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Epicurious

Holiday Cookies

We’re awfully fond of celebrating the holidays with annoying decorative knickknacks. Or, rather, my mother loves to buy annoying decorative knickknacks and send them to us, and we love to make it look like a holiday just threw up in our kitchen. We like our cookies to celebrate the holidays too—that’s how we came up with our winter “holiday” cookie, a cornflake-marshmallow cookie with crushed candy canes in it.

Recipe information

  • Yield

    Makes 18 to 22 cookies

Ingredients

200 g peppermints or candy canes (40 peppermints or 18 candy canes)

Preparation

  1. Unwrap the candy and transfer it to a medium zip-top plastic bag. With the end of a rolling pin, break the candy up into medium to small pieces, at least one quarter in size, no smaller than a Nerd, being careful not to make candy powder. Follow the recipe for cornflake-chocolate-chip-marshmallow cookies, adding the candy pieces with the mini marshmallows.

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsCookieDessertOven BakeChristmasCookbooks
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