Fancy Schmancy Holiday Cookies 2018

Date December 13, 2018, Thursday
Time 5:15 pm - 9:15 pm
Price: $125

Our most popular class of the year!Join us to get into the holiday spirit and make four varieties of festive fancy cookies worthy of your family cookie plate.It is guaranteed fun and is known to inspire new family traditions!

The 2018 cookie line up has some very special recipes and ingredients. As our focus at Zingerman's Bakehouse turns to using even more whole grains, local ingredients, and soon freshly milled flours, you'll see it had an effect on this batch of holiday cookie creations.

Buckwheat Sablé
A very tender traditional French cookie made with flavorful buckwheat flour that we'll roll out, cut into shapes and drizzle with vanilla glaze.

Passionfruit Einkorn Bars
A flaky crust pastry crust made with einkorn, an ancient wheat variety, and flavorful exotic passionfruit custard.

Merry Masala Cookies
This cookie is a play on a Gujarati snack from India. We make a grated carrot cookie that's subtly sweetly spiced. It's sliced, baked and dipped in white chocolate sprinkled with ground pink peppercorns.

Sarah Bs
A bite sized almond meringue cookie topped with chocolate french buttercream, dipped in dark chocolate and sprinkled with sea salt. This romantic French cookie is the namesake of 19th century actress Sarah Bernhardt. This cookie is gluten free.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 8 dozen cookies, and great coupons.

This special class has some special rules:
-If you cancel a Fancy Schmancy Holiday Cookie class with more than 7 days notice, you will receive a full refund or credit towards a future class.Class credits will expire if not used within 5 years from the date of cancellation.We're sorry, there will be no refunds or credits for Fancy Schmancy Holiday Cookie classes cancelled with less than 7 days notice or for missed classes.You are welcome to send someone in your place.
-Our repeat class discount does not apply to Fancy Schmancy Holiday Cookies.