Thanksgiving is such a special time of year, a time for family and friends to come together to celebrate food. Not surprisingly, the Thanksgiving holiday is the busiest time of year for us at Macrina. Demand for our offerings has grown every year. So many customers have told me how helpful it is to get items from us—our pumpkin pie, for instance—that allows them to spend more time with family and friends, offerings they know will shine.

And isn’t it really the sides and the pie that make the Thanksgiving holiday? I enjoy a slice or two of turkey, but what I go for is the stuffing, the vegetables, the cranberries, the rolls, and at my table anyway, various crostini with interesting spreads. To this end, we make a stuffing mix that has gotten very popular. We used to sell the stuffing mix only in the cafes, making it with leftover bread. Now we bake loaves just for the stuffing mix. You can find them at many places that carry Macrina’s breads. Our crostini and spreads have also taken off, as have our dinner rolls, our Winter Pear Crown and, of course, our pies.

We start our planning in early September when I sit down with our lead bakers, our savory department, and our retail managers. We talk about past favorites and new ideas. We test recipes. When we finally have our season’s list of offerings, we talk about logistics. This is no small challenge. Even with our fabulous space in Sodo, which once seemed so big, we are bursting at the seams. The spatial challenges and work-flow planning fall on the capable shoulders of Production Manager Jane Cho. The mixers run around the clock now, with three shifts managing dough production. On Thanksgiving eve last year they mixed nearly 20,000 pounds of dough. A seasonal crew is brought in to help with the production and packaging of the stuffing mix. Given the limited floor space, Jane maps out the production floor on charts that resemble architectural renderings.

I work with Head Baker Phong Bui on all the items, such as this year's Porcini Roll Tray, or the Winter Pear Crown, a sweet bread spiked with black pepper. Mi Kim, our head pastry chef, stays busy prepping lots of pie shells, pies, and ingredients to be ready for the big Thanksgiving rush. She says, “Every day is a busy day for our bakers once the holiday season is here! Long days are logged from everyone when needed, and we have fun doing it!”

In our savory department, Savory General Manager Marilyn Mercer and her team, in addition to preparing items for the cafes, are busy making the spreads, including a new one, a smoked trout spread. Savory Assistant Manager Elizabeth Hall says, “It’s Scandinavian-inspired, with smoked white trout from Gerard & Dominique, a premium purveyor of smoked fish, located right here in Washington state. We blend the smoked trout with a hint of horseradish, cream cheese, scallions, parsley, chervil, and lemon.”

The cafes must also do lots of extra planning, upping their pars to ensure they have enough on the shelves for their customers. Crystal Kitchin, general manager of cafes, starts the month off with a two-night Thanksgiving tasting. Each member of the retail staff tastes the products and learns how different items pair so they can help guide customers. On Thanksgiving Eve the management team comes in early in the morning to put together the long list of special orders that have been placed throughout the month. Elizabeth Krhounek, general manager of the McGraw Cafe, says, “Being here at 2:30 in the morning in my pajamas to get all the orders ready is really fun, also putting on music we usually can’t listen to in the store. Last year my lead came in wearing his red onesie pajamas.”

While all the extra work provides new challenges, it’s exciting to see all the teamwork. “In production you see everyone moving fast, working their hardest, but we have fun,” Jane Cho says. “It’s exciting. And then after months of planning it’s just suddenly over and we get to enjoy the holiday with family and friends.” It really is a rush, in every sense. I love it all.

Our Thanksgiving menu is now available for the whole month of November. We will be taking advanced orders for the holiday through noon, November 23rd.

Leslie

Last year was the first year I grew my own squash for our Thanksgiving pumpkin pie. We did a taste test between canned and fresh, and surprise, fresh squash won. My favorite pumpkin variety is the New England Pie Pumpkin. You can find the seeds in many local garden stores. It’s fun planting a garden in April, nurturing it through the summer and waiting for the squash to ripen in the fall. It’s even more fun cutting that pumpkin up and turning it into pie!The pie crust recipe I use is Flaky Pie Dough from More From Macrina cookbook. We sell this pie as well as many other Thanksgiving treats at our cafes. Do come visit and see what we’ve got cooking. Watch the video to learn how I prepare my special pumpkin pie and follow the recipe links below.Garden Pumpkin Pie RecipeFlaky Pie Dough Recipe

In Mexico, Pan de Muerto, or bread of the dead, is a flavorful sweet bread traditionally baked during the weeks leading up to the Dia de los Muertos, or Day of the Dead, which is celebrated on November 1st and 2nd. All month leading up to the official celebration people enjoy this bread. On Dia de los Muertos, the bread is taken to the gravesite, often along with the favorite food of the deceased, and eaten there. Food is very important to the celebration, for it is thought the dead are driven back to the living by the scent of their favorite foods.Our Pan de Muerto is made in honor of this wonderful tradition. A soft round of sweet, yeast-risen bread with a crunchy cinnamon sugar glaze, ours is studded with fresh orange zest and spiced with orange flower water, cinnamon, cardamon, and cloves. We lay two crossed links of dough over the top to symbolize crossbones. They represent those no longer among the living. This bread, sliced and toasted for breakfast or dipped in Mexican hot chocolate as an afternoon snack is a decadent treat.Pan de Muerto is in our cafes up through the Day of the Dead. You can also find it at Metropolitan Markets and Town and Country Markets.Leslie 

Throughout time people have gathered to break bread, brought together by warm loaves made from simple ingredients: flour, water, salt. Some special loaves bring people together with religious significance. Challah is just such a loaf. A traditional egg bread in the European Jewish tradition, the rich, golden loaf is similar to brioche or the Russian babka. It is typically eaten at the meal marking the beginning of the Sabbath, the day of rest. Traditionally the loaf is braided to symbolize unity. Some loaves are sprinkled with poppy seeds to symbolize manna from heaven.At Macrina we make Challah every Friday, offering it in both plain and poppy seed. Our recipe came from our friend Andy Meltzer, a former baker at Macrina, who is currently a baking instructor at the Culinary Institute of America. He got the recipe from friends in upstate New York. Our Challah is such a favorite, I included it in the first Macrina Bakery and Cafe Cookbook. We form ours into three braids. It bakes into quite a beautiful loaf. Our challah is a deep golden mahogany color and has a firm crust. Its soft, tight crumb pulls apart easily. Gently sweet, the bread is great toasted, turned into delicate french toast, or passed around the table with a meal.On Rosh Hashanah, the Jewish New Year, challah takes on extra significance when it is formed in a circle to recall the cycle of the year. For this occasion the bread is often dipped in honey to represent hopes for a sweet new year. We refer to the circular Challah we make for Rosh Hashanah as a crown. Whether challah is part of your religious tradition, or you just love sharing great food with others, come try this beautiful, symbolic loaf for yourself.This year Rosh Hashanah starts Sunday, September 13th and ends Tuesday, September 15th.  Our three cafes will be well-stocked with challah for the duration of the holidays.Leslie

So many wonderful things mark the arrival of spring: sun-drenched days, flowers in bloom, fresh produce in the market, and our favorite, Colomba Pasquale. This bread has been an Easter menu highlight for years, ushering in a new season and adorning tabletops alongside tulip-filled vases.You’d be hard-pressed to find a bakery in Italy not spilling over with freshly baked loaves of Colomba Pasquale this time of year. Hailing from the Lombardy province in Italy, “Colomba Pasquale” translates to “Easter dove.” Similar to Panettone at Christmastime, this bread is widely known in Italy as a favorite for Easter celebrations. While it’s less common in the states, our customers look forward to it each year.Studded with candied orange peel, topped with a baked glaze of sliced almonds, and dusted with powdered sugar, our Colomba Pasquale is just as delicious fresh as it is toasted. Slices can be drizzled with honey and served with fresh fruit for a pre-Easter Egg Hunt brunch, but its also perfect with afternoon tea. Whether you’re looking for a hostess gift or just want to add some extra sweetness to these spring mornings, Colomba Pasquale is a natural.Be sure to pre-order a loaf or two for Easter morning. Colomba Pasquale will be available in our cafés through April 12.

Instead of scrambling to find a last-minute Valentine's Day dinner reservation, whip up a delicious brunch for your Valentine – or your favorite single friends. Our Mini Cherry Brioche is only available for a limited time and it makes a wonderful French toast. Topped with warm maple syrup and rich brandy whipped cream, it's a sweet way to start the day whether you're happily single or blissfully coupled.Cherry Brioche French ToastClick here to print this recipe!IngredientsFor the brandy whipped cream:1/2 cup heavy cream1 tablespoon brandy1 tablespoon sugar1/2 teaspoon pure vanillaFor the French toast:5 eggs1 teaspoon pure vanilla2 tablespoons brown sugar1/2 cup heavy cream1/4 teaspoon cinnamon1/4 teaspoon nutmeg*1 Mini Cherry Brioche1 tablespoon vegetable oil1 tablespoon butter*Available in our cafés.Serves 2Preparing the brandy whipped cream:In a medium bowl, place the cream, brandy, sugar and vanilla. Mix with a whisk or hand-mixer until the mixture holds its shape, about 2 minutes. Set aside until ready to use.Preparing the French toast:1. In a medium bowl, place the eggs, vanilla, brown sugar, cream, cinnamon and nutmeg and whisk to combine. Pour custard into a shallow baking pan.2. Cut the brioche into 1-inch thick slices. Dredge each slice in the custard, making sure all sides are evenly coated.3. In a large sauté pan over medium heat, warm the vegetable oil and butter. Lay the brioche slices in the pan and cook until both sides are golden brown.4. Divide French toast slices among 2 plates. Serve with a drizzle of pure maple syrup and a dollop of brandy whipped cream.

As Leslie says, ginger has a natural warming quality that’s perfect for this time of year. With its recipe closely mirroring that of gingerbread, conventional wisdom tells us that the Ginger Molasses Cookie is a miniature version of the sweet and spicy cake.Fresh ginger and a texture that perfectly balances chewy and crisp are what make these cookies exceptionally good. Follow along with Leslie as she prepares our Ginger Molasses Cookies in this video!Ginger Molasses CookiesClick here to print this recipe!Ingredients2 1/4 cups unbleached all-purpose flour1 1/2 teaspoons baking soda2 teaspoons cinnamon1 1/2 teaspoons ground cloves1 teaspoon salt1/2 cup vegetable shortening, room temperature6 tablespoons unsalted butter, room temperature1 1/2 cups light brown sugar2 eggs2 teaspoons peeled and chopped ginger1/3 cup dark molasses1 cup granulated sugarMakes 16 cookies1. Combine flour, baking soda, cinnamon, ground cloves, and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.2. Combine shortening, butter, and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it’s separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixture and scrape down the sides of the bowl again.3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all of the flour has been absorbed. Scrape down the sides of the bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.4. Preheat oven to 325º F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.5. Scoop dough out of the bowl (I like to use an ice cream scoop) and roll the dough into small balls. Toss each of the balls in granulated sugar until evenly coated, then place on a baking sheet, leaving space between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.6. Place 1 sheet of cookies in the refrigerator while baking the other sheet.7. Bake cookies, 1 sheet at a time, on center rack of oven for 12 to 14 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to 3 days.

When Leslie set out to create the perfect cookie, her inspiration was her daughter Olivia and a famous recipe: the Toll House Chocolate Chip Cookie. There aren’t many recipes on the back of packages that you tirelessly turn to, but the one forever linked to those ubiquitous chocolate chips is a classic.The original chocolate chip cookie was the invention of Ruth Wakefield, who, with her husband, ran the Toll House Inn from 1939 to 1967. After her recipe was printed in 1938, this confectionary delight stole the hearts of cookie lovers across the U.S. It wasn’t long before Nestlé came calling and she sold the rights to her recipe and the Toll House name.A nod to the deeply delectable gold standard, Leslie developed her own uniquely delicious recipe and named it for her daughter. Since we began selling Olivia’s Chocolate Chip Cookies, they have been a big hit with customers young and old, even garnering some media buzz as one of America’s Best Chocolate Chip Cookies.While you can find the recipe in Leslie’s first cookbook, it’s now even easier to whip up a batch on a whim. We recently introduced Olivia’s Chocolate Chip Cookie Mix; perfect for tucking into stockings, gifting to a hostess, or mailing in a care package to far-flung friends around the globe. Pick up a jar of this mix at any of our cafés!

No Scandinavian Christmas celebration would be complete without Swedish Overnights. Also called Swedish Heirloom Cookies, Swedish Overnights share similar ingredients to Mexican Wedding Balls. These cookies can be dusted with powered sugar, or in this case, colorful sprinkles for a festive touch. Leslie inherited this recipe from her mother’s family and she loves baking these cookies every Christmas. We hope you enjoy them, too.Check out our video to follow Leslie’s simple step-by-step instructions for preparing these cookies!Swedish OvernightsClick here to print this recipe!Ingredients 8 ounces (2 sticks) unsalted butter, at room temperature1 cup powdered sugar, sifted1 egg, separated1 teaspoon pure vanilla extract2 1/4 cups unbleached all-purpose flour1 cup finely chopped walnutsCrystal sugar in your favorite colorsPrepare this dough 1 day before baking.Makes 3 dozen cookies1. Combine butter and sugar in the bowl of your stand mixer. Using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add the egg yolk and vanilla extract and mix for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds, making sure egg and vanilla are thoroughly incorporated. Remove bowl from mixer and scrape down the sides of the bowl again.2. Using a rubber spatula, fold half of the flour into the dough. After the first batch is fully incorporated, fold in the other half and continue folding until all of the flour has been absorbed, 1 to 2 minutes.3. Pull dough from the bowl and onto a floured surface and divide it in half. Roll each half into a log about 1 1/2 inches thick, and place the logs on separate pieces of parchment paper. (The parchment paper needs to be at least 4 inches longer than the logs.) Brush the logs with the egg white, then scatter half of the walnuts over each log. Roll the logs back and forth until they are completely coated in nuts. Roll each log up within its parchment paper. Finish by twisting the ends of the paper to create a seal. Chill logs in the refrigerator over night.4. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment paper.5. Unwrap the logs and using a sharp knife, cut them into 1/2-inch-think coins. Place the cookies on the prepared baking sheets, leaving 1 inch between each cookie. Brush the top of each cookie with a tiny bit of water and sprinkle festive sugar crystals on top.6. Bake on center rack of oven, 1 sheet at a time, for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown on the edges and pale in the center. Let cookies cool completely on the baking sheet. They can be stored in an airtight container for up to 1 month at room temperature.

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!

Macarons sure have had their time in the spotlight, haven’t they? Those precious cookies with their little domes drenched in Technicolor.But we mustn’t forget the Macaroon. Often woefully confused for the Macaron (in name, not appearance), the Macaroon is just as deserving of star treatment. The laidback, oh-so-approachable cousin of the Macaron is made with just a few simple ingredients (sugar, vanilla, egg whites and coconut), but they sometimes get dressed up with a bit of cocoa powder or take a dip in some chocolate.Macarons and Macaroons do have a shared history. Food historians believe they both got their start in Europe. Some say that Macarons gained fame when two Benedictine nuns, trying to climb out of hard times, began selling Macarons to pay the bills and the country fell in love. It wasn’t long before there were street vendors selling the cookies on every street corner in Paris. In 1930, Pierre Desfontaines, relative of the famous Louis Ernest Ladurée, had the bright idea to take two Macaron cookies and sandwich them with a bit of chocolate ganache, sealing the fate of the modern day Macaron and launching Ladurée's rise to fame.There are many stories about when coconut was folded into the mix to make the Macaroon, but most believe that European Jews adapted the Macaron recipe to make a perfect Passover treat. Flour and almond paste were omitted and sweet, shredded coconut was added. Similar recipes can also be found in Scottish, Dominican, Indian, Spanish, Turkish, and Irish cultures.While we enjoy both cookies, the Macaroon has our heart. Crisp on the outside, chewy in the center, and delightfully sweet, Macaroons are reminiscent of the cookies our moms used to make. They are a rustic homage to childhood.Our four-packs of Macaroons, in chocolate or vanilla, are the perfect little something to tuck into a Christmas stocking. Find them at any of our cafés!

Did you know gingerbread people have a noble history? The story goes that Queen Elizabeth I had her chef make gingerbread people in each guest’s likeness for a royal dinner party.Half the fun of gingerbread people is decorating them, isn't it? We always start out with simple icing outlines and dots for facial features, but after a few have been finished, we start drawing on sassy shirts and flowing skirts or groovy surfer shorts and sunglasses. Invite your friends over - kids and grownups alike - and jump-start the season with a cookie decorating party of your own!Festive Gingerbread PeopleClick here to print this recipe!Ingredients3 1/3 cups unbleached all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon2 teaspoons ground allspice1/4 teaspoon cayenne pepper1 3/4 cups light brown sugar3/4 cup solid vegetable shortening, room temperature2 eggs1/4 cup honey1/3 cup molasses2 tablespoons peeled and grated gingerClick here for our Quick & Easy Cookie Icing recipe and decorating tips!1. Sift the flour, baking soda, cinnamon, allspice and cayenne into a medium bowl. Mix with a spoon until the ingredients are evenly distributed.2. Place the sugar and shortening in the bowl of your stand mixer. Using a paddle attachment, mix on low for about 30 seconds to start bringing the ingredients together. Increase the speed to medium and continue mixing for 5 to 8 minutes, or until the mixture is smooth and pale in color. Add the eggs one at a time, making sure each egg is fully incorporated before adding another. Add the honey, molasses and ginger and mix on medium for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure the ingredients are evenly distributed. Remove the bowl from the mixer and scrape down the sides one more time.3. Fold half of the dry ingredients into the batter with a rubber spatula. After the first batch is incorporated, fold in the rest of the dry ingredients and continue folding just until all of the flour has been absorbed.4. Using a rubber spatula, scrape the dough from the bowl onto a large piece of plastic wrap. Dust your hands with a little flour and pat the dough into a block, then wrap it tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.5. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Place the chilled dough on a floured work surface and roll it out 1/2-inch thick. Using a 6-inch cookie cutter, make as many gingerbread people as you can and place them on the prepared baking sheets. These cookies will spread out a little bit during baking, so leave a 2-inch space between each cookie. Roll the scraps of dough into a ball and roll it out again. You should be able to cut a few more cookies from the dough.7. Bake the cookies, 1 sheet at a time, on the center rack of the oven for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 5 minutes or so. Let them cool completely before decorating. These cookies can be made 2 or 3 days before a decorating party and stored in an airtight container.

Shortbread is a classic Scottish dessert that makes a delectable cookie. It’s a popular choice for holidays, because it’s so adaptable and can be cut into festive shapes. For years we've put Leslie's famous Sour Cherry Shortbread Cookies into our Holiday Cookie Box, but this year we're offering an extra way to enjoy these cookies.We're excited to announce that you can now baked up our Sour Cherry Shortbread Cookies at home using our brand new cookie mix! Just add chilled butter and a sugar garnish; we'll take care of the rest. Before you preheat the oven though, take a look at our best baking tips and then follow along as Leslie prepares them in this video.The recipe for this cookie comes from Leslie's family, making it an extra special treat. If you're searching for a great gift or stocking stuffer for your foodie friends and family members, look no further. Pick up a jar at any of our cafés!

Mexican Wedding Balls, Snowball Cookies, Russian Tea Cakes... Whatever the name, one thing is certain: These cookies will make spirits bright! The snow-white, powdery appearance makes it a favorite for cookie swaps and festive desserts. The cookies were dubbed Mexican Wedding Balls because of their common use as cheery wedding favors.The secret to making truly scrumptious, melt-in-your-mouth Mexican Wedding Balls is using high-quality butter and pure vanilla extract. Check out our video to follow Leslie's simple step-by-step instructions for preparing these cookies!Mexican Wedding BallsClick here to print this recipe!Ingredients1 1/2 cups whole almonds12 ounces (3 sticks) unsalted butter, room temperature1/3 cup granulated sugar1 tablespoon pure vanilla extract3 1/4 cups unbleached all-purpose flour2 cups powdered sugar, siftedMakes 3 dozen cookies1. Preheat oven to 350°F.2. Scatter almonds on a rimmed baking sheet and toast on center rack of oven for approximately 10 minutes, or until golden brown. Let cool, then finely chop and set aside.3. Combine butter and sugar in the bowl of your stand mixer and using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add vanilla extract and mix for about 30 seconds, making sure vanilla is fully incorporated. Remove the bowl from the mixer and scrape down the sides of the bowl.4. Place almonds and flour in a medium bowl and toss together. Using a rubber spatula, fold half of the dry ingredients into the bowl of batter. After the first batch is fully incorporated, fold in the other half and continue folding until all of the dry ingredients have been absorbed, 1 to 2 minutes. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.5. Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Scoop small amounts of dough out of the bowl (I like to use a small ice cream scoop), and roll the dough into 1 1/2-inch balls. Place the balls on the prepared baking sheets, about 1 inch apart, pressing them down lightly to create a flat bottom on each cookie. Chill in refrigerator for about 2 hours.7. Back on center rack of oven, 1 sheet at a time, for 15 to 20 minutes, or until the cookies just start to color. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. Let the cookies cool slightly on the baking sheet, then toss them in powdered sugar. Lay the sugar-coated cookies on a clean baking sheet to finish cooling. Finally, after the cookies are fully cooled, toss them in powdered sugar once again. They can be stored in an airtight container for up to 1 month at room temperature.

Decorating sugar cookies can be a fun way to wile away a chilly afternoon with friends. Don’t despair if your little cookie canvasses aren’t perfect works of art. With a little practice, you’ll be icing cookies like our pastry chefs. In the meantime, rest assured that these cookies taste delicious no matter what - especially if you followed our tips for baking the perfect batch!Quick & Easy Cookie IcingClick here to print this recipe!Ingredients1 cup powdered sugar1 tablespoon filtered waterFood coloringMakes enough icing to decorated 6 to 8 six-inch cookies1. Place powdered sugar in a medium bowl and add water. *Stir to combine until the mixture is smooth and all the sugar is dissolved. Add just a couple of drops of food coloring and mix well. You can always add more food coloring until the desired color is reached. Cover the bowl with plastic wrap and store at room temperature for up to 1 day.2. Repeat the steps above to create more colors.3. Fit your pastry bags with the desired piping tips. A fine tip is perfect for drawing detailed decorations and making outlines. A wider tip can be used to fill in spaces. Using a rubber spatula, fill each bag with a different frosting color. Gather the frosting near the tip so no air will escape the tip as you are decorating. When icing the cookies, make sure the piping tip is not touching the cookie, but rather hovering over the cookie. One way to cover the whole cookie with a glaze of icing is by putting on a latex glove, dipping your finger into the icing and painting the cookie with your finger.4. While the icing is wet, add embellishments to the cookie by topping with colored sprinkles or crystal sugar. Once the icing has set, gently tap the cookie to get rid of extra sprinkles and sugar.5. After all the cookies have been decorated, let them sit for 2 hours at room temperature, so the frosting can set.*If your icing is too thick, stir in more water, 1/2 teaspoon at a time, until the desired consistency is reached; if too thin, continue stirring, or mix in more powdered sugar, 1 teaspoon at a time, until the desired consistency is reached.

Baking cookies is usually our first foray into cooking, and it remains one of the most pleasurable cooking experiences throughout our lives. The simple act of combining a few ingredients to make a big batch of sweets is a great way to spread some holiday cheer. To make sure your cookies are baked to perfection, we rounded up a few simple guidelines.Cream the butter. If a cookie recipe calls for butter and sugar, it’s important to mix, or cream, the two together. Use a stand mixer to cream the ingredients with the paddle attachment for about five minutes. Start out on low speed for the first minute or so, and then increase the speed to medium. This process aerates the butter, creating a light color and creamy texture, and ultimately gives the cookies more height.Pay attention to the eggs. As with all perishable ingredients, always use the freshest, highest quality eggs you can find. Add eggs to the cookie dough one at a time, making sure each egg is completely incorporated into the batter before adding another. We recommend scraping the sides and bottom of the mixing bowl frequently with a rubber spatula to make sure every bit of the egg is mixed into the dough.Fold in the dry ingredients. Rather than separately adding dry ingredients such as flour, baking soda, and salt to cookie dough, combine them in one bowl and mix well with a whisk, so that they will be evenly distributed throughout the cookies. Then, when the instructions call for it, fold the dry ingredients into the wet ingredients with a rubber spatula. Add small amounts at a time, folding in each batch until all of the flour has been absorbed into the dough. Folding the dough helps avoid over-mixing, which could result in tough cookies.Chill the dough. It’s tempting to form and bake your cookies as soon as you make the dough – waiting can be agony when there are hungry people around – but chilling the finished dough for one hour in the refrigerator will ensure thicker, chewier cookies. If the butter inside the dough is not chilled before baking, it will melt quickly when placed in the oven, resulting in flat cookies that burn around the edges but stay raw in the middle. It’s worth waiting an hour to make the best cookie possible.There really is nothing better than warm, freshly baked cookies. We hope your holiday season is filled with lots of delicious treats now that you’re armed with our best baking tips!Find more baking tips like these as well as wonderful cookie recipes in our latest cookbook, More from Macrina.

We are spreading holiday cheer in more ways than one this year! The 28th Annual Great Figgy Pudding Caroling Competition is just around the corner, and we are excited to be part of this wonderful tradition. If anyone can get you into the spirit of the season, it's our caroling team, The Baker's (Dirty) Dozen!Not only is Figgy Pudding Seattle's biggest holiday music event, the competition provides tremendous support to the Pike Market Senior Center & Food Bank. Everyone is welcome to join us on Friday, December 5, from 6 to 8:30 p.m. in Seattle's Westlake Center as we sing our hearts out during one truly magical night. You can find our team at the corner of 6th and Pine. With your help, we will make it to the Figgy Main Stage to compete against the top caroling teams!While The Baker's (Dirty) Dozen warms up their vocal chords, practices scales and rehearses Christmas carols, cue up our Wintery Mix playlist below and take a moment to donate to the Pike Market Senior Center & Food Bank.http://open.spotify.com/user/macrinabakery/playlist/4nuRosqqfemQHbC8qifZea

Turkey gets all the glory on Thanksgiving Day, but no plate is complete without a spoonful of stuffing, tendrils of scrumptious salad, and a beautiful basket of bread. We have some savory side dishes that are so good, they might just steal the spotlight.Holiday Porcini StuffingOur Holiday Porcini Stuffing Mix starts with handmade bread that's dried in-house, then combined with cranberries, savory porcini mushrooms, and a blend of sautéed veggies. With enough stuffing to fill a 14-pound bird, you're sure to satisfy the entire group - and hopefully have a little leftover for turkey sandwiches. Pick up a package, complete with recipe, at any of our cafés.Sweet Potato & Delicata Squash GratinThis rich and creamy side dish is a must-have at your holiday table. The combination of sweet potatoes, delicata squash, roasted mushrooms and chopped walnuts will have you rethinking standard mashed potatoes. Click here to print the recipe.Sweet & Spicy NutsSure, our Sweet & Spicy Nuts are irresistible right out of the bag, but they are even better chopped and added to a salad of fresh greens and dried cranberries, a roasted mix of winter root vegetables, or as a topping for sweet potato soufflé. Find our signature blend in our cafés.Dinner RollsWhile we have plenty of loaves to choose from, our pillowy soft, full-flavored dinner rolls are an easy way to wow your guests. Choose from Porcini Harvest, Buttermilk, Rustic Potato, Olivetta or Whole Wheat Cider Rolls or mix and match a couple of trays to suit your guests' tastes. Leftover rolls will come in handy for making those day-after-Thanksgiving turkey sliders. Find our dinner roll trays in our cafés.