This week’s recipes from the L.A. Times Test Kitchen
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This week, Food shares the top stories and recipes from our this year’s Holiday Cookie Bake-Off:
Many hands help make holiday cookies. That’s true when you’re gathered with family and friends and vats of colored icing. It’s true when you’re running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school students and five hungry judges to choose the best. And, it turns out, that’s even true if you’re one of the winners. This year’s Holiday Cookie Bake-Off attracted nearly 200 recipe entries. More than 7,000 votes were cast by readers on our Facebook page. We took the top 50 vote-getters to the folks at Le Cordon Bleu College of Culinary Arts in Pasadena, and students and faculty there baked them all off.
After tasting and testing, we took the top 10 and the winners to the Test Kitchen, where they were photographed with their amazing cookies.
Phyllis Glazer also shares some great ways to share the traditions of Hanukkah with your kids by bringing them into the kitchen.
This week’s recipes include:
- Ronnie’s raspberry crescents
- Almond candy cane cookies
- Chocolate raspberry Linzer cookies
- Dulce de leche cookies
- Sweet tart oat nut bars
- Cranberry thumbprints
- White chocolate turtle cookies
- Ambrosia macaroons
- Granny’s sugar cookies
- Hungarian Isler cookies
- Quick orange lentil soup
- Potato latkes with feta cheese and two onions
- Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces
When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo onto the ‘Our recipes, your kitchen’ gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
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-- Noelle Carter
Twitter/noellecarter
