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Tout Sweets! With a little clever packaging, homemade cookies and candies make great holiday gifts (the most critical ingredient may be your own self-restraint). |
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| Want to give a gift that shows how much you care? Then put down that fruitcake catalogue. For a personal touch -- and a relaxing, get-in-the-spirit couple of hours -- consider baking a batch of cookies from scratch. Not just run-of-the-mill cookie-cutter Christmas confections, mind you, but festive holiday sweets from the likes of Fran�ois Payard (chocolate-coated candied citrus peels), Fauchon's Florian Bellanger (orange-glazed cocoa-almond shooting stars), and Citarella's Bill Yosses (nut-studded, sugar-dusted Russian tea cakes with a cardamom zing). A recipe for buttery sabl�s au citron comes from Paris (via cookbook writer Dorie Greenspan). And Craft's Karen DeMasco gets in the sugar-and-spice spirit with a trio of temptations -- crunchy peanut brittle, zest-laced linzer cookies, and the thinnest, spiciest ginger snaps we've ever had. Tie them up in a tumbler or nestle them in wooden boxes, and they're perfect to bring to a holiday party. That is, if you've been able to resist devouring them yourself. |
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