Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season.
I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives.
It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee.
My mother and aunts began bakin cookies the day after Thanksgiving. They filled the freezer with shoeboxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!

Sugar Cookies

I like to begin the holiday cookie baking season with sugar cookies. Cookies may appear simple for bakers, but cooks and savory chefs respect that baking requires measuring and technique.

The charm of sugar cookies lies in precision—properly creamed, fluffy sugar and butter, balanced sweetness, and a tender dough.

What makes sugar cookies special is their versatility and their ability to bring people together in the kitchen; rolling, cutting, and decorating has become a cherished (messy) seasonal ritual for cooks of every level.
These cookies are a holiday essential, whether you prefer your cookies lightly dusted with colored sugar or finished with royal icing and decorative piping. 

Making Sugar Cookies

Prep Time: 20 min

Cooking Time: 30 min

Yield: 30 cookies (depends on the size)


Ingredients                                          

1 Cup                       Butter, lightly salted; room temperature   

1 Cup                      Powdered Sugar

2 ea                         Eggs

3 tsp                        Vanilla Extract

1/2 tsp.                   Almond Extract

3/4 tsp                   Baking Powder

4  Cups                  AP Flour

How to Prepare Sugar Cookie cutouts

Step 1  Making the dough

Put the sugar and butter into the mixing bowl with the paddle attachment, paddle at low speed and cream to a light, fluffy texture. (about 3 minutes)  You will periodically turn off the machine and wipe the paddle, sides and bottom for a smooth consistency.

note-if the butter is still too cold, slice very thin or microwave for a few seconds (bursts) until the butter is soft. (not melted).


Crack the eggs into a small bowl. (So you can be sure to avoid getting shells in your cookies).


Add the vanilla, almond and egg, mix for 2-3 minutes to incorporate. The dough should become homogeneous.



Add the baking powder and flour together in a bowl, whisk to incorporate. Slowly add the flour mixture to the creamed eggs and blend at low speed to create a soft cookie dough-be careful not to overwork. (about 3 minutes at low speed). Scrape several times during this process with the mixer turned off.


I always bake a 'tester' cookie to be sure the batter is correct. It seems that egg sizes vary, flour has different absortion etc...

If my cookie tester spreads too much, I add a little more flour-if it's too brittle, I add a little cold water or vanilla to get the mixture correct.
















Note: add sprinkles or coloring to the mixture and lightly blend to incorporate if you desire.

Using a rubber scraper, place onto plastic wrap and flatten slightly; refrigerate to firm up for 1 hour.













Step 2  Rolling out and cutting

Place 1/4 of the dough onto a floured counter (or on a cookie sheet or marble), gently to flatten.


Roll out to about 1/8th inch thick and cool again. Repeat with the other portion. When the dough is cool/cold it will be much easier to work with.


Place a small amount of flour near the area you are working and dip the cooking cutter into the flour periodically before cutting out shapes (to avoid sticking). Cut out several shapes and gently place onto a sheet pan lined with parchment paper. If the dough begins to stick, place in a cool spot and continue when the dough is firm.

Continue until the dough is all cut into shapes. Reroll dough trim and cut-cookies will be slightly firmer and less delicate but delicious!


Step 3 Baking

Bake in a preheated oven at 375°F for 8--10 minutes, when cookies begin to brown on the edges, take them out to cool.

Cool and enjoy- or frost if you like.

Beginners Recipe: Garlic Bread

By Tom Griffiths • December 3, 2025
Choosing Garlic: For the best flavor, select firm, heavy heads with tight skins. Hardneck garlic varieties (such as Music or German Red) offer more complexity and a cleaner heat than most supermarket softneck varieties. Preventing Bitterness: Garlic burns quickly. Add minced garlic to warm—not scorching—fat, and cook just until fragrant. Overcooking turns it harsh and metallic. Balancing Butter & Olive Oil: A blend of butter for richness and extra-virgin olive oil for aroma delivers a more nuanced flavor and prevents the butter from over-browning under the broiler. their color and freshness.

Copy of Peeling and cutting Pears

By Tom Griffiths • December 3, 2025
There is a large variety of Pears available to cook with. I remember peeling and poaching tiny, Seckel pears for garde manger presentations-challenging! Pears, like apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Bartlett are juicy and great to eat ripe or for purees and sauces. Bosc are a little more dense and good for cooking. Red and green Anjou are more versatile and can be eaten fresh in salads as well as cooked in baked goods or savory dishes.

Beginners Recipe: Grilled Mozzarella

By Tom Griffiths • December 2, 2025
With just a few delicious ingredients and a little attention, you can turn an everyday sandwich into something crisp, gooey, and deeply satisfying... delicious. Try topping the melted cheese sandwich with fresh basil or sun-dried tomato or prosciutto as you take it from the oven-amazing.

Beginners Recipe: Scrambled Eggs

By Tom Griffiths • December 1, 2025
Chefs aspiring to become CIA Instructors are often tested on a variety of egg dishes. Omelettes and poached eggs are a little tricky unless you are using your own pan and have practiced and practiced and practiced! Scrambled eggs are more civilized; Escoffier writes about scrambling eggs with a clove of garlic stuck on the end of a paring knife-I do this sometimes for the amazing flavor... Try flavoring scrambled eggs with shredded cheese, shaved truffles, smoked ham, veggies or herbs, scrambled eggs with buttered toast is the perfect comfort food.

Peeling and cutting Apples

By Tom Griffiths • November 28, 2025
Nowadays there is a large variety of Apples available to cook with. Apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Firm, tart apples like Granny Smith or Northern Spy hold their structure during baking and bring bright acidity to pies and tarts. Honeycrisp, Pink Lady, and Jazz offer a balance of sweetness and crunch, ideal for salads, slaws, and fresh applications. Softer, aromatic varieties such as McIntosh or Cortland break down more readily, making them perfect for sauces, compotes, and purées.

Juicing Citrus Fruits

By Tom Griffiths • November 28, 2025
Fresh citrus juice delivers more than bright flavor and acidity—it’s a concentrated source of vitamin C, folate, potassium, and a range of phytonutrients that help support immune function and overall health. Unlike shelf-stable juice, which loses volatile aromatics and some heat-sensitive vitamins during processing, freshly juiced citrus retains its natural enzymes and vibrant flavor compounds.

Beginner Recipe; Zesting Citrus Fruits

By Tom Griffiths • November 28, 2025
Microplanes—or any fine rasp-style grater—has become the tool of choice for Chefs to remove the outer, aromatic layer of the peel without dragging in the bitter white pith. With the right technique and a sharp Microplane, zesting becomes a quick, precise way to layer in fresh, volatile citrus oils and bring refinement to any dish. Microplanes are much more efficient than graters or peelers and save time.

Holiday Bread Stuffing recipes

By Tom Griffiths • November 26, 2025
Although I probably enjoy my Thanksgiving gravy even more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons. I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite! I generally prepare more than one style of stuffing... a stuffing sampler!

Sweet Corn Bread

By Tom Griffiths • November 26, 2025
Holiday Corn Bread This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu. The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes. Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

Cranberry Sauce

By Tom Griffiths • November 26, 2025
There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households. Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.