There are two issues of Bon Appetit magazine that I must purchase each year the day they hit the shelves — the best new restaurants issue that comes in late summer and the December issue (which I, as well as many, dub as the holiday cookie issue) that is always adorn with cookies that are the epitome of holiday baking goals. This year was no different than the others. I saw the pink and sparkly rugelachs on this year’s holiday cover and the voice inside my head was like “it’s time.” I picked up the issue, flipped straight to the cookie section, and started making a mental note on what I should make. That same voice inside my head reminded me that the brown butter linzers from the previous year were so tasty and that I had the time of my life making the floral wreaths. Because ’tis the season for baking everything I decided to go all out and bake all my bookmarked Bon Appetit recipes at one go on a Saturday. I shared the photo on Instagram and the response was quite overwhelming. Bon Appetit even shared it on their account. Many of you asked which specific recipes I used, so I am going to link all of them here. All the cookies are quite simple to make and require only basic pantry items that you probably have already. Before putting any of the cookies in the oven for their specified baking times, I chilled the cookie cut-outs in the freezer for fifteen minutes to make sure the cookies retain their shape during baking and come out of the oven with a clean edge.
Lavender Shortbread with Fruits, Flowers, and Herbs
Chocolate-Tahini Linzer Cookies
Spiced Brown Butter Linzer Cookies
Zebra-Striped Shortbread Cookies