"Last year's holiday cookie was a mini version of stollen, the traditional German Christmas bread studded with dried and candied fruit, filled with marzipan and coated in melted butter and powdered sugar. Originally from Toulouse, Lecrivain says she wanted to replicate it as a cookie. "I've never had any issues with making stollen," she says. "It's not hard if you follow the steps.""
"More than 150 recipes from throughout Southern California were received. Of those, recipes from 25 finalists were prepared in November by students and faculty from Los Angeles Trade-Technical College's culinary arts program. Then the real heavy lifting (wink, wink) was left to a panel of judges, including some L.A. Times journalists. Yes, many cookies were eaten on your behalf, but a top 10 was announced."
Readers submitted classic holiday cookie recipes for a revived Holiday Cookie Bake-Off, yielding more than 150 entries from Southern California. Twenty-five finalist recipes were prepared in November by students and faculty from Los Angeles Trade-Technical College's culinary arts program. A panel of judges, including some L.A. Times journalists, tasted the baked finalists and announced a top 10. Featured finalist cookies include Roxanne Lecrivain's Clementine Stollen Cookies, a mini stollen inspired by German Christmas bread with candied citrus and marzipan, and Jake Hagen's Winter Cookie honoring family baking traditions with cardamom, citrus and almond flavors.
Read at Los Angeles Times
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