I know that answer is not what you were looking but I’ll try my best to ‘pick a favourite’ but my favourite will definitely change based on what I’m looking for. It’s always so hard to pick a favourite because they are so different and my taste in cookies might be different from yours. I think that when a publication produces a big holiday feature like this, they try to have a good mix of recipes – crisp cookies, soft and chewy cookies, fruity ones, chocolately ones, and no two cookies are the same. The latter is the question I get most every year when I do a big bake like this and it’s also the question I look forward to answering the least. Some were interested in knowing about my process but the majority of people wanted to know which cookie was best. NYT reshared the image the next morning and I got an influx of questions about the cookies. I had a little photoshoot with all the cookies and shared it with everyone that evening. I took a one hour nap at 1:00am but otherwise, I kept busy with these recipes. I started baking at 9:50pm and finished the next day around 2:00pm. A lot of cookies this year required ginger so that was thing I really needed. Compared to previous years, list year’s cookies required less speciality ingredients. Fortunately, I had most of the ingredients at home. I printed all the recipes, reviewed the ingredients list, and headed to the grocery store. ‘It’s suppose to be the 12 days of Christmas…why are there 24 cookies?!’ I couldn’t stay mad because the holiday cookie site looked so cute and festive - damn you, moving cookie imagery. These recipes from New York Times Cooking are sure to make your holidays bright.’ I wanted to get mad because I felt like I’ve been lied to. Then I saw the title and byline: ’24 Days of Cookies. When the holiday cookies hit their Instagram page, I immediately clicked on the link that directed me to the holiday feature. But little did I know, NYT was going to release 24 (YES, TWENTY FOUR!) new recipes because ’tis the season to never sleep again. Even before this year’s NYT recipes got released, I knew I was going to bake them all. 2020 was a weird year so I had to tackle NYT’s eight holiday cookie recipes by myself, but was able to accomplish in five hours with the aforementioned time management skills. That was the year I learned about baking time management - when to start the dough for the next recipe while the dough of the first recipe is chilling and when to start the third recipe’s filling while the first two are baking, etc etc. In the same year (specifically seven days later), I baked all 12 of New York Time’s holiday cookies with a help of a good friend. This was my first time attempting to bake a publication’s holiday spread in one night and it was (just) six festive cookie recipes. It started in 2019 when I decided to bake all of Bon Appetit’s holiday cookies at one go. If you’ve been following along on this blog for a while, you might already know that I love a holiday baking challenge. Baking 24 recipes at once - this is new territory. Meanwhile, the air in the center cools, which causes the cookie to deflate slightly though when fully baked, the structure lent by eggs and flour will help it retain some of its rise.Baking all of the New York Times holiday cookies in one night - this isn’t new. Remember that liquefied sugar? Well as the cookie cools, that liquid sugar hardens up, which can give the cookie an extra-crisp, toffee-like texture around the edges.
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