect poppable size!
Candy Cane Matcha Cookies from Constellation Inspiration was a recipe I bookmarked three years ago and am so glad I finally made them. These felt like a fun holiday spin on matcha (while also looking extra festive!). The white chocolate in the dough brought out enough sweetness to the bitter matcha and the peppermint on top added the perfect minty freshness to these delightful cookies.
Salted Pistachio Chocolate Chunk Cookies from Broma Bakery was the third pistachio chocolate chip cookie I've baked in the past year. This one had the addition of almond extract as well as white chocolate, which made these sweeter than past iterations of the pistachio chocolate chip cookies I've baked. While yummy, I would have preferred if the butter was browned to add more depth.
And as a bonus treat, I made pistachio butter date bark topped with freeze dried raspberries and chopped pistachios.
Happy Holidays!!
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