Yes, people bring them to parties and they are beautiful, but no one eats them and the guest leaves them behind because they don’t want them either. If they were like these ones, or any other delicious but less aesthetically pleasing cookies there wouldn’t be any left.
Every time a video featuring Lam is posted on my subscription feed I get so excited, and this video is a perfect example of why! I consider myself an experienced home baker and I always learn something new watching her videos, or a different/more streamlined version of something I already know. Her clear accessible language and demonstrations (the log forming? the cocoa butter molecules?? we love a visual!) are always a pleasure to watch, even at 10+ mins. I cannot say enough, thank you Lam!
These were incredible tips ! Lan blows me away. I want to be in any class she teaches. The "faux" chocolate tempering is awesome, much easier than the cool and reheat method, and I always struggle with a template for dusting cakes or cookies -- using any household item (like the cookie rack) is creative thinking.
Yes, i do this! Have been using a roll and slice recipe from Smitten Kitchen blog. Favorites are dried cranberries (chopped) with orange zest and lemon poppyseed. Roll in Demerara/coarse sugar for sparkle or chopped pistachios for color.
Lan’s videos always offer so much value. I understand they probably take a lot of time to research and develop but as much as I want them to come out more often, the wait is still worth it.
I was incredibly spoiled growing up, my mom makes the best cookies I've ever had and we used to go all out with Christmas cookie plates. Some treats have come and gone from the lineup, but my favorite staple cookies are Russian Tea Cakes (or Mexican Wedding Cakes, if you prefer), Pecan Tassies, and Thumbprints. 😋
Loving the mindset that Lan outlined on why she developed this cookie recipe set! I want a flavorful cookie that looks appealing and offers options for variety without much fuss! Lan, you heard my secret wishes, and I bless you for your efforts. 💛
"Plain sugar cookies" are a tradition for me and my husband.. We have a blast rolling them out, cutting them into shapes (we're not very traditional with them) and then decorating. We make them with all butter and then flavor half the dough with vanilla and half with almond. We love them and our guests seem to as well since they go quickly. I am, however, totally going to try the raspberry powder for some of them this year.
SO MUCH RESPECT TO LAN LAM for this beautifully detailed video! Saw the recipe in the current magazine issue, and I wasn't planning on making these, but after watching this, it is a MUST MAKE! Thank you Thank you for showing us how the details make all the difference!! :)
THANK YOU, this is heaven! I don't have much equipment access at the moment, so it's great to see a recipe using melted butter, not chopped and processed to crumb stage. I'm going to have fun with these decorative ideas as well.
My Moms 60 year old walnut kolache cookies for Christmas.dough is made with lots of butter and cream cheese. filling walnuts and sweetened condensed milk.
We live Los Angeles - the land in the U.S. of nearly excellent versions of many different world cuisines, but curiously not Scandinavian… A friend from Minnesota originally receives every Christmas from his mom in Minnesota a package of her homemade Scandinavian cookies - they are AMAZING !!! Not only they are superbly delicious but also we have never seen them nor can buy them commercially in Los Angeles. If I am correct, the funny Scandinavian tradition is to home bake 7 types of cookies per Christmas, not more or less. ❤
Very close! The tradition in Sweden you refer to, sju sorters kakor, is when serving cookies at kafferep, a coffee party traditionally for women. Fewer than 7 being stingy, and more than 7 being seen as bragging. Look for the cookbook Swedish Cakes and Cookies (in Swedish its called “Sju Sorters Kakor”), with a red plaid edging on the cover. Most of the cookies are easy to make and delicious!
I love all the little tips and tricks that Lan packs into her videos I kept getting cookies with a flat edge, but of course, the solution is simple! Roll out while you cut it!!
My grandmother (b. 1908) would make these every year for Christmas using candied cherries and hickory-nuts that my grandfather gathered and cleaned. She called them "refrigerator cookies", and hers were always a casual oval in shape. It's lovely to see these again after so many years!
I had a recipe for cranberry white chocolate chip cookies that i loved and one year i added pistachios to it. I personally thought they were kinda messy/busy but people loved them so now I'm thinking of switching it up and including this pistachio rim idea! Thank you!
I’ve been baking cookies for 60 years! Always love learning a new technique! Tempering the chocolate for dipping was an excellent tip! Thank you! One of my favorite Christmas cookies are German cinnamon star cookies (a meringue nut cookie)!
As a German i came expecting something completely different, but nonetheless i left wiser in terms of American cookies. Lan always delivers; I'm addicted to that!
This is a lovely video, thank you for sharing several ways to personalise the taste 😊🌻. To your question, I really like fruit flavours and sesame (not necessarily together). Like something with cherry and dark chocolate or sesame and chocolate. Or a salted caramel soy sauce
Here ya go! Credit to @sgtkwan 1¾ cups (8% ounces) all-purpose flour ½ teaspoon table salt ½ teaspoon baking powder 16 tablespoons unsalted butter, melted and cooled ¾ cup (5¼ ounces) sugar 1 large egg yolk 2 teaspoons vanilla extract
Finally! Thank you so much. I avoid this type of cookie, even as a guest, because it has no taste, apart from sugar or chocolate. But these look superb! I might just try making them with the family. But how do you clean the coffee grinder from the frozen raspberries afterwards? I think that a mini food processor might have been easier to clean and would have made the raspberry particles just as small.
Thank you for giving an alternative, Sharing creative ways to have your favorite cookie, without having the typical blah cookies that don't taste as good as they look . So many decisions now of which holiday cookie to make., lots of options you gave, probably try them all, kiddos and I will have lots of fun making and tasting 🎉
It probably won’t help for this recipe, but I check out ATK cookbooks from the library. If mine doesn’t have the book I want, I will request it through ILL (interlibrary loan). Your library might subscribe to the magazine. CIO
There’s a tempering technique with thermometers that makes it easier to be accurate. It involves raising the temp up, stirring til the temp goes down (most hacks throw in unmelted chocolate at this step, but I’ve never tried to grate it like she had here), then raising the temp one last time. Then it’s ready to pour or dip.
Can’t wait to try these! Here’s the amounts for the basic dough: 1¾ cups (8 & 3/4 ounces) all-purpose flour ½ teaspoon table salt ½ teaspoon baking powder 16 tablespoons unsalted butter, melted and cooled ¾ cup (5¼ ounces) sugar 1 large egg yolk 2 teaspoons vanilla extract Bake at 350F for 10-12 min
Tempering chocolate isn’t near as easy as it appears. Take it from someone who used to have to temper chocolate almost daily in a professional bakery. You can do everything exactly the same and suddenly one will bloom. Some times if you temper it just perfectly, it’ll jump out of temper because the action of crystals forming actually generates its own heat and throw everything off. Chocolate is the most complicated food to work with.
Well the flavors are flour, butter and sugar, but there’s many ways to individuate them. There’s nothing like a Russian (Norwegian, Swedish, or Finnish version) tea cookie. Or some marzipan representations of other things. Christmas is about winter abundance that you share with others. Have fun, make many different kinds of cookies with your kids, encourage them to share, that’s the holidays.
These look great. Lots of inspiring ideas, but I must strongly disagree that a sugar cookie is boring. Properly made and beautifully decorated, a sugar cookie brings subtle, flavourful notes of butter, vanilla, and depending on the recipe, almond, nutmeg, or other lightly incorporated spices. If all you are getting from a sugar cookie is sugar, then that’s simply a bad sugar cookie, just as so many varieties of cookie may be dull or bad when poorly (or commercially) made. I’ll enjoy some of these cookies along with some delicate tasty (and festively decorated) sugar cookies!
These are amazing! I am long low carb, zero sugar. When I see American Christmas cookies, they look like an artfully arranged pile of sugar. I admire them, but would no more eat them than I would eat a painting. But these ones? They look delicious. I want to eat every one. And if a plate of them were presented to me, I would eat one. Probably the raspberry dust one; so beautiful and tantilizing. I wish I wasn't low carb, I want to make these and send them to my family. But I can't send them foods I wouldn't eat for my health's sake. Thank you!
Lan hits it out of the park…again! Amazing how much she packs into just a few minutes. Marvelous!
Possibly the best explanation of tempered vs. untempered chocolate I've ever seen! The visual aid was super helpful!
Lan is, hands down, the best thing that has happened to CI in the past decade.
When i see Lan, i click. Simple as.
me too
Same. She's awesome.
Me three. I’ve started filtering recipes by Lan-
I'm loyal to team Lan!
Me too!
Thank you for politely calling out the typical holiday cookies one might find at the grocery store or even a bakery.
Sugar on sugar
Yes, people bring them to parties and they are beautiful, but no one eats them and the guest leaves them behind because they don’t want them either. If they were like these ones, or any other delicious but less aesthetically pleasing cookies there wouldn’t be any left.
Literal sugar cookie
I like cookies, but am not a fan of those, usually over sweet
I wonder why 😂
Every time a video featuring Lam is posted on my subscription feed I get so excited, and this video is a perfect example of why! I consider myself an experienced home baker and I always learn something new watching her videos, or a different/more streamlined version of something I already know. Her clear accessible language and demonstrations (the log forming? the cocoa butter molecules?? we love a visual!) are always a pleasure to watch, even at 10+ mins. I cannot say enough, thank you Lam!
The freeze-dried fruit dust is genius. I am definitely stealing this idea.
I LOVE how you ATK presents information. Not just what to do, but WHY to do it.
These were incredible tips ! Lan blows me away. I want to be in any class she teaches. The "faux" chocolate tempering is awesome, much easier than the cool and reheat method, and I always struggle with a template for dusting cakes or cookies -- using any household item (like the cookie rack) is creative thinking.
I saw this recipe on the most recent issue of the magazine. So much better to see the technique explained by Lan in a video.
As always, Lan does the best job of making things clear and help make the end product beautiful and tasty. Thank you Lan, you are the best!
Yes, i do this! Have been using a roll and slice recipe from Smitten Kitchen blog. Favorites are dried cranberries (chopped) with orange zest and lemon poppyseed. Roll in Demerara/coarse sugar for sparkle or chopped pistachios for color.
Lan’s videos always offer so much value. I understand they probably take a lot of time to research and develop but as much as I want them to come out more often, the wait is still worth it.
Wow, Lan nails it again. Love her.
Lan is a fantastic on camera eater. She evokes authentic joy without being overly effusive
I was incredibly spoiled growing up, my mom makes the best cookies I've ever had and we used to go all out with Christmas cookie plates. Some treats have come and gone from the lineup, but my favorite staple cookies are Russian Tea Cakes (or Mexican Wedding Cakes, if you prefer), Pecan Tassies, and Thumbprints. 😋
Lan is my favorite teacher. Always with great info presented well ... and a nice few minutes with a charming lady.
Loving the mindset that Lan outlined on why she developed this cookie recipe set! I want a flavorful cookie that looks appealing and offers options for variety without much fuss! Lan, you heard my secret wishes, and I bless you for your efforts. 💛
"Plain sugar cookies" are a tradition for me and my husband.. We have a blast rolling them out, cutting them into shapes (we're not very traditional with them) and then decorating. We make them with all butter and then flavor half the dough with vanilla and half with almond. We love them and our guests seem to as well since they go quickly. I am, however, totally going to try the raspberry powder for some of them this year.
Great title. Quick to the point, no fat and I've actually learned something.
Lan, your videos are the bomb! They are fact filled, spoken clearly and to the point. Love these technique videos.❤
You remember great teachers. Thank you Lan Lam! Every video of you I watch makes me smarter!
SO MUCH RESPECT TO LAN LAM for this beautifully detailed video! Saw the recipe in the current magazine issue, and I wasn't planning on making these, but after watching this, it is a MUST MAKE! Thank you Thank you for showing us how the details make all the difference!! :)
THANK YOU, this is heaven! I don't have much equipment access at the moment, so it's great to see a recipe using melted butter, not chopped and processed to crumb stage. I'm going to have fun with these decorative ideas as well.
I just love your voice and the way you explain the steps😊
simply LOVE the science as to 'why' do something.
I made these with mini chocolate chips and finely chopped pecans. Yum!
My Moms 60 year old walnut kolache cookies for Christmas.dough is made with lots of butter and cream cheese. filling walnuts and sweetened condensed milk.
This episode is an inspiration to make holiday cookies. Thank you for the tricks.
Tbh, my all time fave is white chocolate with macadamia nuts. Yum 😋
We live Los Angeles - the land in the U.S. of nearly excellent versions of many different world cuisines, but curiously not Scandinavian… A friend from Minnesota originally receives every Christmas from his mom in Minnesota a package of her homemade Scandinavian cookies - they are AMAZING !!! Not only they are superbly delicious but also we have never seen them nor can buy them commercially in Los Angeles. If I am correct, the funny Scandinavian tradition is to home bake 7 types of cookies per Christmas, not more or less. ❤
Very close! The tradition in Sweden you refer to, sju sorters kakor, is when serving cookies at kafferep, a coffee party traditionally for women. Fewer than 7 being stingy, and more than 7 being seen as bragging. Look for the cookbook Swedish Cakes and Cookies (in Swedish its called “Sju Sorters Kakor”), with a red plaid edging on the cover. Most of the cookies are easy to make and delicious!
Ohmygosh, rolling the dough inside a sheet of plastic wrap is GENIOUS!!!😍
I love the way you explain things! You make everything easy to understand, without giving unnecessary information.
Looking forward to trying these techniques!!
👍🏻
I love all the little tips and tricks that Lan packs into her videos
I kept getting cookies with a flat edge, but of course, the solution is simple! Roll out while you cut it!!
My grandmother (b. 1908) would make these every year for Christmas using candied cherries and hickory-nuts that my grandfather gathered and cleaned. She called them "refrigerator cookies", and hers were always a casual oval in shape. It's lovely to see these again after so many years!
I love how precise and specific you are with your measurements and your techniques that you are teaching us...💖
I had a recipe for cranberry white chocolate chip cookies that i loved and one year i added pistachios to it. I personally thought they were kinda messy/busy but people loved them so now I'm thinking of switching it up and including this pistachio rim idea! Thank you!
I love the German Christmas Cookies, particularly the hazelnut ones.
I’ve been baking cookies for 60 years! Always love learning a new technique! Tempering the chocolate for dipping was an excellent tip! Thank you! One of my favorite Christmas cookies are German cinnamon star cookies (a meringue nut cookie)!
As a German i came expecting something completely different, but nonetheless i left wiser in terms of American cookies. Lan always delivers; I'm addicted to that!
Wow, that was the best explanation of the difference between melted and tempered chocolate I've ever heard. Also, great ideas for flavor variations!
Such fabulous explanations. It's a gift to be able to learn.
Thank you very much for these tips! Happy Holidays from Kentucky!
This is a lovely video, thank you for sharing several ways to personalise the taste 😊🌻. To your question, I really like fruit flavours and sesame (not necessarily together). Like something with cherry and dark chocolate or sesame and chocolate. Or a salted caramel soy sauce
Lan. Absolute legend.
Thank you for the very clear and thorough explanations. You covered all the essentials and kept it interesting and lively. Bravo.
Delightfully thorough, and so fun! Excellent video!
What a fantastic explanation on how to make cookies the right way. Best I have ever seen !!!! Hurray for LAN 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼😀
I made these with my niece! We love them to bits... will be making them again next holiday season!
So much useful information, as always.
So helpful to see how to roll the dough into logs! You do the best technique videos. 🙂
This was fabulous! I especially loved the use of raspberries instead of toxic food coloring.
Lan is the GOAT. A true genius
"We're not giving you a recipe. We're giving you the honor of watching Lan put ingredients in a bowl."
ATK
Right? I tried to see the recipe on the link and it’s a 50% off membership
Most all other sites give you the recipe for free! Not worth watching this one.
So frustrating. I think I need to unsubscribe because I get all exited and then realize I have to buy a subscription.
Here ya go! Credit to @sgtkwan
1¾ cups (8% ounces) all-purpose flour
½ teaspoon table salt
½ teaspoon baking powder
16 tablespoons unsalted butter, melted and cooled
¾ cup (5¼ ounces) sugar
1 large egg yolk
2 teaspoons vanilla extract
Finally! Thank you so much. I avoid this type of cookie, even as a guest, because it has no taste, apart from sugar or chocolate. But these look superb! I might just try making them with the family. But how do you clean the coffee grinder from the frozen raspberries afterwards? I think that a mini food processor might have been easier to clean and would have made the raspberry particles just as small.
She was using freeze dried or dehydrated fruit.
@@markcummings6856 Thank you.
Thank you for giving an alternative,
Sharing creative ways to have your favorite cookie, without having the typical blah cookies that don't taste as good as they look . So many decisions now of which holiday cookie to make., lots of options you gave, probably try them all, kiddos and I will have lots of fun making and tasting 🎉
Thank you! I’ll be adding some of these ideas to my regular holiday cookies this year!
Even though I am not making cookies I am just learning from the Master. Brilliant!
Her video always makes me intrigued and super well explained. Awesome cookie video!
It probably won’t help for this recipe, but I check out ATK cookbooks from the library. If mine doesn’t have the book I want, I will request it through ILL (interlibrary loan). Your library might subscribe to the magazine. CIO
Thanks for sharing the technique for getting round cookies. I’ve been making your Sables for years and have always had difficulty getting them round.
Matcha cookies with freeze dried strawberry powder 🤤
You explain so well! And you have a very good vocabulary
You’ve inspired me to try baking! Amazingly clear instructions, you answered so many of my questions! Thank you.
No matter what I do with chocolate, it seems to always bloom on me, even when I don't want that!
There’s a tempering technique with thermometers that makes it easier to be accurate. It involves raising the temp up, stirring til the temp goes down (most hacks throw in unmelted chocolate at this step, but I’ve never tried to grate it like she had here), then raising the temp one last time. Then it’s ready to pour or dip.
Wow, thank you creating such a uniform log.
Thanks very much, this looks great and sound delicious - now I know what to do tomorrow Sunday 😃
chocolate rice and cheese ! was skeptical initially but i couldnt stop eating after ☺
Holy smoke! Don’t I feel smarter just by watching Lan’s technique…thanks!
Amazing instructions! I feel like I've been to formal training with a master ! Thanks and Happy Holidays
Thank you so much!
Only recently subscribed to this channel. Love this video. The cookie or biscuits as we call them in the UK 🇬🇧 look insanely delicious.
Hum, which to eat first. Make a stack of 4 and go at it.
Lan always produces the best video. So easy to listen to. I wanna be her neighbor.
Lan Lam don't miss
Thank you so much Lan. Brilliant ideas for cookies! 🫶🏼
I thought I came here for yummy cookies which I got but ended up with a bonus chocolate science lesson.. great video and demonstration
I love doing pinwheel cookies.
Love Lan❤❤❤❤❤
You had me at the, "Skip the creaming" step. Thats what never goes right for me
Lan does it again! Great video ATK!
Can’t wait to try these! Here’s the amounts for the basic dough:
1¾ cups (8 & 3/4 ounces) all-purpose flour
½ teaspoon table salt
½ teaspoon baking powder
16 tablespoons unsalted butter, melted and cooled
¾ cup (5¼ ounces) sugar
1 large egg yolk
2 teaspoons vanilla extract
Bake at 350F for 10-12 min
Thoughts on freezing these? Like to make ahead as much as I can and these look beautiful. Love Lan’s instructions and overall vibe!
Sugar cookies are my favorite!⭐️
Very good idea!I am planning to make them.Thank you!🍪🙂
I wish you were my Mom!😊❤
Really enjoyed the information around tempering chocolate. What if you don’t have a microwave?
Tempering chocolate isn’t near as easy as it appears. Take it from someone who used to have to temper chocolate almost daily in a professional bakery.
You can do everything exactly the same and suddenly one will bloom. Some times if you temper it just perfectly, it’ll jump out of temper because the action of crystals forming actually generates its own heat and throw everything off.
Chocolate is the most complicated food to work with.
Well the flavors are flour, butter and sugar, but there’s many ways to individuate them. There’s nothing like a Russian (Norwegian, Swedish, or Finnish version) tea cookie. Or some marzipan representations of other things. Christmas is about winter abundance that you share with others. Have fun, make many different kinds of cookies with your kids, encourage them to share, that’s the holidays.
I was debating making and giving variety boxes of cookies out this year. Looks like I’m Christmas shopping at the grocery store.
😊💫💫💫 Happy holidays
I think I know the jewelry designer Lan mentions that was the inspo for one of her cookies!
I typically use the faux tempering method. Would you freeze the cookies with or without the chocolate? Thanks...love ATK's informative videos! ❤️🍁
So many great lessons in just 12 minutes! 👏Kudos to Lan and the team for creating such a quick and fantastic (and yummy-looking) video! Go 🍪's!
Lovely! How long can you keep the dough before slicing? How long can the cookies be kept before eating? I'd love to know!
These look great. Lots of inspiring ideas, but I must strongly disagree that a sugar cookie is boring. Properly made and beautifully decorated, a sugar cookie brings subtle, flavourful notes of butter, vanilla, and depending on the recipe, almond, nutmeg, or other lightly incorporated spices. If all you are getting from a sugar cookie is sugar, then that’s simply a bad sugar cookie, just as so many varieties of cookie may be dull or bad when poorly (or commercially) made. I’ll enjoy some of these cookies along with some delicate tasty (and festively decorated) sugar cookies!
Agree.
These are amazing! I am long low carb, zero sugar. When I see American Christmas cookies, they look like an artfully arranged pile of sugar. I admire them, but would no more eat them than I would eat a painting.
But these ones? They look delicious. I want to eat every one. And if a plate of them were presented to me, I would eat one. Probably the raspberry dust one; so beautiful and tantilizing.
I wish I wasn't low carb, I want to make these and send them to my family. But I can't send them foods I wouldn't eat for my health's sake.
Thank you!
Happy holidays Lan! Love your segment.
🔥🔥🔥🔥🔥🔥🔥🔥
Another thing is icing. Royal icing is a tooth breaker, but regular icing melts and you can't stack the cookies.