Winter

Recipe from Southern Living, adapted by Tricia Wheeler

Serves 8–10

Recipe inspiration from Harrods Food Hall, London, by Tricia Wheeler

Serves 4

By Molly Hays
Adapted from Heidi Swanson, 101cookbooks.com

Yield: 4 dozen

Oat flour is easily made by chopping whole rolled oats in a blender or food processor for 30 seconds, or until they become powder. The peppermint bark mixed into the dough melts during baking. For visible chunks in the finished cookie, reserve 1/3 of the chopped bark from the dough, and sprinkle over cookies when you rap the tray at the 10-minute mark.

Serves 4-6

By Molly Hays

Adapted from Pure Dessert, by Alice Medrich
Yield: 12 wedges

Choose regular whole-wheat flour for cookies, as opposed to hard whole wheat, which contains more protein and is optimal for bread baking.

If you do not have a fluted baking tin, bake in a cake pan lined with foil or parchment, leaving an overhang on two opposite sides. Note that this dough rests 2 hours.

Serves 4–6