When it comes to the holidays, it’s easy to fall into a rut, especially when it comes to bar snacks. You pop the cork, break out the eggnog, or open a couple of brews, and find yourself automatically reaching for a container of mixed nuts or pretzels. But next time you’re stirring your swizzle stick, try shaking up your edible accompaniments with this recipe from Dorie’s Cookies, the most recent JBF Award–winning cookbook from le grande dame of desserts, Dorie Greenspan.
Rather than opting for typical meringue flavor profiles like vanilla or almond, Greenspan leans savory, reaching across the world to the earthy, hot, sweet, salty, and nutty Japanese shichimi togarashi spice blend. The end result is a melt-in-your-mouth morsel that straddles the line between savory and sweet, making it (as Greenspan advises) the perfect showstopper to serve alongside a few beers. Get the recipe.
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