Traditionally, our Holiday Cookie Box has been filled with cookies that Leslie grew up enjoying, made with recipes handed down in her family. A bit of a departure, our pastry team inspired this year’s box of treats. Knowing how much customers love our Mexican Hot Chocolate, with its velvety sweet chocolate and hint of spice, Assistant Pastry Chef Allison Borte wanted to develop something similar for the holidays.
“Expanding on that idea, I started thinking of my love of Mexican cuisine and the idea of a mole sauce popped into my head,” says Allison, who works at our Belltown location. “Mole sauce combines the subtly sweet richness of cocoa with a spicy kick from peppers, typically chipotle.”
Allison began brainstorming products that would capture the essence of that authentic Mexican sauce and our signature hot chocolate. Many baking sessions and taste tests later, she had a winning creation.
“I wanted to think of a cookie that is really different from the cookies we usually do, so I thought that a cookie that combines these sweet and spicy flavors would be perfect,” Allison explains of the creative process behind her Spicy Cocoa Nib Cookies. “Adding the cocoa nib gives it more texture, so there’s a little crunch in every bite.”
Allison’s Spicy Cocoa Nib Cookies have a deep thrum of chocolate flavor with a hint of warm spice throughout. You can find these new cookies in our Holiday Cookie Box at any of our cafés this holiday season!
While shortbread cookies go down in history as one of the oldest treats (they date back to medieval times), the very first shortbread recipe appeared in “Mrs. McLintock’s Recipes for Cookery and Pastry-Work,” a Scottish cookbook published in 1736. The quaint recipe reads:
To Make Short Bread
Take a peck of Flour, put three lb of Butter in amoung a little water, and let it melt, pour it in amoung your Flour, put in a Mutchkin of good Barm; when it is wrought divide it in three parts, roll out your cakes longer then broad, and gather from the sides with your Finger, cut down the Middle and job it on Top, then send it to the oven.
One of the reasons we have loved shortbread for centuries is the cookie’s adaptability. Mary, Queen of Scots, adored the herbaceous notes of caraway seeds folded into the dough; Queen Victoria preferred hers with a pinch of salt; and the Girls Scouts gravitate toward shortbread with a lemony lift.
From Pine Nut Rosemary to Salted Orange, we include a handful of shortbread cookie variations in our Holiday Cookie Box. But, the Pistachio Shortbread Cookie is a classic at Macrina. The pistachio’s pale green hue naturally points to holiday celebrations and its buttery flavor highlights the cookie’s simple ingredients.
Find our Holiday Cookie Box in our cafés through the holidays, and pick up our latest cookbook, More from Macrina, to enjoy our Pistachio Shortbread Cookie recipe all year long!
This year we changed up the assortment in our Holiday Cookie Box to reflect the tastes of our pastry team and include recipes that they grew up enjoying. The Bizcocho cookie is rooted in Spanish culture and a staple on holiday tables. It’s also popular for cookie swaps, so we thought it would be perfect to feature. You’ll know it by its dome shape and sandy color.
The idea to include Bizcochos came from Jennafer Claproth, pastry lead at our Sodo location. Jennafer’s great-great-aunt Tia Theresa was a wonderful baker who passed her recipes down to her children, who then passed them on to their cousin, Jennafer’s grandmother.
“I remember as a kid my great-cousins would come to my grandma’s house to make these cookies, plus various others, for Christmas,” says Jennafer. “Having them give us the recipe was a challenge, since my aunt never had any exact measurements and neither did my cousins.”
One day, Jennafer decided the only way to get the recipe was to make them with one of her cousins. Every pinch of spice and handful of flour that her cousin used was meticulously measured and written down until they had the precise recipe.
When we gathered together at Leslie’s home last summer to brainstorm ideas and discuss recipes for the Holiday Cookie Box, Jennafer shared her Bizcochos. It was love at first bite. The sandy texture melts into a sweet, buttered pecan flavor, making it impossible to eat just one.
“These cookies continue to be made every Christmas and we wait for them all year long,” says Jennafer.
Find Jennafer’s Bizcochos tucked into our Holiday Cookie Box, available in our cafés through the end of the year!