Click through to discover what desserts our editors are looking forward to this holiday season and learn how to bring their favorites to your table.
Lucinda Scala Quinn, executive editorial director of food and entertaining, adores these cookies. This recipe, slightly altered from her great-grandmother's original, contains the classic, homey flavors of cinnamon and cloves. Why change a good thing?
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What to Use: A Nonstick Sheet Pan
We've all experienced that frustrating moment of attempting to free stuck cookies from the stubborn baking sheet. This sheet has a sturdy, long-lasting nonstick finish and evenly distributes heat so the cookies won't brown on the bottom too quickly.
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Editorial director of food Jen Aaronson is an ardent fan of pear pavlova, a meringue-based treat named after Russian ballet dancer Anna Pavlova. This recipe calls for pears poached in a dry red wine, a delicious holiday touch.
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What to Use: A Stainless-Steel Saucepan
This saucepan is deep enough for poaching the pears, which requires not only six pears, but also a bottle of wine and two cups of water. Plus, the copper bottom conducts heat better, so it will all boil more rapidly.
Sarah Carey, editor in chief of Everyday Food, swears by these chewy-chocolate gingerbread cookies. You can't go wrong with the combination of classic gingerbread and heavenly chocolate.
This recipe is featured along with other delicious recipes for treats for any occasion in "Martha Stewart's Cookies," available at Amazon.
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What to Use: Non-Skid Mixing Bowls
If using a hand mixer to form the thick dough, non-skid mixing bowls will be sure to stay in place while blending. Bonus: The bowls have easily visible interior measurement markings.
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Director of food development Thomas Joseph has fond memories of this treat, explaining, "My mother always makes linzer cookies." Hazelnut is the star ingredient of this sandwich cookie, but the jam filling is up to you! We recommend a layer of melted semisweet chocolate with apricot or raspberry jam. And of course, a generous dusting of powdered sugar.
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What to Use: A Flour Sifter
Honestly, what's a linzer cookie without the sweet sprinkle of powdered sugar? This flour sifter is perfect for the job -- removing all of those pesky lumps with the simple ease of squeezing a handle and ensuring your sugar ends up on the cookie and not on your shoes.