The Meat

Wednesday, Dec. 12, 2018

Good morning, foodie friends,

'Tis the season for an office holiday party! That's right, it's that time of year when we dig out our best ugly sweaters, fire up our slow cookers and bake dozens upon dozens of cookies in anticipation of spending a few hours of merriment with co-workers and friends.

Dozens upon dozens of cookies? Six dozen to be exact if you attend the annual cookie swap held at The Eagle. We each bring in six dozen cookies (and a few extra for sharing over hot chocolate) and take home just as many — this year's haul included biscotti dipped in chocolate, peanut butter blossoms, a delicate almond butter cookie and a twist on the chocolate chip cookie called a Cherry Garcia, among others.

It's not a competition, although if you're like me, you only want to put your best cookies on the plate. Sifting flour, whipping butter and sugar and sometimes egg whites into fluffy peaks, carefully measuring out cocoa powder, powdered sugar and vanilla extract in exact amounts takes time and patience. When recipes call for eggs at room temperature and softened butter, better to wait it out, than to rush forward — the outcome might be less than desired. In the end, is the time worth it? Did I mention I went home with six dozen cookies?

Don't worry, if you're tired of cookies, you can always eat cake.

Jennifer Huberdeau
Digital Features Editor




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Mix it up this holiday season with these festive cocktails.

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