Delish Quarterly Issue 8 2022

I’VE ALWAYS LOVED AN ADVENT CALENDAR. There’s so much that I find enchanting: The slow roll-out of treats, one each day. How each treat stays hidden behind a tiny little door. Advent calendars really force you to stop and savor every moment before the holiday—unlike Christmas morning, when months of gifting work is basically over in 20 minutes. We’ve covered a million Advent calendars at Delish. Our team has unearthed ones that reveal beer! Hot sauce! Matcha! Even jerky! (You can shop them all at delish.com/best-food-advent-calendars.) I’ve aways dreamed of making a Delish Advent calendar—a little package that gives you a daily sweet made by our amazing food team. The logistics make this impossible, so I thought I’d deliver this issue in the same magical way: A cookie for each…

When should I start baking? There’s no need to wait until the last minute. Many cookies freeze well, and if tightly wrapped, they will stay good in the freezer for up to 3 months. But most doughs can also be refrigerated for up to 2 days before baking. My cookies are always dry. What am I doing wrong? You are likely overbaking. There will be carryover cooking after they come out of the oven, so pull them out a minute earlier than you think you should and see if that helps. Why do my cookies come out so cakey? This is usually a result of overbeating the butter and sugar—you’ve incorporated too much air into the batter. You just want to beat it until your butter is creamy and all…

PAPER: GREAT FOR LOCAL TRIPS AND NEIGHBORHOOD DROP-OFFS TINS: PERFECT FOR SHIPPING TO FAR DISTANCES…

STEP 1 Prep Your Cookies Choose the right type of cookie to send, avoiding ones with perishable fillings and anything that’s too delicate. To maximize freshness, Sarley recommends freezing the cookies before you ship. “The transit time can be a perfect way to allow them to thaw,” he says. STEP 2 Wrap Them Up Separate each type of cookie and wrap them in cellophane bags (available at craft stores and Amazon.com) so the flavors and moisture won’t affect the other cookies in the box. STEP 3 Line Your Tin Your cookies need a little cushioning, should the ride or flight get a little bumpy. Use shredded crinkle strips, tissue paper, or even crumpled gift wrap to keep them safe in transit. STEP 4 Decorate Get festive! Add labels, ribbons, and…

UGLY SWEATER COOKIES MAKE THE ICINGS For thicker icing for outlining: In a large bowl, using an electric mixer on medium speed, beat ¼ c. meringue powder and 5 tbsp. water until frothy and starting to stiffen, about 1 minute. Add 4 c. (460 g.) powdered sugar and beat on medium speed until thickened, 1 to 2 minutes. Add more water 1 tbsp. at a time until icing holds its shape without being too stiff to work with. For thinner icing for flooding: Transfer three-quarters of icing to a medium bowl. Add water 1 tsp. at a time until desired consistency is reached. It should hold its shape for a couple of seconds, then start to slowly melt into itself. Whisk drops of food coloring(s) into icings, dividing into batches…

MAKE THE ICING In a large bowl, using an electric mixer on medium speed, beat ¼ c. meringue powder and 5 tbsp. water until frothy and starting to stiffen, about 1 minute. Add 4 c. (460 g.) powdered sugar and beat on medium speed until thickened, 1 to 2 minutes. Add more water 1 tbsp. at a time until icing holds its shape without being too stiff to work with. Add a few drops of green liquid food coloring to icing. DECORATE! Using a toothpick, swirl icing a few times to create a marbled effect. Working one at a time, dip tops of cookies into icing, then lift and allow excess to drip back into bowl. Continue to dip, swirling in more food coloring as needed, until cookie is coated.…