The One Cookie Rule
One cookie. One night. $15.
In December I am teaching a single live workshop on the one showstopper cookie that makes an entire holiday tray look finished. No royal icing. No marathon baking weekend. One cookie, done properly.
The list hears first.
Put your name down and you will get the date, the recipe and the link before it goes public. Nothing else, and nothing until then.
I will email you once when registration opens. That is it.
What we will make
We are making Chocolate Peppermint Sugar Cookies: two sugar cookie doughs, one plain and one chocolate, rolled together into a swirl, chilled, sliced and baked. They come out delicate and tender, closer to a soft shortbread than a crisp sugar cookie, and they look like they came from a pastry case. No royal icing, no cutters, no decorating marathon.
You will learn how to roll two doughs together without muddying the swirl, why cookies spread and how to control it, and how to slice a chilled log so every cookie bakes round instead of flat on one side. We reroll the scraps into marble cookies at the end, so nothing goes in the bin.
How it works
This one is actually live. We bake together, start to finish, and you ask your questions in real time and get them answered in the moment. Follow along in your kitchen or just watch and take notes. You keep the replay to come back to all season.
Who is teaching
I hold Grand Diplomas from the International Culinary Center in Professional Pastry Arts and Professional Bread Baking, spent a decade in New York restaurant kitchens, and was Executive Pastry Chef for Marc Forgione’s restaurants. I won my episode of Beat Bobby Flay. I have made a very large number of cookies.
This workshop is a one-off. If you want the whole thirteen months, that lives at Kitchen Confidence Live.
