One of the best things about the Post Food section is its regular special issues. I look forward to all of them--the Top Tomato recipes issue, which I was featured in this year, is a definite favorite, as are the two Thanksgiving issues--but the one that is the most fun is the holiday cookie issue. I feel like a little kid when I unfold the paper on the first Wednesday of December to a beautiful full-page spread of cookies. Beautiful cookies. They featured more than two-dozen recipes this year. It's always an interesting mix, always something new.
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| Lemon Sablés fresh from the oven. |
I made two of this year's cookie recipes and loved both of them: the Lemon Sablés and the Congolais, a type of French coconut macaroon.
The Lemon Sablés are a recipe by Heather Ross of Wildflour Baking, a bakery in Alexandria, Virginia (if you like beautifully decorated cookies, check out the pictures on Wildflour's website, they are exquisite). Sablés are a classic French cookie not too dissimilar from a shortbread. The recipe in the Post includes an optional lemon-sugar glaze, which I omitted because I was taking the cookies to work. I think they would be delicious either way.
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| Congolais, headed to the oven. |
The Congolais also make their home in Alexandria and are also of French origin. The recipe is from Bastille pastry chef and co-owner Michelle Poteaux. The sablés were very good, but the congolais were exquisite. I loved these! And they are so easy too. The Lemon Sablés require a little more effort because you must first chill the dough and then slice the cookies, but that's really not very hard either.
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| Lemon Sablés |
Recipes (from the Washington Post website):
Congolais (French coconut macaroons)
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