The Meat

Wednesday, Nov. 28, 2018

Good morning, foodie friends.

I hope you all had a delicious Thanksgiving. But let’s get down to the real business at hand (you, put that leftover turkey recipe away!) — it’s baking season.

Before you go pinning cookie recipes on your Pinterest board, take a good, long, hard look at your baking pantry. Make sure you’ve got all the necessary items: sugar, flour, butter, powdered sugar and vanilla. Don’t be like a certain features editor who went on a wild powdered sugar chase last Saturday before realizing she had two bags shoved behind a box of pasta.

And those sprinkles you bought a few *cough* years ago? Chuck them and start fresh. (Here’s a great cookie recipe that uses sprinkles up.)

This week launches our beloved Cookie of the Week feature, where we give you one of our tested recipes each week leading up to Christmas. And by tested, I mean our features department does the hard work of eating them all. Please, no one check my cholesterol this month.Our first cookie comes from my kitchen, a bakery-style butter cookie that will remind you of those delicious dessert counters at your favorite childhood diner.

Happy baking!
Lindsey Hollenbaugh
Managing Editor of Features

P.S. Did you hear the news that Chili's is set to open next month? Two-for-one margaritas, anyone?



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We'd love your feedback on the newsletter. Email your thoughts and suggestions to lhollenbaugh@berkshireeagle.com.


Drool-worthy

Stephanie Zollshan - The Berkshire Eagle
Already thinking about perfect host/hostess gifts? Pick up a box of delicious chocolates.

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