DifficultyEasy
Total time1 day25 minutes
ServingsMakes 12 large cookies
Let me let you in on a little secret. The trick with these cookies is the time in the fridge. Which is why I’ll often make them the night before I need them, or first thing in the morning. Chilling in the fridge is also what creates that crispy on the outside, chewy on the inside texture. It’s a step you don’t want to miss!
DifficultyMedium
ServingsThis recipe makes a HEAP of cookies, you could easily half it for a small family.
I didn’t grow up eating or baking gingerbread at the holidays. It just wasn’t part of our traditional baking lineup and so I never messed with it. Then a few years ago I stumbled upon an Einkorn gingerbread recipe by Shaye Elliott. I changed it…
DifficultyMedium
Total time1 hour30 minutes
Servings4-6
I grew up on a recipe called Pork Pie made with frozen Ore Ida potatoes, and I loved it. But when I encountered a recipe for a butternut squash pie I thought to myself, “What an upgrade!” Squash and sausage? Yes please! This is straight-up…