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!
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!
Lan! I’ve only made the pistachio-apricot version so far but this might be THE best butter cookie dough recipe ever. Like for real. The flavor, texture, and appearance are spot on. I already knew you were the best, but thank you for sharing this with us mortals.
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 love that Lan gives a use for the separated egg whites that amplify and enhance the recipe. I normally have to creatively use them so i don't waste them.
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.
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.
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. 😋
Those are a good mix of different flavors, colors, & shapes. I've made Tassies in a few different flavors (Pecan, Apple, Brownie, & Quiche) & everyone always loves them! They are a bit more work, but they are so cute like tiny pies and very impressive. They're great as mini-muffin size or regular muffin size. I also like that you can easily use alternative flours to make the Tassie dough gluten free. I've used rice flour, which is just barely slightly gritty, but no one seemed to notice & they disappeared just as quickly.
It was so helpful to see the comparison of rolling the dough logs if you use plastic wrap or parchment paper! The parchment paper method looks easier to control but with the plastic wrap method you let physics do the work.
"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.
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. 💛
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!! :)
This video and recipe are absolutely fantastic! I was so inspired that I made these cookies right away. I added a touch of orange zest to the dough, rolled them in ground hazelnuts, and finished with a drizzle of Ghirardelli extra dark chocolate-it turned out amazing! I can’t wait to explore more variations. Thank you for sharing such a wonderful recipe!
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.
Thank you so much for these wonderful tips! This REALLY upgraded my christmas cookie collection. Used these tips today to make one set with dried apricots coated in pistachios, one set with dried cranberries, orange zest and coated in walnuts, and two sets covered in drizzled chocolate.
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!!
I love to modify recipes I follow but this is just incredible. I feel like I've been given a bunch of Legos and cool techniques to just build freely instead of following an IKEA-style instruction booklet step by step. I'm baking lot of goodies this Christmas for family and I really can't wait to try this base recipe with some cool combinations. Def gonna try the almond-cherry combo!
Definitely love Lan's scientific explanation of tempering and her concise explanation of baking techniques . Lan, Your presentation was on the mark, very thorough and your voice and clear speaking without any background music was much appreciated 👏 💐 ☺️
This woman is AMAZING!!! She is a very good teacher!!! All the small details by themselves may seem insignificant...but all the small details combine to make an incredibly delicious and beautiful final product! Thank you for taking the time to really explain every step and why it works! Im very inspired and confident to grab my kiddos and create recipes with fun and love!
Just wow…What a fabulous teacher! The instruction on chocolate and the powdered dried fruit idea are insightful. I hope to try this over the holidays. Thank you so much Lan!
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!
So much useful information, as always. I've got two logs of dough waiting in the fridge for tomorrow. One has dried peaches (store was out of apricot), which is going to get a pistachio coating, and the other is mint, which will get a chocolate drizzle. The store was out of peppermint, and the extract I got is definitely more on the spearmint side in terms of aroma. I think it's going to come out tasting like chewing gum. But I did make it green, and I'm hoping the chocolate will kind of mask the wrongness of the mint. I chose those two types of cookies because they both have green in them, so I thought they might compliment each other visually while offering very different flavors. Was thinking of also doing a batch of spiced cookies, but I'm making Glühwein so I've got that covered already.
I’ve never seen such a clear explanation for tempering chocolate thank you for that and for the wonderful recipe. I can’t wait to try the faux tempering method.
This is full of so many practical tips that Ms. Lam’s got me all excited to bake Christmas cookies again! I can’t wait to use ground dried fruit, a taste option I’ve never heard of. Since blackberries are my favorite fruit, I cannot wait to put them on a cookie; they aren’t very workable otherwise. I hope I can find freeze-dried fruit easily. Thanks so much!!
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 🎉
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)!
My favorite ones, Fig Newtons. Upgraded to Bucellatti Siciliani. Basically fig rolls enhanced with walnuts, dark chocolate, spices, generous wine and a glaze.
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 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
I try to do this every year! But instead of the same cookies, I scour the internet for different cookies around the world! Favorites I’ve discovered are Nankhatais from India, Lebkuchen from Germany, and Mamoul from Lebanon!
Possibly the best explanation of tempered vs. untempered chocolate I've ever seen! The visual aid was super helpful!
That -art could have been a total separate episode
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 😂
💯
Lan hits it out of the park…again! Amazing how much she packs into just a few minutes. Marvelous!
She’s giving lesson for FREE ya’ll . We are grateful Professor Lan ❤
Thank you for your shared knowledge, Lam! Happy Holidays ❤
Lan is, hands down, the best thing that has happened to CI in the past decade.
The freeze-dried fruit dust is genius. I am definitely stealing this idea.
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!
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!
Can i have the recipe ?
Scroll through the comments. One of the first ones has a recipe posted by a reader from Australia
Love Lan's no-nonsense, simple, direct , 'scientific', presentation of delicious recipes! Right on Lan!!
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!
My gram called them icebox cookies.
@carols.beatty4829 Yes! I'm thinking now that mine did too... love that generation... miss having them around - especially in these times.😑
Lan is a fantastic on camera eater. She evokes authentic joy without being overly effusive
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.
Hi, Would you be so kind and share the ingredients and their measurements here? Thank you and happy holidays!
Lan! I’ve only made the pistachio-apricot version so far but this might be THE best butter cookie dough recipe ever. Like for real. The flavor, texture, and appearance are spot on. I already knew you were the best, but thank you for sharing this with us mortals.
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 love that Lan gives a use for the separated egg whites that amplify and enhance the recipe. I normally have to creatively use them so i don't waste them.
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.
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.
oh, i bet that demerara adds such a nice crunchy crust 😮💨
Lan is my favorite teacher. Always with great info presented well ... and a nice few minutes with a charming lady.
Ohmygosh, rolling the dough inside a sheet of plastic wrap is GENIOUS!!!😍
I’ve been baking for over 60 years and have never seen the rolling techniques. Thank you so much. Looking forward to trying trying these recipes.
Wow, Lan nails it again. Love her.
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. 😋
Those are a good mix of different flavors, colors, & shapes.
I've made Tassies in a few different flavors (Pecan, Apple, Brownie, & Quiche) & everyone always loves them! They are a bit more work, but they are so cute like tiny pies and very impressive. They're great as mini-muffin size or regular muffin size.
I also like that you can easily use alternative flours to make the Tassie dough gluten free. I've used rice flour, which is just barely slightly gritty, but no one seemed to notice & they disappeared just as quickly.
Matcha cookies with freeze dried strawberry powder 🤤
I made these with mini chocolate chips and finely chopped pecans. Yum!
Great title. Quick to the point, no fat and I've actually learned something.
It was so helpful to see the comparison of rolling the dough logs if you use plastic wrap or parchment paper! The parchment paper method looks easier to control but with the plastic wrap method you let physics do the work.
"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.
Yes, I've had some sugar cookies that are good & not overly sweet, so it depends on the recipe & personal preferences.
simply LOVE the science as to 'why' do something.
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. 💛
Lan you are brilliant!!
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!! :)
This video and recipe are absolutely fantastic! I was so inspired that I made these cookies right away. I added a touch of orange zest to the dough, rolled them in ground hazelnuts, and finished with a drizzle of Ghirardelli extra dark chocolate-it turned out amazing! I can’t wait to explore more variations. Thank you for sharing such a wonderful recipe!
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.
Lan is one of my favorite teachers. Have a joyful New Year
Wow, that was the best explanation of the difference between melted and tempered chocolate I've ever heard. Also, great ideas for flavor variations!
You remember great teachers. Thank you Lan Lam! Every video of you I watch makes me smarter!
Thank you so much for these wonderful tips! This REALLY upgraded my christmas cookie collection. Used these tips today to make one set with dried apricots coated in pistachios, one set with dried cranberries, orange zest and coated in walnuts, and two sets covered in drizzled chocolate.
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!!
Lan is the GOAT. A true genius
😮🎉 WOW❤ fabulous video. Thank you for the chocolate education in the middle as well! Great calm, instructional voice & pace 👍 perfect.
Looking forward to trying these techniques!!
👍🏻
I love to modify recipes I follow but this is just incredible. I feel like I've been given a bunch of Legos and cool techniques to just build freely instead of following an IKEA-style instruction booklet step by step. I'm baking lot of goodies this Christmas for family and I really can't wait to try this base recipe with some cool combinations. Def gonna try the almond-cherry combo!
Definitely love Lan's scientific explanation of tempering and her concise explanation of baking techniques . Lan, Your presentation was on the mark, very thorough and your voice and clear speaking without any background music was much appreciated 👏 💐 ☺️
This episode is an inspiration to make holiday cookies. Thank you for the tricks.
This woman is AMAZING!!! She is a very good teacher!!! All the small details by themselves may seem insignificant...but all the small details combine to make an incredibly delicious and beautiful final product! Thank you for taking the time to really explain every step and why it works! Im very inspired and confident to grab my kiddos and create recipes with fun and love!
Wow, this is LOADS better than ATK. Thank you all for a great presentation!!
I love the German Christmas Cookies, particularly the hazelnut ones.
Amazingly well done! I have come to expect nothing less. Lan, you are a wonderful teacher and the ultimate pro.
Thank you so much!
Such fabulous explanations. It's a gift to be able to learn.
Just wow…What a fabulous teacher! The instruction on chocolate and the powdered dried fruit idea are insightful. I hope to try this over the holidays. Thank you so much Lan!
Tbh, my all time fave is white chocolate with macadamia nuts. Yum 😋
Lan you seriously are an intelligent chef! I love how you incorporate science into your cooking
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 way you explain things! You make everything easy to understand, without giving unnecessary information.
That grin when you snapped the tempered chocolate! I could just feel your delight! 😁
Your voice is so calming. ❤
So much useful information, as always. I've got two logs of dough waiting in the fridge for tomorrow. One has dried peaches (store was out of apricot), which is going to get a pistachio coating, and the other is mint, which will get a chocolate drizzle. The store was out of peppermint, and the extract I got is definitely more on the spearmint side in terms of aroma. I think it's going to come out tasting like chewing gum. But I did make it green, and I'm hoping the chocolate will kind of mask the wrongness of the mint. I chose those two types of cookies because they both have green in them, so I thought they might compliment each other visually while offering very different flavors. Was thinking of also doing a batch of spiced cookies, but I'm making Glühwein so I've got that covered already.
Thank you very much for these tips! Happy Holidays from Kentucky!
I’ve never seen such a clear explanation for tempering chocolate thank you for that and for the wonderful recipe. I can’t wait to try the faux tempering method.
Her directions are clear, so clear.
This is full of so many practical tips that Ms. Lam’s got me all excited to bake Christmas cookies again! I can’t wait to use ground dried fruit, a taste option I’ve never heard of. Since blackberries are my favorite fruit, I cannot wait to put them on a cookie; they aren’t very workable otherwise. I hope I can find freeze-dried fruit easily. Thanks so much!!
So helpful to see how to roll the dough into logs! You do the best technique videos. 🙂
holy wow Lan coming in with an amazing visual for what tempered molecules look like!
You are soooo good at teaching how to do these cookies!! 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 🎉
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)!
Lan, your videos are the bomb! They are fact filled, spoken clearly and to the point. Love these technique videos.❤
You are an amazing teacher! Thank you! 🙏🙏
My favorite ones, Fig Newtons. Upgraded to Bucellatti Siciliani. Basically fig rolls enhanced with walnuts, dark chocolate, spices, generous wine and a glaze.
Lan. Absolute legend.
What an enjoyable and informative video on baking cookies. I will definitely be following you in all of your other posts. Thank you.
I love how precise and specific you are with your measurements and your techniques that you are teaching us...💖
I made these with my niece! We love them to bits... will be making them again next holiday season!
Highly Professional! And enjoyable, not to mention:
Very Informative and Fun!
You’ve inspired me to try baking! Amazingly clear instructions, you answered so many of my questions! Thank you.
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.
dude, that sounds awesome!
I just love your voice and the way you explain the steps😊
Her video always makes me intrigued and super well explained. Awesome cookie video!
You explain so well! And you have a very good vocabulary
Delightfully thorough, and so fun! Excellent video!
This was so great. Thank you very much.
Thank you! I’ll be adding some of these ideas to my regular holiday cookies this year!
This was the best tutorial on multi cookie dough. Thank you for the bonus chocolate tip.
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
Full of excellent information. Gives not only the how but also the why. I'm saving this. Thank you so much. 🎄
Thank you for the very clear and thorough explanations. You covered all the essentials and kept it interesting and lively. Bravo.
Lan does it again! Great video ATK!
lan lam taught me how to cut with my knife!! very great chef everybody!!
Wow, thank you creating such a uniform log.
I try to do this every year! But instead of the same cookies, I scour the internet for different cookies around the world!
Favorites I’ve discovered are Nankhatais from India, Lebkuchen from Germany, and Mamoul from Lebanon!
Thanks very much, this looks great and sound delicious - now I know what to do tomorrow Sunday 😃
You are a Genius.
Lan is such an icon 🫶
Holy smoke! Don’t I feel smarter just by watching Lan’s technique…thanks!
So helpful, thorough, and well edited. Thank you!
chocolate rice and cheese ! was skeptical initially but i couldnt stop eating after ☺
Lan Lam gets more beautiful with age. Best wishes to all! 🫶🏼
Great video and perfect explanation of "how to". Thank you for sharing.