Mixing away in a warm kitchen, Kelly Clarkson?s Christmas album on repeat, up to your elbows in icing with a bottle of bubbly on standby--if there?s one corny tradition we can get on board with, it?s the holiday cookie swap.
Out to impress your office mates or book-club cronies this year? Master these two cookie recipes for the big switcheroo. (And if you run out of time, just pick up their equally impressive bakery-made counterparts.)
Bake It Soft-on-the-inside, crunchy-on-the-outside coconut-rice-pudding macaroons from Gold Coast resident Danny Cohen. The flaky, lightly browned tops and dusting of cocoa powder gives them a festive, gourmet look.
Buy It Salted-caramel Danny Macaroons--drizzled with gooey caramel goodness ($13 a half dozen at The Goddess and Grocer and other Chicago shops).
Bake It Magnolia Bakery?s version of sno-balls, the light, buttery cookie rolled in powdered sugar.
Buy It Magnolia?s gorgeous, long-shelf-life holiday Spritz cookies, which we'd never attempt to pull off on our own. (Stop by the State Street bakery or order online; $15 for two dozen.)