Sunday Special: ’Tis the Season for Cookies

The first week of December at The New York Times is known as
“Cookie Week.” Every day, for seven days, our cooking team
highlights a new holiday cookie recipe. This year’s batch
features flavors that aren’t necessarily traditional holiday ones
— or even, for that matter, flavors. Instead, they draw
inspiration from family night at the movies, drinks like
Vietnamese Coffee, and perhaps most surprisingly, an Italian deli
meat.


In this edition of the Sunday Special, Gilbert Cruz talks with
Melissa Clark and Vaughn Vreeland from New York Times Cooking
about this year’s cookies, and they answer questions from readers
about how to navigate cooking and baking during the holidays.


Background Reading:


These 7 Cookies Will Be the Life of Every Party


Melissa Clark is a food reporter and columnist for The Times.


Vaughn Vreeland is a supervising video producer for NYT Cooking
and writes the “Bake Time” newsletter.


Audio produced by Tina Antolini and Alex Barron with Kate
LoPresti. Edited by Wendy Dorr. Engineered by Rowan Niemisto.
Original music by Daniel Powell and Diane Wong. 


Photo credit: Rachel Vanni for The New York Times. 


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