This month we asked our contributors, what treats do you love to give or receive over the holiday season?
I love to receive classic shortbread cookies—they just taste like the holidays. Growing up, I remember watching my mother cut the dough with an inverted crystal sherry glass (it has a perfect clean edge, she says). A piece of green or red maraschino cherry placed in the centre is the essential finishing touch. Dissing fruitcake is so last millennium; we’re past that, right? Thanks to a friend who, over 20 years, has not only perfected a glorious, nutty, maraschino- cherry-free fruitcake but is happy to share her recipe, I now have a healthy(ish) edible tradition that even my little kids and, perhaps more surprising, my in- laws like. I make four round cakes, cut them into wedges and then mail them out, and they quash fruitcake bias wherever they go. Behind the Scenes All hands were on deck as prop stylist Nicole Sjöstedt and food stylist Lawren Moneta made our edible gifts feature ("Twice as Nice," page 85) look pretty and perfect for the holidays.
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