| ❄️ SPECIAL HOLIDAY EDITION ❄️  Here’s my philosophy on holiday cookies: You don’t need 12 different types on your platter to make a big impression. In fact, just one or two beautiful cookies will do the trick—assuming they taste really, really good. Last year, I invested in some cookie stamps for a gingerbread riff that looks a lot more fancy than it is difficult. This year I plan to use those same presses for a rose-water-scented rice-flour cookie and might round out the plate with kitschy reindeer heads made using upside down gingerbread men cutters. A little bit classy, a little bit playful: that’s what the holidays are all about. 
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