A holiday cookie if we ever saw one, these buttery, nutty cookies have a simple yet satiating flavor revealed with the first bite.
About Ruth Reichl
Ruth Reichl is a James Beard award-winning food writer and editor. She previously served as the editor in chief of Gourmet magazine (RIP!), executive producer of Gourmet's Diary of a Foodie on PBS, and the restaurant critic for The New York Times. Reichl is the author of a dozen books, including her most recent title, My Kitchen Year. She lectures frequently on food and culture.