Not being a baker, the holiday tradition of cookie swaps, doesn’t play to my strengths. But a plate of mixed holiday cookies is so pretty, fun, and well, tasty. So I pull out my recipe for coconut macaroons and go “fancy” and dip them in chocolate. This year I thought it might be time to try something new and who better to ask than our foodies in the R&D lab. They’re experts in ready-to-eat cookie dough; they certainly have mastered baked cookie dough.
Rob Douglas, Dale Conoscenti, and Don Holly kindly agreed to share one of their favorite cookie recipes. Then I asked them to bake them–for this blog of course, not me–and let me take photos and take a few video clips . . . They graciously obliged and wedged my request into their busy schedules creating new doughs and cake pieces for our ice cream customers. Here are the results of their work. I can attest they all are delicious; I had to eat them to ensure I wasn’t leading anyone astray. Enjoy.
