Cookies baked from scratch are always a welcome treat, whether they’re offered as a grab-and-go item or holiday dessert. With baking season reaching its peak in the next couple of weeks, it’s a good time to add a new recipe or two to the file. Tempt customers with one of these five varieties.
Pastry chef Paola Velez created this savory cookie recipe for the Boursin Wow-liday Cookie Challenge. The cookies were inspired by Noche Buena holiday cookies, a holiday tradition and favorite of chef Velez’s family. The citrus dough is stuffed with creamy shallot and chive cheese and finished with a hibiscus sea salt.
Jam-filled linzer tarts are a favorite classic cookie that melt in the mouth. Chef Trent Page sticks pretty much to the original version, adding ground toasted walnuts to the buttery dough and putting a little crunch in the topping.
Red Jalapeno and Dark Chocolate Coconut Curry Macarons
Chef Tanya Emerick of Scarlet Nantes Macaron combines layers of sweetness and spiciness to give these delicate French cookies a unique spin. The recipe has several components, but some of the steps can be done ahead to ease labor. The result is an impressive addition to a holiday cookie tray or dessert menu.
Potato Chip Butter Cookies with Caramel Buttercream
The contrast of sweet, salty and buttery flavors in these cookies makes them pretty irresistible. Plus, they’re a smart way to use up those potato chip crumbs at the bottom of the bag, thus eliminating waste. Chef Mindy Segal elevates the recipe with a dollop of caramel buttercream frosting.
Here’s a delicate cookie that boasts subtle flavor notes of honey, cinnamon and lavender. When putting out a selection of sweets, Penn State University chef Stephane Gawlowicz likes to pair these cookies with richer, bolder choices, such as fudgy chocolate brownies or spicy ginger snaps.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
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