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Holiday Desserts by Meg Galus of NoMi and a Table Set by the Founders of Dinner Party

SWEET SETTINGS: Pastry chef Meg Galus and vintage-tableware pros Tricia Hyland and Lisa Spagnolo make the past present with artful arrays of festive treats.

(page 5 of 6)

Caramel corn and cookies
Caramel corn and cookies

Caramel Corn

1 stick plus 2 tablespoons unsalted butter
½ cup brown sugar
½ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon vanilla extract
10 cups popped popcorn

Cook butter, brown sugar, and corn syrup to a medium-dark caramel. Add salt, baking soda, and vanilla and stir until it puffs up. Stir in the popcorn. Dump onto a greased cookie sheet and bake at 300˚F. Stir every 5 minutes for about 20 minutes. Add dried cherries, cranberries, or nuts as desired.


Sugar Cookies

Makes about 120 cookies

4 sticks unsalted butter
1¾ cups sugar
2 eggs
zest of 1 orange
½ teaspoon vanilla extract
5¾ cups cake flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder

Cream butter and sugar. Add eggs, zest, and vanilla extract. Paddle in the dry ingredients until well combined. Chill and then roll to ½-inch thickness. Punch shapes with cookie cutters and transfer to baking sheets. Bake at 325˚F until edges are lightly golden.


Chocolate Gingerbread

Makes about 24 cookies

1½ cups all-purpose flour
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon cocoa powder
1 stick unsalted butter
1 tablespoon fresh ginger, grated
½ cup dark brown sugar
¼ cup molasses
1 tablespoon hot water
1 teaspoon baking soda
1¾ cups chocolate chips
raw sugar crystals

Sift together flour, spices, and cocoa powder. Beat butter, ginger, and sugar until light and fluffy. Add molasses. Add combined hot water and baking soda. Add dry ingredients slowly. Add chocolate chips. Chill at least two hours. Roll balls of dough in raw sugar. Bake at 350˚F until puffed up. Bake a little longer for a crisper cookie.

NEXT: Buy Guide »

Photograph: Tyllie Barbosa
Styling: Barri Leiner Grant


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