Hello, and happy Saturday After Thanksgiving! By now you’ve probably exhausted our collection of excellent Thanksgiving leftovers recipes, shredding the remaining white meat for a turkey potpie or, for something lighter yet fully restorative, Melissa Clark’s new turkey, farro and chickpea soup. So it’s time to turn our attention to the best part of the winter holidays. It’s time to make some cookies.
Before we continue: If the word “cookies” made you wiggle your fingers, we have a new short-series newsletter for you. Our Cookie Week newsletter debuts this Wednesday, in which Vaughn Vreeland — you may remember him from making the perfect chocolate chip cookies even better and these chewy gingerbread latte cookies — guides us through seven brand-new cookie recipes developed by our beloved New York Times Cooking recipe wizards and contributors. Get on the list, get your butter and get happy because: cookies!
As a Cookie Week warm-up, here are our classic, five-star peanut butter blossoms (above). The only tricky part about them is unwrapping all those chocolates (and, of course, making sure they actually make it onto the cookies). You can find these and many more easy cookie recipes in our collection below.
Featured Collection
Easy Holiday Cookies
Time for dinner, specifically an easy one with not-Thanksgiving flavors. Yewande Komolafe’s skillet chicken with peppers and tomatoes has a bright, sweet-sour kick thanks to honey and vinegar; increase the red pepper flakes if you like things spicy.
This quinoa and broccoli spoon salad from Sohla El-Waylly is similarly quick to assemble and punchy from a mustard vinaigrette and plenty of sharp Cheddar. It keeps well in the fridge for up to three days, making it a good lunchtime companion for any dreaded post-holiday returns to the office.
And two recipes for the stray veggies you may have left over from your Thanksgiving grocery haul: Kay Chun’s roasted vegetable burritos (which are also a good landing spot for that half-empty container of sour cream) and Zainab Shah’s richly spiced, versatile mixed sabzi.
